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Sample records for sauce grande sierras

  1. Influence of Flow Regulation on Summer Water Temperature: Sauce Grande River, Argentina

    Science.gov (United States)

    Casado, A.; Hannah, D. M.; Peiry, J.; Campo, A. M.

    2012-12-01

    This study quantifies the effects of the Paso de las Piedras Dam on the thermal behaviour of the Sauce Grande River, Argentina, during a summer season. A 30-day data set of continuous hourly data was assembled for eight stream temperature gauging sites deployed above and below the impoundment. Time series span the hottest period recorded during summer 2009 to evaluate variations in river water temperature under strong meteorological influence. The methods include: (i) analysis of the time series by inspecting the absolute differences in daily data (magnitude, timing, frequency, duration and rate of change), (ii) classification of diurnal regimes by using a novel regime 'shape' and 'magnitude' classifying method (RSMC), and (ii) quantification of the sensitivity of water temperature regimes to air temperature by computation of a novel sensitivity index (SI). Results showed that fluctuations in daily water temperatures were linked to meteorological drivers; however, spatial variability in the shape and the magnitude of the thermographs revealed the effects of the impoundment in regulating the thermal behaviour of the river downstream. An immediate cooling effect below the dam was evident. Mean daily temperatures were reduced in up to 4 °C, and described a warming trend in the downstream direction over a distance of at least 15 km (up to +2.3 °C). Diurnal cycles were reduced in amplitude and delayed in timing, and revealed a dominance of regime magnitude stability and regime shape climatic insensitivity over a distance of 8 km downstream. These findings provide new information about the water quality of the Sauce Grande River and inform management of flows to maintain the ecological integrity of the river system. Also, they motivate further analysis of potential correlates under varying hydrological and meteorological conditions. The methods presented herein have wider applicability for quantifying river thermal regimes and their sensitivity to climate and other

  2. Geomorphic and vegetation changes in a meandering dryland river regulated by a large dam, Sauce Grande River, Argentina

    Science.gov (United States)

    Casado, Ana; Peiry, Jean-Luc; Campo, Alicia M.

    2016-09-01

    This paper investigates post-dam geomorphic and vegetation changes in the Sauce Grande River, a meandering dryland river impounded by a large water-conservation dam. As the dam impounds a river section with scarce influence of tributaries, sources for fresh water and sediment downstream are limited. Changes were inspected based on (i) analysis of historical photographs/imagery spanning pre- (1961) and post-dam (1981, 2004) channel conditions for two river segments located above and below the dam, and (ii) field survey of present channel conditions for a set of eight reference reaches along the river segments. Whilst the unregulated river exhibited active lateral migration with consequent adjustments of the channel shape and size, the river section below the dam was characterized by (i) marked planform stability (93 to 97%), and by (ii) vegetation encroachment leading to alternating yet localized contraction of the channel width (up to 30%). The present river displays a moribund, stable channel where (i) redistribution of sediment along the river course no longer occurs and (ii) channel forms constitute a remnant of a fluvial environment created before closing the dam, under conditions of higher energy. In addition to providing new information on the complex geomorphic response of dryland rivers to impoundment, this paper represents the very first geomorphic assessment of the regulated Sauce Grande and therefore provides an important platform to underpin further research assessing the geomorphic state of this highly regulated dryland river.

  3. Caracterización morfométrica de la cuenca alta del río Sauce Grande.

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    Fernanda Julia Gaspari

    2013-01-01

    Full Text Available La cuenca alta del río Sauce Grande abastece el complejo hidráulico Embalse Paso de las Piedras, comportándose como servicio ambiental primordial para el consumo hídrico de Bahía Blanca. El análisis de las características morfométricas y funcionales de una cuenca hidrográfica a través de parámetros de forma, relieve y red de drenaje, es básico en la modelación hidrológica para determinar el movimiento y captación del agua de lluvia. Estos indicadores pueden apoyar una formulación de un Sistema de Pago por Servicios Ambientales, como estrategia básica de ordenamiento territorial y desarrollo local, centrado en la oferta de agua generada por la cuenca. El objetivo fue caracterizar morfométricamente la cuenca alta del río Sauce Grande. La metodología aplicada se basó en establecer y analizar los parámetros morfométricos mediante el uso de Sistemas de Información Geográfica y planillas de cálculo, a partir de un modelo digital del terreno e imágenes satelitales. Los resultados alcanzados definieron que la cuenca posee un área de 1502.6 km2. La longitud axial es de 41.6 km con un ancho promedio de 36.1 km. El Factor de forma (0.87 indica que posee forma alargada, siendo rectangular oblonga según el coeficiente de compacidad de Gravelius (2.8. La longitud del cauce principal es 58.34 km con pendiente media de 0.48 %. La densidad de drenaje es 0.27 km.km-2 y su coeficiente de sinuosidad 1.42. El tiempo de concentración es 11.8 hs. La curva hipsométrica adimensional corresponde a una cuenca con un avanzado grado de desarrollo. Todos estos parámetros facilitan la cuantificación del caudal líquido en la cuenca.

  4. The age of the Tunas formation in the Sauce Grande basin-Ventana foldbelt (Argentina): Implications for the Permian evolution of the southwestern margin of Gondwana

    Science.gov (United States)

    López-Gamundí, Oscar; Fildani, Andrea; Weislogel, Amy; Rossello, Eduardo

    2013-08-01

    New SHRIMP radiogenic isotope dating on zircons in tuffs (280.8 ± 1.9 Ma) confirms the Early Permian (Artinskian) age of the uppermost section of the Tunas Formation. Tuff-rich levels in the Tunas Formation are exposed in the Ventana foldbelt of central Argentina; they are part of a deltaic to fluvial section corresponding to the late overfilled stage of the Late Paleozoic Sauce Grande foreland basin. Recent SHRIMP dating of zircons from the basal Choiyoi volcanics exposed in western Argentina yielded an age of 281.4 ± 2.5 Ma (Rocha-Campos et al., 2011). The new data for the Tunas tuffs suggest that the volcanism present in the Sauce Grande basin can be considered as the distal equivalent of the earliest episodes of the Choiyoi volcanism of western Argentina. From the palaeoclimatic viewpoint the new Tunas SHRIMP age confirms that by early Artinskian glacial conditions ceased in the Sauce Grande basin and, probably, in adajacent basins in western Gondwana.

  5. Search for an annual modulation of dark-matter signals with a germanium spectrometer at the Sierra Grande Laboratory

    CERN Document Server

    Abriola, D.; Brodzinski, R.L.; Collar, J.I.; Di Gregorio, D.E.; Farach, H.A.; Garcia, E.; Gattone, A.O.; Guerard, C.K.; Hasenbalg, F.; Huck, H.; Miley, H.S.; Morales, A.; Morales, J.; Ortiz de Solorzano, A.; Puimedon, J.; Reeves, J.H.; Salinas, A.; Sarsa, M.L.; Villar, J.A.

    1999-01-01

    Data collected during three years with a germanium spectrometer at the Sierra Grande underground laboratory have been analyzed for distinctive features of annual modulation of the signal induced by WIMP dark matter candidates. The main motivation for this analysis was the recent suggestion by the DAMA/NaI Collaboration that a yearly modulation signal could not be rejected at the 90% confidence level when analyzing data obtained with a high-mass low-background scintillator detector. We performed two different analyses of the data: First, the statistical distribution of modulation-significance variables (expected from an experiment running under the conditions of Sierra Grande) was compared with the same variables obtained from the data. Second, the data were analyzed in energy bins as an independent check of the first result and to allow for the possibility of a crossover in the expected signal. In both cases no statistically significant deviation from the null result was found, which could support the hypothe...

  6. Feeding preferences of the willow sawfl y Nematus oligospilus (Hymenoptera: Tenthredinidae for commercial Salix clones Preferencias alimentarias de la avispa sierra de los sauces Nematus oligospilus (Hymenoptera: Tenthredinidae por clones de Salix comerciales

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    Verónica Loetti

    2012-06-01

    Full Text Available Nematus oligospilus Förster (Hymenoptera: Tenthredinidae is a willow sawfly native to the Northern Hemisphere which became a serious defoliator in willow plantations (Salix spp. of the Southern Hemisphere after being introduced in the early 1980´s. Studies on host preferences provide useful information for the development of pest management strategies where the willow sawfly may produce tree damage and economic loss. Feeding preferences of N. oligospilus larvae were evaluated in laboratory trials by simultaneously offering leaves from four willow tree clones commonly used in commercial plantations in Argentina (Salix babylonica var sacramenta Hortus, Salix nigra Marsch., S. babylonica L. x Salix alba L. 131-27 and Salix matsudana Koidz. x S. alba L. 13-44. Larvae of N. oligospilus fed on leaves from the four clones. However, insects consumed a significantly higher proportion of S. babylonica var sacramenta leaves than of leaves from the other clones. Results indicate that all clones used in the trials were palatable to the insect, and that S. babylonica var sacramenta is the preferred host for larval herbivory.Nematus oligospilus Förster (Hymenoptera: Tenthredinidae, o la avispa sierra de los sauces, es nativa del Hemisferio Norte y se ha convertido en un serio defoliador en plantaciones de sauces (Salix spp. del Hemisferio Sur, después de su introducción a principios de 1980. Los estudios sobre las preferencias de hospedador aportan información útil para el desarrollo de estrategias, donde la avispa sierra puede producir daño a los árboles y pérdidas económicas. Se evaluó la preferencia alimentaria de las larvas de N. oligospilus, mediante ensayos de laboratorio; se ofrecieron en forma simultánea hojas de cuatro clones de sauce, usados comúnmente en plantaciones comerciales en Argentina (Salix babylonica var sacramenta Hortus, Salix nigra Marsch., S. babylonica L. x Salix alba L. 131-27 and Salix matsudana Koidz. x S. alba L. 13

  7. LINEAMIENTOS PARA LA FORMULACIÓN DE PAGOS POR SERVICIOS AMBIENTALES. ESTUDIO DE CASO: ALTA CUENCA DEL RÍO SAUCE GRANDE. ARGENTINA

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    Gerardo Andrés Denegri

    2010-01-01

    Full Text Available Los objetivos de este trabajo son: presentar un diagnóstico integral de los principales problemas ambientales generados a partir de la pérdida de suelo por erosión hídrica superficial y exponer los principales lineamientos para la formulación del PSA de la Cuenca Alta del Río Sauce Grande. Metodológicamente se procedió a caracterizar el área en estudio, cuantificar la degradación por erosión hídrica superficial, describir las actividades productivas, conocer los principales consumidores de agua, definir los principales actores del sistema, e identificar los Servicios Ambientales, factibles de ser incluidos en un sistema de PSA. La cuenca presenta procesos erosivos de diferente magnitud y en algunas zonas dificultades en el abastecimiento de agua para la población. Existe un proceso de cambio en el uso de suelo de ganadero a agrícola y a turismo rural. Se concluye que en la cuenca existen condiciones para la implementación de un PSA porque se detectaron dos servicios ambientales factibles de ser pagados: agua y paisaje, con demanda creciente y existen actores e instituciones factibles de ejecutarlo.

  8. Análisis comparativo de la composición de tres comunidades de Squamata de la Sierra Grande de Córdoba, Argentina

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    Martori, Ricardo

    1994-01-01

    Full Text Available The differences and similarities of lizard assemblages can be explaned by historical or ecological factors or by the interaction of both. To examine these hypothesis we selected three communities with similar environmental influences in the Sierra Grande de Córdoba (Argentina. The sites selected where: Villa Las Rosas (31°56', 65°03', dep. San Javier on the west side of the Sierra, Tanti (310,22, 64°36' dep. Punilla on the east side of the Sierra and Achiras (33°10', 64°59' dep. Rio Cuarto on the southem extreme of the Sierra. All these sites have more than eight species of lizards. The diversity of each site is described and the novelties, sustitutions and absences for each locality are discussed and compared with three external communities. A phylogenetic hypothesis of the species involved in this study is need to resolve the biogeographic problems.

  9. Fitogeografía de la Sierra Monte Grande, Charcas, San Luis Potosí, México

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    Reyes Agüero J. Antonio

    1999-06-01

    Full Text Available Monte Grande is a small (41.8 km mountain range located at the southernmost part of the northern plateau of Mexico. It has a dry climate and its vegetation is characterized by pinyon woodland, oak scrub and three kinds of xerophytic scrub. Based on its flora of 397 species, we analyzed the historie phytogeography of Monte Grande, using only the taxa (families, genera and species that have a restricted distribution. At the family level, we identified three patterns of distribution: 1 from North America to northern South America; 2 mostly in the American continent; 3 families related to the Mediterranean region. At the genus level, five patterns were identified: 1 endemic of arid and semiarid lands of Mexico and adjacent regions of the United States; 2 from southern United States to Central America; 3 broadly distributed, but highly related to the Antillean region; 4 with Mediterranean relations; 5 disjunct or vicariant between the arid lands of North and South America. At the species level, nine patterns of distribution were identified: 1 septentrional plateau; 2 meridional plateau; 3 all plateaus and adjacent regions; 4 all plateaus-Sierra Madre de Oaxaca; 5 all plateaus-northwestern coast plain; 6 all plateaus-both coastal plains; 7 all plateaus-northeastern coastal plain; 8 Mexican xerophytic region; 9 all plateaus-both sierras Madre. These patterns are unlikely to be accidental, as they agree with recent theories about the process that led to the present landform configuration of the American Continent. On the basis of this interpretation, we postulate a major role of the Caribbean and the Former Mediterranean in the florigenesis of present linages of the arid and semiarid lands of Mexico.La sierra Monte Grande, con una extensión de 41.8 km, se localiza en el sur de la altiplanicie septentrional de México. Tiene un clima seco (8So y en ella prevalecen los matorrales xerófilos, piñonares y encinares. A partir de su flora, compuesta por 397

  10. Geology and petrography of basement in south extreme in Sierra Grande de San Luis, Argentina

    International Nuclear Information System (INIS)

    Morosini, A.; Ortiz Suarez, A.

    2007-01-01

    In the south of the Sierra de San Luis is recognized a basement composed by La Escalerilla and Los Puquios granites, accompanied by schist, mylonite s and mafic-ultramafic rocks. The schists, La Escalerilla granite and the mafic -ultramafic rocks are affected by a regional metamorphism in anphibolites facies, the two first present a N-S foliation di ping to east. The mylonite s correspond to a second event of deformation, distributed in thin belts of NNE-SSO direction and inclination to east, developed in green schist to anphibolites facies. Los Puquios granite represents the more young of the basement rocks and the intrusion was associated with a shear zone. Los Puquios granite forms dikes and small plutons cutting La Escalerilla granite and micas chits in high cortical levels

  11. IMPACTO DE LOS EVENTOS DE SEQUÍA EN LA REGIÓN DE LA CUENCA HIDROGRÁFICA DE LA LAGUNA SAUCE GRANDE (PROVINCIA DE BUENOS AIRES, ARGENTINA

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    María E. Carbone

    2015-01-01

    Full Text Available La distribución e intensidad de los extremos hídricos provoca un impacto directo sobre las actividades humanas. Las características particulares de los eventos secos y húmedos ocurridos en la región de la cuenca hidrográfica de la laguna Sauce Grande, durante el período 1971- 2010, se analizan mediante la aplicación del Índice de severidad de sequía de Palmer. El 49% de los casos analizados correspondieron a sequías débiles, e incipientes. Los valores más extremos de eventos secos (-4.31 ocasionaron daños irreparables en los rendimientos de granos, que disminuyeron un 19% respecto al promedio actual. Durante los meses estivales se observaron los casos secos severos y extremos (12%. Se identificaron los períodos secos que mayor injerencia tuvieron sobre la producción agrícola ganadera de la región, sucedidas durante los años 2008 y 2009, la relación existente entre los valores de los índices severos y extremos en la morfometría de la laguna y estuario del río Sauce Grande.

  12. The Tunas Formation (Permian) in the Sierras Australes foldbelt, east central Argentina: evidence for syntectonic sedimentation in a foreland basin

    Science.gov (United States)

    Lopez-Gamundi, O. R.; Conaghan, P. J.; Rossello, E. A.; Cobbold, P. R.

    1995-04-01

    The Tunas Formation, extensively exposed in the Sierras Australes foldbelt of eastern central Argentina, completes the sedimentation of the Gondwanan (Late Carboniferous-Permian) sequence, locally known as the Pillahuincó Group. The underlying units of the Group show an integrated depositional history which can be explained in terms of glaciomarine sedimentation (Sauce Grande Formation) and postglacial transgression (Piedra Azul and Bonete Formations). This succession also has a rather uniform quartz-rich, sand-sized composition indicative of a cratonic provenance from the Tandilia Massif to the northeast. Early to Late Permian deformation folded and thrusted the southwestern basin margin (Sierras Australes) and triggered the deposition of a 1,500 m — thick, synorogenic prograding wedge, the Tunas Formation, in the adjacent foreland basin (Sauce Grande or Claromecó Basin). Sandstone detrital modes for the Tunas deposits show moderate to low contents of quartz and abundant lithics, mostly of volcanic and metasedimentary origin. Paleocurrents are consistently from the SW. Tuffs interbedded with sandstones in the upper half of Tunas Formation (Early — early Late? Permian) are interpreted as being derived from volcanic glass-rich tuffs settled in a body of water. Extensive rhyolitic ignimbrites and consanguineous airborne tuffaceous material erupted in the northern Patagonian region during that period. The age constraints and similarities in composition between these volcanics and the tuffaceous horizons present in the Sauce Grande, Parana and Karoo Basins suggest a genetic linkage between these two episodes. The intimate relationship between volcanic activity inboard of the paleo-Pacific margin, deformation in the adjacent orogenic belt and subsidence and sedimentation in the contiguous foreland basin constitutes a common motif in the Sauce Grande and Karoo Basins of southwestern Gondwana.

  13. Soy sauce allergy.

    Science.gov (United States)

    Sugiura, K; Sugiura, M

    2010-07-01

    Soy sauce is well-known as a Japanese traditional seasoning, namely shoyu. Usually, shoyu means sauce made from soy. Shoyu does have not only benefits but also adverse effects. Soy sauce allergy which is not caused by soy or wheat allergy is rare. Our four patients developed cellulites and dermatitis around lips with irritation after a meal with shoyu. The age of the patients was 10, 35, 46 and 51 years; they were all female. These inflammations can be developed by two causes; first it can be caused by allergic reactions to shoyu; the second, it can be caused by histamine poisoning. It is important to determine whether inflammation is caused by allergic reactions or histamine poisoning. We determined the volume of histamine in some sauces and performed prick test and laboratory tests. Four patients had positive reactions by prick test after using some sauces. We suspected that histamine caused their symptoms, but nine normal volunteers had negative reactions. Patient's specific IgE score to soy and wheat was class 0. The results showed that the sauce made from soybean and broad bean contained histamine, but histamine in other sauces was not detected. In this study, we confirmed by prick test, four cases of soy sauce allergy, which was caused by some products during brewing. When patients with inflammations around mouth, after a meal containing or using soy sauce, are examined, it should be considered whether dermatitis or cellulites were developed by allergic reaction or by histamine poisoning.

  14. Costos mínimos de compensación y cuantificación de la oferta hídrica en la cuenca alta del río Sauce Grande, Argentina

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    Claudia Cecilia Carrascal Leal

    2013-04-01

    Full Text Available El objetivo del trabajo fue estimar los costos de aumentar la oferta de disponibilidad hídrica a través del cambio en las prácticas de uso del suelo, para establecer el monto mínimo de compensación de un futuro Sistema de Pagos por Servicios Ambientales, dentro del territorio perteneciente a la cuenca alta del río Sauce Grande. Se trabajó en tres etapas: simulación de la infiltración para diferentes tormentas a través de la aplicación del modelo hidrológico HEC-HMS, cálculo de costos de reconversión de sistemas productivos y cálculo del costo del incremento en la disponibilidad de agua. Como resultados se presentan los mapas temáticos necesarios para simular la infiltración y las tablas que muestran esta variación en distintas recurrencias de tormenta y diferentes prácticas de manejo del suelo. Para la recurrencia 1:1 el costo de oportunidad fue de U$S 1.21.m-3, para la recurrencia de 1:3 fue de U$S 0.73.m-3, hasta llegar a la tormenta cuyo costo fue de U$S 0.62.m-3. Se concluye que estos costos permiten apoyar la planificación del recurso hídrico a través de un PSA y que para avanzar se debe realizar una valoración contingente para establecer la disponibilidad a pagar por los usuarios del servicio ambiental de la cuenca.

  15. Petroleum Systems and Assessment of Undiscovered Oil and Gas in the Raton Basin - Sierra Grande Uplift Province, Colorado and New Mexico - USGS Province 41

    Science.gov (United States)

    Higley, Debra K.

    2007-01-01

    Introduction The purpose of the U.S. Geological Survey's (USGS) National Oil and Gas Assessment is to develop geologically based hypotheses regarding the potential for additions to oil and gas reserves in priority areas of the United States. The USGS recently completed an assessment of undiscovered oil and gas resources of the Raton Basin-Sierra Grande Uplift Province of southeastern Colorado and northeastern New Mexico (USGS Province 41). The Cretaceous Vermejo Formation and Cretaceous-Tertiary Raton Formation have production and undiscovered resources of coalbed methane. Other formations in the province exhibit potential for gas resources and limited production. This assessment is based on geologic principles and uses the total petroleum system concept. The geologic elements of a total petroleum system include hydrocarbon source rocks (source rock maturation, hydrocarbon generation and migration), reservoir rocks (sequence stratigraphy and petrophysical properties), and hydrocarbon traps (trap formation and timing). The USGS used this geologic framework to define two total petroleum systems and five assessment units. All five assessment units were quantitatively assessed for undiscovered gas resources. Oil resources were not assessed because of the limited potential due to levels of thermal maturity of petroleum source rocks.

  16. Psychorheology of tartar sauce

    Czech Academy of Sciences Publication Activity Database

    Štern, Petr; Panovská, Z.; Pokorný, J.

    2006-01-01

    Roč. 37, č. 5 (2006), s. 580-596 ISSN 0022-4901 R&D Projects: GA AV ČR IAA2060404 Institutional research plan: CEZ:AV0Z20600510 Keywords : emulsions * flavour * psychorheology * rheology * sensory profile * tartar sauce Subject RIV: BK - Fluid Dynamics Impact factor: 0.592, year: 2006

  17. Elemental balance in soy sauce

    International Nuclear Information System (INIS)

    Haruyama, Yoichi; Saito, Manabu; Yoshida, Koji.

    1996-01-01

    We have measured the elemental concentrations of soy sauce and its actual raw materials which are used in a certain soy sauce factory. In the present measurement, we measured de-fatted soybean, wheat and salt as raw materials and soy sauce and soy sauce waste as final products. Five kinds of elements, such as Mn, Fe, Cu, Zn and Br, were detected. We obtained elemental concentrations of them except for Mn in each materials. The measured elemental concentration in soy sauce agreed well each other with the calculated one within the experimental errors using the measured concentration in the raw materials and their weight in actual producing process. Contrary to our expectation, it was found that wheat contributes to soy sauce bromine concentration dominantly in the present case. (author)

  18. Del desarrollismo al (neoextractivismo (1969-2017. Auge, decadencia y resurgimiento de la minería del hierro en Sierra Grande, provincia de Río Negro (Argentina

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    Sebastián Gómez Lende

    2017-09-01

    Full Text Available Aunque en la Argentina la problemática del avance del extractivismo y la minería metalífera ha sido ampliamente debatida en tiempos recientes, en el pasado esta última actividad ha sido clave respecto de la configuración de la matriz productiva de ciertas provincias. Tal es el caso del complejo minero-fabril de Sierra Grande (provincia de Río Negro, única explotación metalífera surgida en el país por iniciativa del Estado nacional. Este trabajo analiza el auge, decadencia y resurgimiento de la minería del hierro en Sierra Grande, a la luz del contexto impuesto por proyecto desarrollista estatal primero (1969-1992, la fase neoliberal después (1993-2004, y finalmente el modelo (neoextractivista (2005-2017. Asimismo, se demuestra que este último período ha sido escenario del despliegue de variadas formas de acumulación por desposesión, como la privatización y extranjerización de bienes comunes, la configuración de enclaves exportadores, la superexplotación del trabajo, la expropiación político-económica y la desapropiación socio-ecológica.

  19. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

  20. Structural and lithological conditioning of the large karst systems of the Sierra de los Organos, Pinar del Rio, Cuba; Condicionantes estructurales y litologicas de los grandes sistemas karsticos de la Sierra de los Organos, Pinar del Rio, Cuba

    Energy Technology Data Exchange (ETDEWEB)

    Diaz Guanche, C.; Ramirez Hernandez, R.; Farfan Gonzalez, H.; Estevez Cruz, E.; Ordaz Hernandez, A.; Aldana Vilas, C.

    2016-07-01

    he karst, a complex phenomenon, is governed by a number of variables which dictate its genesis and evolution. Among these variables tectonic settings and lithology play the main role. In Cuba, approximately 65% of the territory is occupied by karst. The Sierra de los Organos, part of Cordillera de Guaniguanico, has some of the largest karstic systems in the country. With the aim of demonstrating the relationship between the spatial and morphological development of the underground karstic systems and the geological structure and lithology of the area, several structural and morphological measurements and field observations have been made. These measurements and observations allowing us to conclude that the karstic processes take place mainly in massive, relatively homogeneous and very thick limestone in the Sierra de los Organos. Moreover, these rocks are characterized by both low porosity and a high degree of fracturing. These karstic forms are also conditioned by the existence of various fracturing systems with general NE-SW and NW-SE orientations. Interception of these fracturing systems provides, as expected, areas with the largest volumes of karstic cavities. (Author)

  1. Age of formation deposition Tunes, Sierra de la Ventana Foldbelt, Argentina

    International Nuclear Information System (INIS)

    Alessandretti, L.; Philipp, R.; Chemale, F.; Ramos, V.

    2010-01-01

    The Sierra de la Ventana, located in east-central Argentina, is the most important recharge area within the South American Plate, an extensive Paleozoic basin, which evolved from a passive margin basin to basin - ante country. The basin developed on the southwestern edge of the supercontinent Gondwana, where magmatic activity occurred in large areal and temporal scale during the Paleozoic, particularly during the Permian . Tufáceos horizons that occur in the Sierra de la Ventana and the Cape Foldbelt Basins and San Rafael, Paraná, Sauce Grande and Karoo can be correlated with this period of intense magmatic activity . Five igneous zircons in an interleaved tufácea layer with sandstones and mudstones of the Tunas Formation, through the U / Pb method were dated using LA - MC - ICP - MS . Yielded an age of 274.3 ± 4.8 Concord Ma for tuffs of the Tunas Formation . Inherited zircons with ages between 623 and 374 Ma, indicate provenance of Patagonian region. Analysis of x -ray diffraction allowed the identification of quartz, plagioclase, smectite and illite mineral constituents of the tufts . The presence of abundant quartz and plagioclase suggests a dacitic volcanism nature to volcanism of southwestern Gondwanan margin and smectite is interpreted as a product of alteration of volcanic material deposited in an aqueous environment

  2. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce...

  3. Baked Pork Chops With Apple Cranberry Sauce

    Science.gov (United States)

    ... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

  4. Grandes retos y aplicación de herramientas participativas en la planificación de la ciudad informal. El caso de Makeni, Sierra Leona

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    Luis Perea Moreno

    2018-05-01

    Full Text Available El siguiente artículo indaga sobre la definición de modelos de planificación y herramientas de gestión para ciudades con crecimientos expansivos y amplios sectores informales, utilizando como caso de estudio la experiencia desarrollada en la ciudad de Makeni, Sierra Leona. En un proceso de varios años que continua vivo, la Escuela de Arquitectura de la Universidad San Pablo CEU (USP-CEU ha impulsado acciones de planeamiento urbano participativo, aportando experiencia técnica desde la colaboración con la Universidad de Makeni y con el Ayuntamiento de la ciudad. Avanzando en el conocimiento paulatino de una realidad específica llena de retos, se han abordado propuestas urbanas en dos líneas fundamentales. Por un lado, mediante el desarrollo de un Plan Espacial Estratégico para Makeni, destinado a la generación de propuestas para la ciudad y su territorio; y, por otro, con la implementación del Programa de Mejoramiento de Barrios, centrado en la ciudad existente. En relación a los resultados, en el territorio de Makeni, destacan el desarrollo de las capacidades formativas de los alumnos de la universidad local, la generación de metodologías e instrumentos de planeamiento básicos, el reforzamiento de los cuadros administrativos municipales, junto a la implicación y concienciación de la población local. A nivel global, hay que destacar la definición de un marco coherente y sistemático, factible de ser replicado en otras realidades urbanas con similares características. Un aporte que resulta especialmente válido en aquellos contextos urbanos desfavorecidos que, en sus procesos de crecimiento, afrontan el mayor reto futuro vinculado a la habitabilidad a nivel global.

  5. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti with meatballs and sauce... with meatballs and sauce, spaghetti with meat and sauce, and similar products. “Spaghetti with Meatballs and Sauce” and “Spaghetti with Meat and Sauce,” and similar products shall contain not less than...

  6. Classification of chilli sauces: Multivariate pattern recognition using selected GCMS retention time peaks of chilli sauces samples

    International Nuclear Information System (INIS)

    Low, Kah Hin; Sharifuddin Mohd Zain; Mohd Radzi Abas

    2008-01-01

    As a preliminary work on the possibility of separating classes of chili sauces based on taste or customer preferences, organic compounds from different kinds of chili sauces of various brands were separated and analyzed by gas chromatography/ mass spectrometry (GC/ MS). It was found that these organic compounds do form a basis for separation of different types of sauces. The similarity and dissimilarity of chromatograms due to the organic composition of the chili sauces were explored by multivariate pattern recognition techniques based on cluster analysis (CA) and principal component analysis (PCA). Both CA and PCA results exhibit four linearly separable classes, namely general sauces, hot sauces, sauces with benzoic acid and sauces with garlic. It was concluded that by using chosen retention peaks in the chromatograms of various sauce samples as multivariate features, CA and PCA can be successfully used to reveal the natural clusters existing in chili sauces according to their organic composition. (author)

  7. Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: where do we stand to date?

    Science.gov (United States)

    Theary, Chan; Panagides, Dora; Laillou, Arnaud; Vonthanak, Saphoon; Kanarath, Chheng; Chhorvann, Chhea; Sambath, Pol; Sowath, Sol; Moench-Pfanner, Regina

    2013-06-01

    The prevalence of micronutrient deficiencies in Cambodia is among the highest in Southeast Asia. Fortification of staple foods and condiments is considered to be one of the most cost-effective strategies for addressing micronutrient deficiencies at the population level. The Government of Cambodia has recognized the importance of food fortification as one strategy for improving the nutrition security of its population. This paper describes efforts under way in Cambodia for the fortification of fish sauce, soy sauce, and vegetable oil. Data were compiled from a stability test of Cambodian fish sauces fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA); analysis of fortified vegetable oils in the Cambodian market; a Knowledge, Attitudes, and Practices (KAP) study of fortified products; and food fortification program monitoring documents. At different levels of fortification of fish sauce with NaFeEDTA, sedimentation and precipitation were observed. This was taken into consideration in the government-issued standards for the fortification of fish sauce. All major brands of vegetable oil found in markets at the village and provincial levels are imported, and most are nonfortified. Fish sauce, soy sauce, and vegetable oil are widely consumed throughout Cambodia and are readily available in provincial and village markets. Together with an effective regulatory monitoring system, the government can guarantee that these commodities, whether locally produced or imported, are adequately fortified. A communications campaign would be worthwhile, once fortified commodities are available, as the KAP study found that Cambodians had a positive perception of fortified sauces.

  8. Degradation and removal of soybean allergen in Japanese soy sauce.

    Science.gov (United States)

    Magishi, Norihiro; Yuikawa, Naoya; Kobayashi, Makio; Taniuchi, Shoichiro

    2017-08-01

    Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

  9. 9 CFR 319.307 - Spaghetti sauce with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

  10. Starting a Chinese Sauce Company in Helsinki

    OpenAIRE

    Shu, Bing; Shi, Jianan

    2017-01-01

    The thesis is about starting-up a Chinese sauce company in Helsinki. The introduction is about the history of Laoganma company and the missions of a branch company in Helsinki, as well as the aims of the project. The part about market research includes the current situation of Finnish sauce market and a SWOT analysis for a Finnish market entrance. Also, a successful case reflects the developed way for the company. Then, the price and location are defined in the thesis. Sales strategi...

  11. Vegetables, Soups, Sauces, Gravies and Beverages.

    Science.gov (United States)

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…

  12. Trace element analysis of soy sauce

    International Nuclear Information System (INIS)

    Tomita, Michio; Haruyama, Yoichi; Saito, Manabu

    1994-01-01

    Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mu, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of bromine about 160 ppm. (author)

  13. Diversidad y datos reproductivos de mamíferos medianos y grandes en el bosque mesófilo de montaña de la Reserva de la Biosfera Sierra de Manantlán, Jalisco-Colima, México Medium and large mammal diversity and reproductive data in the cloud forest, Biosphere Reserve of Sierra Manantlán, Jalisco-Colima, Mexico

    Directory of Open Access Journals (Sweden)

    Marcelo Aranda

    2012-09-01

    Full Text Available El bosque mesófilo de montaña (BMM es uno de los ecosistemas con menor extensión territorial y de los más amenazados en México. Este trabajo presenta datos sobre la riqueza, abundancia relativa, actividad y datos reproductivos de especies de mamíferos medianos y grandes en el BMM ubicado en la Reserva de la Biosfera Sierra de Manantlán. Entre febrero de 2008 y agosto de 2009, mediante la utilización de fototrampas, se obtuvieron 372 registros independientes que corresponden a 17 especies. Esta información respalda la elección adecuada de método y sitios de monitoreo. Los resultados indican que el ecosistema se encuentra en buen estado de conservación, lo que coincide con lo que en fecha reciente registró la Comisión Nacional para el Conocimiento y Uso de la Biodiversidad. Es recomendable establecer acciones de monitoreo a mediano y largo plazo en múltiples sitios, para complementar la evaluación que se ha realizado de este ecosistema en el país.The cloud forest (CF is one of the ecosystems with less surface and the most threatened in Mexico. This paper presents information on the richness, relative abundance, activity and reproductive data of medium and large mammals in the CF located in the Sierra de Manantlán Biosphere Reserve. Between February 2008 and August 2009, we used camera-traps with which we obtained 372 independent records, corresponding to 17 species. We believe this data supports an appropriate choice of method and monitoring sites; but also data on richness, abundance and reproduction of the species indicate that the ecosystem is properly preserved in the area, which is consistent with recently reported Conabio. Therefore we recommend establishing monitoring activities in the medium and long term in multiple sites, which could complement the assessment that has been undertaken at national level in this ecosystem.

  14. Content iodine in sauces of type emulsion

    Directory of Open Access Journals (Sweden)

    M. Bakirov

    2015-05-01

    Full Text Available Introduction. The scarcity of natural resources arouse a necessity to find additional sources of protein, fat, carbohydrates, and their complexes with scarce mineral compounds. Therefore, a relevant issue is to enrich the diets deficient iodine compounds through research and development of new food products. Materials and methods. Investigation of iodine content in emulsion-type sauces at all stages was performed using Xray -fluorescence analyzer «Elvax». X-ray -fluorescence method consists of the appearance characteristic X-radiation of atoms of a chemical element at infringement they the primary X-ray irradiation. Results and discussion. Investigated for the determination of organic and inorganic forms of iodine in content of food items, and installed the total loss of iodine in sauces after cooking and storage at +5 ... +10 ° C for 30 days. Using iodine-proteinaceous additive from 0.5 ... 2.5% by mass of iodine 0.01% can be achieved from 15 to 50% of the human daily requirement by iodine. The resulting product does not lose its organoleptic, physico - chemical, consumer characteristics and meets the requirements of normative documents. As a result of our research, it was found that the addition of the supplements enriched protein-mineral (SEPM in composition sauces does not adversely affect the physical -chemical characteristics of sauces, but due to the stabilizing effect of additives iodine-proteinaceous increased emulsion stability up to 98 - 100% without additional foo d additives (emulsifiers. This additive has passed a series of tests that indicate on compliance with requirements normative and technical documentation. Conclusions. Used methodical approach allowed us to estimate the level of organic and inorganic iodine, as well as describe in more detail and correctly interpret the chemical composition of foods fortified with iodine and predict their health properties.

  15. Guide to Using Sierra

    Energy Technology Data Exchange (ETDEWEB)

    Shaw, Ryan Phillip [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Agelastos, Anthony Michael [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Miller, Joel D. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

    2015-03-01

    Sierra is an engineering mechanics simulation code suite supporting the Nation's Nuclear Weapons mission as well as other customers. It has explicit ties to Sandia National Labs' workfow, including geometry and meshing, design and optimization, and visualization. Dis- tinguishing strengths include "application aware" development, scalability, SQA and V&V, multiple scales, and multi-physics coupling. This document is intended to help new and existing users of Sierra as a user manual and troubleshooting guide.

  16. Guide to Using Sierra

    Energy Technology Data Exchange (ETDEWEB)

    Shaw, Ryan Phillip; Agelastos, Anthony Michael; Miller, Joel D.

    2017-04-01

    Sierra is an engineering mechanics simulation code suite supporting the Nation's Nuclear Weapons mission as well as other customers. It has explicit ties to Sandia National Labs' workfow, including geometry and meshing, design and optimization, and visualization. Dis- tinguishing strengths include "application aware" development, scalability, SQA and V&V, multiple scales, and multi-physics coupling. This document is intended to help new and existing users of Sierra as a user manual and troubleshooting guide.

  17. Shelf life of artisanal demi-glace sauce

    Directory of Open Access Journals (Sweden)

    Natálya Vidal de HOLANDA

    2017-10-01

    Full Text Available Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory, counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days, from t4 (45 days presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75 days. The lipid oxidation showed an increased concentration of malonaldehyde at every evaluated time. The artisanal and commercial demi-glace sauces showed a significant difference at t1, t2, t4 and t5, when the artisanal sauce had lower contents of malonaldehyde (18, 23, 36 and 11%, respectively, only at the 30th and 75th days of storage there was significant similarity. The sauces were within the microbiological standards required by the law. Although the artisanal demi-glace sauce does not contain conservatives, its shelf life was similar to the hydrated commercial product.

  18. Industrial processing versus home processing of tomato sauce

    NARCIS (Netherlands)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

    2017-01-01

    The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity

  19. Removal of cadmium from fish sauce using chelate resin.

    Science.gov (United States)

    Sasaki, Tetsuya; Araki, Ryohei; Michihata, Toshihide; Kozawa, Miyuki; Tokuda, Koji; Koyanagi, Takashi; Enomoto, Toshiki

    2015-04-15

    Fish sauce that is prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. Cd molecules are predominantly protein bound in freshly manufactured fish sauce, but are present in a liberated form in air-exposed fish sauce. In the present study, we developed a new method for removing both Cd forms from fish sauce using chelate resin and a previously reported tannin treatment. Sixteen-fold decreases in Cd concentrations were observed (0.78-0.05 mg/100 mL) following the removal of liberated Cd using chelate resin treatment, and the removal of protein-bound Cd using tannin treatment. Major nutritional components of fish sauce were maintained, including free amino acids and peptides, and angiotensin I-converting enzyme inhibitory and antioxidant activities. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Trace element analysis in soy sauce

    International Nuclear Information System (INIS)

    Haruyama, Yoichi; Saito, Manabu; Tomiya, Michio

    1993-01-01

    Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mn, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of Br about 160 ppm. Comparison of Br content of the imported raw materials with those of the domestic ones suggested that the large amount of Br was the residual fumigation chemicals in the imported raw materials. (author)

  1. Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern

    OpenAIRE

    Chunqi Mao; Guoqing He; Xinyong Du; Meilin Cui; Shiyang Gao

    2013-01-01

    A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.

  2. Data on the chemical properties of commercial fish sauce products.

    Science.gov (United States)

    Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

    2017-12-01

    This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were analyzed in triplicate. Dried solid content was analyzed by moisture analyzer. Fish sauce salinity was determined by a salt meter. pH was measured using a pH meter. The acidity was determined using a titration assay. Amino nitrogen and total nitrogen were evaluated using a titration assay and Combustion-type nitrogen analyzer, respectively. The analyzed products originated from Japan, Thailand, Vietnam, China, the Philippines, and Italy. Data on the chemical properties of the products are provided in table format in the current article.

  3. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

    Science.gov (United States)

    Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

    2016-01-01

    Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. © 2015 Institute of Food Technologists®

  4. Effect of temperature on moromi fermentation of soy sauce with ...

    African Journals Online (AJOL)

    PRECIOUS

    2010-02-01

    Feb 1, 2010 ... temperature of 45°C enhanced the aging of soy sauce, accompanying with lower contents of ethanol ... excretes protease, amylase and other enzymes. These .... produced through the microbial digestion of the starch.

  5. The Application of Tamarind Kernel Powder in the Mango Sauce

    Directory of Open Access Journals (Sweden)

    koosamart Wayu

    2016-01-01

    Full Text Available Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP and then it was added into the mango sauce as the stabilizer. The aim was to study the effects of using TKP as the stabilizer on the quality of mango sauce in comparison with the application of xanthan gum that is the common stabilizer of sauce. The mango sauce samples were determined their water activity, consistency, viscosity, color and sensorial quality. The result indicated that the addition of either TKP or xanthan gum at 0.25-0.5 %w/w could raise the viscosity and diminish consistency of mango sauce significantly whereas the water activity values were insignificantly different among samples. Furthermore, it appeared that the samples added with xanthan gum obtained less consistency values but more viscosity and sensorial scores than that of TKP. The color values of samples with TKP were significantly different from those with xanthan gum. The samples added xanthan gum became darker than the addition of TKP. Although the TKP caused the less preference in characteristics of mango sauce when comparing with xanthan gum, the better result might be achieved if TKP was processed to be more purified xyloglucan. The outcome of this work showed the possibility of utilizing the tamarind seed that is commonly by-product to be a valuable food additive for food industry.

  6. Sierra Leone Journal of Biomedical Research

    African Journals Online (AJOL)

    MHRL

    Sierra Leone Journal of Biomedical Research. (A publication of the College of Medicine and Allied Health Sciences, University of Sierra Leone). ©Sierra Leone Journal .... was used to. She seemed to have had a change of mind after ingesting.

  7. Sierra Structural Dynamics Theory Manual

    Energy Technology Data Exchange (ETDEWEB)

    Reese, Garth M. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

    2015-10-19

    Sierra/SD provides a massively parallel implementation of structural dynamics finite element analysis, required for high fidelity, validated models used in modal, vibration, static and shock analysis of structural systems. This manual describes the theory behind many of the constructs in Sierra/SD. For a more detailed description of how to use Sierra/SD , we refer the reader to Sierra/SD, User's Notes . Many of the constructs in Sierra/SD are pulled directly from published material. Where possible, these materials are referenced herein. However, certain functions in Sierra/SD are specific to our implementation. We try to be far more complete in those areas. The theory manual was developed from several sources including general notes, a programmer notes manual, the user's notes and of course the material in the open literature. This page intentionally left blank.

  8. Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

    International Nuclear Information System (INIS)

    Yang Jingtian; Jin Xinhua; Gu Guoxing; Yun Guichun

    1988-01-01

    Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both sterilization and improvements in flavour and quality of soy sauce were obtained simultaneously. (author)

  9. Biochemical changes in low-salt solid-state fermented soy sauce

    African Journals Online (AJOL)

    hope&shola

    2010-11-29

    Nov 29, 2010 ... oryzae on the raw material containing a mixture of steam- cooked defatted soybean and ... Contents of total nitrogen and formol titration nitrogen in raw soy sauce were .... process in soy sauce brewing. J. Ferment. Technol.

  10. Macroporous resin purification of peptides with umami taste from soy sauce.

    Science.gov (United States)

    Zhuang, Mingzhu; Zhao, Mouming; Lin, Lianzhu; Dong, Yi; Chen, Huiping; Feng, Mengying; Sun-Waterhouse, Dongxiao; Su, Guowan

    2016-01-01

    In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (ΔH sauce, and indicated that peptide may be the contributor to the umami taste in Chinese soy sauce. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Reduction of salt content of fish sauce by ethanol treatment.

    Science.gov (United States)

    Liu, Yu; Xu, Ying; He, Xiaoxia; Wang, Dongfeng; Hu, Shiwei; Li, Shijie; Jiang, Wei

    2017-08-01

    Fish sauce is a traditional condiment in Southeast Asia, normally containing high concentration of salt. The solubility of salt is lower in ethanol than in water. In the present study, fish sauce was desalted by ethanol treatment (including the processes of ethanol addition, mixing, standing and rotary evaporation). The salt concentration of fish sauce decreased significantly from 29.72 to 19.72 g/100 mL when the treated ethanol concentration was 21% (v/v). The addition of more than 12% (v/v) of ethanol significantly reduced dry weight, total soluble nitrogen content and amino acids nitrogen content. Besides, the quality of fish sauce remained first grade if no more than 21% (v/v) of ethanol was used. Furthermore, sensory analyses showed that ethanol treatment significantly reduced the taste of salty and the odor of ammonia. This study demonstrates that ethanol treatment is a potential way to decrease salt content in fish sauce, which meanwhile limits the losses of nutritional and sensorial values within an acceptable range.

  12. Suppression of umami aftertaste by polysaccharides in soy sauce.

    Science.gov (United States)

    Imamura, Miho; Matsushima, Kenichiro

    2013-08-01

    Umami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long-lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi-based dishes; however, different soy sauces produce distinct effects on the umami aftertaste. In this study, we attempted to identify the substances that cause the suppression of the umami aftertaste in soy sauce by combining sensory analysis, size fractionation, chemical analysis, and enzymatic treatment. The suppressive substance was revealed to be polysaccharides with molecular weights between 44900 and 49700. The results of acid hydrolysis and enzymatic treatment suggested that the polysaccharides were cellulose. These results indicate that a type of water-soluble cellulose derived from soybean, wheat, or microorganisms has a suppressive effect on the umami aftertaste of soy sauce. Future studies should focus on developing a strategy that regulates the amount of these polysaccharides generated during soy sauce production, to maintain or enhance the umami aftertaste. © 2013 Institute of Food Technologists®

  13. Tenderization effect of soy sauce on beef M. biceps femoris.

    Science.gov (United States)

    Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Lee, Mi-Ai; Hwang, Ko-Eun; Song, Dong-Heon; Lim, Yun-Bin; Kim, Cheon-Jei

    2013-08-15

    This study was conducted to evaluate the tenderization effect of soy sauce on beef M. biceps femoris (BF). Five marinades were prepared with 4% (w/v) sodium chloride and 25% (w/v) soy sauce solutions (4% salt concentration) and mixed with the ratios of 100:0 (S0, pH 6.52), 75:25 (S25, 5.40) 50:50 (S50, 5.24), 25:75 (S75, 5.05), and 0:100 (S100, 4.85), respectively. The BF samples which were obtained from Hanwoo cows at 48 h postmortem (n=24) were marinated with five marinades for 72 h at 4°C (1:4 w/w), and the effects of soy sauce on tenderness were evaluated. Soy sauce marination resulted in a decrease in the pH value of the BF sample. However, there were no significant differences in the water holding capacity (Psauce may attribute various mechanisms such as increased collagen solubility or proteolysis which depend on soy sauce level in marinade. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Metabonomics profiling of marinated meat in soy sauce during processing.

    Science.gov (United States)

    Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

    2018-03-01

    Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  15. Anti-colitic effects of kanjangs (fermented soy sauce and sesame sauce) in dextran sulfate sodium-induced colitis in mice.

    Science.gov (United States)

    Song, Jia-Le; Choi, Jung-Ho; Seo, Jae-Hoon; Lim, Yaung-Iee; Park, Kun-Young

    2014-09-01

    This study was conducted to investigate the preventive effects of different kanjangs (Korean soy sauces), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on 2% dextran sulfate sodium (DSS)-induced ulcerative colitis in C57BL/6J mice. The fermented sauces, particularly FSeS, significantly suppressed DSS-induced body weight loss, increased colon length, and decreased colon weight/length ratios. Histological observations suggested that the fermented sauces prevented edema, mucosal damage, and the loss of crypts induced by DSS compared to the control mice and animals fed AHSS. FSeS and FSS decreased the serum levels of tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), interleukin (IL)-6, and IL-17α. mRNA expression of these cytokines as well as that of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in colon mucosa was also inhibited by the two sauces. Our results suggest that fermented sauces, especially FSeS, exert an anticolitic effect partially by reducing the serum levels of proinflammatory cytokines and inhibiting the mRNA expression of these factors in the colon tissue of mice treated with DSS. However, AHSS did not protect against DSS-induced colitis. In addition, low-dose treatment (4 mL/kg) with the fermented sauces resulted in greater anticolitic effects than consumption of a high quantity (8 mL/kg) of the sauces.

  16. Grandes remolques

    Directory of Open Access Journals (Sweden)

    Editorial, Equipo

    1961-07-01

    Full Text Available El empleo creciente del material pesado auxiliar en la construcción de obras de ingeniería civil ha motivado la fabricación de grandes plataformas, capaces de transportar toda clase de maquinaria auxiliar. En general, este tipo de maquinaria requiere medios de transporte, pues su circulación por carreteras es lenta, obstructiva y cara, siempre que se trate de grandes distancias, caso presente en la mayoría de ocasiones en que se exige un traslado de esta maquinaria de una a otra obra.

  17. African Journals Online: Sierra Leone

    African Journals Online (AJOL)

    Sierra Leone Journal of Biomedical Research. The Sierra Leone Journal of Biomedical Research publishes papers in all fields of Medicine and Allied Health Sciences including Basic Medical Sciences, Clinical Sciences, Dental Sciences, Behavioural Sciences, Biomedical Engineering, Molecular Biology, Pharmaceutical ...

  18. Preparation of reminiscent aroma mixture of Japanese soy sauce.

    Science.gov (United States)

    Bonkohara, Kaori; Fuji, Maiko; Nakao, Akito; Igura, Noriyuki; Shimoda, Mitsuya

    2016-01-01

    To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.

  19. Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

    Directory of Open Access Journals (Sweden)

    Kok-Gan Chan

    2012-03-01

    Full Text Available An N-acylhomoserine lactone (AHL-degrading bacterial strain, L62, was isolated from a sample of fermentation brine of Chinese soya sauce by using rich medium agar supplemented with soya sauce (10% v/v. L62, a rod-shaped Gram positive bacterium with amylolytic activity, was phylogentically related to Bacillus sonorensis by 16S ribosomal DNA and rpoB sequence analyses. B. sonorensis L62 efficiently degraded N-3-oxohexanoyl homoserine lactone and N-octanoylhomoserine lactone. However, the aiiA homologue, encoding an autoinducer inactivation enzyme catalyzing the degradation of AHLs, was not detected in L62, suggesting the presence of a different AHL-degrading gene in L62. To the best of our knowledge, this is the first report of AHL-degrading B. sonorensis from soya sauce liquid state fermentation.

