High Protein Pasta is Not More Satiating than High Fiber Pasta at a Lunch Meal, Nor Does it Decrease Mid-Afternoon Snacking in Healthy Men and Women.

Science.gov (United States)

Korczak, Renee; Timm, Derek; Ahnen, Rylee; Thomas, William; Slavin, Joanne L

2016-09-01

This study compared satiety after high protein pasta (16 g protein, 6 g fiber), high fiber pasta (11 g protein, 8 g fiber) or control pasta (11 g protein, 6 g fiber) in a randomized, placebo-controlled, double-blind crossover trial. Participants were 36 healthy and men and women from the University of Minnesota campus. Fasted men and women ate calorie controlled, but macronutrient different pastas at 12:00 pm along with 500 mL of water. The primary outcome was satiety assessed by Visual Analogue Scales at 0, 15, 30, 45, 60, 90, 120, and 180 min daily after consuming the pastas. Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm, calories from food intake, gastrointestinal tolerance, and palatability. No differences were found among the pasta treatments for satiety, snacking, or gastrointestinal tolerance. Men ate significantly more calories for the rest of the (P = 0.007) after the high protein pasta versus the high fiber pasta (1701 ± 154 compared with 1083 ± 154) with control pasta being intermediate to the other treatments. No significant differences were found for gastrointestinal tolerance, but the palatability ratings showed the high protein pasta was less tasty (P = 0.03) and less pleasant (P = 0.01) than the other 2 pastas. Satisfaction was positively associated with pleasantness and negatively associated with aftertaste. Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient. It is likely that since pasta is already a very satiating food, the subjects were unable to differentiate between the 3 conditions. © 2016 Institute of Food Technologists®

Effect of TCE concentration and dissolved groundwater solutes on NZVI-promoted TCE dechlorination and H2 evolution.

Science.gov (United States)

Liu, Yueqiang; Phenrat, Tanapon; Lowry, Gregory V

2007-11-15

Nanoscale zero-valent iron (NZVI) is used to remediate contaminated groundwater plumes and contaminant source zones. The target contaminant concentration and groundwater solutes (NO3-, Cl-, HCO3-, SO4(2-), and HPO4(2-)) should affect the NZVI longevity and reactivity with target contaminants, but these effects are not well understood. This study evaluates the effect of trichloroethylene (TCE) concentration and common dissolved groundwater solutes on the rates of NZVI-promoted TCE dechlorination and H2 evolution in batch reactors. Both model systems and real groundwater are evaluated. The TCE reaction rate constant was unaffected by TCE concentration for [TCE] TCE concentration up to water saturation (8.4 mM). For [TCE] > or = 0.46 mM, acetylene formation increased, and the total amount of H2 evolved at the end of the particle reactive lifetime decreased with increasing [TCE], indicating a higher Fe0 utilization efficiency for TCE dechlorination. Common groundwater anions (5mN) had a minor effect on H2 evolution but inhibited TCE reduction up to 7-fold in increasing order of Cl- TCE reduction but increased acetylene production and decreased H2 evolution. NO3- present at > 3 mM slowed TCE dechlorination due to surface passivation. NO3- present at 5 mM stopped TCE dechlorination and H2 evolution after 3 days. Dissolved solutes accounted for the observed decrease of NZVI reactivity for TCE dechlorination in natural groundwater when the total organic content was small (< 1 mg/L).

Determining moisture content in pasta by vibrational spectroscopy.

Science.gov (United States)

Czaja, Tomasz; Kuzawińska, Ewelina; Sobota, Aldona; Szostak, Roman

2018-02-01

Pasta aside from bread is the most consumed cereal-based product in the world. Its taste and cooking ease makes it the basis of many cuisines. The pasta dough formed by mixing flour and water is extruded through an extrusion die to mould the appropriate pasta form and is dried to obtain a stable product. The concentration of moisture in the pasta dough is a one of key parameters determining the final quality of the product. Monitoring the moisture content of pasta after extrusion is also critically important. It enables a selection of suitable drying conditions that ensure the appropriate parameters of pasta, such as texture, color and taste, are met. A method for the quantitative determination of moisture content in pasta dough and in pasta based on the partial least squares treatment of infrared spectra registered using a single-reflection attenuated total reflectance diamond accessory is described. Results of a similar quality were found using models derived from near infrared spectra obtained in a diffuse reflectance mode and slightly worse based on Raman spectra. Relative standard errors of prediction calculated for moisture quantification by ATR/NIR/Raman techniques amounted to 2.54/3.16/5.56% and 2.15/3.32/5.67%, for calibration and validation sets, respectively. The proposed procedures can be used for fast and efficient pasta moisture quantification and may replace the current, more laborious methods used. Copyright © 2017 Elsevier B.V. All rights reserved.

Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches.

Science.gov (United States)

Mercier, Samuel; Mondor, Martin; Moresoli, Christine; Villeneuve, Sébastien; Marcos, Bernard

2016-05-18

Models on drying of durum wheat pasta and enriched pasta were reviewed to identify avenues for improvement according to consumer needs, product formulation and processing conditions. This review first summarized the fundamental phenomena of pasta drying, mass transfer, heat transfer, momentum, chemical changes, shrinkage and crack formation. The basic equations of the current models were then presented, along with methods for the estimation of pasta transport and thermodynamic properties. The experimental validation of these models was also presented and highlighted the need for further model validation for drying at high temperatures (>-100°C) and for more accurate estimation of the pasta diffusion and mass transfer coefficients. This review indicates the need for the development of mechanistic models to improve our understanding of the mass and heat transfer mechanisms involved in pasta drying, and to consider the local changes in pasta transport properties and relaxation time for more accurate description of the moisture transport near glass transition conditions. The ability of current models to describe dried pasta quality according to the consumers expectations or to predict the impact of incorporating ingredients high in nutritional value on the drying of these enriched pasta was also discussed.

Application of terpene-induced cell for enhancing biodegradation of TCE contaminated soil

Directory of Open Access Journals (Sweden)

Ekawan Luepromchai

2004-02-01

Full Text Available Trichloroethylene (TCE, a chlorinated solvent, is a major water pollutant originating from spillage and inappropriate disposal of dry cleaning agents, degreasing solvents, and paint strippers. Due to its widespread contamination and potential health threat, remediation technology to clean-up TCE is necessary. Aerobic biodegradation of TCE is reported to occur via cometabolism, by which TCE degrading bacteria utilize other compounds such as toluene, phenol, and methane as growth substrate and enzyme inducer. Although toluene is reported to be the most effective inducer, it is regulated as a hazardous material and should not be applied to the environment. The objectives of this study were to identify an alternative enzyme inducer as well as to apply the induced bacteria for degradation of TCE in contaminated soil. We investigated the effect of terpenes, the main components in volatile essential oils of plants, on induction of TCE degradation in Rhodococcus gordoniae P3, a local Gram (+ bacterium. Selected terpenes including cumene, limonene, carvone and pinene at various concentrations were used in the study. Results from liquid culture showed that 25 mg l-1 cumeneinduced R. gordoniae P3 cells resulted in 75% degradation of 10 ppm TCE within 24 hrs. Soil microcosms were later employed to investigate the ability of cumene to enhance TCE biodegradation in the environment. There were two bioremediation treatments studied, including bioaugmentation, the inoculation of cumeneinduced R. gordoniae P3, and biostimulation, the addition of cumene to induce soil indigenous microorganisms to degrade TCE. Bioaugmentation and biostimulation were shown to accelerate TCE reduction significantly more than control treatment at the beginning of study. The results suggest that cumene-induced R. gordoniae P3 and cumene can achieve rapid TCE biodegradation.

Pasta Primavera

Science.gov (United States)

... this page: https://medlineplus.gov/recipe/pastaprimavera.html Pasta Primavera To use the sharing features on this ... Total time: 25 minutes Number of Servings: 4 Pasta, vegetables, and a sprinkle of cheese make this ...

Biotechnological Approach To Preserve Fresh Pasta Quality.

Science.gov (United States)

Angiolillo, L; Conte, A; Del Nobile, M A

2017-12-01

Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.

Effect of trichloroethylene (TCE) and toluene concentrations on TCE and toluene biodegradation and the population density of TCE and toluene degraders in soil.

OpenAIRE

Mu, D Y; Scow, K M

1994-01-01

Toluene is one of several cosubstrates able to support the cometabolism of trichloroethylene (TCE) by soil microbial communities. Indigenous microbial populations in soil degraded TCE in the presence, but not the absence, of toluene after a 60- to 80-h lag period. Initial populations of toluene and TCE degraders ranged from 0.2 x 10(3) to 4 x 10(3) cells per g of soil and increased by more than 4 orders of magnitude after the addition of 20 micrograms of toluene and 1 microgram of TCE per ml ...

Effects of technological processes on enniatin levels in pasta.

Science.gov (United States)

Serrano, Ana B; Font, Guillermina; Mañes, Jordi; Ferrer, Emilia

2016-03-30

Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. High reductions (up to 50% and 80%) were achieved during drying pasta at 45-55°C and 70-90°C, respectively. The treatments at low temperature (25°C) did not change EN levels. The effect of pasta composition did not cause a significant effect on the stability of ENs. The effect of the temperature allowed a marked mycotoxin reduction during pasta processing. Generally, ENA1 and ENB showed higher thermal stability than did ENA and ENB1 . The findings from the present study suggested that pasta processing at medium-high temperatures is a potential tool to remove an important fraction of ENs from the initial durum wheat semolina. © 2015 Society of Chemical Industry.

Removal of gaseous trichloroethylene (TCE) in a composite membrane biofilm reactor.

Science.gov (United States)

Kumar, Amit; Vercruyssen, Aline; Dewulf, Jo; Lens, Piet; Van Langenhove, Herman

2012-01-01

A membrane biofilm reactor (MBfR) was investigated for the degradation of trichloroethylene (TCE) vapors inoculated by Burkholderia vietnamiensis G4. Toluene (TOL) was used as the primary substrate. The MBfR was loaded sequentially with TOL, TCE (or both) during 110 days. In this study, a maximum steady-state TCE removal efficiency of 23% and a maximum volumetric elimination capacity (EC) of 2.1 g m(-3) h(-1) was achieved. A surface area based maximum elimination capacity (EC(m)) of 4.2 × 10(-3) g m(-2) h(-1) was observed, which is 2-10 times higher than reported in other gas phase biological treatment studies. However, further research is needed to optimize the TCE feeding cycle and to evaluate the inhibiting effects of TCE and its intermediates on TOL biodegradation.

Enhanced dissolution of TCE in NAPL by TCE-degrading bacteria in wetland soils

International Nuclear Information System (INIS)

Lee, Sangjin

2007-01-01

The influence of trichloroethene (TCE) dechlorinating mixed cultures in dissolution of TCE in nonaqueous phase liquid (NAPL) via biodegradation was observed. Experiments were conducted in batch reactor system with and without marsh soils under 10 and 20 deg. C for 2 months. The dissolution phenomenon in biotic reactors containing mixed cultures was showed temporal increases compared to abiotic reactors treated with biocide. Effective NAPL-water transfer rate (K m ) calculated in this study showed more than four times higher in biotic reactors than that in abiotic reactors. The results might be attributed to the biologically enhanced dissolution process via dechlorination in reactors. Temperature would be a factor to determine the dissolution rate by controlling bacterial activity. The TCE dechlorination occurred even in an interface of TCE-NAPL that demonstrated no previous TCE biodegradation, suggesting that microbes may be useful in developing source-zone bioremediation system. In conclusion, dechlorinating mixed culture could enhance dissolution in NAPL that may be useful in the application of source zone bioremediation

The Potential of the Ni-Resistant TCE-Degrading Pseudomonas putida W619-TCE to Reduce Phytotoxicity and Improve Phytoremediation Efficiency of Poplar Cuttings on A Ni-TCE Co-Contamination.

Science.gov (United States)

Weyens, Nele; Beckers, Bram; Schellingen, Kerim; Ceulemans, Reinhart; van der Lelie, Daniel; Newman, Lee; Taghavi, Safiyh; Carleer, Robert; Vangronsveld, Jaco

2015-01-01

To examine the potential of Pseudomonas putida W619-TCE to improve phytoremediation of Ni-TCE co-contamination, the effects of inoculation of a Ni-resistant, TCE-degrading root endophyte on Ni-TCE phytotoxicity, Ni uptake and trichloroethylene (TCE) degradation of Ni-TCE-exposed poplar cuttings are evaluated. After inoculation with P. putida W619-TCE, root weight of non-exposed poplar cuttings significantly increased. Further, inoculation induced a mitigation of the Ni-TCE phytotoxicity, which was illustrated by a diminished exposure-induced increase in activity of antioxidative enzymes. Considering phytoremediation efficiency, inoculation with P. putida W619-TCE resulted in a 45% increased Ni uptake in roots as well as a slightly significant reduction in TCE concentration in leaves and TCE evapotranspiration to the atmosphere. These results indicate that endophytes equipped with the appropriate characteristics can assist their host plant to deal with co-contamination of toxic metals and organic contaminants during phytoremediation. Furthermore, as poplar is an excellent plant for biomass production as well as for phytoremediation, the obtained results can be exploited to produce biomass for energy and industrial feedstock applications in a highly productive manner on contaminated land that is not suited for normal agriculture. Exploiting this land for biomass production could contribute to diminish the conflict between food and bioenergy production.

Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.

Science.gov (United States)

Johnston, C S; Snyder, D; Smith, C

2017-09-20

Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods. The test meal (a macaroni and cheese dish prepared with conventional wheat pasta or with GF pasta composed of either brown rice, rice and corn, or corn and quinoa flours) was consumed under observation, and blood was sampled in the fasted state and at one-half hour intervals for the first 2 hours following meal ingestion. A significant pasta × time interaction was observed for the incremental postprandial glycemia curves (p = 0.036, repeated measures ANOVA; effect size [partial eta squared], 0.943). Post-hoc analysis revealed a significant difference for the 30-minute postprandial blood glucose concentrations: the plasma glucose concentration was 57% higher for the GF rice and corn pasta compared to traditional wheat pasta (p = 0.011). Since postprandial glycemia was higher for GF pasta composed of rice and corn flours compared to wheat pasta, more research is needed to understand how the substitute ingredients for GF pastas impact health parameters and disease risk.

Test of aerobic TCE degradation by willows (Salix viminalis) and willows inoculated with TCE-cometabolizing strains of Burkholderia cepacia.

Science.gov (United States)

Clausen, Lauge Peter Westergaard; Broholm, Mette Martina; Gosewinkel, Ulrich; Trapp, Stefan

2017-08-01

Trichloroethylene (TCE) is a widespread soil and groundwater pollutant and clean-up is often problematic and expensive. Phytoremediation may be a cost-effective solution at some sites. This study investigates TCE degradation by willows (S. viminalis) and willows inoculated with three strains of B. cepacia (301C, PR1-31 and VM1330-pTOM), using chloride formation as an indicator of dehalogenation. Willows were grown in non-sterile, hydroponic conditions for 3 weeks in chloride-free nutrient solution spiked with TCE. TCE was added weekly due to rapid loss by volatilization. Chloride and TCE in solution were measured every 2-3 days and chloride and metabolite concentrations in plants were measured at test termination. Based on transpiration, no tree toxicity of TCE exposure was observed. However, trees grown in chloride-free solution showed severely inhibited transpiration. No or very little chloride was formed during the test, and levels of chloride in TCE-exposed trees were not elevated. Chloride concentrations in chloride containing TCE-free nutrient solution doubled within 23 days, indicating active exclusion of chloride by root cell membranes. Only traces of TCE-metabolites were detected in plant tissue. We conclude that TCE is not, or to a limited extent (less than 3%), aerobically degraded by the willow trees. The three strains of B. cepacia did not enhance TCE mineralization. Future successful application of rhizo- and phytodegradation of TCE requires measures to be taken to improve the degradation rates.

