Acrylamide Mitigation Procedures in Fried Potatoes

DEFF Research Database (Denmark)

Pedreschi, Franco; Kaack, Karl; Granby, Kit

2008-01-01

frying, whereas acrylamide content was determined in the fried potato chips and French fries French fries. Blanching reduced in potato chips on average 76 percent and 68 percent of the glucose and asparagine content compared to the control. Potato slices blanched at 50 degrees C for 70 minutes......) of 0.79 and 0.83, respectively) with French fry acrylamide content....

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.

Science.gov (United States)

Andrikopoulos, Nikolaos K; Dedoussis, George V Z; Falirea, Ageliki; Kalogeropoulos, Nick; Hatzinikola, Haristoula S

2002-07-01

In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of alpha- and (beta + gamma)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (beta + gamma)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are

Quality control during repeated fryings

Directory of Open Access Journals (Sweden)

Cuesta, C.

1998-08-01

Full Text Available Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under similar frying conditions, was evaluated by two criteria: by measuring the total polar component isolated by column chromatography and by the evaluation of the specific compounds related to thermoxidative and hydrolytic alteration by High Performance Size Exclusion Chromatography (HPSEC. The results indicate that with frequent turnover of fresh oil, the critical level of 25% of polar material is rarely reached, and there are fewer problems with fat deterioration because the frying tended to increase the level of polar material and thermoxidative compounds (polymers and dimers of triglycerides and oxidized triglycerides in the fryer oil during the first fryings, followed by minor changes and a tendency to reach a near-steady state in successive fryings. However, in repeated frying of potatoes using a null turnover the alteration rate was higher being linear the relationship found between polar material or the different thermoxidative compounds and the number of fryings. On the other hand chemical reactions produced during deep-fat frying can be minimized by using proper oils. In addition the increased level of consumers awareness toward fat composition and its impact on human health could had an impact on the selection of fats for snacks and for industry. In this way monoenic fats are the most adequate from a nutritional point of view and for its oxidative stability during frying.

Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

Science.gov (United States)

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

2013-03-01

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

Science.gov (United States)

Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

2007-10-01

Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

. . . und . . . Fried . . . und . . .: The Poetry of Erich Fried and the Structure of Contemporaneity

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Nora M. Alter

1997-01-01

Full Text Available This essay looks at the poetry of Erich Fried in the context of tensions within contemporary cultural studies. Fried's contemporaneity is linked to his status on the margins of various cultures, media, and ideologies—thus making both his life and his works appear as exemplary paradigms for the postmodern condition, with its various theoretical celebrations of "exile," "border crossing," "transgression," "deterritorialization," and so forth. Yet, at the same time, seemingly in contrast with his labile identity is Fried's rigid Marxist political ideological core which surfaces in his political poetry. Focusing, in particular, on Fried's poems directed against the Vietnam War, this essay seeks to situate the tension beteen these two positions as a deep structure already in his work.

Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

Science.gov (United States)

Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

2017-12-01

Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

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.

Pittsburgh Fish Fry Locations

Data.gov (United States)

Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Lenten Fish Fry records for the Greater Pittsburgh region. Data is collected before and during the Lenten fish fry season each year by Code for Pittsburgh. Data is...

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

Science.gov (United States)

Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

2018-01-01

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

Influence of the frying process on the real fat intake

Directory of Open Access Journals (Sweden)

Varela, G.

1998-08-01

Full Text Available As shown in the former presentation, one fact about repeated frying is that there comes a moment, when the oil used is no longer suitable for frying, that is discarded. The amount may be quite large depending, among other factors, on the composition of the oil itself and on that of the foodstuffs fried. This can be of practical significance for the total lipid intake, since the unsuitable oil is no longer ingested. It is difficult to know the amount of oil discarded for this reason and there is no scientific information in the literature on this subject. In this paper we try to know the quantitative and qualitative importance of the oil proceeding of repeated frying (RF which normally is discarded in relation to the total fat intake (Fl in Madrid, as well at domestic level (96 families as in catering (hospitals, restaurants and schools. For this purpose discarded oils proceeding of the frying of food were collected in the usual quantity, variety and conditions (only olive and sunflower oils were used, both in the households and in the institutions. In the oils, raw and discarded, we also determined their composition in fatty acids. Our results show that at domestic level, although the dispersion is big, the average values of the discarded oil are the 19.3 ± 18.4% of the inventoried oil. However, in the institutional frying, in which, of course, industrial fryer are utilised, the proportion of discarded oil was much bigger, some time doubling the quantity discarded at domestic level. Curiously, the discarded oils proceeding either from the households or from catering do not show significative differences regarding their composition in fatty acids with respect to raw oil. The reason is that the oils are discarded due to subjective reasons, although they probably might be utilised again. At this moment, we are trying to confirm this last statement. In conclusion, if you do not take into consideration this percentage of losses, when utilising the

Delay oil oxidation during frying process

International Nuclear Information System (INIS)

Atta, N.M.M.; Shams Eldin, N.M.M.

2010-01-01

Blend oil (mixed of refined sunflower and soy beans oils 1:1 w/w) containing add 200 ppm of rosemary leaves methanolic extract (rosemary extract) (RE) and 3% refined rice bran oil (RRBO), were used in frying process at 1800 degree c for 5 hrs/ day, four consecutive days to delay oil oxidation during frying. Therefore, rosemary extract (methanolic extract) was analyzed by HPLC technique for identification of flavonoids compounds (as a specific active compounds; gives high protection to frying oil). Physical and chemical properties, including refractive index(RI). Red color unit (R), viscosity, acidity (FFA), peroxide value (PV), iodine value (IV) oxidized fatty acid (OFA), polymer content (PC), total polar components (TPC) and trans fatty acid (TFA) as eliadic acid were determined. The results indicated that; rosemary extract contained about eight flavonoids compounds (hypersoid, rutin, 3-OH flavon, luleotin, kempferol, sakarutin, querectrin and apeginin). Addition of RE or RRBO to frying oil caused delay oil oxidation during frying process compared with frying oil without any addition. Also, the results indicated that rosemary extract was more effective in reducing formation of PV, FFA, OFA, PC, TPC and TFA in frying oil than refined rice bran oil

PERUMUSAN STRATEGI PEMASARAN FRY COUNTER DENGAN PENDEKATAN MODEL AIDA

OpenAIRE

Andi Oktoriyana; Ujang Sumarwan; Hartoyo Hartoyo

2014-01-01

This research examined factors which are mentioned in various literatures that have influence on AIDA models to buy fry counter which are attention, interest, and desire. The model also influenced by perceived attributes, personal characteristics, and external factors. Furthermore, the analysis result become a basic for formulating the marketing strategy of fry counter as an innovative product. Analysis was carried out using Structural Equation Modeling. The data for this study were collected...

Fričova pařížská léta tučná i hubená

Czech Academy of Sciences Publication Activity Database

Hesová, Petra

2016-01-01

Roč. 61, 1-2 (2016), s. 63-72 ISSN 0036-5351 Institutional support: RVO:68378068 Keywords : Frič, Josef Václav Frič * Literary Archives of the Museum of Czech Literatur * personal library * National Museum Library * literary history * 19th century Subject RIV: AJ - Letters, Mass-media, Audiovision

Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

Science.gov (United States)

Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

Polycyclic aromatic hydrocarbons in frying oils and snacks.

Science.gov (United States)

Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

2006-01-01

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

Development of frozen-fried yam slices: Optimization of the ...

African Journals Online (AJOL)

Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature ...

Effect of Vacuum Frying on Quality Attributes of Fruits

NARCIS (Netherlands)

Ayustaningwarno, Fitriyono; Dekker, Matthijs; Fogliano, Vincenzo; Verkerk, Ruud

2018-01-01

Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the

Optimization of frying process in food safety

Directory of Open Access Journals (Sweden)

Quaglia, G.

1998-08-01

Full Text Available The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is transferred to the food being fried. As a result, the heat converts water within the food to steam and melts the fat within the food. The steam and fat then migrate from the interior of the food through the exterior and into the oil. Conversely, some of the frying oil is absorbed into the food being fried. The chemistry occurring in the frying oil and in the food being fried includes a myriad of thermal and oxidative reactions involving lipids, proteins, carbohydrates and minor food constituents. Decomposition products by autoxidation above 100°C, polimerization without oxigen between 200-300°C and thermal oxidation at 200°C, can be produced in frying oil and their amounts are related to different chemical and physical parameters such as temperature, heating time, type of oil used and food being fried, oil turnover rate, management of the oil and finally type of equipment used. Different studies have remarked as the toxicity of these by-products, is due to their chemistry and concentration. Since the prime requirement in food quality is the safety of the products, attainable through preventive analysis of the risks and total control through all frying processes, in this work the critical points of particular importance are identify and showed: Oil composition, and in particular its antioxidant capacity. Proper fryer design. Food/oil ratio. Good manufactured practice. Beside the quality screening has to be direct towards the chemical quality evaluation by easy and rapid analysis of oil (colour, polar compounds, free fatty acids and antioxidant capacity and food fried (panel test and/or consumer test. Conclusion, to maintain high quality in the frying medium, choose efficient equipment, select a fat with desirable flavour and good antioxidant capacity, eliminate crackling as soon and often as possible, choose better components with minimal but

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

Science.gov (United States)

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia

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Bob Suroso

2013-10-01

Full Text Available Normal 0 false false false IN X-NONE X-NONE Most of the life cycle of tiger prawns were estuarine (Delta Mahakam. In the juvenile stage life in estuarine and the adult stage in marine. The research objective is to assess the potential of the tiger prawn fry catches in the Mahakam Delta, as a source of tiger prawn fry in the Mahakam Delta area farms. Research using interviews and descriptive analysis through monitoring with fishermen. The results showed that the fry tiger prawn from the Delta Mahakam there on the beaches or the edge of the sea where the water is shallow and slightly brackish, as in the Delta Mahakam. Fry can be captured by using rumpon. Tiger prawns fry from Delta Mahakam durability is relatively higher than fry from the hatchery. However, the number and continuity of fry very limited because it depends on the season. Abundance of fry is determined by the number of larvae produced in the wild and their survival is greatly influenced by the availability of food. /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Doi: 10.12777/ijse.6.1.43-46 [How to cite this article: Suroso, B., Hutabarat, J., and Afiati, N. (2013. The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia, International Journal of Science and Engineering, 6(1,43-46. Doi: 10.12777/ijse.6.1.43-46

Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase

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Baskar Gurunathan

2018-01-01

Full Text Available Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from Aspergillus terreus was used for the pretreatment of kochchi kesel banana slices before frying to mitigate acrylamide formation during frying. The soaking and frying conditions were optimized using free and chitosan-immobilized asparaginase. The optimal soaking temperature and time were found to be 60 °C and 20 min, respectively. The optimal activity of free and chitosan-immobilized asparaginase was found to be 5 U/mL. The optimal frying temperature and time for both free and chitosan-immobilized asparaginase were found to be 180 °C for 25 min with an acrylamide mass fraction of 1866 and 954 µg/kg, respectively. The kinetics and thermodynamics of enzymatic mitigation of acrylamide in kochchi kesel chips were also studied. It was concluded that the chitosan-immobilized asparaginase pretreatment of kochchi kesel slices is an effective method for mitigation of acrylamide.

The mycological legacy of Elias Magnus Fries

DEFF Research Database (Denmark)

Petersen, Ronald H.; Knudsen, Henning

2015-01-01

: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus von Post, Lars Romell, Seth Lundell and John Axel Nannfeldt in Sweden; Emil Rostrup, Severin Petersen...... with clarity. In the 20th century, nomenclatural commissions legislated Fries's Systema and Elenchus as the "starting point" for names of most fungi, giving these books special recognition. The present paper attempts to trace Fries's legacy from his lifetime to the recent past....

The mycological legacy of Elias Magnus Fries.

Science.gov (United States)

Petersen, Ronald H; Knudsen, Henning

2015-06-01

The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus von Post, Lars Romell, Seth Lundell and John Axel Nannfeldt in Sweden; Emil Rostrup, Severin Petersen and Jakob Lange in Denmark. Volumes of color paintings and several exsiccati, most notably one edited by Lundell and Nannfeldt attached fungal portraits and preserved specimens (and often photographs) to Fries names. The result is a massive resource from which to harvest the name-concept relationship with clarity. In the 20th century, nomenclatural commissions legislated Fries's Systema and Elenchus as the "starting point" for names of most fungi, giving these books special recognition. The present paper attempts to trace Fries's legacy from his lifetime to the recent past.

Egg to Fry - Chinook Egg-to-Fry Survival

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — Few estimates of Chinook egg-to-fry survival exist despite the fact that this is thought to be one of the life stages limiting production of many listed Chinook...

Active Cooling of Oil after Deep-frying.

Science.gov (United States)

Totani, Nagao; Yasaki, Naoko; Doi, Rena; Hasegawa, Etsuko

2017-10-01

Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation. French fries were deep-fried and the oil temperature decreased in a manner typical for a commercial deep-fryer. The concentration of polar compounds generated from thermally oxidized oil remarkably increased at temperature higher than 100°C but little oxidation occurred below 60°C. Heating the oil showed that the peroxide and polar compound content did not increase when the oil was actively cooled using a running water-cooled Graham-type condenser system to cool the oil from 180°C to room temperature within 30 min. When French fries were fried and the oil was then immediately cooled using the condenser, the polar compound content during cooling did not increase. Our results demonstrate that active cooling of heated oil is simple and quite effective for inhibiting oxidation.

The drying of sewage sludge by immersion frying

Directory of Open Access Journals (Sweden)

D. P. Silva

2005-06-01

Full Text Available The objective of this work was to dry sewage sludge using a fry-drying process. The frying experiments were carried out in commercial fryers modified by adding thermocouples to the setup. During frying, typical drying curves were obtained and it was verified that, in relation to the parameters: oil temperature, oil type and shape of the sample, the shape factor the most effect on the drying rate, at least within the range chosen for the variables studied. Oil uptake and calorific value were also analyzed. The calorific value of the samples increased with frying time, reaching values around 24MJ/kg after 600s of frying (comparable to biocombustibles such as wood and sugarcane bagasse. The process of immersion frying showed great potential for drying materials, especially sewage sludge, obtaining a product with a high energy content, thereby increasing its value as a combustible.

Effect of frying instructions for food handlers on acrylamide concentration in French Fries: an explorative study

NARCIS (Netherlands)

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

2013-01-01

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Directory of Open Access Journals (Sweden)

Ruixue MA

2016-01-01

Full Text Available Abstract The effects of oil-water mixed frying (OWF and pure-oil frying (POF on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05 values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

Color changes kinetics during deep fat frying of carrot slice

Science.gov (United States)

Salehi, Fakhreddin

2018-05-01

Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of carrot has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (ΔE) were used to estimate colour changes during frying as a function of oil temperature. L* value of fried carrot decreased during frying. The redness of fried carrot decreased during the early stages of frying, while it increased afterwards (become more red). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the colour parameters. Different kinetic models were used to fit the experimental data and the results revealed that the quadratic model was the most suitable to describe the color change intensity (ΔE) (R > 0.96). Center temperature of carrot slice increased with increase in oil temperature and time during frying.

A METHOD OF FRYING MINCED MEAT

DEFF Research Database (Denmark)

2006-01-01

A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees...... centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact...

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

Science.gov (United States)

Ferreira, Fernanda S; Sampaio, Geni R; Keller, Laura M; Sawaya, Alexandra C H F; Chávez, Davy W H; Torres, Elizabeth A F S; Saldanha, Tatiana

2017-12-01

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants. © 2017 Institute of Food Technologists®.

Fri os fra det onde

DEFF Research Database (Denmark)

Frandsen, Johs. Nørregaard

2009-01-01

Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj......Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj...

Classroom Research: GC Studies of Linoleic and Linolenic Fatty Acids Found in French Fries

Science.gov (United States)

Crowley, Janice P.; Deboise, Kristen L.; Marshall, Megan R.; Shaffer, Hannah M.; Zafar, Sara; Jones, Kevin A.; Palko, Nick R.; Mitsch, Stephen M.; Sutton, Lindsay A.; Chang, Margaret; Fromer, Ilana; Kraft, Jake; Meister, Jessica; Shah, Amar; Tan, Priscilla; Whitchurch, James

2002-07-01

A study of fatty-acid ratios in French fries has proved to be an excellent choice for an entry-level research class. This research develops reasoning skills and involves the subject of breast cancer, a major concern of American society. Analysis of tumor samples removed from women with breast cancer revealed high ratios of linoleic to linolenic acid, suggesting a link between the accelerated growth of breast tumors and the combination of these two fatty acids. When the ratio of linoleic to linolenic acid was approximately 9 to 1, accelerated growth was observed. Since these fatty acids are found in cooking oils, Wichita Collegiate students, under the guidance of their chemistry teacher, decided that an investigation of the ratios of these two fatty acids should be conducted. A research class was structured using a gas chromatograph for the analysis. Separation of linoleic from linolenic acid was successfully accomplished. The students experienced inductive experimental research chemistry as it applies to everyday life. The structure of this research class can serve as a model for high school and undergraduate college research curricula.

The mycological legacy of Elias Magnus Fries

OpenAIRE

Petersen, Ronald H.; Knudsen, Henning

2015-01-01

The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus...

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.

Science.gov (United States)

Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

2017-02-01

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

Biodiesel production using waste frying oil

International Nuclear Information System (INIS)

Charpe, Trupti W.; Rathod, Virendra K.

2011-01-01

Research highlights: → Waste sunflower frying oil is successfully converted to biodiesel using lipase as catalyst. → Various process parameters that affects the conversion of transesterification reaction such as temperature, enzyme concentration, methanol: oil ratio and solvent are optimized. → Inhibitory effect of methanol on lipase is reduced by adding methanol in three stages. → Polar solvents like n-hexane and n-heptane increases the conversion of tranesterification reaction. - Abstract: Waste sunflower frying oil is used in biodiesel production by transesterification using an enzyme as a catalyst in a batch reactor. Various microbial lipases have been used in transesterification reaction to select an optimum lipase. The effects of various parameters such as temperature, methanol:oil ratio, enzyme concentration and solvent on the conversion of methyl ester have been studied. The Pseudomonas fluorescens enzyme yielded the highest conversion. Using the P. fluorescens enzyme, the optimum conditions included a temperature of 45 deg. C, an enzyme concentration of 5% and a methanol:oil molar ratio 3:1. To avoid an inhibitory effect, the addition of methanol was performed in three stages. The conversion obtained after 24 h of reaction increased from 55.8% to 63.84% because of the stage-wise addition of methanol. The addition of a non-polar solvent result in a higher conversion compared to polar solvents. Transesterification of waste sunflower frying oil under the optimum conditions and single-stage methanol addition was compared to the refined sunflower oil.

Multispectral imaging of wok fried vegetables

DEFF Research Database (Denmark)

Løje, Hanne; Dissing, Bjørn Skovlund; Clemmensen, Line Katrine Harder

2011-01-01

This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C...

The warp and weft of Fries, Virginia

OpenAIRE

Flanigan, Katherine Janet

1998-01-01

Fries, Virginia exists because of the Fries Textile Mill. The closing of the mill calls into question the future of the community of Fries. The decline of the town can be tied to the closing of the mill. Conversely, the revitalization of the mill should help to reshape the town. Even as it stands empty, the mill continues to be a massive presence on the hillside overlooking the New River. It is possible to turn this symbol of the past into a hope for the future. Ab...

ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin

Directory of Open Access Journals (Sweden)

Prihatini Ade Mayvita

2016-04-01

Full Text Available During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (Study on KFC,  Texas  Fried  Chicken, AW  Duta  Mall  and  CFC  RS  Ulin  Banjarmasin. Perceptions formulated are based on the assessment of marketing mix, which consists of services, physical condition, Product, promotion, personal traits, Price, means of support, distribution and location. 100 respondents are taken as samples in this study, i.e. respondents who have eaten in the fourth Fried Chicken fast food franchise using the technique of non proportional stratified random sampling. Meanwhile, the technique of data analysis uses Multi Dimensional Scaling (MDS. The findings from the analysis using Multi Dimensional Scaling (MDS show inequality  positions  of  Fried  Chicken  franchise  restaurants,  Kentucky  Fried Chicken,  Texas  Chicken,  AW  and  California  Fried  Chicken,  based  on  their consumers’  perceptions:  1.  KFC  is  a  fried  chicken  franchise  restaurant  that has superiority over the ease in getting information for organizing parties, the rooms’ capacities, the frequency of advertisements, employee skills, appropriate Products with Prices. In addition, KFC also has special superiority over different/ unique fried chicken taste and more outlets than other fried chicken franchise restaurants; 2. Texas Fried chicken has superiority over the speed of Customer service,  cleanliness  of  the  room,  the  Product  pakaging  which  is  favorable  to consumers,  direct  gifts, �

Consumption of deep-fried foods and risk of prostate cancer.

Science.gov (United States)

Stott-Miller, Marni; Neuhouser, Marian L; Stanford, Janet L

2013-06-01

Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). Compared with French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Copyright © 2013 Wiley Periodicals, Inc.

Fish protein hydrolysates: application in deep-fried food and food safety analysis.

Science.gov (United States)

He, Shan; Franco, Christopher; Zhang, Wei

2015-01-01

Four different processes (enzymatic, microwave-intensified enzymatic, chemical, and microwave-intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil-binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave-intensified chemical process produced the FPH with low oil-binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave-intensified enzymatic process produced FPH with the highest oil-binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep-fried battered fish and deep-fried fish cakes. The fat uptake of deep-fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep-fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH. © 2015 Institute of Food Technologists®

7 CFR 51.3418 - Optional test for fry color.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

NARCIS (Netherlands)

Nugrahedi, Probo Y.; Oliviero, Teresa; Heising, Jenneke K.; Dekker, Matthijs; Verkerk, Ruud

2017-01-01

Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of

PERUMUSAN STRATEGI PEMASARAN FRY COUNTER DENGAN PENDEKATAN MODEL AIDA

Directory of Open Access Journals (Sweden)

Andi Oktoriyana

2014-05-01

Full Text Available This research examined factors which are mentioned in various literatures that have influence on AIDA models to buy fry counter which are attention, interest, and desire. The model also influenced by perceived attributes, personal characteristics, and external factors. Furthermore, the analysis result become a basic for formulating the marketing strategy of fry counter as an innovative product. Analysis was carried out using Structural Equation Modeling. The data for this study were collected from 152 respondents who were fish farmers located in Sukabumi Regency, West Java Province. This research found that external and internal factors influenced positively perceived attributes faktors. The external and perceived attributes factors also influenced positively attention factor. The external factor had negative influence but internal and attention factors had positive influence on consumer’s interest. Perceived attributes and interest factors influenced positively desire factor. Managerial implications is elaborated in the discussion.

Frying process in the relation fat/degenerative diseases.

Directory of Open Access Journals (Sweden)

Varela, G.

1998-08-01

Full Text Available Among the various components of the diet, fat receives very dose attention because of its relationship to several chronic degenerative diseases (CDD. Currently most of the available information on these relationships is derived from epidemiologic or experimental studies in which lipid intake is calculated using food composition tables. In most of these tables the quoted lipid content is that of raw food, whereas most foods are usually consumed only after being subjected to several culinary processes. Often there is no indication of the type of fat used in food processing in general or in frying in particular. But as it known, in the course of these processes the lipid content undergoes important qualitative and quantitative changes and not keeping them in mind may be the underlying cause of the difficulties an the confounding results in studies trying to establish the relationship between lipid intake an health. In the Mediterranean diet, about 50% of total dietary fat is derived not from the food itself but from the cooking fat, of which only a small fraction is eaten raw (as dressings and the greatest proportion is used in thermal culinary processes, mainly deep-frying. The scientific study of the process whereby fat penetrates into fried foods has shown the benefits of this cooking method. If the process is correctly carried out, the amount of fat ingested with fried foodstuffs is not greater than when other procedures involving fat are used (for example, sautening, stewing or canning in oil. Very schematically deep-frying is a technique that replaces a fraction of the water content of food by cooking fat. Consecuently, the fat composition of the fried lean foods will be the same as that cooking fat. The process is more complex with fatty foods, and there are not great changes in the total quantity of fat in the fried food before and after frying. However, there are notable quality changes and these depend on the concentration gradients

Geography and history of the frying process

Directory of Open Access Journals (Sweden)

Morton, I. D.

1998-08-01

Full Text Available How far back in time, frying with oil goes, it is difficult to tell. The rules for sacrifice in Leviticus, Chapter 2, the 3^rd book in the Old Testament, which is commonly accepted to date from about 600 BC, distinguishes between bread baked in the oven and that cooked «on the griddle» or «in the pan». Roman authors also describe in the first century AD the frying of eggs. Writers in the Middle Ages, Cervantes and Chaucer both describe the cooking in oil. A number of common proverbs deal with frying in one's own grease in the 14^th Century. Soyer describes the grid iron as a primitive utensil but with considerable possibilities in the use and variation of the cooking process. We need only to recall that splendid painting in the El Prado of the fried egg which Professor Varela used as a frontispiece for the first Frying of Food Conference in Madrid in 1986. Different types of oils can be used for the frying of food. Variations in the composition of vegetable oils can normally be traced back to climatic effects and the location of the growing plants. We can expect the height above sea level, the daylight hour length, the mean temperature and the genetic make up of the plant, all to have an effect. Cool conditions during seed maturation can increase the linoleic acid content In plants such as Guizotia Abyssinica to almost 85% of the oil. Similar results have been reported for peanuts grown at different latitudes in the United States.

Color changes and acrylamide formation in fried potato slices

DEFF Research Database (Denmark)

Pedreschi, Franco; Moyano, Pedro; Kaack, Karl

2005-01-01

The objective of this work was to study the kinetics of browning during deep-fat frying of blanched and unblanched potato chips by using the dynamic method and to find a relationship between browning development and acrylamide formation. Prior to frying, potato slices were blanched in hot water...... at 85degreesC for 3.5 min. Unblanched slices were used as the control. Control and blanched potato slices (Panda variety, diameter: 37 mm, width: 2.2 mm) were fried at 120, 150 and 180degreesC until reaching moisture contents of similar to1.8% (total basis) and their acrylamide content and final color...... were measured. Color changes were recorded at different sampling times during frying at the three mentioned temperatures using the chromatic redness parameter a(*). Experimental data of surface temperature, moisture content and color change in potato chips during frying were fit to empirical...

ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin)

OpenAIRE

Prihatini Ade Mayvita; Ikhwan Faisal

2016-01-01

During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (St...

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying; Seguimiento de las características fisicoquímicas de aceite de girasol y patatas durante frituras repetidas mediante microondas y freidora

Energy Technology Data Exchange (ETDEWEB)

Aydınkaptan, E.; Barutçu Mazı, I.

2017-07-01

This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level. [Spanish] Se estudia los efectos de frituras repetidas mediante microondas a diferentes niveles de potencia (360W, 600W, 900W) y frituras en freidora sobre la estabilidad del aceite de girasol y la calidad de las patatas fritas. El ciclo de fritura intermitente se repitió 15 veces al día durante cinco días consecutivos. Se determinó el perfil de ácidos grasos y las propiedades fisicoquímicas incluyendo ácidos grasos libre (FFA), coeficiente de extinción (K270

Consumption of deep-fried foods and risk of prostate cancera,b

Science.gov (United States)

Stott-Miller, Marni; Neuhouser, Marian L.; Stanford, Janet L.

2013-01-01

Background Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. Methods We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate specific antigen level). Results Compared with French fries (OR=1.37; 95% CI, 1.11–1.69), fried chicken (OR=1.30; 95% CI, 1.04–1.62), fried fish (OR=1.32; 95% CI, 1.05–1.66), and doughnuts (OR=1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR=1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR=1.41; 95% CI, 1.04–1.92 for fried fish). Conclusion Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. PMID:23335051

Measurement of Deterioration of Frying Oil Using Electrical Properties

OpenAIRE

羽倉, 義雄; 佐々木, 芳浩; 鈴木, 寛一

2006-01-01

In this study, the relationship between the electrical properties of frying oil (relative dielectric constant and conductance) and its deterioration indicators (acid value, amounts of polymerized triacylglycerols and chromaticity) were examined, focusing on the changes in electrical properties that accompany deterioration. The samples of frying oil used in this experiment were collected from fried food processing sites (school, hospital and factory feeding centers) and were collected at closi...

Assessment of total polar materials in Frying fats from Czech restaurants

Directory of Open Access Journals (Sweden)

J. Mlcek

2015-06-01

Full Text Available Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat.

Fried-Yennie gauge in dimensionally regularized QED

International Nuclear Information System (INIS)

Adkins, G.S.

1993-01-01

The Fried-Yennie gauge in QED is a covariant gauge with agreeable infrared properties. That is, the mass-shell renormalization scheme can be implemented without introducing artificial infrared divergences, and terms having spuriously low orders in α disappear in certain bound-state calculations. The photon propagator in the Fried-Yennie gauge has the form D β μν (k)=(-1/k 2 )[g μν +βk μ kν/k 2 ], where β is the gauge parameter. In this work, I show that the Fried-Yennie gauge parameter is β=2/(1-2ε) when dimensional regularization (with n=4-2ε dimensions of spacetime) is used to regulate the theory

Production of surfactin by bacillus subtilis mtcc 2423 from waste frying oils

Directory of Open Access Journals (Sweden)

N. Vedaraman

2011-06-01

Full Text Available One of the obstacles in the way of wide scale industrial application of biosurfactants is the high production cost coupled with a low production rate. In order to lower the production cost surfactin production by Bacillus subtilis MTCC 2423 was studied in submerged batch cultivation using waste frying oils. It was observed that the decrease in surface tension was 56.32%, 48.5% and 46.1% with glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Biomass formation was 4.36 g/L, 3.67 g/L and 4.67 g/L for glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Product yield (g product/g substrate was 2.1%, 1.49% and 1.1% with glucose, waste frying sunflower oil and waste frying rice bran oil as substrates. This process facilitates safe disposal of waste frying oil, as well reducing the production cost of surfactin.

Association between fried food consumption and hypertension in Korean adults.

Science.gov (United States)

Kang, Yunjin; Kim, Jihye

2016-01-14

The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.

Comparative study of frying to other cooking techniques influence on the nutritive value

Directory of Open Access Journals (Sweden)

Bognár, A.

1998-08-01

Full Text Available Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence of common frying methods (frying in an oven, in a pan deep frying on cooking time and nutritive value of vegetables, potatoes, meat, poultry and fish is described and compared to other cooking methods (boiling, steaming, stewing. Frying of vegetables, potatoes and breaded meat, poultry and fish, no matter whether in a pan or by deep - frying, is associated with fat uptake (2 - 14 g per 100 g of raw food while non - breaded high fat food of animal origin loses fat during frying (2 - 30%. Data suggest that the fat quantity absorbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fish usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake. After frying of vegetable food and of breaded meat, poultry and fish, the content of protein, carbohydrates and minerals was nearly fully retained while boiling and steaming reduced the mineral content by 25-50%. In the majority of cases frying including deep frying also retained the vitamins B₁, B₂, B₆ and C better than boiling, steaming and stewing.

Daniel Fried peab Euroopa vastust Gruusia sõjale tugevaks / Evelyn Kaldoja

Index Scriptorium Estoniae

Kaldoja, Evelyn, 1980-

2008-01-01

Eestit külastanud USA asevälisminister Daniel Fried leidis, et Euroopa reaktsioon Gruusias toimunule oli tugev ja efektiivne. Daniel Fried kohtus president Toomas Hendrik Ilvese, peaminister Andrus Ansipi ja välisminister Urmas Paetiga. Vt. samas: Daniel Fried: CV

MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying

Directory of Open Access Journals (Sweden)

Jamaluddin1*

2011-06-01

Full Text Available Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100OC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

Science.gov (United States)

Cao, Xinlei; Zhou, Sumei; Yi, Cuiping; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

2017-12-01

The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance. © 2017 Wiley Periodicals, Inc.

The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.

Science.gov (United States)

Morales, F J; Arribas-Lorenzo, G

2008-07-15

Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200°C and for frying times of 2, 3, 5 and 7min. Fresh made churros were also obtained from local producers. HMF ranged from 1.2±0.02 to 221.4±2.02mg/kg for lab-scale experiments and an average of 74.3±47.5mg/kg was recorded in commercial samples. AA ranged from below the limit of quantitation to 90±0.6μg/kg for lab-scale experiments and an average of 46±24.5μg/kg was measured in commercial samples. Temperatures between 185 and 200°C are commonly used to obtain churros with an acceptable palatability and a crispy surface. However, HMF and AA levels increased nearly two-fold from 190 to 200°C at the same frying times, indicating that a more precise control of frying temperatures is required to minimize their formation. Copyright © 2007 Elsevier Ltd. All rights reserved.

CARBOHYDRATES IN VARIETIES OF STORED POTATOES AND INFLUENCE OF STORAGE ON QUALITY OF FRIED PRODUCTS

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Ján Mareček

2013-02-01

Full Text Available The research presented in this work deals with the issue of changes in carbohydrate representation of potato tubers at 11 varieties due to their storage. Time of storage effect on starch and reducing sugars content was examined. The lowest reducing sugar content was observed at the end of the storage at the variety of Markies (0.15%. Sensory quality of the fried potato chips and French fries was assessed by the international system (Colour cards for quality evaluation of potato chips. Best varieties, that showed (even after 6 months of storage the highest sensory assessment at French fries (9, were Agria and Vladan. In case of potato chips the highest rating was 7 points (Laura, Mark, Vladan after the storage time.

How to Find the Fries Structures for Benzenoid Hydrocarbons

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Michał K. Cyrański

2010-07-01

Full Text Available An efficient algorithm leading to the Fries canonical structure is presented for benzenoid hydrocarbons. This is a purely topological approach, which is based on adjacency matrices and the Hadamard procedure of matrix multiplication. The idea is presented for naphthalene, as an example. The Fries canonical-structures are also derived for anthracene, coronene, triphenylene, phenanthrene, benz[a]pyrene, and one large benzenoid system. The Fries concept can be convenient for obtaining Clar structures with the maximum number of sextets, which in turn effectively represent π-electron (delocalization in benzenoid hydrocarbons.

Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.

Science.gov (United States)

An, Ke-Jing; Liu, Yu-Lan; Liu, Hai-Lan

2017-09-01

Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg -1 , respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

Science.gov (United States)

Maity, Tanushree; Bawa, A S; Raju, P S

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

OpenAIRE

Masson, L.; Robert, P.; Izaurieta, M.; Romero, N.

1999-01-01

The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and m...

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

OpenAIRE

Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

2017-01-01

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10...

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus Bulb Slices

Directory of Open Access Journals (Sweden)

Tanushree Maity

2014-01-01

Full Text Available The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%. The lightness in terms of hunter L* value decreased significantly (P<0.05 during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Sampling of deep benthic perch fry: insight into the diel vertical migrations.

