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Sample records for saponin-rich guar meal

  1. Effect of feeding guar meal on nutrient utilization and growth performance in Mahbubnagar local kids

    Science.gov (United States)

    Janampet, Razia Sultana; Malavath, Kishan Kumar; Neeradi, Rajanna; Chedurupalli, Satyanarayana; Thirunahari, Raghunandan

    2016-01-01

    Aim: This study was conducted to evaluate the growth performance and nutrient digestibility of guar meal, an unconventional protein-rich feed ingredient in kids in comparison to conventional groundnut cake. Materials and Methods: A total of 18 kids were randomly allotted to three groups, and T1 group was fed on basal diet, T2 and T3 groups were offered diet replacing groundnut cake at 50% and 100% with guar meal, respectively, for a period of 120-day. At the end of the growth trial, a digestibility trial was conducted to evaluate the nutrient utilization. Results: There was no significant difference in dry matter intake among three groups. Nutrient digestibilities were significantly higher (p<0.05) in kids fed T2 ration with 50% replacement of groundnut cake with guar meal. Conclusion: It can be concluded that guar meal can be incorporated at 50% level in the concentrate mixture of goats replacing groundnut cake without any adverse effects. PMID:27847410

  2. Effect of feeding guar meal on nutrient utilization and growth performance in Mahbubnagar local kids

    Directory of Open Access Journals (Sweden)

    Razia Sultana Janampet

    2016-10-01

    Full Text Available Aim: This study was conducted to evaluate the growth performance and nutrient digestibility of guar meal, an unconventional protein-rich feed ingredient in kids in comparison to conventional groundnut cake. Materials and Methods: A total of 18 kids were randomly allotted to three groups, and T1 group was fed on basal diet, T2 and T3 groups were offered diet replacing groundnut cake at 50% and 100% with guar meal, respectively, for a period of 120-day. At the end of the growth trial, a digestibility trial was conducted to evaluate the nutrient utilization. Results: There was no significant difference in dry matter intake among three groups. Nutrient digestibilities were significantly higher (p<0.05 in kids fed T2 ration with 50% replacement of groundnut cake with guar meal. Conclusion: It can be concluded that guar meal can be incorporated at 50% level in the concentrate mixture of goats replacing groundnut cake without any adverse effects.

  3. Glycaemic and insulin responses of diabetic patients to traditional Malaysian meals and the effect of guar gum.

    Science.gov (United States)

    Khalid, B A; Lee, L F; Samad, A H; Ng, M L

    1996-12-01

    The aims of the project were to determine the glycaemic and insulin responses of non-insulin dependent diabetic patients (NIDDM) to 3 traditional Malaysian meals compared to oral glucose, and to determine whether guar gum would affect these responses. Patients with NIDDM were tested with 75 g oral glucose and three common breakfast meals of the three main ethnic groups of Malaysia. When compared with the oral glucose group, significantly by lower blood glucose responses were seen at 90 and 120 minutes post prandial for nasi lemak (pnasi lemak and between 15 and 30 minutes (p<0.03) for mee sup but not with roti telur. With addition of guar gum, there was no significant change of insulin responses with the three meals but a significant increase was seen at 30 minutes (p<0.02) after ingestion of glucose.

  4. Post-meal perceivable satiety and subsequent energy intake with intake of partially hydrolysed guar gum.

    Science.gov (United States)

    Rao, Theertham Pradyumna; Hayakawa, Mariko; Minami, Tadayasu; Ishihara, Noriyuki; Kapoor, Mahendra Parkash; Ohkubo, Tsutomu; Juneja, Lekh Raj; Wakabayashi, Kazuo

    2015-05-14

    Partially hydrolysed guar gum (PHGG), a soluble dietary fibre, has been shown to provide many health benefits. Previous studies had suggested that the combination of PHGG with protein provided a significant satiation effect on visual analogue scales (VAS). What was lacking was only the effect of administration of small doses of PHGG on post-meal satiation and subsequent energy intake. The objectives of the present investigations were to find the subjective perception of post-meal satiety with acute and long term administration of small amounts of PHGG alone with food, its effects on subsequent energy intake and the comparative effects among different types of soluble fibres. The following three separate studies were conducted: in study 1, healthy subjects (n 12) consumed PHGG along with breakfast, lunch and an evening snack; in study 2, healthy subjects (n 24) consumed 2 g of PHGG or dextrin along with yogurt as breakfast for 2 weeks; in study 3, healthy subjects (n 6) took 6 g each of either PHGG or indigestible dextrin or inulin along with lunch. In all the studies, various satiety parameters were measured on VAS before and after consumption of PHGG. The addition of PHGG showed significant (P satiety effects compared to the control and/or an equal amount of carbohydrate or other types of soluble fibre. Study 2 also indicated that the prolonged consumption of PHGG may significantly (P satiety effects for comfortable appetite control.

  5. Effect of guar gum and fiber-enriched wheat bran on gastric emptying of a semisolid meal in healthy subjects

    Energy Technology Data Exchange (ETDEWEB)

    Rydning, A.; Berstad, A.; Berstad, T.; Hertzenberg, L.

    1985-01-01

    The effect of physiological doses of guar gum (Guarem), 5 g, and fiber-enriched wheat bran (Fiberform), 10.5 g, on gastric emptying was studied by two different methods in healthy subjects: by a simple isotope localization monitor placed over the upper part of the abdomen, and by gamma camera. The fiber preparations were added to a semisolid meal consisting of wheatmeal porridge and juice, using technetium-99 DTPA as a marker. The gamma camera showed no effect of fiber on gastric emptying. The isotope localization monitor, however, indicated that Fiberform prevented postprandial accumulation of the meal within the upper part of stomach. The simple isotope localization monitor cannot be recommended for measurements of gastric emptying.

  6. Phenolics-saponins rich fraction of defatted kenaf seed meal exhibits cytotoxicity towards cancer cell lines

    Institute of Scientific and Technical Information of China (English)

    Latifah Saiful Yazan; Napsiah Abd Rahman; Kim Wei Chan; Wan Nor Hafiza Wan Abd Ghani; Yin Sim Tor; Jhi Biau Foo

    2016-01-01

    Objectives: To determine the cytotoxicity of crude ethanolic extract, n-butanol fraction and aqueous fraction on selected cancer cell lines, and to observe the morphological changes of the cancer cells treated with n-butanol fraction.Methods: The cytotoxic effect of n-butanol fraction, crude ethanolic extract and aqueous fraction on breast cancer(MCF-7 and MDA-MB-231), colon cancer(HT29), lung cancer(A549), cervical cancer(He La) and normal mouse fibroblast(3T3) cell lines was determined using MTT assay. The morphological changes of the treated cells were observed under an inverted light microscope.Results: n-Butanol fraction was the most cytotoxic towards HT29 and MCF-7 cells in a dose-dependent manner compared to crude ethanolic extract and aqueous fraction(P < 0.05). The IC50 of n-butanol fraction for HT29 and MCF-7 was(780.00 ± 28.28)and(895.00 ± 7.07) mg/m L, respectively. Cell shrinkage, membrane blebbing and formation of apoptotic bodies were noted following treatment of HT29 cells with n-butanol fraction.Conclusions: In conclusion, n-butanol fraction was more cytotoxic than crude ethanolic extract and aqueous fraction towards the selected cancerous cell lines and induced apoptosis in HT29 cells.

  7. Phenolics-saponins rich fraction of defatted kenaf seed meal exhibits cytotoxicity towards cancer cell lines

    Institute of Scientific and Technical Information of China (English)

    Latifah Saiful Yazan; Napsiah Abd Rahman; Kim Wei Chan; Wan Nor Hafiza Wan Abd Ghani; Yin Sim Tor; Jhi Biau Foo

    2016-01-01

    Objectives: To determine the cytotoxicity of crude ethanolic extract, n-butanol fraction and aqueous fraction on selected cancer cell lines, and to observe the morphological changes of the cancer cells treated with n-butanol fraction. Methods: The cytotoxic effect of n-butanol fraction, crude ethanolic extract and aqueous fraction on breast cancer (MCF-7 and MDA-MB-231), colon cancer (HT29), lung cancer (A549), cervical cancer (HeLa) and normal mouse fibroblast (3T3) cell lines was deter-mined using MTT assay. The morphological changes of the treated cells were observed under an inverted light microscope. Results: n-Butanol fraction was the most cytotoxic towards HT29 and MCF-7 cells in a dose-dependent manner compared to crude ethanolic extract and aqueous fraction (P Conclusions: In conclusion, n-butanol fraction was more cytotoxic than crude ethanolic extract and aqueous fraction towards the selected cancerous cell lines and induced apoptosis in HT29 cells.

  8. Effects of Dietary Inclusion of Guar Meal Supplemented by β-Mannanase on Performance of Laying Hens, Egg Quality Characteristics and Diacritical Counts of White Blood Cells

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    Mohammad Ehsani

    2010-01-01

    Full Text Available Problem statement: Using Guar Meal (GM in poultry diets has being limited because of having β-mannan, one of the Nonstarch Polysaccharides (NSP. In this study we try evaluating effects of enzyme supplementation of GM-included diets on productive performance of laying hens. Approach: A total number of 144 Lohmann LSL-Lite hens were divided in 24 cages (n = 6. Based on a 3 × 2 factorial arrangement of treatments, six iso-caloric and iso-nitrogenous diets including 3 levels of GM (0.0, 35.0 and 70.0 g kg-1 with and without enzyme (Hemicell® a β-mannanase-based enzyme, 0.0 and 0.6 g kg-1 were assigned to hens in 4 cages (replicates. Data was analyzed based on completely randomized design using GLM procedure of SAS. Results: Dietary GM inclusion significantly affected on Egg Production (EP on weeks 2, 4 and 6 as well as the overall trail period. Hens fed the GM-included diets did have decreased EP compared to hens fed the control diet. Almost the same trend was observed in terms of Egg Mass (EM; so that hens fed the GM-included diets showed decreased EM compared to the hens fed the control diet. Enzyme supplementation did not have significant effect on EP in the present experiment, but EM was significantly improved in the hens fed the β-mannanase-supplemented diets on weeks 3, 6 and the overall experimental period. Dietary inclusion GM increased Feed Conversion Ratio (FCR of laying hens compared to the hens fed the control diets on weeks 2, 4, 6 and overall trial period. Conclusion/Recommendations: Including GM in laying hens’ diets more than 3% may decrease productive performance. Supplementing cornsoybean or corn-soybean-GM diets by β-mannanase would have beneficial effects on performance of hens especially in terms of FCR and EP.

  9. Foaming properties of guar foaming albumin

    OpenAIRE

    細見, 典子; Hosomi, Noriko; 原田, 麻子; Harada, Asako; 下山, 亜美; Shimoyama, Ami; 土居, 幸雄; Doi, Yukio

    2009-01-01

    From guar meal we recently isolated an albumin fraction with a high foaming ability, named guar foaming albumin (GFA) . Here, we further characterized the foaming activity, foam stability and surface tension of GFA solutions. Foaming activity and foam stability were estimated by measuring the conductivity of foam using a glass column with a conductivity cell. Surface tension was measured by the drop weight method using a stalagmometer. GFA showed higher foaming activity than casein at any pro...

  10. Saponins-rich fraction of Calotropis procera leaves elicit no antitrypanosomal activity in a rat model

    Institute of Scientific and Technical Information of China (English)

    Mohammed Auwal Ibrahim; Abubakar Babando Aliyu; Kayode Meduteni; Isa Yunusa

    2013-01-01

    Objective:To examine the in vitro and in vivo anti-Trypanosoma evansi (T. evansi ) activity of saponins-rich fraction of Calotropis procera (cpsf) leaves as well as the effect of the fraction on the parasite-induced anemia. Methods:A 60-minutes time course experiment was conducted with various concentrations of the fraction using a 96-well microtiter plate technique, and subsequently used to treat experimentally T. evansi infected rats at 100 and 200 mg/kg body weight. Index of anemia was analyzed in all animals during the experiment. Results:The cpsf did not demonstrate an in vitro antitrypanosomal activity. Further, the cpsf treatments did not significantly (P>0.05) keep the parasites lower than the infected untreated groups. At the end of the experiment, all T. evansi infected rats developed anemia whose severity was not significantly (P>0.05) ameliorated by the cpsf treatment. Conclusions:It was concluded that saponins derived from Calotropis procera leaves could not elicit in vitro and in vivo activities against T. evansi.

  11. New pharmacological properties of Medicago sativa and Saponaria officinalis saponin-rich fractions addressed to Candida albicans.

    Science.gov (United States)

    Sadowska, Beata; Budzyńska, Aleksandra; Więckowska-Szakiel, Marzena; Paszkiewicz, Małgorzata; Stochmal, Anna; Moniuszko-Szajwaj, Barbara; Kowalczyk, Mariusz; Różalska, Barbara

    2014-08-01

    The antifungal activity of the saponin-rich fractions (SFs) from Medicago sativa (aerial parts and roots) and Saponaria officinalis (used as a well-known source of plant saponins) against Candida albicans reference and clinical strains, their yeast-to-hyphal conversion, adhesion, and biofilm formation was investigated. Direct fungicidal/fungistatic properties of the tested phytochemicals used alone, as well as their synergy with azoles (probably resulting from yeast cell wall instability) were demonstrated. Here, to the best of our knowledge, we report for the first time the ability of saponin-rich extracts of M. sativa and S. officinalis to inhibit C. albicans germ tube formation, limit hyphal growth, reduce yeast adherence and biofilm formation, and eradicate mature (24 h) Candida biofilm. Moreover, M. sativa SFs (mainly obtained from aerial parts), in the range of concentrations which were active modulators of Candida virulence factors, exhibited low cytotoxicity against the mouse fibroblast line L929. These properties seem to be very promising in the context of using plant-derived SFs as potential novel antifungal therapeutics supporting classic drugs or as ingredients of disinfectants.

  12. Meta-analysis on Methane Mitigating Properties of Saponin-rich Sources in the Rumen: Influence of Addition Levels and Plant Sources

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    Anuraga Jayanegara

    2014-10-01

    Full Text Available Saponins have been considered as promising natural substances for mitigating methane emissions from ruminants. However, studies reported that addition of saponin-rich sources often arrived at contrasting results, i.e. either it decreased methane or it did not. The aim of the present study was to assess ruminal methane emissions through a meta-analytical approach of integrating related studies from published papers which described various levels of different saponin-rich sources being added to ruminant feed. A database was constructed from published literature reporting the addition of saponin-rich sources at various levels and then monitoring ruminal methane emissions in vitro. Accordingly, levels of saponin-rich source additions as well as different saponin sources were specified in the database. Apart from methane, other related rumen fermentation parameters were also included in the database, i.e. organic matter digestibility, gas production, pH, ammonia concentration, short-chain fatty acid profiles and protozoal count. A total of 23 studies comprised of 89 data points met the inclusion criteria. The data obtained were subsequently subjected to a statistical meta-analysis based on mixed model methodology. Accordingly, different studies were treated as random effects whereas levels of saponin-rich source additions or different saponin sources were considered as fixed effects. Model statistics used were p-value and root mean square error. Results showed that an addition of increasing levels of a saponin-rich source decreased methane emission per unit of substrate incubated as well as per unit of total gas produced (ptea>quillaja, statistically they did not differ each other. It can be concluded that methane mitigating properties of saponins in the rumen are level- and source-dependent.

  13. Therapeutic Effect of Saponin Rich Fraction of Achyranthes aspera Linn. on Adjuvant-Induced Arthritis in Sprague-Dawley Rats

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    Pankaj S. Kothavade

    2015-01-01

    Full Text Available Objective. Achyranthes aspera Linn. (AA is used in folklore for the treatment of various inflammatory ailments and arthritis like conditions. Anti-inflammatory activity of saponin rich (SR fraction of AA has been previously reported. The objective of this study was to assess the antiarthritic effect of SR fraction of Achyranthes aspera in adjuvant-induced arthritic rats. Methods. Arthritis was assessed by arthritis score, paw volume, changes in tibiotarsal joint thickness, hyperalgesic parameters, and spleen and thymus index. Haematological, serum, biochemical, and inflammatory cytokine and in vivo antioxidant parameters were measured on the last day of the study. Results. SR fraction significantly suppressed paw swelling and arthritic score and improved the pain threshold in motility and stair climbing tests. There was a reversal in the levels of altered parameters, alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and antioxidant parameters like superoxide dismutase, catalase, glutathione, malondialdehyde, and nitric oxide. SR fraction significantly decreased plasma levels of tumor necrosis factor-alpha and interleukin-6. Moreover, histopathology revealed a significant reduction in synovial hyperplasia, inflammatory cell infiltration, and bone destruction in the joints. Conclusion. These observations explain the therapeutic benefit of SR fraction of AA in suppressing the progression of adjuvant-induced arthritis in rats.

  14. 76 FR 44811 - Carboxymethyl Guar Gum Sodium Salt and Carboxymethyl-Hydroxypropyl Guar; Exemption From the...

    Science.gov (United States)

    2011-07-27

    ...-0531; FRL-8880-5] Carboxymethyl Guar Gum Sodium Salt and Carboxymethyl- Hydroxypropyl Guar; Exemption... carboxymethyl guar gum sodium salt (CAS Reg. No. 39346-76-4) and carboxymethyl-hydroxypropyl guar (CAS Reg. No... residues of carboxymethyl guar gum sodium salt and carboxymethyl- hydroxypropyl guar. DATES:...

  15. 21 CFR 184.1339 - Guar gum.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Guar gum. 184.1339 Section 184.1339 Food and Drugs... Substances Affirmed as GRAS § 184.1339 Guar gum. (a) Guar gum is the natural substance obtained from the maceration of the seed of the guar plant, Cyamopsis tetragonoloba (Linne) Taub., or Cyamopsis...

  16. The saponin-rich fraction of a Gymnema sylvestre R. Br. aqueous leaf extract reduces cafeteria and high-fat diet-induced obesity.

    Science.gov (United States)

    Reddy, Rama Manohar I; Latha, Pushpa B; Vijaya, Tartte; Rao, Dattatreya S

    2012-01-01

    We examined the antiobesity effect of a saponin-rich fraction of a Gymnema sylvestre R. Br. aqueous leaf extract (SGE) using cafeteria and high-fat diet-induced obese rats for a period of eight weeks. SGE was orally administered at a dose of 100 mg/kg body weight once a day to the treatment group. It significantly decreased the body weight, food consumption, visceral organs weight, and the levels of triglycerides, total cholesterol, low-density lipoproteins, very low-density lipoproteins, atherogenic index, glucose, and increased the levels of high-density lipoproteins. There was no significant difference with respect to all parameters of the study in case of normal (N) diet and N diet + SGE rats. In vitro, SGE inhibited the pancreatic lipase activity. The present study gave clear evidence that the SGE has a significant antiobese action, supporting its use in traditional medicine, and can be used as a substitute for synthetic drugs.

  17. 21 CFR 582.7339 - Guar gum.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs..., AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a) Product. Guar gum. (b) Conditions of use. This substance is generally recognized as safe when used...

  18. Glucose absorption, hormonal release and hepatic metabolism after guar gum ingestion

    Science.gov (United States)

    Simoes Nunes, C.; Malmlof, K.

    1992-01-01

    Six non-anaesthetized Large White pigs (mean body weight 59 +/- 1.7 kg) were fitted with permanent catheters in the portal vein, the brachiocephalic artery and the right hepatic vein and with electromagnetic flow probes around the portal vein and the hepatic artery. The animals were provided a basal none-fibre diet (diet A) alone or together with 6% guar gum (diet B) or 15% purified cellulose (diet C). The diets were given for 1 week and according to a replicated 3 x 3 latin-square design. On the last day of each adaptation period test meals of 800 g were given prior to blood sampling. The sampling was continued for 8 h. Guar gum strongly reduced the glucose absorption as well as the insulin, gastric inhibitory polypeptide (GIP) and insulin-like growth factor-1 (IGF-1) production. However, the reduction in peripheral blood insulin levels caused by guar gum was not associated with a change in hepatic insulin extraction. IGF-1 appeared to be strongly produced by the gut. The liver had a net uptake of the peptide. Ingestion of guar gum increased the hepatic extraction coefficient of gut produced IGF-1. Guar gum ingestion also appeared to decrease pancreatic glucagon secretion. Cellulose at the level consumed had very little effect on the parameters considered. It is suggested that the modulation of intestinal mechanisms by guar gum was sufficient to mediate the latter internal metabolic effects.

  19. Study Of Hydration Kinetics and Rheological Behaviour of Guar Gum

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    K.Nandhini Venugopal

    2010-01-01

    Full Text Available Guar galactomannan is a plant polysaccharide with extensive pplications in food, paper, textile and petroleum industries. The main advantages for using guar are its low cost, easy availability and capacity to form viscous solutions and gels at low concentration. Additionally, chain architecture of guar galactomannan can be selectively modified to tailor properties of guar formulations and open up new opportunities for guar usage.The parameters such as hydration of guar, intrinsic viscosity measurements for determining the molecular weight of guar, rheological properties of guar were studied.

  20. Modification of hydroxypropyl guar gum with ethanolamine.

    Science.gov (United States)

    Zhao, Yongchao; He, Jianping; Han, Xiaoxiao; Tian, Xiulin; Deng, Mingyu; Chen, Weiping; Jiang, Bo

    2012-10-01

    A new guar gum derivative containing amino group was synthesized through nucleophilic substitution of p-toluenesulfonate activated hydroxypropyl guar gum with ethanolamine. For the preparation of p-toluenesulfonate esters hydroxypropyl guar gum, the results showed that the reaction rate was optimal at 25 °C and the reaction could reach equilibrium state when it was carried out for 10h at 25 °C. For the nucleophilic substitution of tosyl group with ethanolamine, the reaction was completed after 10h reaction at 50 °C. The structures of products were characterized by NMR and FT-IR spectroscopy. The results showed that the p-toluenesulfonate esters can be effectively substituted by ethanolamine to form the hydroxyethyl amino hydroxypropyl guar gum (EAHPG). The content of nitrogen of EAHPG was determined by acid-base titration and element analysis.

  1. Effects of guar gum and cellulose on glucose absorption, hormonal release and hepatic metabolism in the pig

    Science.gov (United States)

    Nunes, C. S.; Malmlof, K.

    1992-01-01

    Six Large White pigs (mean body-weight 59 (SE 1.7) kg) were surgically fitted with permanent catheters in the portal vein, the brachiocephalic artery and the right hepatic vein, as well as with electromagnetic flow probes around the portal vein and the hepatic artery, and allowed to recover. The non-anaesthetized animals were given a basal non-fibre diet (diet A) alone or together with 60 g guar gum/kg (diet B) or 150 g purified cellulose/kg (diet C) by substitution for mica. The diets were given for weekly periods and according to a replicated 3 x 3 Latin square design. On the last day of each such adaptation period, test meals of 800 g were given before blood sampling. Sampling was continued for 8 h. Guar gum strongly reduced glucose apparent absorption without changing the absorption and the hepatic uptake profiles. Production rates of insulin, gastric inhibitory polypeptide and insulin-like growth factor-1 (IGF-1) were lowest after guar gum ingestion. However, the reductions in peripheral blood insulin levels caused by guar gum were not associated with a change in hepatic insulin extraction. IGF-1 appeared to be strongly secreted by the gut, whereas the liver had a net uptake of the peptide. Ingestion of guar gum increased the hepatic extraction coefficient of gut-produced IGF-1. Guar gum ingestion appeared also to decrease glucagon secretion. Cellulose at the level consumed had very few effects on the variables considered. It is suggested that the modulation of intestinal mechanisms by guar gum was sufficient to mediate the metabolic effects described.

  2. GUAR GUM: PRESENT STATUS AND APPLICATIONS

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    Surendra Tripathy

    2013-08-01

    Full Text Available Naturally occurring excipients are currently getting prime importance among which the polysaccharides occupy a special position because of their easy availability, non-toxic, eco-friendly and biodegradable nature. The objective of this review was to explore the excipient profile of Guar gum which is obtained from Cyamopsis tetragonolobus (Linn. Leguminosae. The chief constituent of guar gum is a Gallactomannan which is composed of galactose and mannose in a ratio of 1:2 that provides the main physical phenomenon of gelling or thickening to this gum. The chemistry of this gallactomannan suggested the presence of multiple hydroxyl groups which are proved to be excellent for derivatization by grafting or cross-linking with other polymers to create new chemically modified entity of desired properties. The native as well as guar gum derivatives are found to have therapeutic importance in certain physiological disorders. Guar gum is used as suspending, emulsifying and stabilizing agent in the conventional dosage forms. In tablet dosage form it is used as a potential binding and disintegrating agent. The swelling property of guar gum is used for controlling the drug release rate in the novel pharmaceutical dosage forms. By virtue of its better thickening and stabilizing power accompanied by a sound safety profile, guar gum has acquired a wide acceptance in cosmetics and food industry.

  3. Colon targeted curcumin delivery using guar gum.

    Science.gov (United States)

    Elias, Edwin J; Anil, Singhal; Ahmad, Showkat; Daud, Anwar

    2010-06-01

    Curcumin is used in the treatment of colon cancer, but its very poor absorption in the upper part of the GIT is a major concern. As a site for drug delivery, the colon offers a near neutral pH, reduced digestive enzymatic activity, a long transit time and an increased responsiveness to absorption enhancers. The aim of the present study was to identify a suitable polymer (guar gum) based matrix tablet for curcumin with sufficient mechanical strength and promising in vitro mouth-to-colon release profile. Three formulations of curcumin were prepared using varying concentrations of guar gum containing 50 mg curcumin by the wet granulation method. Tablets were subjected to evaluation by studying parameter like hardness, friability, drug content uniformity, and in-vitro drug release. In vitro drug release was evaluated using simulated stomach, intestinal and colonic fluids. The susceptibility of guar gum to colonic bacteria was also assessed by a drug release study with rat caecal contents. The 40% guar gum containing formulation (F-1) showed better drug release (91.1%) after 24 hours in the presence of rat caecal contents in comparison with the 50% guar gum containing formulation (F-2) (82.1%). Curcumin could, thus, be positively delivered to the colon for effective colon cancer treatment using guar gum.

  4. Biobased alternatives to guar gum as tackifiers for hydromulch

    Science.gov (United States)

    Guar gum, obtained from guar [Cyamopsis tetragonoloba (L.) Taub.] seeds, is currently the principal gum used as a tackifier (binder) for hydraulically-applied mulches (hydromulches) used in erosion control. The oil industry’s increased use of guar gum in hydraulic fracturing together with lower glo...

  5. Family Meals

    Science.gov (United States)

    ... Teaching Kids to Be Smart About Social Media Family Meals KidsHealth > For Parents > Family Meals Print A ... even more important as kids get older. Making Family Meals Happen It can be a big challenge ...

  6. Linear Rheology of Guar Gum Solutions

    NARCIS (Netherlands)

    Wientjes, Roland H.W.; Duits, Michel H.G.; Jongschaap, Rob J.J.; Mellema, Jorrit

    2000-01-01

    We have investigated the linear viscoelastic behavior of guar gum solutions as a function of frequency, temperature, polymer concentration, and molecular weight. This was done to sort out the importance of different relaxation mechanisms like reptation or the breakup of physical bonds. In the kilohe

  7. Guar gum: processing, properties and food applications-A Review.

    Science.gov (United States)

    Mudgil, Deepak; Barak, Sheweta; Khatkar, Bhupendar Singh

    2014-03-01

    Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

  8. Long term ingestion of a preload containing fructo-oligosaccharide or guar gum decreases fat mass but not food intake in mice.

    Science.gov (United States)

    Hadri, Zouheyr; Chaumontet, Catherine; Fromentin, Gilles; Even, Patrick C; Darcel, Nicolas; Bouras, Abdelkader Dilmi; Tomé, Daniel; Rasoamanana, Rojo

    2015-08-01

    Fermentable dietary fibre such as fructo-oligosaccharide and viscous dietary fibers such as guar gum and alginate affect energy homeostasis. The goal of this study was to compare the impact of long term intake of these three dietary fibers on food intake, meal pattern, body weight and fat accumulation in mice. Over a period of 3weeks, the mice were fed daily with a preload containing 32mg of fructo-oligosaccharide or alginate or 13mg of guar gum. Food intake and body weight were monitored weekly, while meal patterns, adiposity and the expression of hypothalamic neuropeptide genes were evaluated at the end of the study period. The 3 dietary fibers produced a similar decrease in total daily food intake (14 to 22%) at the end of the first week, and this effect disappeared over time. The 3 dietary fibers induced a slight variation in satiation parameters. Body weight and expression of hypothalamic neuropeptide genes were not affected by any of the treatment. Preload of fructo-oligosaccharide and guar gum induced a similar and substantial decrease in the development of adiposity (17% and 14%, respectively), while alginate had no effect. Our results demonstrate mainly that the inhibitory effect of dietary fiber on food intake is lost over time, and that guar gum limits fat storage.

  9. Method for the quantitation of gastric emptying time of gel test meals.

    Science.gov (United States)

    Russell, J; Bass, P

    1984-09-01

    Isotopic markers were developed to allow measurement of the gastric emptying times of homogeneous and nonhomogeneous gel meals. Meals containing the dietary fibers psyllium and guar gum presented as homogeneous, viscous gels while meals containing the synthetic polymer polycarbophil presented as discrete gel particle-water mixtures. Fiber meals were labeled differently than polycarbophil meals. Fiber meals were labeled with 51Cr-CM-Sephadex. The marker was uniformly suspended in meals containing at least 1% guar or 2% psyllium. In contrast, polycarbophil particles were labeled by hydrating the dried granules with saline in which Na2(51)CrO4 had been dissolved. Use of the markers to measure gastric emptying was demonstrated in dogs fitted with duodenal cannulas. Half of the fiber meals emptied from the stomach in about 40 min without significant dilution by secretions. In contrast, only 8% of the polycarbophil particles emptied by 90 min. Particle-specific labeling of polycarbophil was important because the meal effluent was diluted extensively by secretions. We conclude that 51Cr-CM-Sephadex and soluble Cr-51 may be used as meal markers for estimation of the gastric emptying times of certain homogeneous and nonhomogeneous gel-type meals, respectively.

  10. Purified guar galactomannan as an improved pharmaceutical excipient.

    Science.gov (United States)

    Gebert, M S; Friend, D R

    1998-08-01

    The purpose of this study was to assess certain pharmaceutical attributes of guar galactomannan, a hydrocolloid polysaccharide obtained from the endosperm of the leguminous plant Cyamopsis tetragonolobus (L.), following purification using both literature procedures and new processes. Experiments were performed to measure viscosity, hydration rate, tablet hardness, and dissolution profiles of guar galactomannan both before and after purification. The viscosity of an aqueous 1% purified galactomannan solution is typically 40-50% higher than its unpurified guar galactomannan precursor. The hydration rate of an aqueous 1% purified galactomannan solution increases by 100% after purification. These physicochemical changes resulted in improvements in pharmaceutical properties such as better stir speed independence in both tablet and capsule dissolution profiles and improved tablet hardness. For instance, time to 50% dissolution of ranitidine HCl from capsules containing unpurified guar gum was 0.4 and 1.8 hr at 20 and 40 rpm, respectively, using USP Apparatus II. Using the same amount of purified guar gum and the same conditions (20 and 40 rpm), these values were increased to 2.9 and 3.8 hr, respectively. These data demonstrate a reduced effect of changing agitation conditions and the need for less guar gum to sustain the release of a water-soluble drug. Tablet hardness of purified guar gum (particle size < 75 microns) was about 7 kP and the same unpurified guar gum of equal particle size and hydration gave a hardness of less than 1 kP.

  11. INTERMOLECULAR AND INTRAMOLECULAR INTERACTIONS OF POLYMER GUAR GUM IN SOLUTIONS

    Institute of Scientific and Technical Information of China (English)

    Yun-fei Yan; Hai-yang Yang; Wen-yong Liu; Ping-ping Zhu; Ping-sheng He

    2005-01-01

    The tetrahedral borate ion can crosslink with polymer guar gum in aqueous solutions. If the concentration of guar gum is less than 0.045 g/dL, the intramolecular interaction between guar gum and borate ion increases due to the formation of crosslinks. As a result, the polymer chains of guar gum in solution shrink in size and the reduced viscosity of polymer solution decreases accordingly. On the other hand, if the concentration of guar gum is greater than 0.045 g/dL, the intermolecular interaction becomes apparent due to the same reason. The polymer chains, therefore, associate together and the reduced viscosity of polymer solution increases considerably. According to this technique, the critical concentration c*,presented by de-Gennes[1], is determined successfully.

  12. Easy Meal

    Science.gov (United States)

    1978-01-01

    The woman pictured below is sitting down to a nutritious, easily-prepared meal similar to those consumed by Apollo astronauts. The appetizing dishes shown were created simply by adding water to the contents of a Mountain House* Easy Meal package of freeze dried food. The Easy Meal line is produced by Oregon Freeze Dry Foods, Inc., Albany, Oreaon, a pioneer in freeze drying technology and a company long associated with NASA in developing suitable preparations for use on manned spacecraft. Designed to provide nutritionally balanced, attractive hot meals for senior adults, Easy Meal is an offshoot of a 1975-77 demonstration project managed by Johnson Space Center and called Meal System for the Elderly. The project sought ways to help the estimated 3.5 million elderly Americans who are unable to take advantage of existing meal programs. Such services are provided by federal, state and local agencies, but they are not available to many who live in rural areas, or others who are handicapped, temporarily ill or homebound for other reasons. Oregon Freeze Dry Foods was a participant in that multi-agency cooperative project. With its Easy Meal assortment of convenience foods pictured above left, the company is making commercially available meal packages similar to those distributed in the Meal System for the Elderly program. In the freeze drying process, water is extracted from freshly-cooked foods by dehydration at very low temperatures, as low as 50 I degrees below zero. Flavor is locked in by packaging the dried food in pouches which block out moisture and oxygen, the principal causes of food deterioration; thus the food can be stored for long periods without refrigeration. Meals are reconstituted by adding hot or cold water, depending on the type of food, and they are table ready in five to 10 minutes. Oregon Freeze Dry Foods offers five different meal packages and plans to expand the line.

  13. Safety assessment and caloric value of partially hydrolyzed guar gum.

    Science.gov (United States)

    Finley, John W; Soto-Vaca, Adriana; Heimbach, James; Rao, T P; Juneja, Lekh Raj; Slavin, Joanne; Fahey, George C

    2013-02-27

    Guar gum and partially hydrolyzed guar gum (PHGG) are food ingredients that have been available for many years. PHGG is the partially hydrolyzed product from guar gum obtained from the Indian cluster bean (Cyanopsis tetragonolopus). The gum (CAS Registry No. 9000-30-0) is composed of galactomannan, a gel-forming polysaccharide with a molecular weight ranging from 200 to 300 kDa. The intact and partially hydrolyzed forms have multiple food applications. The intact material can be used to control the viscosity, stability, and texture of foods. PHGG is highly soluble and has little physical impact on foods. Both forms are indigestible but are excellent sources of fermentable dietary fiber. The caloric value of intact guar gum is accepted as 2.0, whereas the caloric value of PHGG has not been firmly established. It is the goal of this paper to review the chemistry, safety, in vivo effects, and caloric value of PHGG.

  14. The effect of ingestion of guar gum on ileostomy effluent.

    Science.gov (United States)

    Higham, S E; Read, N W

    1992-01-01

    Randomized, paired studies were carried out on five healthy volunteers equipped with terminal ileostomies to investigate the effect of incorporating 15 g of the viscous polysaccharide guar gum in the normal diet on the volume, weight, composition and physical properties of ileostomy effluent. Subjects ate an identical diet during two 5 d study periods, which were separated by 2 d. Outputs of fat, protein, sodium, potassium, dry weight and water were all increased during guar gum administration, but outputs of carbohydrate, calcium and phosphorus were not significantly altered. Mouth-to-stoma transit was not significantly affected and, surprisingly, the viscosity of the ileostomy effluent was reduced by guar gum. These results show that it is not always possible to predict what will happen to small intestinal function when guar gum is added to the diet from experiments carried out when guar gum is administered alone or with glucose. While our findings show that guar gum will reduce fat absorption, the mechanisms involved are more sophisticated than hitherto envisaged.

  15. Meal mapping

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Kügler, Jens; Olsen, Nina Veflen

    2013-01-01

    A new methodology is introduced that allows the design of meal solutions (such as chilled and frozen ready meals, menu choices in catering and food service) based on empirical assessments of fit between meal centres and side components. The necessary input data are collected by means of a consumer...... and beer or spirits), a ‘‘Sunday roast’’ segment (shoulder, gammon roast, collar roast or medallions served with potatoes and sauce, combined with beans, carrots or cabbage), a ‘‘Bolognese’’ segment (minced meat with pasta), a ‘‘lean cuisine’’ segment (tenderloin or small cuts combined served with rice...

  16. Ultrasound assisted enzymatic depolymerization of aqueous guar gum solution.

    Science.gov (United States)

    Prajapat, Amrutlal L; Subhedar, Preeti B; Gogate, Parag R

    2016-03-01

    The present work investigates the effectiveness of application of low intensity ultrasonic irradiation for the intensification of enzymatic depolymerization of aqueous guar gum solution. The extent of depolymerization of guar gum has been analyzed in terms of intrinsic viscosity reduction. The effect of ultrasonic irradiation on the kinetic and thermodynamic parameters related to the enzyme activity as well as the intrinsic viscosity reduction of guar gum using enzymatic approach has been evaluated. The kinetic rate constant has been found to increase with an increase in the temperature and cellulase loading. It has been observed that application of ultrasound not only enhances the extent of depolymerization but also reduces the time of depolymerization as compared to conventional enzymatic degradation technique. In the presence of cellulase enzyme, the maximum extent of depolymerization of guar gum has been observed at 60 W of ultrasonic rated power and ultrasonic treatment time of 30 min. The effect of ultrasound on the kinetic and thermodynamic parameters as well as the molecular structure of cellulase enzyme was evaluated with the help of the chemical reaction kinetics model and fluorescence spectroscopy. Application of ultrasound resulted in a reduction in the thermodynamic parameters of activation energy (Ea), enthalpy (ΔH), entropy (ΔS) and free energy (ΔG) by 47%, 50%, 65% and 1.97%, respectively. The changes in the chemical structure of guar gum treated using ultrasound assisted enzymatic approach in comparison to the native guar gum were also characterized by FTIR. The results revealed that enzymatic depolymerization of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency index without any change in the core chemical structure which could make it useful for incorporation in food products.

  17. Analysis of proteins associated with growth of Bacteroides ovatus on the branched galactomannan guar gum.

    OpenAIRE

    Valentine, P J; Salyers, A A

    1992-01-01

    Bacteroides ovatus, a gram-negative obligate anaerobe from the human colon, can ferment the branched galactomannan guar gum. Previously, three enzymes involved in guar gum breakdown were characterized. The expression of these enzymes appeared to be regulated; i.e., specific activities were higher in extracts from bacteria grown on guar gum than in extracts from bacteria grown on the monosaccharide constituents of guar gum, mannose and galactose. In the present study, we used two-dimensional g...

  18. TECHNICAL NOTE: The effect of the green additive guar gum on the properties of magnetorheological fluid

    Science.gov (United States)

    Fang, Chen; Zhao, Bin Yuan; Chen, LeSheng; Wu, Qing; Liu, Nan; Hu, Ke Ao

    2005-02-01

    Magnetorheological (MR) fluid containing guar gum was prepared for the first time by ball-milling the guar gum powder together with silicone oil and carbonyl iron powder. By forming a coating layer over the ground carbonyl iron powder, the guar gum improves the sedimentation stability and thixotropy of the MR fluid effectively.

  19. Synthesis of Hydroxypropyl Guar Gum by Phase Transfer Catalysis

    Institute of Scientific and Technical Information of China (English)

    Rong Chun XIONG; Ming Zhu CHANG; Jian Ming CHEN; Nan ZHOU; Gang WEI

    2005-01-01

    HGG (Hydroxypropyl guar gum) was synthesized by phase transfer catalysis for the first time. The effects of alkalinity, phase transfer catalyst, etherification, pH value, temperature,reaction time and stirring speed were investigated. An optimal synthetic reaction technology was established, namely, dose of guar gum is 100 g, propylene oxide 40-50 g, HTAC (hexadecyl trimethyl ammonium chloride ) 1.3-1.7 g, pH value 10-10.5, temperature 45-50℃, and reaction time 3-4 hours. The result shows that the improved HGG has high viscosity. Its dissolution speed, content of insoluble residue, colloid light transparency and stability are apparently superior to guar flour.

  20. Post-electrospinning crosslinking of guar/polyvinyl alcohol membrane

    Directory of Open Access Journals (Sweden)

    Shi Jingjing

    2016-01-01

    Full Text Available College of Material and Textile Engineering, Jiaxing University, Jiaxing, China The present study reports post-electrospinning crosslinking of guar/polyvinyl alcohol (PVA/citric acid nanofiber membranes by heat treatment. Porous, interconnected nonwoven nanofiber membranes (average diameter 194±23 nm were electrospun from a homogeneous blend of 1wt% guar gum and 8wt% polyvinyl alcohol solution (3:7 weight ratio containing 5 wt% (by the total weight of the solution citric acid. The electrospun nanofiber membranes were then cured at 140 oC for 2 h. The crosslinked nanofiber membranes were insoluble in water, while the non-crosslinked membranes dissolved instantaneously. FT-IR spectrum investigates that crosslinking of guar/PVA occurred through esterfication reaction during heat treatment.

  1. Preparation and characterization of carboxymethyl guar gum nanoparticles.

    Science.gov (United States)

    Gupta, Anek Pal; Verma, Devendra Kumar

    2014-07-01

    Carboxymethyl guar gum nanoparticles (CMGGNPs) were synthesized by nanoprecipitation and sonication method. This method was used for the first time for the synthesis of carboxymethyl guar gum nanoparticles. It was found that the formation of nanoparticles might depend upon the sonication time, solvent, and stirring time. Nanoparticles were characterized by SEM, TEM, XRD and FTIR. The sizes of the particles in suspension have been found in the range 12-30nm. It was concluded that such type of nanoparticles may be used in pharmaceutical and drug delivery.

  2. Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum.

    Science.gov (United States)

    Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

    2012-09-01

    Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native guar gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products.

  3. New Guar Biopolymer Silver Nanocomposites for Wound Healing Applications

    Directory of Open Access Journals (Sweden)

    Runa Ghosh Auddy

    2013-01-01

    Full Text Available Wound healing is an innate physiological response that helps restore cellular and anatomic continuity of a tissue. Selective biodegradable and biocompatible polymer materials have provided useful scaffolds for wound healing and assisted cellular messaging. In the present study, guar gum, a polymeric galactomannan, was intrinsically modified to a new cationic biopolymer guar gum alkylamine (GGAA for wound healing applications. Biologically synthesized silver nanoparticles (Agnp were further impregnated in GGAA for extended evaluations in punch wound models in rodents. SEM studies showed silver nanoparticles well dispersed in the new guar matrix with a particle size of ~18 nm. In wound healing experiments, faster healing and improved cosmetic appearance were observed in the new nanobiomaterial treated group compared to commercially available silver alginate cream. The total protein, DNA, and hydroxyproline contents of the wound tissues were also significantly higher in the treated group as compared with the silver alginate cream (P<0.05. Silver nanoparticles exerted positive effects because of their antimicrobial properties. The nanobiomaterial was observed to promote wound closure by inducing proliferation and migration of the keratinocytes at the wound site. The derivatized guar gum matrix additionally provided a hydrated surface necessary for cell proliferation.

  4. Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions.

    Science.gov (United States)

    Khouryieh, H A; Herald, T J; Aramouni, F; Bean, S; Alavi, S

    2007-04-01

    An oscillating capillary rheometer was used to investigate the effects of xanthan deacetylation on the viscoelastic properties and intrinsic viscosity of xanthan and guar mixtures in dilute aqueous solutions. Deacetylated xanthan exhibited a stronger synergistic interaction with guar than native xanthan did due to the destabilized helical structure and increased chain flexibility of the deacetylated xanthan. No gels were observed for all xanthan-guar mixtures. Native xanthan-guar mixtures exhibited a liquid-like behavior, whereas deacetylated xanthan-guar mixtures exhibited a gel-like behavior. The relative viscosity and elasticity of deacetylated xanthan-guar mixtures were much stronger than those for native xanthan-guar mixtures. The intrinsic viscosities of deacetylated xanthan-guar mixtures were higher than the calculated values assuming no interaction, whereas the intrinsic viscosities of native xanthan-guar mixtures were lower than the calculated values assuming no interaction, demonstrating that intermolecular binding occurred between the disordered segments of xanthan and guar gum in dilute aqueous solutions.

  5. Dynamic and shear stress rheological properties of guar galactomannans and its hydrolyzed derivatives.

    Science.gov (United States)

    Hussain, Majid; Bakalis, Serafim; Gouseti, Ourania; Zahoor, Tahir; Anjum, Faqir Muhammad; Shahid, Muhammad

    2015-01-01

    Guar galactomannan from seed of Cyamopsis tetragonolobus was hydrolyzed using acid (HCl), base [Ba(OH)2] and enzyme (mannanase) method to obtain depolymerized substances with possible functional applications as soluble dietary fiber. Rheological behavior of crude, purified, and depolymerized guar gum solutions was studied at 25 °C, using shear stress and dynamic oscillatory measurements, performed with controlled stress rheometer Bohlin CVO (Malvern Instruments) fitted with cone-and-plate geometry. The various guar gums solutions with different viscosities exhibited shear-thinning behavior at high shear rate and Newtonian behavior at low shear rate. At low shear rate, sigma crude guar gum (SCGG), crude guar gum (CGG), acid hydrolyzed guar gum (AHGG) and enzyme hydrolyzed guar gum (EHGG) exhibited viscosities of 18.59, 1.346, 0.149 and 0.022 Pas, respectively. Oscillatory experiments (G", G') of gums solutions showed typical behavior of weak viscoelastic gel. All investigated guar gums were further used for glucose bio-accessibility using a novel in vitro small intestinal model (SIM). All gums solutions resulted in 20% reduction in simulated glucose absorption, indicating a non-significant functionality difference between various guar gums. So, it can be concluded that hydrolyzed guar gums without disturbing their rheological and physiological behavior would be useful for incorporation in various food products as soluble dietary fiber.

  6. Evaluation of guar gum derivatives as gelling agents for microbial culture media.

    Science.gov (United States)

    Gangotri, Waikhom; Jain-Raina, Ruchi; Babbar, Shashi B

    2012-05-01

    Guar gum, a galactomannan, has been reported to be an inexpensive substitute of agar for microbial culture media. However, its use is restricted probably because of (1) its highly viscous nature even at high temperatures, making dispensing of the media to Petri plates difficult and (2) lesser clarity of the guar gum gelled media than agar media due to impurities present in guar gum. To overcome these problems, three guar gum derivatives, carboxymethyl guar, carboxymethyl hydroxypropyl guar and hydroxypropyl guar, were tested as gelling agents for microbial growth and differentiation. These were also evaluated for their suitability for other routine microbiological methods, such as, enumeration, use of selective and differential media, and antibiotic sensitivity test. For evaluation purpose, growth and differentiation of eight fungi and eight bacteria grown on the media gelled with agar (1.5%), guar gum (4%) or one of the guar gum derivatives (4%), were compared. All fungi and bacteria exhibited normal growth and differentiation on all these media. Generally, growth of most of the fungi was better on guar gum derivatives gelled medium than on agar medium. The enumeration carried out for Serratia sp. and Pseudomonas aeruginosa by serial dilution and pour plate method yielded similar counts in all the treatments. Likewise, the selective succinate medium, specific for P. aeruginosa, did not allow growth of co-inoculated Bacillus sp. even if gelled with guar gum derivatives. The differential medium, Congo red mannitol agar could not differentiate between Agrobacterium tumefaciens and Rhizobium meliloti on color basis, if gelled with guar gum or any of its derivatives However, for antibiotic sensitivity tests for both Gram-positive and -negative bacteria, guar gum and its derivatives were as effective as agar.

  7. The Hospitable Meal Model

    DEFF Research Database (Denmark)

    Justesen, Lise; Overgaard, Svend Skafte

    2017-01-01

    This article presents an analytical model that aims to conceptualize how meal experiences are framed when taking into account a dynamic understanding of hospitality: the meal model is named The Hospitable Meal Model. The idea behind The Hospitable Meal Model is to present a conceptual model...... that can serve as a frame for developing hospitable meal competencies among professionals working within the area of institutional foodservices as well as a conceptual model for analysing meal experiences. The Hospitable Meal Model transcends and transforms existing meal models by presenting a more open......-ended approach towards meal experiences. The underlying purpose of The Hospitable Meal Model is to provide the basis for creating value for the individuals involved in institutional meal services. The Hospitable Meal Model was developed on the basis of an empirical study on hospital meal experiences explored...

  8. X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum.

    Science.gov (United States)

    Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

    2012-05-01

    Guar gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50°C temperature. Hydrolyzed guar gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of native guar gum showed a molecular weight of 889742.06, whereas, after enzymatic hydrolysis, the resultant product had a molecular weight of 7936.5. IR spectral analysis suggests that after enzymatic hydrolysis of guar gum there was no major transformation of functional group. Thermal analysis revealed no major change in thermal behavior of hydrolyzed guar gum. It was shown that partial hydrolysis of guar gum could be achieved by inexpensive and food grade cellulase (Aspergillus niger) having commercial importance and utilization as a functional soluble dietary fiber for food industry.

  9. Optimization of enzymatic hydrolysis of guar gum using response surface methodology.

    Science.gov (United States)

    Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

    2014-08-01

    Guar gum is a polysaccharide obtained from guar seed endosperm portion. Enzymatically hydrolyzed guar gum is low in viscosity and has several health benefits as dietary fiber. In this study, response surface methodology was used to determine the optimum conditions for hydrolysis that give minimum viscosity of guar gum. Central composite was employed to investigate the effects of pH (3-7), temperature (20-60 °C), reaction time (1-5 h) and cellulase concentration (0.25-1.25 mg/g) on viscosity during enzymatic hydrolysis of guar (Cyamopsis tetragonolobus) gum. A second order polynomial model was developed for viscosity using regression analysis. Results revealed statistical significance of model as evidenced from high value of coefficient of determination (R(2) = 0.9472) and P guar gum as potential source of soluble dietary fiber for human health benefits.

  10. Electrospun Nanofibers of Guar Galactomannan for Targeted Drug Delivery

    Science.gov (United States)

    Chu, Hsiao Mei Annie

    2011-12-01

    Guar galactomannan is a biodegradable polysaccharide used widely in the food industry but also in the cosmetics, pharmaceutical, oil drilling, textile and paper industries. Guar consists of a mannose backbone and galactose side groups that are both susceptible to enzyme degradation, a unique property that can be explored for targeted drug delivery especially since those enzymes are naturally secreted by the microflora in human colon. The present study can be divided into three parts. In the first part, we discuss ways to modify guar to produce nanofibers by electrospinning, a process that involves the application of an electric field to a polymer solution or melt to facilitate production of fibers in the sub-micron range. Nanofibers are currently being explored as the next generation of drug carriers due to its many advantages, none more important than the fact that nanofibers are on a size scale that is a fraction of a hair's width and have large surface-to-volume ratio. The incorporation and controlled release of nano-sized drugs is one way in which nanofibers are being utilized in drug delivery. In the second part of the study, we explore various methods to crosslink guar nanofibers as a means to promote water-resistance in a potential drug carrier. The scope and utility of water-resistant guar nanofibers can only be fully appreciated when subsequent drug release studies are carried out. To that end, the third part of our study focuses on understanding the kinetics and diffusion mechanisms of a model drug, Rhodamine B, through moderately-swelling (crosslinked) hydrogel nanofibers in comparison to rapidly-swelling (non-crosslinked) nanofibers. Along the way, our investigations led us to a novel electrospinning set-up that has a unique collector designed to capture aligned nanofibers. These aligned nanofiber bundles can then be twisted to hold them together like yarn. From a practical standpoint, these yarns are advantageous because they come freely suspended and

  11. The Digestion of Guar Gum by Individual Strains of Colonic Bacteria

    OpenAIRE

    Tomlin, J.; Read, N W; Edwards, C. A.; Duerden, B. I.

    2011-01-01

    Experiments were carried out to determine the range of human colonic bacteria that could ferment the viscous polysaccharide, guar gum, and to seek evidence for collaboration between different strains of colonic bacteria. Single strains of a variety of species of bacteria isolated from human faeces were incubated with guar gum. Only seven ofthe 57 different strains of bacteria tested could alter the viscosity and pH of guar gum. These seven strains were all of the fragilis group of the genus B...

  12. Chemical and Physical Properties, Safety and Application of Partially Hydrolized Guar Gum as Dietary Fiber

    OpenAIRE

    2007-01-01

    The ideal water-soluble dietary fiber for the fiber-enrichment of foods must be very low in viscosity, tasteless, odorless, and should produce clear solutions in beverages. Partially hydrolyzed guar gum (PHGG) produced from guar gum by enzymatic process has the same chemical structure with intact guar gum but less than one-tenth the original molecular length of guar gum, which make available to be used as film former, foam stabilizer and swelling agent. The viscosity of PHGG is about 10 mPa·s...

  13. Dietary guar gum reduces lymph flow and diminishes lipid transport in thoracic duct-cannulated rats.

    Science.gov (United States)

    Shirouchi, Bungo; Kawamura, Sayaka; Matsuoka, Ryosuke; Baba, Sanae; Nagata, Kazuko; Shiratake, Sawako; Tomoyori, Hiroko; Imaizumi, Katsumi; Sato, Masao

    2011-08-01

    Guar gum has a well-recognized hypolipidemic effect. This effect is thought to be due to the physicochemical properties of guar gum, which may cause changes in adsorption of lipids or the viscosity of the intestinal contents. Guar gum is a non-specific absorption inhibitor of any type of lipid-soluble compound. Permanent lymph duct cannulation was performed on rats to investigate the effects of dietary guar gum on lymph flow and lipid transport. Rats fed a 5% guar gum diet were compared with those fed a 5% cellulose diet, and lymph was collected after feeding. The water-holding capacity (WHC), settling volume in water (SV), and viscosity of guar gum were compared with those of cellulose. Rats fed with the guar gum diet had significantly lower lymph flow and lymphatic lipid transport than did rats fed with the cellulose diet. The WHC, SV, and viscosity of guar gum were significantly higher than those of cellulose. We propose that dietary guar gum reduces lymph flow and thereby diminishes lipid transport by means of its physicochemical properties related to water behavior in the intestine.

  14. Low viscosity hydrogel of guar gum: preparation and physicochemical characterization.

    Science.gov (United States)

    Cunha, Pablyana L R; Castro, Rondinelle R; Rocha, Francisco A C; de Paula, Regina C M; Feitosa, Judith P A

    2005-10-30

    Guar gum was cross-linked with glutaraldehyde and characterized by GPC, rheology, WADX, SEM and TGA. This guar gum is a galactomannan polysaccharide, that contains small amount of arabinose, glucose and uronic acid, besides galactose and mannose. The polymer has high molar mass, with Mw, Mn and Mv values of 2.0x10(6), 1.2x10(6) and 1.9x10(6)g/mol, respectively. The reticulation follows a slow process and lead to a viscosity increase of 40 times compared with the original gum solution. The final viscosity was similar to that of Hylan G-F 20, a hyaluronate derivative, commercially used in viscosupplementation treatment. The gel contains 95.6% of water and the amount of residual glutaraldehyde is much lower than the LD-50. Porous structure was detected by SEM and thermal stability was improved by the cross-linking. The low viscosity, the small amount of remained glutaraldehyde, and the thermal stability indicates that the guar hydrogel has potential to be applied as biomaterial with specific rheological requirements.

  15. The effect of guar meal (germ fraction) and β- mannanase enzyme ...

    African Journals Online (AJOL)

    REZVAN

    2012-05-01

    May 1, 2012 ... Experimental groups had no significant effects on relative weight of carcass and relative .... mg/dl plasma) were estimated in plasma samples by using enzymatic kits ..... 2165-2171. Zou XT, Qiao XJ, Xu ZR (2006). Effect of ...

  16. Water vapor permeability, mechanical, optical and sensorial properties of plasticized guar gumedible films

    Science.gov (United States)

    Edible films were prepared by casting method using guar gum and glycerol in different ratios. The concentration of guar gum was 1.0, 1.5 and 2.0% whereas glycerol concentration was 20, 30 and 40% (w/v). The water vapor permeability (WVP), mechanical properties (tensile strength and elongation), thic...

  17. Ethanol-resistant ethylcellulose/guar gum coatings--importance of formulation parameters.

    Science.gov (United States)

    Rosiaux, Y; Velghe, C; Muschert, S; Chokshi, R; Leclercq, B; Siepmann, F; Siepmann, J

    2013-11-01

    Recently, ethylcellulose/guar gum blends have been reported to provide ethanol-resistant drug release kinetics from coated dosage forms. This is because the ethanol insoluble guar gum effectively avoids undesired ethylcellulose dissolution in ethanol-rich bulk fluids. However, so far the importance of crucial formulation parameters, including the minimum amount of guar gum to be incorporated and the minimum required guar gum viscosity, remains unclear. The aim of this study was to identify the most important film coating properties, determining whether or not the resulting drug release kinetics is ethanol-resistant. Theophylline matrix cores were coated in a fluid bed with blends of the aqueous ethylcellulose dispersion "Aquacoat®ECD30" and guar gum. The polymer blend ratio, guar gum viscosity, and degree of dilution of the final coating dispersion were varied. Importantly, it was found that more than 5% guar gum (referred to the total polymer content) must be incorporated in the film coating and that the apparent viscosity of a 1% aqueous guar gum solution must be greater than 150 cP to provide ethanol-resistance. In contrast, the investigated degree of coating dispersion dilution was not found to be decisive for the ethanol sensitivity. Furthermore, all investigated formulations were long term stable, even upon open storage under stress conditions for 6 months.

  18. Functional vegetable guar (Cyamopsis tetragonoloba L. Taub.) accessions for improving flavonoid concentrations in immature pods

    Science.gov (United States)

    Dry guar (Cyamopsis tetragonoloba L. Taub) seed are primarily used to extract galactomannan gum for oil fracking, however the immature pods are used as a vegetable in India and sold in ethnic grocery stores in the Atlanta, GA area. Twenty-two guar genotypes were grown in the field at Griffin, GA, US...

  19. Prospective of guar gum and its derivatives as controlled drug delivery systems.

    Science.gov (United States)

    Prabaharan, M

    2011-08-01

    Guar gum is a non-ionic polysaccharide that is found abundantly in nature and has many properties desirable for drug delivery applications. However, due to its high swelling characteristics in aqueous solution, the use of guar gum as delivery carriers is limited. Guar gum can be modified by derivatization, grafting and network formation to improve its property profile for a wide spectrum of biomedical applications. This review article is aimed at focusing the recent efforts and developments on guar gum and its derivatives as colon-specific, antihypertensive, protein and transdermal drug delivery systems. Based on the literatures reviewed, it is concluded that guar gum and its derivatives in the various forms such as coatings, matrix tablets, hydrogels and nano/microparticles can be exploited as potential carriers for targeted drug delivery.

  20. Irradiation depolymerized guar gum as partial replacement of gum Arabic for microencapsulation of mint oil.

    Science.gov (United States)

    Sarkar, Shatabhisa; Gupta, Sumit; Variyar, Prasad S; Sharma, Arun; Singhal, Rekha S

    2012-11-06

    Spray dried microcapsules of mint oil were prepared using gum Arabic alone and its blends with radiation or enzymatically depolymerized guar gum as wall materials. Microcapsules were evaluated for retention of mint oil during 8-week storage during which qualitative changes in encapsulated mint oil was monitored using principal component analysis. The microcapsules with radiation depolymerized guar gum as wall material component could better retain major mint oil compounds such as menthol and isomenthol. The t(1/2) calculated for mint oil in microcapsules of gum Arabic, gum Arabic:radiation depolymerized guar gum (90:10), gum Arabic:enzyme depolymerized guar gum (90:10) was 25.66, 38.50, and 17.11 weeks, respectively. The results suggested a combination of radiation depolymerized guar gum and gum Arabic to show better retention of encapsulated flavour than gum Arabic alone as wall material.

  1. Selective depression behavior of guar gum on talc-type scheelite flotation

    Science.gov (United States)

    Zhang, Yong-zhong; Gu, Guo-hua; Wu, Xiang-bin; Zhao, Kai-le

    2017-08-01

    The depression behavior and mechanism of guar gum on talc-type scheelite flotation were systematically investigated by flotation experiments, adsorption tests, zeta-potential measurements, and infrared spectroscopic analyses. The flotation results for monominerals, mixed minerals, and actual mineral samples indicated that guar gum exhibited much higher selective depression for talc than for scheelite. Bench-scale closed-circuit tests showed that a tungsten concentrate with a WO3 grade of 51.43% and a WO3 recovery of 76.18% was obtained. Adsorption tests, zeta-potential measurements, and infrared spectral analyses confirmed that guar gum absorbed more strongly onto the talc surface than onto the scheelite surface because of chemisorption between guar gum and talc. This chemisorption is responsible for the guar gum's highly selective depression for talc and small depression for scheelite. The flotation results provide technical support for talc-type scheelite flotation.

  2. Guar gum solutions for improved delivery of iron particles in porous media (Part 1): Porous medium rheology and guar gum-induced clogging

    Science.gov (United States)

    Gastone, Francesca; Tosco, Tiziana; Sethi, Rajandrea

    2014-10-01

    The present work is the first part of a comprehensive study on the use of guar gum to improve delivery of microscale zero-valent iron particles in contaminated aquifers. Guar gum solutions exhibit peculiar shear thinning properties, with high viscosity in static conditions and lower viscosity in dynamic conditions: this is beneficial both for the storage of MZVI dispersions, and also for the injection in porous media. In the present paper, the processes associated with guar gum injection in porous media are studied performing single-step and multi-step filtration tests in sand-packed columns. The experimental results of single-step tests performed by injecting guar gum solutions prepared at several concentrations and applying different dissolution procedures evidenced that the presence of residual undissolved polymeric particles in the guar gum solution may have a relevant negative impact on the permeability of the porous medium, resulting in evident clogging. The most effective preparation procedure which minimizes the presence of residual particles is dissolution in warm water (60 °C) followed by centrifugation (procedure T60C). The multi-step tests (i.e. injection of guar gum at constant concentration with a step increase of flow velocity), performed at three polymer concentrations (1.5, 3 and 4 g/l) provided information on the rheological properties of guar gum solutions when flowing through a porous medium at variable discharge rates, which mimic the injection in radial geometry. An experimental protocol was defined for the rheological characterization of the fluids in porous media, and empirical relationships were derived for the quantification of rheological properties and clogging with variable injection rate. These relationships will be implemented in the second companion paper (Part II) in a radial transport model for the simulation of large-scale injection of MZVI-guar gum slurries.

  3. Nuevas representaciones rupestres en Ojo Guareña (Burgos

    Directory of Open Access Journals (Sweden)

    Francisco JORDÁ CERDÁ

    2009-10-01

    Full Text Available Traemos hoy a estas páginas una simple información acerca de unos nuevos descubrimientos de pinturas y grabados rupestres en la Cueva Palomera de Ojo Guareña. Necesariamente habrá que realizar en la citada cueva una investigación completa e intensiva, ya que los hallazgos, como vamos a ver, presentan aspectos en cierto modo heterodoxos respecto al arte rupestre conocido. Como esta labor posiblemente sea larga, hemos preferido dar a conocer una visión rápida de los aspectos más interesantes que estos meses atrás se pusieron al descubierto.

  4. Production of secreted guar α-galactosidase by Lactococcus lactis

    OpenAIRE

    Leenhouts, K J; Bolhuis, A; Ledeboer, A.; Venema, G; Kok, J

    1995-01-01

    A plant α-galactosidase gene was inserted in the expression vector pGKV259. The resulting plasmid pGAL2 consisted of the replication functions of the broad-host-range lactococcal plasmid pWV01, the lactococcal promoter P59, and the DNA sequences encoding the α-amylase signal sequence from Bacillus amyloliquefaciens and the mature part of the α-galactosidase from Cyamopsis tetragonoloba (guar). Lactococcus cells of strain MG1363 harbouring this vector produced the plant α-galactosidase and sec...

  5. Reactivity recovery of guar gum coupled mZVI by means of enzymatic breakdown and rinsing

    Science.gov (United States)

    Velimirovic, Milica; Chen, Hong; Simons, Queenie; Bastiaens, Leen

    2012-11-01

    Microscale zerovalent iron (mZVI) reduces chlorinated aliphatic hydrocarbons (CAHs) to harmless compounds, but the sedimentation of the mZVI particles in the injection fluid limits the injectability of the particles during field applications. In this study, mZVI particles in suspension were stabilized by green polymer guar gum, which had a positive impact on mZVI stability, but decreased the reactivity of the particles towards CAHs by 1 to 8 times. Guar gum (GG) was found to adsorb onto the mZVI surface, inhibiting contact between the chlorinated compounds and the reactive iron surface. Indications were found for intermolecular hydrogen bonding between mZVI and the guar gum. Subsequent addition of commercially available enzymes resulted in the cleavage of the polysaccharide guar gum into lower molecular fragments, but not in improved reactivity. The reactivity recovery of guar gum coupled mZVI was recovered after intensive rinsing of the iron particles, removing the guar gum fragments from the particles. Overall, this study shows that CAHs can be treated efficiently by guar gum stabilized mZVI after reactivation by means of enzymatic breakdown and rinsing.

  6. Guar gum coupled microscale ZVI for in situ treatment of CAHs: continuous-flow column study.

    Science.gov (United States)

    Velimirovic, Milica; Simons, Queenie; Bastiaens, Leen

    2014-01-30

    A column study was performed under in situ conditions to evaluate to which extend the inactivation of the microscale zerovalent iron (mZVI) by guar gum occurs under continuous flow conditions. Five aquifer containing columns were set up under different conditions. Efficient removal of trichloroethene was observed for the column amended by mZVI. Stabilization of the mZVI with guar gum led to slightly reduced activity. More reduced reactivity was observed in the poisoned column containing guar gum stabilized mZVI. This confirms that soil microorganisms can degrade guar gum and that subsequent removal of the oligosaccharides by the groundwater flow (flushing effect) can reactivate the mZVI. After more than six months of continuous operation the columns were dismantled. DNA-based qPCR analysis revealed that mZVI does not significantly affect the bacterial community, while guar gum stabilized mZVI particles can even induce bacterial growth. Overall, this study suggests that the temporarily decreased mZVI reactivity due to guar gum, has a rather limited impact on the performance of in situ reactive zones. The presence of guar gum slightly reduced the reactivity of iron, but also slowed down the iron corrosion rate which prolongs the life time of reactive zone.