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

Science.gov (United States)

Marti, Alessandra; Cattaneo, Stefano; Benedetti, Simona; Buratti, Susanna; Abbasi Parizad, Parisa; Masotti, Fabio; Iametti, Stefania; Pagani, Maria Ambrogina

2017-11-01

The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality. As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures. © 2017 Institute of Food Technologists®.

Understanding nuclear 'pasta': current status and future prospects

International Nuclear Information System (INIS)

Watanabe, Gentaro

2007-01-01

In cores of supernovae and crusts of neutron stars, nuclei can adopt interesting shapes, such as rods or slabs, etc., which are referred to as nuclear 'pasta'. In recent years, we have studied the pasta phases focusing on their dynamical aspects with a quantum molecular dynamic (QMD) approach. In this article, we review these works. We also focus on the treatment of the Coulomb interaction

Quantitative and functional dynamics of Dehalococcoides spp. and its tceA and vcrA genes under TCE exposure.

Science.gov (United States)

Doğan-Subaşi, Eylem; Bastiaens, Leen; Leys, Natalie; Boon, Nico; Dejonghe, Winnie

2014-07-01

This study aimed at monitoring the dynamics of phylogenetic and catabolic genes of a dechlorinating enrichment culture before, during, and after complete dechlorination of chlorinated compounds. More specifically, the effect of 40 μM trichloroethene (TCE) and 5.6 mM lactate on the gene abundance and activity of an enrichment culture was investigated for 40 days. Although tceA and vcrA gene copy numbers were relatively stable in DNA extracts over time, tceA and vcrA mRNA abundances were upregulated from undetectable levels to 2.96 × and 6.33 × 10⁴ transcripts/mL, respectively, only after exposure to TCE and lactate. While tceA gene transcripts decreased over time with TCE dechlorination, the vcrA gene was expressed steadily even when the concentration of vinyl chloride was at undetectable levels. In addition, ratios between catabolic and phylogenetic genes indicated that tceA and vcrA gene carrying organisms dechlorinated TCE and its produced daughter products, while vcrA gene was mainly responsible for the dechlorination of the lower VC concentrations in a later stage of degradation.

The PASTA Bridge: A Technique for the Arthroscopic Repair of PASTA Lesions.

Science.gov (United States)

Hirahara, Alan M; Andersen, Wyatt J

2017-10-01

PASTA (partial articular supraspinatus tendon avulsion) lesions of greater than 50% thickness are usually repaired, whereas those of less than 50% thickness receive subacromial decompression and debridement. However, tears of greater than 25% thickness of the tendon result in increased strain of the adjacent, intact tendon fibers. Re-creating the tendon footprint at the greater tuberosity is the goal of a repair. Transtendon repairs have been considered the gold standard in repair but have shown varying outcomes and are technically difficult procedures. This report details the PASTA bridge-a technique for the arthroscopic, percutaneous repair of PASTA lesions. The PASTA bridge uses a spinal needle to ensure the repair includes the leading edge of the good tissue and is at the appropriate angle and area. Most procedures use a knife or trocar blindly to access the joint to place anchors, which has the potential to damage surrounding tissues and result in poor anchor and suture placement. The PASTA bridge is a safe, reliable procedure that is easily reproducible and appropriate for surgeons of all experience levels and should be strongly considered when repairing PASTA lesions.

The potential for reductive dechlorination after thermal treatment of TCE-contaminated aquifers

DEFF Research Database (Denmark)

Friis, Anne Kirketerp

Klorerede opløsningsmidler som fx triklorethen (TCE) er en alvorlig kilde til jord- og grundvandsforurening. Der er kun ganske få afværgeteknikker, der er effektive i området tæt på kilden til forureningen, og en af de mest anvendelige er termisk oprensning, hvor undergrunden opvarmes, så...... elektrisk opvarmning (ERH) i felten, var der bakterier som overlevede i eller blev transporteret til det opvarmede område med grundvandet. Disse bakterier kunne delvist nedbryde TCE (til cDCE) og bibeholdt redoxforhold efter opvarmningen, der kun var lidt mindre favorable for dechlorering i forhold til...... bioaugmenteret ved tilførsel af organisk stof og en mikrobiel blandingskultur med deklorerende bakterier. Bioaugmentationen førte til deklorering af TCE til ethen både i laboratorieopvarmede samt in-situ-opvarmede sedimenter. Dette faktum har påvist et potentiale og behov for bioaugmentation efter ERH...

Improving the sweeping efficiency of permanganate into low permeable zones to treat TCE: experimental results and model development.

Science.gov (United States)

Chokejaroenrat, Chanat; Kananizadeh, Negin; Sakulthaew, Chainarong; Comfort, Steve; Li, Yusong

2013-11-19

The residual buildup and treatment of dissolved contaminants in low permeable zones (LPZs) is a particularly challenging issue for injection-based remedial treatments. Our objective was to improve the sweeping efficiency of permanganate into LPZs to treat dissolved-phase TCE. This was accomplished by conducting transport experiments that quantified the ability of xanthan-MnO4(-) solutions to penetrate and cover (i.e., sweep) an LPZ that was surrounded by transmissive sands. By incorporating the non-Newtonian fluid xanthan with MnO4(-), penetration of MnO4(-) into the LPZ improved dramatically and sweeping efficiency reached 100% in fewer pore volumes. To quantify how xanthan improved TCE removal, we spiked the LPZ and surrounding sands with (14)C-lableled TCE and used a multistep flooding procedure that quantified the mass of (14)C-TCE oxidized and bypassed during treatment. Results showed that TCE mass removal was 1.4 times greater in experiments where xanthan was employed. Combining xanthan with MnO4(-) also reduced the mass of TCE in the LPZ that was potentially available for rebound. By coupling a multiple species reactive transport model with the Brinkman equation for non-Newtonian flow, the simulated amount of (14)C-TCE oxidized during transport matched experimental results. These observations support the use of xanthan as a means of enhancing MnO4(-) delivery into LPZs for the treatment of dissolved-phase TCE.

Factors Influencing TCE Anaerobic Dechlorination Investigated via Simulations of Microcosm Experiments

Science.gov (United States)

Mao, X.; Harkness, M.; Lee, M. D.; Mack, E. E.; Dworatzek, S.; Acheson, C.; McCarty, P.; Barry, D. A.; Gerhard, J. I.

2006-12-01

SABRE (Source Area BioREmediation) is a public-private consortium whose charter is to determine if enhanced anaerobic bioremediation can result in effective and quantifiable treatment of chlorinated solvent DNAPL source areas. The focus of this 4-year, $5.7 million research project is a field site in the United Kingdom containing a TCE DNAPL source area. In preparation, a microcosm study was performed to determine the optimal combination of factors to support reductive dechlorination of TCE in site soil and groundwater. The study consisted of 168 bottles distributed between four laboratories (Dupont, GE, SiREM, and Terra Systems) and tested the impact of six carbon substrates (lactate, acetate, methanol, SRS (soybean oil), hexanol, butyl acetate), bioaugmentation with KB-1 bacterial culture, three TCE levels (100 mg/L, 400 mg/L, and 800 mg/L) and two sulphate levels (200 mg/L, >500 mg/L) on TCE dechlorination. This research presents a numerical model designed to simulate the main processes occurring in the microcosms, including substrate fermentation, sequential dechlorination, toxic inhibition, and the influence of sulphate concentration. In calibrating the model to over 60 of the microcosm experiments, lumped parameters were employed to quantify the effect of key factors on the conversion rate of each chlorinated ethene in the TCE degradation sequence. Results quantify the benefit (i.e., increased stepwise dechlorination rate) due to both bioaugmentation and the presence of higher sulphate concentrations. Competitive inhibition is found to increase in significance as TCE concentrations increase; however, inclusion of Haldane inhibition is not supported. Over a wide range of experimental conditions and dechlorination steps, SRS appears to induce relatively little hydrogen limitation, thereby facilitating relatively quick conversion of TCE to ethene. In general, hydrogen limitation is found to increase with increasing TCE concentration and with bioaugmentation, and

Enrichment of pasta with different plant proteins.

Science.gov (United States)

Kaur, Gurpreet; Sharma, Savita; Nagi, H P S; Ranote, P S

2013-10-01

Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0-12%), Bengal gram flour (0-20%) and defatted soy flour (0-15%). Mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of Bengal gram supplemented pasta. Significant correlation (r = 0.97, p ≤ 0.05) was observed between water absorption and volume expansion of pasta. Instantization of pasta by steaming improved the cooking quality. Steamed pasta absorbed less water and leached fewer solids during cooking. On the basis of cooking and sensory quality, pasta in combination with 8% mushroom powder, 15% Bengal gram flour and 9% defatted soy flour resulted in a better quality and nutritious pasta.

Biodegradation of trichloroethylene (TCE) by methanotrophic community.

Science.gov (United States)

Shukla, Awadhesh K; Vishwakarma, Pranjali; Upadhyay, S N; Tripathi, Anil K; Prasana, H C; Dubey, Suresh K

2009-05-01

Laboratory incubation experiments were carried out to assess the potential of methanotrophic culture for degrading TCE. Measurements of the growth rate and TCE degradation showed that the methanotrophs not only grew in presence of TCE but also degraded TCE. The rate of TCE degradation was found to be 0.19 ppm h(-1). The reverse transcriptase-PCR test was conducted to quantify expression of pmoA and mmoX genes. RT-PCR revealed expression of pmoA gene only. This observation provides evidence that the pmoA gene was functionally active for pMMO enzyme during the study. The diversity of the methanotrophs involved in TCE degradation was assessed by PCR amplification, cloning, restriction fragment length polymorphism and phylogenetic analysis of pmoA genes. Results suggested the occurrence of nine different phylotypes belonging to Type II methanotrophs in the enriched cultures. Out of the nine, five clustered with, genera Methylocystis and rest got clustered in to a separate group.

Bacteria associated with oak and ash on a TCE-contaminated site: characterization of isolates with potential to avoid evapotranspiration of TCE.

Science.gov (United States)

Weyens, Nele; Taghavi, Safiyh; Barac, Tanja; van der Lelie, Daniel; Boulet, Jana; Artois, Tom; Carleer, Robert; Vangronsveld, Jaco

2009-11-01

Along transects under a mixed woodland of English Oak (Quercus robur) and Common Ash (Fraxinus excelsior) growing on a trichloroethylene (TCE)-contaminated groundwater plume, sharp decreases in TCE concentrations were observed, while transects outside the planted area did not show this remarkable decrease. This suggested a possibly active role of the trees and their associated bacteria in the remediation process. Therefore, the cultivable bacterial communities associated with both tree species growing on this TCE-contaminated groundwater plume were investigated in order to assess the possibilities and practical aspects of using these common native tree species and their associated bacteria for phytoremediation. In this study, only the cultivable bacteria were characterized because the final aim was to isolate TCE-degrading, heavy metal resistant bacteria that might be used as traceable inocula to enhance bioremediation. Cultivable bacteria isolated from bulk soil, rhizosphere, root, stem, and leaf were genotypically characterized by amplified rDNA restriction analysis (ARDRA) of their 16S rRNA gene and identified by 16S rRNA gene sequencing. Bacteria that displayed distinct ARDRA patterns were screened for heavy metal resistance, as well as TCE tolerance and degradation, as preparation for possible future in situ inoculation experiments. Furthermore, in situ evapotranspiration measurements were performed to investigate if the degradation capacity of the associated bacteria is enough to prevent TCE evapotranspiration to the air. Between both tree species, the associated populations of cultivable bacteria clearly differed in composition. In English Oak, more species-specific, most likely obligate endophytes were found. The majority of the isolated bacteria showed increased tolerance to TCE, and TCE degradation capacity was observed in some of the strains. However, in situ evapotranspiration measurements revealed that a significant amount of TCE and its metabolites

[Quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Rebolledo, M A

1997-06-01

The objective of this research was to investigate the potential of using rice bran as an ingredient in pastas spaghetti type. Two of the pastas were made with semolina from durum as raw material, supplemented with 10 and 20% rice bran. The other two were made with granular flour and the same percentage of rice bran. Proximate composition of raw material was analyzed. Pastas were elaborated in a local industry. Composition, proximal, color, texture, and sensorial quality of pastas were determined. Protein content (13.9-15.0%), ash (1.47-3.09%) and dietary fiber (6.71-8.45%) of pastas increased according to the percentage of rice bran added. The hardest pastas were those elaborated with semolina from durum wheat and with a 10% of substitution. Also, they were the most yellow. The sensory panel found differences in quality among the pastas evaluated. Pastas with 10% rice bran had the best quality. The results demonstrated that is possible to elaborate pastas with 20% as maximum of rice bran resulting products with high protein, ash and dietetic fiber content, but some undesirable characteristics were given by the rice bran as white spots, wrinkles and color changes.

Transport Properties in Nuclear Pasta

Science.gov (United States)

Caplan, Matthew; Horowitz, Charles; Berry, Donald; da Silva Schneider, Andre

2016-09-01

At the base of the inner crust of neutron stars, where matter is near the nuclear saturation density, nuclear matter arranges itself into exotic shapes such as cylinders and slabs, called `nuclear pasta.' Lepton scattering from these structures may govern the transport properties of the inner crust; electron scattering from protons in the pasta determines the thermal and electrical conductivity, as well as the shear viscosity of the inner crust. These properties may vary in pasta structures which form at various densities, temperatures, and proton fractions. In this talk, we report on our calculations of lepton transport in nuclear pasta and the implication for neutron star observables.

Test of aerobic TCE degradation by willows (Salix viminalis) and willows inoculated with TCE-cometabolizing strains of Burkholderia cepacia

DEFF Research Database (Denmark)

Clausen, Lauge Peter Westergaard; Broholm, Mette Martina; Gosewinkel, Ulrich Bay

2017-01-01

. cepacia (301C, PR1-31 and VM1330-pTOM), using chloride formation as an indicator of dehalogenation. Willows were grown in non-sterile, hydroponic conditions for 3 weeks in chloride-free nutrient solution spiked with TCE. TCE was added weekly due to rapid loss by volatilization. Chloride and TCE...

Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes

Science.gov (United States)

Setchell, Kenneth D.R.; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

2013-01-01

OBJECTIVE To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. RESEARCH DESIGN AND METHODS This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [13C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. RESULTS Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. CONCLUSIONS These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy. PMID:23835688

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Directory of Open Access Journals (Sweden)

Amir Gull

2018-04-01

Full Text Available The present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina. Functional pasta was developed by using blend of 20% finger millet flour, 12% pearl millet flour, 4% carboxy methyl cellulose (CMC and 64% composite flour containing durum semolina and carrot pomace. Nutritional analysis of developed pasta showed high content of minerals viz calcium, iron, zinc and dietary fiber compared to control pasta. The developed pasta showed better quality characteristics in terms of cooked weight, swelling index and water absorption. Color evaluation of developed pasta showed increase in L∗ and b∗ values. Phenolic content and antioxidant activity of developed pasta was significantly higher with respect to control. Also significant (p < 0.05 variations were observed in pasting properties between pasta samples. Microstructure evaluation of cooked pasta showed better interaction between starch and protein matrix with addition of carboxy methyl cellulose gum. Keywords: Pasta, Phenolic content, Antioxidant activity, Nutritional properties, Microstructure

Characteristics of permanganate oxidation of TCE at low reagent concentrations.