Czech Academy of Sciences Publication Activity Database

Čech, Martin; Frouzová, Jaroslava; Peterka, Jiří; Jůza, Tomáš; Draštík, Vladislav; Vašek, Mojmír; Kubečka, Jan

2017-01-01

Roč. 784, č. 1 (2017), s. 1-8 ISSN 0018-8158 R&D Projects: GA ČR GA206/06/1371; GA ČR GP206/09/P266; GA MŠk(CZ) EE2.3.20.0204; GA MŠk(CZ) 7F14316 Institutional support: RVO:60077344 Keywords : bathypelagic perch fry * Breder trap * Fulton's condition factor * Perca fluviatilis * Římov Reservoir * SCUBA diving Subject RIV: EG - Zoology OBOR OECD: Zoology Impact factor: 2.056, year: 2016

Milkfish (Chanos chanos Fry Concession System in Bolinao, Pangasinan: Implications to Coastal Resources Management

Directory of Open Access Journals (Sweden)

Severino Salmo III

2000-12-01

Full Text Available The ecological and socioeconomic implications of the concession system on milkfish (Chanos chanos Forssk. fry in Bolinao, Pangasinan were evaluated from 1996 to 1999. Monitoring of landed catch from 1996 to 1998 showed that the seasonal trend and annual volume of catch varied widely during the three-year period. The fry season in 1996 and 1997 lasted seven months, starting from the second week of April to the second week of October. However, during the 1998 season, fry were available for eight months starting in the second week of March and ending in November. The peak period also varied considerably during the three-year period. In 1996, peak abundance of fry was observed in the last week of July while in 1997 and 1998, the peak was during the second week of May. The volume of total catch for the entire season also varied widely, from as low as ~400,000 fry (1997 to as high as 2,400,000 fry (1996. The concessionaire “postor” has the sole right to buy all fry caught within the municipal waters. Thus, s/he dictates the buying price. Moreover, the existing concession system has no mechanism to regulate harvest of milkfish fry gathering. This arrangement allows the concessionaire to enjoy huge economic benefits while the fry gatherers only get a minimal share in the income. To promote sustainable and equitable harvest of milkfish fry, a new access arrangement through a permit system was proposed by the fry gatherers. The proposed permit system will promote a sustainable harvest of milkfish fry through the implementation of a closed period during the fry season. Compared to the present concession system, the permit system is believed to be more equitable because of the abolition of the 1/3 cut levied by the concessionaire on the landed catch. The permit system also facilitates a mechanism that provides for transparency on the selling/buying price. More importantly, fry gatherers will have the opportunity to sell to buyers offering a relatively

Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

Directory of Open Access Journals (Sweden)

Maria Gabriela VERNAZA

Full Text Available Abstract The objective was to develop instant noodles (IN made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2, resistant starch type 3 (RS3 and green banana flour (GBF aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest RS content at all frying times were noodles containing RS3. When comparing products obtained after 90 and 120 s of atmospheric and vacuum frying, respectively, it was observed that, although the frying time in vacuum process was longer, higher RS values were obtained for the three different formulations. The vacuum frying process has advantages due to the lower fat absorption (3% less, lighter colour and a reduced conversion of RS to digestible starch, compared to atmospheric frying.

Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

International Nuclear Information System (INIS)

Olivero-David, R.; Mena, C.; Sánchez-Muniz, F.J.; Pérez-Jiménez, M.A.; Holgado, F.; Bastida, S.; Velasco, J.

2017-01-01

The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended. [es

EFFECT OF DEEP-FAT FRYING ON CHEMICAL PROPERTIES OF ...

African Journals Online (AJOL)

diopamadr

volatile fraction remains in the frying medium and is absorbed by the fried food ... weight of the oil sample (2.5 g) was dissolved in a mixture consisting of glacial acetic ... For peanut oil B, values of PV observed for all the 10 samples showed an ...

Acrylamide reduction under different pre-treatments in French fries

DEFF Research Database (Denmark)

Pedreschi, Franco; Kaack, Karl; Granby, Kit

2007-01-01

of similar to 40 g water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) immersed in a citric acid solution of 10 g/L for an hour; (iii) immersed in a sodium pyrophosphate solution...... strips before frying. Immersed strips in water for 120 min showed a reduction of acrylamide formation of 33%, 21% and 27% at 150, 170 and 190 degrees C, respectively, when they were compared against the control. Potato strips blanched at 50 degrees C for 80 min had the lowest acrylamide content when...... compared against strips blanched at different conditions and fried at the same temperature (135, 327 and 564 mu m acrylamide/kg for 150, 170 and 190 degrees C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip...

Harish-Chandra Research Institute, Allahabad

Indian Academy of Sciences (India)

The Harish-Chandra Research Institute (known as the Mehta Research Institute of Math- ematics and Mathematical Physics until October 2000) came into existence in 1975, with a donation of some land and Rs. 40 lakhs from the B S Mehta Trust in Calcutta. With the aim of converting it into a top-class research Institute in ...

Effects of pan frying with different oils on some of the chemical ...

African Journals Online (AJOL)

The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein, fat, ash and cholesterol contents were increased after frying. Differences ...

Reduction of acrylamide formation in potato slices during frying

DEFF Research Database (Denmark)

Pedreschi, Franco; Kaack, K.; Granby, Kit

2004-01-01

and 40 min; 90degreesC for 2 and 9 min); (iii) immersed in citric acid solutions of different concentrations (10 and 20 g/l) for half an hour. Glucose and asparagine concentration was determined in potato slices before frying, whereas acrylamide content was determined in the resultant fried potato chips...... on average 76% and 68% of the glucose and asparagine content compared to the control. Potato slices blanched at 50degreesC for 70 min surprisingly had a very low acrylamide content (28 mum/kg) even when they were fried at 190degreesC. Potato immersion in citric acid solutions of 10 and 20 g/l reduced...

Formation of trans fatty acids during the frying of chicken fillet in corn oil.

Science.gov (United States)

Yang, Meiyan; Yang, Ying; Nie, Shaoping; Xie, Mingyong; Chen, Feng; Luo, Pengju George

2014-05-01

To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

Calculation of the electron magnetic moment in Fried-Yennie-gauge QED

International Nuclear Information System (INIS)

Adkins, G.S.

1989-01-01

The two-loop contribution to the electron magnetic moment is calculated in the Fried-Yennie gauge. This is the first treatment of the magnetic moment beyond one-loop order in a gauge other than the Feynman gauge. The Fried-Yennie gauge is infrared safe, and the calculation is done without introducing an infrared cutoff or photon mass. The Fried-Yennie-gauge result agrees with the Feynman-gauge result, as expected

The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

Science.gov (United States)

Swastawati, F.

2018-03-01

Food processing using high temperatures can cause changes in pigment color and chemical characteristics in food stuffs, including prawn. The aim of this research was to evaluate the changes in pigment and chemical characteristics of tiger prawn caused by boiling, smoking and frying. Ten kg of tiger prawn was boiled, smoked and fried at the temperature of ± 100 °C for ± 10 min. The results showed that boiling, smoking and frying gave a significant effect (P < 0.05) on the astaxanthin pigment, pH, moisture, protein, salt content, Aw and color. The content of astaxanthin pigments in fresh prawn, boiled prawn, smoked prawn and fried prawn was: 132.79 ± 1.5 μg·g-1 82.89 ± 0.92 μg·g-1 78.28 ± 0.1 μg·g-1 and 91.35 ± 2.59 μg·g-1, respectively. The value of °Hue on fresh prawn, boiled prawn, smoked prawn and fried prawn was: 87.85° 52.5° 55.94° and 53.98°. The tiger prawn processed by the smoking method has preferable by panelist rather than processed by boiling and frying.

Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.

Science.gov (United States)

Gates, R A; Pensabene, J W; Fiddler, W

1984-01-01

The recently developed Eastern Regional Research Center ( ERRC ) dry column chromatographic procedure for determining N-nitrosopyrrolidine (NPYR) in fried cure-pumped bacon was evaluated for its applicability to fried dry-cured bacon. The method was then compared with 2 established procedures for volatile nitrosamine analysis in cured meat products: the multidetection thermal energy analyzer (MD) method and the mineral oil distillation (MOD) screening procedure. No significant difference (P less than 0.05) in NPYR values was found between the ERRC and MD procedures, but significant differences were found between the ERRC and MOD procedures and between the MOD and MD procedures. No artifactual nitrosamine formation was found in the ERRC procedure, but significant amounts were found in samples analyzed by the MOD procedure. The ERRC method was demonstrated to be rugged and very rapid. It is proposed that the ERRC method replace the MOD method as the official screening procedure for NPYR in fried bacon.

Effect of Type of Food on the Trans Fatty Acids Formation and Characteristic of Oil during Frying Process

International Nuclear Information System (INIS)

Atta, N.M.M.; Esmail, A.E.; Shams El Din, N.M.M.

2010-01-01

This study was carried out to investigate the physical and chemical changes which take place in blended oil (sunflower oil: soy bean oil 75: 25 w/w), therefore frying different types of food, such as fresh foods (potatoes, falafel, fish, meat and chicken) and semi-fried Foods (chicken bites koki (nuggets), shish pan koki and farm frites potato) during frying process for 20, 40 and 60 minutes at (180±5 degree C), also studying the effect of different types of food on the oil uptake and formation of trans fatty acids in oils during frying process. The obtained results as follows: the color (red unit), viscosity, acidity and peroxide value of investigated oils were increased during frying all foods (fresh and semi-fried foods), but the increase was more pronounced in case of frying semi-fried foods, while the refractive index of frying oil of semi-fried foods was decreased compared with control oil and frying oils of fresh food. The results indicated that a considerable range of oil uptake quantities during frying as a result of variation type of foods, among all food, finger potato extensive absorption of the frying oil during frying process compared with the other fresh foods, as a results the semi-fried foods will contain a higher percent of oil included the oil of its formation, that during its frying, it was absorbed a few amount of oil. These results indicated that, the percentage of formation trans fatty acid (eliadic acid) in frying oils after 20 and 60 minutes during frying semi-fried foods was more that than frying fresh foods. Also, the results observed that, the percentage of eliadic acid in frying oil of fresh potato was lower than the other frying oils of fresh food, additionally the quality of frying oil of fresh potato finger was the best compared to frying oil of the other food material

Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake.

Science.gov (United States)

Apea-Bah, Franklin B; Serem, June C; Bester, Megan J; Duodu, Kwaku G

2017-12-15

Koose, a West African delicacy, is a side dish prepared by deep frying thick cowpea paste. The current research determined the effect of deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic composition and antioxidant properties. Four cowpea cultivars comprising two reddish-brown, a brownish-cream and cream phenotypes were used. Liquid chromatography-mass spectrometry was used to determine phenolic composition of the samples. TPC was determined using Folin-Ciocalteu method while radical scavenging capacities were by Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity and nitric oxide scavenging assays. The phenolic acids identified included benzoic and cinnamic acid derivatives. The predominant flavonoid classes were flavan-3-ols and flavonols. Deep-fat frying of the cowpea pastes decreased their TPC, radical scavenging capacities and total quantified flavonoids. The koose inhibited radical-induced oxidative cellular and DNA damage. It is concluded that koose is a potential functional food that can contribute to alleviating radical-induced oxidative stress. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

Directory of Open Access Journals (Sweden)

Aiqing Ren

2018-01-01

Full Text Available The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1 blanching as control, (2 blanching and osmotic dehydration with maltodextrin (MD solution, (3 blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC, (4 blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p0.05 differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

[German research institute/Max-Planck Institute for psychiatry].

Science.gov (United States)

Ploog, D

1999-12-01

The Deutsche Forschungsanstalt für Psychiatrie (DFA, German Institute for Psychiatric Research) in Munich was founded in 1917 bel Emil Kraepelin. For a long time it was the only institution in Germany entirely devoted to psychiatric research. Because of its strictly science-oriented and multidisciplinary approach it also became a model for institutions elsewhere. Kraepelin's ideas have certainly had a strong influence on psychiatry in the twentieth century. The fascinating and instructive history of the DFA reflects the central issues and determinants of psychiatric research. First, talented individuals are needed to conduct such research, and there was no lack in this regard. Second, the various topics chosen are dependent on the available methods and resources. And finally, the issues addressed and the ethical standards of the researchers are heavily dependent on the zeitgeist, as is evident in the three epochs of research at the DFA, from 1917 to 1933, from 1933 to 1945, and from the postwar period to the present. With the introduction of molecular biology and neuroimaging techniques into psychiatric research a change in paradigm took place and a new phase of the current epoch began.

Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.

Science.gov (United States)

Nunes, Yolanda; Moreira, Rosana G

2009-09-01

Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.

CHEMICAL STABILITY OF COTTONSEED AND GROUNDNUT OIL USED FOR FRYING BHAJIAS AND ITS SENSORY QUALITIES

Directory of Open Access Journals (Sweden)

Ashima Gupta

2014-12-01

Full Text Available Deep fried snacks, which evolved as snacks between meals include bhajia, samosa, etc are very popular in India and commercially exploited on a wide scale.Cottonseed and Groundnut oil frequently used in Gujarat for cooking purpose studied for its intermittent frying stability. Indian fried snack popularly known as ‘Bhajia’ fried for 5 min at an interval of 1 h; 5 times a day for 5 consecutive days and studied for its various sensory attributes using 9-point hedonic scale. Standard AOCS and AOAC methods were used to determine the quality of oil. Peroxide and p-anisidine values of both oils increased significantly p<0.001 during the 25 h of intermittent frying. Iodine value of cottonseed oil did not decrease throughout the intermittent frying period. Polar components increased 257.5% in cottonseed oil (CSO and 142.9% in groundnut oil (GNO.The saturated and monounsaturated fatty acid content increased significantly with the increase in frying hours.No significant change was seen in linoleic/palmitic acid ratio of both the oils during bhajias frying. The sensory qualities of bhajia fried at different intervals did not change significantly for various attributes namely flavor, taste, crispness, greasiness, odor, color, appearance and overall acceptability.

Acrylamide reduction in fried potato slices and strips by using asparaginase in combination with conventional blanching

DEFF Research Database (Denmark)

Pedreschi, Franco; Risum, Jørgen; Granby, Kit

then dried at 85°C for 10 min and immediately partially fried at 175°C for 1min. Finally, frozen par-fried potatoes were fried at 175°C for 3min to obtain French fries. Pre-drying of raw or blanched potato strips did not generate acrylamide formation as expected. Partial frying of pre-dried control potato...... strips generated 370μg/kg of acrylamide and the final frying determined French fries with 2075μg/kg of acrylamide. When control potato strips were treated with a 10000 ASNU/l asparaginase solution at 40°C for 20min, the acrylamide formation in French fries was reduced by 30%. When blanched potato strips...... were treated in the same way, the produced French fries have 60% less acrylamide content than blanched strips without the enzyme treatment. Soaking of blanched potato strips (75°C, 10min) in an 10000 ASNU/l asparaginase solution at 40°C for 20min is an effective way to reduce acrylamide formation after...

Acrylamide in Fried Potato Products

NARCIS (Netherlands)

Luning, Pieternel; Sanny, Maimunah

2016-01-01

High acrylamide levels have been detected in fried potato products. Dietary intake studies observed large differences in acrylamide between single foodstuffs, within food categories, and within batches of similarly processed products. FAO/WHO emphasized that causes of variation need to be

Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

Energy Technology Data Exchange (ETDEWEB)

Ito, H; Siagian, E G [Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment

1979-08-01

The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10/sup 0/C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10/sup 0/C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D/sub 10/ value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation.

Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

International Nuclear Information System (INIS)

Ito, Hitoshi; Siagian, E.G.

1979-01-01

The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10 0 C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10 0 C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D 10 value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation. (author)

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

Science.gov (United States)

Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

2015-01-01

Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

Anti-radical power gives insight into early lipid oxidation events during frying

NARCIS (Netherlands)

Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

2006-01-01

The aim of this research was to use anti-radical power (ARP) to study early lipid oxidation events during frying. The 2,2-diphenyl-1-picrylhydrazyl radical (DPPH¿) test was used to determine the ARP. As oil does not dissolve completely in methanol, which is generally used for the DPPH¿ test, butanol

Institutional Researchers' Use of Qualitative Research Methods for Institutional Accountability at Two Year Colleges in Texas

Science.gov (United States)

Sethna, Bishar M.

2011-01-01

This study examined institutional researchers' use of qualitative methods to document institutional accountability and effectiveness at two-year colleges in Texas. Participants were Institutional Research and Effectiveness personnel. Data were collected through a survey consisting of closed and open ended questions which was administered…

Mercury, arsenic and cadmium in the unfried and fried fish

International Nuclear Information System (INIS)

Anand, S.J.S.

1978-01-01

Determination of mercury, arsenic and cadmium in unfried and fried fish samples has been carried out by neutron activation followed by chemical separation to remove the interfering activies of copper, zinc etc. This paper presents results of finding on losses of mercury, arsenic and cadmium in the unfried and fried fish. (author)

Effects of Total Dissolved Gas on Chum Salmon Fry Incubating in the Lower Columbia River

Energy Technology Data Exchange (ETDEWEB)

Arntzen, Evan V.; Hand, Kristine D.; Geist, David R.; Murray, Katherine J.; Panther, Jenny; Cullinan, Valerie I.; Dawley, Earl M.; Elston, Ralph A.

2008-01-30

This report describes research conducted by Pacific Northwest National Laboratory in FY 2007 for the U.S. Army Corps of Engineers, Portland District, to characterize the effects of total dissolved gas (TDG) on the incubating fry of chum salmon (Onchorhynchus keta) in the lower Columbia River. The tasks conducted and results obtained in pursuit of three objectives are summarized: * to conduct a field monitoring program at the Ives Island and Multnomah Falls study sites, collecting empirical data on TDG to obtain a more thorough understanding of TDG levels during different river stage scenarios (i.e., high-water year versus low-water year) * to conduct laboratory toxicity tests on hatchery chum salmon fry at gas levels likely to occur downstream from Bonneville Dam * to sample chum salmon sac fry during Bonneville Dam spill operations to determine if there is a physiological response to TDG levels. Chapter 1 discusses the field monitoring, Chapter 2 reports the findings of the laboratory toxicity tests, and Chapter 3 describes the field-sampling task. Each chapter contains an objective-specific introduction, description of the study site and methods, results of research, and discussion of findings. Literature cited throughout this report is listed in Chapter 4. Additional details on the study methdology and results are provided in Appendixes A through D.

Institutional Support : Kenya Institute for Public Policy Research and ...

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

In 2006 the Government of Kenya passed an Act of Parliament making the Kenya Institute for Public Policy Research and Analysis (KIPPRA) the government's lead socioeconomic research institute. The Act exerts enormous demands on KIPPRA at a time when it is trying to recover from the senior staff turnover suffered in ...

Assessment of Quality and Safety of Street-vended Fried West ...

African Journals Online (AJOL)

This study was carried out to assess the quality and safety of street-vended fried West African ilisha (Ilisha africana) from major markets in Ibadan, Oyo State, Nigeria. A total number of 100 fried fish samples obtained from ten major markets in Ibadan, Oyo State, Nigeria were analysed in the laboratory for: proximate ...

Using institutional theory in enterprise systems research

DEFF Research Database (Denmark)

Svejvig, Per

2013-01-01

This paper sets out to examine the use of institutional theory as a conceptually rich lens to study social issues of enterprise systems (ES) research. More precisely, the purpose is to categorize current ES research using institutional theory to develop a conceptual model that advances ES research...... model that advocates multi-level and multi-theory approaches and applies newer institutional aspects such as institutional logics. The findings show that institutional theory in ES research is in its infancy and adopts mainly traditional institutional aspects like isomorphism, with the organization....... Key institutional features are presented such as isomorphism, rationalized myths, and bridging macro and micro structures, and institutional logics and their implications for ES research are discussed. Through a literature review of 181 articles, of which 18 papers are selected, we build a conceptual...

The Knowledge Management Research of Agricultural Scientific Research Institution

Institute of Scientific and Technical Information of China (English)

2010-01-01

Based on the perception of knowledge management from experts specializing in different fields,and experts at home and abroad,the knowledge management of agricultural scientific research institution can build new platform,offer new approach for realization of explicit or tacit knowledge,and promote resilience and innovative ability of scientific research institution.The thesis has introduced functions of knowledge management research of agricultural science.First,it can transform the tacit knowledge into explicit knowledge.Second,it can make all the scientific personnel share knowledge.Third,it is beneficial to the development of prototype system of knowledge management.Fourth,it mainly researches the realization of knowledge management system.Fifth,it can manage the external knowledge via competitive intelligence.Sixth,it can foster talents of knowledge management for agricultural scientific research institution.Seventh,it offers the decision-making service for leaders to manage scientific program.The thesis also discusses the content of knowledge management of agricultural scientific research institution as follows:production and innovation of knowledge;attainment and organizing of knowledge;dissemination and share of knowledge;management of human resources and the construction and management of infrastructure.We have put forward corresponding countermeasures to further reinforce the knowledge management research of agricultural scientific research institution.

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Science.gov (United States)

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

2012-12-01

The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.

Science.gov (United States)

Brown, T M; Cerruto-Noya, C A; Schrader, K K; Kleinholz, C W; DeWitt, C A Mireles

2012-10-01

Muddy and/or musty off-flavors in farmed-raised catfish occur as a result of the absorption of geosmin (GEO) and 2-methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH-shift method may be able to reduce off-flavors to produce a consumer acceptable product. The objective of this research was to evaluate application of the acid pH-shift method using a shaker sieve for protein recovery and to evaluate consumer acceptability of a resultant batter-coated fried nugget-like catfish product. Farm-raised catfish were either allowed to depurate (control) or treated with 1 ppb GEO or MIB. Fillets from each replicate were collected and ground and treated by the acid pH-shift process. Samples from all treatments and replicates were evaluated for residual GEO and MIB. In addition, batter-coated fried catfish samples were prepared for a consumer sensory evaluation. Results demonstrated that the pH-shift process decreased moisture, ash, and collagen content of catfish fillet tissue (P evaluated for removing off-flavors from catfish. Difficulties were encountered with regard to protein recovery using the sieve and suggestions are made to, perhaps, make the process more applicable for a sieve-based recovery step. The process as described reduced off-flavors, but only 2-fold suggesting the process would work best on catfish near or just over off-flavor thresholds. Results also indicated the pH-shift process could be used to improve texture of a fried catfish product designed to be similar to chicken nuggets. © 2012 Institute of Food Technologists®

Crust morphology and crispness development during deep-fat frying of potato

NARCIS (Netherlands)

Koerten, van K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M.

2015-01-01

Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed structural and textural properties of the crust in relation to crispness during frying as a function of the process temperature and time. X-ray tomography showed a larger

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

Science.gov (United States)

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

MODEL PERUBAHAN WARNA KERIPIK BUAH SELAMA PENGGORENGAN VAKUM Model of Fruit Flaky Color Change during Vacuum Frying

Directory of Open Access Journals (Sweden)

Jamaluddin Jamaluddin

2012-05-01

Full Text Available The natural colour of fruit flaky product is one of specific property prefered by consumer. To maintain the natural colourof the fruit flaky during frying, it is necessary to pay attention the characteristic changes of raw material and control the process in order not to have much changes to get the intended colour. The objective of this research is to develop empirically mathematical model of fruit flaky colour changes during vacuum frying process by considering the change of water and sucrose contents in the product. Sample of the research were jack fruits fried in the temperature of 70–100OC, frying duration of 15–60 minutes, and vacuum pressure of 13-23 kPa. The observed parameters are colour (L, colour (a, colour (b, water and sukrose contents before and after frying. The result showed that colour changes (L, a and b were influenced by free water vaporization and sukrose decreasing in product, so empirically, the developed mathematical model of colour changes (L, a and b can be used to predict fruit flaky colour changes during vacuum frying. ABSTRAK Warna alami pada produk keripik buah adalah merupakan salah satu sifat khas yang disukai oleh konsumen, untukmempertahankan warna alami keripik buah agar tidak banyak mengalami perubahan selama dalam penggorengan, perlu diperhatikan perubahan karakteristik bahan baku dan pengendalian proses, agar warna keripik buah yang dihasilkan sesuai dengan yang diinginkan. Penelitian ini bertujuan untuk mengembangkan secara empirik model matematik perubahan warna keripik buah selama dalam proses penggorengan vakum dengan mempertimbangkan ke dalam model perubahan kadar air dan kadar sukrosa di dalam padatan. Sampel penelitian adalah buah nangka digoreng pada suhu70-100 OC, lama penggorengan 15-60 menit dan tekanan vakum 13-23 kPa. Parameter yang diamati adalah warna (L, warna (a, warna (b, kadar air dan kadar sukrosa sebelum dan setelah sampel digoreng. Hasil penelitian menunjukkan perubahan warna L, a

Do Research Participants Trust Researchers or Their Institution?

Science.gov (United States)

Guillemin, Marilys; Barnard, Emma; Allen, Anton; Stewart, Paul; Walker, Hannah; Rosenthal, Doreen; Gillam, Lynn

2018-07-01

Relationships of trust between research participants and researchers are often considered paramount to successful research; however, we know little about participants' perspectives. We examined whom research participants trusted when taking part in research. Using a qualitative approach, we interviewed 36 research participants, including eight Indigenous participants. Thematic analysis was used to analyze the data. This article focuses on findings related to non-Indigenous participants. In contrast to Indigenous participants, non-Indigenous participants placed their trust in research institutions because of their systems of research ethics, their reputation and prestige. Researchers working in non-Indigenous contexts need to be cognizant that the trust that participants place in them is closely connected with the trust that participants have in the institution.

Low Vision Research at the Schepens Eye Research Institute

National Research Council Canada - National Science Library

D'Amore, Patricia

2003-01-01

This research proposal, Low Vision at the Schepens Eye Research Institute, is a collaborative effort on the part of four Investigators at the Institute whose goal is to advance the studies on low vision...

Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

International Nuclear Information System (INIS)

Aji, Mahardika Prasetya; Wiguna, Pradita Ajeng; Susanto,; Rosita, Nita; Suciningtyas, Siti Aisyah; Sulhadi

2016-01-01

Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showed that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.

Corn content of French fry oil from national chain vs. small business restaurants.

Science.gov (United States)

Jahren, A Hope; Schubert, Brian A

2010-02-02

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

Energy Technology Data Exchange (ETDEWEB)

Aji, Mahardika Prasetya, E-mail: mahardika190@gmail.com; Wiguna, Pradita Ajeng; Susanto,; Rosita, Nita; Suciningtyas, Siti Aisyah; Sulhadi [Department of Physics, Faculty of Mathematics and Natural Science Universitas Negeri Semarang, Jalan Raya Sekaran Gunungpati 50229 Indonesia (Indonesia)

2016-04-19

Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showed that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.

Indoor air quality in a restaurant kitchen using margarine for deep-frying.

Science.gov (United States)

Sofuoglu, Sait C; Toprak, Melis; Inal, Fikret; Cimrin, Arif H

2015-10-01

Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

Identification and olfactometry of French fries flavour extracted at mouth conditions

NARCIS (Netherlands)

Posthumus, M.A.; Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

2005-01-01

The aim of this study was to isolate and identify odour active compounds from French fries at mouth conditions. Volatile compounds were released from French fries by purge-and-trap, trapped on Tenax TA, and identified with GC–MS. GC–olfactometry was used to determine odour active compounds with a

New vision technology for multidimensional quality monitoring of continuous frying of meat

DEFF Research Database (Denmark)

Daugaard, Søren Blond; Adler-Nissen, Jens; Carstensen, Jens Michael

2010-01-01

. The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual......The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments...

Vocal Fry Use in Adult Female Speakers Exposed to Two Languages.

Science.gov (United States)

Gibson, Todd A; Summers, Connie; Walls, Sydney

2017-07-01

Several studies have identified the widespread use of vocal fry among American women. Popular explanations for this phenomenon appeal to sociolinguistic purposes that likely take significant time for second language users to learn. The objective of this study was to determine if mere exposure to this vocal register, as opposed to nuanced sociolinguistic motivations, might explain its widespread use. This study used multigroup within- and between-subjects design. Fifty-eight women from one of three language background groups (functionally monolingual in English, functionally monolingual in Spanish, and Spanish-English bilinguals) living in El Paso, Texas, repeated a list of nonwords conforming to the sound rules of English and another list of nonwords conforming to the sound rules of Spanish. Perceptual analysis identified each episode of vocal fry. There were no statistically significant differences between groups in their frequency of vocal fry use despite large differences in their amount of English-language exposure. All groups produced more vocal fry when repeating English than when repeating Spanish nonwords. Because the human perceptual system encodes for vocal qualities even after minimal language experience, the widespread use of vocal fry among female residents in the United States likely is owing to mere exposure to English rather than nuanced sociolinguistic motivations. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Alcohol biodiesel from frying oil residues; Biodiesel etilico a partir de oleo de fritura residual

Energy Technology Data Exchange (ETDEWEB)

Festa, Brunna Simoes; Marques, Luiz Guilherme da Costa [Universidade Federal do Rio de Janeiro (IVIG/COPPE/UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao de Engenharia. Inst. Virtual Internacional de Mudancas Globais], E-mail: lguilherme@ivig.coppe.ufrj.br

2010-07-01

This paper describes the reaction optimization and production of biodiesel through the use of frying residual oil made available by the restaurant placed at the PETROBRAS Research Center (CENPES-RJ), using ethanol, so that to permit the production of sustainable bio diesel. The environmental gains obtained by the utilization of residual oil, avoiding that this oil be released in the nature, and the economic gains coming from the generation and utilization of ethanol allowing the production of biodiesel be an viable alternative. The obtained results during laboratory tests shown that biodiesel produced from the transesterification in alkaline medium, of the frying residual oil collected presented a reaction yield of approximately 80% considering in mass.

Institutional Support : Ethiopian Development Research Institute ...

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

The Ethiopian Development Research Institute (EDRI) was established in 1999 and became operational in 2003 as a semi-autonomous organization accountable to ... International Water Resources Association, in close collaboration with IDRC, is holding a webinar titled “Climate change and adaptive water management: ...

Research misconduct definitions adopted by U.S. research institutions.

Science.gov (United States)

Resnik, David B; Neal, Talicia; Raymond, Austin; Kissling, Grace E

2015-01-01

In 2000, the U.S. federal government adopted a uniform definition of research misconduct as fabrication, falsification, or plagiarism (FFP), which became effective in 2001. Institutions must apply this definition of misconduct to federally-funded research to receive funding. While institutions are free to adopt definitions of misconduct that go beyond the federal standard, it is not known how many do. We analyzed misconduct policies from 183 U.S. research institutions and coded them according to thirteen different types of behavior mentioned in the misconduct definition. We also obtained data on the institution's total research funding and public vs. private status, and the year it adopted the definition. We found that more than half (59%) of the institutions in our sample had misconduct policies that went beyond the federal standard. Other than FFP, the most common behaviors included in definitions were "other serious deviations" (45.4%), "significant or material violations of regulations" (23.0%), "misuse of confidential information" (15.8%), "misconduct related to misconduct" (14.8%), "unethical authorship other than plagiarism" (14.2%), "other deception involving data manipulation" (13.1%), and "misappropriation of property/theft" (10.4%). Significantly more definitions adopted in 2001 or later went beyond the federal standard than those adopted before 2001 (73.2% vs. 26.8%), and significantly more definitions adopted by institutions in the lower quartile of total research funding went beyond the federal standard than those adopted by institutions in the upper quartiles. Public vs. private status was not significantly associated with going beyond the federal standard.

Impact of control behaviour on unacceptable variation in acrylamide in French fries

NARCIS (Netherlands)

Sanny, M.A.I.; Luning, P.A.; Marcelis, W.J.; Jinap, S.; Boekel, van M.A.J.S.

2010-01-01

Various studies have identified high concentrations of acrylamide in French fries and they emphasised that there is much uncertainty about actual concentrations in French fries upon consumption. The aim of this study was to get insight in technological as well as people related factors that

Effect of frying temperature and time on image characterizations of pellet snacks.

Science.gov (United States)

Mohammadi Moghaddam, Toktam; BahramParvar, Maryam; Razavi, Seyed M A

2015-05-01

The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing the frying time from 0.5 min to 2.5 min increased the fractal dimension; but its increase from 2.5 min to 4.5 min could not expand the samples. Then, the highest volume of pellet snacks was observed at 2.5 min. Features derived from the image texture contained better information than color features. The best result was for U channel which showed that increasing the frying time increased the contrast, entropy and correlation. Developing the frying temperature up to 170 °C decreased contrast, entropy and correlation of images; however these factors were increased when frying temperature was 190 °C. These results were invert for homogeneity.

Research at the Paul Scherrer Institut

International Nuclear Information System (INIS)

Walter, H.K.

1996-01-01

The Paul Scherrer Institut (PSI) is a multidisciplinary research institute for natural sciences and technology. In national and international collaboration with universities, other research institutes and industry, PSI is active in elementary particle physics, life sciences, solid-state physics, material sciences, nuclear and non-nuclear energy research, and energy-related ecology. PSI's priorities lie in research fields which are relevant to sustainable development, serve educational needs and are beyond the possibilities of a single university department. PSI develops and operates complex research installations open of the world's most powerful cyclotron, allowing to operate high intensity secondary pion and muon beams, a neutron spallation source and various applications in medicine and materials research. A short review on research at PSI is presented, with special concentration on particle physics experiments. (author)

Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

Science.gov (United States)

Nakamura, Sumiko; Ohtsubo, Ken'ichi

2010-01-01

The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

NARCIS (Netherlands)

Koerten, van K.N.; Somsen, D.; Boom, R.M.; Schutyser, M.A.I.

2017-01-01

In this study a cylindrical crust-core frying model was developed including an evaporation rate dependent heat transfer coefficient. For this, we applied a Nusselt relation for cylindrical bodies and view the release of vapour bubbles during the frying process as a reversed fluidised bed. The

Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size

DEFF Research Database (Denmark)

Jacobsen, Lene; Skov, Christian; Koed, Anders

2007-01-01

The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combi......The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity...... in combination with temperatures of 10, 14 and 18 degrees C. A parametric survival model found a significant correlation between survival of pike fry and temperature and salinity, respectively. L(C)50 values after 72 h were between 11.2 and 12.2 ppt, being lowest at 10 degrees C. Pike fry did not survive more...