  7. In vitro evaluation of guar gum as a carrier for colon-specific drug delivery.

    Science.gov (United States)

    Prasad, Y V; Krishnaiah, Y S; Satyanarayana, S

    1998-02-12

    A novel tablet formulation for oral administration using guar gum as the carrier and indomethacin as a model drug has been investigated for colon-specific drug delivery using in vitro methods. Drug release studies under conditions mimicking mouth to colon transit have shown that guar gum protects the drug from being released completely in the physiological environment of stomach and small intestine. Studies in pH 6.8 phosphate buffered saline (PBS) containing rat caecal contents have demonstrated the susceptibility of guar gum to the colonic bacterial enzyme action with consequent drug release. The pre-treatment of rats orally with 1 ml of 2% w/v aqueous dispersion of guar gum for 3 days induced enzymes specifically acting on guar gum thereby increasing drug release. A further increase in drug release was observed with rat caecal contents obtained after 7 days of pre-treatment. The presence of 4% w/v of caecal contents obtained after 3 days and 7 days of enzyme induction showed biphasic drug release curves. The results illustrate the usefulness of guar gum as a potential carrier for colon-specific drug delivery. The study also reveals that the use of 4% w/v of rat caecal contents in PBS, obtained after 7 days of enzyme induction provide the best conditions for in vitro evaluation of guar gum.

  8. Learning through school meals?

    Science.gov (United States)

    Benn, Jette; Carlsson, Monica

    2014-07-01

    This article is based on a qualitative multiple case study aimed at evaluating the effects of free school meal interventions on pupils' learning, and on the learning environment in schools. The study was conducted at four schools, each offering free school meals for 20 weeks. At each school individual and focus group interviews were conducted with students in grades 5 to 7 and grades 8 to 9. Furthermore, students were observed during lunch breaks, and interviews were conducted with the class teacher, headmaster and/or the person responsible for school meals. The purpose of the article is to explore the learning potentials of school meals. The cross-case analysis focuses on the involved actors' perceptions of the school meal project and the meals, including places, times and contexts, and the pupils' concepts and competences in relation to food, meals and health, as well as their involvement in the school meal project. The analysis indicates that the pupils have developed knowledge and skills related to novel foods and dishes, and that school meals can contribute to pupils' learning, whether this learning is planned or not. However, if school meals are to be further developed as an arena for learning, greater consideration must be given to the interaction between pupil, school meal and teacher than in the school meal projects presented in this study, and the potentials for learning through school meals clarified and discussed in the schools. Studying the school meal projects raises a number of dilemmas, such as whether the lunch break should be a part of or a break from education, are school meals a common (school) or private (parent) responsibility, and questions about pupils' and teachers' roles and participation in school meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Analysis of cDNA libraries from developing seeds of guar (Cyamopsis tetragonoloba (L. Taub

    Directory of Open Access Journals (Sweden)

    Dixon Richard A

    2007-11-01

    Full Text Available Abstract Background Guar, Cyamopsis tetragonoloba (L. Taub, is a member of the Leguminosae (Fabaceae family and is economically the most important of the four species in the genus. The endosperm of guar seed is a rich source of mucilage or gum, which forms a viscous gel in cold water, and is used as an emulsifier, thickener and stabilizer in a wide range of foods and industrial applications. Guar gum is a galactomannan, consisting of a linear (1→4-β-linked D-mannan backbone with single-unit, (1→6-linked, α-D-galactopyranosyl side chains. To better understand regulation of guar seed development and galactomannan metabolism we created cDNA libraries and a resulting EST dataset from different developmental stages of guar seeds. Results A database of 16,476 guar seed ESTs was constructed, with 8,163 and 8,313 ESTs derived from cDNA libraries I and II, respectively. Library I was constructed from seeds at an early developmental stage (15–25 days after flowering, DAF, and library II from seeds at 30–40 DAF. Quite different sets of genes were represented in these two libraries. Approximately 27% of the clones were not similar to known sequences, suggesting that these ESTs represent novel genes or may represent non-coding RNA. The high flux of energy into carbohydrate and storage protein synthesis in guar seeds was reflected by a high representation of genes annotated as involved in signal transduction, carbohydrate metabolism, chaperone and proteolytic processes, and translation and ribosome structure. Guar unigenes involved in galactomannan metabolism were identified. Among the seed storage proteins, the most abundant contig represented a conglutin accounting for 3.7% of the total ESTs from both libraries. Conclusion The present EST collection and its annotation provide a resource for understanding guar seed biology and galactomannan metabolism.

  10. Synthesis and characterization of guar gum templated hybrid nano silica.

    Science.gov (United States)

    Singh, V; Singh, S K; Pandey, S; Sanghi, R

    2011-08-01

    The objective of the present study was the fabrication of green adsorbent hybrids for which native guar gum was used as template to polymerize tetraethoxysilane. The properties and performances of the hybrids could be tailored by using varying molecular sizes of the partially depolymerized guar gum templates of various molecular sizes as control. Zn(II) uptake from aqueous solution was used as a criterion for evaluating the adsorbent efficiency. The optimum material (H4) in terms of maximum Zn(II) uptake, was obtained when the template size used was 375 kDa at a calcination temperature of 700°C. H4 was also evaluated for Ca(II), Mg(II), Cd(II) and Hg(II) adsorption. To explore the other applicability areas, the hybrids have been extensively characterized using FTIR, XRD, TGA-DTA, PL, SEM, TEM and BET analyses. H4 was found to be as efficient as previously reported vinyl modified-silica nanohybrids. It had a high surface area (264 m(2)/g) with silica nanoparticles in the size range of 90-140 nm. Being thermally very stable and photoluminescent, the material can be potentially used for many biological, medical and environmental applications.

  11. Self-healing guar gum and guar gum-multiwalled carbon nanotubes nanocomposite gels prepared in an ionic liquid.

    Science.gov (United States)

    Sharma, Mukesh; Mondal, Dibyendu; Mukesh, Chandrakant; Prasad, Kamalesh

    2013-10-15

    Guar gum is a galactomannan extracted from the seed of the leguminous shrub Cyamopsis tetragonoloba. It was found to form a soft viscoelastic gel in 1-butyl-3-methylimidazolium chloride, an ionic liquid at an optimized concentration of 10%w/v. A nanocomposite gel of the gum with enhanced strength could be prepared with 0.2%w/v of multiwalled carbon nanotubes (MWCNTs) in the ionic liquid. When the gels thus prepared were subjected to surface fractures or bisected completely, they found to self-heal at room temperature without any external interventions. The self-healing process could be repeated several times. These viscoelastic gel systems showed thixotropic nature and recovery of the storage modulus with time for several cycles was observed upon rheological investigations. The interaction took place between ionic liquid, guar gum and MWCNT was studied by SEM, TEM, FT-IR, powder XRD and rheometry. The results suggested that, upon standing at room temperature development of electrostatic interactions and the van der Waals interactions among the ionic liquid molecules facilitated the formation of reversible noncovalent bonds and eventually activated the self-healing in the gel systems through appropriate chain entanglements.

  12. Learning through school meals?

    DEFF Research Database (Denmark)

    Benn, Jette; Carlsson, Monica Susanne

    2014-01-01

    individual and focus Group interviws were conducted with students in grade 5-7 and grades 8-9- Furthermor, students were obserede during lunch breaks, and interviews were conducted with the class teacher, headmaster and/or the person responsible for school meals. The pupose of the article is to explore...... the lelarning potentials of school meals. The corss-case analysis focuses on the involved actors' perceptions of the school meal project and the meals, including Places Places, times and contexts, and the pupils' concepts and competencies in relation to food, meals and Health, as well as their involvement...... of dilemmas, such as whether the lunch break should be a part of or a break from education, are school meals a common (school) or private (parent) responsibility, and questions about pupils' and teachers' roles and participation in school meals....

  13. Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.

    Science.gov (United States)

    Nawab, Anjum; Alam, Feroz; Haq, Muhammad Abdul; Hasnain, Abid

    2016-12-01

    The effects of different concentrations of guar and xanthan gums on functional properties of mango kernel starch (MKS) were studied. Both guar and xanthan gum enhanced the water absorption of MKS. The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS. The addition of both gums produced a reinforcing effect on peak viscosity of MKS as compared to control. Pasting temperature of MKS was higher than that of starch modified by gums indicating ease of gelatinization. Guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste. Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved. Copyright © 2016 Elsevier B.V. All rights reserved.

  14. Partially hydrolysed guar gum supplemented comminuted chicken diet in persistent diarrhoea: a randomised controlled trial

    OpenAIRE

    N. Alam; Meier, R.; Sarker, S; Bardhan, P.; Schneider, H.; Gyr, N

    2005-01-01

    Background: Partially hydrolysed guar gum (Benefiber) added to a diet is fermented in the colon, producing short chain fatty acids, which improve intestinal function, including colonic salt and water absorption.

  15. Preparation of Acetylated Guar Gum – Unsaturated Polyester Composites & Effect of Water on Their Properties

    Directory of Open Access Journals (Sweden)

    David D’Melo

    2012-07-01

    Full Text Available Guar gum has seen extensive use in blends, however, its application as a filler in thermoset composites has as yet not been investigated. The effect of the addition of guar gum and its acetyl derivatives on the kinetics of water diffusion in unsaturated polyester composites was studied. The effect of water on the mechanical properties of the composites was studied with respect to the nature of filler, filler concentration and time of immersion. All the mechanical properties were observed to decrease on exposure to water. Further, it was observed that acetylated guar gum, with a degree of substitution of 0.21, showed the best mechanical properties, surpassing the other filled composites and that of the pure unsaturated polyester. Thus, acetylated guar gum showed promise as eco-friendly filler in composite formulation.

  16. TECHNICAL NOTE: The strengthening effect of guar gum on the yield stress of magnetorheological fluid

    Science.gov (United States)

    Wu, Wei Ping; Zhao, Bin Yuan; Wu, Qing; Chen, LeSheng; Hu, Ke Ao

    2006-08-01

    In this paper we present a novel approach for producing obvious strengthening of the magnetorheological (MR) effect of MR fluids. Carbonyl iron powders coated with guar gum were used as magnetic particles in the MR fluid. Experimental results showed that inducing a guar gum coating not only greatly improved the sedimentation stability but also strengthened the yield stress of the MR fluid. An intermolecular force based model was proposed for explaining the strengthening effect.

  17. Guar gum/borax hydrogel: Rheological, low field NMR and release characterizations

    OpenAIRE

    Grassi, M; T. Coviello; Matricardi, P; Alhaique, F.; Farra, R; G. Tesei; S. Fiorentino; F. Asaro; Milcovich, G.

    2013-01-01

    Guar gum (GG) and Guar gum/borax (GGb) hydrogels are studied by means of rheology, Low Field Nuclear Magnetic Resonance (LF NMR) and model drug release tests. These three approaches are used to estimate the mesh size (ζ) of the polymeric network. A comparison with similar Scleroglucan systems is carried out. In the case of GGb, the rheological and Low Field NMR estimations of ζ lead to comparable results, while the drug release approach seems to underestimate ζ. Such discrepanc...

  18. Nonionic gelation agents prepared from hydroxypropyl guar gum.

    Science.gov (United States)

    Kono, Hiroyuki; Hara, Hideyuki; Hashimoto, Hisaho; Shimizu, Yuuichi

    2015-03-06

    Nonionic gels were prepared from hydroxypropyl guar gum (HPG) with different molar substitution degrees by crosslinking with ethylene glycol diglycidyl ether (EGDE). FTIR and solid-state NMR spectroscopy revealed that the crosslinking degree of HPG gels increased with the amount of EGDE used during the reaction; this result was also confirmed by the water mobility in the swollen gels. Rheological characterization revealed behaviors typical of true gels, and their viscoelastic behaviors strongly depended on the crosslinking degree. The HPG gels absorbed buffers, aqueous saline, and water, and the absorption was not affected by the ionic strength or pH of the solution. In addition, HPG gels with high crosslinking degrees and molar substitution degrees exhibited gelation ability toward protic organic solvents such as methanol, ethanol, and 1-propanol. These HPG gels may find application as gelation agents for many industrial uses.

  19. Comparison of guar gum from different sources for the preparation of prolonged-release or colon-specific dosage forms.

    Science.gov (United States)

    Acartürk, Füsun; Celkan, Armağan

    2009-01-01

    The aim of the present study was to compare some physicochemical properties of guar gum samples from different sources and thus to investigate the suitability of these samples for the formulation of either prolonged-release or colon-specific dosage forms. Twelve different guar gum samples from India, Pakistan and the USA were used. Theophylline was chosen as a model drug. The flow type of the guar gum samples was determined as pseudoplastic. The viscosity and the particle size of the guar gum samples were found to be the main parameters which could affect the drug release from matrix tablets. All of the guar gum samples are suitable for use in the preparation of prolonged-release matrix tablets. But, three of them, obtained from India and the USA, may be potentially the most suitable guar gum samples for the preparation of colon-specific dosage forms.

  20. Compatibility testing and rheological characterization in development of novel in situ guar gum-based ophthalmic dosage form

    Directory of Open Access Journals (Sweden)

    N G Nanjundaswamy

    2011-01-01

    Full Text Available Guar gum is derived from the seeds of Cyamopsis tetragonolobus. Guar has certain drawbacks such as uncontrolled rate of hydration, fall in viscosity on storage, susceptibility to microbial degradation, and turbidity in aqueous dispersion. Many of these drawbacks can be overcome by using guar derivatives. Guar derivatives upon contact with water hydrate to form hydrogels for controlled-release mechanism and show stimuli-responsive changes in their structural network, and hence, the drug release. The present investigation aims at screening guar derivative (hydroxyl propyl guar during preformulation stage by spectral (FTIR spectroscopy, thermal (differential scanning calorimetry (DSC, isothermal (HPLC technique, and rheological characterization for the development of stable in situ ophthalmic dosage using linezolid as the model drug.

  1. Effect of guar gum on glucose and lipid metabolism in white sea bream Diplodus sargus.

    Science.gov (United States)

    Enes, P; Pousão-Ferreira, P; Salmerón, C; Capilla, E; Navarro, I; Gutiérrez, J; Oliva-Teles, A

    2013-04-01

    The aim of this study was to assess the role of soluble non-starch polysaccharide (guar gum) on white sea bream Diplodus sargus, glucose and lipid metabolism. A control diet was formulated to contain 40 % crude protein, 14 % crude lipids and 35 % pregelatinized maize starch, and three other diets were formulated similar to the control diet except for guar gum, which was included at 4 % (diet GG4), 8 % (diet GG8) or 12 % (diet GG12). Diets were fed to the fish for 9 weeks on a pair-feeding scheme. Guar gum had no effect on growth performance, feed efficiency, glycaemia, cholesterolaemia and plasma triacylglyceride levels. Hepatic glucokinase and pyruvate kinase activities, liver glycogen content and liver insulin-like growth factor-I gene expression were not affected by dietary guar gum, while fructose-1,6-bisphosphatase activity was lower in fish fed guar gum-supplemented diets. Hepatic glucose-6-phosphate dehydrogenase activity was higher in fish fed diets GG4 and GG8 than in the control group. Overall, data suggest that in contrast to mammals guar gum had no effect on white sea bream glucose utilization and in lowering plasma cholesterol and triacylglyceride levels. However, it seems to contribute to lower endogenous glucose production.

  2. Meals for the Elderly

    Science.gov (United States)

    1977-01-01

    NASA is drawing upon its food-preparation expertise to assist in solving a problem affecting a large segment of the American population. In preparation for manned space flight programs, NASA became experienced in providing astronauts simple, easily-prepared, nutritious meals. That experience now is being transferred to the public sector in a cooperative project managed by Johnson Space Center. Called Meal System for the Elderly, the project seeks to fill a gap by supplying nutritionally balanced meal packages to those who are unable to participate in existing meal programs. Many such programs are conducted by federal, state and private organizations, including congregate hot meal services and home-delivered "meals on wheels." But more than 3.5 million elderly Americans are unable to take advantage of these benefits. In some cases, they live in rural areas away from available services; in others, they are handicapped, temporarily ill, or homebound for other reasons. Meal System for the Elderly, a cooperative program in which the food-preparation expertise NASA acquired in manned space projects is being utilized to improve the nutritional status of elderly people. The program seeks to fill a gap by supplying nutritionally-balanced food packages to the elderly who are unable to participate b existing meal service programs.

  3. Green stabilization of microscale iron particles using guar gum: bulk rheology, sedimentation rate and enzymatic degradation.

    Science.gov (United States)

    Gastone, Francesca; Tosco, Tiziana; Sethi, Rajandrea

    2014-05-01

    Guar gum can be used to effectively improve stability and mobility of microscale zerovalent iron particles (MZVI) used in groundwater remediation. Guar gum is a food-grade, environment friendly natural polysaccharide, which is often used as thickening agent in a broad range of food, pharmaceutical and industrial applications. Guar gum solutions are non-Newtonian, shear thinning fluids, characterized by high viscosity in static conditions and low viscosity in dynamic conditions. In particular, the high zero shear viscosity guarantees the MZVI dispersion stability, reducing the sedimentation rate of the particles thus enabling its storage and field operations. In this work, a comprehensive rheological characterization of guar gum-based slurries of MZVI particles is provided. First, we derived a model to link the bulk shear viscosity to the concentration of guar gum and then we applied it for the derivation of a modified Stokes law for the prediction of the sedimentation rate of the iron particles. The influence of the preparation procedure (cold or hot dissolution and high shear processing) on the viscosity and on the stability of the suspensions was then assessed. Finally, the dosage and concentration of enzymes - an environment friendly breaker--were studied for enhancing and controlling the degradation kinetics of the suspensions. The derived empirical relationships can be used for the implementation of an iron slurry flow and transport model and for the design of full scale injection interventions. Copyright © 2014 Elsevier Inc. All rights reserved.

  4. Chemical and physical properties, safety and application of partially hydrolized guar gum as dietary fiber.

    Science.gov (United States)

    Yoon, Seon-Joo; Chu, Djong-Chi; Raj Juneja, Lekh

    2008-01-01

    The ideal water-soluble dietary fiber for the fiber-enrichment of foods must be very low in viscosity, tasteless, odorless, and should produce clear solutions in beverages. Partially hydrolyzed guar gum (PHGG) produced from guar gum by enzymatic process has the same chemical structure with intact guar gum but less than one-tenth the original molecular length of guar gum, which make available to be used as film former, foam stabilizer and swelling agent. The viscosity of PHGG is about 10 mPa.s in 5% aqueous solution, whereas 1% solution of guar gum shows range from 2,000 to 3,000 mPa.s. In addition, PHGG is greatly stable against low pH, heat, acid and digestive enzyme. For these reasons, PHGG seems to be one of the most beneficial dietary fiber materials. It also showed that interesting physiological functions still fully exert the nutritional function of a dietary fiber. PHGG has, therefore, been used primarily for a nutritional purpose and became fully integrated food material without altering the rheology, taste, texture and color of final products. PHGG named as Benefiber(R) in USA has self-affirmation on GRAS status of standard grade PHGG. PHGG named as Sunfiber(R) is now being used in various beverages, food products and medicinal foods as a safe, natural and functional dietary fiber in all over the world.

  5. Antihyperglycemic and antihyperlipidemic effects of guar gum on streptozotocin-induced diabetes in male rats

    Directory of Open Access Journals (Sweden)

    Samarghandian Saeed

    2012-01-01

    Full Text Available Background: Herbal medicine is widely used in the treatment of diseases like diabetes mellitus. We investigated the effects of guar gum in diabetic rats for the reduction of the risk of diabetes and cardiovascular disease. Dietary pattern emphasizing foods high in complex carbohydrates and fiber are associated with low blood glucose and cholesterol levels. Materials and Methods: Diet containing 0%, 5%, 10% and 20% (w/w guar gum was fed to diabetic rats for 28 days. Blood serum glucose, triglycerides, cholesterol, low-density lipoprotein cholesterol (LDL-C, high-density lipoprotein cholesterol levels, atherogenic index levels, body weights and food intake were monitored at 0, 7.14 and 28 days after induction of diabetes. Results: In spite of the fact that diabetes elevated blood lipids in all rats after 14 days, the guar gum diet significantly decreased the serum concentration of cholesterol, triacylglicerols and LDL-C and atherogenic index. The most significant result in this study was the reduction of blood glucose in diabetic rats treated with the guar gum diet after 28 days versus non- and glibenclamide-treated rats. The gum promoted a general improvement in the condition of the diabetic rats in body weight and food intake in comparison with nontreated rats. Conclusion: The results of this research suggest that guar gum was significantly effective in comparison with glibenclamide in the treatment of hyperlipidemia and hyperglycemia in diabetes rats. Therefore, it may be suggested as a reliable fiber in diabetic regimes in diabetic patients.

  6. Starch-guar gum extrudates: microstructure, physicochemical properties and in-vitro digestion.

    Science.gov (United States)

    von Borries-Medrano, Erich; Jaime-Fonseca, Mónica R; Aguilar-Méndez, Miguel A

    2016-03-01

    Starch-guar gum mixtures were obtained by extrusion using a three-variable Box-Behnken statistic design. Morphology, expansion index, viscosity, crystallinity and digestion in vitro of the extruded samples were analyzed through response surface methodology (RSM). The extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the samples. Starch-guar gum samples showed expansion index and viscosity up to 1.55 and 1400mPas, respectively. The crystallinity of the samples was modified by adding guar gum to the extrudates, showing correlation between long-range order (X-ray diffraction) and short-range order (FTIR spectroscopy). Guar induced microstructural changes and its role in gelatinization-melting processes was significant. The rate of glucose release decreased from 0.47 to 0.43mM/min when the extrusion temperature decreased. However, adding guar gum to starch had no significant effect on glucose release. Overall, the extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the extruded samples.

  7. Mechanical and barrier properties of guar gum based nano-composite films.

    Science.gov (United States)

    Saurabh, Chaturbhuj K; Gupta, Sumit; Bahadur, Jitendra; Mazumder, S; Variyar, Prasad S; Sharma, Arun

    2015-06-25

    Guar gum based nano-composite films were prepared using organically modified (cloisite 20A) and unmodified (nanofil 116) nanoclays. Effect of nanoclay incorporation on mechanical strength, water vapor barrier property, chromatic characteristics and opacity of films was evaluated. Nano-composites were characterized using X-ray scattering, FTIR and scanning electron microscopy. A nanoclay concentration dependent increase in mechanical strength and reduction in water vapor transmission rate was observed. Films containing nanofil 116 (2.5% w/w guar gum) and closite 20A (10% w/w guar gum) demonstrated a 102% and 41% higher tensile strength, respectively, as compared to the control. Lower tensile strength of cloisite 20A films as compared to nanofil 116 films was due to its incompatibility with guar gum. X-ray scattering analysis revealed that interstitial spacing between nanofil 116 and cloisite 20A sheets increased due to intercalation by guar gum polymer. This resulted in improved mechanical and barrier properties of nano-composites compared to control.

  8. Electrically conducting silver/guar gum/poly(acrylic acid) nanocomposite.

    Science.gov (United States)

    Abdel-Halim, E S; Al-Deyab, Salem S

    2014-08-01

    This article describes the synthesis of an electrically conducting silver/guar gum/poly(acrylic acid) nanocomposite hydrogel. The synthesis process started with grafting acrylic acid monomers onto the natural polymer guar gum by the use of ammonium persulphate as a free radical initiator in acid medium. Guar gum/poly(acrylic acid) graft copolymer was separated from the polymerization medium, purified and subjected to crosslinking treatment, using alkaline epichlorohydrin as a crosslinking agent. Silver nitrate solution was added during the crosslinking treatment in varying concentrations, that the reaction conditions affect crosslinking of guar gum/poly(acrylic acid) graft copolymer to a hydrogel, as well as reduction of silver nitrate to silver nanoparticles, giving rise to the formation of silver/guar gum/poly(acrylic acid) nanocomposite. Factors affecting the grafting reaction as well as those affecting the crosslinking/reduction treatment were optimized. The so synthesized nanocomposite hydrogel samples were fully characterized, regarding their contents of silver nanoparticles and swelling ratio. The electrical conductivity of the nanocomposite hydrogel was studied and it was found to be affected by the swelling ratio of the hydrogel as well as its content of silver nanoparticles.

  9. Synthesis of oxidized guar gum by dry method and its application in reactive dye printing.

    Science.gov (United States)

    Gong, Honghong; Liu, Mingzhu; Zhang, Bing; Cui, Dapeng; Gao, Chunmei; Ni, Boli; Chen, Jiucun

    2011-12-01

    The aim of this study was to prepare oxidized guar gum with a simple dry method, basing on guar gum, hydrogen peroxide and a small amount of solvent. To obtain a product with suitable viscosity for reactive dye printing, the effects of various factors such as the amount of oxidant and solvent, reaction temperature and time were studied with respect to the viscosity of reaction products. The product was characterized by Fourier transform infrared spectroscopy, size exclusion chromatography, scanning electron microscopy and differential scanning calorimetry. The hydrated rate of guar gum and oxidized guar gum was estimated through measuring the required time when their solutions (1%, w/v) reached the maximum viscosity. The effects of the salt concentration and pH on viscosity of the resultant product were studied. The mixed paste containing oxidized guar gum and carboxymethyl starch was prepared and its viscosity was determined by the viscometer. The rheological property of the mixed paste was appraised by the printing viscosity index. In addition, the applied effect of mixed paste in reactive dye printing was examined by assessing the fabric stiffness, color yield and sharp edge to the printed image in comparison with sodium alginate. And the results indicated that the mixed paste could partially replace sodium alginate as thickener in reactive dye printing. The study also showed that the method was low cost and eco-friendly and the product would have an extensive application in reactive dye printing.

  10. Rapid screening of guar gum using portable Raman spectral identification methods.

    Science.gov (United States)

    Srivastava, Hirsch K; Wolfgang, Steven; Rodriguez, Jason D

    2016-01-25

    Guar gum is a well-known inactive ingredient (excipient) used in a variety of oral pharmaceutical dosage forms as a thickener and stabilizer of suspensions and as a binder of powders. It is also widely used as a food ingredient in which case alternatives with similar properties, including chemically similar gums, are readily available. Recent supply shortages and price fluctuations have caused guar gum to come under increasing scrutiny for possible adulteration by substitution of cheaper alternatives. One way that the U.S. FDA is attempting to screen pharmaceutical ingredients at risk for adulteration or substitution is through field-deployable spectroscopic screening. Here we report a comprehensive approach to evaluate two field-deployable Raman methods--spectral correlation and principal component analysis--to differentiate guar gum from other gums. We report a comparison of the sensitivity of the spectroscopic screening methods with current compendial identification tests. The ability of the spectroscopic methods to perform unambiguous identification of guar gum compared to other gums makes them an enhanced surveillance alternative to the current compendial identification tests, which are largely subjective in nature. Our findings indicate that Raman spectral identification methods perform better than compendial identification methods and are able to distinguish guar gum from other gums with 100% accuracy for samples tested by spectral correlation and principal component analysis.

  11. Utilizing guar gum for development of "tabs in cap' system of losartan potassium for chronotherapeutics.

    Science.gov (United States)

    Gangwar, Guarav; Kumar, Anil; Pathak, Kamla

    2015-01-01

    The project was aimed to achieve biphasic pulsed drug release of losartan potassium by fabricating 'Tabs in cap' system wherein drug loaded tablets sandwiched the erodible guar gum time spacer tablet. The system was capsulated in non biodegradable body capped with water soluble cap. The system was investigated for in-vitro release and ex-vivo continuous dissolution-absorption and stability. The influence of spray dried lactose (SDL): guar gum ratio on lag time was investigated. In-vitro release capsule evidenced immediate release followed by delayed pulse (>90%) and a lag time 6h was achieved by maintaining an optimum ratio of SDL: guar gum in erodible guar gum tablet. Ex-vivo continuous dissolution-absorption study demonstrated two successive pulses for dissolution and indicated delay in absorption of drug. Histological study revealed viability of intestinal cells and the system had shelf- life of 15 months. Conclusively, using guar gum spacer tablet, biphasic pulsed drug release 'Tabs in Cap' system of losartan potassium was successfully developed that has potential for chronotherapeutics in hypertension.

  12. Preparation and in vitro evaluation of guar gum based triple-layer matrix tablet of diclofenac sodium.

    Science.gov (United States)

    Chavda, H V; Patel, M S; Patel, C N

    2012-01-01

    The objective of the present study was to design an oral controlled drug delivery system for sparingly soluble diclofenac sodium (DCL) using guar gum as triple-layer matrix tablets. Matrix tablet granules containing 30% (D1), 40% (D2) or 50% (D3) of guar gum were prepared by the conventional wet granulation technique. Matrix tablets of diclofenac sodium were prepared by compressing three layers one by one. Centre layer of sandwich like structure was incorporated with matrix granules containing DCL which was covered on either side by guar gum granule layers containing either 70, 80 or 87% of guar gum as release retardant layers. The tablets were evaluated for hardness, thickness, drug content, and drug release studies. To ascertain the kinetics of drug release, the dissolution profiles were fitted to various mathematical models. The in vitro drug release from proposed system was best explained by the Hopfenberg model indicating that the release of drug from tablets displayed heterogeneous erosion. D3G3, containing 87% of guar gum in guar gum layers and 50% of guar gum in DCL matrix granule layer was found to provide the release rate for prolonged period of time. The results clearly indicate that guar gum could be a potential hydrophilic carrier in the development of oral controlled drug delivery systems.

  13. Evaluation of alternatives to guar gum as tackifiers for hydromulch and as clumping agents for biodegradable cat litter

    Science.gov (United States)

    Guar gum is currently the principal gum used as a tackifier for hydromulch used in erosion control, and as a clumping agent in biodegradable cat litters. Due to recent severe price increases for guar gum, cheaper alternatives are being investigated. We examined several alternatives, including xanth...

  14. Development and characterization of guar gum nanoparticles for oral immunization against tuberculosis.

    Science.gov (United States)

    Kaur, Mandeep; Malik, Basant; Garg, Tarun; Rath, Goutam; Goyal, Amit K

    2015-05-01

    The main aim of this study was to develop an effective carrier system containing Ag85A-loaded guar gum nanoparticles for oral vaccination against tuberculosis. Nanoparticles were prepared by Nanoprecipitation method. The developed particles with mean diameter 895.5 ± 14.73 nm and high antigen entrapment seem to be optimum for oral vaccine delivery. The acid protection assay, Peyer's patch uptake study and in-vitro antigen study confirmed that the developed formulations can protect the antigen from harsh gastric environment and can safely deliver the antigen to the intestinal region. In vivo studies data indicated that the developed nanocarriers can induce a strong mucosal as well as systemic immune response. Therefore, the experimental evidence suggests that guar-gum nanoparticle findings indicated that the guar gum nanoparticles can be utilized for safe and effective vaccine delivery via oral route.

  15. Guar gum and scleroglucan interactions with borax: experimental and theoretical studies of an unexpected similarity.

    Science.gov (United States)

    Bocchinfuso, Gianfranco; Mazzuca, Claudia; Sandolo, Chiara; Margheritelli, Silvia; Alhaique, Franco; Coviello, Tommasina; Palleschi, Antonio

    2010-10-21

    Guar gum is a galactomannan that assumes a very flexible conformation in solution, while Scleroglucan is a very rigid polysaccharide that dissolves in water as triple helices. Both polymers can form gels in the presence of borax. Despite their structural differences, the freeze-dried gel systems of both polymers, when compressed to form tablets, show a peculiar anisotropic swelling in water that reflects an amazing similarity in terms of their molecular properies. In this paper the behavior of the Guar/borax gel is compared with that of Scleroglucan/borax. The macroscopic properties of the two systems were characterized in terms of rheological measurements. Atomic force microscopy images and molecular dynamics simulation allowed to evaluate, at molecular level, the effect of borax addition to the Guar polymer. Both experiments show that an increasing of the polymer rigidity is produced by borax. The role played by galactose in the side chain was also discussed.

  16. Cationic guar gum orchestrated environmental synthesis for silver nano-bio-composite films.

    Science.gov (United States)

    Abdullah, Md Farooque; Ghosh, Sumanta Kumar; Basu, Sreyasree; Mukherjee, Arup

    2015-12-10

    This work is meant for environmentally friendly synthesis and functional evaluation of silver nanoparticles in a newer cationic guar biopolymer (GGAA). Assembly of molecules in lower size range (∼ 10 nm) was attained in a biopolymer entrapped bottom-up synthesis. Guar gum is a filming biopolymer. Nanoparticles encaged in cationic guar (GGAgnC) were preserved as films for months without any significant effect on particle size, distribution or plasmonic intensity. The new nano-bio-composite and films were characterized fully in FTIR, XRD, SEM and TEM studies. Silver nanoparticles induced surface water repellency remarkably and lowered moisture permeability. GGAgnC film water contact angle was recorded as 115° while, that in case of GGAA was 59°. GGAgnC expressed intense antimicrobial activity when tested against a range of microorganisms. Immobilized silver nanoparticles in GGAA can feasibly be used as filming microbicidals suitable for textiles, packaging and biomedical device applications.

  17. Effect of pH on the rheological properties of borate crosslinked hydroxypropyl guar gum hydrogel and hydroxypropyl guar gum.

    Science.gov (United States)

    Wang, Shibin; Tang, Hongbiao; Guo, Jianchun; Wang, Kunjie

    2016-08-20

    pH is an important factor affecting the performance of polymer fluid. The rheological properties of hydroxypropyl guar gum (HPG) base fluid and the structural strength, rheological properties, viscoelastic properties and thixotropy properties of HPG gel depend largely on the pH values. For the base fluid, an apparent viscosity-increasing effect was observed over the pH range from 7 to 11, and the apparent viscosity gradually decreased at pH 11.5-14, exhibiting electrostatic repulsion behavior and steric effects. For the HPG gel, at pH 7-12.5, the gel possessed higher apparent viscosity, higher elastic modulus (G'), lower tanδ (the ratio of the viscous modulus to the elastic modulus) and an "8"-shaped hysteresis loop, indicating stronger gel structure strength and the elastic dominant property. At pH 13-13.5, the gel samples exhibited the transition from a pseudoplastic fluid to a Newtonian fluid, and their viscosity, elastic modulus decreased but tanδ increased with the increase in pH values, exhibiting gradually weakened elastic properties. When the pH was 14, the gel mainly exhibited viscous characteristics.

  18. Summer Meal Sites

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Information pertaining to Summer Meal Sites, as collected by Citiparks in the City of Pittsburgh Department of Parks and Recreation. This dataset includes the...

  19. Summer Meal Capacity Builder

    Data.gov (United States)

    Department of Agriculture — Allows users to search for summer meal sites from the previous summer by zip code, adding “layers” of information, such as free and reduced-price lunch participation...

  20. Guar gum, xanthan gum, and HPMC can define release mechanisms and sustain release of propranolol hydrochloride.

    Science.gov (United States)

    Mughal, Muhammad Akhlaq; Iqbal, Zafar; Neau, Steven Henry

    2011-03-01

    The objectives were to characterize propranolol hydrochloride-loaded matrix tablets using guar gum, xanthan gum, and hydroxypropylmethylcellulose (HPMC) as rate-retarding polymers. Tablets were prepared by wet granulation using these polymers alone and in combination, and physical properties of the granules and tablets were studied. Drug release was evaluated in simulated gastric and intestinal media. Rugged tablets with appropriate physical properties were obtained. Empirical and semi-empirical models were fit to release data to elucidate release mechanisms. Guar gum alone was unable to control drug release until a 1:3 drug/gum ratio, where the release pattern matched a Higuchi profile. Matrix tablets incorporating HPMC provided near zero-order release over 12 h and erosion was a contributing mechanism. Combinations of HPMC with guar or xanthan gum resulted in a Higuchi release profile, revealing the dominance of the high viscosity gel formed by HPMC. As the single rate-retarding polymer, xanthan gum retarded release over 24 h and the Higuchi model best fit the data. When mixed with guar gum, at 10% or 20% xanthan levels, xanthan gum was unable to control release. However, tablets containing 30% guar gum and 30% xanthan gum behaved as if xanthan gum was the sole rate-retarding gum and drug was released by Fickian diffusion. Release profiles from certain tablets match 12-h literature profiles and the 24-h profile of Inderal(®) LA. The results confirm that guar gum, xanthan gum, and HPMC can be used for the successful preparation of sustained release oral propranolol hydrochoride tablets.

  1. GUAR GUM EFFECTS ON BLOOD SERUM LIPIDS AND GLUCOSE CONCENTRATIONS OF WISTAR DIABETIC RATS1

    Directory of Open Access Journals (Sweden)

    Andrea DARIO FRIAS

    1998-05-01

    Full Text Available The effects of guar gum derived from the endosperm of Cyamopsis tetragonoloba (75% soluble fiber, 7.6% insoluble fiber, 2.16% crude protein, 0.78% total lipids, 0.54% ash and 9.55% moisture on diabetic rats were studied concerning food intake, body weight gain, blood serum cholesterol, triacylglycerols, glucose, LDL-, and HDL-cholesterol concentrations. The effect of gum on indexes of protein absorption and utilization was also investigated. Diets containing 0%, 10% and 20% (w/w guar gum were fed to diabetic rats for 28 days. In spite of the fact that diabetes elevated blood lipids in all animals, guar gum diet significantly decreased (p Os efeitos da goma guar derivada do endosperma de Cyamopsis tetragonoloba (75% fibra solúvel, 7,6% fibra insolúvel, 2,16% proteína bruta, 0,78% lipídios totais, 0,54% cinza e 9,55% umidade foram estudados em relação à ingestão de alimento, ganho de peso corporal, concentrações séricas de colesterol, triacilgliceróis, glicose, HDL e LDL-colesterol. O efeito da goma sobre índices de absorção e utilização de proteína também foi investigado. Dietas contendo 0%, 10% e 20% de goma guar foram utilizadas na alimentação de ratos diabéticos por 28 dias. Apesar do diabetes ter elevado os lipídios sangüíneos em todos animais, as dietas com goma guar decresceram significantemente (p <0,05 as concentrações séricas de colesterol e triacilgliceróis. Além disso, foi encontrado um aumento no nível de HDL-colesterol, com uma elevação substancial na relação de HDL/LDL colesterol. O resultado mais significativo deste ensaio, foi a drástica redução da glicose sangüínea nos ratos diabéticos tratados com dietas contendo goma guar. A goma promoveu uma melhora geral nas condições dos animais diabéticos, no ganho de peso corporal e nos índices de absorção e utilização protéica. Os resultados desta pesquisa sugerem que a goma guar, em concentrações igual ou superiores a 10%, podem ser

  2. EFFECT OF ANIONIC SURFACTANT UPON THE VISCOSITY OF POLYMER GUAR GUM SOLUTIONS

    Institute of Scientific and Technical Information of China (English)

    Xiao-ming Chen; Hai-yang Yang; Xian You; Ping-ping Zhu; Ping-sheng Hea

    2006-01-01

    The reduced viscosity of polymer guar gum solutions containing a certain concentration of sodium dodecyl benzene sulfonate (SDBS) was measured. It has been found that the Huggins coefficient kH of polymer solutions is verysensitive to the concentration of the surfactant, cSDBS, in solutions. If cSDBS is lower than CMC, the critical micelle concentration of SDBS, kH increases rapidly with cSDBS. On the other hand, if cSDBS is larger than CMC, kH decreases rapidly with cSDBS. Comparatively, the intrinsic viscosity of polymer solution does not show a notable change with cSDBS. The experimental results indicate that the interchain association of polymer guar gum in solution is greatly associated with SDBS interacted with polymer chains through hydrogen bonds. However, the effect of SDBS upon the intrachain association of polymer guar gum solution is negligible, presumably due to the fact that guar gum is a slightly stiffened random-coil chain polymer.

  3. Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol

    NARCIS (Netherlands)

    Minekus, M.; Jelier, M.; Xiao, J.-Z.; Kondo, S.; Iwatsuki, K.; Kokubo, S.; Bos, M.; Dunnewind, B.; Havenaar, R.

    2005-01-01

    The Addition of a compound that lowers the intestinal uptake of fat and cholesterol might be an interesting strategy to reduce the risk of vascular disease. Partially hydrolyzed guar gum (PHGG) has been shown to have this effect in healthy volunteers after intake of a yogurt drink with 3 to 6% PHGG.

  4. Colon Targeted Guar Gum Compression Coated Tablets of Flurbiprofen: Formulation, Development, and Pharmacokinetics

    Directory of Open Access Journals (Sweden)

    Sateesh Kumar Vemula

    2013-01-01

    Full Text Available The rationale of the present study is to formulate flurbiprofen colon targeted compression coated tablets using guar gum to improve the therapeutic efficacy by increasing drug levels in colon, and also to reduce the side effects in upper gastrointestinal tract. Direct compression method was used to prepare flurbiprofen core tablets, and they were compression coated with guar gum. Then the tablets were optimized with the support of in vitro dissolution studies, and further it was proved by pharmacokinetic studies. The optimized formulation (F4 showed almost complete drug release in the colon (99.86% within 24 h without drug loss in the initial lag period of 5 h (only 6.84% drug release was observed during this period. The pharmacokinetic estimations proved the capability of guar gum compression coated tablets to achieve colon targeting. The Cmax of colon targeted tablets was 11956.15 ng/mL at Tmax of 10 h whereas it was 15677.52 ng/mL at 3 h in case of immediate release tablets. The area under the curve for the immediate release and compression coated tablets was 40385.78 and 78214.50 ng-h/mL and the mean resident time was 3.49 and 10.78 h, respectively. In conclusion, formulation of guar gum compression coated tablets was appropriate for colon targeting of flurbiprofen.

  5. Enhanced transport of zerovalent iron nanoparticles in saturated porous media by guar gum

    Energy Technology Data Exchange (ETDEWEB)

    Tiraferri, Alberto; Sethi, Rajandrea, E-mail: rajandrea.sethi@polito.i [Politecnico di Torino, DITAG - Dipartimento di Ingegneria del Territorio, dell' Ambiente e delle Geotecnologie (Italy)

    2009-04-15

    In order to ensure adequate mobility of zerovalent iron nanoparticles in natural aquifers, the use of a stabilizing agent is necessary. Polymers adsorbed on the nanoparticle surface will give rise to electrosteric stabilization and will decrease attachment to the surface soil grains. Water saturated sand-packed columns were used in this study to investigate the transport of iron nanoparticle suspensions, bare or modified with the green polymer guar gum. The suspensions were prepared at 154 mg/L particle concentration and 0.5 g/L polymer concentration. Transport experiments were conducted by varying the ionic strength, ionic composition, and approach velocity of the fluid. Nanoparticle deposition rates, attachment efficiencies, and travel distances were subsequently calculated based on the classical particle filtration theory. It was found that bare iron nanoparticles are basically immobile in sandy porous media. In contrast, guar gum is able to ensure significant nanoparticle transport at the tested conditions, regardless of the chemistry of the solution. Attachment efficiency values for guar gum-coated nanoparticles under the various conditions tested were smaller than 0.066. Although the calculated travel distances may not prove satisfactory for field application, the investigation attested the promising role of guar gum to ensure mobility of iron nanoparticles in the subsurface environment.

  6. Colon targeted guar gum compression coated tablets of flurbiprofen: formulation, development, and pharmacokinetics.

    Science.gov (United States)

    Vemula, Sateesh Kumar; Bontha, Vijaya Kumar

    2013-01-01

    The rationale of the present study is to formulate flurbiprofen colon targeted compression coated tablets using guar gum to improve the therapeutic efficacy by increasing drug levels in colon, and also to reduce the side effects in upper gastrointestinal tract. Direct compression method was used to prepare flurbiprofen core tablets, and they were compression coated with guar gum. Then the tablets were optimized with the support of in vitro dissolution studies, and further it was proved by pharmacokinetic studies. The optimized formulation (F4) showed almost complete drug release in the colon (99.86%) within 24 h without drug loss in the initial lag period of 5 h (only 6.84% drug release was observed during this period). The pharmacokinetic estimations proved the capability of guar gum compression coated tablets to achieve colon targeting. The C(max) of colon targeted tablets was 11956.15 ng/mL at T max of 10 h whereas it was 15677.52 ng/mL at 3 h in case of immediate release tablets. The area under the curve for the immediate release and compression coated tablets was 40385.78 and 78214.50 ng-h/mL and the mean resident time was 3.49 and 10.78 h, respectively. In conclusion, formulation of guar gum compression coated tablets was appropriate for colon targeting of flurbiprofen.

  7. Linear viscoelastic behavior of enzymatically modified guar gum solutions: structure, relaxations and gel formation

    NARCIS (Netherlands)

    Wientjes, R.H.W.; Duits, M.H.G.; Bakker, J.W.P.; Jongschaap, R.J.J.; Mellema, J.

    2001-01-01

    To gain more insight into the mechanisms of stress relaxation in aqueous guar gum solutions, we investigated the effect of chemical modifications of the polymer and of the solvent on the linear viscoelastic behavior in different regions of the frequency domain. Interchain bonding could be ruled out

  8. Enhanced transport of zerovalent iron nanoparticles in saturated porous media by guar gum

    Science.gov (United States)

    Tiraferri, Alberto; Sethi, Rajandrea

    2009-04-01

    In order to ensure adequate mobility of zerovalent iron nanoparticles in natural aquifers, the use of a stabilizing agent is necessary. Polymers adsorbed on the nanoparticle surface will give rise to electrosteric stabilization and will decrease attachment to the surface soil grains. Water saturated sand-packed columns were used in this study to investigate the transport of iron nanoparticle suspensions, bare or modified with the green polymer guar gum. The suspensions were prepared at 154 mg/L particle concentration and 0.5 g/L polymer concentration. Transport experiments were conducted by varying the ionic strength, ionic composition, and approach velocity of the fluid. Nanoparticle deposition rates, attachment efficiencies, and travel distances were subsequently calculated based on the classical particle filtration theory. It was found that bare iron nanoparticles are basically immobile in sandy porous media. In contrast, guar gum is able to ensure significant nanoparticle transport at the tested conditions, regardless of the chemistry of the solution. Attachment efficiency values for guar gum-coated nanoparticles under the various conditions tested were smaller than 0.066. Although the calculated travel distances may not prove satisfactory for field application, the investigation attested the promising role of guar gum to ensure mobility of iron nanoparticles in the subsurface environment.

  9. Graft (partially carboxymethylated guar gum-g-poly vinyl sulfonic acid) copolymer: from synthesis to applications.

    Science.gov (United States)

    Yadav, Mithilesh; Srivastav, Abhishek; Verma, Shiv Kumar; Behari, Kunj

    2013-09-12

    The aim of the paper is to study the physico-chemical phenomenon of synthesized graft copolymer (carboxymethylated guar gum-g-vinylsulfonic acid). The reaction optimum conditions for grafting has also been determined by studying the effect of vinylsulfonic acid, hydrogen ion, peroxymonosulphate, glycolic acid concentration and carboxymethylated guar gum along with time and temperature. Experimental results show that maximum grafting has been obtained at 1.8 g dm(-3) concentration of partially carboxymethylated guar gum and 5.3 × 10(-2) mol dm(-3) concentration of vinylsulfonic acid. It has been observed that grafting ratio, add on, conversion, efficiency increase up to 4.0 × 10(-3) mol dm(-3) of hydrogen ion, 4 × 10(-3) mol dm(-3) of glycolic acid, 14 × 10(-3) mol dm(-3) of peroxymonosulphate and 35 °C of temperature. Grafted copolymer has been characterized by FTIR spectroscopy and thermogravimetric analysis. Water swelling, flocculating, metal ion uptake and resistance to biodegradability properties of partially carboxymethylated guar gum-g-vinylsulfonic acid have been determined.

  10. Ronidazole pharmacokinetics in cats following delivery of a delayed-release guar gum formulation.

    Science.gov (United States)

    Papich, M G; Levine, D N; Gookin, J L; Davidson, G S; Stagner, W C; Hayes, R B

    2013-08-01

    Ronidazole (RDZ) is the only known effective treatment for feline diarrhea caused by Tritrichomonas foetus. This study aimed to develop guar gum-coated colon-targeted tablets of RDZ and to determine the pharmacokinetics of this delayed-release formulation in cats. Guar gum-coated tablets were administered orally once to five healthy cats (mean dose 32.3 mg/kg). The tablets were then administered once daily for 5 days to four cats (mean dose 34.5 mg/kg), and absorption studies repeated on day 5. Plasma was collected and analyzed for RDZ concentration, and pharmacokinetic noncompartmental and deconvolution analysis were performed on the data. There was negligible RDZ release until after 6 h, and a delayed peak plasma concentration (mean Cmax 28.9 μg/mL) at approximately 14.5 h, which coincides with colonic arrival in cats. Maximum input rate (mg/kg per hour) occurred between 6 and 16 h. This delayed release of ronidazole from guar gum-coated tablets indicates that release of RDZ may be delayed to deliver the medication to a targeted area of the intestine. Repeated dosing with guar gum tablets to steady-state did not inhibit drug bioavailability or alter the pharmacokinetics. Such targeted RDZ drug delivery may provide improved efficacy and reduce adverse effects in cats.

  11. Graft polymerization of guar gum with acryl amide irradiated by microwaves for colonic drug delivery.

    Science.gov (United States)

    Shahid, Muhammad; Bukhari, Shazia Anwer; Gul, Yousra; Munir, Hira; Anjum, Fozia; Zuber, Mohammad; Jamil, Tahir; Zia, Khalid Mahmood

    2013-11-01

    This article is aimed to discuss the modification of guar gum through microwave irradiation by varying the time of irradiation. The characterization of the modified products was carried out using FTIR spectroscopic analysis. The FT-IR spectrum of the pure guar gum (GG) sample showed a broad peak at 3298 cm(-1) while the modified GG sample displayed a peak at 1541 cm(-1) which was absent in the crude sample. The X-ray diffraction (XRD) analysis confirmed the increase in crystallinity due to grafting of the sample with polyacrylamide (GG-g-PAM). Scanning electron microscope (SEM) images revealed that granular form of guar gum was changed into fibrillar structure after grafting. Thermo-gravimetric analysis of the modified samples was also carried out and discussed. The role of guar gum as a matrix for controlled release of drug triamcinolone was evaluated. The GG-acrylamide grafted samples presented a correlation between drug release and time of microwave exposure. The results revealed that such modified product has potential applications in colonic drug delivery system.

  12. Efek Penambahan -Galaktosidase Famili 27 Glikosida Hidrolase Bacillus Halodurans terhadap Kekentalan Guar Gum

    Directory of Open Access Journals (Sweden)

    Andian Ari Anggraeni

    2008-10-01

    Full Text Available Penelitian ini bertujuan untuk mempelajari aktivitas protein hasil translasi gen a-galaktosidase dari Bacillus halodurans famili 27 glikosida hidrolase dengan cara mengamati pengaruh penambahan protein terhadap kekentalan larutan guar gum. Penelitian ini dilakukan dengan menggunakan metode eksperimen. a-Galaktosidase adalah enzim yang mengkatalisasi hidrolisis ikatan a-1,6-galaktosida dari terminal non-reducing pada oligosakarida, liposakarida dan/atau polisakarida yang mengandung galaktosa. Protein rekombinan yang diekspresikan oleh gen  agalaktosidase BH1870 Bacillus halodurans dipurifikasi menggunakan His-binding metal affinity chromatography. Uji aktivitas dilakukan dengan menggunakan substrat guar gum pada beberapa interval suhu, yaitu 37, 45, 55 dan 65o C. Enzim ini mampu menghidrolisa guar gum pada suhu 37 oC, yang ditunjukkan dengan penurunan kekentalan larutan guar gum.  Namun, enzim ini tidak stabil pada suhu yang lebih besar dari 37 oC. Beberapa residu asam amino yang dianggap penting bagi aktivitas hidrolisis enzim famili 27 ternyata tidak terdapat pada B. halodurans a-galaktosidase. Ketiadaan residu ini mungkin dapat mempengaruhi kestabilan enzim pada suhu tinggi. Untuk membuktikan asumsi ini, diperlukan studi lanjut tentang site-directed mutagenesis pada residu-residu ini.

  13. Growth and Yield Performance of Five Guar Cultivars in a Mediterranean Environment

    Directory of Open Access Journals (Sweden)

    Orazio Sortino

    2007-12-01

    Full Text Available In order to evaluate growth and yield performance of guar (Cyamopsis tetragonoloba L. in Mediterranean area, main morphological parameters (plant height, dry weight of single plant parts, branch and leaf number, dry biomass accumulation and seed yield response of five varieties of guar (Esser, Malosan, Kinman, Lewis and Santa Cruz were studied. Seed crude protein and fibre content were also determined. Irrigation was applied to ensure that water availability did not limit production. The growing season of guar lasted for 120 days for all the varieties. Average plant height at harvest was about 63 cm (ranging from 56.0 to 70.6 cm. The highest dry weight increment was recorded during 55-70 days after sowing. Malosan, Santa Cruz and Kinman showed the highest individual seed weight (> 30 mg. Above average leaf and branch number were observed in Kinman, Esser and Santa Cruz. The greatest seed protein content was observed in Lewis and Esser (35.6% and 34.7%. High yield and seed quality were obtained in these environments with limited water supply, indicating that guar may represent a valid alternative multipurpose crop for semiarid regions.

  14. Extensional flow behavior of aqueous guar gum derivative solutions by capillary breakup elongational rheometry (CaBER).

    Science.gov (United States)

    Szopinski, Daniel; Handge, Ulrich A; Kulicke, Werner-Michael; Abetz, Volker; Luinstra, Gerrit A

    2016-01-20

    The extensional rheological properties of aqueous ionic carboxymethyl hydroxypropyl guar gum (CMHPG) and non-ionic hydroxypropyl guar gum (HPG) solutions between the semi-dilute solution state and the concentrated network solution state were investigated by capillary breakup elongational rheometry (CaBER). Carboxymethylated guar gum derivatives show an instable filament formation in deionized water. The ratio of elongational relaxation time λE over the shear relaxation time λS follows a power law of λE/λS∼(c · [η])(-2). The difference of the relaxation times in shear and elongation can be related to the loss of entanglements and superstructures in elongational flows at higher strains.

  15. Meals in nursing homes

    DEFF Research Database (Denmark)

    Kofod, Jens Erik; Birkemose, A.

    2004-01-01

    of nursing home improves the residents' meal situation with a positive effect on nutrition. The aim of this work is to test the general hypothesis that (i) residents appreciate the meal situation in these nursing homes and (ii) nutritional status of the residents is improved in this type of nursing home......Undernutrition is present among 33% of nursing home residents in Denmark. Hence, it is relevant to examine the meal situation at nursing homes to single out factors that may increase or reduce the residents' food intake. in the ongoing Danish nursing home debate it is claimed that a new type....... This study was carried out in four Danish nursing homes at various locations in Denmark. The methods used are qualitative interviews and observations at four nursing homes in combination with measurement of body mass index (BMI) at two of the four nursing homes. Undernutrition is defined as a BMI below 20...

  16. Meals in nursing homes

    DEFF Research Database (Denmark)

    Kofod, Jens Erik; Birkemose, A.

    2004-01-01

    . This study was carried out in four Danish nursing homes at various locations in Denmark. The methods used are qualitative interviews and observations at four nursing homes in combination with measurement of body mass index (BMI) at two of the four nursing homes. Undernutrition is defined as a BMI below 20......Undernutrition is present among 33% of nursing home residents in Denmark. Hence, it is relevant to examine the meal situation at nursing homes to single out factors that may increase or reduce the residents' food intake. in the ongoing Danish nursing home debate it is claimed that a new type...... of nursing home improves the residents' meal situation with a positive effect on nutrition. The aim of this work is to test the general hypothesis that (i) residents appreciate the meal situation in these nursing homes and (ii) nutritional status of the residents is improved in this type of nursing home...

  17. Synthesis, characterization and evaluation of the antioxidant potential of vanadium encapsulated guar gum nanoparticles.

    Science.gov (United States)

    Soumya, R S; Reshmi, R; Jomon, S; Antu, K A; Riya, M P; Raghu, K G

    2014-03-01

    The present study investigated the antioxidant potential of guar gum macroparticles (GGMs), vanadium oxide sulphate (VS) encapsulated guar gum macroparticles (GVMs), guar gum nanoparticles (GGNs), VS encapsulated guar gum nanoparticles (GVNs) and VS. GGNs and GVNs prepared by nanoprecipitation were characterized by SEM (scanning electron microscopy), TEM (transmission electron microscopy) and particle size analysis to confirm the nanostructure of the particles. Particle size analysis revealed that GVNs possess a size of 239 nm, about 148 nm larger than that of GGNs. TEM imaging and EDAX data also confirmed the formation of fine spherical nanoparticles with vanadium incorporation. In addition the larger size of GVNs also confirmed the vanadium incorporation. MTT assay showed that concentrations up to 100 nM of GVNs for 24 h exposure did not induce significant toxicity when VS was toxic (16%) at 100 nM. Various in vitro antioxidant assays (total reducing power, total antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), hydroxyl radical and superoxide anion radical scavenging assays) revealed significantly high antioxidant potential of GVNs compared to GGNs, VS, GGMs and GVMs. The IC50 of GVNs was 23.21 ± 2.1 μg mL(-1), 33.0 ± 2.93 μg mL(-1), 21 ± 1.98 μg mL(-1) and 22.79 ± 2.12 μg mL(-1) for DPPH, ABTS, hydroxyl, superoxide anion scavenging activity assays respectively. The cell line based assay also proved that the GVN was more effective in reactive oxygen species (ROS) scavenging than VS against tertiary butyl hydrogen peroxide (TBHP) induced oxidative stress in H9c2 cell lines. The overall results indicated that vanadium in combination with nano guar gum exhibits significantly high antioxidant potential.

  18. Freeze-dried Xanthan/Guar Gum Nasal Inserts for the Delivery of Metoclopramide Hydrochloride.

    Science.gov (United States)

    Dehghan, Mohamed Hassan; Girase, Mohan

    2012-01-01

    Prolonged residence of drug formulation in the nasal cavity is important for the enhancing intranasal drug delivery. The objective of the present study was to develop a mucoadhesive in-situ gelling nasal insert which would enable the reduced nasal mucociliary clearance in order to improve the bioavailability of metoclopramide hydrochloride. Metoclopramide hydrochloride is a potent antiemetic and effective for preventing emesis induced by cancer chemotherapy, migraine, pregnancy and gastroparesis. It undergoes hepatic first pass metabolism and both the absolute bioavailability and the plasma concentrations are subjected to wide inter-individual variation showing values between 32% and 98%. Oral antiemetic often gets vomited out before the systemic absorption compelling parenteral administration which results in low patient compliance. Adverse effect of metoclopramide HCL on CNS caused by high plasma peaks can be avoided through sustained formulation. A novel combination of xanthan gum and guar gum was used to prepare the nasal inserts and the effect of blend ratio of xanthan gum and guar gum on drug release from in-situ gelling nasal inserts and on other insert properties such as bioadhesion potential and water uptake was studied. PXRD was used to determine the effect of freeze-drying on crystalline nature of formulation. The viscosities of xanthan gum in combination with guar gum were observed to be higher than that of single polymer solutions. This is because of the synergistic rheological interaction between xanthan and guar gum. There is a substantial loss in crystalline nature of the formulation after freeze-drying. The best nasal inserts formulation containing xanthan gum and guar gum ratio 1:5, showed good release (91.83%) as well as bioadhesion which may result in an increase in the nasal residence time.

  19. Collagen-poly(dialdehyde) guar gum based porous 3D scaffolds immobilized with growth factor for tissue engineering applications.

    Science.gov (United States)

    Ragothaman, Murali; Palanisamy, Thanikaivelan; Kalirajan, Cheirmadurai

    2014-12-19

    Here we report the preparation of collagen-poly(dialdehyde) guar gum based hybrid functionalized scaffolds covalently immobilized with platelet derived growth factor - BB for tissue engineering applications. Poly(dialdehyde) guar gum was synthesized from selective oxidation of guar gum using sodium periodate. The synthesized poly(dialdehyde) guar gum not only promotes crosslinking of collagen but also immobilizes the platelet derived growth factor through imine bonds. The covalent crosslinking formed in collagen improves thermal, swelling and biodegradation properties of the hybrid scaffolds. The prepared hybrid scaffolds show 3D interconnected honeycomb porous structure when viewed under a microscope. The release of immobilized platelet derived growth factor was seen up to 13th day of incubation thereby proving its sustained delivery. The developed hybrid scaffold leads to a quantum increase in NIH 3T3 fibroblast cell density and proliferation thereby demonstrating its potential for tissue engineering applications.

  20. Preparation and in vitro evaluation of guar gum based triple-layer matrix tablet of diclofenac sodium

    OpenAIRE

    Chavda, H. V.; M. S. Patel; Patel, C N

    2012-01-01

    The objective of the present study was to design an oral controlled drug delivery system for sparingly soluble diclofenac sodium (DCL) using guar gum as triple-layer matrix tablets. Matrix tablet granules containing 30% (D1), 40% (D2) or 50% (D3) of guar gum were prepared by the conventional wet granulation technique. Matrix tablets of diclofenac sodium were prepared by compressing three layers one by one. Centre layer of sandwich like structure was incorporated with matrix granules containin...

  1. Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour

    OpenAIRE

    Kundu, Himani; Grewal, Raj Bala; Goyal, Ankit; Upadhyay, Neelam; Prakash, Saurabh

    2012-01-01

    The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristi...

  2. [Study on the selective removal of plasma low-density lipoprotein and fibrinogen by degraded guar sulfate].

    Science.gov (United States)

    Zhu, Ye; Fang, Bo; Huang, Li; Guan, Chen; Yang, Guang

    2008-10-01

    Degraded guar was prepared by acid with guar as the main material, which was then brought into reaction with chlorosulfonic acid under proper conditions, the sulfonated degraded guar was obtained successfully. The effects of sulfonation conditions on the SO4(2-) content were investigated, and the proper reaction conditions were determined. The results of infrared spectrometry showed that this sulfated derivative is a novel heparin-like polysaccharide. At the same time, the selective removal of low density lipoprotein (LDL) and fibrinogen (Fib) by degraded guar gum sulfate was studied. The experimental results showed that degraded guar gum sulfate is a novel LDL/ Fib purifying agent. When pH= 5.15 and the initial concentration of the degraded guar gum sulfate is 2500 mg/L, the reduction percentages were about 60%-66% for total cholesterol, about 76%-89% for LDL and very low-density lipoproteins (VLDL), and almost 100% for fibrinogen. There were no significant changes regarding the level of high-density lipoproteins and total proteins.

  3. Effect of nano-alumina concentration on the mechanical, rheological, barrier and morphological properties of guar gum.

    Science.gov (United States)

    Savvashe, Prashant; Kadam, Pravin; Mhaske, Shashank

    2016-04-01

    In this work, nano-alumina was utilized as a reinforcing agent for guar gum, with an aim to improve its performance properties; especially, mechanical and barrier i.e. water vapor transmission rate (WVTR). Films were prepared by the process of solution casting. Concentration of nano-alumina was varied as 0, 1, 3, 5 and 7 parts per hundred parts of resin (phr) in guar gum. The prepared pristine and guar gum/alumina nano-composite films were characterized for mechanical, puncture, x-ray diffraction, barrier, rheological and morphological properties. Tensile strength, Young's modulus, puncture strength, viscosity and crystallinity increased; whereas, WVTR, elongation at break (%) and damping factor decreased with increased concentration of nano-alumina in guar gum. However, optimized improvement in the performance properties were determined for 5 phr nano-alumina loaded guar gum polymer matrix, attributed to its better dispersion and interaction into the guar gum polymer chains due to the hydrophilic nature of both the materials. Above 5 phr concentration nano-alumina started forming aggregates, as evident from scanning electron microscopy.

  4. Radiation-induced grafting of acrylamide onto guar gum in aqueous medium: Synthesis and characterization of grafted polymer guar-g-acrylamide

    Science.gov (United States)

    Biswal, Jayashree; Kumar, Virendra; Bhardwaj, Y. K.; Goel, N. K.; Dubey, K. A.; Chaudhari, C. V.; Sabharwal, S.

    2007-10-01

    Mutual radiation grafting technique has been applied to carry out grafting of acrylamide (AAm) onto guar gum (GG) using high-energy Co 60γ radiation to enhance its flocculating properties for industrial effluents. The grafted product was characterized using analytical probes like elemental analysis, thermal analysis, Fourier transformed infrared (FTIR), X-ray diffraction (XRD) and scanning electron microscope (SEM). The grafting extent was observed to decrease with the dose rate and increase with the concentration of AAm. Thermo gravimetric analysis (TGA) of grafted and ungrafted samples indicated better stability of grafted product. γ and microwave radiation effect on grafted and virgin GG has also been reported.

  5. Radiation-induced grafting of acrylamide onto guar gum in aqueous medium: Synthesis and characterization of grafted polymer guar-g-acrylamide

    Energy Technology Data Exchange (ETDEWEB)

    Biswal, Jayashree [Radiation Technology Development Section, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085 (India); Kumar, Virendra [Radiation Technology Development Section, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085 (India); Bhardwaj, Y.K. [Radiation Technology Development Section, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085 (India)]. E-mail: ykbhard@magnum.barc.ernet.in; Goel, N.K. [Radiation Technology Development Section, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085 (India); Dubey, K.A. [Radiation Technology Development Section, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085 (India); Chaudhari, C.V. [Radiation Technology Development Section, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085 (India); Sabharwal, S. [Radiation Technology Development Section, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085 (India)

    2007-10-15

    Mutual radiation grafting technique has been applied to carry out grafting of acrylamide (AAm) onto guar gum (GG) using high-energy Co{sup 60} {gamma} radiation to enhance its flocculating properties for industrial effluents. The grafted product was characterized using analytical probes like elemental analysis, thermal analysis, Fourier transformed infrared (FTIR), X-ray diffraction (XRD) and scanning electron microscope (SEM). The grafting extent was observed to decrease with the dose rate and increase with the concentration of AAm. Thermo gravimetric analysis (TGA) of grafted and ungrafted samples indicated better stability of grafted product. {gamma} and microwave radiation effect on grafted and virgin GG has also been reported.

  6. Stretching properties of xanthan, carob, modified guar and celluloses in cosmetic emulsions.

    Science.gov (United States)

    Gilbert, Laura; Loisel, Vincent; Savary, Géraldine; Grisel, Michel; Picard, Céline

    2013-04-02

    The filament stretching properties of various polysaccharides (including xanthan, carob, hydroxypropyl guar, hydroxypropylmethyl and hydroxyethyl celluloses) were investigated and compared to synthetic polymers generally used as texturing agents in cosmetic emulsions. The stretchability was examined by sensory evaluation as "the amount of sample that strings rather than breaks when fingers are separated". Different behaviors were evidenced: the xanthan emulsion showed the highest stretchability, followed by the hydroxypropyl guar and hydroxyethyl cellulose emulsions while the synthetic polymers presented stretching properties to a much lesser extent. The instrumental characterization of the stretchability was conducted at a controlled speed and recorded with a camera using a texture analyzer. The maximum stretchable length at 40mm/s was highly significantly correlated to the sensory Stringiness, thus allowing a good predictability of this attribute. Finally, this method was applied to aqueous solutions to better understand the role of the polymers in emulsion and to validate the measurement on a wider range of products.