  20. A cross-cultural study of acceptability and food pairing for hot sauces.

    Science.gov (United States)

    Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

    2018-04-01

    This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

  1. Chemical properties and colors of fermenting materials in salmon fish sauce production

    Directory of Open Access Journals (Sweden)

    Mitsutoshi Nakano

    2018-02-01

    Full Text Available This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi, and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format. Keywords: Fish sauce, Chum salmon, Fermentation, Chemical properties, Color

  2. Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

    Science.gov (United States)

    Laillou, Arnaud; Icard-Vernière, Christèle; Rochette, Isabelle; Picq, Christian; Berger, Jacques; Sambath, Pol; Mouquet-Rivier, Claire

    2013-06-01

    In a number of Southeast Asian countries and China, fish sauce and soy sauce produced at the industrial level are fortified with iron. Unfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing basis. To assess a new portable device for the quantitative measurement of iron content of fortified sauces that could be used to control fortification levels. The linearity, detection limits, and inter- and intraassay variability of this device were assessed on fish sauce and soy sauce fortified with ferrous sulfate, ferrous fumarate, and sodium iron ethylenediaminetetraacetate (NaFeEDTA); the accuracy of the results was determined by comparing them with the results obtained by atomic absorption spectrophotometry. Measurements required a minimum incubation time of 1 hour for iron sulfate or iron fumarate and 24 hours for NaFeEDTA. Linearity of the results ranged from 2 to 10 mg iron/L for ferrous sulfate or ferrous fumarate and from 1 to 10 mg iron/L for NaFeEDTA, implying the need for proper dilution, as the iron contents of fortified sauce are usually in the range of 150 to 1,000 mg/L. Depending on incubation time, iron compounds, and sauces, the coefficient of variation (CV) of intraassay precision was between 1.5% and 7.6% and the CV of interassay precision was between 2.9% and 7.4%. Comparison with results from atomic absorption spectrophotometry showed high agreement between both methods, with R = 0.926 and R = 0.935 for incubation times of 1 hour and 24 hours, respectively. The Bland-Altman plots showed limits of agreement between the two methods of +/- 70 mg/L in the range of fortification levels tested (100 to 500 mg/L). CONCLUSIONS; This device offers a viable method for field monitoring of iron fortification of soy and fish sauces after incubation times of 1 hour for ferrous sulfate or ferrous fumarate and 24 hours for NaFeEDTA.

  3. Grandes cocinas

    Directory of Open Access Journals (Sweden)

    García de Castro, Emilio

    1957-11-01

    Full Text Available Se describen en este artículo una serie de aparatos para grandes cocinas, vistos por los autores durante un rápido viaje por Alemania. Aprovechando los datos obtenidos se analizan brevemente las necesidades de una gran cocina moderna, comentando los planos de las instalaciones en varios hoteles o instituciones de todo el mundo. La mayoría de la información.

  4. Sierra Nevada Subregional Boundary - Sierra Nevada Conservancy [ds542

    Data.gov (United States)

    California Natural Resource Agency — Sierra Nevada Conservancy (SNC) boundary. The boundary was mapped to correspond with statute AB 2600 (2004) and as re-defined in AB 1201 (2005). Work on the boundary...

  5. Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).

    Science.gov (United States)

    Uchida, Motoharu; Kurushima, Hirotaka; Ishihara, Kenji; Murata, Yuko; Touhata, Ken; Ishida, Noriko; Niwa, Kentaro; Araki, Toshiyoshi

    2017-03-01

    High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces. The NSs were rich in total nitrogen compounds (1.5 g N/100 ml on average) and potassium (880 mg/100 g), and had a unique free amino acid composition (e.g., taurine 617 mg/100 g), explaining their unique taste as evaluated by a taste sensing system. As for their food function, inhibitory activity of angiotensin-converting enzyme was observed. As for their food safety, arsenic was detected at a 0.8 mg/100 g level in total, but inorganic arsenic was not detected (<0.05 mg/100 g) and not regarded as a problem. Allergy-causing substances contained in wheat, soy beans, and crustaceans were not detected (<0.1 mg/100 g) with NSs. These results suggest that the nori sauce has a high potential as a novel nutritional source for humans. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  6. Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.

    Science.gov (United States)

    Yoshikawa, Shuji; Kurihara, Hideyuki; Kawai, Yuji; Yamazaki, Koji; Tanaka, Akira; Nishikiori, Takafumi; Ohta, Tomoki

    2010-05-26

    Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product.

  7. Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

    Science.gov (United States)

    Kataoka, Shigehiro

    2005-09-01

    The functional effects of Japanese style fermented soy sauce (shoyu) have been studied. Soy sauce promotes digestion, because the consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans. Soy sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy sauce also contains an antihypertensive component. An angiotensin I-converting enzyme inhibitor having antihypertensive effects was found in soy sauce. The active compound was identified as nicotianamine, which comes from soybeans. Soy sauce exhibits anticarcinogenic effects. Giving diets containing soy sauce to mice inhibit benzo[a]pyrene (BP)-induced forestomach neoplasia. The anticarcinogenic compounds in soy sauce were identified. The flavor components of Japanese style fermented soy sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), which is a characteristic flavor component of Japanese style fermented soy sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF) exhibit antioxidant activities and anticarcinogenic effects on BP-induced mice forestomach neoplasia when fed following carcinogen exposure. The feeding of a diet containing 10% soy sauce to male C3H mice for 13 months also reduces the frequency and multiplicity of spontaneous liver tumors. HDMF and HEMF also exhibit anticataract effects in the spontaneous cataract rat (ICR/f rat). Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the

  8. Radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce

    International Nuclear Information System (INIS)

    Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

    1991-01-01

    A method for the radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce is described which enables the storage of fish at ambient temperature (28±3 deg C) for a period of six months. The product with low pH could be stabilized with a dose of 5 kGy. A batch of packed cans (consisting of cans of fish with tomato sauce and the control cans) were subjected to a dose in a Cobalt 60 Package Irradiator (Atomic Energy of Canada Ltd.) at a dose rate of 0.045 kGy min -1 . Biochemical and bacteriological evaluation confirmed the storage stability of the product. The process offers a safe and simple method to preserve white pomfret in a 'heat and serve' form. (author) 6 refs.; 5 tabs

  9. Chemical properties and colors of fermenting materials in salmon fish sauce production.

    Science.gov (United States)

    Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

    2018-02-01

    This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce ( moromi ), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format.

  10. Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.

    Science.gov (United States)

    Xu, Libin; Li, Yang; Xu, Ning; Hu, Yong; Wang, Chao; He, Jianjun; Cao, Yueze; Chen, Shigui; Li, Dongsheng

    2014-12-24

    This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography-mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively.

  11. Agro fertilizer from Myanmar traditional shrimp sauce and paste waste

    International Nuclear Information System (INIS)

    Yee Yee Nwe; Myint Khine; Nyunt Wynn

    2001-01-01

    The new growth agro fertilizer (npi) compost prepared from Myanmar traditional shrimp sauce and paste waste mixed with other ingredients [agricultural waste and animal waste (night soil)] was found to promote and enhance the growth as well as the rice crop to produce in higher percentage yield per acre as compare to the use of normal rice crops fertilizer and even to that of the current used EM compost fertilizer. (author)

  12. [Differentiated perception of transgenic tomato sauce in the southern Chile].

    Science.gov (United States)

    Schnettler Morales, B; Sepúlveda Bravo, O; Ruiz Fuentes, D; Denegri Coria, M

    2008-03-01

    The present study considers the debate generated in developed countries by genetically modified foods, the importance of this variable to consumers in Temuco (Araucanía Region, Chile) when purchasing tomato sauce and different market segments were studied through a personal survey administered to 400 people. Using conjoint analysis, it was determined that the presence of genetic modification in food was generally more important than the brand and purchase price. Using cluster analysis, three segments were distinguished, with the most numerous (49.3%) placing the greatest importance on the presence of genetic modification (GM) in food and rejecting the transgenic product. The second group (39.4%) gave the greatest importance to the brand and preferred tomato sauce with genetically modified ingredients. The smallest segment (11.3%) placed the greatest value on price and preferred transgenic tomato sauce. The three segments prefer the national brand, reject the store brand and react positively to lower prices. The segment sensitive to the presence of GM in food comprised mainly those younger than 35 years of age, single and with no children. The absence of GM in food of vegetable origin is desirable for young consumers in the Araucanía Region, but a significant proportion accepts genetic modification in food (50.7%).

  13. Modeling interfacial fracture in Sierra.

    Energy Technology Data Exchange (ETDEWEB)

    Brown, Arthur A.; Ohashi, Yuki; Lu, Wei-Yang; Nelson, Stacy A. C.; Foulk, James W.,; Reedy, Earl David,; Austin, Kevin N.; Margolis, Stephen B.

    2013-09-01

    This report summarizes computational efforts to model interfacial fracture using cohesive zone models in the SIERRA/SolidMechanics (SIERRA/SM) finite element code. Cohesive surface elements were used to model crack initiation and propagation along predefined paths. Mesh convergence was observed with SIERRA/SM for numerous geometries. As the funding for this project came from the Advanced Simulation and Computing Verification and Validation (ASC V&V) focus area, considerable effort was spent performing verification and validation. Code verification was performed to compare code predictions to analytical solutions for simple three-element simulations as well as a higher-fidelity simulation of a double-cantilever beam. Parameter identification was conducted with Dakota using experimental results on asymmetric double-cantilever beam (ADCB) and end-notched-flexure (ENF) experiments conducted under Campaign-6 funding. Discretization convergence studies were also performed with respect to mesh size and time step and an optimization study was completed for mode II delamination using the ENF geometry. Throughout this verification process, numerous SIERRA/SM bugs were found and reported, all of which have been fixed, leading to over a 10-fold increase in convergence rates. Finally, mixed-mode flexure experiments were performed for validation. One of the unexplained issues encountered was material property variability for ostensibly the same composite material. Since the variability is not fully understood, it is difficult to accurately assess uncertainty when performing predictions.

  14. Effect of soy sauce on lipid oxidation of irradiated pork patties

    International Nuclear Information System (INIS)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

    2013-01-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed

  15. Identification of the glutaminase genes of Aspergillus sojae involved in glutamate production during soy sauce fermentation.

    Science.gov (United States)

    Ito, Kotaro; Koyama, Yasuji; Hanya, Yoshiki

    2013-01-01

    Glutaminase, an enzyme that catalyzes the conversion of L-glutamine to L-glutamate, enhances the umami taste in soy sauce. The Aspergillus sojae genome contains 10 glutaminase genes. In this study, we estimated that approximately 60% of the glutamate in soy sauce is produced through the glutaminase reaction. To determine which glutaminase is involved in soy sauce glutamate production, we prepared soy sauces using single and multiple glutaminase gene disruptants of A. sojae. The glutamate concentration in soy sauce prepared using the ΔgahA-ΔgahB-ΔggtA-Δgls disruptant was approximately 60% lower than that in the control strain, whereas it was decreased by approximately 20-30% in the ΔgahA-ΔgahB disruptant. However, the glutamate concentration was unchanged in the soy sauces prepared using the ΔgahA-ΔggtA-Δgls and ΔgahB-ΔggtA-Δgls disruptants. These results indicate that four glutaminases are involved in glutamate production in soy sauce, and that the peptidoglutaminase activities of GahA and GahB increase the glutamate concentration in soy sauce.

  16. Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

    Science.gov (United States)

    Jingtian, Yang; Xinhua, Jin; Guoxing, Gu; Guichun, Yun

    Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both of effects for sterilization and improving flavour and quality of soy sauce were obtained simultaneously. All colibacillus in soy sauce were sterilized using 1 kGy radiation dose and total bacteria count in soy sauce can be reduced to below national standard at 5 kGy dose ( 5x10 4count/ml ). But above 10 kGy dose is needed to kill all bacteria in soy sauce. The significant changes on chemical components in soy sauce irradiated at 5-7 kGy dose took place: raduceing-sugar increased by 1-10%, total amount of 18 kinds of free amino acid raised between 3.5-28 %, emerging-sweet smell substances which have low boiling point, such as alchols, aldehydes and esters obviously increased. The taste-specialists from some soy sauce factories concluded that flavour and quality of soy sauce irradiated are better than non-irradiated.

  17. Development of a non-commercial sugar-free barbecue sauce

    Science.gov (United States)

    The challenge has always been to be able to manufacture a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory prope...

  18. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

    2011-08-10

    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.

  19. Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.

    Science.gov (United States)

    Chindapan, Nathamol; Devahastin, Sakamon; Chiewchan, Naphaporn; Sablani, Shyam S

    2011-09-01

    Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated fish sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated fish sauce with various salt concentrations, as assessed by a discriminative test, were observed. Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium fish sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium fish sauce. © 2011 Institute of Food Technologists®

  20. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

    NARCIS (Netherlands)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

    2018-01-01

    The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content

  1. Immobilized soy-sauce yeasts : development and characterization of a new polyethylene-oxide support

    NARCIS (Netherlands)

    Sluis, van der C.; Mulder, A.N.T.; Grolle, K.C.F.; Engbers, G.H.M.; Schure, ter E.G.; Tramper, J.; Wijffels, R.H.

    2000-01-01

    Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable for use in long-term continuous soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of soy-sauce medium.

  2. Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption

    NARCIS (Netherlands)

    Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.

    2013-01-01

    The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B).

  3. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.

    Science.gov (United States)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

    2018-04-01

    The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57-68%), total flavonoid content (48-60%), and total antioxidant capacity (49-61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs.

    Science.gov (United States)

    Kim, Tae Im; Oh, Se-Ra; Dai, Fuhong; Yang, Hyun-Jong; Ha, Sang-Do; Hong, Sung-Jong

    2017-03-01

    Soy sauce-marinated freshwater crabs (Eriocheir japonicus) are a source of human paragonimiasis. The viability of Paragonimus westermani metacercariae (PwMc) in marinated crabs was investigated in an experimental setting. The PwMc collected from freshwater crayfish were inoculated into freshwater crabs, which were then frozen or marinated in soy sauce. All PwMc in the freshwater crabs were inactivated after freezing for 48 h at -20 °C and after freezing for 12 h at -40 °C. After marinating for 32 days, the survival rate of PwMc in 5% NaCl soy sauce was 50%, in 7.5% NaCl soy sauce it was 33.3%, and in 10.0% NaCl soy sauce it was 31.3%. When marinated for 64 days, all PwMc were inactivated in all experimental groups. These results revealed that freezing and soy sauce marination were detrimental to the survival of PwMc in freshwater crabs. Specifically, freezing crabs for more than 48 h or soaking them in soy sauce containing at least 5.0% NaCl for 64 days can inactivate PwMc. These results can inform the production of the traditional Korean soy sauce-marinated freshwater crabs known as gejang.

  5. Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.

    Science.gov (United States)

    Meng, Qi; Hatakeyama, Makoto; Sugawara, Etsuko

    2014-01-01

    Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alcoholic fermentation. The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatography in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approximately 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce.

  6. Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation.

    Science.gov (United States)

    Zhang, Jiran; Du, Guocheng; Chen, Jian; Fang, Fang

    2016-10-01

    To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production. Bacillus amyloliquefaciens JY06, a salt-tolerant strain with high arginine consumption ability and low citrulline accumulation capacity, was isolated from moromi mash. The concentration of citrulline was decreased from 26.8 to 5.1 mM and ethyl carbamate in soy sauce, after sterilization, decreased from 97 to 17 μg kg(-1) when B. amyloliquefaciens JY06 was added during fermentation. The aroma of the sauce was improved by increasing the ester content. B. amyloliquefaciens JY06 is a beneficial bacterium that can be used in soy sauce fermentation to eliminate ethyl carbonate and enhance the flavor of the sauce.

  7. Effects of gamma irradiation and processing on the quality of chilli sauce

    International Nuclear Information System (INIS)

    Norimah Yusof; Latifah Amin; Mohamad Lebai Juri

    1988-01-01

    Bacterial and fungal load in dried chilli, the main ingredient in manufacturing chilli sauce, was reduced by two log cycles after gamma irradiation at 5 kGy. After processing into chilli sauce, the microbial load observed in the sauce prepared from irradiated dried chillies was almost similar to the control. The heating stage in the processing of chilli sauce seemed sufficient to decontaminate the raw ingredients. During storage, there was no significant increase in the number of bacteria but some fungal growths were detected after eight months of storage. Reduction in redness (a value) was recorded in the control sample after four months (P=0.05) but not in the treated sample. The differences in the sensory quality between the chilli sauce prepared from irradiated dried chillies and control samples could be detected using the Triangular Test. (author)

  8. Effect of irradiation on shelf life and nutritional quality of sauce buck

    International Nuclear Information System (INIS)

    Cao Hong; Zhai Jianqing; Han Yan; Wang Xinghai; Bao Jianzhong; Wang Jinrong; Chen Xiulan

    2010-01-01

    Vacuum-packed sauce duck were irradiated by 60 Co γ-rays, and total bacteria number and nutrition contents of treated samples were determined. The results showed that the sauce duck was irradiated at 6 kGy, and stored at 25 degree C ± 0.5 degree C, it could be stored for 90 days; and if the sauce duck was firstly processed by pasteurization at 90 degree C ∼ 95 degree C for 30 min, then irradiated at 6 kGy, the shelf life could be prolonged to 120 days at 25 degree C ± 0.5 degree C. Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life, and would not impact the nutritive value significantly. It is concluded that irradiated sauce duck has the potential commercial application. (authors)

  9. Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.

    Science.gov (United States)

    Kaneko, Shu; Kumazawa, Kenji; Nishimura, Osamu

    2013-04-10

    An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy sauce and the heated soy sauce revealed 40 key aroma compounds including 7 newly identified compounds. Among them, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone exhibited the highest flavor dilution (FD) factor of 2048, followed by 3-(methylthio)propanal, 4-ethyl-2-methoxyphenol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone having FD factors from 128 to 512 in the raw soy sauce. Furthermore, comparative AEDAs, a quantitative analysis, and a sensory analysis demonstrated that whereas most of the key aroma compounds in the raw soy sauce were common in the heated soy sauce, some of the Strecker aldehydes and 4-vinylphenols contributed less to the raw soy sauce aroma. The model decarboxylation reactions of the phenolic acids during heating of the raw soy sauce revealed that although all reactions resulted in low yields, the hydroxycinnamic acid derivatives were much more reactive than the hydroxybenzoic acid derivatives due to the stable reaction intermediates. Besides the quantitative analyses of the soy sauces, the estimation of the reaction yields of the phenolic compounds in the heated soy sauce revealed that although only the 4-vinylphenols increased during heating of the raw soy sauce, they might not mainly be formed as decarboxylation products from the corresponding hydroxycinnamic acids but from the other proposed precursors, such as lignin, shakuchirin, and esters with arabinoxylan.

  10. Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

    OpenAIRE

    Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani

    2012-01-01

    The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah cro...

  11. Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.

    Directory of Open Access Journals (Sweden)

    Pamela Freire de Moura Pereira

    2016-12-01

    Full Text Available Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt being: treatment 1 (0.5: 1: 0.5: 0.33, 2 (1: 1: 0.5: 0.33, and 3 (2: 1: 0.5: 0.33. By the DPPH method, the values found for EC50 (g g DPPH−1 from 3726.9 to 5425.9 for the alcoholic extract were the most significant. The content of total phenols did not vary between the three treatments. While the content of carotenoids found was significantly different in the treatment with lower content of the fruit in natura, when compared to the treatment with higher content (44.02 and 56.09 μg of β-carotene 100 g−1, respectively and the content of ascorbic acid varied between 10.95 and 21.59 mg 100−1 g. Therefore, the pepper sauce was presented as an alternative to the consumption of bioactive compounds that may have antioxidant potential.

  12. Detection of Gluten during the Fermentation Process To Produce Soy Sauce.

    Science.gov (United States)

    Cao, Wanying; Watson, Damien; Bakke, Mikio; Panda, Rakhi; Bedford, Binaifer; Kande, Parnavi S; Jackson, Lauren S; Garber, Eric A E

    2017-04-03

    Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.

  13. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

    International Nuclear Information System (INIS)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W.

    2003-01-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10 6 CFU/g) and coliform bacteria (totally 5.90x10 4 CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality

  14. Effect of NaFeEDTA-fortified soy sauce on zinc absorption in children.

    Science.gov (United States)

    Li, Min; Wu, Jinghuan; Ren, Tongxiang; Wang, Rui; Li, Weidong; Piao, Jianhua; Wang, Jun; Yang, Xiaoguang

    2015-03-01

    NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, soy sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified soy sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified soy sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified soy sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified soy sauce (6 mg Fe, FeSO₄ group), and no iron-fortified soy sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P sauce does not affect Zn bioavailability in children.

  15. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

    Science.gov (United States)

    Feng, Yunzi; Su, Guowan; Zhao, Haifeng; Cai, Yu; Cui, Chun; Sun-Waterhouse, Dongxiao; Zhao, Mouming

    2015-01-15

    Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. Copyright © 2014. Published by Elsevier Ltd.

  16. 13C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces

    Directory of Open Access Journals (Sweden)

    Ghulam Mustafa Kamal

    2016-09-01

    Full Text Available It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of 13C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR soy sauce may be the result of the manual addition of monosodium glutamate (MSG in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK, whereas much higher in Japanese shoyu (JS and Taiwan (China light (TL, which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.

  17. Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004.

    Science.gov (United States)

    Fu, Wu Sheng; Zhao, Yunfeng; Zhang, Gong; Zhang, Lei; Li, Jing Guang; Tang, Chang Dong; Miao, Hong; Ma, Jin Bo; Zhang, Qi; Wu, Yong Ning

    2007-08-01

    A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg(-1). All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg(-1), respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010-117.7 mg kg(-1) (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg(-1). In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to 13.64 mg kg(-1). It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.

  18. Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

    Science.gov (United States)

    Retnaningsih, C.; Sumardi; Meiliana; Surya, A.

    2018-01-01

    The objective of this study wasto investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

  19. The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

    Science.gov (United States)

    Tsikritzi, Roussa; Wang, Jianqiu; Collins, Vanessa J; Allen, Victoria J; Mavrommatis, Yiannis; Moynihan, Paula J; Gosney, Margot A; Kennedy, Orla B; Methven, Lisa

    2015-05-01

    There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. © 2015 Institute of Food Technologists®

  20. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.

    Science.gov (United States)

    Li, Huipin; Lin, Lianzhu; Feng, Yunzi; Zhao, Mouming; Li, Xiuting; Zhu, Qiyuan; Xiao, Zuobing

    2018-02-01

    The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Reading Comprehension Instruction Practices in Sierra Leone

    NARCIS (Netherlands)

    Hersbach, S.; Denessen, E.J.P.G.; Droop, W.

    2014-01-01

    Aim: In this study an attempt was made to give insight in the way reading comprehension is taught in Sierra Leone. Attention was paid to the didactical strategies and the materials used during reading comprehension instruction. Methodology: Primary school teachers in Sierra Leone (N=43) were

  2. Secular trends in salt and soy sauce intake among Chinese adults, 1997-2011.

    Science.gov (United States)

    Yu, Lianlong; Li, Suyun; Zhao, Jinshan; Zhang, Junli; Wang, Liansen; Wang, Kebo

    2018-03-01

    Salt and soy sauce are the main ways of sodium intake in Chinese dietary. In this study, we used the data of the China Health and Nutrition Surveys to describe the secular trends of salt and soy sauce intake among Chinese adults from 1997 to 2011. Trends were tested by multiple linear regression models. During the past 14 years, the consumption of sodium, salt and soy sauce intake values decreased significantly across the six study periods (p sauce intake values decreased by 9.0 g/d among men and 7.3 g/d among women. Similar significant trends were observed in all age groups, activity levels and regions (p < .0001).

  3. Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

    Directory of Open Access Journals (Sweden)

    Li-Li Zhang

    2017-01-01

    Full Text Available The organic compound 5-hydroxymethylfurfural (HMF can be formed from sugars under Maillard reaction and caramelization. In order to study the formation regular of HMF in sugary liquid condiment, vinegar and soy sauce were selected. High-performance liquid chromatography (HPLC was used to determine the HMF concentrations of various brands of soy sauce and vinegar. The result showed that HMF concentrations were in a range of 0.42 to 115.43 mg/kg for vinegar samples and 0.43 to 5.85 mg/kg for soy sauce samples. The concentrates of HMF were expressed in zero-order kinetics model at 100°C before the maximum HMF generation in all of the tested samples. Longer heating treatment time would reduce the HMF content in tested samples. In addition, HMF content had obviously positive correlation with sugar contents in vinegar samples, but no similar rule was found in soy sauces.

  4. Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.

    Science.gov (United States)

    Jung, Suk Hee; Park, Joung Whan; Cho, Il Jae; Lee, Nam Keun; Yeo, In-Cheol; Kim, Byung Yong; Kim, Hye Kyung; Hahm, Young Tae

    2012-09-01

    This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

  5. The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.

    Science.gov (United States)

    Martínez-Huélamo, Miriam; Tulipani, Sara; Estruch, Ramón; Escribano, Elvira; Illán, Montserrat; Corella, Dolores; Lamuela-Raventós, Rosa M

    2015-04-15

    Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Texture and mouthfeel of semi-solid foods : commercial mayonnaises, dressings, custard desserts and warm sauces

    NARCIS (Netherlands)

    Weenen, H.; Gemert, van L.J.; Doorn, van J.M.; Dijksterhuis, G.B.; Wijk, de R.A.

    2003-01-01

    Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

  7. Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces

    NARCIS (Netherlands)

    Weenen, H.; Gemert, L.J. van; Doorn, J.M. van; Dijksterhuis, G.B.; Wijk, R.A. de

    2003-01-01

    Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

  8. Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact.

    Science.gov (United States)

    Moon, Hyeree; Rhee, Min Suk

    2016-01-18

    Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10 min. None of the oils showed bactericidal activity when used alone. Soy sauce combined with carvacrol and thymol induced the greatest antibacterial activity against all tested bacteria; therefore, these oils were further tested at 0.25, 0.5, and 1mM (0.0039%, 0.0078%, and 0.0157%) for 1, 5, and 10 min at 4°C and 22°C. In addition, sensory evaluation of soy sauce containing each EO at 0.25, 0.5, 1, and 2mM was performed using the nine point hedonic test. Carvacrol or thymol (1mM) eliminated all the test bacteria (initial population, 7.0-7.5logCFU/ml) in 1-5 min at 22°C and within 10 min at 4°C. L. monocytogenes was slightly more tolerant at 4°C, which may be attributable to the ability of the cell membrane to adapt to low temperatures. The sensory scores for soy sauce containing EOs were not significantly different from that of soy sauce without EOs (P>0.05). The stability of EO efficacy in soy sauce was also verified. These results suggest that carvacrol and thymol act synergistically with other factors present in soy sauce to increase antimicrobial activity against major foodborne pathogens at both 4°C and 22°C. The synergism may be attributable to the combination of factors (mainly high salt concentration and low pH imparted by organic acids) present in soy sauce and the membrane attacking properties of carvacrol and thymol. This method will facilitate the production of microbiologically safe soy sauce, soy sauce-based marinades, and various marinated foods. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. Investigation of Oxidation Methods for Waste Soy Sauce Treatment

    Directory of Open Access Journals (Sweden)

    Hyun-Hee Jang

    2017-10-01

    Full Text Available To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD of waste soy sauce, Fenton (Fe2+, Fenton-like (Fe3+, and ozone (O3 oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and Fe3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100–1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O3-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O3 doses (10–90 mg/L. We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O3 oxidation shows the highest efficiencies of color removal (81.1% and COD lowering (64.9% among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O3 oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O3 dose were varied systematically to optimize O3 oxidation. It was found that the optimum pH and applied O3 dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%.

  10. Investigation of Oxidation Methods for Waste Soy Sauce Treatment.

    Science.gov (United States)

    Jang, Hyun-Hee; Seo, Gyu-Tae; Jeong, Dae-Woon

    2017-10-07

    To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe 2+ ), Fenton-like (Fe 3+ ), and ozone (O₃) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe 2+ and Fe 3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100-1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O₃-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O₃ doses (10-90 mg/L). We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O 3 oxidation shows the highest efficiencies of color removal (81.1%) and COD lowering (64.9%) among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O₃ oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O₃ dose) were varied systematically to optimize O₃ oxidation. It was found that the optimum pH and applied O₃ dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%).

  11. STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    O. Benderska

    2018-04-01

    Full Text Available Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.The current trend in nutrition is related to the expansion of the range of functional products whose daily use contributes to the prevention of hypovitaminoses and metabolic disorders, and ultimately to the rehabilitation of the population. New, non-traditional sources of local raw materials, including plant based products, need to be explored and exploited in order to address the issue of instantiate new generation of healthy foods, and the development of technologies for obtaining functionalities. The use of fruit crops, the most source of biologically active substances, is very promising in this direction.The Department of Preservation Technology of the National University Food Technology has conducted a study to enable the use of fruit and berries for food powders. To this end, powder has been obtained from the blueberry berries of ordinary, with the establishment of its physico-chemical properties.The patterns of the influence of the blueberry powder on the functional properties of the foodstuffs were investigated in the example of tomato sauces.Analysis of the results of the studies has shown that a blueberry berry powder can be used in the production of canned and other products not only to enrich their functional ingredients but also to provide them with new technological properties. The food powders received do not contain harmful impurities, have high food value, are easily absorbed by the body, compact and long periods of time. Studies have shown that the blueberry powder is a rich source of vitamins (c acid, β-carotene, tocopherol and can be used successfully in the manufacture of tomato sauces with functional properties.

  12. Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.

    Science.gov (United States)

    Akolkar, A V; Durai, D; Desai, A J

    2010-07-01

    Application of Halobacterium sp. SP1(1) for the acceleration of fish sauce fermentation. Traditional fish sauce fermentation was mimicked using Halobacterium sp. SP1(1) as starter culture. Protease activity, peptide release and α-amino content (parameters used to monitor the progress of the fermentation) were high at day 10 in tests and day 20 in un-inoculated controls. The total protein and nitrogen contents were also high in tests compared with controls. The amino acid profile observed at the end of fermentation in experimental samples, when compared with the commercial sauce preparation, was found to be better with respect to flavour and aroma contributing amino acids as well as essential amino acid lysine. Microflora analysis of the final fish sauce revealed the absence of any nonhalophilic or halotolerant micro-organisms. The protease-producing halophilic isolates obtained from the fish sauce of eviscerated and uneviscerated controls were identified as Halobacterium sp. F1 and F2, respectively, by 16S rDNA sequence analysis. Exogenous augmentation of Halobacterium sp. SP1(1) accelerated the fish sauce fermentation process with an additive effect on the existing natural microflora present in the fish during fermentation. Halobacterium sp SP1(1), therefore, can be used as an important starter culture for accelerating the fish fermentation process, which is attributed to its extracellular protease. The present study is the first report on use of Halobacterium species as a starter culture for accelerating fish sauce fermentation. Use of halobacterial starter cultures may revolutionize the process in fish sauce industries by reducing the fermentation time and making the process more economical with improved nutritive value of product. Journal compilation © 2009 The Society for Applied Microbiology. No claim to Indian Government works.

  13. Effects of gamma ray radiation sterilization on chemical components of soy sauce

    Science.gov (United States)

    Daochuan, Yin; Zuren, Zou; Zongtiao, Liu; Jie, Fang

    Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment.

  14. Effects of gamma ray radiation sterilization on chemical components of soy sauce

    International Nuclear Information System (INIS)

    Yin Daochuan; Zou Zuren; Liu Zongtiao; Fang Jie

    1989-01-01

    Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment. (author)

  15. Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

    Directory of Open Access Journals (Sweden)

    Grokhovsky V. A.

    2015-12-01

    Full Text Available Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage

  16. Sierra/SM theory manual.

    Energy Technology Data Exchange (ETDEWEB)

    Crane, Nathan Karl

    2013-07-01

    Presented in this document are the theoretical aspects of capabilities contained in the Sierra/SM code. This manuscript serves as an ideal starting point for understanding the theoretical foundations of the code. For a comprehensive study of these capabilities, the reader is encouraged to explore the many references to scientific articles and textbooks contained in this manual. It is important to point out that some capabilities are still in development and may not be presented in this document. Further updates to this manuscript will be made as these capabilites come closer to production level.

  17. Quaternary environments in Sierra Nevada

    OpenAIRE

    Oliva, Marc; Gómez Ortiz, Antonio; Palacios Estremera, David; Salvador Franch, Ferran; Salvà Catarineu, Monserrat

    2016-01-01

    El conocimiento relativo a la evolución ambiental cuaternaria en las montañas de la Península Ibérica ha avanzado sustancialmente en las últimas décadas. Particularmente significativos son los progresos realizados en el macizo de Sierra Nevada, en el sur peninsular. En este caso, los investigadores se han servido de registros naturales y fuentes documentales para reconstruir la dinámica ambiental desde la Última Glaciación y posterior deglaciación del macizo hasta su evolución reciente. Los c...

  18. Effect of white mustard essential oil on inoculated Salmonella sp. in a sauce with particulates.

    Science.gov (United States)

    David, Jairus R D; Ekanayake, Athula; Singh, Indarpal; Farina, Brian; Meyer, Michael

    2013-04-01

    White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates.

  19. Effect of soy sauce on lipid oxidation of irradiated pork patties

    Science.gov (United States)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

    2013-09-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

  20. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

    Science.gov (United States)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

    2017-04-01

    The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC-QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified. Naringenin chalcone is only detectable in the fruit, while naringenin is strongly increased in the sauces. Rutin content increased by 36% in the industrial processed sauce whereas decreased by 26% in the home processed sauce when compared to fruit. According to the results of an in vitro gastrointestinal digestion model, industrial processing may lead to enhanced bioaccessibility of antioxidants. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Running Parallel Discrete Event Simulators on Sierra

    Energy Technology Data Exchange (ETDEWEB)

    Barnes, P. D. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Jefferson, D. R. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2015-12-03

    In this proposal we consider porting the ROSS/Charm++ simulator and the discrete event models that run under its control so that they run on the Sierra architecture and make efficient use of the Volta GPUs.

  2. Aspen Delineation - Sierra State Parks [ds380

    Data.gov (United States)

    California Natural Resource Agency — The database represents delineations of aspen stands associated with stand assessment data (SIERRA_SP_PTS) collected in aspen stands on lands administered by the...

  3. Pungency Quantitation of Hot Pepper Sauces Using HPLC

    Science.gov (United States)

    Betts, Thomas A.

    1999-02-01

    A class of compounds known as capsaicinoids are responsible for the "heat" of hot peppers. To determine the pungency of a particular pepper or pepper product, one may quantify the capsaicinoids and relate those concentrations to the perceived heat. The format of the laboratory described here allows students to collectively develop an HPLC method for the quantitation of the two predominant capsaicinoids (capsaicin and dihydrocapsaicin) in hot-pepper products. Each small group of students investigated one of the following aspects of the method: detector wavelength, mobile-phase composition, extraction of capsaicinoids, calibration, and quantitation. The format of the lab forced students to communicate and cooperate to develop this method. The resulting HPLC method involves extraction with acetonitrile followed by solid-phase extraction clean-up, an isocratic 80:20 methanol-water mobile phase, a 4.6 mm by 25 cm C-18 column, and UV absorbance detection at 284 nm. The method developed by the students was then applied to the quantitation of capsaicinoids in a variety of hot pepper sauces. Editor's Note on Hazards in our April 2000 issue addresses the above.

  4. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.

    Science.gov (United States)

    Kim, H W; Hwang, K E; Song, D H; Kim, Y J; Lim, Y B; Choi, J H; Choi, Y S; Kim, H Y; Kim, C J

    2014-03-01

    The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

  5. Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and Staphylococcus aureus.

    Science.gov (United States)

    Kışla, Duygu; Karabıyıklı, Şeniz

    2013-05-01

    Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones. © 2013 Institute of Food Technologists®

  6. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.

    Science.gov (United States)

    Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

    2017-02-01

    Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity of the process, the investigation of the constituent profile during fermentation is difficult. Metabolomics, the comprehensive study of low molecular weight compounds in biological samples, is thought to be a promising strategy for deep understanding of the constituent contribution to food flavor characteristics. Therefore, metabolomics is suitable for the analysis of soy sauce fermentation. Unfortunately, only few and unrefined studies of soy sauce fermentation using metabolomics approach have been reported. Therefore, we investigated changes in low molecular weight hydrophilic and volatile compounds of soy sauce using gas chromatography/mass spectrometry (GC/MS)-based non-targeted metabolic profiling. The data were analyzed by statistical analysis to evaluate influences of yeast and lactic acid bacterium on the constituent profile. Consequently, our results suggested a novel finding that lactic acid bacterium affected the production of several constituents such as cyclotene, furfural, furfuryl alcohol and methional in the soy sauce fermentation process. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  7. Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

    Science.gov (United States)

    Alam Shah, Syifaa; Selamat, Jinap; Haque Akanda, Md Jahurul; Sanny, Maimunah; Khatib, Alfi

    2018-05-01

    The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.

  8. Site fidelity of the declining amphibian Rana sierrae (Sierra Nevada yellow-legged frog)

    Science.gov (United States)

    Kathleen Matthews; Haiganoush Preisler

    2010-01-01

    From 1997 to 2006, we used mark–recapture models to estimate the site fidelity of 1250 Sierra Nevada yellow-legged frogs (Rana sierrae) in Kings Canyon National Park, California, USA, during their three main activity periods of overwintering, breeding, and feeding. To quantify site fidelity, the tendency to return to and reuse previously occupied...

  9. Influence of repeated infusion of capsaicin-contained red pepper sauce on esophageal secondary peristalsis in humans.

    Science.gov (United States)

    Liu, T T; Yi, C H; Lei, W Y; Hung, X S; Yu, H C; Chen, C L

    2014-10-01

    The transient receptor potential vanilloid 1 has been implicated as a target mediator for heartburn perception and modulation of esophageal secondary peristalsis. Our aim was to determine the effect of repeated esophageal infusion of capsaicin-contained red pepper sauce on heartburn perception and secondary peristalsis in healthy adults. Secondary peristalsis was performed with mid-esophageal injections of air in 15 healthy adults. Two separate protocols including esophageal infusion with saline and capsaicin-contained red pepper sauce and 2 consecutive sessions of capsaicin-contained red pepper sauce were randomly performed. After repeated infusion of capsaicin-contained red pepper sauce, the threshold volume to activate secondary peristalsis was significantly increased during slow (p sauce enhanced heartburn perception (p sauce infusion (p = 0.007). Acute infusion of capsaicin-contained red pepper sauce significantly increased pressure wave amplitudes of distal esophagus during slow (p = 0.003) and rapid air injections (p = 0.01), but repeated infusion of capsaicin-contained red pepper sauce significantly decreased pressure wave amplitude of distal esophagus during slow (p = 0.0005) and rapid air injections (p = 0.003). Repeated esophageal infusion of capsaicin appears to attenuate heartburn perception and inhibit distension-induced secondary peristalsis in healthy adults. These results suggest capsaicin-sensitive afferents in modulating sensorimotor function of secondary peristalsis in human esophagus. © 2014 John Wiley & Sons Ltd.

  10. 9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters in...

  11. Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto

    NARCIS (Netherlands)

    Al-Malahmeh, Amer J.; Al-Ajlouni, Abdalmajeed M.; Wesseling, Sebas; Vervoort, Jacques; Rietjens, Ivonne M.C.M.

    2017-01-01

    A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the

  12. Microfiltration of soy sauce sediment with rotating disk membrane module; Kaitengata enbanmaku module ni yoru shoyuori no roka

    Energy Technology Data Exchange (ETDEWEB)

    Matsushita, K.; Kanekuni, N.; Nogaki, H.; Itakura, I.; Shimizu, Y.; Watanabe, A. [TOTO Ltd., Kitakyushu (Japan)

    1995-01-15

    Soy sauce sediment is formed in pasteurization of raw soy sauce. It is treated as industrial waste, though its main component is soy sauce, because of difficulty in perfect clarification of the suspension. In this paper, we decided a suitable range of pore size of microfiltration and a cut-off level of ultrafiltration to clarify soy sauce sediment and we developed a rotating disk membrane module (RD Module) and compared performance with conventional a multi-tubular membrane module (MT Module). The optimum range to obtain soy sauce of quality was less than a pore size of O.2{mu}m for microfiltration, while ultrafiltration was not suitable for soy sauce sediment. Ultrafiltration was restricted by rejection of colors and nucleic acids and related compounds in soy sauce sediment, rather than rejection of bacteria and ethanol. An RD Module could recover soy sauce of quality and was superior to an MT Module for concentration ratio, but the permeate fluxes of the RD Module decreased under conditions of high revolution as centrifugal forces were exerted on the permeate in the disk membrane. The power consumption of the RD Module was proportional to the cube of number of revolutions and to the fifth power of the radius, so it was found that one of methods for the scale up is to increase the number of disk membranes than increase the radius. 15 refs., 8 figs., 1 tab.

  13. Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

    Science.gov (United States)

    Firda, Alfiana Aulia; Purwanto

    2018-02-01

    In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

  14. Effect of added ingredients on water status and physico-chemical properties of tomato sauce.

    Science.gov (United States)

    Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena

    2017-12-01

    Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by 1 H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber. Xanthan, locust bean, guar and carboxy methyl cellulose significantly enhanced Bostwick consistency and consistency coefficient. Type of ingredient and concentration significantly affected 1 H NMR mobility indicators. Principal component analysis (PCA) indicated that only 1 H NMR mobility parameters were able to differentiate the effect of milk protein, xanthan and potato fiber on tomato sauce properties. The information collected in this work provides information to intelligently modulate tomato sauce attributes and tailor its properties for specific applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

    Science.gov (United States)

    Sulaiman, Joanita; Gan, Han Ming; Yin, Wai-Fong; Chan, Kok-Gan

    2014-01-01

    The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  16. Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

    Science.gov (United States)

    Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

    2017-05-01

    Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180-225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2).

  17. Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce.

    Science.gov (United States)

    Fang, Fang; Zhang, Jiran; Zhou, Jingwen; Zhou, Zhaohui; Li, Tieqiao; Lu, Liling; Zeng, Weizhu; Du, Guocheng; Chen, Jian

    2018-03-07

    Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi mash. Pediococcus acidilactici is responsible for the formation of citrulline during the lactic acid fermentation process of soy sauce. However, citrulline accumulation during the alcoholic fermentation process and the corresponding bacteria involved have not been identified. Salt-tolerant, arginine-utilizing bacteria were isolated from moromi mash during the alcoholic fermentation process. Under normal cultivation conditions, arginine utilization by these strains did not contribute to citrulline accumulation. However, the conversion of arginine to citrulline by these bacteria increased when cultivated during the alcoholic fermentation process. Additionally, the ethanol-enhanced solubility of free fatty acids in moromi mash stimulated the accumulation of citrulline. Staphylococcus exhibited the highest capability in the conversion of arginine to citrulline.

  18. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

    Directory of Open Access Journals (Sweden)

    Joanita eSulaiman

    2014-10-01

    Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  19. Production Time Loss Reduction in Sauce Production Line by Lean Six Sigma Approach

    Science.gov (United States)

    Ritprasertsri, Thitima; Chutima, Parames

    2017-06-01

    In all industries, time losses, which are incurred in processing are very important. As a result, losses are incurred in productivity and cost. This research aimed to reduce lost time that occurs in sauce production line by using the lean six sigma approach. The main objective was to reduce the time for heating sauce which causes a lot of time lost in the production line which affects productivity. The methodology was comprised of the five-phase improvement model of Six Sigma. This approach begins with defining phase, measuring phase, analysing phase, improving phase and controlling phase. Cause-and-effect matrix and failure mode and effect analysis (FMEA) were adopted to screen the factors which affect production time loss. The results showed that the percentage of lost time from heating sauce reduced by 47.76%. This increased productivity to meet the plan.

  20. KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION

    Directory of Open Access Journals (Sweden)

    Suryana Purawisastra

    2013-07-01

    Full Text Available ABSTRACT Background: Chili sauce is one the spice which is widely used in Indonesia. In making of the sauce, salt is added to increase the palatability of the chili sauce. In the past salt was the only source of sodium, however, nowadays there are some food additives containing sodium such as sodium benzoate becoming the source of sodium. At the moment, the chili sauce are available in the market, and in making those sauces, beside the addition of salt is also some food additive containing sodium were added.  The excessive of sodium intake is related to the risk of hypertension and kidney failure. Objectives: to analyze the sodium contents of 10 kinds of chili sauces available in the market and to evaluate the sensory of the sauce. Methods: Ten samples of chili sauce in various brands were bought from supermarket, and then analyzed its sodium content using the Flame photometer method. Its sensory evaluation was performed by the thirty-two of testers. Results: The sodium content of sauces was shown that the value of the content was varying significantly (p £ 0.05. The highest content was 9.03 mg per gram, and the lowest was 3.82 mg per gram. The others were spread out between the highest and the lowest. Whereas the sensory evaluation of the sauce indicated that the sauce containing the higher content of sodium was tend to be more acceptance than the lower one.  Conclusion: The sodium content of sauces in this study was varying between 9.03 to 3.82 mg per 100 g, whereas the sensory evaluation of the sauces revealed that the sauce which contained the higher content of sodium was more preference by the testers than the lower one. [Penel Gizi Makan 2010, 33(2: 173-179] Keywords: sodium content, chili sauce, food additives.

  1. Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis.

    Science.gov (United States)

    Kamal, Ghulam Mustafa; Wang, Xiaohua; Bin Yuan; Wang, Jie; Sun, Peng; Zhang, Xu; Liu, Maili

    2016-09-01

    Soy sauce a well known seasoning all over the world, especially in Asia, is available in global market in a wide range of types based on its purpose and the processing methods. Its composition varies with respect to the fermentation processes and addition of additives, preservatives and flavor enhancers. A comprehensive (1)H NMR based study regarding the metabonomic variations of soy sauce to differentiate among different types of soy sauce available on the global market has been limited due to the complexity of the mixture. In present study, (13)C NMR spectroscopy coupled with multivariate statistical data analysis like principle component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) was applied to investigate metabonomic variations among different types of soy sauce, namely super light, super dark, red cooking and mushroom soy sauce. The main additives in soy sauce like glutamate, sucrose and glucose were easily distinguished and quantified using (13)C NMR spectroscopy which were otherwise difficult to be assigned and quantified due to serious signal overlaps in (1)H NMR spectra. The significantly higher concentration of sucrose in dark, red cooking and mushroom flavored soy sauce can directly be linked to the addition of caramel in soy sauce. Similarly, significantly higher level of glutamate in super light as compared to super dark and mushroom flavored soy sauce may come from the addition of monosodium glutamate. The study highlights the potentiality of (13)C NMR based metabonomics coupled with multivariate statistical data analysis in differentiating between the types of soy sauce on the basis of level of additives, raw materials and fermentation procedures. Copyright © 2016 Elsevier B.V. All rights reserved.

  2. Grand Hotel prijutil hudozhnikov

    Index Scriptorium Estoniae

    2004-01-01

    Raadioajakirjanik Lea Veelmaa lindistas "Kunstikanali" 2004. a. esimese saate Grand Hotel Viljandis. Saatekülaliseks oli maalikunstnik Andres Tolts. Toltsi kaheksa akrüülmaali on eksponeeritud hotelli fuajees ja restoranis

  3. Grand Mal Seizure

    Science.gov (United States)

    ... grand mal seizures include: A family history of seizure disorders Any injury to the brain from trauma, a ... the risk of birth defects. If you have epilepsy and plan to become pregnant, work with your ...

  4. Microbe participation in aroma production during soy sauce fermentation.

    Science.gov (United States)

    Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

    2018-06-01

    Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  5. Sierra/SolidMechanics 4.46 Example Problems Manual.

    Energy Technology Data Exchange (ETDEWEB)

    Plews, Julia A.; Crane, Nathan K; de Frias, Gabriel Jose; Le, San; Littlewood, David John; Merewether, Mark Thomas; Mosby, Matthew David; Pierson, Kendall H.; Porter, Vicki L.; Shelton, Timothy; Thomas, Jesse David; Tupek, Michael R.; Veilleux, Michael

    2018-03-01

    Presented in this document are tests that exist in the Sierra/SolidMechanics example problem suite, which is a subset of the Sierra/SM regression and performance test suite. These examples showcase common and advanced code capabilities. A wide variety of other regression and verification tests exist in the Sierra/SM test suite that are not included in this manual.

  6. Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

    Directory of Open Access Journals (Sweden)

    Palmira Valderas-Martinez

    2016-03-01

    Full Text Available Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT, tomato sauce (TS and tomato sauce with refined olive oil (TSOO on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW, 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL cholesterol and interleukine (IL 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1, and lymphocyte function-associated antigen-1 (LFA-1 from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.

  7. Sierra toolkit computational mesh conceptual model

    International Nuclear Information System (INIS)

    Baur, David G.; Edwards, Harold Carter; Cochran, William K.; Williams, Alan B.; Sjaardema, Gregory D.

    2010-01-01

    The Sierra Toolkit computational mesh is a software library intended to support massively parallel multi-physics computations on dynamically changing unstructured meshes. This domain of intended use is inherently complex due to distributed memory parallelism, parallel scalability, heterogeneity of physics, heterogeneous discretization of an unstructured mesh, and runtime adaptation of the mesh. Management of this inherent complexity begins with a conceptual analysis and modeling of this domain of intended use; i.e., development of a domain model. The Sierra Toolkit computational mesh software library is designed and implemented based upon this domain model. Software developers using, maintaining, or extending the Sierra Toolkit computational mesh library must be familiar with the concepts/domain model presented in this report.

  8. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    International Nuclear Information System (INIS)

    Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

    2014-01-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

  9. The Special Court for Sierra Leone

    DEFF Research Database (Denmark)

    Damgaard, Ciara Therése

    2004-01-01

    The focus of this article is the Special Court for Sierra Leone and the extent to which it can be said that the Special Court has already challenged, or will, in the future, challenge the tradition of impunity for gender-based crimes. In this regard, an analysis is undertaken of the Special Court......'s Statute, Rules of Procedure and Evidence and practice to date, in order to determine its treatment of gender-based crimes and whether it can be said that the Special Court for Sierra Leone challenges the tradition of impunity for gender-based crimes. Udgivelsesdato: december 2004...