Science.gov (United States)

Woo, N C; Hyun, S G; Park, W W; Lee, E S; Schwartz, F W

2009-12-01

A controlled-release technique using potassium permanganate (KMnO4) has been recently developed as a long-term and semi-passive remediation scheme for dilute groundwater plumes of chlorinated solvents such as trichloroethylene (TCE) and perchloroethylene. Batch experiments were performed to evaluate TCE removal efficiencies of a low concentration of permanganate (MnO4-) solution and to estimate the optimum dose of permanganate required to remove low levels of TCE from groundwater plumes without leaving intermediate organic forms. Experimental results indicated that when the molar ratio of [MnO4-]0/[TCE]0 was about 10, 95% of the TCE in the plume was removed within less than 90 min, and about 90% of the chloride in the organic forms was converted into inorganic ions, while the TCE removal rates and the chloride conversion rates were considerably lower when the [TCE]0/ [MnO4-]0 values were lower. These data suggested that the [MnO4-]0 and the [MnO4-]0/[TCE]0 values would have strong effects on the efficiency and completeness of TCE oxidation. Further detailed investigations of the effect of [MnO4-]0 and [MnO4-]0/[TCE]0 values on the removal efficiencies and completeness of the TCE oxidation are warranted for successful application of the controlled-release KMnO4 technique in practice.

TCE degradation in groundwater by chelators-assisted Fenton-like reaction of magnetite: Sand columns demonstration.

Science.gov (United States)

Jia, Daqing; Sun, Sheng-Peng; Wu, Zhangxiong; Wang, Na; Jin, Yaoyao; Dong, Weiyang; Chen, Xiao Dong; Ke, Qiang

2018-03-15

Trichloroethylene (TCE) degradation in sand columns has been investigated to evaluate the potential of chelates-enhanced Fenton-like reaction with magnetite as iron source for in situ treatment of TCE-contaminated groundwater. The results showed that successful degradation of TCE in sand columns was obtained by nitrilotriacetic acid (NTA)-assisted Fenton-like reaction of magnetite. Addition of ethylenediaminedisuccinic acid (EDDS) resulted in an inhibitory effect on TCE degradation in sand columns. Similar to EDDS, addition of ethylenediaminetetraacetic acid (EDTA) also led to an inhibition of TCE degradation in sand column with small content of magnetite (0.5 w.t.%), but enhanced TCE degradation in sand column with high content of magnetite (7.0 w.t.%). Additionally, the presence of NTA, EDDS and EDTA greatly decreased H 2 O 2 uptake in sand columns due to the competition between chelates and H 2 O 2 for surface sites on magnetite (and sand). Furthermore, the presented results show that magnetite in sand columns remained stable in a long period operation of 230 days without significant loss of performance in terms of TCE degradation and H 2 O 2 uptake. Moreover, it was found that TCE was degraded mainly to formic acid and chloride ion, and the formation of chlorinated organic intermediates was minimal by this process. Copyright © 2017 Elsevier B.V. All rights reserved.

Modelling TCE degradation by a mixed culture of methane-oxidizing bacteria

DEFF Research Database (Denmark)

Broholm, Kim; Christensen, Thomas Højlund; Jensen, Bjørn K.

1992-01-01

A model describing the growth of bacteria and the degradation of methane and trichloroethylene (TCE) based on the concept of competitive inhibition is proposed. The model has been applied to laboratory batch experiments representing different initial TCE concentrations (50–4300 μg/l) and initial...... methane concentrations (0.53–3.2 mg/l). The proposed model simulated successfully the data obtained for initial methane concentration (less than 1.8 mg/l), causing constant experimental growth conditions during the experiments. This indicates that the interactions between methane and TCE degradation can...... be explained as competitive inhibition. The model simulations of the results from the experiments with the highest initial methane concentration of 3.2 mg/l failed, supposedly because the growth conditions changed during the experiments. The proposed model is a useful engineering tool for design of treatment...

Biological removal of the xenobiotic trichloroethylene (TCE) through cometabolism in nitrifying systems.

Science.gov (United States)

Kocamemi, B Alpaslan; Ceçen, F

2010-01-01

In the present study, cometabolic TCE degradation was evaluated using NH(4)-N as the growth-substrate. At initial TCE concentrations up to 845 microg/L, TCE degradation followed first-order kinetics. The increase in ammonium utilization rate favored the degradation of TCE. This ensured that biological transformation of TCE in nitrifying systems is accomplished through a cometabolic pathway by the catalysis of non-specific ammonia oxygenase enzyme of nitrifiers. The transformation yield (T(y)) of TCE, the amount of TCE degraded per unit mass of NH(4)-N, strongly depended on the initial NH(4)-N and TCE concentrations. In order to allow a rough estimation of TCE removal and nitrification at different influent TCE and NH(4)-N concentrations, a linear relationship was developed between 1/T(y) and the initial NH(4)-N/TCE ratio. The estimated T(y) values lead to the conclusion that nitrifying systems are promising candidates for biological removal of TCE through cometabolism.

Transpiration and metabolisation of TCE by willow plants - a pot experiment.

Science.gov (United States)

Schöftner, Philipp; Watzinger, Andrea; Holzknecht, Philipp; Wimmer, Bernhard; Reichenauer, Thomas G

2016-01-01

Willows were grown in glass cylinders filled with compost above water-saturated quartz sand, to trace the fate of TCE in water and plant biomass. The experiment was repeated once with the same plants in two consecutive years. TCE was added in nominal concentrations of 0, 144, 288, and 721 mg l(-1). Unplanted cylinders were set-up and spiked with nominal concentrations of 721 mg l(-1) TCE in the second year. Additionally, (13)C-enriched TCE solution (δ(13)C = 110.3 ‰) was used. Periodically, TCE content and metabolites were analyzed in water and plant biomass. The presence of TCE-degrading microorganisms was monitored via the measurement of the isotopic ratio of carbon ((13)C/(12)C) in TCE, and the abundance of (13)C-labeled microbial PLFAs (phospholipid fatty acids). More than 98% of TCE was lost via evapotranspiration from the planted pots within one month after adding TCE. Transpiration accounted to 94 to 78% of the total evapotranspiration loss. Almost 1% of TCE was metabolized in the shoots, whereby trichloroacetic acid (TCAA) and dichloroacetic acid (DCAA) were dominant metabolites; less trichloroethanol (TCOH) and TCE accumulated in plant tissues. Microbial degradation was ruled out by δ(13)C measurements of water and PLFAs. TCE had no detected influence on plant stress status as determined by chlorophyll-fluorescence and gas exchange.

Protein enriched pasta: structure and digestibility of its protein network.

Science.gov (United States)

Laleg, Karima; Barron, Cécile; Santé-Lhoutellier, Véronique; Walrand, Stéphane; Micard, Valérie

2016-02-01

Wheat (W) pasta was enriched in 6% gluten (G), 35% faba (F) or 5% egg (E) to increase its protein content (13% to 17%). The impact of the enrichment on the multiscale structure of the pasta and on in vitro protein digestibility was studied. Increasing the protein content (W- vs. G-pasta) strengthened pasta structure at molecular and macroscopic scales but reduced its protein digestibility by 3% by forming a higher covalently linked protein network. Greater changes in the macroscopic and molecular structure of the pasta were obtained by varying the nature of protein used for enrichment. Proteins in G- and E-pasta were highly covalently linked (28-32%) resulting in a strong pasta structure. Conversely, F-protein (98% SDS-soluble) altered the pasta structure by diluting gluten and formed a weak protein network (18% covalent link). As a result, protein digestibility in F-pasta was significantly higher (46%) than in E- (44%) and G-pasta (39%). The effect of low (55 °C, LT) vs. very high temperature (90 °C, VHT) drying on the protein network structure and digestibility was shown to cause greater molecular changes than pasta formulation. Whatever the pasta, a general strengthening of its structure, a 33% to 47% increase in covalently linked proteins and a higher β-sheet structure were observed. However, these structural differences were evened out after the pasta was cooked, resulting in identical protein digestibility in LT and VHT pasta. Even after VHT drying, F-pasta had the best amino acid profile with the highest protein digestibility, proof of its nutritional interest.

Reología de las pastas crudas

OpenAIRE

Laffarga Osteret, José

2016-01-01

En las fábricas de cemento, por vía húmeda, ha sido y es una preocupación constante el porcentaje en agua de las pastas. Muchos estudios se han realizado para lograr pastas manejables con bajo contenido en agua. Constantemente se proponen materias fluidificantes que aumentan la manejabilidad de las pastas, disminuyendo el agua necesaria. La mayoría de estos estudios son de carácter experimental y, en muchas ocasiones, los fluidificantes que dan un resultado óptimo en unas pastas, en otras dan...

Cometabolic degradation kinetics of TCE and phenol by Pseudomonas putida.

Science.gov (United States)

Chen, Yan-Min; Lin, Tsair-Fuh; Huang, Chih; Lin, Jui-Che

2008-08-01

Modeling of cometabolic kinetics is important for better understanding of degradation reaction and in situ application of bio-remediation. In this study, a model incorporated cell growth and decay, loss of transformation activity, competitive inhibition between growth substrate and non-growth substrate and self-inhibition of non-growth substrate was proposed to simulate the degradation kinetics of phenol and trichloroethylene (TCE) by Pseudomonas putida. All the intrinsic parameters employed in this study were measured independently, and were then used for predicting the batch experimental data. The model predictions conformed well to the observed data at different phenol and TCE concentrations. At low TCE concentrations (TCE concentrations (>6 mg l(-1)), only the model considering self-inhibition can describe the experimental data, suggesting that a self-inhibition of TCE was present in the system. The proposed model was also employed in predicting the experimental data conducted in a repeated batch reactor, and good agreements were observed between model predictions and experimental data. The results also indicated that the biomass loss in the degradation of TCE below 2 mg l(-1) can be totally recovered in the absence of TCE for the next cycle, and it could be used for the next batch experiment for the degradation of phenol and TCE. However, for higher concentration of TCE (>6 mg l(-1)), the recovery of biomass may not be as good as that at lower TCE concentrations.

Design of New Nordic Pasta

DEFF Research Database (Denmark)

Rasmussen, Mai; Fisker, Anna Marie

The wave The Danish nature is characterized by the rough oceans that capture Denmark, which has been an inspiration for this pasta-design. The Wave is supposed to be the base of a new Nordic meal that creates experiences and surprises on the journey through the meal. The Boiled sweet The pasta...... captures the the experience of taste in each single piece of the boiled sweet, that associates to pearls in a row. It creates a meal that is divided sharply into pieces and creates a simplicity and pureness on the plate like the Nordic designers like it. The colors of the stuffing are struggling to get out...... through the holes in the pasta which makes the guests interested and curious in the meal. Dualism This pasta-design is based on the clash between the Italian and the Danish culture. The simplicity and sharpness of the Danish design meets the soft and curved Italian design with the sharp edge and the soft...

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking.

Science.gov (United States)

Drago, Silvina R; Franco-Miranda, Hanai; Cian, Raúl E; Betancur-Ancona, David; Chel-Guerrero, Luis

2016-09-01

The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 μmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 μmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 μmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.

Functional properties of pasta enriched with variable cereal brans.

Science.gov (United States)

Kaur, Gurkirat; Sharma, Savita; Nagi, H P S; Dar, Basharat N

2012-08-01

To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.

Science.gov (United States)

Lu, Xikun; Brennan, Margaret A; Serventi, Luca; Liu, Jianfu; Guan, Wenqiang; Brennan, Charles S

2018-10-30

This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Novel soy germ pasta enriched in isoflavones ameliorates gastroparesis in type 2 diabetes: a pilot study.

Science.gov (United States)

Setchell, Kenneth D R; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

2013-11-01

To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [(13)C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy.

PERBEDAAN PH SALIVA ANTARA PENGGUNA PASTA GIGI YANG MENGANDUNG BAKING SODA DAN PENGGUNA PASTA GIGI YANG MENGANDUNG FLUOR

OpenAIRE

LINARDI, ALICIA NADIA

2014-01-01

2014 Latar belakang : Baking soda dan fluor merupakan bahan yang biasa ditambahkan dalam pasta gigi. Baking soda dan fluor mempunyai kemampuan untuk meningkatkan sekresi saliva dan pH saliva. Tujuan penelitian ini adalah untuk mengetahui perbedaan pH saliva antara pengguna pasta gigi yang mengandung baking soda dan pengguna pasta gigi yang mengandun fluor. Bahan dan metode : Jenis penelitian ini adalah eksperimental dengan desai...

Remediation of TCE-contaminated groundwater using nanocatalyst and bacteria.

Science.gov (United States)

Kang, Ser Ku; Seo, Hyunhee; Sun, Eunyoung; Kim, Inseon; Roh, Yul

2011-08-01

The objective of this study was to develop and evaluate the remediation of trichloroethene (TCE)-contaminated groundwater using both a nanocatalyst (bio-Zn-magnetite) and bacterium (similar to Clostridium quinii) in anoxic environments. Of the 7 nanocatalysts tested, bio-Zn-magnetite showed the highest TCE dechlorination efficiency, with an average of ca. 90% within 8 days in a batch experiment. The column tests confirmed that the application of bio-Zn-magnetite in combination with the bacterium achieved high degradation efficiency (ca. 90%) of TCE within 5 days compared to the nanocatalyst only, which degraded only 30% of the TCE. These results suggest that the application of a nanocatalyst and the bacterium have potential for the remediation of TCE-contaminated groundwater in subsurface environments.

Nuclear Pasta: Topology and Defects

Science.gov (United States)

da Silva Schneider, Andre; Horowitz, Charles; Berry, Don; Caplan, Matt; Briggs, Christian

2015-04-01

A layer of complex non-uniform phases of matter known as nuclear pasta is expected to exist at the base of the crust of neutron stars. Using large scale molecular dynamics we study the topology of some pasta shapes, the formation of defects and how these may affect properties of neutron star crusts.

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour.

Science.gov (United States)

Alamprese, Cristina; Casiraghi, Ernestina; Rossi, Margherita

2011-03-30

Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in fresh pasta production, focusing on pasta cooking behaviour. Samples of pasta subjected to analysis were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in cage, barn and organic systems. Higher average values of weight increase and matter loss during pasta cooking were observed for samples prepared with eggs laid by older hens. Such cooking behaviour indicated the development of a weaker pasta protein network, resulting from a decrease in the quantity of albumen protein and an increase in fat content, which is due to the reduction in albumen/yolk ratio during hen aging. The housing system had a significant effect only on matter loss in cooking water, but differences between samples were so small as to be unlikely perceived by consumers. Both hen age and housing system significantly affected pasta cooking behaviour, but the greatest effect was exerted by the hen age. Copyright © 2010 Society of Chemical Industry.

A Transactions Cost Economics (TCE) Approach to Optimal Contract Type

OpenAIRE

Franck, Raymond; Melese, Francois; Dillard, John

2006-01-01

Proceedings Paper (for Acquisition Research Program) This study examines defense acquisition through the new lens of Transaction Cost Economics (TCE). TCE is an emergent field in economics that has multiple applications to defense acquisition practices. TCE''s original focus was to guide ''make-or-buy?'' decisions that define the boundaries of a firm. This study reviews insights afforded by TCE that impact government outsourcing (''buy'' decisions), paying special attention to defense pro...

Subjective satiety and plasma PYY concentration after wholemeal pasta.

Science.gov (United States)

Costabile, Giuseppina; Griffo, Ettore; Cipriano, Paola; Vetrani, Claudia; Vitale, Marilena; Mamone, Gianfranco; Rivellese, Angela A; Riccardi, Gabriele; Giacco, Rosalba

2018-06-01

Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30±2 yrs (mean±SEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (ppasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations. Copyright © 2018 Elsevier Ltd. All rights reserved.