  7. Synergistic Interaction and Gelation in Cationic Guar Gum-Sodium Alginate System

    Institute of Scientific and Technical Information of China (English)

    He Dong-bao; Li Li-hua; Li Qing; Yang Xiao-zhen

    2004-01-01

    The synergistic interaction between the cationic guar gum (the ammonium hydroxy-propyl-trimethyl chloride of guar gum) and sodium alginate has been studied. The effects of the mass ratio of them, mixed temperature, balk salt ion concentration, incubation time and pH value on gelation were investigated. It has been observed that there was a gel strength maximum when the mass ratio was 0.6, the mixed temperature was 70℃, the balk salt ion concentration was 1.0 mol·L-1,the incubation time was 30 min and the pH value was 8. Interaction between molecules of these two polysaccharides was investigated by FT-IR spectrometry.

  8. Structure-property relationships of carboxymethyl hydroxypropyl guar gum in water and a hyperentanglement parameter.

    Science.gov (United States)

    Szopinski, Daniel; Kulicke, Werner-Michael; Luinstra, Gerrit A

    2015-03-30

    The viscoelastic properties of carboxymethyl hydroxypropyl guar gum (CMHPG) in aqueous solution were determined as function of concentration and of molecular weight, using SEC/MALLS/dRI and viscometry. The chain is more rigid as in native guar as was deduced from the molecular parameter in dilute solution. Superstructures are formed in moderately concentrated solutions as is shown from the comparison of steady state shear and small amplitude oscillatory shear (SAOS) experiments. The shear rate dependent viscosity of CMHPG can satisfactorily be described by the Carreau-Yasuda model with the rheological parameters (η0, λ0, n, b) obtained from the evaluation of viscosity data. A quantitative hyperentanglement parameter is introduced to account for the differences in responses in shear and SAOS experiments.

  9. High Temperature Stable Separator for Lithium Batteries Based on SiO₂ and Hydroxypropyl Guar Gum.

    Science.gov (United States)

    Carvalho, Diogo Vieira; Loeffler, Nicholas; Kim, Guk-Tae; Passerini, Stefano

    2015-10-23

    A novel membrane based on silicon dioxide (SiO₂) and hydroxypropyl guar gum (HPG) as binder is presented and tested as a separator for lithium-ion batteries. The separator is made with renewable and low cost materials and an environmentally friendly manufacturing processing using only water as solvent. The separator offers superior wettability and high electrolyte uptake due to the optimized porosity and the good affinity of SiO₂ and guar gum microstructure towards organic liquid electrolytes. Additionally, the separator shows high thermal stability and no dimensional-shrinkage at high temperatures due to the use of the ceramic filler and the thermally stable natural polymer. The electrochemical tests show the good electrochemical stability of the separator in a wide range of potential, as well as its outstanding cycle performance.

  10. Guar gum/borax hydrogel: Rheological, low field NMR and release characterizations

    Directory of Open Access Journals (Sweden)

    M. Grassi

    2013-09-01

    Full Text Available Guar gum (GG and Guar gum/borax (GGb hydrogels are studied by means of rheology, Low Field Nuclear Magnetic Resonance (LF NMR and model drug release tests. These three approaches are used to estimate the mesh size (ζ of the polymeric network. A comparison with similar Scleroglucan systems is carried out. In the case of GGb, the rheological and Low Field NMR estimations of ζ lead to comparable results, while the drug release approach seems to underestimate ζ. Such discrepancy is attributed to the viscous effect of some polymeric chains that, although bound to the network to one end, can freely fluctuate among meshes. The viscous drag exerted by these chains slows down drug diffusion through the polymeric network. A proof for this hypothesis is given by the case of Scleroglucan gel, where the viscous contribution is not so significant and a good agreement between the rheological and release test approaches was found.

  11. Radiation dose dependent change in physiochemical, mechanical and barrier properties of guar gum based films.

    Science.gov (United States)

    Saurabh, Chaturbhuj K; Gupta, Sumit; Bahadur, Jitendra; Mazumder, S; Variyar, Prasad S; Sharma, Arun

    2013-11-06

    Mechanical and water vapor barrier properties of biodegradable films prepared from radiation processed guar gum were investigated. Films prepared from GG irradiated up to 500 Gy demonstrated significantly higher tensile strength as compared to non-irradiated control films. This improvement in tensile strength observed was demonstrated to be due to the ordering of polymer structures as confirmed by small angle X-ray scattering analysis. Exposure to doses higher than 500 Gy, however, resulted in a dose dependent decrease in tensile strength. A dose dependent decrease in puncture strength with no significant differences in the percent elongation was also observed at all the doses studied. Water vapor barrier properties of films improved up to 15% due to radiation processing. Radiation processing at lower doses for improving mechanical and barrier properties of guar based packaging films is demonstrated here for the first time. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. Synthesis of acrylate guar-gum for delivery of bio-active molecules

    Indian Academy of Sciences (India)

    Ajeet Kumar; Arnab De; Subho Mozumdar

    2015-08-01

    Modification of natural polymers by graft copolymerization is a promising technique as it functionalizes these biopolymer to their potential, imparting desirable properties onto them. Grafting with vinyl monomers is the route for modifying the properties of the naturally occurring guar-gum for their better industrial exploitation and development of various commercial products. Acrylated guar-gum chain is synthesized and analysed using Fourier transform infrared, differential scanning calorimetry and X-ray diffraction techniques to gain an insight into the particle size and structural features. Chlorpyrifos is then entrapped into the polymer, and its release is studied under various conditions. Critical factors influencing the size, entrapment efficiency and release behaviour of entrapped chlorpyrifos have been studied.

  13. Grafting of vinyl acetate-ethylacrylate binary monomer mixture onto guar gum.

    Science.gov (United States)

    Singh, Vandana; Singh, Angela; Joshi, Sneha; Malviya, Tulika

    2016-03-01

    Present article reports on guar gum (GG) functionalization through graftcopolymerization of vinylacetate (VAC) and ethylacrylate (EA) from their binary mixtures. The potassium persulfate/ascorbic acid (KPS/AA) redox initiator system has been used for the binary grafting under the previously optimized conditions for VAC grafting at guar gum. The concentration of ascorbic acid (AA), persulfate (KPS), and grafting temperature were varied to optimize the binary grafting. A preliminary investigation revealed that the copolymer has excellent ability to capture Hg(II) from aqueous solution. It was observed that the optimum % grafting sample (CP3) was best at Hg(II) adsorption. CP3 and mercury loaded CP3 (CP3-Hg) have been extensively characterized using Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM), and Thermo gravimetric analysis (TGA) and a plausible mechanism for the grafting has been proposed.

  14. Removal of guar and humus from water by layered double hydroxides.

    Science.gov (United States)

    Jin, Song; Cui, Kangping; Fallgren, Paul H; Urynowicz, Michael A; Jian, Jiazhong

    2009-01-01

    Natural organic matter such as guar and humus are recalcitrant to conventional pretreatment technologies and can potentially foul processes such as membranes during water treatment. An innovative method of using synthetic layered double hydroxides (LDH) was investigated for removing common natural organic matter in the form of guar gum (GG) and humic acid (HA) from water. Adsorption isotherms were evaluated with Langmuir and Freundlich models. Results show the affinity of GG and HA to LDH to be 11.31 and 9.33 mg g(-1) LDH, respectively. Kinetic isotherms indicate that the sorbing rates of LDH to GG and HA increase with initial GG and HA concentrations, fitting a pseudo-second order model. This study demonstrate that LDH may be an effective material in removing GG and HA from waters and offer an alternative to conventional pretreatment technologies for the mitigation fouling of membrane and other systems in water treatment.

  15. Efeito terapêutico da fibra goma-guar parcialmente hidrolisada na constipação intestinal funcional em pacientes hospitalizados Effect of partially hidrolized guar-gum in the treatment of functional constipation among hospitalized patients

    Directory of Open Access Journals (Sweden)

    Geise Maria da Silva Belo

    2008-03-01

    Full Text Available Avaliação do impacto da fibra goma-guar parcialmente hidrolisada na constipação intestinal funcional em pacientes hospitalizados. Ensaio clínico com 64 adultos, randomizados para duas dietas: grupo 1 dieta laxante (± 30 g de fibras e grupo 2 mesma dieta + 10 g de fibra goma-guar parcialmente hidrolisada, durante 15 dias. A dieta laxante ou acrescida da referida fibra reduziu em 78% a constipação intestinal funcional, assim como sua adição não provocou efeito adicional na freqüência evacuatória, consistência fecal, uso de laxativos, embora tenha reduzido a sintomatologia gastrointestinal. Fibras devem ser utilizadas no tratamento da constipação intestinal funcional; entretanto, a suplementação com fibra goma-guar parcialmente hidrolisada precisa ser melhor investigada.The effect of hydrolyzed partially guar-gum was evaluated in the treatment of functional constipation among hospitalized patients. Following a randomized blind controlled-trial 64 adults were allocated to two groups: one received daily high-fiber diet (@ 30 g and the other similar diet plus 10 g of hydrolyzed partially guar-gum, during 15 days. Dietary fiber reduced functional constipation by 78.0%. Hydrolyzed partially guar-gum did not show any additional effect in defecation frequency, fecal consistence, need of laxative drug use, although a reduction in bowel complaints. Dietary fiber may be used in the treatment of functional constipation. However the therapeutic role of hydrolyzed partially guar-gum should be further investigated.

  16. Synthesis of Novel Nanocomposites of Silica and Guar Gum:Efficient Zinc Ion Binder

    Institute of Scientific and Technical Information of China (English)

    Vandana; Singh; Sadanand; Pandey; Somit; kumar; Singh; Rashmi; Sanghi

    2007-01-01

    1 Results Adsorption using commercial activated carbon (CAC)[1] can remove heavy metals from wastewater[2-4].However,CAC remains an expensive material for heavy metal removal.Ion exchange techniques are also used but it generates volumetric sludge and increases the cost[5].Using naturally occurring seed polysaccharides can solve these problems but their solubility in water limits its application as an adsorbent.Guar gum is a commercially available,industrially important[6-7] polysaccharide material havi...

  17. Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum

    Directory of Open Access Journals (Sweden)

    Tang Hongbo

    2016-01-01

    Full Text Available Dialdehyde cross-linking guar gum (DCLGG, as a novel material, was synthesized using phosphorus oxychloride as a cross-linking reagent, sodium periodate as an oxidant, and ethanol as a solvent through keeping the original particle form of guar gum. The process parameters such as the reaction temperature, reaction time, pH, amount of sodium periodate, and amount of ethanol were optimized by the response surface methodology in order to obtain the regression model of the oxidization. The covalent binding of L-asparagine onto the surfaces of DCLGG was further investigated. The results showed that the best technological conditions for preparing DCLGG were as follows: reaction temperature = 40°C, reaction time = 3.0 h, pH = 4.0, and amount of ethanol = 74.5%. The swelling power of DCLGG was intermediate between cross-linking guar gum and dialdehyde guar gum. The cross-linking and dialdehyde oxidization reduced the viscosity of GG. The cross-liking reduced the melting enthalpy of GG. However, the oxidization increased melting enthalpy of ACLGG. The thermal stability of GG was increased by cross-linking or oxidization. The variation of the onset decomposition temperature and end decomposition temperature of GG was not consistent with thermal stability of GG. L-asparagine could be chemically bound well by DCLGG through forming Schiff base under the weak acidity. The maximum adsorption capacity of L-asparagine on DCLGG with aldehyde content of 56.2% reached 21.9 mg/g.

  18. Carboxymethyl guar gum nanoparticles for drug delivery applications: Preparation and preliminary in-vitro investigations

    Energy Technology Data Exchange (ETDEWEB)

    Dodi, G., E-mail: gianina.dodi@yahoo.co.uk [“Gheorghe Asachi” Technical University of Iasi (Romania); SCIENT — Research Centre for Instrumental Analysis, Bucharest (Romania); Pala, A. [University of Sassari, Sassari (Italy); Barbu, E. [University of Portsmouth, Portsmouth (United Kingdom); Peptanariu, D. [“Petru Poni” Institute of Macromolecular Chemistry, Iasi (Romania); Hritcu, D.; Popa, M.I. [“Gheorghe Asachi” Technical University of Iasi (Romania); Tamba, B.I. [“Gr. T. Popa” University of Medicine and Pharmacy, Iasi (Romania)

    2016-06-01

    Carboxymethyl guar gum (CMGG) synthesized from commercially available polysaccharide was formulated into nanoparticles via ionic gelation using trisodium trimetaphosphate (STMP) as cross-linking agent. Characterisation using a range of analytical techniques (FTIR, NMR, GPC, TGA and DLS) confirmed the CMGG structure and revealed the effect of the CMGG and STMP concentration on the main characteristics of the obtained nanoformulations. The average nanoparticle diameter was found to be around 208 nm, as determined by dynamic light scattering (DLS) and confirmed by scanning electron microscopy (SEM) and nanoparticle tracking analysis (NTA). Experiments using simulated gastric and intestinal fluids evidenced significant pH-dependent drug release behaviour of the nanoformulations loaded with Rhodamine B (RhB) as a model drug (loading capacity in excess of 83%), as monitored by UV–Vis. While dose-dependent cytotoxicity was observed, the nanoformulations appeared completely non-toxic at concentrations below 0.3 mg/mL. Results obtained so far suggest that carboxymethylated guar gum nanoparticles formulated with STMP warrant further investigations as polysaccharide based biocompatible drug nanocarriers. - Highlights: • Carboxymethyl guar gum nanoparticles preparation by ionic gelation • The optimum synthesis system designed particles around 200 nm • The nanoformulations appeared completely non-toxic at specific concentrations • The loaded formulations evidenced significant pH-dependent drug release behaviour • The results encourage further investigations as polysaccharidic drug nanocarriers.

  19. Guar gum as a promising starting material for diverse applications: A review.

    Science.gov (United States)

    Thombare, Nandkishore; Jha, Usha; Mishra, Sumit; Siddiqui, M Z

    2016-07-01

    Guar gum is the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which is a leguminous crop. The endosperm contains a complex polysaccharide called galactomannan, which is a polymer of d-galactose and d-mannose. This hydroxyl group rich polymer when added to water forms hydrogen bonding imparting significant viscosity and thickening to the solution. Due to its thickening, emulsifying, binding and gelling properties, quick solubility in cold water, wide pH stability, film forming ability and biodegradability, it finds applications in large number of industries. In last few decades a lot of research has been done on guar gum to fit it into particular application, as such or by its structural modifications. This review gives an overview of the nature, chemistry and properties of guar gum and discusses recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals. This article would help researchers engaged in biopolymer area and other end-users who want to begin research in natural polysaccharides.

  20. Potential use of curcumin loaded carboxymethylated guar gum grafted gelatin film for biomedical applications.

    Science.gov (United States)

    Manna, Piyali Jana; Mitra, Tapas; Pramanik, Nilkamal; Kavitha, V; Gnanamani, A; Kundu, P P

    2015-04-01

    Present study describes the synthesis of carboxylmethyl guar gum (CMGG) from the native guar gum (GG). Further, the prepared CMGG is grafted with gelatin to form CMGG-g-gelatin and then mixed with curcumin to prepare a biomaterial. The resultant biomaterial is subjected to the analysis of (1)H NMR, ATR-FTIR, TGA, SEM and XRD ensure the carboxymethylation and grafting. The results reveal that 45% of the amine groups of gelatin have been reacted with the--COOH group of CMGG and 90-95% of curcumin is released from CMGG-g-gelatin after 96h of incubation in the phosphate buffer at physiological pH. In vitro cell line studies reveal the biocompatibility of the biomaterial and the antimicrobial studies display the growth inhibition against gram +ve and gram -ve organisms at a considerable level. Overall, the study indicates that the incorporation of curcumin into CMGG-g-gelatin can improve the functional property of guar gum as well as gelatin.

  1. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions.

    Science.gov (United States)

    Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Rather, Jahangir A; Gani, Adil; Wani, S M; Malik, A H

    2016-06-01

    The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.

  2. The effect of guar gum on fluid friction in spiral pipe

    Science.gov (United States)

    Yanuar, Gunawan, Baqi, M.

    2012-06-01

    Pipeline is the most effective equipment to transport of fluid. Based on the shape, pipe can classify as circular, square, triangle and spiral. Each shape has different characteristics. On the transport of fluid using pipe, pressure drop is very important aspect because related with energy consumption. Special pipe as spiral pipe is used as a fuel mixing system of fuel. It is intended to prevent precipitation and to reduce the pressure drop. The purpose of this research is to investigate the reduction of pressure drop in a spiral pipe with the addition biopolymer (guar gum). Spiral pipe with the best aspect ratio, P/Di = 7 is used in this study. Working fluid used guar gum solution of 150 ppm and 200 ppm. Circular pipe with same diameter is used for comparison. Analysis of flow characteristics based on the power law model for non-Newtonian fluid. Experimental was conducted from low to high Reynolds number up to 60,000. The results showed that the effect of biopolymer guar gum solution can reduce drag either on a circular pipe and spiral pipe.

  3. Viscoelastic properties of aqueous guar gum derivative solutions under large amplitude oscillatory shear (LAOS).

    Science.gov (United States)

    Szopinski, Daniel; Luinstra, Gerrit A

    2016-11-20

    The industrial relevant nonlinear viscoelastic properties of aqueous carboxymethyl hydroxypropyl guar gum (CMHPG) and non-ionic hydroxypropyl guar gum (HPG) solutions between semi-dilute and concentrated solution state were investigated by large amplitude oscillatory shear flow (LAOS). Aqueous CMHPG and HPG solutions enter the nonlinear flow regime at deformations γ0>100%. The nonlinear stress waveforms were analyzed by FT-rheology and orthogonal stress decomposition along the MITlaos framework. A rheological fingerprint is generated (Pipkin space) showing that the guar gum derivative solutions undergo a shear-thinning at high strains, which is preceded by a thickening above a minimum strain rate at intermediate strains. The influence and breakup of superstructures/aggregates gives a "rheological fingerprint", a function of the applied deformation and time scale (Pipkin space). A characteristic process time was found that scales exponentially with the overlap parameter with an exponent of 4/2, and is proposed to represent the relaxation process of the superstructure in solution.

  4. Highly viscous guar gum shifts dietary amino acids from metabolic use to fermentation substrate in domestic cats.

    Science.gov (United States)

    Rochus, Kristel; Janssens, Geert P J; Van de Velde, Hannelore; Verbrugghe, Adronie; Wuyts, Birgitte; Vanhaecke, Lynn; Hesta, Myriam

    2013-03-28

    The present study evaluated the potential of affecting amino acid metabolism through intestinal fermentation in domestic cats, using dietary guar gum as a model. Apparent protein digestibility, plasma fermentation metabolites, faecal fermentation end products and fermentation kinetics (exhaled breath hydrogen concentrations) were evaluated. Ten cats were randomly assigned to either guar gum- or cellulose-supplemented diets, that were fed in two periods of 5 weeks in a crossover design. No treatment effect was seen on fermentation kinetics. The apparent protein digestibility (P= 0.07) tended to be lower in guar gum-supplemented cats. As a consequence of impaired small-intestinal protein digestion and amino acid absorption, fermentation of these molecules in the large intestine was stimulated. Amino acid fermentation has been shown to produce high concentrations of acetic and butyric acids. Therefore, no treatment effect on faecal propionic acid or plasma propionylcarnitine was observed in the present study. The ratio of faecal butyric acid:total SCFA tended to be higher in guar gum-supplemented cats (P= 0.05). The majority of large-intestinal butyric acid is absorbed by colonocytes and metabolised to 3-hydroxy-butyrylcoenzyme A, which is then absorbed into the bloodstream. This metabolite was analysed in plasma as 3-hydroxy-butyrylcarnitine, which was higher (P= 0.02) in guar gum-supplemented cats. In all probability, the high viscosity of the guar gum supplement was responsible for the impaired protein digestion and amino acid absorption. Further research is warranted to investigate whether partially hydrolysed guar gum is useful to potentiate the desirable in vivo effects of this fibre supplement.

  5. Efeito da goma guar parcialmente hidrolisada no metabolismo de lipídeos e na aterogênese de camundongos Effect of partially hydrolyzed guar gum on lipid metabolism and atherogenesis of mice

    Directory of Open Access Journals (Sweden)

    Luciana Rodrigues Fernandes

    2006-10-01

    Full Text Available OBJETIVO: Observar os efeitos da goma guar parcialmente hidrolisada no metabolismo de colesterol e na formação de placa aterosclerótica em aorta de camundongos deficientes no receptor LDL, euglicêmicos ou com hiperglicemia induzida por estreptozotocina. MÉTODOS: Trinta e seis camundongos deficientes para o receptor de LDL foram divididos em quatro grupos de nove animais: grupos euglicêmicos, alimentados com dieta aterogênica padrão (controle euglicêmico ou suplementada com 7,5% de goma guar parcialmente hidrolisada (goma guar parcialmente hidrolisada euglicêmico e grupos hiperglicêmicos alimentados com dieta aterogênica padrão (controle hiperglicêmico ou suplementada com 7,5% de goma guar parcialmente hidrolisada (goma guar parcialmente hidrolisada hiperglicêmico. Após quatro semanas de experimento foram medidos: ingestão alimentar, ganho de peso, glicemia, colesterol plasmático e hepático, assim como lesão aterosclerótica na aorta torácica e abdominal. RESULTADOS: Os resultados mostram que a suplementação de goma guar parcialmente hidrolisada levou ao aumento do colesterol hepático e plasmático em animais euglicêmicos, mas sem aumento na área de lesão aterosclerótica na aorta. Em animais hiperglicêmicos, a redução no colesterol plasmático não foi estatisticamente significante, mas no que se refere à lesão da aorta, observou-se redução significante. CONCLUSÃO: Os resultados sugerem que a goma guar parcialmente hidrolisada pode reduzir a aterosclerose associada ao Diabetes Mellitus tipo 1.OBJECTIVE: The objective of this study was to observe the effects of partially hydrolyzed guar gum on cholesterol metabolism and atherosclerosis in the aorta of euglycemic and streptozotocin-induced hyperglycemic LDL receptor deficient mice. METHODS: Thirty six LDL receptor deficient mice were divided into 4 groups of 9 animals: euglycemic groups fed on hypercholesterolemic diet without or supplemented with 7.5% of

  6. Healthy meals on the menu

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas; Shogren, Jason

    2016-01-01

    in sales. We cannot reject the hypothesis that sales are the same before and after the introduction of a meal labelled as healthy on the menu, i.e. our data does not support the idea that restaurants increase their sales from supplying a meal labelled as healthy.......Menu labelling of meals prepared away from home is a policy designed to help consumers make healthier food choices. In this paper we use a field experiment in Sweden to examine if a restaurant benefits from introducing a meal labelled as healthy on its menu by experiencing an overall increase...

  7. Nutrient quality of fast food kids meals

    Science.gov (United States)

    Exposure of children to kids’ meals at fast food restaurants is high; however, the nutrient quality of such meals has not been systematically assessed. We assessed the nutrient quality of fast food meals marketed to young children, i.e., "kids meals". The nutrient quality of kids’ meals was assessed...

  8. The Effects of Substituting Soyabean Meal for Breadfruit Meal on ...

    African Journals Online (AJOL)

    Log in or Register to get access to full text downloads. ... The cost benefit arising from feeding Breadfruit meal based diets to 1000 Heterobranchus ... Diets containing 0 % breadfruit meal (diet A – control) were not easily stroked by fed ...

  9. Meal Elements - a Way of optimising ready to eat Meals

    DEFF Research Database (Denmark)

    Engelund, Eva Høy; Friis, Alan; Jacobsen, Peter

    The aim of this project is to develop a concept for improvement of the quality of food produced in large-scale kitchens. Using meal elements in large-scale kitchens in combination with production planning and over-all structuring of activities generally improves the quality of the meal prepared....

  10. Beneficial properties of selenium incorporated guar gum nanoparticles against ischemia/reperfusion in cardiomyoblasts (H9c2).

    Science.gov (United States)

    Soumya, R S; Vineetha, V P; Salin Raj, P; Raghu, K G

    2014-11-01

    Nanotechnology for the treatment and diagnosis has been emerging recently as a potential area of research and development. In the present study, selenium incorporated guar gum nanoparticles have been prepared by nanoprecipitation and characterized by transmission electron microscopy and particle size analysis. The nanoparticles were screened for antioxidant potential (metal chelation, total reducing power and hydroxyl radical scavenging activity) and were evaluated against the cell line based cardiac ischemia/reperfusion model with special emphasis on oxidative stress and mitochondrial parameters. The cell based cardiac ischemia model was employed using H9c2 cell lines. Investigations revealed that there was a significant alteration (P ≤ 0.05) in the innate antioxidant status (glutathione↓, glutathione peroxidase↓, thioredoxin reductase↓, superoxide dismutase↓, catalase↓, lipid peroxidation↑, protein carbonyl↑, xanthine oxidase↑ and caspase 3 activity↑), mitochondrial functions (reactive oxygen species generation, membrane potential, and pore opening) and calcium homeostasis (calcium ATPase and intracellular calcium overload) during both ischemia and reperfusion. For comparative evaluation, selenium, guar gum and selenium incorporated guar gum nanoparticles were evaluated for their protective properties against ischemia/reperfusion. The study reveals that selenium incorporated guar gum nanoparticles were better at protecting the cells from ischemia/reperfusion compared to selenium and guar gum nanoparticles. The potent antioxidant capability shown by the sample in in vitro assays may be the biochemical basis of its better biological activity. Further, the nanodimensions of the particle may be the additional factor responsible for its better effect.

  11. AN IN-VITRO STUDY FOR MUCOADHESION AND CONTROL RELEASE PROPERTIES OF GUAR GUM AND CHITOSAN IN ITRACONAZOLE MUCOADHESIVE TABLETS

    Directory of Open Access Journals (Sweden)

    A. A. Shaikh*, Y. D. Pawar and S. T. Kumbhar

    2012-05-01

    Full Text Available This study describes the effect of Guar gum and chitosan on formulation of mucoadhesive drug delivery system of itraconazole. Mucoadhesive strength, Drug content, Hardness, Friability, Weight variation, Moisture content and accelerated stability studies were performed to study the effect of polymers on prepared mucoadhesive tablets. Results of the present study clarified the potential of guar gum and chitosan in mucoadhesion and control release of itraconazole tablets. Both polymers i.e. Chitosan and guar gum were helpful for controlling the drug release in better way when used in proper combinations. When result of mucoadhesion was checked guar gum gives more mucoadhesive strength to the prepared tablets as compared to chitosan. Accelerated stability studies were performed on prepared formulations, results indicates that the formulations were stable that mince excipients used in the formulations were stable and are not causing major changes in drug release pattern after a period of 6 months. From above mentioned work it can be concluded that combination of Chitosan and guar gum is better and effective approach to have controlled mucoadhesive drug delivery system of Itraconazole.

  12. Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour.

    Science.gov (United States)

    Kundu, Himani; Grewal, Raj Bala; Goyal, Ankit; Upadhyay, Neelam; Prakash, Saurabh

    2014-10-01

    The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristics were studied. Dough development time, dough stability, time to break down and farinograph quality number increased whereas mixing tolerance index decreased with incorporation of pumpkin powder (> 5 %) and guar gum (1.0 and 1.5 %) along with pumpkin powder in the flour. Resistance to extension as well as extensibility of dough prepared increased significantly by adding pumpkin powder (5-15 %) whereas increase in resistance to extension only was noticed with inclusion of guar gum (0.5-1.5 %) to flour containing 5 % pumpkin powder. Results indicated that pumpkin can be processed to powder that can be utilized with guar gum for value addition.

  13. Economic and environmental sustainability analysis of guar (Cyamopsis tetragonoloba L. farming process in a Mediterranean area: two case studies

    Directory of Open Access Journals (Sweden)

    Fabio Gresta

    2014-02-01

    Full Text Available Guar (Cyamopsis tetragonoloba L. is a spring-summer legume with a high drought tolerance, grown mainly in India, Pakistan, United States and South Africa, whose seeds contain galactomannans. These can be used as an emollient, softening or thickening agent, a flocculant, as well as in hydraulic fracturing, and as a stabiliser in a wide range of other industrial activities: the production of cosmetics, paper, textiles, paints and varnishes, detergents, in construction, and in food products (jams, jellies, yogurt, mayonnaise, ketchup, diet foods, foods for coeliacs, etc.. In the light of a growing industrial demand for guar flour, in May 2012 a trial was carried out in southern Italy. Seeds from South Africa were sown in large plots on two farms with different soil characteristics. The crop showed yields varying between 1.8 and 2.2 t ha–1. Agronomic results were then used to conduct an integrated sustainability analysis using the production cost analysis and the life cycle assessment, in order to assess, respectively, the cost-effectiveness and the environmental impact of the production process of guar in a Mediterranean environment. Compared to other competitive crops, guar, with less than 3000 kg of CO2 eq. emissions, can be considered as a low-emission crop. Given the above-mentioned yield, guar growing is economically sustainable when the purchase price of seeds is not less than 0.96 € kg–1.

  14. School meals: building blocks for healthy children

    National Research Council Canada - National Science Library

    Stallings, Virginia A; Suitor, Carol West; Taylor, Christine Lewis

    2010-01-01

    .... Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality...

  15. The meal as a performance

    DEFF Research Database (Denmark)

    NYBERG, MARIA; Olsson, Viktoria; ÖRTMAN, GERD

    2017-01-01

    . By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were...

  16. Sonication-Based Improvement of the Physicochemical Properties of Guar Gum as a Potential Substrate for Modified Drug Delivery Systems

    Directory of Open Access Journals (Sweden)

    Siddique Akber Ansari

    2013-01-01

    Full Text Available Guar Gum is a natural polysaccharide that, due to its physicochemical properties, is extensively investigated for biomedical applications as a matrix for modified drug delivery, but it is also used in the food industry as well as in cosmetics. A commercial sample of Guar Gum was sonicated for different periods of time, and the reduction in the average molecular weight was monitored by means of viscometric measurements. At the same time, the rheological behaviour was also followed, in terms of viscoelasticity range, flow curves, and mechanical spectra. Sonicated samples were used for the preparation of gels in the presence of borate ions. The effect of borax on the new samples was investigated by recording mechanical spectra, flow curves, and visible absorption spectra of complexes with Congo Red. The anisotropic elongation, observed in previous studies with tablets of Guar Gum and borax, was remarkably reduced when the sonicated samples were used for the preparation of the gels.

  17. Microwave assisted synthesis of guar gum grafted sodium acrylate/cloisite superabsorbent nanocomposites: reaction parameters and swelling characteristics.

    Science.gov (United States)

    Likhitha, M; Sailaja, R R N; Priyambika, V S; Ravibabu, M V

    2014-04-01

    In this study, superabsorbent nanocomposites of guar gum grafted sodium acrylate have been synthesized via both microwave and conventional techniques. The reaction parameters of both techniques were optimized and the microwave assisted method was proved to have higher grafting yield with lesser time of reaction as compared to the conventional method. X-ray diffraction and scanning electron microscopy analyses revealed that cloisite was exfoliated and uniformly dispersed in guar gum grafted sodium acrylate matrix. The results show that introducing cloisite into the guar gum grafted sodium acrylate network improved the swelling capability and the swelling rate of the superabsorbent nanocomposite was found to be enhanced at an optimal loading of 10% cloisite. The nanocomposites showed high water absorbency within a wide pH range. Preliminary studies on crystal violet dye removal showed promising results.

  18. Sonication-based improvement of the physicochemical properties of Guar Gum as a potential substrate for modified drug delivery systems.

    Science.gov (United States)

    Ansari, Siddique Akber; Matricardi, Pietro; Cencetti, Claudia; Di Meo, Chiara; Carafa, Maria; Mazzuca, Claudia; Palleschi, Antonio; Capitani, Donatella; Alhaique, Franco; Coviello, Tommasina

    2013-01-01

    Guar Gum is a natural polysaccharide that, due to its physicochemical properties, is extensively investigated for biomedical applications as a matrix for modified drug delivery, but it is also used in the food industry as well as in cosmetics. A commercial sample of Guar Gum was sonicated for different periods of time, and the reduction in the average molecular weight was monitored by means of viscometric measurements. At the same time, the rheological behaviour was also followed, in terms of viscoelasticity range, flow curves, and mechanical spectra. Sonicated samples were used for the preparation of gels in the presence of borate ions. The effect of borax on the new samples was investigated by recording mechanical spectra, flow curves, and visible absorption spectra of complexes with Congo Red. The anisotropic elongation, observed in previous studies with tablets of Guar Gum and borax, was remarkably reduced when the sonicated samples were used for the preparation of the gels.

  19. A three-layer guar gum matrix tablet for oral controlled delivery of highly soluble metoprolol tartrate.

    Science.gov (United States)

    Krishnaiah, Y S R; Karthikeyan, R S; Satyanarayana, V

    2002-07-25

    The objective of the study is to design oral controlled drug delivery systems for highly water-soluble drugs using guar gum as a carrier in the form of a three-layer matrix tablet. Metoprolol tartrate was chosen as a model drug because of its high water solubility. Matrix tablets containing either 30 (M1), 40 (M2) or 50% (M3) of guar gum were prepared by wet granulation technique using starch paste as a binder. Three-layer matrix tablets of metoprolol tartrate were prepared by compressing on both sides of guar gum matrix tablet granules of metoprolol tartrate M1, M2 or M3 with either 50 (TL1M1, TL1M2 or TL1M3) or 75 mg (TL2M1, TL2M2 or TL2M3) of guar gum granules as release retardant layers. Both the matrix and three-layer matrix tablets were evaluated for hardness, thickness, drug content uniformity, and subjected to in vitro drug release studies. The amount of metoprolol tartrate released from the matrix and three-layer matrix tablets at different time intervals was estimated by using a HPLC method. Matrix tablets of metoprolol tartrate were unable to provide the required drug release rate. However, the three-layer guar gum matrix tablets (TL2M3) provided the required release rate on par with the theoretical release rate for metoprolol tartrate formulations meant for twice daily administration. The three-layer guar gum matrix tablet (TL2M3) showed no change either in physical appearance, drug content or in dissolution pattern after storage at 40 degrees C/75% RH for 6 months. The FT-IR study did not show any possibility of metoprolol tartrate/guar gum interaction with the formulation excipients used in the study. The results indicated that guar gum, in the form of three-layer matrix tablets, is a potential carrier in the design of oral controlled drug delivery systems for highly water-soluble drugs such as metoprolol tartrate.

  20. [done no pages] An overview on applications of guar gum in food systems to modify structural properties

    Directory of Open Access Journals (Sweden)

    Biljana B. Popova

    2017-01-01

    Full Text Available Polysaccharides define as complex polymers composed of units interlinked with glycosidic bonds originated naturally. Polysaccharides are categorizing in several groups and among them, Gums are those with critical roles in food systems. Guar Gum is imparting softness, emulsification, stabilizing via its addition to formulas. This Gum is a fast soluble in cold water and can be active in a wide range of pH. The aim of this overview is giving an initial concept about guar gum and then convey to an introduction of its applications in food industries.

  1. Efeito da goma guar parcialmente hidrolisada no metabolismo de lipídeos e na aterogênese de camundongos

    OpenAIRE

    Fernandes, Luciana Rodrigues; Xisto,Marilene Diniz; Penna,Michele Groenner; Matosinhos,Izabela Mascarenhas; Leal,Matheus Calab; Portugal,Luciane Rodrigues; Leite, Jacqueline Isaura Alvarez

    2006-01-01

    OBJETIVO: Observar os efeitos da goma guar parcialmente hidrolisada no metabolismo de colesterol e na formação de placa aterosclerótica em aorta de camundongos deficientes no receptor LDL, euglicêmicos ou com hiperglicemia induzida por estreptozotocina. MÉTODOS: Trinta e seis camundongos deficientes para o receptor de LDL foram divididos em quatro grupos de nove animais: grupos euglicêmicos, alimentados com dieta aterogênica padrão (controle euglicêmico) ou suplementada com 7,5% de goma guar ...

  2. Fracturing Fluid (Guar Polymer Gel Degradation Study by using Oxidative and Enzyme Breaker

    Directory of Open Access Journals (Sweden)

    Aung Kyaw

    2012-06-01

    Full Text Available Oxidative and enzyme breakers are used in this research project with the main objective to study on the degradation pattern of fracturing fluid (i.e., guar polymer gel as a function of time, temperature and breaker concentration itself. The fracturing fluid used in hydraulic fracturing or frac pack contain a chemical breakers to reduce the viscosity of the fluid intermingled with the proppant. Chemical breakers reduce viscosity of the guar polymer by cleaving the polymer into small-molecular-weight fragments. The reduction of viscosity will facilitate the flow-back of residual polymer providing rapid recovery of polymer from proppant pack. Ineffective breakers or misapplication of breakers can result in screen-outs or flow-back of viscous fluids both of which can significantly decrease the well productivity. Breaker activity of low to medium temperature range oxidative and enzyme breaker systems was evaluated. ViCon NF an oxidative breaker (Halliburton product and GBW 12- CD an enzyme breaker (BJ Services product were used in this research project with the main objective to study on the degradation pattern of fracturing fluid (guar polymer gel as a function of (time, temperature and breaker concentration itself. This study provides focuses on the way to mix the fracturing fluid, compositions of the fracturing fluid and how to conduct the crosslink and break test. Crosslink test indicate the optimum cross-linker concentration to produce good crosslink gel and the break test gave the characteristic of the gel during degradation process and also the break time. Besides relying on the laboratory experiment, information obtained from research on SPE and US Pattern papers were used to make a comparison study on oxidative and enzyme breakers properties. Degradation pattern observed from the break test showed that reduction in gel viscosity depends on time, temperature and breaker concentration. Observations from experiment also revealed that small

  3. Guar Gum Stimulates Biogenic Sulfide Production at Elevated Pressures: Implications for Shale Gas Extraction.

    Science.gov (United States)

    Nixon, Sophie L; Walker, Leanne; Streets, Matthew D T; Eden, Bob; Boothman, Christopher; Taylor, Kevin G; Lloyd, Jonathan R

    2017-01-01

    Biogenic sulfide production is a common problem in the oil industry, and can lead to costly hydrocarbon processing and corrosion of extraction infrastructure. The same phenomenon has recently been identified in shale gas extraction by hydraulic fracturing, and organic additives in fracturing fluid have been hypothesized to stimulate this process. Constraining the relative effects of the numerous organic additives on microbial metabolism in situ is, however, extremely challenging. Using a bespoke bioreactor system we sought to assess the potential for guar gum, the most commonly used gelling agent in fracturing fluids, to stimulate biogenic sulfide production by sulfate-reducing microorganisms at elevated pressure. Two pressurized bioreactors were fed with either sulfate-amended freshwater medium, or low-sulfate natural surface water, in addition to guar gum (0.05 w/v%) and an inoculum of sulfate-reducing bacteria for a period of 77 days. Sulfide production was observed in both bioreactors, even when the sulfate concentration was low. Analysis of 16S rRNA gene sequences indicate that heterotrophic bacteria closely associated with the genera Brevundimonas and Acinetobacter became enriched early in the bioreactor experiments, followed by an increase in relative abundance of 16S rRNA genes associated with sulfate-reducing bacteria (Desulfosporosinus and Desulfobacteraceae) at later time points. Results demonstrate that guar gum can stimulate acid- and sulfide-producing microorganisms at elevated pressure, and may have implications for the potential role in microbially induced corrosion during hydraulic fracturing operations. Key differences between experimental and in situ conditions are discussed, as well as additional sources of carbon and energy for biogenic sulfide production during shale gas extraction. Our laboratory approach can be tailored to better simulate deep subsurface conditions in order to probe the role of other fracturing fluid additives and downhole

  4. Design and evaluation of guar gum-based ofloxacin sustained release ocular insert

    Directory of Open Access Journals (Sweden)

    Sunil Kumar

    2012-01-01

    Full Text Available To prepare ocular inserts of ofloxacin using guar gum as a polymer for sustained delivery over a period of 24 h. Ofloxacin ocular inserts were prepared by the solvent casting method using guar gum in different proportions (0.5% w/v, 0.75% w/v and 1.0% w/v. The prepared formulations were evaluated for thickness, weight variation, percentage drug content, surface pH, folding endurance, percentage moisture absorption and loss, percentage swelling, mechanical strength and in vitro transcorneal permeation. In vitro transcorneal permeation study was performed on goat cornea using a modified Franz diffusion cell. The inserts were found to be of uniform thickness (ranging from 51.230 ± 0.385 μm to 109.275 ± 0.522 μm and weight (1.720 ± 0.079 mg to 3.402 ± 0.105 mg. The % drug content in the inserts was found to vary between 95.450 ± 0.427% and 98.471 ± 0.225. The cumulative % drug releases from the formulation ranged from 38.19 to 75.21 over a period of 24 h. All the formulations followed a zero order release pattern. The in vitro transcorneal study revealed that an increase in concentration of the polymer slowed down the release of ofloxacin from the formulation. Ocular inserts using guar gum as a polymer were successfully prepared and can be effectively used for sustained ocular delivery over a period of 24 h.

  5. 5-Fluorouracil loaded guar gum microspheres for colon delivery:preparation, characterization and in vitro release

    Institute of Scientific and Technical Information of China (English)

    KAUSHIK Dinesh; SARDANA Satish; MISHRA DN

    2009-01-01

    The present investigation is aimed to develop a new formulation containing chemically cross-linked guar gum microspheres loaded with 5-fluorouracil for targeting colorectal cancer. The emulsification polymerization method involving the dispersion of aqueous phase of guar gum in castor oil was used to prepare spherical microspheres. Various processing parameters were studied in order to optimize the formulation. Particle size and surface morphology of the microspheres were determined using optical microscopy and scanning electron microscopy. The in vitro drug release studies performed in simulated gastric fluid (SGF) for 2 h followed by intestinal fluid for 3 h, revealed the retention of the drug inside the microspheres from which only (15.27±0.56)% of the drug was released in 5 h. In vitro release rate studies were also carried out in simulated colonic fluid (SCF) in the presence of rat caecal contents, which showed improved drug release. The drug release from the formulation was found to be (41.6±3.5) % with 2% (w/v) caecal matter in 24 h as compared to control study where (25.2±3.5) % of drug was released. The drug release from the formulation with 2% and 4% rat caecal contents medium after 2 days of enzyme induction was found to be (56.3±4.1) % and (78.9±2.8) % in 24 h respectively. Similarly, (61.3±5.4) % and (90.2±2.9) % drug was released respectively with 2% and 4% rat caecal matter after 4 days of enzyme induction and (72.1±2.9) % and (90.2±3.2) % after 6 days of enzyme induction. In this way, 5-fluorouracil loaded guar gum microspheres have shown promising results in the management of colorectal cancer, warranting thorough in vivo study for scale up technology.

  6. Performance of broilers fed with snail (Pomacea caniculata meal as substitute to fish meal or meat and bone meal

    Directory of Open Access Journals (Sweden)

    Ulep, LJL.

    1991-01-01

    Full Text Available Snail meal was used as a substitution to fish meat and bone meal in broiler rations. Final weightand feed conversion efficiency of the birds, profit and return on investment differed significantly among treatments. Feed consumption and production costs were comparable. Results show that snail meal can replace fish or meat and bone meal in broiler diets.

  7. The quality of meal elements for professional prepared meals

    DEFF Research Database (Denmark)

    Løje, Hanne; Adler-Nissen, Jens

    Meal elements are convenience products which are partially prepared meal components to be used in professional kitchens. Examples are meat, vegetables or fish which are preprepared for example by heat-treatment before distribution to the professional kitchens. The pre-fried vegetables and meat can...... robust against freezing, thawing and reheating without excessive drip losses as observed from raw or blanched vegetables. The results show that the pre-fried vegetables have a potential to be used as meal elements for professional prepared meals....... for examples be used as ingredients in hot or cold dishes. We have evaluated the quality of several kinds of pre-fried vegetables. The vegetables were prepared in pilot plan using a continuous stir-frying process, frozen and analysis during the thawing period. The results show that the shelf life determined...

  8. Effective remediation of phenol,2,4-bis(1,1-dimethylethyl) and bis(2-ethylhexyl) phthalate in farm effluent using Guar gum--A plant based biopolymer.

    Science.gov (United States)

    Kee, Yang Ling; Mukherjee, Sumona; Pariatamby, Agamuthu

    2015-10-01

    This study was carried out to evaluate the efficiency of Guar gum in removing Persistent Organic Pollutants (POPs), viz. phenol,2,4-bis(1,1-dimethylethyl) and bis(2-ethylhexyl) phthalate (DEHP), from farm effluent. The removal efficiency was compared with alum. The results indicated that 4.0 mg L(-1) of Guar gum at pH 7 could remove 99.70% and 99.99% of phenol,2,4-bis(1,1-dimethylethyl) and DEHP, respectively. Box Behnken design was used for optimization of the operating parameters for optimal POPs removal. Scanning Electron Microscopy (SEM) and Fourier Transform Infrared (FTIR) spectroscopy studies were conducted on the flocs. SEM micrographs showed numerous void spaces in the flocs produced by Guar gum as opposed to those produced by alum. This indicated why Guar gum was more effective in capturing and removal of suspended particles and POPs as compared to alum. FTIR spectra indicated a shift in the bonding of functional groups in the flocs produced by Guar gum as compared to raw Guar gum powder signifying chemical attachment of the organics present in the effluent to the coagulant resulting in their removal. Guar gum is highly recommended as a substitute to chemical coagulant in treating POPs due to its non-toxic and biodegradable characteristics.

  9. Comparison of amino acid digestibility coefficients for soybean meal, canola meal, fish meal, and meat and bone meal among 3 different bioassays

    Science.gov (United States)

    The objective of this study was to determine amino acid digestibility of 4 feedstuffs [soybean meal (SBM), canola meal, fish meal, and meat and bone meal (MBM)] using the precision-fed cecectomized rooster assay (PFR), the standardized ileal assay (SIAAD), and a newly developed precision-fed ileal b...

  10. Diabetes type 2 - meal planning

    Science.gov (United States)

    ... the smallest serving size or children's size. YOUR DIABETES CARE TEAM IS THERE TO HELP YOU In the beginning, meal planning may be overwhelming. But it will become easier as your knowledge grows about foods and their effects on your ...

  11. Taphonomy and paleoecology inferences of vertebrate ichnofossils from Guará Formation (Upper Jurassic), southern Brazil

    Science.gov (United States)

    Dentzien-Dias, Paula C.; Schultz, Cesar L.; Bertoni-Machado, Cristina

    2008-03-01

    In southern Brazil, the eolian facies of the Guará Formation (Late Jurassic) reveal footprints and trackways of vertebrates (dinosaurs), as well as burrows made by small vertebrates. All the footprints and trackways are preserved in dunes and sand sheets. The footprints made in the sand sheets are not well preserved due to intense trampling and can be distinguished only by the deformation of the sandstone laminations. In some cases it is possible to see this deformation in plan and in section. Tracks of theropods, ornithopods and middle-sized sauropods are present. Two footprints preserved in the foreset of a paleodune permitted recognition of slide structures and identification of the trackmaker, a theropod. Burrows horizontally across the foresets were found at this same paleodune. Ribbons of massive sandstone - interpreted as the partial filling of the base of the burrows - covered by little blocks of stratified sandstone - suggest the collapse of the burrow roof inward. There are no body fossils in the Guará Formation, consequently the preservation of these tracks provides unique evidence of widespread dinosaurs activity in southern Brazil near the end of the Jurassic.

  12. Guar gum succinate as a carrier for colon-specific drug delivery.

    Science.gov (United States)

    Seeli, D Sathya; Prabaharan, M

    2016-03-01

    A novel type of pH-sensitive colon-specific controlled drug delivery carrier based on guar gum succinate (GGS) was prepared by reacting guar gum (GG) with succinic anhydride (SA) in the presence of 4-dimethylaminopyridine (DMAP). The formation of GGS was confirmed by FT-IR and (1)H NMR and characterized using XRD techniques. GGS microparticles with 460-740 μm in size were prepared using sodium trimetaphosphate (STMP) as a cross-linking agent. The size and morphologies of GGS microparticles were assessed by scanning electron microscopy (SEM). The swelling degree of the GGS microparticles was found to be higher in pH 7.4 than in pH 1.2. In addition, GGS microparticles showed a pH dependent drug release profile when compared to the GG microparticles. The MTT assay revealed that there is no apparent cytotoxicity of GGS against a mouse mesenchymal stem cell line at a concentration range of 0-200 μg/ml. These results confirm that GGS could be used as a carrier for colon-specific drug delivery.

  13. Fabrication and fluorescent labeling of guar gum nanoparticles in a surfactant free aqueous environment.

    Science.gov (United States)

    Ghosh, Sumanta Kumar; Abdullah, Farooque; Mukherjee, Arup

    2015-01-01

    Guar gum (GG) is a galactomannan obtained from the seeds of Cyamopsis tetragonoloba. GG polysaccharide is used in a range of technology arenas and its properties in water environment elicited a lot of interest. We report a simple acid hydrolysis technique to derive water dispersible spherical nanoparticles from GG for the first time without any stabilizing surfactant. The particles demonstrated colloidal stability and were observed to carry negative surface charges in aqueous environment. The TEM study of guar gum nanoparticles (GGn) indicated a size range of 30-80 nm with a mean at 48.8 nm. Mineral acid at apposite concentration have apparently solubilized the amorphous regions of the polymer chain leaving the crystalline parts. GGn were further covalently functionalized in aqueous environment with fluorescein isothiocyanate (FITC) using a hydroxy-propyl amine spacer group. Nanoparticle fluorescence intensity can be modulated with pH changes and a significant augmentation in the intensity was noticed at the physiologically relevant range of 6-8. New fluorescently labeled nanoparticles have potential for applications in bioimaging, biomolecular interaction studies and as a pH sensing probe in sub cellular environment.

  14. Interactions between fluorinated cationic guar gum and surfactants in the dilute and semi-dilute solutions.

    Science.gov (United States)

    Wang, Chen; Li, Xiaorui; Li, Peizhi; Niu, Yuhua

    2014-01-01

    The interactions between the fluorinated cationic guar gum (FCGG) and ionic surfactants including cetyl trimethyl ammonium bromide (CTAB) and sodium lauryl sulfate (SDS) were studied by light scattering, fluorescence spectroscopy, UV-spectrophotometer, (19)F NMR and dynamic rheometer, respectively. The FCGG is prepared with cationic guar gum, isophorone diisocyanate and 2,2,3,4,4,4-hexafluoro-1-butanol. The results show that, with the addition of the surfactants, the stretching degree of the FCGG chains is increased in the FCGG/CTAB solutions, while the dramatical shrinking of FCGG chain, the phase separation and the re-stretched macromolecules appear successively because of the electricity neutralization reaction in the FCGG/SDS system. The mixed hydrophobic domains in all solutions will be reinforced and then dismantled. The solution elasticity shows up the maximum value accordingly. The surfactants can be embedded in the micro-domains and then hinder the fluorinated segmental motions. The interactions between FCGG and SDS are much stronger than those between FCGG and CTAB.

  15. Guar gum-g-N,N'-dimethylacrylamide: synthesis, characterization and applications.

    Science.gov (United States)

    Pandey, Vijay Shankar; Verma, Shiv Kumar; Yadav, Mithilesh; Behari, Kunj

    2014-01-01

    The graft copolymerization of N,N'-dimethylacrylamide onto guar gum initiated by potassium peroxymonosulphate/glycolic acid redox pair in an aqueous medium was studied gravimetrically under a nitrogen atmosphere. Grafting ratio, grafting efficiency and add on increase on increasing the concentration of potassium peroxymonosulphate (8.0 × 10(-3) to 24.0 × 10(-3) mol dm(-3)) and glycolic acid concentration (4.4 × 10(-3) to 7.6 × 10(-3) mol dm(-3)). On increasing the hydrogen ion concentration from 4 × 10(-3) to 12.0 × 10(-3) mol dm(-3), grafting ratio, efficiency, add on and conversion were increased. Maximum grafting was obtained when guar gum and N,N'-dimethylacrylamide concentration were 1.0 × 10(-2) g dm(-3) and 14.0 × 10(-2) mol dm(-3), respectively. An increase in temperature from 25 °C to 45 °C, the grafting ratio increases but conversion and homopolymer decrease. The optimum time period for graft copolymerization was 2h. The graft copolymers were characterized by IR spectroscopy and thermogravimetric analysis.

  16. Carboxymethyl guar gum nanoparticles for drug delivery applications: Preparation and preliminary in-vitro investigations.

    Science.gov (United States)

    Dodi, G; Pala, A; Barbu, E; Peptanariu, D; Hritcu, D; Popa, M I; Tamba, B I

    2016-06-01

    Carboxymethyl guar gum (CMGG) synthesized from commercially available polysaccharide was formulated into nanoparticles via ionic gelation using trisodium trimetaphosphate (STMP) as cross-linking agent. Characterisation using a range of analytical techniques (FTIR, NMR, GPC, TGA and DLS) confirmed the CMGG structure and revealed the effect of the CMGG and STMP concentration on the main characteristics of the obtained nanoformulations. The average nanoparticle diameter was found to be around 208 nm, as determined by dynamic light scattering (DLS) and confirmed by scanning electron microscopy (SEM) and nanoparticle tracking analysis (NTA). Experiments using simulated gastric and intestinal fluids evidenced significant pH-dependent drug release behaviour of the nanoformulations loaded with Rhodamine B (RhB) as a model drug (loading capacity in excess of 83%), as monitored by UV-Vis. While dose-dependent cytotoxicity was observed, the nanoformulations appeared completely non-toxic at concentrations below 0.3 mg/mL. Results obtained so far suggest that carboxymethylated guar gum nanoparticles formulated with STMP warrant further investigations as polysaccharide based biocompatible drug nanocarriers.

  17. Thermoresponsive magnetic nanoparticle--aminated guar gum hydrogel system for sustained release of doxorubicin hydrochloride.

    Science.gov (United States)

    Murali, Ragothaman; Vidhya, Ponraj; Thanikaivelan, Palanisamy

    2014-09-22

    Hydrogel based sustained drug delivery system has evolved as an immense treatment method for solid tumors over the past few decades with long term theranostic ability. Here, we synthesized an injectable hydrogel system comprising biocompatible aminated guar gum, Fe3O4-ZnS core-shell nanoparticles and doxorubicin hydrochloride. We show that amination of guar gum resulted in attraction of water molecules thereby forming the hydrogel without using toxic crosslinking agents. Hydrogel formation was observed at 37°C and is stable up to 95°C. The prepared hydrogel is also stable over a wide pH range. The in vitro studies show that the maximum de-gelation and drug release up to 90% can be achieved after 20 days of incubation. Studies reveal that the drug and the core-shell nanoparticles can be released slowly from the hydrogel to provide the healing and diagnosis of the solid tumor thereby avoiding several drug administrations and total excision of organs.

  18. Alginate beads of Captopril using galactomannan containing Senna tora gum, guar gum and locust bean gum.

    Science.gov (United States)

    Pawar, Harshal A; Lalitha, K G; Ruckmani, K

    2015-05-01

    Gastro-retentive Captopril loaded alginate beads were prepared by an ionotropic gelation method using sodium alginate in combination with natural gums containing galactomannans (Senna tora seed gum, guar gum and locust bean gum) in the presence of calcium chloride. The process variables such as concentration of sodium alginate/natural polymer, concentration of calcium chloride, curing time, stirring speed and drying condition were optimized. Prepared beads were evaluated for various parameters such as flow property, drug content and entrapment efficiency, size and shape, and swelling index. Surface morphology of the beads was studied using scanning electron microscopy. In vitro mucoadhesion and in vitro drug release studies were carried out on the prepared beads. From the entrapment efficiency and dissolution study, it was concluded that galactomannans in combination with sodium alginate show sustained release property. The bead formulation F4 prepared using combination of sodium alginate and guar gums in the ratio 2:1 showed satisfactory sustained release for 12h. The release of Captopril from the prepared beads was found to be controlled by the swelling of the polymer followed by drug diffusion through the swelled polymer and slow erosion of the beads.

  19. The use of molecular dynamics for the study of solution properties of guar gum

    Science.gov (United States)

    Laguna, M. Teresa R.; Tarazona, M. Pilar; Saiz, Enrique

    2003-07-01

    Size exclusion chromatography with dual detection, i.e., employing a refractive index, concentration sensitive, detector together with a multiangle light scattering detector which is sensitive to molecular size, has been applied to study the solution properties of guar gum in water with different concentrations of K2SO4 at 25 °C. The analysis of a single highly polydisperse sample is enough for obtaining calibration curves for molecular weight and radius of gyration and the scaling law coefficients. The influence of the ionic strength on the conformational properties of the polymer can also be analyzed. Moreover, unperturbed dimensions can be obtained by extrapolation of the values measured in a good solvent. The value of the characteristic ratio of the unperturbed dimensions thus obtained is Cn=0/nl2≈19±1. A theoretical analysis is also included. Thus, molecular dynamics procedures were employed to analyze the conformational properties of an oligomer of guar gum under different conditions; namely, standing alone in vacuo, in bulk solid state and in water solution, both with and without salt. These conformational properties were then employed to compute molecular dimensions of Monte Carlo generated chains with different lengths according to standard procedures of the matrix multiplication scheme, thus allowing the evaluation of both perturbed and unperturbed dimensions which are in very good agreement with the experimental values. Moreover our result permits the explanation of the discrepancies among experimental and theoretical values reported in the literature.

  20. Study of hydroxy propyl guar derivative for its gelling property and it's use in the formulation of tenoxicam gels.

    Science.gov (United States)

    Swamy, N G N; Dharmarajan, T S; Paranjothi, K L K

    2007-01-01

    Gels of tenoxicam 1% w/w were formulated using 2% w/w hydroxy propyl guar derivative and 3% w/w sodium carboxy methyl cellulose as gelling agents. A detailed rheological investigation was carried out to study the influence of preservative, drug and preservative, solvent system and the preservative, drug, solvent system and the preservative on the pseudoplastic behaviour of polymers. Hydroxy propyl guar derivative in 2% w/w strength resulted in gels with a higher pseudoplastic index value of 3.383 in contrast to an index value of 1.797 for a 3% w/w sodium carboxy methyl cellulose gels of a similar composition. The gels were stored at different temperatures and variations in pH values were recorded. Hydroxy propyl guar derivative based gels revealed variations in pH values over a narrow range in contrast to sodium carboxy methyl cellulose gels. The gels were subjected to short term stability studies by storing gels at refrigerated temperature, lab temperature, at 37 degrees C and at 45 degrees C. Gels based on hydroxy propyl guar derivative revealed better drug keeping qualities in contrast to sodium carboxy methyl cellulose stabilized gels. Release studies of tenoxicam from formulations across hairless albino mice skin revealed a zero order drug release pattern from both the formulations.

  1. Synthesis of galactosyl glycerol from guar gum by transglycosylation of α-galactosidase from Aspergillus sp. MK14.

    Science.gov (United States)

    Kurakake, Masahiro; Okumura, Takumi; Morimoto, Youichirou

    2015-04-01

    A guar gum-hydrolyzing strain, Aspergillus sp. MK14, secreted α-galactosidase selectively in liquid culture. Its α-galactosidase activity (0.820 U/ml) was much higher than its β-mannosidase and β-mannanase activities (0.027 and 0.050 U/ml, respectively). The molecular weight was estimated to be 59,000 Da by SDS-PAGE. The optimal pH was 5 and it was active from pH 2.2 to 6.2. The optimal temperature was 60 °C and the activity was stable below 50 °C. Enzyme activity toward melibiose was much lower than that with pNP-α-D-galactopyranoside. The activities toward 6(1)-α-D-galactosyl-mannobiose and 6(3),6(4)-α-D-galactosyl-mannopentaose were relatively high (86.2% and 48.4% relative to pNP-α-D-galactopyranoside, respectively). MK14 crude enzyme released only the monosaccharides, galactose and mannose (Gal/Man: 0.64) from guar gum. When glycerol was added to the reaction mixture, the transglycosylation proceeded efficiently, and the synthesis of galactosyl glycerol was 76.6 mg/g of guar gum. MK14 α-galactosidase could use guar gum as a good substrate (donor) in the transglycosylation.

  2. Graft [partially carboxymethylated guar gum-g-poly N-(hydroxymethyl) acrylamide] copolymer: from synthesis to applications.

    Science.gov (United States)

    Pandey, Vijay Shankar; Verma, Shiv Kumar; Behari, Kunj

    2014-09-22

    Graft copolymer of N-(hydroxymethyl) acrylamide with carboxymethylated guar gum was synthesized and the reaction conditions were optimized for better yield using potassium peroxymonosulfate and thiourea as a redox initiator. The optimum reaction conditions for grafting have also been determined by studying the effect of N-(hydroxymethyl) acrylamide, hydrogen ion, peroxymonosulphate, thiourea concentration and carboxymethylated guar gum along with time and temperature. Experimental results show that maximum grafting has been obtained at 1.4 g dm(-3) concentration of carboxymethylated guar gum and 16×10(-2) mol dm(-3) concentration of N-(hydroxymethyl) acrylamide. It has been observed that grafting ratio, add on, conversion, efficiency and rate of grafting increase up to 6.0×10(-3) mol dm(-3) of hydrogen ion, 2.4×10(-3) mol dm(-3) of thiourea, 14×10(-3) mol dm(-3) of peroxymonosulphate and 35°C of temperature. Grafted copolymer has been characterized by FTIR spectroscopy and thermogravimetric analysis. Water swelling, flocculating, and metal ion uptake properties of partially carboxymethylated guar gum-g-N-(hydroxymethyl) acrylamide have been determined.

  3. Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems

    Directory of Open Access Journals (Sweden)

    Greta Krešić

    2011-03-01

    Full Text Available The aim of this study was to examine the effect of high-power ultrasound (US and highpressure processing (HP on model systems composed of whey protein concentrate (WPC and whey protein isolate (WPI with or without guar gum addition. This kind of systems can be found in food production industry so the aim was to use novel food processing technologies to be utilized as a method for products development. Aqueous suspensions (10 g kg-1 of powdered whey proteins were treated with either ultrasound or high pressure. The treatment conditions were as follows: US: frequency of 30 kHz, for 5 and 10 min; HP: pressure intensity 300-600 MPa, for 5 and 10 min. Rheological and thermophysical properties were analyzed after guar gum addition (0.5 g kg-1. Ultrasound treatment showed a significant influence on all examined properties through protein denaturation caused by cavitation and microstreaming effects. High pressure caused significant increase in viscosity and consistency coefficients of model systems with and without guar addition. Significant decrease of initial freezing and initial thawing temperature was observed in all samples. With this research the direct influence of ultrasound and high-pressure treatment on the rheological and thermophysical properties of whey protein isolate and concentrate model systems with or without guar gum was demonstrated.

  4. Molecular Properties of Guar Gum and Pectin Modify Cecal Bile Acids, Microbiota, and Plasma Lipopolysaccharide-Binding Protein in Rats.

    Science.gov (United States)

    Ghaffarzadegan, Tannaz; Marungruang, Nittaya; Fåk, Frida; Nyman, Margareta

    2016-01-01

    Bile acids (BAs) act as signaling molecules in various physiological processes, and are related to colonic microbiota composition as well as to different types of dietary fat and fiber. This study investigated whether guar gum and pectin-two fibers with distinct functional characteristics-affect BA profiles, microbiota composition, and gut metabolites in rats. Low- (LM) or high-methoxylated (HM) pectin, and low-, medium-, or high-molecular-weight (MW) guar gum were administered to rats that were fed either low- or high-fat diets. Cecal BAs, short-chain fatty acids (SCFA) and microbiota composition, and plasma lipopolysaccharide-binding protein (LBP) levels were analyzed, by using novel methodologies based on gas chromatography (BAs and SCFAs) and 16S rRNA gene sequencing on the Illumina MiSeq platform. Strong correlations were observed between cecal BA and SCFA levels, microbiota composition, and portal plasma LBP levels in rats on a high-fat diet. Notably, guar gum consumption with medium-MW increased the cecal amounts of cholic-, chenodeoxycholic-, and ursodeoxycholic acids as well as α-, β-, and ω-muricholic acids to a greater extent than other types of guar gum or the fiber-free control diet. In contrast, the amounts of cecal deoxycholic- and hyodeoxycholic acid were reduced with all types of guar gum independent of chain length. Differences in BA composition between pectin groups were less obvious, but cecal levels of α- and ω-muricholic acids were higher in rats fed LM as compared to HM pectin or the control diet. The inflammatory marker LBP was downregulated in rats fed medium-MW guar gum and HM pectin; these two fibers decreased the cecal abundance of Oscillospira and an unclassified genus in Ruminococcaceae, and increased that of an unclassified family in RF32. These results indicate that the molecular properties of guar gum and pectin are important for their ability to modulate cecal BA formation, gut microbiota composition, and high-fat diet induced

  5. Formulation development and evaluation of novel oral jellies of carbamazepine using pectin, guar gum, and gellan gum

    Directory of Open Access Journals (Sweden)

    Katakam Prakash

    2014-01-01

    Full Text Available Medicated jelly formulations are more suitable for pediatric, geriatric and dysphagic patients, which offer rapid dissolution and absorption of drugs thereby early onset of action. The aim was to develop and evaluate oral jelly formulations of carbamazepine (CBZ. Carbamazepine oral jellies were prepared to employ pectin, guar gum and gellan gum alone and pectin-guar gum combination. Preformulation studies, organoleptic, physical characteristics, drug content, pH, spreadability, rheological properties, syneresis, taste masking, in vitro dissolution testing, drug release kinetics and stability studies were conducted. The Fourier transform infrared and differential scanning calorimeter studies showed that there was no interaction between drug and excipients. The pH of all the formulations was found between pH 6.37 ± 0.03 and 6.83 ± 0.04. The concentration of gelling agents influenced the spreadability. Syneresis was observed in jellies made from guar gum alone, whereas those made from pectin and guar gum it was absent. The optimized formulations (F3, F11 and F15 masked the bitter taste of CBZ and demonstrated acceptable flavor and mouth feel. All formulations showed more than 50% drug release in 15 min except those made of gellan gum alone. The formulations F3, F11 and F15, were found stable for 90 days as per International Conference on Harmonization stability protocol. Carbamazepine jellies made from pectin (F3, 1.2%, gellan gum (F11, 1.5% and pectin-guar gum (F15, 1:0.4% were found more successful and could be employed to improve the palatability and acceptability by pediatric, geriatric and dysphagic patients. The jellies could be useful to overcome the problems of poorly soluble CBZ.