  10. Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria.

    Science.gov (United States)

    Hur, Jeong Min; Park, Doo Hyun

    2015-08-01

    The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality.

  11. Consumer acceptance of salt-reduced 'soy sauce' foods over rapidly repeated exposure

    NARCIS (Netherlands)

    Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Köster, E.P.; Mojet, J.

    2013-01-01

    The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at

  12. Formation and reduction of furan in a soy sauce model system.

    Science.gov (United States)

    Kim, Min Yeop; Her, Jae-Young; Kim, Mina K; Lee, Kwang-Geun

    2015-12-15

    The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (psauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

    Science.gov (United States)

    Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

    2016-08-01

    The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. © 2016 Institute of Food Technologists®

  14. Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold

    International Nuclear Information System (INIS)

    Kalayanamitr, A.; Bhumiratana, A.; Flegel, T.W.; Glinsukon, T.; Shinmyo, A.

    1987-01-01

    A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production

  15. Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Katayama, Hiroshi; Tatemichi, Yuki; Nakajima, Ayako

    2017-08-01

    A liquid chromatography-tandem mass spectrometry method using a pentafluorophenylpropyl-bonded silica column was developed to simultaneously quantify twenty Amadori products (APs), including N-(1-Deoxy-d-fructosyl-1-yl)-l-isoleucine (Fru-Ile) and N-(1-Deoxy-d-fructosyl-1-yl)-l-leucine (Fru-Leu), in soy sauce, without the need for an ion-pairing reagent or sample derivatization. The method was applied to six types of soy sauce, to determine the total AP levels and the levels of individual APs. The level of total APs widely varied between the eight samples, from 358mg/L to 24347mg/L. The concentrations of N-ε-(1-deoxy-d-fructosyl-1-yl)-l-lysine (Fru-Lys) and N-(1-deoxy-d-fructosyl-1-yl)-l-pyroglutamic acid (Fru-pGlu) were the highest among the APs and the level of Fru-pGlu was similar to that of Fru-Lys. Furthermore, fermentation periods of up to six months greatly influenced AP levels in soy sauce but the levels remained constant thereafter. Thermal treatment of soy sauce had little effect on AP levels. Copyright © 2017. Published by Elsevier Ltd.

  16. Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

    International Nuclear Information System (INIS)

    Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

    2017-01-01

    Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180–225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2). - Highlights: • Thermoluminescence (TL) characteristics were studied to identify irradiated ingredient in soy sauce. • TL emission was found to be dependent on irradiation doses and blending ratios of the ingredients. • TL technique was found to be successful in detecting irradiation status even after pasteurization. • Inter-laboratory trial gave a clear verdict on irradiation detection potential of TL technique.

  17. The Effect of Soy Sauce Waste in Ration on Performance of Mojosari Duck

    Directory of Open Access Journals (Sweden)

    G. A. A. Larasati

    2017-06-01

    Full Text Available The purpose of study was to determined the effect of soy sauce waste in ration in the ration on the performance of Mojosari duck. The materials used were 240 of Mojosari which are 20 weeks olds with average body weight 1,385.0 ± 130.85 grams (CV = 9.44%. Feed ingredients used were, rice bran, soybean meal, yellow corn, fish meal, pollard and premix. The design that used was Completely Randomized Design (CRD with 4 treatments and 6 replications.The treatment applied soy sauce waste at level 5, 7,5 and 10%. The parameters observed were consumption, egg production, feed conversion. The data were analyzed by analysis of variance with F test. The results showed that soy sauce waste did not effected on performance (consumption of ration, egg production, ration conversion of Mojosari duck. The conclusion of this research is soy sauce waste be used as feed stuff of Mojosari duck ration until level 10%.

  18. Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS.

    Science.gov (United States)

    Frerot, Eric; Chen, Ting

    2013-10-01

    Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright © 2013 Verlag Helvetica Chimica Acta AG, Zürich.

  19. Data on volatile compounds in fermented materials used for salmon fish sauce production.

    Science.gov (United States)

    Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

    2018-02-01

    This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to ferment for up to three months. The volatile compounds were captured by a solid-phase microextraction method and then applied to GC/MS for separation and identification of the compounds in the fish sauce products. The number of volatile compounds identified in the starting materials varied from 15 to 29 depending on the ingredients. The number of compounds in the final fish sauce products was reduced by 3.4-94.7% of that in the original material. The retention times and names of the identified compounds, as well as their relative peak areas, are provided in a Microsoft Excel Worksheet.

  20. Social Marketing Improved the Consumption of Iron-Fortified Soy Sauce among Women in China

    Science.gov (United States)

    Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

    2007-01-01

    Objective: To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). Design: A community-based intervention was conducted among 4 groups, experimental rural (E[subscript R]), control rural (C[subscript R]), experimental urban…

  1. Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation.

    Science.gov (United States)

    Zhou, Xuxia; Qiu, Mengting; Zhao, Dandan; Lu, Fei; Ding, Yuting

    2016-04-01

    The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract-treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce. © 2016 Institute of Food Technologists®

  2. Enhancing and accelarating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

    NARCIS (Netherlands)

    Sluis, van der C.; Tramper, J.; Wijffels, R.H.

    2001-01-01

    In soy-sauce processes salt-tolerant yeasts are very important for the flavour formation. This flavour formation is, however, slow and poorly understood. In the last decades, a concerted research effort has increased the understanding and resulted in the derivation of mutants with an enhanced

  3. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

    Science.gov (United States)

    Steinhaus, Petra; Schieberle, Peter

    2007-07-25

    Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating.

  4. Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises

    NARCIS (Netherlands)

    Wijk, de R.A.; Prinz, J.F.

    2007-01-01

    Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0¿72%), and consumption temperatures. In addition, the foods were measured instrumentally

  5. Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

    NARCIS (Netherlands)

    Wijk, R.A. de; Prinz, J.F.

    2007-01-01

    Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally

  6. Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

    NARCIS (Netherlands)

    Weenen, H.; Jellema, R.H.; Wijk, R.A. de

    2005-01-01

    The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is

  7. 3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.

    Science.gov (United States)

    Christova-Bagdassarian, Valentina; Tishkova, Julieta A; Vrabcheva, Terry M

    2013-01-01

    The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.

  8. Active deformation in the northern Sierra de Valle Fértil, Sierras Pampeanas, Argentina

    Science.gov (United States)

    Ortiz, Gustavo; Alvarado, Patricia; Fosdick, Julie C.; Perucca, Laura; Saez, Mauro; Venerdini, Agostina

    2015-12-01

    The Western Sierras Pampeanas region in the San Juan Province is characterized by thick-skinned deformation with approximately N-S trending ranges of average heights of 2500 m and a high frequency occurrence of seismic activity. Its location to the east of the mainly thin-skinned tectonics of the Argentine Precordillera fold-and-thrust belt suggests that at 30°S, deformation is concentrated in a narrow zone involving these two morphostructural units. In this paper, we present new apatite (U-Th)/He results (AHe) across the northern part of the Sierra de Valle Fértil (around 30°S) and analyze them in a framework of thermochronologic available datasets. We found Pliocene AHe results for Carboniferous and Triassic strata in the northern Sierra de Valle Fértil consistent with the hypothesis of recent cooling and inferred erosional denudation concentrated along the northern end of this mountain range. Our analysis shows that this northern region may have evolved under different conditions than the central part of the Sierra de Valle Fértil. Previous studies have observed AHe ages consistent with Permian through Cretaceous cooling, indicating the middle part of the Sierra de Valle Fértil remained near surface before the Pampean slab subduction flattening process. Those studies also obtained ˜5 My cooling ages in the southern part of the Sierra de Valle Fértil, which are similar to our results in the northern end of the range. Taken together, these results suggest a pattern of young deformation in the northern and southern low elevation ends of the Sierra de Valle Fértil consistent with regions of high seismic activity, and Quaternary active faulting along the western-bounding thrust fault of the Sierra de Valle Fértil.

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

    Science.gov (United States)

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

    2016-09-01

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

  10. Explaining Violence in Sierra Leone's Civil War

    African Journals Online (AJOL)

    Explaining the violence of civil war is never a simple task for the scholar. In the case of the Sierra Leone, paradoxically, the task has in some ways been rendered more difficult by the sheer variety of compelling scholarship on the question. This paper seeks to identify the most useful of the explanations offered thus far, and ...

  11. Rebellion and Agrarian Tensions in Sierra Leone

    NARCIS (Netherlands)

    Peters, K.; Richards, P.

    2011-01-01

    This paper assesses the extent to which customary governance in Sierra Leone can be held responsible for an increasingly unstable two-class agrarian society. A case is made for regarding the civil war (1991–2002) as being an eruption of long-term, entrenched agrarian tensions exacerbated by chiefly

  12. Sierra Leone Journal of Biomedical Research: Submissions

    African Journals Online (AJOL)

    AFRICAN JOURNALS ONLINE (AJOL) · Journals · Advanced Search · USING ... Sierra Leone Journal of Biomedical Research (SLJBR) publishes papers in all ... An original article should give sufficient detail of experimental procedures for .... For references cited in a paper which has been accepted for publication but not ...

  13. Rice genetic resources in postwar Sierra Leone

    NARCIS (Netherlands)

    Chakanda, R.T.M.

    2009-01-01

    This research presents the effect of the 10-year long civil war in Sierra Leone on rice genetic resources, using farmers and their seed systems in three selected districts as reference points. The war disrupted all forms of production and development in the country and like other sectors of the

  14. Sierra Leone Journal of Biomedical Research

    African Journals Online (AJOL)

    The Sierra Leone Journal of Biomedical Research publishes papers in all fields of Medicine and Allied Health Sciences including Basic Medical Sciences, Clinical Sciences, Dental Sciences, Behavioural Sciences, Biomedical Engineering, Molecular Biology, Pharmaceutical Sciences, Biotechnology in relation to Medicine, ...

  15. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

    Science.gov (United States)

    Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

    2017-01-01

    Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

  16. Democracy and "Grand" Corruption.

    Science.gov (United States)

    Rose-Ackerman, Susan

    1996-01-01

    Defines "grand" corruption as that occurring at the higher levels of a political system and involving large sums of money. Discusses the impact and incentives for this level of corruption as well as various government responses. Identifies multinational corporations as the major malefactors. (MJP)

  17. The GRANDE detector

    International Nuclear Information System (INIS)

    Adams, A.; Bond, R.; Coleman, L.; Rollefson, A.; Wold, D.; Bratton, C.B.; Gurr, H.; Kropp, W.; Nelson, M.; Price, L.R.; Reines, F.; Schultz, J.; Sobel, H.; Svoboda, R.; Yodh, G.; Burnett, T.; Chaloupka, V.; Wilkes, R.J.; Cherry, M.; Ellison, S.B.; Guzik, T.G.; Wefel, J.; Gaidos, J.; Loeffler, F.; Sembroski, G.; Wilson, C.; Goodman, J.; Haines, T.J.; Kielczewska, D.; Lane, C.; Steinberg, R.; Lieber, M.; Nagle, D.; Potter, M.; Tripp, R.

    1990-01-01

    In this paper we present a detector facility which meets the requirements outlined above for a next-generation instrument. GRANDE (Gamma Ray and Neutrino DEtector) is an imaging, water Cerenkov detector, which combines in one facility an extensive air shower array and a high-energy neutrino detector. (orig.)

  18. Triggering the GRANDE array

    International Nuclear Information System (INIS)

    Wilson, C.L.; Bratton, C.B.; Gurr, J.; Kropp, W.; Nelson, M.; Sobel, H.; Svoboda, R.; Yodh, G.; Burnett, T.; Chaloupka, V.; Wilkes, R.J.; Cherry, M.; Ellison, S.B.; Guzik, T.G.; Wefel, J.; Gaidos, J.; Loeffler, F.; Sembroski, G.; Goodman, J.; Haines, T.J.; Kielczewska, D.; Lane, C.; Steinberg, R.; Lieber, M.; Nagle, D.; Potter, M.; Tripp, R.

    1990-01-01

    A brief description of the Gamma Ray And Neutrino Detector Experiment (GRANDE) is presented. The detector elements and electronics are described. The trigger logic for the array is then examined. The triggers for the Gamma Ray and the Neutrino portions of the array are treated separately. (orig.)

  19. Grand-Bassam

    African Journals Online (AJOL)

    Geo

    l'estuaire du fleuve Comoé (Grand-Bassam, Côte d'Ivoire). Kouassi Laurent ADOPO1*, Apie Colette AKOBE1, Etche Mireille AMANI2,. Sylvain MONDE3 et Kouamé AKA3. (1)Laboratoire de Géologie Marine, Sédimentologie et Environnement, Centre de Recherche en Ecologie,. Université Felix Houphouet Boigny Abidjan, ...

  20. Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.

    Science.gov (United States)

    Zheng, Bin; Liu, Yu; He, Xiaoxia; Hu, Shiwei; Li, Shijie; Chen, Meiling; Jiang, Wei

    2017-10-01

    A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor-enhancing properties and non-biogenic amine-producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was investigated further. The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (P > 0.05), although it significantly increased total moderately halophilic microbial count, protease activity, total soluble nitrogen content and amino acid nitrogen content, and also promoted the umami taste and meaty aroma (P sauce quality by fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  1. Perinatal Consumption of Thiamine-Fortified Fish Sauce in Rural Cambodia: A Randomized Clinical Trial.

    Science.gov (United States)

    Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Hampel, Daniela; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Allen, Lindsay H; Green, Timothy J

    2016-10-03

    Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, remains a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine concentrations, placing breastfed infants at risk of beriberi. To determine if consumption of thiamine-fortified fish sauce yields higher erythrocyte thiamine diphosphate concentrations (eTDP) among lactating women and newborn infants and higher breast milk thiamine concentrations compared with a control sauce. In this double-blind randomized clinical trial, 90 pregnant women were recruited in the Prey Veng province, Cambodia. The study took place between October 2014 and April 2015. Women were randomized to 1 of 3 groups (n = 30) for ad libitum fish sauce consumption for 6 months: control (no thiamine), low-concentration (2 g/L), or high-concentration (8 g/L) fish sauce. Maternal eTDP was assessed at baseline (October 2014) and endline (April 2015). Secondary outcomes, breast milk thiamine concentration and infant eTDP, were measured at endline. Women's mean (SD) age and gestational stage were 26 (5) years and 23 (7) weeks, respectively. April 2015 eTDP was measured among 28 women (93%), 29 women (97%), and 23 women (77%) in the control, low-concentration, and high-concentration groups, respectively. In modified intent-to-treat analysis, mean baseline-adjusted endline eTDP was higher among women in the low-concentration (282nM; 95% CI, 235nM to 310nM) and high-concentration (254nM; 95% CI, 225nM to 284nM) groups compared with the control group (193nM; 95% CI, 164nM to 222M; P sauce through pregnancy and early lactation had higher eTDP and breast milk thiamine concentrations and their infants had higher eTDP, which was more pronounced in the high group. Thiamine-fortified fish sauce has the potential to prevent infantile beriberi in this population. Clinicaltrials.gov Identifier: NCT02221063.

  2. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    Science.gov (United States)

    Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

    2014-10-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

  3. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

    Science.gov (United States)

    Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Soo-Yoen; Lee, Mi-Ai; Kim, Cheon-Jei

    2013-11-01

    This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (Psauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Nutritional value of trace elements in spaghetti sauces and their classification according to the labeled taste using pattern recognition techniques

    International Nuclear Information System (INIS)

    Kanias, G.D.; Ghitakou, S.; Papaefthymiou, H.

    2006-01-01

    The nutrient trace elements chromium, iron and zinc as well as cobalt, rubidium and scandium were determined in dry spaghetti sauce samples from the Greek market by instrumental neutron activation analysis. The results were evaluated according to the new US Recommended Dietary Allowances (RDA), US Adequate Intake (AI), US Reference Values for nutrition labeling (RVNL) and European Union reference values for nutrition labeling (EURV). Moreover, the same data has been used with pattern recognition techniques in order to classify the sauce samples according to their labeled flavor. The evaluation showed that the nutrition rate depends strongly on the reference value under consideration. The spaghetti sauces studied are a good source for the covering of chromium daily AI. The same sauces are poor source for zinc daily needs of the organism (RDA, RVNL), but they are a moderate source for iron daily needs (RDA). The application of cluster analysis, of linear discriminant analysis and of the principal component analysis classified the spaghetti sauce samples according to their labeled taste successfully. In addition using the same techniques, another classification in red and white spaghetti sauces is carried out according to their tomato content. (author)

  5. A Study on Shelf Life Prolonging Process of Chili Soy Sauce in Malaysian SMEs’ (Small Medium Enterprise)

    Science.gov (United States)

    Mat Sharif, Zainon Binti; Taib, Norhasnina Binti Mohd; Yusof, Mohd Sallehuddin Bin; Rahim, Mohammad Zulafif Bin; Tobi, Abdul Latif Bin Mohd; Othman, Mohd Syafiq Bin

    2017-05-01

    This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolong its shelf life without jeopardising its prevailing taste. The proposed preservative is sodium benzoate. It is hope that by adding sodium benzoate, it can prolong the shelf life of the products from one year to two years without jeopardising the taste and quality of the products. The problem to extend the shelf life of spicy (chilli) soy sauce was 100% solved. The product could be extended to 2 years without adding any preservative (sodium benzoate) as the main raw material (soy sauce) purchased from “Kicap Jalen” had been added sodium benzoate as their preservative to prolong the soy sauce shelf life. All the physicochemical and nutritional analysis shown good results. As for the microbiological analysis, all the 3 samples shown good results on the total plate count.

  6. Grand unified theories

    International Nuclear Information System (INIS)

    Langacker, P.

    1981-01-01

    In this talk I discuss the present status of these theories and of their observational and experimental implications. In section II, I briefly review the standard SU 3 sup(c) x SU 2 x U 1 model of the strong and electroweak interactions. Although phenomenologically successful, the standard model leaves many questions unanswered. Some of these questions are addressed by grand unified theories, which are defined and discussed in Section III. The Georgi-Glashow SU 5 model is described, as are theories based on larger groups such as SO 10 , E 6 , or SO 16 . It is emphasized that there are many possible grand unified theories and that it is an experimental problem not only to test the basic ideas but to discriminate between models. (orig./HSI)

  7. Asymptotically safe grand unification

    Energy Technology Data Exchange (ETDEWEB)

    Bajc, Borut [J. Stefan Institute,1000 Ljubljana (Slovenia); Sannino, Francesco [CP-Origins & the Danish IAS, University of Southern Denmark,Campusvej 55, DK-5230 Odense M (Denmark); Université de Lyon, France, Université Lyon 1, CNRS/IN2P3, UMR5822 IPNL,F-69622 Villeurbanne Cedex (France)

    2016-12-28

    Phenomenologically appealing supersymmetric grand unified theories have large gauge representations and thus are not asymptotically free. Their ultraviolet validity is limited by the appearance of a Landau pole well before the Planck scale. One could hope that these theories save themselves, before the inclusion of gravity, by generating an interacting ultraviolet fixed point, similar to the one recently discovered in non-supersymmetric gauge-Yukawa theories. Employing a-maximization, a-theorem, unitarity bounds, as well as positivity of other central charges we nonperturbatively rule out this possibility for a broad class of prime candidates of phenomenologically relevant supersymmetric grand unified theories. We also uncover candidates passing these tests, which have either exotic matter or contain one field decoupled from the superpotential. The latter class of theories contains a model with the minimal matter content required by phenomenology.

  8. Sierra/SolidMechanics 4.48 Verification Tests Manual.

    Energy Technology Data Exchange (ETDEWEB)

    Plews, Julia A.; Crane, Nathan K; de Frias, Gabriel Jose; Le, San; Littlewood, David John; Merewether, Mark Thomas; Mosby, Matthew David; Pierson, Kendall H.; Porter, Vicki L.; Shelton, Timothy; Thomas, Jesse David; Tupek, Michael R.; Veilleux, Michael; Xavier, Patrick G.

    2018-03-01

    Presented in this document is a small portion of the tests that exist in the Sierra / SolidMechanics (Sierra / SM) verification test suite. Most of these tests are run nightly with the Sierra / SM code suite, and the results of the test are checked versus the correct analytical result. For each of the tests presented in this document, the test setup, a description of the analytic solution, and comparison of the Sierra / SM code results to the analytic solution is provided. Mesh convergence is also checked on a nightly basis for several of these tests. This document can be used to confirm that a given code capability is verified or referenced as a compilation of example problems. Additional example problems are provided in the Sierra / SM Example Problems Manual. Note, many other verification tests exist in the Sierra / SM test suite, but have not yet been included in this manual.

  9. LA GRANDE DESCENTE

    CERN Multimedia

    The first endcap disc of CMS being lowered slowly and carefully 100 m underground into the experimental cavern. The disc is one of 15 large pieces to make the grand descent.  The uniquely shaped slice, 16 m high, about 50 cm thick weighs 400 tonnes. The two HF that were lowered earlier in November can also be seen in the foreground and background.  

  10. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

    International Nuclear Information System (INIS)

    Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

    2004-01-01

    Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell

  11. [Effects of the iron fortified soy sauce on improving students' anemia in boarding schools].

    Science.gov (United States)

    Chen, Di; Sun, Jing; Huang, Jian; Wang, Lijuan; Piao, Wei; Tang, Yanbin; Li, Jin; Gao, Jie; Huo, Junsheng

    2016-03-01

    To evaluate the effect of iron fortified soy sauce on improving the anemia of boarding school students. A total of 3029 students of the boarding schools in the 27 provinces in China including 1576 boys and 1453 girls were treat with the iron-fortified soy sauce for 12 months. The concentration of hemoglobin was detected before and after intervention. The statistical analysis was conducted to analyze the anemia rate and the hemoglobin concentration in boarding school students. After the intervention, the average hemoglobin of students were increased from 142.1 g/L to 146.5 g/L compared to the baseline. The boys average haemoglobin concentration increased 6.7 g/L, girls average haemoglobin concentration increased 1.9 g/L. They were significantly higher than those of the baseline (P boarding school students, reduce anemia prevalence of students significantly.

  12. Archaeological obsidian from La Sierra Gorda Mexico, by PIXE

    International Nuclear Information System (INIS)

    Juarez-Cossio, D.; Terreros, E.; Quiroz-Moreno, J.; Romero-Sanchez, S.; Calligaro, T.F.; Tenorio, D.; Jimenez-Reyes, M.; Los Rios, M. de

    2009-01-01

    The chemical compositions of 42 obsidian pre-Hispanic artifacts from Tancama and Purisima, both archaeological sites of La Sierra Gorda Valleys, Mexico, were analyzed by PIXE technique. These obsidians came from four sources: Sierra de Pachuca Hidalgo, Paraiso Queretaro, Ucareo Michoacan and mainly from Zacualtipan/Metzquititlan Hidalgo. According to archaeological evidences, La Sierra Gorda valleys participated in commercial exchange with other regional sites, from Classic to Post-classic periods (A.D. 300-1500).

  13. Diversidad de mamíferos de la Reserva Natural Sierra Nanchititla, México Diversity of mammals in the Natural Reserve Sierra Nanchititla, Mexico

    Directory of Open Access Journals (Sweden)

    Octavio Monroy-Vilchis

    2011-03-01

    Full Text Available La Reserva Natural Sierra Nanchititla (RNSN, por su extensión, es la segunda área natural protegida del Estado de México; sin embargo, se desconoce gran parte de su biodiversidad. El objetivo de este trabajo fue estimar su diversidad mastofaunística. Se utilizó el trampeo directo para la colecta de mamíferos pequeños y trampas-cámara para el estudio de los mamíferos medianos y grandes. Se calculó la diversidad a partir del índice de Margalef, y se evaluaron la dominancia y la equidad mediante los índices de Simpson y Shannon-Wiener, respectivamente. Se registraron 53 especies de mamíferos; 3 de ellas son el primer registro estatal, 10 son endémicas de México y 4 las considera en alguna categoría de vulnerabilidad el gobierno mexicano. En la zona habitan 5 de las 6 especies de felinos de México. La composición mastofaunística de la RNSN fue comparada con la de la sierra Purépecha, Michoacán, con la que comparte el 38% de las especies. De acuerdo con el índice de Jaccard, la similitud entre ambas es baja. Considerando los resultados, la importancia de la RNSN con respecto a su diversidad mastofaunística es evidente, así como la necesidad de delinear estrategias para su conservación.The Sierra Nanchititla Natural Reserve (SNNR is the second largest natural protected area in the State of Mexico, however its biodiversity is largely unknown. The aim of this research was to estimate its mammalian diversity. Direct trapping was used to capture small mammals and camera-trapping for the study of medium and large mammals. Diversity was calculated from Margalef's index, dominance and equity were evaluated through Simpson's and Shannon-Wiener indexes, respectively. Fifty three species were registered, 3 of them are the first record for the State of Mexico, 10 are endemic to Mexico and 4 are considered in some category of vulnerability by the Mexican government. The area is inhabited by 5 of the 6 Mexican felid species. The

  14. Storage properties of irrdiated white pomfret (Stromatus cinereus) in tomato sauce

    International Nuclear Information System (INIS)

    Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

    1990-01-01

    A process involving radiation and heat treatment combined with effective management of pH using tomato sauce was developed for preservation of white pomfret (Stromatus cinereus). This process enhanced the organoleptic acceptability of the product and also ensured its microbiological safety. The processed product was in good edible condition even after a storage of 6 months at ambient temperature. (M.G.B.). 3 tabs

  15. Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

    OpenAIRE

    Aulia Firda Alfiana; Purwanto

    2018-01-01

    In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint ...

  16. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

    OpenAIRE

    Noda, Fumio; Hayashi, Kazuya; Mizunuma, Takeji

    1980-01-01

    Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

  17. Population dynamics and ecology of Tilapia rendalli in Lago Sauce (Peru)

    Energy Technology Data Exchange (ETDEWEB)

    Wosnitza-Mendo, C.

    1980-01-01

    This is a practical contribution to development aid in Peru. It was to provide a basis for farming of Lago Sauce and similar lakes and introduce young Peruvian fishery biologists to practical and theoretical work with populations of freshwater fish. Various methods of biomass determination have been compared in order to find out why only small specimens of Tilapia rendalli have been caught and what ichthyobiomass was in the lake.

  18. Sierra Madre Oriental in Coahuila, Mexico

    Science.gov (United States)

    2002-01-01

    This desolate landscape is part of the Sierra Madre Oriental mountain range, on the border between the Coahuila and Nuevo Leon provinces of Mexico. This image was acquired by Landsat 7's Enhanced Thematic Mapper plus (ETM+) sensor on November 28, 1999. This is a false-color composite image made using shortwave infrared, infrared, and green wavelengths. The image has also been sharpened using the sensor's panchromatic band. Image provided by the USGS EROS Data Center Satellite Systems Branch

  19. Birds of Sierra de Vallejo, Nayarit, Mexico

    OpenAIRE

    Figueroa-Esquivel, E.M.; Puebla-Olivares, F

    2014-01-01

    Sierra de Vallejo, is considered a priority region for conservation, and is strongly affected by anthropogenic pressures. The inventory of birds are refers to studies in near areas. This study is a concrete contribution of the birds of the mountain chain and north of it. We considered bibliographic records and databases available on the web with records of ocurrence and specimens of scientific collections. Also we perform point counts in different localities inside the...

  20. Groundwater quality in the Sierra Nevada, California

    Science.gov (United States)

    Fram, Miranda S.; Belitz, Kenneth

    2014-01-01

    Groundwater provides more than 40 percent of California’s drinking water. To protect this vital resource, the State of California created the Groundwater Ambient Monitoring and Assessment (GAMA) Program. The Priority Basin Project (PBP) of the GAMA Program provides a comprehensive assessment of the State’s groundwater quality and increases public access to groundwater-quality information. The Sierra Nevada Regional study unit constitutes one of the study units being evaluated.

  1. Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

    Directory of Open Access Journals (Sweden)

    Aulia Firda Alfiana

    2018-01-01

    Full Text Available In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

  2. Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation.

    Science.gov (United States)

    Aryuman, Phichayaphorn; Lertsiri, Sittiwat; Visessanguan, Wonnop; Niamsiri, Nuttawee; Bhumiratana, Amaret; Assavanig, Apinya

    2015-01-02

    In this study, 34 yeast isolates were obtained from koji and moromi samples of Thai soy sauce fermentation. However, the most interesting yeast strain was isolated from the enriched 2 month-old (M2) moromi sample and identified as Meyerozyma (Pichia) guilliermondii EM2Y61. This strain is a salt-tolerant yeast that could tolerate up to 20% (w/v) NaCl and produce extracellular and cell-bound glutaminases. Interestingly, its glutaminases were more active in 18% (w/v) NaCl which is a salt concentration in moromi. The extracellular glutaminase's activity was found to be much higher than that of cell-bound glutaminase. The highest specific activity and stability of the extracellular glutaminase were found in 18% (w/v) NaCl at pH4.5 and 37°C. A challenge test by adding partially-purified extracellular glutaminase from M. guilliermondii EM2Y61 into 1 month-old (M1) moromi sample showed an increased conversion of L-glutamine to L-glutamic acid. This is the first report of glutaminase producing M. guilliermondii isolated from the moromi of Thai soy sauce fermentation. The results suggested the potential application of M. guilliermondii EM2Y61 as starter yeast culture to increase l-glutamic acid during soy sauce fermentation. Copyright © 2014 Elsevier B.V. All rights reserved.

  3. Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce.

    Science.gov (United States)

    Yang, Yang; Ye, Yangfang; Wang, Ying; Sun, Yangying; Pan, Daodong; Cao, Jinxuan

    2018-02-01

    Marinated meat in soy sauce was produced using hind leg by washing, rubbing salt, marinating with soy sauce and spices, and air dry-ripening for 15d. The effect of high pressure (HP) (150 and 300MPa for 15min) on the metabolite profiles of products was characterized using 1 H NMR and multivariate data analysis. The results showed that the metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 75.4 and 11.9% of variables, respectively. HP treatments increased most of the metabolites, especially PC1, glutamate, sugars, nucleotides, anserine, lactate and creatine compared to the control. The increase of metabolites under HP was not dependent on pressure level except for alanine, lactate, acetate, formate, fumarate, glucose and 5'-IMP. These findings demonstrated that HP treatment at 150MPa was economical to improve the taste of marinated meat in soy sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce.

    Science.gov (United States)

    Xie, Fang; Lai, WeiHua; Saini, Jasdeep; Shan, Shan; Cui, Xi; Liu, DaoFeng

    2014-05-01

    Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05-0.3μg/kg (r(2)=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6-104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.

    Science.gov (United States)

    Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

    2015-09-01

    Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones. © 2015 Institute of Food Technologists®

  6. Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier.

    Science.gov (United States)

    Wang, Wei; Zhou, Weibiao

    2015-02-01

    This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Discrimination of Chinese Sauce liquor using FT-IR and two-dimensional correlation IR spectroscopy

    Science.gov (United States)

    Sun, Su-Qin; Li, Chang-Wen; Wei, Ji-Ping; Zhou, Qun; Noda, Isao

    2006-11-01

    We applied the three-step IR macro-fingerprint identification method to obtain the IR characteristic fingerprints of so-called Chinese Sauce liquor (Moutai liquor and Kinsly liquor) and a counterfeit Moutai. These fingerprints can be used for the identification and discrimination of similar liquor products. The comparison of their conventional IR spectra, as the first step of identification, shows that the primary difference in Sauce liquor is the intensity of characteristic peaks at 1592 and 1225 cm -1. The comparison of the second derivative IR spectra, as the second step of identification, shows that the characteristic absorption in 1400-1800 cm -1 is substantially different. The comparison of 2D-IR correlation spectra, as the third and final step of identification, can discriminate the liquors from another direction. Furthermore, the method was successfully applied to the discrimination of a counterfeit Moutai from the genuine Sauce liquor. The success of the three-step IR macro-fingerprint identification to provide a rapid and effective method for the identification of Chinese liquor suggests the potential extension of this technique to the identification and discrimination of other wine and spirits, as well.

  8. Sodium and potassium content and their ratio in meatballs in tomato sauce produced with lower amounts of sodium

    Science.gov (United States)

    Lilić, S.; Nikolić, D.; Pejkovski, Z.; Velebit, B.; Lakićević, B.; Korićanac, V.; Vranić, D.

    2017-09-01

    The goal of this study was to examine the possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride, with the target of achieving less sodium content in meatballs and tomato sauce as well as achieving a better Na:K ratio. The trial consisted of five groups. In the control group of meatballs and sauce, only sodium chloride was added. In group 1, half of the sodium chloride was replaced with potassium chloride related to control group while in group 2 one third of the sodium chloride was replaced with potassium chloride. In group 3, one third of the sodium chloride was replaced with ammonium chloride, and in group 4, sodium chloride was reduced to half the amount in the control group, and 1 g (0.25%) of ammonium chloride was also added. All products were acceptable according to sensory analyses. The largest reductions of sodium content were 44.64%, achieved in meatballs from group 1 and 50.62% in tomato sauce from group 4 in relation to meatballs and tomato sauce from control group. The highest Na:K ratio was calculated in meatballs and tomato sauce from control group, 2.88 and 4.39, respectively. The best Na:K ratio was in meatballs and tomato sauce from group 1, 0.60 and 0.92, respectively, in which half of sodium chloride was replaced with potassium chloride. However, in meatballs and tomato sauce from group 4, with only half the amount of sodium chloride related to control group, the Na:K ratio was worse because in these products, potassium chloride was not added.

  9. Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

    Science.gov (United States)

    Chanthilath, Boualapha; Chavasit, Visith; Chareonkiatkul, Somsri; Judprasong, Kunchit

    2009-06-01

    Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability. To assess iodine loss during fermentation of fermented fish and fish sauces produced by using iodated salt and the effect on product sensory quality. Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine). Fermented fish was prepared from freshwater fish mixed with salt and rice bran and fermented for 6 months at room temperature. Fish sauces were prepared by mixing anchovy with salt and fermenting either exposed to sunlight or in the shade for 12 months. Residual iodine was determined with a spectrophotometer at day 0 and months 1, 3, and 6 for fermented fish and day 0 and months 3, 6, and 12 for fish sauces. After fermentation, the products were tested for sensory acceptability by Laotian and Thai panelists (approximately 50 in each panel) after they were cooked and served in the traditional manner. After fermentation, the level of residual iodine was 7.61 ppm (16% loss) infermented fish, 5.57 ppm (55% loss) in fish sauce prepared with exposure to sunlight, and 9.52 ppm (13% loss) in fish sauce prepared in the shade. Sensory qualities of the products that were produced from fortified and unfortified salts as well as dishes prepared from these products were not significantly different (p > 0.05). It is feasible to produce fermented fish and fish sauces with iodated salt and maintain acceptable iodine levels.

  10. Grande do Sul, Brasil

    Directory of Open Access Journals (Sweden)

    Denis Alcides-Rezende

    2008-01-01

    Full Text Available The objective of this work is to analyse the integration of information systems and information technology resources in the municipal planning of 14 small cities of Rio Grande do Sul (Brazil. The research methodology consisted of a multiple case study together with a convenient non-probabilistic sample chosen through a research protocol. The results demonstrate the difficulties of these cities to organise the municipal data as well as their struggle for accessibility of information and planning for management and control.

  11. IXTLAMATKI VERSUS NAHUALLI. CHAMANISMO, NAHUALISMO Y BRUJERÍA EN LA SIERRA NEGRA DE PUEBLA

    Directory of Open Access Journals (Sweden)

    Antonella Fagetti

    2010-12-01

    Full Text Available Las características de ixtlamatki y nahualli, como agentes del bien y del mal en el imaginario de los nahuas de Tlacotepec de Díaz, Puebla, constituyen el punto de partida de la reflexión sobre las relaciones que privan entre el chamanismo, el nahualismo y la brujería, como parte del sistema simbólico-mágico-religioso implicado en la trama de la vida y la muerte. El caso de los nahuas de la Sierra Negra nos permite establecer un conjunto de homologías y diferencias entre estas tres grandes categorías y distinguir los rasgos que podrían guiar el estudio de las mismas en otros contextos culturales.   ABSTRACT The characteristics of ixtlamatki and nahualli, as agents of good and evil in the imaginary of the Nahua people from Tlacotepc de Díaz, Puebla, constitute the starting point for reflecting upon the relationships between shamanism, nahualism and witchcraft as part of the symbolic-magic-religious system in the web of life and death. The case of the Nahuas from the Sierra Negra allows us to establish a set of similarities and differences between these three major categories and to distinguish the features that can potentially guide their study in other cultural contexts.

  12. COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

    Directory of Open Access Journals (Sweden)

    V. B. Krylova

    2017-01-01

    Full Text Available In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitrogen fraction in canned foods was established.An accumulation of the peptide nitrogen fraction in the canned foods in tomato sauce aſter pasteurization was two times more intensive. In the sterilized canned foods, the processes of accumulation of the low molecular weight nitrogenous compounds were more intensive, which suggests a depth of destruction of the protein and peptide nitrogen fraction. It was shown that an accumulation of amino-ammonia nitrogen during canned food storage was on average 12.4% irrespective of the pH value in the used sauces and the type of thermal treatment.A shiſt in the pH value of the canned foods toward the acid side upon pasteurization was noticed. With that, a degree of the shiſt in the canned foods in tomato sauce was 2.5 times higher than the pH value of the canned foods in sour cream sauce. When sterilizing canned foods, another dynamics of the pH values was observed: a pH value declined by 0.39 units in the canned foods in tomato sauce and grew by 0.22 units in the canned foods in sour cream sauce. During storage, the tendency of more intense pH decline was revealed for the canned foods in tomato sauce aſter pasteurization compared to the canned foods aſter sterilization. Another character of the pH value dynamics was found in the canned foods in sour cream sauce: an insignificant increase (by 0.7% of the pH value in the pasteurized canned foods and a significant decrease (by 8.4% in the sterilized canned foods

  13. Invasive exotic plant species in Sierra Nevada ecosystems

    Science.gov (United States)

    Carla M. D' Antonio; Eric L. Berlow; Karen L. Haubensak

    2004-01-01

    The Sierra Nevada is a topographically and floristically diverse region of the western United States. While it comprises only a fifth of the total land area of California, half of the native plant species in the state occur within the range. In addition, more than 400 plant species are endemic to the Sierra Nevada and many of these are listed as threatened or have...

  14. Biosphere and atmosphere interactions in Sierra Nevada forests

    Science.gov (United States)

    Allen H. Goldstein

    2004-01-01

    In the Sierra Nevada, studies are being conducted to assess the impacts of both anthropogenic and biogenic hydrocarbon emissions on regional tropospheric ozone and fine aerosol production. Impacts of ozone deposition and management practices on ecosystem health are also being studied. Human-induced changes in regional air quality have consequences for Sierra Nevada...

  15. Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions.

    Science.gov (United States)

    Choi, Ung-Kyu; Jeong, Yeon-Shin; Kwon, O-Jun; Park, Jong-Dae; Kim, Young-Chan

    2011-01-01

    This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

  16. Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

    2015-09-01

    Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was sauce inoculated with Staphylococcus sp. CMC5-3-1 was 740.5 mM, which was higher than that inoculated by the strain CMS5-7-5 (662.14 mM, P sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P sauce inoculated with Staphylococcus sp. CMC5-3-1 was 2-methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce. © 2015 Institute of Food Technologists®

  17. INVESTIGATION OF FOULING DEPOSIT FORMATION DURING PASTEURIZATION OF CHILI SAUCE BY USING LAB-SCALE CONCENTRIC TUBE-PASTEURIZER

    Directory of Open Access Journals (Sweden)

    NUR ATIKA ALI

    2014-06-01

    Full Text Available This paper investigates the characteristics of fouling deposits obtained from chilli sauce pasteurization. A lab-scale concentric tube-pasteurizer was used to pasteurize the chilli sauce at 0.712 kg/min and 90±5°C. It was operated for 3 hours. Temperature changes were recorded during pasteurization and the data was used to plot the heat transfer profile and the fouling resistance profile. The thickness of the fouling deposit was also measured and the image was taken for every hour. The fouling deposit was collected at every hour to test its stickiness, hardness and flow behaviour. Proximate analysis was also performed and it shows that the fouling deposit from the chilli sauce is categorized as carbohydrate-based fouling deposits. Activation energy of chilli sauce is 7049.4 J.mole-1 which shows a greater effect of temperature on the viscosity. The hardness, stickiness of fouling deposit and the heat resistance increases as the chilli sauce continuously flows inside the heat exchanger.

  18. Prevalencia y carga parasitaria de helmintos gastrointestinales en gallinas de traspatio (Gallus Gallus Domesticus), en el municipio de El Sauce, departamento de León, Nicaragua

    DEFF Research Database (Denmark)

    Olivares, L. Luna; Kyvsgaard, Niels Chr.; Rimbaud, E.

    2006-01-01

    Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua......Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua...

  19. Micrometeorological Observations in a Sierra Nevada Meadow

    Science.gov (United States)

    Blackburn, D. A.; Oliphant, A. J.

    2016-12-01

    Mountain meadows play important roles on watershed and ecosystem services, including improving water quality, moderating runoff and providing biodiversity hotspots. In the Sierra Nevada, mountain meadows are an integral part of the mountain ecosystem and watersheds that impact more than 20 million people. Grazing, logging and other forms of anthropogenic land use in the Sierra Nevada have degraded the functioning of meadows, by altering the morphology, hydrology and vegetation. Existing meandering stream networks become incised and straightened by increased runoff, which effectively lowers the water table and completely alters the ecosystem from moist meadow sedges, grasses, and herbs to dryland grass and shrubs. Given the large growth cycle in healthy meadows, it is also expected that they sequester a significant amount of carbon and enhance atmospheric humidity through evapotranspiration, but relatively little work has been done on the bio-micrometeorology of meadows. The purpose of this study is to assess the growing season carbon, water and energy budgets of a partly degraded meadow in the northern Sierra Nevada. Loney Meadow, located at nearly 2,000 m in the Tahoe National Forest, has been identified as a degraded meadow and is scheduled to undergo restoration work to raise the water table in 2017. A micrometeorological tower with eddy covariance instruments was deployed at the site for most of the snow-free period from May to October 2016. The measurements include: fluxes of CO2, water vapor, surface radiation and energy budget components; ancillary meteorological and soil data; and an automated camera capturing daily images of the meadow surface. The poster will present diurnal and seasonal CO2 on a daily basis with a very rapid increase at the onset of the growing season.

  20. Cassini's Grand Finale Overview

    Science.gov (United States)

    Spilker, L. J.

    2017-12-01

    After 13 years in orbit, the Cassini-Huygens Mission to Saturn ended in a science-rich blaze of glory. Cassini sent back its final bits of unique science data on September 15, 2017, as it plunged into Saturn's atmosphere, vaporizing and satisfying planetary protection requirements. Cassini's final phase covered roughly ten months and ended with the first time exploration of the region between the rings and planet. In late 2016 Cassini transitioned to a series of 20 Ring Grazing orbits with peripases just outside Saturn's F ring, providing close flybys of tiny ring moons, including Pan, Daphnis and Atlas, and high-resolution views of Saturn's A and F rings. A final Titan flyby in late April 2017 propelled Cassini across Saturn's main rings and into its Grand Finale orbits. Comprised of 22 orbits, Cassini repeatedly dove between Saturn's innermost rings and upper atmosphere to answer fundamental questions unattainable earlier in the mission. The last orbit turned the spacecraft into the first Saturn atmosphere probe. The Grand Finale orbits provided highest resolution observations of both the rings and Saturn, and in-situ sampling of the ring particle composition, Saturn's atmosphere, plasma, and innermost radiation belts. The gravitational field was measured to unprecedented accuracy, providing information on the interior structure of the planet, winds in the deeper atmosphere, and mass of the rings. The magnetic field provided insight into the physical nature of the magnetic dynamo and structure of the internal magnetic field. The ion and neutral mass spectrometer sampled the upper atmosphere for molecules that escape the atmosphere in addition to molecules originating from the rings. The cosmic dust analyzer directly sampled the composition from different parts of the main rings for the first time. Fields and particles instruments directly measured the plasma environment between the rings and planet. Science highlights and new mysteries collected in the Grand

  1. Grand unification and supergravity

    International Nuclear Information System (INIS)

    Nanopoulos, D.V.

    Grand Unified Theories (GUTs) are very successful, but they suffer from fine-tuning or hierarchy problems. It seems that more symmetry beyond the gauge symmetry is needed and indeed supersymmetric GUTs may provide the correct framework in solving the hierarchy problems. These are reviewed. From the results discussed, it is seen that for the first time in particle physics, gravity seems to play a dominant role. It may be responsible for GUT breaking, SU(2) x U(1) breaking, fermion masses, proton decay and a consistent cosmological picture. Supergravity seems to offer a consistent, effective theory for energies below the Planck scale to N=1 local SUSY but also, in the context of N=8 extended supergravity with a dynamically realized SU(8), there may be a consistent fundamental unified theory of all interactions. (U.K.)

  2. Grand unification: status report

    International Nuclear Information System (INIS)

    Georgi, H.

    1983-01-01

    Grand unification is reviewed with regard to the flavor puzzle and the hierarchy puzzle. Progress in CP and the PQWWKDFS axion is reviewed. The neutrino mass and B-L research, the understanding and assimilation of the language of effective theories (which divide the momentum scale up into regions), with focus on the models, are surveyed. Various unified models are organized according to whether they address the hierarchy puzzle or the flavor puzzle. SU(5), SO(10), E6, and Higgs are considered simple and explicit models. Global symmetry addresses hierarchy puzzle, but the rules are unclear. In SO (18), with regard to hierarchy, perturbation theory breaks down. SO (14) fails for hierarchy because of GIM, b and t problems. Supersymmetry and technicolor with regard to flavor puzzle are questioned. The CP solution of ETC and Composite C models (addressing both flavor and hierarchy) is a minus. Composite A model has no evident virtues, and the basic idea of ETC model needs checking

  3. Fast Extraction and Detection of 4-Methylimidazole in Soy Sauce Using Magnetic Molecularly Imprinted Polymer by HPLC.

    Science.gov (United States)

    Feng, Zufei; Lu, Yan; Zhao, Yingjuan; Ye, Helin

    2017-11-02

    On the basis of magnetic molecularly imprinted polymer (MMIP) solid-phase extraction coupled with high performance liquid chromatography, we established a new method for the determination of the 4-methylimidazole (4-MEI) in soy sauce. Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM) were used to characterize the synthesized MMIPs. To evaluate the polymers, batch rebinding experiments were carried out. The binding strength and capacity were determined from the derived Freundlich isotherm (FI) equation. The selective recognition capability of MMIPs was investigated with a reference compound and a structurally similar compound. As a selective pre-concentration sorbents for 4-methylimidazole in soy sauce, the MMIPs showed a satisfied recoveries rate of spiked samples, ranged from 97% to 105%. As a result, the prepared MMIPs could be applied to selectively pre-concentrate and determine 4-methylimidazole in soy sauce samples.

  4. Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

    International Nuclear Information System (INIS)

    Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W.

    2002-01-01

    Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH 3 -nitrogen, NH 2 -nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce

  5. Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce

    Directory of Open Access Journals (Sweden)

    Emilio Alvarez-Parrilla

    2014-06-01

    Full Text Available Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

  6. Grand unified theories. Pt. 2

    International Nuclear Information System (INIS)

    Ellis, J.

    1982-01-01

    The author gives an introduction to the construction of grand unified theories on the base of the SU(3)xSU(2)xU(1) model of the strong, weak, and electromagnetic interactions. Especially he discusses the proton decay, neutrino masses and oscillations, and cosmological implications in connection with grand unified theories. (orig./HSI)

  7. La importancia de ser grande

    OpenAIRE

    Baisre, J. A.

    2007-01-01

    Se responde a las preguntas ¿por qué los mamíferos marinos son los animales más grandes del planeta?, ¿Por qué los peces no pueden ser más grandes?. Éstas y otras interrogantes son respondidas de forma sencilla y clara.

  8. Botulism associated with commercially canned chili sauce--Texas and Indiana, July 2007.

    Science.gov (United States)

    2007-08-03

    On July 7 and July 11, 2007, public health officials in Texas and Indiana, respectively, reported to CDC four suspected cases of foodborne botulism, two in each state. Investigations conducted by state and local health departments revealed that all four patients had eaten brands of Castleberry's hot dog chili sauce before illness began. Botulinum toxin type A was detected in the serum of one Indiana patient and in a leftover chili mixture obtained from his home. CDC informed the Food and Drug Administration (FDA) of the apparent link between illness and consumption of the chili sauce. On July 18, FDA issued a consumer advisory, and the manufacturer, Castleberry's Food Company (Augusta, Georgia), subsequently recalled the implicated brand and several other products produced in the same set of retorts (commercial-scale pressure cookers for processing canned foods) at the same canning facility. Examination of the canning facility in Georgia during the outbreak investigation had identified deficiencies in the canning process. On July 19, the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) issued a press release that announced a recall of chili and certain meat products from the Castleberry canning facility and provided recommendations to consumers. That recall was expanded on July 21 to include additional canned products. A fifth case of botulism potentially linked to one of the recalled products is under investigation in California. This report describes the ongoing investigation by members of OutbreakNet and others and the measures undertaken to control the outbreak, which is the first outbreak of foodborne botulism in the United States associated with a commercial canning facility in approximately 30 years. Clinicians should be vigilant for symptoms of botulism, including symmetric cranial nerve palsies, especially if accompanied by descending flaccid paralysis. Consumers should not eat any of the recalled chili sauce or other recalled

  9. Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review.

    Science.gov (United States)

    Smittle, R B

    2000-08-01

    The literature on the death and survival of foodborne pathogens in commercial mayonnaise, dressing, and sauces was reviewed and statistically analyzed with emphasis on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes. The absence of reports of foodborne illness associated directly with the consumption of commercially prepared acidic dressings and sauces is evidence of their safety. Salmonella, E. coli O157:H7, E. coli, L. monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica die when inoculated into mayonnaise and dressings. Historically, mayonnaise and dressings have been exempt from the acidified food regulations and have justly deserved this status due primarily to the toxic effect of acetic and to a lesser extent lactic and citric acids. These organic acids are inimical to pathogenic bacteria and are effective natural preservatives with acetic being the most effective in killing pathogenic bacteria at the pH values encountered in these products. Statistical analysis on data reported in the literature shows that the most important and significant factor in destroying pathogenic bacteria is pH as adjusted with acetic acid followed by the concentration of acetic acid in the water phase. The reported highest manufacturing target pH for dressings and sauces is 4.4, which is below the 4.75 pKa of acetic acid and below the reported inhibitory pH of 4.5 for foodborne pathogens in the presence of acetic acid. The overall conclusion is that these products are very safe. They should remain exempt from the acidified food regulations providing adequate research has been done to validate their safety, and the predominant acid is acetic and reasonable manufacturing precautions are taken.