Optimization and functionality of millet supplemented pasta

Directory of Open Access Journals (Sweden)

Amir Gull

2015-01-01

Full Text Available AbstractMillets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF of durum wheat semolina (96% and carrot pomace (4% supplemented with finger millet flour (FMF, 0-20g, pearl millet flour (PMF, 0-30g and carboxy methyl cellulose (CMC, 2-4g. Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05 negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05 positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g, fat (6g, dietary fiber (16.71g, calcium (4.23mg, iron (3.99mg and zinc (1.682mg per 100g.

PARTIAL ARTICULAR SUPRASPINATUS TENDON AVULSION (PASTA) LESION. CURRENT CONCEPTS IN REHABILITATION

Science.gov (United States)

2016-01-01

ABSTRACT Rotator cuff pathology can contribute to shoulder pain and may affect the performance of sport activities, work, and activities of daily living. The partial articular supraspinatus tendon avulsion (PASTA) lesion represents a very common type of rotator cuff pathology seen in rehabilitation. When conservative treatment fails, surgery is generally required. Success of recovery depends on several factors, including: repair techniques, healing process related to timing, rehabilitation programs, and patient compliance with home exercises. To date, most treatment modalities and rehabilitation programs are based on clinical experience rather than scientific evidence. Therefore, the purpose of this clinical commentary is to provide an overview on the PASTA lesion, discuss the common treatment approaches adopted to date and to propose a rehabilitation program based on the available scientific evidence. Level of Evidence 5 PMID:27274431

Abiotic dechlorination in rock matrices impacted by long-term exposure to TCE.

Science.gov (United States)

Schaefer, Charles E; Towne, Rachael M; Lippincott, David R; Lacombe, Pierre J; Bishop, Michael E; Dong, Hailiang

2015-01-01

Field and laboratory tests were performed to evaluate the abiotic reaction of trichloroethene (TCE) in sedimentary rock matrices. Hydraulically conductive fractures, and the rock directly adjacent to the hydraulically conductive fractures, within a historically contaminated TCE bedrock aquifer were used as the basis for this study. These results were compared to previous work using rock that had not been exposed to TCE (Schaefer et al., 2013) to assess the impact of long-term TCE exposure on the abiotic dechlorination reaction, as the longevity of these reactions after long-term exposure to TCE was hitherto unknown. Results showed that potential abiotic TCE degradation products, including ethane, ethene, and acetylene, were present in the conductive fractures. Using minimally disturbed slices of rock core at and near the fracture faces, laboratory testing on the rocks confirmed that abiotic dechlorination reactions between the rock matrix and TCE were occurring. Abiotic daughter products measured in the laboratory under controlled conditions were consistent with those measured in the conductive fractures, except that propane also was observed as a daughter product. TCE degradation measured in the laboratory was well described by a first order rate constant through the 118-d study. Observed bulk first-order TCE degradation rate constants within the rock matrix were 1.3×10(-8) s(-1). These results clearly show that abiotic dechlorination of TCE is occurring within the rock matrix, despite decades of exposure to TCE. Furthermore, these observed rates of TCE dechlorination are expected to have a substantial impact on TCE migration and uptake/release from rock matrices. Copyright © 2014 Elsevier Ltd. All rights reserved.

Endophytic bacteria improve phytoremediation of Ni and TCE co-contamination

International Nuclear Information System (INIS)

Weyens, Nele; Croes, Sarah; Dupae, Joke; Newman, Lee; Lelie, Daniel van der; Carleer, Robert; Vangronsveld, Jaco

2010-01-01

The aim of this work was to investigate if engineered endophytes can improve phytoremediation of co-contaminations by organic pollutants and toxic metals. As a model system, yellow lupine was inoculated with the endophyte Burkholderia cepacia VM1468 possessing (a) the pTOM-Bu61 plasmid, coding for constitutive trichloroethylene (TCE) degradation, and (b) the ncc-nre Ni resistance/sequestration system. Plants were exposed to Ni and TCE and (a) Ni and TCE phytotoxicity, (b) TCE degradation and evapotranspiration, and (c) Ni concentrations in the roots and shoots were determined. Inoculation with B. cepacia VM1468 resulted in decreased Ni and TCE phytotoxicity, as measured by 30% increased root biomass and up to 50% decreased activities of enzymes involved in anti-oxidative defence in the roots. In addition, TCE evapotranspiration showed a decreasing trend and a 5 times higher Ni uptake was observed after inoculation. - Engineered endophytes can improve phytoremediation of mixed contaminations via enhanced degradation of organic contaminants and improved metal uptake and translocation.

Endophytic bacteria improve phytoremediation of Ni and TCE co-contamination.

Science.gov (United States)

Weyens, Nele; Croes, Sarah; Dupae, Joke; Newman, Lee; van der Lelie, Daniel; Carleer, Robert; Vangronsveld, Jaco

2010-07-01

The aim of this work was to investigate if engineered endophytes can improve phytoremediation of co-contaminations by organic pollutants and toxic metals. As a model system, yellow lupine was inoculated with the endophyte Burkholderia cepacia VM1468 possessing (a) the pTOM-Bu61 plasmid, coding for constitutive trichloroethylene (TCE) degradation, and (b) the ncc-nre Ni resistance/sequestration system. Plants were exposed to Ni and TCE and (a) Ni and TCE phytotoxicity, (b) TCE degradation and evapotranspiration, and (c) Ni concentrations in the roots and shoots were determined. Inoculation with B. cepacia VM1468 resulted in decreased Ni and TCE phytotoxicity, as measured by 30% increased root biomass and up to 50% decreased activities of enzymes involved in anti-oxidative defence in the roots. In addition, TCE evapotranspiration showed a decreasing trend and a 5 times higher Ni uptake was observed after inoculation. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

OpenAIRE

Dib Ahlem; Wójtowicz Agnieszka; Benatallah Leila; Bouasla Abdallah; Zidoune Mohammed Nasreddine

2018-01-01

Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural param...

Effects of relaxation of gluten network on rehydration kinetics of pasta.

Science.gov (United States)

Ogawa, Takenobu; Hasegawa, Ayako; Adachi, Shuji

2014-01-01

The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.

Growth- and Stress-Induced PASTA Kinase Phosphorylation in Enterococcus faecalis.

Science.gov (United States)

Labbe, Benjamin D; Kristich, Christopher J

2017-11-01

Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes Such PASTA kinases regulate critical processes, including antibiotic resistance, cell division, toxin production, and virulence, and are essential for viability in certain organisms. Based on in vitro studies with purified extracellular and intracellular fragments of PASTA kinases, a model for signaling has been proposed, in which the extracellular PASTA domains bind currently undefined ligands (typically thought to be peptidoglycan, or fragments thereof) to drive kinase dimerization, which leads to enhanced kinase autophosphorylation and enhanced phosphorylation of substrates. However, this model has not been rigorously tested in vivo Enterococcus faecalis is a Gram-positive intestinal commensal and major antibiotic-resistant opportunistic pathogen. In E. faecalis , the PASTA kinase IreK drives intrinsic resistance to cell wall-active antimicrobials, suggesting that such antimicrobials may trigger IreK signaling. Here we show that IreK responds to cell wall stress in vivo by enhancing its phosphorylation and that of a downstream substrate. This response requires both the extracellular PASTA domains and specific phosphorylatable residues in the kinase domain. Thus, our results provide in vivo evidence, with an intact full-length PASTA kinase in its native physiological environment, that supports the prevailing model of PASTA kinase signaling. In addition, we show that IreK responds to a signal associated with growth and/or cell division, in the absence of cell wall-active antimicrobials. Surprisingly, the ability of IreK to respond to growth and/or division does not require the extracellular PASTA domains, suggesting that IreK monitors multiple parameters for sensory input in vivo IMPORTANCE Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes and regulate critical processes. The

[Development and technological transfer of functional pastas extended with legumes].

Science.gov (United States)

Granito, Marisela; Ascanio, Vanesa

2009-03-01

Development and technological transfer of functional pastas extended with legumes. Semolina pasta is a highly consumed foodstuff, the biological value of which is low because its protein is deficient in lysine. However, if the semolina is extended with legumes rich in this essential aminoacid, not only and aminoacid supplementation is produced, but also the dietary fibre and minerals are increased. In this work, pastas extended in 10% with a white variety of Phaseolus vulgaris and with Cajanus cajan were produced on a pilot plant scale, and this technology was transferred to a cooperative producing artisanal pastas. The cooking qualities and the physical, chemical, and nutritional characteristics of the pastas were evaluated, as well as the sensorial acceptability in institutionalized elderly people. The extension of the pastas with legume flours increased the optimum cooking time (15 to 20%), the weight (20% and 25%), and the loss of solids by cooking. Similarly, the functional value of the pastas increased by increasing the contents of minerals and dietary fibre. The protein content, as well as the protein digestibility in vitro also increased; however, the parameters of colour L, a and b, and the total starch content of the pastas decreased. At consumer level, the pastas extended with legumes had a good acceptability, for what it was concluded that the extension of the semolina with legume flours in the manufacture of pastas is technologically feasible.

Pemanfaatan Pasta Sukun (Artocarpus altilis pada Pembuatan Mi Kering

Directory of Open Access Journals (Sweden)

Novi Safriani

2013-06-01

Full Text Available The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadfruit pasta (70:30%, 60:40%, and 50:50%, and the combination of the drying temperature and time (60°C, 70 minutes and 70°C, 60 minutes on the quality of the dried noodles were investigated. The results showed that the best quality of the dried noodles based on the organoleptic and cooking quality test obtained from the combination of the treatment of ratio of wheat flour and breadfruit pasta = 70:30% and the combination of drying temperature and time = 700C for 60 minutes with the following characteristics: water content of 8,78%, fat content of 13,67%, protein content of 11.90%, ash content of 1,35%, and carbohydrate content of 65,22%. The organoleptic value of the best dried noodles before rehydration: color of 2,75; flavor of 2,83; texture of 2,73; whereas after the rehydration, the best dried noodles has organoleptic values: color of 2,81; flavor of 2,92; and taste of 2,77.

From raw material to dish: pasta quality step by step.

Science.gov (United States)

Sicignano, Angelo; Di Monaco, Rossella; Masi, Paolo; Cavella, Silvana

2015-10-01

Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality. © 2015 Society of Chemical Industry.

Exploring the Use of Whole Grain Pasta in School Lunches

Science.gov (United States)

Rosen, Renee A.; Hauge, Denise A.; Arndt, Elizabeth A.; Veal, Mike; Marquart, Len

2011-01-01

Pasta is a popular grain food served as an entree or side dish in both home and away-from-home settings. In schools, pasta is served less frequently than other entrees. Pasta, especially whole-grain pasta, offers an opportunity to incorporate less expensive, nutritious, and versatile dishes into school meals. A need exists to develop whole-grain…

Microbial Transglutaminase in Noodle and Pasta Processing

DEFF Research Database (Denmark)

Gharibzahedi, Seyed Mohammad Taghi; Yousefi, Shima; Chronakis, Ioannis S.

2017-01-01

-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents......Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified...... from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural...

Aerobic TCE degradation by encapsulated toluene-oxidizing bacteria, Pseudomonas putida and Bacillus spp.

Science.gov (United States)

Kim, Seungjin; Bae, Wookeun; Hwang, Jungmin; Park, Jaewoo

2010-01-01

The degradation rates of toluene and trichloroethylene (TCE) by Pseudomonas putida and Bacillus spp. that were encapsulated in polyethylene glycol (PEG) polymers were evaluated in comparison with the results of exposure to suspended cultures. PEG monomers were polymerized together with TCE-degrading microorganisms, such that the cells were encapsulated in and protected by the matrices of the PEG polymers. TCE concentrations were varied from 0.1 to 1.5 mg/L. In the suspended cultures of P. putida, the TCE removal rate decreased as the initial TCE concentration increased, revealing TCE toxicity or a limitation of reducing power, or both. When the cells were encapsulated, an initial lag period of about 10-20 h was observed for toluene degradation. Once acclimated, the encapsulated P. putida cultures were more tolerant to TCE at an experimental range of 0.6-1.0 mg/L and gave higher transfer efficiencies (mass TCE transformed/mass toluene utilized). When the TCE concentration was low (e.g., 0.1 mg/L) the removal of TCE per unit mass of cells (specific removal) was significantly lower, probably due to a diffusion limitation into the PEG pellet. Encapsulated Bacillus spp. were able to degrade TCE cometabolically. The encapsulated Bacillus spp. gave significantly higher values than did P. putida in the specific removal and the transfer efficiency, particularly at relatively high TCE concentration of approximately 1.0±0.5 mg/L. The transfer efficiency by encapsulated Bacillus spp. in this study was 0.27 mgTCE/mgToluene, which was one to two orders of magnitude greater than the reported values.

Nutritive value of selected variety breads and pastas.

Science.gov (United States)

Ranhotra, G S; Gelroth, J A; Novak, F A; Bock, M A; Winterringer, G L; Matthews, R H

1984-03-01

Nine types of commercially produced variety breads, plain bagels, corn tortillas, and three types of pasta products were obtained from each of four cities, New York, San Francisco, Atlanta, and Kansas City. Proximate components and 12 minerals and vitamins were determined in these and in cooked pasta products. Available carbohydrate and energy values were calculated. On the average, French, Italian, and pita breads were lower in moisture than other breads. Protein in bread products averaged between 7.6% and 10.4% and in cooked pastas and tortillas between 4.4% and 5.3%. Bagels averaged 10.2% protein. Insoluble dietary fiber in whole wheat bread averaged 5.6%; for most products, dietary fiber values were five- to eightfold higher than crude fiber values. Pasta products and tortillas were virtually free of sodium. Sodium in bread products averaged between 379 and 689 mg/100 gm. Although all pasta products and most bread products were enriched, calcium was often not included. Iron averaged from 2.16 to 3.29 mg/100 gm in bread products and 3.10 to 4.24 mg/100 gm in dry pasta products. Products made with unrefined or less-refined flours and/or containing germ and bran tended to be high in phosphorus, magnesium, zinc, and manganese, and, to a lesser extent, in copper. A good portion of potassium, thiamin, riboflavin, and niacin in pasta products was lost during cooking.

Quantum nuclear pasta and nuclear symmetry energy

Science.gov (United States)

Fattoyev, F. J.; Horowitz, C. J.; Schuetrumpf, B.

2017-05-01

Complex and exotic nuclear geometries, collectively referred to as "nuclear pasta," are expected to appear naturally in dense nuclear matter found in the crusts of neutron stars and supernovae environments. The pasta geometries depend on the average baryon density, proton fraction, and temperature and are critically important in the determination of many transport properties of matter in supernovae and the crusts of neutron stars. Using a set of self-consistent microscopic nuclear energy density functionals, we present the first results of large scale quantum simulations of pasta phases at baryon densities 0.03 ≤ρ ≤0.10 fm-3 , proton fractions 0.05 ≤Yp≤0.40 , and zero temperature. The full quantum simulations, in particular, allow us to thoroughly investigate the role and impact of the nuclear symmetry energy on pasta configurations. We use the Sky3D code that solves the Skyrme Hartree-Fock equations on a three-dimensional Cartesian grid. For the nuclear interaction we use the state-of-the-art UNEDF1 parametrization, which was introduced to study largely deformed nuclei, hence is suitable for studies of the nuclear pasta. Density dependence of the nuclear symmetry energy is simulated by tuning two purely isovector observables that are insensitive to the current available experimental data. We find that a minimum total number of nucleons A =2000 is necessary to prevent the results from containing spurious shell effects and to minimize finite size effects. We find that a variety of nuclear pasta geometries are present in the neutron star crust, and the result strongly depends on the nuclear symmetry energy. The impact of the nuclear symmetry energy is less pronounced as the proton fractions increase. Quantum nuclear pasta calculations at T =0 MeV are shown to get easily trapped in metastable states, and possible remedies to avoid metastable solutions are discussed.