  6. Partially hydrolyzed guar gum affects the expression of genes involved in host defense functions and cholesterol absorption in colonic mucosa of db/db male mice.

    Science.gov (United States)

    Yasukawa, Zenta; Naito, Yuji; Takagi, Tomohisa; Mizushima, Katsura; Tokunaga, Makoto; Ishihara, Noriyuki; R Juneja, Lekh; Yoshikawa, Toshikazu

    2012-07-01

    Biomedical evidence in the last 20 years has shown that the consumption of partially hydrolyzed guar gum may influence lipid and/or carbohydrate metabolism at many levels. Since intestine represents the first interface to interact with dietary partially hydrolyzed guar gum in vivo, we evaluated gene expression profiles in small intestinal mucosa of db/db mice fed with partially hydrolyzed guar gum in an effort to delineate its effect on the small intestine. DNA microarray and real-time PCR analyses were performed to evaluate the gene expression profiles in mice small intestinal mucosa. Among the 28,853 transcripts represented on the GeneChip® microarray, no more than 20 genes exhibited up- or down-regulation by 1.5-fold or more after four weeks following partially hydrolyzed guar gum consumption. No adverse effects were apparent. We detected up- or down-regulation of some genes known to be involved in host defense functions and cholesterol absorption.

  7. Hospitality within hospital meals

    DEFF Research Database (Denmark)

    Justesen, Lise; Gyimóthy, Szilvia; Mikkelsen, Bent Egberg

    2016-01-01

    Hospital meals and their role in nutritional care have been studied primarily from a life and natural science perspective. This article takes a different approach and explores the idea of hospitality inspired by Jacques Derrida’s work on the ontology of hospitality. By drawing on ethnographic...... fieldwork in a Danish hospital, hospitality practices were studied using a socio-material assemblage approach. The study showed that rethinking the meal event could change the wards into temporary “pop-up-restaurants,” transcending the hospital context and providing a scene for shifting host...... and management involved in hospital food service and in nutritional care to work more systematically with the environment for improved hospital meal experiences in the future...

  8. Palatable meal anticipation in mice.

    Directory of Open Access Journals (Sweden)

    Cynthia T Hsu

    Full Text Available The ability to sense time and anticipate events is a critical skill in nature. Most efforts to understand the neural and molecular mechanisms of anticipatory behavior in rodents rely on daily restricted food access, which induces a robust increase of locomotor activity in anticipation of daily meal time. Interestingly, rats also show increased activity in anticipation of a daily palatable meal even when they have an ample food supply, suggesting a role for brain reward systems in anticipatory behavior, and providing an alternate model by which to study the neurobiology of anticipation in species, such as mice, that are less well adapted to "stuff and starve" feeding schedules. To extend this model to mice, and exploit molecular genetic resources available for that species, we tested the ability of wild-type mice to anticipate a daily palatable meal. We observed that mice with free access to regular chow and limited access to highly palatable snacks of chocolate or "Fruit Crunchies" avidly consumed the snack but did not show anticipatory locomotor activity as measured by running wheels or video-based behavioral analysis. However, male mice receiving a snack of high fat chow did show increased food bin entry prior to access time and a modest increase in activity in the two hours preceding the scheduled meal. Interestingly, female mice did not show anticipation of a daily high fat meal but did show increased activity at scheduled mealtime when that meal was withdrawn. These results indicate that anticipation of a scheduled food reward in mice is behavior, diet, and gender specific.

  9. Semi-dilute galactomannan solutions: observations on viscosity scaling behavior of guar gum

    Science.gov (United States)

    Pollard, Michael A.; Fischer, Peter

    2014-11-01

    Based on experimental work involving evaluation of viscosity enhancement of aqueous solutions by high molecular weight guar gum, we have observed that the shear viscosity scaling exponent b for semi-dilute solutions, ηsp ˜ (c[η])b, is sensitive to molecular weight, being approximately 4.7 for native samples and decreasing progressively as Mw is lowered. The critical overlap parameter demarcating the dilute and semi-dilute regimes also depends on the molecular weight as {{≤ft(c[η ]\\right)}*} ˜ Mw-0.82 . Consequently, viscosity-concentration plots fail to achieve overlap using only specific viscosity and overlap concentration as reducing variables, a commonly accepted empiricism for random-coil polysaccharides. To bridge the gap, we propose to account for water solubility, its temperature dependence and the resulting chain flexibility as additional factors to fully describe the solution behavior of these highly-important raw materials.

  10. A thixotropic hydrogel from chemically cross-linked guar gum: synthesis, characterization and rheological behaviour.

    Science.gov (United States)

    Barbucci, Rolando; Pasqui, Daniela; Favaloro, Roberto; Panariello, Giuseppe

    2008-12-08

    Polysaccharide guar gum (GG) was cross-linked in an alkaline solution with polyethylene glycol diglycidyl ether (PEGDGE) to create a new hydrogel. The GG hydrogel was examined by FT-IR spectroscopy, AFM analysis and SEM analysis. The water uptake of the GG hydrogel was measured at different pHs, and rheological studies were performed to verify the thixotropic nature of the material. Rheological studies revealed the pseudoplastic behaviour of the GG hydrogel and its thixotropic nature. AFM analysis on a sample which was subjected to shear stress showed the presence of nanoparticles in the hydrogel. When the sample was left to settle, the gel surface returned to its original homogenous morphology. The thixotropic and injectable nature of the GG hydrogel suggest its possible use in biomedical applications.

  11. Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa

    Directory of Open Access Journals (Sweden)

    I. C. F Moraes

    2011-09-01

    Full Text Available Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the addition of hydrocolloids. For this purpose, xanthan and guar gum [0.3, 0.7 and 1.0% (w/w] were added to yellow passion fruit pulp and the changes in the dynamic and steady - shear rheological behavior evaluated. Xanthan dispersions showed a more pronounced pseudoplasticity and the presence of yield stress, which was not observed in the guar gum dispersions. Cross model fitting to flow curves showed that the xanthan suspensions also had higher zero shear viscosity than the guar suspensions, and, for both gums, an increase in temperature led to lower values for this parameter. The gums showed different behavior as a function of temperature in the range of 5 - 35ºC. The activation energy of the apparent viscosity was dependent on the shear rate and gum concentration for guar, whereas for xanthan these values only varied with the concentration. The mechanical spectra were well described by the generalized Maxwell model and the xanthan dispersions showed a more elastic character than the guar dispersions, with higher values for the relaxation time. Xanthan was characterized as a weak gel, while guar presented a concentrated solution behavior. The simultaneous evaluation of temperature and concentration showed a stronger influence of the polysaccharide concentration on the apparent viscosity and the G' and G" moduli than the variation in temperature.

  12. Meals, art, and artistic value

    OpenAIRE

    John, Eileen

    2014-01-01

    The notion of a meal is explored in relation to questions of art status and artistic value. Meals are argued not to be works of art, but to have the capacity for artistic value. These claims are used to respond to Dominic Lopes?s arguments in Beyond Art that demote artistic value in favour of the values that emerge from specific kinds of art. A conception of artistic value that involves ?taking reflective charge? of the possibilities for goodness available in an activity is sketched.

  13. Pressure-controlled injection of guar gum stabilized microscale zerovalent iron for groundwater remediation.

    Science.gov (United States)

    Luna, M; Gastone, F; Tosco, T; Sethi, R; Velimirovic, M; Gemoets, J; Muyshondt, R; Sapion, H; Klaas, N; Bastiaens, L

    2015-10-01

    The paper reports a pilot injection test of microsized zerovalent iron (mZVI) dispersed in a guar gum shear thinning solution. The test was performed in the framework of the EU research project AQUAREHAB in a site in Belgium contaminated by chlorinated aliphatic hydrocarbons (CAHs). The field application was aimed to overcome those critical aspects which hinder mZVI field injection, mainly due to the colloidal instability of ZVI-based suspensions. The iron slurry properties (iron particles size and concentration, polymeric stabilizer type and concentration, slurry viscosity) were designed in the laboratory based on several tests (reactivity tests towards contaminants, sedimentation tests and rheological measurements). The particles were delivered into the aquifer through an injection well specifically designed for controlled-pressure delivery (approximately 10 bars). The well characteristics and the critical pressure of the aquifer (i.e. the injection pressure above which fracturing occurs) were assessed via two innovative injection step rate tests, one performed with water and the other one with guar gum. Based on laboratory and field preliminary tests, a flow regime at the threshold between permeation and preferential flow was selected for mZVI delivery, as a compromise between the desired homogeneous distribution of the mZVI around the injection point (ensured by permeation flow) and the fast and effective injection of the slurry (guaranteed by high discharge rates and injection pressure, resulting in the generation of preferential flow paths). A monitoring setup was designed and installed for the real-time monitoring of relevant parameters during injection, and for a fast determination of the spatial mZVI distribution after injection via non-invasive magnetic susceptibility measurements.

  14. Cramble meal: evaluation, improvement and comparison with rapeseed meal.

    NARCIS (Netherlands)

    Liu, Y.G.

    1994-01-01

    Crambe abyssinica has gradually been introduced in agriculture as a new oil-bearing crop. Its oil contains 55 to 60% erucic acid (C22:1, Δ13), desirable as lubricants, plastic additives or as a raw material for chemical synthesis. The defatted meal has high protein content which provides potential a

  15. Emotions associated to mealtimes: Memorable meals and typical evening meals

    NARCIS (Netherlands)

    Piqueras Fiszman, B.; Jaeger, S.R.

    2015-01-01

    This research contributes to the current interest in food-related emotions in eating occasions. Previous research has studied contextual influences on food-related emotions, but the food products used as stimuli were single food items (i.e., chocolate brownie, fruit, potato crisps) and not meals. In

  16. 29 CFR 553.223 - Meal time.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Meal time. 553.223 Section 553.223 Labor Regulations... Enforcement Employees of Public Agencies Tour of Duty and Compensable Hours of Work Rules § 553.223 Meal time... personnel in accordance with section 7(a)(1) of the Act, the public agency may exclude meal time from...

  17. High Temperature Stable Separator for Lithium Batteries Based on SiO2 and Hydroxypropyl Guar Gum

    Science.gov (United States)

    Carvalho, Diogo Vieira; Loeffler, Nicholas; Kim, Guk-Tae; Passerini, Stefano

    2015-01-01

    A novel membrane based on silicon dioxide (SiO2) and hydroxypropyl guar gum (HPG) as binder is presented and tested as a separator for lithium-ion batteries. The separator is made with renewable and low cost materials and an environmentally friendly manufacturing processing using only water as solvent. The separator offers superior wettability and high electrolyte uptake due to the optimized porosity and the good affinity of SiO2 and guar gum microstructure towards organic liquid electrolytes. Additionally, the separator shows high thermal stability and no dimensional-shrinkage at high temperatures due to the use of the ceramic filler and the thermally stable natural polymer. The electrochemical tests show the good electrochemical stability of the separator in a wide range of potential, as well as its outstanding cycle performance. PMID:26512701

  18. High Temperature Stable Separator for Lithium Batteries Based on SiO2 and Hydroxypropyl Guar Gum

    Directory of Open Access Journals (Sweden)

    Diogo Vieira Carvalho

    2015-10-01

    Full Text Available A novel membrane based on silicon dioxide (SiO2 and hydroxypropyl guar gum (HPG as binder is presented and tested as a separator for lithium-ion batteries. The separator is made with renewable and low cost materials and an environmentally friendly manufacturing processing using only water as solvent. The separator offers superior wettability and high electrolyte uptake due to the optimized porosity and the good affinity of SiO2 and guar gum microstructure towards organic liquid electrolytes. Additionally, the separator shows high thermal stability and no dimensional-shrinkage at high temperatures due to the use of the ceramic filler and the thermally stable natural polymer. The electrochemical tests show the good electrochemical stability of the separator in a wide range of potential, as well as its outstanding cycle performance.

  19. Preparation of C-GG modified guar gum%C-GG型改性瓜胶的制备

    Institute of Scientific and Technical Information of China (English)

    田跃儒; 宋爱莉; 周际永; 熊俊杰; 安琦; 斯旭

    2012-01-01

    天然瓜尔胶粉与醚化剂在乙醇溶液中反应,制备C-GG改性瓜尔胶,考察了反应物料比、反应时间、反应温度等对产品性能的影响.结果表明,合成C-GG改性瓜尔胶的最佳制备条件为:瓜尔胶粉:氢氧化钠:3-氯-2-羟丙基三甲基氯化铵为1:0.2:0.06,反应温度为70℃,反应时间为3h.在最佳反应条件下,得到产品的性能符合标准,粘度达到3650 mPa·s,取代度为0.224.%The C-GG modified guar gum was prepared by reacting guar gum with 3-chloro-2-hydroxypropyl trimethylammonium chloride. The effects of some factors such as the proportion of materials,reaction time, reaction temperature were studied and the proper conditions were determined. The results showed that the best preparation conditions for the synthesis of C-GG modified guar gum were as follows: guar gum powder: sodium hydroxide: 3-chloro-2-hydroxypropyl trimethylammonium chloride is 1:0. 2:0. 06, reac-tion temperature at 70℃ ,and reaction time for 3 h. Under the optimum reaction conditions, get the per-formance of products meet the stand, the viscosity was 3 650 mPa·s and the substitution degree was 0. 224.

  20. In vitro drug release studies on guar gum-based colon targeted oral drug delivery systems of 5-fluorouracil.

    Science.gov (United States)

    Krishnaiah, Y S R; Satyanarayana, V; Dinesh Kumar, B; Karthikeyan, R S

    2002-08-01

    Intravenous administration of 5-fluorouracil for colon cancer therapy produces severe systemic side-effects due to its cytotoxic effect on normal cells. The broad objective of the present study was to develop novel tablet formulations for site-specific delivery of 5-fluorouracil to the colon without the drug being released in the stomach or small intestine using guar gum as a carrier. Fast-disintegrating 5-fluorouracil core tablets were compression coated with 60% (FHV-60), 70% (FHV-70) and 80% (FHV-80) of guar gum, and were subjected to in vitro drug release studies. The amount of 5-fluorouracil released from the compression-coated tablets in the dissolution medium at different time intervals was estimated by a HPLC method. Guar gum compression-coated tablets released only 2.5-4% of the 5-fluorouracil in simulated GI fluids. When the dissolution study was continued in simulated colonic fluids (4% w/v rat caecal content medium) the compression-coated FHV-60, FHV-70 and FHV-80 tablets released another 70, 55 and 41% of the 5-fluorouracil respectively. The results of the study show that compression-coated tablets containing 80% (FHV-80) of guar gum are most likely to provide targeting of 5-fluorouracil for local action in the colon, since they released only 2.38% of the drug in the physiological environment of the stomach and small intestine. The FHV-80 formulation showed no change either in physical appearance, drug content or dissolution pattern after storage at 40 degrees C/RH 75% for 6 months. The differential scanning calorimetric study showed that 5-fluorouracil did not interact with the formulation excipients used in the study.

  1. In vitro release characteristics of matrix tablets: Study of Karaya gum and Guar gum as release modulators

    Directory of Open Access Journals (Sweden)

    Senapati M

    2006-01-01

    Full Text Available Matrix tablets of phenylpropanolamine were fabricated using karaya gum and guar gum, alone or in combination with other excipients. The tablets were evaluated for physical characteristics like hardness, weight variation, friability, swelling index and drug content. In vitro release of drug was performed in 0.1N HCl (pH 1.2 for 2 h and the rest of dissolution in phosphate buffer (pH 6.8. The effect of water-soluble (lactose and water-insoluble (dicalcium phosphate excipients on drug release was evaluated. All the physical characteristics of the fabricated tablets were within acceptable limits. The tablets with karaya gum exhibited greater swelling indices than those with guar gum. All the batches provided drug release over a period of 6 h. The level of matrix former in the tablets affects drug release. Incorporation of lactose or dicalcium phosphate influenced drug release, but at lower polymer levels only. A combination of karaya gum and guar gum exhibited more sustained release than individual gum.

  2. 干法制阳离子瓜尔胶%The Study on the Dry Preparation of Cationic Guar Gum

    Institute of Scientific and Technical Information of China (English)

    贺小兰; 朱进; 邓勋民

    2012-01-01

    目前我国阳离子瓜儿胶工业化生产大都采用传统的湿法生产,湿法生产瓜尔胶存在需大量的有机溶剂,劳动强度大、能耗高、安全风险高、生产成本高等问题。本实验采用干法研制瓜尔胶,改变传统工艺。确定干法生产瓜尔胶最佳工艺配方及工艺条件,以确定产品最优成本,达到最大经济利益。%At present, cationic guar gum mostly use the traditional wet preparauon m muusmat prouucuul, in China. Wet preparation of guar gum has some disadvantages, such as required large amounts of organic solvents, high labor intensity, high energy consumption, high safety risk, higher production costs, etc. Tthe method of dry preparation of guar gum instead of the traditional process was reported. Through the experiment, we found out the optimum formulation and conditions of this method to make sure the optimal product costs and achieve maximum economic benefits.

  3. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.

    Science.gov (United States)

    Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

    2016-12-01

    Partially hydrolyzed guar gum was prepared using enzymatic hydrolysis of native guar gum that can be utilized as soluble fiber source. The effect of partially hydrolyzed guar gum (PHGG) on pasting, thermo-mechanical and rheological properties of wheat flour was investigated using rapid visco-analyzer, Mixolab and Microdoughlab. Wheat flour was replaced with 1-5g PHGG per 100g of wheat flour on weight basis. PHGG addition decreased the peak, trough, breakdown, setback and final viscosity of wheat flour. Water absorption and amylase activity of wheat dough were increased whereas starch gelatinization and protein weakening of wheat dough were reduced as a result of PHGG addition to wheat flour. PHGG addition also increased the peak dough height, arrival time, dough development time, dough stability and peak energy of wheat dough system. However, dough softening was decreased after PHGG addition to wheat flour dough. Overall, it can be assumed that PHGG has influenced the properties of wheat flour dough system by decreasing the RVA viscosities and increasing the water absorption and starch gelatinization of wheat dough system.

  4. Research the printing properties of the modified guar gum%改性瓜尔豆胶印花性能探讨

    Institute of Scientific and Technical Information of China (English)

    李林; 黄小华; 卢殿光

    2011-01-01

    对改性瓜尔豆胶和海藻酸钠印花糊料的各项性能及其用于棉织物活性染料印花效果进行对比.实验表明,改性瓜尔豆胶的成糊率较高,其PVI值比海藻酸钠印花糊料PVI值低,粘度较大,更接近平网印花对糊料粘度的要求,且印花织物具有较好耐摩擦、耐水洗性能;改性瓜尔豆胶糊料其印花织物的K/S值与海藻酸钠糊料的印花织物相接近.因此,使用改性瓜尔豆胶可以部分替代海藻酸钠作为印花糊料,以降低生产成本.%The effects of reactive dyes printing between modified guar gum and sodium alginates were compared on the cotton fabrics including a variety of their properties tested.Experiments indicate that modified guar gum has high rate of paste,the PVI value of modified guar gum is lower than sodium alginates's,cotton fabrics useing modified guar gum has better friction and wash property,and modified guar gum's viscosity are close to the plate scream printing of paste viscosity request;the cotton fabrics's K/S with modified guar gum are similar to the cotton fabrics's K/S with sodium alginates.Therefore,sodium alginates can be replaced by the modified guar gum as printing paste,so as to reduce the production cost.

  5. Mothers and meals. The effects of mothers' meal planning and shopping motivations on children's participation in family meals.

    Science.gov (United States)

    McIntosh, William Alex; Kubena, Karen S; Tolle, Glen; Dean, Wesley R; Jan, Jie-sheng; Anding, Jenna

    2010-12-01

    Participation in family meals has been associated with benefits for health and social development of children. The objective of the study was to identify the impact of mothers' work of caring through planning regularly scheduled meals, shopping and cooking, on children's participation in family meals. Parents of children aged 9-11 or 13-15 years from 300 Houston families were surveyed about parents' work, meal planning for and scheduling of meals, motivations for food purchases, importance of family meals, and children's frequency of eating dinner with their families. The children were interviewed about the importance of eating family meals. Hypotheses were tested using path analysis to calculate indirect and total effects of variables on the outcome variable of frequency of children eating dinner with their family. Mothers' belief in the importance of family meals increased likelihood of children eating dinner with families by increasing likelihood that mothers planned dinner and that dinners were regularly scheduled. Mothers' perception of time pressures on meal preparation had a negative, indirect effect on the frequency of children's participation in family dinners by reducing mothers' meal planning. Copyright © 2010 Elsevier Ltd. All rights reserved.

  6. Nutritive value of fish meal.

    Directory of Open Access Journals (Sweden)

    Hossain M.E.

    2016-12-01

    Full Text Available The study was undertaken to find out the variations in the chemical composition of different types of fish meal available in the metropolitan areas of Chittagong, Bangladesh. Fifteen different types of fish meal samples were collected from study areas. Chemical analyses of the samples were carried out in triplicate for dry matter (DM, crude protein (CP, crude fiber (CF, nitrogen free extract (NFE, ether extract (EE and total ash (TA in the animal nutrition and poultry research and training centre (PRTC laboratory, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh. Metabolizable energy (ME was estimated mathematically for all samples by using standard formula. Results indicated that, DM, CP, NFE, EE, TA and ME content significantly differed (P0.05 variation was found in the CF contents of the samples. DM content varied from 86.7 to 96.7%, CP content varied from 31.3 to 61.2%, EE content varied from 0.8 to 23.5%, NFE content varied from 0.6 to 14.6%, Ash content varied from 13.3 to 36.7% and ME content varied from 1788.4 to 3478.8 kcal/kg. It could therefore be inferred that, the chemical composition of fish meal available in the local market are widely variable. Therefore, every sample needs to be analyzed before use for ration formulation.

  7. Folic acid conjugated guar gum nanoparticles for targeting methotrexate to colon cancer.

    Science.gov (United States)

    Sharma, Monika; Malik, Ritu; Verma, Ashwni; Dwivedi, Pankaj; Banoth, Gabbar Singh; Pandey, Nagendra; Sarkar, Jayant; Mishra, Prabhat Ranjan; Dwivedi, Anil Kumar

    2013-01-01

    It was envisaged to develop surface modified Guar Gum Nanoparticles (GGNP) with Folic acid (FA) charged with methotrexate (MTX) to target the colon specifically. The MTX loaded FA functionalized GGNP (MTX-FA-GGNP) have been prepared by emulsion crosslinking method. These surface modified nanoparticles were compared with unmodified MTX loaded GGNP (MTX-GGNP). The developed formulations were evaluated for size and size distribution, zeta potential, Differential Scanning Calorimetry (DSC), release profile and uptake studies. The nanoparticles have been found to have average size of 325 nm in diameter having polydispersity index (PDI) 0.177 indicating mono-disperse particles. The zeta potential of the particles was found to be -36.9 mV. The percent growth inhibition of Caco 2 cells with MTX-FA-GGNP was found to be better than MTX-GGNP indicating folate receptor mediated uptake. The MTX-GGNP protects the release of MTX in upper gastrointestinal tract while maximum release of MTX occurred in simulated colonic fluids of pH 6.8. The in vivo uptake studies revealed preferential uptake of nanoparticles formulation in the colon. These studies provide evidences that MTX-FA-GGNP holds promise to address colorectal cancer over-expressing folate receptors. This prototype formulation enjoys dual advantage of having propensity to release the drug in the colon and in the conditions of colorectal carcinoma; it could be better localized and targeted with improved therapy due to over-expression of folate receptors.

  8. Adsorptional removal of methylene blue by guar gum-cerium (IV) tungstate hybrid cationic exchanger.

    Science.gov (United States)

    Gupta, V K; Pathania, Deepak; Singh, Pardeep; Kumar, Amit; Rathore, B S

    2014-01-30

    Guar gum-cerium (IV) tungstate nanocomposite (GG/CTNC) cationic exchanger was synthesized using simple sol gel method. The GG/CTNC was characterized using X-ray diffraction (XRD), Fourier transmission infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and energy dispersive X-ray spectrophotometer (EDX). The XRD studies confirmed amorphous and fibrous in nature of GG/CTNC. The high percentage of oxygen in the nanocomposite material confirmed the functionality tungstate (WO4(-)). The ion exchange capacity of GG/CTNC for Na(+) ion was observed to be 1.30 mequivg(-1). The hybrid exchanger was used as potential adsorbent for the removal of methylene blue (MB) from aqueous system. The correlation coefficients value indicated a good fit of monolayer Langmuir model to the adsorption of methylene blue onto GG/CTNC. The adsorption kinetic study revealed that the adsorption process followed the pseudo second order kinetic. The Gibbs free energy (ΔG) values confirmed the spontaneous nature of adsorption process.

  9. INCORPORATION AND RELEASE KINETICS OF ALPHA-BISABOLOL FROM PCL AND CHITOSAN/GUAR GUM MEMBRANES

    Directory of Open Access Journals (Sweden)

    F. C. Bombaldi de Souza

    Full Text Available Abstract Alpha-bisabolol, an anti-inflammatory and antioxidant compound extracted from candeia trees (Eremanthus erythropappus, was incorporated into hydrophobic polycaprolactone (PCL and hydrophilic chitosan/guar gum (Ch-G membranes aiming at the production of bioactive wound dressings. The incorporation efficiency achieved a maximum of ca. 18% (1 gram of alpha-bisabolol per gram of membrane for Ch-G membranes. For PCL membranes, all of the active compound added was retained (0.2 gram of alpha-bisabolol per gram of membrane. Alpha-bisabolol release in phosphate-buffered saline was relatively slow in both cases, reaching around 6% and 24% after 120 hours respectively for PCL and Ch-G membranes presenting equivalent initial alpha-bisabolol/membrane mass ratios. Both formulations were capable of releasing alpha-bisabolol in the typically recommended topical dose range (from 1 to 10 grams of alpha-bisabolol per gram of vehicle. The extended release periods observed are advantageous, allowing less frequent dressing changes and contributing to turn the treatment more comfortable for the patient.

  10. Hydrophobic derivatives of guar gum hydrolyzate and gum Arabic as matrices for microencapsulation of mint oil.

    Science.gov (United States)

    Sarkar, Shatabhisa; Gupta, Sumit; Variyar, Prasad S; Sharma, Arun; Singhal, Rekha S

    2013-06-05

    Guar gum hydrolyzate (GGH) modified with n-octenyl succinic anhydride (OSA) and oleic acid having induced hydrophobicity was evaluated for encapsulation of mint oil and compared with gum Arabic (GA) and GA-OSA as wall material. Spray dried microcapsules prepared with these wall materials were evaluated for qualitative changes by principal component analysis and for percent retention of mint oil during 8-week storage. Results revealed that microcapsules with GGH-OSA and GGH-oleate showed slightly lower retention of mint oil as compared to GA. GA-OSA microcapsules showed better retention of mint oil than GA itself, as observed from the t1/2, the time required for the mint oil to come down to 50% of its original content. The t1/2 of mint oil in microcapsules of GA, GGH-oleate, GGH-OSA and GA-OSA was 26.12, 23.50, 24.11 and 29.67 weeks, respectively. The results suggested that GGH-OSA has the potential to replace gum Arabic for encapsulation of mint oil. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. CO2 Capture by Cement Raw Meal

    DEFF Research Database (Denmark)

    Pathi, Sharat Kumar; Lin, Weigang; Illerup, Jytte Boll

    2013-01-01

    The cement industry is one of the major sources of CO2 emissions and is likely to contribute to further increases in the near future. The carbonate looping process has the potential to capture CO2 emissions from the cement industry, in which raw meal for cement production could be used...... as the sorbent. Cyclic experiments were carried out in a TGA apparatus using industrial cement raw meal and synthetic raw meal as sorbents, with limestone as the reference. The results show that the CO2 capture capacities of the cement raw meal and the synthetic raw meal are comparable to those of pure limestone...... that raw meal could be used as a sorbent for the easy integration of the carbonate looping process into the cement pyro process for reducing CO2 emissions from the cement production process....

  12. CO2 Capture by Cement Raw Meal

    DEFF Research Database (Denmark)

    Pathi, Sharat Kumar; Lin, Weigang; Illerup, Jytte Boll

    2013-01-01

    The cement industry is one of the major sources of CO2 emissions and is likely to contribute to further increases in the near future. The carbonate looping process has the potential to capture CO2 emissions from the cement industry, in which raw meal for cement production could be used...... as the sorbent. Cyclic experiments were carried out in a TGA apparatus using industrial cement raw meal and synthetic raw meal as sorbents, with limestone as the reference. The results show that the CO2 capture capacities of the cement raw meal and the synthetic raw meal are comparable to those of pure limestone....... The CO2 capture capacity of limestone in the raw meal is lower than for pure limestone. The difference in the CO2 capture capacity decreases with an increase in cycle number. The calcination conditions and composition are major factors that influence the CO2 capture capacity of limestone. At 850 °C in N2...

  13. [Can family meals protect adolescents from obesity?].

    Science.gov (United States)

    Tabak, Izabela; Jodkowska, Maria; Oblacińska, Anna; Mikiel-Kostyra, Krystyna

    2012-01-01

    To analyse the relationship between the frequency of family meals and the body weight of 13-year-olds and its selected determinants. The study was conducted in 2008 as the last stage in a prospective cohort study of 605 children. Questionnaires containing questions about the frequency of family meals, the general regularity of meals, fruit and vegetable consumption, physical activity and the number of hours spent watching television or at the computer were sent to 13-year-olds by mail. School nurses performed anthropometric measurements of the pupils' weight and height. Statistical analyses were performed, i.e. Pearson's correlations, the two-step cluster analysis and the logistic regression analysis. Most of the young people (80-90%) eat each of the main meals in the company of their parents at least once a week, 21% have breakfast with their parents every day, 41% - dinner, and 45% - supper. The frequency of family meals correlated negatively with the girls' BMI and the number of hours they spent watching television or at the computer, while positively with physical activity, regular meals and vegetable consumption in adolescents of both genders. The lowest mean values of BMI were found in a group of adolescents often eating family meals, the highest - in the group of young people who rarely ate family meals (over 20% of young people in this group were overweight), but the differences were statistically significant only for girls (p=0.025). The probability of less than 2 hours of sedentary behaviour daily, physical activity of at least 60 minutes per day and everyday vegetable and fruit consumption is twice as high in adolescents often consuming meals with their parents, and with the daily consumption of all the meals in this way - more than fourfold higher than in other groups. Family meals treated as a predictor of a healthy lifestyle can indirectly protect adolescents from overweight and obesity. Promoting family meals should be an important method of

  14. Enzymatic detoxification of jojoba meal and effect of the resulting meal on food intake in rats.

    Science.gov (United States)

    Bouali, Abderrahime; Bellirou, Ahmed; Boukhatem, Noureddin; Hamal, Abdellah; Bouammali, Boufelja

    2008-05-10

    When defatted jojoba meal is used as animal food, it causes food-intake reduction and growth retardation. Detoxification procedures by chemical, microbiological, and solvent extraction methods are reported by several authors. Here we report a successful detoxification of jojoba meal using enzymes. We establish reaction conditions that yield new meal which has the same nutritional qualities in proteins as the original meal. The enzymatic reaction gives rise to one major compound to which the structure of an amide is assigned on the basis of IR, 1H and 13C NMR spectra. The effect of the resulting jojoba meal on the food intake in rats is checked. In contrast, the detoxified meal containing the amide derivatives shows no toxicological activity since rats receiving oral administration of the obtained meal show normal growth. Thus, it is expected that this meal could be used as an animal feed ingredient.

  15. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.

    Science.gov (United States)

    Chityala, Pavan Kumar; Khouryieh, Hanna; Williams, Kevin; Conte, Eric

    2016-12-01

    The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosidase enzyme. At higher gum concentrations (0.2 and 0.3wt%), the viscosity of the emulsions containing XG/EMG gum mixtures was significantly higher (Pgum mixtures did not affect the droplet size of emulsions. Microstructure images revealed decreased flocculation at higher concentrations. Primary and secondary lipid oxidation measurements indicated a slower rate of oxidation in emulsions containing XG/EMG gum mixtures, compared to XG, guar (GG), and XG/GG gum mixtures. These results indicate that XG/EMG gum mixtures can be used in O/W emulsions to increase physical and oxidative stabilities of polyunsaturated fatty acids in foods.

  16. Obtenció, caracterització i fabricació d’una solució gel de goma Guar per a ús oftàlmic

    OpenAIRE

    Bautista Reverter, Sara

    2008-01-01

    L’objectiu del projecte és descriure el procés d’obtenció, caracterització i fabricació d’una solució gel de goma Guar per a ús farmacèutic. L’obtenció i caracterització de la fórmula és va dur a terme en els laboratoris Alcon. Per a l’obtenció i caracterització d’una solució gel de goma Guar, s’ha realitzat un estudi de la estabilitat tèrmica a l’autoclau de solucions de la goma Guar purificada i no purificada. S’ha provat la eficàcia del mètode utilitzat al laboratori per a l...

  17. Sunflower meal concentrations in Massai grass silage

    Directory of Open Access Journals (Sweden)

    Máikal S. Borja

    2012-08-01

    Full Text Available Objetive. This experiment was conducted to evaluate the best sunflower meal concentration in Massai grass silage. Materials and methods. The treatments were composed of 0, 8, 16, and 24% sunflower meal (natural matter basis during ensiling of Massai grass, with four repetitions. Results. The regression equation showed that the inclusion of sunflower meal between 2.14% and 13.91% obtained a silage dry matter between 25 and 35%, which are the values recommended for the production of high quality silage. The addition of sunflower meal showed a linear increase in crude protein, reaching 18% DM with the highest concentration of sunflower meal. The highest feed value index was obtained with the addition of 24% sunflower meal in the silage. The estimated total digestible nutrient of silage increased linearly with sunflower meal concentration. The silage pH values had a quadratic effect, reaching the lowest value (4.1 with 15% sunflower meal addition. Conclusions. Based on the chemical composition and forage quality, a concentration of 14% sunflower meal should be used for high-quality silage with good nutritional value.

  18. 阳离子瓜儿胶季铵盐的制备及应用%Preparation and Application of Cationic Guar Gum Quaternary Ammonium Salt

    Institute of Scientific and Technical Information of China (English)

    孟小华

    2015-01-01

    通过对阳离子瓜尔胶的制备方法、影响因素及其在洗发香波中应用的研究,得到有机溶剂法制备阳离子瓜尔胶的最佳工艺条件如下:以异丙醇作溶剂,瓜尔胶用量10 g, CTA用量2.5 g,氢氧化钠用量0.8 g,在80℃下,持续反应9 h,所得阳离子瓜尔胶的取代度为0.075,反应效率为73%。1.0%的阳离子瓜尔胶可以使洗发香波的粘度由1650 mPa・ s增至8150 mPa・ s,洗发后使毛发显著变得柔软光滑。%This experiment has systematically studied preparation method of the cationic guar, the influence factor and the application of cationic guar gum in shampoo.The best process conditions of organic solvent preparation of cationic guar gum were as follows:using isopropyl alcohol as solvent, the amount of guar gum was 10 g, CTA dosage was 1.5 g, sodium hydroxide dosage was 0.8 g, reaction temperature was 80 ℃, time was 9 h, the degree of substitution of the cationic guar gum was 0.075 , the reaction efficiency was 73%.The 1.0%Cationic Guar may enable shampoo’viscosity from 1650 mPa・ s to 8150 mPa・ s, and after washed with it the hair was softer and smoother remarkable.

  19. 交联瓜尔胶制备工艺%Preparation of Cross-linked Guar Gum

    Institute of Scientific and Technical Information of China (English)

    唐洪波; 王习光; 李艳平

    2012-01-01

    以瓜尔胶为原料、环氧氯丙烷为交联剂、氢氧化钠为催化剂、乙醇为溶剂,对交联瓜尔胶的制备工艺进行研究。考察环氧氯丙烷用量、pH值、反应时间、反应温度和乙醇质量分数对交联瓜尔胶沉降积的影响。结果表明,环氧氯丙烷用量、pH值、反应时间、反应温度和乙醇质量分数对瓜尔胶交联反应均有影响。制备交联瓜尔胶的最佳工艺条件为交联剂环氧氯丙烷用量8%、pH值、反应时间3.5h、反应温度40℃、乙醇质量分数95%。瓜尔胶交联反应的影响主次顺序依次为环氧氯丙烷用量〉反应温度〉pH值〉反应时间〉乙醇质量分数。热分析表明,随着交联瓜尔胶交联度的增加,交联瓜尔胶的热稳定性、焓变、吸收峰起始温度、峰值温度和结束温度增加。%The preparation of cross-linked guar gum was investigated by using epichlorohydrin as the cross-linking agent, sodium hydroxide as the catalyst and ethanol as the solvent in this study. The effects of epichlorohydrin amount, pH, reaction time, reaction temperature and alcohol concentration on the sediment volume of cross-linked guar gum was explored. The results showed that epichlorohydrin amount, pH, reaction time, reaction temperature and alcohol concentration had obvious impact on cross-linked reaction of guar gum. The optimal conditions for preparing cross-linked guar gum were epichlorohydlin amount of 8%, reaction time of 3.5 h, reaction temperature of 40 ℃ and ethanol concentration of 95%. Five reaction conditions were ranked in decreasing order of their effect on the sediment volume of cross-linked guar gum as follows: epichlorohydrin amount, reaction temperature, pH, reaction time and alcohol concentration. The thermal stability, enthalpy change, endothermic onset temperature, peak temperature and final temperature of cross-linked guar gum increased with increasing degree of cross-linking.

  20. Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students

    Science.gov (United States)

    Dingman, Deirdre A.; Schulz, Mark R.; Wyrick, David L.; Bibeau, Daniel L.; Gupta, Sat N.

    2014-01-01

    Objectives: This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. Participants and Methods: In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey…

  1. The impact of meal attributes and nudging on healthy meal consumption

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    2013-01-01

    and red meat) greatly increase both sales and the market share of the healthy labeled meal. We conclude that a careful design of the healthy food supply may be efficient in encouraging healthier meal choices, e.g. supplying healthy labeled versions of popular conventional meals. We find no impact...

  2. Meal frequencies in early adolescence predict meal frequencies in late adolescence and early adulthood

    DEFF Research Database (Denmark)

    Pedersen, Trine Pagh; Holstein, Bjørn E; Flachs, Esben Meulengracht

    2013-01-01

    Health and risk behaviours tend to be maintained from adolescence into adulthood. There is little knowledge on whether meal frequencies in adolescence are maintained into adulthood. We investigated whether breakfast, lunch and evening meal frequencies in early adolescence predicted meal frequencies...

  3. Efeito terapêutico da fibra goma-guar parcialmente hidrolisada na constipação intestinal funcional em pacientes hospitalizados

    OpenAIRE

    Belo,Geise Maria da Silva; Diniz, Alcides da Silva; Pereira,Ana Paula Campos

    2008-01-01

    Avaliação do impacto da fibra goma-guar parcialmente hidrolisada na constipação intestinal funcional em pacientes hospitalizados. Ensaio clínico com 64 adultos, randomizados para duas dietas: grupo 1 dieta laxante (± 30 g de fibras) e grupo 2 mesma dieta + 10 g de fibra goma-guar parcialmente hidrolisada, durante 15 dias. A dieta laxante ou acrescida da referida fibra reduziu em 78% a constipação intestinal funcional, assim como sua adição não provocou efeito adicional na freqüência evacuatór...

  4. INFLUENCIA DE GOMA XANTAN Y GOMA GUAR SOBRE LAS PROPIEDADES REOLÓGICAS DE LECHE SABORIZADA CON COCOA INFLUÊNCIA DA GOMA XANTANA E GUAR SOBRE AS PROPRIEDADES REOLÓGICAS DO LEITE AROMATIZADO COM CACAU INFLUENCE OF GUM XANTHAN AND GUAR ON THE RHEOLOGICAL PROPERTIES OF COCOA- FLAVORED MILK BEVERAGE

    Directory of Open Access Journals (Sweden)

    MÓNICA M. OSPINA

    2012-06-01

    Full Text Available En las bebidas lácteas son utilizados diferentes hidrocoloides con el fin de estabilizar el sistema líquido, en este sentido es necesario determinar la interacción entre algunos hidrocoloides en la matriz alimenticia. El objetivo de este trabajo fue evaluar 3 estabilizantes: goma guar, goma xantan y carragenina kappa en leche saborizada con cocoa alcalina. Inicialmente fue estimada la mezcla óptima entre estos estabilizantes. La variable respuesta utilizada fue viscosidad, en la cual la evaluación de tixotropía tuvo en cuenta los índices: adelgazamiento, recuperación y tixotropía. Los análisis reológicos y fisicoquímicos fueron realizados en un periodo de dos semanas. La mejor mezcla de hidrocoloides fue 70% y 30% para goma xantan y goma guar, respectivamente. La concentración ideal fue determinada bajo 3 tratamientos: T1:0,08%, T2:0,1% y T3:0,12% para el sistema de leche saborizada con cocoa. Los resultados del análisis reológico muestran diferencia significativa (pNas bebidas lacteas são utilizados diferentes hidrocolóides para a estabilização do líquido, neste sentido, é necessário determinar a interação entre alguns hidrocolóides na matriz alimentar. O objetivo deste estudo foi avaliar três estabilizadores: a goma guar, goma xantana e carragena kappa no leite aromatizado com cacau alcalino. Inicialmente, estimase a combinação ideal entre esses estabilizadores. A variável resposta utilizada foi a viscosidade, em que a avaliação levou em conta os índices de tixotropia: perda de peso, recuperação e tixotropia. A análise reológica e físico-química foram realizadas em um período de duas semanas. A melhor mistura de hidrocolóides foi de 70% e 30% de goma xantana e goma guar, respectivamente. A concentração ideal foi determinada em três tratamentos: T1:0,08%, T2:0,1% y T3:0,12%, para o sistema de leite aromatizado com cacau. Resultados das análises reológicas mostram uma diferença significativa (p

  5. Preparation and in vitro characterization of mucoadhesive hydroxypropyl guar microspheres containing amlodipine besylate for nasal administration.

    Science.gov (United States)

    Swamy, N G N; Abbas, Z

    2011-11-01

    Amlodipine besylate microspheres for intranasal administration were prepared with an aim to avoid first-pass metabolism, to achieve controlled blood level profiles and to improve therapeutic efficacy. Hydroxypropyl Guar, a biodegradable polymer, was used in the preparation of microspheres by employing water in oil emulsification solvent evaporation technique. The formulation variables were drug concentration, emulsifier concentration, temperature, agitation speed and polymer concentration. All the formulations were evaluated for particle size, particle shape and surface morphology by scanning electron microscopy, percentage yield, drug entrapment efficiency, in vitro mucoadhesion test, degree of swelling and in vitro drug diffusion through sheep nasal mucosa. The microspheres obtained were free flowing, spherical and the particles ranged in size from 13.4±2.38 μm to 43.4±1.92 μm very much suitable for nasal delivery. Increasing polymer concentration resulted in increased drug entrapment efficiency and increased particle size. Amlodipine besylate was entrapped into the microspheres with an efficiency of 67.2±1.18 % to 81.8±0.64 %. The prepared microspheres showed good mucoadhesion properties, swellability and sustained the release of the drug over a period of 8 h. The data obtained were analysed by fitment into various kinetic models; it was observed that the drug release was matrix diffusion controlled and the release mechanism was found to be non-Fickian. Stability studies were carried out on selected formulations at 5±3°, 25±2°/60±5% RH and 40±2°/75±5% RH for 90 days. The drug content was observed to be within permissible limits and there were no significant deviations in the in vitro mucoadhesion and in vitro drug diffusion characteristics.

  6. Preparation and in vitro characterization of mucoadhesive hydroxypropyl guar microspheres containing amlodipine besylate for nasal administration

    Directory of Open Access Journals (Sweden)

    N. G. N. Swamy

    2011-01-01

    Full Text Available Amlodipine besylate microspheres for intranasal administration were prepared with an aim to avoid first-pass metabolism, to achieve controlled blood level profiles and to improve therapeutic efficacy. Hydroxypropyl Guar, a biodegradable polymer, was used in the preparation of microspheres by employing water in oil emulsification solvent evaporation technique. The formulation variables were drug concentration, emulsifier concentration, temperature, agitation speed and polymer concentration. All the formulations were evaluated for particle size, particle shape and surface morphology by scanning electron microscopy, percentage yield, drug entrapment efficiency, in vitro mucoadhesion test, degree of swelling and in vitro drug diffusion through sheep nasal mucosa. The microspheres obtained were free flowing, spherical and the particles ranged in size from 13.4±2.38 μm to 43.4±1.92 μm very much suitable for nasal delivery. Increasing polymer concentration resulted in increased drug entrapment efficiency and increased particle size. Amlodipine besylate was entrapped into the microspheres with an efficiency of 67.2±1.18 % to 81.8±0.64 %. The prepared microspheres showed good mucoadhesion properties, swellability and sustained the release of the drug over a period of 8 h. The data obtained were analysed by fitment into various kinetic models; it was observed that the drug release was matrix diffusion controlled and the release mechanism was found to be non-Fickian. Stability studies were carried out on selected formulations at 5±3° , 25±2° /60±5% RH and 40±2° /75±5% RH for 90 days. The drug content was observed to be within permissible limits and there were no significant deviations in the in vitro mucoadhesion and in vitro drug diffusion characteristics.

  7. Nanostructured SnO2 encapsulated guar-gum hybrid nanocomposites for electrocatalytic determination of hydrazine.

    Science.gov (United States)

    Malik, Priya; Srivastava, Manish; Verma, Ranjana; Kumar, Manish; Kumar, D; Singh, Jay

    2016-01-01

    The present article deals with synthesis of sol-gel derived tin dioxide (SnO2) nanoparticles encapsulated in to guar gum (GG) biopolymer as the organic-inorganic hybrid materials for the determination of hydrazine. The organic-inorganic hybrid combines the perfunctory strength offered by the inorganic SnO2 nanoparticles with flexible binding sites provided by the organic biopolymer (GG) solution by the ultrasonication. The phase identification, crystalline size, surface morphology and optical properties of prepared SnO2 and SnO2-GG nanocomposites has been investigated through FT-IR, XRD, SEM, AFM, TEM, UV-Vis, and PL techniques. The colloidal solution of SnO2 and GG is electrophoretically deposited (EPD) onto the indium tin-oxide (ITO) glass substrate and studied for the electrooxidation of hydrazine. Under the optimized experimental conditions, the linearity between the current response and the hydrazine concentration has been obtained in the range of 2-22 mM, with a low detection limit of 2.76 mM and a high sensitivity of 5.72 μA cm(-2). Based on the linear increase in amperometric current, a sensitive hydrazine electrochemical sensor is constructed. The proposed SnO2-GG/ITO electrode shows a good response time (35s), reproducibility, and long-term stability. The obtained results suggest that SnO2-GG nanocomposites electrode provides a favorable sensing platform for the electrochemical studies. In addition, the cyclic voltammetry (CV) studies are used to evaluate the kinetic parameters.

  8. Meal and Snacking Patterns of Students.

    Science.gov (United States)

    Singleton, Nan; Rhoads, Dianne S.

    1982-01-01

    A survey of the responses of 3,309 Louisiana students was used to determine students' meal and snacking habits at the elementary, junior high, and high school levels. Student responses concerned: (1) where and why food was consumed; (2) vitamin supplements; (3) reasons meals were omitted; and (4) reaction to school lunches. (PP)

  9. The family meal panacea: exploring how different aspects of family meal occurrence, meal habits and meal enjoyment relate to young children's diets.

    Science.gov (United States)

    Skafida, Valeria

    2013-07-01

    The general consensus in the research to date is that family meals are linked to healthier eating habits in children, compared to not eating with the family. Yet, few studies explore what it is about commensality which leads to better food choices among children. Using a representative Scottish sample of five-year-old children, this research explores the extent to which family meal occurrence, meal patterns regarding where, when and with whom children eat and perceived meal enjoyment predict the quality of children's diets after controlling for indicators of maternal capital that influence both meal rituals and taste preferences. Eating the same food as parents is the aspect of family meals most strongly linked to better diets in children, highlighting the detrimental effect in the rise of 'children's food'. Although theoretical and empirical work pointed to the important health advantage in children eating together with parents, the results suggested that eating together was a far less important aspect of family meals. In evaluating the importance of the family meal, this article redirects attention away from issues of form and function towards issues of food choice. Policy implications and the importance for public health to recognise the way eating habits are defined by and reproduce social and cultural capital are discussed.

  10. Meals and snacks from the child's perspective

    DEFF Research Database (Denmark)

    Husby, Ida; Heitmann, Berit L; O'Doherty Jensen, Katherine

    2009-01-01

    meals and two to four snacks. We found a connection between the nutritional quality of the diet and the social contexts of consumption, especially with regard to snacks. Among children with healthier eating habits, both snacks and meals tended to be shared social events and items of poor nutritional...

  11. School meal sociality or lunch pack individualism?

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Holm, Lotte; Baarts, Charlotte

    2015-01-01

    The present article specifies and broadens our understanding of the concept of commensality by investigating what it means to ‘share a meal’. The study utilizes a school meal intervention carried out in Denmark in 2011/2012. It shows how different types of school meal arrangement influence...... to school. The study discusses commensality by examining and comparing lunchtime interactions within the same group of children in the two contrasting meal situations. The results fail to confirm the conventional view that shared meals have greater social impacts and benefits than eating individualized...... foods. The article argues that the social entrepreneurship involved in sharing individual lunch packs might even outweigh some of the benefits of shared meals where everyone is served the same food....

  12. Cost of New Nordic Diet school meals

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgard; Thorsen, Anne Vibeke; Damsgaard, Camilla Trab

    2015-01-01

    Purpose - The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed lunch from home, and investigating potential effects of adjusting the NND principles...... underlying the school meals on the costs and on the rate of food waste.Design/methodology/approach - The analysis combines recipes, dietary records and food waste data from a school meal intervention with collected price data within an economic optimization framework.Findings - A New Nordic School meal...... programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible...

  13. Protection against the Metabolic Syndrome by Guar Gum-Derived Short-Chain Fatty Acids Depends on Peroxisome Proliferator-Activated Receptor γ and Glucagon-Like Peptide-1.

    Science.gov (United States)

    den Besten, Gijs; Gerding, Albert; van Dijk, Theo H; Ciapaite, Jolita; Bleeker, Aycha; van Eunen, Karen; Havinga, Rick; Groen, Albert K; Reijngoud, Dirk-Jan; Bakker, Barbara M

    2015-01-01

    The dietary fiber guar gum has beneficial effects on obesity, hyperglycemia and hypercholesterolemia in both humans and rodents. The major products of colonic fermentation of dietary fiber, the short-chain fatty acids (SCFAs), have been suggested to play an important role. Recently, we showed that SCFAs protect against the metabolic syndrome via a signaling cascade that involves peroxisome proliferator-activated receptor (PPAR) γ repression and AMP-activated protein kinase (AMPK) activation. In this study we investigated the molecular mechanism via which the dietary fiber guar gum protects against the metabolic syndrome. C57Bl/6J mice were fed a high-fat diet supplemented with 0% or 10% of the fiber guar gum for 12 weeks and effects on lipid and glucose metabolism were studied. We demonstrate that, like SCFAs, also guar gum protects against high-fat diet-induced metabolic abnormalities by PPARγ repression, subsequently increasing mitochondrial uncoupling protein 2 expression and AMP/ATP ratio, leading to the activation of AMPK and culminating in enhanced oxidative metabolism in both liver and adipose tissue. Moreover, guar gum markedly increased peripheral glucose clearance, possibly mediated by the SCFA-induced colonic hormone glucagon-like peptide-1. Overall, this study provides novel molecular insights into the beneficial effects of guar gum on the metabolic syndrome and strengthens the potential role of guar gum as a dietary-fiber intervention.

  14. Protection against the Metabolic Syndrome by Guar Gum-Derived Short-Chain Fatty Acids Depends on Peroxisome Proliferator-Activated Receptor γ and Glucagon-Like Peptide-1.

    Directory of Open Access Journals (Sweden)

    Gijs den Besten

    Full Text Available The dietary fiber guar gum has beneficial effects on obesity, hyperglycemia and hypercholesterolemia in both humans and rodents. The major products of colonic fermentation of dietary fiber, the short-chain fatty acids (SCFAs, have been suggested to play an important role. Recently, we showed that SCFAs protect against the metabolic syndrome via a signaling cascade that involves peroxisome proliferator-activated receptor (PPAR γ repression and AMP-activated protein kinase (AMPK activation. In this study we investigated the molecular mechanism via which the dietary fiber guar gum protects against the metabolic syndrome. C57Bl/6J mice were fed a high-fat diet supplemented with 0% or 10% of the fiber guar gum for 12 weeks and effects on lipid and glucose metabolism were studied. We demonstrate that, like SCFAs, also guar gum protects against high-fat diet-induced metabolic abnormalities by PPARγ repression, subsequently increasing mitochondrial uncoupling protein 2 expression and AMP/ATP ratio, leading to the activation of AMPK and culminating in enhanced oxidative metabolism in both liver and adipose tissue. Moreover, guar gum markedly increased peripheral glucose clearance, possibly mediated by the SCFA-induced colonic hormone glucagon-like peptide-1. Overall, this study provides novel molecular insights into the beneficial effects of guar gum on the metabolic syndrome and strengthens the potential role of guar gum as a dietary-fiber intervention.

  15. Photo-induced Synthesis and Characterization of Poly(methyl methacrylate) Grafted Sodium Salt of Partially Carboxymethylated Guar Gum

    Institute of Scientific and Technical Information of China (English)

    J.H.Trivedi; M.D.Thaker; H.C.Trivedi

    2014-01-01

    Photo-induced graft copolymerization of methyl methacrylate (MMA) onto sodium salt of partially carboxymethylated guar gum (Na-PCMGG,DS =0.291) was carried out in an aqueous medium using ceric ammonium nitrate (CAN) as photoinitiator to synthesize a novel graft copolymer,Na-PCMGG-g-PMMA,which may find its potential application as a metal adsorbent.The influences of synthesis variables such as concentrations of photoinitiator (CAN),nitric acid and monomer (MMA) as well as reaction time,temperature and amount of substrate on the grafting yields were studied and the reaction conditions for optimum photo-grafting were evaluated.At optimum concentration,the maximum values of the grafting yields achieved were G =271.61% and GE =63.89%.The experimental results were found to be in very good agreement with the proposed kinetic scheme.The photo-graft copolymerization of MMA onto Na-PCMGG (DS =0.291) was also carried out in the presence and absence of ultraviolet radiation for studying the efficiency of the photoinitiator.The influence of carboxymethyl groups introduced onto the guar gum molecules with regard to its behavior towards ultra-violet radiation induced grafting with MMA was also investigated.Photo-grafting process was confirmed and the products were characterized with the help of the spectroscopic (1H-NMR and FTIR) and SEM techniques.

  16. Synthesis, characterization and swelling properties of guar gum-g-poly(sodium acrylate-co-styrene)/muscovite superabsorbent composites

    Science.gov (United States)

    Wang, Wenbo; Kang, Yuru; Wang, Aiqin

    2010-04-01

    A series of novel guar gum-g-poly(sodium acrylate-co-styrene)/muscovite (GG-g-P(NaA-co-St)/MVT) superabsorbent composites were prepared by free-radical grafting copolymerization of natural guar gum (GG), partially neutralized acrylic acid (NaA), styrene (St) and muscovite (MVT) using ammonium persulfate (APS) as the initiator and N,N-methylene-bis-acrylamide (MBA) as the crosslinker. Optical absorption spectra confirmed that NaA and St had been grafted onto the GG main chain and MVT participated in the polymerization reaction. The simultaneous introduction of St and MVT into the GG-g-PNaA matrix could clearly improve the surface morphologies of the composites, and MVT led to better dispersion in the polymeric matrix without agglomeration, as revealed by electron microscopy. The effects of St and MVT on the water absorption and swelling behavior in various saline solutions, aqueous solutions of hydrophilic organic solvents and surfactant solutions were investigated. Results indicated that the swelling rate and capabilities of the composites were markedly enhanced by the incorporation of the hydrophobic monomer St and inorganic MVT clay mineral. The superabsorbent composite showed a clearer deswelling characteristic in solutions of multivalent saline, acetone and ethanol, and cationic surfactant than that in the solutions of multivalent saline, methanol and anionic surfactant.

  17. Novel cross linked guar gum-g-poly(acrylate) porous superabsorbent hydrogels: Characterization and swelling behaviour in different environments.

    Science.gov (United States)

    Chandrika, Ksv Poorna; Singh, Anupama; Rathore, Abhishek; Kumar, Anil

    2016-09-20

    A new series of eco-friendly cross linked guar gum-g-poly(acrylate) porous superabsorbent hydrogels was prepared by in situ grafting polymerization and cross-linking on to a natural guar gum employing N,N-methylene bis acrylamide as cross linker. Morphological and structural characterization of the prepared hydrogels (SPHs) done by Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and solid state C(13) NMR spectroscopy confirmed formation of porous grafted and crosslinked hydrogel structure. Increase in cross linker concentration in the feed mass exhibited decrease in porosity and increase in density of the hydrogels. Swelling of an optimized hydrogel (SPH) in response to external stimuli namely, salt solutions, fertilizer solutions, temperature, and pH exhibited high swelling ratios in various environments. Swelling rate of the SPH was faster than the corresponding nonporous superabsorbent hydrogel. The prepared hydrogels can serve as excellent carriers of pesticides, fertilizers and agriculturally important microbes. Biocontrol formulations based on a representative SPH exhibited excellent shelf-life characteristics and bioefficacy against phytopathogenic fungus Pythium aphanidermatum.

  18. Synthesis, characterization and swelling properties of guar gum-g-poly(sodium acrylate-co-styrene)/muscovite superabsorbent composites

    Energy Technology Data Exchange (ETDEWEB)

    Wang Wenbo; Kang Yuru; Wang Aiqin, E-mail: aqwang@licp.cas.c [Center for Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000 (China)

    2010-04-15

    A series of novel guar gum-g-poly(sodium acrylate-co-styrene)/muscovite (GG-g-P(NaA-co-St)/MVT) superabsorbent composites were prepared by free-radical grafting copolymerization of natural guar gum (GG), partially neutralized acrylic acid (NaA), styrene (St) and muscovite (MVT) using ammonium persulfate (APS) as the initiator and N,N-methylene-bis-acrylamide (MBA) as the crosslinker. Optical absorption spectra confirmed that NaA and St had been grafted onto the GG main chain and MVT participated in the polymerization reaction. The simultaneous introduction of St and MVT into the GG-g-PNaA matrix could clearly improve the surface morphologies of the composites, and MVT led to better dispersion in the polymeric matrix without agglomeration, as revealed by electron microscopy. The effects of St and MVT on the water absorption and swelling behavior in various saline solutions, aqueous solutions of hydrophilic organic solvents and surfactant solutions were investigated. Results indicated that the swelling rate and capabilities of the composites were markedly enhanced by the incorporation of the hydrophobic monomer St and inorganic MVT clay mineral. The superabsorbent composite showed a clearer deswelling characteristic in solutions of multivalent saline, acetone and ethanol, and cationic surfactant than that in the solutions of multivalent saline, methanol and anionic surfactant.

  19. Synthesis, characterization and swelling properties of guar gum-g-poly(sodium acrylate-co-styrene/muscovite superabsorbent composites

    Directory of Open Access Journals (Sweden)

    Wenbo Wang, Yuru Kang and Aiqin Wang

    2010-01-01

    Full Text Available A series of novel guar gum-g-poly(sodium acrylate-co-styrene/muscovite (GG-g-P(NaA-co-St/MVT superabsorbent composites were prepared by free-radical grafting copolymerization of natural guar gum (GG, partially neutralized acrylic acid (NaA, styrene (St and muscovite (MVT using ammonium persulfate (APS as the initiator and N,N-methylene-bis-acrylamide (MBA as the crosslinker. Optical absorption spectra confirmed that NaA and St had been grafted onto the GG main chain and MVT participated in the polymerization reaction. The simultaneous introduction of St and MVT into the GG-g-PNaA matrix could clearly improve the surface morphologies of the composites, and MVT led to better dispersion in the polymeric matrix without agglomeration, as revealed by electron microscopy. The effects of St and MVT on the water absorption and swelling behavior in various saline solutions, aqueous solutions of hydrophilic organic solvents and surfactant solutions were investigated. Results indicated that the swelling rate and capabilities of the composites were markedly enhanced by the incorporation of the hydrophobic monomer St and inorganic MVT clay mineral. The superabsorbent composite showed a clearer deswelling characteristic in solutions of multivalent saline, acetone and ethanol, and cationic surfactant than that in the solutions of multivalent saline, methanol and anionic surfactant.

  20. Budesonide-Loaded Guar Gum Microspheres for Colon Delivery: Preparation, Characterization and in Vitro/in Vivo Evaluation

    Directory of Open Access Journals (Sweden)

    Ye Liu

    2015-01-01

    Full Text Available A novel budesonide (BUD colon delivery release system was developed by using a natural polysaccharide, guar gum. The rigidity of the microspheres was induced by a chemical cross-linking method utilizing glutaraldehyde as the cross-linker. The mean particle size of the microspheres prepared was found to be 15.21 ± 1.32 µm. The drug loading and entrapment efficiency of the formulation were 17.78% ± 2.31% and 81.6% ± 5.42%, respectively. The microspheres were spherical in shape with a smooth surface, and the size was uniform. The in vitro release profiles indicated that the release of BUD from the microspheres exhibited a sustained release behavior. The model that fitted best for BUD released from the microspheres was the Higuchi kinetic model with a correlation coefficient r = 0.9993. A similar phenomenon was also observed in a pharmacokinetic study. The prolongation of the half-life (t1/2, enhanced residence time (mean residence time, MRT and decreased total clearance (CL indicated that BUD microspheres could prolong the acting time of BUD in vivo. In addition, BUD guar gum microspheres are thought to have the potential to maintain BUD concentration within target ranges for a long time, decreasing the side effects caused by concentration fluctuation, ensuring the efficiency of treatment and improving patient compliance by reducing dosing frequency. None of the severe signs, like the appearance of epithelial necrosis and the sloughing of epithelial cells, were detected.

  1. Protection against the Metabolic Syndrome by Guar Gum-Derived Short-Chain Fatty Acids Depends on Peroxisome Proliferator-Activated Receptor. and Glucagon-Like Peptide-1

    NARCIS (Netherlands)

    den Besten, Gijs; Gerding, Albert; van Dijk, Theo H.; Ciapaite, Jolita; Bleeker, Aycha; van Eunen, Karen; Havinga, Rick; Groen, Albert K.; Reijngoud, Dirk-Jan; Bakker, Barbara M.

    2015-01-01

    The dietary fiber guar gum has beneficial effects on obesity, hyperglycemia and hypercholesterolemia in both humans and rodents. The major products of colonic fermentation of dietary fiber, the short-chain fatty acids (SCFAs), have been suggested to play an important role. Recently, we showed that S

  2. The placemat protocol: Measuring preschoolers' healthy-meal schemas with pretend meals.

    Science.gov (United States)

    Harrison, Kristen; Peralta, Mericarmen; Jacobsohn, Gwen Costa; Grider, David T

    2016-01-01

    Nutrition instruction can lead to more healthful food choices among children, but little is known about preschoolers' healthy-meal schemas because there are few developmentally appropriate measures. This study validated the Placemat Protocol, a novel measure of preschooler healthy-meal schemas using realistic food models to assemble pretend meals. Preschoolers (N = 247, mean age 4 years 8 months) created 2 meals (preferred and healthy), completed measures of verbal nutrition knowledge and vocabulary, and were weighed and measured for BMI. Parents reported healthy eating guidance, child dietary intake, and family demographics. Children used an average of 5.1 energy-dense (ED) and 3.4 nutrient-dense (ND) foods for their preferred meal, but reversed the ratio to 3.1 ED and 5.1 ND foods for their healthy meal. Healthy meals contained fewer estimated kcal, less fat, less sugar, and more fiber than preferred meals. Meal differences held for younger children, children with lower verbal nutrition knowledge and vocabulary, and child subgroups at higher risk for obesity. Placemat Protocol data correlated with parent healthy eating guidance and child obesogenic dietary intake as expected. The Placemat Protocol shows promise for assessing developing healthy-meal schemas before children can fully articulate their knowledge on verbal measures.

  3. Comparing childhood meal frequency to current meal frequency, routines, and expectations among parents.

    Science.gov (United States)

    Friend, Sarah; Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Garwick, Ann; Flattum, Colleen Freeh; Draxten, Michelle

    2015-02-01

    Little is known about the continuation of family meals from childhood to parenthood. This study aims to examine associations between parents' report of eating family meals while growing up and their current family meal frequency, routines, and expectations. Baseline data were used from the Healthy Home Offerings via the Mealtime Environment (HOME) Plus study, a randomized controlled trial with a program to promote healthful behaviors and family meals at home. Participants (160 parent/child dyads) completed data collection in 2011-2012 in the Minneapolis/St. Paul, MN metropolitan area. Parents were predominately female (95%) and white (77%) with a mean age of 41.3 years. General linear modeling examined relationships between parents' report of how often they ate family meals while growing up and their current family meal frequency, routines, and expectations as parents, controlling for parent age, education level, and race. Parental report of eating frequent family meals while growing up was positively and significantly associated with age, education, and self-identification as white (all p parents who ate six to seven family meals/week while growing up reported significantly more frequent family meals with their current family (4.0, 4.2 vs. 5.3 family meals/week, p = .001). Eating frequent family meals while growing up was also significantly and positively associated with having current regular meal routines and meal expectations about family members eating together (both p children may have long-term benefits over generations. PsycINFO Database Record (c) 2015 APA, all rights reserved.

  4. Everyday meal preparation for people with dementia

    DEFF Research Database (Denmark)

    Iversen, Mette Kathrine Friis; Nejsum, Hanne Lindberg; Bendtsen, Trine Vase

    2016-01-01

    When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal preparat......When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal...... in everyday life. Furthermore getting the appropriate and nutritious food will be a step in the right direction regarding prevention of malnutrition. The aim of this project is to develop a guide to increase the possibility for people with dementia to continue everyday life through participating in meal...... preparation. The guide includes ideas for constructing recipes, methods for planning and guiding the process and examples of utensils that can increase the ability to cook in the persons own home or in an institutionalized setting. This supports the person with dementia both nutritionally, cognitively...

  5. Comparison of amino acid digestibility coefficients for soybean meal, canola meal, fish meal, and meat and bone meal among 3 different bioassays.