  10. Densidad y anatomia de la madera en familias mejoradas de sauces en Argentina

    Directory of Open Access Journals (Sweden)

    Silvia Monteoliva

    2013-12-01

    Full Text Available El objetivo del trabajo fue la evaluación de densidad y anatomía de la madera en siete familias de sauces, con vistas a seleccionar clones aptos para la producción de madera para usos sólidos y papel. Se cruzaron progenitores de cinco especies de sauces (S. babylonica, S. alba, S. nigra, S. amygdaloides y S. matsudana, obteniéndose 1800 individuos producto de cruzamientos controlados y polinización abierta, dentro del programa de mejoramiento de sauces del INTA. A los 34 meses se efectuó una primera selección por criterios de crecimiento, sanidad y forma. De esta primera fase de mejoramiento se seleccionaron 218 genotipos sobre los cuales se evaluaron las características anatómicas cuantitativas y la densidad de la madera. Los resultados indican que ninguna familia presenta buenos resultados en todas las propiedades. En una selección priorizando el vigor, la familia 08.09 presentó las siguientes características: buen crecimiento en diámetro (6,1 cm, fibras largas y de pared gruesa (850 µm y 2,22 µm, pocos vasos (94.mm-2 y densidad intermedia a baja (350 kg.m-3. Priorizando el rendimiento, material fibroso e indirectamente la resistencia, las familias 08.01 y 08.07 presentaron: densidad relativamente alta (403 - 397 kg.m-3, fibras largas (836 - 864 µm, vasos pequeños (46 - 45 µm y bajo crecimiento en diámetro (3 - 2,85 cm. Los cruzamientos donde intervienen las especies Salix nigra, S. amygdaloides y S. matsudana se destacaron ya que presentan buenos crecimientos y las mejores combinaciones xilológicas para diferentes destinos industriales.

  11. Birds of Sierra de Vallejo, Nayarit, Mexico

    Directory of Open Access Journals (Sweden)

    Figueroa-Esquivel, E.M.

    2014-01-01

    Full Text Available Sierra de Vallejo, is considered a priority region for conservation, and is strongly affected by anthropogenic pressures. The inventory of birds are refers to studies in near areas. This study is a concrete contribution of the birds of the mountain chain and north of it. We considered bibliographic records and databases available on the web with records of ocurrence and specimens of scientific collections. Also we perform point counts in different localities inside the reserve. We observed a richness of 261 birds species, the family Tyrannidae is the best represented. Of the species recorded, 177 are permanent residents (31 are endemic and 15 are quasi-endemics to Mexico and 73 are migratory; the remaining eleven records have other status. Also 43 species are in endangered categories. We include species that have not been recorded in the lists of the area and records of species expand their ranges at Nayarit. Due to the great diversity of birds observed, it is necesary to continue the research work about habitat use, abundance and monitoring, it will provides the basis for the conservation of birds of Sierra de Vallejo.

  12. Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.

    Science.gov (United States)

    Wang, Hongbin; Wei, Quanzeng; Gui, Shuqi; Feng, Yongrui; Zhang, Yong; Liu, Yihan; Lu, Fuping

    2017-12-04

    The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and Staphylococcus, Kurthia, Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.

  13. Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.

    Science.gov (United States)

    Ab Kadir, Safuan; Wan-Mohtar, Wan Abd Al Qadr Imad; Mohammad, Rosfarizan; Abdul Halim Lim, Sarina; Sabo Mohammed, Abdulkarim; Saari, Nazamid

    2016-10-01

    In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P sauce production.

  14. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

    Science.gov (United States)

    Kim, Jae Hyun; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

    2004-02-01

    Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy ( Psauce could improve its sensory quality by reducing typical fishy smell.

  15. Changes in Postfermentation Quality during the Distribution Process of Anchovy ( Engraulis japonicus) Fish Sauce.

    Science.gov (United States)

    Joung, Byung Chun; Min, Jin Gi

    2018-06-01

    In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH values of all samples ranged from 5.5 to 5.8, and there were no significant differences ( P > 0.05) in pH among the samples during storage regardless of storage temperature or salt concentration. The initial total volatile base nitrogen concentration in all samples after bottling was 115 to 121 mg/100 mL, but this concentration increased gradually with storage time. After 1 year of storage, total volatile base nitrogen concentration had increased to approximately 170% of the initial concentration (166 to 194 mg/100 mL). Amino nitrogen increased slightly during storage but was significantly lower than the increase in amino nitrogen during general anchovy fish sauce fermentation with anchovy flesh. Most of the free amino acids increased slightly during the storage period regardless of storage temperature or salt concentration, but tyrosine and histidine increased and then decreased during the storage period. The histamine concentration of the anchovy fish sauce at a salt concentration of 20% was 43.3 mg/100 mL initially, but after 1 year the histamine concentration was 89.7 mg/100 mL in samples stored at 10°C, 102.6 mg/100 mL in samples stored at 25°C, and 116.8 mg/100 mL in samples stored at 35°C . Changes in putrescine and cadaverine concentrations were similar to those in histamine; concentrations increased about twofold from the initial concentrations after 1 year of storage. However, the rate of increase in putrescine from 4 months after storage was very high, and cadaverine slightly decreased by 12 months of storage. High scores for umami and aroma sensory characteristics were given to samples stored at 10°C, but samples stored 35°C were given high scores for rancid. Despite the overall low scores for aroma and umami for samples stored at 35°C, the quality of the anchovy fish sauce

  16. Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji.

    Science.gov (United States)

    Liang, Yanchang; Pan, Li; Lin, Ying

    2009-01-01

    Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-known proteins (TAA and Oryzin), a variety of aminopeptidase and proteases were identical at the proteome level. This suggests that A. oryzae AS 3.951 has a powerful capacity to digest soybean protein.

  17. Petrological and geochemical characterization of the plutonic rocks of the Sierra de La Aguada, Province of San Luis, Argentina: Genetic implications with the Famatinian magmatic arc

    Directory of Open Access Journals (Sweden)

    E. Cristofolini

    2017-07-01

    Full Text Available This study presents a synthesis on the geology of the crystalline complex that constitute the Sierra de la Aguada, San Luis province, Argentine, from an approach based on field relations, petrologic and structural features and geochemical characteristic. This mountain range exposes a basement dominated by intermediate to mafic calcalkaline igneous rocks and peraluminous felsic granitoids, both emplaced in low to medium grade metamorphic rocks stabilized under low amphibolite facies. All this lithological terrane has been grouped in the El Carrizal-La Aguada Complex. Field relations, petrographic characterization and geochemical comparison of the plutonic rocks from the study area with those belonging to the Ordovician Famatinian suit exposed in the Sierra Grande de San Luis, suggest a genetic and temporal relation linked to the development of the Famatinian magmatic arc.

  18. Grand slam on cancer.

    Science.gov (United States)

    Gartrell, Nanette

    2014-01-01

    A winner of 59 Grand Slam championships including a record 9 Wimbledon singles titles, Martina Navratilova is the most successful woman tennis player of the modern era. Martina was inducted into the International Tennis Hall of Fame, named "Tour Player of the Year" seven times by the Women's Tennis Association, declared "Female Athlete of the Year" by the Associated Press, and ranked one of the "Top Forty Athletes of All-Time" by Sports Illustrated. Equally accomplished off the court, Martina is an author, philanthropist, TV commentator, and activist who has dedicated her life to educating people about prejudice and stereotypes. After coming out as a lesbian in 1981, Martina became a tireless advocate of equal rights for lesbian, gay, bisexual, and transgender (LGBT) people, and she has contributed generously to the LGBT community. Martina is the author of seven books, including most recently Shape Your Self: My 6-Step Diet and Fitness Plan to Achieve the Best Shape of your Life, an inspiring guide to healthy living and personal fitness. Martina was diagnosed with breast cancer in 2010.

  19. Magnetic spectrometer Grand Raiden

    International Nuclear Information System (INIS)

    Fujiwara, M.; Akimune, H.; Daito, I.; Fujimura, H.; Fujita, Y.; Hatanaka, K.; Ikegami, H.; Katayama, I.; Nagayama, K.; Matsuoka, N.; Morinobu, S.; Noro, T.; Yoshimura, M.; Sakaguchi, H.; Sakemi, Y.; Tamii, A.; Yosoi, M.

    1999-01-01

    A high-resolution magnetic spectrometer called 'Grand Raiden' is operated at the RCNP ring cyclotron facility in Osaka for nuclear physics studies at intermediate energies. This magnetic spectrometer has excellent ion-optical properties. In the design of the spectrometer, the second-order dispersion matching condition has been taken into account, and almost all the aberration terms such as (x vertical bar θ 3 ), (x vertical bar θφ 2 ), (x vertical bar θ 2 δ) and (x vertical bar θδ 2 ) in a third-order matrix calculation are optimized. A large magnetic rigidity of the spectrometer (K = 1400 MeV) gives a great advantage to measure the charge-exchange ( 3 He, t) reactions at 450 MeV. The ability of the high-resolution measurement has been demonstrated. Various coincidence measurements are performed to study the nuclear structures of highly excited states through decay properties of nuclear levels following nuclear reactions at intermediate energies

  20. Clinical physiology grand rounds.

    Science.gov (United States)

    Richards, Jeremy; Schwartzstein, Richard; Irish, Julie; Almeida, Jacqueline; Roberts, David

    2013-04-01

    Clinical Physiology Grand Rounds (CPGR) is an interactive, case-based conference for medical students designed to: (1) integrate preclinical and clinical learning; (2) promote inductive clinical reasoning; and (3) emphasise students as peer teachers. CPGR specifically encourages mixed learning level student interactions and emphasises the use of concept mapping. We describe the theoretical basis and logistical considerations for an interactive, integrative, mixed-learner environment such as CPGR. In addition, we report qualitative data regarding students' attitudes towards and perceptions of CPGR. Medical students from first to fourth year participate in a monthly, interactive conference. The CPGR was designed to bridge gaps and reinforce linkages between basic science and clinical concepts, and to incorporate interactive vertical integration between preclinical and clinical students. Medical education and content experts use Socratic, interactive teaching methods to develop real-time concept maps to emphasise the presence and importance of linkages across curricula. Student focus groups were held to assess attitudes towards and perceptions of the mixed-learner environment and concept maps in CPGR. Qualitative analyses of focus group transcripts were performed to develop themes and codes describing the students' impressions of CPGR. CPGR is a case-based, interactive conference designed to help students gain an increased appreciation of linkages between basic science and clinical medicine concepts, and an increased awareness of clinical reasoning thought processes. Success is dependent upon explicit attention being given to goals for students' integrated learning. © Blackwell Publishing Ltd 2013.

  1. Projected treatment capacity needs in sierra leone.

    Science.gov (United States)

    White, Richard A; MacDonald, Emily; de Blasio, Birgitte Freiesleben; Nygård, Karin; Vold, Line; Røttingen, John-Arne

    2015-01-30

    The ongoing outbreak of Ebola Virus Disease in West Africa requires immediate and sustained input from the international community in order to curb transmission. The CDC has produced a model that indicates that to end the outbreak by pushing the reproductive number below one, 25% of the patients must be placed in an Ebola Treatment Unit (ETC) and 45% must be isolated in community settings in which risk of disease transmission is reduced and safe burials are provided. In order to provide firmer targets for the international response in Sierra Leone, we estimated the national and international personnel and treatment capacity that may be required to reach these percentages. We developed a compartmental SEIR model that was fitted to WHO data and local data allowing the reproductive number to change every 8 weeks to forecast the progression of the EVD epidemic in Sierra Leone. We used the previously estimated 2.5x correction factor estimated by the CDC to correct for underreporting. Number of personnel required to provide treatment for the predicted number of cases was estimated using UNMEER and UN OCHA requests for resources required to meet the CDC target of 70% isolation. As of today (2014-12-04), we estimate that there are 810 (95% CI=646 to 973) EVD active cases in treatment, with an additional 3751 (95% CI=2778 to 4723) EVD cases unreported and untreated. To reach the CDC targets today, we need 1140 (95% CI=894 to 1387) cases in ETCs and 2052 (95% CI=1608 to 2496) at home or in a community setting with a reduced risk for disease transmission. In 28 days (2015-01-01), we will need 1309 (95% CI=804 to 1814) EVD cases in ETCs and 2356 (95% CI=1447 to 3266) EVD cases at reduced risk of transmission. If the current transmission rate is not reduced, up to 3183 personnel in total will be required in 56 days (2015-01-29) to operate ETCs according to our model. The current outbreak will require massive input from the international community in order to curb the

  2. Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products.

    Science.gov (United States)

    Jaloustre, S; Cornu, M; Morelli, E; Noël, V; Delignette-Muller, M L

    2011-04-01

    Models on Clostridium perfringens growth which have been published to date have all been deterministic. A probabilistic model describing growth under non-isothermal conditions was thus proposed for predicting C. perfringens growth in beef-in-sauce products cooked and distributed in a French hospital. Model parameters were estimated from different types of data from various studies. A Bayesian approach was proposed to model the overall uncertainty regarding parameters and potential variability on the 'work to be done' (h(0)) during the germination, outgrowth and lag phase. Three models which differed according to their description of this parameter h(0) were tested. The model with inter-curve variability on h(0) was found to be the best one, on the basis of goodness-of-fit assessment and validation with literature data on results obtained under non-isothermal conditions. This model was used in two-dimensional Monte Carlo simulations to predict C. perfringens growth throughout the preparation of beef-in-sauce products, using temperature profiles recorded in a hospital kitchen. The median predicted growth was 7.8×10(-2) log(10) cfu·g(-1) (95% credibility interval [2.4×10(-2), 0.8]) despite the fact that for more than 50% of the registered temperature profiles cooling steps were longer than those required by French regulations. Copyright © 2010 Elsevier Ltd. All rights reserved.

  3. Rapid identification of Chinese Sauce liquor from different fermentation positions with FT-IR spectroscopy

    Science.gov (United States)

    Li, Changwen; Wei, Jiping; Zhou, Qun; Sun, Suqin

    2008-07-01

    FT-IR and two-dimensional correlation spectroscopy (2D-IR) technology were applied to discriminate Chinese Sauce liquor from different fermentation positions (top, middle and bottom of fermentation cellar) for the first time. The liquors at top, middle and bottom of fermentation cellar, possessed the characteristic peaks at 1731 cm -1, 1733 cm -1 and 1602 cm -1, respectively. In the 2D correlation infrared spectra, the differences were amplified. A strong auto-peak at 1725 cm -1 showed in the 2D spectra of the Top Liquor, which indicated that the liquor might contain some ester compounds. Different from Top Liquor, three auto-peaks at 1695, 1590 and 1480 cm -1 were identified in 2D spectra of Middle Liquor, which were the characteristic absorption of acid, lactate. In 2D spectra of Bottom Liquor, two auto-peaks at 1570 and 1485 cm -1 indicated that lactate was the major component. As a result, FT-IR and 2D-IR correlation spectra technology provided a rapid and effective method for the quality analysis of the Sauce liquor.

  4. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.

    Science.gov (United States)

    Zhuang, Mingzhu; Lin, Lianzhu; Zhao, Mouming; Dong, Yi; Sun-Waterhouse, Dongxiao; Chen, Huiping; Qiu, Chaoying; Su, Guowan

    2016-09-01

    Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Clustering of commercial fish sauce products based on an e-panel technique

    Directory of Open Access Journals (Sweden)

    Mitsutoshi Nakano

    2018-02-01

    Full Text Available Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel technique including an electronic nose (e-nose, electronic tongue (e-tongue, and electronic eye (e-eye, in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.

  6. PERUBAHAN KOMPONEN VOLATIL SELAMA FERMENTASI KECAP [Change Volatile Components During Soy Sauce Fermentation

    Directory of Open Access Journals (Sweden)

    Anton Apriyantono1

    2004-08-01

    Full Text Available A study has been conducted to investigate changes of volatile components during soy sauce fermentation. During the fermentation, many volatile components produced may contribute to soy sauce flavor. THe volatile identified by GC-MS werw classified into hydrocarbon (15, alcohol (15, aldehyde (14, ester (14, ketone (9, benzene derivative (11, fatty acid (9, furan (5, terpenoid (18, pyrazine (3, thiazole (1, pyridine (1 and sulfur containing compound (2.Concentration of compounds found in almost all fermentation steps, such as hexanal and benzaldehyde did. These compounds may be derived from raw soybean, since they were all present in raw soybean and their concentration did not change during fermentation. Concentration of palmitic acid and benzeneacetaldehyde, in general, increased during all fermentation steps. They are probably derived from lipid degradation or microorganism activities. Concentrations of some fatty acids, esters and hydrocarbons, such as linoleic acid, methyl palmitate and heptadecane increased during salt fermentation only. Concentration of some other compounds, such as 2,4 decadienal decreased or undetected during fermentation.The absence of some volatile compounds, e.g. (E-nerolidol and (E,E-famesol in boiled soybean which were previously present in raw soybean may be due to evaporation of these compounds during boiling. Some volatile compounds such as, methyl heptadecanoate and few aromatic alcohols are likely derived from Aspergillus sojae, since these compounds were identified only in 0 day koji

  7. Study of radiation in fresh tomatoes (lycopersicon esculentum Mill) and in the levels of sauce lycopene

    International Nuclear Information System (INIS)

    Fabbri, Adriana Diaz Toni

    2009-01-01

    The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p 0.05) when compared to control. However, it didn't indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application. (author)

  8. Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

    Science.gov (United States)

    Karabiyikli, Seniz; Kisla, Duygu

    2012-04-16

    In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC-25923) and Escherichia coli O157:H7 (ATCC-43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases. Copyright © 2012 Elsevier B.V. All rights reserved.

  9. Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

    Directory of Open Access Journals (Sweden)

    Anna Vallverdú-Queralt

    2015-04-01

    Full Text Available The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E configuration, but (Z isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min and the addition of extra virgin olive oil (5% and 10% on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS and LC-ultraviolet detection (LC-UV. The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

  10. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

    Energy Technology Data Exchange (ETDEWEB)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

    2003-12-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

  11. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

    International Nuclear Information System (INIS)

    Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao Meixu; Lee, Ju-Woon

    2012-01-01

    In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities. - Highlights: ► No bacterial growth in gamma-irradiated Bulgogi sauce ≥10 kGy or autoclaved sample was observed. ► Viscosity of irradiated sample at 40 kGy was similar to that of autoclaved sample. ► Sensory properties of irradiated sample >10 kGy or autoclaved sample deteriorated.

  12. Interaction of an Introduced Predator with Future Effects of Climate Change in the Recruitment Dynamics of the Imperiled Sierra Nevada Yellow-legged Frog (Rana sierrae)

    Science.gov (United States)

    I Lacan; Kathleen R. Matthews; K.V. Feldman

    2008-01-01

    Between-year variation in snowpack (from 20 to 200% of average) and summer rainfall cause large fluctuations in volume of small lakes in the higher elevation (> 3000 m) Sierra Nevada, which are important habitat for the imperiled Sierra Nevada Yellow-legged Frog, Rana sierrae. Climate change (global warming) is predicted to increase these...

  13. Geomagnetic Polarity Epochs: Sierra Nevada II.

    Science.gov (United States)

    Cox, A; Doell, R R; Dalrymple, G B

    1963-10-18

    Ten new determinations on volcanic extrusions in the Sierra Nevada with potassium-argon ages of 3.1 million years or less indicate that the remanent magnetizations fall into two groups, a normal group in which the remanent magnetization is directed downward and to the north, and a reversed group magnetized up and to the south. Thermomagnetic experiments and mineralogic studies fail to provide an explanation of the opposing polarities in terms of mineralogic control, but rather suggest that the remanent magnetization reflects reversals of the main dipole field of the earth. All available radiometric ages are consistent with this field-reversal hypothesis and indicate that the present normal polarity epoch (N1) as well as the previous reversed epoch (R1) are 0.9 to 1.0 million years long, whereas the previous normal epoch (N2) was at least 25 percent longer.

  14. Sierra Toolkit Manual Version 4.48.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Toolkit Team

    2018-03-01

    This report provides documentation for the SIERRA Toolkit (STK) modules. STK modules are intended to provide infrastructure that assists the development of computational engineering soft- ware such as finite-element analysis applications. STK includes modules for unstructured-mesh data structures, reading/writing mesh files, geometric proximity search, and various utilities. This document contains a chapter for each module, and each chapter contains overview descriptions and usage examples. Usage examples are primarily code listings which are generated from working test programs that are included in the STK code-base. A goal of this approach is to ensure that the usage examples will not fall out of date. This page intentionally left blank.

  15. Assessing unmet anaesthesia need in Sierra Leone: a secondary ...

    African Journals Online (AJOL)

    Department of Surgery, Connaught Hospital Freetown, Sierra Leone. 3. Department of .... need, is a key part of planning for increasing surgical capacity. Limitations. As noted by Groen et al24 this data .... Emergency and surgery services of ...

  16. Sierra Leone Journal of Biomedical Research Original Article

    African Journals Online (AJOL)

    User

    university hospital in southern Sierra Leone, a total of 66 (4.71±2.52) victims reported having been bitten by snakes in 11 ... social, economic, psychological and health impacts of snakebite ..... Epidemiological profile of snakebite cases from.

  17. Sierra Leone Journal of Biomedical Research Original Article

    African Journals Online (AJOL)

    User

    A publication of the College of Medicine and Allied Health Sciences, University of Sierra Leone ... disability associated with venomous snakebites result in lasting .... 1Mean ± Standard Error. 95% Confidence Limit. Community. Self. Reported.

  18. British Military Intervention into Sierra Leone: A Case Study

    National Research Council Canada - National Science Library

    Roberson, Walter G

    2007-01-01

    .... The successful British intervention led to the defeat of the Revolutionary United Front (RUF) and final peace accords, restored order to a failed state, and allowed the democratic restoration of the government of Sierra Leone...

  19. Population size, survival, growth, and movements of Rana sierrae

    Science.gov (United States)

    Fellers, Gary M.; Kleeman, Patrick M.; Miller, David A. W.; Halstead, Brian J.; Link, William

    2013-01-01

    Based on 2431 captures of 757 individual frogs over a 9-yr period, we found that the population of R. sierrae in one meadow–stream complex in Yosemite National Park ranged from an estimated 45 to 115 adult frogs. Rana sierrae at our relatively low elevation site (2200 m) grew at a fast rate (K = 0.73–0.78), had high overwintering survival rates (44.6–95%), lived a long time (up to 16 yr), and tended to be fairly sedentary during the summer (100% minimum convex polygon annual home ranges of 139 m2) but had low year-to-year site fidelity. Even though the amphibian chytrid fungus (Batrachochytrium dendrobatidis, Bd) has been present in the population for at least 13 yr, there was no clear downward trend as might be expected from reports of R. sierrae population declines associated with Bd or from reports of widespread population decline of R. sierrae throughout its range.

  20. Sierra Leone Journal of Biomedical Research Case Study

    African Journals Online (AJOL)

    Zackary Suleiman

    A publication of the College of Medicine and Allied Health Sciences, University of Sierra Leone ... Case Study ... Peri-operative management of patients with significant cardio-respiratory disease ... contribute to patient safety by preventing any.

  1. Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

    Science.gov (United States)

    Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

    2018-07-15

    A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

    Science.gov (United States)

    Chen, Zhi-Yao; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng; Zhao, Mou-Ming

    2015-08-15

    Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce. © 2014 Society of Chemical Industry.

  3. Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation.

    Science.gov (United States)

    Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

    2015-10-01

    This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tested in situ at a Korean commercial soy sauce processing unit. Salt reduction resulted in higher acidity as well as lower pH and contents of residual sugar and ethanol. Moreover, undesired flavor characteristics, due to a lack of distinctive compounds, was observed. In addition, putrefactive Staphylococcus and Enterococcus spp. were present only during salt-reduced fermentation. To control these adverse effects, a single or mixed culture of two indigenous yeasts, Torulaspora delbrueckii and Pichia guilliermondii, producing high ethanol and 3-methyl-1-butanol, respectively, were tested. Overall, all types of yeast applications inhibited undesirable bacterial growth despite salt reduction. Of the starter cultures tested, the mixed culture resulted in a balance of more complex and richer flavors with an identical flavor profile pattern to that obtained from high salt soy sauce. Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved

    NARCIS (Netherlands)

    Steeneken, P.A.M.; Woortman, A.J.J.; Oudhuis, A.A.C.M.

    2011-01-01

    The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in temperature, shear, and pH. A processing stability

  5. Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System.

    Science.gov (United States)

    Lee, Sumin; Lee, Jung-Bin; Hwang, Junho; Lee, Kwang-Geun

    2016-01-01

    In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). © 2015 Institute of Food Technologists®

  6. Characterization of Fish Sauce Aroma Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents

    Science.gov (United States)

    The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) couple...

  7. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.

    Science.gov (United States)

    Tanaka, Yasushi; Watanabe, Jun; Mogi, Yoshinobu

    2012-08-01

    Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weissella cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  8. Sierra Structural Dynamics User's Notes

    Energy Technology Data Exchange (ETDEWEB)

    Reese, Garth M. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

    2015-10-19

    Sierra/SD provides a massively parallel implementation of structural dynamics finite element analysis, required for high fidelity, validated models used in modal, vibration, static and shock analysis of weapons systems. This document provides a users guide to the input for Sierra/SD. Details of input specifications for the different solution types, output options, element types and parameters are included. The appendices contain detailed examples, and instructions for running the software on parallel platforms.

  9. Sierra/SD User's Notes.

    Energy Technology Data Exchange (ETDEWEB)

    Munday, Lynn Brendon; Day, David M.; Bunting, Gregory; Miller, Scott T; Crane, Nathan K

    2018-03-01

    Sierra/SD provides a massively parallel implementation of structural dynamics finite element analysis, required for high fidelity, validated models used in modal, vibration, static and shock analysis of weapons systems. This document provides a users guide to the input for Sierra/SD. Details of input specifications for the different solution types, output options, element types and parameters are included. The appendices contain detailed examples, and instructions for running the software on parallel platforms.

  10. Preliminary flora of the Sierra Bacadehuachi, Sonora, Mexico

    Science.gov (United States)

    Thomas R. Van Devender; Ana Lilia Reina-Guerrero; George M. Ferguson; George Yatskievych; Beatriz E. Loyola-Reina; Gertrudis Yanes-Arvayo; Maria de la Paz Montanez-Armenta; John L. Anderson; Stephen F. Hale; Sky Jacobs

    2013-01-01

    The Sierra Bacadéhuachi in east-central Sonora is the westernmost mountain range in the Sierra Madre Occidental (SMO), located east of Bacadéhuachi, Municipio de Bacadéhuachi, 34 km east of the Chihuahua border, and 165 km south of the Arizona border. The vegetation ranges from lowland foothills thornscrub up through desert grassland to oak woodland and pine-oak forest...

  11. THE TOUCH ANALYSIS IN AN ASSESSMENT OF QUALITY OF MAYONNAISE SAUCES WITH ADDITION OF A CAVIAR DZHUS

    Directory of Open Access Journals (Sweden)

    O. P. Dvoryaninova

    2015-01-01

    Full Text Available The sauces on the basis of vegetable oils and mayonnaise which are traditionally considered tasty, but not really useful at enrichment by functional additives can be used not only for flavoring decoration of various dishes and salads, but also for increase of their nutrition value. Dzhus received by production of salty granular caviar of a humpback salmon represents a full-fledged complex of the major food factors that can serve as motivation for its use when developing new food, including in the form of a proteinaceous and mineral additive for its additional introduction to compoundings of sauces. In view of existence of a fish smell of a caviar dzhus, it is possible to use it as natural fragrance by production of the wide range of fish products, including emulsion. For an assessment of quality of production, fast and simple the organoleptic (touch method is very convenient. Various content of easily volatile organic compounds in an equilibrium gas phase over tests is established. Samples of a caviar dzhus among themselves and sauces with its addition differ. Distinctions are defined by amount of the brought ingredient. The intensity of a smell of tests determined by the content of easily volatile compounds on which the massif of sensors is adjusted differs. Sauces with an additive of a caviar dzhus have the greatest intensity of a smell in accordance with GOST at its small contents. In a figure form of "a visual print" of the maximum responses of all sensors in the massif distinctions in a chemical composition of an equilibrium gas phase over tests are established. Distinctions in qualitative and quantitative structure of RGF over samples with addition 1,5 and 2,0 of % of a dzhus significantly significant. It is established that addition (on TU and in accordance with GOST in compoundings of sauces results more than 1% of a caviar dzhus in essential distinction as a part of RGF.

  12. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

    Science.gov (United States)

    Wei, Quanzeng; Wang, Hongbin; Chen, Zhixin; Lv, Zhijia; Xie, Yufeng; Lu, Fuping

    2013-10-01

    Soy sauce is a traditional condiment manufactured by natural inoculation and mixed culture fermentation. As is well known, it is the microbial community that plays an important role in the formation of its flavors. However, to date, its dynamic changes during the long period of fermentation process are still unclear, intensively constraining the improvement and control of the soy sauce quality. In this work, we revealed the dynamic changes of the microbial community by combining a cultured dependent method and a cultured independent method of polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis. Results indicated that the two methods verified and complemented each other in profiling microbial community, and that significant dynamics of the microbial community existed during the fermentation process, especially the strong inhibition of the growth of most of the microbes when entering into the mash stage from the koji stage. In the analysis of bacterial community, Staphylococcus and Bacillus were found to be the dominant bacteria and detected in the whole fermentation process. Kurthia and Klebsiella began to appear in the koji stage and then fade away in the early stage of the mash fermentation. In the analysis of fungal community, Aspergillus sojae and Zygosaccharomyces rouxii were found to be the dominant fungi in the koji and mash fermentation, respectively. It was clearly shown that when A. sojae decreased and disappeared in the middle stage of the mash fermentation, Z. rouxii appeared and increased at the meantime. Aspergillus parasiticus, Trichosporon ovoides and Trichosporon asahii also appeared in the koji and the early period of the mash fermentation and disappeared thereafter. Similar to Z. rouxii, Millerozyma farinosa and Peronospora farinosa were also found spontaneously which appeared in the mid-late period of the mash fermentation. The principal component analysis suggested that the microbial community underwent significant changes in

  13. Contaminant studies in the Sierra Nevadas

    Science.gov (United States)

    Sparling, D.W.; Fellers, G.

    2002-01-01

    full text: Several species of anuran amphibians (frogs and toads) are experiencing severe population declines in even seemingly pristine areas of the Sierra Mountains of California. Among the most severely depressed species are the redlegged frog, the foothill and mountain yellow-legged frogs, the Yosemite toad, and the Cascades frog. Several factors, such as habitat fragmentation, introduced predators (especially fish), and disease, have been linked to these declines. But recent evidence from a USGS-led study shows that contaminants are a primary factor. During the past three years, researchers from the USGS Patuxent Wildlife Research Center, the Western Ecology Research Center, the USDA Beltsville Agriculture Research Center, and the Texas A&M University have teamed up to conduct an extensive study on airborne pesticides and their effects on amphibian populations in the Sierra Nevada Mountains. Previous work on environmental chemistry demonstrated that pesticides from the intensely agricultural Central Valley of California are being blown into the more pristine Sierra Nevada Mountains, especially around Sequoia and Yosemite National Parks. Several pesticides, including diazinon, chlorpyrifos, malathion and endosulfan, can be measured in snow, rainfall, and pond waters in these national parks. With the exception of endosulfan, these pesticides affect and even kill both invertebrates and vertebrate species by inhibiting cholinesterase, an enzyme essential to proper nervous system functioning. In the summer of 2001, we published a paper showing that these same pesticides are now found in adults and the tadpoles of Pacific treefrogs. The results of this landmark study showed that more than 50 percent of the tadpoles and adults sampled in Yosemite and Sequoia National Parks had detectable levels of diazinon or chlorpyrifos and that 86 percent of the Pacific treefrogs sampled in the Lake Tahoe region had detectable levels of endosulfan. In contrast, frogs that were

  14. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade.

    Science.gov (United States)

    Moon, Hyeree; Kim, Nam Hee; Kim, Soon Han; Kim, Younghoon; Ryu, Jee Hoon; Rhee, Min Suk

    2017-07-01

    An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5logCFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7days at 4°C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7days (p0.05). Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.

    Directory of Open Access Journals (Sweden)

    Francisco Mora Barandiarán

    2013-09-01

    Full Text Available The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L. Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rheological features of the artichoke sauce was determined using a Brookfield RVDV – III model rheometer and finally, the sensory consistency was determined by measuring the degree of satisfaction with hedonic scale of nine points. A simplex lattice design blends with centroid expanded under the response surface methodology was applied to establish the effect of the concentration of hydrocolloid on syneresis, rheological features and sensory consistency. In all treatments, the apparent viscosity decreased with shear rate demonstrating a “non Newtonian” behavior of “general plastic” type with an “n” value less than 1 and an initial shear stress. The flow behavior index “n” was in the range of 0.0856 and 0.3131 (n < 1 and the consistency index “k” in the range of 84.55 y 167.80 Pa.sn , the initial shear stress was in the range of 9,10 y 13,51 Pa and consistency sensory presented score of “like” to “like slightly”. Finally, the hydrocolloid mixture was optimized over the area of feasible formulation. With the optimal mixture, corresponding to 0.28% CMC, 0.13% guar gum and 0.59% xanthan gum is expected to obtain a 0.089% of syneresis and a rating of 6 in terms of sensory consistency.

  16. [Effect of fried bacon and parsley sauce on gastrointestinal symptoms in healthy old boys footballer].

    Science.gov (United States)

    Grønbæk, Henning; Jensen, Mogens Pfeiffer

    2012-12-03

    Knowledge of the importance of diet on gastrointestinal function and symptoms is generally poorly. In recent years, The New Nordic Food Culture is suggested to have favourable effects. Unfortunally there are huge waiting lists at the most popular restaurants, so we investigated the more traditional "Nordic kitchen". There are no previous studies concerning intake of fried bacon and parsley sauce (FBPS) in healthy middle-aged footballers. Non-blinded, non-randomized, crossover study with a questionnaire survey of 18 healthy old boys footballers before and after FBPS intake. Ten players responded to the questionnaire, including one who was not exposed to FBPS. The median intake was 15 pieces of fried bacon (range 12-23), 1.5 dl parsley sauce (range 1-5 dl), and eight potatoes (range 6-30), but no dessert. We found a significantly increased stool frequency and a trend towards change in consistency compared to baseline. We found increased abdominal pain and a decrease in general well-being, but could not demonstrate any impact on complaints from the family. In otherwise healthy old boys footballers the FBPS diet has great impact on a range of gastrointestinal symptoms. FBPS affected stool frequency and abdominal pain, but caused no effect on family complaints. We cannot exclude a dose-response effect or a gender/age phenomenon; and we suggest supplemental dose-response studies and studies including women of all ages. Further, we recommend a detailed dietary assessment before referring patients with gastrointestinal symptoms for invasive procedures like colonoscopy or CT-scanning. none none.

  17. 76 FR 44535 - Revisions to the California State Implementation Plan, Northern Sierra Air Quality Management...

    Science.gov (United States)

    2011-07-26

    ... the California State Implementation Plan, Northern Sierra Air Quality Management District, Sacramento Metropolitan Air Quality Management District, and South Coast Air Quality Management District AGENCY... the Northern Sierra Air Quality Management District (NSAQMD), Sacramento Metropolitan Air Quality...

  18. 76 FR 44493 - Revisions to the California State Implementation Plan, Northern Sierra Air Quality Management...

    Science.gov (United States)

    2011-07-26

    ... California State Implementation Plan, Northern Sierra Air Quality Management District, Sacramento Metropolitan Air Quality Management District, and South Coast Air Quality Management District AGENCY... approve revisions to the Northern Sierra Air Quality Management District (NSAQMD), Sacramento Metropolitan...

  19. Epithermal uranium deposits in a volcanogenic context: the example of Nopal 1 deposit, Sierra de Pena Blanca, Mexico

    Science.gov (United States)

    Calas, G.; Angiboust, S.; Fayek, M.; Camacho, A.; Allard, T.; Agrinier, P.

    2009-12-01

    The Peña Blanca molybdenum-uranium field (Chihuahua, Mexico) exhibits over 100 airborne anomalies hosted in tertiary ignimbritic ash-flow tuffs (44 Ma) overlying the Pozos conglomerate and a sequence of Cretaceous carbonate rocks. Uranium occurrences are associated with breccia zones at the intersection of two or more fault systems. Periodic reactivation of these structures associated with Basin and Range and Rio Grande tectonic events resulted in the mobilization of U and other elements by meteoric fluids heated by geothermal activity. Trace element geochemistry (U, Th, REE) provides evidence for local mobilization of uranium under oxidizing conditions. In addition, O- and H-isotope geochemistry of kaolinite, smectite, opal and calcite suggests that argillic alteration proceeded at shallow depth with meteoric water at 25-75 °C. Focussed along breccia zones, fluids precipitated several generations of pyrite and uraninite together with kaolinite, as in the Nopal 1 mine, indicating that mineralization and hydrothermal alteration of volcanic tuffs are contemporaneous. Low δ34S values (~ -24.5 ‰) of pyrites intimately associated with uraninite suggest that the reducing conditions at the origin of the U-mineralization arise from biological activity. Later, the uplift of Sierra Pena Blanca resulted in oxidation and remobilization of uranium, as confirmed by the spatial distribution of radiation-induced defect centers in kaolinites. These data show that tectonism and biogenic reducing conditions can play a major role in the formation and remobilization of uranium in epithermal deposits. By comparison with the other uranium deposits at Sierra Pena Blanca and nearby Sierra de Gomez, Nopal 1 deposit is one of the few deposits having retained a reduced uranium mineralization.

  20. Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

    Science.gov (United States)

    Farawahida, A H; Jinap, S; Nor-Khaizura, M A R; Samsudin, N I P

    2017-12-01

    Among the many roles played by small and medium enterprises (SMEs) in the food industry is the production of heritage foods such as peanut sauce. Unfortunately, the safety of peanut sauce is not always assured as the processing line is not controlled. Peanut sauce is usually made of peanuts and chilli, and these commodities are normally contaminated with Aspergillus spp. and aflatoxins (AFs). Hence, the objective of this study was to evaluate the practices related to reduction of AF hazard and the effect of interventions in peanut sauce processing. Peanut samples were collected from each step of peanut sauce processing from a small peanut sauce company according to four designs: (1) control; (2) oil-less frying of chilli powder; (3) addition of retort processing; and (4) combination of oil-less frying of chilli powder and retort processing. Oil-less frying of chilli powder (Design 2) reduced total AFs by 33-41%, retort processing (Design 3) reduced total AFs by 49%, while combination of these two thermal processes (Design 4) significantly reduced total AFs, by 57%. The present work demonstrated that Design 4 yielded the highest reduction of total AFs and is therefore recommended to be employed by SME companies.

  1. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

    Science.gov (United States)

    Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao, Meixu; Lee, Ju-Woon

    2012-08-01

    In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0-40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities.

  2. Selected topics in grand unification

    International Nuclear Information System (INIS)

    Seckel, D.

    1983-01-01

    This dissertation is a collection of four pieces of research dealing with grand unification. The topics are neutron oscillation, CP violation, magnetic monopole abundance and distribution in neutron stars, and a proposal for an inflationary cosmology driven by stress-energy in domain walls

  3. Introduction to grand unification theories

    International Nuclear Information System (INIS)

    Kang, Kyungsik

    1980-01-01

    We introduce the Georgi-Glashow model based on the minimal gauge group SU(5) as a prototype grand unification theory of the electroweak and strong interactions. Simple estimation of sin 2 thetasub(W) in the symmetry limit and the renormalization corrections at the energy scale of Msub(W) are given along wich other successes of the SU(5) model

  4. Coordinated Exploration for Grand Challenges

    DEFF Research Database (Denmark)

    Ørding Olsen, Anders; Sofka, Wolfgang; Grimpe, Christoph

    2016-01-01

    Grand challenges are among the most complex problems for modern societies. Many governments and foundations provide substantial resources to encourage the search for solutions. Due to the significance of these problems, organizations often form partnerships in what we call search consortia to eng...

  5. [Effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soya sauce in adult women].

    Science.gov (United States)

    Wang, Bo; Chen, Junshi; Zhan, Siyan; Sun, Jing; Li, Liming

    2011-05-01

    To assess the effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soy sauce in an iron deficient population. This study was an uncontrolled, community-based, before-after study, which was implemented in three counties of Shijiazhuang Municipality. The intervention was a social mobilization and social marketing strategy. Adult women older than 20 years of age participated in the evaluation protocol. The main outcomes included KAP relevant to IDA. Cross-sectional samples were used to assess the outcomes at baseline and 1 year later. Knowledge and attitudes of adult women had changed positively, and the percentage of women who had adopted NaFeEDTA-fortified soy sauce increased from 8.9% to 36.6% (P marketing had a positive impact on the KAP of adult women in the iron deficient population.

  6. Environmental values and risk: A review of Sierra Club policies

    International Nuclear Information System (INIS)

    Craig, P.P.

    1999-01-01

    Sierra Club values are driven by an overriding environmental ethic. Sierra Club environmental values may be characterized by the concept of 'usufruct' a term favored by United States Founding Father Thomas Jefferson. Usufruct conveys the idea that the environment is ours to use, but not to destroy. Each generation has the obligation to pass on to future generations a world at least as environmentally rich as the one it inherited. It is appropriate to accept risk today in order to preserve the environment for generations yet to come. As viewed through the lens of its formal policies, the Sierra Club is an organization that embraces technology, but insists that technology be evaluated comprehensively, taking full account of both environmental and social externalities. The Club is 'risk averse' with respect to early introduction of technologies seen as likely to have significant negative environmental or social impact. The Club places heavy emphasis on process, which must involve the public meaningfully

  7. SIERRA - A 3-D device simulator for reliability modeling

    Science.gov (United States)

    Chern, Jue-Hsien; Arledge, Lawrence A., Jr.; Yang, Ping; Maeda, John T.

    1989-05-01

    SIERRA is a three-dimensional general-purpose semiconductor-device simulation program which serves as a foundation for investigating integrated-circuit (IC) device and reliability issues. This program solves the Poisson and continuity equations in silicon under dc, transient, and small-signal conditions. Executing on a vector/parallel minisupercomputer, SIERRA utilizes a matrix solver which uses an incomplete LU (ILU) preconditioned conjugate gradient square (CGS, BCG) method. The ILU-CGS method provides a good compromise between memory size and convergence rate. The authors have observed a 5x to 7x speedup over standard direct methods in simulations of transient problems containing highly coupled Poisson and continuity equations such as those found in reliability-oriented simulations. The application of SIERRA to parasitic CMOS latchup and dynamic random-access memory single-event-upset studies is described.

  8. Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.

    Science.gov (United States)

    Onuma, Takuya; Maruyama, Hiroaki; Sakai, Nobuyuki

    2018-02-26

    Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception.

  9. COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

    OpenAIRE

    V. B. Krylova; T. V. Gustova

    2017-01-01

    In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitr...

  10. Ebola Surveillance - Guinea, Liberia, and Sierra Leone.

    Science.gov (United States)

    McNamara, Lucy A; Schafer, Ilana J; Nolen, Leisha D; Gorina, Yelena; Redd, John T; Lo, Terrence; Ervin, Elizabeth; Henao, Olga; Dahl, Benjamin A; Morgan, Oliver; Hersey, Sara; Knust, Barbara

    2016-07-08

    Developing a surveillance system during a public health emergency is always challenging but is especially so in countries with limited public health infrastructure. Surveillance for Ebola virus disease (Ebola) in the West African countries heavily affected by Ebola (Guinea, Liberia, and Sierra Leone) faced numerous impediments, including insufficient numbers of trained staff, community reticence to report cases and contacts, limited information technology resources, limited telephone and Internet service, and overwhelming numbers of infected persons. Through the work of CDC and numerous partners, including the countries' ministries of health, the World Health Organization, and other government and nongovernment organizations, functional Ebola surveillance was established and maintained in these countries. CDC staff were heavily involved in implementing case-based surveillance systems, sustaining case surveillance and contact tracing, and interpreting surveillance data. In addition to helping the ministries of health and other partners understand and manage the epidemic, CDC's activities strengthened epidemiologic and data management capacity to improve routine surveillance in the countries affected, even after the Ebola epidemic ended, and enhanced local capacity to respond quickly to future public health emergencies. However, the many obstacles overcome during development of these Ebola surveillance systems highlight the need to have strong public health, surveillance, and information technology infrastructure in place before a public health emergency occurs. Intense, long-term focus on strengthening public health surveillance systems in developing countries, as described in the Global Health Security Agenda, is needed.The activities summarized in this report would not have been possible without collaboration with many U.S and international partners (http://www.cdc.gov/vhf/ebola/outbreaks/2014-west-africa/partners.html).

  11. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce.

    Science.gov (United States)

    Yang, Yang; Deng, Yue; Jin, Yulan; Liu, Yanxi; Xia, Baixue; Sun, Qun

    2017-08-01

    Soy sauce produced by long-term natural fermentation is a traditional specialty in Asia, with a reputation for superior quality and rich flavour. In this study, both culture-dependent and culture-independent approaches were used to investigate the microbial diversity and community dynamics during an extremely long-term (up to 4 years) natural fermentation of Xianshi Soy Sauce, a national intangible cultural heritage. Genera of Bacillus, Aspergillus and Cladosporium were detected by both methods above. The relative abundance of the genera Bacillus and Weissella was significantly higher in the late stage than in the early one, while the genera Klebsiella and Shimwellia were opposite (P fermentation time, while there was a fair homogeneousness among samples of the same year, especially during the late fermentation stage. The clustering analysis tended to separate the fermented mashes of the 4th year from the earlier stages, suggesting the necessity of the long fermentation period for developing distinctive microbiota and characteristic quality-related compounds. This is the first report to explore the temporal changes in microbial dynamics over a period of 4 years in traditional fermentation of soy sauce, and this work illustrated the importance of isolation of appropriate strains to be used as starter cultures in brewing processes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  12. Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion.

    Science.gov (United States)

    Papetti, Adele; Mascherpa, Dora; Gazzani, Gabriella

    2014-12-01

    α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively. In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content. These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

    Science.gov (United States)

    Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

    2017-01-01

    The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

  14. Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W. E-mail: mwbyun@nanumkaeri.re.kr

    2002-07-01

    Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH{sub 3}-nitrogen, NH{sub 2}-nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce.

  15. Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce

    Directory of Open Access Journals (Sweden)

    Guozhong Zhao

    2015-01-01

    Full Text Available Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fermentation conditions. 2D gel electrophoresis was also used to find some differences in protein expression. We found that many amino acid hydrolases (endopeptidases, aminopeptidases, and X-pro-dipeptidyl aminopeptidase were expressed at much higher levels (mostly greater than double in A. oryzae 100-8 than in A. oryzae 3.042. Our results indicated that glutamate dehydrogenase may activate the metabolism of amino acids. We also found that the expression levels of some genes changed simultaneously in the metabolic pathways of tyrosine and leucine and that these conserved genes may modulate the function of the metabolic pathway. Such variation in the metabolic pathways of amino acids is important as it can significantly alter the flavor of fermented soy sauce.

  16. Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.

    Science.gov (United States)

    Motilva, Maria-José; Macià, Alba; Romero, Maria-Paz; Labrador, Agustín; Domínguez, Alba; Peiró, Lluís

    2014-11-15

    In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Producing chicken eggs containing isoflavone as functional food due to feeding effect of soy sauce by-product

    Science.gov (United States)

    Mahfudz, L. D.; Sarjana, T. A.; Muryani, R.; Suthama, N.

    2018-01-01

    The present study was aimed to verify the impact of feeding soy sauce by-product in producing isoflavone-enriched chicken eggs as functional food. Experiment used 200 laying hens of 80-week old with average body weight of 1,932.75±189.50 g. Experimental diets were formulated using yellow corn, rice bran, soybean meal, fish meal, meat bone meal, poultry meal, premix, CaCO3, and soy sauce by-product (SSBP). A completely randomized design with 4 treatments and 5 replication (10 birds each), was assigned in this experiment. Inclusion levels of SSBP were the treatments, namely, none (T0), 10 (T1), 12.5 (T2), and 15.0% (T3). Parameters observed were colour, index, and weight of egg yolk, and isoflavone content. Analysis of variance was applied and continued to Duncan test at 5% probability. Results indicated that yolk colour index and weight were not affected by the treatments, but isoflavone content was significantly (P<0.05) increased by feeding SSBP. Egg yolk isoflavone in T2 (0.41 mg/g) and T3 (0.47 mg/g) were higher than those in T0 (0.31 mg/g) and T1 (0.35 mg/g). In conclusion, dietary inclusion of soy sauce by-product at higher level (12.5 and 15.0%) can produce isoflavone-enriched eggs as functional food.

  18. Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce.

    Science.gov (United States)

    Zhao, Guozhong; Yao, Yunping; Wang, Chunling; Tian, Fengwei; Liu, Xiaoming; Hou, Lihua; Yang, Zhen; Zhao, Jianxin; Zhang, Hao; Cao, Xiaohong

    2015-01-01

    Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fermentation conditions. 2D gel electrophoresis was also used to find some differences in protein expression. We found that many amino acid hydrolases (endopeptidases, aminopeptidases, and X-pro-dipeptidyl aminopeptidase) were expressed at much higher levels (mostly greater than double) in A. oryzae 100-8 than in A. oryzae 3.042. Our results indicated that glutamate dehydrogenase may activate the metabolism of amino acids. We also found that the expression levels of some genes changed simultaneously in the metabolic pathways of tyrosine and leucine and that these conserved genes may modulate the function of the metabolic pathway. Such variation in the metabolic pathways of amino acids is important as it can significantly alter the flavor of fermented soy sauce.

  19. Sierra/Aria 4.48 Verification Manual.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal Fluid Development Team

    2018-04-01

    Presented in this document is a portion of the tests that exist in the Sierra Thermal/Fluids verification test suite. Each of these tests is run nightly with the Sierra/TF code suite and the results of the test checked under mesh refinement against the correct analytic result. For each of the tests presented in this document the test setup, derivation of the analytic solution, and comparison of the code results to the analytic solution is provided. This document can be used to confirm that a given code capability is verified or referenced as a compilation of example problems.

  20. Hydrogeochemical and stream sediment detailed geochemical survey for Trans-Peco, Texas. Sierra Vieja survey area

    International Nuclear Information System (INIS)

    Butz, T.R.; Payne, A.G.; Grimes, J.G.; Helgerson, R.N.; Bard, C.S.