Digestibility of pasta made with three wheat types: a preliminary study.

Science.gov (United States)

Simonato, Barbara; Curioni, Andrea; Pasini, Gabriella

2015-05-01

The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta. Copyright © 2014 Elsevier Ltd. All rights reserved.

Transformation efficiency and formation of transformation products during photochemical degradation of TCE and PCE at micromolar concentrations.

Science.gov (United States)

Dobaradaran, Sina; Lutze, Holger; Mahvi, Amir Hossein; Schmidt, Torsten C

2014-01-08

Trichloroethene and tetrachloroethene are the most common pollutants in groundwater and two of the priority pollutants listed by the U.S. Environmental Protection Agency. In previous studies on TCE and PCE photolysis and photochemical degradation, concentration ranges exceeding environmental levels by far with millimolar concentrations of TCE and PCE have been used, and it is not clear if the obtained results can be used to explain the degradation of these contaminants at more realistic environmental concentration levels. Experiments with micromolar concentrations of TCE and PCE in aqueous solution using direct photolysis and UV/H2O2 have been conducted and product formation as well as transformation efficiency have been investigated. SPME/GC/MS, HPLC/UV and ion chromatography with conductivity detection have been used to determine intermediates of degradation. The results showed that chloride was a major end product in both TCE and PCE photodegradation. Several intermediates such as formic acid, dichloroacetic acid, dichloroacetaldehyede, chloroform, formaldehyde and glyoxylic acid were formed during both, UV and UV/H2O2 treatment of TCE. However chloroacetaldehyde and chloroacetic acid were only detected during direct UV photolysis of TCE and oxalic acid was only formed during the UV/H2O2 process. For PCE photodegradation, formic acid, di- and trichloroacetic acids were detected in both UV and UV/H2O2 systems, but formaldehyde and glyoxylic acid were only detected during direct UV photolysis. For water treatment UV/H2O2 seems to be favorable over direct UV photolysis because of its higher degradation efficiency and lower risk for the formation of harmful intermediates.

78 FR 55095 - Certain Pasta From Italy and Turkey

Science.gov (United States)

2013-09-09

...)] Certain Pasta From Italy and Turkey Determinations On the basis of the record \\1\\ developed in the subject... countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... respect to imports of certain pasta from Turkey. Background The Commission instituted these reviews on...

Fresh pasta quality as affected by enrichment of nonstarch polysaccharides.

Science.gov (United States)

Brennan, C S; Tudorica, C M

2007-11-01

Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural characteristics of the pastas were evaluated using a range of analytical techniques. Generally, NSP addition was found to increase the cooking losses, and reduce the protein and starch contents of the pasta. This effect was dependent on the level of NSP added and also the type (soluble or insoluble). Pasta firmness was generally reduced in relation to the level of NSP addition, although some gel-forming NSPs resulted in higher firmness values. Pasta stickiness, adhesiveness, and elasticity were also affected. The results indicate that careful selection of NSP addition is needed to ensure optimum textural and cooking characteristics in NSP enriched pasta products.

Air purification from TCE and PCE contamination in a hybrid bioreactors and biofilter integrated system.

Science.gov (United States)

Tabernacka, Agnieszka; Zborowska, Ewa; Lebkowska, Maria; Borawski, Maciej

2014-01-15

A two-stage waste air treatment system, consisting of hybrid bioreactors (modified bioscrubbers) and a biofilter, was used to treat waste air containing chlorinated ethenes - trichloroethylene (TCE) and tetrachloroethylene (PCE). The bioreactor was operated with loadings in the range 0.46-5.50gm(-3)h(-1) for TCE and 2.16-9.02gm(-3)h(-1) for PCE. The biofilter loadings were in the range 0.1-0.97gm(-3)h(-1) for TCE and 0.2-2.12gm(-3)h(-1) for PCE. Under low pollutant loadings, the efficiency of TCE elimination was 23-25% in the bioreactor and 54-70% in the biofilter. The efficiency of PCE elimination was 44-60% in the bioreactor and 50-75% in the biofilter. The best results for the bioreactor were observed one week after the pollutant loading was increased. However, the process did not stabilize. In the next seven days contaminant removal efficiency, enzymatic activity and biomass content were all diminished. Copyright © 2013 Elsevier B.V. All rights reserved.

Recent progress on understanding 'pasta' phases in dense stars

International Nuclear Information System (INIS)

Watanabe, Gentaro; Sonoda, Hidetaka

2005-01-01

In cores of supernovae and crusts of neutron stars, nuclei can adopt interesting shapes, such as rods or slabs, etc., which are referred to as nuclear 'pasta'. Recently, we have been studying the pasta phases focusing on their dynamical aspects with quantum molecular dynamic (QMD) approach. We review our findings on the following topics: dynamical formation of the pasta phases by cooling down the hot uniform nuclear matter; a phase diagram on the density versus temperature plane; structural transitions between the pasta phases induced by compression and their mechanism. Properties of the nuclear interaction used in our works are also discussed

Amino acid composition of protein-enriched dried pasta

OpenAIRE

Vidrih, Rajko; Filip, Sebastjan

2016-01-01

Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77 % carbo...

Utilización de pastas como alimentos funcionales

OpenAIRE

Martínez, Cristina S.

2010-01-01

Objetivo general Evaluar la aptitud de las pastas para actuar como alimentos funcionales, estudiando el efecto del agregado de diferentes ingredientes sobre su calidad tecnológica y nutricional. Objetivos específicos Objetivo I: estudiar los parámetros que definen la calidad de las pastas. Objetivo II: evaluar el efecto del almidón, del gluten y del agua sobre la calidad de las pastas frescas elaboradas con harina de trigo pan. Objetivo III:...

Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely

DEFF Research Database (Denmark)

Cioffi, Iolanda; Santarpia, Lidia; Vaccaro, Andrea

2016-01-01

In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different...... isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants...... glucose (p = 0.001) was lower for RG+T, and triacylglycerols (p = 0.02) increased for LRG+T; however, insulin, C-peptide, and ghrelin were comparable in all other meals. In conclusion, our study indicates that acute consumption of whole-grain pasta may promote fullness and reduce hunger, lowering...

Efficacy of controlled-release KMnO4 (CRP) for controlling dissolved TCE plume in groundwater: a large flow-tank study.

Science.gov (United States)

Lee, Byung Sun; Kim, Jeong Hee; Lee, Ki Churl; Kim, Yang Bin; Schwartz, Franklin W; Lee, Eung Seok; Woo, Nam Chil; Lee, Myoung Ki

2009-02-01

A well-based, reactive barrier system using controlled-release potassium permanganate (CRP system) was recently developed as a long-term treatment option for dilute plumes of chlorinated solvents in groundwater. In this study, we performed large-scale (L x W x D = 8 m x 4 m x 2 m) flow-tank experiments to examine remedial efficacy of the CRP system. A total of 110 CRP rods (OD x L=5 cm x 150 cm) were used to construct a well-based CRP system (L x W x D = 3 m x 4 m x 1.5 m) comprising three discrete barriers installed at 1-m interval downstream. Natural sands having oxidant demand of 3.7 g MnO(4)(-)kg(-1) for 500 mg L(-1)MnO(4)(-) were used as porous media. After MnO(4)(-) concentrations were somewhat stabilized (0.5-6.0 mg L(-1)), trichloroethylene (TCE) plume was flowed through the flow-tank for 53 d by supplying 1.19 m(3)d(-1) of TCE solution. Mean initial TCE concentrations were 87 microg L(-1) for first 20 d and 172 microg L(-1) for the next 33 d. During TCE treatment, flow velocity (0.60md(-1)), pH (7.0-8.2), and concentrations of dissolved metals ([Al]=0.7 mg L(-1), [Fe]=0.01 mg L(-1)) showed little variations. The MnO(2)(s) contents in the sandy media measured after the TCE treatment ranged from 21 to 26 mg kg(-1), slightly increased from mean baseline value of 17 mg kg(-1). Strengths of the TCE plume considerably diminished by the CRP system. For the 87 microg L(-1) plume, TCE concentrations decreased by 38% (53), 67% (29), and 74% (23 microg L(-1)) after 1st, 2nd, and 3rd barriers, respectively. For the 172 microg L(-1) plume, TCE concentrations decreased by 27% (125), 46% (93), and 65% (61 microg L(-1)) after 1st, 2nd, and 3rd barriers, respectively. Incomplete destruction of TCE plume was attributed to the lack of lateral dispersion in the unpumped well-based barrier system. Development of delivery systems that can facilitate lateral spreading and mixing of permanganate with contaminant plume is warranted.

The Panda Strip Asic: Pasta

Science.gov (United States)

Lai, A.

2018-01-01

PASTA is the 64 channel front-end chip, designed in a 110 nm CMOS technology to read out the strip sensors of the Micro Vertex Detector (MVD) of the PANDA experiment. This chip provides high resolution timestamp and deposited charge information by means of the time-over-threshold technique. Its working principle is based on a predecessor, the TOFPET ASIC, that was designed for medical applications. A general restructuring of the architecture was needed, in order to meet the specific requirements imposed by the physics programme of PANDA, especially in terms of radiation tolerance, spatial constraints, and readout in absence of a first level hardware trigger. The first revision of PASTA is currently under evaluation at the Forschungszentrum Jülich, where a data acquisition system dedicated to the MVD prototypes has been developed. This paper describes the main aspect of the chip design, gives an overview of the data acquisition system used for the verification, and shows the first results regarding the performance of PASTA.

Degradation of trichloroethylene (TCE) and polychlorinated biphenyls (PCBs) by Fe and Fe-Pd bimetals in the presence of surfactants and cosolvents

International Nuclear Information System (INIS)

Gu, B.; Liang, L.; West, O.R.; Cameron, P.; Davenport, D.

1997-01-01

Surfactants and cosolvents are being used to enhance the removal of dense non-aqueous phase liquids (DNAPL) such as trichloroethylene (TCE) and polychlorinated biphenyls (PCBS) from contaminated soils. However, the waste surfactant solution containing TCE and PCBs must be treated before it can be disposed. This study evaluated the use of zero-valence iron and palladized iron fillings on the dechlorination of TCE and a PCB congener in a dihexylsulfosuccinate surfactant solution. Batch experimental results indicated that TCE can be rapidly degraded by palladized iron filings with a half-life of 27.4 min. PCB was degraded at a slower rate than TCE with a half-life ranging from 100 min to 500 min as the concentration of surfactant increased. In column flow-through experiments, both TCE and PCBs degrade at an enhanced rate with a half-life about 1.5 and 6 min because of an increased solid to solution ratio in the column than in the batch experiments. Results of this work suggest that Fe-Pd filings may be potentially applicable for ex-situ treatment of TCE and PCBs in the surfactant solutions that are generated during surfactant washing of the contaminated soils

Whole grain gluten-free pastas and flatbreads

Science.gov (United States)

Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The tastes judged acceptance of whole grain, gluten-free, egg-free pastas for corn 83%, sorghum 79%, brown rice 77% and millet 50%. The acceptance for similar high protein pasta was corn-garbanzo 70...

Fortification of seaweed (Eucheuma cottonii) flour on nutrition, iodine, and glycemic index of pasta

Science.gov (United States)

Firdaus, Muhamad; Yahya; Raditya Hardany Nugraha, Galih; Dwi Utari, Dyah

2017-10-01

Pasta is a nutritious and energy product which produced from the dough of wheat flour and water. It contains less of iodine and high of glycemic index. Euchema cottonii belongs of red seaweed is food substance that contains much of iodine and dietary fiber. The objective of this study was to know the fortification effect of E. cottonii flour on the nutrition, iodine, and glycemic index of pasta. E. cottonii was collected from the culture farm of E. cottonii on the Wongsorejo beach, District of Banyuwangi, East Java on April-June 2015. Wheat flour and pasta ingredients were obtained locally at shops of Pasar Besar, Malang. Pasta was produced by weighing of components, mixing, dough, milling, steaming and drying. E. cottonii flour was added on mixing process at 0; 7; 14 and 21 % of ingredients. The parameter of this study was the level of water, lipid, protein, ash, and carbohydrate (by difference), iodine, crude fiber, the total of dietary fiber, soluble fiber, insoluble fiber, and glycemic index, respectively. Data were analyzed by variance and the least square difference used to determine the difference between treatments. The highest concentration group showed more nutritious than other treatments. The characters of its product were water 6.70%, lipid 2.26%, protein 23.09%, ash 14.11%, carbohydrate 53.84%, iodine 3.71 ppm, crude fiber 8.02%, the total of dietary fiber 20.88%, soluble fiber 11.69%, insoluble fiber 9.19%, and glycemic index 44.45, respectively. In conclusion, the fortification of E. cottonii flour enhances the nutrition value, iodine content, and glycemic index of pasta.

Pasta phases in core-collapse supernova matter

International Nuclear Information System (INIS)

Pais, Helena; Chiacchiera, Silvia; Providência, Constança

2016-01-01

The pasta phase in core-collapse supernova matter (finite temperatures and fixed proton fractions) is studied within relativistic mean field models. Three different calculations are used for comparison, the Thomas-Fermi (TF), the Coexisting Phases (CP) and the Compressible Liquid Drop (CLD) approximations. The effects of including light clusters in nuclear matter and the densities at which the transitions between pasta configurations and to uniform matter occur are also investigated. The free energy and pressure, in the space of particle number densities and temperatures expected to cover the pasta region, are calculated. Finally, a comparison with a finite temperature Skyrme-Hartree-Fock calculation is drawn. (paper)

Metabolomics and food processing: From semolina to pasta

CSIR Research Space (South Africa)

Beleggia, R

2011-09-01

Full Text Available The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were...

77 FR 6863 - Proposed Collection; Comment Request for VITA/TCE Program Forms

Science.gov (United States)

2012-02-09

.../TCE Program Forms AGENCY: Internal Revenue Service (IRS), Treasury. ACTION: Notice and request for... VITA/TCE Program Forms 14310, 8653, 8654, and 14024. DATES: Written comments should be received on or... . SUPPLEMENTARY INFORMATION: Title: VITA/TCE Program Forms. OMB Number: 1545-2222. Form Number: Forms 14310, 8653...

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).

Science.gov (United States)

Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi; Yamauchi, Hiroaki

2012-12-01

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.

Investigating the biogeochemical interactions involved in simultaneous TCE and Arsenic in situ bioremediation

Science.gov (United States)

Cook, E.; Troyer, E.; Keren, R.; Liu, T.; Alvarez-Cohen, L.