    Science.gov (United States)

    Kim, E J; Utterback, P L; Parsons, C M

    2012-06-01

    The objective of this study was to determine amino acid digestibility of 4 feedstuffs [soybean meal (SBM), canola meal, fish meal, and meat and bone meal (MBM)] using the precision-fed cecectomized rooster assay (PFR), the standardized ileal assay (SIAAD), and a newly developed precision-fed ileal broiler assay (PFC). For the PFR, cecectomized roosters were precision-fed approximately 30 g of feed sample, and excreta were collected 48 h postfeeding. For the SIAAD, 16-d-old broilers were fed a semipurified diet containing the feed samples as the only source of protein from 17 to 21 d, with ileal digesta collected at 21 d. For the PFC, 22-d-old broilers were precision-fed 10 g of feed sample mixed with chromic oxide, and ileal digesta were collected at 4 h postfeeding. Digestibility coefficients were standardized using a nitrogen-free diet for the SIAAD and PFC and using fasted roosters for the PFR. There were generally no consistent differences in standardized amino acid digestibility values among assays, and values were in general agreement among assays, particularly for SBM and MBM. Differences did occur among methods for amino acid digestibility in fish meal; however, these differences were not consistent among methods or amino acids. The results of the study indicated that all 3 bioassays are acceptable for determining the amino acid digestibility of SBM, canola meal, MBM, and fish meal for poultry.

  6. Study on synthesis of zwitterionic guar gum containing.sulfobetaine%磺酸甜菜碱两性离子瓜尔胶的合成研究

    Institute of Scientific and Technical Information of China (English)

    杜国勇; 陈国平

    2012-01-01

    A way for synthesis of zwitterionic guar gum containing sulfobetaine from epichlorohydrin, sodium bisulfite, dimethylamine and guar gum was designed. IR was used to characterize the sulfobetaine zwitterionic intermediate compound and zwitterionic guar gum containing sulfobetaine. The effects of reaction temperature, reaction time and the dosages of NaOH and etherifying agent on the substituting degree were investigated and the optimal conditions were determined as follows: reaction temperature of 70℃, time of 5 hours, mass ratio of NaOH to guar gum of 0.09 and mass ratio of etherifying agent to guar gum of 0.5.%设计了以环氧氯丙烷、亚硫酸氢钠、二甲胺和瓜尔胶为原料合成磺酸甜菜碱两性离子瓜尔胶的路线;并用红外对磺酸甜菜碱两性离子中间体和磺酸甜菜碱两性离子瓜尔胶进行了表征.考察了氢氧化钠和醚化剂用量、反应温度以及反应时间对取代度的影响,得到的最优条件是反应温度70℃、时间5h、氢氧化钠/瓜尔胶质量比为0.09和醚化剂/瓜尔胶质量比为0.5.

  7. The short-chain fatty acid uptake fluxes by mice on a guar gum supplemented diet associate with amelioration of major biomarkers of the metabolic syndrome.

    Science.gov (United States)

    den Besten, Gijs; Havinga, Rick; Bleeker, Aycha; Rao, Shodhan; Gerding, Albert; van Eunen, Karen; Groen, Albert K; Reijngoud, Dirk-Jan; Bakker, Barbara M

    2014-01-01

    Studies with dietary supplementation of various types of fibers have shown beneficial effects on symptoms of the metabolic syndrome. Short-chain fatty acids (SCFAs), the main products of intestinal bacterial fermentation of dietary fiber, have been suggested to play a key role. Whether the concentration of SCFAs or their metabolism drives these beneficial effects is not yet clear. In this study we investigated the SCFA concentrations and in vivo host uptake fluxes in the absence or presence of the dietary fiber guar gum. C57Bl/6J mice were fed a high-fat diet supplemented with 0%, 5%, 7.5% or 10% of the fiber guar gum. To determine the effect on SCFA metabolism, 13C-labeled acetate, propionate or butyrate were infused into the cecum of mice for 6 h and the isotopic enrichment of cecal SCFAs was measured. The in vivo production, uptake and bacterial interconversion of acetate, propionate and butyrate were calculated by combining the data from the three infusion experiments in a single steady-state isotope model. Guar gum treatment decreased markers of the metabolic syndrome (body weight, adipose weight, triglycerides, glucose and insulin levels and HOMA-IR) in a dose-dependent manner. In addition, hepatic mRNA expression of genes involved in gluconeogenesis and fatty acid synthesis decreased dose-dependently by guar gum treatment. Cecal SCFA concentrations were increased compared to the control group, but no differences were observed between the different guar gum doses. Thus, no significant correlation was found between cecal SCFA concentrations and metabolic markers. In contrast, in vivo SCFA uptake fluxes by the host correlated linearly with metabolic markers. We argue that in vivo SCFA fluxes, and not concentrations, govern the protection from the metabolic syndrome by dietary fibers.

  8. The short-chain fatty acid uptake fluxes by mice on a guar gum supplemented diet associate with amelioration of major biomarkers of the metabolic syndrome.

    Directory of Open Access Journals (Sweden)

    Gijs den Besten

    Full Text Available Studies with dietary supplementation of various types of fibers have shown beneficial effects on symptoms of the metabolic syndrome. Short-chain fatty acids (SCFAs, the main products of intestinal bacterial fermentation of dietary fiber, have been suggested to play a key role. Whether the concentration of SCFAs or their metabolism drives these beneficial effects is not yet clear. In this study we investigated the SCFA concentrations and in vivo host uptake fluxes in the absence or presence of the dietary fiber guar gum. C57Bl/6J mice were fed a high-fat diet supplemented with 0%, 5%, 7.5% or 10% of the fiber guar gum. To determine the effect on SCFA metabolism, 13C-labeled acetate, propionate or butyrate were infused into the cecum of mice for 6 h and the isotopic enrichment of cecal SCFAs was measured. The in vivo production, uptake and bacterial interconversion of acetate, propionate and butyrate were calculated by combining the data from the three infusion experiments in a single steady-state isotope model. Guar gum treatment decreased markers of the metabolic syndrome (body weight, adipose weight, triglycerides, glucose and insulin levels and HOMA-IR in a dose-dependent manner. In addition, hepatic mRNA expression of genes involved in gluconeogenesis and fatty acid synthesis decreased dose-dependently by guar gum treatment. Cecal SCFA concentrations were increased compared to the control group, but no differences were observed between the different guar gum doses. Thus, no significant correlation was found between cecal SCFA concentrations and metabolic markers. In contrast, in vivo SCFA uptake fluxes by the host correlated linearly with metabolic markers. We argue that in vivo SCFA fluxes, and not concentrations, govern the protection from the metabolic syndrome by dietary fibers.

  9. GROWTH PERFORMANCE AND FEED CONVERSION RATIO (FCR OF HYBRID FINGERLINGS (CATLA CATLA X LABEO ROHITA FED ON COTTONSEED MEAL, SUNFLOWER MEAL AND BONE MEAL

    Directory of Open Access Journals (Sweden)

    T. SAHZADI, M. SALIM, UM-E-KALSOOM AND K. SHAHZAD

    2006-10-01

    Full Text Available An experiment was conducted in six glass aquaria to study the growth performance and feed conversion ratio (FCR of hybrid fingerlings (Catla catla x Labeo rohita fed on sunflower meal, cottonseed meal and bone meal. Two replicates for each ingredient were followed. The feed was supplied at the rate of 4% of wet body weight of fingerlings twice a day. The hybrid (Catla catla x Labeo rohita fingerlings gained highest body weight (1.62 ± 0.0 g on sunflower meal, followed by cottonseed meal (1.61 ± 0.01 g and bone meal (1.52 ± 0.0 g. The total length obtained by hybrid fish was 6.35 ± 0.05 cm on sunflower meal, 6.12 ± 0.05 cm on cottonseed meal and 5.85 ± 0.05 cm on bone meal. The overall mean values of FCR were lower (better on sunflower meal (1.78 ± 0.05, followed by cottonseed meal (2.17 ± 0.01 and bone meal (2.46 ± 0.01. Thus, The sunflower meal and cottonseed meal, on the basis of growth performance and better FCR, can be included in the feed formulation for hybrid fingerlings.

  10. Effect of the ionizing radiation of the {sup 60}Co on the radiological properties of guar gum and carboxymethylcellulose for the food industry use; Efeito da radiacao ionizante de {sup 60}Co sobre propriedades radiologicas da goma guar e carboximetilcelulose para uso na industria alimenticia

    Energy Technology Data Exchange (ETDEWEB)

    Vieira, Fernando Fabris; Mastro, Nelida Lucia del [Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil)

    2002-07-01

    Hydrosoluble polysaccharides or gums are long chain polymers that dissolve or disperse in water. When added to foods, they change rheological characteristics, stabilize emulsions, promote particle suspension, control crystallization and inhibit sineresis of processed foods. Guar gum is an hydro soluble polysaccharide obtained from the seed of Cyamopsis tetragonolobus. Carboxy-methylcellulose (CMC) is an homopolisaccharide prepared by the treatment of alkaline cellulose with sodium monochloroacetate. This work presents the results of the study of radiation effects on the viscosity of guar gum and CMC used for the food industry when irradiated with {sup 60} Co ionizing radiation. (author)

  11. Diabetes-Friendly Meal Everyone Can Enjoy

    Science.gov (United States)

    ... of this page please turn Javascript on. Feature: Diabetes A Diabetes-Friendly Meal Everyone Can Enjoy Past Issues / Fall 2009 Table of Contents From the National Diabetes Education Program (NDEP) Knowing what to serve and ...

  12. Hydrolyzed collagen, modified starch and guar gum addition in turkey ham Adição de colágeno hidrolisado, amido modificado e goma guar em presunto de peru

    Directory of Open Access Journals (Sweden)

    Rosa Cristina Prestes

    2012-07-01

    Full Text Available The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%, gum guar (0 to 0.30% and hydrolyzed collagen (0 to 2.0%, following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The developed products were not different from the commercial product in relation to texture (P>0.05. The formulation F6 (2.0% of modified starch was the one with the best results and greater acceptance as detected by the tasters. Based on the results obtained it seems appropriate to propose the legal permission of starch in ham or the creation of a new class of product in which starch addition would be allowed.Os principais problemas observados em presuntos são a má fatiabilidade e a perda excessiva de líquidos após o cozimento. Para reduzir esses problemas, a indústria utiliza ingredientes não cárneos, tais como a proteína de soja e a carragena, porém, segundo a legislação brasileira, não é permitida a adição de amido ou amido modificado. Neste trabalho, foram testados três ingredientes, em presunto cozido de peru: amido modificado (0 a 2,0%, goma guar (0 a 0,30% e colágeno hidrolisado (0 a 2,0%, seguindo um delineamento fatorial completo 2³ com cinco repetições no ponto central. A goma guar apresentou baixa resistência ao reaquecimento, no entanto, nas perdas por resfriamento, os resultados foram adequados. O colágeno hidrolisado testado não proporcionou resultados satisfat

  13. Change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets

    Science.gov (United States)

    Yu, Haibo; Gao, Qinfeng; Dong, Shuanglin; Hou, Yiran; Wen, Bin

    2016-08-01

    The present study was conducted to determine the change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets. Four experimental diets were tested, in which Sargassum thunbergii was proportionally replaced by the mixture of corn kernels meal and soybean meal. The growth performance, body composition and intestinal digestive enzyme activities in A. japonicus fed these 4 diets were examined. Results showed that the sea cucumber exhibited the maximum growth rate when 20% of S. thunbergii in the diet was replaced by corn kernels meal and soybean meal, while 40% of S. thunbergii in the diet can be replaced by the mixture of corn kernels meal and soybean meal without adversely affecting growth performance of A. japonicus. The activities of intestinal trypsin and amylase in A. japonicus can be significantly altered by corn kernels meal and soybean meal in diets. Trypsin activity in the intestine of A. japonicus significantly increased in the treatment groups compared to the control, suggesting that the supplement of corn kernels meal and soybean meal in the diets might increase the intestinal trypsin activity of A. japonicus. However, amylase activity in the intestine of A. japonicus remarkably decreased with the increasing replacement level of S. thunbergii by the mixture of corn kernels meal and soybean meal, suggesting that supplement of corn kernels meal and soybean meal in the diets might decrease the intestinal amylase activity of A. japonicus.

  14. Pasting and Rheological Properties of Starch and Guar Gum Mixed Systems%淀粉与瓜尔豆胶复配体系糊化及流变特性研究

    Institute of Scientific and Technical Information of China (English)

    张雅媛; 顾正彪; 洪雁; 蔡旭冉

    2012-01-01

    This paper investigated the pasting and rheolgical properties of corn starch/guar gum and waxy corn starch/guar gum mixed systems. Moreover,the microstructures of starch/guar gum mixed systems were also observed by SEM. The results showed that the mixture pastes added with guar gum exhibited a more significant thickening effect and superior viscoelastic properties . The synergistic interaction was much more pronounced in corn starch/guar gum mixed systems. A decrease in the pasting temperature and behavior index of corn starch/guar gum mixed systems has been attributed to interactions between the guar gum molecules and amylose molecules. The SEM images showed the starch/guar gum mixed systems presented a more uniform and tight network.%以玉米淀粉和蜡质玉米淀粉为原料,加入不同配比的瓜尔豆胶,比较两者复配后糊化及流变特性的变化,并采用扫描电镜观察复配体系微观结构.结果表明:添加瓜尔豆胶可使玉米淀粉及蜡质玉米淀粉体系具有更好的增稠性,复配体系表现出更优越的黏弹性.胶体分子与直链淀粉分子间的相互作用是引起玉米淀粉与瓜尔豆胶复配体系流体指数和淀粉成糊温度显著降低,协同作用更为显著的主要原因.微观结构观察表明淀粉与胶体复配体系呈现出更加均一、紧凑的结构.

  15. quality of broiler fed diet supplemented by garlic meal and white turmeric meal

    Directory of Open Access Journals (Sweden)

    Nanung Danar Dono

    2010-06-01

    Full Text Available This research was done within 42 days to investigate the effect of diet supplemented by garlic (Allium sativum and white turmeric (Curcuma xanthorrhiza Roxb meals on physical and chemical quality of broiler meat. The number of 90 broiler DOC were used in this study. They were randomly allocated into 18 unit of cages. During the study, the chicken were given 6 feeding treatments, i.e.: R-0 (98.0% base diet + 2.0% filler; as control diet, RB-1 (98.0% base diet + 1.0% garlic meal + 1.0% filler, RB-2 (98.0% base diet + 2.0% garlic meal, RT-1 (98.0% base diet + 1.0% white turmeric meal + 1.0% filler, RT-2 (98.0% base diet + 2.0% white turmeric meal, and RB1T1 (98.0% base diet + 1.0% garlic meal + 1.0% white turmeric meal. The base diet was composed of: yellow corn, soybean meal, fish meal, rice polishing meal, sorghum, poultry meat meal, mineral mix, and was design to contain 17.5% crude protein and metabolizable energy 2,900 kcal/kg. Variables observed were: physical appearance (slaughter weight, non-feather weight, carcass weight, physical quality (pH, water holding capacity, cooking lose, tenderness, and cholesterol content (breast meat and blood cholesterol. All data were statistically analyzed by the Oneway of ANOVA and followed by the DMRT for significant results. Results showed that 1.0 - 2.0% garlic meal and 1.0 - 2.0% white turmeric meal supplementation reduced: breast meat cholesterol (P < 0.05, cooking lose (P < 0.05, and increased: pH (P < 0.01, and water holding capacity (P < 0.01 and improved tenderness (P < 0.05. Supplementation of 2% garlic meal and white turmeric meal didn’t affect slaughter weight, non-feather weight, carcass weight, nor blood cholesterol.

  16. A novel combination of plant growth regulators for in vitro regeneration of complete plantlets of guar [Cyamopsis tetragonoloba (L.) Taub].

    Science.gov (United States)

    Verma, S; Gill, K S; Pruthi, V; Dhugga, K S; Randhaw, G S

    2013-12-01

    A novel combination of plant growth regulators comprising indole-3-butyric acid (IBA), 6-benzylaminopurine (BA) and gibberellic acid (GA3) in Murashige and Skoog basal medium has been formulated for in vitro induction of both shoot and root in one culture using cotyledonary node explants of guar, (Cyamopsis tetragonoloba). Highest percentages of shoot (92%) and root (80%) induction were obtained in the medium containing (mg/L) 2 IBA, 3 BA and 1 GA3. Shoot regeneration from the cotyledonary node explants was observed after 10-15 days. Regeneration of roots from these shoots occurred after 20 to 25 days. The regenerated plantlets showed successful acclimatization on transfer to soil. This protocol is expected to be helpful in carrying out various in vitro manipulations in this economically and industrially important legume.

  17. Novel guar gum/Al2O3 nanocomposite as an effective photocatalyst for the degradation of malachite green dye.

    Science.gov (United States)

    Pathania, Deepak; Katwal, Rishu; Sharma, Gaurav; Naushad, Mu; Khan, Mohammad Rizwan; Al-Muhtaseb, Ala'a H

    2016-06-01

    Guar gum/Al2O3 (GG/AO) nanocomposite was prepared using simple and cost effective sol-gel method. This nanocomposite was characterized by several analytical techniques viz. scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), thermal analysis (TGA/DTA), Fourier transform infrared spectroscopy (FTIR) and ultraviolet-visible spectroscopy (UV-vis). The FTIR analysis confirmed that GG/AO composite material was formed. TEM images inferred the particle size in the range between 20 and 45nm. GG/AO nanocomposite exhibited good photocatalytic performance for malachite green (MG) dye (dye initial concentration 1.5×10(-5)M) degradation from aqueous phase. The adsorption followed by photocatalysis and coupled adsorption/photocatalysis reaction achieved about 80% and 90% degradation of MG dye under solar irradiation. Antibacterial test showed the excellent activity of GG/AO nanocomposite against Staphylococcus aureus.

  18. 羟丙基瓜尔胶的制备及表征%Preparation and characterization of hydroxypropyl guar gum

    Institute of Scientific and Technical Information of China (English)

    邹时英; 王克; 殷勤俭; 江波

    2004-01-01

    瓜尔胶(guar gum)是一种天然半乳甘露聚糖,其水溶性和增稠性很好,广泛用做增稠剂、破乳剂等。原粉胶溶解较慢、水不溶物含量高、粘度不易控制,人们常利用化学手段改变其理化特性以满足实际工业生产需要,羟丙基化是有效的手段之一,但对羟丙基化的表征较为困难。S.

  19. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.

    Science.gov (United States)

    Demirci, Zeynep Ozben; Yılmaz, Ismail; Demirci, Ahmet Şukru

    2014-05-01

    This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.

  20. 41 CFR 301-11.17 - If my agency authorizes per diem reimbursement, will it reduce my M&IE allowance for a meal(s...

    Science.gov (United States)

    2010-07-01

    ... for a complimentary meal(s) provided by a hotel/motel? 301-11.17 Section 301-11.17 Public Contracts... complimentary meal(s) provided by a hotel/motel? No. A meal provided by a common carrier or a complimentary meal provided by a hotel/motel does not affect your per diem....

  1. Dehydration-anorexia derives from a reduction in meal size, but not meal number.

    Science.gov (United States)

    Boyle, Christina N; Lorenzen, Sarah M; Compton, Douglas; Watts, Alan G

    2012-01-18

    The anorexia that results from extended periods of cellular dehydration is an important physiological adaptation that limits the intake of osmolytes from food and helps maintain the integrity of fluid compartments. The ability to experimentally control both the development and reversal of anorexia, together with the understanding of underlying hormonal and neuropeptidergic signals, makes dehydration (DE)-anorexia a powerful model for exploring the interactions of neural networks that stimulate and inhibit food intake. However, it is not known which meal parameters are affected by cellular dehydration to generate anorexia. Here we use continuous and high temporal resolution recording of food and fluid intake, together with a drinking-explicit method of meal pattern analysis to explore which meal parameters are modified during DE-anorexia. We find that the most important factor responsible for DE-anorexia is the failure to maintain feeding behavior once a meal has started, rather than the ability to initiate a meal, which remains virtually intact. This outcome is consistent with increased sensitivity to satiation signals and post-prandial satiety mechanisms. We also find that DE-anorexia significantly disrupts the temporal distribution of meals across the day so that the number of nocturnal meals gradually decreases while diurnal meal number increases. Surprisingly, once DE-anorexia is reversed this temporal redistribution is maintained for at least 4 days after normal food intake has resumed, which may allow increased daily food intake even after normal satiety mechanisms are reinstated. Therefore, DE-anorexia apparently develops from a selective targeting of those neural networks that control meal termination, whereas meal initiation mechanisms remain viable.

  2. Meal patterns and meal-induced metabolic changes in calves fed milk ad lib.

    Science.gov (United States)

    Senn, M; Gross-Lüem, S; Leuenberger, H; Langhans, W

    The feeding behavior of 11 calves fed milk ad lib was characterized and analyzed at the age of 5 weeks, and the short-term changes in the plasma concentrations of various metabolites (glucose, lactate, free fatty acids, triglycerides, beta-hydroxybutyrate) and insulin in relation to a representative spontaneous milk meal were measured during the following week. In a 6-day period, the calves consumed 287 (=86%) of a total of 335 milk meals during the light phase from 0500-2200 [on average, 4.4 +/- 0.5 (mean +/- SEM) meals]. The meal size and duration during light were 2.0 +/- 0.3 kg and 5.3 +/- 0.3 min, respectively. However, only 0.7 +/- 0.1 milk meals of similar size and duration were consumed during the dark phase. The plasma concentrations of insulin and glucose increased in response to the spontaneous milk meal and remained elevated for at least 2 h after meal end. The plasma concentrations of triglycerides, free fatty acids, and beta-hydroxybutyrate also increased after meal termination, and remained elevated until 40 min (triglycerides, free fatty acids) and 60 min (beta-hydroxybutyrate) after meal end, respectively. The observed spontaneous milk intake patterns were similar to the natural suckling behavior described for calves, suggesting that the conditions of the present experiment did not disrupt the animals' natural feeding behavior. Some of the profound metabolic changes in relation to a spontaneous milk meal might contribute to the control of milk intake in calves, but further experiments are necessary to test this idea.

  3. Modification of Guar Gum and Study of Transmittance%瓜尔胶的改性及其透光性能研究

    Institute of Scientific and Technical Information of China (English)

    李聪暖; 罗儒显

    2012-01-01

    瓜尔豆片为原料,经羟丙基提纯后阳离子改性,得到透明性较好的阳离子瓜尔胶(CGG)。经分析碱法水解除蛋白质最优工艺为:豆片25g,NaOH5g,98℃下反应3h:蛋白质去除率为98.24%,透光率达77%。羟丙基化较优工艺为:环氧丙烷8mL。60℃反应4h;羟丙基取代度为0.2650,透光率为89%e阳离子化最优工艺为:醚化剂10mL,60℃反应3~5h,取代度(DS)为0.1701,透光率达97%。用IR对产蹦结构进行了表征,用TG和DSC对瓜尔胶、羟丙基瓜尔胶和阳离子瓜尔胶的对比研究表明,接枝的阳离子基团对瓜尔胶的相态稳定温度有影响,阳离予瓜尔胶的水分含量和结合水含量有所降低,利于储存。此产品用于对透光率要求较高的领域。%Cationic guar gum(CGG)with perfect transparency was obtained by hydroxypropyl purification and then cationization modification on guar gum. The discarding protein technology factors by alkaline process were provided as follows: the mass of splits and sodium hydroxide were 25 g and 5 g, respectively, reaction temperature was 98 ℃, reaction time was 3 h. The removal rate of protein was 98.24 %, the luminousness was 77 %. The synthetic process technology factors of hydroxypropyl guar gum were provided as follows: the volume of epoxy propane was 8 mL, reaction temperature and reaction time were 4 h and 60℃, respectively. The degree of substitution was 0.2650, the luminousness was 89 %. The optimal synthetic process technology factors of cationic guar gum were as follows: the vohn-ae of etberifying agent was 10 mL, reaction temperature and reaction time were 3-5 h and 60 ℃, respectively. The degree of substitution (DS) of CGG was 0.170 1, the luminousness was 97 %. The chemical structure of CGG was characterized by IR. The contrast among guar gum, hydroxypropyl guar gum and Cationic guar gum was analyzed by TG and DSC. Cationic groups

  4. Caracterización y estudios de digestión in vitro de extrudidos de almidón-goma guar

    OpenAIRE

    Borries Medrano, Erich von

    2015-01-01

    En la presente investigación se elaboraron extrudidos de almidón-goma guar. Las muestras se formularon empleando un modelo estadístico de Box-Behnken con tres variables: porcentaje de humedad (20-30%), concentración de goma guar (0-2.5% w/w) y temperatura de extrusión (110-140 °C). La morfología, el índice de expansión, la viscosidad y la cristalinidad de los extrudidos fueron analizados a través de la metodología de superficie de respuesta (RMS). Las muestras extrudidas presentaron índice...

  5. Family meals during adolescence are associated with higher diet quality and healthful meal patterns during young adulthood.

    Science.gov (United States)

    Larson, Nicole I; Neumark-Sztainer, Dianne; Hannan, Peter J; Story, Mary

    2007-09-01

    Cross-sectional research in adolescents has found that eating family meals is associated with better nutritional intake. To describe meal patterns of young adults and determine if family meal frequency during adolescence is associated with diet quality, meal frequency, social eating, and meal structure during young adulthood. Population-based, 5-year longitudinal study in Minnesota. Surveys and food frequency questionnaires were completed by 946 female students and 764 male students in high school classrooms at Time 1 (1998-1999; mean age 15.9 years) and by mail at Time 2 (2003-2004; mean age 20.4 years). Multiple linear regression models were used to predict mean levels of young adult outcomes from adolescent family meal frequency. Probability testing of trends in each outcome across ordered categories of family meal frequency used linear contrasts. Family meal frequency during adolescence predicted higher intakes of fruit (PFrequency of family meals also predicted more breakfast meals (Pdinner meals (Pfamily meals and Time 2 dietary outcomes were attenuated with adjustment for Time 1 outcomes but several associations were still statistically significant. Family meals during adolescence may have a lasting positive influence on dietary quality and meal patterns in young adulthood.

  6. Field assessment of guar gum stabilized microscale zerovalent iron particles for in-situ remediation of 1,1,1-trichloroethane

    Science.gov (United States)

    Velimirovic, Milica; Tosco, Tiziana; Uyttebroek, Maarten; Luna, Michela; Gastone, Francesca; De Boer, Cjestmir; Klaas, Norbert; Sapion, Hans; Eisenmann, Heinrich; Larsson, Per-Olof; Braun, Juergen; Sethi, Rajandrea; Bastiaens, Leen

    2014-08-01

    A pilot injection test with guar gum stabilized microscale zerovalent iron (mZVI) particles was performed at test site V (Belgium) where different chlorinated aliphatic hydrocarbons (CAHs) were present as pollutants in the subsurface. One hundred kilograms of 56 μm-diameter mZVI (~ 70 g L- 1) was suspended in 1.5 m3 of guar gum (~ 7 g L- 1) solution and injected into the test area. In order to deliver the guar gum stabilized mZVI slurry, one direct push bottom-up injection (Geoprobe) was performed with injections at 5 depths between 10.5 and 8.5 m bgs. The direct push technique was preferred above others (e.g. injection at low flow rate via screened wells) because of the limited hydraulic conductivity of the aquifer, and to the large size of the mZVI particles. A final heterogeneous distribution of the mZVI in the porous medium was observed explicable by preferential flow paths created during the high pressure injection. The maximum observed delivery distance was 2.5 m. A significant decrease in 1,1,1-TCA concentrations was observed in close vicinity of spots where the highest concentration of mZVI was observed. Carbon stable isotope analysis (CSIA) yielded information on the success of the abiotic degradation of 1,1,1-TCA and indicated a heterogeneous spatio-temporal pattern of degradation. Finally, the obtained results show that mZVI slurries stabilized by guar gum can be prepared at pilot scale and directly injected into low permeable aquifers, indicating a significant removal of 1,1,1-TCA.

  7. Role of School Meal Service in Nutrition.

    Science.gov (United States)

    Ishida, Hiromi

    2015-01-01

    School meal service programs are essential for children's long-term nutrition and health promotion. The programs vary in content, depending on the economic condition, health condition and the food supply situation in each country. Children are encouraged to improve their nutrition, and choose healthy foods and learn good dietary habits through school meals and nutrition education. In Japan, the school lunch program started in 1889. The percentage of elementary schools serving school lunches had reached 99.2% in 2014, and the Nutrition Teacher system started in 2004. Nutrition teachers are to play the roles of teachers on food and nutrition education in addition to managers of foodservice operations in schools. Nutrition teachers are expected to have effects on school nutrition programs by providing meal service together with nutrition education. And so, significant effort is needed from both academia and the field to raise the related nutritional issues.

  8. Evaluation of salt content in school meals

    Directory of Open Access Journals (Sweden)

    Cláudia Alexandra Colaço Lourenço Viegas

    2015-04-01

    Full Text Available OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12. Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05 and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05. The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

  9. 魔芋胶与瓜胶未来产业竞争态势分析%Future Industrial Competition Analysis between Konjac Gum and Guar Gum

    Institute of Scientific and Technical Information of China (English)

    张东华; 汪庆平; 骆桂英

    2014-01-01

    The biological characteristics and the distribution areas of konjac and guar bean are compared. Judging from the comprehensive compression, breeding coefficient, biological yield, sale prices, and industrial application scale, even thorough guar gum is more common in the application for its large quantity and relatively low price, konjac gum be more competitive contrast to guar gum in the future with the increase of large scale of plantation and application of with new species, A.muelleri for the fundamental characters, viscosity and jellying function more superior.%比较魔芋和瓜尔豆生物学特性、现有资源区位优势及魔芋胶和瓜胶产品性状等,魔芋胶在理化指标方面明显优于瓜胶,尤其是粘度及凝胶特性显著好于瓜胶。弥勒魔芋规模种植必将伴随魔芋产量的大幅增加,可提升我国魔芋产业在全球的市场份额及产业集中度,显著增强魔芋胶的竞争力,逐渐动摇瓜胶在传统产业中的现有竞争优势。

  10. Preparing meals under time stress. The experience of working mothers.

    Science.gov (United States)

    Beshara, Monica; Hutchinson, Amanda; Wilson, Carlene

    2010-12-01

    The present study quantitatively explored the effects of mothers' perceived time pressure, as well as meal-related variables including mothers' convenience orientation and meal preparation confidence, on the healthiness of evening meals served to school-aged children (5-18 years old) over a 7-day period. A sample of 120 employed mothers, who identified themselves as the chief meal-preparers in their households, completed a brief, self-report, meal-related questionnaire. Results revealed that mothers' perceived time pressure did not significantly predict meal healthiness. Mothers' confidence in their ability to prepare a healthy meal was the only unique, significant predictor of a healthy evening meal. Mothers who were more confident in their ability to prepare a healthy meal served healthier evening meals than those who were less confident. In addition, mothers' perceived time pressure and convenience orientation were negatively related to healthy meal preparation confidence. Results suggest that mothers' perceived time pressure and convenience orientation, may indirectly compromise meal healthiness, by decreasing mothers' meal preparation confidence. Practical and theoretical implications of the study's findings are discussed.

  11. Cod and rainbow trout as freeze-chilled meal elements

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Nielsen, Jette; Jørgensen, Bo

    2010-01-01

    Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze-chilling is a......Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze...... days of chilled storage, and the corresponding time for rainbow trout was 10 days. After this period the sensory quality decreased and chemical indicators of spoilage were seen to increase. CONCLUSION: The consistent quality during storage and the high-quality shelf life are practically applicable...

  12. Protein At All 3 Meals May Help Preserve Seniors' Strength

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_167595.html Protein at All 3 Meals May Help Preserve Seniors' ... 2017 THURSDAY, Aug. 3, 2017 (HealthDay News) -- Eating protein at all three daily meals, instead of just ...

  13. Classification of specialty seed meals from NIR reflectance spectra

    Science.gov (United States)

    Near infrared reflectance spectroscopy was used to identify alternative seed meals proposed for food and feed formulations. Spectra were collected from cold pressed Camelina (Camelina sativa), Coriander (Coriandrum sativum), and Pennycress (Thlaspi arvense) meals. Additional spectra were collected ...

  14. First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal.

    Science.gov (United States)

    Mollard, Rebecca C; Wong, Christina L; Luhovyy, Bohdan L; Anderson, G Harvey

    2011-10-01

    Pulses are low-glycemic appetite-suppressing foods, but it is not known whether these properties persist after being consumed as part of a meal and after a second meal. The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose (BG) before and after an ad libitum test meal (pizza) and on food intake (FI) at the test meal. Males (n = 25; 21.3 ± 0.5 years; 21.6 ± 0.3 kg·m(-2)) randomly consumed 4 isocaloric meals: chickpea; lentil; yellow split pea; and macaroni and cheese (control). Commercially available canned pulses provided 250 kcal, and were consumed with macaroni and tomato sauce. FI was measured at a pizza meal 260 min after consumption of the isocaloric meal. BG and appetite were measured from 0 to 340 min. The lentil and yellow pea, but not chickpea, treatments led to lower appetite ratings during the 260 min prepizza meal period, and less FI at the pizza meal, compared with macaroni and cheese (p chickpea and lentil treatments, but not the yellow pea treatment (p chickpea and lentil treatments than in the yellow pea treatment (p < 0.05). The beneficial effects of consuming a pulse meal on appetite, FI at a later meal, and the BG response to a later meal are dependent on pulse type.

  15. Guar gum solutions for improved delivery of iron particles in porous media (Part 2): Iron transport tests and modeling in radial geometry

    Science.gov (United States)

    Tosco, Tiziana; Gastone, Francesca; Sethi, Rajandrea

    2014-10-01

    In the present work column transport tests were performed in order to study the mobility of guar-gum suspensions of microscale zero-valent iron particles (MZVI) in porous media. The results were analyzed with the purpose of implementing a radial model for the design of full scale interventions. The transport tests were performed using several concentrations of shear thinning guar gum solutions as stabilizer (1.5, 3 and 4 g/l) and applying different flow rates (Darcy velocity in the range 1 · 10- 4 to 2 · 10- 3 m/s), representative of different distances from the injection point in the radial domain. Empirical relationships, expressing the dependence of the deposition and release parameters on the flow velocity, were derived by inverse fitting of the column transport tests using a modified version of E-MNM1D (Tosco and Sethi, 2010) and the user interface MNMs (www.polito.it/groundwater/software). They were used to develop a comprehensive transport model of MZVI suspensions in radial coordinates, called E-MNM1R, which takes into account the non Newtonian (shear thinning) rheological properties of the dispersant fluid and the porous medium clogging associated with filtration and sedimentation in the porous medium of both MZVI and guar gum residual undissolved particles. The radial model was run in forward mode to simulate the injection of MZVI dispersed in guar gum in conditions similar to those applied in the column transport tests. In a second stage, we demonstrated how the model can be used as a valid tool for the design and the optimization of a full scale intervention. The simulation results indicated that several concurrent aspects are to be taken into account for the design of a successful delivery of MZVI/guar gum slurries via permeation injection, and a compromise is necessary between maximizing the radius of influence of the injection and minimizing the injection pressure, to guarantee a sufficiently homogeneous distribution of the particles around the

  16. 瓜尔豆胶降血脂作用研究进展%Advances in research of hypolipidemic efficacy of guar gum

    Institute of Scientific and Technical Information of China (English)

    梁菡峪; 王健; 丁晓雯; 张亚琼

    2013-01-01

    瓜尔豆胶是从印度豆类植物瓜尔豆中提取到的一种可溶性膳食纤维,自90年代引入中国以来,一直作为食品添加剂用于食品工业中.近年来,相关文献报道瓜尔豆胶对高血脂等疾病能起到很好的辅助调节作用.其具有的凝胶特性,能抑制在肠道内胆固醇的吸收,阻碍胆汁酸重吸收进入肝肠循环,导致胆汁酸和固醇排出;另一方面通过增强HMG-CoA还原酶的活性和降低葡萄糖吸收从而间接导致肝脏胆固醇合成减少.本文就瓜尔豆胶降血脂作用及其可能机制进行了综述,文章内容包括瓜尔豆胶的结构及化学组成、理化性质、功能应用和降血脂作用及机制四个部分,为瓜尔豆胶的科学利用提供参考.%Guar gum is a soluble dietary fiber which had been extracted from india bean guar.It had been used in food industry as food additives since been introduced into China in 1990s.ln recent years,it has been reported that guar gum could play a very good role of adjuvant regulation on hyperlipemia.lt can inhibit cholesterol absorption in the intestine,obstruction the absorption of bile acid into the enterohepatic circulation,leading to discharge of bile acids and sterols.On the other hand,guar gum can enhance the activity of HMG-CoA reeducate and decrease glucose uptake thus indirectly decrease the synthesis of hepatic cholesterol.In this paper,guar gum' s hypolipidemic effect and its possible mechanism to refer for scientific utilization of guar gum was reviewed.The content of the article include structure,physicochemical properties,function application,hypolipidemic effect and mechanism.

  17. 羟丙基瓜尔胶在离子液体中的制备%Preparation of hydroxypropyl guar gum in ionic liquid

    Institute of Scientific and Technical Information of China (English)

    战振生; 尹恒; 杜彬; 康如坤; 崔平

    2012-01-01

    In this paper,hydroxypropyl guar gum(HPG)was successfully prepared in an ionic liquid l-allyl-3-methylimidazolium chloride with sodium hydroxide as catalyst,and the molar substitution degree( MS) was determined by means of H NMR spectrosco-py. The effects of the dosage of the water,the dosage of the propylene oxide,reaction temperature and reaction time on MS of HPG were investigated. The HPG with the MS value of 0. 76 could be obtained under conditions of the mass ratio of water to guar gum 1. 7, that of NaOH to guar gum 5% ,that of propylene oxide to guar gum 3. 5 when the reaction was heated at 60 ℃ for 12h. In addition, the hydroxypropylation of the guar gum could be carried out without NaOH as catalyst using AmimCl as a reaction medium.%本文以离子液体1-烯丙基-3-甲基咪唑氯盐(AmimCl)为反应介质,以氢氧化钠为催化剂合成了羟丙基瓜尔胶(HPG),并通过1 H NMR确定了产品的摩尔取代度.探讨了水的用量、环氧丙烷的用量、反应温度和反应时间对摩尔取代度的影响.在水与瓜尔胶的质量比为1.7、氢氧化钠与瓜尔胶的质量比为5%、环氧丙烷与瓜尔胶的质量比为3.5、反应温度为60℃和反应时间为12h的条件下,摩尔取代度(MS)可以达到0.76.同时发现在不加催化剂NaOH的情况下,瓜尔胶在AmimCl中的羟丙基化反应同样可以发生,只是得到的HPG的MS相对较小.

  18. Study on preparation of cross-linked carboxymethyl guar gum%交联羧甲基瓜尔胶的制备

    Institute of Scientific and Technical Information of China (English)

    陈娜丽; 冯辉霞; 赵霞; 张娟

    2011-01-01

    以植物瓜尔胶为原料、环氧氯丙烷为交联剂、氨乙酸为羧甲基化试剂,制备了交联羧甲基瓜尔胶。研究了环氧氯丙烷的用量、氯乙酸的用量、氢氧化钠的用量及反应温度对产品取代度的影响;考查了产品糊的耐温性能,并用FT—IR对产品的结构进行了表征。实验结果表明:配料质量比瓜尔胶:环氧氯丙烷:氢氧化钠:氯乙酸为1.00:0.015:0.45:0.40,反应温度50℃时,产品的取代度达最高0.340。FT-IR分析结果表明,瓜尔胶分子中引入了羧甲基基团,交联羧甲基瓜尔胶成功制备。与原瓜尔胶糊相比,产品糊的耐温性能得到改善。%With natural guar gum as material,epichlorohydrin as cross-linking agent,chloroacetic acid as carboxymethylating agent,cross-linked carboxymethyl guar gum was prepared. The effects of epichlorohydrin dosage,chloroacetic acid dosage,sodium hydroxide dosage,and reaction temperature on the degree of substitution of product were studied. The temperature resistance of product paste was also investigated. The maximum degree of substitution of product of 0.340 was obtained under the following conditions: the mass ratio of guar gum :epichlorohydrin :sodium hydroxide :chloroacetic acid 1.00:0.015:0.45:0.40,reaction temperature 50℃. The FT-IR results showed that the group of carboxymethyl had introduced to the product,and crosslinked carboxymethyl guar gum was successfully prepared. Product paste had improved temperature resistance in contrast to native guar gum paste.

  19. Organic school meals in three Danish municipalities

    DEFF Research Database (Denmark)

    He, Chen

    In order to prevent children and young people from becoming overweight or obese, it is imperative to promote healthier eating patterns. So it is necessary to develop and implement effective strategies that can influence the eating and lifestyle habits of young people. Healthy school meal programme...

  20. Nutritional Risk among Oklahoma Congregate Meal Participants

    Science.gov (United States)

    Quigley, Kimberly K.; Hermann, Janice R.; Warde, William D.

    2008-01-01

    Objective: To determine if there were differences by demographic variables in response rates to Nutrition Screening Initiative (NSI) Checklist statements reported by over 50% of Oklahoma Older Americans Act Nutrition Program (OAANP) congregate meal participants categorized at high nutritional risk based on cumulative NSI Checklist scores. Design:…

  1. Nanostructured SnO{sub 2} encapsulated guar-gum hybrid nanocomposites for electrocatalytic determination of hydrazine

    Energy Technology Data Exchange (ETDEWEB)

    Malik, Priya [Department of Applied Chemistry & Polymer Technology, Delhi Technological University, Shahbad Daulatpur, Main Bawana Road, Delhi 110042 (India); Srivastava, Manish [Department of Physics & Astrophysics, University of Delhi, Delhi 110007 (India); Verma, Ranjana [Solar Energy Material Laboratory, Department of Energy, Tezpur University, Tezpur, Assam 784 028 (India); Kumar, Manish [Department of Applied Chemistry & Polymer Technology, Delhi Technological University, Shahbad Daulatpur, Main Bawana Road, Delhi 110042 (India); Kumar, D., E-mail: dkumar@dce.ac.in [Department of Applied Chemistry & Polymer Technology, Delhi Technological University, Shahbad Daulatpur, Main Bawana Road, Delhi 110042 (India); Singh, Jay, E-mail: jay_singh143@yahoo.co.in [Department of Applied Chemistry & Polymer Technology, Delhi Technological University, Shahbad Daulatpur, Main Bawana Road, Delhi 110042 (India)

    2016-01-01

    The present article deals with synthesis of sol–gel derived tin dioxide (SnO{sub 2}) nanoparticles encapsulated in to guar gum (GG) biopolymer as the organic–inorganic hybrid materials for the determination of hydrazine. The organic–inorganic hybrid combines the perfunctory strength offered by the inorganic SnO{sub 2} nanoparticles with flexible binding sites provided by the organic biopolymer (GG) solution by the ultrasonication. The phase identification, crystalline size, surface morphology and optical properties of prepared SnO{sub 2} and SnO{sub 2}-GG nanocomposites has been investigated through FT-IR, XRD, SEM, AFM, TEM, UV–Vis, and PL techniques. The colloidal solution of SnO{sub 2} and GG is electrophoretically deposited (EPD) onto the indium tin-oxide (ITO) glass substrate and studied for the electrooxidation of hydrazine. Under the optimized experimental conditions, the linearity between the current response and the hydrazine concentration has been obtained in the range of 2–22 mM, with a low detection limit of 2.76 mM and a high sensitivity of 5.72 μA cm{sup −2}. Based on the linear increase in amperometric current, a sensitive hydrazine electrochemical sensor is constructed. The proposed SnO{sub 2}-GG/ITO electrode shows a good response time (35 s), reproducibility, and long-term stability. The obtained results suggest that SnO{sub 2}-GG nanocomposites electrode provides a favorable sensing platform for the electrochemical studies. In addition, the cyclic voltammetry (CV) studies are used to evaluate the kinetic parameters. - Graphical abstract: Synthesis of sol–gel derived tin dioxide (SnO{sub 2}) nanoparticles grafted in to gaur gum (GG) organic–inorganic hybrid nanocomposite for determination of hydrazine (HZ). Under optimized experimental conditions, SnO{sub 2}-GG/ITO electrode shows, linearity 2–22 mM, and detection limit 2.769 mM with high sensitivity of 5.72 μA cm{sup −2}. The results clearly suggest that SnO{sub 2}-GG

  2. 49 CFR 173.218 - Fish meal or fish scrap.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized...

  3. Cafeteria Staff Perceptions of the New USDA School Meal Standards

    Science.gov (United States)

    Alcaraz, Brenda; Cullen, Karen Weber

    2014-01-01

    Purpose/Objectives: The new nutrition standards for the school meal programs implemented in 2012 align the school meal patterns with the US Dietary Guidelines for Americans, including more fruit, vegetable and whole grain offerings and minimum and maximum amount of calories per meal averaged over a week. The purpose of this study was to assess…

  4. Cafeteria Staff Perceptions of the New USDA School Meal Standards

    Science.gov (United States)

    Alcaraz, Brenda; Cullen, Karen Weber

    2014-01-01

    Purpose/Objectives: The new nutrition standards for the school meal programs implemented in 2012 align the school meal patterns with the US Dietary Guidelines for Americans, including more fruit, vegetable and whole grain offerings and minimum and maximum amount of calories per meal averaged over a week. The purpose of this study was to assess…

  5. Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals

    NARCIS (Netherlands)

    Sari, Y.W.; Bruins, M.E.; Sanders, J.P.M.

    2013-01-01

    Oilseed meals that are by-products from oil production are potential resources for protein. The aim of this work is to investigate the use of enzymes in assisting in the extraction of protein from different oilseed meals, namely rapeseed, soybean, and microalgae meals. In addition, microalgae withou

  6. 21 CFR 573.540 - Hydrolyzed leather meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Hydrolyzed leather meal. 573.540 Section 573.540... Additive Listing § 573.540 Hydrolyzed leather meal. (a) Identity. Hydrolyzed leather meal is produced from leather scraps that are treated with steam for not less than 33 minutes at a pressure of not less than...

  7. 21 CFR 73.185 - Haematococcus algae meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Haematococcus algae meal. 73.185 Section 73.185... COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.185 Haematococcus algae meal. (a) Identity. (1) The color additive haematococcus algae meal consists of the comminuted and dried cells of the alga...

  8. Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals

    NARCIS (Netherlands)

    Sari, Y.W.; Bruins, M.E.; Sanders, J.P.M.

    2013-01-01

    Oilseed meals that are by-products from oil production are potential resources for protein. The aim of this work is to investigate the use of enzymes in assisting in the extraction of protein from different oilseed meals, namely rapeseed, soybean, and microalgae meals. In addition, microalgae withou

  9. Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals

    NARCIS (Netherlands)

    Sari, Y.W.; Bruins, M.E.; Sanders, J.P.M.

    2013-01-01

    Oilseed meals that are by-products from oil production are potential resources for protein. The aim of this work is to investigate the use of enzymes in assisting in the extraction of protein from different oilseed meals, namely rapeseed, soybean, and microalgae meals. In addition, microalgae

  10. 超级瓜尔胶理化特征及压裂液配方评价%PHYSICOCHEMICAL CHARACTERISTICS OF THE PROCESSED ENHANCED GUAR AND FORMULA EVALUATIONS FOR FRACTURING FLUID

    Institute of Scientific and Technical Information of China (English)

    王贤君; 韩松; 肖丹凤; 张明慧; 侯堡怀

    2011-01-01

    针对大庆油田特低渗透储层压裂增产改造的需要,开发了一种新型超级瓜尔胶压裂液.利用核磁共振和黏度实验技术表征了超级瓜尔胶的化学结构和相对分子质量,利用流变仪测定了超级瓜尔胶压裂液的流变性质.结果表明:超级瓜尔胶与瓜尔胶原粉的化学结构基本相同,但是相对分子质量却比瓜尔胶原粉高1.4倍左右;在相同温度和相同剪切速率条件下,配置相同剪切黏度压裂液所需超级瓜尔胶用量仅为羟丙基瓜尔胶用量的一半;和羟丙基瓜尔胶压裂液相比较,超级瓜尔胶配置的压裂液残渣含量降低了一半以上,破胶更加彻底.利用超级瓜尔胶压裂技术对海拉尔油田低渗透储层的61口井119个层位进行了压裂施工,平均产液强度为1.10 t/(m·d),比利用常规的羟丙基瓜尔胶压裂液技术对相同区块12口井22个层位进行压裂施工的平均产液强度提高了22.7%,取得了较好的增产效果.%Aiming at the demands of fracturing stimulation in ultra-low permeability reservoirs in Daqing Oilfield, a new kind of processed enhanced guar fracturing fluid is developed. The chemical structure and molecular weight of the processed enhanced guar are characterized through the application of nuclear magnetic resonance ( NMR) and viscosity measurement technique, and the rheological properties of the processed enhanced guar fracturing fluid is measured by rheometers. The result shows that: chemical structures of the processed enhanced guar and the guar powder are basically the same, but the molecular weight of the processed enhanced guar is approximately 1.4 times greater than that of guar gum powder. At the same temperature and the same shear rate, the usage of the processed enhanced guar used to prepare the fracturing fluid with the same shear viscosity is only half of the usage of hydroxypropyl guar. Compared with hydroxypropyl guar fracturing fluid, the residue content of the

  11. Phosphorus reduction by sifting fish waste meal

    Directory of Open Access Journals (Sweden)

    Ronaldo Lima de Lima

    2014-10-01

    Full Text Available Fish meal is widely included in animal feed because it contains ideal essential amino acids profile, it is rich in energy, essential fatty acids, vitamins and minerals and with >80% apparent protein digestibility in peneid shrimp. In human nutrition, studies are investigating the inclusion of fish meal in snacks, cakes, breads and cookies, as an enrichment in calcium, phosphorus, iron, protein and, especially, omega-3 fatty acids. Omega-3 fatty acids reduces heart diseases and have antithrombotic and anti-inflammatory properties (eicosapentaenoic acid, and are essential to the formation of brain tissue and retina in infants and are important during pregnancy and lactation (docosahexaenoic acid. Fish meal produced from fish waste is rich in minerals (phosphorus, which may cause eutrophication and impair water quality in aquaculture. The aim of this study was to reduce phosphorus content from commercial fish meal produced from waste by sifting (0.60 - 1.00 - 1.18 - 1.40 - 2.36 and 3.35mm mesh sizes. Fish meal samples were collected monthly for 24 months. Proximate composition of subsamples per mesh size was compared to the unsieved sample. Results indicate that sifting through a 0.60mm sieve total phosphorus and ash contents were reduced up to 32% and 36%, respectively, further to increase protein content up to 20%. Average composition of the subsamples was 47.04% ash, 5.56% of total phosphorus and 39.45% protein, suggesting that the residue of the fractionation may be marketed as a mineral and protein supplement.

  12. 烷基烯酮二聚体改性瓜尔胶的制备及应用%Preparation and Application of Alkyl Ketene Dimmer Modified Guar Gum

    Institute of Scientific and Technical Information of China (English)

    薛贝; 沈一丁; 杨晓武; 李培枝; 隋明炜

    2011-01-01

    The lactone group of A KI) and the activated hydroxyl of guar gum was esterifled and produce a new surface sizing agent with alkyl ketene dimmer ( AKD) 's hydrophobicity and guar gum's hydrophilicity. The guar gum modified by AKD was dissolved in ethanol without water. Paper surface sizing with the modified guar gum was carried out and die application result was measured. The effect of reaction temperature and reaction time in the modified guar gum preparation as well as the dosage of modified guar gum on sizing efficiency were discussed. The modified compound was characterized by the SEM, FT-IR. Stability experiment showed that when the ratio of the guar gum and AKD is 2-1, reaction temperature is 70℃ , reaction time is 4 h, the AKD can be grafted on the guar gum successfully. The sizing degree is 52 s when the dosage of the modified guar gum is 0.6%.%结合烷基烯酮二聚体(AKD)的疏水性与瓜尔胶的亲水性能,利用AKD的内酯基与瓜尔胶原粉上活性羟基发生酯化反应,得到了具有一定施胶度的新型表面施腔剂.将改性后的瓜尔胶配制成一定浓度的施胶液对纸张进行表面施胶,并测定了其施腔效果.讨论了瓜尔胶与AKD的反应温度、反应时间、改性瓜尔胶进行表面施胶时的用量等对施胶效果的影响.同时用扫描电镜(SEM)、红外光谱(FT-IR)和接触角仪(CA)等测量手段对其结构、性能和应用效果进行了表征.结果表明,当瓜尔胶原粉与AKD质量比为2∶1,反应温度为70℃,反应时间4h时,在瓜尔胶分子上成功接枝了烃基长链,改性瓜尔胶表面施胶用量为0.6%时,纸张的施胶度可以达到52 s.

  13. 9 CFR 95.14 - Blood meal, tankage, meat meal, and similar products, for use as fertilizer or animal feed...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Blood meal, tankage, meat meal, and similar products, for use as fertilizer or animal feed; requirements for entry. 95.14 Section 95.14..., tankage, meat meal, and similar products, for use as fertilizer or animal feed; requirements for entry...

  14. Nutritional Assessment of Free Meal Programs in San Francisco

    Science.gov (United States)

    Drago-Ferguson, Soledad; Lopez, Andrea; Seligman, Hilary K.

    2013-01-01

    Free meals often serve as a primary food source for adults living in poverty, particularly the homeless. We conducted a nutritional analysis of 22 meals from 6 free meal sites in San Francisco to determine macronutrient and micronutrient content. Meals provided too little fiber and too much fat but appropriate levels of cholesterol. They were also below target for potassium, calcium, and vitamins A and E. These findings may inform development of nutritional content standards for free meals, particularly for vulnerable patients who might have, or be at risk of developing, a chronic illness. PMID:23721791

  15. Synthesis and characterization of PEPO grafted carboxymethyl guar and carboxymethyl tamarind as new thermo-associating polymers.

    Science.gov (United States)

    Gupta, Nivika R; Torris A T, Arun; Wadgaonkar, Prakash P; Rajamohanan, P R; Ducouret, Guylaine; Hourdet, Dominique; Creton, Costantino; Badiger, Manohar V

    2015-03-06

    New thermo associating polymers were designed and synthesized by grafting amino terminated poly(ethylene oxide-co-propylene oxide) (PEPO) onto carboxymethyl guar (CMG) and carboxymethyl tamarind (CMT). The grafting was performed by coupling reaction between NH2 groups of PEPO and COOH groups of CMG and CMT using water-soluble EDC/NHS as coupling agents. The grafting efficiency and the temperature of thermo-association, T(assoc) in the copolymer were studied by NMR spectroscopy. The graft copolymers, CMG-g-PEPO and CMT-g-PEPO exhibited interesting thermo-associating behavior which was evidenced by the detailed rheological and fluorescence measurements. The visco-elastic properties (storage modulus, G'; loss modulus, G") of the copolymer solutions were investigated using oscillatory shear experiments. The influence of salt and surfactant on the T(assoc) was also studied by rheology, where the phenomenon of "Salting out" and "Salting in" was observed for salt and surfactant, respectively, which can give an easy access to tunable properties of these copolymers. These thermo-associating polymers with biodegradable nature of CMG and CMT can have potential applications as smart injectables in controlled release technology and as thickeners in cosmetics and pharmaceutical formulations.

  16. Silver nanoparticles-containing dual-function hydrogels based on a guar gum-sodium borohydride system

    Science.gov (United States)

    Dai, Lei; Nadeau, Ben; An, Xingye; Cheng, Dong; Long, Zhu; Ni, Yonghao

    2016-01-01

    Dual-function hydrogels, possessing both stimuli-responsive and self-healing properties, have recently attracted attention of both chemists and materials scientists. Here we report a new paradigm using natural polymer (guar gum, GG) and sodium borohydride (NaBH4), for the preparation of silver nanoparticles (AgNPs)-containing smart hydrogels in a simple, fast and economical way. NaBH4 performs as a reducing agent for AgNPs synthesis using silver nitrate (AgNO3) as the precursor. Meanwhile, sodium metaborate (NaBO2) (from NaBH4) behaves as a cross-linking agent between GG molecular chains. The AgNPs/GG hydrogels with excellent viscoelastic properties can be obtained within 3 min at room temperature without the addition of other cross-linkers. The resultant AgNPs/GG hydrogels are flowable and injectable, and they possess excellent pH/thermal responsive properties. Additionally, they exhibit rapid self-healing capacity. This work introduces a facile and scale-up way to prepare a class of hydrogels that can have great potential to biomedical and other industrial applications. PMID:27819289

  17. FORMULATION AND IN VITRO EVALUATION OF GLIPIZIDE AS FLOATING DRUG DELIVERY SYSTEM WITH NATURAL POLYMER (GUAR-GUM

    Directory of Open Access Journals (Sweden)

    Singh Amit Kumar

    2012-08-01

    Full Text Available The purpose of this investigation was to prepare a gastro retentive drug delivery system of Glipizide. Floating tablets of Glipizide were prepared employing different polymers like HPMC K15M, Guar-Gum, Carbopol 934p and Magnesium Stearate by effervescent technique. Sodium bicarbonate and citric acid were incorporated as a gas generating agent. The Floating tablets were evaluated for uniformity of weight, hardness, friability, drug content, in- vitro buoyancy, swelling study, dissolution studies and stability studies. The drug release profile and floating properties was investigated. The prepared tablets exhibited satisfactory physico-chemical characteristics. All the prepared batches showed good in vitro buoyancy. It was aimed to prepare for prolonged residence in the stomach over conventional Gastroretentive approaches. The tablets are produced by direct compression method. The release of the drug is concern from the nine formulations. F5 is a best formulation to determine the mode of release the data was subjected to Zero Order model. F5 optimized formulation released approximately 98.15% drug in 12 hours in vitro.

  18. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

    Science.gov (United States)

    Yoon, Sung-Jin; Lee, Youngseung; Yoo, Byoungseung

    2016-01-01

    To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased. PMID:28078260

  19. Selective removal of toxic anionic dyes using a novel nanocomposite derived from cationically modified guar gum and silica nanoparticles.

    Science.gov (United States)

    Patra, Abhay Shankar; Ghorai, Soumitra; Ghosh, Shankhamala; Mandal, Barun; Pal, Sagar

    2016-01-15

    A novel nanocomposite derived from cationically modified guar gum and in-situ incorporated SiO2 NP (cat-GG/SiO2) has been developed. The cat-GG has been synthesised by grafting poly(2-(diethylamino)ethyl methacrylate) on GG backbone. Various analyses endorse the suitability of cat-GG as well-organized template for the development of homogeneous SiO2 NPs. Dye adsorption studies predict that cat-GG/SiO2 efficiently and selectively adsorb anionic dyes (reactive blue-RB and Congo red-CR) from mixture of dye solutions. This is because of high surface area, multifunctional chelating H-bonding interactions and electrostatic interactions of cationic adsorbent with anionic dyes. Dyes adsorbed on the composite surface are desorbed reversibly using pH 10 stripping solution. Besides, cat-GG/SiO2 has been recycled efficiently with no prominent loss of dye uptake capacity, even after 4 adsorption-desorption cycles.

  20. Iron dialyzability from hospital duplicate meals: daily intake.

    Science.gov (United States)

    Velasco-Reynold, Carlos; Navarro-Alarcon, Miguel; Lopez-Ga de la Serrana, Herminia; Perez-Valero, Vidal; Lopez-Martinez, María C

    2009-09-01

    Both total and dialyzable iron levels and corresponding dialyzability were determined in 108 duplicate meals during 36 consecutive days. Total mean iron fraction of 5.90 +/- 4.97 mg was found in the meals. The iron supplied by the meals is directly and significantly (p < 0.05) correlated with macromicronutrient content (carbohydrates, fiber, and protein). The mean iron dialyzability (4.81 +/- 3.25%) was low and not significantly different among the three primary meals (breakfast, lunch, and dinner). Significant interactions of several minerals on iron levels were found (p < 0.05). Iron dialyzability was only statistically influenced by zinc dialyzability in meals (p < 0.05). The dialyzed iron fraction present in meals was significantly correlated with protein and ascorbic acid levels (p < 0.01). The mean iron daily dietary intake was 17.7 +/- 6.91 mg. The hospital meals provided enough iron. Foods of animal origin are primary sources of iron in diet.

  1. Guangzhou’s Baozai Meal a Popular Fast Food

    Institute of Scientific and Technical Information of China (English)

    1995-01-01

    IN Guangzhou, where restaurants are plentiful and food from many places is served, the baozai meal, a kind of traditional Chinese fast food, has retained its place in the hearts of Guangzhou’s caterers. The history of the baozai meal starts at least from the beginning of this century. By the end of the Qing Dynasty, Guangzhou was the largest trading port in south China with a developed, commodities-based economy. There were many dockworkers and porters living in the city at the time. They worked very hard and were often too busy to eat their meals at home. As a result, different kinds of meals were invented to meet their needs, such as the botou meal (bo is kind of earthen bowl), the dietou meal (die is small plate) and the baozai meal

  2. Television, Home-Cooked Meals, and Family Meal Frequency: Associations with Adult Obesity.

    Science.gov (United States)

    Tumin, Rachel; Anderson, Sarah E

    2017-06-01

    Adults, regardless of whether they are parents, regularly eat meals with family at home, but few studies have analyzed large, population-based samples to examine how mealtime practices or family meal frequency are associated with health. The aim of this study was to evaluate associations between the frequency of family meals eaten at home, watching television or videos during family meals, and consumption of meals that were cooked and eaten at home and the odds of being obese in adults. This was an analysis of the cross-sectional 2012 Ohio Medicaid Assessment Survey (OMAS), a telephone survey of Ohio's population. The study sample was adult Ohio residents responding to the 2012 OMAS who ate at least one family meal in the past week (n=12,842). Obesity (body mass index [BMI] ≥30), calculated from self-reported height and weight, was the outcome. Logistic regression models were used to examine the association between obesity and family meal practices, adjusted for respondents' employment status, marital status, race/ethnicity, educational attainment, and age. Family meal frequency was not associated with odds of obesity: those who ate family meals most (6-7) days were as likely as those who ate family meals few (1-2) days to be obese (adjusted odds ratio [ORadj]=1.01, 95% CI=0.86, 1.18). Thirty-six percent of adults never watched television or videos while eating family meals, and 62% ate family meals that were all home-cooked. Adults who never watched television or videos during family meals had 37% lower odds of obesity compared with those who always did (95% CI=0.54, 0.73), regardless of family meal frequency. Adults whose family meals were all home-cooked had 26% lower odds of obesity than those who ate some or no home-cooked family meals (95% CI=0.62, 0.88). This association was more pronounced among adults who ate few family meals. Family meal practices may be associated with obesity in adults, even if they eat few family meals per week. Future research

  3. Industrial Application of Guar Gum Retention Aid in Making Cigarette Paper%瓜尔胶助留剂在卷烟纸企业的工业应用

    Institute of Scientific and Technical Information of China (English)

    罗彤彤

    2011-01-01

    该文探讨了瓜尔胶助留剂在卷烟纸企业的工业应用,研究了其细度、水不溶物、pH和黏度等技术指标对卷烟纸质量的影响,尤其是最为关键的黏度指标。%Industrial application of guar gum retention aid in making cigarette paper is discussed in this paper.Technical specifications on the guar gum,including its fineness,contents of water insoluble substances,pH and especially the solution viscosity,are studies in detail,focusing on how they influence the quality of cigarette paper after the application of guar gum.

  4. Production of bioethanol from corn meal hydrolyzates

    Energy Technology Data Exchange (ETDEWEB)

    Ljiljana Mojovic; Svetlana Nikolic; Marica Rakin; Maja Vukasinovic [University of Belgrade, Belgrade (Serbia and Montenegro). Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology

    2006-09-15

    The two-step enzymatic hydrolysis of corn meal by commercially available {alpha}-amylase and glucoamylase and further ethanol fermentation of the obtained hydrolyzates by Saccharomyces cerevisiae yeast was studied. The conditions of starch hydrolysis such as substrate and enzyme concentration and the time required for enzymatic action were optimized taking into account both the effects of hydrolysis and ethanol fermentation. The corn meal hydrolyzates obtained were good substrates for ethanol fermentation by S. cerevisiae. The yield of ethanol of more than 80% (w/w) of the theoretical was achieved with a satisfactory volumetric productivity P (g/l h). No shortage of fermentable sugars was observed during simultaneous hydrolysis and fermentation. In this process, the savings in energy by carrying out the saccharification step at lower temperature (32{sup o}C) could be realized, as well as a reduction of the process time for 4 h. 31 refs., 5 figs., 2 tabs.

  5. High temperature cement raw meal flowability

    DEFF Research Database (Denmark)

    Maarup, Claus; Hjuler, Klaus; Dam-Johansen, Kim

    2014-01-01

    The flowability of cement raw meal is investigated at temperatures up to 850°C in a specially designed monoaxial shear tester. Consolidation stresses of 0.94, 1.87 and 2.79kPa are applied. The results show that the flowability is reduced as temperature is increased above 550°C, indicated by incre......The flowability of cement raw meal is investigated at temperatures up to 850°C in a specially designed monoaxial shear tester. Consolidation stresses of 0.94, 1.87 and 2.79kPa are applied. The results show that the flowability is reduced as temperature is increased above 550°C, indicated...

  6. Designing new meals for an ageing population.

    Science.gov (United States)

    Costa, Ana I A; Jongen, Wim M F

    2010-06-01

    Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slow in transforming the wealth of available knowledge regarding the nutritional needs and sensory perception of the ageing into new food products. Based on our own and the published research of others, we discuss here how the design of new meals for an ageing population can be tackled by a consumer-led approach to food product development. After a brief overview of the underlying concepts and practices, a detailed description is given of how this approach could be used in the design of Home Meal Replacements for senior households. This description includes also a comprehensive review of the major determinants of food preference and meal choice behavior in a later age. Finally, relevant implications are derived from the work presented and future trends in the technological development of foods for the ageing highlighted.

  7. Arsenic species in poultry feather meal.

    Science.gov (United States)

    Nachman, K E; Raber, G; Francesconi, K A; Navas-Acien, A; Love, D C

    2012-02-15

    Organoarsenical drugs are widely used in the production of broiler chickens in the United States. Feathers from these chickens are processed into a meal product that is used as an animal feed additive and as an organic fertilizer. Research conducted to date suggests that arsenical drugs, specifically roxarsone, used in poultry production result in the accumulation of arsenic in the keratinous material of poultry feathers. The use of feather meal product in the human food system and in other settings may result in human exposures to arsenic. Consequently, the presence and nature of arsenic in twelve samples of feather meal product from six US states and China were examined. Since arsenic toxicity is highly species-dependent, speciation analysis using HPLC/ICPMS was performed to determine the biological relevance of detected arsenic. Arsenic was detected in all samples (44-4100 μg kg(-1)) and speciation analyses revealed that inorganic forms of arsenic dominated, representing 37 - 83% of total arsenic. Roxarsone was not detected in the samples (arsenic in the food system, and may pose additional risks to humans as a result of its use as an organic fertilizer and when animal waste is managed. Copyright © 2011 Elsevier B.V. All rights reserved.