    1979-01-01

    Results of the Sierra Vieja survey area of the detailed geochemical survey for Trans-Pecos, Texas are reported. Field and laboratory data are presented for 29 groundwater and 240 stream sediment samples. Statistical and areal distributions of uranium and possible uranium-related variables are given. A generalized geologic map of the survey area is provided, and pertinent geologic factors which may be of significance in evaluating the potential for uranium mineralization are briefly discussed. Highest concentrations of uranium in groundwater predominantly occur in areas marginal to the Rio Grande. These wells and spring produce from Quaternary alluvium or the Vieja Group. High specific conductance is also associated with most of the wells located marginal to the Rio Grande. The specific conductance of wells in other areas with greater than or equal to 11.5 ppB uranium are notably lower. Higher than background concentrations of molybdenum, arsenic, and vanadium are observed with wells containing greater than or equal to 11.5 ppB uranium. Total alkalinity and pH display a variable distribution throughout the survey area. Stream sediment from several areas contain greater than or equal to 2.57 soluble uranium. In areas where these concentrations account for greater than or equal to 83% of the uranium present in the sediment, above background concentrations of sodium, aluminum, barium, potassium, zirconium, cerium, and strontium are detected. The degree to which these elements are associated with favorably high uranium concentrations is related to the relative amounts of volcaniclastic and calcareous sedimentary material incorporated in the sample

  1. Comparison of preliminary herpetofaunas of the Sierras la Madera (Oposura) and Bacadehuachi with the mainland Sierra Madre Occidental in Sonora, Mexico

    Science.gov (United States)

    Thomas R. Van Devender; Erik F. Enderson; Dale S. Turner; Roberto A. Villa; Stephen F. Hale; George M. Ferguson; Charles. Hedgcock

    2013-01-01

    Amphibians and reptiles were observed in the Sierra La Madera (59 species), an isolated Sky Island mountain range, and the Sierra Bacadéhuachi (30 species), the westernmost mountain range in the Sierra Madre Occidental (SMO) range in east-central Sonora. These preliminary herpetofaunas were compared with the herpetofauna of the Yécora area in eastern Sonora in the main...

  2. Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts.

    Science.gov (United States)

    Munesue, Seiichi; Yamamoto, Yasuhiko; Urushihara, Ryouta; Inomata, Kouhei; Saito, Hidehito; Motoyoshi, So; Watanabe, Takuo; Yonekura, Hideto; Yamamoto, Hiroshi

    2013-12-01

    Advanced glycation end-products (AGE) have been implicated in aging and the pathogenesis of diabetic complications, inflammation, Alzheimer's disease, and cancer. AGE engage the cell surface receptor for AGE (RAGE), which in turn elicits intracellular signaling, leading to activation of NF-κB to cause deterioration of tissue homeostasis. AGE are not only formed within our bodies but are also derived from foods, endowing them with flavor. In the present study, we assessed the agonistic/antagonistic effects of food-derived AGE on RAGE signaling in a reporter assay system and found that low-molecular weight AGE can antagonize the action of AGE-BSA. Foods tested were Japanese soy sauce, coffee, cola, and red wine, all of which showed fluorescence characteristics of AGE. Soy sauce and coffee contained N(ε)-carboxymethyl-lysine (CML). Soy sauce, coffee, and red wine inhibited the RAGE ligand-induced activation of NF-κB, whereas cola had no effect on the ligand induction of NF-κB. The liquids were then fractionated into high-molecular weight (HMW) fractions and low-molecular weight (LMW) fractions. Soy sauce-, coffee-, and red wine-derived LMW fractions consistently inhibited the RAGE ligand induction of NF-κB, whereas the HMW fractions of these foods activated RAGE signaling. Using the LMW fraction of soy sauce as a model food-derived RAGE antagonist, we performed a plate-binding assay and found that the soy sauce LMW fractions competitively inhibited AGE-RAGE association. Further, this fraction significantly reduced AGE-dependent monocyte chemoattractant protein-1 (MCP-1) secretion from murine peritoneal macrophages. The LMF from soy sauce suppressed the AGE-induced RAGE trafficking to lipid rafts. These results indicate that small components in some, if not all, foods antagonize RAGE signaling and could exhibit beneficial effects on RAGE-related diseases.

  3. Comparison of the tropical floras of the Sierra la Madera and the Sierra Madre Occidental, Sonora, Mexico

    Science.gov (United States)

    Thomas R. Van Devender; Gertrudis Yanes-Arvayo; Ana Lilia Reina-Guerrero; Melissa Valenzuela-Yanez; Maria de la Paz Montanez-Armenta; Hugo Silva-Kurumiya

    2013-01-01

    The floras of the tropical vegetation in the Sky Island Sierra la Madera (SMA) near Moctezuma in northeastern Sonora (30°00’N 109°18’W) and the Yécora (YEC) area in the Sierra Madre Occidental (SMO) in eastern Sonora (28°25’N 109°15”W) were compared. The areas are 175 km apart. Tropical vegetation includes foothills thornscrub (FTS) in both areas and tropical deciduous...

  4. Sierra/Solid Mechanics 4.48 User's Guide.

    Energy Technology Data Exchange (ETDEWEB)

    Merewether, Mark Thomas; Crane, Nathan K; de Frias, Gabriel Jose; Le, San; Littlewood, David John; Mosby, Matthew David; Pierson, Kendall H.; Porter, Vicki L.; Shelton, Timothy; Thomas, Jesse David; Tupek, Michael R.; Veilleux, Michael; Gampert, Scott; Xavier, Patrick G.; Plews, Julia A.

    2018-03-01

    Sierra/SolidMechanics (Sierra/SM) is a Lagrangian, three-dimensional code for finite element analysis of solids and structures. It provides capabilities for explicit dynamic, implicit quasistatic and dynamic analyses. The explicit dynamics capabilities allow for the efficient and robust solution of models with extensive contact subjected to large, suddenly applied loads. For implicit problems, Sierra/SM uses a multi-level iterative solver, which enables it to effectively solve problems with large deformations, nonlinear material behavior, and contact. Sierra/SM has a versatile library of continuum and structural elements, and a large library of material models. The code is written for parallel computing environments enabling scalable solutions of extremely large problems for both implicit and explicit analyses. It is built on the SIERRA Framework, which facilitates coupling with other SIERRA mechanics codes. This document describes the functionality and input syntax for Sierra/SM.

  5. Sierra/solid mechanics 4.22 user's guide.

    Energy Technology Data Exchange (ETDEWEB)

    Thomas, Jesse David

    2011-10-01

    Sierra/SolidMechanics (Sierra/SM) is a Lagrangian, three-dimensional code for the analysis of solids and structures. It provides capabilities for explicit dynamic and implicit quasistatic and dynamic analyses. The explicit dynamics capabilities allow for the efficient and robust solution of models subjected to large, suddenly applied loads. For implicit problems, Sierra/SM uses a multi-level iterative solver, which enables it to effectively solve problems with large deformations, nonlinear material behavior, and contact. Sierra/SM has a versatile library of continuum and structural elements, and an extensive library of material models. The code is written for parallel computing environments, and it allows for scalable solutions of very large problems for both implicit and explicit analyses. It is built on the SIERRA Framework, which allows for coupling with other SIERRA mechanics codes. This document describes the functionality and input structure for Sierra/SM.

  6. Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce.

    Science.gov (United States)

    Vercammen, Anne; Vivijs, Bram; Lurquin, Ine; Michiels, Chris W

    2012-01-16

    Acidothermophilic bacteria like Alicyclobacillus acidoterrestris and Bacillus coagulans can cause spoilage of heat-processed acidic foods because they form spores with very high heat resistance and can grow at low pH. The objective of this work was to study the germination and inactivation of A. acidoterrestris and B. coagulans spores by high hydrostatic pressure (HP) treatment at temperatures up to 60°C and both at low and neutral pH. In a first experiment, spores suspended in buffers at pH 4.0, 5.0 and 7.0 were processed for 10min at different pressures (100-800MPa) at 40°C. None of these treatments caused any significant inactivation, except perhaps at 800MPa in pH 4.0 buffer where close to 1 log inactivation of B. coagulans was observed. Spore germination up to about 2 log was observed for both bacteria but occurred mainly in a low pressure window (100-300MPa) for A. acidoterrestris and only in a high pressure window (600-800MPa) for B. coagulans. In addition, low pH suppressed germination in A. acidoterrestris, but stimulated it in B. coagulans. In a second series of experiments, spores were treated in tomato sauce of pH 4.2 and 5.0 at 100 - 800MPa at 25, 40 and 60°C for 10min. At 40°C, results for B. coagulans were similar as in buffer. For A. acidoterrestris, germination levels in tomato sauce were generally higher than in buffer, and showed little difference at low and high pressure. Remarkably, the pH dependence of A. acidoterrestris spore germination was reversed in tomato sauce, with more germination at the lowest pH. Furthermore, HP treatments in the pH 4.2 sauce caused between 1 and 1.5 log inactivation of A. acidoterrestris. Germination of spores in the high pressure window was strongly temperature dependent, whereas germination of A. acidoterrestris in the low pressure window showed little temperature dependence. When HP treatment was conducted at 60°C, most of the germinated spores were also inactivated. For the pH 4.2 tomato sauce, this

  7. Results from KASCADE–Grande

    International Nuclear Information System (INIS)

    Bertaina, M.; Apel, W.D.; Arteaga-Velázquez, J.C.; Bekk, K.; Blümer, J.; Bozdog, H.; Brancus, I.M.; Buchholz, P.; Cantoni, E.; Chiavassa, A.; Cossavella, F.

    2012-01-01

    The KASCADE–Grande experiment, located at Karlsruhe Institute of Technology (Germany) is a multi-component extensive air-shower experiment devoted to the study of cosmic rays and their interactions at primary energies 10 14 –10 18 eV. Main goals of the experiment are the measurement of the all-particle energy spectrum and mass composition in the 10 16 –10 18 eV range by sampling charged (N ch ) and muon (N μ ) components of the air shower. The method to derive the energy spectrum and its uncertainties, as well as the implications of the obtained result, is discussed. An overview of the analyses performed by KASCADE–Grande to derive the mass composition of the measured high-energy comic rays is presented as well.

  8. Results from KASCADE-Grande

    Energy Technology Data Exchange (ETDEWEB)

    Bertaina, M., E-mail: bertaina@to.infn.it [Dipartimento di Fisica Generale dell' Universita, Torino (Italy); Apel, W.D. [Institut fuer Kernphysik, KIT - Karlsruher Institut fuer Technologie (Germany); Arteaga-Velazquez, J.C. [Universidad Michoacana, Instituto de Fisica y Matematicas, Morelia (Mexico); Bekk, K. [Institut fuer Kernphysik, KIT - Karlsruher Institut fuer Technologie (Germany); Bluemer, J. [Institut fuer Kernphysik, KIT - Karlsruher Institut fuer Technologie (Germany); Institut fuer Experimentelle Kernphysik, KIT - Karlsruher Institut fuer Technologie (Germany); Bozdog, H. [Institut fuer Kernphysik, KIT - Karlsruher Institut fuer Technologie (Germany); Brancus, I.M. [National Institute of Physics and Nuclear Engineering, Bucharest (Romania); Buchholz, P. [Fachbereich Physik, Universitaet Siegen (Germany); Cantoni, E. [Dipartimento di Fisica Generale dell' Universita, Torino (Italy); Istituto di Fisica dello Spazio Interplanetario, INAF Torino (Italy); Chiavassa, A. [Dipartimento di Fisica Generale dell' Universita, Torino (Italy); Cossavella, F. [Institut fuer Experimentelle Kernphysik, KIT - Karlsruher Institut fuer Technologie (Germany); and others

    2012-11-11

    The KASCADE-Grande experiment, located at Karlsruhe Institute of Technology (Germany) is a multi-component extensive air-shower experiment devoted to the study of cosmic rays and their interactions at primary energies 10{sup 14}-10{sup 18} eV. Main goals of the experiment are the measurement of the all-particle energy spectrum and mass composition in the 10{sup 16}-10{sup 18} eV range by sampling charged (N{sub ch}) and muon (N{sub {mu}}) components of the air shower. The method to derive the energy spectrum and its uncertainties, as well as the implications of the obtained result, is discussed. An overview of the analyses performed by KASCADE-Grande to derive the mass composition of the measured high-energy comic rays is presented as well.

  9. Cassini's Grand Finale Science Highlights

    Science.gov (United States)

    Spilker, Linda

    2017-10-01

    After 13 years in orbit, the Cassini-Huygens Mission to Saturn ended in a science-rich blaze of glory. Cassini returned its final bits of unique science data on September 15, 2017, as it plunged into Saturn's atmosphere satisfying planetary protection requirements. Cassini's Grand Finale covered a period of roughly five months and ended with the first time exploration of the region between the rings and planet.The final close flyby of Titan in late April 2017 propelled Cassini across Saturn’s main rings and into its Grand Finale orbits; 22 orbits that repeatedly dove between Saturn’s innermost rings and upper atmosphere making Cassini the first spacecraft to explore this region. The last orbit turned the spacecraft into the first Saturn upper atmospheric probe.The Grand Finale orbits provided highest resolution observations of both the rings and Saturn, and in-situ sampling of the ring particle composition, Saturn's atmosphere, plasma, and innermost radiation belts. The gravitational field was measured to unprecedented accuracy, providing information on the interior structure of the planet, winds in the deeper atmosphere, and mass of the rings. The magnetic field provided insight into the physical nature of the magnetic dynamo and structure of the internal magnetic field. The ion and neutral mass spectrometer sampled the upper atmosphere for molecules that escape the atmosphere in addition to molecules originating from the rings. The cosmic dust analyzer directly sampled the composition from different parts of the main rings for the first time. Fields and particles instruments directly measured the plasma environment between the rings and planet.Science highlights and new mysteries gleaned to date from the Grand Finale orbits will be discussed.The research described in this paper was carried out in part at the Jet Propulsion Laboratory, California Institute of Technology, under a contract with the National Aeronautics and Space Administration. Copyright 2017

  10. Grandes números primos

    OpenAIRE

    Bang, Thöger

    2012-01-01

    En las escuelas danesas la teoría de los números se ha ido restringiendo gradualmente hasta no incluir sino la demostración de la descomposición univoca de los números enteros en números primos y la demostración del teorema clásico de EUCLIDES sobre la existencia de un número primo arbitrariamente grande.

  11. Grand unification theory and technicolor

    International Nuclear Information System (INIS)

    Rubakov, V.A.; Shaposhnikov, M.E.

    1983-01-01

    The lecture course can be considered as introduction to the problems concerning grand unification models. The course is incomplete. Such problems as CP-violations in strong interactions and the problem of gravitational interaction inclusion in the scheme of grand unification theory are not touched upon. Models of early unification, in which strong, weak and electromagnetic interactions are compared according to the ''strength'' at energies of about 10 5 -10 6 GeV, are not discussed. Models with horizontal symmetry, considering different generations of quarks and leptons from one viewpoint, are not analyzed. Cosmological applications of supersymmetric unified theories are not considered. Certain problems of standard elementary particle theory, philosophy of the great unification, general properties of the grand unification models and the main principles of the construction of models: the SU(5) model, models on the SO(10) groups, have been considered. The problem of supersymmetric unification hierarchies, supersymmetric generalization of the minimum SU(5) model, supersymmetry violation and the problem of hierarchies, phenomenology of the o.rand unification models, cosmological application and technicolour, are discussed

  12. Nest trees of northern flying squirrels in the Sierra Nevada

    Science.gov (United States)

    Marc D. Meyer; Douglas A. Kelt; Malcolm P. North

    2005-01-01

    We examined the nest-tree preferences of northern flying squirrels (Glaucomys sabrinus) in an old-growth, mixed-conifer and red fir (Abies magnifica) forest of the southern Sierra Nevada of California. We tracked 27 individuals to 122 nest trees during 3 summers. Flying squirrels selected nest trees that were larger in diameter and...

  13. Peruvian Rural School Construction System. SERP 71: Sierra Type.

    Science.gov (United States)

    Cangiano, Miguel

    Based on cooperative action of the government and local communities, the Peruvian Rural School System (SERP 71) evolved from the necessity to reconstruct Peruvian schools of the Sierra region after the earthquake of 1970, and from Peru's new educational reform law (1970) which called for an active-dynamic pupil attitude, continuous updating of…

  14. Indigenous knowledge in cattle breeding in Sierra Leone | Abdul ...

    African Journals Online (AJOL)

    This study was conducted in order to document and preserve valuable indigenous knowledge in cattle breeding and production under traditional cattle production system in Sierra Leone. Data were collected from thirty (30) cattle farms from three locations: Gbindi (16 farms), Sackelereh (7 farms), and Flamansa (7 farms) in ...

  15. Sierra Leone Journal of Biomedical Research Original Article

    African Journals Online (AJOL)

    User

    A publication of the College of Medicine and Allied Health Sciences, University of Sierra ... TESTING (VCT) FOR HIV AMONG NURSING STUDENTS IN ZAMBIA ... All students were aware of where to go for VCT, and 80% .... attitudes that assure patients that they will be .... them better practitioners, but their awareness of.

  16. Young Women's Political Participation in Post-War Sierra Leone ...

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

    The end of the civil war in Sierra Leone in 2002 was facilitated in many ways by women through women's pro-democracy movements. These movements will continue to be pivotal in the gradual strengthening of democratic governance structures. Irrespective of the immense barriers that they face, women of all ages have ...

  17. Geology of Sierra de San Miguel area Rocha department (Uruguay)

    International Nuclear Information System (INIS)

    Muzio, R.; Veroslavsky, G.; Morales, E. . E mail: rossana@fcien.edu.uy

    2004-01-01

    This paper is part of a regional study about Mesozoic magmatism, tectonics and sedimentation in Uruguay. As a result of the geological studies carried out in Sierra de San Miguel area (Rocha department), lithological descriptions, their stratigraphic relationships and their petrographic characterization are presented [es

  18. Ecosystems and diversity of the Sierra Madre Occidental

    Science.gov (United States)

    M. S. Gonzalez-Elizondo; M. Gonzalez-Elizondo; L. Ruacho Gonzalez; I. L. Lopez Enriquez; F. I . Retana Renteria; J. A. Tena Flores

    2013-01-01

    The Sierra Madre Occidental (SMO) is the largest continuous ignimbrite plate on Earth. Despite its high biological and cultural diversity and enormous environmental and economical importance, it is yet not well known. We describe the vegetation and present a preliminary regionalization based on physiographic, climatic, and floristic criteria. A confluence of three main...

  19. Diets of California spotted owls in the Sierra National Forest

    Science.gov (United States)

    Thomas E. Munton; Kenneth D. Johnson; George N. Steger; Gary P. Eberlein

    2002-01-01

    From May 1987 through October 1992 and from July through August 1998, we studied diets of California spotted owls (Strix occidentalis occidentalis). Regurgitated pellets were collected at roost and nest sites between 1,000 and 7,600 ft elevation in the Sierra National Forest and were examined for remnant bones, feathers, and insect exoskeletons....

  20. Sierra Leone Journal of Biomedical Research Original Article

    African Journals Online (AJOL)

    User

    recommendations to the health sector of Sierra Leone for it prevention. This retrospective .... pressure. 27% of the population is exposed to 3 to. 5 of these risk factors. According to .... Many studies have identified foot ulcer as the most common ...

  1. Military Interventions in Sierra Leone: Lessons from a Failed State

    National Research Council Canada - National Science Library

    Woods, Larry J; Reese, Timothy R

    2008-01-01

    This study by Larry J. Woods and Colonel Timothy R. Reese analyzes the massive turmoil afflicting the nation of Sierra Leone, 1993-2002, and the efforts by a variety of outside forces to bring lasting stability to that small country...

  2. Health complications of female genital mutilation in Sierra Leone

    Directory of Open Access Journals (Sweden)

    Bjälkander O

    2012-07-01

    Full Text Available Owolabi Bjälkander,1 Laurel Bangura,2 Bailah Leigh,3 Vanja Berggren,1 Staffan Bergström,1 Lars Almroth11Division of Global Health, Department of Public Health, Karolinska Institutet, Stockholm, Sweden; 2Inter Africa Committee, Sierra Leone; 3Department of Community Health, College of Medicine and Allied Health Sciences, University of Sierra Leone, Sierra LeoneAbstract: Sierra Leone has one of the highest rates of female genital mutilation (FGM in the world, and yet little is known about the health consequences of the practice.Purpose: To explore whether and what kind of FGM-related health complications girls and women in Sierra Leone experience, and to elucidate their health care-seeking behaviors.Patients and methods: A feasibility study was conducted to test and refine questionnaires and methods used for this study. Thereafter, a cross-section of girls and women (n = 258 attending antenatal care and Well Women Clinics in Bo Town, Bo District, in the southern region and in Makeni Town, Bombali District, in the northern region of Sierra Leone were randomly selected. Participants answered interview-administrated pretested structured questionnaires with open-ended-questions, administrated by trained female personnel.Results: All respondents had undergone FGM, most between 10 and 14 years of age. Complications were reported by 218 respondents (84.5%, the most common ones being excessive bleeding, delay in or incomplete healing, and tenderness. Fever was significantly more often reported by girls who had undergone FGM before 10 years of age compared with those who had undergone the procedure later. Out of those who reported complications, 187 (85.8% sought treatment, with 89 of them visiting a traditional healer, 75 a Sowei (traditional circumciser, and 16 a health professional.Conclusion: The high prevalence rate of FGM and the proportion of medical complications show that FGM is a matter for public health concern in Sierra Leone. Girls who

  3. The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

    Directory of Open Access Journals (Sweden)

    He Li

    2018-01-01

    Full Text Available Tomato hot pot sauce (THPS at different storage temperatures (0, 25, and 37°C and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF. The changes of lycopene and HMF during storage were regressed with kinetic equation of both zero-order and first-order models, and the latter fitted better. The kinetic equation constant (k value of lycopene or HMF at 37°C was higher than that at 25°C. The k value of lycopene of PET/PE (P1 packaged THPS was 1.60 times of that of PET/Al/EAA/PE (P2 packaged at 37°C, while it was 2.12 times at 25°C. The k value of HMF of P1 packaged THPS was 1.69 times of that of P2 packaged at 37°C, while it was 1.01 times at 25°C. Significant correlations between color index of L⁎, a⁎, and a⁎/b⁎ and lycopene or HMF were found at storage temperature. Browning color was attributed to both Maillard reaction and degradation of lycopene. In conclusion, lower storage temperature and stronger oxygen barrier property of package could maintain color stability and extend shelf life.

  4. Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

    Science.gov (United States)

    Liu, Xiaoming; Lee, Jae Yong; Jeong, Seon-Ju; Cho, Kye Man; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong-Sang; Kim, Jeong Hwan

    2015-09-01

    A Bacillus species, EMD4, with strong antibacterial activity was isolated from ganjang (soy sauce) and identified as B. subtilis. B. subtilis EMD4 strongly inhibited the growth of B. cereus ATCC14579 and B. thuringiensis ATCC33679. The antibacterial activity was stable at pH 3-9 but inactive at pH 10 and above. The activity was fully retained after 15 min at 80°C but reduced by 50% after 15 min at 90°C. The activity was completely destroyed by proteinase K and protease treatment, indicating its proteinaceous nature. The bacteriocin (BacEMD4) was partially purified from culture supernatant by ammonium sulfate precipitation, and QSepharose and Sephadex G-50 column chromatographies. The specific activity was increased from 769.2 AU/mg protein to 8,347.8 AU/mg protein and the final yield was 12.6%. The size of BacEMD4 was determined to be 3.5 kDa by Tricine SDS-PAGE. The N-terminal amino acid sequence was similar with that of Subtilosin A. Nucleotide sequencing of the cloned gene confirmed that BacEMD4 was Subtilosin A. BacEMD4 showed bactericidal activity against B. cereus ATCC14579.

  5. 3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP).

    Science.gov (United States)

    Baer, Ines; de la Calle, Beatriz; Taylor, Philip

    2010-01-01

    This review gives an overview of current knowledge about 3-monochloropropane-1,2-diol (3-MCPD) formation and detection. Although 3-MCPD is often mentioned with regard to soy sauce and acid-hydrolysed vegetable protein (HVP), and much research has been done in that area, the emphasis here is placed on other foods. This contaminant can be found in a great variety of foodstuffs and is difficult to avoid in our daily nutrition. Despite its low concentration in most foods, its carcinogenic properties are of general concern. Its formation is a multivariate problem influenced by factors such as heat, moisture and sugar/lipid content, depending on the type of food and respective processing employed. Understanding the formation of this contaminant in food is fundamental to not only preventing or reducing it, but also developing efficient analytical methods of detecting it. Considering the differences between 3-MCPD-containing foods, and the need to test for the contaminant at different levels of food processing, one would expect a variety of analytical approaches. In this review, an attempt is made to provide an up-to-date list of available analytical methods and to highlight the differences among these techniques. Finally, the emergence of 3-MCPD esters and analytical techniques for them are also discussed here, although they are not the main focus of this review.

  6. Social marketing improved the consumption of iron-fortified soy sauce among women in China.

    Science.gov (United States)

    Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

    2007-01-01

    To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). A community-based intervention was conducted among 4 groups, experimental rural (E(R)), control rural (C(R)), experimental urban (E(U)), and control urban (C(U)). Urban and rural areas in Guizhou province, China. Women 19 to 70 years old (n = 193 in rural areas and n = 179 in urban areas). A mass-media campaign to promote use of FeSS was conducted throughout Guizhou province. In the intervention areas, social marketing strategies using integrated 6 Ps (product, price, place, promotion, policy, and partnership) were implemented from December 2004 to February 2006. Knowledge of FeSS; benefits, barriers, and intention to purchase; availability of FeSS; behaviors regarding purchase and use of FeSS. Analysis of covariance, paired T test and cross-tabulations were used. The alpha level was set at .05. Compared with the baseline, perceived benefits of FeSS, barriers (BARRI) and intention to buy (INTEN) significantly improved within both experimental groups (P marketing of FeSS is feasible and effective to improve knowledge, perception (perceived benefits and overcoming barriers), intention to purchase, and consumption of FeSS among women in Guizhou, China.

  7. Analysis of the membrane fouling on cross-flow ultrafiltration and microfiltration of soy sauce lees; Shoyuhiireden no kurosuforo roka ni okeru fauringu no kaiseki

    Energy Technology Data Exchange (ETDEWEB)

    Furukakwa, T. [Kikkoman Corporation, Chiba (Japan); Kobayashi, H.; Kokubo, K.; Watanabe, A. [Niigata University, Niigata (Japan). Graduate School of Science and Technology

    2000-05-10

    Although since the 1980's Japanese soy sauce manufactures have developed cross-flow membrane filtration systems to recover soy sauce from its lees, the mechanisms by which the membrane fouls during filtration have not been theoretically discussed. Calculated flux declines using a theoretical equation developed for cross-flow cake filtration were compared against experimental results involving the filtration of soy sauce lees using polysulfone ultrafiltration and micro filtration membranes. Membrane fouling due to the deposition and intrusion of soy sauce lees was evaluated from the hydraulic resistances of the membrane and the cake layer. Calculated flux declines with time agree with the experimental results. Specific resistance of the cake layer which is an adjustable parameter of the equation, decreases with increasing cross-flow velocity. Hydraulic resistance exhibited by the membranes is independent of feed flow velocity. However, the resistance of the cake layers decreases with increasing cross-flow velocity. This corresponds to the steady-state flux increase. In conclusion, the main cause of fouling in the filtration of soy sauce lees is cake layer formation. By using the cake filtration model for cross-flow, the flux decline with time during the filtration is capable of being predicted. (author)

  8. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

    Science.gov (United States)

    Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

    2014-02-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  9. The Effect of Used of Soy Sauce Waste in the Ration on Yolk Chemical protein, fat and calcium of Mojosari Laying Duck

    Directory of Open Access Journals (Sweden)

    R. D. Jayanti

    2017-10-01

    Full Text Available The aim of this study was to examine the effect of soy sauce waste in the ration on protein, fat and calcium content in the yolk of Mojosari laying duck. The animals used were 240 Mojosari laying ducks at 20 weeks old with the average of body weight were 1,385.0 ± 130.85 g (CV = 9.44%. Feed materials used were corn, rice bran, soybean meal, fish meal, wheat pollard, premix and soy sauce waste. The experimental design used was a completely randomized design (CRD with 4 treatment and 6 replications so that there were 24 experimental units and each consists 10 ducks. The treatments were soy sauce waste at level T0 : 0%, T1: 5%, T2: 7,5% and T3: 10%. The data were analyzed using analysis of variance (ANOVA and Significant differences were denoted as P<0.05. There was no significant effect of soy sauce waste protein, fat, and calcium content. The conclusion of this study that soy sauce waste can be used up to 10% without adverse the content of protein, fat, and calcium in Mojosari laying ducks.

  10. ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant

    Directory of Open Access Journals (Sweden)

    Dedin FR1

    2006-12-01

    Full Text Available Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion of oxygen by packing in vacuum or inert gases and/or the addition of antioxidants. The Maillard reaction is complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins are produced, which may contribute to the flavor, antioxidative activity and color of food. The oxidative browning of soy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount of these compounds in soy sauce is very small. Maillard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT. Oils were oxidized at 110 oC and determined by the rancimat method and TBA value. The high molecular compounds (MW ≥100 kDa of soy sauce was found to be more inhibitory on the oxidation of soybean oil with protective index 2.43. Characteristic UV-Vis absorption was 360 – 406 nm and IR spectra indicated –OH...O groups of β-diketon or combinated C=R=R groups.

  11. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

    Directory of Open Access Journals (Sweden)

    Zbigniew A. Kruk

    2014-02-01

    Full Text Available This study was conducted to evaluate the combined effect of high pressure (HP with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w of soy sauce (SS, 10% (w/w of olive oil (OO, and a mixture of both 5% of soy sauce and 5% olive oil (w/w (SO were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  12. Lassa fever in post-conflict sierra leone.

    Directory of Open Access Journals (Sweden)

    Jeffrey G Shaffer

    2014-03-01

    Full Text Available Lassa fever (LF, an often-fatal hemorrhagic disease caused by Lassa virus (LASV, is a major public health threat in West Africa. When the violent civil conflict in Sierra Leone (1991 to 2002 ended, an international consortium assisted in restoration of the LF program at Kenema Government Hospital (KGH in an area with the world's highest incidence of the disease.Clinical and laboratory records of patients presenting to the KGH Lassa Ward in the post-conflict period were organized electronically. Recombinant antigen-based LF immunoassays were used to assess LASV antigenemia and LASV-specific antibodies in patients who met criteria for suspected LF. KGH has been reestablished as a center for LF treatment and research, with over 500 suspected cases now presenting yearly. Higher case fatality rates (CFRs in LF patients were observed compared to studies conducted prior to the civil conflict. Different criteria for defining LF stages and differences in sensitivity of assays likely account for these differences. The highest incidence of LF in Sierra Leone was observed during the dry season. LF cases were observed in ten of Sierra Leone's thirteen districts, with numerous cases from outside the traditional endemic zone. Deaths in patients presenting with LASV antigenemia were skewed towards individuals less than 29 years of age. Women self-reporting as pregnant were significantly overrepresented among LASV antigenemic patients. The CFR of ribavirin-treated patients presenting early in acute infection was lower than in untreated subjects.Lassa fever remains a major public health threat in Sierra Leone. Outreach activities should expand because LF may be more widespread in Sierra Leone than previously recognized. Enhanced case finding to ensure rapid diagnosis and treatment is imperative to reduce mortality. Even with ribavirin treatment, there was a high rate of fatalities underscoring the need to develop more effective and/or supplemental treatments for

  13. Troncos de Salix Humboldtiana en depósitos aluviales del Holoceno tardío, río Sauce Grande (Provincia de Buenos Aires

    Directory of Open Access Journals (Sweden)

    Jorge Rabassa

    1991-01-01

    Full Text Available El presente trabajo tiene como objetivo la presentación de este hallazgo, discutir la estratigrafía y la cronología de los sedimentos portadores e intentar la reconstrucción de las características paleoambientales. Para ello, fueron realizados perfiles estratigráficos en las localidades estudiadas, muestreo de las unidades reconocidas, estudio palinológico en doce niveles distintos, muestreo de materiales orgánicos para fechado radiocarbónico y recolección de troncos para su estudio xilològico.

  14. Aspectos microbiológicos e informação nutricional de molho de tomate orgânico oriundo da agricultura familiar Microbiological aspects and nutritional information of organic tomato sauce from family farming

    Directory of Open Access Journals (Sweden)

    Jair Martins Maria Cavalcante Melo

    2012-05-01

    Full Text Available O sistema de produção orgânico vem crescendo, tanto em área cultivada como em número de produtores e mercado consumidor. Contudo, informações técnico-científicas sobre estes alimentos in natura e processados ainda são incipientes. O tomate (Lycopersicum esculentum Mill. desempenha um importante papel para os produtores orgânicos de todo o mundo, em função do retorno financeiro e da grande demanda. O objetivo do presente trabalho foi elaborar um molho de tomate orgânico, aproveitando os saberes dos agricultores, bem como avaliar sua qualidade microbiológica e determinar sua informação nutricional. O molho estudado apresentou 93,45% de umidade, 0,89% de proteínas, 0,13% de lipídeos, 1,50% de cinzas e 4,03% de carboidratos totais. Quanto aos aspectos microbiológicos, o molho apresentou condição sanitária satisfatória, de acordo com os padrões estabelecidos pela Agência Nacional de Vigilância Sanitária (ANVISA, e valor calórico menor do que os molhos comerciais disponíveis no mercado. Os produtos processados foram rotulados e vendidos nas feiras agroecológicas da cidade do Rio de Janeiro, agregando valor ao tomate e gerando renda aos agricultores familiares.The organic production systems have been raising on cultivated area, producers number and market. However, technical and scientific information about raw and processed material undergoing to organic production system is scarce. Tomato (Lycopersicum esculentum Mill. plays an important role for organic producers around the world due to its high profits and market acceptance. The aim of this study was to prepare an organic tomato sauce made from the knowledge of familiar farmers and to assess its microbiological quality and nutritional information. The studied product presented 93.45% of moisture, 0.89% of protein, 0.13% of lipids, 1.5% of ash and 4.03% of total carbohydrates contents. The products showed a satisfactory sanitary condition according to ANVISA and

  15. Advanced functions using VBA for the Yacuiba Rio Grande (GASYRG) gas pipeline; Funcoes avancadas usando VBA no gasoduto Yacuiba Rio Grande

    Energy Technology Data Exchange (ETDEWEB)

    Torres Vega, Raul [TRANSIERRA S.A., Santa Cruz (Bolivia)

    2005-07-01

    The Yacuiba - Rio Grande Gas Pipeline is remote operated from the Supervision and Control Center (CSC) located in the offices of Transierra S.A. in Santa Cruz de la Sierra, Bolivia. This operation is made by means of a SCADA system based on satellite communication, it starts off at Yacuiba and finishes in Rio Grande, where it deliveries the export gas to Brazil. An Advanced Functions application was developed at the Transierra's CSC, This application runs under Intellution's iFix (HMI of the SCADA) in a Windows platform. It gathers transportation data in real time and by means of a mathematical process and a steady state simulation it makes the following on line calculations: Line Pack, Leak Detection, Transport Efficiency, Pressure Estimate in intermediate points and gas real velocity in the pipeline. The application was developed using Visual BASIC for Applications (VBA) (included in Intellution's iFix) and by means of an interphase to a historical server (iHistorian, Intellution) it is possible to store the obtained results, this integration also allows for the creation of graphs and trends with a great flexibility and to activate alarm points. With a practically null investment, this application replaces high cost specialized packages that are accessories to simulation or SCADA applications. (author)

  16. Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

    Science.gov (United States)

    Lim, H J; Kim, G D; Jung, E Y; Seo, H W; Joo, S T; Jin, S K; Yang, H S

    2014-08-01

    This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

  17. Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing.

    Science.gov (United States)

    Nishimura, Ikuko; Shinohara, Yasutomo; Oguma, Tetsuya; Koyama, Yasuji

    2018-04-08

    In soy sauce brewing, the results of the fermentation of lactic acid greatly affect the quality of soy sauce. The soy sauce moromi produced with Aspergillus oryzae RIB40 allows the growth of Tetragenococcus halophilus NBRC 12172 but not T. halophilus D10. We isolated and identified heptelidic acid (HA), an inhibitor of glyceraldehyde-3-phosphate dehydrogenase (GAPDH), produced by A. oryzae RIB40 as the growth inhibitor of the salt-tolerant lactic acid bacteria. The growth inhibition of T. halophilus D10 by HA was suggested to be associated with the direct inhibition of GAPDH activity under high salt environment. The difference in the susceptibility to HA among various strains of T. halophilus was caused by the mutations in the gene encoding GAPDH.

  18. Grand unification: quo vadis domine

    International Nuclear Information System (INIS)

    Senjanovic, G.

    1985-01-01

    The present theoretical and experimental situation with grand unification is summarized. The issues of proton decay and the Weinberg angle are addressed, going through the predictions of both the standard SU(5) theory and its supersymmetric extension. The SO(10) theory, which provides a minimal one family model, is then studied. The gravitational characteristics of domain walls and strings are then discussed. It is argued that there is a need to go beyond SO(10) in order to incorporate a unified picture of families. This leads to the prediction of mirror fermions, whose physics is analyzed. 31 refs

  19. Graafikatriennaali grand prix Korea kunstnikule

    Index Scriptorium Estoniae

    1998-01-01

    Tallinna XI graafikatriennaali rahvusvaheline žürii andis grand prix korea kunstnikule Chung¡Sang-Gonile, kolm võrdset preemiat - soome kunstnikele Anita Jensenile ja Tapani Mikkonenile ning jaapani kunstnikule Estuko Obatale. Eesti Kunstimuuseumi preemia - Wendy Swallow. Tallinna linna preemia ja Ivar Luki sponsoripreemia - Walter Jule. Sponsoripreemiad : Paletti Eesti AS preemia - Inga Heamägi; Rannila Profiili preemia - Mojca Zlokarnik; UNDP preemia - Andrea Juan. Rotermanni soolalao arhitektuuri- ja kunstikeskuse diplom - Lis Ingram, Heli Päivikki Kurunsaari, Randi Strand, Wendy Swallow

  20. Grand Challenges of Enterprise Integration

    Energy Technology Data Exchange (ETDEWEB)

    Brosey, W.D; Neal, R.E.; Marks, D.

    2001-04-01

    Enterprise Integration connects and combines people, processes, systems, and technologies to ensure that the right people and the right processes have the right information and the right resources at the right time. A consensus roadmap for Technologies for Enterprise Integration was created as part of an industry/government/academia partnership in the Integrated Manufacturing Technology Initiative (IMTI). Two of the grand challenges identified by the roadmapping effort will be addressed here--Customer Responsive Enterprises and Totally Connected Enterprises. Each of these challenges is briefly discussed as to the current state of industry and the future vision as developed in the roadmap.

  1. Grand Challenges for Environmental Magnetism

    Science.gov (United States)

    Verosub, K. L.

    2009-05-01

    The development of new, inexpensive, and rapid geochemical methods for determining the ages of geologic materials, their elemental composition, and their isotopic ratios over a broad array of elements puts into sharp focus the question: What information can environmental magnetic methods provide that can't be obtained using these other methods? Because iron is ubiquitous in the Earth's crust and because it exists in so many different forms, a discipline that looks in detail at iron-bearing minerals does have the potential to make significant contributions to the study of surficial processes. However, to reach that potential requires the development of new environmental magnetic methods. I would like to put forward three Grand Challenges for environmental magnetism that have the potential to move the field forward to a new level of scientific sophistication and that will allow environmental magnetists to compete successfully in a world increasingly dominated by geochemists. The first Grand Challenge is the development of new techniques that lead to the direct and unambiguous identification of the full suite of magnetic minerals. For many environmental magnetic applications, the key magnetic minerals are not just magnetite and hematite but also iron oxy-hydroxides (goethite, lepidocrocite, akaganeite, ferrihydrite), carbonates (siderite) and sulfides (pyrrhotite and greigite) as well as compounds involving iron and other transition metals (cobalt and nickel). The second Grand Challenge is the development of new analytical methods that provide specific quantitative values for the amount of each magnetic mineral present in a sample. One promising approach to this problem is the application of two- or three-component multivariate analysis to arrays of downcore environmental magnetic parameters. The third Grand Challenge is the development of new ways of determining, not just the average values, but the actual distributions of grain sizes and coercivities of each mineral

  2. The Grand Challenges of Nanotechnology

    International Nuclear Information System (INIS)

    Lane, Neal

    2001-01-01

    Amazing breakthroughs and advances continue to be made in nanoscale science and engineering and the rapidly emerging field of nanotechnology, including near-commercial applications in biomedicine, computing and environmental protection. The National Nanotechnology Initiative, begun by the Clinton Administration has placed nanoscale research on a new funding trajectory. But, many 'grand challenges' must be overcome, technical ones as well as those related to funding, science and technology workforce, and the need for stronger collaboration across discipline, organizations, government agencies and with other countries

  3. Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.

    Science.gov (United States)

    Kim, Sun Ae; Choi, Eun Sook; Kim, Nam Hee; Kim, Hye Won; Lee, Na Young; Cho, Tae Jin; Jo, Jun Il; Kim, Soon Han; Lee, Soon Ho; Ha, Sang Do; Rhee, Min Suk

    2017-04-01

    The present study examined the changes in microbiological composition during the production process of crab marinated in soy sauce, potential microbial hazards, potential contamination routes and effective critical control points. Crab and soy sauce samples were obtained from six different manufacturing plants at different stages, and their microbiological content was comprehensively assessed by quantitative and qualitative analyses. The results revealed the following: (1) the final products contained 4.0 log colony-forming units (CFU) g -1 aerobic plate counts (APCs) and 1.1 log CFU g -1 coliforms, which may have been introduced from the raw materials (the level of APCs in raw crab and soy sauce mixed with other ingredients was 3.8 log CFU g -1 and 4.0 log CFU mL -1 respectively); (2) marination of crab in soy sauce may allow cross-contamination by coliforms; (3) only Bacillus cereus and Staphylococcus aureus were qualitatively detected in samples at different stages of manufacture (detection rate of 28 and 5.6% respectively), and these bacteria may impact the microbiological quality and safety of crab marinated in soy sauce; and (4) bacterial counts were either maintained or increased during the manufacturing process (suggesting that no particular step can be targeted to reduce bacterial counts). Proper management of raw materials and the marination process are effective critical control points, and alternative interventions may be needed to control bacterial quantity. The results provide important basic information about the production of crab marinated in soy sauce and may facilitate effective implementation of sanitary management practices in related industries and research fields. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  4. Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials.

    Science.gov (United States)

    Huo, Jun Sheng; Yin, Ji Yong; Sun, Jing; Huang, Jian; Lu, Zhen Xin; Regina, Moench-Pfanner; Chen, Jun Shi; Chen, Chun Ming

    2015-11-01

    To assess the effect of sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce on anemia prevalence in the Chinese population. A systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. After the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 (95% CI 0.19-0.35). For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L (95% CI 5.96-11.67). NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population. Copyright © 2015 The Editorial Board of Biomedical and Environmental Sciences. Published by China CDC. All rights reserved.

  5. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

    Science.gov (United States)

    Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

    2016-08-01

    Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents.

    Science.gov (United States)

    Pham, A J; Schilling, M W; Yoon, Y; Kamadia, V V; Marshall, D L

    2008-05-01

    The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples.

  7. Pennsylvanian and Cisuralian palynofloras from the Los Sauces area, La Rioja Province, Argentina: Chronological and paleoecological significance

    Energy Technology Data Exchange (ETDEWEB)

    Pasquo, Mercedes di; Azcuy, Carlos L. [University/Organization, CONICET Institute CICyTTP, CICyTTP- CONICET Diamante - CP, Entre Rios (Argentina); Vergel, Maria del M. [INSUGEO-CONICET y Universidad Nacional de Tucuman, Facultad de Ciencias Naturales e Instituto Miguel Lillo, Miguel Lillo 205, San Miguel de Tucuman (Argentina)

    2010-08-01

    Three outcrops of the Libertad and Sauces Formations from the Los Sauces area La Rioja Province, western Argentina, yielded the nine palynoassemblages studied here. Two assemblage zones are defined on the basis of the stratigraphic distribution and ranges of seventy five species of palynomorphs (42 species of spores, 32 pollen taxa and one fungus). Only thirteen species are common to both assemblages and ten species are first records for the Paganzo Basin. Assemblage 1 from the Libertad Formation is dominated by trilete spores of Cristatisporites (lycophyte) and Punctatisporites (pteridophyte). Monosaccate pollen (Coniferales/Cordaitales) is frequently present. Pteridosperms, mostly represented by Cyclogranisporites, are especially abundant in one level together with scarce striate bisaccate pollen grains. Assemblage 2 of the Sauces Formation is dominated by trilete spores related to the Pteridophyta (e.g., Horriditriletes, Converrucosisporites, Granulatisporites) and Sphenophyta. Monosaccate (Cordaitales/Coniferales) and taeniate and non-taeniate bisaccate pollen grains (Pteridospermales/Coniferales), are equally subordinated. Monosulcate pollen (Cycadophyta) and fungi (Portalites gondwanensis) are rare. Assemblage 1 is mainly Moscovian; assemblage 2 Asselian-Sakmarian. This interpretation is based on correlation of assemblage 1 to the DMb (Mid Pennsylvanian) and assemblage 2 to the FS (Early Cisuralian) Biozones of the Paganzo Basin (Argentina). The taxonomic composition of the Ahrensisporites cristatus-Crucisaccites monoletus (Mid-Late Pennsylvanian) and the Protohaploxypinus goraiensis Subzone (Asselian-Sakmarian) of the Vittatina costabilis (Early Cisuralian) Biozones of the Parana Basin (Brazil) support this correlation. The continental freshwater depositional setting of this part of the Paganzo Basin is supported by the dominance of terrestrial palynomorphs and phytoclasts, the presence of coal and carbonaceous shales, and the occurrence of plant megafossils

  8. Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal.

    Science.gov (United States)

    Mirondo, Rita; Barringer, Sheryl

    2015-01-01

    Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained. © 2014 Institute of Food Technologists®

  9. HACCP在酿造酱油生产及品质控制中的应用%Application of HACCP in Soy Sauce Production and Quality Control

    Institute of Scientific and Technical Information of China (English)

    陈其钢; 古丽奴尔·吐拉西

    2016-01-01

    It is introduced HACCP management system the way of how to built on the soy sauce and the specific results of the implementation and using the meaning and necessity of soy sauce HACCP management system of quality control .%介绍HACCP管理体系在酿造酱油企业中建立HACCP的具体方法及实施结果,采用HACCP管理体系在酱油品质控制中的意义和必要性。

  10. Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon.

    Science.gov (United States)

    Mawouma, Saliou; Ponka, Roger; Mbofung, Carl Moses

    2017-03-01

    Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five-point hedonic scale. The pH was measured by a digital electronic pH-meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl-extractability. The lime juice-acidulated sauce and the tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice-acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

  11. Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

    OpenAIRE

    Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A.

    2015-01-01

    Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the...

  12. Good laboratory practices guarantee biosafety in the Sierra Leone-China friendship biosafety laboratory

    OpenAIRE

    Wang, Qin; Zhou, Wei-Min; Zhang, Yong; Wang, Huan-Yu; Du, Hai-Jun; Nie, Kai; Song, Jing-Dong; Xiao, Kang; Lei, Wen-Wen; Guo, Jian-Qiang; Wei, He-Jiang; Cai, Kun; Wang, Yan-Hai; Wu, Jiang; Kamara, Gerard

    2016-01-01

    Background The outbreak of Ebola virus disease (EVD) in West Africa between 2014 and 2015 was the largest EDV epidemic since the identification of Ebola virus (EBOV) in 1976, and the countries most strongly affected were Sierra Leone, Guinea, and Liberia. Findings The Sierra Leone-China Friendship Biological Safety Laboratory (SLE-CHN Biosafety Lab), a fixed Biosafety Level 3 laboratory in the capital city of Sierra Leone, was established by the Chinese government and has been active in EBOV ...

  13. Level-2 Milestone 6007: Sierra Early Delivery System Deployed to Secret Restricted Network

    Energy Technology Data Exchange (ETDEWEB)

    Bertsch, A. D. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2017-09-06

    This report documents the delivery and installation of Shark, a CORAL Sierra early delivery system deployed on the LLNL SRD network. Early ASC program users have run codes on the machine in support of application porting for the final Sierra system which will be deployed at LLNL in CY2018. In addition to the SRD resource, Shark, unclassified resources, Rzmanta and Ray, have been deployed on the LLNL Restricted Zone and Collaboration Zone networks in support of application readiness for the Sierra platform.

  14. SIERRA/Aero User Manual Version 4.44

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-04-01

    SIERRA/Aero is a compressible fluid dynamics program intended to solve a wide variety compressible fluid flows including transonic and hypersonic problems. This document describes the commands for assembling a fluid model for analysis with this module, henceforth referred to simply as Aero for brevity. Aero is an application developed using the SIERRA Toolkit (STK). The intent of STK is to provide a set of tools for handling common tasks that programmers encounter when developing a code for numerical simulation. For example, components of STK provide field allocation and management, and parallel input/output of field and mesh data. These services also allow the development of coupled mechanics analysis software for a massively parallel computing environment. In the definitions of the commands that follow, the term Real_Max denotes the largest floating point value that can be represented on a given computer. Int_Max is the largest such integer value.

  15. Transient fuel rod behavior prediction with RODEX-3/SIERRA

    Energy Technology Data Exchange (ETDEWEB)

    Billaux, M R; Shann, S H; Swam, L.F. Van [Siemens Power Corp., Richland, WA (United States)

    1997-08-01

    This paper discusses some aspects of the fuel performance code SIERRA (SIEmens Rod Response Analysis). SIERRA, the latest version of the code RODEX-3, has been developed to improve the fuel performance prediction capabilities of the code, both at high burnup and during transient reactor conditions. The paper emphasizes the importance of the mechanical models of the cracked pellet and of the cladding, in the prediction of the transient response of the fuel rod to power changes. These models are discussed in detail. Other aspects of the modelling of high burnup effects are also presented, in particular the modelling of the rim effect and the way it affects the fuel temperature. (author). 12 refs, 5 figs.