Teaching and Research at Undergraduate Institutions

Science.gov (United States)

Garg, Shila

2006-03-01

My own career path has been non-traditional and I ended up at a primarily undergraduate institution by pure accident. However, teaching at a small college has been extremely rewarding to me, since I get to know and interact with my students, have an opportunity to work with them one-on-one and promote their intellectual growth and sense of social responsibility. One of the growing trends at undergraduate institutions in the past decade has been the crucial role of undergraduate research as part of the teaching process and the training of future scientists. There are several liberal arts institutions that expect research-active Faculty who can mentor undergraduate research activities. Often faculty members at these institutions consider their roles as teacher-scholars with no boundary between these two primary activities. A researcher who is in touch with the developments in his/her own field and contributes to new knowledge in the field is likely to be a more exciting teacher in the classroom and share the excitement of discovery with the students. At undergraduate institutions, there is generally very good support available for faculty development projects in both teaching and research. Often, there is a generous research leave program as well. For those who like advising and mentoring undergraduates and a teaching and learning centered paradigm, I will recommend a career at an undergraduate institution. In my presentation, I will talk about how one can prepare for such a career.

COMPARISON OF THE QUALITY OF VEGETABLE OILS DESIGNED FOR THE FRYING FOOD

Directory of Open Access Journals (Sweden)

Ladislav Mura

2012-12-01

Full Text Available The object of the research was to investigate the quality of vegetable oils for cooking food. The analysis used two types of oils - oil Fritol and Promienna. Both oils were purchased commercially. Oil changes were observed at frying French fries. At the same changes were observed oil stored at room temperature and the temperature in the refrigerator. The determined parameters included the measurement of polar materials in oil with electronic device Testo 265 for measuring the quality of cooking oil. Determination of change in the texture of oil during the oil deterioration by device Texturometer TA.XT Plus and determination the peroxide value by STN EN ISO 3960:2007. The work is also evaluating the results of the studied parameters. In all compared cases based on the content of the TPM showed higher heat resistance oil Fritol and sample of oil stored in the refrigerator.doi:10.5219/210

Uptake and elimination of some radionuclides by eggs and fry of rainbow trout, (2)

International Nuclear Information System (INIS)

Kimura, Yuichiro; Honda, Yoshihide

1977-01-01

Comparative studies on the uptake and elimination of radionuclides, 60 Co, 131 I, 137 Cs, 144 Ce and 106 Ru by the advanced fry and the fingerlings of rainbow trout were conducted under laboratory conditions. The general patterns of uptake of 60 Co, 131 I, 144 Ce, 106 RuNO-nitro and -binuclear complexes by both the advanced fry and the fingerlings were similar to each other. On the other hand, the uptake of 137 Cs by the advanced fry was more rapid than that by the fingerlings although the uptake of 106 RuNO-nitro complex by the advanced fry was much slower. The remarkable differences in rate of uptake and turnover rate for 137 Cs and in turnover rate for 144 Ce were observed between the advanced fry and the fingerlings. The concentration factors for 60 Co and 137 Cs in the fry increased with growth of the fish. However, this trend was not necessarily observed for 131 I, 144 Ce and 106 RuNO complexes. In comparison of the tissue uptake of the radionuclides, the high concentration factor for 60 Co, 106 RuNO complexes and 144 Ce in visera including digestive tract were observed, while for 131 I in the gills. (auth.)

Institutional Repositories in Indian Universities and Research Institutes: A Study

Science.gov (United States)

Krishnamurthy, M.; Kemparaju, T. D.

2011-01-01

Purpose: The purpose of this paper is to report on a study of the institutional repositories (IRs) in use in Indian universities and research institutes. Design/methodology/approach: Repositories in various institutions in India were accessed and described in a standardised way. Findings: The 20 repositories studied covered collections of diverse…

Effect of deep-fat frying on sensory and textural attributes of pellet snacks.

Science.gov (United States)

BahramParvar, Maryam; Mohammadi Moghaddam, Toktam; Razavi, Seyed M A

2014-12-01

In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

Financial Support for Institutional Research, 1969-70.

Science.gov (United States)

Pieper, W. C., Jr.

The Association for Institutional Research conducted a survey of all institutions of higher education in the U.S. and Canada in order to assess the number, size, and financial support of institutional research offices. Data were requested for the 1969-70 academic year. This report is based on the responses of 1,444 institutions that returned the…

High salinity tolerance in eggs and fry of a brackish Esox lucius population

DEFF Research Database (Denmark)

Jørgensen, A.T.; Hansen, B.W.; Vismann, B.

2010-01-01

Knowledge on the biology and physiology of pike, Esox lucius L., populations inhabiting saline environments is scarce. An experimental setup was used to examine egg development and fry behaviour and growth under varying salinity levels in a brackish-water pike population from the western Baltic Sea....... Eggs and fry developed at 8.5 psu, which is higher than hitherto reported for other populations. Fry exhibited stress behaviour and reduced growth when subjected to salinities above 13 psu. This indicates that early life stages of E. lucius tolerate ambient salinity conditions equivalent to the natural...

Development of new antioxidant systems for frying oil and omega-3 oils

Science.gov (United States)

The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due t...

A Monte Carlo risk assessment model for acrylamide formation in French fries.

Science.gov (United States)

Cummins, Enda; Butler, Francis; Gormley, Ronan; Brunton, Nigel

2009-10-01

The objective of this study is to estimate the likely human exposure to the group 2a carcinogen, acrylamide, from French fries by Irish consumers by developing a quantitative risk assessment model using Monte Carlo simulation techniques. Various stages in the French-fry-making process were modeled from initial potato harvest, storage, and processing procedures. The model was developed in Microsoft Excel with the @Risk add-on package. The model was run for 10,000 iterations using Latin hypercube sampling. The simulated mean acrylamide level in French fries was calculated to be 317 microg/kg. It was found that females are exposed to smaller levels of acrylamide than males (mean exposure of 0.20 microg/kg bw/day and 0.27 microg/kg bw/day, respectively). Although the carcinogenic potency of acrylamide is not well known, the simulated probability of exceeding the average chronic human dietary intake of 1 microg/kg bw/day (as suggested by WHO) was 0.054 and 0.029 for males and females, respectively. A sensitivity analysis highlighted the importance of the selection of appropriate cultivars with known low reducing sugar levels for French fry production. Strict control of cooking conditions (correlation coefficient of 0.42 and 0.35 for frying time and temperature, respectively) and blanching procedures (correlation coefficient -0.25) were also found to be important in ensuring minimal acrylamide formation.

President Meri näitas USA-le vabaduse ilu / Daniel Fried ; interv. Kaarel Kaas

Index Scriptorium Estoniae

Fried, Daniel, 1952-

2006-01-01

USA abivälisminister Daniel Fried USA välispoliitika ühest eesmärgist - demokraatia levitamisest maailmas, demokraatia olukorrast Venemaal ning USA ja Venemaa vahelistest suhetest. Lisa: Daniel Fried

Data on kinetic, energy and emission performance of biodiesel from waste frying oil

Directory of Open Access Journals (Sweden)

Silverio Catureba da Silva Filho

2018-06-01

Full Text Available The data presented in this article are related to the research article “Environmental and techno-economic considerations on biodiesel production from waste frying oil in São Paulo city” (Silva Filho et al., 2018 [1]. This article presents the variation of the concentration of waste frying oil (WFO with the reaction time and temperature during the transesterification of WTOs collected in the residences and restaurants of the city of São Paulo. Then, the biodiesel samples were mixed with the S-10 diesel oil in order to obtain the B10, B20, B30, B40, B50, B75 and B100 blends, which were tested in a diesel engine and their power, fuel consumption and gas emissions (CO, CO2 and SO2 have been measured to verify their greenhouse effect and energy efficiency. Keywords: Biodiesel, Kinetic curves, Greenhouse gas emission, Energy efficiency

Maxwell Fry and Jane Drew Partners : The Contributions of British Architects to Built Environment in Colonial Nigeria, 1946-1959

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Abiodun Akeem Oladiti

2016-06-01

Full Text Available This paper examines the contributions of two British architects, Maxwell Fry and Jane Drew in the development of built environment in Nigeria after World War II. It analyses the historical development of the built environment in Nigeria’s public space with respect to modernize infrastructures such as banks, schools, teachers training colleges and the university needed in support of the colonial administration in Nigeria. The agitation of the nationalists and postwar reconstruction facilitated and encouraged the British Empire to develop the edifice or structures that would be suitable for the environment. This, to a large extent, influenced the Nigerian architecture and built environment. Their design principles yielded functional institutional spaces and a hybrid aesthetics that signifies modernist construction and colonial influence. The paper concludes that the designs of both Fry and Drew represent a milestone and significant contribution to the development of built environment in colonial Nigeria.

Anti-oxidative effect of turmeric on frying characteristics of soybean oil.

Science.gov (United States)

Banerjee, Anindita; Ghosh, Santinath; Ghosh, Mahua

2015-03-01

Curcumin, the active principle of turmeric, is known to act as an anti-oxidant, anti-mutagen and anti-carcinogen. This study aimed to find out the thermal and oxidative stability of soybean oil when potatoes marinated with turmeric were deep fried in the oil. Two sets of experiment were carried out. In one set, 1 L of oil was heated for 24 h (8 h daily for 3 consecutive days) and 200 g of potato chips without any marination were fried each time twice daily. Foods were fried in batches to replicate the commercial practice of the food industries. The temperature maintained during the whole experiment was at 180-190 °C i.e. at the frying temperature. About 50 ml of the oil sample was collected after every 4 h. In the second set, another 1 L of soybean oil was heated for 24 h in the similar manner and potato chips marinated with turmeric was fried twice daily. Oil samples were collected as before and comparative studies were done. The chemical parameters like acid value, peroxide value, content of 4-hydroxy-2-trans-nonenal (HNE) and fatty acid composition for all the oil samples of each set were determined. The comparative studies on peroxide value and content of HNE revealed that the antioxidant property of curcumin in turmeric helped in reducing the oxidation of the oil initially, but with increase in duration of time, the antioxidant potency got gradually reduced. The loss of unsaturated fatty acids were calculated from the fatty acid composition and it was found that loss of unsaturation in soybean oil where turmeric marinated potatoes were fried was 6.37 % while the controlled one showed 7.76 % loss after 24 h of heating. These results indicated higher thermal and oxidative stability of the soybean oil in presence of turmeric. However, the antioxidant effect gradually decreased with increase in duration of heating.

A Proposed Framework of Institutional Research Development Phases

Science.gov (United States)

Bosch, Anita; Taylor, John

2011-01-01

Globally, research has become a key driver for the achievement of status and the procurement of funding for higher education institutions. Although there is mounting pressure on institutions to become research active, many institutions are rooted in a strong tradition of teaching. These institutions find it challenging to develop research capacity…

Homogeneous group, research, institution

Directory of Open Access Journals (Sweden)

Francesca Natascia Vasta

2014-09-01

Full Text Available The work outlines the complex connection among empiric research, therapeutic programs and host institution. It is considered the current research state in Italy. Italian research field is analyzed and critic data are outlined: lack of results regarding both the therapeutic processes and the effectiveness of eating disorders group analytic treatment. The work investigates on an eating disorders homogeneous group, led into an eating disorder outpatient service. First we present the methodological steps the research is based on including the strong connection among theory and clinical tools. Secondly clinical tools are described and the results commented. Finally, our results suggest the necessity of validating some more specifical hypothesis: verifying the relationship between clinical improvement (sense of exclusion and painful emotions reduction and specific group therapeutic processes; verifying the relationship between depressive feelings, relapses and transition trough a more differentiated groupal field.Keywords: Homogeneous group; Eating disorders; Institutional field; Therapeutic outcome

Institutional failures and transaction costs of Bulgarian private research institutes

OpenAIRE

Nozharov, Shteryo

2016-01-01

The paper analyses the reasons for poor performance of private research institutes in Bulgaria. In this regard the Institutional Economics methods are used. A connection between smart growth policy goals and Bulgarian membership in EU is made. The gaps in the institutional environment are identified as well as measures for their elimination are proposed. The main accent of the study is put on the identification of transaction costs, arisen as a result of the failures of the institutional envi...

Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

Science.gov (United States)

Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

L-ASPARAGINASE FROM BACILLUS SP. RKS-20: PROCESS OPTIMIZATION AND APPLICATION IN THE INHIBITION OF ACRYLAMIDE FORMATION IN FRIED FOODS

Directory of Open Access Journals (Sweden)

Richi V. Mahajan

2014-08-01

Full Text Available Reports of presence of acrylamide in wide range of fried and baked foods, most notably potato chips and French fries, by Swedish researchers in 2002 has raised a worldwide concern. However, the enzyme Lasparaginase reduces the formation of acrylamide in fried foods by pre-amidohydrolase of L-asparagine present. In this context, we report the hyper production of L-asparaginase from Bacillus sp. RKS-20, by process optimization involving statistical modeling approach. A maximum of 15.10 IU/ml of L-asparaginase were obtained in 18h under statistically optimized conditions wherein KH2 PO4 (3.0 g/L, NaCl (1.0 g/L, L-asparagine (14.0 g/L and glucose (2.0 g/L were the influential factors. This was an approximately 10-fold increase as compared to the initial un-optimized activity of 1.50 IU/ml. The potential of this enzyme for the inhibition of acrylamide formation was confirmed when the potato slices treated with L-asparaginase (40 IU/mg of dry potatoes, showed reduction of 69.80% in acrylamide formation upon frying as compared to untreated potato slices. Hence, this enzyme is potential candidate for healthier production of food.

Lack of mutagens in deep-fat-fried foods obtained at the retail level.

Science.gov (United States)

Taylor, S L; Berg, C M; Shoptaugh, N H; Scott, V N

1982-04-01

The basic methylene chloride extract from 20 of 30 samples of foods fried in deep fat failed to elicit any mutagenic response that could be detected in the Salmonella typhimurium/mammalian microsome assay. The basic extracts of the remaining ten samples (all three chicken samples studied, two of the four potato-chip samples, one of four corn-chip samples, the sample of onion rings, two of six doughnuts, and one of three samples of french-fried potato) showed evidence of weak mutagenic activity. In these samples, amounts of the basic extract equivalent to 28.5-57 g of the original food sample were required to produce revertants at levels of 2.6-4.8 times the background level. Only two of the acidic methylene chloride extracts from the 30 samples exhibited mutagenic activity greater than 2.5 times the background reversion level, and in both cases (one corn-chip and one shrimp sample) the mutagenic response was quite weak. The basic extract of hamburgers fried in deep fat in a home-style fryer possessed higher levels of mutagenic activity (13 times the background reversion level). However, the mutagenic activity of deep-fried hamburgers is some four times lower than that of pan-fried hamburgers.

Perspectives from the Aldo Leopold Wilderness Research Institute: The Wildland Research institute

Science.gov (United States)

J. M. Bowker; H. Ken Cordell; Neelam C. Poudyal

2014-01-01

The Wildland Research Institute (WRi) at the University of Leeds (UK) came into being in October 2009. Its origins go back to a United Kingdom research councilfunded seminar series called Wilderness Britain? which ran between 1998 and 2000 and was coordinated from the University of Leeds. This opened up the wider debate on wilderness and rewilding in the UK and later...

25 years TNO Road-Vehicles Research Institute

NARCIS (Netherlands)

1995-01-01

Since the founding of the TNO Road-Vehicles Research Institute 25years ago, the institute has managed to develop a leading position in automotive research in several disciplines. A steady growth of the institute during the first 20 years has turned into a strong growth during the last 5 years. A

Effect of phenolic extracts on trans fatty acid formation during frying

Directory of Open Access Journals (Sweden)

Gamel, TH

1999-12-01

Full Text Available Olive oil (blend of refined and virgin and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying operations were performed at 180 °C with 24 hr intervals between fryings. During the frying period the trans fatty acids (TFA by capillary column gas chromatography (CC-GC were determined. Trans fatty acids of oleic and linoleic were increased with frying time in both the control oil samples. The rosemary additives (extracts alone and in combination with BHA decreased the level of trans fatty acids (mainly elaidic acid, while the addition of olive vegetable water did not have any effect.

Aceite de oliva (mezcla de virgen y refinado y aceite de girasol con extractos fenólicos de romero seco y aguas de vegetación de aceituna, o con el antioxidante sintético BHA en combinación con los extractos, se usaron en proceso de fritura. Se realizaron 8 operaciones de fritura a 180°C con intervalos de 24 h. Se determinaron los ácidos grasos trans (TFA por cromatografía de gases en columna capilar (CC-GC. Los ácidos grasos trans de oleico y linoleico aumentaron con el tiempo de fritura en las muestras de aceite control. Los extractos de romero, solos y en combinación con BHA, disminuyeron los niveles de ácidos grasos trans (principalmente ácido elaídico mientras que la adicción de aguas de vegetación de aceituna no tuvo ningún efecto.

KIT RELIABILITY FOR CONTROLLING THE QUALITY OF OILS IN FOOD FRYING

Directory of Open Access Journals (Sweden)

Simeon Oloni Kotchoni

2012-08-01

Full Text Available In Benin, West Africa, frying is one of the major ways of cooking. However, the chemical composition of the oil used in the food frying process contains unsaturated fatty acids and other by-products that compromise the oil quality making it toxic and often carcinogenic. The aim of this study was to check the reliability of kits in controlling three frying yams oil quality. The food frying was performed using oil in a discontinuous heating period of 15 min followed by three hours of cooling period for two experimental days. The temperature, and the oil chemical samplings were assessed with the kit every thirty minutes. In addition, selected oil chemical characteristics were determined to quantitatively and qualitatively appreciate the chemical modifications during the fast food versus the rapid food processing methods. Our findings indicate that water and volatile chemical compounds vary significantly for the first day of analysis from 0.18% to 1.6% for groundnut oil; from 0.14% to 1.4% for palm oil and from 0.17% to 1.6% for cotton oils. We detected a decrease of iodine index to 25%; 35.31% and 27.78% for groundnut, palm and cotton oils respectively. However, the peroxide index increases to 55.33%; 61.90% and 57.78% for groundnut, palm and cotton oils respectively. The increases of acid and saponification indices were also observed. Under conjugated effect of water temperature contained in the yam and air contact, the chemical characteristics of oil vary with the frying time. Our results reveal concordance consistent data with both the rapid methods and laboratory data set analysis.

Effect of deep frying on physicochemical properties of some edible oils

International Nuclear Information System (INIS)

Mahrous, S.R.

2006-01-01

The effects of heating on some quality characteristics of sunflower oil, cotton seed oil and a mixture (1:1) of both oils have been investigated. Every sample was heated for up to 10 hours. The study included changes in colour, viscosity, some chemical properties (acid value, peroxide value, saponification number and iodine value), fatty acids and hydrocarbons composition. The colour of the three studied oils was changed as a result of deep frying at 180 degree C for up to 10 hours. Also, the viscosity of all oil samples showed gradual increase from the 1st up to the 10th hour of frying. The acid, peroxide and saponification values of oil samples were increased by extending the frying periods whereas iodine value was decreased up to 10 hours frying. The fatty acids composition was unstable and changed as a result of heat treatments. Saturated fatty acids were increased while unsaturated fatty acids were decreased. Furthermore, the hydrocarbon contents of the three oils showed obvious change after 10 hours of boiling. According to the data obtained, it could be concluded that extending the time of heating resulted in significant changes in the physicochemical properties of the oil and sunflower oil appear to be the most resistant to thermal treatment (2-3 hours

Evaluation of the influence of different heat-treatment methods on fatty acids content particulary trans isomers in french fries

OpenAIRE

Mojska, H.; Malecka, K.; Gielecinska, I.; Sitek, A.; Pawlicka, M.

2009-01-01

The aim of our study was to evaluate the influence of different heat treatment methods on trans fatty acids content in French fries. French fries were heat-treated by using a deep fryer, a frying pan, an oven and a microwave. The fatty acids content was analyzed by high-resolution capillary gas chromatography using MS detector (GC/MS). The highest increase in fat was determined in French fries prepared in deep fryer in comparison to raw French fries, whereas the lowest by using oven and micro...

Promoting growth of fry and adult fish by irradiating fish embryos with low-dose of Ra-Be neutron source

International Nuclear Information System (INIS)

Yu Yongcheng; Zhang Yuhua; Wu Jilan

1994-01-01

Proper neutron dose can stimulate fries to grow. The optimum neutron fluence is from 9.2 x 10 5 cm -2 to 18 x 10 5 cm -2 . The yield of fries is increased by 16%-24% (silver carp fries) and 6%-30% (carp fries). The cultivated period of the treated silver carp fries is shortened by 28-45 days (1/3 to 1/2 period). The irradiated embryos of silver carp and carp are reared and produced for commercial adult fish in 1992

Impact of fried foods on macronutrient intake, with special reference to fat and protein.

Directory of Open Access Journals (Sweden)

Henry, CJ K.

1998-08-01

Full Text Available Thermal treatment of protein is known to reduce protein quality and the destruction of certain amino acids. Fish and chips still remain a popular food source in Britain. Little work has been done on the changes in protein quality during fish frying. The paper will present results obtained from the assessment of protein quality using net protein utilisation (NPU in fried and steamed fish. Weanling male Sprague-Dawley rats were given stock diet {RM1 expanded, SDS Ltd., Witham, Essex for 7 days at 30 days of age, groups of four were offered one of four diets that differed only in the type of fish and processing used. Diets contained 200g of fish protein, 550g carbohydrate (400g sucrose and 150g corn-meal, 50g mineral and vitamin mix and 200g fat/kg diet. The different fish species used were Cod and Plaice and the processing used was either steaming or frying. Although a fall in NPU was noted in fried fish compared to the steamed fish these changes in NPU could be reduced if the fish was covered with batter prior to frying.

Joint Global Change Research Institute (JGCRI)

Data.gov (United States)

Federal Laboratory Consortium — The Joint Global Change Research Institute (JGCRI) is dedicated to understanding the problems of global climate change and their potential solutions. The Institute...

Multi-Institution Research Centers: Planning and Management Challenges

Science.gov (United States)

Spooner, Catherine; Lavey, Lisa; Mukuka, Chilandu; Eames-Brown, Rosslyn

2016-01-01

Funding multi-institution centers of research excellence (CREs) has become a common means of supporting collaborative partnerships to address specific research topics. However, there is little guidance for those planning or managing a multi-institution CRE, which faces specific challenges not faced by single-institution research centers. We…

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.

Science.gov (United States)

Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

2017-12-13

This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content ( p French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

Differences in Bacterial Population in Rainbow Trout (Oncorhynchus mykiss Walbum Fry after Transfer from Incubator to Pools

Directory of Open Access Journals (Sweden)

Damir Kapetanović

2005-01-01

Full Text Available The microflora of rainbow trout (Oncorhynchus mykiss Walbaum fry from a commercial freshwater hatchery, along with important water quality parameters such as temperature, dissolved oxygen and pH, was analysed. Samples for bacteriological analysis were taken from gill, heart and kidney, from the third to the eighth week after hatching. Pure bacterial colonies were examined macroscopically, with Gram staining and biochemical tests. For final identification, the APILAB Plus programme (bioMérieux, France was used. The bacterial populations of rainbow trout fry changed depending on age. Most of the bacterial colonies were cultured from the gills (64.4 %, rather than the heart (21.8 % and kidney (13.8 %. The bacterial community of fry gills from an incubator was composed mostly of Gram-positive bacteria such as Renibacterium salmoninarum, Lactobacillus spp., Staphylococcus spp. and Corynebacterium aquaticum. After the transfer of fry from incubator into the pools the Gram-negative bacteria increased in number and became the dominant microflora of rainbow trout fry and comprised more than 95 % of its bacterial flora. Flavibacterium, Acinetobacter and Yersinia were the predominant Gram-negative genera in fry in the incubator, whereas Aeromonas and Pseudomonas were the main isolates from rainbow trout fry until the end of the experiment.

Effects of oil-contaminated prey on the feeding, growth, and related energetics on pink salmon, Oncorhynchus gorbuscha Walbaum, fry

International Nuclear Information System (INIS)

Schwartz, J.P.

1984-01-01

Pink salmon, Oncorhynchus gorbuscha Walbaum, fry were exposed to oil contaminated prey (OCP) in a series of experiments to determine the effect of oil exposure via the diet on the ability of pink fry to survive. Brine shrimp, Artemia salina, nauplii were contaminated with petroleum hydrocarbons by exposure to the water-soluble fraction (WSF) of Cook Inlet crude oil and fed to the fish. Feeding rates were measured for 10 days using OCP and for 5 days using uncontaminated prey (post-exposure period). In a separate experiment, fry growth was measured over a 50 day period. In another experiment, fry oxygen consumption, food absorption and utilization, and ammonia excretion was measured to determine the effects of OCP on fry metabolic activity. Results indicate that exposure to OCP can reduce fry growth primarily by reducing food intake, but additional nutrition is lost from the non-absorption of ingested food. Reductions in growth could decrease fry survival, and thereby reduce the number of returning adult pink salmon

Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine

Directory of Open Access Journals (Sweden)

AHMAD DWI SETYAWAN

2013-11-01

Full Text Available Setyawan AD, Sugiyarto, Solichatun, Susilowati A. 2013. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine. Nusantara Bioscience 5: 84-100. Frying process is one of the oldest cooking methods and most widely practiced in the world. Frying process is considered as a dry cooking method because the process does not involve water. In frying process, oil conduction occurs at high temperature pressing water out of food in the form of bubbles. Fried foods last longer due to reduced water levels lead less decomposition by microbes, even fried foods can be enhanced nutritional value and quality of appearance. Food frying technology can extend the shelf life of fruits and vegetables and frying oil enhances the flavors of the products, however, improper frying oil can have harmful effects on human health. Vacuum frying is a promising technology that may be an option for the production of novel snacks such as fruit and vegetable crisps that present the desired quality and respond to new health trends. This technique fry food at a low temperature and pressure so that the nutritional quality of the food is maintained and the quality of the used oil does not quickly declined and became saturated oils that are harmful to human health. This technique produces chips that have physical, physico-chemical, chemical, and sensory generally better than conventional deep-fat frying methods.

Development and assessment of frying characteristics, chemical ...

African Journals Online (AJOL)

Completely randomized design was used to assess and compare frying characteristics, proximate and vitamin A contents between samples with bread types being the principal factor while Randomised complete Block design was used to assess sensory properties and consumer acceptability of the bread samples with ...

A study on the production of biodiesel from used frying oil

International Nuclear Information System (INIS)

Abbasi, M.; Ali, A.S.; Farhan, M.; Shabbir, S.A.

2013-01-01

The study was carried out to utilize waste frying oil for biodiesel production because it is cheap, easily available and renewable raw material. The used frying oil was analysed for water contents (0.43%) iodine value (52), sponification value (205), free fatty acids 8.7 (Xo) and acid value (0.8 mg KOH/g). Esterification and transesterification were conducted to convert free Fatty acids and triglycerides to methyl ester (biodiesel), respectively. One-step and two-step transertification reactions were carried out to measure the efficiency of these processes for biodiesel production. The biodiesel produced from used frying oil was examined for flash point (185 degree C) kinematic viscosity (4.86 mm/sup 2/s) and specific gravity (0.884 g/mL) that were meeting the limits of ASTM and Thai standards. Hence, it was proved to be a useful technique for biodiesel production at commercial scale. (author)

Preliminary economic assessment of the use of waste frying oils for biodiesel production in Beirut, Lebanon.

Science.gov (United States)

Fawaz, Elyssa G; Salam, Darine A

2018-05-15

In this study, a method for assessing the costs of biodiesel production from waste frying oils in Beirut, Lebanon, was investigated with the aim of developing an economic evaluation of this alternative. A hundred restaurant and hotel enterprises in Beirut were surveyed for promoting them in participating in the biodiesel supply chain, and for data collection on waste frying oils generation, disposal methods and frequency, and acquisition cost. Also, waste frying oils were collected and converted into biodiesel using a one-step base catalyzed transesterification process. Physicochemical characteristics of the produced biodiesel were conforming to international standards. Data produced from laboratory scale conversion of waste frying oils to biodiesel, as well as data collected from the only biodiesel plant in Lebanon was used to determine the production cost of biodiesel. Geographic Information System was used to propose a real-time vehicle routing model to establish the logistics costs associated with waste frying oils collection. Comparing scenarios of the configuration collection network of waste frying oils, and using medium-duty commercial vehicles for collection, a logistics cost of US$/L 0.08 was optimally reached. For the calculation of the total cost of biodiesel production, the minimum, average, and maximum values for the non-fixed cost variables were considered emerging 81 scenarios for possible biodiesel costs. These were compared with information on the commercialization of diesel in Lebanon for the years 2011 through 2017. Although competitive with petroleum diesel for years 2011 to 2014, the total biodiesel cost presented less tolerance to declining diesel prices in the recent years. Sensitivity analysis demonstrated that the acquisition cost of waste frying oils is the key factor affecting the overall cost of biodiesel production. The results of this study validate the economic feasibility of waste frying oils' biodiesel production in the studied

The role of zooplankton in the feeding ecology of fish fry from some ...

African Journals Online (AJOL)

cyclopoid cope pods were the dominant food item of fry < 20 mm S.L., with the ... seas estuarine systems where the diet of fry has been intensively studied (e.g. ..... consumers in oceanic waters but in estuaries benthic herbivores and detritivores ... rine systems is via the zooplankton food chain (Blaber 1979;. Wooldridge ...

Losses in -carotene and vitamin C due to frying of plantain ( Musa ...

African Journals Online (AJOL)

Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ± 5, 150 ± 5 and 170 ± 5°C for 1 to 10 min in refined palm oil. The results obtained showed that -carotene and vitamin C contents decreased significantly with the elevation of the temperature and duration of frying (p<0.05). The decrease is ...

Campylobacter in chicken livers and their destruction by pan frying.

Science.gov (United States)

Whyte, R; Hudson, J A; Graham, C

2006-12-01

To enumerate Campylobacter spp. on the external surface and internal portions of chicken livers, and to assess the cooking required to inactivate naturally present cells. Of 30 livers tested all yielded Campylobacter spp. on their surfaces and 90% were found to contain the organism in internal tissue. Four (13%) livers contained >10(4) MPN campylobacters, and an additional seven (23%) contained >10(3) MPN campylobacters per liver. The internal temperature of pan-fried livers under the conditions used reached a maximum of 70-80 degrees C, and maintaining this temperature for 2-3 min was necessary to inactivate naturally occurring Campylobacter spp. All isolates identified were either C. jejuni or C. coli. Chicken livers represent a potential source of human campylobacteriosis as they contained >10(4) MPN per liver in 13% of the samples tested. Pan-frying can produce an acceptable product that is safe to eat. SIGNIFICANCE AND IMPACT OF THIS STUDY: The data provided can be used in exposure assessments of Campylobacter in poultry products in terms of both quantitative data and assessing pan-frying and its ability to destroy campylobacters.

Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.

Science.gov (United States)

Sjaastad, Ann Kristin; Jørgensen, Rikke Bramming; Svendsen, Kristin

2010-04-01

Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

The OpenAIRE Guide for Research Institutions

Directory of Open Access Journals (Sweden)

Gültekin Gürdal

2013-11-01

Full Text Available This text is transcript of OpenAIRE Guide which is prepared in order to help research institutions was released on 13.04.2011and translated with the cooperation of ANKOS Open Access and Institutional Repositories Grup members and OpenAIREplus project team of Turkey which is coordinated from Izmir Institute of Technology Library. OpenAIRE Project aims to support researchers in complying with the European Commission Seventh Framework Programme Open Access Pilot through a European Helpdesk System; support researchers in depositing their research publications in an institutional or disciplinary repository; build up an OpenAIRE portal and e-infrastructure for repository networks. The project will work in tadem with OpeanAIREplus Project which has the principal goal of creating a robust, participatory service for the cross-linking of peer-reviewed scientific publications and associated datasets.

Selection Criteria and Methods for Testing Different Surface Materials for Contact Frying Processes

DEFF Research Database (Denmark)

Ashokkumar, Saranya

Inner surfaces of industrial process equipment for food are often coated to give the surfaces particular properties with respect to adhesion and cleanability. Existing coating materials (PTFE (Teflon®) or silicone based polymers) suffer from drawbacks when used in contact frying, because these co...... surface materials for contact frying processes. The surfaces selected for this purpose cover a wide spectrum of materials that range from hydrophobic to hydrophilic materials. The different surface materials investigated include stainless steel (reference), aluminium (Al Mg 5754), PTFE......, an experimental rig has been constructed which enabled a controlled fouling of different coatings on steel and aluminium substrates under realistic frying conditions. A subjective rating procedure was employed for screening different surfaces according to their non-stick properties when used for frying of a model...... defects and surface roughness play a significant role. The wear resistance of the coatings was tested by performing abrasive wear experiments. The ceramic coatings: TiAlN and ZrN were found to show the best wear resistance properties. The experiments also revealed the poor wear resistance of stainless...

Electron beam-induced Fries rearrangement of arylsulfonamides and arylsulfonates in the crystalline state

International Nuclear Information System (INIS)

Kato, Jun; Yuasa, Kanako; Yamashita, Takashi; Maekawa, Yasunari; Yoshida, Masaru

2003-01-01

Electron beam (EB)-induced reactions of organic crystals containing a carbonyl or a sulfonyl group have been investigated. The EB irradiation of benzenesulfonanilide (BSA) in the crystalline state induced the Fries rearrangement to yield o- and p-aminodiphenylsulfones as the major and minor products, respectively. Several BSA derivatives also had the same reactivity, while benzanilide as the corresponding carbonyl compound did not rearrange under the same conditions. These results showed that the S-N bond could be cleaved selectively by EB irradiation but the C-N bond couldn't, which could take place only by the use of EB. The EB irradiation of phenyl p-toluenesulfonate (PTS) crystals gave not only Fries-type products but also the oxidation product. By comparing with the reactivity of liquid phenyl benzenesulfonate, the EB-induced Fries rearrangement was suggested to proceed under crystalline lattice restrictions. The G-values of arylsulfonamides and arylsulfonates were in the range of ca. 1-2 molecules per 100 eV of absorbed energy. This is the first Fries rearrangement via direct excitation by EB irradiation. (author)

Degree-days as a tool for use in producing tilapia fry for sex inversion

Science.gov (United States)

Hormonal sex inversion of newly hatched tilapia fry continues to be an important method to produce monosex male tilapia fingerlings. Large numbers of tilapia fry suitable for sex inversion can be produced by periodic complete harvest of earthen reproduction ponds. Traditionally, harvest interval was...

Auditing as Institutional Research: A Qualitative Focus.

Science.gov (United States)

Fetterman, David M.

1991-01-01

Internal institutional auditing can improve effectiveness and efficiency and protect an institution's assets. Many of the concepts and techniques used to analyze higher education institutions are qualitative in nature and suited to institutional research, including fiscal, operational, data-processing, investigative, management consulting,…

Mutagenicity of pan residues and gravy from fried meat.