  8. 醇对瓜尔胶高分子水溶液黏度的影响%Effect of Alcohol upon the Viscosity of Polymer Guar Gum in Aqueous Solution

    Institute of Scientific and Technical Information of China (English)

    张玲; 杨海洋; 李化真; 朱平平; 何平笙

    2011-01-01

    Effect of both isopropyl alcohol and ethylene glycol upon the viscosity of polymer guar gum in aqueous solution was measured. It has been found that with the addition of isopropyl alcohol into guar gum solution, the intrinsic viscosity of solution decreases gradually whereas the Huggins parameter κH increases successively. On the other hand, by adding ethylene glycol into guar gum solution, the intrinsic viscosity of solution increases gradually whereas the Huggins parameter κH decreases successively. Our experimental results indicate that both isopropyl alcohol and ethylene glycol associate greatly with guar gum in solution. However, the effect of either isopropyl alcohol or ethylene glycol upon the hydrophobic property and steric hindrance of guar gum is different. As a result, the effect of either isopropyl alcohol or ethylene glycol upon the viscosity behavior of guar gum is different.%潮定了异丙醇和乙二醇对瓜尔胶高分子水溶液黏度的影响,发现随着异丙醇的加入,瓜尔胶高分子水溶液的特性黏数逐渐减小,Huggins相互作用参数会逐渐增加;与此相反,随着乙二醇的加入,瓜尔胶高分子水溶液的特性黏数逐渐增加,Huggins相互作用参数却逐渐减小.醇和瓜尔胶高分子之间缔合导致高分子链疏水性质和空间位阻效应的改变,是异丙醇和乙二醇对瓜尔胶高分子水溶液黏度行为影响显著不同的根本原因.

  9. Agricultural waste derived fuel from oil meal and waste cooking oil.

    Science.gov (United States)

    Chang, Fang-Chih; Tsai, Ming-Jer; Ko, Chun-Han

    2017-05-27

    Oil meal is a by-product of the oil industry (peanut meal, sesame meal, and camellia meal). Oil is extracted from seeds, and the leftover meal is then pelletized, and this process generates a large amount of waste oil meal in Taiwan. In this study, peanut meal, sesame meal, and camellia meal derived fuels were prepared from the waste oil meal with waste cooking oil. The combustion behaviors of the oil meal derived fuels were also investigated. The characteristics of the derived fuel made from oil meal with waste cooking oil showed that the ash content is less than 10% and its calorific value reached 5000 kcal/kg. Additionally, the activation energy of the oil meal and waste cooking oil was analyzed by the Kissinger method. The results show that the fuel prepared in this work from the oil meal mixed with waste cooking oil is suitable for use as an alternative fuel and also avoids food safety issues.

  10. 疏水改性胍胶稠化剂的制备及结构与性能的相关性%Synthesis of Hydrophobic Modified Guar Gum Thickener and Correlation Analysis of Its Structure and Property

    Institute of Scientific and Technical Information of China (English)

    赵建波; 沈一丁; 王磊; 赖小娟

    2011-01-01

    The modified guar gum was synthesized with guar gum as material and bromododecane as etherifying agent by suspension polymerization method.The solution and gel of the modified guar gum were also prepared.The structure and the property of the modified guar gum were analysized by Fourier transform infrared spectrum(FT-IR),X-ray diffraction(XRD) and thermogravimetric analysis(TGA).The heat resistance and the viscoelasticity modulus of the gel were also researched by rheometer.The results of FT-IR and XRD show that the hydrophobic long chain has been introduced into the guar gum successfully.TGA indicates that the modified guar gum has higher thermal stability.The rheology tests reflect that with different temperature conditions,the shear viscosity,the viscoelasticity modulus of the gel and the heat resistance of the modified guar gum are both better than that of the unmodified.The modified guar gum can be used as thickener of fracturing fluid,and it can reduce its amount.%以胍胶为原料,溴代十二烷(C12H25Br)为醚化剂,在碱的催化作用下通过悬浮聚合制备出疏水改性胍胶,并制备了改性胍胶的水溶液及冻胶。通过红外、X射线衍射(XRD)、热重(TGA)测试对改性胍胶结构与性能进行了研究。测定了溶液表观黏度,并对冻胶耐剪切、耐温性能及粘弹性进行了研究。红外和XRD分析表明,疏水长链被成功引入胍胶,TGA分析表明,疏水改性可以提高胍胶的热稳定性。相同浓度的改性胍胶溶液的稳定性及黏度较胍胶溶液的高。测试表明,溶液在不同温度下的剪切黏度及冻胶的粘弹性模量、耐温能力等改性胍胶均优于胍胶。改性胍胶作为压裂液的稠化剂可以降低其使用浓度。

  11. The Evaluation and Application of a Instant Guar Gum%一种速溶胍胶的评价与应用

    Institute of Scientific and Technical Information of China (English)

    闫鹏; 汪志臣; 袁丹丹; 何明亮

    2014-01-01

    Multistage fracturing of horizontal well is a good explored mode for unconventional oil and gas resources.In this mode,continuous mix is required,and fracturing liquid is required to dissolve and disperse in a short time in order to fit application demand.The basic physical property,dispersibility and swelling property of an instant guar gum are studied,which is compared with another used guar gum in work site.The results showed that the instant guar gum was characteristic of favorable dispersibility and swellability and met the requirements of operation.It has been used in Xinjiang oil field successfully.%水平井多级压裂是对非常规油气藏资源的一种良好的开发模式。这种开发模式需要的压裂现场工艺是连续混配,要求压裂液体能够在短时间分散溶解好,原液黏度要在短时间达到施工要求。经过实验室评价,对一种速溶胍胶的基本物性、分散性能以及溶胀性能进行了评价,并与现场常规使用的一级胍胶的性质进行对比。实验表明,这种速溶胍胶在分散性和溶胀性上具有良好的性能,能够满足现场施工要求。新疆油田成功应用该速溶胍胶进行施工。

  12. Optimization of guar gum extraction by response surface methodology%响应面法优化瓜儿豆胶提取工艺

    Institute of Scientific and Technical Information of China (English)

    黄杰; 黄健峰; 陈珊虹; 于新; 黄士玮; 桑圣贤

    2014-01-01

    以瓜儿豆( Cyamopsis tetragonoloba ( Linn.) Taub.)种子为原料,在单因素试验的基础上,选定料液比、浸提温度和pH进行中心组合试验,利用响应面法优化瓜儿豆胶的提取工艺.结果表明,瓜儿豆胶的优化提取工艺条件为: pH 4.0,52℃,料液比1∶30 g/mL,验证试验表明,瓜儿豆胶的提取率实际值为30.3%,与预测值(30.6%)接近.%Response surface analysis was applied to optimize the extraction techniques of guar gum from the seed of Cyamopsis tetragonoloba ( Linn.) Taub.based on the results of single factor test with tem-perature , pH value and ratio of material to water as the factors .The results showed that the optimal con-ditions of guar gum extraction were:pH 4.0, 52℃and the ratio of solid to liquid 1∶30 g/mL, the actual extraction rate of guar gum reached up to 30.3%, which was close to the predicted value of 30.6%.

  13. Do meal replacement drinks have a role in diabetes management?

    Science.gov (United States)

    Ditschuneit, Herwig H

    2006-01-01

    The poor effectiveness of conventional dietary treatment for weight loss and weight maintenance in patients with type-2 diabetes may be improved by a meal replacement strategy that provides a strong structured meal plan with reasonable opportunity for dietary variety. Typical meal replacement programs fix the intake of one or two meals per day with a calorie-controlled, nutritionally balanced commercial formulation, and allow prudent additional meals and snacks. In obese subjects, diets with meal replacements have proven to be more efficient than conventional diets. Patients on the meal replacement regimen lost 7.3 and 8.4% of initial body weight after 12 weeks and 4 years, respectively, whereas the patients on the conventional diet had lost 1.4% and 3.2% of initial body weight after 12 weeks and 4 years, respectively. The meal replacement plan has also proven to be effective in patients with type-2 diabetes. After 6 and 12 months, patients in the meal replacement group achieved on average a weight loss of 5.24 and 4.35% of their initial body weight, respectively. In contrast, after 6 and 12 months, patients on the individualized diet plan achieved on average a weight loss of 2.85 and 2.36% of their initial body weight, respectively. Meal replacements offer a promising strategy for treating obese patients with type-2 diabetes.

  14. Regional uptake of meal fatty acids in humans.

    Science.gov (United States)

    Jensen, Michael D; Sarr, Michael G; Dumesic, Daniel A; Southorn, Peter A; Levine, James A

    2003-12-01

    Two protocols were performed to study meal fatty acid metabolism. In protocol 1, 14 patients scheduled for elective intra-abdominal surgery (11 undergoing bariatric surgery for severe obesity) consumed a meal containing [3H]triolein in the evening before surgery. This allowed us to measure adipose tissue lipid specific activity (SA) in mesenteric and omental, deep and superficial abdominal subcutaneous adipose tissue. Intra-abdominal adipose tissue lipid SA was greater than subcutaneous lipid SA. There were no significant differences between mesenteric and omental or between deep and superficial abdominal subcutaneous adipose tissue. In protocol 2, meal fatty acid oxidation and uptake into subcutaneous and omental adipose tissue ([3H]triolein) were measured in six normal, healthy volunteers. Meal fatty acid oxidation (3H2O generation) plus that remaining in plasma ( approximately 1%) plus uptake into upper body subcutaneous, lower body subcutaneous, and visceral fat allowed us to account for 98 +/- 6% of meal fatty acids 24 h after meal ingestion. We conclude that omental fat is a good surrogate for visceral fat and that abdominal subcutaneous fat depots are comparable with regard to meal fatty acid metabolic studies. Using [3H]triolein, we were able to account for virtually 100% of meal fatty acids 24 h after meal ingestion. These results support the meal fatty acid tracer model as a way to study the metabolic fate of dietary fat.

  15. Energy values of canola meal, cottonseed meal, bakery meal, and peanut flour meal for broiler chickens determined using the regression method.

    Science.gov (United States)

    Zhang, F; Adeola, O

    2017-02-01

    The energy values of canola meal (CM), cottonseed meal (CSM), bakery meal (BM), and peanut flour meal (PFM) for broiler chickens were determined in 2 experiments with Ross 708 broiler chickens from d 21 to 28 posthatch. The birds were fed a standard broiler starter diet from d 0 to 21 posthatch. In each experiment, 320 birds were grouped by weight into 8 blocks of 5 cages with 8 birds per cage and assigned to 5 diets. Each experiment used a corn-soybean meal reference diet and 4 test diets in which test ingredients partly replaced the energy sources in the reference diet. The test diets in Exp. 1 consisted of 125 g CM, 250 g CM, 100 g CSM, or 200 g CSM/kg. In Exp. 2, the test diets consisted of 200 g BM, 400 g BM, 100 g PFM, or 200 g PFM/kg. The ileal digestible energy (IDE), metabolizable energy (ME), and nitrogen-corrected metabolizable energy (MEn) of all the test ingredients were determined by the regression method. The DM of CM, CSM, BM and PFM were 883, 878, 878, and 964 g/kg, respectively and the respective gross energies (GE) were 4,143, 4,237, 4,060, and 5,783 kcal/kg DM. In Exp. 1, the IDE were 2,132 and 2,197 kcal/kg DM for CM and CSM, respectively. The ME were 2,286 and 2,568 kcal/kg DM for CM and CSM, respectively. The MEn were 1,931 kcal/kg DM for CM and 2,078 kcal/ kg DM for CSM. In Exp. 2, IDE values were 3,412 kcal/kg DM for BM and 4,801 kcal/kg DM for PFM; ME values were 3,176 and 4,601 kcal/kg DM for BM and PFM, respectively, and the MEn values were 3,093 kcal/kg DM for BM and 4,112 kcal/kg DM for PFM. In conclusion, the current study showed that chickens can utilize a considerable amount of energy from these 4 ingredients, and also provided the energy values of CM, CSM, BM and PFM for broiler chickens.

  16. Correlates of meal skipping in young adults: a systematic review.

    Science.gov (United States)

    Pendergast, Felicity J; Livingstone, Katherine M; Worsley, Anthony; McNaughton, Sarah A

    2016-12-01

    Meal skipping rates may be highest during young adulthood, a period of transition and development. Although these dietary behaviours may increase future risk of chronic disease, limited research has investigated correlates of meal skipping in young adults. A systematic literature search was conducted to identify studies that investigated correlates of meal skipping behaviours in young adults (aged 18-30 years). EBSCO host, MEDLINE Complete, Global Health, Scopus, EMBASE, Web of Science and Informit platforms were searched for eligible articles. Correlates were defined as any factor that was either associated with meal skipping or was self-reported by the participant to have an influence on meal skipping. Randomised controlled trials, prospective cohort studies, case-control studies, nested case-control studies, cross-sectional studies, and longitudinal studies were eligible for inclusion. Three-hundred and thirty-one articles were identified, 141 full-text articles assessed for eligibility, resulting in 35 included studies. Multiple methodological and reporting weaknesses were apparent in the reviewed studies with 28 of the 35 studies scoring a negative rating in the risk of bias assessment. Meal skipping (any meal), defined as the skipping of any meal throughout the day, was reported in 12 studies with prevalence ranging between 5 and 83%. The remaining 25 studies identified specific meals and their skipping rates, with breakfast the most frequently skipped meal 14-88% compared to lunch 8-57% and dinner 4-57%. Lack of time was consistently reported as an important correlate of meal skipping, compared with correlates such as cost and weight control, while sex was the most commonly reported associated correlate. Breakfast skipping was more common among men while lunch or dinner skipping being more common among women. This review is the first to examine potential correlates of meal skipping in young adults. Future research would benefit from stronger design and

  17. Development and validation of a new simple Healthy Meal Index for canteen meals

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Biltoft-Jensen, Anja Pia; L Hansen, Gitte

    2010-01-01

    OBJECTIVE: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile...... and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four......, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food...

  18. Study on preparation and properties of modified guar-based fracturing fluids%改性瓜胶压裂液的制备及性能研究

    Institute of Scientific and Technical Information of China (English)

    吴亚; 赵攀; 李凡; 徐甜莉; 白海涛; 吴新民

    2015-01-01

    分别以十二烷基和磺酸盐甜菜碱为修饰基团,以瓜胶原粉为主剂,制备了2种改性瓜胶增稠剂:疏水改性羟丙基瓜胶和磺酸盐甜菜碱型瓜胶。模拟现场配方,对其配制的压裂液的抗剪切性能和耐温性能进行评价。通过对比发现磺酸盐甜菜碱型胍胶比油田提供CJ2-6胍胶耐温抗剪切能力有所下降,疏水改性羟丙基胍胶比油田提供CJ2-6胍胶耐温抗剪切能力有明显改善。其中,疏水改性羟丙基瓜胶80℃下剪切60 min 后,表观粘度为93.4 mPa· s,比油田提供CJ2-6瓜胶耐温抗剪切能力有明显改善。可以考虑疏水改性羟丙基瓜胶在压裂液体系的进一步应用。%Two modified guar-based fluids were prepared using meloncollagen powder as the main agent , halogenated dodecylane and sulfonate betaine as modified groups ,respectively.According to oil field,the shear ability and temperature resistance were evaluated .It was found sulfonate betaine-type guanidine gum are less tolerant of high-shear conditions and high temperature than CJ 2-6 guanidine gum ,while the hy-drophobic modification of hydroxypropyl guar gum are less tolerant of high-shear conditions and high tem-perature.Among them,the apparent viscosity of the hydrophobically modified hydroxypropyl guar gum re-mains 93.4 mPa· s for shearing 60 min at 80℃.Considering the hydrophobically modified hydroxypropyl guar gum in the further application of fracturing fluid system .

  19. Efeitos da goma guar (cyamopsis tetragonolosa) sobre a ingestão de alimentos, lipidemia e glicemia em ratos normais e diabeticos

    OpenAIRE

    Andrea Cristina Dario Frias

    1996-01-01

    Resumo: Goma guar, derivada do endosperma de sementes de Cyamopsis tetragonoloba foi utilizada nesta pesquisa sendo formada de 75% de fibra solúvel, 7,6% de fibra insolúvel, 2,16% de proteína bruta, 0,78% de lipídios totais, 0,54% de cinza e 9,55% de umidade. O tamanho das partículas (granulometria) e a viscosidade da goma utilizada durante os ensaios, foram determinadas. Quanto ao tamanho das partículas, verificou-se que 98,6% foram menores que 200?m. A viscosidade foi influenciada pelo pH e...

  20. A study on the meat and bone meal and poultry by-product meal as protein substitutes of fish meal in practical diets for Litopenaeus vannamei juveniles

    Science.gov (United States)

    Zhu, Wei; Mai, Kangsen; Zhang, Baigang; Wang, Fuzhen; Yu, Yu

    2004-10-01

    A study was conducted to evaluate the effects of meat and bone meal (MBM) and poultry by-product meal (PBM) as the replacement of fish meal in the diets on the growth performance, survival and apparent digestibility coefficients (ADC) of Litopenaeus vannamei. The basal diets were formulated with 22% fish meal and other ingredients which provided about 40% protein and 9% lipid in the diet. The experimental diets included MBM or PBM to replace 0, 20%, 40%, 60% and 80% of total fish meal respectively. All diets were iso-nitrogenous and isocaloric in gross terms. The results showed that there were no significant differences (Pτ;0.05) in growth performance and ADC among the treatments fed with the diets in which 0 60% fish meal had been replaced with MBM, while the percent weight gain (WG, %), body length gain (BLG, %) and ADC significantly decreased when the MBM was up to 80% of the fish meal. There were no significant differences (Pτ;0.05) in growth performance and ADC among all the treatments fed with the diets in which 0 80% fish meal had been replaced with PBM.

  1. A Study on the Meat and Bone Meal and Poultry By-product Meal as Protein Substitutes of Fish Meal in Practical Diets for Litopenaeus vannamei Juveniles

    Institute of Scientific and Technical Information of China (English)

    ZHU Wei; MAI Kangsen; ZHANG Baigang; WANG Fuzhen; YU Yu

    2004-01-01

    A study was conducted to evaluate the effects of meat and bone meal(MBM)and poultry by-product meal(PBM)as the replacement of fish meal in the diets on the growth performance, survival and apparent digestibility coefficients(ADC)of Litopenaeus vannamei. The basal diets were formulated with 22% fish meal and other ingredients which provided about 40% protein and 9% lipid in the diet. The experimental diets included MBM or PBM to replace 0, 20%, 40%, 60% and 80% of total fish meal respectively. All diets were iso-nitrogenous and isocaloric in gross terms. The results showed that there were no significant differences(P>0.05)in growth performance and ADC among the treatments fed with the diets in which 0-60% fish meal had been replaced with MBM, while the percent weight gain(WG,%), body length gain(BLG,%)and ADC significantly decreased when the MBM was up to 80% of the fish meal. There were no significant differences(P>0.05)in growth performance and ADC among all the treatments fed with the diets in which 0-80% fish meal had been replaced with PBM.

  2. Concentration of digestible and metabolizable energy and digestibility of amino acids in chicken meal, poultry byproduct meal, hydrolyzed porcine intestines, a spent hen-soybean meal mixture, and conventional soybean meal fed to weanling pigs.

    Science.gov (United States)

    Rojas, O J; Stein, H H

    2013-07-01

    Two experiments were conducted to determine the concentration of DE and ME and the standardized ileal digestibility (SID) of AA in chicken meal, poultry byproduct meal, hydrolyzed porcine intestines, a spent hen-soybean meal (SBM) mixture, and conventional SBM fed to weanling pigs. In Exp. 1, 48 barrows (initial BW: 14.6 ± 2.2 kg) were placed in metabolism cages and allotted to 6 diets with 8 replicate pigs per diet in a randomized complete block design. Six corn-based diets were formulated. The basal diet contained 98.1% corn (as-fed basis) and 5 diets contained corn and 11 to 16% chicken meal, poultry byproduct meal, hydrolyzed porcine intestines, spent hen-SBM mixture, or SBM. All test ingredients were included in their respective diets at levels that were expected to result in similar concentrations of CP among diets. Feces and urine were collected for 5 d. The ME was 3,957, 3,816, 4,586, 4,298, 4,255, and 4,091 kcal/kg DM for corn, chicken meal, poultry byproduct meal, hydrolyzed porcine intestines, the spent hen-SBM mixture, and SBM, respectively. The ME in poultry byproduct meal was greater (P poultry byproduct meal, hydrolyzed porcine intestines, or the spent hen-SBM mixture. The SID of CP and all AA, except Trp and Pro, was greater (P poultry byproduct meal. However, with the exception of Val and Lys, there were no differences between chicken meal and poultry byproduct meal. In conclusion, the ME in hydrolyzed porcine intestines and the spent hen-SBM mixture is greater than in chicken meal, but not different from the ME of SBM. Poultry by product meal provides more ME than SBM, chicken meal, and the spent hen-SBM mixture, and the SID of most indispensable AA is greater in the spent hen-SBM mixture than in chicken meal, poultry byproduct meal, and hydrolyzed porcine intestines, but less than in SBM.

  3. Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System

    Directory of Open Access Journals (Sweden)

    Justin Carlson

    2015-08-01

    Full Text Available Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. Although these bacteria can be consumed as probiotics, they can also be produced in the gut by bacteria, and are then called prebiotics. The primary objective of this in vitro study was to quantitatively analyze at the genus level how two dietary fibers, wheat dextrin (WD and partially hydrolyzed guar gum (PHGG changed the levels of these two gut bacteria at 12 and 24 h, via real time qualitative polymerase chain reaction (qPCR. Secondary objectives were changes in fecal pH, short chain fatty acids (SCFAs and total gas volume produced. At 12 h WD was more bifidogenic (9.50 CFU log10/mL than PHGG (9.30 CFU log10/mL (p = 0.052, and also at 24 h WD (9.41 CFU log10/mL compared with PHGG (9.27 CFU log10/mL (p = 0.043. WD produced less total SCFAs at both 12 and 24 h than PHGG, and produced significantly lower amounts of gas at 12 and 24 h (p < 0.001. Both PHGG and WD also promoted growth of Lactobacilli when measured at 12 and 24 h compared with the 0 h analysis, indicating that both fibers are lactogenic. These results demonstrate the prebiotic effect of WD and PHGG. Based on fermentation kinetics, PHGG is more rapidly fermented than WD, and both fibers show prebiotic effects as early as 12 h.

  4. Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System

    Science.gov (United States)

    Carlson, Justin; Hospattankar, Ashok; Deng, Ping; Swanson, Kelly; Slavin, Joanne

    2015-01-01

    Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. Although these bacteria can be consumed as probiotics, they can also be produced in the gut by bacteria, and are then called prebiotics. The primary objective of this in vitro study was to quantitatively analyze at the genus level how two dietary fibers, wheat dextrin (WD) and partially hydrolyzed guar gum (PHGG) changed the levels of these two gut bacteria at 12 and 24 h, via real time qualitative polymerase chain reaction (qPCR). Secondary objectives were changes in fecal pH, short chain fatty acids (SCFAs) and total gas volume produced. At 12 h WD was more bifidogenic (9.50 CFU log10/mL) than PHGG (9.30 CFU log10/mL) (p = 0.052), and also at 24 h WD (9.41 CFU log10/mL) compared with PHGG (9.27 CFU log10/mL) (p = 0.043). WD produced less total SCFAs at both 12 and 24 h than PHGG, and produced significantly lower amounts of gas at 12 and 24 h (p < 0.001). Both PHGG and WD also promoted growth of Lactobacilli when measured at 12 and 24 h compared with the 0 h analysis, indicating that both fibers are lactogenic. These results demonstrate the prebiotic effect of WD and PHGG. Based on fermentation kinetics, PHGG is more rapidly fermented than WD, and both fibers show prebiotic effects as early as 12 h.

  5. Viscoelastic gels of guar and xanthan gum mixtures provide long-term stabilization of iron micro- and nanoparticles

    Science.gov (United States)

    Xue, Dingqi; Sethi, Rajandrea

    2012-11-01

    Iron micro- and nanoparticles used for groundwater remediation and medical applications are prone to fast aggregation and sedimentation. Diluted single biopolymer water solutions of guar gum (GG) or xanthan gum (XG) can stabilize these particles for few hours providing steric repulsion and by increasing the viscosity of the suspension. The goal of the study is to demonstrate that amending GG solutions with small amounts of XG (XG/GG weight ratio 1:19; 3 g/L of total biopolymer concentration) can significantly improve the capability of the biopolymer to stabilize highly concentrated iron micro- and nanoparticle suspensions. The synergistic effect between GG and XG generates a viscoelastic gel that can maintain 20 g/L iron particles suspended for over 24 h. This is attributed to (i) an increase in the static viscosity, (ii) a combined polymer structure the yield stress of which contrasts the downward stress exerted by the iron particles, and (iii) the adsorption of the polymers to the iron surface having an anchoring effect on the particles. The XG/GG viscoelastic gel is characterized by a marked shear thinning behavior. This property, coupled with the low biopolymer concentration, determines small viscosity values at high shear rates, facilitating the injection in porous media. Furthermore, the thermosensitivity of the soft elastic polymeric network promotes higher stability and longer storage times at low temperatures and rapid decrease of viscosity at higher temperatures. This feature can be exploited in order to improve the flowability and the delivery of the suspensions to the target as well as to effectively tune and control the release of the iron particles.

  6. Guar gum succinate-sodium alginate beads as a pH-sensitive carrier for colon-specific drug delivery.

    Science.gov (United States)

    Seeli, D Sathya; Dhivya, S; Selvamurugan, N; Prabaharan, M

    2016-10-01

    Guar gum succinate - sodium alginate (GGS-SA) beads cross-linked with barium ions were prepared and characterized as a pH sensitive carrier for colon-specific drug delivery. The structure of GGS-SA beads was confirmed by FT-IR spectroscopy. Scanning Electron Microscope (SEM) studies revealed that the drug loaded GGS-SA beads prepared using 2:2 (w/v) weight percent of GGS and SA had a diameter about 1.4mm and roughly spherical in shape. X-ray diffraction (XRD) studies showed that the peaks corresponding to GGS and SA at 13.5°, 17.5°, 20.2° and 13.5°, 22°, 24.1°, respectively were destroyed in GGS-SA beads which show that these beads are more amorphous in nature. Swelling studies demonstrated the pH-dependent swelling behavior of GGS-SA beads. The beads showed higher swelling degrees in pH 7.4 than that in pH 1.2 due to the existence of anionic groups in the polymer chains. The drug release study showed that the amount of model drug, ibuprofen, released from the GGS-SA beads was higher in pH 7.4 than that in pH 1.2 due to the pH-dependent swelling behavior of the beads. MTT assay revealed that GGS-SA beads at a concentration range of 0-30μg/ml had no cytotoxic effect on the cultured mouse mesenchymal stem cells (C3H10T1/2). These results suggest that GGS-SA beads can be used as effective colon-specific drug delivery system with pH-dependent drug release ability. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Removal of Chromium(VI from aqueous solution using guar gum–nano zinc oxide biocomposite adsorbent

    Directory of Open Access Journals (Sweden)

    Tabrez A. Khan

    2017-05-01

    Full Text Available Guar gum–nano zinc oxide (GG/nZnO biocomposite was used as an adsorbent for enhanced removal of Cr(VI from aqueous solution. The maximum adsorption was achieved at 50 min contact time, 25 mg/L Cr(VI conc., 1.0 g/L adsorbent dose and 7.0 pH. Langmuir, Freundlich, Dubinin–Kaganer–Radushkevich and Temkin isotherm models were used to interpret the experimental data. The data obeyed both Langmuir and Freundlich models (R2 = 0.99 indicating a multilayer adsorption of Cr(VI onto the heterogeneous surface. The linear plots of Temkin isotherm showed adsorbent-adsorbate interactions. Moreover, the energy obtained from DKR isotherm (1.58–2.24 kJ/mol indicated a physical adsorption of the metal ions onto the adsorbent surface, which implies more feasibility of the regeneration of the adsorbent. GG/nZnO biocomposite adsorbent showed an improved adsorption capacity for Cr(VI (qm = 55.56 mg/g as compared to other adsorbents reported in the literature. Adsorption process followed pseudo-second order kinetics; controlled by both liquid-film and intra-particle diffusion mechanisms. Thermodynamic parameters (ΔGo, ΔHo and ΔSo reflected the feasibility, spontaneity and exothermic nature of adsorption. The results suggested that GG/nZnO biocomposite is economical, eco-friendly and capable to remove Cr(VI from natural water resources.

  8. Viscoelastic gels of guar and xanthan gum mixtures provide long-term stabilization of iron micro- and nanoparticles

    Energy Technology Data Exchange (ETDEWEB)

    Xue Dingqi [Politecnico di Torino, Dipartimento Scienza Applicata e Tecnologia-DISAT and Dipartimento di Ingegneria dell' Ambiente, del Territorio e delle Infrastrutture-DIATI (Italy); Sethi, Rajandrea, E-mail: rajandrea.sethi@polito.it [Politecnico di Torino, Dipartimento di Ingegneria dell' Ambiente, del Territorio e delle Infrastrutture-DIATI (Italy)

    2012-11-15

    Iron micro- and nanoparticles used for groundwater remediation and medical applications are prone to fast aggregation and sedimentation. Diluted single biopolymer water solutions of guar gum (GG) or xanthan gum (XG) can stabilize these particles for few hours providing steric repulsion and by increasing the viscosity of the suspension. The goal of the study is to demonstrate that amending GG solutions with small amounts of XG (XG/GG weight ratio 1:19; 3 g/L of total biopolymer concentration) can significantly improve the capability of the biopolymer to stabilize highly concentrated iron micro- and nanoparticle suspensions. The synergistic effect between GG and XG generates a viscoelastic gel that can maintain 20 g/L iron particles suspended for over 24 h. This is attributed to (i) an increase in the static viscosity, (ii) a combined polymer structure the yield stress of which contrasts the downward stress exerted by the iron particles, and (iii) the adsorption of the polymers to the iron surface having an anchoring effect on the particles. The XG/GG viscoelastic gel is characterized by a marked shear thinning behavior. This property, coupled with the low biopolymer concentration, determines small viscosity values at high shear rates, facilitating the injection in porous media. Furthermore, the thermosensitivity of the soft elastic polymeric network promotes higher stability and longer storage times at low temperatures and rapid decrease of viscosity at higher temperatures. This feature can be exploited in order to improve the flowability and the delivery of the suspensions to the target as well as to effectively tune and control the release of the iron particles.

  9. Replacement of soybean meal with babassu meal in rations for broilers from 22 to 42 days old

    Directory of Open Access Journals (Sweden)

    Mônica Calixto da Silva

    2015-04-01

    Full Text Available The objective this work was to evaluate the technical and economic viability of the substitution level of soybean meal by babassu meal in rations to broiler from 22 to 42 days old. It was used 80 male broiler chicks at one day of age, distributed into complete random designs with four treatments (0, 10, 20 e 30% substituition of soybean meal by babassu meal and five repetitions of four broilers each. Were evaluated the performance (weight dain, feed intake and feed conversion, carcass and cuts, organ biometry, feed cost per kilogram body weight and gross margin. To verify the relationship of cost of replacing soybean meal with pie babassu, inequalities were established. The substitution level of soybean meal by babassu meal had no influence (P>0,05 any of the performance characteristics, wich showed the technical viability of substituting up to 30%. Similarly, there was no affect on carcass yield, cuts weight and organ biometry. The cust less with feed per kg for chicken produced and the higher gross margin were obtained from chickens fed diets with 0% babassu meal. The increased of substitution level soybean meal by babassu meal in ration for broilers from 22 to 42 days old proved unviable economically, however, the inequalities produced can be useful in practical situations.

  10. The associations of meals and snacks on family meals among a sample of grade 7 students from Southwestern Ontario.

    Science.gov (United States)

    Woodruff, Sarah J; Campbell, Katherine; Campbell, Ty; Cole, Mary

    2014-11-01

    Research has shown the positive associations of family meals and diet quality. However, little is known about how other meals/snacks may be associated with family meals. The purpose was to determine the associations among the frequency and calorie consumption of meals/snacks and family dinners. Cross-sectional. Data were collected using Web-based Eating Behaviour Questionnaire (WEB-Q), including a 24-h diet recall for breakfast, morning snack, lunch, afternoon snack, dinner, and evening snack. Measured height and weight were used to determine body weight status (BMI). Participants included 1068 grade 7 students (52% males) from 26 schools in Windsor Essex County, Ontario, Canada. Meal, snack, and total daily caloric intake; meal and snack frequency; with whom dinner was consumed, and weekly family dinner frequency. Exploratory one-way ANOVAs and chi-square tests; nominal and ordinal logistic regression. Ninety-three percent of participants consumed dinner with family members on the night prior to the survey and 77% reported usually consuming dinner/supper with at least one parent on six to seven nights/week. Those who had dinner with family members consumed 4.88 (SD 1.1) meals/snacks per day compared with 4.40 (SD 1.3) and 4.40 (SD 1.3) times/day for consuming dinner alone or with friends, respectively (p=0.006). On the day prior to the survey, participants were less likely to consume a family meal if they consumed a lower number of meals and snacks per day (OR=0.69 (95% CI: 0.55, 0.87), pfamily meals if they consumed a lower number of meals and snacks per day (OR=0.84 (95% CI: 0.74, 0.96), p=0.009). While specific meals and snacks were not associated with family dinner, overall eating frequency was positively associated with family meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. School meals in children’s social life

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye

    This dissertation explores the role of different school meal arrangements in children’s social life from a child’s perspective. The dissertation utilizes a school meal intervention carried out in Denmark in 2011-12 to compare the same group of children in different school meal arrangements, thereby......-reported evaluation of their school meals. Three themes guide the analyses: commensality, liking, and food education. Through these themes, the dissertation explores how school meals shape social positions, relations and interactions between adults and children. The dissertation shows that peers are important...... in children’s evaluation of new food initiatives in school; that children meet conflicting approaches to food education depending on the context; and that the social powers of sharing and exchanging individual lunch packs could outweigh some of the benefits of a collective meal system. Overall...

  12. Company and meal choices considered by Nordic adolescents

    DEFF Research Database (Denmark)

    Janhonen, Kristiina; Benn, Jette; Fjellström, Christina

    2013-01-01

    students (aged 14–17 years) in Finland, Sweden, Denmark and Norway. Analysis was based on both quantitative variables and open-ended data. Family meals were found to be less common among Finnish respondents than in the remaining data. In all countries but Denmark, the number of parents in the family had......This article examines the meal choices considered by Nordic adolescents in two social situations: for themselves and for the family. In addition, the frequency of family meals is compared between the countries studied. The survey data (n = 1539) were collected during 2006–2007 from 9th grade...... an effect on the frequency of family meals. Meals echoing or fully meeting the structural definition of a ‘proper meal’ were most common when describing meals for the family. The difference between the two social situations was most apparent for those who mentioned ‘Fast food dishes’ for themselves. Gender...

  13. Establishment of a Meal Coding System for the Characterization of Meal-Based Dietary Patterns in Japan.

    Science.gov (United States)

    Murakami, Kentaro; Livingstone, M Barbara E; Sasaki, Satoshi

    2017-09-13

    Background: Most studies on dietary patterns to date have focused on the daily intake of individual foods, rather than the combination of foods simultaneously consumed during specific eating occasions (breakfast, lunch, dinner, and snacks).Objective: We aimed to establish a meal coding system for characterizing meal-based dietary patterns in Japan.Methods: Dietary data used were from the 2012 National Health and Nutrition Survey, Japan, in which 1-d weighed dietary records were collected from 26,361 adults aged ≥20 y. The food diary was based on a typical Japanese eating pattern, which comprised breakfast, lunch, dinner, and snacks; these eating occasions were prescribed in the diary. A total of 94,439 eating occasions (25,187 breakfasts, 25,888 lunches, 26,248 dinners, and 17,116 snacks) were identified. For all meal types, common food group combinations were identified to produce a range of generic meals. These generic meals were then used in principal components analysis to establish meal patterns.Results: In total, 94 generic meals (24 breakfasts, 27 lunches, 26 dinners, and 17 snacks) were identified. The most frequently identified food group combination for all 3 main meals was "rice and vegetables" (9 generic meals for breakfast, 12 for lunch, and 16 for dinner), whereas "confectioneries and nonalcoholic and noncaloric beverages" was the most prevalent combination for snacks (3 generic meals). In total, 19 meal patterns were established by using principal components analysis, which accounted for 24.1% of total variance. Patterns ranged considerably with regard to meal-type inclusion and the selection of staple foods (rice, bread, and noodles) and beverages, as well as with regard to meal constituents.Conclusions: With the use of a meal coding system, we identified a wide range of meal-based dietary patterns in Japanese adults. This meal coding system may be useful in capturing and investigating the complex nature of Japanese meals and food combination

  14. Use of Copra Meal in Poultry and Ruminant Nutrition

    Directory of Open Access Journals (Sweden)

    Tugay Ayasan

    2016-02-01

    Full Text Available Copra meal (CM is an important feed ingredient and the by-product of the oil extraction from dried coconut kernels. This product, although copra meal has a moderate protein content (15-25%; because of a high cellulose content (11.63-16.00% and some limiting amino acids (particularly lysine and methionine, limits its use as a basic source of protein in poultry due to insufficient. Copra meals are more suitable common supplements as both an energy and protein source for ruminants. In this paper, nutritional researches performed with the copra meal usage on poultry and ruminant species have been reviewed.

  15. Can taste and nudging impact healthy meal consumption?

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    Previous research shows that taste is one of the most important factors in determining food choices, and that food choices may be affected by ”nudging”. We analyze how taste, as determined by meal attributes, and nudging affects consumption of a healthy labeled meal. Our analysis is based...... on a field experiment in a lunch restaurant and our results imply that sales of the healthy labelled meal, and its market share, is greatly impacted by its taste. Nudging, as in order of display on the menu, does not impact sales of the healthy labelled meal in our experiment. We conclude that supplying...

  16. Can taste and nudging impact healthy meal consumption?

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    Previous research shows that taste is one of the most important factors in determining food choices, and that food choices may be affected by ”nudging”. We analyze how taste, as determined by meal attributes, and nudging affects consumption of a healthy labeled meal. Our analysis is based...... on a field experiment in a lunch restaurant and our results imply that sales of the healthy labelled meal, and its market share, is greatly impacted by its taste. Nudging, as in order of display on the menu, does not impact sales of the healthy labelled meal in our experiment. We conclude that supplying...

  17. Maternal and best friends' influences on meal-skipping behaviours.

    Science.gov (United States)

    Pearson, Natalie; Williams, Lauren; Crawford, David; Ball, Kylie

    2012-09-01

    Skipping meals is particularly common during adolescence and can have a detrimental effect on multiple aspects of adolescent health. Understanding the correlates of meal-skipping behaviours is important for the design of nutrition interventions. The present study examined maternal and best friends' influences on adolescent meal-skipping behaviours. Frequency of skipping breakfast, lunch and dinner was assessed using a Web-based survey completed by 3001 adolescent boys and girls from years 7 and 9 of secondary schools in Victoria, Australia. Perceived best friend and maternal meal skipping, modelling of healthy eating (eating healthy food, limiting junk food, eating fruit and vegetables) and weight watching were assessed. Best friend and maternal factors were differentially associated with meal-skipping behaviours. For example, boys and girls who perceived that their best friend often skipped meals were more likely to skip lunch (OR = 2·01, 95 % CI 1·33, 3·04 and OR = 1·93, 95 % CI 1·41, 2·65; P adolescents on how to assess and interpret unhealthy eating behaviours that they observe from significant others may be one nutrition promotion strategy to reduce meal-skipping behaviour. The involvement of mothers may be particularly important in such efforts. Encouraging a peer subculture that promotes regular consumption of meals and educates adolescents on the detrimental impact of meal-skipping behaviour on health may also offer a promising nutrition promotion strategy.

  18. Daily meal frequency and associated variables in children and adolescents

    National Research Council Canada - National Science Library

    Silva, Fabiana A; Candiá, Samara M; Pequeno, Marina S; Sartorelli, Daniela S; Mendes, Larissa L; Oliveira, Renata M.S; Netto, Michele P; Cândido, Ana Paula C

    2017-01-01

    Objective: To investigate the frequency distribution of daily meals and its relation to demographic, socioeconomic, behavioral, anthropometric and biochemical factors in children and adolescents. Methods...

  19. Meal assistance robot with ultrasonic motor

    Science.gov (United States)

    Kodani, Yasuhiro; Tanaka, Kanya; Wakasa, Yuji; Akashi, Takuya; Oka, Masato

    2007-12-01

    In this paper, we have constructed a robot that help people with disabilities of upper extremities and advanced stage amyotrophic lateral sclerosis (ALS) patients to eat with their residual abilities. Especially, many of people suffering from advanced stage ALS of the use a pacemaker. And they need to avoid electromagnetic waves. Therefore we adopt ultra sonic motor that does not generate electromagnetic waves as driving sources. Additionally we approach the problem of the conventional meal assistance robot. Moreover, we introduce the interface with eye movement so that extremities can also use our system. User operates our robot not with hands or foot but with eye movement.

  20. Effects of a dietary mixture of meat and bone meal, feather meal, blood meal, and fish meal on nitrogen utilization in finishing Holstein steers.

    Science.gov (United States)

    Knaus, W F; Beermann, D H; Robinson, T F; Fox, D G; Finnerty, K D

    1998-05-01

    Our objective was to determine to what extent rate and efficiency of protein gain in finishing cattle can be enhanced by feeding an amino acid-balanced mixture of undegraded intake proteins. The Cornell Net Carbohydrate and Protein System (CNCPS) model was used to formulate a corn-based diet that would meet the rumen requirements for 410-kg large-framed steers with an estrogen implant and fed an ionophore. The CNCPS model was also used to formulate a highly undegradable intake protein (UIP) mixture from meat and bone meal, blood meal, fish meal, and hydrolyzed feather meal to provide the amino acids needed to supplement those derived from microbial protein to better meet amino acid requirements for growth. Four Holstein steers weighing 407 kg were offered a 90:10 concentrate-forage diet at hourly intervals at 95% of ad libitum intake. The steers were injected with 500 microg of estradiol-17beta at 12-h intervals to mimic the effects of an estrogenic implant. Treatments planned consisted of inclusion of the UIP mixture at 0, 2.5, 5, and 7.5% of the diet DM. Dry matter intake was fixed at 6.4 kg/d, and DM digestibility was not significantly affected by varying the amount of UIP addition. Apparent digestibility of N increased (P = .011) from 63.8 to 65.8, 70.7, and 71.5%, the amount of N absorbed increased (P = .001) from 73 to 84, 100, and 106 g/d, and N balance increased (P = .003) from 20 to 30, 33, and 39 g/d when UIP was fed at 0, 2.6, 5.2, and 7.8% of diet DM, respectively. The efficiency of N use increased 39.7%, and biological value increased 31.6% when the UIP mixture was added to the diet. Circulating concentrations of plasma urea N (PUN) were increased (P = .017) from 4.5 for the control diet to 5.7, 6.2, and 6.1 mg/dL when the UIP mixture was added at 2.6, 5.2, and 7.8%, respectively. Corresponding IGF-I concentrations were also increased from 491 to 558 and 624 ng/mL with 2.6 and 5.2% levels of UIP addition. Plasma glucose, NEFA, and insulin

  1. Environmental impact of replacing soybean meal with rapeseed meal in diets of finishing pigs

    NARCIS (Netherlands)

    Zanten, Van H.H.E.; Bikker, P.; Mollenhorst, H.; Meerburg, B.G.; Boer, De I.J.M.

    2015-01-01

    The major impact of the livestock sector on the environment may be reduced by feeding agricultural co-products to animals. Since the last decade, co-products from biodiesel production, such as rapeseed meal (RSM), became increasingly available in Europe. Consequently, an increase in RSM content i

  2. Meal-Insulin Cycle: A Visual Summary of the Biochemical Events between Meals

    Science.gov (United States)

    Kalogiannis, Stavros

    2017-01-01

    In the present article, a scheme that summarizes the biochemical events occurring in the human body after the consumption of a meal is proposed. The scheme illustrates the metabolic sequence as a series of counteracting components occupying opposite positions in a cycle, indicating their opposite actions or physiological states, such as meal…

  3. Comparison of the adhesive performances of soy meal, water washed meal fractions, and protein isolates

    Science.gov (United States)

    Adhesive bonding of wood plays an increasing role in the forest products industry and is a key factor for efficiently utilizing timber and other lignocellulosic resources. In this work, we obtained five soy meal products through commercial sources or in-house preparations. The protein content was 49...

  4. The Guará Campaign: A series of rocket-radar investigations of the Earth's upper atmosphere at the magnetic equator

    Science.gov (United States)

    Pfaff, R. F.; Sobral, J. H. A.; Abdu, M. A.; Swartz, W. E.; LaBelle, J. W.; Larsen, M. F.; Goldberg, R. A.; Schmidlin, F. J.

    The Guará Campaign consisted of a series of sounding rockets that were launched from August-October, 1994 at a new launch facility at Alcântara, Brazil, which is within one degree of the Earth's magnetic equator. The campaign consisted of focused scientific experiments designed to investigate the electrodynamics and irregularities in the equatorial ionosphere and mesosphere and to study their relationship with neutral upper atmosphere motions. In all, 13 large sounding rockets and 20 small meteorological rockets were launched as part of four different experiment groups designed to investigate: (1) the daytime equatorial electrojet, (2) very high altitude Spread-F processes, (3) sunset electrodynamics, and (4) middle atmosphere-thermosphere coupling at the equator. All of the experiments utilized ground-based scientific instruments including a VHF backscatter radar interferometer, magnetometers, ionosondes, and scintillation receivers. The project was a joint undertaking of the National Aeronautics and Space Administration (NASA) of the United States and the Instituto Nacional de Pesquisas Espacias (INPE) of Brazil. The project was named the Guará Campaign after a beautiful species of bird that is native to the equatorial region of Brazil.

  5. The influence of carboxymethylcellulose, xanthan and guar-gum addition in bread dough before freezing on metabolism and viability of Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Kocić-Tanackov Sunčica D.

    2009-01-01

    Full Text Available Doughs were prepared with different concentrations of carboxymethylcellulose, xanthan, and guar-gum (0.1, 0.2 and 0.3% in doughs, freezed at -20°C and analyzed after 0, 7, 15 and 30 days. Pure Saccharomyces cerevisiae culture was isolated from dough and was cultivated under optimal conditions during 24 hrs to determine the following parameters: specific growth rate, fermentative activities and cytochromes contents in intact cells with the aim of determining the respiration intensity. During freezing of dough for 30 days, the percentage of living cells from dough surface was 53.11% and from the middle 54.95%. Carboxymethylcellulose in concentration of 0.3 and 0.5% increased number of survived cells on the surface to 70.64, and 70.28% and in the middle to 74.79, and 76.54%, respectively. Guar-gum increased number of survived cells only in concentration of 0.1% on the surface to 70.17% and in the middle of the dough to 75.26%. The mean specific growth rate decreased by approximately 10% during 30 days of storage at -20°C. Content of cytochromes in intact cells decreased in all samples during freezing.

  6. Efficient and rapid adsorption characteristics of templating modified guar gum and silica nanocomposite toward removal of toxic reactive blue and Congo red dyes.

    Science.gov (United States)

    Pal, Sagar; Patra, Abhay Shankar; Ghorai, Soumitra; Sarkar, Amit Kumar; Mahato, Vivekananda; Sarkar, Supriyo; Singh, R P

    2015-09-01

    The present study highlights the potentiality of sol-gel synthesized guar gum-graft-poly (acrylamide)/silica (g-GG/SiO2) hybrid nanocomposite toward the rapid removal of toxic reactive blue 4 (RB) and Congo red (CR) dyes from aqueous solution. Various physicochemical characterizations support the feasibility of the functionalized guar gum matrix as efficient template for the formation of homogeneous nanoscale silica particles. The composite demonstrates rapid and superior adsorption efficiency of RB (Qmax: 579.01 mg g(-1) within 40 min) and CR (Qmax: 233.24 mg g(-1) within 30 min) dyes from aqueous environment. Here, the pH driven adsorption process depends strongly on the ionic strength of the salt solution. The adsorption kinetics data predicts that pseudo second-order (surface adsorption) and intraparticle diffusion take place simultaneously. The adsorption equilibrium is in good agreement with the Langmuir isotherm, while the thermodynamics study confirms spontaneous nature of the adsorption process. Desorption study predicts the excellent regenerative efficacy of nanocomposite.

  7. Preparation of guar gum scaffold film grafted with ethylenediamine and fish scale collagen, cross-linked with ceftazidime for wound healing application.

    Science.gov (United States)

    Jana, Piyali; Mitra, Tapas; Selvaraj, Thirupathi Kumara Raja; Gnanamani, A; Kundu, P P

    2016-11-20

    Present study describes the synthesis of carboxymethyl guar gum (CMGG) from the native guar gum (GG) and the prepared CMGG is grafted with ethylenediamine (EDA) to form aminated CMGG. Then, fish scale collagen and aminated CMGG are cross-linked by ceftazidime drug through non- covalent ionic interaction. The resultant cross-linked film is subjected to the analysis of (1)HNMR, ATR-FTIR, TGA, SEM and XRD. The TNBS results revealed that 45% of interaction between EDA and CMGG and 90-95% of Ceftazidime is released from aminated CMGG-Ceftazidime-Collagen (ACCC) film after 96h of incubation at physiological pH. In vitro cell line studies reveal the biocompatibility of the cross-linked film and the antimicrobial studies display the growth inhibition against Staphylococcus aureus and Pseudomonas aeruginosa organisms. Overall, the study indicates that the incorporation of Ceftazidime into collagen and aminated CMGG can improve the functional property of aminated CMGG as well as collagen, leading to its biomedical applications.

  8. Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods.

    Science.gov (United States)

    Urdiain, M; Doménech-Sánchez, A; Albertí, S; Benedí, V J; Rosselló, J A

    2004-07-01

    Locust bean gum (E-410) and guar gum (E-412) are high molecular weight galactomannans used by the food industry as versatile food additives. The compounds, although chemically closely related, do not have the same functional properties when used in foods, and the substitution or unadvertised addition of either could change the desired qualities of the product. Analytical discrimination between E-410 and E-412 is technically difficult since they only differ in their galactose: mannose ratios, being 1 : 4 and 1 : 2 for locust bean gum and guar gum, respectively. A qualitative DNA-based method is reported for the authentication of additives E-410 and E-412 in finished food products (ice cream, dehydrated desserts, milk derivatives, dehydrated soups, salad dressing, marmalade and meat) from small quantities of food. DNA sequences from the nuclear ribosomal spacers of Ceratonia siliqua and Cyamopsis tetragonoloba, the plant sources of E-410 and E-412, respectively, were used to design polymerase chain reaction primers specific for each additive (PA23/PA21 and PG22/PG21). Twenty-two foods were analysed for the presence of E-410 and E-412 additives by this single-step polymerase chain reaction-based method. Positive DNA amplifications with the E-410 and/or E-412 primers were obtained in all 19 samples reported to contain either additive.

  9. The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - chemometric analysis

    Directory of Open Access Journals (Sweden)

    Šuput Danijela Z.

    2016-01-01

    Full Text Available The aim of this work was to evaluate the simultaneous effect of glycerol (30%, 40%, 50% and guar-xanthan gum addition (0.1%, 0.3%, 0.5% effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodology, the most influential parameter in the second order polynomial models calculation was the percentage of glycerol, while the linear term of guar-xanthan content was important only for second order polynomial model calculation for tensile strength and water vapor permeability. According to Principal Component Analysis, samples grouping along the first component are primarily due to the content of glycerol, which is also confirmed by ANOVA analysis. According Cluster Analysis, two separate clusters are observed on the dendrogram, which includes the right (with the increased value of tensile strength and the left cluster (with the increased value of elongation break and water vapor permeability. The observed distance the two clusters is considerable (approx. 80. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055: Osmotic dehydration of food - energy and environmental aspects of sustainable production

  10. Effect of replacement of fish meal by meat and bone meal and poultry by-product meal in diets on the growth and immune response of Macrobrachium nipponense.

    Science.gov (United States)

    Yang, Yong; Xie, Shouqi; Lei, Wu; Zhu, Xiaoming; Yang, Yunxia

    2004-08-01

    The potential use of poultry by-product meal (PBM) and meat and bone meal (MBM) as alternative dietary protein sources for juvenile Macrobrachium nipponense was studied by a 70-day growth trial. Triplicate groups of M. nipponense (initial body weight: 0.37 g) were fed at 20.7-22.4 degrees C on each of the five isoenergetic and isonitrogenous diets (protein content about 38%) with different replacement of fish meal by MBM or PBM. The control diet used white fish meal as the sole protein source, the other four diets were prepared with 15% or 50% fish meal protein substituted by either MBM (MBM(15), MBM(50)) or PBM (PBM(15), PBM(50)). The results showed that replacement of fish meal by MBM in diets did not affect growth performance of M. nipponense (P > 0.05), while specific growth rate in PBM(15) was significantly higher than that in other groups (P meal protein in diets for M. nipponense.

  11. Objective measures of meal variety lacking association with consumers' perception of variety with self-selected buffet meals at work

    DEFF Research Database (Denmark)

    Haugaard, Pernille; Brockhoff, Per B.; Lahteenmaki, Liisa

    2016-01-01

    Food variety has been linked to higher diet quality and increased food intake, but what constitutes variety for consumers is underexposed. The aim of the study was twofold: first to explore the relationship between objective measures of meal variety and subjective post-meal ratings of perceived...... to perceive their meals less varied than those with lower scores. Moreover, the rule of having many dishes was positively associated with uncontrolled eating and negatively associated with cognitive restraint. Consumers' perception of within-meal variety seems to be more linked to their idea of how to compose...

  12. Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects

    Science.gov (United States)

    Gabrial, Shreef G. N.; Shakib, Marie-Christine R.; Gabrial, Gamal N.

    2016-01-01

    BACKGROUND: Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM). AIM: The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects. SUBJECTS AND METHODS: Twelve healthy subjects and 12 patients with Type 2 DM (not- insulin dependent) were recruited in the study. Subjects were provided with quinoa and buckwheat breakfast meals. A standardised lunch was provided 4 h after breakfast. Postprandial blood glucose response after breakfast and the second meal effect was measured in healthy and diabetic subjects. Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. A white wheat bread (WWB) was served as a reference breakfast meal. RESULTS: In post-breakfast analyses, healthy subjects showed that buckwheat meal had significantly lower IAUC values for blood glucose compared to WWB reference meal (P quinoa meal showed no significance. In diabetic subjects, buckwheat and quinoa meals had significantly lower IAUC values for blood glucose compared to WWB reference meal (P quinoa and buckwheat but not for WWB in all healthy and diabetic subjects and returned to near-fasting baseline levels by 210 min. Post-lunch analyses indicated higher IAUC for the two breakfast types in healthy and diabetic subjects. In addition, the quinoa and buckwheat breakfast meals were followed by a significantly flatter blood glucose response to the second meal for the period between 270 and 330 min. At the end of the second meal period, values were below or near-fasting baseline levels in the breakfast period

  13. Potential and utilization of Indigofera sp shoot leaf meal as soybean meal substitution in laying hen diets

    Directory of Open Access Journals (Sweden)

    Rizki Palupi

    2014-10-01

    Full Text Available The objective of this study was to determine the potential of Indigofera sp shoot leaf meal to substitute soybean meal in poultry diet. One hundred and sixty laying hens of Isa Brown strain, at 30 weeks old were used in this study and kept in individual cages. A Randomized Completely Design was applied with four treatments and four replications. The treatments were four levels of soybean meal protein substitution by Indigofera sp shoot meal protein in the diets: The level were 0% (R0, 15% (R1, 30% (R2 and 45% (R3. Eggs were collected daily and were evaluated on: weight, shell, albumen, yolk, intensity of yolk and haugh unit. Results showed that the nutrients content of Indigofera sp shoot leaf meal were crude protein 28.98%, crude fat 3.30%, crude fiber 8.49%, calcium 0.52% and phosphorus content was 0.34%. Indigofera sp shoot leaf meal contained a complete amino acids. The vitamin A and ß-carotene were high, i.e 3828.79 IU/100g and 507.6 mg/kg, respectively. It is concluded that Indigofera sp shoot leaf meal is potential to be used as an alternative source of protein. Substitute 45% soybean meal protein with Indigofera sp shoot leaf meal in laying hen diets increase egg quality and increase intensity of yolk colour to 55.88%.

  14. 羟丙基胍胶压裂液交联增效剂研究%Study on crosslinking boosters of fracturing with hydroxypropyl guar gum

    Institute of Scientific and Technical Information of China (English)

    马俯波; 王延忠; 王衍; 杨志辉

    2016-01-01

    With guar gum as a thickening agent,a water⁃based fracturing fluid is currently the most widely used fracturing fluid,but be⁃cause of guar gum containing a certain proportion of water⁃insoluble materials,broken plastic residues remain will harm the reservoir,e⁃ven seriously affecting the fracturing effect and injection⁃production capacity of the well.To solve at how the fracturing fluid without af⁃fecting the performance of the premise,while reducing the fracturing fluid formation damage problems,based on theoretical research,the authors analyzed the mechanism of the guanidine gum fracturing fluid thickening,crosslinking mechanism guar gum fracturing fluid;u⁃sing laboratory experiments as a means to develop a cross⁃linking can effectively reduce the amount of guar gum agonist.The use of the synergist fracturing fluid system,under the premise without affecting the fracturing fluid performance,can reduce the amount of guar gum from 30% to 50%,this has greatly reduced the damage of the reservoir caused by fracturing fluid residues and remains,and can reduce the cost.This research has important significance for the transformation of low permeability reservoir fracturing and shale reservoirs.%以胍胶为稠化剂的水基压裂液是目前油气层改造中应用最广泛的压裂液体系,但由于胍胶中含有一定比例水不溶物,破胶残渣滞留会对储层造成伤害,严重影响压裂效果和井的注采能力。为了解决在不影响压裂液性能的前提下,同时降低压裂液对地层的伤害问题,从理论研究着手,着重分析了压裂液中胍胶增黏机理、胍胶压裂液的交联机理;以室内实验为手段,开发出了一种可有效降低胍胶用量的交联增效剂。使用该增效剂的压裂液体系,在不影响压裂液性能的前提下,可降低胍胶用量30%~50%,大大降低了压裂液残渣滞留对储层造成的伤害,且可降低压裂液成本。该研究成果

  15. 瓜尔豆胶对莲子淀粉糊特性影响的研究%Influence of Guar Gum on the Characteristics of Lotus-Seed Starch Paste

    Institute of Scientific and Technical Information of China (English)

    林鸳缘; 曾绍校; 张怡; 郑宝东

    2011-01-01

    研究瓜尔豆胶对莲子淀粉糊化特性和冻融稳定性的影响.结果表明,添加瓜尔豆胶使莲子淀粉糊起糊温度降低,峰值黏度显著提高,热稳定性、冷稳定性均下降,且添加量越大影响越显著:当瓜尔豆胶添加量为0.5%时,淀粉凝沉性变化不大;瓜尔豆胶添加量为1%时,淀粉凝沉性减弱.瓜尔豆胶可大大降低莲子淀粉糊的析水率,提高莲子淀粉糊的冻融稳定性.%Effect of guar gum on pasting properties and freeze-thaw stability of lotus seed starch was investigated.The results showed that the beginning gelatinization temperature, heat and cold stability of lotus seed starch pastes decresed, the peak viscosity greatly increased with increasing the concentration of guar gum. However, guar gum had no effect in retarding retrogradation of lotus seed starch pastes at 0.5%, but at 1%, guar gum was highly effective in reducing the syneresis, improving the freeze-thaw stability of lotus seed starch pastes.

  16. Childhood Obesity and Interpersonal Dynamics During Family Meals

    Science.gov (United States)

    Rowley, Seth; Trofholz, Amanda; Hanson, Carrie; Rueter, Martha; MacLehose, Richard F.; Neumark-Sztainer, Dianne

    2014-01-01

    BACKGROUND: Family meals have been found to be associated with a number of health benefits for children; however, associations with obesity have been less consistent, which raises questions about the specific characteristics of family meals that may be protective against childhood obesity. The current study examined associations between interpersonal and food-related family dynamics at family meals and childhood obesity status. METHODS: The current mixed-methods, cross-sectional study included 120 children (47% girls; mean age: 9 years) and parents (92% women; mean age: 35 years) from low-income and minority communities. Families participated in an 8-day direct observational study in which family meals were video-recorded in their homes. Family meal characteristics (eg, length of the meal, types of foods served) were described and associations between dyadic (eg, parent-child, child-sibling) and family-level interpersonal and food-related dynamics (eg, communication, affect management, parental food control) during family meals and child weight status were examined. RESULTS: Significant associations were found between positive family- and parent-level interpersonal dynamics (ie, warmth, group enjoyment, parental positive reinforcement) at family meals and reduced risk of childhood overweight. In addition, significant associations were found between positive family- and parent-level food-related dynamics (ie, food warmth, food communication, parental food positive reinforcement) and reduced risk of childhood obesity. CONCLUSIONS: Results extend previous findings on family meals by providing a better understanding of interpersonal and food-related family dynamics at family meals by childhood weight status. Findings suggest the importance of working with families to improve the dyadic and family-level interpersonal and food-related dynamics at family meals. PMID:25311603

  17. Childhood obesity and interpersonal dynamics during family meals.

    Science.gov (United States)

    Berge, Jerica M; Rowley, Seth; Trofholz, Amanda; Hanson, Carrie; Rueter, Martha; MacLehose, Richard F; Neumark-Sztainer, Dianne

    2014-11-01

    Family meals have been found to be associated with a number of health benefits for children; however, associations with obesity have been less consistent, which raises questions about the specific characteristics of family meals that may be protective against childhood obesity. The current study examined associations between interpersonal and food-related family dynamics at family meals and childhood obesity status. The current mixed-methods, cross-sectional study included 120 children (47% girls; mean age: 9 years) and parents (92% women; mean age: 35 years) from low-income and minority communities. Families participated in an 8-day direct observational study in which family meals were video-recorded in their homes. Family meal characteristics (eg, length of the meal, types of foods served) were described and associations between dyadic (eg, parent-child, child-sibling) and family-level interpersonal and food-related dynamics (eg, communication, affect management, parental food control) during family meals and child weight status were examined. Significant associations were found between positive family- and parent-level interpersonal dynamics (ie, warmth, group enjoyment, parental positive reinforcement) at family meals and reduced risk of childhood overweight. In addition, significant associations were found between positive family- and parent-level food-related dynamics (ie, food warmth, food communication, parental food positive reinforcement) and reduced risk of childhood obesity. Results extend previous findings on family meals by providing a better understanding of interpersonal and food-related family dynamics at family meals by childhood weight status. Findings suggest the importance of working with families to improve the dyadic and family-level interpersonal and food-related dynamics at family meals. Copyright © 2014 by the American Academy of Pediatrics.

  18. Shrimp cephalothorax meal in laying hen diets.

    Directory of Open Access Journals (Sweden)

    Catalina Salas-Durán

    2015-06-01

    Full Text Available The aim of this study was to meassure the effect of shrimp meal (SM in commercial laying hen diets. From April to September 2013, in Costa Rica, Pleuroncodes planipes was used to obtain a meal (SM with a yield of 15%, particle size of 256 μg and negative for Salmonella sp. Proximate analysis was performed to the SM: crude protein (40.67%, ether extract (11.05%, crude fiber (7.12%, ash (27.48%, calcium (9.03%, phosphorus (2.66%, amino acid profile, pepsin digestibility (84% and acidity (8.34. Subsequently, a trial was performed with 140 40-week-old Hy-Line Brown laying hens, fed with four different diets containing increasing levels of inclusion of SM (0%, 5%, 10%, and 15% during four weeks; and formulated according to the ideal protein and digestible amino acids concepts; being isocaloric and isoproteic. The variables experimentally evaluated were: production percentage, feed intake, body weight, mortality, egg weight and feed conversion ratio. Only egg weight changed significantly between treatments in the third week (p<0.05. The hens fed with 5% SM laid heavier eggs. It is suggested to evaluate a level of SM inclusion up to 15% in laying hens diets.

  19. Gas chromatographic analysis of simmondsins and simmondsin ferulates in jojoba meal.

    Science.gov (United States)

    Van Boven, M; Holser, R; Cokelaere, M; Flo, G; Decuypere, E

    2000-09-01

    A capillary gas chromatographic method was developed for the simultaneous determination of simmondsins and simmondsin ferulates in jojoba meal, in detoxified jojoba meal, in jojoba meal extracts, and in animal food mixtures.

  20. Soybean meal, distillers grains replace fishmeal in experimental shrimp diets

    Science.gov (United States)

    The objective of this study was to evaluate inclusion of distiller’s dried grains with solubles (DDGS) as partial replacement of commercial, solvent-extracted soybean meal (SBM) in fish meal-free diets for Pacific white shrimp, Litopenaeus vannamei. Aquaria connected to a recirculating biofiltratio...

  1. Incineration of animal meal; Verbrandingsovens enige uitweg voor diermeelberg

    Energy Technology Data Exchange (ETDEWEB)

    Veering, A. (ed.)

    2001-04-01

    The recent BSE and foot and mouth disease in the Netherlands caused problems in the processing of animal wastes. An alternative is the use of animal meal in coal-fired power plants, while such meal has a high calorific value.

  2. Factors that influence beverage choices at meal times

    DEFF Research Database (Denmark)

    Mueller Loose, Simone; Jaeger, S. R.

    2012-01-01

    . Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal...