  16. Diagnosis of Knowledge Management in the Brisas Sierra Mar hotel

    Directory of Open Access Journals (Sweden)

    Ivón Sosa-Piedra

    2017-06-01

    Full Text Available The present investigation was made in order to evaluate the Knowledge in the Management at Brisas Sierra Mar Hotel, Santiago de Cuba. Due to this, it is being value the actual approaches that was utilized in the existent methodologies for the measurement conduct of the knowledge in the Enterprise Organizations. To fulfill these results we utilized different methods, technical, abilities and scientific investigation tools, such as: analysis-method, synthesis, historical logical, and inducement; technical as a team work, expert judgments, interviews and first and second class information review, as well as the informatics decision programs for the selection and validations of the experts, the Statistic Program for Social Sciences for Windows (SPSS version 15.0 in indicting of the information. The investigation propitiated an evaluation of the actual situation of Brisas Sierra Mar Hotel, Santiago de Cuba and permitted to identify the stage of their main intellectual, placing them in an intermediate level.

  17. Transient fuel rod behavior prediction with RODEX-3/SIERRA

    International Nuclear Information System (INIS)

    Billaux, M.R.; Shann, S.H.; Swam, L.F. Van

    1997-01-01

    This paper discusses some aspects of the fuel performance code SIERRA (SIEmens Rod Response Analysis). SIERRA, the latest version of the code RODEX-3, has been developed to improve the fuel performance prediction capabilities of the code, both at high burnup and during transient reactor conditions. The paper emphasizes the importance of the mechanical models of the cracked pellet and of the cladding, in the prediction of the transient response of the fuel rod to power changes. These models are discussed in detail. Other aspects of the modelling of high burnup effects are also presented, in particular the modelling of the rim effect and the way it affects the fuel temperature. (author). 12 refs, 5 figs

  18. SIERRA/Aero User Manual Version 4.46.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-09-01

    SIERRA/Aero is a compressible fluid dynamics program intended to solve a wide variety compressible fluid flows including transonic and hypersonic problems. This document describes the commands for assembling a fluid model for analysis with this module, henceforth referred to simply as Aero for brevity. Aero is an application developed using the SIERRA Toolkit (STK). The intent of STK is to provide a set of tools for handling common tasks that programmers encounter when developing a code for numerical simulation. For example, components of STK provide field allocation and management, and parallel input/output of field and mesh data. These services also allow the development of coupled mechanics analysis software for a massively parallel computing environment. In the definitions of the commands that follow, the term Real_Max denotes the largest floating point value that can be represented on a given computer. Int_Max is the largest such integer value.

  19. SIERRA/Aero Theory Manual Version 4.44

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-04-01

    SIERRA/Aero is a two and three dimensional, node-centered, edge-based finite volume code that approximates the compressible Navier-Stokes equations on unstructured meshes. It is applicable to inviscid and high Reynolds number laminar and turbulent flows. Currently, two classes of turbulence models are provided: Reynolds Averaged Navier-Stokes (RANS) and hybrid methods such as Detached Eddy Simulation (DES). Large Eddy Simulation (LES) models are currently under development. The gas may be modeled either as ideal, or as a non-equilibrium, chemically reacting mixture of ideal gases. This document describes the mathematical models contained in the code, as well as certain implementation details. First, the governing equations are presented, followed by a description of the spatial discretization. Next, the time discretization is described, and finally the boundary conditions. Throughout the document, SIERRA/ Aero is referred to simply as Aero for brevity.

  20. SIERRA/Aero Theory Manual Version 4.46.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-09-01

    SIERRA/Aero is a two and three dimensional, node-centered, edge-based finite volume code that approximates the compressible Navier-Stokes equations on unstructured meshes. It is applicable to inviscid and high Reynolds number laminar and turbulent flows. Currently, two classes of turbulence models are provided: Reynolds Averaged Navier-Stokes (RANS) and hybrid methods such as Detached Eddy Simulation (DES). Large Eddy Simulation (LES) models are currently under development. The gas may be modeled either as ideal, or as a non-equilibrium, chemically reacting mixture of ideal gases. This document describes the mathematical models contained in the code, as well as certain implementation details. First, the governing equations are presented, followed by a description of the spatial discretization. Next, the time discretization is described, and finally the boundary conditions. Throughout the document, SIERRA/ Aero is referred to simply as Aero for brevity.

  1. Failure of Sierra White granite under general states of stress

    Science.gov (United States)

    Ingraham, M. D.; Dewers, T. A.; Lee, M.; Holdman, O.; Cheung, C.; Haimson, B. C.

    2017-12-01

    The effect of the intermediate principal stress on the failure of Sierra White granite was investigated by performing tests under true triaxial states of stress. Tests were performed under constant Lode angle conditions with Lode angles ranging from 0 to 30°, pure shear to axisymmetric compression. Results show that the failure of Sierra White granite is heavily dependent on the intermediate principal stress which became more dramatic as the mean stress increased. An analysis of the shear bands formed at failure was performed using an associated flow rule and the Rudnicki and Rice (1975) localization criteria. The localization analysis showed excellent agreement with experimental results. Sandia National Laboratories is a multimission laboratory managed and operated by National Technology and Engineering Solutions of Sandia LLC, a wholly owned subsidiary of Honeywell International Inc. for the U.S. Department of Energy's National Nuclear Security Administration under contract DE-NA0003525.

  2. Courtright intrusive zone: Sierra National Forest, Fresno County, California.

    Science.gov (United States)

    Bateman, P.C.; Kistler, R.W.; DeGraff, J.V.

    1984-01-01

    This is a field guide to a well-exposed area of plutonic and metamorphic rocks in the Sierra National Forest, Fresno County, California. The plutonic rocks, of which three major bodies are recognized, besides aplite and pegmatite dykes, range 103 to approx 90 m.y. in age. Points emphasized include cataclastic features within the plutonic rocks, schlieren and mafic inclusions. (M.A. 83M/0035).-A.P.

  3. Hydrographic and chemical observations in the Sierra Leone River estuary

    International Nuclear Information System (INIS)

    Koske, P.H.; Weiler, K.

    1979-01-01

    Hydrographic and chemical observations in the Sierra Leone River estuary are reported, a West-African river in the tropics. Because of the typical change between rainy season in the sommer months and dry season in winter time the research work has been adapted to these semi-annual changes. The collected data and results are given and discussed under this aspect of the seasonal fluctuations. (orig.) [de

  4. Seroprevalence of Ebola virus infection in Bombali District, Sierra Leone

    Directory of Open Access Journals (Sweden)

    Nadege Goumkwa Mafopa

    2017-12-01

    Full Text Available A serosurvey of anti-Ebola Zaire virus nucleoprotein IgG prevalence was carried out among Ebola virus disease survivors and their Community Contacts in Bombali District, Sierra Leone. Our data suggest that the specie of Ebola virus (Zaire responsible of the 2013-2016 epidemic in West Africa may cause mild or asymptomatic infection in a proportion of cases, possibly due to an efficient immune response.

  5. Global solar radiation in Sierra Leone (West Africa)

    International Nuclear Information System (INIS)

    Massaquoi, J.G.M.

    1987-09-01

    A correlation equation of the Angstrom type has been developed to predict the monthly average daily global solar irradiation incident on a horizontal surface in Freetown, Sierra Leone. Measurements of the global insolation have been compared with those predicted using the equation. A good agreement (greater than 95% in most cases) was observed between the measured values and the predicted ones. (author). 15 refs, 2 tabs

  6. Groundwater quality in the Southern Sierra Nevada, California

    Science.gov (United States)

    Fram, Miranda S.; Belitz, Kenneth

    2012-01-01

    Groundwater provides more than 40 percent of California's drinking water. To protect this vital resource, the State of California created the Groundwater Ambient Monitoring and Assessment (GAMA) Program. The Priority Basin Project of the GAMA Program provides a comprehensive assessment of the State's groundwater quality and increases public access to groundwater-quality information. The Tehachapi-Cummings Valley and Kern River Valley basins and surrounding watersheds in the Southern Sierra Nevada constitute one of the study units being evaluated.

  7. Groundwater quality in the Central Sierra Nevada, California

    Science.gov (United States)

    Fram, Miranda S.; Belitz, Kenneth

    2012-01-01

    Groundwater provides more than 40 percent of California's drinking water. To protect this vital resource, the State of California created the Groundwater Ambient Monitoring and Assessment (GAMA) Program. The Priority Basin Project of the GAMA Program provides a comprehensive assessment of the State's groundwater quality and increases public access to groundwater-quality information. Two small watersheds of the Fresno and San Joaquin Rivers in the Central Sierra Nevada constitute one of the study units being evaluated.

  8. Reducing CO2 emissions in Sierra Leone and Ghana

    International Nuclear Information System (INIS)

    Davidson, O.

    1991-01-01

    With soring population growth rates and minimal economic growth, the nations of Africa are afflicted with innumerable problems. Why then should Africa's developing countries worry about CO 2 emissions? First, because agricultural activities form the backbone of most African economies; thus, these nations may be particularly vulnerable to the negative impacts of climate change. Second, acting to reduce carbon emissions will bring about more efficient energy use. All of Africa could benefit from the improved use of energy. Finally, the accumulation of CO 2 in the atmosphere is a global problem with individual solutions; in order to reduce international emissions, all countries, including those in Africa, must contribute. Typical of many African countries, Ghana and Sierra Leone have among the lowest levels of energy demand per capita across the globe. primary energy demand per capita in these two West African nations equals about one quarter of the world's average and about one twentieth of the US average. This work summarizes the results of two long-term energy use and carbon emissions scenarios for Sierra Leone and Ghana. In the high emissions (HE) scenario for 2025, policy changes focused on galvanizing economic growth lead to significant increases in energy use and carbon emissions in Ghana and Sierra Leone between 1985 and 2025. In the low emissions (LE) scenario, the implementation of policies aimed specifically at curtailing CO 2 emissions significantly limits the increase in carbon in both nations by 2025

  9. Environmental values and risk: A review of Sierra Club policies

    Energy Technology Data Exchange (ETDEWEB)

    Craig, P.P. [Univ. of California, Davis, CA (United States). Graduate Group in Ecology

    1999-12-01

    Sierra Club values are driven by an overriding environmental ethic. Sierra Club environmental values may be characterized by the concept of 'usufruct' a term favored by United States Founding Father Thomas Jefferson. Usufruct conveys the idea that the environment is ours to use, but not to destroy. Each generation has the obligation to pass on to future generations a world at least as environmentally rich as the one it inherited. It is appropriate to accept risk today in order to preserve the environment for generations yet to come. As viewed through the lens of its formal policies, the Sierra Club is an organization that embraces technology, but insists that technology be evaluated comprehensively, taking full account of both environmental and social externalities. The Club is 'risk averse' with respect to early introduction of technologies seen as likely to have significant negative environmental or social impact. The Club places heavy emphasis on process, which must involve the public meaningfully.

  10. Google Earth Grand Tour Themes

    Science.gov (United States)

    De Paor, D. G.; Whitmeyer, S. J.; Bentley, C.; Dordevic, M. M.

    2014-12-01

    As part of an NSF TUES Type 3 project entitled "Google Earth for Onsite and Distance Education (GEODE)," we are assembling a "Grand Tour" of locations on Earth and other terrestrial bodies that every geoscience student should know about and visit at least in virtual reality. Based on feedback from colleagues at previous meetings, we have identified nine Grand Tour themes: "Plates and Plumes," "Rocks and Regions," "Geology Through Time," "The Mapping Challenge*," "U.S. National Parks*," "The Magical Mystery Tour*," "Resources and Hazards," "Planets and Moons," and "Top of the Pops." Themes marked with an asterisk are most developed at this stage and will be demonstrated in real time. The Mapping Challenge invites students to trace geological contacts, measure bedding strike and dip and the plunge, trend, and facing of a fold. There is an advanced tool for modeling periclinal folds. The challenge is presented in a game-like format with an emphasis on puzzle-solving that will appeal to students regardless of gender. For the tour of U.S. national parks, we divided the most geologically important parks into four groups—Western Pacific, West Coast, Rockies, and East Coast. We are combining our own team's GigaPan imagery with imagery already available on the Internet. There is a great deal of imagery just waiting to be annotated for geological education purposes. The Magical Mystery Tour takes students to Google Streetview locations selected by instructors. Students are presented with questions or tasks and are given automatic feedback. Other themes are under development. Within each theme, we are crowd-sourcing contributions from colleagues and inviting colleagues to vote for or against proposed locations and student interactions. The GEODE team includes the authors and: Heather Almquist, Stephen Burgin, Cinzia Cervato, Gene Cooper, Paul Karabinos, Terry Pavlis, Jen Piatek, Bill Richards, Jeff Ryan, Ron Schott, Kristen St. John, and Barb Tewksbury.

  11. Next Generation Innovation Policy and Grand Challenges

    NARCIS (Netherlands)

    Kuhlmann, Stefan; Rip, Arie

    2018-01-01

    The paper explores transformative ways to address Grand Challenges, while locating them in a broader diagnosis of ongoing changes. Coping with Grand Challenges is a challenge in its own right, for policy as well as for science, technology, and innovation actors. The paper presents building blocks

  12. Proton hexality in local grand unification

    Energy Technology Data Exchange (ETDEWEB)

    Foerste, Stefan; Nilles, Hans Peter [Bonn Univ. (Germany). Bethe Center for Theoretical Physics and Physikalisches Institut; Ramos-Sanchez, Saul [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Vaudrevange, Patrick K.S. [Muenchen Univ. (Germany). Arnold Sommerfeld Center for Theoretical Physics

    2010-07-15

    Proton hexality is a discrete symmetry that avoids the problem of too fast proton decay in the supersymmetric extension of the standard model. Unfortunately it is inconsistent with conventional grand unification. We show that proton hexality can be incorporated in the scheme of ''Local Grand Unification'' discussed in the framework of model building in (heterotic) string theory. (orig.)

  13. National outbreak of type a foodborne botulism associated with a widely distributed commercially canned hot dog chili sauce.

    Science.gov (United States)

    Juliao, Patricia C; Maslanka, Susan; Dykes, Janet; Gaul, Linda; Bagdure, Satish; Granzow-Kibiger, Lynae; Salehi, Ellen; Zink, Donald; Neligan, Robert P; Barton-Behravesh, Casey; Lúquez, Carolina; Biggerstaff, Matthew; Lynch, Michael; Olson, Christine; Williams, Ian; Barzilay, Ezra J

    2013-02-01

    On 7 and 11 July 2007, health officials in Texas and Indiana, respectively, reported 4 possible cases of type A foodborne botulism to the US Centers for Disease Control and Prevention. Foodborne botulism is a rare and sometimes fatal illness caused by consuming foods containing botulinum neurotoxin. Investigators reviewed patients' medical charts and food histories. Clinical specimens and food samples were tested for botulinum toxin and neurotoxin-producing Clostridium species. Investigators conducted inspections of the cannery that produced the implicated product. Eight confirmed outbreak associated cases were identified from Indiana (n = 2), Texas (n = 3), and Ohio (n = 3). Botulinum toxin type A was identified in leftover chili sauce consumed by the Indiana patients and 1 of the Ohio patients. Cannery inspectors found violations of federal canned-food regulations that could have led to survival of Clostridium botulinum spores during sterilization. The company recalled 39 million cans of chili. Following the outbreak, the US Food and Drug Administration inspected other canneries with similar canning systems and issued warnings to the industry about the danger of C. botulinum and the importance of compliance with canned food manufacturing regulations. Commercially produced hot dog chili sauce caused these cases of type A botulism. This is the first US foodborne botulism outbreak involving a commercial cannery in >30 years. Sharing of epidemiologic and laboratory findings allowed for the rapid identification of implicated food items and swift removal of potentially deadly products from the market by US food regulatory authorities.

  14. Adsorption of Pb(II) from fish sauce using carboxylated cellulose nanocrystal: Isotherm, kinetics, and thermodynamic studies.

    Science.gov (United States)

    Wang, Nan; Jin, Ru-Na; Omer, A M; Ouyang, Xiao-Kun

    2017-09-01

    In the present study, a new adsorbent based on carboxylated cellulose nanocrystal (CCN) was developed for the adsorption of Pb(II) from fish sauce. The prepared adsorbent material was characterized by zeta potential, FT-IR, XRD, and XPS tools. The changes in the morphological structure of the developed CCN surface were evidenced by SEM and TEM. The favorable adsorption conditions were selected by studying the contact time, initial concentration, temperature, and concentration of the used glutamic acid and NaCl. The results indicated that the Langmuir isotherm model agrees very well with experimental adsorption data (R 2 =0.9962) with a maximum adsorption capacity 232.56mg/g of Pb(II) at 293.2K. Additionally, data of the adsorption kinetics follow the pseudo-second-order kinetics (R 2 >0.9990). On the other hand, the thermodynamics studies show that the adsorption process is spontaneous and endothermic. Furthermore, the developed CCN could be regenerated using acid treatment with a good reusability for Pb(II) adsorption. The results clearly indicated that the synthesized CCN could be effectively applied as a new material for Pb(II) adsorption from fish sauce solutions. Copyright © 2017 Elsevier B.V. All rights reserved.

  15. Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis.

    Science.gov (United States)

    Wang, Du; Zhang, Zhaowei; Li, Peiwu; Zhang, Qi; Zhang, Wen

    2016-07-14

    Rapid and quantitative sensing of aflatoxin B1 with high sensitivity and specificity has drawn increased attention of studies investigating soybean sauce. A sensitive and rapid quantitative immunochromatographic sensing method was developed for the detection of aflatoxin B1 based on time-resolved fluorescence. It combines the advantages of time-resolved fluorescent sensing and immunochromatography. The dynamic range of a competitive and portable immunoassay was 0.3-10.0 µg·kg(-1), with a limit of detection (LOD) of 0.1 µg·kg(-1) and recoveries of 87.2%-114.3%, within 10 min. The results showed good correlation (R² > 0.99) between time-resolved fluorescent immunochromatographic strip test and high performance liquid chromatography (HPLC). Soybean sauce samples analyzed using time-resolved fluorescent immunochromatographic strip test revealed that 64.2% of samples contained aflatoxin B1 at levels ranging from 0.31 to 12.5 µg·kg(-1). The strip test is a rapid, sensitive, quantitative, and cost-effective on-site screening technique in food safety analysis.

  16. Stereoselective Behavior of the Chiral Herbicides Diclofop-Methyl and Diclofop During the Soy Sauce Brewing Process.

    Science.gov (United States)

    Lu, Yuele; Zhang, Dong; Liao, Yahui; Diao, Jinling; Chen, Xiaolong

    2016-01-01

    Chiral pesticides are now receiving more and more attention in the food-making process. This experiment studied the enantioselective behavior of diclofop-methyl (DM) and its main metabolite, diclofop (DC), during the soy sauce brewing process. Two kinds of commonly used strains, Aspergillus oryzae and Saccharomyces rouxii, were investigated. However, they showed a different degradation ability to the enantiomers of DM and DC. It was observed that (-)-(S)-DM was degraded much faster than (+)-(R)-DM by Saccharomyces rouxii, while no stereoselective degradation was found by Aspergillus oryzae. DC represented a relatively long residue period in this fermentation process and both strains showed a weak degradation ability to DC, especially Saccharomyces rouxii. There was little DC detected in the final product, while most of the DC residues persisted in the lees, which were usually used as animal feeds or discarded into the environment directly as waste. Therefore, more attention should be paid to the soy sauce brewing process concerning pesticide residues both in the final product and byproducts. © 2015 Wiley Periodicals, Inc.

  17. Performance of Anaerobic Baffled Reactor with Three Compartments in Removal of COD of Wastewater of Chilly Sauce

    Directory of Open Access Journals (Sweden)

    Sumantri Indro

    2018-01-01

    Full Text Available The objective in this study is to examine the performance of each compartment of the number of compartments of anaerobic baffled reactor (ABR to the COD removal of the chilly sauce wastewater. Three-compartments of ABR were conducted in this experiment with the total volume of 60 l. ABR is very suitable for processing waste water with high content of COD. Wastewater conducted in this research is a degradable chilly sauce synthetic and high content of organic compounds. While the COD parameter is the main parameter to indicate the achievement of wastewater treatment plant. Stepwise in the research starting with the preparation of raw materials such as sample preparation of synthetic wastewater and preparation of activated sludge. Variable used is the time digestion in the ABR, sludge volume (50% and 70%, and initial COD concentrations (6000 – 14000 mg/L. The response is observed up to 7 days process. For a load of organic compounds, the first compartment has high degree of decomposition of organic compounds than 2nd and 3rd, it is shown that the COD removal the second and third compartment increase insignificantly compare the first compartment. As for the different height of the activated sludge indicated that for organic load of of 6170 mg/L up to 14265 mg/L, the first compartment has removal efficiency 79-73%, in the second compartment is 81-75%, 81-77% and third compartment.

  18. Use of the paca, Cuniculus paca (Rodentia: Agoutidae in the Sierra de Tabasco State Park, Mexico

    Directory of Open Access Journals (Sweden)

    Sonia Gallina

    2012-09-01

    Full Text Available Cuniculus paca is widely distributed throughout the Neotropics. Known as the paca, it is the largest rodent in the Mexican tropical forests, and one of the most used as a subsistence species for its meat. Since colonial times, this species has been subject of an unreported hunting pressure. For this reason, the aim of this work was to describe the use of the paca by the inhabitants of the Sierra de Tabasco State Park (STSP using sampling areas in a matrix of vegetation with different degrees of disturbance, and different types of land use. We included both preserved areas: owing to the presence of large continuous areas of fragmented rainforest and areas that are not preserved, with smaller rainforest fragments and more isolated. To obtain information about paca use, we interviewed 176 people (>18 years old who live in the STSP. All those interviewed had eaten paca meat, and indicated that this species is most frequently observed in the rainforest during the dry season. Hunting and trapping were the most common ways to obtain pacas, rather than gifting or purchasing, and firearms and dogs are used to hunt them. We estimated that these interviewed group had hunted a total of 488 paca in the year prior to the study.Cuniculus paca está ampliamente distribuido en el Neotrópico. El tepezcuintle o paca es el roedor más grande que se encuentra en las selvas tropicales de México. En cuanto a la cacería de subsistencia es una de las especies más buscadas por su carne. Como se desconoce el impacto de esta actividad, se describe el aprovechamiento que le dan las comunidades humanas en el Parque Estatal de la Sierra de Tabasco (PEST. También, se determinaron zonas de muestreo, las cuales se encontraban en una matriz perturbada en menor o mayor grado, con diferentes tipos de uso de suelo. Además, se consideraron zonas conservadas por la presencia continua de grandes extensiones de selvas fragmentadas y las zonas no conservadas por tener fragmentos

  19. Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization.

    Science.gov (United States)

    Nomi, Yuri; Annaka, Hironori; Sato, Shinji; Ueta, Etsuko; Ohkura, Tsuyoshi; Yamamoto, Kazuhiro; Homma, Seiichi; Suzuki, Emiko; Otsuka, Yuzuru

    2016-11-09

    The aim of this study was to develop a simple and sensitive method to analyze several advanced glycation end products (AGEs) simultaneously using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and to apply this method to the quantitation of AGEs in brown-colored foods. The developed method enabled to separate and quantitate simultaneously seven AGEs, and was applied to the determination of free AGEs contained in various kinds of soy sauce and beer. The major AGEs in soy sauce and beer were N ε -carboxymethyllysine (CML), N ε -carboxyethyllysine (CEL), and N δ -(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (MG-H1). Using the developed LC-MS/MS method, recovery test on soy sauce and beer samples showed the recovery values of 85.3-103.9% for CML, 95.9-107.4% for CEL, and 69.5-123.2% for MG-H1. In particular, it is the first report that free CML, CEL, and MG-H1 were present in beer. Furthermore, long-term storage and heating process of soy sauce increased CML and MG-H1.

  20. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).

    Science.gov (United States)

    Uchida, M; Miyoshi, T; Yoshida, G; Niwa, K; Mori, M; Wakabayashi, H

    2014-06-01

    A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae. © 2014 The Society for Applied Microbiology.

  1. La Grande: volver a empezar

    Directory of Open Access Journals (Sweden)

    Julio Premat

    2011-07-01

    Full Text Available Este texto, borrador de un trabajo más amplio, pretende despejar algunas pistas de lectura de La grande, en tanto que paradójico final de la producción de Saer. Digo “paradójico” porque puede tomársela como una novela de comienzo o de origen : de un volver a empezar, en todos los sentidos del término. En esa perspectiva podrían estudiarse algunos núcleos temáticos (como el retorno o el recuerdo de cara a la construcción del texto, a la relación planteada con la tradición y a la singular historia de su escritura (y al material genético que rodea y completa esta novela a la vez inacabada y póstuma. En esta intervención, la idea es la de comentar tres textos, escenas o frases del texto, y a partir de allí esbozar pistas para un estudio que está en ciernes.Première ébauche d’un travail de plus d’ampleur, ce texte vise à éclairer quelques pistes de lecture de La grande, en tant que fin paradoxale de la production de Saer. Je dis « paradoxale » parce que l’on peut considérer cette œuvre comme un roman des commencements ou des origines : comme un retour aux débuts, dans tous les sens du terme. Dans cette perspective, plusieurs nœuds thématiques (comme le retour ou le souvenir pourraient être étudiés en relation à la construction du texte, à la relation qui s’établit avec la tradition et à la singulière histoire de son écriture (et au matériau génétique qui entoure et complète ce roman, à la fois inachevé et posthume. Il sera question ici de commenter trois textes, scènes ou phrases du texte, et d’ébaucher à partir de là quelques pistes pour une étude à l’état naissant.The objective of this text, a draft for a broader work, is to outline some reading clues for La grande, inasmuch as it constitutes a paradoxical ending of Saer’s production. I say “paradoxical” because we can consider this work a novel of beginnings or of origins: a return to the beginning, in every meaning of the

  2. Acciones políticas y proyectos económicos en Guanajuato frente al conflicto de la Sierra Gorda 1847-1852

    Directory of Open Access Journals (Sweden)

    Carlos Armando Preciado de Alba

    2009-07-01

    Full Text Available Las revoluciones europeas de 1848 inquietaron a grandes sectores de la clase política mexicana pues fueron percibidas como un peligro para el orden social. Asimismo, en esos años, conflictos regionales como la Guerra de Castas y la rebelión en la Sierra Gorda amenazaban con trascender al ámbito nacional. Las autoridades guanajuatenses trataron de impulsar acciones políticas y económicas para controlar a la población. El artículo aborda el proyecto para la construcción de un presidio en la población serrana de Atargea, el cual, además de desincentivar potenciales brotes de violencia, buscaría reactivar la industria minera de la región.

  3. Late oligocene and miocene faulting and sedimentation, and evolution of the southern Rio Grande rift, New Mexico, USA

    Science.gov (United States)

    Mack, Greg H.; Seager, William R.; Kieling, John

    1994-08-01

    The distribution of nonmarine lithofacies, paleocurrents, and provenance data are used to define the evolution of late Oligocene and Miocene basins and complementary uplifts in the southern Rio Grande rift in the vicinity of Hatch, New Mexico, USA. The late Oligocene-middle Miocene Hayner Ranch Formation, which consists of a maximum of 1000 m of alluvial-fan, alluvial-flat, and lacustrine-carbonate lithofacies, was deposited in a narrow (12 km), northwest-trending, northeast-tilted half graben, whose footwall was the Caballo Mountains block. Stratigraphic separation on the border faults of the Caballo Mountains block was approximately 1615 m. An additional 854 m of stratigraphic separation along the Caballo Mountains border faults occurred during deposition of the middle-late Miocene Rincon Valley Formation, which is composed of up to 610 m of alluvial-fan, alluvial-flat, braided-fluvial, and gypsiferous playa lithofacies. Two new, north-trending fault blocks (Sierra de las Uvas and Dona Ana Mountains) and complementary west-northwest-tilted half graben also developed during Rincon Valley time, with approximately 549 m of stratigraphic separation along the border fault of the Sierra de las Uvas block. In latest Miocene and early Pliocene time, following deposition of the Rincon Valley Formation, movement continued along the border faults of the Caballo Mountains, Dona Ana Mountains, and Sierra de las Uvas blocks, and large parts of the Hayner Ranch and Rincon Valley basins were segmented into smaller fault blocks and basins by movement along new, largely north-trending faults. Analysis of the Hayner Ranch and Rincon Valley Formations, along with previous studies of the early Oligocene Bell Top Formation and late Pliocene-early Pleistocene Camp Rice Formation, indicate that the traditional two-stage model for development of the southern Rio Grande rift should be abandoned in favor of at least four episodes of block faulting beginning 35 Ma ago. With the exception of

  4. 77 FR 49789 - Record of Decision for Issuing a Presidential Permit to Energia Sierra Juarez U.S. Transmission...

    Science.gov (United States)

    2012-08-17

    ... Energia Sierra Juarez U.S. Transmission, LLC, for the Energia Sierra Juarez U.S. Transmission Line Project...: Record of Decision (ROD). SUMMARY: DOE announces its decision to issue a Presidential permit to Energia... analyzed in the Environmental Impact Statement for the Energia Sierra Juarez U.S. Transmission Line Project...

  5. Curriculum Diversification Re-examined--A Case Study of Sierra Leone.

    Science.gov (United States)

    Wright, Cream A. H.

    This paper deals with a case study of secondary curriculum diversification as a vocationalization strategy in Sierra Leone. It explores diversification issues from four crucial standpoints that are distinct but highly interrelated. First, diversification is dealt with as a policy that was adopted and actively pursued by Sierra Leone for over a…

  6. Increasing elevation of fire in the Sierra Nevada and implications for forest change

    Science.gov (United States)

    Mark W. Schwartz; Nathalie Butt; Christopher R. Dolanc; Andrew Holguin; Max A. Moritz; Malcolm P. North; Hugh D. Safford; Nathan L. Stephenson; James H. Thorne; Phillip J. van Mantgem

    2015-01-01

    Fire in high-elevation forest ecosystems can have severe impacts on forest structure, function and biodiversity. Using a 105-year data set, we found increasing elevation extent of fires in the Sierra Nevada, and pose five hypotheses to explain this pattern. Beyond the recognized pattern of increasing fire frequency in the Sierra Nevada since the late 20th century, we...

  7. Nitrogen dynamics of spring-fed wetland ecosystems of the Sierra Nevada foothills oak woodland

    Science.gov (United States)

    Randall D. Jackson; Barbara Allen-Diaz

    2002-01-01

    Spring-fed wetlands are small, highly productive, patchy ecosystems nested within the oak woodland/annual grassland matrix of the Sierra Nevada foothills. In an effort to place these wetlands in a landscape context, we described seasonal variation (1999-2000 growing season) in nitrogen cycling parameters at 6 spring-fed wetland sites of the Sierra Nevada foothill oak...

  8. A preliminary floristic inventory in the Sierra de Mazatan, Municipios of Ures and Mazatan, Sonora, Mexico

    Science.gov (United States)

    Jose Jesus Sanchez-Escalante; Manuel Espericueta-Betancourt; Reyna Amanda Castillo-Gamez

    2005-01-01

    Presently, the flora of the Sierra de Mazatán contains 357 species of vascular plants distributed in 248 genera and 80 families. The families with the most species are Asteraceae (48), Fabaceae (45), Poaceae (28), Euphorbiaceae (18), and Acanthaceae, Cactaceae, Scrophulariaceae, and Solanaceae (11 each). The results show that the flora of the Sierra de Mazat...

  9. Assessment of Anemia Knowledge, Attitudes and Behaviors among Pregnant Women in Sierra Leone

    Science.gov (United States)

    M'Cormack, Fredanna A. D.; Drolet, Judy C.

    2012-01-01

    Introduction: Iron deficiency anemia prevalence of pregnant Sierra Leone women currently is reported to be 59.7%. Anemia is considered to be a direct cause of 3-7% of maternal deaths and an indirect cause of 20-40% of maternal deaths. This study explores knowledge, attitudes, and behaviors of urban pregnant Sierra Leone women regarding anemia.…

  10. High Sierra Ecosystems: The Role of Fish Stocking in Amphibian Declines

    Science.gov (United States)

    Kathleen Matthews

    2003-01-01

    With a rich diversity of aquatic habitats, including deep lakes, shallow ponds, and rushing streams, Dusy Basinin Sequoia-Kings Canyon National Parks typifies the high Sierra ecosystem where mountain yellow-legged frogs usually thrive. Yet throughout the Sierra, aquatic ecologist Kathleen Matthews found entire water basins empty of these amphibians. Comprehensive...

  11. A Grande Reportagem no contexto informativo SIC

    OpenAIRE

    Colaço, Vanessa Alexandra Francisco

    2014-01-01

    Os telespectadores querem ver grandes reportagens? Como evoluíram as audiências da Grande Reportagem SIC? É este o produto premium da estação? Terá este formato um investimento e continuidade garantidas? Estas são algumas das questões formuladas e às quais se procurou dar resposta neste Relatório de Estágio. Neste trabalho traça-se o perfil do programa Grande Reportagem SIC, clarificando a linha editorial que lhe serviu de base, procurando perceber as suas dinâmicas e passando em revista mome...

  12. Supersymmetry and supergravity: Phenomenology and grand unification

    International Nuclear Information System (INIS)

    Arnowitt, R.; Nath, P.

    1993-01-01

    A survey is given of supersymmetry and supergravity and their phenomenology. Some of the topics discussed are the basic ideas of global supersymmetry, the minimal supersymmetric Standard Model (MSSM) and its phenomenology, the basic ideas of local supersymmetry (supergravity), grand unification, supersymmetry breaking in supergravity grand unified models, radiative breaking of SU(2) x U(1), proton decay, cosmological constraints, and predictions of supergravity grand unified models. While the number of detailed derivations are necessarily limited, a sufficient number of results are given so that a reader can get a working knowledge of this field

  13. Sierra/SolidMechanics 4.48 User's Guide: Addendum for Shock Capabilities.

    Energy Technology Data Exchange (ETDEWEB)

    Plews, Julia A.; Crane, Nathan K; de Frias, Gabriel Jose; Le, San; Littlewood, David John; Merewether, Mark Thomas; Mosby, Matthew David; Pierson, Kendall H.; Porter, Vicki L.; Shelton, Timothy; Thomas, Jesse David; Tupek, Michael R.; Veilleux, Michael; Xavier, Patrick G.

    2018-03-01

    This is an addendum to the Sierra/SolidMechanics 4.48 User's Guide that documents additional capabilities available only in alternate versions of the Sierra/SolidMechanics (Sierra/SM) code. These alternate versions are enhanced to provide capabilities that are regulated under the U.S. Department of State's International Traffic in Arms Regulations (ITAR) export-control rules. The ITAR regulated codes are only distributed to entities that comply with the ITAR export-control requirements. The ITAR enhancements to Sierra/SM in- clude material models with an energy-dependent pressure response (appropriate for very large deformations and strain rates) and capabilities for blast modeling. Since this is an addendum to the standard Sierra/SM user's guide, please refer to that document first for general descriptions of code capability and use.

  14. Implementation of Safeguards and Non-Proliferation in Sierra Leone

    International Nuclear Information System (INIS)

    George, M.

    2015-01-01

    Sierra Leone under the Comprehensive Safeguards Agreements (CSAs) has enacted the Nuclear Safety and Radiation Protection (NSRP) Act 2012 and has given numerous powers to the Authority to implement the above mentioned act fully. The NSRP Act 2012 established the Nuclear Safety and Radiation Protection Authority which among other things to regulate, control and supervise the acquisition, importation, exportation, use, transportation and disposal of radioactive sources and devices emitting Ionizing Radiation. The Authority is bounded by law to cooperate with the International Atomic Energy Agency in the application of Safeguards Agreement and any protocol thereto between Sierra Leone and the International Atomic Energy Agency including conducting inspections and providing any assistance or information required by designated IAEA inspectors in the fulfillment of their responsibilities pursuant to Section 5, Subsection 2, Article xvi of the NSRP Act 2012. The Authority is also granted powers to adopt all necessary measures including a system of licensing to control the export, re-export, transit and transhipment of any nuclear material, equipment or technology in order to protect the safety and security of Sierra Leone. The Regulatory Authority has established departments for the control of nuclear materials: One of which is The Regulatory Control Department; responsible for Inspections, Authorization and Enforcement actions for all radiation sources and nuclear materials. The Authority has been conducting inspections regularly on various facilities ranging from medical radiation generating equipment to industrial radiography sources. The methodology to be used is the issuance of the standard IAEA checklist which is consistent with the Regulatory Authority’s documents for inspection of sources and is in line with the General Safety Requirements(GSR)Part III. The expected outcomes would be increasing training of regulatory authority’s staff, the procurement of

  15. Novel Retinal Lesion in Ebola Survivors, Sierra Leone, 2016.

    Science.gov (United States)

    Steptoe, Paul J; Scott, Janet T; Baxter, Julia M; Parkes, Craig K; Dwivedi, Rahul; Czanner, Gabriela; Vandy, Matthew J; Momorie, Fayiah; Fornah, Alimamy D; Komba, Patrick; Richards, Jade; Sahr, Foday; Beare, Nicholas A V; Semple, Malcolm G

    2017-07-01

    We conducted a case-control study in Freetown, Sierra Leone, to investigate ocular signs in Ebola virus disease (EVD) survivors. A total of 82 EVD survivors with ocular symptoms and 105 controls from asymptomatic civilian and military personnel and symptomatic eye clinic attendees underwent ophthalmic examination, including widefield retinal imaging. Snellen visual acuity was Ebola virus, permitting cataract surgery. A novel retinal lesion following the anatomic distribution of the optic nerve axons occurred in 14.6% (97.5% CI 7.1%-25.6%) of EVD survivors and no controls, suggesting neuronal transmission as a route of ocular entry.

  16. Environmental exposures to agrochemicals in the Sierra Nevada mountain range

    Science.gov (United States)

    LeNoir, J.; Aston, L.; Data, S.; Fellers, G.; McConnell, L.; Sieber, J.

    2000-01-01

    The release of pesticides into the environment may impact human and environmental health. Despite the need for environmental exposure data, few studies quantify exposures in urban areas and even fewer determine exposures to wildlife in remote areas. Although it is expected that concentrations in remote regions will be low, recent studies suggest that even low concentrations may have deleterious effects on wildlife. Many pesticides are known to interfere with the endocrine systems of humans and wildlife, adversely affecting growth, development, and behavior. This chapter reviews the fate and transport of pesticides applied in the Central Valley of California and quantifies their subsequent deposition into the relatively pristine Sierra Nevada Mountain Range.

  17. Las cinco grandes dimensiones de la personalidad

    Directory of Open Access Journals (Sweden)

    Jan ter Laak

    1996-12-01

    Full Text Available Este artículo revisa las distintas posiciones teóricas sobre las cinco grandes dimensiones de la personalidad, mostrando las semejanzas y diferencias entre las posturas teóricas. Esta contribución presenta lo siguiente: (a la génesis del contenido y la estructura de las cinco dimensiones; (b la fortaleza de las cinco dimensiones; (e la relación de las cinco grandes dimensiones con otros constructos de personalidad; (d discute el valor predictivo de las puntuaciones del perfil de las cinco dimensiones para criterios pertinentes; (e analiza el estatus teórico de las cinco dimensiones; (f discute críticas históricas sobre las cinco grandes dimensiones y se formulan respuestas a estas críticas; (g hace conjeturas para el futuro de las cinco grandes dimensiones; y (h concluye con algunas conclusiones y comentarios.

  18. Grand unification and gravity - selected topics

    International Nuclear Information System (INIS)

    Zee, A.

    1981-09-01

    The material given here was presented in lectures delivered at the 4th Kyoto Summer Institute on Grand Unification and Related Topics. It consists of six sections. The sections are: the family problem, fermion mass hierarchy, maximal local symmetry, operator analysis of new physics, dynamically generated gravity, and Kaluza theory and grand unification. The last section contains a (hopefully) pedagogical introduction to Kaluza theory. For pedagogical completeness, several appendices reviewing some elementary notions of differential geometry have been added

  19. Mouthwatering but erosive? A preliminary assessment of the acidity of a basic sauce used in many Indian dishes.

    Science.gov (United States)

    Ghai, Nandini; Burke, F J Trevor

    2012-12-01

    The aim of this study was to assess whether some types of Indian cuisine may contain erosive components. Indian dishes were prepared by a previously published method and their pH measured using a pH probe. The results indicated: (i) that some components of Indian cooking, such as tomatoes and red chilli powder, had the potential to erode enamel; (ii) that the pH of some foods was reduced with increasing temperature; and (iii) that all the basic masalas made and tested had a pH of less than 4.5. Within the limitations of the study, it may be concluded that the basic sauce/masala used in north Indian dishes may have erosive potential. This information could be considered useful when advising patients who eat Indian curries about causes of acid erosion of their teeth.

  20. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation.

    Science.gov (United States)

    Charve, Joséphine; Manganiello, Sonia; Glabasnia, Arne

    2018-02-28

    Corn sauce, an ingredient obtained from the fermentation of enzymatically hydrolyzed corn starch and used in culinary applications to provide savory taste, was investigated in this study. The links between its sensory properties and taste compounds were assessed using a combination of analytical and sensory approaches. The analyses revealed that glutamic acid, sodium chloride, and acetic acid were the most abundant compounds, but they could not explain entirely the savory taste. The addition of other compounds, found at subthreshold concentrations (alanine, glutamyl peptides, and one Amadori compound), contributed partly to close the sensory gap between the re-engineered sample and the original product. Further chemical breakdown, by a sensory-guided fractionation approach, led to the isolation of two fractions with taste-modulating effects. Analyses by mass spectrometry and nuclear magnetic resonance showed that the fractions contained glutamyl peptides, pyroglutamic acid, glutamic acid, valine, N-formyl-glutamic acid, and N-acetyl-glutamine.

  1. Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4).

    Science.gov (United States)

    Ogawa, Asamoe; Shindo, Tetsuya; Kyoko, Hitomi; Sadamasu, Yuki; Sakamaki, Narue; Uematsu, Yoko; Monma, Kimio

    2017-01-01

    Two yellow dyes, together with tartrazine (Y4), were found in cucumbers pickled in soy sauce, for which the use of tartrazine is permitted, by TLC, LC-DAD, and LC-MS. The retention times on LC chromatograms and the maximum absorbance wavelengths measured by LC-DAD of the two dyes were different from those of tartrazine. Mass spectra of the dyes indicated that these dyes lacked one sulfonyl group of tartrazine. The presence of two less sulfonated dyes in tartrazine has been reported. Hence, the two less sulfonated dyes were synthesized. The two dyes found in cucumbers were compared with the synthesized dyes by LC-DAD and LC-MS. Since the retention times of the dyes in cucumbers on the LC chromatograms, as well as their LC-DAD spectra and mass spectra, were found to be identical with those of the synthesized dyes, we concluded these dyes are the less sulfonated subsidiary dyes of tartrazine.

  2. PROBLEMS IN THE ADMISSION TO HIGHER EDUCATION IN THE LOWER SIERRA DE SONORA, CASE: UNIVERSITY OF SIERRA

    Directory of Open Access Journals (Sweden)

    Rubén Ángel Vásquez-Navarro

    2011-05-01

    Full Text Available The aim of this paper is to clarify the issues and find solutions to align somewhat academic models of institutions of higher average level and above found in the central highlands of the state of Sonora, as are the University of Sierra, and the CBTA 53 and confront the culture of the people of the importance of young people studying a degree in that region.The above educational institutions are located in the geographical catchment area and education, in fact, in the same population, in the northeastern state of Sonora. The mountains of Sonora had always intended to have a school of higher education. To justify the town of Montezuma as a geographically strategic point, and thanks to the efforts made by the governor in turn was as the University of Sierra opens its doors to students on the mountain in August 2002.For the analysis of the functioning of an educational institution in the rural sector, should take into account a wide range of factors, however, this work will be key to analyze the dislocation and inconsistency of educational models from an institution of higher average level in relationship to another level, which serve as a unique educational opportunities for the people of Sonora and surrounding Montezuma. In addition, the cultural aspect, which reflects a regional behavior of the inhabitants of the region. La Sierra University is located in the mountainous region of the state of Sonora, in the town of Montezuma, with a catchment area of more than 30 municipalities in this area, which lacked a college until recently time.

  3. The Sierra de Cabral range: a restraining bend related to the Sierra Ballena shear zone in Dom Feliciano belt

    International Nuclear Information System (INIS)

    Masquelin, H.

    2010-01-01

    Restraining and releasing bends occurring in all crustal environments are common but enigmatic features of strike-slip fault systems. They can be reported in all scales of observation. Regional-scale restraining bends are sites of mountain building, transpressional deformation and basement exhumation. Releasing bends are sites of subsidence, transtensional deformation and pull-apart basins. The Dom Feliciano Belt of Southern Uruguay has two main structures observed from the outer space: (i) the Sierra Ballena Shear Zone and (ii) the Sierra de Cabral flexure located to the SW of the former. Although a transpressional regime is commonly accepted for the Dom Feliciano Belt, the available tectonic models do not provide satisfactory explanations for its building mechanism. A restraining bend is proposed at the SW termination of Sierra Ballena strike-slip ductile shear zone. In a key-area (Alvariza Range) the relationship between the Zanja del Tigre volcanic-detritic and the calcareous succession shows three en-échelon upright bends of the same quartzite hanging-wall between two sub-vertical strike-slip faults, suggesting the existence of a shortened strike-slip duplex operating in viscous-elastic rheology. The deformation partitioning includes strike-slip and dip-slip simple-shear components as well as one contractional pure-shear component. Because restraining bends were scarcely described in Neoproterozoic low-grade regional exhumation conditions, this structural framework would be a natural laboratory to study fault kinematics, fault dynamics, their associated deformation and the tectonic and erosion constraints related to the exhumation of many crystalline terrains

  4. An aerobic detoxification photofermentation by Rhodospirillum rubrum for converting soy sauce residue into feed with moderate pretreatment.

    Science.gov (United States)

    Zhang, Jian; Yuan, Jie; Zhang, Wen-Xue; Zhu, Wen-You; Tu, Fang; Jiang, Ya; Sun, Chuan-Ze

    2017-09-25

    This paper reports an effective process for converting soy sauce residue into feeds by combining moderate acid hydrolysis and ammonization with Rhodospirillum rubrum fermentation. After pretreatment with dilute sulfuric or phosphoric acid (1%, w/w) at 100 °C, materials were subjected to fermentation under several gases (N 2 , CO 2 , and air) and different light intensities in a 2-L fermentor. Following sulfuric acid treatment, the true protein increased from 188 to 362 g kg -1 and the crude fiber decreased from 226 to 66 g kg -1 after fermentation at 0.5 L min -1  L -1 of air flow and a light intensity of 750 lx and following phosphoric acid treatment, the true protein increased by 90% and the crude fiber decreased by 67% after fermentation at 0.6 L min -1  L -1 of air flow and a light intensity of 600 lx Other contents, including crude fat, crude ash, phosphorus, sulfur, sulfur-containing amino acids, sodium chloride, and calcium, were also improved for use as feed. Meantime, some toxic substances, including furfural, hydroxymethylfurfural (5-HMF), acetic acid, phenol, and cresol, which were produced by the pretreatments, could be removed by 12-32, 5-8, 49-53, 7-8, and 7-8%, respectively; and total sugars, glucose, and xylose could be utilized by 68-69, 71-72, and 63-67% respectively. The quality of soy sauce residue is improved for use as feed and some toxic substances can be decreased via the R. rubrum fermentation.

  5. WASH activities at two Ebola treatment units in Sierra Leone.

    Directory of Open Access Journals (Sweden)

    Michaela Mallow

    Full Text Available The 2014 outbreak of Ebola virus disease (EVD in West Africa was the largest in history. Starting in September 2014, International Medical Corps (IMC operated five Ebola treatment units (ETUs in Sierra Leone and Liberia. This paper explores how future infectious disease outbreak facilities in resource-limited settings can be planned, organized, and managed by analyzing data collected on water, sanitation, and hygiene (WASH and infection prevention control (IPC protocols.We conducted a retrospective cohort study by analyzing WASH/IPC activity data routinely recorded on paper forms or white boards at ETUs during the outbreak and later merged into a database from two IMC-run ETUs in Sierra Leone between December 2014 and December 2015.The IMC WASH/IPC database contains data from over 369 days. Our results highlight parameters key to designing and maintaining an ETU. High concentration chlorine solution usage was highly correlated with both daily patient occupancy and high-risk zone staff entries; low concentration chlorine usage was less well explained by these measures. There is high demand for laundering and disinfecting of personal protective equipment (PPE on a daily basis and approximately 1 (0-4 piece of PPE is damaged each day.Lack of standardization in the type and format of data collected at ETUs made constructing the WASH/IPC database difficult. However, the data presented here may help inform humanitarian response operations in future epidemics.

  6. Home birth and hospital birth trends in Bo, Sierra Leone.

    Science.gov (United States)

    Jacobsen, Kathryn H; Abdirahman, Hafsa A; Ansumana, Rashid; Bockarie, Alfred S; Bangura, Umaru; Jimmy, David Henry; Malanoski, Anthony P; Sundufu, Abu James; Stenger, David A

    2012-06-01

    As of April 2010, all maternity care at government healthcare facilities in Sierra Leone is provided at no cost to patients. In late 2010, we conducted a community health census of 18 sections of the city of Bo (selected via randomized cluster sampling from 68 total sections). Among the 3421 women with a history of pregnancy who participated in the study, older women most often reported having a history of both home and hospital deliveries, while younger women showed a preference for hospital births. The proportion of lastborn children delivered at a healthcare facility increased from 71.8% of offspring 10-14 years old to 81.1% of those one to nine years old and 87.3% of infants born after April 2010. These findings suggest that the new maternal healthcare initiative has accelerated an existing trend toward a preference for healthcare facility births, at least in some urban parts of Sierra Leone. © 2012 The Authors Acta Obstetricia et Gynecologica Scandinavica© 2012 Nordic Federation of Societies of Obstetrics and Gynecology.

  7. A Method for Snow Reanalysis: The Sierra Nevada (USA) Example

    Science.gov (United States)

    Girotto, Manuela; Margulis, Steven; Cortes, Gonzalo; Durand, Michael

    2017-01-01

    This work presents a state-of-the art methodology for constructing snow water equivalent (SWE) reanalysis. The method is comprised of two main components: (1) a coupled land surface model and snow depletion curve model, which is used to generate an ensemble of predictions of SWE and snow cover area for a given set of (uncertain) inputs, and (2) a reanalysis step, which updates estimation variables to be consistent with the satellite observed depletion of the fractional snow cover time series. This method was applied over the Sierra Nevada (USA) based on the assimilation of remotely sensed fractional snow covered area data from the Landsat 5-8 record (1985-2016). The verified dataset (based on a comparison with over 9000 station years of in situ data) exhibited mean and root-mean-square errors less than 3 and 13 cm, respectively, and correlation greater than 0.95 compared with in situ SWE observations. The method (fully Bayesian), resolution (daily, 90-meter), temporal extent (31 years), and accuracy provide a unique dataset for investigating snow processes. This presentation illustrates how the reanalysis dataset was used to provide a basic accounting of the stored snowpack water in the Sierra Nevada over the last 31 years and ultimately improve real-time streamflow predictions.