Science.gov (United States)

Overvik, E; Nilsson, L; Fredholm, L; Levin, O; Nord, C E; Gustafsson, J A

1987-02-01

Lean pork meat was fried with or without the addition of frying-fat at 200 or 250 degrees C. The pan residues were collected by washing the hot pan with boiling water. When producing thickened gravy the water was substituted by a mixture of water and flour, milk and flour or cream and flour. The basic extracts were tested for mutagenicity in Ames' Salmonella test on strain TA98 with the addition of S9 mix. High amounts of mutagenicity were found in all samples. The amounts of mutagenicity in the pan residues were at a comparable level of the amounts found in the meat crusts. Thickening of the gravy caused only small changes in the mutagenicity.

National Nuclear Research Institute Annual Report 2013

International Nuclear Information System (INIS)

2014-01-01

The report highlights the activities of the National Nuclear Research Institute (NNRI) of the Ghana Atomic Energy Commission for the year 2013, grouped under the following headings: Centres under the institute namely Nuclear Reactors Research Centre (NRRC); Accelerator Research Centre (ARC); Engineering Services Centre (ESC); National Radioactive Waste Management Centre (NRWMC); Nuclear Chemistry and Environmental Research Centre (NCERC); Nuclear Applications Centre (NAC) and National Data Centre (NDC). (A. B.)

Performance of Different Natural Antioxidant Compounds in Frying Oil

Directory of Open Access Journals (Sweden)

Buket Aydenız

2016-01-01

Full Text Available In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1–2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01–0.40 g per 100 g of oil, total polar material 8.8–73.8 g per 100 g of oil, total phenolics 0.1–4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5–11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene.

Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

Science.gov (United States)

Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J

2018-09-15

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a ∗ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices. Copyright © 2018 Elsevier Ltd. All rights reserved.

[Managing a health research institute: towards research excellence through continuous improvement].

Science.gov (United States)

Olmedo, Carmen; Buño, Ismael; Plá, Rosa; Lomba, Irene; Bardinet, Thierry; Bañares, Rafael

2015-01-01

Health research institutes are a strategic commitment considered the ideal environment to develop excellence in translational research. Achieving quality research requires not only a powerful scientific and research structure but also the quality and integrity of management systems that support it. The essential instruments in our institution were solid strategic planning integrated into and consistent with the system of quality management, systematic evaluation through periodic indicators, measurement of key user satisfaction and internal audits, and implementation of an innovative information management tool. The implemented management tools have provided a strategic thrust to our institute while ensuring a level of quality and efficiency in the development and management of research that allows progress towards excellence in biomedical research. Copyright © 2015 SESPAS. Published by Elsevier Espana. All rights reserved.

Final Report: Performance Engineering Research Institute

Energy Technology Data Exchange (ETDEWEB)

Mellor-Crummey, John [Rice Univ., Houston, TX (United States)

2014-10-27

This document is a final report about the work performed for cooperative agreement DE-FC02-06ER25764, the Rice University effort of Performance Engineering Research Institute (PERI). PERI was an Enabling Technologies Institute of the Scientific Discovery through Advanced Computing (SciDAC-2) program supported by the Department of Energy's Office of Science Advanced Scientific Computing Research (ASCR) program. The PERI effort at Rice University focused on (1) research and development of tools for measurement and analysis of application program performance, and (2) engagement with SciDAC-2 application teams.

Evaluation of the state water-resources research institutes

Science.gov (United States)

Ertel, M.O.

1988-01-01

Water resources research institutes, as authorized by the Water Resources Research Act of 1984 (Public Law 98-242), are located in each state and in the District of Columbia, Guam, Puerto Rico , and the Virgin Islands. Public Law 98-242 mandated an onsite evaluation of each of these institutes to determine whether ' . . .the quality and relevance of its water resources research and its effectiveness as an institution for planning, conducting, and arranging for research warrant its continued support in the national interest. ' The results of these evaluations, which were conducted between September 1985 and June 1987, are summarized. The evaluation teams found that all 54 institutes are meeting the basic objectives of the authorizing legislation in that they: (1) use the grant funds to support research that addresses water problems of state and regional concern; (2) provide opportunities for training of water scientists through student involvement on research projects; and (3) promote the application of research results through preparation of technical reports and contributions to the technical literature. The differences among institutes relate primarily to degrees of effectiveness, and most often are determined by the financial, political, and geographical contexts in which the institutes function and by the quality of their leadership. (Lantz-PTT)

Cuestión de tiempo: Michael Fried y el tiempo del arte moderno A matter of time: Michael Fried and modernist art the time of modernist art

Directory of Open Access Journals (Sweden)

David Díaz Soto

2011-07-01

Full Text Available En el siglo XIX, autores fundacionales del formalismo, como Fiedler o Hildebrand, contrapusieron estrictamente las artes plásticas, «puramente visuales», a las artes verbales del discurso, proscribiéndoles la narración y disociándolas de la temporalidad: se trata del «principio de exclusión del tiempo», vinculado al formalismo. Más tarde, el crítico «modernista» de arte Clement Greenberg planteó la instantaneidad, en tanto que opuesta a la duración, como modalidad ideal de la experiencia artística. Pero el historiador y crítico de arte Michael Fried, en sus textos de los años 60 sobre arte abstracto, se distancia de Greenberg, desarrollando un discurso sobre la temporalidad en las artes plásticas, con nociones como «tiempo visual»; y en sus posteriores textos historiográficos investiga las modalidades temporales de la representación pictórica. La aparente paradoja entre la crítica de Fried a la hipóstasis «literalista» de la duración en las tardovanguardias y el papel crucial que concede a Manet y a la instantaneidad en el origen del arte moderno, la resolveremos atendiendo a su reivindicación de la temporalidad durativa de «lo cotidiano». Así cabe comprender la concepción de la modalidad temporal característica de la modernidad y del arte moderno, a la que apunta su noción teórica de presentness.In the nineteenth century, seminal authors of Formalism, like Fiedler or Hildebrand, strictly compared the «purely visual» plastic arts to the discursive arts of verbal language, ruling out narrativity from plastic arts, which they dissociated from temporality - the formalist «principle of exclusion of time». Later on, «modernist» art critic Clement Greenberg claimed that instantaneousness, as opposed to duration, was the ideal modality for artistic experience. Art critic and historian Michael Fried did not share Greenberg's position, but developed instead a discourse about time in plastic arts. In his early

Radiant Research. Institute for Energy Technology 1948-98

International Nuclear Information System (INIS)

Njoelstad, Olav

1999-01-01

Institutt for Atomenergi (IFA), or Institute for Atomic Energy, at Kjeller, Norway, was founded in 1948. The history of the institute as given in this book was published in 1999 on the occasion of the institute's 50th anniversary. The scope of the institute was to do research and development as a foundation for peaceful application of nuclear energy and radioactive substances in Norway. The book tells the story of how Norway in 1951 became the first country after the four superpowers and Canada to have its own research reactor. After the completion of the reactor, the institute experienced a long and successful period and became the biggest scientific and technological research institute in Norway. Three more reactors were built, one in Halden and two at Kjeller. Plans were developed to build nuclear powered ships and nuclear power stations. It became clear, however, in the 1970s, that there was no longer political support for nuclear power in Norway, and it was necessary for the institute to change its research profile. In 1980, the institute changed its name to Institutt for energiteknikk (IFE), or Institute for energy technology, to signal the broadened scope. The book describes this painful but successful readjustment and shows how IFE in the 1980s and 1990s succeeded in using its special competence from the nuclear field to establish special competence in new research fields with great commercial potential

76 FR 11765 - Education Research and Special Education Research Grant Programs; Institute of Education Sciences...

Science.gov (United States)

2011-03-03

... DEPARTMENT OF EDUCATION Education Research and Special Education Research Grant Programs; Institute of Education Sciences; Overview Information; Education Research and Special Education Research.... SUMMARY: The Director of the Institute of Education Sciences (Institute) announces the Institute's FY 2012...

KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF Content Of Starchy Food during Frying

Directory of Open Access Journals (Sweden)

Y. Marsono3

2006-08-01

Full Text Available Cooking of the starchy foods at high temperature can result in formation of 5-Hydroxymethyl-2-Furfural (HMF compound. The HMF content of starchy foods changes during the heat treatment in the frying process. The rate of change of the HMF content during frying depends on oil temperature, initial water content and the amylosa – amylopctin ratio of the material. The objective of the research was to study the kinetics of HMF change in the starchy foods during frying process. The change of the HMF content was assumed following by the first order kinetic model. The samples used in the experiment were the dried dough corn powders. The dough was made of a mixture of two varietes of corn with different amylosa – amylopectin content, with variation on the composition of the mixture. Bisma variety was used as the high amylosa ( low amylopectin and Pulut (waxy was used as the low amylosa (high amylopectin.The samples were fried in palm oil using a deep fat frying method with variation of oil temperature, initial water content and content of amylosa – amylopektin ratio. The HMF of the fried product was extracted with absolute ethanol and the extracts were determined by UV-Vis Spectrophotometer at 281,5 nm. The result indicated that the rate of change of the HMF content in corn increased with the increasing oil temperature and amylosa content and decreased with initial water content. The model applied to the changing on HMF content showed that the equation : Xhmf = A (1– B e-km t (with Xhmf = the HMF content; km = The rate of the HMF changing; t = frying time; A and B = the contsnts can be used for estimation the change of the HMF content of the corn fried product during the frying process

Institutional radioactive waste management in the Nuclear Research Institute Rez plc

International Nuclear Information System (INIS)

Kovarik, P.; Svoboda, K.; Podlaha, J.

2008-01-01

Nuclear research institute Rez, plc. (mentioned below as NRI) has had a dominant position in the area of the nuclear research and development in the Czech Republic, the Central and the Eastern Europe. Naturally, the radioactive waste management is an integral part of the nuclear industry, research and development. For that reason, there is Centre of the radioactive waste management (mentioned below as Centre) in the NRI. This Centre is engaged in the radioactive waste treatment, decontamination, characterisation, decommissioning and other relevant activities. This paper describes the system of technology and other information about institutional radioactive waste management in the NRI. (authors)

Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures

Directory of Open Access Journals (Sweden)

Geovana Dagostim Savi

2011-06-01

Full Text Available Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium. The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed that the minimum time necessary to eliminate contamination through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the microwave oven complete eliminates the bacterial contamination. When the eggs were fried on both sides, keeping the yolk hard, a complete bacterial elimination was observed. Mayonnaise prepared with vinegar presented a decrease in bacterial colonies when compared mayonese prepared with lemon.

PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L. DENGAN PENGGORENGAN VAKUM (VACUUM FRYING

Directory of Open Access Journals (Sweden)

Fibra Nurainy

2013-07-01

Full Text Available The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction between  them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arranged  in a complete randomized block design with three replications. The first factor was the CaCl2 (K concentration and the second factor was soaking time (T. The CaCl2 concentration consisted of three levels: 1% (K1, 2% (K2, and 3% (K3. The soaking times were 10 minutes (T1, 20 minutes (T2, and 30 minutes (T3. Weight of each sample processed was 2 kg. The sensory evaluation data homogeneity  and additivity were  tested using Bartlet  and Tuckey tests.  Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment of  1% CaCl2 soaked for10 minutes (K1L1 with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

NARCIS (Netherlands)

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

2012-01-01

The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying

Oxidative stability of biodiesel blends derived from waste frying oils

Directory of Open Access Journals (Sweden)

Michael Feroldi

2017-07-01

Full Text Available The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw materials, the physicochemical characteristics of the fuel may vary considerably. One of these characteristics is the fatty acid composition. It directly affects the oxidative stability of biodiesel, which can be impaired when the fuel undergoes exposure to sunlight, metals, oxygen and high temperatures. In order to improve the oxidative stability of biodiesels produced from waste frying oil some studies involving blends of different raw materials have been carried out. In this sense, this work aimed to assess the characteristics resulting from the blending of soybean waste frying oil with other waste biodiesels in what concerns to oxidation. The blends of fatty materials were obtained by means of a 2² factorial design. The induction periods of biodiesel blends were enough to meet the ASTM D6751 standard. Swine fat was responsible for the increase in the induction period values.

Danish Space Research Institute

International Nuclear Information System (INIS)

1991-01-01

The present report presents a description of the activities and finances of the Danish Space Reserach Institute during 1989 and 1990. The research deals with infrared astronomy (ISOPHOT), X-ray astronomy (EXPECT/SODART), hard X-ray astronomy (WATCH), satellite projects and sounding rocket experiments. (CLS)

Overview of research potential of Institute for Nuclear Research

International Nuclear Information System (INIS)

Ciocanescu, Marin

2007-01-01

The main organizations involved in nuclear power production in Romania, under supervision of Presidency, Prime Minister and Parliament are: CNCAN (National Commission for Nuclear Activities Control), Nuclear Agency, Ministry of Economy and Commerce, ANDRAD (Waste Management Agency), SNN (Nuclearelectrica National Society), RAAN (Romanian Authority for Nuclear Activities), ICN (Institute for Nuclear Research - Pitesti), SITON (Center of Design and Engineering for Nuclear Projects- Bucharest); ROMAG-PROD (Heavy Water Plant), CNE-PROD (Cernavoda Nuclear Power Plant - Production Unit), CNE-INVEST (Cernavoda Nuclear Power Plant -Investments Unit), FCN (Nuclear Fuel Factory). The Institute for Nuclear Research, Pitesti INR, Institute for Nuclear Research, Pitesti is endowed with a TRIGA Reactor, Hot Cells, Materials Laboratories, Nuclear Fuel, Nuclear Safety Laboratories, Nuclear Fuel, Nuclear Safety. Waste management. Other research centers and laboratories implied in nuclear activities are: ICIT, National Institute for cryogenics and isotope technologies at Rm Valcea Valcea. with R and D activity devoted to heavy water technologies, IFIN, Institute for nuclear physics and engineering, Bucharest, as well as the educational institutions involved in atomic energy applications and University research, Politechnical University Bucharest, University of Bucharest, University of Pitesti, etc. The INR activity outlined, i.e. the nuclear power research as a scientific and technical support for the Romanian nuclear power programme, mainly dedicated to the existing NPP in the country (CANDU). Focused with priority are: - Nuclear Safety (behavior of plant materials, components, installations during accident conditions and integrity investigations); - Radioactive Waste Management Radioactive; - Radioprotection; Product and services supply for NPP. INR Staff numbers 320 R and D qualified and experienced staff, 240 personnel in devices and prototype workshops and site support

Booklet of the Research Institute of Clinical Medicine

International Nuclear Information System (INIS)

Todua, F.; Jgamadze, N.; Todua, N.; Beriashvili, Z.; Chelishvili, M.; Todua, I.; Chovelidze, Sh. et al.

2012-01-01

Research Institute of Clinical Medicine is one of the biggest university diagnostic and treatment centre in Georgia with unique modern diagnostic and treatment apparatus. The institute is acknowledged as a leader in various trends of radiology and surgery. The Research Institute of Clinical Medicine was founded in 1991. It is the leading scientific establishment in the field of medicine. The scientific-research work of the Institute is coordinated by the National Academy of Sciences of Georgia. The main scientific trend of the Institute is the Early Complex Diagnostics and Treatment. The scientific activity of the Institute is led by the Scientific Council. Institute achieved remarkable success since its foundation: It has been defended 56 theses for Candidate of Medical Sciences and 16 for Doctor of Medical Sciences; About 30 post-graduate students and more than 200 radiologists have taken training courses in radiology. Nowadays they work in different regions of Georgia, 21 inventions took out patents. It has been published 2000 scientific works and 9 monographs. (authors)

Dietary supplementation of probiotics affects growth, immune response and disease resistance of Cyprinus carpio fry.

Science.gov (United States)

Gupta, Akhil; Gupta, Paromita; Dhawan, Asha

2014-12-01

The effects of dietary Bacillus coagulans (MTCC 9872), Bacillus licheniformis (MTCC 6824) and Paenibacillus polymyxa (MTCC 122) supplementation on growth performance, non-specific immunity and protection against Aeromonas hydrophila infection were evaluated in common carp, Cyprinus carpio fry. Laboratory maintained B. coagulans, B. licheniformis and P. polymyxa were used to study antagonistic activity against fish pathogenic bacteria by agar well diffusion assay. Healthy fish fry were challenged by this bacterium for determination of its safety. Fish were fed for 80 days with control basal diet (B0) and experimental diets containing B. coagulans (B1), B. licheniformis (B2) and P. polymyxa (B3) at 10(9) CFU/g diet. Fish fry (mean weight 0.329 ± 0.01 g) were fed these diets and growth performance, various non-specific immune parameters and disease resistance study were conducted at 80 days post-feeding. The antagonism study showed inhibition zone against A. hydrophila and Vibrio harveyi. All the probiotic bacterial strains were harmless to fish fry as neither mortality nor morbidities were observed of the challenge. The growth-promoting influences of probiotic supplemented dietary treatments were observed with fish fry and the optimum survival, growth and feed utilization were obtained with P. polymyxa (B3) supplemented diet. Study of different non-specific innate immunological parameters viz. lysozyme activity, respiratory burst assay and myeloperoxidase content showed significant (p growth, feed utilization, non-specific immune responses and disease resistance of fry common carp, C. carpio. Copyright © 2014. Published by Elsevier Ltd.

A COMPARATIVE-STUDY OF STIMULUS SELECTION IN THE FILIAL FOLLOWING RESPONSE OF FRY OF SUBSTRATE SPAWNING CICHLID FISH

NARCIS (Netherlands)

BAERENDS, GP

This paper reports on experimental research undertaken to analyse the information processing mechanism by which the fry of substrate spawning cichlid fish visually recognise their guarding parent(s), already from the earliest time they are able to swim. The study is inspired by LORENZ' concept of

Institutional shared resources and translational cancer research

Directory of Open Access Journals (Sweden)

De Paoli Paolo

2009-06-01

Full Text Available Abstract The development and maintenance of adequate shared infrastructures is considered a major goal for academic centers promoting translational research programs. Among infrastructures favoring translational research, centralized facilities characterized by shared, multidisciplinary use of expensive laboratory instrumentation, or by complex computer hardware and software and/or by high professional skills are necessary to maintain or improve institutional scientific competitiveness. The success or failure of a shared resource program also depends on the choice of appropriate institutional policies and requires an effective institutional governance regarding decisions on staffing, existence and composition of advisory committees, policies and of defined mechanisms of reporting, budgeting and financial support of each resource. Shared Resources represent a widely diffused model to sustain cancer research; in fact, web sites from an impressive number of research Institutes and Universities in the U.S. contain pages dedicated to the SR that have been established in each Center, making a complete view of the situation impossible. However, a nation-wide overview of how Cancer Centers develop SR programs is available on the web site for NCI-designated Cancer Centers in the U.S., while in Europe, information is available for individual Cancer centers. This article will briefly summarize the institutional policies, the organizational needs, the characteristics, scientific aims, and future developments of SRs necessary to develop effective translational research programs in oncology. In fact, the physical build-up of SRs per se is not sufficient for the successful translation of biomedical research. Appropriate policies to improve the academic culture in collaboration, the availability of educational programs for translational investigators, the existence of administrative facilitations for translational research and an efficient organization

Institutional shared resources and translational cancer research.

Science.gov (United States)

De Paoli, Paolo

2009-06-29

The development and maintenance of adequate shared infrastructures is considered a major goal for academic centers promoting translational research programs. Among infrastructures favoring translational research, centralized facilities characterized by shared, multidisciplinary use of expensive laboratory instrumentation, or by complex computer hardware and software and/or by high professional skills are necessary to maintain or improve institutional scientific competitiveness. The success or failure of a shared resource program also depends on the choice of appropriate institutional policies and requires an effective institutional governance regarding decisions on staffing, existence and composition of advisory committees, policies and of defined mechanisms of reporting, budgeting and financial support of each resource. Shared Resources represent a widely diffused model to sustain cancer research; in fact, web sites from an impressive number of research Institutes and Universities in the U.S. contain pages dedicated to the SR that have been established in each Center, making a complete view of the situation impossible. However, a nation-wide overview of how Cancer Centers develop SR programs is available on the web site for NCI-designated Cancer Centers in the U.S., while in Europe, information is available for individual Cancer centers. This article will briefly summarize the institutional policies, the organizational needs, the characteristics, scientific aims, and future developments of SRs necessary to develop effective translational research programs in oncology.In fact, the physical build-up of SRs per se is not sufficient for the successful translation of biomedical research. Appropriate policies to improve the academic culture in collaboration, the availability of educational programs for translational investigators, the existence of administrative facilitations for translational research and an efficient organization supporting clinical trial recruitment

Production of bio diesel from chicken frying oil

International Nuclear Information System (INIS)

Bakir, E.T.; Fadhil, A.B.

2011-01-01

Chicken fried oil was converted into different bio diesels through single step transesterification and two step transesterification, namely acid-base and base-base catalyzed transesterification. Hydrochloric acid and potassium hydroxide with methanol were used for this purpose. The results showed that two step base catalyzed transesterification was better compared to other methods. It resulted in higher yield and better fuel properties. Transesterification of fried chicken oil was monitored by TLC technique and compared with that of the parent oil. Fuel properties of the products have been measured and found markedly enhanced compared to those of the parent oil. Also, the values satisfied the standard limits according to the ASTM standards. Blending of the better bio diesel sample with petro diesel was made using three volume percentages (10, 30 and 50% v/v). The results disclosed that blending had slight effect on the original properties of petro diesel.

Central Institute for Nuclear Research (1956 - 1979)

International Nuclear Information System (INIS)

Flach, G.; Bonitz, M.

1979-12-01

The Central Institute for Nuclear Research (ZfK) of the Academy of Sciences of the GDR is presented. This first overall survey covers the development of the ZfK since 1956, the main research activities and results, a description of the departments responsible for the complex implementation of nuclear research, the social services for staff and the activities of different organizations in the largest central institute of the Academy of Sciences of the GDR. (author)

Institutional Research's Role in Strategic Planning

Science.gov (United States)

Voorhees, Richard A.

2008-01-01

Institutions that have organized and centralized their data enjoy an obvious advantage in grappling with strategic planning and other issues. As the drumbeat for accountability, planning, and demonstrating effectiveness to internal and external stakeholders intensifies, the stature and importance of institutional research offices on most campuses…

Comportamento dos óleos de girassol, soja e milho em frituras de produto cárneo empanado pré-frito congelado Sunflower, soybean and corn oils behavior in frozen pre-fried coated meat product frying

Directory of Open Access Journals (Sweden)

Patrícia Vieira Del Ré

2007-12-01

Full Text Available A utilização crescente de alimentos rápidos determinou a expansão de uma indústria de produtos fritos e pré-fritos. A compreensão das mudanças que o óleo sofre durante os processos de fritura é importante, pois pode levar à otimização destes processos, e a melhoria da qualidade do óleo de fritura e do produto final. Neste trabalho, objetivou-se determinar os níveis de alteração de diferentes óleos vegetais, girassol, soja e milho, no processo de fritura dos snacks produto cárneo empanado pré-frito congelado. As frituras foram conduzidas em temperatura de 180°C, relação superfície/volume (S/V de 0,3 cm-1 e tempo total de aquecimento de 12 horas. Nos snacks procederam-se as análises de teor de umidade e lipídios; nos óleos as determinações de compostos polares totais, ácidos graxos livres e índice de peróxidos. Nenhuma análise apresentou alteração acima dos limites recomendados por alguns países. Desta forma, concluiu-se que as condições estabelecidas no processo de fritura são seguras, indicando que todos os óleos foram adequados à fritura, sendo o óleo de milho de maior estabilidade oxidativa.The ever growing utilization of fast food determined the expansion of an industry of pre-fried and fried products. The understanding of the changes that the oil undergoes during the frying processes is outstanding because it may lead to the optimization of such processes as well as to improvements on the quality of both frying oil and the finished product. The purpose of the present study was to determine the alteration levels of different vegetable oils, sunflower, soybean and corn, in the frying process of snacks frozen pre-fried meat coated product. The frying sessions were carried out at 180ºC temperature, 0.3 cm-1surface/volume ratio and 12 hours overall heating time. As for the snacks, the moisture rate and lipids analyses were performed; for the oils, total polar compounds, free fatty acids and peroxide

Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures

Science.gov (United States)

The reliability of a method using ^1^H NMR analysis for assessment of oil oxidation at a frying temperature was examined. During heating and frying at 180 °C, changes of soybean oil signals in the ^1^H NMR spectrum including olefinic (5.16-5.30 ppm), bisallylic (2.70-2.88 ppm), and allylic (1.94-2.1...

Retooling Institutional Support Infrastructure for Clinical Research

Science.gov (United States)

Snyder, Denise C.; Brouwer, Rebecca N.; Ennis, Cory L.; Spangler, Lindsey L.; Ainsworth, Terry L.; Budinger, Susan; Mullen, Catherine; Hawley, Jeffrey; Uhlenbrauck, Gina; Stacy, Mark

2016-01-01

Clinical research activities at academic medical centers are challenging to oversee. Without effective research administration, a continually evolving set of regulatory and institutional requirements can detract investigator and study team attention away from a focus on scientific gain, study conduct, and patient safety. However, even when the need for research administration is recognized, there can be struggles over what form it should take. Central research administration may be viewed negatively, with individual groups preferring to maintain autonomy over processes. Conversely, a proliferation of individualized approaches across an institution can create inefficiencies or invite risk. This article describes experiences establishing a unified research support office at the Duke University School of Medicine based on a framework of customer support. The Duke Office of Clinical Research was formed in 2012 with a vision that research administration at academic medical centers should help clinical investigators navigate the complex research environment and operationalize research ideas. The office provides an array of services that have received high satisfaction ratings. The authors describe the ongoing culture change necessary for success of the unified research support office. Lessons learned from implementation of the Duke Office of Clinical Research may serve as a model for other institutions undergoing a transition to unified research support. PMID:27125563

A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

Directory of Open Access Journals (Sweden)

Gertz Christian

2001-01-01

Full Text Available A new procedure at simulated frying conditions in our laboratory was developed to monitor frying stability of fats and oils. Water-conditioned silica was prepared and added to the fresh vegetable oil, which was heated for two hours at 170°C. The oil stability at frying temperature was then evaluated by determining the amount of formed dimeric triglycerides The results obtained showed that the stability of the vegetable oils at frying temperature could not be explained by the fatty acid composition alone. Corn oil was observed to be more stable than soybean oil, and rapeseed oil was better than olive oil. It was also observed that crude, non-refined oils were found to have a better heat stability than refin-ed oils. To estimate the effectiveness of synthetic and naturally occurring antioxidants, namely various tocopherols, tocopherol acetate and phytosterol fractions, phenolic compounds like quercetin, oryzanol, ferulic acid, gallates, BHT, BHA and other compounds like ascorbic acid 6-palmitate and squalene were added to refined sunflower and rape seed oil, and their oxidative stability at elevated temperature (OSET values determined. Both linoleic and oleic rich oils gave comparable results for the activity of the various compounds. alpha-tocopherol, tocopherol esters and BHA had low effects on oil stability at frying temperature, while ascorbyl palmitate and some phytosterol fractions were found to have the most stabilizing activity under frying conditions.

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.

Science.gov (United States)

Maneesh Kumar, M; Faiza, Sheema; Debnath, Sukumar; Nasirullah

2017-10-01

The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference ( p  < 0.05).

A comparison of cold flow properties of biodiesel produced from virgin and used frying oil

Energy Technology Data Exchange (ETDEWEB)

Al-Shanableh, Filiz [Food Engineering Department, Near East University (Cyprus); Evcil, Ali; Govsa, Cemal [Mechanical Engineering Department, Near East University (Cyprus); Savasdylmac, Mahmut A. [Mechanical Engineering Department, Booazici University (Turkey)

2011-07-01

Bio-diesel can be produced from different kinds of feedstock. The purpose of this paper is to research and make the comparison of the cold flow properties of bio-diesel produced from refined-virgin frying vegetable oil (RVFVO) and waste frying vegetable oil (WFVO). As is known, bio-diesel fuel will have higher cloud points (CP), cold filter plugging points (CFPP) and pour points (PP) if it is derived from fat or oil which consists of significant amounts of saturated fatty compounds. Both RVFVO and WFVO were derived from the same cafeteria on a Near East University campus and converted to biodiesel fuel through base catalyzed transesterification reaction. As the current results show, there is no considerable difference in cold flow properties of the bio-diesel produced from RVFVO and WFVO. So WFVO seems be better positioned to serve as raw material in biodiesel production because of its lower cost and its environmental benefits.

Alligator Rivers Region Research Institute: annual research summary 1989-1990

International Nuclear Information System (INIS)

1991-01-01

The Alligator Rivers Region Research Institute (ARRRI) research activities are associated with an assessment of environmental effect of mining in the region. While emphasis on baseline research is now much reduced, some projects are still necessary because of significant changes in the Magela Creek system, because new areas of proposed mining have been identified (e.g. Coronation Hill) and because the emphasis now being placed on rehabilitation research requires a sound knowledge of the Region's flora. The ARRRI rehabilitation research program has concentrated on the Ranger mine site, principally because it is at a critical planning stage where detailed research information is required. With regard to the development of techniques, research at the Institute has led to the development of specific analytical methods or protocols that can be used in assessing environmental impact. 39 tabs., 42 figs

[Hospital biomedical research through the satisfaction of a Health Research Institute professionals].

Science.gov (United States)

Olmedo, C; Plá, R; Bellón, J M; Bardinet, T; Buño, I; Bañares, R

2015-01-01

A Health Research Institute is a powerful strategic commitment to promote biomedical research in hospitals. To assess user satisfaction is an essential quality requirement. The aim of this study is to evaluate the professional satisfaction in a Health Research Institute, a hospital biomedical research centre par excellence. Observational study was conducted using a satisfaction questionnaire on Health Research Institute researchers. The explored dimensions were derived from the services offered by the Institute to researchers, and are structured around 4 axes of a five-year Strategic Plan. A descriptive and analytical study was performed depending on adjustment variables. Internal consistency was also calculated. The questionnaire was completed by 108 researchers (15% response). The most valued strategic aspect was the structuring Areas and Research Groups and political communication and dissemination. The overall rating was 7.25 out of 10. Suggestions for improvement refer to the need for help in recruitment, and research infrastructures. High internal consistency was found in the questionnaire (Cronbach alpha of 0.9). So far research policies in health and biomedical environment have not been sufficiently evaluated by professionals in our field. Systematic evaluations of satisfaction and expectations of key stakeholders is an essential tool for analysis, participation in continuous improvement and advancing excellence in health research. Copyright © 2015 SECA. Published by Elsevier Espana. All rights reserved.

Challenge models for RTFS in rainbow trout fry (Oncorhynchus mykiss)

DEFF Research Database (Denmark)

Henriksen, Maya Maria Mihályi; Madsen, Lone; Dalsgaard, Inger

2011-01-01

forms of stress have shown to be reproducible. Bath challenge is more appropriate for vaccine testing, since natural transmission of infection is imitated and is also more suitable due to the small size of the fry. A bath-model using H2O2 as a stressor is currently being tested on 1.4g rainbow trout fry...... in four experimental groups: 1) no H2O2/no bath infection, 2) H2O2/no bath infection, 3) no H2O2/ bath infection and 4) H2O2/ bath infection. Mortality will be evaluated over approximately 25 days. The project is currently in its preliminary phase and presently focused on development of a model...

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

Directory of Open Access Journals (Sweden)

Azizah Abdul Hamid

2014-07-01

Full Text Available Changes in antioxidant properties and degradation of bioactives in palm oil (PO and rice bran oil (RBO during deep-frying were investigated. The alpha (α-tocopherol, gamma (γ-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05, while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05 with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying.

Planning for Production of Freshwater Fish Fry in a Variable Climate in Northern Thailand.

Science.gov (United States)

Uppanunchai, Anuwat; Apirumanekul, Chusit; Lebel, Louis

2015-10-01

Provision of adequate numbers of quality fish fry is often a key constraint on aquaculture development. The management of climate-related risks in hatchery and nursery management operations has not received much attention, but is likely to be a key element of successful adaptation to climate change in the aquaculture sector. This study explored the sensitivities and vulnerability of freshwater fish fry production in 15 government hatcheries across Northern Thailand to climate variability and evaluated the robustness of the proposed adaptation measures. This study found that hatcheries have to consider several factors when planning production, including: taking into account farmer demand; production capacity of the hatchery; availability of water resources; local climate and other area factors; and, individual species requirements. Nile tilapia is the most commonly cultured species of freshwater fish. Most fry production is done in the wet season, as cold spells and drought conditions disrupt hatchery production and reduce fish farm demand in the dry season. In the wet season, some hatcheries are impacted by floods. Using a set of scenarios to capture major uncertainties and variability in climate, this study suggests a couple of strategies that should help make hatchery operations more climate change resilient, in particular: improving hatchery operations and management to deal better with risks under current climate variability; improving monitoring and information systems so that emerging climate-related risks are known sooner and understood better; and, research and development on alternative species, breeding programs, improving water management and other features of hatchery operations.

Academic Libraries’ Role in Improving Institutions Research Impact

KAUST Repository

Tamarkin, Molly

2015-11-11

In the changing landscape of scientific research and scholarly communication, importance of “quality in research”, “reviewed research” and “reviewed publications” in qualifying for the ratings and rankings are widely discussed. While publishing the research pieces in peer-reviewed and highly ranked journals are increasingly important, there are different methods and tools to be in place at Institutional level to increase researchers’ profile and the ranking of the institutions. As a young research based university created in 2009, King Abdullah University of Science and Technology (KAUST) focuses on the bibliometrics and altemetrics tools, author affiliations, author naming and plug-ins to different search engines, research evaluation systems as well as to research repositories. The University has launched an institutional repository in September 2012 as a home for the intellectual outputs of KAUST researchers, and then adopted the first institutional open access mandate in the Arab region effective June 31, 2014. Integration with ORCID became a key element in this process and the best way to ensure data quality for researcher’s scientific contributions systematically. We will present the inclusion and creation of ORCID identifiers in the existing systems as an institutional member to ORCID, and the creation of dedicated integration tools with Current Research Information System (CRIS) as a standardized common resource to monitor KAUST research outputs. We will also present our experiences in awareness programs, trainings, outreach, implementation of systems and tools like PlumX, as well as our approach in improving the research impact and profiling our Institution’s research to the world.

Academic Libraries’ Role in Improving Institutions Research Impact

KAUST Repository

Tamarkin, Molly; Vijayakumar, J.K.; Baessa, Mohamed A.; Grenz, Daryl M.