2016-12-01

The in situ bioremediation of contaminated sediment and groundwater is often focused on one toxin, even though many of these sites contain multiple contaminants. This reductionist approach neglects how other toxins may affect the biological and chemical conditions, or vice versa. Therefore, it is of high value to investigate the concurrent bioremediation of multiple contaminants while studying the microbial activities affected by biogeochemical factors. A prevalent example is the bioremediation of arsenic at sites co-contaminated with trichloroethene (TCE). The conditions used to promote a microbial community to dechlorinate TCE often has the adverse effect of inducing the release of previously sequestered arsenic. The overarching goal of our study is to simultaneously evaluate the bioremediation of arsenic and TCE. Although TCE bioremediation is a well-understood process, there is still a lack of thorough understanding of the conditions necessary for effective and stable arsenic bioremediation in the presence of TCE. The objective of this study is to promote bacterial activity that stimulates the precipitation of stable arsenic-bearing minerals while providing anaerobic, non-extreme conditions necessary for TCE dechlorination. To that end, endemic microbial communities were examined under various conditions to attempt successful sequestration of arsenic in addition to complete TCE dechlorination. Tested conditions included variations of substrates, carbon source, arsenate and sulfate concentrations, and the presence or absence of TCE. Initial arsenic-reducing enrichments were unable to achieve TCE dechlorination, probably due to low abundance of dechlorinating bacteria in the culture. However, favorable conditions for arsenic precipitation in the presence of TCE were eventually discovered. This study will contribute to the understanding of the key species in arsenic cycling, how they are affected by various concentrations of TCE, and how they interact with the key

Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

Directory of Open Access Journals (Sweden)

Nedeljković Nataša

2014-01-01

Full Text Available Light buckwheat flour (LBF was used to substitute 20% of whole wheat flour (WWF in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP and buckwheat enriched wholegrain wheat pasta (BWWP were produced on an industrial scale. Substitution level of buckwheat flour (20% was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05 contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05 compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta. [Projekat Ministarstva nauke Republike Srbije, br. TR31029

Neutrino opacities and the pasta phase structure

International Nuclear Information System (INIS)

Menezes, D.P.; Alloy, M.D.

2011-01-01

The diffusion coefficients that are related to the neutrino opacities are calculated in such a way that the formation of nuclear pasta and homogeneous matter at low densities are taken into account. Two methods are developed to build the pasta phase and their differences are outlined. One of them is chosen as part of a complete equation of state used in the calculation of the diffusion coefficients. Our results show that the mean free paths are significantly altered by the presence of nuclear pasta in stellar matter when compared with the results obtained with pure homogeneous matter. These differences in neutrino opacities will have consequences in the calculation of the Kelvin-Helmholtz phase of protoneutron stars. (author)

Polyphenol content and glycemic load of pasta enriched with Faba bean flour

Directory of Open Access Journals (Sweden)

Imma Turco

2016-05-01

Full Text Available Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba (VF bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS pasta. The total phenol content in VF pasta was about two fold higher compared to that of DWS pasta. A higher total flavonoid content, higher antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC assay was also observed in VF pasta. The comparison of post-prandial increase of glucose after VF intake or DWS demonstrated significant differences and VF pasta exhibited a lower glycemic index value, a lower glycemic load and higher glycemic profile compared with DWS pasta. Conclusion: The results suggest that enrichment with 35% Vicia faba bean has potential health benefits and that VF flour can be used as an ingredient to prepare added-value products.

Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

Directory of Open Access Journals (Sweden)

Ivanišová Eva

2018-03-01

Full Text Available The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control to 1.81 (5% addition mg TEAC/g DM, after cooking values ranged from 0.82 (control to 1.59 (5% addition mg TEAC/g DM. Similar tendency was signed by molybdenum reducing antioxidant power method. In enriched pasta was also found higher content of total polyphenol (0.19 in control raw sample and 1.81 mg GAE/g DM in pasta with 5 % of green barley addition; values of cooked pasta ranged from 0.10 in control sample to 0.73 mg GAE/g DM in pasta with 5 % of green barley addition as well as total flavonoid content (results of raw pasta were from 0.00 in control sample to 0.41 mg QE/g DM in pasta with 5% of green barley addition; values of cooked pasta were from 0.00 in control sample to 0.29 mg QE/g DM in variant with 5% green barley. Green barley also enriched pasta for chlorophyll with the best results in 5% addition. From prepared variants of enriched pasta the best overall acceptability was sign in 3% of green barley addition. Pastas enriched with plant-derived bioactive compounds such as green barley may confer health benefits to consumers.

Methanogenic community development in anaerobic granular bioreactors treating trichloroethylene (TCE)-contaminated wastewater at 37 °C and 15 °C.

Science.gov (United States)

Siggins, Alma; Enright, Anne-Marie; O'Flaherty, Vincent

2011-04-01

Four expanded granular sludge bed (EGSB) bioreactors were seeded with a mesophilically-grown granular sludge and operated in duplicate for mesophilic (37 °C; R1 & R2) and low- (15°; R3 & R4) temperature treatment of a synthetic volatile fatty acid (VFA) based wastewater (3 kg COD m(-3) d(-1)) with one of each pair (R1 & R3) supplemented with increasing concentrations of trichloroethylene (TCE; 10, 20, 40, 60 mg l(-1)) and one acting as a control. Bioreactor performance was evaluated by % COD removal efficiency and % biogas methane (CH(4)) content. Quantitative Polymerase Chain Reaction (qPCR) was used to investigate the methanogenic community composition and dynamics in the bioreactors during the trial, while specific methanogenic activity (SMA) and toxicity assays were utilized to investigate the activity and TCE/dichloroethylene (DCE) toxicity thresholds of key trophic groups, respectively. At both 37 °C and 15 °C, TCE levels of 60 mg l(-1) resulted in the decline of % COD removal efficiencies to 29% (Day 235) and 37% (Day 238), respectively, and in % biogas CH(4) to 54% (Day 235) and 5% (Day 238), respectively. Despite the inhibitory effect of TCE on the anaerobic digestion process, the main drivers influencing methanogenic community development, as determined by qPCR and Non-metric multidimensional scaling analysis, were (i) wastewater composition and (ii) operating temperature. At the apical TCE concentration both SMA and qPCR of methanogenic archaea suggested that acetoclastic methanogens were somewhat inhibited by the presence of TCE and/or its degradation derivatives, while competition by dechlorinating organisms may have limited the availability of H(2) for hydrogenotrophic methanogenesis. In addition, there appeared to be an inverse correlation between SMA levels and TCE tolerance, a finding that was supported by the analysis of the inhibitory effect of TCE on two additional biomass sources. The results indicate that low-temperature anaerobic

Fate of SDS-insoluble glutenin polymers from semolina to dry pasta.

Science.gov (United States)

Joubert, Marianne; Lullien-Pellerin, Valérie; Morel, Marie-Hélène

2018-02-01

Pasta cooking quality is well known to be related to semolina protein content and composition, however impact of the unextractable polymeric protein content (%UPP) remains disputed. In this work different semolina samples, of variable protein contents (10.5-14.2%) and %UPP (20.2-46.3%) are studied. The changes in %UPP induced by the successive pasta processing steps (mixing, extrusion, drying) but also those occurring during resting periods at 35°C, applied in-between them, were investigated. Effect of a resting period was moderate after mixing, but pronounced after extrusion. Resting of extruded pasta at 35°C significantly increased %UPP, which can even grow beyond that of the semolina. No relationship was found between pasta viscoelastic index (VI) and semolina %UPP or protein content. However, cooked pasta VI was found related to the calculated %UPP of rested fresh pasta. Copyright © 2017 Elsevier Ltd. All rights reserved.

α particles and the ''pasta'' phase in nuclear matter

International Nuclear Information System (INIS)

Avancini, S. S.; Barros, C. C. Jr.; Menezes, D. P.; Providencia, C.

2010-01-01

The effects of the α particles in nuclear matter at low densities are investigated within three different parametrizations of relativistic models at finite temperature. Both homogeneous and inhomogeneous matter (pasta phase) are described for neutral nuclear matter with fixed proton fractions and stellar matter subject to β equilibrium and trapped neutrinos. In homogeneous matter, α particles are present only at densities below 0.02 fm -3 and their presence decreases with increase of the temperature and, for a fixed temperature, the α particle fraction decreases for smaller proton fractions. A repulsive interaction is important to mimic the dissolution of the clusters in homogeneous matter. The effect of the α particles on the pasta structure is very small except close to the critical temperatures and/or proton fractions, when it may still predict a pasta phase while no pasta phase would occur in the absence of light clusters. It is shown that for densities above 0.01 fm 3 the α-particle fraction in the pasta phase is much larger than that in homogeneous matter.

Quality and nutritional properties of pasta products enriched with immature wheat grain.

Science.gov (United States)

Casiraghi, Maria Cristina; Pagani, Maria Ambrogina; Erba, Daniela; Marti, Alessandra; Cecchini, Cristina; D'Egidio, Maria Grazia

2013-08-01

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products 'naturally enriched' in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food 'as eaten'.

78 FR 48146 - Certain Pasta From Italy: Antidumping Duty Administrative Review; 2011-2012

Science.gov (United States)

2013-08-07

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (pasta) from Italy,\\1\\ covering the period July 1, 2011, through June 30, 2012. The review... e Pastificio and its affiliates Rummo S.p.A., Lenta Lavorazione, and Pasta Castiglioni (collectively...

Degradation of phenol and TCE using suspended and chitosan-bead immobilized Pseudomonas putida.

Science.gov (United States)

Chen, Yan-Min; Lin, Tsair-Fuh; Huang, Chih; Lin, Jui-Che; Hsieh, Feng-Ming

2007-09-30

The degradability of phenol and trichloroethene (TCE) by Pseudomonas putida BCRC 14349 in both suspended culture and immobilized culture systems are investigated. Chitosan beads at a size of about 1-2mm were employed to encapsulate the P. putida cells, becoming an immobilized culture system. The phenol concentration was controlled at 100 mg/L, and that of TCE was studied from 0.2 to 20 mg/L. The pH, between 6.7 and 10, did not affect the degradation of either phenol or TCE in the suspended culture system. However, it was found to be an important factor in the immobilized culture system in which the only significant degradation was observed at pH >8. This may be linked to the surface properties of the chitosan beads and its influence on the activity of the bacteria. The transfer yield of TCE on a phenol basis was almost the same for the suspended and immobilized cultures (0.032 mg TCE/mg phenol), except that these yields occurred at different TCE concentrations. The transfer yield at a higher TCE concentration for the immobilized system suggested that the cells immobilized in carriers can be protected from harsh environmental conditions. For kinetic rate interpretation, the Monod equation was employed to describe the degradation rates of phenol, while the Haldane's equation was used for TCE degradation. Based on the kinetic parameters obtained from the two equations, the rate for the immobilized culture systems was only about 1/6 to that of the suspended culture system for phenol degradation, and was about 1/2 for TCE degradation. The slower kinetics observed for the immobilized culture systems was probably due to the slow diffusion of substrate molecules into the beads. However, compared with the suspended cultures, the immobilized cultures may tolerate a higher TCE concentration as much less inhibition was observed and the transfer yield occurred at a higher TCE concentration.

Different Abilities of Eight Mixed Cultures of Methane-oxidizing Bacteria to Degrade TCE

DEFF Research Database (Denmark)

Broholm, Kim; Christensen, Thomas Højlund; Jensen, Bjørn K.

1993-01-01

The ability of eight mixed cultures of methane-oxidizing bacteria to degrade trichloroethylene (TCE) was examined in laboratory batch experiments. This is one of the first reported works studying TCE degradation by mixed cultures of methane-oxidizing bacteria at 10°C, a common temperature for soils...... methanol, but only for a limited time period of about 5 days. Several explanations for the discontinued degradation of TCE are given. An experiment carried out to re-activate the methane-oxidizing bacteria after 8 days of growth on methanol by adding methane did not immediately result in degradation...... of methane and TCE. During the first 10–15 days after the addition of methane a significant degradation of methane and a minor degradation of TCE were observed. This experiment revealed that the ability of mixed cultures of methane-oxidizing bacteria to degrade TCE varied significantly even though...

Use of gene probes to assess the impact and effectiveness of aerobic in situ bioremediation of TCE

Energy Technology Data Exchange (ETDEWEB)

Hazen, Terry C.; Chakraborty, Romy; Fleming, James M.; Gregory, Ingrid R.; Bowman, John P.; Jimenez, Luis; Zhang, Dai; Pfiffner, Susan M.; Brockman, Fred J.; Sayler, Gary S.

2009-03-15

Gene probe hybridization was used to determine distribution and expression of co-metabolic genes at a contaminated site as it underwent in situ methanotrophic bioremediation of trichloroethylene (TCE). The bioremediation strategies tested included a series of air, air:methane, and air:methane:nutrient pulses of the test plot using horizontal injection wells. During the test period, the levels of TCE reduced drastically in almost all test samples. Sediment core samples (n = 367) taken from 0 m (surface)-43 m depth were probed for gene coding for methanotrophic soluble methane monooxygenase (sMMO) and heterotrophic toluene dioxygenase (TOD), which are known to co-metabolize TCE. The same sediment samples were also probed for genes coding for methanol dehydrogenase (MDH) (catalyzing the oxidation of methanol to formaldehyde) to assess specifically changes in methylotrophic bacterial populations in the site. Gene hybridization results showed that the frequency of detection of sMMO genes were stimulated approximately 250% following 1% methane:air (v/v) injection. Subsequent injection of 4% methane:air (v/v) resulted in an 85% decline probably due to nutrient limitations, since addition of nutrients (gaseous nitrogen and phosphorus) thereafter caused an increase in the frequency of detection of sMMO genes. Detection of TOD genes declined during the process, and eventually they were non-detectable by the final treatment, suggesting that methanotrophs displaced the TOD gene containing heterotrophs. Active transcription of sMMO and TOD was evidenced by hybridization to mRNA. These analyses combined with results showing the concomitant decline in TCE concentrations, increases in chloride concentration and increases in methanotroph viable counts, provide multiple lines of evidence that TCE remediation was caused specifically by methanotrophs. Our results suggest that sMMO genes are responsible for most, if not all, of the observed biodegradation of TCE. This study

¬¬OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI [Hydrocolloid Optimization on Maccaroni Pasta from High Amylose Rice

Directory of Open Access Journals (Sweden)

Eko Hari Purnomo

2015-12-01

Full Text Available Pasta is an extrusion product which is commonly produced from wheat flour. Gluten is key substance of wheat flour that affect quality of pasta, such as low cooking loss, low adhesiveness and firm pasta structure. However, gluten may cause health problem for consumers with celiac disease or gluten intolerance. Rice is safe for celiac disease sufferer, but it is technologically challenging to develop rice-based pasta. The objective of this research was to evaluate the effect of different ratio between xanthan gum and guar gum (2% on the physical characteristics of macaroni pasta from rice flour. This research consisted of several steps which include flour milling and characterization, formulation, and final product analysis. The result showed that different ratio of xanthan gum and guar gum had significant effect to cooking loss, adhesiveness, springiness and hue parameters (P0.05. The optimum formula was noodle by hydrocolloid ratio 2% of xanthan gum and 0 % of guar gum which had desirability value of 0.798. The selected formula was organoleptically accepted by panelists and containing 9.84 % of water, 1.65% of ash, 12.05% of protein, 1.41% of fat, 75.05% of carbohydrate, 24.49% of amylose, also 33.49 "μm" of pore size.

SET mediates TCE-induced liver cell apoptosis through dephosphorylation and upregulation of nucleolin.

Science.gov (United States)

Ren, Xiaohu; Huang, Xinfeng; Yang, Xifei; Liu, Yungang; Liu, Wei; Huang, Haiyan; Wu, Desheng; Zou, Fei; Liu, Jianjun

2017-06-20

Trichloroethylene (TCE) is an occupational and environmental chemical that can cause severe hepatotoxicity. While our previous studies showed that the phosphatase inhibitor SET is a key mediator of TCE-induced liver cell apoptosis, the molecular mechanisms remain elusive. Using quantitative phosphoproteomic analysis, we report here that nucleolin is a SET-regulated phosphoprotein in human liver HL-7702 cells. Functional analysis suggested that SET promoted dephosphorylation of nucleolin, decreased its binding to its transcriptional activator, c-myc, and upregulated nucleolin expression in TCE-treated cells. Importantly, TCE-induced hepatocyte apoptosis was significantly attenuated when nucleolin was downregulated with specific siRNAs. These findings indicate that TCE may induce hepatocyte apoptosis via SET-mediated dephosphorylation and overexpression of nucleolin.