  8. Household Consumption of Thiamin-Fortified Fish Sauce Increases Erythrocyte Thiamin Concentrations among Rural Cambodian Women and Their Children Younger Than 5 Years of Age: A Randomized Controlled Efficacy Trial.

    Science.gov (United States)

    Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; Moore, Kirsten; Tong, Jeffery K T; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Green, Tim J

    2017-02-01

    To assess whether ad libitum consumption of thiamin-fortified fish sauce over 6 months yields higher erythrocyte thiamin diphosphate concentrations (eTDP) among women of childbearing age and their children aged 12-59 months compared with control sauce containing no thiamin. In this double-blind, randomized controlled efficacy trial, 276 nonpregnant, nonlactating women (18-45 years of age) and their families in Prey Veng, Cambodia, were randomized to receive 1 of 3 fish sauce formulations: low thiamin concentration (low, 2 g/L), high thiamin concentration (high, 8 g/L), or a control (no thiamin) fish sauce. Baseline (t = 0) and endline (t = 6 months) eTDP were measured with the use of high-performance liquid chromatography with a fluorescence detector. Fish sauce consumption did not differ between treatment groups (P = .19). In intent-to-treat analysis, women's baseline-adjusted endline eTDP (mean; 95% CI) was higher among women in the low (259; 245-274 nmol/L) and high (257; 237-276 nmol/L) groups compared with control (184; 169-198 nmol/L; P sauce appears to be an efficacious means of improving biochemical thiamin status in nonpregnant, nonlactating women and their children (1-5 years of age) living in rural Cambodia. ClinicalTrials.gov: NCT02221063. Copyright © 2016 Elsevier Inc. All rights reserved.

  9. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce[Gamma irradiation; Fermented anchovy; Color; Flavor compounds; Electronic nose; Sensory evaluation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo E-mail: mwbyun@kaeri.re.kr

    2004-02-01

    Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell.

  10. 2010 Panel on the Biomaterials Grand Challenges

    Science.gov (United States)

    Reichert, William “Monty”; Ratner, Buddy D.; Anderson, James; Coury, Art; Hoffman, Allan S.; Laurencin, Cato T.; Tirrell, David

    2014-01-01

    In 2009, the National Academy for Engineering issued the Grand Challenges for Engineering in the 21st Century comprised of 14 technical challenges that must be addressed to build a healthy, profitable, sustainable, and secure global community (http://www.engineeringchallenges.org). Although crucial, none of the NEA Grand Challenges adequately addressed the challenges that face the biomaterials community. In response to the NAE Grand Challenges, Monty Reichert of Duke University organized a panel entitled Grand Challenges in Biomaterials at the at the 2010 Society for Biomaterials Annual Meeting in Seattle. Six members of the National Academies—Buddy Ratner, James Anderson, Allan Hoffman, Art Coury, Cato Laurencin, and David Tirrell—were asked to propose a grand challenge to the audience that, if met, would significantly impact the future of biomaterials and medical devices. Successfully meeting these challenges will speed the 60-plus year transition from commodity, off-the-shelf biomaterials to bioengineered chemistries, and biomaterial devices that will significantly advance our ability to address patient needs and also to create new market opportunities. PMID:21171147

  11. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine).

    Science.gov (United States)

    Wang, Pan; Hong, Yanting; Ke, Weixin; Hu, Xiaosong; Chen, Fang

    2017-09-01

    Heterocyclic aromatic amines (HAAs) are one type of neo-formed contaminants in protein-rich foods during heat processing. Recently, accumulative studies have focused on the formation of HAs in Western foods. However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods. The objective of this study was to determinate the contents of main HAs in traditional marinated meat products by UPLC-MS/MS, and to investigate the effects of animal species and the ingredients (soy sauce, rock candy, and rice wine) on the formation of HAAs in marinated meats. Five HAs - 2-amino-3-methylimidazo[4,5-f]-quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQ), 9H-pyrido[3,4-b]indole (Norharman) and l-methyl-9H-pyrido[3,4-b]indole (Harman) - were detected in 12 marinated meats, but 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was only found in three chicken marinates. The animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates. Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine. Choice of raw materials and optimisation of ingredients recipe should be become a critical point to control the HAAs formation in marinated meats. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  12. DNA sequences of troglobitic nicoletiid insects support Sierra de El Abra and the Sierra de Guatemala as a single biogeographical area: Implications for Astyanax

    Directory of Open Access Journals (Sweden)

    Luis Espinasa

    2014-03-01

    Full Text Available The blind Mexican tetra fish, Astyanax mexicanus, has become the most influential model for research of cave adapted organisms. Many authors assume that the Sierra de Guatemala populations and the Sierra de El Abra populations are derived from two independent colonizations. This assumption arises in part from biogeography. The 100 m high, 100 m wide Servilleta Canyon of the Boquillas River separates both mountain ranges and is an apparent barrier for troglobite dispersion. Anelpistina quinterensis (Nicoletiidae, Zygentoma, Insecta is one of the most troglomorphic nicoletiid silverfish insects ever described. 16S rRNA sequences support that this species migrated underground to reach both mountain ranges within less than 12,000 years. Furthermore, literature shows a plethora of aquatic and terrestrial cave restricted species that inhabit both mountain ranges. Thus, the Servilleta canyon has not been an effective biological barrier that prevented underground migration of troglobites between the Sierra de Guatemala and the Sierra de El Abra. The Boquillas River has changed its course throughout time. Caves that in the past connected the two Sierras were only recently geologically truncated by the erosion of the new river course. It is likely that, with the geological changes of the area and throughout the 2-8 million years of evolutionary history of cave Astyanax, there have been opportunities to migrate across the Servilleta canyon.

  13. Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet.

    Science.gov (United States)

    Son, Hee-Kyoung; Shin, Hye-Won; Jang, Eun-Seok; Moon, Byoung-Seok; Lee, Choong-Hwan; Lee, Jae-Joon

    2018-03-01

    In this study, we compared the antiobesity effects between gochujangs prepared using different koji products and Tabasco hot sauce in rats fed a high-fat diet (HFD). Male Sprague-Dawley rats were fed HFD containing four different types of 10% gochujang powder or 0.25% commercial Tabasco sauce powder for 8 weeks. The body weight gain, liver and epididymal and mesenteric fat pad weights, serum leptin levels, and lipogenesis-related mRNA levels of HFD-gochujang supplementation groups were significantly decreased compared with those of the HFD group. In addition, gochujang supplement significantly reduced adipocyte size; hepatic triglyceride and total cholesterol levels; the occurrence of fatty liver deposits and steatosis by inhibiting lipogenesis through downregulation of fatty acid synthase, acetly-CoA carboxylase, and glucose-6-phosphate-dehydrogenase. These effects were greater in the gochujang-supplemented groups than the Tabasco hot sauce-supplemented group. The gochujang prepared by nutritious giant embryo rice koji and soybean koji was most effective in terms of antiobesity effects, compared with the other tested gochujangs. In gochujangs, the antiobesity effects are mediated by high levels of secondary metabolites such as isoflavone, soyasaponin, capsaicin, and lysophosphatidylcholine. The current results indicated that the gochujang products have the potential to reduce fat accumulation and obesity.

  14. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor.

    Science.gov (United States)

    Li, Huipin; Zhao, Mouming; Su, Guowan; Lin, Lianzhu; Wang, Yong

    2016-06-15

    This is the first report on the ability of soy sauce to effectively reduce the serum uric acid levels and xanthine oxidase (XOD) activities of hyperuricemic rats. Soy sauce was partitioned sequentially into ethyl acetate and water fractions. The ethyl acetate fraction with strong XOD inhibition effect was purified further. On the basis of xanthine oxidase inhibitory (XOI) activity-guided purification, nine compounds including 3,4-dihydroxy ethyl cinnamate, diisobutyl terephthalate, harman, daidzein, flazin, catechol, thymine, genistein, and uracil were obtained. It was the first time that 3,4-dihydroxy ethyl cinnamate and diisobutyl terephthalate had been identified from soy sauce. Flazin with hydroxymethyl furan ketone group at C-1 and carboxyl at C-3 exhibited the strongest XOI activity (IC50 = 0.51 ± 0.05 mM). According to fluorescence quenching and molecular docking experiments, flazin could enter into the catalytic center of XOD to interact with Lys1045, Gln1194, and Arg912 mainly by hydrophobic forces and hydrogen bonds. Flazin, catechol, and genistein not only were potent XOD inhibitors but also held certain antioxidant activities. According to ADME (absorption, distribution, metabolism, and excretion) simulation in silico, flazin had good oral bioavailability in vivo.

  15. Evaluation of Antimicrobial Effect of Cinnamomum verum Methanolic Extract and Essential Oil: A Study on Bio-preservative in Ketchup Sauce

    Directory of Open Access Journals (Sweden)

    Anoosheh Sharifan

    2016-03-01

    Full Text Available Use of natural antimicrobial compounds extracted from plants such as cinnamon as preservative to extend the shelf life has gain much attention. In this study, we evaluated the antimicrobial activity and bio- preservative potential of the methanolic extract of Cinnamomum verum bark and its oil against Bacillus subtilis, Pseudomonas aeruginosae and Escherichia coli in ketchup sauce. In order to evaluate the Minimum Inhibitory Concentration (MIC of essential oil and methanolic extract from the bark of C. verum, agar dilution method was performed. Then the effective inhibitory concentrations were evaluated on growth of test bacteria in ketchup sauce at 4 °C and room temperature in different storage times (1, 7, 14 and 30 days. In addition, the sensory quality of treated ketchups was assessed. This study showed bacteriostatic effect of the essential oils and methanolic extract on all tested bacteria. The best treatment in ketchup sauce was obtained on days 14 at 4 °C in concentrations of 1500 µg/ml essential oil. In sensory evaluation, the sample containing 1000 µg/ml essential oil had higher score in odor, taste and overall acceptability than other treated samples (P<0.05. This study shows that cinnamon oil is a more potent antimicrobial agent than cinnamon extract and it has the potential to be used as food preservative and is recommended for quality attributes enhancement.

  16. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.

    Science.gov (United States)

    Qi, Wei; Hou, Li-Hua; Guo, Hong-Lian; Wang, Chun-Ling; Fan, Zhen-Chuan; Liu, Jin-Fu; Cao, Xiao-Hong

    2014-06-01

    This study aimed to enhance and improve the quality and safety of soy sauce. In the present work, the change of biogenic amines, such as histamine, tyramine, cadaverine, spermidine, was examined by the treatment of Candida versatilis and Zygosaccharomyces rouxii, and the influence of salt-tolerant yeast on biogenic amines was analysed during the whole fermentation process. The results showed that the content of biogenic amines was elevated after yeast treatment and the content of biogenic amines was influenced by using yeast. The dominating biogenic amine in soy sauce was tyramine. At the end of fermentation, the concentrations of biogenic amines produced by Zygosaccharomyces rouxii and Candida versatilis in the soy mash were 122.71 mg kg(-1) and 69.96 mg kg(-1) . The changes of biogenic amines in high-salt liquid soy mash during fermentation process indicated that a variety of biogenic amines were increased in the fermentation ageing period, which may be due to amino acid decarboxylation to form biogenic amines by yeast decarboxylase. The fermentation period of soy sauce should be longer than 5 months because biogenic amines began to decline after this time period. © 2013 Society of Chemical Industry.

  17. Beyond Effectiveness—The Adversities of Implementing a Fortification Program. A Case Study on the Quality of Iron Fortification of Fish and Soy Sauce in Cambodia

    Directory of Open Access Journals (Sweden)

    Arnaud Laillou

    2016-02-01

    Full Text Available Fortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the Cambodian diet, as both are widely consumed by the entire population. In order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/L, whilst nitrogen and salt should contain no less than 10 g/L and 200 g/L respectively. This survey aims to analyze the progress of the fortification program. Through a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. Two hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. They were then analyzed for iron, nitrogen and salt content. The study demonstrates that 74% of fortified fish and soy sauces comply with Cambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. The paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i comply with International Codex; (ii adopt mandatory legislation; and (iii ensure enforcement.

  18. The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation

    Directory of Open Access Journals (Sweden)

    Arie Febrianto Mulyadi

    2016-02-01

    Full Text Available The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23% and duration of moromi’s fermentation (2; 3; and 4 weeks. The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked; aroma of 4.30 (rather liked; flavor of 4.55 (rather liked; and viscosity of 5.05 (liked. The obtained protein was 7.14%; and dissolved solids of 27obrix. Consumers’ preferences towards the best treatment showed that product of Koro Benguk salty soy sauce was acceptable to consumers.

  19. Geologic studies in the Sierra de Pena Blanca, Chihuahua, Mexico

    Science.gov (United States)

    Reyes-Cortes, Ignacio Alfonso

    The Sierra del Cuervo has been endowed with uranium mineralization, which has attracted many geological studies, and recently the author was part of a team with the goal of selecting a site of a radioactive waste repository. The first part of the work adds to the regional framework of stratigraphy and tectonics of the area. It includes the idea of a pull apart basin development, which justifies the local great thickness of the Cuervo Formation. It includes the regional structural frame work and the composite stratigraphic column of the Chihuahua Trough and the equivalent Cretaceous Mexican Sea. The general geologic features of the NE part of the Sierra del Cuervo are described, which include the folded ignimbrites and limestones in that area; the irregular large thicknesses of the Cuervo Formation; and the western vergence of the main folding within the area. Sanidine phenocrystals gave ages of 54.2 Ma and 51.8 Ma ± 2.3 Ma. This is the first time these dates have been reported in print. This age indicates a time before the folded structures which outcrop in the area, and 44 Ma is a date after the Cuervo Formation was folded. The Hidalgoan orogeny cycle affected the rocks between this lapse of time. Since then the area has been partially affected by three tensional overlapped stages, which resulted in the actual Basin and Range physiography. The jarosite related to the tectonic activity mineralization has been dated by the Ar-Ar method and yields an age of 9.8 Ma. This is the first report of a date of mineralization timing at Pena Blanca Uranium District in the Sierra del Cuervo. These are some of the frame work features that justify the allocation of a radioactive waste repository in the Sierra del Cuervo. An alluvial fan system within the Boquilla Colorada microbasin was selected as the best target for more detailed site assessment. The study also included the measurement of the alluvium thicknesses by geoelectric soundings; studies of petrography and weathered

  20. Uranium mining in Sierra Pintada: knowledge, epistemic communities and development

    International Nuclear Information System (INIS)

    Martinez Demarco, S. R.

    2011-01-01

    This paper analyses the conflict triggered by the National Atomic Energy Commission of Argentina (CNEA) proposing to re-open the Mining Complex of Sierra Pintada, in San Rafael, Province of Mendoza. Since 2004 when the Commission submitted the first report to the Ministry of Public Works and Environment of Mendoza to obtain the necessary permission to restart the works in the mine, several protests have taken place and many legal measures were taken in order to stop any resuming attempts. This study argues that, although CNEA has been an epistemic community capable of applying their policy proposals in the nuclear field, their technical knowledge is currently not sufficient to design a policy, and moreover, to hold that they are working for local and sustainable development. Only 'puzzling' 'with actors' paradigms and knowledge is possible to fit together their demands and achieve a public policy, or solution, for this problem. (author) [es

  1. Development of a Pediatric Ebola Predictive Score, Sierra Leone1

    Science.gov (United States)

    Wing, Kevin; Naveed, Asad; Gbessay, Musa; Ross, J.C.G.; Checchi, Francesco; Youkee, Daniel; Jalloh, Mohamed Boie; Baion, David E.; Mustapha, Ayeshatu; Jah, Hawanatu; Lako, Sandra; Oza, Shefali; Boufkhed, Sabah; Feury, Reynold; Bielicki, Julia; Williamson, Elizabeth; Gibb, Diana M.; Klein, Nigel; Sahr, Foday; Yeung, Shunmay

    2018-01-01

    We compared children who were positive for Ebola virus disease (EVD) with those who were negative to derive a pediatric EVD predictor (PEP) score. We collected data on all children <13 years of age admitted to 11 Ebola holding units in Sierra Leone during August 2014–March 2015 and performed multivariable logistic regression. Among 1,054 children, 309 (29%) were EVD positive and 697 (66%) EVD negative, with 48 (5%) missing. Contact history, conjunctivitis, and age were the strongest positive predictors for EVD. The PEP score had an area under receiver operating characteristics curve of 0.80. A PEP score of 7/10 was 92% specific and 44% sensitive; 3/10 was 30% specific, 94% sensitive. The PEP score could correctly classify 79%–90% of children and could be used to facilitate triage into risk categories, depending on the sensitivity or specificity required. PMID:29350145

  2. Ebola Virus Disease in Children, Sierra Leone, 2014–2015

    Science.gov (United States)

    Naveed, Asad; Wing, Kevin; Gbessay, Musa; Ross, J.C.G.; Checchi, Francesco; Youkee, Daniel; Jalloh, Mohammed Boie; Baion, David; Mustapha, Ayeshatu; Jah, Hawanatu; Lako, Sandra; Oza, Shefali; Boufkhed, Sabah; Feury, Reynold; Bielicki, Julia A.; Gibb, Diana M.; Klein, Nigel; Sahr, Foday; Yeung, Shunmay

    2016-01-01

    Little is known about potentially modifiable factors in Ebola virus disease in children. We undertook a retrospective cohort study of children <13 years old admitted to 11 Ebola holding units in the Western Area, Sierra Leone, during 2014–2015 to identify factors affecting outcome. Primary outcome was death or discharge after transfer to Ebola treatment centers. All 309 Ebola virus–positive children 2 days–12 years old were included; outcomes were available for 282 (91%). Case-fatality was 57%, and 55% of deaths occurred in Ebola holding units. Blood test results showed hypoglycemia and hepatic/renal dysfunction. Death occurred swiftly (median 3 days after admission) and was associated with younger age and diarrhea. Despite triangulation of information from multiple sources, data availability was limited, and we identified no modifiable factors substantially affecting death. In future Ebola virus disease epidemics, robust, rapid data collection is vital to determine effectiveness of interventions for children. PMID:27649367

  3. Element Verification and Comparison in Sierra/Solid Mechanics Problems

    Energy Technology Data Exchange (ETDEWEB)

    Ohashi, Yuki; Roth, William

    2016-05-01

    The goal of this project was to study the effects of element selection on the Sierra/SM solutions to five common solid mechanics problems. A total of nine element formulations were used for each problem. The models were run multiple times with varying spatial and temporal discretization in order to ensure convergence. The first four problems have been compared to analytical solutions, and all numerical results were found to be sufficiently accurate. The penetration problem was found to have a high mesh dependence in terms of element type, mesh discretization, and meshing scheme. Also, the time to solution is shown for each problem in order to facilitate element selection when computer resources are limited.

  4. Rock-Ice Feature Inventory for the Sierra Nevada, California, USA, Version 1

    Data.gov (United States)

    National Aeronautics and Space Administration — The Sierra Nevada is a tectonic uplift mountain range with a gradual gain in elevation on the west side and a steep escarpment on the east. Most of the mapped...

  5. California; Northern Sierra Air Quality Management District; Approval of Air Plan Revisions; Wood Burning Devices

    Science.gov (United States)

    EPA is taking final action to approve a revision to the Northern Sierra Air Quality Management District (NSAQMD) portion of the California SIP concerning emissions of particulate matter (PM) from wood burning devices.

  6. SIERRA Low Mach Module: Fuego Theory Manual Version 4.44

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-04-01

    The SIERRA Low Mach Module: Fuego along with the SIERRA Participating Media Radiation Module: Syrinx, henceforth referred to as Fuego and Syrinx, respectively, are the key elements of the ASCI fire environment simulation project. The fire environment simulation project is directed at characterizing both open large-scale pool fires and building enclosure fires. Fuego represents the turbulent, buoyantly-driven incompressible flow, heat transfer, mass transfer, combustion, soot, and absorption coefficient model portion of the simulation software. Syrinx represents the participating-media thermal radiation mechanics. This project is an integral part of the SIERRA multi-mechanics software development project. Fuego depends heavily upon the core architecture developments provided by SIERRA for massively parallel computing, solution adaptivity, and mechanics coupling on unstructured grids.

  7. SIERRA Low Mach Module: Fuego Theory Manual Version 4.46.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-09-01

    The SIERRA Low Mach Module: Fuego along with the SIERRA Participating Media Radiation Module: Syrinx, henceforth referred to as Fuego and Syrinx, respectively, are the key elements of the ASCI fire environment simulation project. The fire environment simulation project is directed at characterizing both open large-scale pool fires and building enclosure fires. Fuego represents the turbulent, buoyantly-driven incompressible flow, heat transfer, mass transfer, combustion, soot, and absorption coefficient model portion of the simulation software. Syrinx represents the participating-media thermal radiation mechanics. This project is an integral part of the SIERRA multi-mechanics software development project. Fuego depends heavily upon the core architecture developments provided by SIERRA for massively parallel computing, solution adaptivity, and mechanics coupling on unstructured grids.

  8. SIERRA Low Mach Module: Fuego User Manual Version 4.44

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-04-01

    The SIERRA Low Mach Module: Fuego along with the SIERRA Participating Media Radiation Module: Syrinx, henceforth referred to as Fuego and Syrinx, respectively, are the key elements of the ASCI fire environment simulation project. The fire environment simulation project is directed at characterizing both open large-scale pool fires and building enclosure fires. Fuego represents the turbulent, buoyantly-driven incompressible flow, heat transfer, mass transfer, combustion, soot, and absorption coefficient model portion of the simulation software. Syrinx represents the participating-media thermal radiation mechanics. This project is an integral part of the SIERRA multi-mechanics software development project. Fuego depends heavily upon the core architecture developments provided by SIERRA for massively parallel computing, solution adaptivity, and mechanics coupling on unstructured grids.

  9. SIERRA Low Mach Module: Fuego User Manual Version 4.46.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-09-01

    The SIERRA Low Mach Module: Fuego along with the SIERRA Participating Media Radiation Module: Syrinx, henceforth referred to as Fuego and Syrinx, respectively, are the key elements of the ASCI fire environment simulation project. The fire environment simulation project is directed at characterizing both open large-scale pool fires and building enclosure fires. Fuego represents the turbulent, buoyantly-driven incompressible flow, heat transfer, mass transfer, combustion, soot, and absorption coefficient model portion of the simulation software. Syrinx represents the participating-media thermal radiation mechanics. This project is an integral part of the SIERRA multi-mechanics software development project. Fuego depends heavily upon the core architecture developments provided by SIERRA for massively parallel computing, solution adaptivity, and mechanics coupling on unstructured grids.

  10. Effective Higgs theories in supersymmetric grand unification

    Energy Technology Data Exchange (ETDEWEB)

    Zheng, Sibo [Chongqing University, Department of Physics, Chongqing (China)

    2017-09-15

    The effective Higgs theories at the TeV scale in supersymmetric SU(5) grand unification models are systematically derived. Restricted to extensions on 5{sub H} containing the Higgs sector we show that only two types of real (vector-like) models and one type of chiral model are found to be consistent with perturbative grand unification. While the chiral model has been excluded by the LHC data, the fate of perturbative unification will be uniquely determined by the two classes of vector-like models. (orig.)

  11. Grand Tour: immaginario, territorio e culture digitali

    Directory of Open Access Journals (Sweden)

    Emiliano Ilardi

    2016-12-01

    Full Text Available Il Grand Tour può essere recuperato come asset narrativo utile per un intervento strategico di re-branding del viaggio in Italia? Il contributo analizza il contesto e le condizioni per una progettazione di questo livello nell’ambiente culturale dell’epoca digitale. Considerando gli archetipi moderni della mediazione dei luoghi come una grande riserva di senso, da riattivare sia nelle pratiche basate sui format seriali e transmediali che valorizzano i territori nella produzione creativa, sia nella costruzione di infrastrutture digitali e  transluoghi per la valorizzazione degli attrattori culturali.

  12. A Unified Grand Tour of Theoretical Physics

    CERN Document Server

    Lawrie, Ian D

    2002-01-01

    A unified account of the principles of theoretical physics, A Unified Grand Tour of Theoretical Physics, Second Edition stresses the inter-relationships between areas that are usually treated as independent. The profound unifying influence of geometrical ideas, the powerful formal similarities between statistical mechanics and quantum field theory, and the ubiquitous role of symmetries in determining the essential structure of physical theories are emphasized throughout.This second edition conducts a grand tour of the fundamental theories that shape our modern understanding of the physical wor

  13. Discovery of the Sierra Pintada uranium district, Mendoza Province, Argentina

    International Nuclear Information System (INIS)

    Rodrigo, F.; Belluco, A.E.

    1981-01-01

    Since 1956, uranium-bearing minerals have been known to exist in Sierra Pintada, Mendoza Province, Argentina. Based on paragenetic considerations, a first radiometric prospection was carried out, leading to the discovery of two groups of anomalies (Puesto Agua del Toro and Cuesta de los Terneros), such as vein-type deposits, with uraninite and 'yellow minerals' and one sandstone-type deposit (Puesto La Josefa), related to sediments with carbon trash. Some recent geological research and surveys in the area, and a reduced drilling programme carried out on selected anomalies, led to reinterpretation of the potential of the area. Furthermore, and as a result of an airborne radiometric prospection performed in mid-1968, numerous anomalies have been discovered. The main constellation of anomalies, along the flanks of the El Tigre Brachyanticline, occurs in sandstones of Permian age. Explored by 80 000 m of drilling, they have shown the existence of several peneconcordant lens-shaped ore bodies of economic size, with uranophane on the surface and prevailing uraninite and some brannerite, coffinite and davidite below the water table. Reserves exceed 20 000 tonnes of U 3 O 8 . A new regional programme with a 4-km drill-grid initiated in 1978 led to the discovery of new ore bodies which are at present being evaluated. The alternatives and discontinuities during the development of the district, the prospecting and exploration techniques employed, and the results achieved in the different stages of the operation are discussed in detail. This case history attempts to illustrate the developing philosophy which was successfully applied in Sierra Pintada, with emphasis on the following points: (a) the need for adequate geological knowledge of the area; (b) the advantage of a massive survey (in this case, air survey); (c) the necessity for exploration (drilling) in order to define the anomalies and make their evaluation possible; and (d) the convenience of extending exploration

  14. Los recursos humanos en un espacio natural protegido: Sierra Nevada

    Directory of Open Access Journals (Sweden)

    Ma. Enriqueta Cózar

    2000-01-01

    Full Text Available Sierra Nevada, como todas las áreas de montaña españolas y gran parte del territorio interior andaluz, ha experimentado durante el siglo XX un considerable retroceso demográfico. La población con la que llega al umbral del siglo XXI es una cuarta parte más pequeña que la registrada en 1900 y un tercio inferior a la de 1950. Diversos y complejos factores, tanto internos como externos al área de montaña, de carácter más económico que demográfico, fueron los desencadenantes de una fuerte emigración. La gran pérdida de población ha originado cambios trascendentales en la demografía y en la actividad económica de Sierra Nevada. En la actualidad, la población de este espacio protegido se caracteriza por una desequilibrada distribución en el territorio, un escaso crecimiento natural, un acelerado envejecimiento y una actividad mayoritariamente terciaria. La declaración, en Julio de 1989, como espacio natural protegido bajo la figura de Parque Natural, y la más reciente de Parque Nacional, apenas ha modificado la inercia demográfica regresiva de la mayor parte de sus municipios; tan sólo se ha podido apreciar una cierta tendencia a la estabilización demográfica de la población total del macizo

  15. Physiochemical characterization of insoluble residues in California Sierra Nevada snow

    Science.gov (United States)

    Creamean, Jessie; Axson, Jessica; Bondy, Amy; Craig, Rebecca; May, Nathaniel; Shen, Hongru; Weber, Michael; Warner, Katy; Pratt, Kerri; Ault, Andrew

    2015-04-01

    The effects atmospheric aerosols have on cloud particle formation are dependent on both the aerosol physical and chemical characteristics. For instance, larger, irregular-shaped mineral dusts efficiently form cloud ice crystals, enhancing precipitation, whereas small, spherical pollution aerosols have the potential to form small cloud droplets that delay the autoconversion of cloudwater to precipitation. Thus, it is important to understand the physiochemical properties and sources of aerosols that influence cloud and precipitation formation. We present an in-depth analysis of the size, chemistry, and sources of soluble and insoluble residues found in snow collected at three locations in the California Sierra Nevada Mountains during the 2012/2013 winter season. For all sites, February snow samples contained high concentrations of regional pollutants such as ammonium nitrate and biomass burning species, while March snow samples were influenced by mineral dust. The snow at the lower elevation sites in closer proximity to the Central Valley of California were heavily influenced by agricultural and industrial emissions, whereas the highest elevation site was exposed to a mixture of Central Valley pollutants in addition to long-range transported dust from Asia and Africa. Further, air masses likely containing transported dust typically traveled over cloud top heights at the low elevation sites, but were incorporated into the cold (-28°C, on average) cloud tops more often at the highest elevation site, particularly in March, which we hypothesize led to enhanced ice crystal formation and thus the observation of dust in the snow collected at the ground. Overall, understanding the spatial and temporal dependence of aerosol sources is important for remote mountainous regions such as the Sierra Nevada where snowpack provides a steady, vital supply of water.

  16. Knowledge of breast cancer in women in Sierra Leone

    Directory of Open Access Journals (Sweden)

    JHEE Shepherd

    2006-09-01

    Full Text Available Breast cancer has been described as one of the life-threatening diseases affecting women and is a major problem in women’s health issues. The unrecorded number of cases of breast lumps and breast cancer observed in women in Sierra Leone prompted the researcher to organize a “Breast Week” during which 1 200 women were educated on breast cancer and the importance of breast health. This research is a follow up of the “Breast Week” which was organized in Freetown, Sierra Leone The specific objective of this study was to assess whether the knowledge and teachings given to the women who participated in this project was fully understood. A sample size of 120 women (10% who participated in the “Breast Week” was obtained through systematic sampling. A quantitative approach was adopted and a structured interview schedule guided the data collection process. The data were processed through use of SPSS and Microsoft Excel. Texts from open ended questions were categorized and frequency counts were applied to the data. It was found that the majority (96.6% of the women had some knowledge of breast cancer. They linked breast cancer to the signs and symptoms associated with it and were able to describe the disease as one that kills women if not promptly detected and/or treated appropriately. Findings indicate that the majority of the women are aware of the dangers of the disease and had knowledge of someone who had died of breast cancer (59.2%. An assessment of the effectiveness of knowledge on breast cancer showed that these women could identify breast cancer as a disease that affects women and may cause death if not detected on time.

  17. Anfibios y reptiles de la sierra de Cuatro Venados, Oaxaca, México

    OpenAIRE

    Martín-Regalado, N.; Lavariega, M. C.; Gómez-Ugalde, R. M.; Rodríguez-Pérez, C.

    2016-01-01

    Amphibians and reptiles of the Sierra de Cuatro Venados, Oaxaca, Mexico We surveyed amphibian and reptile communities in temperate forest in the Sierra de Cuatro Venados to increase knowledge of the Oaxacan herpetofauna. We obtained 193 visual and 106 voucher records during 38 days of fieldwork. During the study, we recorded 36 of the 40 species predicted to occur in this mountain range: nine amphibians and 27 reptiles, five of which represent new records at the regional scale. Pine-o...

  18. Topographic Evolution of the Sierra Nevada Resolved by Inversion of Low-Temperature Thermochronology

    Science.gov (United States)

    McPhillips, D. F.; Brandon, M. T.

    2011-12-01

    At present, there are two competing ideas for the topographic evolution of the Sierra Nevada Range. One idea is that the Sierra Nevada was formed as a monocline in the Cretaceous, marking the transition from the Great Valley forearc basin to the west, and a high Nevadaplano plateau to the east, similar to the west flank of the modern Altiplano of the Andes. Both the thermochronologic signature of local relief and the stable isotopic evidence of a topographic rain shadow support this hypothesis. However, a suite of geomorphic observations suggests that the Sierra gained a large fraction of its present elevation as recently as the Pliocene. This recent surface uplift could have been driven by convective removal of in the lower part of the lithosphere and/or by changes in dynamic topography associated with deep subduction of the Farallon plate. Here we present the first comprehensive analysis of low-temperature thermochronology in the Sierra Nevada, which provides a definitive solution, which indicates that both ideas are likely correct. Our analysis is distinguished by three new factors: The first is that we allow for separate evolutions for the local relief and the long-wavelength topography. Second, we use Al-in-Hb paleobarometry to constrain the initial depth of emplacement for the Sierra Nevada plutons. Third, our analysis is tied to a sea-level reference by using the paleo-bathymetric record of the Great Valley basin, where it on-laps the Sierra Nevada batholith. According to our analysis, westward tilting of the Sierra accounts for 2 km of uplift since 20 Ma. Topographic relief increased by a factor of 2. These findings suggest that the Sierra Nevada lost elevation through most of the Tertiary but regained much of its initial elevation following the onset of surface uplift in the Miocene.

  19. Rebuilding after emergency: Revamping agricultural research in Sierra Leone after civil war

    OpenAIRE

    Asenso-Okyere, Kwadwo; Workneh, Sindu; Rhodes, Edward; Sutherland, John

    2009-01-01

    "The civil war in Sierra Leone, caused by a mix of political, social, and economic factors, had a huge impact on the overall economy in general and on the performance of the agricultural sector in particular. The agricultural research system of Sierra Leone was severely affected by the civil war. Research infrastructure was destroyed, laboratories were damaged and abandoned, and well-trained researchers and scientists fled from the country. With the cessation of hostilities in 2002, the gover...

  20. SierraDNA – Demonstrating the Usefulness of Direct ILS Database Access

    Directory of Open Access Journals (Sweden)

    James Padgett

    2015-10-01

    Full Text Available Innovative Interface’s Sierra(™ Integrated Library System (ILS brings with it a Database Navigator Application (SierraDNA - in layman's terms SierraDNA gives Sierra sites read access to their ILS database. Unlike the closed use cases produced by vendor supplied APIs, which restrict Libraries to limited development opportunities, SierraDNA enables sites to publish their own APIs and scripts based upon custom SQL code to meet their own needs and those of their users and processes. In this article we give examples showing how SierraDNA can be utilized to improve Library services. We highlight three example use cases which have benefited our users, enhanced online security and improved our back office processes. In the first use case we employ user access data from our electronic resources proxy server (WAM to detect hacked user accounts. Three scripts are used in conjunction to flag user accounts which are being hijacked to systematically steal content from our electronic resource provider’s websites. In the second we utilize the reading histories of our users to augment our search experience with an Amazon style “People who borrowed this book also borrowed…these books” feature. Two scripts are used together to determine which other items were borrowed by borrowers of the item currently of interest. And lastly, we use item holds data to improve our acquisitions workflow through an automated demand based ordering process. Our explanation and SQL code should be of direct use for adoption or as examples for other Sierra customers willing to exploit their ILS data in similar ways, but the principles may also be useful to non-Sierra sites that also wish to enhancement security, user services or improve back office processes.

  1. Ecología de la fauna silvestre de la sierra nevada y la Sierra del Ajusco

    Directory of Open Access Journals (Sweden)

    D. Granados Sánchez

    2004-01-01

    Full Text Available Se presenta un estudio sobre la fauna silvestre de la Sierra del Ajusco y la Sierra Nevada, localizadas dentro de la Faja Volcánica Transmexicana (FVT, en la porción oriental del límite meridional de la Cuenca de México. La enorme riqueza biológica de esta zona que rodea la zona metropolitana de la ciudad de México, uno de los mayores complejos urbanos del mundo, ha sobrevivido durante décadas al impacto de la urbanización de las áreas forestales, explotación de recursos naturales, contaminación, cacería, incendios y pastoreo. A pesar de esto, se desconocen muchos de los factores que regulan la dinámica de los ecosistemas en esta región. Con relación a la fauna silvestre la carencia de información es mucho más evidente, aspectos elementales como la diversidad de especies, las interacciones ecológicas, la función de los organismos en el ecosistema, las condiciones de estrés a que están sometidos, han sido poco explorados. En esta investigación se recurrió a observaciones de campo y a la consulta de diferentes fuentes bibliográficas para estimar la riqueza de especies de mamíferos, aves, reptiles y anfibios; las relaciones ecológicas entre los mismos y las consecuencias de la modificación de su hábitat producto de las actividades humanas.

  2. Noteworthy records of two species of mammals in the Sierra Madre de Oaxaca, Mexico Registros notables de dos especies de mamíferos de la Sierra Madre de Oaxaca, México

    OpenAIRE

    Miguel Briones-Salas; María D. Luna-Krauletz; Ariadna Marín-Sánchez; Jorge Servín

    2006-01-01

    We conducted mammal surveys in the Sierra Madre de Oaxaca (Sierra Norte) in Oaxaca, Mexico, and recorded the occurrence of two conspicuous mammal species: the spider monkey (Ateles geoffroyi vellerosus) and the coyote (Canis latrans cagottis). Spider monkeys has not been previously recorded in the Sierra Madre de Oaxaca, and coyotes have not been previously observed in Mexico at elevations as high as the present one (3 200 mas1) in the Sierra Madre de Oaxaca.Se efectuaron colectas de mamífero...

  3. Hilbert's Grand Hotel with a series twist

    Science.gov (United States)

    Wijeratne, Chanakya; Mamolo, Ami; Zazkis, Rina

    2014-08-01

    This paper presents a new twist on a familiar paradox, linking seemingly disparate ideas under one roof. Hilbert's Grand Hotel, a paradox which addresses infinite set comparisons is adapted and extended to incorporate ideas from calculus - namely infinite series. We present and resolve several variations, and invite the reader to explore his or her own variations.

  4. "Teine" võitis Prantsusmaal Grand Prix'

    Index Scriptorium Estoniae

    2006-01-01

    Prantsusmaal Essonne'is toimuval 8. Euroopa filmifestivalil Cinessonne sai üliõpilaste žürii grand prix rahvusvahelises ühistöös valminud tantsufilm "Teine" ("Another") : režissöör Rene Vilbre. Ka teistest festivalidest, kus film osalenud

  5. The Virtual Grand Tour as Educational Paradigm

    DEFF Research Database (Denmark)

    Hansen, Per Skafte; Mouritsen, Lars

    2001-01-01

    The Virtual Grand Tour as defined here bears some resemblance to its 18th century ancestor: a wide range of individual topics are treated as a whole; a tutor, whether real or simulated, present or remote, is provided; a set of problem solving tools forms an integrated part of the "traveller...

  6. Grand Prix Eurovision: Eine Fankultur im Medienzeitalter

    Directory of Open Access Journals (Sweden)

    Heinz Moser

    2017-06-01

    Full Text Available Der Grand Prix Eurovision ist seit Jahrzehnten eine der bekanntesten Unterhaltungssendungen im europäischen Raum. Dennoch erregte es Verwunderung, wenn der Schreibende Bekannten darüber berichtete, daß dies ein Forschungsgegenstand sei. Wurde von Interviews mit Grand Prix-Fans erzählt, so fielen schnell Aussagen wie: „Wie kann man sich nur für so etwas Abseitiges und Triviales wie den Grand Prix interessieren“. Dennoch bin ich der Meinung, daß Fankulturen für die entstehende Mediengesellschaft ein nicht unwichtiges Forschungsthema darstellen. Zwar geht es nicht um eine medienpädagogische Fragestellung im engeren Sinne; die Fans des Grand Prix Eurovision sind dem Jugendalter längst entwachsen. Dennoch handelt es sich bei Fangemeinschaften um Phänomene, die im Rahmen von Jugend- und Kinderkulturen von besonderer Relevanz sind. So meint Winter (1997, daß jugendliche Fanwelten eine bedeutende Rolle als Kristallisationspunkte kultureller Differenzierung spielen: ,Die Zugehörigkeit zu einer Fan weit ist Teil der jugendlichen Lebensbewältigung in der Postmoderne, denn in der Gemeinschaft der Fans können Jugendliche emotionale Allianzen eingehen, außeralltäglichen Beschäftigungen nachgehen, expressive Identitätsmuster gemeinschaftlich realisieren und sich mit ihrer Lebenssituation als Heranwachsende auseinandersetzen“ (Winter 1997, S. 51f..

  7. Grand Canyon Monitoring and Research Center

    Science.gov (United States)

    Hamill, John F.

    2009-01-01

    The Grand Canyon of the Colorado River, one of the world's most spectacular gorges, is a premier U.S. National Park and a World Heritage Site. The canyon supports a diverse array of distinctive plants and animals and contains cultural resources significant to the region's Native Americans. About 15 miles upstream of Grand Canyon National Park sits Glen Canyon Dam, completed in 1963, which created Lake Powell. The dam provides hydroelectric power for 200 wholesale customers in six western States, but it has also altered the Colorado River's flow, temperature, and sediment-carrying capacity. Over time this has resulted in beach erosion, invasion and expansion of nonnative species, and losses of native fish. Public concern about the effects of Glen Canyon Dam operations prompted the passage of the Grand Canyon Protection Act of 1992, which directs the Secretary of the Interior to operate the dam 'to protect, mitigate adverse impacts to, and improve values for which Grand Canyon National Park and Glen Canyon National Recreation Area were established...' This legislation also required the creation of a long-term monitoring and research program to provide information that could inform decisions related to dam operations and protection of downstream resources.

  8. Comprehensive District Reform: Philadelphia's Grand Experiment.

    Science.gov (United States)

    Useem, Elizabeth; Balfanz, Robert

    2002-01-01

    This report describes "Philadelphia's Grand Experiment" in comprehensive school district reform, from its conception through its initial months of implementation. In 2001, as part of the remedy for low student performance, the governor ordered the state to take over governance of the Philadelphia School District, with a substantial…

  9. Rio Branco, grand strategy and naval power

    Directory of Open Access Journals (Sweden)

    João Paulo Alsina Jr.

    2014-12-01

    Full Text Available This article addresses Baron of Rio Branco's grand strategy and the role played by the naval reorganization program (1904-1910 in this context. The ensuing case study determined the domestic and international constraints that affected the program, as well as the worldview of the patron of Brazilian diplomacy regarding military power's instrumentality to foreign policy.

  10. Reisipakkumine - Grand Tour Itaalias / Mai Levin

    Index Scriptorium Estoniae

    Levin, Mai, 1942-

    2009-01-01

    Tiina Abeli koostatud ja Urmas Viigi kujundatud näitus "Grand Tour. Eesti kunstnikud Itaalias" Kumu Kunstimuuseumis 05. aprillini. Loetletud eksponeeritud tööde autoreid. Näitus annab ülevaate, kes siinsetest kunstnikest 19. sajandi algusest kuni 1930ndate aastateni Itaalias käisid ja kuidas see nende loomingut mõjutas

  11. Middle Rio Grande Basin Research Report 2008

    Science.gov (United States)

    Deborah M. Finch; Catherine Dold

    2008-01-01

    An ecosystem is rarely static. A natural system composed of plants, animals, and microorganisms interacting with an area's physical factors, an ecosystem is always fluctuating and evolving. But sometimes, often at the hands of humans, ecosystems change too much. Such is the case with many of the ecosystems of the Middle Rio Grande Basin of New Mexico.

  12. Panel - Rio Grande restoration: Future directions

    Science.gov (United States)

    Deborah M. Finch; Pete V. Domenici; Jeffrey. C. Whitney; Steve Harris; Brian Shields; Clifford S. Crawford

    1996-01-01

    The purpose of this panel was to discuss historical and current changes to the Rio Grande system, focusing on the middle Basin, and to present and review different individual, organizational, and political perspectives on the future of the system. Invitations were made to panelists based on their past and current interests and activities pertaining to restoration of...

  13. The metamorphic basement of the southern Sierra de Aconquija, Eastern Sierras Pampeanas: Provenance and tectonic setting of a Neoproterozoic back-arc basin

    Science.gov (United States)

    Cisterna, Clara Eugenia; Altenberger, Uwe; Mon, Ricardo; Günter, Christina; Gutiérrez, Antonio

    2018-03-01

    The Eastern Sierras Pampeanas are mainly composed of Neoproterozoic-early Palaeozoic metamorphic complexes whose protoliths were sedimentary sequences deposited along the western margin of Gondwana. South of the Sierra de Aconquija, Eastern Sierras Pampeanas, a voluminous metamorphic complex crops out. It is mainly composed of schists, gneisses, marbles, calk-silicate schists, thin layers of amphibolites intercalated with the marbles and granitic veins. The new data correlate the Sierra de Aconquija with others metamorphic units that crop out to the south, at the middle portion of the Sierra de Ancasti. Bulk rock composition reflects originally shales, iron rich shales, wackes, minor litharenites and impure limestones as its protoliths. Moreover, comparisons with the northern Sierra de Aconquija and from La Majada (Sierra de Ancasti) show similar composition. Amphibolites have a basaltic precursor, like those from the La Majada (Sierra de Ancasti) ones. The analyzed metamorphic sequence reflects low to moderate weathering conditions in the sediments source environment and their chemical composition would be mainly controlled by the tectonic setting of the sedimentary basin rather than by the secondary sorting and reworking of older deposits. The sediments composition reveal relatively low maturity, nevertheless the Fe - shale and the litharenite show a tendency of minor maturity among them. The source is related to an acid one for the litharenite protolith and a more basic to intermediate for the other rocks, suggesting a main derivation from intermediate to felsic orogen. The source of the Fe-shales may be related to and admixture of the sediments with basic components. Overall the composition point to an upper continental crust as the dominant sediment source for most of the metasedimentary rocks. The protolith of the amphibolites have basic precursors, related to an evolving back-arc basin. The chemical data in combination with the specific sediment association

  14. Magnetic metal-organic frameworks for fast and efficient solid-phase extraction of six Sudan dyes in tomato sauce.

    Science.gov (United States)

    Shi, Xin-Ran; Chen, Xue-Lei; Hao, Yu-Lan; Li, Li; Xu, Hou-Jun; Wang, Man-Man

    2018-06-01

    Magnetic solid-phase extraction is an effective and useful technique to preconcentrate trace analytes from food samples. In this study, a magnetic trimeric chromium octahedral metal-organic framework (Fe 3 O 4 -NH 2 @MIL-101) was fabricated and characterized. Fe 3 O 4 -NH 2 @MIL-101 was applied as an adsorbent of magnetic solid-phase extraction combined with high performance liquid chromatography to effectively isolate and simultaneously determine six Sudan dyes (Para Red, Sudan I-IV, and Sudan Red 7B) from tomato sauce. Potential factors affecting the MSPE were investigated in detail, and adsorption efficiency of Fe 3 O 4 -NH 2 @MIL-101 was compared with those of conventional adsorbents, such as neutral alumina, HLB, and C 18 . The developed method facilitated the extraction with using only 3 mg of adsorbent in 2 min. In addition, enhancement factors of 50, linear range of 0.01-25 μg/mL, and detection limit (S/N = 3) of 0.5-2.5 μg/kg were obtained. The intra-day and inter-day recoveries for spiked Sudan dyes were in the range of 72.6%-92.9% and 69.6%-91.6%, respectively, with relative standard deviations of ≤9.2%. Copyright © 2018 Elsevier B.V. All rights reserved.

  15. Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

    Directory of Open Access Journals (Sweden)

    Yazid Abdul Manap

    2012-05-01

    Full Text Available Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds. The pH of Budu samples ranged from 4.50–4.92, while the salt (NaCl content ranged between 11.80% and 22.50% (w/v. For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.

  16. Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

    Science.gov (United States)

    Li, X.; Xu, L. Y.; Cui, Y. Q.; Pang, M. X.; Wang, F.; Qi, J. H.

    2018-01-01

    Extraction and anti-bacteria effect of active ingredients of Siraitia grosvenorii were studied in this paper. Extraction combined with ultrasonic was adopted. The optimum extraction condition was determined by single factor test; the anti-bacteria effect of active ingredients and minimum inhibitory concentration (MIC) were valued by Oxford-cup method. The results indicated that optimum extraction condition of active ingredients extracted from Siraitia grosvenorii were described as follows: ethanol concentrations of sixty-five percent and twenty minutes with ultrasonic assisted extraction; the active ingredients of Siraitia grosvenorii had anti-bacteria effect on Staphylococcus epidermidis, Proteus vulgaris, Bacillus sp, Serratia sp and MIC was 0.125g/mL, 0.0625g/mL, 0.125g/mL and 0.125g/mL. The active constituent of Siraitia grosvenorii has obvious anti-bacteria effect on the spoilage bacteria isolated from Sauced pork head meat and can be used as a new natural food preservation to prolong the shelf-life of Low-temperature meat products.

  17. Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model

    Directory of Open Access Journals (Sweden)

    Jose A. Rabi

    2014-10-01

    Full Text Available Beef-in-sauce catering meals under blast-cooling have been investigated in a research project which aims at quantitative HACCP (hazard analysis critical control point. In view of its prospective coupling to a predictive microbiology model proposed in the project, zero-order spatial dependence has proved to suitably predict meal temperatures in response to temperature variations in the cooling air. This approach has modelled heat transfer rates via the a priori unknown convective coefficient hc which is allowed to vary due to uncertainty and variability in the actual modus operandi of the chosen case study hospital kitchen. Implemented in MS Excel®, the numerical procedure has successfully combined the 4th order Runge-Kutta method, to solve the governing equation, with non-linear optimization, via the built-in Solver, to determine the coefficient hc. In this work, the coefficient hc was assessed for 119 distinct recently-cooked meal samples whose temperature-time profiles were recorded in situ after 17 technical visits to the hospital kitchen over a year. The average value and standard deviation results were hc = 12.0 ± 4.1 W m-2 K-1, whilst the lowest values (associated with the worst cooling scenarios were about hc » 6.0 W m-2 K-1.

  18. Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea.

    Science.gov (United States)

    Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A

    2015-09-01

    Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the mycobiota of Meju, and the aspergilli were identified based on phenotypic characteristics and sequencing of the β-tubulin gene. Most strains of Aspergillus were found to belong to the following sections: Aspergillus (n = 220), Flavi (n = 213), and Nigri (n = 54). The most commonly identified species were A. oryzae (n = 183), A. pseudoglaucus (Eurotium repens) (n = 81), A. chevalieri (E. chevalieri) (n = 62), A. montevidensis (E. amstelodami) (n = 34), A. niger (n = 21), A. tamari (n = 15), A. ruber (E. rubrum) (n = 15), A. proliferans (n = 14), and A. luchuensis (n = 14); 25 species were identified from 533 Aspergillus strains. Aspergillus strains were mainly found during the high temperature fermentation period in the later steps of Meju fermentation.