  3. Children's body mass index, participation in school meals, and observed energy intake at school meals

    Directory of Open Access Journals (Sweden)

    Mackelprang Alyssa J

    2010-03-01

    Full Text Available Abstract Background Data from a dietary-reporting validation study with fourth-grade children were analyzed to investigate a possible relationship of body mass index (BMI with daily participation in school meals and observed energy intake at school meals, and whether the relationships differed by breakfast location (classroom; cafeteria. Methods Data were collected in 17, 17, and 8 schools during three school years. For the three years, six, six, and seven of the schools had breakfast in the classroom; all other schools had breakfast in the cafeteria. Information about 180 days of school breakfast and school lunch participation during fourth grade for each of 1,571 children (90% Black; 53% girls was available in electronic administrative records from the school district. Children were weighed and measured, and BMI was calculated. Each of a subset of 465 children (95% Black; 49% girls was observed eating school breakfast and school lunch on the same day. Mixed-effects regression was conducted with BMI as the dependent variable and school as the random effect; independent variables were breakfast participation, lunch participation, combined participation (breakfast and lunch on the same day, average observed energy intake for breakfast, average observed energy intake for lunch, sex, age, breakfast location, and school year. Analyses were repeated for BMI category (underweight/healthy weight; overweight; obese; severely obese using pooled ordered logistic regression models that excluded sex and age. Results Breakfast participation, lunch participation, and combined participation were not significantly associated with BMI or BMI category irrespective of whether the model included observed energy intake at school meals. Observed energy intake at school meals was significantly and positively associated with BMI and BMI category. For the total sample and subset, breakfast location was significantly associated with BMI; average BMI was larger for

  4. Protein fractionation byproduct from canola meal for dairy cattle.

    Science.gov (United States)

    Heendeniya, R G; Christensen, D A; Maenz, D D; McKinnon, J J; Yu, P

    2012-08-01

    Fiber-protein is a byproduct arising from a process for fractionating high-quality protein from canola meal. The objective of this study was to evaluate the fiber-protein fraction by examining the chemical profiles, rumen degradation, and intestinal digestive characteristics and determining the nutritive value of the fiber-protein fraction as dietary components for dairy cattle in comparison with commercial canola meal and soybean meal. Available energy values were estimated based on National Research Council guidelines, whereas total true protein content potentially absorbable in the small intestine (DVE) were predicted using the predicted DVE/degraded protein balance (OEB) model. The results show that fiber-protein was a highly fibrous material [neutral detergent fiber (NDF): 556; acid detergent fiber (ADF): 463; acid detergent lignin: 241 g/kg of dry matter (DM)] compared with canola meal (NDF: 254; ADF: 212; acid detergent lignin: 90 g/kg of DM) due to the presence of a higher level of seed hulls in fiber-protein. Compared with canola meal, fiber-protein contained 90 g/kg of DM less crude protein (CP), 25% of which consisted of undegradable acid detergent-insoluble CP. Most of the ruminally undegradable nutrient components present in canola meal appeared to be concentrated into fiber-protein during the manufacturing process and, as a result, fiber-protein showed a consistently lower effective degradability of DM, organic matter, CP, NDF, and ADF compared with both canola meal and soybean meal. Available energy content in fiber-protein contained two-thirds of that of canola meal. The DVE was one-third that of soybean meal and one-fifth that of canola meal [DVE value: 58 vs. 180 (soybean) and 291 g/kg of DM (canola meal)]. The OEB value of fiber protein was positive and about half of that of soybean and canola meal [OEB value: 74 vs. 162 (soybean) and 137 g/kg of DM (canola meal)]. Fiber-protein can be considered as a secondary source of protein in ruminant feed.

  5. Development of Meal Assistance Orthosis and Its Controller for Challenged Persons

    Science.gov (United States)

    Kushida, Daisuke; Nakamura, Masatoshi

    Disable persons, motor functional disorder, can not take meal by their arms. Meal assistance orthosis, which assists to take meal, is developed for them. Meal assistance orthosis is actuated by use of human will which is analized based on EOG˜(Electroocurogram) signal. Besides, control theory for meal assistance orthosis is designed with safety policy. Effectiveness of the proposed meal assistace orthosis is assured by simulation and experimental work on normal person.

  6. Carob pod (Ceratonia siliqua) meal in geese diets.

    Science.gov (United States)

    Sahle, M; Coleou, J; Haas, C

    1992-07-01

    1. The apparent and true metabolisable energy values of carob pods meal for geese were measured to be 6.1 MJ/kg and 6.6 MJ/kg respectively. 2. Performance from 5 to 12 weeks was examined in geese fed on four diets containing 0, 100, 200 and 300 g/kg of carob pods meal. 3. The inclusion of carob pods meal up to 200 g/kg in geese diets did not affect the performance. 4. At 300 g/kg performance was highly depressed. 5. The digestibility of protein in the diets decreased linearly with an increase in the level of inclusion of carob pods meal. 6. The length of small intestine, large intestine and caeca and the weight of gizzard expressed per kg of body weight increased with an increase in the level of carob pods meal, which is rich in fibre, in the diets.

  7. School meals in children’s social life

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye

    in children’s evaluation of new food initiatives in school; that children meet conflicting approaches to food education depending on the context; and that the social powers of sharing and exchanging individual lunch packs could outweigh some of the benefits of a collective meal system. Overall......This dissertation explores the role of different school meal arrangements in children’s social life from a child’s perspective. The dissertation utilizes a school meal intervention carried out in Denmark in 2011-12 to compare the same group of children in different school meal arrangements, thereby...... overcoming typical challenges of comparison across school meal arrangements, such as differences across children, schools or countries. The dissertation builds on data from a four month field work in 4th grade, 26 semi-structured interviews with children, chefs, and teachers, and 834 children’s self...

  8. Effect of guar gum supplementation on lipidic and glycidic metabolic control and body mass index in type 2 diabetes Efeito da suplementação com goma guar no controle metabólico lipídico e glicídico e no índice de massa corporal em diabéticos do tipo 2

    Directory of Open Access Journals (Sweden)

    Mirela dos Santos Ourique Figueiredo

    2006-04-01

    Full Text Available OBJECTIVE: To evaluate the effects of guar gum supplementation in the metabolic control and body mass index (BMI of type 2 diabetic patients. METHODS: A total of 17 (12 women and 5 men participants ingested 10 grams of fiber supplement daily for three months. Changes in BMI and the biochemical parameters (fasting glycemia, glycosilated hemoglobin (HbA1c, total plasma cholesterol and triglycerides were evaluated at the beginning and the end of the study. RESULTS: No changes in mean BMI (p=0.770, mean fasting glycemia (p=0.09 or triglyceride levels were observed. However, significant increases in HbA1c levels were observed (pOBJETIVO: Avaliar os efeitos da suplementação de goma guar no controle metabólico e índice de massa corporal (IMC em pacientes portadores de diabetes do tipo 2. MÉTODOS: Um total de dezessete participantes (doze mulheres e cinco homens receberam a suplementação diária de dez gramas do suplemento de fibra durante três meses. Alterações no IMC e nos parâmetros bioquímicos (glicemia de jejum, hemoglobina glicada (HbA1c, colesterol plasmático total e triglicérides foram avaliadas no início e ao final do estudo. RESULTADOS: Não foram verificadas alterações nos valores médios de IMC (p=0,770, glicemia de jejum (p=0,09 ou triglicérides (p=0,06. No entanto, foi observado aumento significativo (p<0,001 dos níveis de HbA1c após a ingestão dos suplementos de goma guar. Análise posterior indicou que cinco participantes que tiveram valores médios de glicemia de jejum e de HbA1c mais altos tiveram uma redução significativa (p=0,03 da glicemia de jejum ao final do estudo. Uma redução significativa (p<0,001 na concentração de colesterol total foi observada após os três meses de suplementação com a goma guar. CONCLUSÃO: A suplementação dietética de goma guar (10g/dia a pacientes portadores de diabetes tipo 2, com sobrepeso, proporcionando uma ingestão total de fibra próxima de 20g por dia, não foi

  9. Determinants of meal satisfaction in a workplace environment.

    Science.gov (United States)

    Haugaard, Pernille; Stancu, Catalin M; Brockhoff, Per B; Thorsdottir, Inga; Lähteenmäki, Liisa

    2016-10-01

    Workplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using a longitudinal approach, we monitored a total of 71 participants compiled and experienced 519 meals from their workplace canteen buffet during a three-month period; in addition the composed lunches were photographed. Before and after the lunch choice period respondents filled in a questionnaire on several meal-related variables. A mixed modelling approach was used to analyse the data. Meal satisfaction was directly associated with a positive ambience and a positive evaluation of both the quality of the food eaten and the buffet assortment, whereas the meal's energy content did not contribute to meal satisfaction. Additionally, meal satisfaction was associated with a more positive mood, lower hunger level as well as feeling less busy and stressed after lunch. The buffet assortment, a more positive mood before lunch and mindful eating contributed to the perceived food quality, but not associated with the hunger level before lunch. Time available, mindful eating and eating with close colleagues were positively associated with perceived ambience. The results indicate that consumers' satisfaction with workplace meals can be increased by putting emphasis on the quality of food served, but equally important is the ambience in the lunch situation. Most of the ambience factors were related to available time and mental resources of the participants and the possibility to share the meal with close colleagues. These are factors that can be facilitated by the service provider, but not directly influenced.

  10. Influence of a subsequent meal on the oro-cecal transit time of a solid test meal

    NARCIS (Netherlands)

    Priebe, MG; Wachters-Hagedoorn, RE; Landman, K; Heimweg, J; Elzinga, H; Vonk, RJ

    Oro-cecal transit time (OCTT) is determined for clinical diagnostics of intestinal complaints and research purposes. Ingestion of a subsequent meal during the test period shortens the OCTT of a liquid test meal (glucose solution), as previously reported. This study was conducted to determine whether

  11. The Association between Family Meals, TV Viewing during Meals, and Fruit, Vegetables, Soda, and Chips Intake among Latino Children

    Science.gov (United States)

    Andaya, Abegail A.; Arredondo, Elva M.; Alcaraz, John E.; Lindsay, Suzanne P.; Elder, John P.

    2011-01-01

    Objective: Examine the relationship of family meals to children's consumption of fruit and vegetables as well as soda and chips. Additionally, to assess the relationship between viewing TV during family meals and children's diet. Design: Cross-sectional study that used a questionnaire completed by parents. Setting: Thirteen schools in San Diego,…

  12. Meals served in Danish nursing homes and to meals-on-wheels clients may not offer nutritionally adequate choices

    DEFF Research Database (Denmark)

    Beck, Anne Marie; Hansen, Kirsten S.

    2010-01-01

    ), extra portions of different menus were made (3 days in a row). The meal samples (total n = 389) were analyzed for content of energy, protein, fat and carbohydrate. The findings were compared with recommendations regarding the foods to be served in Danish institutions. The nutrient content of the meals...

  13. Evaluate the effect of mutans Aspergillus niger to the nutritive value of fermentation at coconut meal and karnel palm meal

    Directory of Open Access Journals (Sweden)

    TRESNAWATI PURWADARIA

    2004-07-01

    Full Text Available Agricultural wastes, such as coconut meal and kernel palm meal can be used to fulfill the need of feed for ruminants or monogastrics. Fermentation technology using Aspergillus niger has been reported allow to increase their nutritive value. Isolation of the asporogenous strain which could spored at room temperature but could not spored at 37oC is expected to sole the fermentation of spores in the fermentation product. The spore formation of mutants at the fourth day incubation time (10% was less than the wild type (100%. The variance analysis of protein content in vitro Dry Matter Digestibility (IVDMD and in vitro Protein Digestibility (IVPD showed that the kind of mutants were interacted with the incubation time (P<0,01. The highest protein content of coconut meal was obtained from E27 mutant (33.0%, kernel palm meal was obtained from E14 mutant (31.4% at the fourth day of incubation time. The highest IVDMD of coconut meal (62.1%, kernel palms meal (61.8% at the fourth day incubation time and from all E27 mutant. The highest IVPD of coconut meal was obtained from E27 mutant (20.49% at the fourth day incubation time, kernel palm meal was obtained from E27 mutant (18.66% at the fourth days incubation time.

  14. A Pilot Survey of Food Frequencies, Meal Frequencies and Meal Patterns of Preschool Children in East Los Angeles.

    Science.gov (United States)

    Lewis, Jane S.; And Others

    The food frequency, meal frequency, and meal patterns of a group of Mexican American children attending Head Start in East Los Angeles and their siblings were studied. Fifty dietary questionnaires in English and in Spanish with written instructions were distributed to parents. Parents were asked to record for a 3 day period the eating time, type…

  15. Replacement of Soybean Meal with Animal Origin Protein Meals Improved Ramoplanin A2 Production by Actinoplanes sp. ATCC 33076.

    Science.gov (United States)

    Erkan, Deniz; Kayali, Hulya Ayar

    2016-09-01

    Ramoplanin A2 is the last resort antibiotic for treatment of many high morbidity- and mortality-rated hospital infections, and it is expected to be marketed in the forthcoming years. Therefore, high-yield production of ramoplanin A2 gains importance. In this study, meat-bone meal, poultry meal, and fish meal were used instead of soybean meal for ramoplanin A2 production by Actinoplanes sp. ATCC 33076. All animal origin nitrogen sources stimulated specific productivity. Ramoplanin A2 levels were determined as 406.805 mg L(-1) in fish meal medium and 374.218 mg L(-1) in poultry meal medium. These levels were 4.25- and 4.09-fold of basal medium, respectively. However, the total yield of poultry meal was higher than that of fish meal, which is also low-priced. In addition, the variations in pH levels, protein levels, reducing sugar levels, extracellular protease, amylase and lipase activities, and intracellular free amino acid levels were monitored during the incubation period. The correlations between ramoplanin production and these variables with respect to the incubation period were determined. The intracellular levels of L-Phe, D-Orn, and L-Leu were found critical for ramoplanin A2 production. The strategy of using animal origin nitrogen sources can be applied for large-scale ramoplanin A2 production.

  16. Homestyle quick-cooking rice meal products.

    Science.gov (United States)

    Azanza, Ma Patricia V; Basman, Irenei Camila V; Tinsay, Cathrina B; Tasarra, Christy G

    2002-01-01

    The study developed processes for quick-cooking rice meal products (QCRMP) paella and bringhe originally based on homestyle recipes. These QCRMPs consisted of basal quick-cooking waxy Malagkit Sungsong and non-waxy irrigated rice (IR) 42 Philippine rice cultivars, dehydrated vegetables, textured vegetable proteins (TVPs) as meat analogs, and seasonings. The rehydrated QCRMP paella and bringhe were found to be more acceptable than their conventionally prepared counterparts at 5% level of significance based on results of sensory acceptability evaluation by 50 consumer panelists. Improvement of the sensory attributes of the QCRMPs was ascribed to the use of alternate concentrates and powdered ingredients which imparted more intense flavors to the developed products than their fresh counterparts.

  17. Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

    DEFF Research Database (Denmark)

    Sabinsky, Marianne; Toft, Ulla; Andersen, Klaus K.

    2012-01-01

    of school lunches for children aged 7–13 years. Design A Meal Index of dietary Quality (Meal IQ) was developed to consist of seven components (nutrients and food groups) based on dietary issues for children aged 7–13 years, which were identified in a national dietary survey. The Meal IQ was validated...... of a school food programme. In addition thirty-two lunches provided at eighteen other public schools were included. Subjects A total of 254 school lunches. Results A higher Meal IQ score was associated with a higher overall dietary quality, including lower contents of fat, saturated fat and added sugars......, higher contents of fibre, various vitamins and minerals, and more fruits, vegetables and fish. Conclusions The Meal IQ is a valid and useful evaluation tool for assessing the dietary quality of lunches provided by schools or brought to school from home....

  18. Time spent in home meal preparation affects energy and food group intakes among midlife women.

    Science.gov (United States)

    Chu, Yen Li; Addo, O Yaw; Perry, Courtney D; Sudo, Noriko; Reicks, Marla

    2012-04-01

    Time spent in meal preparation may be indicative of the healthfulness of meals and therefore with weight status. The purpose of this study was to examine the association between amount of time spent preparing meals and meal food group and nutrient content by meal occasion (breakfast, lunch, and dinner) among 1036 midlife women. Participants completed a 1-day food record and eating occasion questionnaires for each meal occasion. ANCOVA was used to identify possible associations. Approximately half of the participants reported spending time spent preparing breakfast was associated with lower energy and fat intakes (ptime spent preparing lunch and dinner was associated with lower vegetable and sodium intakes (ptime spent preparing meals and meal content by weight status. Nutrition education should encourage home meal preparation while stressing the selection of healthier options. The differing associations by meal occasion suggest that interventions should be tailored according to meal type. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Performance of lambs fed alternative protein sources to soybean meal

    Directory of Open Access Journals (Sweden)

    Felipe José Lins Alves

    2016-04-01

    Full Text Available ABSTRACT The objective of this study was to evaluate the effect of alternative protein sources (castor bean cake, sunflower cake, and sunflower seed to soybean meal on the intake and performance of 40 lambs, initially weighing 19.8±1.84 kg, fed diets based on Tifton grass hay. The experimental design was completely randomized blocks. There were no differences in the nutrient intake of castor bean diets compared with soybean meal. The intake of nutrients in the sunflower cake and sunflower seed diets was decreased compared with soybean meal. The apparent digestibility coefficients of dry matter, organic matter, crude protein, and neutral detergent fiber of sunflower cake and sunflower seed diets were decreased compared with soybean meal. The average daily weight gain of animals fed the castor bean diet (0.190 kg was not different from that of the animals fed the soybean meal diet (0.217 kg. The sunflower cake and sunflower seed diets provided less weight gain (0.171 and 0.135 kg d-1, respectively than soybean meal due to the lower nutrient intake. The hot carcass yield and true yield were not affected by the protein sources. The neck, ribs, and ham weights were similar in lambs fed soybean meal and castor bean cake diets. It is recommended to use castor bean as an alternative protein source in the diet of lambs.

  20. Eating together and eating alone: meal arrangements in British households.

    Science.gov (United States)

    Yates, Luke; Warde, Alan

    2017-03-01

    Sociology traditionally accounts for eating in terms of the social organization of meals, their provision and consumption. A recurrent public concern is that the meal is being subverted. This paper examines meal arrangements in British households in 2012, drawing on an online survey in the format of a food diary administered to 2784 members of a supermarket consumer panel. It charts the organization of contemporary eating occasions, paying attention to socio-demographic variation in practice. Especially, it explores companionless meals, putting them in contexts of food provisioning and temporal rhythms. Findings show that eating alone is associated with simpler, quicker meals, and that it takes place most commonly in the morning and midday. Those living alone eat alone more often, but at similar meal times, and they take longer over their lone meals. Comparison with a similar study in 1955-6 suggests some fragmentation or relaxation in collective schedules. The implications are not straightforward, and the causes probably lie more in institutional shifts than personal preferences. Declining levels of commensality are, however, associated with a reduction in household size and, especially in households with children, difficulties of coordinating family members' schedules.

  1. International Society of Sports Nutrition position stand: meal frequency

    Directory of Open Access Journals (Sweden)

    Stout Jeffrey R

    2011-03-01

    Full Text Available Abstract Position Statement: Admittedly, research to date examining the physiological effects of meal frequency in humans is somewhat limited. More specifically, data that has specifically examined the impact of meal frequency on body composition, training adaptations, and performance in physically active individuals and athletes is scant. Until more research is available in the physically active and athletic populations, definitive conclusions cannot be made. However, within the confines of the current scientific literature, we assert that: 1. Increasing meal frequency does not appear to favorably change body composition in sedentary populations. 2. If protein levels are adequate, increasing meal frequency during periods of hypoenergetic dieting may preserve lean body mass in athletic populations. 3. Increased meal frequency appears to have a positive effect on various blood markers of health, particularly LDL cholesterol, total cholesterol, and insulin. 4. Increased meal frequency does not appear to significantly enhance diet induced thermogenesis, total energy expenditure or resting metabolic rate. 5. Increasing meal frequency appears to help decrease hunger and improve appetite control. The following literature review has been prepared by the authors in support of the aforementioned position statement.

  2. Sensory neurobiological analysis of neuropeptide modulation of meal size.

    Science.gov (United States)

    Schwartz, Gary J; Azzara, Anthony V

    2004-08-01

    Gerry Smith's emphasis on the meal as the functional unit of ingestion spurred experiments designed to (1) identify oral and postoral stimuli that affect meal size, and (2) identify peripheral and central neural mechanisms involved in the processing of sensory signals generated by these stimuli. His observations that gut-brain peptides can limit meal size were important in formulating the idea that neuropeptides involved in the control of food intake modulate the peripheral and central neural processing of meal-stimulated sensory signals. This focus on meal size continues to foster the development of hypotheses and the design of experiments that characterize the sites and modes of action of feeding modulatory neuropeptides. These investigations have focused attention on the gut-brain neuraxis as a critical sensory pathway in the control of ingestive behavior, and have revealed important integrative properties of peripheral and central neurons along this axis. The neuromodulatory function of peptides that alter food intake is supported by their ability to recruit the activation of neurons at multiple central nodes of the gut-brain axis and to affect the neural processing and behavioral potency of meal-related gastrointestinal signals important in the negative feedback control of meal size. This sensory neurobiological perspective may also be applied to determine whether feeding modulatory neuropeptides affect the neural and behavioral potency of oral positive feedback signals that promote ingestion.

  3. Adolescents' unhealthy eating habits are associated with meal skipping.

    Science.gov (United States)

    Rodrigues, Paulo Rogério Melo; Luiz, Ronir Raggio; Monteiro, Luana Silva; Ferreira, Márcia Gonçalves; Gonçalves-Silva, Regina Maria Veras; Pereira, Rosangela Alves

    2017-10-01

    Meal consumption and diet quality are important for healthy development during adolescence. The aim of this study was to determine the association between meal habits and diet quality in Brazilian adolescents. A school-based, cross-sectional study was conducted in 2008 with a probabilistic sample of adolescents ages 14 to 19 y (N = 1139) from high schools in central-western Brazil. Consumption of breakfast, morning snack, lunch, afternoon snack, and dinner was assessed to evaluate adolescents' meal profile. The Brazilian Healthy Eating Index-Revised (BHEI-R) was calculated to evaluate diet quality. The association between meal profile and BHEI-R (global estimates and components) was assessed using multivariate linear regression models. Diet was characterized by unhealthy eating: a low consumption of fruits, vegetables, and milk/dairy, and a high consumption of fats and sodium. An unsatisfactory meal profile was observed in 14% of adolescents, whereas daily consumption of breakfast, lunch, and dinner was reported by 47%, 78%, and 52% of adolescents, respectively. Meal profile was positively associated with diet quality. Daily consumption of breakfast was associated with higher BHEI-R scores, lower sodium intake, and greater consumption of fruits and milk/dairy. Daily consumption of lunch was associated with greater consumption of vegetables and "meats, eggs, and legumes," whereas consumption of dinner was associated with an increased consumption of "whole fruits." This study showed a parallelism between daily consumption of meals with healthier eating and greater adherence to traditional Brazilian food habits. Skipping meals was associated with a low-quality diet, especially concerning to the low consumption of fruits and vegetables and a high intake of sodium and calories from solid fats, added sugars, and alcoholic beverages. Therefore, the adoption of regular meal habits may help adolescents improve their diet quality. Copyright © 2017 Elsevier Inc. All

  4. Salt content in canteen and fast food meals in Denmark

    Directory of Open Access Journals (Sweden)

    Sisse Fagt

    2010-03-01

    Full Text Available Background: A high salt (=NaCl intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. Objective: To determine the salt content in worksite canteen meals and fast food. Design: For the first part of this study, 180 canteen meals were collected from a total of 15 worksites with in-house catering facilities. Duplicate portions of a lunch meal were collected from 12 randomly selected employees at each canteen on two non-consecutive days. For the second part of the study, a total of 250 fast food samples were collected from 52 retail places representing both city (Aarhus and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. Results: The salt content in lunch meals in worksite canteens were 3.8±1.8 g per meal and 14.7±5.1 g per 10 MJ for men (n=109, and 2.8±1.2 g per meal and 14.4±6.2 g per 10 MJ for women (n=71. Salt content in fast food ranged from 11.8±2.5 g per 10 MJ (burgers to 16.3±4.4 g per 10 MJ (sausages with a mean content of 13.8±3.8 g per 10 MJ. Conclusion: Salt content in both fast food and in worksite canteen meals is high and should be decreased.

  5. Death Row Confessions and the Last Meal Test of Innocence

    Directory of Open Access Journals (Sweden)

    Kevin M. Kniffin

    2013-12-01

    Full Text Available Post hoc analyses of Rector v. Arkansas have regularly highlighted that the defendant requested that part of his last meal be saved so that he could it eat later. While the observation is typically raised as part of arguments that Rector was incompetent and unfit for execution, the more basic fact is that commentators have drawn important inferences about Rector’s mental state from how he treated his last meal. In this essay, we draw upon multiple disciplines in order to apply the same inferential logic to a much broader sample and explore the question of whether traditionally customized last meals might offer signals of defendants’ guilt or innocence. To investigate this, the content of last-meal requests and last words reported for people executed in the United States during a recent five-year period were examined. Consistent with the idea that declination of the last meal is equivalent to a signal of (self-perceived innocence, those who denied guilt were 2.7 times as likely to decline a last meal than people who admitted guilt (29% versus 8%. Consistent with the complementary theory that people who admit guilt are relatively more “at peace” with their sentence, these individuals requested 34% more calories of food than the rest of the sample (2786 versus 2085 calories. A third finding is that those who denied guilt also tended to eat significantly fewer brand-name food items. Previous discussions of last meals have often lacked quantitative measurements; however, this systematic analysis shows that last meal requests offer windows into self-perceived or self-proclaimed innocence. Knowing one’s last meal request and one’s last words can provide valuable new variables for retrospectively assessing the processes that led to past executions.

  6. Avaliação da Goma Guar no desenvolvimento de comprimidos matriciais de liberação controlada de teofilina

    OpenAIRE

    Edilene Gadelha de Oliveira; Rosana de Sousa Campos; Anaiara Silva Machado; Juliana Fernandes Pereira; Tamara Gonçalves de Araújo

    2015-01-01

    Resumo O objetivo desse estudo foi formular e avaliar comprimidos de liberação controlada. Comprimidos de liberação controlada de teofilina foram preparadas pelo método de compressão direta usando dois polímeros como, o HPMC K 100M (polímero hidrofílico) e a Goma Guar (Polímero natural), isolado ou em mistura (GG:HPMC 3:1) e GG:HPMC 1:3). Os comprimidos foram caracterizados através do peso médio, diâmetro, altura, dureza, friabilidade. Todos os resultados estiveram em conformidade com os limi...

  7. Salt content in canteen and fast food meals in Denmark

    DEFF Research Database (Denmark)

    Rasmussen, Lone Banke; Lassen, Anne Dahl; Hansen, Kirsten

    2010-01-01

    : For the first part of this study, 180 canteen meals were collected from a total of 15 worksites with in- house catering facilities. Duplicate portions of a lunch meal were collected from 12 randomly selected employees at each canteen on two non-consecutive days. For the second part of the study, a total of 250...... fast food samples were collected from 52 retail places representing both city (Aarhus) and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. Results: The salt content...

  8. Determinants of meal satisfaction in a workplace environment

    DEFF Research Database (Denmark)

    Haugaard, Pernille; Stancu, Catalin M.; Brockhoff, Per B.

    2016-01-01

    Workplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using....... Additionally, meal satisfaction was associated with a more positive mood, lower hunger level as well as feeling less busy and stressed after lunch. The buffet assortment, a more positive mood before lunch and mindful eating contributed to the perceived food quality, but not associated with the hunger level...

  9. Study on microwave-assisted synthesis of cationic guar gum%微波辅助阳离子瓜尔胶的合成研究

    Institute of Scientific and Technical Information of China (English)

    戴晓琳; 曹光群; 杨成

    2011-01-01

    以瓜尔胶为原料,3-氯-2-羟丙基三甲基氯化铵为醚化剂,氢氧化钠为催化剂,异丙醇作为溶剂,利用微波辅助合成了阳离子瓜尔胶.结果表明,在瓜尔胶醚化过程中使用微波辅助,反应时间是传统阳离子瓜尔胶合成方法的1/6,提高了反应效率.最佳反应条件为:溶剂选用85%异丙醇,微波功率300 W,微波辐射时间为30 min,反应温度40℃,醚化剂与瓜尔胶的物质的量比为0.25,碱与瓜尔胶的物质的量比为0.20.产物水溶性很好,可与表面活性剂复配.%Cationic guar gum(CGC) was obtained by means of microwave-irradiation using guar gum as raw materials,3-chloro-2-(hydroxypropyl) trimethylammonium chloride as cationic etherifying agent,sodium hydroxide as catalyst and isopropanol as solvent. Experimental results showed that comparing with traditional synthesis method,the reaction time decreased to 1/6 and the rate of reaction efficiency increased by using microwave. The synthesis conditions were optimized as follows: isopropanol as solvent, reaction power 300 W, reaction temperature 40 ℃ , radiation time 30 min, n (etherifying): n(CGG) = 0. 25, n(NaOH):n(CGG) =0.20. The product had good water-solubility and good compatibility with surfac tants.

  10. View registration of lobo-guará (Carnivore, Canidae, Chrysocyon brachyurus in the National Forest of Três Barras, SC

    Directory of Open Access Journals (Sweden)

    Anésio da Cunha Marques

    2009-12-01

    Full Text Available The lobo-guará is the major representative of the family of Canidae in South America. It lives in an open environment, such as fields and scrub. It is also found in nearby swamps and woods along the courses of water. This note narrates the viewing of an adult specimen of the lobo-guará in the National Forest (Flona of Ibama in Três Barras, SC (lat. 26º10’15”S; long. 50º10’15”W and elev. 750m that is characterized by remnants of Mixed Ombrofila Forest and presents huge areas with reforestation of Pinus sp. and Araucaria angustifolia of over 50 years of age. The Flona has an area of 4,458.5ha, with isotherms of 20 to 22ºC in January and 12 to 14ºC in July. The average annual relative humidity of the air is 85% and it precipitates between 1,200 and 1,400mm each year. The animal was seen many times in the morning by employees of Ibama at the end of July 2008 between the co-ordinates lat. 26º12’56”S long. 50º18’17”W and lat. 26º12’33”S long. 50º18’20”W. The individual was photographed for the fi rst time on July 3 at 7:30am and for the second time on July 19 at 7:48am for the same place, on the access road to Flona.

  11. The effect of preload/meal energy density on energy intake in a subsequent meal: A systematic review and meta-analysis.

    Science.gov (United States)

    Rouhani, Mohammad Hossein; Surkan, Pamela J; Azadbakht, Leila

    2017-08-01

    To conduct a systematic review and meta-analysis of the effects of preload/meal energy density on energy intake in a subsequent meal(s). Multiple databases were searched for studies published through December 2016 on the effects of preload/meal energy density on energy intake in a subsequent meal(s). We extracted information on mean energy intake in a subsequent meal(s) and on variables that could contribute to between-subject heterogeneity. Forty and Thirty nine eligible studies were identified for our systematic review and meta-analysis, respectively. The meta-analysis showed that preload/meal energy density did not affect energy intake in a subsequent meal(s) (95% CI:-21.21, 21.29). As heterogeneity was remarkable among studies, we stratified the studies by intervention type into "meal" or "preload" classifications. In the "preload" subgroup, studies used either fixed energy or fixed weight preloads. The results reveal that in comparison to a high energy-dense (HED) preload, consuming a low energy-dense (LED) preload with same weight resulted in higher energy intake in a subsequent meal (95% CI: 9.72, 56.19). On the other hand, decreased energy intake was observed after consuming an LED preload compared to after consumption of an HED preload with same energy content (95% CI: -138.71, -57.33). In the "meal" subgroup, studies were categorized by different subsequent meal (i.e., "afternoon or evening", "lunch" and "dinner or post-dinner"). Meta-analysis showed that an LED meal resulted in more energy intake only in afternoon or evening meals (95% CI: 14.82, 31.22). In summary, the current analysis revealed that we can restrict the energy intake by consuming an LED preload. Moreover, consuming an LED preload could favorably affect preload+meal energy intake. Copyright © 2016. Published by Elsevier Ltd.

  12. Pre-meal affective state and laboratory test meal intake in adolescent girls with loss of control eating.

    Science.gov (United States)

    Ranzenhofer, Lisa M; Hannallah, Louise; Field, Sara E; Shomaker, Lauren B; Stephens, Mark; Sbrocco, Tracy; Kozlosky, Merel; Reynolds, James; Yanovski, Jack A; Tanofsky-Kraff, Marian

    2013-09-01

    Loss of control eating confers risk for excess weight gain and exacerbated disordered eating. Affect theory proposes that loss of control eating is used to cope with negative mood states. Self-report data suggest that negative affect may contribute to the etiology of loss of control eating, but this theory has not been well-tested using laboratory paradigms. We examined associations between pre-meal affective states and intake during a laboratory test meal. One-hundred and ten adolescent girls with reported loss of control eating whose body mass index fell between the 75th and 97th percentile for age and sex completed state mood ratings prior to a test-meal. Results indicated that pre-meal state negative affect was associated with greater carbohydrate and less protein consumption, as well as greater snack and dessert and less fruit and dairy intake. All girls experienced significant decreases in negative affect from pre- to post-meal, but intake during the meal was unassociated with post-meal affect. In support of affect theory, negative affective states reported among girls with loss of control may be a driving factor for increased energy-dense food intake, which may play a role in excess weight gain. Published by Elsevier Ltd.

  13. Substitution of soybean meal for cottonseed meal in multiple supplements for grazing beef heifers in the dry season

    Directory of Open Access Journals (Sweden)

    Román Maza Ortega

    2016-02-01

    Full Text Available The objective of this study was to evaluate the effect of substituting soybean meal for cottonseed meal in multiple supplements on the nutritional characteristics and performance of beef heifers in their postweaning phase on Brachiaria decumbens pastures during the dry season. Twenty-four Nellore beef heifers (average initial age and weight of 8 mo and 210±6 kg, respectively were used. The design was completely randomized, with four treatments and six replicates. Supplements contained approximately 30% crude protein (CP and a progressive substitution of soybean meal for cottonseed meal (0, 50 and 100%. The control animals received only a mineral mixture ad libitum, and those on the other treatments received supplementation at 1.0 kg/animal/day. No differences were found in ADG between supplemented and control animals (P>0.10. Supplementation increased crude protein (CP intake only (P<0.10. The level of substitution of soybean meal for cottonseed meal did not affect (P>0.10 the intake of supplemented animals. Supplementation elevated the apparent digestibility coefficients (P<0.10 of OM, CP, NFC and TDN, but not EE or NDFap (P>0.10. A positive linear effect (P<0.10 of the level of substitution of soybean meal for cottonseed cake was observed on the digestibility of OM, NFC and TDN. Supplementation and the level of substitution had an effect (P<0.10 on the serum urea nitrogen and urine urea nitrogen contents. Supplementation or substitution level had no effect on the flow of microbial nitrogen to the intestine (MICN or efficiency of microbial protein synthesis (EMPS (P>0.10. Substitution caused a decreasing linear effect (P<0.10 on microbial nitrogen/nitrogen intake ratio (MICNR. In conclusion, substitution of soybean meal for cottonseed meal in multiple supplements during the dry season does not impair the productive performance of beef heifers.

  14. Ingestive behavior of lambs fed diets containing castor seed meal.

    Science.gov (United States)

    Nicory, Isis Miranda Carvalho; de Carvalho, Gleidson Giordano Pinto; Ribeiro, Ossival Lolato; Silva, Robério Rodrigues; Tosto, Manuela Silva Libanio; Costa-Lopes, Lívia Santos; Souza, Fábio Nicory Costa; de Oliveira Nascimento, Camila

    2015-06-01

    The objective of this study was to evaluate the substitution of soybean meal for castor seed meal (CSM) in diets for feedlot lambs and the effects of these diets on their ingestive behavior. Fifty male Santa Inês lambs were used. The diets were composed of Tifton 85 hay and a concentrate containing detoxified CSM substituting 0, 25, 50, 75, or 100 % of the soybean meal. There was no effect (P > 0.05) of the CSM levels on the feeding, rumination, idle times, chews and time spent chewing per bolus, total chewing time, number of boli chewed, and number of chews per day. The dry matter (DM) intake decreased linearly (P  0.05) the numbers of feeding, rumination, and idle periods, but had a quadratic effect (P time per feeding activity and on the chewing periods. Substitution of soybean meal for detoxified CSM reduces the DM intake but does not change the ingestive behavior.

  15. Bioconversion of palm kernel meal for aquaculture: Experiences ...

    African Journals Online (AJOL)

    SERVER

    2008-04-17

    Apr 17, 2008 ... countries where so much agro-industry by-products exist such as palm kernel meal, .... as basic ingredients for margarine production, confectionery, animal ..... Sciences, Universiti Sains Malaysia, Penang 11800, Malaysia.

  16. 21 CFR 573.310 - Crambe meal, heat toasted.

    Science.gov (United States)

    2010-04-01

    ... solvent extraction or by solvent extraction alone. The resulting seed meal is heat toasted. (b) The... of the nitrogen shall be soluble in 0.5 M sodium chloride. Myrosinase enzyme activity shall be...

  17. Effect of Moringa oleifera leaf meal on finisher pig growth ...

    African Journals Online (AJOL)

    South African Journal of Animal Science ... meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork ... Feed intake was measured daily, pig liveweight was measured weekly, and average daily gains ...

  18. 21 CFR 73.275 - Dried algae meal.

    Science.gov (United States)

    2010-04-01

    ... algae meal is a dried mixture of algae cells (genus Spongiococcum, separated from its culture broth... suitable fermentation, under controlled conditions, from a pure culture of the genus Spongiococcum. (b...

  19. Diabetes Nutrition: Including Sweets in Your Meal Plan

    Science.gov (United States)

    ... and stick to a healthy meal plan. Artificial sweeteners Examples of artificial sweeteners include: Acesulfame potassium (Sunett, ... can cause diarrhea in some people. Naturally derived sweeteners Naturally derived sweeteners, stevia (Truvia, PureVia) and agave ...

  20. Dielectric properties of wheat flour mixed with oat meal

    Science.gov (United States)

    Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

    2013-03-01

    Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

  1. Meal patterning in the treatment of bulimia nervosa.

    Science.gov (United States)

    Ellison, Jo M; Simonich, Heather K; Wonderlich, Stephen A; Crosby, Ross D; Cao, Li; Mitchell, James E; Smith, Tracey L; Klein, Marjorie H; Crow, Scott J; Peterson, Carol B

    2016-01-01

    This study examined the relationship between changes in meal and snack consumption and eating disorder behaviors in a treatment sample of bulimic adults. Eighty adults with bulimia nervosa (BN) were randomized to one of two treatments. Meal and snack consumption, binge eating frequency, and purging behavior frequency were assessed at baseline, end-of-treatment, and at four month follow-up using the Eating Disorder Examination (EDE). Generalized linear models indicated that increased consumption of evening meals over the course of treatment was related to a significant decrease in the rate of binge eating and purging at four month follow-up; these results remained significant when controlling for changes in depression over the course of treatment. The findings support the importance of focusing efforts on developing a pattern of regular evening meal consumption among individuals in the treatment of BN. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Consumers' convenience orientation towards meal preparation: conceptualization and measurement.

    Science.gov (United States)

    Candel, M

    2001-02-01

    Consumer researchers consider convenience orientation towards meal preparation to be a relevant construct for understanding consumer behavior towards foods. This study set out to conceptualize this construct and to develop a scale that measures it. As examined in two different samples of meal preparers, the resulting scale is reliable, satisfies a unifactorial structure and has satisfactory convergent validity. The scale's nomological validity is supported in that it conforms to expectations regarding various psychographic constructs and various food-related behaviors. Convenience orientation was found to be negatively related to cooking enjoyment, involvement with food products and variety seeking, and to be positively related to role overload. The analyses also suggest that the lack of relation between the meal preparer's working status and convenience food consumption, as found in many studies, is due to convenience food not offering enough preparation convenience. Consuming take-away meals and eating in restaurants appear to satisfy the consumer's need for convenience more adequately.

  3. At the Table with Family and Making Family Meals Manageable

    Science.gov (United States)

    ... behaviors measured included substance use, sexual activity, depression/suicide, violence, antisocial behaviors, school problems, and binge eating/purging (7). For younger kids ( middle school age) family meals were also a protective factor that supported ...

  4. Feeding styles and evening family meals among recent immigrants.

    Science.gov (United States)

    Tovar, Alison; Hennessy, Erin; Must, Aviva; Hughes, Sheryl O; Gute, David M; Sliwa, Sarah; Boulos, Rebecca J; Vikre, Emily Kuross; Kamins, Christina Luongo; Tofuri, Kerline; Pirie, Alex; Economos, Christina D

    2013-06-26

    The protective effect of family meals on unhealthy weight gain and diet has been shown across multiple age groups; however, it is unknown whether a similar effect is present among diverse immigrant populations. In addition, little research has focused on factors associated with the frequency of evening family meals, such as feeding styles (how parents interact with their child around feeding). Therefore the goals of this paper are to explore the 1) association between the frequency of evening family meals and child weight status among new immigrant families, and 2) influence of immigrant mothers' feeding styles on the frequency of evening family meals. Baseline self-reported socio-demographic information and measured heights and weights were collected for both mother and child (age range: 3–12 years) among 387 mother-child dyads enrolled in Live Well, a community-based, participatory-research, randomized controlled lifestyle intervention to prevent excessive weight gain in recent (family meals, eating dinner in front of the TV, acculturation and responses to the Caregiver’s Feeding Styles Questionnaire (CFSQ) were also obtained from the mother. Children were categorized as “eating evening family meals regularly” if they had an evening family meal ≥5 times per week. Overall, 20% of children were overweight and 25% were obese. Less than half (40.9%) of families had regular evening family meals. In multivariate analyses, adjusting for covariates, children who were overweight/obese were significantly less likely to have ≥5 evening family meals/week compared with normal weight children (OR = 0.51, 95% CI 0.32-0.82) . Mothers who had a low demanding/high responsive or a low demanding/low responsive feeding style, were less likely to have ≥5 evening family meals/week compared to mothers with a high demanding/high responsive feeding style (OR = 0.41, 95% CI 0.18-0.0.96, OR = 0.33, 95% CI 0.13-0.87, respectively). Future interventions and programs that seek to

  5. Meal patterns in the SENECA study of nutrition and the elderly in Europe: assessment method and preliminary results on the role of the midday meal.

    Science.gov (United States)

    Schlettwein-gsell, D; Decarli, B; de Groot, L

    1999-02-01

    The paper discusses the assessment method for meal patterns in the course of the SENECA follow-up survey in 1993 in eight study towns across Europe and relates the percentage of energy intake at the midday meal to geographical latitude, total energy intake, energy intake as snacks, number of cooked meals, time spent at the main meal and intake of milk products, fat and leafy vegetables. A questionnaire for the assessment of meal patterns in western Europe has to include the possibility to assess more than three meals per day as well as a variety of meals at any time of the day. Meal structures vary between cooked meals, bread- or soup-based meals, but may also consist of spoon food, salads or fruit. Positive correlations were found between the percentage of energy intake at the midday meal and the number of cooked meals consumed per day, negative relations were found between the percentage of energy intake at the midday meal and the geographical latitude as well as total energy intake, energy intake in form of snacks and consumption of milk products. Copyright 1999 Academic Press.

  6. Poultry offal meal in broiler chicken feed

    Directory of Open Access Journals (Sweden)

    Edney Pereira da Silva

    2014-06-01

    Full Text Available An outstanding feature of poultry production that provides animal protein yield for human feeding is its short production cycle. This characteristic has a linear relationship with waste production. Increasing the inclusion of this residue in diets in the near future is desirable in step with the growth of poultry production since it offers a better environmental and nutritional alternative to current methods. We evaluated the effects on the performance and carcass characteristics of broiler chickens produced by the inclusion of poultry offal meal (POM in their feed. Treatments consisted of a control diet (corn, Zea mays and soybean, Glycine max and four diets with inclusion of 30, 60, 90 and 120 g kg-1 of POM. The diets were formulated based on the level of digestible amino acid once categorized as isocalcic, isophosphoric, isosodic, isoenergetic and isonutritive for protein, methionine+cystine, lysine and threonine. The feed's electrolytes were corrected so that each diet had the same electrolytic balance. The variables analyzed were feed intake, weight gain, feed conversion ratio, body weight, carcass yield, chicken cut yield and abdominal fat. Feed intake was not affected by the quantities of POM added. The weight gain, feed conversion, carcass yield and noble cuts presented quadratic responses to the treatments. Abdominal fat increased linearly. The performance of the poultry, and carcass characteristics were maximized by the inclusion of 53 and 65 g kg-1, respectively, of POM in the diet, and the inclusion of 120 g kg-1 of POM provided greater disposition of abdominal fat.

  7. Snacking behaviours of adolescents and their association with skipping meals

    OpenAIRE

    Worsley Anthony; Ball Kylie; MacFarlane Abbie; Savige Gayle; Crawford David

    2007-01-01

    Abstract Background Snacking is likely to play an important role in the development of overweight and obesity, yet little is known about the contexts of snacking in adolescents or how snacking may influence other dietary habits, like meal skipping. This study examines the contexts in which adolescents snack and whether these contexts are associated with demographic characteristics of adolescents and with meal skipping. Methods A cross-sectional, self-reported online food habits survey was adm...

  8. Family meal frequency among children and adolescents with eating disorders.

    Science.gov (United States)

    Elran-Barak, Roni; Sztainer, Maya; Goldschmidt, Andrea B; Le Grange, Daniel

    2014-07-01

    Previous studies on family meals and disordered eating have mainly drawn their samples from the general population. The goal of the current study is to determine family meal frequency among children and adolescents with anorexia nervosa (AN), bulimia nervosa (BN), and feeding or eating disorder not elsewhere classified (FED-NEC) and to examine whether family meal frequency is associated with eating disorder psychopathology. Participants included 154 children and adolescents (M = 14.92 ± 2.62), who met criteria for AN (n = 60), BN (n = 32), or FED-NEC (n = 62). All participants completed the Eating Disorder Examination and the Family Meal Questionnaire prior to treatment at the University of Chicago Eating Disorders Program. AN and BN participants significantly differed in terms of family meal frequency. A majority of participants with AN (71.7%), compared with less than half (43.7%) of participants with BN, reported eating dinner with their family frequently (five or more times per week). Family meal frequency during dinner was significantly and negatively correlated with dietary restraints and eating concerns among participants with BN (r = -.381, r = -.366, p family meal frequency may be explained by their parents' relatively greater vigilance over eating, whereas families of BN patients may be less aware of eating disorder behaviors and hence less insistent upon family meals. Additionally, children and adolescents with AN may be more inhibited and withdrawn and therefore are perhaps more likely to stay at home and eat together with their families. Copyright © 2014 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

  9. Fermentation of soybean meal with Aspergillus usamii improves zinc availability in rats.

    Science.gov (United States)

    Hirabayashi, M; Matsui, T; Yano, H

    1998-02-01

    Soybean meal was fermented with Aspergillus usamii to improve zinc availability through the degradation of phytic acid. Rats fed a diet containing fermented soybean meal showed greater femoral zinc than did animals fed a diet containing regular soybean meal. Zinc solubility in the small intestine was higher in the rats fed fermented soybean meal than in the rats fed regular soybean meal. These results suggested that fermentation with Aspergillus usamii improved zinc availability in dietary soybean meal, which was induced by the increase of zinc solubility in the small intestine. Adding the same amount of phytate that was contained in the regular soybean meal-based diet did not affect the amount of zinc present in rats fed a fermented soybean meal-based diet with sodium phytate. Phytase activity was found in fermented soybean meal, and this activity may degrade added phytate in fermented soybean meal-based diet.

  10. Feeding behavior of lambs fed diets containing peach palm meal

    Directory of Open Access Journals (Sweden)

    Alana Batista dos Santos

    2016-06-01

    Full Text Available The aim of this study was to evaluate the feeding behavior of lambs fed diets containing peach palm meal replacing maize (0, 10, 40, 60, and 85% DM. Thirty Santa Inês sheep with an average initial body weight of 21.6 ± 0.87 kg were distributed in a completely randomized design with five diets and six replicates. Feeding time in min kg–1 DM and min kg–1 NDFap increased by 34 min and 99.6 min, respectively, with each level of substitution of maize for the peach palm meal. Rumination and chewing times, in min kg–1 DM and min kg–1 NDF, also increased in response to the substitution of maize for peach palm meal. When expressed in min day–1, rumination and chewing activities decreased by 12.4 and 14.6 min, respectively, as the amount of peach palm meal in the concentrate was increased. The time spent idle increased linearly (P < 0.05, by 14.6 min day–1, with the replacement levels, compared with the control diet. Peach palm meal in the composition of sheep diets reduces the intakes of dry matter and fiber and decreases the feed and rumination efficiencies. Replacing maize by peach palm meal increases the feeding time and rumination and chewing activities of feedlot lambs.

  11. Fruit for dessert. How people compose healthier meals.

    Science.gov (United States)

    Bucher, T; van der Horst, K; Siegrist, M

    2013-01-01

    The present study assessed whether factual nutritional information on portion sizes helps consumers to select healthier meals. 124 people were invited to serve themselves lunch from a 'fake food buffet' containing 55 replica food items. Participants in the control group were instructed to serve themselves a meal, as they would normally eat from the given selections (control). Participants in the second condition were asked to select a healthy, balanced meal (instruction). People in the third group were also instructed to select a healthy meal, but in addition, they received nutrition information (instruction+information). The results suggest that participants in the instruction and instruction+information condition chose fewer sweets and desserts (F((2,121))=6.91, Pfruits (F((2,121))=5.16, P<.05). This led to overall healthier meals than in the control group. All other food categories, including vegetables, were not altered. No difference was found between the two experimental groups. The results indicate that factual nutrition information does not help consumers compose healthier meals. Copyright © 2012 Elsevier Ltd. All rights reserved.

  12. How adults construct evening meals. Scripts for food choice.

    Science.gov (United States)

    Blake, Christine E; Bisogni, Carole A; Sobal, Jeffery; Jastran, Margaret; Devine, Carol M

    2008-11-01

    The evening meal is an important regular event in the lives of many people. Understanding how people cognitively construct evening meals can provide insight into social and behavioral processes that are used in food choice. Schema theory provided a framework to explore cognitive constructions as scripts that guide behavior for the evening meal. A grounded theory approach was used to explore participants' evening meal scripts. Qualitative interviews with 32 adults were conducted and analyzed using the constant comparative method. Analysis revealed that participants' evening meal scripts were guided and shaped by dominant values and general expectations about food and eating in this context. Evening meal scripts included sequentially ordered behaviors characterized as strategies providing a general guide for behaviors and procedures that include relatively specific details about how the behavior will occur within the context. Eight different kinds of scripts emerged from the analysis including Provider, Family Cook, Head of the table, Egalitarian, Struggler, Just eat, Anything goes, and Entertainer. The exploration of food choice scripts provides insight into links between cognitions and behaviors that may influence dietary intake. Future investigations should examine these scripts with different participants, in different settings, and for different eating contexts.

  13. Research on Soy Protein Isolate-guar Gum Blending Composite Membrane%大豆分离蛋白-瓜尔胶共混复合膜的研究

    Institute of Scientific and Technical Information of China (English)

    隋春霞; 于国萍

    2011-01-01

    文章以大豆分离蛋白作为成膜基质,添加天然高分子材料瓜尔胶作为共混物,通过变化大豆分离蛋白、瓜尔胶间量的关系以及改变甘油含量,结合调节共混溶液pH,研究在不同条件下获得复合膜的抗拉强度和断裂伸长率.%This paper attempts to research the changes of tensile strength and breaking elongation from a serial of blend membranes with soy protein isolate as film substrate. which are mixed by adding a natural polymer material-guar gum, changed the contents of glycerol, proportion of guar gum and soy protein isolate, pH.

  14. Meal box schemes a convenient way to avoid convenience food? Uses and understandings of meal box schemes among Danish consumers.

    Science.gov (United States)

    Hertz, Frej Daniel; Halkier, Bente

    2017-03-15

    The term convenience food is subject to diversification, lack of clarity and moral ambiguity. In this paper we address these issues and critically discuss convenience food by using empirical findings from a Danish study that deals with practitioners' uses of meal box schemes. The methodological design consists of thirteen individual interviews, four focus groups and some observations of cooking practices. We combine the empirical findings with a particular definition of convenience food by Brunner et al. (2010) and selected practice theoretical concepts. This particular combination enables us to categorize meal box schemes as a new form of convenience food called convenient food. In addition, results suggest that meal box schemes reduce leftovers from dinner. Meal boxes also influence dinner related activities such as planning ahead in time and grocery shopping, which require less physical and mental effort.

  15. N,N-二乙基胺乙基取代瓜尔胶的合成及结构表征%Synthesis and structural characterization of N, N-diethylaminoethyl guar gum

    Institute of Scientific and Technical Information of China (English)

    邓明宇; 周利英; 宋建锋; 孙雪莲; 何建平; 尹恒; 叶应庆

    2012-01-01

    在碱催化条件下,利用N,N-二乙基氯乙胺盐酸盐与瓜尔胶和羟丙基瓜尔胶一步法合成得到N,N-二乙基胺乙基瓜尔胶和N,N-二乙基胺乙基羟丙基瓜尔胶.结果显示合成过程中温度、反应时间、羟丙基取代度及溶剂等因素对产品分子量和N,N-二乙基胺乙基取代度有影响.通过红外光谱和核磁法对N,N-二乙基胺乙基瓜尔胶和羟丙基N,N-二乙基胺乙基瓜尔胶的分子结构进行了分析,并通过碳谱对N,N-二乙基胺乙基在瓜尔胶分子链中糖环上的取代分布进行了分析.%In the base-catalyzed conditions,N,N-diethylaminoethyl guar gum and N,N-diethyl amino ethyl hydroxypropyl guar gum were synthesized by one-step process. On the basis of investigation on reaction factors such as the reaction temperature,the reaction time,MS of HPG and solvent on the molecular weight of products and MS of N,N-diethylamido ethyl,the proper synthetic condition was obtained. Using NMR analysis technique, MS and DS of N, N-diethyLamino ethyl guar gum and N, N-diethylamino ethyl hydroxypropyl guar gum were determined.

  16. On rapeseed meals. Part XXVI. Some remarks on the biological value of rapeseed meal proteins after silage.

    Science.gov (United States)

    Borowska, J; Cichon, R; Kozłowska, H; Rutkowski

    1978-01-01

    The influence of propionic bacteria on the biological value of potato-rapeseed meal protein ensilage was investigated. The inoculation of the ensilage with Propionibacterium Petersoni T 112 led to the reduction of the content of goitrogenous compounds (isothiocyanates and oxazolidinethiones) and to an increase of the nutritive value (NPU, PER) of the rapeseed protein. The increase of the protein value is greater by the application of propionic bacteria than by toasting of rapeseed meal.

  17. Fermentation of rapeseed meal, sunflower meal and faba beans in combination with wheat bran increases solubility of protein and phosphorus

    DEFF Research Database (Denmark)

    Poulsen, Hanne Damgaard; Blaabjerg, Karoline

    2017-01-01

    and solubilizing protein and phytate. Herein, solubilization of protein, N and P was investigated when increasing ratios of wheat bran were fermented with rapeseed meal (RSM), sunflower meal (SFM), faba beans (FB) or a combination of these (RSM/SFM/FB). RESULTS Protein, N and P solubility was greater, for all...... or with wheat bran uncovers a potential for increased protein and P digestibility and thereby reduced N and P excretion from pigs and poultry. © 2016 Society of Chemical Industry...

  18. Preparation of Quick-Dissolving Guar Gum and its Application in Papermaking%速溶型瓜尔胶的制备及在造纸中的应用1

    Institute of Scientific and Technical Information of China (English)

    赵昱; 龙柱; 王长红; 邓海波

    2016-01-01

    对瓜尔胶原粉进行处理制备速溶型瓜尔胶,并将其应用于造纸。实验结果表明,速溶型瓜尔胶具有较快的水合速率,30 min即可达到最大黏度的96.4%,造纸应用抗张指数可提高21.3%,耐破指数提高38.1%,撕裂指数提高22.2%。%To deal with collagen guar gum powder, the quick-dissolving guar gum was prepared, and applied to papermaking. The result showed that the quick-dissolving guar gum with faster hydration rate, 96.4%of the 30 min could achieve maximum viscosity, paper application could improve the tensile index by 21.3%, improve resistance index by 38.1%and improve the tear index by 22.2%.

  19. Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study

    DEFF Research Database (Denmark)

    Kristensen, Marlene Dahlwad; Bendsen, Nathalie Tommerup; Christensen, Sheena M

    2016-01-01

    on appetite regulation. OBJECTIVE: To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. DESIGN: In total, 43 healthy, normal-weight, young men completed this randomized, double......-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate...

  20. Circadian adaptations to meal timing: Neuroendocrine mechanisms

    Directory of Open Access Journals (Sweden)

    Danica F Patton

    2013-10-01

    Full Text Available Circadian rhythms of behavior and physiology are generated by central and peripheral circadian oscillators entrained by periodic environmental or physiological stimuli. A master circadian pacemaker in the hypothalamic suprachiasmatic nucleus is directly entrained by daily light-dark cycles, and coordinates the timing of other oscillators by direct and indirect neural, hormonal and behavioral outputs. The daily rhythm of food intake provides stimuli that entrain most peripheral and central oscillators, some of which can drive a daily rhythm of food anticipatory activity if food is restricted to one daily mealtime. The location of food-entrainable oscillators (FEOs that drive food anticipatory rhythms, and the food-related stimuli that entrain these oscillators, remain to be clarified. Here, we critically examine the role of peripheral metabolic hormones as potential internal entrainment stimuli or outputs for FEOs controlling food anticipatory rhythms in rats and mice. Hormones for which data are available include corticosterone, ghrelin, leptin, insulin, glucagon, and glucagon-like peptide 1. All of these hormones exhibit daily rhythms of synthesis and secretion that are synchronized by meal timing. There is some evidence that ghrelin and leptin modulate the expression of food anticipatory rhythms, but none of the hormones examined so far are necessary for entrainment. Ghrelin and leptin likely modulate food-entrained rhythms by actions in hypothalamic circuits utilizing melanocortin and orexin signaling, although again food-entrained behavioral rhythms can persist in lesion and gene knockout models in which these systems are disabled. Actions of these hormones on circadian oscillators in central reward circuits remain to be evaluated. Food-entrained activity rhythms are likely mediated by a distributed system of circadian oscillators sensitive to multiple feeding related inputs. Metabolic hormones appear to play a modulatory role within this

  1. Effect of phytase supplementation to barley-canola meal and barley-soybean meal diets on phosphorus and calcium balance in growing pigs

    NARCIS (Netherlands)

    Sauer, W.C.; Cervantes, M.; He, J.M.M.; Schulze, H.

    2003-01-01

    Two metabolism experiments were carried out, to determine the effect of microbial phytase addition to barley-canola meal and barley-soybean meal diets on P and Ca balance in growing. pigs; In experiment 1, six barrows (29.6kg: initial LW) were fed a barley-canola meal diet, without or. with phytase

  2. Differential outcomes of Zika virus infection in Aedes aegypti orally challenged with infectious blood meals and infectious protein meals.

    Science.gov (United States)

    Huang, Yan-Jang S; Lyons, Amy C; Hsu, Wei-Wen; Park, So Lee; Higgs, Stephen; Vanlandingham, Dana L

    2017-01-01

    Infection of mosquitoes is an essential step for the transmission of mosquito-borne arboviruses in nature. Engorgement of infectious blood meals from viremic infected vertebrate hosts allows the entry of viruses and initiates infection of midgut epithelial cells. Historically, the infection process of arboviruses in mosquitoes has been studied through the engorgement of mosquitoes from viremic laboratory animals or from artificial feeders containing blood mixed with viruses harvested from cell cultures. The latter approach using so-called artificial blood meals is more frequently used since it is readily optimized to maximize viral titer, negates the use of animals and can be used with viruses for which there are no small animal models. Use of artificial blood meals has enabled numerous studies on mosquito infections with a wide variety of viruses; however, as described here, with suitable modification it can also be used to study the interplay between infection, specific blood components, and physiological consequences associated with blood engorgement. For hematophagous female mosquitoes, blood is the primary nutritional source supporting all physiological process including egg development, and also influences neurological processes and behaviors such as host-seeking. Interactions between these blood-driven vector biological processes and arbovirus infection that is mediated via blood engorgement have not yet been specifically studied. This is in part because presentation of virus in whole blood inevitably induces enzymatic digestion processes, hormone driven oogenesis, and other biological changes. In this study, the infection process of Zika virus (ZIKV) in Aedes aegypti was characterized by oral exposure via viral suspension meals within minimally bovine serum albumin complemented medium or within whole blood. The use of bovine serum albumin in infectious meals provides an opportunity to evaluate the role of serum albumin during the process of flavivirus

  3. 磺酸基羟丙基瓜尔胶的制备和性能%PREPARATION AND PROPERTIES OF SULFONIC ACID HYDROXYPROPYL GUAR GUM

    Institute of Scientific and Technical Information of China (English)

    曹军胜; 龙柱; 朱莹

    2011-01-01

    以3-氯-2-羟基丙磺酸钠,瓜尔胶原粉为原料,在碱性催化剂作用下采用湿法合成了磺酸基羟丙基瓜尔胶.讨论了外加盐、酸度、取代度和不同浓度的瓜尔胶水溶液对磺酸基羟丙基瓜尔胶流变曲线的影响,并通过红外光谱,扫描电镜,核磁图谱,XRD等进行了分析.结果发现,随着外加盐浓度的增大,表观黏度逐渐减小,表现出明显的聚电解质的通性,AlCl3> MgCl2> NaC1.随着酸度的增大,表观黏度在pH值约为7时达到最大,随后减小趋势趋于平缓,表明对酸的敏感程度远远大于对碱的敏感程度;随着取代度的增大,水不溶物含量和表观黏度逐渐减小,在取代度超过0.3的时候,减小趋势趋于平缓;随着剪切速率的增大,表观黏度逐渐减小.%Sulfonic acid hydroxypropyl guar gum (SHGG) was prepared in laboratory by a wet process based on the reaction of guar gum and sodium 3-chloro-2-hydroxy propanesulfonate with an alkali catalyst. The effects of SHGG aqueous solution, including electrolyte added, acidity, substitution degree and concentration on the rheology properties of SHGG were investigated. The structure of the guar gum product was characterized by IR, SEM, NMR, XRD, and DSC. The results showed that SHGG aqueous solution had the behaviors of typical polymerizing-electrolyte. Additionally, the effect of the high metal ion was bigger than that of low metal ion: AlCl3>MgCl2>NaCl. The viscosity of SHGG aqueous solution decreased with increasing the concentration of electrolyte. With the acidity increased, the apparent viscosity reached the maximum about pH 7. 0, and then decreased slightly, showing that the sensibility of SHGG aqueous solution to acid is more pronounced than that to alkali. The insoluble residue and the apparent viscosity reduced following the substitution degree increased. When the substitution degree was greater than 0. 3, the tendency became gentle. The apparent viscosity decreased with

  4. [Chemical and biological characterization of meal and protein isolates from pumpkin seed (Cucurbita moschata)].

    Science.gov (United States)

    Salgado, J M; Takashima, M K

    1992-12-01

    The present study was carried out in order to check through chemical and biological analyses the nutritional characteristics of pumpkin seed, its delipidized meal and its proteic concentrate, considering its availability, nutritional potential, facility for production in poor soils and the need for new food resources. Another objective was to complement the amino acid pattern of pumpkin with others protein sources for human consumption. The results obtained indicate that: Raw pumpkin seed meal has a proteic values of 37.6% and the delipidized meal 68.8%; The PER values for raw seed meal and delipidized meal were 2.26 and 1.65, respectively; The chemical composition revealed that the delipized pumpkin seed meal was limited in threonine (66.8%); The isolate and seed meal proteins were both complemented with lysine and with cowpea bean meal; Whole pumpkin seed meal obtained from variety Caravelle is a good caloric material (approximately 568 cal/100 g).

  5. A review of canola meal as an alternative feed ingredient for ducks.

    Science.gov (United States)

    Wickramasuriya, Samiru Sudharaka; Yi, Young-Joo; Yoo, Jaehong; Kang, Nam Kyu; Heo, Jung Min

    2015-01-01

    This review provides an overview of the published data on the canola meal and its suitability for duck as an alternative plant-origin protein source to soybean meal. Canola meal is a legume origin protein source containing comparable amino acid profile to soybean meal and rich in essential minerals and vitamins. Nonetheless, it is known to contain less in energy content than soybean meal. Factors like field conditions and processing methods creates compositional variations among canola meal. Presence of anti-nutritional factors such as phenolic substances, phytate and glucosinolates which are known to reduce growth performance in livestock animals, are the major drawbacks for canola meal to be a competitive plant-origin protein source in the feed industry. This review is focused to address i) nutritional characteristics and feeding value of canola meal for ducks and ii) impacts of feeding canola meal on performances of ducks.

  6. 低表面张力ASA改性瓜尔胶表面施胶剂的制备及其应用%Preparation and Application of Surface Sizing Agent with Low Surface Tension of Guar Gum Modified by ASA

    Institute of Scientific and Technical Information of China (English)

    杨晓武; 沈一丁; 李培枝; 薛贝

    2012-01-01

    采用烯基琥珀酸酐(ASA)对瓜尔胶原粉进行改性来制备一种环境友好型表面施胶剂,对纸张进行表面施胶并对其施胶效果进行了测定。讨论了瓜尔胶与ASA的用量比例、反应温度及反应时间等对施胶效果的影响,同时采用红外光谱(FT-IR)、X射线衍射(XRD)和动态接触角(DCA)等测试手段对其结构、性能和应用效果进行了表征。结果表明,当瓜尔胶原粉与ASA比例为7:1,反应温度为60℃,反应时间为10h,在瓜尔胶分子上成功引入疏水性长链,改性瓜尔胶表面施胶浓度为2.5%时,纸张的施胶度可以达到54S,动态接触角可达118°以上。%In order to prepare a kind of environment-friendly surface sizing agent, the guar gum was modified by alkenyl succinic anhydride (ASA), and the surface sizing effect of the modified guar gum was studied. ~ae effect on surface sizing of the reactant ratio, reaction temperature and reaction time were discussed, and the structure, performance and application effect were characterized by the infrared spectrum (FT-IR), X-ray diffraction (XRD), dynamic contact angle (DCA) and so on. ]-he results showed that when the ratio of the guar gum and ASA was 7:1, reaction temperature was 60~C, reaction time was 10 hours, the hydrophobic long chain was introduced onto the guar gum successfiaUy. As the dosage of modified guar gum was 2.5%, the sizing degree was up to 54 seconds, and the dynamic contact angle was more than 118°.