Assessment of trichloroethylene (TCE) exposure in murine strains genetically-prone and non-prone to develop autoimmune disease.

Science.gov (United States)

Keil, Deborah E; Peden-Adams, Margie M; Wallace, Stacy; Ruiz, Phillip; Gilkeson, Gary S

2009-04-01

There is increasing laboratory and epidemiologic evidence relating exposure to trichloroethylene (TCE) with autoimmune disease including scleroderma and lupus. New Zealand Black/New Zealand White (NZBWF1) and B6C3F1 mice were exposed to TCE (0, 1, 400 or 14,000 ppb) via drinking water for 27 or 30 weeks, respectively. NZBWF1 mice spontaneously develop autoimmune disease while B6C3F1 mice, a standard strain used in immunotoxicology testing, are not genetically prone to develop autoimmune disease. During the TCE exposure period, serum levels of total IgG, and autoantibodies (anti-ssDNA, -dsDNA, and -glomerular antigen [GA]) were monitored. At the termination of the study, renal pathology, natural killer (NK) cell activity, total IgG levels, autoantibody production, T-cell activation, and lymphocytic proliferative responses were evaluated. TCE did not alter NK cell activity, or T- and B-cell proliferation in either strain. Numbers of activated T-cells (CD4+/CD44+) were increased in the B6C3F1 mice but not in the NZBWF1 mice. Renal pathology, as indicated by renal score, was significantly increased in the B6C3F1, but not in the NZBWF1 mice. Serum levels of autoantibodies to dsDNA and ssDNA were increased at more time points in B6C3F1, as compared to the NZBWF1 mice. Anti-GA autoantibodies were increased by TCE treatment in early stages of the study in NZBWF1 mice, but by 23 weeks of age, control levels were comparable to those of TCE-exposed animals. Serum levels anti-GA autoantibodies in B6C3F1 were not affected by TCE exposure. Overall, these data suggest that TCE did not contribute to the progression of autoimmune disease in autoimmune-prone mice during the period of 11-36 weeks of age, but rather lead to increased expression of markers associated with autoimmune disease in a non-genetically prone mouse strain.

75 FR 78223 - Certain Pasta From Italy: Preliminary Results of Countervailing Duty Changed Circumstances Review...

Science.gov (United States)

2010-12-15

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... certain pasta from Italy. See Certain Pasta From Italy: Notice of Initiation of Changed Circumstances... Notice''). The Department confirmed that New World Pasta Company, Dakota Growers Pasta Company, and...

Plasma-catalytic decomposition of TCE

Energy Technology Data Exchange (ETDEWEB)

Vandenbroucke, A.; Morent, R.; De Geyter, N.; Leys, C. [Ghent Univ., Ghent (Belgium). Dept. of Applied Physics; Tuan, N.D.M.; Giraudon, J.M.; Lamonier, J.F. [Univ. des Sciences et Technologies de Lille, Villeneuve (France). Dept. de Catalyse et Chimie du Solide

2010-07-01

Volatile organic compounds (VOCs) are gaseous pollutants that pose an environmental hazard due to their high volatility and their possible toxicity. Conventional technologies to reduce the emission of VOCs have their advantages, but they become cost-inefficient when low concentrations have to be treated. In the past 2 decades, non-thermal plasma technology has received growing attention as an alternative and promising remediation method. Non-thermal plasmas are effective because they produce a series of strong oxidizers such as ozone, oxygen radicals and hydroxyl radicals that provide a reactive chemical environment in which VOCs are completely oxidized. This study investigated whether the combination of NTP and catalysis could improve the energy efficiency and the selectivity towards carbon dioxide (CO{sub 2}). Trichloroethylene (TCE) was decomposed by non-thermal plasma generated in a DC-excited atmospheric pressure glow discharge. The production of by-products was qualitatively investigated through FT-IR spectrometry. The results were compared with those from a catalytic reactor. The removal rate of TCE reached a maximum of 78 percent at the highest input energy. The by-products of TCE decomposition were CO{sub 2}, carbon monoxide (CO) hydrochloric acid (HCl) and dichloroacetylchloride. Combining the plasma system with a catalyst located in an oven downstream resulted in a maximum removal of 80 percent, at an energy density of 300 J/L, a catalyst temperature of 373 K and a total air flow rate of 2 slm. 14 refs., 6 figs.

Degradation of TCE using sequential anaerobic biofilm and aerobic immobilized bed reactor

Science.gov (United States)

Chapatwala, Kirit D.; Babu, G. R. V.; Baresi, Larry; Trunzo, Richard M.

1995-01-01

Bacteria capable of degrading trichloroethylene (TCE) were isolated from contaminated wastewaters and soil sites. The aerobic cultures were identified as Pseudomonas aeruginosa (four species) and Pseudomonas fluorescens. The optimal conditions for the growth of aerobic cultures were determined. The minimal inhibitory concentration values of TCE for Pseudomonas sps. were also determined. The aerobic cells were immobilized in calcium alginate in the form of beads. Degradation of TCE by the anaerobic and dichloroethylene (DCE) by aerobic cultures was studied using dual reactors - anaerobic biofilm and aerobic immobilized bed reactor. The minimal mineral salt (MMS) medium saturated with TCE was pumped at the rate of 1 ml per hour into the anaerobic reactor. The MMS medium saturated with DCE and supplemented with xylenes and toluene (3 ppm each) was pumped at the rate of 1 ml per hour into the fluidized air-uplift-type reactor containing the immobilized aerobic cells. The concentrations of TCE and DCE and the metabolites formed during their degradation by the anaerobic and aerobic cultures were monitored by GC. The preliminary study suggests that the anaerobic and aerobic cultures of our isolates can degrade TCE and DCE.

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

Science.gov (United States)

Laleg, Karima; Cassan, Denis; Barron, Cécile; Prabhasankar, Pichan; Micard, Valérie

2016-01-01

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

Relationship between the properties of raw and cooked spaghetti - new indices for pasta quality evaluation

Science.gov (United States)

Biernacka, Beata; Dziki, Dariusz; Różyło, Renata; Wójcik, Monika; Miś, Antoni; Romankiewicz, Daria; Krzysiak, Zbigniew

2018-04-01

The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluate the quality of pasta. For the tests, 15 samples of spaghetti (produced from either semolina or common wheat flour) were used. The bending test was performed for the determination of the strength properties of raw pasta, while the pasta colour parameters were evaluated via the Commission Internationale de l'Eclairage system. The pasta cooking test included the evaluation of optimum cooking time, weight increase index and cooking loss. The samples of cooked spaghetti were cut, and the parameters describing pasta texture were determined. Statistical analysis showed significant correlations (α = 0.05) between colour parameters (lightness and redness) and pasta ash content (R = -0.90 and 0.84, respectively). The mechanical properties of raw pasta correlated positively with pasta density. The strongest correlation was found between pasta density and flexural strength. The destruction force for raw spaghetti during the bending test correlated significantly and positively with the cutting force of the cooked pasta. The obtained correlations can be helpful in pasta quality evaluation.

Photocatalytic degradation of TCE in water using TiO{sub 2} catalyst

Energy Technology Data Exchange (ETDEWEB)

Farooq, Muhammad [Pakistan National Accreditation Council, 4th Floor Evacuee Trust Complex, F-5/1 Islamabad (Pakistan); Raja, Iftikhar A.; Pervez, Arshad [Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad (Pakistan)

2009-09-15

Wastewater is generally released untreated into the rivers and streams in developing countries. Industrial wastewater usually contains highly toxic pollutants, cyanides, chlorinated compounds such as trichloroethylene (TCE). Ultraviolet (UV) radiation from sunlight also decomposes organic compounds by oxidation process. However, the process is less effective due to large amount of toxic effluent entering the main stream water. The solar radiation can effectively be applied to accelerate the process by using suitable catalyst for economically cleaning the major fresh water sources. This paper describes photocatalytic degradation of trichloroethylene in aqueous solution using TiO{sub 2}. Variable parameters such as initial concentration of TCE, type and concentration of TiO{sub 2} and reaction time are investigated. The powder TiO{sub 2} is found more effective than the sand TiO{sub 2} for decomposing TCE. The effect of sand TiO{sub 2} as photocatalyst is investigated at various water depths. It is observed that up to 45 mm water depth, sand TiO{sub 2} shows photo-degradation of TCE. The degradation rate increases as the concentration of TCE is increased up to 45 {mu}l of TCE per litre of water. Similarly the photocatalytic degradation increases with TiO{sub 2} concentration up to 0.7 g L{sup -1} of solution but then starts decreasing. The optimum values of TiO{sub 2} and TCE concentration obtained are 0.7 g and 35 {mu}l L{sup -1} of the solution, respectively. (author)

Structural properties and digestion of green banana flour as a functional ingredient in pasta.

Science.gov (United States)

Zheng, Zeqi; Stanley, Roger; Gidley, Michael J; Dhital, Sushil

2016-02-01

Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas.

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Directory of Open Access Journals (Sweden)

Lucia Minarovičová

2017-01-01

Full Text Available Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10% on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2% and insoluble (17.2% dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min was after addition of 10% of pumpkin powder compared with control pasta (7.0 min. From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6% was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control to 211.2% (10% of pumpkin powder. From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false EN-GB X-NONE X-NONE

77 FR 64313 - Certain Pasta From Turkey: Rescission of Countervailing Duty Administrative Review; 2011

Science.gov (United States)

2012-10-19

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey...'') is rescinding its administrative review of the countervailing duty order on certain pasta (``pasta... request an administrative review of the countervailing duty order on pasta from Turkey for the period of...

Geometric approach to nuclear pasta phases

Science.gov (United States)

Kubis, Sebastian; Wójcik, Włodzimierz

2016-12-01

By use of the variational methods and differential geometry in the framework of the liquid drop model we formulate appropriate equilibrium equations for pasta phases with imposed periodicity. The extension of the Young-Laplace equation in the case of charged fluid is obtained. The β equilibrium and virial theorem are also generalized. All equations are shown in gauge invariant form. For the first time, the pasta shape stability analysis is carried out. The proper stability condition in the form of the generalized Jacobi equation is derived. The presented formalism is tested on some particular cases.

77 FR 46386 - Certain Pasta From Turkey: Preliminary Results of Countervailing Duty Administrative Review

Science.gov (United States)

2012-08-03

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey...'') is conducting an administrative review of the countervailing duty order on certain pasta (``pasta... order on pasta from Turkey.\\1\\ On July 29, 2011, we received a letter from Marsan Gida Sanayi ve Ticaret...

Pasta production: complexity in defining processing conditions for reference trials and quality assessment models

Science.gov (United States)

Pasta is a simple food made from water and durum wheat (Triticum turgidum subsp. durum) semolina. As pasta increases in popularity, studies have endeavored to analyze the attributes that contribute to high quality pasta. Despite being a simple food, the laboratory scale analysis of pasta quality is ...

Assessing TCE source bioremediation by geostatistical analysis of a flux fence.

Science.gov (United States)

Cai, Zuansi; Wilson, Ryan D; Lerner, David N

2012-01-01

Mass discharge across transect planes is increasingly used as a metric for performance assessment of in situ groundwater remediation systems. Mass discharge estimates using concentrations measured in multilevel transects are often made by assuming a uniform flow field, and uncertainty contributions from spatial concentration and flow field variability are often overlooked. We extend our recently developed geostatistical approach to estimate mass discharge using transect data of concentration and hydraulic conductivity, so accounting for the spatial variability of both datasets. The magnitude and uncertainty of mass discharge were quantified by conditional simulation. An important benefit of the approach is that uncertainty is quantified as an integral part of the mass discharge estimate. We use this approach for performance assessment of a bioremediation experiment of a trichloroethene (TCE) source zone. Analyses of dissolved parent and daughter compounds demonstrated that the engineered bioremediation has elevated the degradation rate of TCE, resulting in a two-thirds reduction in the TCE mass discharge from the source zone. The biologically enhanced dissolution of TCE was not significant (~5%), and was less than expected. However, the discharges of the daughter products cis-1,2, dichloroethene (cDCE) and vinyl chloride (VC) increased, probably because of the rapid transformation of TCE from the source zone to the measurement transect. This suggests that enhancing the biodegradation of cDCE and VC will be crucial to successful engineered bioremediation of TCE source zones. © 2012, The Author(s). Ground Water © 2012, National Ground Water Association.

Using slow-release permanganate candles to remove TCE from a low permeable aquifer at a former landfill.

Science.gov (United States)

Christenson, Mark D; Kambhu, Ann; Comfort, Steve D

2012-10-01

Past disposal of industrial solvents into unregulated landfills is a significant source of groundwater contamination. In 2009, we began investigating a former unregulated landfill with known trichloroethene (TCE) contamination. Our objective was to pinpoint the location of the plume and treat the TCE using in situ chemical oxidation (ISCO). We accomplished this by using electrical resistivity imaging (ERI) to survey the landfill and map the subsurface lithology. We then used the ERI survey maps to guide direct push groundwater sampling. A TCE plume (100-600 μg L(-1)) was identified in a low permeable silty-clay aquifer (K(h)=0.5 md(-1)) that was within 6m of ground surface. To treat the TCE, we manufactured slow-release potassium permanganate candles (SRPCs) that were 91.4 cm long and either 5. cm or 7.6 cm in dia. For comparison, we inserted equal masses of SRPCs (7.6-cm versus 5.1-cm dia) into the low permeable aquifer in staggered rows that intersected the TCE plume. The 5.1-cm dia candles were inserted using direct push rods while the 7.6-cm SRPCs were placed in 10 permanent wells. Pneumatic circulators that emitted small air bubbles were placed below the 7.6-cm SRPCs in the second year. Results 15 months after installation showed significant TCE reductions in the 7.6-cm candle treatment zone (67-85%) and between 10% and 66% decrease in wells impacted by the direct push candles. These results support using slow-release permanganate candles as a means of treating chlorinated solvents in low permeable aquifers. Copyright © 2012 Elsevier Ltd. All rights reserved.

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta.

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Purnima, C; Ramasarma, P R; Prabhasankar, P

2012-02-01

Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.

Science.gov (United States)

Zou, Wei; Sissons, Mike; Gidley, Michael J; Gilbert, Robert G; Warren, Frederick J

2015-12-01

The aim of the present study is to characterise the influence of gluten structure on the kinetics of starch hydrolysis in pasta. Spaghetti and powdered pasta were prepared from three different cultivars of durum semolina, and starch was also purified from each cultivar. Digestion kinetic parameters were obtained through logarithm-of-slope analysis, allowing identification of sequential digestion steps. Purified starch and semolina were digested following a single first-order rate constant, while pasta and powdered pasta followed two sequential first-order rate constants. Rate coefficients were altered by pepsin hydrolysis. Confocal microscopy revealed that, following cooking, starch granules were completely swollen for starch, semolina and pasta powder samples. In pasta, they were completely swollen in the external regions, partially swollen in the intermediate region and almost intact in the pasta strand centre. Gluten entrapment accounts for sequential kinetic steps in starch digestion of pasta; the compact microstructure of pasta also reduces digestion rates. Copyright © 2015 Elsevier Ltd. All rights reserved.