  19. Sierra Elvira limestone: petrophysical characteristics of an Andalusian heritage stone

    Directory of Open Access Journals (Sweden)

    Valverde, I.

    2008-06-01

    Full Text Available “Sierra Elvira stone” is one of the ornamental building stones most widely used in the historical monuments of eastern Andalusia. A Liassic age limestone, it appears in the central section of the Baetic Mountains and more specifically in the Middle Subbaetic domain. While the most common variety is a crinoid limestone, a micritic limestone of the same age has also been quarried, albeit in much smaller quantities. These stones form very thick beds, up to nearly 5 m deep, that run in consistently parallel lines and have a dip angle that facilitates quarrying.With petrographic, physical and mechanical properties that ensure stone strength and durability, it is a high quality building material suitable for both structural and ornamental purposes. These properties can be attributed to the minimal open porosity and concomitant excellent water resistance that characterize the stone, as well as to its high mechanical strength and low textural anisotropy, both elastic and mechanical. With such attributes, the stone can be successfully used for any number of purposes, including decorative stonework (portals, fountains, plinths, structural members (column shafts and bases or urban curbing and paving. Intervention on Sierra de Elvira limestone structures should be limited to cleaning or repair, for consolidating or protective materials are scantly effective.La “Piedra de Sierra Elvira” constituye una de las piedras ornamentales más significativas del Patrimonio Arquitectónico de Andalucía Oriental. Es una roca caliza del Lias que aflora en el Subbético Medio del sector central de las Cordilleras Béticas. El litotipo más explotado es una caliza con crinoides, en bastante menor importancia se ha extraído también otra caliza micrítica de la misma edad. Los bancos son muy potentes, en algunos casos de más de 5 m, con un paralelismo constante y un buzamiento que favorece su explotación en los frentes de cantera.Sus caracter

  20. South African Ebola diagnostic response in Sierra Leone: A modular high biosafety field laboratory.

    Directory of Open Access Journals (Sweden)

    Janusz T Paweska

    2017-06-01

    Full Text Available In August 2014, the National Institute for Communicable Diseases (NICD in South Africa established a modular high-biosafety field Ebola diagnostic laboratory (SA FEDL near Freetown, Sierra Leone in response to the rapidly increasing number of Ebola virus disease (EVD cases.The SA FEDL operated in the Western Area of Sierra Leone, which remained a "hotspot" of the EVD epidemic for months. The FEDL was the only diagnostic capacity available to respond to the overwhelming demand for rapid EVD laboratory diagnosis for several weeks in the initial stages of the EVD crisis in the capital of Sierra Leone. Furthermore, the NICD set out to establish local capacity amongst Sierra Leonean nationals in all aspects of the FEDL functions from the outset. This led to the successful hand-over of the FEDL to the Sierra Leone Ministry of Health and Sanitation in March 2015. Between 25 August 2014 and 22 June 2016, the laboratory tested 11,250 specimens mostly from the Western Urban and Western Rural regions of Sierra Leone, of which 2,379 (21.14% tested positive for Ebola virus RNA.The bio-safety standards and the portability of the SA FEDL, offered a cost-effective and practical alternative for the rapid deployment of a field-operated high biocontainment facility. The SA FEDL teams demonstrated that it is highly beneficial to train the national staff in the course of formidable disease outbreak and accomplished their full integration into all operational and diagnostic aspects of the laboratory. This initiative contributed to the international efforts in bringing the EVD outbreak under control in Sierra Leone, as well as capacitating local African scientists and technologists to respond to diagnostic needs that might be required in future outbreaks of highly contagious pathogens.

  1. South African Ebola diagnostic response in Sierra Leone: A modular high biosafety field laboratory.

    Science.gov (United States)

    Paweska, Janusz T; Jansen van Vuren, Petrus; Meier, Gunther H; le Roux, Chantel; Conteh, Ousman S; Kemp, Alan; Fourie, Cardia; Naidoo, Prabha; Naicker, Serisha; Ohaebosim, Phumza; Storm, Nadia; Hellferscee, Orienka; Ming Sun, Lisa K; Mogodi, Busisiwe; Prabdial-Sing, Nishi; du Plessis, Desiree; Greyling, Deidre; Loubser, Shayne; Goosen, Mark; McCulloch, Stewart D; Scott, Terence P; Moerdyk, Alexandra; Dlamini, Wesley; Konneh, Kelfala; Kamara, Idrissa L; Sowa, Dauda; Sorie, Samuel; Kargbo, Brima; Madhi, Shabir A

    2017-06-01

    In August 2014, the National Institute for Communicable Diseases (NICD) in South Africa established a modular high-biosafety field Ebola diagnostic laboratory (SA FEDL) near Freetown, Sierra Leone in response to the rapidly increasing number of Ebola virus disease (EVD) cases. The SA FEDL operated in the Western Area of Sierra Leone, which remained a "hotspot" of the EVD epidemic for months. The FEDL was the only diagnostic capacity available to respond to the overwhelming demand for rapid EVD laboratory diagnosis for several weeks in the initial stages of the EVD crisis in the capital of Sierra Leone. Furthermore, the NICD set out to establish local capacity amongst Sierra Leonean nationals in all aspects of the FEDL functions from the outset. This led to the successful hand-over of the FEDL to the Sierra Leone Ministry of Health and Sanitation in March 2015. Between 25 August 2014 and 22 June 2016, the laboratory tested 11,250 specimens mostly from the Western Urban and Western Rural regions of Sierra Leone, of which 2,379 (21.14%) tested positive for Ebola virus RNA. The bio-safety standards and the portability of the SA FEDL, offered a cost-effective and practical alternative for the rapid deployment of a field-operated high biocontainment facility. The SA FEDL teams demonstrated that it is highly beneficial to train the national staff in the course of formidable disease outbreak and accomplished their full integration into all operational and diagnostic aspects of the laboratory. This initiative contributed to the international efforts in bringing the EVD outbreak under control in Sierra Leone, as well as capacitating local African scientists and technologists to respond to diagnostic needs that might be required in future outbreaks of highly contagious pathogens.

  2. A biomass energy flow chart for Sierra Leone

    International Nuclear Information System (INIS)

    Amoo-Gottfried, K.; Hall, D.O.

    1999-01-01

    Terrestrial above-ground biomass production and utilisation in Sierra Leone was analysed for the years 1984/5 to 1990/1. The total production of biomass energy was estimated at an annual average of 131 PJ (39% from agriculture, 51% from forestry and 10% from livestock). Of the 117 PJ produced from agricultural and forestry operations, 37 PJ was harvested as firewood and burnt (10.9 GJ or 0.72 t wood per capita per year, supplying 80% of the country's energy), 12 PJ was harvested for food, 66 PJ was unutilised crop and forestry residues, 3 PJ was harvested crop residues for use directly as fuel, and 2 PJ was harvested and used for industrial purposes and not for fuel. Livestock produced wastes with an energy content of 13 PJ of which only 0.1 PJ was collected and used for fuel. Thus 54 PJ (41%) of the 131 PJ of biomass energy produced annually was actually utilised while 49 PJ remained as unused agricultural residues and dung, and a further 27 PJ was unused forestry residues. The total amount of biomass (fuelwood, residues and dung) used directly to provide energy, mostly in households, was estimated at 40 PJ (11.8 GJ per capita per year of 0.79 t fuelwood equivalent). Direct biomass energy utilisation in agroindustry (0.4 PJ) was negligible in comparison. Two assessments of Sierra Leone's biomass standing stock and MAI (mean annual increment) were examined in order to assess the sustainability of various biomass use scenarios. Large differences were found between the MAI of the two assessments, making it difficult to predict sustainability of biomass production and use. The estimation of total standing stock varied between 227 and 366 Mt and the estimation of MAI varied between 15 and 70 Mt. Analysis of the availability and use of the biomass resource is crucial if biomass energy is to be used on a sustainable basis. A software package has been developed and is available to draft biomass flow charts but further work is needed to incorporate social and economic

  3. Monitoring lichens diversity and climatic change in Sierra Nevada (Spain

    Directory of Open Access Journals (Sweden)

    Fernández Calzado, M.ª R.

    2013-12-01

    Full Text Available Lichens are common organisms in high mountain zones, where they play an important role in ecosystem balance. In recent years, the increasing interest in understanding more about their interactions with abiotic factors has prompted several investigations, some of which have proved their value as bioindicators of climatic conditions. In this context, focusing on climatic change effects on high mountain vascular plants and supported by the Global Observation Research Initiative in Alpine Environments project (GLORIA, we have monitored for the first time the lichens biodiversity in Sierra Nevada with the intention of studying the alterations caused by the process of climatic change. The aim of this paper is to explain the monitoring experience developed on the massif and contribute to the first results from the biodiversity and statistical analysis of the sampling data.Los líquenes son organismos comunes en las zonas de alta montaña donde juegan un importante papel en el equilibrio de los ecosistemas. En los últimos años, el creciente interés por entender más acerca de sus interacciones con los factores abióticos ha motivado diversas investigaciones, algunas de las cuales han demostrado su valor como bioindicadores de las condiciones climáticas. En este contexto, centrándonos en los efectos del cambio climático en plantas vasculares de alta montaña y respaldados por el proyecto “Iniciativa para la investigación y el seguimiento global de los ambientes alpinos (GLORIA”, se ha monitorizado por primera vez la diversidad de líquenes en Sierra Nevada con la intención de estudiar las posibles alteraciones que esta pueda sufrir causadas por el proceso de cambio climático. El objetivo de este artículo es el de dar a conocer la experiencia de seguimiento en el macizo y aportar los primeros resultados procedentes del análisis, tanto de la biodiversidad como estadístico, de los datos de muestreo.

  4. Estado poblacional del orden Plecoptera (Insecta en el Parque Nacional Sierra Nevada en Venezuela y sus implicaciones para planes de conservación

    Directory of Open Access Journals (Sweden)

    Maribet Gamboa

    2010-12-01

    Full Text Available La distribución longitudinal de las especies de plecópteros fue examinada a lo largo del Parque Nacional Sierra Nevada en la región Andina del estado Mérida, Venezuela. El PNSN es uno de las más grandes regiones protegidas y abarca dos subcuencas hidrográficas importantes. Muestras cuantitativas fueron recolectadas en 7 ríos tributarios de estas cuencas a lo largo del PNSN desde febrero a mayo del 2009, con un total de 135 individuos de 4 especies del género Anacroneuria. Sólo en tres ríos (Nuestra Señora, La Picón y Corcovada se encontró la presencia de plecópteros, los análisis de componentes principales muestran que la caracterización del hábitat, la velocidad de la corriente, el oxígeno disuelto y la ausencia de fuentes de perturbación antrópica influyen en un hábitat idóneo para las poblaciones. Los plecópteros se hallan en peligro de desaparición o incluso se han llegado a extinguir en gran parte de su área de distribución como consecuencia de actividades humanas. Planes de conservación deben ser implementados con urgencia, como evitar zonas recreacionales y/o económicas en las cercanías de los mismos.Population status of insects of Plecoptera order in Sierra Nevada National Park in Venezuela and its implications for conservation planning. Longitudinal distribution of Plecoptera species were examined along the Sierra Nevada National Park in the Andean region of Merida State, Venezuela. PNSN is one of the largest protected areas and consists of two major sub-basins. Quantitative samples were collected in 7 river tributaries along the PNSN from February to May of 2009, and a total of 135 individuals and 4 species of the genus Anacroneuria were collected. Only three rivers (Nuestra Señora, La Picón y Corcovada found the presence of stoneflies, the principal component analysis show that the characterization of habitat, current velocity, dissolved oxygen and the absence of human disturbance sources of influence in

  5. Fototrampeo de mamíferos en la Sierra Nanchititla, México: abundancia relativa y patrón de actividad

    Directory of Open Access Journals (Sweden)

    Octavio Monroy-Vilchis

    2011-03-01

    Full Text Available La conservación de las especies y su manejo adecuado dependen de la disponibilidad de información sobre sus poblaciones, por ello es importante estudiar aspectos como la abundancia y el patrón de actividad. En esta investigación se utilizaron trampas-cámara para obtener índices de abundancia relativa y establecer el patrón de actividad de los mamíferos medianos y grandes de la Sierra Nanchititla, México. El trabajo se llevó a cabo durante el periodo de diciembre de 2003 a mayo de 2006, con un esfuerzo total de 4 305 días-trampa. Se obtuvieron 897 fotografías de 19 especies, las más abundantes fueron: Nasua narica, Sylvilagus floridanus y Urocyon cinereoargenteus, de acuerdo con el índice de abundancia relativa (IAR, número de registros independientes/100 días trampa, coincidiendo con estudios basados en métodos indirectos. El patrón de actividad de las especies registradas mostraron que el 67% son de hábitos nocturnos. Algunas especies mostraron diferencias con los patrones mencionados por otros autores, las cuales se relacionan principalmente con la estacionalidad, la disponibilidad de recursos y el sexo de los individuosMammals’ camera-trapping in Sierra Nanchititla, Mexico: relative abundance and activity patterns. Species conservation and their management depend on the availability of their population behavior and changes in time. This way, population studies include aspects such as species abundance and activity pattern, among others, with the advantage that nowadays new technologies can be applied, in addition to common methods. In this study, we used camera-traps to obtain the index of relative abundance and to establish activity pattern of medium and large mammals in Sierra Nanchititla, Mexico. The study was conducted from December 2003 to May 2006, with a total sampling effort of 4 305 trap-days. We obtained 897 photographs of 19 different species. Nasua narica, Sylvilagus floridanus and Urocyon cinereoargenteus

  6. Cosmological implications of grand unified theories

    International Nuclear Information System (INIS)

    Nanopoulos, D.V.

    1982-01-01

    These lectures, mainly devoted to the cosmological implications of GUTs, also include the essential ingredients of GUTs and some of their important applications to particle physics. Section 1 contains some basic points concerning the structure of the standard strong and electroweak interactions prior to grand unification. A detailed expose of GUTs is attempted in sect. 2, including their basci principles and their consequences for particle physics. The minimal, simplest GUT, SU 5 is analysed in some detail and it will be used throughout these lectures as the GUT prototype. Finally, sect. 3 contains the most important cosmological implications of GUTs, including baryon number generation in the early Universe (in rather lengthy detail), dissipative processes in the very early Universe, grand unified monopoles, etc. (orig./HSI)

  7. The geology of Piz Pian Grand

    International Nuclear Information System (INIS)

    Huber, M.; Staeuble, J.

    1987-01-01

    Nagra has identified four potential sites for a repository for low- and intermediate-level waste. Exploration work is already underway at Oberbauenstock (UR) and Piz Pian Grand (GR). As part of the investigations in the Piz Pian Grand area, geological surface mapping was carried out between 1984 and 1987. Since the data obtained is still being evaluated, it would be premature to draw any interpretative conclusions at this stage. On the other hand, some of the most significant observations of this work can be summarised here. As a first step, the geological framework in which these investigations are to be seen should be defined. Observations will then be made on the rock content (lithology) and geometric structure (structural geology) of the area. (author) 6 figs

  8. Grand Gulf-prioritization of regulatory requirements

    International Nuclear Information System (INIS)

    Meisner, M.J.

    1993-01-01

    As cost pressures mount, Grand Gulf nuclear station (GGNS) is relying increasingly on various prioritization approaches to implement, modify, eliminate, or defer regulatory requirements. Regulatory requirements can be prioritized through the use of three measures: (1) safety (or risk) significance; (2) cost; and (3) public policy (or political) significance. This paper summarizes GGNS' efforts to implement solutions to regulatory issues using these three prioritization schemes to preserve a balance between cost and safety benefit

  9. Between two evils: Investors prefer grand corruption!

    OpenAIRE

    Graf Lambsdorff, Johann

    2005-01-01

    Recent empirical studies claim that, in addition to levels of corruption, investors are deterred by its unpredictability. I claim instead that it is petty corruption that deters investors. I employ seven subcomponents of corruption for a sample of 102 countries that appear in the 2003 Global Competitiveness Report of the WEF. The second principal component of this data depicts a grand, political type, embracing corruption in government policymaking and in judicial decisions as opposed to corr...

  10. Grand Challenges in Music Information Research

    OpenAIRE

    Goto, Masataka

    2012-01-01

    This paper discusses some grand challenges in which music information research will impact our daily lives and our society in the future. Here, some fundamental questions are how to provide the best music for each person, how to predict music trends, how to enrich human-music relationships, how to evolve new music, and how to address environmental, energy issues by using music technologies. Our goal is to increase both attractiveness and social impacts of music information research in the fut...

  11. Meliponiculture in Rio Grande do Norte

    Directory of Open Access Journals (Sweden)

    Ulysses Madureira Maia

    2015-12-01

    Full Text Available ABSTRACT. Maia U.M., Jaffe R., Carvalho A.T. & Imperatriz-Fonseca V.L. [Meliponiculture in Rio Grande do Norte.] Meliponicultura no Rio Grande do Norte. Revista Brasileira de Medicina Veterinária, 37(4:327-333, 2015. Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Avenida Bandeirantes, 3900, Monte Alegre, Ribeirão Preto, SP 14040-901, Brasil. E-mail: ummaia@usp.br This study aimed to assess the current status of stingless bee beekeeping (meliponiculture in the State of Rio Grande do Norte, Brazil, with the aid of structured questionnaires made during visits to beekeepers. The results were compared with a previous census made in the state and with a similar study from Australia. Meliponiculture in Rio Grande do Norte is still informal and little standardized. The activity has grown in recent years considering the mean number of nests per beekeeper. Most apiaries are formed of up to 50 colonies, usually distributed in the backyards of homes. Twelve species of stingless bees were reared in the state, and the most common was the “Jandaíra” bee (Melipona subnitida, whose honey is considered medicinal. While many beekeepers already know the importance of bees as pollinators, stingless bees are still not used for crop pollination. Compared to a recent analysis of beekeeping in Australia, meliponiculture in Brazil is more traditional, honey is the main product and the number of colonies per beekeeper is much higher. Our results highlight the need to reinforce knowledge about bees and promote specific training aimed at improving and standardizing management practices.

  12. Neutrino mixing in a grand unified theory

    International Nuclear Information System (INIS)

    Milton, K.; Tanaka, K.

    1980-01-01

    Neutrino mixing in a grand unified theory in which the neutrino mass matrix is determined by the Gell-Mann-Ramond-Slansky mechanism was investigated. With an arbitrary real right-handed Majorana mass matrix which incorporates three neutrino mass scales, the effects of the up-quark mass matrix are found to be dominant and as a result no significant mixing of ν/sub e/ occurs, while ν/sub μ/ - ν/sub γ/ mixing can be substantial

  13. The Grand Strategy of Charles de Gaulle

    Science.gov (United States)

    1989-09-08

    4. TITLE AND SUBTITLE The Grand Startegy of Charles de Gaulle 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S...dependent on French influence within NATO and the Common Market . De Gaulle frequently used these fora to veto British and American initiatives. As Cook...the reserve currency. Gold would be the basis of international finance and a French-dominated European Common Market would provide the framework

  14. The saltiest springs in the Sierra Nevada, California

    Science.gov (United States)

    Moore, James G.; Diggles, Michael F.; Evans, William C.; Klemic, Karin

    2017-07-20

    The five saltiest springs in the Sierra Nevada in California are found between 38.5° and 38.8° N. latitude, on the South Fork American River; on Caples Creek, a tributary of the Silver Fork American River; and on the North Fork Mokelumne River. The springs issue from Cretaceous granitic rocks in the bottoms of these major canyons, between 1,200- and 2,200-m elevation. All of these springs were well known to Native Americans, who excavated meter-sized basins in the granitic rock, within which they produced salt by evaporation near at least four of the five spring sites. The spring waters are dominated by Cl, Na, and Ca; are enriched relative to seawater in Ca, Li, and As; and are depleted in SO4, Mg, and K. Tritium analyses indicate that the spring waters have had little interaction with rainfall since about 1954. The waters are apparently an old groundwater of meteoric origin that resided at depth before moving up along fractures to the surface of the exhumed granitic rocks. However, along the way these waters incorporated salts from depth, the origin of which could have been either from marine sedimentary rocks intruded by the granitic magmas or from fluid inclusions in the granitic rocks. Prolonged storage at depth fostered water-rock interactions that undoubtedly modified the fluid compositions.

  15. SIERRA Multimechanics Module: Aria User Manual Version 4.42.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2016-10-01

    Aria is a Galerkin finite element based program for solving coupled-physics problems described by systems of PDEs and is capable of solving nonlinear, implicit, transient and direct-to-steady state problems in two and three dimensions on parallel architectures. The suite of physics currently supported by Aria includes thermal energy transport, species transport, and electrostatics as well as generalized scalar, vector and tensor transport equations. Additionally, Aria includes support for manufacturing process flows via the incompressible Navier-Stokes equations specialized to a low Reynolds number (Re %3C 1) regime. Enhanced modeling support of manufacturing processing is made possible through use of either arbitrary Lagrangian- Eulerian (ALE) and level set based free and moving boundary tracking in conjunction with quasi-static nonlinear elastic solid mechanics for mesh control. Coupled physics problems are solved in several ways including fully-coupled Newton's method with analytic or numerical sensitivities, fully-coupled Newton- Krylov methods and a loosely-coupled nonlinear iteration about subsets of the system that are solved using combinations of the aforementioned methods. Error estimation, uniform and dynamic h-adaptivity and dynamic load balancing are some of Aria's more advanced capabilities. Aria is based upon the Sierra Framework.

  16. Sierra Stars Observatory Network: An Accessible Global Network

    Science.gov (United States)

    Williams, Richard; Beshore, Edward

    2011-03-01

    The Sierra Stars Observatory Network (SSON) is a unique partnership among professional observatories that provides its users with affordable high-quality calibrated image data. SSON comprises observatories in the Northern and Southern Hemisphere and is in the process of expanding to a truly global network capable of covering the entire sky 24 hours a day in the near future. The goal of SSON is to serve the needs of science-based projects and programs. Colleges, universities, institutions, and individuals use SSON for their education and research projects. The mission of SSON is to promote and expand the use of its facilities among the thousands of colleges and schools worldwide that do not have access to professional-quality automated observatory systems to use for astronomy education and research. With appropriate leadership and guidance educators can use SSON to help teach astronomy and do meaningful scientific projects. The relatively small cost of using SSON for this type of work makes it affordable and accessible for educators to start using immediately. Remote observatory services like SSON need to evolve to better support education and research initiatives of colleges, institutions and individual investigators. To meet these needs, SSON is developing a sophisticated interactive scheduling system to integrate among the nodes of the observatory network. This will enable more dynamic observations, including immediate priority interrupts, acquiring moving objects using ephemeris data, and more.

  17. Geological and geophysical investigations at Sierra del Medio massif - Argentine

    International Nuclear Information System (INIS)

    Perucca, J.C.; Llambias, E.; Puigdomenech, H.H.; Cebrelli, E.; Castro, C.E.; Grassi, I.; Salinas, L.I.

    1987-01-01

    Geological investigations were performed at Sierra del Medio (Chubut Province), a mountainous massif of about 25 km by 8 km of migmatic origin, which emerges from a depressed tectonic trench or graben called Pampa de Gastre. The most ancient rocks belong to biotitic and anphibolic schist that passed almost entirely to tonalitoid migmatites with a second process producing granitic rocks. Boreholes were drilled on the basis of conclusions from Landsat satellites imagery and aerial photographic sets, folowed by field work on geological, petrographic, geophysical and hydrogeological features at surface, structural interpretation supported by geostatistical computations. Two sets of boreholes were drilled to investigate subsurface rock behaviour al 300 m depth and 800 m depth respectively, beginning at peripheral places and ending at the central part or selected site. Basic purposes of boreholes were to define structural and petrographic features of the rock massif by a good comprehension of master joints and faulting distribution with its belts of alteration mylonitization or brecciation, mechanical properties of samples, chemical composition and varitions, petrographic facies and mineralogy. Boreholes provided data to investigate joints, faults and dikes as general discontinuities for hydraulic research like permeability or effective hydraulic conductivity, and their geostatistical modelling. Boreholes are also being prepared for geophysical logging from which logthermal ones have already been completed. (Author) [es

  18. SIERRA Multimechanics Module: Aria User Manual Version 4.46.

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-09-01

    Aria is a Galerkin fnite element based program for solving coupled-physics problems described by systems of PDEs and is capable of solving nonlinear, implicit, transient and direct-to-steady state problems in two and three dimensions on parallel architectures. The suite of physics currently supported by Aria includes thermal energy transport, species transport, and electrostatics as well as generalized scalar, vector and tensor transport equations. Additionally, Aria includes support for manufacturing process fows via the incompressible Navier-Stokes equations specialized to a low Reynolds number ( %3C 1 ) regime. Enhanced modeling support of manufacturing processing is made possible through use of either arbitrary Lagrangian- Eulerian (ALE) and level set based free and moving boundary tracking in conjunction with quasi-static nonlinear elastic solid mechanics for mesh control. Coupled physics problems are solved in several ways including fully-coupled Newton's method with analytic or numerical sensitivities, fully-coupled Newton- Krylov methods and a loosely-coupled nonlinear iteration about subsets of the system that are solved using combinations of the aforementioned methods. Error estimation, uniform and dynamic h -adaptivity and dynamic load balancing are some of Aria's more advanced capabilities. Aria is based upon the Sierra Framework.

  19. SIERRA Multimechanics Module: Aria User Manual Version 4.44

    Energy Technology Data Exchange (ETDEWEB)

    Sierra Thermal/Fluid Team

    2017-04-01

    Aria is a Galerkin fnite element based program for solving coupled-physics problems described by systems of PDEs and is capable of solving nonlinear, implicit, transient and direct-to-steady state problems in two and three dimensions on parallel architectures. The suite of physics currently supported by Aria includes thermal energy transport, species transport, and electrostatics as well as generalized scalar, vector and tensor transport equations. Additionally, Aria includes support for manufacturing process fows via the incompressible Navier-Stokes equations specialized to a low Reynolds number ( %3C 1 ) regime. Enhanced modeling support of manufacturing processing is made possible through use of either arbitrary Lagrangian- Eulerian (ALE) and level set based free and moving boundary tracking in conjunction with quasi-static nonlinear elastic solid mechanics for mesh control. Coupled physics problems are solved in several ways including fully-coupled Newton's method with analytic or numerical sensitivities, fully-coupled Newton- Krylov methods and a loosely-coupled nonlinear iteration about subsets of the system that are solved using combinations of the aforementioned methods. Error estimation, uniform and dynamic h -adaptivity and dynamic load balancing are some of Aria's more advanced capabilities. Aria is based upon the Sierra Framework.

  20. específico en la sierra norte de Sevilla

    Directory of Open Access Journals (Sweden)

    Rafael Garzón García

    2008-01-01

    Full Text Available La primera parte del artículo ofrece una visión panorámica de la política de fomento del uso público en la Red de Espacios Naturales Protegidos de Andalucía desde su origen hasta nuestros días, con especial incidencia en cuestiones tales como el papel preponderante asumido por la figura de Parque Natural, el desequilibrio territorial de las intervenciones planteadas, o la necesaria ordenación y planificación de la actividad. Ello conforma el contexto idóneo para abordar, en segunda instancia, un análisis particularizado de la gestión del uso público en el Parque Natural Sierra Norte de Sevilla. La elección de este ámbito territorial se fundamenta tanto en sus especiales condicionantes para el fomento de esta línea de acción (privilegiada situación, existencia de una demanda tradicional asociada a determinados enclaves, propiedad de la tierra… como en la singular gestión desarrollada desde la declaración del parque, destacando las nuevas perspectivas e incertidumbres que parecen despertarse a partir del impulso y aprobación de una planificación específica

  1. A Self-Assessment of the Effectiveness to Control Radiation Sources in Sierra Leone

    Energy Technology Data Exchange (ETDEWEB)

    Bun-Tejan, Umaru Remilekun [KAIST, Daejeon (Korea, Republic of); Lee, Byung Soo [Korea Institute of Nuclear Safety, Daejeon (Korea, Republic of)

    2016-10-15

    There is an urgent need to effectively control sources of ionizing radiation. Sources of ionizing radiation pose serious occupational, public health, and environmental consequences, if not properly controlled. The government of Sierra Leone knows the importance of controlling these sources of ionizing radiation and of establishing an independent Nuclear Safety Infrastructure. Sierra Leone has no nuclear facilities but, it is rapidly developing its infrastructure in order to obtain nuclear technology. However, the regulatory effectiveness in controlling radiation risk is essential for the International Atomic Energy Agency to allow the transfer of nuclear technology. For this reason, this study will evaluate the status of the regulatory authority in Sierra Leone to control radiation risk. The International Atomic Energy Agency (IAEA) review mission to Sierra Leone found that the RPBA did not give sufficient enforcement powers to the Board Secretariat. The research evaluated the status of the regulatory authority of Sierra Leone. The status of the regulatory authority was evaluated against several parameters including management systems, regulatory processes, authorization, inspection, and enforcement. The ability to effectively control ionizing radiation sources depends on the status of the regulatory body. The Integrated Regulatory Review Service Report on Sierra Leone led us to infer that there is a need for the regulatory authority to rapidly improve its ability to control ionizing radiation sources in the country. The findings however, revealed that the overall strengths of the regulatory body in Sierra Leone slightly outnumber the weaknesses. Management systems have a ratio of 0.85:1 of strengths to weaknesses. This ratio makes management systems the weakest parameter evaluated. Thus there is need for stronger collaboration between management staff. The Regulatory processes have a ratio of 1.3:1, authorizations have a ratio of 4.3:1, inspections have ratio of 2

  2. A Self-Assessment of the Effectiveness to Control Radiation Sources in Sierra Leone

    International Nuclear Information System (INIS)

    Bun-Tejan, Umaru Remilekun; Lee, Byung Soo

    2016-01-01

    There is an urgent need to effectively control sources of ionizing radiation. Sources of ionizing radiation pose serious occupational, public health, and environmental consequences, if not properly controlled. The government of Sierra Leone knows the importance of controlling these sources of ionizing radiation and of establishing an independent Nuclear Safety Infrastructure. Sierra Leone has no nuclear facilities but, it is rapidly developing its infrastructure in order to obtain nuclear technology. However, the regulatory effectiveness in controlling radiation risk is essential for the International Atomic Energy Agency to allow the transfer of nuclear technology. For this reason, this study will evaluate the status of the regulatory authority in Sierra Leone to control radiation risk. The International Atomic Energy Agency (IAEA) review mission to Sierra Leone found that the RPBA did not give sufficient enforcement powers to the Board Secretariat. The research evaluated the status of the regulatory authority of Sierra Leone. The status of the regulatory authority was evaluated against several parameters including management systems, regulatory processes, authorization, inspection, and enforcement. The ability to effectively control ionizing radiation sources depends on the status of the regulatory body. The Integrated Regulatory Review Service Report on Sierra Leone led us to infer that there is a need for the regulatory authority to rapidly improve its ability to control ionizing radiation sources in the country. The findings however, revealed that the overall strengths of the regulatory body in Sierra Leone slightly outnumber the weaknesses. Management systems have a ratio of 0.85:1 of strengths to weaknesses. This ratio makes management systems the weakest parameter evaluated. Thus there is need for stronger collaboration between management staff. The Regulatory processes have a ratio of 1.3:1, authorizations have a ratio of 4.3:1, inspections have ratio of 2

  3. The karst network system of the Sierra de las Nieves (Malaga, Spain). An example of a high relief Mediterranean karst

    Energy Technology Data Exchange (ETDEWEB)

    Pardo-Iguzquiza, E.; Duran, J. J.; Robledo-Ardila, P.; Luque-Espinar, J. A.; Martos-Rosillo, S.; Guardiola-Albert, C.; Pedrera, A.

    2016-07-01

    The aim of this work is the stochastic simulation of a network of karst conduits in a high relief karst system. The simulation completes the existing cave mapping provided by speleological exploration and connects the recharge area with the discharge at the karst springs. The Sierra de las Nieves karst system is a high relief Mediterranean karst that has allowed the development of a system of large conduits and caves. The system follows the typical pattern of an alpine karst system with two characteristic zones where the development of the caves is different. The first zone, with a mean altitude of 1 750 m a.s.l., the Hoyas del Pilar and Torrecilla, is the area with highest altitude where recharge takes place and where the entrance potholes to the system are located. In this zone the cave system has a development mainly along the vertical (with 1,000 m of vertical development along a few hundreds of metres of horizontal development) with large shafts and narrow and steep meanders, until the local base level is reached at 700 m a.s.l. In the second zone, the system has a quasi-horizontal development with 300 m of altitude difference for 7 km in the horizontal until the base level of the system at the Rio Grande Spring (450 m a.s.l.). The transition between both zones is dominated by the presence of sumps where the conduits have vertical ondulations. The connectivity between the entrance and the resurgence has been demonstrated, in the past, by tracer tests. The system of super caves has been made possible because of the favourable conjunction of lithological, structural, geomorphological, hydrogeological and climatic factors. Geomorphic indices are introduced to describe the three-dimensional karst networks so the known network can be completed (i.e. simulated), taking into account statistical and probabilistic criteria. The simulated system can be used for the mathematical flow simulation of the karst system. (Author)

  4. Photo series for quantifying forest fuels in Mexico: montane subtropical forests of the Sierra Madre del Sur and temperate forests and montane shrubland of the northern Sierra Madre Oriental

    Science.gov (United States)

    Jorge E. Morfin-Rios; Ernesto Alvarado-Celestino; Enrique J. Jardel-Pelaez; Robert E. Vihnanek; David K. Wright; Jose M. Michel-Fuentes; Clinton S. Wright; Roger D. Ottmar; David V. Sandberg; Andres Najera-Diaz

    2008-01-01

    Single wide-angle and stereo photographs display a range of forest ecosystems conditions and fuel loadings in montane subtropical forests of the Sierra Madre del Sur and temperate forests and montane shrubland of the northern Sierra Madre Oriental of Mexico. Each group of photographs includes inventory information summarizing overstory vegetation composition and...

  5. [Grand Banks activity : updates and opportunities

    International Nuclear Information System (INIS)

    Bruce, G.

    1998-01-01

    An overview of the exploration and on-going activities by the petroleum industry on the Grand Banks of Newfoundland was presented. The two offshore oil developments underway are Hibernia and Terra Nova, both located in the Jeanne d'Arc Basin. Current production from Hibernia is 68,000 bopd, expected to rise to 130,000 bopd in 1999. The Terra Nova Field is still under development. Total recoverable reserves from the 17 discoveries made in the Jeanne d'Arc Basin are estimated at 1.6 billion barrels of oil and 4 trillion cubic feet of gas. Industry participants in the area include Amoco, Petro-Canada, Mobil, Chevron, Husky and Norsk Hydro. Petro-Canada believes the Grand Banks represent one of the best opportunities for oil anywhere in the world. There are currently 21 exploration licenses held on the Grand Banks. Major attractions of the area include the large reserve potential, the relatively low finding costs, the size of the pools being discovered, improvements in offshore technology that have substantially lowered development costs, and a profit-sensitive generic royalty regime that ensures reasonable rates of return for investors. figs

  6. Proton decay in grand unified theories

    International Nuclear Information System (INIS)

    Lucha, W.

    1984-01-01

    Interactions which violate the conservation of baryon and lepton number represent an intrinsic part of all grand unified theories (GUTs) of strong and electroweak interactions. These new interactions - predicted within the framework of GUTs - generate B and L violating four-fermion interactions via the exchange of superheavy particles which cannot be ascribed a well-defined baryon or lepton number. The effective coupling constant of these four-fermion interactions might be large enough to make the proton decay detectable by the present generation of experiments. In this review the basic concepts of conventional as well as supersymmetric GUTs relevant for proton decay are sketched. The baryon number violating sector of grand unified theories is discussed in more detail. Special emphasis is laid on the various selection rules arising as consequences of low-energy gauge invariance and supersymmetry for proton decay. These selection rules already determine the coarse pattern of the resulting decay modes and branching ratios without any reference to or detailed knowledge of the underlying grand unified theory. Finally the numerous theoretical predictions are summarized and confronted with experiment. (Author)

  7. Raptor Use of the Rio Grande Gorge

    Energy Technology Data Exchange (ETDEWEB)

    Ponton, David A. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2015-03-20

    The Rio Grande Gorge is a 115 km long river canyon located in Southern Colorado (15 km) and Northern New Mexico (100 km). The majority of the canyon is under the administration of the Bureau of Land Management {BLM), and 77 km of the canyon south of the Colorado/New Mexico border are designated Wild River under the National Wild and Scenic Rivers Act of 1968. Visits I have made to the Rio Grande Gorge over the past 15 .years disclosed some raptor utilization. As the Snake River Birds of Prey Natural Area gained publicity, its similarity to the Rio Grande Gorge became obvious, and I was intrigued by the possibility of a high raptor nesting density in the Gorge. A survey in 1979 of 20 km of the northern end of the canyon revealed a moderately high density of red-tailed hawks and prairie falcons. With the encouragement of that partial survey, and a need to assess the impact of river-running on nesting birds of prey, I made a more comprehensive survey in 1980. The results of my surveys, along with those of a 1978 helicopter survey by the BLM, are presented in this report, as well as general characterization of the area, winter use by raptors, and an assessment of factors influencing the raptor population.

  8. Southern Sierra Nevada Continental Dynamics Project: 1993 field observations of the NPE

    Energy Technology Data Exchange (ETDEWEB)

    Keller, G.R. [Univ. of Texas, El Paso, TX (United States); Malin, P.E. [Duke Univ., Durham, NC (United States); Ruppert, S.D. [LLNL, Livermore, CA (United States)

    1994-12-31

    The Southern Sierra Nevada Continental Dynamics Project is a multidisciplinary, multi-institutional investigation of the cause of the uplift of the Sierra Nevada and its relationship to extension in the adjacent Basin and Range. A broad range of geologic and geophysical data have been collected as part of this project. These data include both passive and active seismic measurements, as well as gravity and magnetotelluric observations. Three seismic refraction/wide-angle reflection profiles were recorded: (1) a 325-km-long, north-south profile extending from just east of Mono Lake south across the Garlock fault, (2) a 400-km-long, east-west profile extending from Death Valley west across the Sierra Nevada to near the San Andreas fault, and (3) a 480-km-long, east-west profile deployed for the NPE. This profile extended from Beatty, Nevada, west across the Sierra Nevada along the previously recorded east-west profile and continued nearly to the Pacific Ocean. Up to 675 seismic recorders were deployed for each profile. These data are allowing us to develop refined models of the crustal and upper mantle structure of the southern Sierra Nevada and to evaluate alternative hypotheses for its uplift and for Basin and Range extension. They also provide insight into the propagation of regional phases across complex structures.

  9. Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography–Triple Quadrupole Mass Spectrometry

    Science.gov (United States)

    Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

    2017-01-01

    Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0.02 mg/kg of 3-MCPD in aHVP, and the Food and Drug Administration (FDA) set a guidance limit of 1 mg/kg of 3-MCPD in aHVP. 1,3-DCP is not an approved food additive, and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) has set a limit at 0.005 mg/kg, which is close to the estimated method detection limit. Currently there are few analytical methods for the simultaneous determination of 3-MCPD and 1,3-DCP without derivatization due to differences in their physical chemical properties and reactivity. A new method was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) with direct analysis of the extract without derivatization using gas chromatography–triple quadrupole mass spectrometry (GC-QQQ). Additionally, a market sampling of 60 soy sauce samples was performed in 2015 to determine if concentrations have changed since the FDA limit was set in 2008. The sampling results were compared between the new QuEChERS method and a method using phenylboronic acid (PBA) as a derivatizing agent for 3-MCPD analysis. The concentrations of 3-MCPD detected in soy sauce samples collected in 2015 (3-MCPD below current regulatory limits PMID:28064506

  10. Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography-Triple Quadrupole Mass Spectrometry.

    Science.gov (United States)

    Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

    2017-02-01

    Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0.02 mg/kg of 3-MCPD in aHVP, and the Food and Drug Administration (FDA) set a guidance limit of 1 mg/kg of 3-MCPD in aHVP. 1,3-DCP is not an approved food additive, and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) has set a limit at 0.005 mg/kg, which is close to the estimated method detection limit. Currently there are few analytical methods for the simultaneous determination of 3-MCPD and 1,3-DCP without derivatization due to differences in their physical chemical properties and reactivity. A new method was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) with direct analysis of the extract without derivatization using gas chromatography-triple quadrupole mass spectrometry (GC-QQQ). Additionally, a market sampling of 60 soy sauce samples was performed in 2015 to determine if concentrations have changed since the FDA limit was set in 2008. The sampling results were compared between the new QuEChERS method and a method using phenylboronic acid (PBA) as a derivatizing agent for 3-MCPD analysis. The concentrations of 3-MCPD detected in soy sauce samples collected in 2015 (3-MCPD below current regulatory limits.

  11. Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons.

    Science.gov (United States)

    Jeong, Jong Hee; Noh, Min-Young; Choi, Jae-Hyeok; Lee, Haiwon; Kim, Seung Hyun

    2016-04-01

    Bamboo salt (BS) and soy sauce (SS) are traditional foods in Asia, which contain antioxidants that have cytoprotective effects on the body. The majority of SS products contain high levels of common salt, consumption of which has been associated with numerous detrimental effects on the body. However, BS may be considered a healthier substitute to common salt. The present study hypothesized that SS made from BS, known as bamboo salt soy sauce (BSSS), may possess enhanced cytoprotective properties; this was evaluated using a hydrogen peroxide (H 2 O 2 )-induced neuronal cell death rat model. Rat neuronal cells were pretreated with various concentrations (0.001, 0.01, 0.1, 1 and 10%) of BSSS, traditional soy sauce (TRSS) and brewed soy sauce (BRSS), and were subsequently exposed to H 2 O 2 (100 µM). The viability of neuronal cells, and the occurrence of DNA fragmentation, was subsequently examined. Pretreatment of neuronal cells with TRSS and BRSS reduced cell viability in a concentration-dependent manner, whereas neuronal cells pretreated with BSSS exhibited increased cell viability, as compared with non-treated neuronal cells. Furthermore, neuronal cells pretreated with 0.01% BSSS exhibited the greatest increase in viability. Exposure of neuronal cells to H 2 O 2 significantly increased the levels of reactive oxygen species (ROS), B-cell lymphoma 2-associated X protein, poly (ADP-ribose), cleaved poly (ADP-ribose) polymerase, cytochrome c , apoptosis-inducing factor, cleaved caspase-9 and cleaved caspase-3, in all cases. Pretreatment of neuronal cells with BSSS significantly reduced the levels of ROS generated by H 2 O 2 , and increased the levels of phosphorylated AKT and phosphorylated glycogen synthase kinase-3β. Furthermore, the observed effects of BSSS could be blocked by administration of 10 µM LY294002, a phosphatidylinositol 3-kinase inhibitor. The results of the present study suggested that BSSS may exert positive neuroprotective effects against H 2 O 2

  12. The geodynamic evolution of the eastern Sierras Pampeanas based on geochemical, Sm-Nd, Pb-Pb and SHRIMP data

    DEFF Research Database (Denmark)

    Drobe, M; Lopez de Luchi, M; Steenken, A

    2011-01-01

    , have been carried out to unravel the provenance and the geodynamic history of the Eastern Sierras Pampeanas, Central Argentina. The geochemical and the Sm–Nd data point to a slightly stronger mafic and less-fractionated material in the provenance area of the Sierras de Co´rdoba when compared...

  13. 77 FR 23476 - Energia Sierra Juarez U.S., LLC; Supplemental Notice That Initial Market-Based Rate Filing...

    Science.gov (United States)

    2012-04-19

    ... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Docket No. ER12-1470-000] Energia Sierra Juarez U.S., LLC; Supplemental Notice That Initial Market-Based Rate Filing Includes Request for... Energia Sierra Juarez U.S., LLC's application for market-based rate authority, with an accompanying rate...

  14. 75 FR 26786 - Notice of Public Meeting: Sierra Front-Northwestern Great Basin Resource Advisory Council, NV

    Science.gov (United States)

    2010-05-12

    ... 261A; 10-08807; MO 4500012081; TAS: 14X1109] Notice of Public Meeting: Sierra Front-Northwestern Great..., Bureau of Land Management (BLM) Sierra Front-Northwestern Great Basin Resource Advisory Council (RAC... discussion will include, but are not limited to: District Manager's reports on current program of work, Draft...

  15. Airborne Pesticides as an Unlikely Cause for Population Declines of Alpine Frogs in the Sierra Nevada, California

    Science.gov (United States)

    Airborne pesticides from the Central Valley of California have been implicated as a cause for population declines of several amphibian species, with the strongest evidence for the mountain yellow-legged frog complex (Rana muscosa and R. sierrae) in the Sierra Nevada. We measured...

  16. Soy Sauce Residue Oil Extracted by a Novel Continuous Phase Transition Extraction under Low Temperature and Its Refining Process.

    Science.gov (United States)

    Zhao, Lichao; Zhang, Yong; He, Liping; Dai, Weijie; Lai, Yingyi; Yao, Xueyi; Cao, Yong

    2014-04-09

    On the basis of previous single-factor experiments, extraction parameters of soy sauce residue (SSR) oil extracted using a self-developed continuous phase transition extraction method at low temperature was optimized using the response surface methodology. The established optimal conditions for maximum oil yield were n-butane solvent, 0.5 MPa extraction pressure, 45 °C temperature, 62 min extraction time, and 45 mesh raw material granularity. Under these conditions, the actual yield was 28.43% ± 0.17%, which is relatively close to the predicted yield. Meanwhile, isoflavone was extracted from defatted SSR using the same method, but the parameters and solvent used were altered. The new solvent was 95% (v/v) ethanol, and extraction was performed under 1.0 MPa at 60 °C for 90 min. The extracted isoflavones, with 0.18% ± 0.012% yield, mainly comprised daidzein and genistein, two kinds of aglycones. The novel continuous phase transition extraction under low temperature could provide favorable conditions for the extraction of nonpolar or strongly polar substances. The oil physicochemical properties and fatty acids compositions were analyzed. Results showed that the main drawback of the crude oil was the excess of acid value (AV, 63.9 ± 0.1 mg KOH/g) and peroxide value (POV, 9.05 ± 0.3 mmol/kg), compared with that of normal soybean oil. However, through molecular distillation, AV and POV dropped to 1.78 ± 0.12 mg KOH/g and 5.9 ± 0.08 mmol/kg, respectively. This refined oil may be used as feedstuff oil.

  17. Dataset of Passerine bird communities in a Mediterranean high mountain (Sierra Nevada, Spain)

    Science.gov (United States)

    Pérez-Luque, Antonio Jesús; Barea-Azcón, José Miguel; Álvarez-Ruiz, Lola; Bonet-García, Francisco Javier; Zamora, Regino

    2016-01-01

    Abstract In this data paper, a dataset of passerine bird communities is described in Sierra Nevada, a Mediterranean high mountain located in southern Spain. The dataset includes occurrence data from bird surveys conducted in four representative ecosystem types of Sierra Nevada from 2008 to 2015. For each visit, bird species numbers as well as distance to the transect line were recorded. A total of 27847 occurrence records were compiled with accompanying measurements on distance to the transect and animal counts. All records are of species in the order Passeriformes. Records of 16 different families and 44 genera were collected. Some of the taxa in the dataset are included in the European Red List. This dataset belongs to the Sierra Nevada Global-Change Observatory (OBSNEV), a long-term research project designed to compile socio-ecological information on the major ecosystem types in order to identify the impacts of global change in this area. PMID:26865820

  18. Dataset of Passerine bird communities in a Mediterranean high mountain (Sierra Nevada, Spain).

    Science.gov (United States)

    Pérez-Luque, Antonio Jesús; Barea-Azcón, José Miguel; Álvarez-Ruiz, Lola; Bonet-García, Francisco Javier; Zamora, Regino

    2016-01-01

    In this data paper, a dataset of passerine bird communities is described in Sierra Nevada, a Mediterranean high mountain located in southern Spain. The dataset includes occurrence data from bird surveys conducted in four representative ecosystem types of Sierra Nevada from 2008 to 2015. For each visit, bird species numbers as well as distance to the transect line were recorded. A total of 27847 occurrence records were compiled with accompanying measurements on distance to the transect and animal counts. All records are of species in the order Passeriformes. Records of 16 different families and 44 genera were collected. Some of the taxa in the dataset are included in the European Red List. This dataset belongs to the Sierra Nevada Global-Change Observatory (OBSNEV), a long-term research project designed to compile socio-ecological information on the major ecosystem types in order to identify the impacts of global change in this area.

  19. Tectonic, volcanic, and climatic geomorphology study of the Sierras Pampeanas Andes, northwestern Argentina

    Science.gov (United States)

    Bloom, A. L.; Strecker, M. R.; Fielding, E. J.

    1984-01-01

    A proposed analysis of Shuttle Imaging Radar-B (SIR-B) data extends current research in the Sierras Pampeanas and the Puna of northwestern Argentina to the determination - by the digital analysis of mountain-front sinuousity - of the relative age and amount of fault movement along mountain fronts of the late-Cenozoic Sierras Pampeanas basement blocks; the determination of the age and history of the boundary across the Andes at about 27 S latitude between continuing volcanism to the north and inactive volcanism to the south; and the determination of the age and extent of Pleistocene glaciation in the High Sierras, as well as the comparative importance of climatic change and tectonic movements in shaping the landscape. The integration of these studies into other ongoing geology projects contributes to the understanding of landform development in this active tectonic environment and helps distinguish between climatic and tectonic effects on landforms.

  20. Magmatism and mineralization ages from northeast area of La Sierra de San Luis, Argentina

    International Nuclear Information System (INIS)

    Ulacco, Jose H

    2001-01-01

    Three igneous rock groups, characterized as pre, sin and post-kinematics, have intruded the crystalline basement of Sierra de San Luis, Argentina. The ore deposits are associated with Devonian to Carboniferous epizonal granite stocks and batholiths in an area underlain by metamorphic rocks. This granitoids are characterized as post-kinematics magmatism. Model lead ages on the ore deposits (338,8 - 292,1 Ma) are strongly supported by K-Ar ages of the intrusives. The bulk of the north Sierra de San Luis ore deposits are genetically related to late Carboniferous granite plutons. The ore bodies are tungsten veins with greisen envelopes, lead veins, epithermal fluorite veins and REE and Th deposit. A generalized scheme of ore bodies related to granites is proposed. The ore deposits and their lithotectonic setting are characteristic of Gondwana metallogenetic Epoch in the Sierra de San Luis (au)