2015-01-01

In the changing landscape of scientific research and scholarly communication, importance of “quality in research”, “reviewed research” and “reviewed publications” in qualifying for the ratings and rankings are widely discussed. While publishing the research pieces in peer-reviewed and highly ranked journals are increasingly important, there are different methods and tools to be in place at Institutional level to increase researchers’ profile and the ranking of the institutions. As a young research based university created in 2009, King Abdullah University of Science and Technology (KAUST) focuses on the bibliometrics and altemetrics tools, author affiliations, author naming and plug-ins to different search engines, research evaluation systems as well as to research repositories. The University has launched an institutional repository in September 2012 as a home for the intellectual outputs of KAUST researchers, and then adopted the first institutional open access mandate in the Arab region effective June 31, 2014. Integration with ORCID became a key element in this process and the best way to ensure data quality for researcher’s scientific contributions systematically. We will present the inclusion and creation of ORCID identifiers in the existing systems as an institutional member to ORCID, and the creation of dedicated integration tools with Current Research Information System (CRIS) as a standardized common resource to monitor KAUST research outputs. We will also present our experiences in awareness programs, trainings, outreach, implementation of systems and tools like PlumX, as well as our approach in improving the research impact and profiling our Institution’s research to the world.

Institutional research and development, FY 1987

International Nuclear Information System (INIS)

Struble, G.L.; Lawler, G.M.; Crawford, R.B.; Kirvel, R.D.; Peck, T.M.; Prono, J.K.; Strack, B.S.

1987-01-01

The Institutional Research and Development program at Lawrence Livermore National Laboratory fosters exploratory work to advance science and technology, disciplinary research to develop innovative solutions to problems in various scientific fields, and long-term interdisciplinary research in support of defense and energy missions. This annual report describes research funded under this program for FY87

Information Science Research Institute. Quarterly progress report

Energy Technology Data Exchange (ETDEWEB)

Nartker, T.A.

1994-06-30

This is a second quarter 1194 progress report on the UNLV Information Science Research Institute. Included is symposium activity; staff activity; document analysis program; text retrieval program; institute activity; and goals.

Fried frailty phenotype assessment components as applied to geriatric inpatients

Directory of Open Access Journals (Sweden)

Bieniek J

2016-04-01

Full Text Available Joanna Bieniek, Krzysztof Wilczynski, Jan Szewieczek Department of Geriatrics, School of Health Sciences in Katowice, Medical University of Silesia, Katowice, Poland Background: Management of geriatric patients would be simplified if a universally accepted definition of frailty for clinical use was defined. Among definitions of frailty, Fried frailty phenotype criteria constitute a common reference frame for many geriatric studies. However, this reference frame has been tested primarily in elderly patients presenting with relatively good health status. Objective: The aim of this article was to assess the usefulness and limitations of Fried frailty phenotype criteria in geriatric inpatients, characterized by comorbidity and functional impairments, and to estimate the frailty phenotype prevalence in this group. Patients and methods: Five hundred consecutive patients of the university hospital subacute geriatric ward, aged 79.0±8.4 years (67% women and 33% men, participated in this cross-sectional study. Comprehensive geriatric assessment and Fried frailty phenotype component evaluation were performed in all patients. Results: Multimorbidity (6.0±2.8 diseases characterized our study group, with a wide range of clinical conditions and functional states (Barthel Index of Activities of Daily Living 72.2±28.2 and Mini-Mental State Examination 23.6±7.1 scores. All five Fried frailty components were assessed in 65% of patients (95% confidence interval [CI] =60.8–69.2 (diagnostic group. One or more components were not feasible to be assessed in 35% of the remaining patients (nondiagnostic group because of lack of past patient’s body mass control and/or cognitive or physical impairment. Patients from the nondiagnostic group, as compared to patients from the diagnostic group, presented with more advanced age, higher prevalence of dementia, lower prevalence of hypertension, lower systolic and diastolic blood pressure, body mass index, Mini

Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato.

Science.gov (United States)

Adedipe, Oluwatosin E; Johanningsmeier, Suzanne D; Truong, Van-Den; Yencho, G Craig

2016-03-02

This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography-mass spectrometry, and reflectance spectra (400-2500 nm) of each freeze-dried sample were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R(2) = 0.98) and 255 μg/kg (R(2) = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple samples of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply.

Institutional research and development, FY 1987

Energy Technology Data Exchange (ETDEWEB)

Struble, G.L.; Lawler, G.M.; Crawford, R.B.; Kirvel, R.D.; Peck, T.M.; Prono, J.K.; Strack, B.S. (eds.)

1987-01-01

The Institutional Research and Development program at Lawrence Livermore National Laboratory fosters exploratory work to advance science and technology, disciplinary research to develop innovative solutions to problems in various scientific fields, and long-term interdisciplinary research in support of defense and energy missions. This annual report describes research funded under this program for FY87. (DWL)

Forschungszentrum Rossendorf, Institute of Safety Research. Annual report 2004

International Nuclear Information System (INIS)

Weiss, F.P.; Rindelhardt, U.

2005-01-01

The Institute of Safety Research (ISR) is one of the six Research Institutes of Forschungszentrum Rossendorf e.V. (FZR e.V.) which is a member institution of the Wissenschaftsgemeinschaft Gottfried Wilhelm Leibniz (Leibniz Association). Together with the Institute of Radiochemistry, ISR constitutes the research programme ''Safety and Environment'' which is one from three scientific programmes of FZR. In the framework of this research programme, the institute is responsible for the two subprogrammes ''Plant and Reactor Safety'' and ''Thermal Fluid Dynamics'', respectively. We also provide minor contributions to the sub-programme ''Radio-Ecology''. Moreover, with the development of a pulsed photo-neutron source at the radiation source ELBE (Electron linear accelerator for beams of high brilliance and low emittance), we are involved in a networking project carried out by the FZR Institute of Nuclear and Hadron Physics, the Physics Department of TU Dresden, and ISR. (orig.)

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

Science.gov (United States)

Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

2016-05-01

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

Marketing based on knowledge as a basis for strategy of research institution – on the example of the Packaging Research Institute

Directory of Open Access Journals (Sweden)

Stanislaw Tkaczyk

2013-09-01

Full Text Available Basis for marketing activities of COBRO – Packaging Research Institute are two main issues. First of all, as a small research and development centre, COBRO has no funds to carry out specialized marketing department. On the other hand, due to huge growth of packaging market, all needs of stakeholders – companies but also other research institutions seeking consortium members – cannot be entirely identified or forecasted, and practical solutions are created in the course of cooperation. For all that reasons Institute has developed its own concept of the knowledge-based marketing, which means more flexible use of the potential of academics and research employees.

THE CONTRIBUTION OF RESEARCH INSTITUTES IN EUREKA PROJECTS

NARCIS (Netherlands)

VANROSSUM, W; CABO, PG

1995-01-01

Technological cooperation between industrial firms and research institutes is studied at the project level. The various forms of cooperation, and the instances in which they are advantageous, are discussed. The authors then focus on situations in which the research institute acts as 'knowledge

Research Networking Systems: The State of Adoption at Institutions Aiming to Augment Translational Research Infrastructure.

Science.gov (United States)

Obeid, Jihad S; Johnson, Layne M; Stallings, Sarah; Eichmann, David

Fostering collaborations across multiple disciplines within and across institutional boundaries is becoming increasingly important with the growing emphasis on translational research. As a result, Research Networking Systems that facilitate discovery of potential collaborators have received significant attention by institutions aiming to augment their research infrastructure. We have conducted a survey to assess the state of adoption of these new tools at the Clinical and Translational Science Award (CTSA) funded institutions. Survey results demonstrate that most CTSA funded institutions have either already adopted or were planning to adopt one of several available research networking systems. Moreover a good number of these institutions have exposed or plan to expose the data on research expertise using linked open data, an established approach to semantic web services. Preliminary exploration of these publically-available data shows promising utility in assessing cross-institutional collaborations. Further adoption of these technologies and analysis of the data are needed, however, before their impact on cross-institutional collaboration in research can be appreciated and measured.

Corn content of French fry oil from national chain vs. small business restaurants

OpenAIRE

Jahren, A. Hope; Schubert, Brian A.

2010-01-01

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger Kin...

Alligator Rivers Regions Research Institute research report 1983-84

International Nuclear Information System (INIS)

1984-01-01

The Institute undertakes and coordinates research required to ensure the protection of the environment in the Alligator Rivers Region from any consequences resulting from the mining and processing of uranium ore. Research projects outlined are in aquatic biology, terrestrial ecology, analytical chemistry, environmental radioactivity and geomorphology

[Processing and characterization of fried beans varieties Pinto 114, Suave 85 and Tórtola Inia].

Science.gov (United States)

Hurtado, M L; Escobar, B; Estévez, A M

2001-06-01

The objective of this study was develop a snack product based on fried beans. For this purpose, three bean varieties were used: Pinto 114, Suave 85 and Tórtola Inia. The beans were treated with two soaking solutions, EDTA disodium salt and a mixture of NaOH/water, to determine if they had some effect on the product's final quality. On the other hand, before the beans were fried, some grains were given thermal treatment (blanched), leaving the other ones without this process (raw); this also had an effect on the final quality of the fried beans. Physical, chemical and sensory characteristics of the final fried products were determined. For three beans varieties, the blanched products had higher water content, higher oil absorption, lower protein content and larger water activity. The soaking solutions had no effect on the quality of manufactured products. The sensory analysis determined that the best treatment for Pinto 114 and Tórtola Inia was NaOH/water-raw grain, and EDTA raw grain for Suave 85.

Behavioural response of pink salmon Fry Oncorhynchus gorbuscha to fresh, weathered, and dispersed crude oil

International Nuclear Information System (INIS)

Moles, A.

2009-01-01

Very little is known about fish behaviour in relation to oil spill contamination. In this study, out-migrant pink salmon fry Oncorhynchus gorbuscha were subjected to varying concentrations of oil and sea water solutions, or uncontaminated sea water at a temperature of 7 degrees C. Fresh oil, artificially weathered oil, and dispersed oil samples were used. Twenty trials were run for concentrations of 48 aromatic and 30alkane hydrocarbons. The number of minutes spent in the uncontaminated water was significantly higher than sample areas. Fry avoided water-accommodated mixtures of Alaska North Slope crude oil in sea water at concentrations of 960 mg/L total aromatic hydrocarbon fresh oil and 873 mg/L total aromatic hydrocarbon dispersed oil. Concentrations corresponded to 75 per cent and 68 per cent of the median lethal concentration level. However, the fry did not avoid the weathered oil, which indicated that the fry may be sensitive to monoaromatic hydrocarbon components in the oil. It was concluded that oil pollution may alter pink salmon migration behaviour. 28 refs., 1 tab., 2 figs

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.

Science.gov (United States)

Zotos, Anastasios; Kotaras, Akylas; Mikras, Emmanouil

2013-02-01

Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

Forschungszentrum Rossendorf, Institute of Safety Research. Annual report 2004

Energy Technology Data Exchange (ETDEWEB)

Weiss, F.P.; Rindelhardt, U. (eds.)

2005-07-01

The Institute of Safety Research (ISR) is one of the six Research Institutes of Forschungszentrum Rossendorf e.V. (FZR e.V.) which is a member institution of the Wissenschaftsgemeinschaft Gottfried Wilhelm Leibniz (Leibniz Association). Together with the Institute of Radiochemistry, ISR constitutes the research programme ''Safety and Environment'' which is one from three scientific programmes of FZR. In the framework of this research programme, the institute is responsible for the two subprogrammes ''Plant and Reactor Safety'' and ''Thermal Fluid Dynamics'', respectively. We also provide minor contributions to the sub-programme ''Radio-Ecology''. Moreover, with the development of a pulsed photo-neutron source at the radiation source ELBE (Electron linear accelerator for beams of high brilliance and low emittance), we are involved in a networking project carried out by the FZR Institute of Nuclear and Hadron Physics, the Physics Department of TU Dresden, and ISR. (orig.)

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids.

Science.gov (United States)

Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

2017-06-28

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered " trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

Institute of Nuclear Physics, mission and scientific research activities

International Nuclear Information System (INIS)

Zoto, J.; Zaganjori, S.

2004-01-01

The Institute of Nuclear Physics (INP) was established in 1971 as a scientific research institution with main goal basic scientific knowledge transmission and transfer the new methods and technologies of nuclear physics to the different economy fields. The organizational structure and main research areas of the Institute are described. The effects of the long transition period of the Albanian society and economy on the Institution activity are also presented

Effect of carvacrol on the oxidative stability of palm oil during frying

Directory of Open Access Journals (Sweden)

İnanç, T.

2014-12-01

Full Text Available Fats and oils deteriorate physically and chemically at frying temperatures due to several reasons. The objective of this study was to assess the effect of carvacrol on the oxidative stability of palm oil during a repeated frying process. Potatoes were serially fried in carvacrol-added palm oil, BHT-added palm oil and a control oil (without any antioxidants. After each tenth frying cycle, several chemical analyses were carried out on collected samples to evaluate deterioration in the oils. The free fatty acid, para-anisidine, iodine, and total polar component values of the fresh oil were 0.080, 2.85, 57.1 and 7.5, respectively. These values changed to 0.165, 11.80, 46.7, 11.0, respectively for the control oil; 0.151, 11.28, 49.2 and 10.5 for BHT-added oil; 0.140, 7.19, 51.7, 10.0 for carvacrol-added oil after 40 frying cycles. The results revealed that the use of carvacrol could significantly improve the oxidative stability of palm oil when compared to the control samples. This effect was also comparable to BHT. Using carvacrol in frying oil slowed down the rate of the formation of conjugated dienes and trienes compared to the oil with BHT and the control. The frying process significantly changed the viscosity of the oil samples.Las grasas y aceites se deterioran física y químicamente a las temperaturas de fritura debido a diferentes razones. El objetivo de este estudio fue evaluar el efecto del carvacrol en la estabilidad oxidativa del aceite de palma durante el proceso de fritura repetida. Se sometió a fritura repetida patatas en el aceite de palma con carvacrol agregado, en aceite de palma con BHT agregado y en aceite control (sin antioxidante. Después de cada décimo ciclo de fritura, se realizaron diferentes análisis sobre las muestras recogidas para evaluar el deterioro de los aceites. Ácidos grasos libre, para-anisidina, índice de yodo y componentes polares totales del aceite fresco fueron: 0,080, 2,85, 57,1 y 7,5, respectivamente

Fri os fra dårlig ledelse

DEFF Research Database (Denmark)

Mac, Anita

på arbejdspladserne. Fri os fra dårlig ledelse går i dybden med sammenhængen mellem stress, manglende trivsel og dårlig ledelse set ud fra et medarbejderperspektiv. Bogen giver svar på, hvad dårlig ledelse er, og hvordan fænomenet påvirker den enkelte medarbejder såvel som det generelle miljø på...

Balti riikide vabadus ei ohusta Venemaad / Daniel Fried

Index Scriptorium Estoniae

Fried, Daniel, 1952-

2007-01-01

Ilmunud ka: The Baltic Times, 21. juuni 2007, lk. 15. Ameerika Ühendriikide asevälisminister Euroopa ja Euraasia asjus Daniel Fried Balti riikide tunnustamisest, vabadusest ja suveräänsusest. Venemaa huvides on olla ümbritsetud rahulikest ja jõukatest demokraatiatest, ähvardustele ja sanktsioonidele ei tohi jätta ruumi

Single-loop renormalizations and properties of radiative corrections in the Fried-Yennie gauge

International Nuclear Information System (INIS)

Karshenboim, S.G.; Shelyuto, V.A.; Eides, M.I.

1988-01-01

Single-loop radiative corrections are studied in the Fried-Yennie gauge. It is shown that in this gauge the usual subtraction procedure on the mass shell does not require introduction of an infrared photon mass. The behavior of the diagrams containing radiative corrections near the mass shell is investigated, and it is shown that in the Fried-Yennie gauge this behavior is softer than in any other gauge and softer than the behavior of the corresponding graphs without radiative corrections

Comparison of physical workload in four Gari -frying working ...

African Journals Online (AJOL)

All physical labour requires physical exertion which indicates the level of physical workload involved. This paper examines the energy expenditure in four working postures of gari-frying (garification) workers in southwestern Nigeria. The postures include sitting-beside (SB), sitting-in-front (SF), ...

Dissemination research: the University of Wisconsin Population Health Institute.

Science.gov (United States)

Remington, Patrick L; Moberg, D Paul; Booske, Bridget C; Ceraso, Marion; Friedsam, Donna; Kindig, David A

2009-08-01

Despite significant accomplishments in basic, clinical, and population health research, a wide gap persists between research discoveries (ie, what we know) and actual practice (ie, what we do). The University of Wisconsin Population Health Institute (Institute) researchers study the process and outcomes of disseminating evidence-based public health programs and policies into practice. This paper briefly describes the approach and experience of the Institute's programs in population health assessment, health policy, program evaluation, and education and training. An essential component of this dissemination research program is the active engagement of the practitioners and policymakers. Each of the Institute's programs conducts data collection, analysis, education, and dialogue with practitioners that is closely tied to the planning, implementation, and evaluation of programs and policies. Our approach involves a reciprocal exchange of knowledge with non-academic partners, such that research informs practice and practice informs research. Dissemination research serves an important role along the continuum of research and is increasingly recognized as an important way to improve population health by accelerating the translation of research into practice.

Open Access Publishing in Indian Premier Research Institutions

Science.gov (United States)

Bhat, Mohammad Hanief

2009-01-01

Introduction: Publishing research findings in open access journals is a means of enhancing visibility and consequently increasing the impact of publications. This study provides an overview of open access publishing in premier research institutes of India. Method: The publication output of each institution from 2003 to 2007 was ascertained through…

Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger.

Science.gov (United States)

Li, Yuxin; Hong, Yan; Han, Yanquan; Wang, Yongzhong; Xia, Lunzhu

2016-02-01

Ginger (Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is also an important Traditional Chinese medicine (TCM). Different processing methods can produce different processed gingers with dissimilar chemical constituents and pharmacological activities. In this study, an ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry (UPLC/QTOF-MS) was applied to identify the complicated components from fresh, dried, stir-frying and carbonized ginger extracts. All of the 27 compounds were identified from four kinds of ginger samples (fresh, dried, stir-frying and carbonized ginger). Five main constituents (zingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol) in these four kinds of ginger sample extracts were simultaneously determined by UPLC-PDA. Meanwhile, the antioxidant effect of fresh, dried, stir-frying and carbonized gingers were evaluated by three assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP)). The results demonstrated that antioxidant activity of dried ginger was the highest, for its phenolic contents are 5.2-, 1.1- and 2.4-fold higher than that of fresh, stir-frying and carbonized ginger, respectively, the antioxidant activities' results indicated a similar tendency with phenolic contents: dried ginger>stir-frying ginger>fresh ginger>carbonized ginger. The processing contributed to the decreased concentration of gingerols and the increased levels of shogaols, which reducing the antioxidant effects in pace with processing. This study elucidated the relationship of the heating process with the constituents and antioxidant activity, and provided a guide for choosing different kinds of ginger samples on clinical application. Copyright © 2016 Elsevier B.V. All rights reserved.

Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.

Science.gov (United States)

Velasco, Joaquín; Marmesat, Susana; Bordeaux, Olivier; Márquez-Ruiz, Gloria; Dobarganes, Carmen

2004-07-14

The formation and evolution of monoepoxy fatty acids, arising from oleic and linoleic acids, were investigated in olive oil and conventional sunflower oil, representatives of monounsaturated and polyunsaturated oils, respectively, during thermoxidation at 180 degrees C for 5, 10, and 15 h. Six monoepoxy fatty acids, cis-9,10- and trans-9,10-epoxystearate, arising from oleic acid, and cis-9,10-, trans-9,10-, cis-12,13-, and trans-12,13-epoxyoleate, arising from linoleic acid, were analyzed by gas chromatography after oil derivatization to fatty acid methyl esters. Considerable amounts, ranging from 4.29 to 14.24 mg/g of oil in olive oil and from 5.10 to 9.44 mg/g of oil in sunflower oil, were found after the heating periods assayed. Results showed that the monoepoxides quantitated constituted a major group among the oxidized fatty acid monomers formed at high temperature. For similar levels of degradation, higher contents of the monoepoxides were found in olive oil than in sunflower oil. Ten used frying oils from restaurants and fried-food outlets in Spain were analyzed to determine the contents of the monoepoxides in real frying oil samples. Levels ranged from 3.37 to 14.42 mg/g of oil. Results show that, for similar degradation levels, the monoepoxides were more abundant in the monounsaturated oils than in the polyunsaturated oils.

Aerosol Production from Charbroiled and Wet-Fried Meats

Science.gov (United States)

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

2012-12-01

Previous work in our laboratory focused on the chemical and optical characterization of aerosols produced during the dry-frying of different meat samples. This method yielded a complex ensemble of particles composed of water and long-chain fatty acids with the latter dominated by oleic, stearic, and palmitic acids. The present study examines how wet-frying and charbroiling cooking methods affect the physical and chemical properties of their derived aerosols. Samples of ground beef, salmon, chicken, and pork were subject to both cooking methods in the laboratory, with their respective aerosols swept into a laminar flow cell where they were optically analyzed in the mid-infrared and collected through a gas chromatography probe for chemical characterization. This presentation will compare and contrast the nature of the aerosols generated in each cooking method, particularly those produced during charbroiling which exposes the samples, and their drippings, to significantly higher temperatures. Characterization of such cooking-related aerosols is important because of the potential impact of these particles on air quality, particularly in urban areas.

Fries rearrangement of naphthyl benzoates; Ansoku kosan naphthyl no fries ten`i

Energy Technology Data Exchange (ETDEWEB)

Yamamoto, J.; Haraguchi, Y.; Iwaki, T.; Yamana, Sasaki, H. [Tottori University, Tottori (Japan). Faculty of Engineering

1996-10-10

When 1-naphthyl benzoate (1{alpha}) was boiled with anhydrous aluminum chloride (AlCl3) in chlorobenzene, 2-benzoyl-l-naphthol(2) and 4-benzoyl-l-naphthol(3) were obtained as the rearrangement products. A product 1-benzoyl-2-naphthol (4) was given from 2-naphthyl benzoate (1{beta}) under the same reaction conditions. It seems that 2 and 3 are formed via intramolecular pathway from 1{alpha}. Other ester 1{beta} may proceed via both inter- and intramolecular pathways to give 4. Retro-Fries rearrangement of 2 and 3 to 1{alpha} took place in the presence of AlCl3 in boiling chlorobenzene. The compound 4 `however` was almost recovered the reaction of 4 with AlCl3 in chlorobenzene at refluxed temperature. 25 refs., 3 figs., 1 tab.

A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment.

Science.gov (United States)

Chen, Ming-Jen; Hsu, Hui-Tsung; Lin, Cheng-Li; Ju, Wei-Yuan

2012-10-01

Human exposure to acrylamide (AA) through consumption of French fries and other foods has been recognized as a potential health concern. Here, we used a statistical non-linear regression model, based on the two most influential factors, cooking temperature and time, to estimate AA concentrations in French fries. The R(2) of the predictive model is 0.83, suggesting the developed model was significant and valid. Based on French fry intake survey data conducted in this study and eight frying temperature-time schemes which can produce tasty and visually appealing French fries, the Monte Carlo simulation results showed that if AA concentration is higher than 168 ppb, the estimated cancer risk for adolescents aged 13-18 years in Taichung City would be already higher than the target excess lifetime cancer risk (ELCR), and that by taking into account this limited life span only. In order to reduce the cancer risk associated with AA intake, the AA levels in French fries might have to be reduced even further if the epidemiological observations are valid. Our mathematical model can serve as basis for further investigations on ELCR including different life stages and behavior and population groups. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of fish and oil nature on frying process and nutritional product quality

OpenAIRE

Ansorena, D. (Diana); Guembe, A. (Ainhoa); Mendizabal, T. (Tatiana); Astiasarán, I. (Iciar)

2010-01-01

The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the fatty fish. Extra virgin olive oil led to a higher fat absorption rate than sunflower oil in both fish...

Water and Environmental Research Institute of the Western Pacific

Science.gov (United States)

Water and Environmental Research Institute of the Western Pacific - University of Guam Skip to main entered the website of the Water and Environmental Research Institute of the Western Pacific (WERI) at the CNMI and the FSM. Research Programs Weather and Climate Surface Water & Watersheds Groundwater &

Developing institutional repository at National Institute for Materials Science : Researchers directory service “SAMURAI” and Research Collection Library

Science.gov (United States)

Takaku, Masao; Tanifuji, Mikiko

National Institute for Materials Science (NIMS) has developed an institutional repository “NIMS eSciDoc” since 2008. eSciDoc is an open source repository software made in Germany, and provides E-Science infrastructures through its flexible data model and rich Web APIs. NIMS eScidoc makes use of eSciDoc functions to benefit for NIMS situations. This article also focuses on researchers directory service “SAMURAI” in addition to NIMS eSciDoc. Successfully launched in October 2010, SAMURAI provides approximately 500 researchers' profile and publication information.

Institutional Support : Institute for Research on Political Economy in ...

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

The Institut de recherche empirique en économie politique (IREEP) is an independent nonprofit organization established in 2004 with a view to contributing to the education of the next generation of teachers and researchers in political economy in Bénin and West Africa. IREEP has successfully integrated academic training ...

TTI Phase 2 Institutional Support: Economic Policy Research Centre ...

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

TTI Phase 2 Institutional Support: Economic Policy Research Centre ... the Economic Policy Research Centre's (EPRC) role as a credible public policy institution in ... IWRA/IDRC webinar on climate change and adaptive water management.

Gas Research Institute research program summary: Goals and accomplishments

International Nuclear Information System (INIS)

1991-07-01

Gas Research Institute's research and development programs pursue technologies that maximize the value of gas energy services while minimizing the cost of supplying and delivering gaseous fuels. Four program areas, Supply Options, End Use, Gas Operations, and Crosscutting Research, are described in the report, together with related project titles and numbers. Also included are summaries of 1990 research results, research collaboration and supported work, and patents and licensing agreements. Glossaries of budget and program terms and of acronyms and abbreviations often used in the GRI literature are added

Research Review of the Institute of African Studies

African Journals Online (AJOL)

Please note: As of 2013 the Research Review of the Institute of African Studies is now publishing under the title Contemporary Journal of African Studies. You can view the CJAS pages on AJOL here: http://www.ajol.info/index.php/contjas/index. The Research Review of the Institute of African Studies at the University of ...

Alterations of palm oil (Elaeis guineensis in the continuous industrial par frying of breaded chicken snacks

Directory of Open Access Journals (Sweden)

Débora Rezende Ferreira

2014-03-01

Full Text Available The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks were evaluated using a pseudo first-order kinetic model. The acidity index, refractive index, concentration of polar compounds, viscosity, color, and absorbance (232 and 268 nm of 238 samples of the frying oil collected during 26 days of production were analyzed. For all of the analyses, the results of the oil were below the limits recommended for oil disposal, indicating that the processing conditions were safe and that under these experimental conditions the oil remained suitable for frying. The linear regressions were significant for refractive index, content of polar compounds, and lightness (L*. The content of polar compounds was determined using a cooking oil tester, and it had the best fit to the proposed model and can be used as an effective index for monitoring palm oil during the continuous par frying of breaded chicken snacks. The high turnover rate of the oil was important for maintaining the oil in good running conditions.

Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

Directory of Open Access Journals (Sweden)

Masson, L.

1999-12-01

Full Text Available The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile, before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and mix soybean oil-canola the equation included viscosity or conjugated dienoic acids, while for sunflower oil viscosity and free fatty acids were considered. Sunflower oil, presented a different pattern of the altered groups that comprise the fraction of polar compounds, as compared with soybean and mix soybean-canola oils, these latter two showing significantly higher thermoxidative degradation. Among the diagnostic tests assayed, Oxifrit is recommended as a quick test for practical deterioration control.

El objetivo de este trabajo fue conocer el deterioro de la materia grasa empleada en el proceso de fritura de patatas tipo «french fries» en el sector de restaurantes y pequeños establecimientos en Santiago (Chile antes de que la reciente legislación chilena fuera oficial. El 96 % de las muestras correspondió a aceites vegetales poliinsaturados, el 76 % contenían más de un 2 % de ácido linolénico y el 23 % del total de las muestras presentó más del 25 % de compuestos polares. Para predecir el porcentaje de compuestos polares, se desarrollaron ecuaciones que para el aceite de soja y mezcla soja-canola, incluyeron la viscosidad o los dienos conjugados, mientras que para el aceite de girasol se consideró la viscosidad y los ácidos grasos libres. El aceite de girasol mostró una distribución diferente de las especies alteradas que conforman la fracción de compuestos polares, en comparación al aceite de soja y mezcla soja

Environmental Profile of the Swiss Supply Chain for French Fries: Effects of Food Loss Reduction, Loss Treatments and Process Modifications

Directory of Open Access Journals (Sweden)

Patrik Mouron

2016-11-01

Full Text Available The production of food is responsible for major environmental impacts. Bearing this in mind, it is even worse when food is lost rather than consumed. In Switzerland, 46% of all processing potatoes and 53% of all fresh potatoes are lost on their way from field to fork. Our study therefore compares the environmental impacts of losses of fresh potatoes with those of French fries. With the aid of a Life Cycle Assessment, we assessed the impact categories “demand for nonrenewable energy resources”, “global warming potential”, “human toxicity”, “terrestrial ecotoxicity” and “aquatic ecotoxicity”. Our results show that 1 kg of potatoes consumed as French fries causes 3–5 times more environmental impacts than the same quantity of fresh potatoes, but also that the proportion of impacts relating to losses is considerably lower for French fries (5%–10% vs. 23%–39%. The great majority of processing potato losses occur before the resource-intensive, emission-rich frying processes and therefore the environmental “backpack” carried by each lost potato is still relatively small. Nonetheless, appropriate loss treatment can substantially reduce the environmental impact of potato losses. In the case of French fries, the frying processes and frying oil are the main “hot spots” of environmental impacts, accounting for a considerably higher proportion of damage than potato losses; it is therefore also useful to look at these processes.

Decommissioning of the research reactors at the Russian Research Centre Kurchatov Institute

International Nuclear Information System (INIS)

Ponomarev-Stepnoy, N.N.; Ryantsev, E.P.; Kolyadin, V.I.; Kucharkin, N.E.; Melkov, E.S.; Gorlinsky, Yu.E.; Kyznetsova, T.I.; Bulkin, B.K.

2002-01-01

The Kurchatov Institute is the largest research center of Russia in the field of nuclear science and engineering. It comprises more than 10 research institutes and scientific-technological complexes carrying out research work in the field of safe development of atomic engineering, controlled thermonuclear fusion, and plasma physics, nuclear physics and elementary particle physics, research reactors, radiation materials technology, solid state physics and superconductivity, molecular and chemical physics, and also perspective know-how's, information science and ecology. This report is basically devoted to the decommissioning of the research reactor installations, in particular to the reactor MR because of the volume and complexity of actions involved. (author)

Japan Atomic Energy Research Institute in the 21st century

International Nuclear Information System (INIS)

Sato, Y.

2001-01-01

Major nuclear research institutes in Japan are the Japan Atomic Energy Research Institute (JAERI), Nuclear Cycle Development Institute (JNC), National Research Institute of Radiological Science (NIRS), and the Institute of Physical and Chemical Research (RIKEN). In the 50s and 60s JAERI concentrated on the introduction of nuclear technology from overseas. Energy security issues led to the development of a strong nuclear power programme in the next two decades resulting in Japan having 50 light water cooled nuclear power plants in operation. Japan also worked on other reactor concepts. The current emphasis of JAERI is on advanced reactors and nuclear fusion. Its budget of 270 million US$ supports five research establishments. JAERI has strong collaboration with industry and university system on nuclear and other advanced research topics (neutron science, photon science). In many areas Japan has strong international links. JAERI has also been transferring know-how on radioisotope and radiation applications to the developing countries particularly through IAEA-RCA mechanisms. (author)

National Nuclear Research Institute (NNRI) - Annual Report 2015

International Nuclear Information System (INIS)

2015-01-01

The 2015 report of the National Nuclear Research Institute (NNRI) of the Ghana Atomic Energy Commission (GAEC) lists various programmes undertaken by the Institute under the following headings: Water resources programme, Energy Research programme, Environmental and Health Safety Programme, Digital Instrumentation programme, Nuclear Applications and Materals programme and Radiation Occupational safety programme. Also, included are abstracts of publications and technical reports.

Food additives reducing volatility of antioxidants at frying temperature

Science.gov (United States)

At frying temperature, antioxidants are lost not only by reaction with radicals formed by oil oxidation, but also by decomposition and evaporation before they are able to exert antioxidant activity. In this study it was hypothesized that an additive that can bind or interact with an antioxidant coul...

Acrylamide content and color development in fried potato strips

DEFF Research Database (Denmark)

Pedreschi, F.; Kaack, K.; Granby, Kit

2006-01-01

values for the three temperatures tested). Acrylamide formation decreased dramatically as the frying temperature decreased from 190 to 150 degrees C for all the pre-treatments tested. Color represented by the parameters L* and a* showed high correlations (r(2) of 0.79 and 0.83, respectively) with French...

Color and chemical properties of oil used for deep frying on a large scale.

Science.gov (United States)

Totani, Nagao; Tateishi, Sayuri; Chiue, Hiroko; Mori, Terutosi

2012-01-01

Acid value (AV), polar compound content (PC), carbonyl value (CV) and Gardner color of oil used for deep-frying in kitchens at a supermarket, lunch chain store, restaurant, eating house, and hospital were analyzed. All AVs obtained but one (3.38) were within the limit set by the Food Sanitation Act of Japan (AV ≤ 3, peroxide value ≤ 30). However, some oil samples had a PC over 25%, which is beyond the limit legislated by some European countries. When the relation between the Gardner color and the AV, PC, or CV of the oil was investigated, well correlated logarithmic regression curves were obtained from the oil of all kitchens except the hospital kitchen. However, the use of lard-containing canola oil without oil replenishment in the eating house increased color values rapidly. All of the values obtained from pure vegetable oil used almost daily were plotted on a graph. It was found that kitchen-by-kitchen differences in fryer, vegetable oil, frying temperature, heating time, and amounts and kinds of foods fried did not influence the relation between Gardner color value versus AV, PC or CV. In conclusion, frying vegetable oil used in large-scale kitchens without official inspection can be better controlled with Gardner color determination by the operators and administrators. This would improve the quality of the oil ingested by facility patrons.