  7. Influence of the addition orders of guar gum and tannic acid on sulfide flotation%古尔胶和鞣酸添加方式对硫化矿浮选的影响

    Institute of Scientific and Technical Information of China (English)

    邱仙辉; 孙传尧

    2014-01-01

    通过浮选实验研究了两种不同结构的有机抑制剂古尔胶和鞣酸以及这两种药剂与乙基黄药不同添加顺序对方铅矿、黄铜矿及黄铁矿浮选行为的影响。当先加入古尔胶时,古尔胶对三种硫化矿抑制作用较强;而古尔胶后于乙基黄药加入时,古尔胶对三种硫化矿的抑制作用明显减弱。鞣酸与乙基黄药不同的添加顺序不影响鞣酸对黄铁矿和方铅矿的抑制作用。紫外光谱研究表明,古尔胶对乙基黄药在三种硫化矿表面吸附没有影响,而鞣酸能够阻碍乙基黄药在硫化矿表面吸附。红外光谱研究表明,鞣酸通过化学作用吸附在方铅矿表面,因此能够抑制吸附了乙基黄药的硫化矿。%The effects of two types of organic depressants, guar gum and tannic acid, on the flotation of galena, chalcopyrite and pyrite were investigated using micro-flotation tests, and different addition orders of the two reagents and ethyl xanthate were also stud-ied. When guar gum is added first, its depression effect on sulfides is considerable;but when ethyl xanthate is added first, guar gum has little depression effect on sulfide flotation. Tannic acid depresses pyrite and galena whatever addition order of ethyl xanthate. The interaction between guar gum or tannic acid and ethyl xanthate on the sulfide surface was studied by UV spectroscopy. It is indicated that guar gum has no impact on the adsorption of ethyl xanthate on the sulfide surface, while tannic acid can prevent the adsorption of ethyl xanthate. Infrared spectroscopy analysis suggests that tannic acid adsorbs on the galena surface by chemical action, which is the reason that tannic acid can depress sulfides adsorbing ethyl xanthate.

  8. 磷酸酯型两性瓜尔胶的合成及增强性能研究%Synthesis of Amphoteric Guar Gum Derivative Containing Phosphate Group and Its Strengthening Effect

    Institute of Scientific and Technical Information of China (English)

    万小芳; 李友明; 陈金中; 林胜任

    2009-01-01

    The amphoteric guar gum derivative containing phosphate and quaternary-amine groups was synthesized in isopropanol solvent. An- ionic phosphate was introduced at first through the homemade anionic intennedium reagent and then cationic groups were grafted at the pres- ence of cationic etherifying agent. The anionic intermedium reagent and guar gum derivative were characterized by1H-NMR. The effects of re- action temperature, anionic/cationic reagent doses and NaOH dose on P/N conent of the purified product were investigated. The optimal conditions were obtained as follows: reaction temperature 60℃, 5% dose of NaOH (on guar gum content)at etberification process, 15%/ 28% doses of anionic/cationic reagent. Meanwhile the P/N contents in the guar gum derivative reach 0.44% and 0.8%. When the product is used in ONP system, it exhibits better ability in increasing handsheets' strength properties in comparison with amphoteric starch which has been using in the industry. This guar gum derivative can increase the surface strength by 24.5% (compared with the control sample)at the dosage of 0.2%.%以异丙醇为溶剂,采用先阴离子化后阳离子化工艺合成了含磷酸酯和季铵基团的两性瓜尔胶,并通过1H-NMR证实自制阴离子中间体和两性瓜尔胶的官能用结构.研究了反应温度,阴离子中间体、阳离子单体、碱用量对产物的磷、氮含量的影响,确定优化条件为:反应温度60℃、醚化时NaOH用晕5%、阴离子中间体及阳离子单体用量分别为15%和28%,此时产物的磷和氮含量分别为0.44%和0.8%.该新型两性瓜尔胶用于ONP浆体系,能明显提高手抄片的强度性能,当其用量为0.2%时可使印刷表面强度提高24.5%,优于工厂现用两性淀粉.

  9. 离子液体的合成及其对瓜尔胶的溶解性能%Synthesis of ionic liquids and its application for dissolving guar gum

    Institute of Scientific and Technical Information of China (English)

    周静; 杜彬; 彭树华; 何建平; 邓明宇; 王克

    2013-01-01

    l-allyl-2-isoallyl-4, 5-dihydro-imidazole chloride ( AihimCl) , l-butyl-2-isoallyl-4, 5-dihydro-imidazole chloride ( Bi-himCl) , l-hexyl-2-isoallyl-4, 5-dihydro-imidazole chloride ( HihimCl ) and 1-octyl-2-isoallyl-4, 5-dihydro-imidazole chloride (OihimCl)were synthesized as solvent for guar gum. Their chemical structures were characterized by FT-IR,1H NMR and 13C NMR. The solubility of guar gum in the ionic liquids was investigated by means of polarizing optical microscopy (POM). The solubility of guar gum in BihimCl was up to 5. 5%. The dissolution velocity of guar gum in BihimCl and OihimCl was higher than that in AihimCl and HihimCl. After 6 hours guar gum could be dissolved completely.%本文合成了氯化1-烯丙基-2-丙烯基-4,5-二氢化咪唑(AihimCl),氯化1-丁基-2-丙烯基-4,5-二氢化咪唑(BihimCl),氯化1-己基-2-丙烯基4,5-二氢化咪唑(HihimCl),氯化1-辛基-2-丙烯基-4,5-二氢化咪唑(OihimCl)四种离子液体;并用傅立叶转换红外光谱(FT-IR),核磁共振氢谱(1H NMR)和碳谱(13C NMR)表征了其结构;研究了这四种离子液体对瓜尔胶(GG)的溶解性,并用偏光显微镜观察了其溶解过程,瓜尔胶在BihimCl中的溶解度可达5.5%;比较了瓜尔胶在四种离子液体中的溶解速度,在BihimCl和OihimCl中的溶解速度比在AihimCl和HihimCl中快,6小时后都能够完全溶解.

  10. AVALIAÇÃO DA ADIÇÃO DE GOMA GUAR E SAL NA ABSORÇÃO DE ÁGUA E NA QUALIDADE DE MACARRÃO INSTANTÂNEO

    Directory of Open Access Journals (Sweden)

    Maria Gabriela VERNAZA

    2012-08-01

    Full Text Available Atualmente, todas as técnicas utilizadas para caracterizar a farinha de trigo são referentes ao processo de panificação sendo pouco encontrados dados específicos para a produção de macarrão instantâneo ou de massas alimentícias em geral. O mercado mundial de macarrão instantâneo vem crescendo a taxas relativamente altas. O objetivo deste trabalho foi estudar o efeito da adição de sal e goma guar nas propriedades tecnológicas de macarrão instantâ- neo, além de estudar uma relação entre a absorção de água obtida nos farinogramas e a absorção de água ótima para produção de macarrão instantâneo quando adicionados sal e goma guar. Para obtenção dos macarrões foi utilizado um delineamento central composto rotacional 22 , permitindo a análise dos resultados pela Metodologia de Superfície de Resposta. Os resultados mostraram que a adição de goma guar (0-1,5 % e sal (0-3 % à formulação de macarrão instantâneo alteraram as propriedades da massa e a qualidade do produto final. Os maiores valores de absorção de gordura e os menores valores de firmeza foram obtidos quando utilizados valores médios das duas variáveis (0,5-1% goma guar e 1,12-1,80% sal. Foi possível encontrar uma relação entre a absorção de água obtida no farinógrafo com a adi- ção de água ótima necessária para a produção de macarrão instantâneo de boa qualidade. As superfícies de resposta indicaram que a absorção de água da massa foi menor quando utilizados valores baixos de gomar guar (0-0,375% e altos de sal (1,5-3%.

  11. Haematology, Blood Chemistry and Carcass Characteristics of Growing Rabbits Fed Grasshopper Meal as a Substitute for Fish Meal

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    A. A. Njidda* and C. E. Isidahomen1

    2010-01-01

    Full Text Available An experiment was conducted to evaluate the effect of replacing fish meal with grasshopper meal on haematology, blood chemistry and carcass characteristics of growing rabbits. Forty rabbits of mixed breeds, aged 6-10 weeks, were randomly assigned to the dietary treatments in a complete randomized design with eight rabbits per treatment. The rabbits were fed with diets containing 0, 1.25, 2.50, 3.75 and 5% grasshopper meal in diets designated as T1 (control, T2, T3, T4 and T5, respectively. The experimental diets and clean drinking water were supplied ad libitum throughout the experimental period of nine weeks. At the end of the feeding trial, three rabbits per treatment were slaughtered for carcass evaluation, while blood samples were collected for analysis. The result of the experiment showed significant differences (P0.05 on haemoglobin and mean corpuscular haemoglobin concentration (MCHC. The results also revealed significant differences (P0.05 on serum albumin and total protein. The results of carcass characteristics showed significant differences among treatments (P<0.05 for slaughter weight, carcass weight, dressing percentage, skin pelt, tail, feet and abdominal fat. The slaughter weight and carcass weight were better in groups receiving 2.5% grass hopper meal (50% fish meal replacement. From the results, it can be concluded that inclusion of 2.50% grasshopper meal as a replacement for fish meal (50% replacement has no adverse effects on the haematological parameters, serum biochemistry and carcass characteristics of rabbits.

  12. Meals and snacks: Children's characterizations of food and eating cues.

    Science.gov (United States)

    Marx, Jenna M; Hoffmann, Debra A; Musher-Eizenman, Dara R

    2016-02-01

    This study examined preschoolers' and their parents' categorizations of eating episodes based on cues used for defining these occasions (i.e., time, portion size, preparation, content, and emotion) as a meal or snack. Thirty-four children aged 4 to 6 saw pictorial representations of each cue, along with a short verbal description, and were asked to place the picture in one of three boxes: "meal", "snack", or "either meal or snack". One parent per child (85% mothers, Mean age = 35.1 years) separately categorized the same items in an online survey. Results illustrated which cues play a role in how parents and children categorize eating occasions as meals or snacks. Parents used 24 of the 32 cue-related items to distinguish between eating occasions as a meal or a snack, while children used only four. Parents and preschoolers were consistent in using cartoon character packaging to indicate a snack, and also used several of the same content cues. The current study highlights the various cues used to categorize an eating occasion, and the unhealthy character of snacks, as participants associated some unhealthy foods and very few healthy foods with snacks. Future research should focus on the role of parents, the home environment, and advertising media in shaping children's characterizations of eating occasions towards development of healthy eating habits and away from problematic eating behaviors that may persist later in life.

  13. Home-Living Elderly People's Views on Food and Meals

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    Ellinor Edfors

    2012-01-01

    Full Text Available Background. The aim of the study was to describe home-living elderly people's views on the importance of food and meals. Methods. Semistructured interviews with twelve elderly people. The interviews were analysed using qualitative content analysis. Results. Respondents described how their past influenced their present experiences and views on food and meals. Increased reliance on and need of support with food and meals frequently arose in connection with major changes in their life situations. Sudden events meant a breaking point with a transition from independence to dependence and a need for assistance from relatives and/or the community. With the perspective from the past and in the context of dependency, respondents described meals during the day, quality of food, buying, transporting, cooking, and eating food. Conclusions. Meeting the need for optimal nutritional status for older people living at home requires knowledge of individual preferences and habits, from both their earlier and current lives. It is important to pay attention to risk factors that could compromise an individual's ability to independently manage their diet, such as major life events and hospitalisation. Individual needs for self-determination and involvement should be considered in planning and development efforts for elderly people related to food and meals.

  14. Home-Living Elderly People's Views on Food and Meals.

    Science.gov (United States)

    Edfors, Ellinor; Westergren, Albert

    2012-01-01

    Background. The aim of the study was to describe home-living elderly people's views on the importance of food and meals. Methods. Semistructured interviews with twelve elderly people. The interviews were analysed using qualitative content analysis. Results. Respondents described how their past influenced their present experiences and views on food and meals. Increased reliance on and need of support with food and meals frequently arose in connection with major changes in their life situations. Sudden events meant a breaking point with a transition from independence to dependence and a need for assistance from relatives and/or the community. With the perspective from the past and in the context of dependency, respondents described meals during the day, quality of food, buying, transporting, cooking, and eating food. Conclusions. Meeting the need for optimal nutritional status for older people living at home requires knowledge of individual preferences and habits, from both their earlier and current lives. It is important to pay attention to risk factors that could compromise an individual's ability to independently manage their diet, such as major life events and hospitalisation. Individual needs for self-determination and involvement should be considered in planning and development efforts for elderly people related to food and meals.

  15. Breakfast and Other Meal Consumption in Adolescents from Southern Poland

    Directory of Open Access Journals (Sweden)

    Agnieszka Ostachowska-Gasior

    2016-04-01

    Full Text Available The aim of the study was to evaluate the frequency of breakfast and other meal consumption by adolescents and to assess the relationship between the first and the last meal consumption and sex, body mass index (BMI, and middle school and high school students’ education level. The study was conducted in 2013–2014 among 3009 students (1658 girls and 1351 boys from middle s and high schools in Krakow and Silesia (Poland. The data was obtained from questionnaires that were analyzed with a logistic regression model for measurable and dichotomous variables. Breakfast consumers were seen to eat other meals (second breakfast, lunch, dessert, supper significantly more often than breakfast skippers. The main meal consumption habits depend on sex and change as adolescents age. Being a girl and a high school student predisposed participants to skip breakfast and supper more often. The BMI of breakfast consumers does not differ significantly from the BMI of breakfast skippers, so BMI might thus not be a sufficient marker of breakfast consumption regularity and dietary habits in an adolescent group. The importance of regularly eaten meals, especially breakfast, together with adequate daily dietary energy intake are beneficial for physical and psychological development and cannot be overestimated in nutritional education and it is necessary to promote healthy eating behavior for well-being in later adult life.

  16. Daily meal frequency and associated variables in children and adolescents,

    Directory of Open Access Journals (Sweden)

    Fabiana A. Silva

    Full Text Available Abstract: Objective: To investigate the frequency distribution of daily meals and its relation to demographic, socioeconomic, behavioral, anthropometric and biochemical factors in children and adolescents. Methods: This was a cross-sectional study with a representative sample of 708 schoolchildren aged 7-14 years. Data on personal information, socioeconomic status, physical activity and number of meals were obtained through semi-structured questionnaire and consumption by 24-h recall and food record. Weight and height measurements were also performed to calculate the body mass index. Finally, blood samples were collected for analysis of total cholesterol, high- and low density lipoprotein, triglyceride, and glucose levels. Descriptive statistics, the Mann-Whitney test, and Poisson regression were used in statistical analysis. Results: Meal frequency 2 (PR = 1.53; 95% CI: 1.11-2.11; p = 0.010. Even in the age group of 10-14 years, <4 meals was related to higher prevalence of body mass index (PR = 1.33; 95% CI: 1.02-1.74; p = 0.032 and low-density lipoprotein (PR = 1.39; 95% CI: 1.03-1.87; p = 0.030 higher after adjustments. Conclusion: Lower frequency of meals was related to lower income in children and adolescents, larger number of sons in the family, and increased values of body mass index and low-density lipoprotein.

  17. Avaliação do perfil eletrocardiográfico pré e trans-anestesia em lobos-guará

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    W.O. Dias

    2015-12-01

    Full Text Available O presente estudo tem como objetivo avaliar o efeito da administração do Zolazepam/Tiletamina nas funções cardiorrespiratórias e eletrocardiográficas em lobos-guará (Chrysocyon brachyurus mantidos em cativeiro. Foram utilizados dez lobos-guará clinicamente saudáveis (seis machos e quatro fêmeas, com média de peso 23,5±3,5kg, e idade de 6,5±2,8 anos. Os lobos eram mantidos em cativeiro e foram capturados pelos tratadores, proporcionando o mínimo de estresse possível para avaliação dos parâmetros pré-anestésicos. Foram avaliadas frequência cardíaca e respiratória, temperatura retal, pressão arterial média e eletrocardiografia. Após coleta dos parâmetros fisiológicos e eletrocardiográficos pré-anestesia, foi administrada a dose de 5,1±0,7mg/kg de Zolazepam/Tiletamina intramuscular. Depois da anestesia, colocaram-se os eletrodos do eletrocardiograma nos membros torácicos e pélvicos. Os animais eram monitorados durante uma hora, sendo que, a cada 10 minutos, era realizado o registro dos valores eletrocardiográficos, assim como os valores dos parâmetros fisiológicos e cardiorrespiratórios. Os resultados mostraram alteração significativa na amplitude da onda P entre 10 a 50 minutos pós-anestesia. Frequência cardíaca (153±20bmp, frequência respiratória (29±6mpm, temperatura corporal (38,4±1oC, pressão arterial média (114±20mmHg e as outras variáveis eletrocardiográficas não apresentaram alterações. O aumento da amplitude da onda P nos animais deste trabalho sugeriu um aumento atrial, oriundo de doenças cardíacas ou simplesmente pelo aumento da frequência cardíaca durante a contenção.

  18. [Improved biological availability of zinc in coarse meal and crisp meal bread].

    Science.gov (United States)

    Harmuth-Hoene, A E; Meuser, F

    1988-12-01

    A study was undertaken to determine whether the reduction of the molar phytic acid/zinc ratio by enrichment of wholemeal and crispbread with zinc improves zinc availability to the same extent as does the reduction of phytic acid in whole meal cereal products. For three weeks, five diets (three samples of wholemeal bread and two samples of crispbread] were fed to growing rats. Significant increases in bone-zinc deposition and activity of serum alkaline phosphatase were induced by those bread samples in which the phytic acid/zinc ratio had been lowered either by enrichment with zinc or by reduction of phytic acid (enzymatic hydrolysis by adjusting the pH-value of the dough with lactic acid) when compared with untreated bread samples. Weight gain of the animals differed little between the groups. The results suggest that it is possible to improve zinc availability in wholemeal cereal products high in phytate by enrichment with zinc.

  19. Caracterização tecnológica de sobremesas lácteas achocolatadas cremosas elaboradas com concentrado protéico de soro e misturas de gomas carragena e guar Technological characterization of creamy chocolate dairy desserts prepared with whey protein concentrate and a mixture of carrageenan and guar gum

    Directory of Open Access Journals (Sweden)

    Patrícia Hideko Lemos Nikaedo

    2004-09-01

    Full Text Available O consumo de sobremesas lácteas tem apresentado importante crescimento nesta última década, justificado pelo progresso tecnológico em ingredientes e processos. Neste trabalho efetuou-se a caracterização físico-química e sensorial de sobremesas lácteas achocolatadas cremosas, nas quais o concentrado protéico de soro - CPS (3,0; 2,0 e 1,0% foi usado com o leite em pó integral (5,0; 6,0 e 7,0%, carragena (0,05; 0,15 e 0,25%, goma guar (0,25; 0,15 e 0,05%, chocolate em pó (2,8%, açúcar (11,5% e sorbato de potássio (0,08%. Os resultados mostram que é viável utilizar o CPS em substituição ao leite em pó, oferecendo um produto com menores teores de gordura e de sólidos totais, e maior teor de proteínas. O produto apresentou melhor qualidade nutricional, além da redução calórica, favorecendo seu consumo por pessoas preocupadas com a saúde. A sobremesa elaborada com 1,00% de CPS, 7,00% de leite em pó, 0,05% de carragena e 0,25% de goma guar foi considerada a melhor pelos provadores, com aceitabilidade acima do valor 4 (bom.The consumption of dairy desserts has boomed in the last few decades, due to the technological progress in the development of ingredients and processes. In this study the physicochemical and sensory characterization of creamy chocolate dairy desserts were carried out. Whey powder concentrate - WPC (3.0; 2.0 and 1.0% was used with whole milk powder (5.0; 6.0 and 7.0%, carrageenan (0.05; 0.15 and 0.25%, guar gum (0.25; 0.15 and 0.05%, cocoa powder (2.8%, sugar (11.5% and potassium sorbate (0.08%, according to the trial. The results showed that it is possible to use WPC, replacing whole milk powder, and therefore creating a product with low fat and total solids, and high protein content. The final product presented better nutritional quality, besides reduced caloric value, which favors the consumption by people concerned with health. The experimental dairy dessert prepared with 1.00% WPC, 7.00% whole milk

  20. Aplicação de modelo matemático às propriedades reológicas de géis mistos de agarose e de goma guar Application of a mathematical model to the rheological properties of agarose-guar gum mixed gels

    Directory of Open Access Journals (Sweden)

    Cristina T. Andrade

    1997-04-01

    Full Text Available Certain biopolymers are capable of forming physically cross-linked gels in aqueous medium, stabilized by forces such as Coulombic, charge transfer, hydrogen bonding, dipole-dipole, van der Waals, and hydrophobic interactions. The mathematical description of these physical networks are difficult, but should contribute to a better understanding of the gelling process. The Clark and Ross-Murphy model was applied to experimental data for agarose-guar gum mixed systems, in which only agarose is the gelling polysaccharide. A computational routine based on the statistical maximum likehood principle was employed to estimate the f, K and a characteristic parameters. Statistical t-test and F-test were used to analyse the set of parameters.

  1. Bacterial protein meal in diets for pigs and minks

    DEFF Research Database (Denmark)

    Hellwing, Anne Louise Frydendahl; Tauson, Anne-Helene; Skrede, Anders

    2007-01-01

    The effect of increasing the dietary content of bacterial protein meal (BPM) on protein turnover rate, and on nucleic acid and creatinine metabolism in growing minks and pigs was investigated in two experiments. In each experiment, 16 animals were allocated to four experimental diets. The diets...... containing no BPM served as controls, i.e. for minks diet M1, for pigs P1; the experimental diets contained increasing levels of BPM to replace fish meal (minks) or soybean meal (pigs), so that up to 17% (P2), 20% (M2), 35% (P3), 40% (M3), 52% (P4), and 60% (M4) of digestible N was BPM derived. Protein...... turnover rate was measured by means of the end-product method using [15N]glycine as tracer and urinary nitrogen as end-product. In minks, protein flux, synthesis, and breakdown increased significantly with increasing dietary BPM. In pigs, diet had no observed effect on protein turnover rate. The intake...

  2. Food marketing with movie character toys: Effects on young children's preferences for unhealthy and healthier fast food meals.

    Science.gov (United States)

    Dixon, Helen; Niven, Philippa; Scully, Maree; Wakefield, Melanie

    2017-10-01

    This study aimed to test whether movie tie-in premiums (MTIPs) accompanying unhealthy and healthier fast food meals influenced children's meal preferences and their perceptions of these meals. Nine hundred and four Grade 1 and 2 students (aged 5-9 years) from Melbourne, Australia participated in a between-subjects online experiment comprising the following conditions: (A) unhealthy and healthier meals with no MTIP (control); (B) unhealthy and healthier meals with MTIP (current situation in Australia); (C) unhealthy meals with MTIP and healthier meals without MTIP; (D) unhealthy meals without MTIP and healthier meals with MTIP. The latter condition tested a potential regulatory model restricting premiums to healthier meals. Participants were shown a trailer for a current children's movie followed by an advertisement for an associated McDonald's Happy Meal(®) (conditions B-D) or an advertisement for a children's leisure activity (condition A). They were then shown four McDonald's Happy Meal(®) options on screen and asked to select their preferred meal before completing detailed meal ratings. Overall, children showed a preference for unhealthy meals over healthier ones. Children were significantly more likely to select a healthier meal over an unhealthy meal when only the healthier meals were accompanied by a MTIP (condition D) compared to the other three conditions. When healthier meals were accompanied by a MTIP, children reported the meal looked better, would taste better, they would be more likely to ask their parents for this meal, and they would feel happier if their parents bought them this meal, compared to when the healthier meal was not accompanied by a MTIP. Results suggest that modifying the food marketing environment to restrict MTIPs to healthier meals should encourage healthier fast food meal choices by children. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Assessing transport susceptibility of rapeseed meal fractionation products

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    Milena Bojanowska

    2016-09-01

    Full Text Available Background: Having considered increasing production of liquid and solid biofuels from rapeseed and bearing in mind its stable and unquestionable position in  the food and animal feed industries, a rational approach towards technologically and logistically efficient utilization of by-products from rapeseed processing is required. The aim of the research presented in the article is to assess the transport susceptibility of rapeseed meal fractions, varying according to particle size and chemical composition. Methods: Resistance to changes stimulating self-heating has been assumed as the main criterion of transport susceptibility. The following diagnostic variables have been experimentally determined: total protein, crude fat and crude fiber content, porosity, and water activity in the fraction of examined meal. In order to organize a set of particles and to indicate their optimal applications according to criteria chosen with regard to both  utilization and transportation, two aggregate indicators have been calculated. Results: It has been proved that medium-sized particle fractions (0.075-0.4 mm exhibit the lowest transport susceptibility, whereas the those with the largest granulations (>3 mm -have the highest. One significant relationship is the decline of feeding value and concurrent increase in the transport susceptibility of meal fractions, which in practice means that those fractions least-favoured by the animal feed industry can be least cumbersome to transport. Conclusions: It has been suggested that there should be a division of rapeseed meal into two products with different applications and different transport susceptibility. The fractioning of meal can bring numerous, measurable benefits for the meal industry and logistics processes for solid biofuels, where storage and transport properties have considerable importance, alongside commodity price and transport costs.

  4. Reproducibility of gallbladder ejection fraction measured by fatty meal cholescintigraphy

    Energy Technology Data Exchange (ETDEWEB)

    Al-Muqbel, Kusai M.; Hani, M. N. Hani; Elheis, M. A.; Al-Omari, M. H. [School of Medicine, Jordan University of Science and Technology, Irbid (Jordan)

    2010-12-15

    There are conflicting data in the literature regarding the reproducibility of the gallbladder ejection fraction (GBEF) measured by fatty meal cholescintigraphy (CS). We aimed to test the reproducibility of GBEF measured by fatty meal CS. Thirty-five subjects (25 healthy volunteers and 10 patients with chronic abdominal pain) underwent fatty meal CS twice in order to measure GBEF1 and GBEF2. The healthy volunteers underwent a repeat scan within 1-13 months from the first scan. The patients underwent a repeat scan within 1-4 years from the first scan and were not found to have chronic acalculous cholecystitis (CAC). Our standard fatty meal was composed of a 60-g Snickers chocolate bar and 200 ml full-fat yogurt. The mean {+-} SD values for GBEF1 and GBEF2 were 52{+-}17% and 52{+-}16%, respectively. There was a direct linear correlation between the values of GBEF1 and GBEF2 for the subjects, with a correlation coefficient of 0.509 (p=0.002). Subgroup data analysis of the volunteer group showed that there was significant linear correlation between volunteer values of GBEF1 and GBEF2, with a correlation coefficient of 0.473 (p=0.017). Subgroup data analysis of the non-CAC patient group showed no significant correlation between patient values of GBEF1 and GBEF2, likely due to limited sample size. This study showed that fatty meal CS is a reliable test in gallbladder motility evaluation and that GBEF measured by fatty meal CS is reproducible

  5. Evaluation of millet residue meal based diets as feed for the domestic rabbit (Oryctolagus cuniculus

    Directory of Open Access Journals (Sweden)

    P. K. Karikari,

    2011-03-01

    Full Text Available This research evaluated the nutritive value of millet residue meal with fish meal, soybean meal or fish-soybean meal combination (1:2 as protein source. The treatments were labelled according to protein source as fish meal diet, soybean meal diet and fish-soybean meal diet. Thirty nulliparous mixed-breed rabbits of an initial mean (±SD body weight of 1852.6±122.7 g were used in a completely randomised design with 10 rabbits per treatment. The rabbits were allowed four weeks to adjust to the experimental diets before breeding was initiated. The feed intake during gestation and the reproductive data of the rabbits were assessed over two reproductive cycles. Does on the fish meal diet had poorer (P<0.05 DMI, daily growth rate and FCR than those on the soybean meal diet during the pre-breeding period. Does on the fish meal diet delivered less (P<0.05 number of kits at birth and weaned less kits compared to those on the soybean meal diet. Those on the soybean meal diet were heaviest (P<0.05 at mating and at kindling. They out-performed does on the fish meal diet in most of the parameters measured. Parity did not affect reproductive performance, but growth rate of the does had a positive linear relationship with DMI (r= 0.77; P<0.01 and a negative linear relationship with FCR (r= -0.83; P<0.01 during the pre-breeding period. It was concluded that millet residue meal may be a better feed source for rabbit does if soybean meal rather than fish meal or fish-soybean meal combination (1:2 is used to improve the protein content.

  6. Analysis of CHIKV in Mosquitoes Infected via Artificial Blood Meal.

    Science.gov (United States)

    Ledermann, Jeremy P; Powers, Ann M

    2016-01-01

    Having a mechanism to assess the transmission dynamics of a vector-borne virus is one critical component of understanding the life cycle of these viruses. Laboratory infection systems using artificial blood meals is one valuable approach for monitoring the progress of virus in its mosquito host and evaluating potential points for interruption of the cycle for control purposes. Here, we describe an artificial blood meal system with Chikungunya virus (CHIKV) and the processing of mosquito tissues and saliva to understand the movement and time course of virus infection in the invertebrate host.

  7. Snacking behaviours of adolescents and their association with skipping meals

    Directory of Open Access Journals (Sweden)

    Worsley Anthony

    2007-09-01

    Full Text Available Abstract Background Snacking is likely to play an important role in the development of overweight and obesity, yet little is known about the contexts of snacking in adolescents or how snacking may influence other dietary habits, like meal skipping. This study examines the contexts in which adolescents snack and whether these contexts are associated with demographic characteristics of adolescents and with meal skipping. Methods A cross-sectional, self-reported online food habits survey was administered to 3,250 secondary students in years seven and nine. The students were drawn from 37 secondary schools in Victoria, Australia during 2004–2005. Frequencies of meal skipping, and snacking in eight contexts, were compared across gender, year level and region of residence. Logistic regressions were performed to examine associations between snacking contexts and meal skipping adjusting for gender and region. Results The most common contexts for snacking among adolescents were after school (4.6 times per week, while watching TV (3.5 times per week and while hanging out with friends (2.4 times per week. Adolescents were least likely to snack all day long (0.8 times per week or in the middle of the night (0.4 times per week. Snacking contexts were variously associated with gender, year level and region. In contrast, meal skipping was associated with gender and region of residence but not year level. Adolescents who reported more frequent snacking on the run, on the way to or from school, all day long, or in the middle of the night were more likely to skip meals. Conclusion These data suggest adolescents snack frequently, especially in their leisure time. In addition, adolescents who snack on the run, on the way to or from school, all day long or in the middle of the night are more likely to skip meals than are adolescents who don't snack at these times. Understanding the contexts in which adolescents snack, and their associations with skipping meals

  8. Exploring hospitality within hospital meals by means of visual methodologies

    DEFF Research Database (Denmark)

    Justesen, Lise

    2016-01-01

    ABSTRACT This paper reflects the application of visual methodologies adapted in an explorative study on hospitality and hospital meals. It takes point of departure in a multi-sited ethnographic fieldwork placed at a general hospital in 2012. Visual methodologies were applied in multiple ways....... This includes visual methodologies as part of observation and interview strategies. The paper presents and discusses how the application of different visual methodologies can contribute to the construction of ethnographical knowledge on hospitality and hospital meals. Finally ethical considerations as well...

  9. The effect of meal frequency on adolescent nutrient requirements

    Directory of Open Access Journals (Sweden)

    Mehrabani H H

    2007-09-01

    Full Text Available   Background: Rapid tissue growth and development during puberty increases the need for energy and nutrients. On the other hand, the prevalence of obesity is accelerating among adolescents. Controversies exist regarding meal frequency, obesity and adequacy of nutrients; in particular, a more frequent snacking pattern has been associated with overconsumption of calories in children and adolescents and also with greater body weight. We investigated the meal frequency of adolescents in relation to meeting nutrient requirements.Methods: This cross-sectional study, in the framework of the Tehran Lipid and Glucose Study (TLGS, included 367 boys and girls aged 10-19 years that were randomly selected. Dietary recalls for 48 hours were gathered and participants divided to three groups according to meal frequency; group 1, 2 and 3 with <4 meals, 4-6 meals and ≥ 7 meals, respectively. The nutrient intakes were compared with the dietary reference intake (DRI. ANCOVA, Bonferroni and partial correlation by adjusting total energy intake were used for statistical analyses.Results: The mean age of these 169 boys and 198 girls was 14±3 years old. The weight of the first group was higher by one-third in boys (54±18 vs. 45±13 kilogram, p<0.05. There were no other significant differences in anthropometric indices of the studied subjects, nor was there any difference in the vegetable and meat intake between the groups. But the first group had lower intake of fruits and milk groups (p<0.01. Individuals in all three groups had inadequate intake of calcium, zinc, copper, magnesium, pyridoxine compared with the DRI, although the vitamin C and riboflavin intakes were adequate. Higher meal frequency was associated with sufficient intake of magnesium, vitamin C, riboflavin and pyridoxine."n"nConclusion: Adolescents tend to have inadequate intakes of calcium, pyridoxine, zinc, copper, all of which are essential for health and proper growth. Increasing the number of

  10. Seafood inclusion in commercial main meal early years' food products.

    Science.gov (United States)

    Carstairs, Sharon A; Marais, Debbi; Craig, Leone C A; Kiezebrink, Kirsty

    2016-10-01

    Seafood consumption is recommended as part of a healthy, balanced diet. Under-exposure to seafood during early years feeding, when taste and food acceptance is developed, may impact on the future development of a varied diet. This study aimed to investigate the availability and nutritional content of seafood in commercial infant meals compared to the other food types. A survey was conducted of all commercial infant main meal products available for purchase in supermarkets, high street retailers and online stores within the United Kingdom. The primary food type (seafood, poultry, meat and vegetables) within each product, nutritional composition per 100 g, and ingredient contribution were assessed. Of the original 341 main meal products seafood (n = 13; 3.8%) was underrepresented compared to poultry (103; 30.2%), meat (121; 35.5%) and vegetables (104; 30.5%). The number of the seafood meals increased three years later (n = 20; 6.3%) vegetable meals remained the largest contributor to the market (115; 36.4%) with meat (99; 31.3%) and poultry (82; 26.0%) both contributing slightly less than previously. Seafood-based meals provided significantly higher energy (83.0 kcal), protein (4.6 g), and total fat (3.2 g) than vegetable (68 kcal, 2.7 g, 1.9 g), meat (66 kcal, 3.0 g, 2.1 g) and poultry-based meals (66 kcal, 3.0 g, 2.1 g) and higher saturated fat (1.3 g) than poultry (0.4 g) and vegetable-based (0.6 g) meals (all per 100 g) which may be attributed to additional dairy ingredients. Parents who predominantly use commercial products to wean their infant may face challenges in sourcing a range of seafood products to enable the introduction of this food into the diet of their infant.

  11. CASHEW NUT MEAL IN THE FEEDING OF BROWN LAYING HENS

    OpenAIRE

    Carlos Eduardo Braga Cruz; Ednardo Rodrigues Freitas; Regina Patrícia de Souza Xavier; Danilo Rodrigues Fernandes; Germano Augusto Gerônimo Nascimento; Pedro Henrique Watanabe

    2015-01-01

    The use of alternative foods to replace conventional foods is becoming a source of research for many researchers. The cashew nut meal (CNM) has high energy and protein value, may be a partial substitute for corn and soybean meal for poultry feed. In this context, this research was conducted to evaluate the effect of inclusion of CNM on the utilization of nutrients in the ration for laying hens, as well as the performance and characteristics of the eggs. The study used 180 Dekalb Brown laying ...

  12. ELABORAÇÃO DE SALSICHAS UTILIZANDO GOMA GUAR E GOMA XANTANA EM SUBSTITUIÇÃO AO AMIDO DE MANDIOCA (MANIHOT ESCULENTA

    Directory of Open Access Journals (Sweden)

    Crispin Humberto GARCIA-CRUZ

    2009-07-01

    Full Text Available

    RESUMO: Foram elaboradas salsichas utilizando uma formulação padrão, na qual foi usado amido de mandioca na concentração de 2%, substituindo posteriormente por 1% das gomas guar e xantana. Para estes três tipos de salsichas foram determinadas a estabilidade ao calor, a análise da textura e a análise sensorial. Foram enlatadas e armazenadas por 90 dias à temperatura ambiente. Após este período foi determinada a concentração de gordura liberada na salmoura. Os resultados obtidos foram analisados estatisticamente e foi observado que as salsichas elaboradas com os hidrocolóides acima mencionados apresentaram a mesma estabilidade ao tratamento térmico e não apresentaram diferenças significativas em relação ao painel de provadores. Entretanto, as salsichas enlatadas preparadas com goma xantana retiveram maior quantidade de gordura, proporcionando um produto de melhor aparência. PALAVRAS-CHAVE: Hidrocolóides; elaboração de salsichas; emulsões de carne.

  13. Adsorption isotherms, kinetics and thermodynamic studies towards understanding the interaction between cross-linked alginate-guar gum matrix and chymotrypsin.

    Science.gov (United States)

    Woitovich Valetti, Nadia; Picó, Guillermo

    2016-02-15

    The adsorption kinetics of chymotrypsin, a pancreatic serine protease, onto an alginate-gum guar matrix cross-linked with epichlorohydrin has been performed using a batch-adsorption technique. The effect of various experimental parameters such as pH, salt presence, contact time and temperature were investigated. The pseudo-first-order and pseudo-second-order kinetic models were used to describe the kinetic data which shows that the adsorption of the enzyme followed the pseudo-second-order rate expression. The Langmuir, Freundlich and Hill adsorption isotherm models were applied to describe the equilibrium isotherms, and the isotherm constants were determined. It was found that Hill model was more suitable for our data because the isotherm data showed a sigmoidal behavior with the free enzyme concentration increasing in equilibrium. At 8°C and at pH 5.0, 1g hydrate matrix adsorbed about 7mg of chymotrypsin. In the desorption process 80% of the biological activity of chymotrypsin was recovered under the condition of 50mM phosphate buffer, pH 7.00-500mM NaCl. When successive cycles of adsorption/washing/desorption were performed, it was observed that the matrix remained functional until the fourth cycle of repeated batch enzyme adsorption. These results are important in terms of diminishing of cost and waste generation.

  14. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents.

    Science.gov (United States)

    Kuck, Luiza Siede; Noreña, Caciano Pelayo Zapata

    2016-03-01

    Bordo grape skin extract was microencapsulated by spray-drying and freeze-drying, using gum arabic (GA), partially hydrolyzed guar gum (PHGG), and polydextrose (PD) as encapsulating agents. Total phenolics and total monomeric anthocyanin, antioxidant activity, color, moisture, water activity (aw), solubility, hygroscopicity, glass transition temperature (Tg), particle size, and microstructure of the powders were evaluated. The retention of phenolics and anthocyanins ranged from 81.4% to 95.3%, and 80.8% to 99.6%, respectively, while the retention of antioxidant activity ranged from 45.4% to 83.7%. Treatments subjected to spray-drying had lower moisture, aw, and particle size, and greater solubility, while the freeze-dried samples were less hygroscopic. Tg values ranged from 10.1 to 52.2°C, and the highest values corresponded to the spray-dried microparticles. The spray-dried particles had spherical shape, while the freeze-dried powders showed irregular structures. The spray drying technique and the use of 5% PHGG and 5% PD has proven to be the best treatment.

  15. Guar gum: Structural and electrochemical characterization of natural polymer based binder for silicon-carbon composite rechargeable Li-ion battery anodes

    Science.gov (United States)

    Kuruba, Ramalinga; Datta, Moni Kanchan; Damodaran, Krishnan; Jampani, Prashanth H.; Gattu, Bharat; Patel, Prasad P.; Shanthi, Pavithra M.; Damle, Sameer; Kumta, Prashant N.

    2015-12-01

    Long term cyclability of a composite Li-ion anode electrode comprised of 82 wt.% Si/C lithium ion active material along with 8 wt.% polymeric binder and 10 wt.% Super P conductive carbon black has been studied utilizing polymeric binders exhibiting different elastic/tensile moduli and tensile yield strengths. Accordingly, electrochemically active Si/C composite synthesized by high energy mechanical milling (HEMM), exhibiting reversible specific capacities of ∼780 mAh/g and ∼600 mAh/g at charge/discharge rates of ∼50 mA/g and ∼200 mA/g, respectively were selected as the Li-ion active anode. Polyvinylidene fluoride (PVDF) and purified guar gum (PGG) with reported elastic moduli ∼1000 MPa and ∼3200 MPa, respectively were selected as the binders. Results show that the composite electrode (Si/C + binder + conducting carbon) comprising the higher elastic modulus binder (PGG) exhibits better long term cyclability contrasted with PVDF. 1H-NMR analysis of the polymer before and after cycling shows structural degradation/deformation of the low elastic modulus PVDF, whereas the high elastic modulus PGG binder shows no permanent structural deformation or damage. The results presented herein thus suggest that PGG based polymers exhibiting high elastic modulus are a promising class of binders with the desired mechanical integrity needed for enduring the colossal volume expansion stresses of Si/C based composite anodes.

  16. Maintenance Therapy with Partially Hydrolyzed Guar Gum in the Conservative Treatment of Chronic Anal Fissure: Results of a Prospective, Randomized Study

    Directory of Open Access Journals (Sweden)

    Antonio Brillantino

    2014-01-01

    Full Text Available Purpose. This study was designed to evaluate the role of maintenance therapy with partially hydrolyzed guar gum (PHGG after topical application of glyceryl trinitrate (GTN in the conservative treatment of chronic anal fissure (CAF. Methods. From all the patients with CAF observed during the study period, 165 subjects with healed CAF after standard therapy with topical GTN 0.4% ointment were randomized to receive (group II or not (group I maintenance therapy with PHGG for 10 months. Clinical and manometric followup was carried out 6 and 12 months after treatment. Results. At six-month followup, median visual analogue scale score was significantly higher in group I if compared with group II. The success and recurrence rate at 12-month followup were, respectively, 38.3% (28/73 in group I versus 58.5% (41/70 in group II (P=0.019; Fisher’s exact test and 30.2% (13/43 in group I versus 14.5% (7/48 in group II (P=0.0047; Fisher’s exact test. Conclusion. The maintenance therapy with PHGG in patients with healed CAF after chemical sphincterotomy by topical application of GTN 0.4% ointment seems associated with a significant reduction of recurrence rate and with a significant increase of success rate at 12-month followup.

  17. Doce cremoso de goiaba adicionado de goma guar e seu efeito hipoglicêmico em indivíduos sadios e diabéticos

    Directory of Open Access Journals (Sweden)

    LIMA Keila S.C.

    1999-01-01

    Full Text Available Estudos mostram que as fibras solúveis no organismo desempenham melhor controle glicêmico, redução do colesterol sérico, retardam o esvaziamento gástrico, podendo, também, ser metabolizadas no intestino, gerando energia. Empregou-se doce cremoso de goiaba com 1,89% de goma guar, como fonte de fibra solúvel, em indivíduos sadios e diabéticos. Os resultados do Teste Oral de Tolerância à Glicose (TOTG, em 50% dos indivíduos sadios, mostraram que a ingestão simultânea do produto com 4,34g de fibra solúvel ao TOTG promoveu uma significativa redução a nível de 5% (P > 0,05 na glicose plasmática aos 60, 90 e 120 minutos. Houve uma redução significativa (P > 0,05 na glicose plasmática nos indivíduos diabéticos, que receberam o produto com 4,34g de fibra solúvel no TOTG, aos 60 e 120 minutos. O doce cremoso de goiaba por conter 2,89% de fibra solúvel, apresentar baixo valor calórico, ser pronto para o consumo, pode servir como opção para indivíduos sadios e diabéticos.

  18. Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Beck, Anne Marie; Leedo, Eva

    2014-01-01

    Healthier meal selections at restaurants and canteens are often limited and not actively promoted. In this Danish study the effectiveness of a healthy labelling certification program in improving dietary intake and influencing edible plate waste was evaluated in a quasi-experimental study design...... meals and plate waste a validated digital photographic method was used combining estimation of food intake with food nutrient composition data. Food satisfaction was rated by participants using a questionnaire. Several significant positive nutritional effects were observed at the intervention canteen...... including a mean decrease in energy density in the consumed meals from 561kJ/100g at baseline to 368 and 407kJ/100g at end-point and follow-up, respectively (Pnutritional effects...

  19. Target Fast-Food Combo Meals to Cut Sugary Drinks for Kids

    Science.gov (United States)

    ... html Target Fast-Food Combo Meals to Cut Sugary Drinks for Kids: Study Researchers want chains to stop ... Children and teens are more likely to have sugary drinks if they get fast-food combo meals that ...

  20. The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets

    National Research Council Canada - National Science Library

    Malouf, Nasseem M; Colagiuri, Stephen

    1995-01-01

    .... The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed...

  1. Nordic school meals improve blood pressure, plasma triglyceride and insulin despite increasing waist circumference: the opus school meal study

    DEFF Research Database (Denmark)

    Damsgaard, C. T.; Dalskov, S.; Laursen, R. P.

    and physical activity confirmed these results. Conclusions Nutritionally balanced school meals improved blood pressure, plasma triglyceride and glucose homeostasis in 8-11-year-old children, despite small increases in BMI and waist circumference. OPUS (Optimal well-being, development and health for Danish...... measured blood pressure, lipid profile, insulin resistance based on the Homeostasis Model of Assessment (HOMA-IR), anthropometry and body composition at baseline, month 3 and 6. Results Seventy-six% of the children were normalweight; 10% were underweight and 14% overweight/obese. The NND school meals did...... children through a healthy New Nordic Diet) was funded by the Nordea Foundation....

  2. Environmental impact of replacing soybean meal with rapeseed meal in diets of finishing pigs.

    Science.gov (United States)

    van Zanten, H H E; Bikker, P; Mollenhorst, H; Meerburg, B G; de Boer, I J M

    2015-11-01

    The major impact of the livestock sector on the environment may be reduced by feeding agricultural co-products to animals. Since the last decade, co-products from biodiesel production, such as rapeseed meal (RSM), became increasingly available in Europe. Consequently, an increase in RSM content in livestock diets was observed at the expense of soybean meal (SBM) content. Cultivation of SBM is associated with high environmental impacts, especially when emissions related to land use change (LUC) are included. This study aims to assess the environmental impact of replacing SBM with RSM in finishing pig diets. As RSM has a lower nutritional value, we assessed the environmental impact of replacing SBM with RSM using scenarios that differed in handling changes in nutritional level. Scenario 1 (S1) was the basic scenario containing SBM. In scenario 2 (S2), RSM replaced SBM based on CP content, resulting in reduced energy and amino acid content, and hence an increased feed intake to realize the same growth rate. The diet of scenario 3 (S3) was identical to S2; however, we assumed that pigs were not able to increase their feed intake, leading to reduced growth performance. In scenario 4 (S4), the energy and amino acid content were increased to the same level of S1. Pig performances were simulated using a growth model. We analyzed the environmental impact of each scenario using life-cycle assessment, including processes of feed production, manure management, piglet production, enteric fermentation and housing. Results show that, expressed as per kg of BW, replacing SBM with RSM in finishing pig diets marginally decreased global warming potential (GWP) and energy use (EU) but decreased land use (LU) up to 12%. Between scenarios, S3 had the maximum potential to reduce the environmental impact, due to a lower impact per kg of feed and an increased body protein-to-lipid ratio of the pigs, resulting in a better feed conversion ratio. Optimization of the body protein

  3. Limited compensation at the following meal for protein and energy intake at a lunch meal in healthy free-living older adults.

    Science.gov (United States)

    Appleton, K M

    2017-04-07

    Various interventions have previously been found to increase protein intakes in older adults, but in free-living individuals, compensation for increased intakes at one meal may easily negate these effects resulting in limited long term benefit. This study investigated the impact of adding sauce to an older person's lunch meal on intakes at that meal, at the following meal and overall (lunch + evening meal). Using a repeated measures design, 52 participants consumed both a lunch meal with sauce and the same lunch meal without sauce on two separate occasions, and intake at this meal and at the following meal were measured. In all participants analysed together, the addition of sauce resulted in increased protein intakes at the lunch meal. Individual differences were also found, where for some individuals (n = 26), the addition of sauce resulted in significantly higher protein and energy intakes at the lunch meal (12.3 g protein, 381 kJ) and overall (11 g protein, 420 kJ), compared to the no-sauce condition, while for some individuals (n = 19), the sauce manipulation resulted in lower protein and energy intakes (lunch: 7 g protein, 297 kJ; overall: 7 g protein, 350 kJ). Compensation for earlier intakes was low (0-17%) for both groups. These findings demonstrate the possible value of adding sauce to an older person's meal for increasing intakes, and demonstrate a need for attention to individual differences. This study also confirms previous findings of limited compensation in older adults, but extends earlier studies to demonstrate limited compensation for the protein consumed in a complete meal in healthy older adults. Copyright © 2017. Published by Elsevier Ltd.

  4. 固体发酵豆粕、菜粕和棉粕的复合菌筛选%Choose Complex Bacterium and Fungus as Fermentation Microform on Soybean Meal, Rapeseed Meal and Cottonseed Meal

    Institute of Scientific and Technical Information of China (English)

    邓露芳; 范学珊; 王加启

    2012-01-01

    试验根据豆粕、菜粕和棉粕作为植物性蛋白饲料的营养特性,选择中性蛋白酶活较高的细菌和真菌作为发酵豆粕、菜粕和棉粕的菌种以改善豆粕、菜粕和棉粕的蛋白质品质.通过细菌和真菌的两两组合生长试验,分别筛选出适合发酵豆粕、菜粕和棉粕的最佳复合菌各一组.试验结果表明,发酵豆粕、菜粕和棉粕的最佳菌株组合为BS-2和Ao、BS-natto和Ao、BS-natto和Ao.%Based on nutrition characters on soybean meal, rapeseed meal and cotton seed meal, high neutral enzyme production of bacteria and fungus were chose to inoculate in them to improve their protein quality as animal feed. Compounded one bacterium strain and one fungus strain cultured together, chose the best group to ferment the soybean meal, rapeseed meal and cotton seed meal. The results showed the best groups were BS-2 and Ao for soybean meal, BS-natto and Ao for rapeseed meal, and BS-natto and Ao for cotton seed meal.

  5. Colour, pleasantness, and consumption behaviour within a meal

    NARCIS (Netherlands)

    Piqueras Fiszman, B.; Spence, C.

    2014-01-01

    It is often claimed that colour (e.g., in a meal) affects consumption behaviour. However, just how strong is the evidence in support of this claim, and what are the underlying mechanisms? It has been shown that not only the colour itself, but also the variety and the arrangement of the differently-c

  6. School Meals Initiative (SMI). Nourishing News. Volume 4, Issue 4

    Science.gov (United States)

    Idaho State Department of Education, 2009

    2009-01-01

    The purpose of this newsletter is to help foodservice directors, supervisors, and managers successfully implement the U.S. Department of Agriculture's (USDA) School Meals Initiative (SMI) for Healthy Children regulations. Because there is so much available information on SMI, it can be overwhelming to find answers to your questions and concerns.…

  7. Food, Meals and Physical Activity in Danish Kindergartens

    DEFF Research Database (Denmark)

    Werther, Michelle Nadia; Pedersen, Dorthe

    2010-01-01

    Parents saw the pedagogues as role models. An aspect of this is that the pedagogues ate the same food as the children during the meal, instead of just supervising and eating their own food. This perspective was seconded by the pedagogues themselves, as they recognised their own importance, both...

  8. Low-Income Students and School Meal Programs in California

    Science.gov (United States)

    Danielson, Caroline

    2015-01-01

    School nutrition programs help improve nutrition among vulnerable children. In so doing, they help build a better future for these children and the state. Now that California is implementing the Local Control Funding Formula (LCFF), there is additional reason to make sure all students who are eligible for free or low-cost meals enroll in these…

  9. Effect of Bt-cottonseed meal feeding on performance, fermentation ...

    African Journals Online (AJOL)

    MKTripati

    2014-01-15

    Jan 15, 2014 ... Effect of the Bt- or conventional cottonseed meal was assessed as well as the performance, ... Using advanced molecular ... procedure of 100 ml glass syringe was used for in-vitro ... temperature conditions of gas measurement in our laboratory. After the 24 h ...... Feeding standards for Australian livestock.

  10. Effect of Moringa oleifera leaf meal on finisher pig growth ...

    African Journals Online (AJOL)

    Felistus

    2014-12-12

    Dec 12, 2014 ... The effect of dietary inclusion of Moringa oleifera leaf meal (MOLM) on the ... 20 weeks old and measurements of backfat thickness, pH45min and pH24h were taken. ..... Universal Testing Machine (Advanced Laboratory Solutions, USA) .... were analysed using PROC GLM procedures of SAS (2003) and ...

  11. Teatime Threats. Choking Incidents at the Evening Meal

    Science.gov (United States)

    Guthrie, Susan; Stansfield, Jois

    2017-01-01

    Purpose: To explore caregiver perceptions of the socio-environmental issues around evening meal ("teatime") which influence choking. Methodology: A qualitative study of caregivers witnessing a choking incident was undertaken. Semi-structured interviews explored perceptions of the causes. Data were analysed using thematic analysis.…

  12. Teatime Threats. Choking Incidents at the Evening Meal

    Science.gov (United States)

    Guthrie, Susan; Stansfield, Jois

    2017-01-01

    Purpose: To explore caregiver perceptions of the socio-environmental issues around evening meal ("teatime") which influence choking. Methodology: A qualitative study of caregivers witnessing a choking incident was undertaken. Semi-structured interviews explored perceptions of the causes. Data were analysed using thematic analysis.…

  13. Onion and weed response to mustard (Sinapis alba) seed meal

    Science.gov (United States)

    Weed control in organic onion production is often difficult and expensive, requiring numerous cultivations and extensive hand-weeding. Onion safety and weed control with mustard seed meal (MSM) derived from Sinapis alba was evaluated in greenhouse and field trials. MSM applied at 110, 220, and 440 g...

  14. A consumer-oriented classification system for home meal replacements

    NARCIS (Netherlands)

    Costa, A.I.A.; Dekker, M.; Beumer, R.R.; Rombouts, F.M.; Jongen, W.M.F.

    2001-01-01

    This paper introduces a new definition and classification system for home meal replacements (HMR), based on convenience attributes as viewed by consumers. An overview of other food classifications, focusing on methodological aspects, is also presented. The classifying criteria chosen (shelf-life and

  15. Article original Animal production Effect of Garcinia kola seed Meal ...

    African Journals Online (AJOL)

    Hilaire

    Animal production. Effect of Garcinia kola seed Meal on Egg Quality of the African Catfish (Clarias ... In view of this, medicinal plants that can enhance the fertility of ..... based diet. Sule and .... Erythropoietic and Anti- Obesity effects of. Garcinia ...

  16. Reducing the toxicity of castor seed meal through processing treatments

    Science.gov (United States)

    The castor plant produces a seed that is high in oil content and composed of approximately 90% ricinoleate. Due to the numerous uses of castor oil and ricinoleate, the oil is in high demand. However, the presence of a protein toxin in the seed meal is a key concern about processing the castor seed t...

  17. The hospital meal - Feeding or treating the elderly

    DEFF Research Database (Denmark)

    Røjel, Terkel

    2016-01-01

    Geriatric malnutrition is a significant problem for hospital patients in affluent countries, and is associated with severe personal consequences and economic bearing. We need to facilitate interventions focused on the multisensory and psychosocial quality of the hospital meals along with enhanced...

  18. Patterns in Vegetable Consumption: Implications for Tailored School Meal Interventions

    Science.gov (United States)

    Orlowski, Marietta; Lee, Miryoung; Spears, William; Narayan, Roopsi; Pobocik, Rebecca S.; Kennel, Julie; Krafka, Erin; Patton, Susan

    2017-01-01

    Background: Vegetable consumption is a challenging behavioral target; consumption rates are below recommended levels and when interventions produce improvements, increases in vegetable consumption are typically a fraction of the change in fruit consumption. We describe vegetable consumption within Ohio school meals and examine how fruit selection,…

  19. Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal

    Directory of Open Access Journals (Sweden)

    Banu Kaskatepe

    2015-09-01

    Full Text Available The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956. The quantity of rhamnolipids of ATCC, H1 and SY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste of fish, can be an alternative source in low cost rhamnolipid production.

  20. A construct analysis of meal convenience applied to military foods.

    Science.gov (United States)

    Jaeger, Sara R; Cardello, Armand V

    2007-07-01

    The present research investigates the concept of food convenience within the institutional framework of military feeding. The approach views food-related convenience in terms of two broad dimensions: "type of convenience" and "timing of convenience." A discrete choice experiment was conducted with US military personnel (n=179) regarding their perceptions of the (in)convenience associated with the use and consumption of low-preparation, all-in-one, military meals (MREs-meals, ready-to-eat). The obtained data strongly suggest that perceived (in)convenience, time and effort are separate constructs. A food provisioning process perspective was captured in the "timing of convenience" dimension, and the contribution of different stages in the consumption process to the perceived convenience of the meal situation was empirically demonstrated. The latter result has important implications for the study of food convenience outside this specific population and context. As opposed to the product perspective that is currently predominant in the literature, it demonstrates the necessity of adopting a meal perspective in analysing food-related convenience.

  1. Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal

    Science.gov (United States)

    Kaskatepe, Banu; Yildiz, Sulhiye; Gumustas, Mehmet; Ozkan, Sibel A.

    2015-01-01

    The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956). The quantity of rhamnolipids of ATCC, H1 and SY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste of fish, can be an alternative source in low cost rhamnolipid production. PMID:26413070

  2. Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal.

    Science.gov (United States)

    Kaskatepe, Banu; Yildiz, Sulhiye; Gumustas, Mehmet; Ozkan, Sibel A

    2015-01-01

    The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956). The quantity of rhamnolipids of ATCC, H1 and SY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste of fish, can be an alternative source in low cost rhamnolipid production.

  3. Meal Pattern Requirements and Offer versus Serve Manual.

    Science.gov (United States)

    Food and Nutrition Service (USDA), Washington, DC.

    This manual contains information on federal policy regarding meal-pattern requirements for school-nutrition programs. It also describes the Offer Versus Serve (OVS) provision, which allows students to decline either one or two food items they do not intend to eat in order to reduce food waste. The manual explains food components, gives examples of…

  4. Properties of South African fish meal: A review

    CSIR Research Space (South Africa)

    De Koning, AJ

    2005-01-01

    Full Text Available . Spoilage of fish in the delay between catching and processing remains a problem, as icing the fish aboard ship is not economically viable. Processing spoiled fish inevitably leads to a reduction in the quality of meal and oil and also contributes to air...

  5. Bacterial protein meal in diets for growing pigs

    DEFF Research Database (Denmark)

    Hellwing, Anne Louise Frydendahl; Tauson, Anne-Helene; Kjos, N.P.

    2007-01-01

    blocks according to age. One pig from each litter was fed one of the four experimental diets. Soya-bean meal was replaced with BPM on the basis of digestible protein, and the BPM contents in the four diets were 0% (BP0), 5% (BP5), 10% (BP10) and 15% (BP15), corresponding to 0%, 17%, 35% and 52...

  6. Value of Bitter Leaf ( Vernonia amygdalina ) Meal as Feed ...

    African Journals Online (AJOL)

    Value of Bitter Leaf ( Vernonia amygdalina ) Meal as Feed Ingredient in the Diet of Finisher. ... Log in or Register to get access to full text downloads. ... Thereafter 168 Marshall broiler strain (at their fourth week of age), were shared into four ...

  7. Proteolysis of meat and bone meal to increase utilisation

    Science.gov (United States)

    Meat & bone meal (MBM) is the ground, dehydrated remainder of an animal after removal of the hide and meat. The majority of MBM is insoluble. Trypsin and Subtilisin were used to convert MBM to a soluble form. Sequential measurements were made on the soluble material: dried mass, equivalent prote...

  8. Concentration of Key Elements in North American Meat & Bone Meal

    Science.gov (United States)

    Meat & bone meal (MBM) and related rendered protein commodities have potential for use in applications other than animal feed, including use as a fuel or a phosphorus fertilizer. In order to develop these applications, data on the elemental composition are required; the currently available elementa...

  9. Physical distribution and characteristics of meat & bone meal protein

    Science.gov (United States)

    Meat & bone meal (MBM) is a high-protein commodity produced by the rendering of fat from unmarketable animal tissue. Concerns related to bovine spongiform encephalopathy have progressively restricted MBM’s conventional use as a feed ingredient. Consequently, significant attention has focused on th...

  10. PROTEIN OF MEAT AND BONE MEAL FOR PIGS

    Directory of Open Access Journals (Sweden)

    Patieva S. V.

    2015-09-01

    Full Text Available The modern requirements of intergovernmental standards to the quality and safety of livestock produce provide for the use of highly productive animals capable under small expenses to produce more the high quality produce. In particular, at the formation of meat productivity at pigs the great significance has an achievement of optimal digestion and assimilability of consumed fodder means. In the connection, the study of digestion of meat and bone meal from slaughterhouse wastes of cattle (MCM and poultry (MCBM presents the scientific interest. In the fodder experience on the growing pigs with the fistula of iliac intestines there was investigated the digestion of two types of meat and bone meal from slaughterhouse wastes of cattle (MCM and poultry (MKBM. The iliac accessibility of amino acids of meat and bone meal found itself too low: 49,3 % - 69,3 %. The accessibility of general protein reliably did not differ from the average accessibility on main amino acids - 61,5 %. To count the real iliac accessibility of raw protein and amino acids of meat and bone meal there was determined an endogenous emission of these substances on the casein diet. The real iliac accessibility of protein and individual amino acids did not leave the limits in 73% on МCM and 69% - on МCBМ. The accessibility of lysine, leucine and isoleucine MCBM is reliably higher than the same in MCM (P

  11. Olanzapine affects locomotor activity and meal size in male rats

    NARCIS (Netherlands)

    van der Zwaal, Esther M.; Luijendijk, Mieneke C. M.; Evers, Simon S.; la Fleur, Susanne E.; Adan, Roger A. H.

    2010-01-01

    Olanzapine is an antipsychotic drug that frequently induces weight gain accompanied by increased fat deposition as a side effect To investigate how olanzapine affects different aspects of energy balance we used male rats to determine effects on meal patterns food preference locomotor activity and

  12. Microscopic recognition and identification of fish meal in compound feeds

    NARCIS (Netherlands)

    Raamsdonk, van L.W.D.; Prins, Theo; Rhee, van de N.; Vliege, J.J.M.; Pinckaers, V.G.Z.

    2017-01-01

    Fish meal is an accepted ingredient in compound feed. Unauthorised application is primarily enforced by visual inspection, i.e., microscopy. In order to document the visually available diversity, fragments of bones and scales of 17 teleost fish species belonging to seven different orders were

  13. Appetite regulation via exercise prior or subsequent to high-fat meal consumption.

    Science.gov (United States)

    Cheng, Mary Huey-Yu; Bushnell, Darcy; Cannon, Daniel T; Kern, Mark

    2009-02-01

    This study assessed the effect of exercise timing relative to meal consumption on appetite and its hormonal regulators (i.e., PYY(3-36), ghrelin and leptin) in moderately active young men. Twelve men performed three trials in a random order: (1) meal consumption, (2) exercise 2h after a meal, (3) exercise 1h before a meal. The test meal provided 16.5 kcal kg(-1) with 70% fat, 26% carbohydrate and 4% protein. Exercise was performed at a work rate eliciting 60% of VO(2max) for 50 min. Hunger ratings and plasma leptin concentrations were measured at baseline and hours 1, 3, 5, and 7 post-meal, and plasma concentrations of ghrelin and PYY(3-36) were measured at baseline and 1, 3, and 7h after meal consumption. Exercise performed 2h after meal consumption extended the appetite suppressing effect of food intake. Furthermore, plasma PYY(3-36) concentration tended to be elevated by exercise after meal consumption. Exercise prior to food intake decreased appetite and increased plasma ghrelin concentrations. No response to timing of exercise relative to food intake on plasma leptin concentration was detected. These data indicated the timing of exercise to meal consumption may influence appetite and its hormonal regulators. Post-meal exercise may extend the suppressive effects of meal consumption on appetite.

  14. The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets.

    Science.gov (United States)

    Malouf, N M; Colagiuri, S

    1995-06-01

    The objective was to study the effect of three common takeaway meals on recommended healthy diets. New South Wales Department of Health recommended diets of 5020, 6275, 9205 and 12,540 kilojoules were used. An evening meal from each of these diets was substituted with one of three common fast food chain takeaway meals 1, 2, 3 and 5 times per week. The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed. The takeaway meals were high in fat and kilojoules and low in fibre and therefore contravened the Dietary Guidelines for Australians. Addition of these meals increased average kilojoule consumption and the percentage energy contribution of fat and decreased the P/S ratio and fibre intake. The magnitude of these deleterious effects was directly proportional to the number of times the meals were included each week and inversely proportional to the energy content of the diet. The adverse effects were greatest with the McDonalds and Kentucky Fried Chicken meals. Takeaway meals may be convenient but the meals which were tested were too high in fat and kilojoules and too low in fibre to be a regular part of a balanced diet. Even one takeaway meal per week adversely affects the lower kilojoule recommended healthy diets.

  15. The impact of price reductions on individuals' choice of healthy meals away from home

    DEFF Research Database (Denmark)

    Nordström, Leif Jonas; Thunström, Linda

    -labelled meals. A Keyhole-labelled meal is particularly low in calories, fat, sugar and salt, but particularly high in fibre. The results suggest that to get the majority of individuals to choose the healthy option regularly it would be necessary to alter the relative price between healthy and less healthy meals...

  16. Enzymatic extractability of soybean meal proteins and carbohydrates : heat and humidity effects

    NARCIS (Netherlands)

    Fischer, M.; Kofod, L.V.; Schols, H.A.; Piersma, S.R.; Gruppen, H.; Voragen, A.G.J.

    2001-01-01

    To study the incomplete enzymatic extractability of proteins and carbohydrates of thermally treated soybean meals, one unheated and three heat-treated soybean meals were produced. To obtain truly enzyme-resistant material, the meals were extracted by a repeated hydrolysis procedure using excessive

  17. Multi-tools approach for food safety risk management of steam meals

    NARCIS (Netherlands)

    Perni, S.; Beumer, R.R.; Zwietering, M.H.

    2009-01-01

    Steamed meals comprise a new type of meal in which various raw ingredients are packed together and then cooked by the consumer just before consumption. The presence of raw ingredients and the absence of any inactivation step before home cooking could significantly impact the safety of these meals. I

  18. 46 CFR 148.04-21 - Coconut meal pellets (also known as copra pellets).

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 5 2010-10-01 2010-10-01 false Coconut meal pellets (also known as copra pellets). 148.04-21 Section 148.04-21 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) DANGEROUS... § 148.04-21 Coconut meal pellets (also known as copra pellets). (a) Coconut meal pellets; (1)...

  19. 7 CFR 319.8-6 - Cottonseed cake and cottonseed meal.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 5 2010-01-01 2010-01-01 false Cottonseed cake and cottonseed meal. 319.8-6 Section... of Importation and Entry of Cotton and Covers § 319.8-6 Cottonseed cake and cottonseed meal. Entry of cottonseed cake and cottonseed meal will be authorized through any port at which the services of an...

  20. The performance of young pigs fed different amounts of marigold (Calendula officinalis) meal; a pilot study

    NARCIS (Netherlands)

    Hindle, V.A.; Mathijssen-Kamman, A.A.; Stockhofe, N.; Cone, J.W.

    2002-01-01

    Hexane-extracted calendula meal was tested in an acceptance trial with pigs to determine their response to calendula meal. Performance parameters included feed intake, daily growth and post mortem histopathological examination of vital organs. Although calendula meal showed potential as a ration ing