PECULIARITIES OF THE TRANSITION OF EARLY STURGEON (ACIPENSERIDAE FRY TO ARTIFICIAL FORMULATED FEEDS IN RAS (A REVIEW

Directory of Open Access Journals (Sweden)

M. Simon

2016-03-01

Full Text Available Purpose. To review scientific sources on the morphological and ecophysiological peculiarities of the transition of early sturgeon fry (Acipenseridae to artificial formulated feeds. To summarize the biotechnological fundamentals of the use of artificial formulated feeds in the conditions of recirculating aquaculture systems (RAS. Findings. The transition of early sturgeon fry to artificial formulated feeds is one of the most difficult stages of their rearing, even under controlled conditions of RAS. The review contains the description of the peculiarities of sturgeon embryogenesis, their behavior and morpho-physiological changes at this stage of their development. It contains main requirements for the rearing of sturgeon larvae in RAS. We showed that the ultimate refuse from natural (live or frozen forage organisms is not advisable; the optimum is their combination with artificial feeds with gradual predominance of the latters. We provided the schemes of their feeding based on the combination of natural and artificial feeds. We reviewed the most common biologically active supplements, which contributed to better feed digestion during the periods of the transition to exogenous feeding. We highlighted the effect of feeding with brine shrimp nauplii enriched with polyunsaturated fatty acids on the growth and development of early sturgeon fry. Practical value. The array of the summarized information will be important for scientists who study the peculiarities of the transition of early sturgeon fry to artificial formulated feeds in RAS. The data on the biotechnologies of rational feeding of early sturgeon fry in RAS in this period are important in the conditions of continuous search for the most effective replacement of live forage organisms and reduction of fish fry mortality in postembryogenesis.

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

Science.gov (United States)

Ben Hammouda, Ibtissem; Triki, Mehdi; Matthäus, Bertrand; Bouaziz, Mohamed

2018-04-04

The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

An Analysis of Canadian Institute for Health Research Funding for Research on Autism Spectrum Disorder

Directory of Open Access Journals (Sweden)

R. Deonandan

2016-01-01

Full Text Available We examined patterns of Canadian Institute for Health Research (CIHR funding on autism spectrum disorder (ASD research. From 1999 to 2013, CIHR funded 190 ASD grants worth $48 million. Biomedical research received 43% of grants (46% of dollars, clinical research 27% (41%, health services 10% (7%, and population health research 8% (3%. The greatest number of grants was given in 2009, but 2003 saw the greatest amount. Funding is clustered in a handful of provinces and institutions, favouring biomedical research and disfavouring behavioural interventions, adaptation, and institutional response. Preference for biomedical research may be due to the detriment of clinical research.

Research Ethics: Institutional Review Board Oversight of Art Therapy Research

Science.gov (United States)

Deaver, Sarah P.

2011-01-01

By having their research proposals reviewed and approved by Institutional Review Boards (IRBs), art therapists meet important ethical principles regarding responsibility to research participants. This article provides an overview of the history of human subjects protections in the United States; underlying ethical principles and their application…

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

Science.gov (United States)

Khazaei, Naimeh; Esmaiili, Mohsen; Emam-Djomeh, Zahra

2016-02-10

The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control. Copyright © 2015 Elsevier Ltd. All rights reserved.

Research in Institutional Economics in Management Science

DEFF Research Database (Denmark)

Foss, Kirsten; Foss, Nicolai Juul

This report maps research in institutional economics in management science in the European Union for the 1995 to 2002 period. The reports applies Internet search based on a university listing, search on journal databases, key informants and an internet-based survey. 195 researchers are identified....... In (sub-)disciplinary terms, organization, strategy, corporate governance, and international business are the major areas of application of institutional economics ideas. In terms of countries, the EU strongholds are Holland, Denmark, UK, and Germany. There is apparently no or very little relevant...... research in Ireland, Portugal, Luxembourg and Greece. Based on the findings of the report, it seems warranted to characterize the EU research effort in the field as being rather dispersed and uncoordinated. Thus, there are no specialized journals, associations or PhD courses. This state of affairs...

Elaboration process, chemical and sensory analyses of fried-salted soybean

Directory of Open Access Journals (Sweden)

Gayol, María F.

2010-09-01

Full Text Available The purpose of this work was to develop an elaboration process of fried-salted soybean and to determine the chemical composition, consumer acceptance and sensory description of the product. Different fried-salted soybean products were obtained under different temperature and time conditions by maceration in water, roasting and frying. Four of the best products were selected and evaluated by consumers (overall, color and texture acceptances: FSS1, FSS2, FSS3 and FSS4. The product with the highest consumer acceptance (7 = “like moderately” in a hedonic scale of 9 points was the one obtained by maceration at 100°C during 10 min and fried at 170°C for 5 min (FSS3. Proximate and fatty acid composition along with sensory attribute intensity ratings from descriptive analyses were determined on the fried-salted soybean with the highest consumer acceptance (FSS3. Proximate and fatty acid composition were also determined in raw soybeans. FSS3 had lower percentages of moisture and proteins, and higher lipids and carbohydrates than raw soybean. The use of sunflower oil in the frying process improved the fatty acid composition of the soybean product. Sensory attributes from descriptive analyses that were detected in high intensity ratings for the product were roasted, salty, crunchiness, hardness, brown color and gloss. This product is neither commonly consumed nor easily available in markets. It could be promoted to be consumed as a snack because of its high nutritional and sensory quality.

El propósito de este trabajo fue desarrollar un proceso de elaboración de soja frita salada, determinar la composición química, la aceptabilidad por consumidores y la descripción sensorial del producto. Diferentes productos de soja frita salada fueron obtenidos bajo diferentes condiciones de temperatura y tiempo de: maceración, tostado y fritura. Los consumidores evaluaron y seleccionaron los cuatro mejores productos, los que presentaron mayor aceptaci

Potsdam Institute for Climate Impact Research: Computer simulation -climate impact research. Final report

International Nuclear Information System (INIS)

1993-07-01

Climate impact assessment is a new field of research which, owing to international and national efforts to understand and cope with the impending global climate changes on a global, regional and local level, has rapidly become a central field of research of the Federal Ministry of Research and Technology. In contrast to other countries, Germany had no research facilities and infrastructure that could be used. The Potsdam Institute for Climate Impact Research was to provide the infrastructure basis for climate impact research in Germany. The Institute was founded by the BMFT and the Land of Brandenburg. (orig.) [de

A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

Directory of Open Access Journals (Sweden)

Hadeel Ali Ghazzawi

2017-01-01

Full Text Available The aim is to evaluate the effects of frying and roasting on nuts. Frying and roasting were performed according to the local Jordanian home-made cuisine, and the nuts under experiment were raw almonds, pine, cashew, and pistachio. Nuts samples were roasted at 110°C for 16 minutes and fried at 175°C for 2.5 minutes. The results show that both roasting and frying of nuts did not affect the flavonoids content except for roasted pistachios where significant rise of flavonoids content was detected. Total phenolic content showed no significant differences except for pine nuts in which it increased significantly in both roasting and frying. Oxidative stability, presented by 1,1-diphenyl-2-picryl-hydrazyl (DPPH, was significantly different in all nuts except for pistachio nuts that have shown no differences. Fatty acids profile, presented by saturated fatty acids (SFA, oleic acid (OL, and essential fatty acids (EFA, was affected significantly by roasting and frying, especially for SFA in almonds and pine nuts and α-linoleic acid (ALA contents of pine. In conclusion, the effects of roasting and frying on the aforementioned nuts species were positive for fatty acids profile and antioxidants activity.

The Aldo Leopold Wilderness Research Institute: a national wilderness research program in support of wilderness management

Science.gov (United States)

Vita Wright

2000-01-01

The Aldo Leopold Wilderness Research Institute strives to provide scientific leadership in developing and applying the knowledge necessary to sustain wilderness ecosystems and values. Since its 1993 dedication, researchers at this federal, interagency Institute have collaborated with researchers and managers from other federal, academic and private institutions to...

Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

NARCIS (Netherlands)

Gemert, L.J. van

1996-01-01

A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOSO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS).

UNLV Information Science Research Institute. Quarterly progress report

International Nuclear Information System (INIS)

Nartker, T.A.

1994-01-01

This document summarizes the activities and progress for the 1994 Fall quarter for the UNLV Information Science Research Institute. Areas covered include: Symposium activity, Staff activity, Document analysis program, Text-retrieval program, and Institute activity

UNLV Information Science Research Institute. Quarterly progress report

Energy Technology Data Exchange (ETDEWEB)

Nartker, T.A.

1994-12-31

This document summarizes the activities and progress for the 1994 Fall quarter for the UNLV Information Science Research Institute. Areas covered include: Symposium activity, Staff activity, Document analysis program, Text-retrieval program, and Institute activity.

Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

Science.gov (United States)

Miyagi, Atsushi

2017-09-01

Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

Science.gov (United States)

Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

2003-08-27

Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.

Science.gov (United States)

Aladedunye, Felix; Przybylski, Roman

2013-12-01

The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-tocopherol and the sample containing a mixture of α-, γ-, and δ-isomers as measured by the amount of total polar components, oligomers, anisidine value, and free fatty acids. On the contrary, at similar tocopherol isomeric composition, high oleic sunflower oil containing lower amount of linoleic acid showed superior frying stability compared to the sample with a higher content of linoleic acid, suggesting that the frying performance of high oleic sunflower oil is dictated primarily by the level of linoleic acid, with the tocopherol isomeric composition of the oil having no significant influence. In all oil samples, the loss of γ-tocopherol was higher than the corresponding loss of α-tocopherol. Copyright © 2013 Elsevier Ltd. All rights reserved.

Modification of the FRI crack growth model formulation from a mathematical viewpoint

International Nuclear Information System (INIS)

Hashimoto, Tsuneyuki; Koshiishi, Masato

2009-01-01

The FRI model of crack growth, which incorporates mechanical properties into the slip oxidation mechanism of crack advance, is an extension of the well-known Ford-Andresen model. When the exponent of the oxidation current decay curve is set close to 1, however, the FRI model gives an infinite crack growth rate. Here, the oxidation decay curve integral is revised to eliminate this divergence, and modified crack growth rate equations are derived. Also presented here is a procedure for determining the oxidation current parameters from the curve-fitting to measurements of crack growth rate. Parameter value determination and crack growth calculations are illustrated for cold-worked Type 316L stainless steel. (author)

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

Science.gov (United States)

Abdul Hamid, Azizah; Pak Dek, Mohd Sabri; Tan, Chin Ping; Mohd Zainudin, Mohd Asraf; Wee Fang, Evelyn Koh

2014-01-01

Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p -oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying. PMID:26785067

Undergraduate Research: Three Institutions' Success Stories. Research Corporation Annual Report, 1999.

Science.gov (United States)

Research Corp., Tucson, AZ.

This annual report describes the 1999 activities of Research Corporation, a foundation that supports research programs at colleges and universities in the United States and Canada. It focuses on three primarily undergraduate institutions, two private and one public, that are active producers of published research and students going into the…

Frying temperatures and minor constituents of oils and fats

Directory of Open Access Journals (Sweden)

Boskou, Dimitrios

1998-08-01

Full Text Available Two important classes of minor constituents of oils and fats are tocopherols and sterols. Both these classes are biologically active and they also affect the stability and performance of an oil at elevated temperatures. Tocopherols are phenolic antioxidants that react with free radicals and their concentration is reduced signifantly when the oil is heated. α-TocopheroI is lost faster during deep-fat frying than the beta, gamma and delta homologues. In the presence of stronger antioxidants, natural or synthetic, losses of α-tocopherol can be eliminated. Unchanged phytosterols naturally present in vegetable oils are believed to be beneficial for the health. Depending on the chemical structure, phytosterols may act as prooxidants or antioxidants. Sterols with an ethylidene group in the side chain have been found effective in retarding polymerisation at temperatures similar to those of deep-fat frying. Under unfavourable conditions (high temperature, presence of air oxidation products are formed from sterols and a marked increase in the oxidation rate of the fat is observed. Oxidation products of the main phytosterols, β-sitosterol and stigmasterol, are: hydrocarbons (3,5-diene and 3,5,22-triene, mono-, di- and triunsaturated ketosteroids (4-en-3-one, 3,5-dien-7-one, 3,5,22-trien-7-one, 5,6-epoxy derivatives, 3,7-diols and pregnane derivatives. Other minor constituents which may affect the rate of degradation of unsaturated triacylglycerols at high temperatures are squalene, pigments and phospholipids. Squalene and phospholipids have both been reported to retard the degradation of unsaturated fatty acids under simulated frying conditions. High chlorophyll levels were found to increase the rate of tocopherol decomposition and formation of polymers in rape seed oil heated at 180°C.

31 CFR 585.205 - Prohibited exportation and reexportation of goods, technology, or services to the FRY (S&M).

Science.gov (United States)

2010-07-01

... reexportation of goods, technology, or services to the FRY (S&M). 585.205 Section 585.205 Money and Finance... exportation and reexportation of goods, technology, or services to the FRY (S&M). Except as otherwise authorized, no goods, technology (including technical data or other information controlled for export...

Collaborative Oceanographic Research Opportunities with Schmidt Ocean Institute

Science.gov (United States)

Zykov, V.

2014-12-01

Schmidt Ocean Institute (http://www.schmidtocean.org/) was founded by Dr. Eric Schmidt and Wendy Schmidt in 2009 to support frontier oceanographic research and exploration to expand the understanding of the world's oceans through technological advancement, intelligent, data-rich observation and analysis, and open sharing of information. Schmidt Ocean Institute operates a state-of-the-art globally capable research vessel Falkor (http://www.schmidtocean.org/story/show/47). After two years of scientific operations in the Atlantic Ocean, Gulf of Mexico, Caribbean, Eastern and Central Pacific, R/V Falkor is now preparing to support research in the Western Pacific and Eastern Indian Oceans in 2015 and 2016. As part of the long term research program development for Schmidt Ocean Institute, we aim to identify initiatives and projects that demonstrate strong alignment with our strategic interests. We focus on scientific opportunities that highlight effective use of innovative technologies to better understand the oceans, such as, for example, research enabled with remotely operated and autonomous vehicles, acoustics, in-situ sensing, telepresence, etc. Our technology-first approach to ocean science gave rise to infrastructure development initiatives, such as the development of a new full ocean depth Hybrid Remotely Operated Vehicle, new 6000m scientific Autonomous Underwater Vehicle, live HD video streaming from the ship to YouTube, shipboard high performance supercomputing, etc. We also support projects focusing on oceanographic technology research and development onboard R/V Falkor. We provide our collaborators with access to all of R/V Falkor's facilities and instrumentation in exchange for a commitment to make the resulting scientific data openly available to the international oceanographic community. This presentation aims to expand awareness about the interests and capabilities of Schmidt Ocean Institute and R/V Falkor among our scientific audiences and further

A randomised crossover trial of the acute effects of a deep-fried Mars bar or porridge on the cerebral vasculature.

Science.gov (United States)

Dunn, William G; Walters, Matthew R

2014-11-01

The deep-fried Mars bar has been cited as 'all that is wrong with the high-fat, high-sugar Scottish diet'. We investigated the effect of ingestion of a deep-fried Mars bar or porridge on cerebrovascular reactivity. We hypothesised that deep-fried Mars bar ingestion would impair cerebrovascular reactivity, which is associated with increased risk of ischaemic stroke. Twenty-four fasted volunteers were randomised to receive a deep-fried Mars bar and then porridge (control), or vice-versa. We used transcranial Doppler ultrasound to calculate Breath Holding Index as a surrogate measure of cerebrovascular reactivity. Change in Breath Holding Index post-ingestion was the primary outcome measure. Twenty-four healthy adults (mean (SD) age 21.5 (1.7) years, 14 males) completed the protocol. Deep-fried Mars bar ingestion caused a non-significant reduction in cerebrovascular reactivity relative to control (mean difference in absolute Breath Holding Index after deep-fried Mars bar versus porridge -0.11, p = 0.40). Comparison of the difference between the absolute change in Breath Holding Index between genders demonstrated a significant impairment of cerebrovascular reactivity in males (mean difference women minus men of 0.65, 95% CI 0.30 to 1.00, p = 0.0003). Ingestion of a bolus of sugar and fat caused no overall difference in cerebrovascular reactivity, but there was a modest decrease in males. Impaired cerebrovascular reactivity is associated with increased stroke risk, and therefore deep-fried Mars bar ingestion may acutely contribute to cerebral hypoperfusion in men. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Digital Repository of Research Institutes – RCIN

Directory of Open Access Journals (Sweden)

Kamila Kaczyńska

2014-03-01

Full Text Available The paper describes the project of Digital Repository of Scientific Institutes RCIN and presents opportunities for promoting science by digitization and sharing them on the Internet. The Repository has been created by the 16 Scientific Institutes in Warsaw, Krakow and Bialowieza to modernize the science-research and IT infrastructure, to increase digital resources of mathematical, technical, natural and medical sciences, and to popularize and promote of Polish science. That dissemination and popularization of science affects its development and competitiveness in the international arena and it allows transfer of research results to the economy. In addition, Institutes of RCIN providing contemporary and archival materials of science, support the intellectual capital of Polish science and raise awareness of professional literature of search on the Internet. Project RCIN is implemented in the years 2010–2014 and financing is provided by the funds of the European Fund of Regional Development.

Guidelines for an environmental code of ethics for research institutions

International Nuclear Information System (INIS)

Gardusi, Claudia; Aquino, Afonso Rodrigues de

2009-01-01

The purpose of this work is to reflect about actions that may contribute to the creation of mechanisms to protect the environment in the development of research projects at research institutions, specifically the Nuclear and Energy Research Institute - IPEN. A brief review of part of the ethical values applied to the process of scientific development during the old, medieval and modern periods is presented, showing the split of the nature ethical principles. It is also reported an overview of the creation of codes of ethics applied to research institutions. Moreover, criteria are presented to settle guidelines to protect the environment during the development of research projects. (author)

Introducing NASA's Solar System Exploration Research Virtual Institute

Science.gov (United States)

Pendleton, Yvonne

The Solar System Exploration Research Virtual Institute (SSERVI) is focused on the Moon, near Earth asteroids, and the moons of Mars. Comprised of competitively selected teams across the U.S., a growing number of international partnerships around the world, and a small central office located at NASA Ames Research Center, the institute advances collaborative research to bridge science and exploration goals. As a virtual institute, SSERVI brings unique skills and collaborative technologies for enhancing collaborative research between geographically disparate teams. SSERVI is jointly funded through the NASA Science Mission Directorate and the NASA Human Exploration and Operations Mission Directorate. Current U.S. teams include: Dr. Jennifer L. Heldmann, NASA Ames Research Center, Moffett Field, CA; Dr. William Farrell, NASA Goddard Space Flight Center, Greenbelt, MD; Prof. Carlé Pieters, Brown University, Providence, RI; Prof. Daniel Britt, University of Central Florida, Orlando, FL; Prof. Timothy Glotch, Stony Brook University, Stony Brook, NY; Dr. Mihaly Horanyi, University of Colorado, Boulder, CO; Dr. Ben Bussey, Johns Hopkins Univ. Applied Physics Laboratory, Laurel, MD; Dr. David A. Kring, Lunar and Planetary Institute, Houston, TX; and Dr. William Bottke, Southwest Research Institute, Boulder, CO. Interested in becoming part of SSERVI? SSERVI Cooperative Agreement Notice (CAN) awards are staggered every 2.5-3yrs, with award periods of five-years per team. SSERVI encourages those who wish to join the institute in the future to engage current teams and international partners regarding potential collaboration, and to participate in focus groups or current team activities now. Joining hand in hand with international partners is a winning strategy for raising the tide of Solar System science around the world. Non-U.S. science organizations can propose to become either Associate or Affiliate members on a no-exchange-of-funds basis. Current international partners

Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.

Science.gov (United States)

Kukurová, Kristína; Morales, Francisco J; Bednáriková, Alena; Ciesarová, Zuzana

2009-12-01

A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

Research Training, Institutional Support, and Self-Efficacy: Their Impact on Research Activity of Social Workers

Directory of Open Access Journals (Sweden)

Mark Thomas Lynch

2009-11-01

Full Text Available While the expectations for social work practitioners to do research have increased, their involvement is still limited. We know little about what factors influence involvement in research. The present study proposes a theoretical model that hypothesizes research training and institutional support for research as the exogenous variables, research self-efficacy as an intervening variable, and research activity as the endogenous variable. The study tests the model using data collected from a random sample of social workers. To a large degree the data support the model. Research self-efficacy has a significant effect on research activity. It is also an important mediating variable for the effect of institutional support on research activity. Although institutional support for research has no direct effect, it has an indirect effect via self-efficacy on research activity. However, research training has no effect on research activity and self-efficacy in research. The implications of these findings are discussed.

Evidence of Atlantic salmon Salmo salar fry movement between fresh water and a brackish environment.

Science.gov (United States)

Taal, I; Rohtla, M; Saks, L; Svirgsden, R; Kesler, M; Matetski, L; Vetemaa, M

2017-08-01

This study reports descent of Atlantic salmon Salmo salar fry from their natal streams to brackish waters of the Baltic Sea and their use of this environment as an alternative rearing habitat before ascending back to freshwater streams. To the authors' knowledge, residency in a brackish environment has not previously been demonstrated in S. salar fry. Recruitment success and evolutionary significance of this alternative life-history strategy are presently not known. © 2017 The Fisheries Society of the British Isles.

Forschungszentrum Rossendorf. Institute of Safety Research. Annual report 1998

International Nuclear Information System (INIS)

Weiss, F.P.; Rindelhardt, U.

1999-07-01

The Institute of Safety Research is one of the five scientific institutes of Forschungszentrum Rossendorf e.V. The Forschungszentrum Rossendorf is a member of the 'Wissenschaftsgemeinschaft Gottfried Wilhelm Leibniz' und is funded by the Federal Ministry of Education and Research and by the Saxon Ministry of Science and Arts with 50% each. The research work of the institute aims at the assessment and increase of the safety and environmental sustainability of technical plants. The emphasis is put on the development and validation of mathematical and physical models for process and plant analysis, and of techniques for process and components monitoring. Subject of investigations are equally nuclear plants and installations of process industries. (orig.)

Effect of acclimation on the temperature tolerance of young muskellunge fry

International Nuclear Information System (INIS)

Hassan, K.C.; Spotila, J.R.

1976-01-01

Temperature tolerances of newly hatched muskellunge fry (Esox masquinongy) were determined in the laboratory. Three groups of fry were reared in a closed tank system under controlled environmental conditions for 31 days at 7, 15, and 25 0 C. The photoperiod was 12 hr of light alternating with 12 hr of darkness (L--D, 12:12). Biweekly water samples were taken to monitor the closed tank systems. Parameters measured were dissolved oxygen, alkalinity, pH, organic and nitrate nitrogen, phosphates, and ammonia, all of which were in normal concentrations. Critical thermal maximum (CTM) was used to indicate temperature tolerance. Experimental fish reared at 25 0 C exhibited the highest temperature tolerance (33.2 to 36.1 0 C) throughout their development. The CTM values for the 15 0 C experimental fish ranged from 29.8 to 34.4 0 C. These fish exhibited a decrease in temperature tolerance during their swim-up stage, followed by a slow recovery period indicated by a general increase in CTM values. Two days after the experiment began, 7 0 C experimental fry entered a torpid state that lasted for 10 days and was followed by a general decrease in thermal tolerance and a high mortality rate. The CTM values for this group ranged from an initial high of 34.0 0 C on the first day to 27.2 0 C at the termination of the experiment. Development never reached the free-swimming stage

78 FR 13097 - Electric Power Research Institute; Seismic Evaluation Guidance

Science.gov (United States)

2013-02-26

... NUCLEAR REGULATORY COMMISSION [NRC-2013-0038] Electric Power Research Institute; Seismic... Electric Power Research Institute (EPRI)-1025287, ``Seismic Evaluation Guidance: Screening, Prioritization... guidance and clarification of an acceptable approach to assist nuclear power reactor licensees when...

Rehabilitation Research at the National Institutes of Health:

Science.gov (United States)

Bean, Jonathan F.; Damiano, Diane; Ehrlich-Jones, Linda; Fried-Oken, Melanie; Jette, Alan; Jung, Ranu; Lieber, Rick L.; Malec, James F.; Mueller, Michael J.; Ottenbacher, Kenneth J.; Tansey, Keith E.; Thompson, Aiko

2017-01-01

Abstract Approximately 53 million Americans live with a disability. For decades, the National Institutes of Health (NIH) has been conducting and supporting research to discover new ways to minimize disability and enhance the quality of life of people with disabilities. After the passage of the American With Disabilities Act, the NIH established the National Center for Medical Rehabilitation Research with the goal of developing and implementing a rehabilitation research agenda. Currently, a total of 17 institutes and centers at NIH invest more than $500 million per year in rehabilitation research. Recently, the director of NIH, Dr Francis Collins, appointed a Blue Ribbon Panel to evaluate the status of rehabilitation research across institutes and centers. As a follow-up to the work of that panel, NIH recently organized a conference under the title “Rehabilitation Research at NIH: Moving the Field Forward.” This report is a summary of the discussions and proposals that will help guide rehabilitation research at NIH in the near future. This article is being published almost simultaneously in the following six journals: American Journal of Occupational Therapy, American Journal of Physical Medicine and Rehabilitation, Archives of Physical Medicine and Rehabilitation, Neurorehabilitation and Neural Repair, Physical Therapy, and Rehabilitation Psychology. Citation information is as follows: Frontera WR, Bean JF, Damiano D, et al. Am J Phys Med Rehabil. 2017;97(4):393–403. PMID:28499004

Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred

Directory of Open Access Journals (Sweden)

Jeong-Hyeon Ahn

2014-11-01

Full Text Available Many classes of odorants and volatile organic compounds that are deleterious to our wellbeing can be emitted from diverse cooking activities. Once emitted, they can persist in our living space for varying durations. In this study, various volatile organic compounds released prior to and during the pan frying of fish (mackerel were analyzed at three different cooking stages (stage 1 = raw (R, stage 2 = well-done (W, and stage 3 = overcooked/charred (O. Generally, most volatile organic compounds recorded their highest concentration levels at stage 3 (O, e.g., 465 (trimethylamine and 106 ppb (acetic acid. In contrast, at stage 2 (W, the lowest volatile organic compounds emissions were observed. The overall results of this study confirm that trimethylamine is identified as the strongest odorous compound, especially prior to cooking (stage 1 (R and during overcooking leading to charring (stage 3 (O. As there is a paucity of research effort to measure odor intensities from pan frying of mackerel, this study will provide valuable information regarding the management of indoor air quality.

The law for the Japan Atomic Energy Research Institute

International Nuclear Information System (INIS)

1985-01-01

The Act for Japan Atomic Energy Research Institute has been promulgated anew. Contents are the following : general rules, officials, advisors and personnel, duties, financial affairs and accounts, supervision, miscellaneous rules, penal provisions, and additional rules. (In the additional rules, the merger into JAERI of Japan Nuclear Ship Research and Development Agency is treated.) Japan Atomic Energy Research Institute conducts research etc. for the development of atomic energy comprehensively and efficiently, thereby contributing to the promotion of atomic energy research, development and utilization, according to the Atomic Energy Fundamental Act. Duties are atomic energy basic and application research, reactor relation, training of the personnel, RIs relation, etc. (Mori, K.)

STUDY ON FRY PERFORMANCE OF BLACK TIGER SHRIMP Penaeus monodon WITH SPECIAL REFERENCE TO ITS MORPHOLOGY AND RNA/DNA RATIO ANALYSIS

OpenAIRE

Haryanti Haryanti; Ketut Mahardika; Sari Budi Moria; I Gusti Ngurah Permana

2006-01-01

Standard method to asses the performance of black tiger shrimp (Penaeus monodon) fry was needed for successful shrimp culture. The main purpose of this study was to determine standard method fry performance of P. monodon assesment based on its morphology and molecular RNA/DNA ratio analysis. Samples of P. monodon fry were collected from hatcheries in Bali, six hatcheries in East Java, three hatcheries in Central Java and six hatcheries in South Sulawesi. Each hatchery gave 25 appropriate size...

Quality Research in Higher Education Institutions in Oman: Some Views of Teacher Researchers

Directory of Open Access Journals (Sweden)

Ahmed Ali Saleh Al Ajmi

2015-06-01

Full Text Available Academic research remains a prime source of knowledge and innovation for higher education institutions (HEIs that strive to grow, expand and develop their academic reputations and standards. Yet, research informs teaching practices, shapes social changes and it has financial outcomes for HEIs. Therefore, it is imperative to develop institutional policies and strategies for promoting and sustaining quality research in HEIs in Oman. There are a number of international frameworks and models which have been developed to measure research quality in HEIs around the world. For example, bibliometrics were used to assess research quality in HEIs in the UK because bibliometric data can provide a number of component variables. An appropriate bibliometric model may include components such as output volume, diversity of outputs, citation volume, journal impact factor and average citations per publication, etc. Moreover, other popular examples of models for assessing research quality are Multidimensional Research Assessment Matrix (MRAM used in Europe and the UK’s Research Assessment Exercise (RAE. However, neither of the above mentioned models is adopted by HEIs in Oman. Thus, the current study is an attempt to explore some institutional, international, logistic and pragmatic factors that impact academic research and publication quality, review popular international research quality assessment models and explore the possibility of applying them in the Omani context. To achieve the study objectives, 20 teacher researchers were surveyed and the findings and recommendations were presented. Keywords: Quality Research, HEIs in Oman, International Models, Factors, Teacher Researchers' Views

Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.

Science.gov (United States)

Chen, Long; Tian, Yaoqi; Sun, Binghua; Cai, Canxin; Ma, Rongrong; Jin, Zhengyu

2018-03-01

Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil absorption and distribution in fried starchy foods. In the present study, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, together with a chloroform-methanol method, was used to analyze the external and internal oil contents in fried starchy samples. The micromorphology of fried starchy samples was further investigated using scanning electron microscope (SEM), polarized light microscope (PLM) and confocal laser scanning microscopy (CLSM). The results indicated that large amounts of oil were absorbed in or within waxy maize starch, but the majority of oil was located near the surface layer of the starch granules. After defatting, the internal oil was thoroughly removed, while a small amount of external oil remained. As evidenced by the changes of the crystalline characteristics with the help of X-ray diffraction (XRD), the interaction between starch and lipids on the surface was confirmed to form V-type complex compounds during frying at high moisture. Copyright © 2017 Elsevier Ltd. All rights reserved.

Biotechnology and Nuclear Agriculture Research Institute (BNARI) at a glance

International Nuclear Information System (INIS)

2007-01-01

Biotechnology and Nuclear Agriculture Research Institute (BNARI) was established in 1993 as one of the research, development and technology transfer institutes of the Ghana Atomic Energy Commission (GAEC). This was to help the GAEC to expand its research and development in the area of biotechnology and nuclear agriculture, which have been found to have a major impact on the agricultural development in countries involved in peaceful application of nuclear energy. The main objective of the Institute is to explore and exploit the application of isotopes, ionizing radiation and biotechnologies for increased agricultural and economic development of Ghana and to help the Country attain self-sufficiency in food and agriculture in order to alleviate malnutrition, hunger and poverty. This brochure describes the organizational structure; research facilities and programmes; services of the various departments of the Institute as well as achievements

Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study.

Science.gov (United States)

Yoshikawa, Eisho; Nishi, Daisuke; Matsuoka, Yutaka J

2016-09-15

Long-chain n-3 and n-6 polyunsaturated fatty acids (LC n-3/n-6 PUFA) play important roles in emotional regulation. We previously reported an association between fish consumption, which is major source of LC n-3 PUFA, and resilience to depression, where resilience is the ability to cope with stress in the face of adversity. Although the traditional Japanese dietary pattern of high fish consumption is associated with low depressive symptoms, the current Japanese diet pattern has become westernized. Westernized diets contain excessive amounts of LC n-6 PUFA due to high intake of vegetable oils commonly used in fried food and are associated with risk of depression. The aim of this study was to examine the association between frequency of fried food consumption and resilience to depression. Participants were 715 Japanese company workers. The Center for Epidemiologic Studies Depression Scale (CES-D) was used to measure depressive symptoms, and the 14-item Resilience Scale (RS-14) was used to measure resilience. Frequency of fish and fried food consumption was assessed using a self-report questionnaire based on the Food Frequency Questionnaire. Regression analyses using Preacher and Hayes' bootstrap script were used to adjust for demographic factors, frequency of physical exercise, and fish consumption. Significant associations were identified between frequency of fried food consumption and total CES-D score (path c, B = 0.72; P frequency of fried food consumption and total RS-14 score (path a, B = -1.73, P food consumption and total CES-D score was not significant when we controlled for RS-14 score. Bootstrapping results showed that there was a significant positive indirect association between frequency of fried food and CESD score through RS-14 (95 % bias-corrected and accelerated confidence interval = 0.34 to 0.92). Frequency of fried food consumption was associated with lower resilience to depression. Further nutritional interventional studies to

Institutional research and development, FY 1988

International Nuclear Information System (INIS)

1988-01-01

The Laboratory's Institutional Research and Development (IR and D) Program was established in 1984 to foster exploratory work to advance science and technology, disciplinary research to develop innovative solutions to support our national defense and energy missions. In FY 1988, the IR and D Program was funded by a 2% assessment on the Laboratory's operating budget. Our policy is to use these funds for researching innovative ideas in LLNL's areas of expertise and for developing new areas of expertise that we perceive to be in the national interest. The technical and scientific accomplishments of each project and of each institute funded this year are presented in this report. The projects were selected because they are expected to advance research in important areas that are too basic or too time consuming to be funded by the developmental programs or because they are somewhat risky projects that have the promise of high payoff. We are continually reappraising the IR and D Program. In particular, we seek new candidates for the Director's Initiatives, and we constantly reassess the work in progress. Each year, we make adjustments to further the Laboratory's policy of using the IR and D Program to fund innovative ideas with high potential for enhancing programmatic activities of national importance

The Central Institute for Brain Research in Amsterdam and its directors.

Science.gov (United States)

Eling, Paul; Hofman, Michel A

2014-01-01

The Central Institute for Brain Research was founded in Amsterdam in 1908 as part of an international effort to study the nervous system with multiple institutions and various disciplines. The development of research in the past hundred years at the Brain Institute has hardly been documented. We analyze the history of this institute by means of brief portraits of its directors and their main research topics. It appears that each director introduced his own branch of neuroscience into the institute. Initially, mainly comparative neuroanatomical data were collected. Following the Second World War, the multidisciplinary approach slowly developed with research programs on systems neuroscience, neuroendocrinology, and brain disorders. Every new director introduced new approaches to the study of the brain and thus played an important role in keeping brain research in the Netherlands at the international forefront where it has been ever since its foundation in 1908.

A review of research activities at the Research Reactor Institute of Kyoto University in view of research publication information

International Nuclear Information System (INIS)

Takeuchi, Takayuki; Mizuma, Mitsuo; Kimura, Itsuro.

1995-01-01

A database of research publication was constructed for the purpose of grasping all of the research activities at the Research Reactor Institute, Kyoto University. The database named KURRIP collects all of the research publications of the Institute by not only its own staff but also visiting scientists. The publications are in the form of original papers, review papers, papers in proceedings, short notes and letters, synopses over 3 pages presented orally at scientific meeting, books and doctoral theses. At present, the KURRIP database contains the information on 6,210 items which have been published for 30 years since the Institute was established as an interuniversity research institute for joint use of a research reactor and other related large facilities in 1963. By utilizing the KURRIP database, the analyses have been done: (1) affiliation of the authors, (2) kind of publications, (3) classification of publishers, (4) research fields, and (5) experimental facilities. The KURRIP database is now stored in the Data Processing Center of Kyoto University and can be utilized through a computer center at one of the main national universities in Japan. (author)

Funds Utilization and its Impact on Research Institute Libraries in ...

African Journals Online (AJOL)

This study was carried out to assess funds utilization and it impact on research institute libraries in Kaduna State. Twelve research institutes in Kaduna State with the exception of one which did not have a library were used for the study. The survey research design was adopted for the study, and questionnaire was used as ...

Statistical Quality Assessment of Pre-fried Carrots Using Multispectral Imaging

DEFF Research Database (Denmark)

Sharifzadeh, Sara; Clemmensen, Line Katrine Harder; Løje, Hanne

2013-01-01

Multispectral imaging is increasingly being used for quality assessment of food items due to its non-invasive benefits. In this paper, we investigate the use of multispectral images of pre-fried carrots, to detect changes over a period of 14 days. The idea is to distinguish changes in quality from...

The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment.

Science.gov (United States)

Vermote, Marie; Versele, Vickà; Stok, Marijn; Mullie, Patrick; D'Hondt, Eva; Deforche, Benedicte; Clarys, Peter; Deliens, Tom

2018-04-13

One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French fries portion size reduction on French fries consumption, French fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers' perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday-Friday) in the on-campus restaurant where ±1200 meals are served every day. French fries' portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French fries consumers (n = 19) and non-French fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French fries' consumers. The majority (n = 24, 86%) of French fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the

Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

Directory of Open Access Journals (Sweden)

Corsini, Mara S.

2009-03-01

Full Text Available The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180°C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.El objetivo de este trabajo fue analizar los cambios en la concentración de tocoferoles y la evolución de la alteración oxidativa en aceites vegetales utilizados en fritura discontinua. La fritura de palitos de mandioca congelados fue realizada en una freidora eléctrica doméstica, en la cual el aceite fue calentando a 180°C, durante 25 horas, con reposición de aceite fresco. Los resultados obtenidos de las determinaciones analíticas fueron sometidos a análisis de variancia, en esquema factorial para determinar la influencia de los factores aceite y tiempo de fritura sobre las alteraciones en los aceites. Los resultados muestran que las menores alteraciones ocurren para el aceite de palma, más saturado. Para los aceites de algodón y girasol, más insaturados, se verificó que, conforme disminuyó la concentración de tocoferoles, disminuye la estabilidad oxidativa.

75 FR 8374 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2010-02-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... Officer, Scientific Review Branch, National Human Genome Research Institute, National Institutes of Health...

78 FR 21382 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2013-04-10

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... applications. Place: National Human Genome Research Institute, Suite 4076, 5635 Fisher's Lane, Bethesda, MD..., National Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane, Suite 4075...

77 FR 8268 - National Human Genome Research Institute; Notice of Closed Meetings

Science.gov (United States)

2012-02-14

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... applications. Place: National Human Genome Research Institute, 5635 Fisher's Lane, Room 4076, Rockville, MD..., CIDR, National Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane, Suite...

77 FR 71604 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2012-12-03

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special..., Scientific Review Branch, National Human Genome Research Institute, National Institutes of Health, 5635...

75 FR 53703 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2010-09-01

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome..., Scientific Review Branch, National Human Genome Research Institute, National Institutes of Health, 5635.... (Catalogue of Federal Domestic Assistance Program Nos. 93.172, Human Genome Research, National Institutes of...

The Central Institute forBrain Research in Amsterdam and its directors

NARCIS (Netherlands)

Eling, Paul; Hofman, Michel A

2014-01-01

The Central Institute for Brain Research was founded in Amsterdam in 1908 as part of an international effort to study the nervous system with multiple institutions and various disciplines. The development of research in the past hundred years at the Brain Institute has hardly been documented. We

Research Institute for Technical Careers

Science.gov (United States)

Glenn, Ronald L.

1996-01-01

The NASA research grant to Wilberforce University enabled us to establish the Research Institute for Technical Careers (RITC) in order to improve the teaching of science and engineering at Wilberforce. The major components of the research grant are infrastructure development, establishment of the Wilberforce Intensive Summer Experience (WISE), and Joint Research Collaborations with NASA Scientists. (A) Infrastructure Development. The NASA grant has enabled us to improve the standard of our chemistry laboratory and establish the electronics, design, and robotics laboratories. These laboratories have significantly improved the level of instruction at Wilberforce University. (B) Wilberforce Intensive Summer Experience (WISE). The WISE program is a science and engineering bridge program for prefreshman students. It is an intensive academic experience designed to strengthen students' knowledge in mathematics, science, engineering, computing skills, and writing. (C) Joint Collaboration. Another feature of the grant is research collaborations between NASA Scientists and Wilberforce University Scientists. These collaborations have enabled our faculty and students to conduct research at NASA Lewis during the summer and publish research findings in various journals and scientific proceedings.

Information Security Issues in Higher Education and Institutional Research

Science.gov (United States)

Custer, William L.

2010-01-01

Information security threats to educational institutions and their data assets have worsened significantly over the past few years. The rich data stores of institutional research are especially vulnerable, and threats from security breaches represent no small risk. New genres of threat require new kinds of controls if the institution is to prevent…

Institutional Support to Latin American Policy Research Organizations

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

This grant will strengthen the ability of the 12 selected research institutions to provide, disseminate and communicate high-quality research. This will be achieved through measures aimed at enhancing the ability of staff to conduct sound research, improving organizational governance, and communicating with policymakers.

Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

Science.gov (United States)

Polpuech, C; Chavasit, V; Srichakwal, P; Paniangvait, P

2011-08-01

Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

The peculiarities of scientific research whithin old institutionalism of the political-institutional paradigm

Directory of Open Access Journals (Sweden)

O. V. Bashtannyk

2016-10-01

The presence of internal evolution in the analysis’s research strategy of the classical institutional theory is justified. First, the principle of normativity (borrowed from political philosophy was gradually transformed from requirements of accordance to moral and value criteria till declaration the paramount of legal framework for regulation the functioning of the political institutions. Second, understanding of the state as a legally holistic phenomenon of the highest status to the system of government (borrowed from legal positivism and historical school of law was modified to consideration of the state as one among other political institutions of society, though very influential.

77 FR 74676 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2012-12-17

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane, Suite 4075, Bethesda.... 93.172, Human Genome Research, National Institutes of Health, HHS) Dated: December 11, 2012. David...

76 FR 10909 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2011-02-28

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome..., National Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane, Suite 4076, MSC..., Human Genome Research, National Institutes of Health, HHS). Dated: February 18, 2011. Jennifer S. Spaeth...

77 FR 35991 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2012-06-15

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane, Suite 4075, Bethesda.... 93.172, Human Genome Research, National Institutes of Health, HHS) Dated: June 8, 2012. Jennifer S...

75 FR 8977 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2010-02-26

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome..., National Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane, Suite 4076, MSC..., Human Genome Research, National Institutes of Health, HHS) Dated: February 18, 2010. Jennifer Spaeth...

75 FR 67380 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2010-11-02

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... Review Branch, National Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane.... (Catalogue of Federal Domestic Assistance Program Nos. 93.172, Human Genome Research, National Institutes of...

Controlling the frying stability of vegetable oils with tocopherols and phytosterols

Science.gov (United States)

Polyunsaturated vegetable oils are usually oxidatively stable for salad oils; however, in high stability applications such as frying, these oils are not resistant to the deteriorative processes of oxidation, hydrolysis and polymerization. To solve this problem in the past, oils were hydrogenated an...

Quality characteristics of fried lamb nuggets from low-value meat cuts

DEFF Research Database (Denmark)

Medina, Milagros; Antequera, Teresa; Ruiz Carrascal, Jorge

2015-01-01

This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content...... storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again...... not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46–3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable...

Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.

Science.gov (United States)

Blasi, F; Rocchetti, G; Montesano, D; Lucini, L; Chiodelli, G; Ghisoni, S; Baccolo, G; Simonetti, M S; Cossignani, L

2018-03-01

In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such as peroxide value, free acidity, K232, K268, and fatty acid composition as well as minor compound content, phenols, α-tocopherol, and carotenoids. An UHPLC/QTOF-MS metabolomics approach discriminated the two oil samples based on their chemical changes during frying, identifying also the phenolic classes most exposed to statistically significant variations. Partial least square discriminant analysis and volcano analysis were applied together to identify the most significant markers allowing group separation. The decrease in total phenolic content was lower in EVOOCar than in EVOO during frying. Monounsaturated and polyunsaturated fatty acids showed a significant percentage loss, 3.7% and 17.2%, respectively, in EVOO after 180min frying at 180°C, while they remained constant or slightly changed in EVOOCar. Zeaxanthin added to the oil rapidly decreased during the frying process. These findings showed that the addition of a carotenoid extract from L. barbarum can help to improve the oxidative stability of extra-virgin olive oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

FINANCIAL MONITORING FOR EDUCATION AND RESEARCH FARMS OF AGRICULTURAL BUDGETARY INSTITUTIONS

Directory of Open Access Journals (Sweden)

Larysa Oliynik

2016-03-01

Full Text Available The article highlights the core of financial monitoring and the basic indicators of its implementation at education and research farms of agricultural budgetary institution. The case study for its peculiarities defined is Separated Subdivision of NULES of Ukraine “Velykosnytinske Education and Research Farm named after O. Muzychenka”, the financial monitoring of which allowed offering the enterprise certain directions to improve efficiency under modern conditions. While carrying out financial monitoring of  education and research farms,  there should be awareness that such farms are based on self-supporting, being non-profit institutions that function as public institutions. Consequently, they make estimates. The specific features of financial statements and reports are due to the fact that revenues of educational and research farms are derived from the special  fund.  Financial  monitoring  for  education  and  research  farms  of  agricultural  budgetary institution  is  proven  to  be  implemented  by  using  traditional  analysis  given  the  peculiarities  of budgetary institutions. Keywords: financial  monitoring,  education and research farm,  budgetary  institution,  cost accounting, special fund, estimate. JEL: M 20

Literature Review of Enterprise Systems Research Using Institutional Theory: Towards a Conceptual Model

DEFF Research Database (Denmark)

Svejvig, Per

This paper sets out to examine the use of institutional theory as a conceptually rich lens to study social issues of enterprise systems (ES) research. More precisely, the purpose is to categorize current ES research using institutional theory to develop a conceptual model that advances ES research...... model which advocates for multi-level and multi-theory approaches, and applies newer institutional aspects such as institutional logics. The findings show that institutional theory in ES research is in its infancy and adopts mainly traditional institutional aspects like isomorphism....... Key institutional features are presented such as isomorphism, rationalized myths, bridging macro and micro structures, and institutional logics and their implications for ES research are discussed. Through a literature review of 180 articles, of which 18 papers are selected, we build a conceptual...

Materials and corrosion programs sponsored by the Gas Research Institute

International Nuclear Information System (INIS)

Flowers, A.

1980-01-01

The paper deals briefly with the Gas Research Institute and its research in materials and corrosion. As a not-for-profit organization, the Gas Research Institute plans, finances, and manages applied and basic research and technological development programs associated with gaseous fuels. These programs are in the general areas of production, transportation, storage, utilization and conservation of natural and manufactured gases and related products. Research results, whether experimental or analytical, are evaluated and publicly disseminated. Materials and corrosion research is concentrated in the SNG from Coal and Non-fossil Hydrogen subprograms

77 FR 2735 - National Human Genome Research Institute; Notice of Meetings

Science.gov (United States)

2012-01-19

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... personal privacy. Name of Committee: National Advisory Council for Human Genome Research. Date: February 13... Extramural Research National Human Genome Research Institute, 5635 Fishers Lane, Suite 4076, MSC 9305...

75 FR 51828 - National Human Genome Research Institute; Notice of Meetings

Science.gov (United States)

2010-08-23

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... personal privacy. Name of Committee: National Advisory Council for Human Genome Research. Date: February 7... Research, National Human Genome Research Institute, 5635 Fishers Lane, Suite 4076, MSC 9305, Bethesda, MD...

Beyond Research Productivity: Matching Productivity Measures to Institutional Mission

Directory of Open Access Journals (Sweden)

Patricia Bartholomew

2016-11-01

Full Text Available Aim/Purpose: The aim of this paper is to develop a unified methodology inclusive of the three primary areas of faculty responsibility (teaching, research, and service to calculate departmental productivity that fills the gap in methodological bench-marking tools for overall faculty productivity. Background:\tA disproportionate number of departmental and faculty productivity indices in higher education rely solely on research. Productivity in other areas of faculty workload areas, like teaching and institutional and community service, are either measured separately or ignored all together – even when those activities are institutionally mandated. This does a disservice to those who work in those institutions and skews incentives. Methodology: This paper utilizes a unified methodology inclusive of the three primary areas of faculty responsibility (teaching, research, and service to calculate depart-mental productivity in five disparate departments (English, Biology, Mathematics, Sociology, and Computer Science common to two universities with differing missions (teaching and service. Findings: The results reveal the bias inherent in relying solely on research as a proxy for overall productivity in institutions that have differing missions. Recommendations for Practitioners: Utilizing better metrics informs higher education administrators, promotes better decision-making, and allows incentives to re-align with desired outcomes. Recommendation for Researchers: This paper recommends combing all aspects of faculty workload into a single benchmark index to better measure departmental productivity. Future Research: Further research into improving this simple index is warranted and would include how to account for quality and other facets of productivity.

Overview of Gas Research Institute environmental research programs

International Nuclear Information System (INIS)

Evans, J.M.

1991-01-01

The Gas Research Institute (GRI) is a private not-for-profit membership organization of natural gas pipelines, distribution companies and natural gas producers. GRI's purpose is to plan, to manage and to develop financing for a gas-related research and development (R and D) program on behalf of its members and their customers. GRI does not do any research itself. GRI's R and D program is designed to provide advanced technologies for natural gas supply, transport, storage, distribution and end-use applications in all markets. In addition, basic research is conducted for GRI in these areas to build a foundation for future technology breakthroughs. Work in the Environment and Safety Research Department includes sections interested in: supply related research, air quality research, end use equipment safety research, gas operations safety research, and gas operations environmental research. The Natural Gas Supply Program has research ongoing in such areas as: restoration of pipeline right-of-ways; cleaning up town gas manufacturing sites; the development of methanogenic bacteria for soil and groundwater cleanup; development of biological fluidized carbon units for rapid destruction of carbonaceous compounds; research on liquid redox sulfur recovery for sulfur removal from natural gas; research on produced water and production wastes generated by the natural gas industry; environmental effects of coalbed methane production; and subsurface effects of natural gas operations. The western coalbed methane and ground water programs are described

Quadrature demodulation based circuit implementation of pulse stream for ultrasonic signal FRI sparse sampling

International Nuclear Information System (INIS)

Shoupeng, Song; Zhou, Jiang

2017-01-01

Converting ultrasonic signal to ultrasonic pulse stream is the key step of finite rate of innovation (FRI) sparse sampling. At present, ultrasonic pulse-stream-forming techniques are mainly based on digital algorithms. No hardware circuit that can achieve it has been reported. This paper proposes a new quadrature demodulation (QD) based circuit implementation method for forming an ultrasonic pulse stream. Elaborating on FRI sparse sampling theory, the process of ultrasonic signal is explained, followed by a discussion and analysis of ultrasonic pulse-stream-forming methods. In contrast to ultrasonic signal envelope extracting techniques, a quadrature demodulation method (QDM) is proposed. Simulation experiments were performed to determine its performance at various signal-to-noise ratios (SNRs). The circuit was then designed, with mixing module, oscillator, low pass filter (LPF), and root of square sum module. Finally, application experiments were carried out on pipeline sample ultrasonic flaw testing. The experimental results indicate that the QDM can accurately convert ultrasonic signal to ultrasonic pulse stream, and reverse the original signal information, such as pulse width, amplitude, and time of arrival. This technique lays the foundation for ultrasonic signal FRI sparse sampling directly with hardware circuitry. (paper)

Nutritive improvement of instant fried noodles with oat bran

Directory of Open Access Journals (Sweden)

Chawladda Tiangpook

2006-03-01

Full Text Available Instant fried noodles have become one of the food products regularly consumed among people of all socioeconomic levels in both urban and rural areas. Oat bran is rich in β-glucan, a soluble fiber in oat. The objective of this study was to utilize oat bran, produced from dehulled oats by dry milling and cooking extrusion to improve the nutritional quality of wheat noodle and to evaluate the noodle quality. Three types of oat bran concentrate (OBC: OBCXF, OBCXEF, OBC native were used to replace wheat flour in noodle production, each type at the levels of 5, 10, and 15% (w/w. The experimental design was 3×3 factorial randomized complete block design. The flours and products were analyzed for moisture, protein, fat, β- glucan, RVA and color. The texture of the products was determined using texture analyzer and sensory test. Protein contents of OBCXF, XEF, native and wheat flour were 22.05, 23.21, 22.00 and 13.16%, respectively. OBC β-glucan content was 16-17%. Increasing the amount of various OBC in the mixes caused the increase in protein content and β-glucan in the products. The texture of the noodles with 5% replacement with OBC was not significantly different from that of wheat noodle. The tensile force was in the range of 17.10-17.96 g. The sensory acceptability of the noodles replaced with 5-10% OBC was not significantly different from wheat noodle (p<0.05. Noodle with 10% OBC-XEF had the highest scores in texture, elasticity and accept- ability. Thus, instant fried noodle having its wheat partially replaced with 10-15% OBC contained β-glucan in the range of 0.80-1.27 g/serving (50 g, which met the FDA approved health claim which requires 0.75 g/ serving, and contained dietary fiber in the range of 3.0-4.5 g/serving. By using 10-15% OBC in the formulation, it was possible to satisfactorily make instant fried noodles.

Institutional research and development, FY 1988

Energy Technology Data Exchange (ETDEWEB)

1988-01-01

The Laboratory's Institutional Research and Development (IR and D) Program was established in 1984 to foster exploratory work to advance science and technology, disciplinary research to develop innovative solutions to support our national defense and energy missions. In FY 1988, the IR and D Program was funded by a 2% assessment on the Laboratory's operating budget. Our policy is to use these funds for researching innovative ideas in LLNL's areas of expertise and for developing new areas of expertise that we perceive to be in the national interest. The technical and scientific accomplishments of each project and of each institute funded this year are presented in this report. The projects were selected because they are expected to advance research in important areas that are too basic or too time consuming to be funded by the developmental programs or because they are somewhat risky projects that have the promise of high payoff. We are continually reappraising the IR and D Program. In particular, we seek new candidates for the Director's Initiatives, and we constantly reassess the work in progress. Each year, we make adjustments to further the Laboratory's policy of using the IR and D Program to fund innovative ideas with high potential for enhancing programmatic activities of national importance.

Research Productivity and Its Policy Implications in Higher Education Institutions

Science.gov (United States)

Quimbo, Maria Ana T.; Sulabo, Evangeline C.

2014-01-01

Responding to the Commission on Higher Education's development plan of enhancing research culture among higher education institutions, this study was conducted to analyze the research productivity of selected higher education institutions. It covered five state universities in the Philippines where a total of 377 randomly selected faculty members…

75 FR 2147 - National Human Genome Research Institute; Notice of Meetings

Science.gov (United States)

2010-01-14

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... Council for Human Genome Research. The meetings will be open to the public as indicated below, with... Extramural Research, National Human Genome Research Institute, 5635 Fishers Lane, Suite 4076, MSC 9305...

Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

Science.gov (United States)

Deliens, Tom; Deforche, Benedicte; Annemans, Lieven; De Bourdeaudhuij, Ilse; Clarys, Peter

2016-01-01

This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour. This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment), data were collected during a control week (no price manipulation) and two separate intervention weeks (10 and 20% meal price increase when students chose French fries). In a second phase (fruit experiment), following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice. Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all pprice, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor. Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering healthy, tasty and meal matching starchy alternatives to French fries and

Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

Directory of Open Access Journals (Sweden)

Tom Deliens

Full Text Available This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour.This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment, data were collected during a control week (no price manipulation and two separate intervention weeks (10 and 20% meal price increase when students chose French fries. In a second phase (fruit experiment, following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice.Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all p<0.001. No moderating effect of gender was detected. Besides price, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor.Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering

Gas Research Institute wetland research program

International Nuclear Information System (INIS)

Wilkey, P.L.; Zimmerman, R.E.; Isaacson, H.R.

1992-01-01

As part of three ongoing research projects, the Gas Research Institute (GRI) is studying the natural gas industry's impacts on wetlands and how to manage operations so that impacts can be minimized or eliminated. The objective of the first project is to gain a better understanding of the causes and processes of wetland loss in the Louisiana deltaic plain and what role gas pipeline canals play in wetland loss. On the basis of information gathered from the first projects, management and mitigation implications for pipeline construction and maintenance will be evaluated. The objective of the second project is to assess the floral and faunal communities on existing rights-of-way (ROWs) that pass through numerous types of wetlands across the United States. The emphasis of the project is on pipelines that were installed within the past five years. The objective of the third project is to evaluate the administrative, jurisdictional, technical, and economic issues of wetland mitigation banking. This paper discusses these projects, their backgrounds, some of the results to date, and the deliverables

Offshore Wind Farm Research at the NWO Institutes

NARCIS (Netherlands)

J.A.S. Witteveen (Jeroen)

2013-01-01

htmlabstractFundamental scientific research is essential to take the necessary next step in offshore wind farm innovation. The NWO scientific research institutes play a central role in the Dutch knowledge infrastructure for disseminating scientific discoveries into industrial innovations. Multiple

Polarimetric LIDAR with FRI sampling for target characterization

Science.gov (United States)

Wijerathna, Erandi; Creusere, Charles D.; Voelz, David; Castorena, Juan

2017-09-01

Polarimetric LIDAR is a significant tool for current remote sensing applications. In addition, measurement of the full waveform of the LIDAR echo provides improved ranging and target discrimination, although, data storage volume in this approach can be problematic. In the work presented here, we investigated the practical issues related to the implementation of a full waveform LIDAR system to identify polarization characteristics of multiple targets within the footprint of the illumination beam. This work was carried out on a laboratory LIDAR testbed that features a flexible arrangement of targets and the ability to change the target polarization characteristics. Targets with different retardance characteristics were illuminated with a linearly polarized laser beam and the return pulse intensities were analyzed by rotating a linear analyzer polarizer in front of a high-speed detector. Additionally, we explored the applicability and the limitations of applying a sparse sampling approach based on Finite Rate of Innovations (FRI) to compress and recover the characteristic parameters of the pulses reflected from the targets. The pulse parameter values extracted by the FRI analysis were accurate and we successfully distinguished the polarimetric characteristics and the range of multiple targets at different depths within the same beam footprint. We also demonstrated the recovery of an unknown target retardance value from the echoes by applying a Mueller matrix system model.

Stress Effects in Channel Catfish (Ictalurus punctatus) Fry on Pond Survival

Science.gov (United States)

Results from previous studies suggested that channel catfish (Ictalurus punctatus) fry that were housed in very high traffic areas from hatch until reaching 9 g in size were able to survive experimental challenge with Edwardsiella ictaluri better than siblings who were hatched and raised in very low...

Astronomical Research Institute Photometric Results

Science.gov (United States)

Linder, Tyler R.; Sampson, Ryan; Holmes, Robert

2013-01-01

The Astronomical Research Institute (ARI) conducts astrometric and photometric studies of asteroids with a concentration on near-Earth objects (NEOs). A 0.76-m autoscope was used for photometric studies of seven asteroids of which two were main-belt targets and five were NEOs, including one potentially hazardous asteroid (PHA). These objects are: 3122 Florence, 3960 Chaliubieju, 5143 Heracles, (6455) 1992 HE, (36284) 2000 DM8, (62128) 2000 SO1, and 2010 LF86.

Institutional Support to South Asian Policy Research Organizations ...

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

There are very few policy research organizations in South Asia outside India. Those that exist are fragile due to little demand for policy research, limited if no funding from local sources, and an often insecure political climate. This grant will strengthen the ability of the seven selected research institutions in Bangladesh, Nepal ...

[Edmonton Frail Scale in Colombian older people. Comparison with the Fried criteria].

Science.gov (United States)

Ramírez Ramírez, Jairo Uriel; Cadena Sanabria, Miguel Oswaldo; Ochoa, Miguel Enrique

The Edmonton Frailty Scale was developed in Alberta (Canada). It has been applied in different scenarios, such as acute units, day hospitals, and outpatient care. There are no studies published describing the usefulness of this scale in Colombia. A cross-sectional study and secondary diagnostic test analysis was designed with the objective of studying the criterion validity of the Edmonton Frail Scale using Fried's frailty criteria as standard. Patients 60 years old and over from the community were included. Patients with severe dementia, limited mobility, and unable to perform the tests were excluded. The study included 101 patients from the community in Floridablanca, Colombia. The mean age was 68.9 years, and 74% were women. The median walking speed was 1.1m/sec. According to the Fried's criteria, 46% were vigorous elderly, and the prevalence of frailty was 7.9%. Using the EFS, 78% were vigorous elderly, with a prevalence of frailty of 8.9%. Taking 6 or more points as a cut-off, the sensitivity of this scale was 75% and had a specificity of 88%. A similar frequency of frailty was found on applying the two measurement scales. It is important to highlight the multidimensional view of the Edmonton scale, complementing the data of the most physical and sarcopenia-centred phenotype of Fried's criteria. Copyright © 2017 SEGG. Publicado por Elsevier España, S.L.U. All rights reserved.

Early Engagement in Course-Based Research Increases Graduation Rates and Completion of Science, Engineering, and Mathematics Degrees

Science.gov (United States)

Rodenbusch, Stacia E.; Hernandez, Paul R.; Simmons, Sarah L.; Dolan, Erin L.

2016-01-01

National efforts to transform undergraduate biology education call for research experiences to be an integral component of learning for all students. Course-based undergraduate research experiences, or CUREs, have been championed for engaging students in research at a scale that is not possible through apprenticeships in faculty research laboratories. Yet there are few if any studies that examine the long-term effects of participating in CUREs on desired student outcomes, such as graduating from college and completing a science, technology, engineering, and mathematics (STEM) major. One CURE program, the Freshman Research Initiative (FRI), has engaged thousands of first-year undergraduates over the past decade. Using propensity score–matching to control for student-level differences, we tested the effect of participating in FRI on students’ probability of graduating with a STEM degree, probability of graduating within 6 yr, and grade point average (GPA) at graduation. Students who completed all three semesters of FRI were significantly more likely than their non-FRI peers to earn a STEM degree and graduate within 6 yr. FRI had no significant effect on students’ GPAs at graduation. The effects were similar for diverse students. These results provide the most robust and best-controlled evidence to date to support calls for early involvement of undergraduates in research. PMID:27252296

Science, institutional archives and open access: an overview and a pilot survey on the Italian cancer research institutions.

Science.gov (United States)

Poltronieri, Elisabetta; Truccolo, Ivana; Di Benedetto, Corrado; Castelli, Mauro; Mazzocut, Mauro; Cognetti, Gaetana

2010-12-20

The Open Archive Initiative (OAI) refers to a movement started around the '90 s to guarantee free access to scientific information by removing the barriers to research results, especially those related to the ever increasing journal subscription prices. This new paradigm has reshaped the scholarly communication system and is closely connected to the build up of institutional repositories (IRs) conceived to the benefit of scientists and research bodies as a means to keep possession of their own literary production. The IRs are high-value tools which permit authors to gain visibility by enabling rapid access to scientific material (not only publications) thus increasing impact (citation rate) and permitting a multidimensional assessment of research findings. A survey was conducted in March 2010 to mainly explore the managing system in use for archiving the research finding adopted by the Italian Scientific Institutes for Research, Hospitalization and Health Care (IRCCS) of the oncology area within the Italian National Health Service (Servizio Sanitario Nazionale, SSN). They were asked to respond to a questionnaire intended to collect data about institutional archives, metadata formats and posting of full-text documents. The enquiry concerned also the perceived role of the institutional repository DSpace ISS, built up by the Istituto Superiore di Sanità (ISS) and based on a XML scheme for encoding metadata. Such a repository aims at acting as a unique reference point for the biomedical information produced by the Italian research institutions. An in-depth analysis has also been performed on the collection of information material addressed to patients produced by the institutions surveyed. The survey respondents were 6 out of 9. The results reveal the use of different practices and standard among the institutions concerning: the type of documentation collected, the software adopted, the use and format of metadata and the conditions of accessibility to the IRs. The

Research activities at nuclear research institute in water chemistry and corrosion

International Nuclear Information System (INIS)

Kysela, Jan

2000-01-01

Research activities at Nuclear Research Institute Rez (NRI) are presented. They are based on former heavy water reactor program and now on pressurized reactors VVER types which are operated on Czech republic. There is LVR-15 research reactor operated in NRI. The reactor and its experimental facilities is utilized for water chemistry and corrosion studies. NRI services for power plants involve water chemistry optimalization, radioactivity build-up, fuel corrosion and structural materials corrosion tests. (author)

76 FR 29772 - National Human Genome Research Institute; Notice of Closed Meetings

Science.gov (United States)

2011-05-23

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... clearly unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research... of Scientific Review, National Human Genome Research Institute, National Institutes of Health...

77 FR 5035 - National Human Genome Research Institute; Notice of Closed Meetings

Science.gov (United States)

2012-02-01

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... clearly unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research... Officer, Scientific Review Branch, National Human Genome Research Institute, National Institutes of Health...

78 FR 107 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2013-01-02

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... evaluate grant applications. Place: National Human Genome Research Institute, 3rd Floor Conference Room....D., Scientific Review Officer, Scientific Review Branch, National Human Genome Research Institute...

Mobilisation for public engagement: Benchmarking the practices of research institutes.

Science.gov (United States)

Entradas, Marta; Bauer, Martin M

2017-10-01

Studies on scientists' practices of public engagement have pointed to variations between disciplines. If variations at the individual level are reflected at the institutional level, then research institutes in Social Sciences (and Humanities) should perform higher in public engagement and be more involved in dialogue with the public. Using a nearly complete sample of research institutes in Portugal 2014 ( n = 234, 61% response rate), we investigate how public engagement varies in intensity, type of activities and target audiences across scientific areas. Three benchmark findings emerge. First, the Social Sciences and the Humanities profile differently in public engagement highlighting the importance of distinguishing between these two scientific areas often conflated in public engagement studies. Second, the Social Sciences overall perform more public engagement activities, but the Natural Sciences mobilise more effort for public engagement. Third, while the Social Sciences play a greater role in civic public engagement, the Natural Sciences are more likely to perform educational activities. Finally, this study shows that the overall size of research institutes, available public engagement funding and public engagement staffing make a difference in institutes' public engagement.

Disposal rate in different age groups of Karan Fries (Crossbred) males in organized herd.

Science.gov (United States)

Panmei, Achun; Gupta, A K; Shivahre, P R; Bhakat, M; Singh, K Mahesh

2015-02-01

The present study was carried out to analyze the disposal rate in different age groups of Karan Fries (KF) males in National Dairy Research Institute herd. Records on 1740 KF crossbred bulls born during the period 1997-2012 were collected with an objective to ascertain the effect of genetic and non-genetic (Period of birth and season of birth) factors on the disposal pattern of KF males. The percent of animals disposed from the herd due to mortality and culling was calculated by proportion using descriptive statistics. The data were subjected to Chi-square test to test the difference due to different factors. Overall disposal rate for the different age groups of 0-1 m, 1-2 m, 2-3 m, 3-6 m, 6-18 m, 18 m-3 year and 3-5 year were calculated as 17.9, 16.3, 14.2, 25.8, 49.0, 37.6 and 51.65%, respectively. In the age groups, 3-6 m, 6-18 m and 3-5 year, effect of periods of birth were found to be statistically significant (page group except in 3-5 year age group. Differences in overall disposal rate due to genetic group were statistically significant (page groups. Overview of the results indicated that higher overall disposal rate in age group of 1 month was due to mortality while, in the age groups of >1 month, culling was the primary cause.

78 FR 64222 - National Human Genome Research Institute; Notice of Closed Meetings

Science.gov (United States)

2013-10-28

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... clearly unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research... Review, National Human Genome Research Institute, National Institutes of Health, Bethesda, MD 20892, 301...

78 FR 20933 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2013-04-08

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... review and evaluate grant applications. Place: National Human Genome Research Institute, Room 3055, 5635...

78 FR 31953 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2013-05-28

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... review and evaluate grant applications. Place: National Human Genome Research Institute, 3rd Floor...

77 FR 22332 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2012-04-13

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special.... Agenda: To review and evaluate grant applications. Place: National Human Genome Research Institute, 5635...

75 FR 19984 - National Human Genome Research Institute; Notice of Closed Meetings

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2010-04-16

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome..., National Human Genome Research Institute, National Institutes of Health, 5635 Fishers Lane, Suite 4075... Nakamura, PhD, Scientific Review Officer, Scientific Review Branch, National Human Genome Research...

76 FR 28056 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2011-05-13

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... Counselors, National Human Genome Research Institute. The meeting will be closed to the public as indicated... National Human Genome Research Institute, including consideration of personnel qualifications and...

76 FR 17930 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-03-31

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... Review Officer, Scientific Review Branch, National Human Genome Research Institute, 5635 Fishers Lane...

76 FR 58023 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-09-19

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Initial..., Scientific Review Officer, Office of Scientific Review, National Human Genome Research Institute, National...

77 FR 28888 - National Human Genome Research Institute Notice of Closed Meeting

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2012-05-16

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Initial...: To review and evaluate grant applications. Place: National Human Genome Research Institute, 3635...

78 FR 70063 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2013-11-22

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... Counselors, National Human Genome Research Institute. The meeting will be closed to the public as indicated... NATIONAL HUMAN GENOME RESEARCH INSTITUTE, including consideration of personnel qualifications and...

76 FR 5390 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-01-31

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Place: National Human Genome Research Institute Special Emphasis... Officer, Scientific Review Branch, National Human Genome Research Institute, 5635 Fishers Lane, Suite 4076...

75 FR 13558 - National Human Genome Research Institute; Notice of Closed Meeting

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2010-03-22

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... Counselors, National Human Genome Research Institute. The meeting will be closed to the public as indicated... National Human Genome Research Institute, including consideration of personnel qualifications and...

Irradiation Facilities of the Takasaki Advanced Radiation Research Institute

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Satoshi Kurashima

2017-03-01

Full Text Available The ion beam facility at the Takasaki Advanced Radiation Research Institute, the National Institutes for Quantum and Radiological Science and Technology, consists of a cyclotron and three electrostatic accelerators, and they are dedicated to studies of materials science and bio-technology. The paper reviews this unique accelerator complex in detail from the viewpoint of its configuration, accelerator specification, typical accelerator, or irradiation technologies and ion beam applications. The institute has also irradiation facilities for electron beams and 60Co gamma-rays and has been leading research and development of radiation chemistry for industrial applications in Japan with the facilities since its establishment. The configuration and utilization of those facilities are outlined as well.

Productivity through Innovation: Applied Research at Canada's Colleges and Institutes

Science.gov (United States)

Association of Canadian Community Colleges, 2011

2011-01-01

Applied research at Canada's colleges and institutes has expanded rapidly over the last five years. This report provides an overview of the current context and positions colleges and institutes as key players in Canada's innovation system. The report builds upon findings of previous research and reports on the results of the 2009-2010…

Helmholtz-Zentrum Dresden-Rossendorf, Institute of Safety Research. Annual report 2010

International Nuclear Information System (INIS)

Gerbeth, Gunter; Schaefer, Frank

2011-01-01

The Institute of Safety Research (ISR) was over the past 20 years one of the six Research Institutes of Forschungszentrum Dresden-Rossendorf e.V. (FZD), which in 2010 belonged to the Wissenschaftsgemeinschaft Gottfried Wilhelm Leibniz. Together with the Institutes of Radiochemistry and Radiation Physics, ISR implements the research programme ''Nuclear Safety Research'' (NSR), which was during last years one of the three scientific programmes of FZD. NSR involves two main topics, i.e. ''Safety Research for Radioactive Waste Disposal'' and ''Safety Research for Nuclear Reactors''. The research of ISR aims at assessing and enhancing the safety of current and future reactors, the development of advanced simulation tools including their validation against experimental data, and the development of the appropriate measuring techniques for multi-phase flows and liquid metals.

Institutional landmarks in Brazilian research on soil erosion: a historical overview

Directory of Open Access Journals (Sweden)

Tiago Santos Telles

2013-12-01

Full Text Available The problem of soil erosion in Brazil has been a focus of agricultural scientific research since the 19th century. The aim of this study was to provide a historical overview of the institutional landmarks which gave rise to the first studies in soil erosion and established the foundations of agricultural research in Brazil. The 19th century and beginning of the 20th century saw the founding of a series of institutions in Brazil, such as Botanical Gardens, executive institutions, research institutes, experimental stations, educational institutions of agricultural sciences, as well as the creation and diversification of scientific journals. These entities, each in its own way, served to foster soil erosion research in Brazil. During the Imperial period (1808-1889, discussions focused on soil degradation and conserving the fertility of agricultural land. During the First Republic (1889-1930, with the founding of various educational institutions and consolidation of research on soil degradation conducted by the Agronomic Institute of Campinas in the State of São Paulo, studies focused on soil depletion, identification of the major factors causing soil erosion and the measures necessary to control it. During the New State period (1930-1945, many soil conservation practices were developed and disseminated to combat erosion and field trials were set up, mainly to measure soil and water losses induced by hydric erosion. During the Brazilian New Republic (1945-1964, experiments were conducted throughout Brazil, consolidating soil and water conservation as one of the main areas of Soil Science in Brazil. This was followed by scientific conferences on erosion and the institutionalization of post-graduate studies. During the Military Regime (1964-1985, many research and educational institutions were founded, experimental studies intensified, and coincidently, soil erosion reached alarming levels which led to the development of the no-tillage system.

Light and ultrastructural studies on liver of Oreochromis niloticus fry grown in tritiated water during embryonic development

Energy Technology Data Exchange (ETDEWEB)

Carino, V S; Alvendia-Casauay, A [Institute of Biology, College of Science, University of the Philippines, Diliman, Quezon City (Philippines)

1991-01-01

Oreochromis niloticus embryos of different developmental stages were reared in tritiated water at 3.7, 0.37, 0.037, and 0 GBq/1 and harvested at day 21 stage. In general, gross morphology of liver was altered in fry reared in higher tritium concentrations and in fry reared in tritiated water at earlier stages of development. Under light microscopy, fatty infiltration of liver parenchyma, presence of unresorped yolk sac, occasional vacuolation in cytoplasm of hepatocytes, widening of sinusoids, and increased size of space of Disse were observed in liver of fry reared in tritiated water at higher concentrations. At the electron microscope level, swollen mitochondria, fragmented rough endoplasmic reticulum, and insconspicuous glycogen granules compared to control were noted in liver of treated fish. This study give basic information on how cells may be affected by irradiation at the histological, cellular, and subcellular level. (auth.). 8 figs.; 1 tab.

Biosurfactant production by Mucor circinelloides on waste frying oil and possible uses in crude oil remediation.

Science.gov (United States)

Hasanizadeh, Parvin; Moghimi, Hamid; Hamedi, Javad

2017-10-01

Biosurfactants are biocompatible surface active agents which many microorganisms produce. This study investigated the production of biosurfactants by Mucor circinelloides. The effects of different factors on biosurfactant production, including carbon sources and concentrations, nitrogen sources, and iron (II) concentration, were studied and the optimum condition determined. Finally, the strain's ability to remove the crude oil and its relationship with biosurfactant production was evaluated. The results showed that M. circinelloides could reduce the surface tension of the culture medium to 26.6 mN/m and create a clear zone of 12.9 cm diameter in an oil-spreading test. The maximum surface tension reduction was recorded 3 days after incubation. The optimum condition for biosurfactant production was achieved in the presence of 8% waste frying oil as a carbon source, 2 g/L yeast extract as a nitrogen source, and 0.01 mM FeSO 4 . M. circinelloides could consume 8% waste frying oil in 5 days of incubation, and 87.6% crude oil in 12 days of incubation. A direct correlation was observed between oil degradation and surface tension reduction in the first 3 days of fungal growth. The results showed that the waste frying oil could be recommended as an inexpensive oily waste substance for biosurfactant production, and M. circinelloides could have the potential to treat waste frying oil. According to the results, the produced crude biosurfactant or fungal strain could be directly used for the mycoremediation of crude oil contamination in oil fields.

The law for the Japan Atomic Energy Research Institute

International Nuclear Information System (INIS)

1979-01-01

The institute is established under the atomic energy basic law to make effectively research of development of atomic energy in general and help to promote investigation, development and utilization of it. The institute is a legal person and has its main office in Tokyo. Its capital is the amount of yen 2,500 million plus contributions by persons other than the government. The government invests the said yen 2,500 million at the time of its establishment. The articles of the institute shall prescribe matters, such as: capital, contributions and assets; officer and meeting; business and its execution; accounting, etc. The officers are consisted of a chief director, a deputy chief director and less than 7 directors and less than 2 auditors. The chief director is appointed by the Prime Minister with the consent of the atomic energy commission. The term of the chief director, the deputy chief director and directors is 4 years and that of auditors is 2 years. Functions of the institute include basic and application research of atomic energy, planning, building and operation of reactors, training of researchers and engineers of atomic energy, etc. The budget, the business program and the financial project shall be prepared each business year and authorized by the Prime Minister. The institute is subject to the supervision of the Prime Minister. (Okada, K.)

76 FR 19780 - National Human Genome Research Institute; Notice of Closed Meeting

Science.gov (United States)

2011-04-08

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... E. Day, PhD, Scientific Review Officer, CIDR, National Human Genome Research Institute, National... . (Catalogue of Federal Domestic Assistance Program No. 93.172, Human Genome Research, National Institutes of...

76 FR 3917 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-01-21

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... Branch, National Human Genome Research Institute, 5635 Fishers Lane, Suite 4076, MSC 9306, Rockville, MD...

75 FR 56115 - National Human Genome Research Institute; Notice of Closed Meeting

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2010-09-15

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... Federal Domestic Assistance Program Nos. 93.172, Human Genome Research, National Institutes of Health, HHS...

76 FR 3643 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-01-20

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Initial... . (Catalogue of Federal Domestic Assistance Program Nos. 93.172, Human Genome Research, National Institutes of...

78 FR 24223 - National Human Genome Research Institute; Notice of Closed Meeting

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2013-04-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Initial...: To review and evaluate grant applications. Place: National Human Genome Research Institute, 3rd floor...

76 FR 22407 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-04-21

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special.... (Catalogue of Federal Domestic Assistance Program Nos. 93.172, Human Genome Research, National Institutes of...

75 FR 26762 - National Human Genome Research Institute; Notice of Closed Meeting

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2010-05-12

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Initial... . (Catalogue of Federal Domestic Assistance Program Nos. 93.172, Human Genome Research, National Institutes of...

77 FR 31863 - National Human Genome Research Institute; Notice of Closed Meeting

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2012-05-30

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special..., Human Genome Research, National Institutes of Health, HHS) Dated: May 22, 2012. Jennifer S. Spaeth...

76 FR 66731 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-10-27

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... Program Nos. 93.172, Human Genome Research, National Institutes of Health, HHS) Dated: October 21, 2011...

76 FR 36930 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-06-23

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special..., Human Genome Research, National Institutes of Health, HHS) Dated: June 17, 2011. Jennifer S. Spaeth...

77 FR 61770 - National Human Genome Research Institute; Notice of Closed Meeting

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2012-10-11

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... Assistance Program Nos. 93.172, Human Genome Research, National Institutes of Health, HHS) [[Page 61771...

76 FR 63932 - National Human Genome Research Institute; Notice of Closed Meeting

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2011-10-14

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... unwarranted invasion of personal privacy. Name of Committee: National Human Genome Research Institute Special... Assistance Program Nos. 93.172, Human Genome Research, National Institutes of Health, HHS) Dated: October 7...

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

Science.gov (United States)

Wong, Yu Hua; Muhamad, Halimah; Abas, Faridah; Lai, Oi Ming; Nyam, Kar Lin; Tan, Chin Ping

2017-03-15

The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160°C and 180°C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K 232 and K 268 ), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit. Copyright © 2016 Elsevier Ltd. All rights reserved.

Evaluation acting: the experience of a public research institute

International Nuclear Information System (INIS)

Guimaraes, Regia Ruth Ramirez; Ferreira, Hudson Rubio; Filgueiras, Sergio A. Cunha

2007-01-01

Innovation and knowledge management are central questions of the modern world economy where the incorporation of new knowledge is determining for competition. In this context, there is a movement of pression under public research institutions for a more dynamic participation on the local innovation system. The institutions of C and T should prepare to help the companies to insert in the context of open economies and also to compete in the global market. The modernity requires flexibility and organizational changes in the research institutions. Redefinitions of their practices in relation to other aspects such as: financing sources; partnership with other organizations; definition and planning of the objectives; evaluation, diffusion and valorization of the results and the establishing of a measuring system and performance indicators. Aiming at having an effective institutional insertion on the national and regional systems of innovation, the Nuclear Technology Development Center - CDTN reformulated its strategical planning, incorporating the view of the researchers of the Center and external experts. As part of the evaluation process, CDTN organizes an annual seminar for evaluating its projects, focused on presenting the results and also on the analysis of the performance indicators. The result of this pairs review are widely informed to the Institution and is an important tool for the critical analysis of the institutional performance and for corrections to be made by the high direction. This paper presents the methodology for evaluating the results, as well as the difficulties and improvements incorporated to the process, which has been applied for three years. (author)

The Swiss Institute for Nuclear Research SIN

CERN Document Server

Pritzker, Andreas

2014-01-01

This book tells the story of the Swiss Institute for Nuclear Research (SIN). The institute was founded in 1968 and became part of the Paul Scherrer Institute (PSI) in 1988. Its founding occurred at a time when physics was generally considered the key discipline for technological and social development. This step was unusual for a small country like Switzerland and showed courage and foresight. Equally unusual were the accomplishments of SIN, compared with similar institutes in the rest of the world, as well as its influence on Swiss, and partially also on international politics of science. That this story is now available in a widely understandable form is due to the efforts of some physicists, who took the initiative as long as contemporary witnesses could still be questioned. As is usually the case, official documents always show just an excerpt of what really happened. An intimate portrayal of people who contributed to success requires personal memories. This text relies on both sources. In addition, the e...

Proceedings of Twenty-Seventh Annual Institute on Mining Health, Safety and Research

Energy Technology Data Exchange (ETDEWEB)

Bockosh, G.R. [ed.] [Pittsburgh Research Center, US Dept. of Energy (United States); Langton, J. [ed.] [Mine Safety and Health Administration, US Dept. of Labor (United States); Karmis, M. [ed.] [Virginia Polytechnic Institute and State University. Dept. of Mining and Minerals Engineering, Blacksburg (United States)

1996-12-31

This Proceedings contains the presentations made during the program of the Twenty-Seventh Annual Institute on Mining Health, Safety and Research held at Virginia Polytechnic Institute and State University, Blacksburg, Virginia, on August 26-28, 1996. The Twenty-Seventh Annual Institute on Mining, Health, Safety and Research was the latest in a series of conferences held at Virginia Polytechnic Institute and State University, cosponsored by the Mine Safety and Health Administration, United States Department of Labor, and the Pittsburgh Research Center, United States Department of Energy (formerly part of the Bureau of Mines, U. S. Department of Interior). The Institute provides an information forum for mine operators, managers, superintendents, safety directors, engineers, inspectors, researchers, teachers, state agency officials, and others with a responsible interest in the important field of mining health, safety and research. In particular, the Institute is designed to help mine operating personnel gain a broader knowledge and understanding of the various aspects of mining health and safety, and to present them with methods of control and solutions developed through research. Selected papers have been processed separately for inclusion in the Energy Science and Technology database.

"Supra-Institutional Research": A Cost-Effective Contribution towards Enhancement

Science.gov (United States)

Yorke, Mantz

2010-01-01

Relatively inexpensive studies that go beyond the boundaries of individual institutions have considerable attraction, particularly at a time when resources are under significant constraint. These studies can be viewed as existing under the rather larger umbrella of "supra-institutional research". Three examples illustrate the argument…

Economic management model of nuclear power plant research institute

International Nuclear Information System (INIS)

Schultz, O.

1993-01-01

Brief information about the development of economic management and processing of economic information in the Nuclear Power Plants Research Institute Trnava is given in the paper. The existing economic management model of the Institute impacts positively the fulfillment of economic indicators. When applying this model, activities of individual divisions are emphasized and presentation of the Institute as a global professional capacity is suppressed. With regards to this influence, it will be necessary to look for such system elements that will impact the integrity of the Institute in the future period positively

[Training of institutional research networks as a strategy of improvement].

Science.gov (United States)

Galván-Plata, María Eugenia; Almeida-Gutiérrez, Eduardo; Salamanca-Gómez, Fabio Abdel

2017-01-01

The Instituto Mexicano del Seguro Social (IMSS) through the Coordinación de Investigación en Salud (Health Research Council) has promoted a strong link between the generation of scientific knowledge and the clinical care through the program Redes Institucionales de Investigación (Institutional Research Network Program), whose main aim is to promote and generate collaborative research between clinical, basic, epidemiologic, educational, economic and health services researchers, seeking direct benefits for patients, as well as to generate a positive impact on institutional processes. All of these research lines have focused on high-priority health issues in Mexico. The IMSS internal structure, as well as the sufficient health services coverage, allows the integration of researchers at the three levels of health care into these networks. A few years after their creation, these networks have already generated significant results, and these are currently applied in the institutional regulations in diseases that represent a high burden to health care. Two examples are the National Health Care Program for Patients with Acute Myocardial Infarction "Código Infarto", and the Early Detection Program on Chronic Kidney Disease; another result is the generation of multiple scientific publications, and the promotion of training of human resources in research from the same members of our Research Networks. There is no doubt that the Coordinación de Investigación en Salud advances steadily implementing the translational research, which will keep being fruitful to the benefit of our patients, and of our own institution.

Malaysian researchers talk about the influence of culture on research misconduct in higher learning institutions.

Science.gov (United States)

Olesen, Angelina P; Amin, Latifah; Mahadi, Zurina

2017-01-01

Based on a previous survey by the Office of Research Integrity (ORI) in the USA, a considerable number of foreign research scientists have been found guilty of research misconduct. However, it remains unclear as to whether or not cultural factors really contribute to research misconduct. This study is based on a series of interviews with Malaysian researchers from the local universities regarding their own professional experiences involving working with researchers or research students from different countries or of different nationalities. Most of the researchers interviewed agreed that cultures do shape individual character, which influences the way that such individuals conduct research, their decision-making, and their style of academic writing. Our findings also showed that working culture within the institution also influences research practices, as well as faculty mentorship of the younger generation of researchers. Given the fact such misconduct might be due to a lack of understanding of research or working cultures or practices within the institution, the impact on the scientific community and on society could be destructive. Therefore, it is suggested that the institution has an important role to play in orienting foreign researchers through training, mentoring, and discussion with regard to the "does" and "don'ts" related to research, and to provide them with an awareness of the importance of ethics when it comes to conducting research.

Helmholtz-Zentrum Dresden-Rossendorf, Institute of Safety Research. Annual report 2010

Energy Technology Data Exchange (ETDEWEB)

Gerbeth, Gunter; Schaefer, Frank (eds.)

2011-07-01

The Institute of Safety Research (ISR) was over the past 20 years one of the six Research Institutes of Forschungszentrum Dresden-Rossendorf e.V. (FZD), which in 2010 belonged to the Wissenschaftsgemeinschaft Gottfried Wilhelm Leibniz. Together with the Institutes of Radiochemistry and Radiation Physics, ISR implements the research programme ''Nuclear Safety Research'' (NSR), which was during last years one of the three scientific programmes of FZD. NSR involves two main topics, i.e. ''Safety Research for Radioactive Waste Disposal'' and ''Safety Research for Nuclear Reactors''. The research of ISR aims at assessing and enhancing the safety of current and future reactors, the development of advanced simulation tools including their validation against experimental data, and the development of the appropriate measuring techniques for multi-phase flows and liquid metals.

Potential of waste frying oil as a feedstock for the production of bio-diesel

Energy Technology Data Exchange (ETDEWEB)

Quadri, Syed M Raza [Dept. of Chemical Engineering, Z.H.C.E.T, A.M.U, Aligarh (India)], e-mail: chemicalraza@gmail.com; Wani, Omar Bashir; Athar, Moina [Dept. of Petroleum Studies, Z.H.C.E.T, A.M.U, Aligarh (India)

2012-11-01

To face the challenges of climbing Petroleum demand and of climate changes related to Carbon dioxide emissions, interest grows in sustainable fuels made from organic matter. World production of bio fuels has experienced phenomenal growth. The search for alternatives to petroleum based fuel has led to the development of fuels from various renewable sources, including feed stocks, such as fats and oils. Several kinds of fuels can be derived from these feed stocks. One of them is biodiesel, which is mono alkyl esters of vegetables oils and animal fats and produced by transesterification of oil and fats with alcohols in the presence of acid, alkali or enzyme base catalysts. The main hurdle in using the biodiesel is its cost which is mainly the cost of virgin oil. In India every year Millions of liters of waste frying oil are discarded into the sewage system which adds cost to its treatment and add up to the pollution of ground water. This paper proposed the production of Bio-diesel from the very same waste frying oil. The production of Bio-diesel from this waste frying oil offers economic, social, environmental and health benefits. The Bio-diesel produced finds the same use as the conventional diesel but this happens to be cost effective.

Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

Directory of Open Access Journals (Sweden)

Asmaa Al-Asmar

2018-04-01

Full Text Available French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF, transglutaminase (TGase-treated (GPF + TGase, chitosan (CH, and pectin (PEC hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content. In addition, the Daily Intake (DI and Margin of Exposure (MOE were calculated to estimate variations in risk assessment by applying coating solutions before frying. Our results showed that the highest acrylamide content was detected in the control sample, reaching a value of 2089 µg kg−1. Hydrocolloid coating solutions were demonstrated to be an effective way to reduce acrylamide formation, with the percentage of acrylamide reduction equal to 48% for PEC, >38% for CH, ≥37% for GPF + TGase, and >31% for GPF, respectively. We hypothesized that the coatings were able to increase the water retention and, thus reduce the Maillard reaction, which is responsible for acrylamide formation. In fact, the MOE value for coated French fries was increase, resulting in being closer to the safety level to avoid carcinogenic risk. Moreover, our coatings were effective in reducing oil uptake.

GROWTH ENHANCEMENT, SURVIVAL AND DECREASE OF ECTOPARASITIC INFECTIONS IN MASCULINIZED NILE TILAPIA FRY IN A RECIRCULATING AQUACULTURE SYSTEM

Directory of Open Access Journals (Sweden)

Isabel Jiménez García

2012-11-01

Full Text Available Under lab conditions, tilapia fry at culture densities of 8 fish/L-1 can reach a body weight of 0.5 to 1.0 g after the masculinization phase. In commercial hatcheries, the stocking density is four to six times higher, and consequently the occurrence of ectoparasitic infections also rises. The aim of this study was to examine the growth and survival of masculinized Nile tilapia (Oreochromis niloticus fry in a recirculating aquaculture system (RAS. The fry, which were naturally parasitized by protozoan of the genera Trichodina, Ambiphrya and Chilodonella, weighed 0.013 ± 0.003 g and were reared in replicated tanks (N = 3 during 32 days at density of 18 fish/L-1 in the RAS to maintain good water quality, which was achieved especially during the first 22 days of fish rearing. The infection parameters and growth were monitored twice a week. The final fish weight was 1.17 ± 0. 6 g and survival 99.5%. The most frequent parasites were Trichodina and Gyrodactylus cichlidarum (Monogenea. Although nitrogen compounds increased significantly over the last 10 days of fry rearing, final growth and survival were higher than those reported, additionally, the ectoparasitic infections were relatively low.

Institutional Support: Centre for Economic and Social Research ...

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

Institutional Support: Centre for Economic and Social Research, Education and Documentation (Burkina Faso). The Centre d'études de documentation et de ... innovations to improve lives and livelihoods. Five world-class research teams are working to develop vaccines for neglected livestock diseases in the Global South.

78 FR 66752 - National Human Genome Research Institute; Amended Notice of Meeting

Science.gov (United States)

2013-11-06

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome... National Human Genome Research Institute Special Emphasis Panel, October 15, 2013, 01:00 p.m. to October 15, 2013, 02:30 p.m., National Human Genome Research Institute, 5635 Fishers Lane, Suite 3055, Rockville...

Multi-Institutional Collaborative Astronomy Education Research

Science.gov (United States)

Slater, T. F.; Slater, S. J.

2011-09-01

ASP, AAS, APS, and AAPT advocate that scientists should be engaged and acknowledged for successfully engaging in astronomy and physics education research and the scholarship of teaching because these efforts serve to improve pedagogical techniques and the evaluation of teaching. However, scientists have had the opportunity to pursue formal training in how to meaningfully engage in astronomy education research as an important scholarly endeavor. This special interest session for college and university physics and astronomy faculty, post-docs, and graduate students provided a forum to discuss the motivations, strategies, methodology, and publication routes for improving astronomy education through conducting rigorous science education research. Topics for discussion targeted the value of various education research questions, strengths and weaknesses of several different research design methodologies, strategies to successfully obtain Institutional Review Board approval to conduct education research on human subjects, and become more aware of how education research articles are created for publication in journals such as the Astronomy Education Review.

Forgotten research institute makes money from ideas

International Nuclear Information System (INIS)

Sobinkovic, B.

2008-01-01

Robots that stack magnets weighing several tons in the world's biggest nuclear laboratory with a millimetre precision. Small machines that can destroy bombs, detect bombs in trains, planes or cars. A leading position in an expert group that, with NATO funds, tests how robotic systems can be used in the fight against terrorism. This summary indicates that ideas are an integral part of the work done at the ZTS Vyskumno-vyvojovy ustav (ZTS VVU) research institute in Kosice. This is nothing special for a research institute. But this is a joint stock company. And so it needed one additional vision: producing goods that sell from the research. ZTS VVU has delivered robotic system for accurate positioning of cryo-magnets for the CERN. Cryo-magnet is 16 m long and weights 34 tonnes. For the CERN five robotic systems were delivered. The value of the contract with the CERN was about 60 millions slovak crowns (≅ 2 million EUR). Transport containers, manipulators for decontamination and manipulators with radioactive wastes were manufactured for the Bohunicke spracovatelske centrum (Bohunice Radioactive Waste Processing Center). (authors)

Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products

Science.gov (United States)

The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have...

Optimization of Vacuum Frying Parameters in Combination with Osmotic Dehydration of Kiwi Slices to Produce Healthy Product

Directory of Open Access Journals (Sweden)

Fatemeh Aghabozorg Afjeh Aghabozorg Afjeh

2014-05-01

Full Text Available Osmotic dehydration under discontinuous reduced pressure is one of the new methods of preparation fruits and vegetable processing with in view of good health. Processing of foods at high temperatures used to cook them can cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans-fat is removed. The low temperatures employed in this method resulted in the products with the desired texture, nutritional, and colour. The purpose of this research was evaluation of the variable effects of osmotic dehydration process (ambient pressure, contact time of product and solution, concentration and temperature of osmotic solution on the quality factors of product (colour changes, texture, moisture, oil uptake, and water loss to solid gain ratio and achieving the optimum process conditions. Studying the quality parameters of the product, the temperature range of osmotic solution, pressure, concentration of the osmotic solution and contact time of product and solution were assumed as 30 to 50°C, 500 to 700 mbar, 30 to 50% and 60 to 180 min, respectively. The test plans involving 31 tests were obtained by using response surface statistical models and central composite design. They were fried at the condition of 108ºC, 8 min and 320 mbar by using statistical correlations, 48.71ºC for the osmotic solution temperature, 592.07 mbar for the pressure, 62.92 min for the time and 34.87% for the osmotic solution. Concentrations were obtained as optimum conditions of osmotic dehydration of kiwi slices under reduced pressure. In summary combination of osmotic dehydration and vacuum frying improved the quality of the final fried kiwi, so this method is recommended for production of healthy products.

Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.

Science.gov (United States)

Cho, Yong Jin; Lee, Suyong

2015-06-01

Extraction conditions of rutin from buckwheat milling fractions were established and a rutin-enriched material (REM, 31.8g/100g of rutin) was successfully obtained by the ultrasonic-assisted ethanol method (steaming, 16-150 mesh particle size, 70% ethanol, and ultrasonication at 40°C for 30min). When REM was applied to instant fried noodles (1% and 2% by weight of wheat flour) for rutin fortification, the levels of rutin in the noodles were determined to be about 250-500mg/100g which corresponded to the recommended daily dose of rutin. While frying temperatures (150-190°C) and times (1-3min) did not negatively affect the level of rutin in the instant fried noodles, the distinct loss of rutin was observed after cooking. Furthermore, REM did not significantly affect the oil uptake and mechanical property of instant fried noodles. The strong antioxidant activity of rutin in REM contributed to retarding the oxidative deterioration of the noodles during storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

Customer Relationship Management in scientific and research institutions

Directory of Open Access Journals (Sweden)

Jaromir Matulewicz

2013-12-01

Full Text Available Basing on the example of a scientific institute, this article shows: – potential areas in which CRM philosophy, procedures and tools could be applied – purpose of applying CRM – outcomes to expect from CRM application The article shows the Customer Relationship Management idea exclusively, along with areas of its use in scientific and research institutions and also a proposal to determine a group of clients for these institutions. The summary of the article consists of information regarding sources of knowledge about CRM philosophy and procedures (mainly bibliographical and also about IT systems which support CRM.

Quality and quantity tackling real issues in an institutional research repository

CERN Multimedia

CERN. Geneva; Simpson, Pauline

2005-01-01

The TARDis project has examined and tackled many practical issues in scaling up from the current individual departmental scholarly communication practices towards an active institutional research repository. This repository must, of necessity, serve a variety of goals for a wide spread of disciplines. We illustrate the steps that have helped move the University of Southampton’s institutional research repository into a key position within the university’s research strategy for both visibility and reporting. We demonstrate the practical activities being developed to manage research assessment in conjunction with the EPrints software. These balance others which we show help fulfill the broad vision of disseminating all research output. These steps are enabling the visions of open access and institutional repositories to come closer together in a constructive fashion.

Cooperation between research institutions and journals on research integrity cases: guidance from the Committee on Publication Ethics (COPE).

Science.gov (United States)

Wager, Elizabeth; Kleinert, Sabine

2012-06-01

Institutions and journals both have important duties relating to research and publication misconduct. Institutions are responsible for the conduct of their researchers and for encouraging a healthy research environment. Journals are responsible for the conduct of their editors, for safeguarding the research record, and for ensuring the reliability of everything they publish. It is therefore important for institutions and journals to communicate and collaborate effectively on cases relating to research integrity. To achieve this, we make the following recommendations. Institutions should: • have a research integrity officer (or office) and publish their contact details prominently; • inform journals about cases of proven misconduct that affect the reliability or attribution of work that they have published; • respond to journals if they request information about issues, such as disputed authorship, misleading reporting, competing interests, or other factors, including honest errors, that could affect the reliability of published work; • initiate inquiries into allegations of research misconduct or unacceptable publication practice raised by journals; • have policies supporting responsible research conduct and systems in place for investigating suspected research misconduct. Journals should: • publish the contact details of their editor-in-chief who should act as the point of contact for questions relating to research and publication integrity; • inform institutions if they suspect misconduct by their researchers, and provide evidence to support these concerns; • cooperate with investigations and respond to institutions' questions about misconduct allegations; • be prepared to issue retractions or corrections (according to the COPE guidelines on retractions) when provided with findings of misconduct arising from investigations; • have policies for responding to institutions and other organizations that investigate cases of research misconduct

Primary Care Research in the Patient-Centered Outcomes Research Institute's Portfolio.

Science.gov (United States)

Selby, Joe V; Slutsky, Jean R

2016-04-01

In their article in this issue, Mazur and colleagues analyze the characteristics of early recipients of funding from the Patient-Centered Outcomes Research Institute (PCORI). Mazur and colleagues note correctly that PCORI has a unique purpose and mission and suggest that it should therefore have a distinct portfolio of researchers and departments when compared with other funders such as the National Institutes of Health (NIH). Responding on behalf of PCORI, the authors of this Commentary agree with the characterization of PCORI's mission as distinct from that of NIH and others. They agree too that data found on PCORI's Web site demonstrate that PCORI's portfolio of researchers and departments is more diverse and more heavily populated with clinician researchers, as would be expected. The authors take issue with Mazur and colleagues' suggestion that because half of clinical visits occur within primary care settings, half of PCORI's funded research should be based in primary care departments. PCORI's portfolio reflects what patients and others tell PCORI are the critical questions. Many of these do, in fact, occur with more complex conditions in specialty care. The authors question whether the research of primary care departments is too narrowly focused and whether it sufficiently considers study of these complex conditions. Research on more complex conditions including heart failure, coronary artery disease, and multiple comorbid conditions could be highly valuable when approached from the primary care perspective, where many of the comparative effectiveness questions first arise.

EXPERIENCE GROWING A FRY WALLEYE (STIZOSTEDION LUCIOPERCA UNDER DIFFERENT PRODUCTION TECHNOLOGIES

Directory of Open Access Journals (Sweden)

V. Martsenuk

2014-09-01

Full Text Available Purpose. The question of growing and cultivation technology a fry walleye (Stizostedion Sander lucioperca, in various conditions of intensification and cultivation of the objects on the example of Ukraine, Poland and Czech Republic. Methodology. Some of the research conducted in JSC "Lebedynska RMS." There was a corresponding work of herd sires and fry. Also used published articles and monographs using statistical analysis methods. Findings. The existing technology of breeding and raising perch as in natural waters and artificial reproduction. Also, this is a clear description of the biology walleye in the early stages postembryogenesis perch. Also highlighted key points in the technology of the object at different aquaculture technologies. Originality. On the basis of existing technologies were analyzed current methods for growing and perch are to be brought in fish farms Ukraine, depending on the technical capabilities of enterprises. Practical value. Comparative review of technology growing perch allows farmers to introduce more appropriate technology of walleye for your own needs. Since it is directly a particular manufacturer planting material of the object is necessary to choose the most suitable and perfect technology, based on the existing herd sires, space, equipment and ability to use hormonal stimulation. So can use the following methods of breeding walleye: natural spawning, uncontrolled; controlled natural spawning; spawning in lake; artificial spawning; spawning outside-seasonal. During the early stages of walleye can identify a number of critical periods greatly affect the possibility of wound development: small body size at the final stage of resorption of yolk sac; small size of the cavity; feed intake in the water column; high sensitivity to stress; belonging to the group of fish with a closed bladder; great demands on environmental conditions; relative preferences heat; penchant for cannibalism.

77 FR 67385 - National Human Genome Research Institute; Amended Notice of Meeting

Science.gov (United States)

2012-11-09

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome Research Institute; Amended Notice of Meeting Notice is hereby given of a change in the meeting of the National Human Genome Research Institute Special Emphasis Panel, October 29, 2012, 8:00 a.m. to October 30...

78 FR 65342 - National Human Genome Research Institute; Amended Notice of Meeting

Science.gov (United States)

2013-10-31

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome Research Institute; Amended Notice of Meeting Notice is hereby given of a change in the meeting of the National Human Genome Research Institute Special Emphasis Panel, October 17, 2013, 08:00 a.m. to October 17...

76 FR 65738 - National Human Genome Research Institute; Amended Notice of Meeting

Science.gov (United States)

2011-10-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome Research Institute; Amended Notice of Meeting Notice is hereby given of a change in the meeting of the National Human Genome Research Institute Special Emphasis Panel, November 29, 2011, 8 a.m. to November 29...

76 FR 71581 - National Human Genome Research Institute; Amended Notice of Meeting

Science.gov (United States)

2011-11-18

... DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Human Genome Research Institute; Amended Notice of Meeting Notice is hereby given of a change in the meeting of the National Human Genome Research Institute Special Emphasis Panel, November 22, 2011, 12 p.m. to November 22...

Institute for Safety Research. Annual report 1992

International Nuclear Information System (INIS)

Weiss, F.P.; Boehmert, J.

1993-11-01

The Institute is concerned with evaluating the design based safety and increasing the operational safety of technical systems which include serious sources of danger. It is further occupied with methods of mitigating the effects of incidents and accidents. For all these goals the institute does research work in the following fields: modelling and simulation of thermofluid dynamics and neutron kinetics in cases of accidents; two-phase measuring techniques; safety-related analyses and characterizing of mechanical behaviours of material; measurements and calculations of radiation fields; process and plant diagnostics; development and application of methods of decision analysis. This annual report gives a survey of projects and scientific contributions (e.g. Single rod burst tests with ZrNb1 cladding), lists publications, institute seminars and workshops, names the personal staff and describes the organizational structure. (orig./HP)

Radiological and Medical Sciences Research Institute (RAMSRI) - Annual Report 2015