Pastas de Rhodomonas salina (Cryptophyta como alimento para Brachionus plicatilis (Rotifera

Directory of Open Access Journals (Sweden)

Miguel Guevara

2011-12-01

Full Text Available Pastas de Rhodomonas salina, obtenidas mediante centrifugación y floculación con quitosano y preservadas con o sin vitamina C, a -20°C fueron evaluadas bioquímicamente y proporcionadas como alimento al rotífero Brachionus plicatilis. Las pastas microalgales: (1 centrifugada y con vitamina C (CV, (2 centrifugada y sin vitamina C (C, (3 floculada y con vitamina C (FV y (4 floculada y sin adición de vitamina C (F; mantuvieron sus contenidos de proteínas y lípidos totales similares al cultivo control, con valores de 40.0±2.32% y 12.0±1.45%, respectivamente. La relación feofitina a/clorofila a fue similar (0.09-0.11 entre las pastas centrifugadas y el cultivo control, pero mayor en las pastas floculadas (1.28-1.48. Las pastas centrifugadas presentaron porcentajes de PUFAs totales, EPA y DHA similares al cultivo control (PUFAs: 47%, EPA: 4% y DHA: 4.7% y superiores al de las pastas floculadas. Las pastas obtenidas por centrifugación indujeron un crecimiento del rotífero igual al obtenido con el alimento control (densidad máxima: 320rotíferos/mL; tasa instantánea de crecimiento: 0.23rotíferos/día, fecundidad: 1.49huevos/ hembra y productividad: 43x103rotíferos/L/día. Se concluye que la pasta de R. salina centrifugada y congelada a -20°C, durante cuatro semanas, sin adición de vitamina C, mantiene su calidad nutricional similar a la del alga fresca y puede ser usada como alimento de Brachionus plicatilis.

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

Science.gov (United States)

Palavecino, Pablo Martín; Bustos, Mariela Cecilia; Heinzmann Alabí, María Belén; Nicolazzi, Melani Solange; Penci, María Cecilia; Ribotta, Pablo Daniel

2017-09-01

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals. © 2017 Institute of Food Technologists®.

Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

Science.gov (United States)

Kim, SunHee; Lee, Jo-Won; Heo, Yena; Moon, BoKyung

2016-04-01

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta. © 2016 Institute of Food Technologists®

Distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases of Actinobacteria.

Science.gov (United States)

Ogawara, Hiroshi

2016-09-01

PASTA domains (penicillin-binding protein and serine/threonine kinase-associated domains) have been identified in penicillin-binding proteins and serine/threonine kinases of Gram-positive Firmicutes and Actinobacteria. They are believed to bind β-lactam antibiotics, and be involved in peptidoglycan metabolism, although their biological function is not definitively clarified. Actinobacteria, especially Streptomyces species, are distinct in that they undergo complex cellular differentiation and produce various antibiotics including β-lactams. This review focuses on the distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases in Actinobacteria. In Actinobacteria, PASTA domains are detectable exclusively in class A but not in class B penicillin-binding proteins, in sharp contrast to the cases in other bacteria. In penicillin-binding proteins, PASTA domains distribute independently from taxonomy with some distribution bias. Particularly interesting thing is that no Streptomyces species have penicillin-binding protein with PASTA domains. Protein kinases in Actinobacteria possess 0 to 5 PASTA domains in their molecules. Protein kinases in Streptomyces can be classified into three groups: no PASTA domain, 1 PASTA domain and 4 PASTA domain-containing groups. The 4 PASTA domain-containing groups can be further divided into two subgroups. The serine/threonine kinases in different groups may perform different functions. The pocket region in one of these subgroup is more dense and extended, thus it may be involved in binding of ligands like β-lactams more efficiently.

Developmental neurotoxic effects of a low dose of TCE on a 3-D neurosphere system.

Science.gov (United States)

Abdraboh, M E; Abdeen, S H; Salama, M; El-Husseiny, M; El-Sherbini, Y M; Eldeen, N M

2018-02-01

Trichloroethylene (TCE) is one of the industrial toxic byproducts that now persist in the air, soil, and water. Several studies have already illustrated the toxic effect of high doses of TCE on the biological functions of several organs. This study aims to highlight the toxic impact of a low dose of TCE (1 μmol/L) on the development of rat neural stem cells (NSCs). The subventricular zones (SVZ) of rat pup's brains were collected and minced, and the harvested cells were cultured in the presence of neural growth factors B27/N2 to develop neurospheres. The cells were then exposed to a dose of 1 μmol/L TCE for 1 or 2 weeks. The outcomes indicated a remarkable inhibitory effect of TCE on the differentiation capacity of NSCs, which was confirmed by down-regulation of the astrocyte marker GFAP The inhibitory effect of TCE on the proliferation of NSCs was identified by the reductions in neurosphere diameter, Ki67 expression, and cell cycle arrest at the G1/S phase. Immunolabelling with annexin V indicated the proapoptotic effect of TCE exposure. PCR results revealed a TCE-mediated suppression of the expression of the antioxidant enzyme SOD1. This paper illustrates, for the first time, a detailed examination of the toxic effects of an environmentally low dose of TCE on NCSs at the transcriptional, translational, and functional levels.

78 FR 17777 - Tax Counseling for the Elderly (TCE) Program Availability of Application Packages

Science.gov (United States)

2013-03-22

... DEPARTMENT OF THE TREASURY Internal Revenue Service Tax Counseling for the Elderly (TCE) Program... for the Elderly (TCE) Program. DATES: Application Packages are available electronically from the IRS on May 1, 2013 by visiting: IRS.gov (key word search--``TCE'') or through Grants.gov . The deadline...

75 FR 22437 - Tax Counseling for the Elderly (TCE) Program Availability of Application Packages

Science.gov (United States)

2010-04-28

... DEPARTMENT OF THE TREASURY Internal Revenue Service Tax Counseling for the Elderly (TCE) Program... for the Elderly (TCE) Program. DATES: Application packages are available from the IRS at this time... Elderly (TCE) Program is July 9, 2010. ADDRESSES: Electronic copies of the application package can be...

A systematic review on the relations between pasta consumption and cardio-metabolic risk factors.

Science.gov (United States)

Huang, M; Li, J; Ha, M-A; Riccardi, G; Liu, S

2017-11-01

The traditional Italian dish pasta is a major food source of starch with low glycemic index (GI) and an important low-GI component of the Mediterranean diet. This systematic review aimed at assessing comprehensively and in-depth the potential benefit of pasta on cardio-metabolic disease risk factors. Following a standard protocol, we conducted a systematic literature search of PubMed, CINAHL, and Cochrane Central Register of Controlled Trials for prospective cohort studies and randomized controlled dietary intervention trials that examined pasta and pasta-related fiber and grain intake in relation to cardio-metabolic risk factors of interest. Studies comparing postprandial glucose response to pasta with that to bread or potato were quantitatively summarized using meta-analysis of standardized mean difference. Evidence from studies with pasta as part of low-GI dietary intervention and studies investigating different types of pasta were qualitatively summarized. Pasta meals have significantly lower postprandial glucose response than bread or potato meals, but evidence was lacking in terms of how the intake of pasta can influence cardio-metabolic disease risk. More long-term randomized controlled trials are needed where investigators directly contrast the cardio-metabolic effects of pasta and bread or potato. Long-term prospective cohort studies with required data available should also be analyzed regarding the effect of pasta intake on disease endpoints. Copyright © 2017 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study.

Science.gov (United States)

Cioffi, Iolanda; Santarpia, Lidia; Vaccaro, Andrea; Iacone, Roberto; Labruna, Giuseppe; Marra, Maurizio; Contaldo, Franco; Kristensen, Mette; Pasanisi, Fabrizio

2016-03-01

In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants underwent baseline measurements, including appetite sensation, blood sample, and resting energy expenditure (EE), after which the test lunch was served. Subjective appetite was assessed and a blood sample was taken each hour for 240 min, and postprandial EE was measured for 3 h. In repeated-measures analysis of covariance (ANCOVA), postprandial fullness (p = 0.001) increased and hunger (p = 0.038) decreased. WG+T had a lower EE than did both LGR+T (p = 0.02) and RG+L (p pasta may promote fullness and reduce hunger, lowering postprandial thermogenesis, and adding lemon juice to the pasta or legumes does not appear to affect appetite. However, none of pasta meal alterations improved the postprandial metabolic profile.

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.

Science.gov (United States)

Monteiro, Maria Lúcia G; Mársico, Eliane T; Soares, Manoel S; Magalhães, Amanda O; Canto, Anna Carolina V C S; Costa-Lima, Bruno R C; Alvares, Thiago S; Conte, Carlos A

2016-01-01

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p pasta with tilapia flour decreased (p pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

76 FR 30243 - Tax Counseling for the Elderly (TCE) Program Availability of Application Packages

Science.gov (United States)

2011-05-24

... DEPARTMENT OF THE TREASURY Internal Revenue Service Tax Counseling for the Elderly (TCE) Program... for the Elderly (TCE) Program. DATES: Application Packages are available from the IRS on May 23, 2011... Elderly (TCE) Program is June 30, 2011. Electronic copies of the application package can be obtained by...

[Steam and air co-injection in removing TCE in 2D-sand box].

Science.gov (United States)

Wang, Ning; Peng, Sheng; Chen, Jia-Jun

2014-07-01

Steam and air co-injection is a newly developed and promising soil remediation technique for non-aqueous phase liquids (NAPLs) in vadose zone. In this study, in order to investigate the mechanism of the remediation process, trichloroethylene (TCE) removal using steam and air co-injection was carried out in a 2-dimensional sandbox with different layered sand structures. The results showed that co-injection perfectly improved the "tailing" effect compared to soil vapor extraction (SVE), and the remediation process of steam and air co-injection could be divided into SVE stage, steam strengthening stage and heat penetration stage. Removal ratio of the experiment with scattered contaminant area was higher and removal speed was faster. The removal ratios from the two experiments were 93.5% and 88.2%, and the removal periods were 83.9 min and 90.6 min, respectively. Steam strengthened the heat penetration stage. The temperature transition region was wider in the scattered NAPLs distribution experiment, which reduced the accumulation of TCE. Slight downward movement of TCE was observed in the experiment with TCE initially distributed in a fine sand zone. And such downward movement of TCE reduced the TCE removal ratio.

Remediation of TCE-contaminated groundwater using acid/BOF slag enhanced chemical oxidation.

Science.gov (United States)

Tsai, T T; Kao, C M; Wang, J Y

2011-04-01

The objective of this study was to evaluate the potential of applying acid/H(2)O(2)/basic oxygen furnace slag (BOF slag) and acid/S(2)O(8)(2-)/BOF slag systems to enhance the chemical oxidation of trichloroethylene (TCE)-contaminated groundwater. Results from the bench-scale study indicate that TCE oxidation via the Fenton-like oxidation process can be enhanced with the addition of BOF slag at low pH (pH=2-5.2) and neutral (pH=7.1) conditions. Because the BOF slag has iron abundant properties (14% of FeO and 6% of Fe(2)O(3)), it can be sustainably reused for the supplement of iron minerals during the Fenton-like or persulfate oxidation processes. Results indicate that higher TCE removal efficiency (84%) was obtained with the addition of inorganic acid for the activation of Fenton-like reaction compared with the experiments with organic acids addition (with efficiency of 10-15% lower) (BOF slag=10gL(-1); initial pH=5.2). This could be due to the fact that organic acids would compete with TCE for available oxidants. Results also indicate that the pH value had a linear correlation with the observed first-order decay constant of TCE, and thus, lower pH caused a higher TCE oxidation rate. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effect of pregelatination on rheology, cooking and antioxidant activity of pasta.

Science.gov (United States)

Rafiq, Aasima; Sharma, Savita; Singh, Baljit

2018-05-01

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60-105 °C) and screw speed (100-200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

Drip Irrigation Aided Phytoremediation for Removal of TCE FR-om Groundwater

International Nuclear Information System (INIS)

Wilde, E.W.

2003-01-01

Groundwater in D-Area at the Savannah River Site (SRS) is contaminated with trichloroethylene (TCE) and by-products resulting FR-om discharges of this organic solvent during past disposal practices. This contaminated groundwater occurs primarily at depths of 9 meters to 15 meters below ground surface, well below the depths that are typically penetrated by plant roots. The process investigated in this study involved pumping water FR-om the contaminated aquifer and discharging the water into overlying test plots two inches below the surface using drip irrigation. The field treatability study was conducted FR-om 8/31/00 to 4/18/02 using six 0.08 hectare test plots, two each containing pines, cottonwoods, and no vegetation (controls). The primary objective was to determine the overall effectiveness of the process for TCE removal and to determine the principal biotic and abiotic pathways for its removal. Results demonstrated that the process provides a viable method to remove TCE-contaminated groundwater. The data clearly showed that the presence of trees reduced volatilization of TCE FR-om the drip irrigation system to the atmosphere. Influent groundwater TCE concentrations averaging 89 mg/L were reduced to non-detectable levels (less than 5 mg/L) within the upper two feet of soil (rhizosphere)

PENGARUH KONSENTRASI GLISERIN TERHADAP VISKOSITAS DARI PEMBUATAN PASTA GIGI CANGKANG KERANG DARAH

Directory of Open Access Journals (Sweden)

Heriawan Budiarto

2013-04-01

Full Text Available Telah dilakukan penelitian "Pengaruh Konsentrasi Gliserin Terhadap Viskositas Dari Pembuatan Pasta Gigi Cangkang Kerang Darah" yang dilakukan di PT Biotek Indonesia. Pasta gigi tersebut dibuat dari tepung cangkang kerang darah berukuran 800 mesh dengan campuran gliserin, MgC03, minyak peppermint, ekstrak daun sirih, dan pewarna appel green. Alasan penggunaan cangkang kerang darah adalah untuk memanfaatkan limbah cangkang kerang darah dan kandungan kalsium pada cangkang kerang darah itu tinggi.   Prosedur penelitian ini dilakukan dengan cara pembersihan dan pengeringan cangkang kerang darah, grinding dan screening, penambahan bahan-bahan sampai terbentuk gel pasta gigi berwarna hijau seulas, kemudian dilakukan pengukuran viskositas dari masing- masing konsentrasi gliserin dengan menggunakan viskometer Brookfield model LVDVI+, dengan spindle 4, kecepatan 0,3 rpm. Dari hasil penelitian didapatkan konsentrasi gliserin ideal pembuatan pasta gigi tersebut adalah sebesar 50%. Pasta gigi ini memenuhi standar SNI 12-3524-1994 dengan viskositas 120.000 cP. Peningkatan kadar gliserin (x terbukti menurunkan viskositas pasta gigi (y menurut persamaan linier : y = -25.900x + 14.200.   Kata kunci : gliserin, viskositas, cangkang, kerang darah, limbah

Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

Directory of Open Access Journals (Sweden)

Crina Carmen MURESAN

2017-05-01

Full Text Available The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences. By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

The effect of quantity of added eggs on whole meal pasta quality

Directory of Open Access Journals (Sweden)

Filipović Jelena S.

2014-01-01

Full Text Available This paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey’s HSD test at 95% confidence limit has been calculated to show significant differences between different samples. Score analysis is being useful tool for accessing the effect of eggs to spelt pasta quality, and this analysis proved that though lower scores (0.270 for rheological characteristics experienced with cultivar Eco, the addition of eggs is positively contributing to the spelt pasta quality yielding the best score for pasta (0.75, contrary to the cultivar Austria attributed with superior rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe and Mn content in comparison to bread wheat. In comparison with common pasta, spelt is a suitable raw material for a new product with improved functional properties at the market.[Projekat Ministarstva nauke Republike Srbije, br. TRI 46005 i br. TR 31055

Dynamical response of the nuclear 'pasta' in neutron star crusts

International Nuclear Information System (INIS)

Horowitz, C.J.; Perez-Garcia, M.A.; Berry, D.K.; Piekarewicz, J.

2005-01-01

The nuclear pasta - a novel state of matter having nucleons arranged in a variety of complex shapes - is expected to be found in the crust of neutron stars and in core-collapse supernovae at subnuclear densities of about 10 14 g/cm 3 . Owing to frustration, a phenomenon that emerges from the competition between short-range nuclear attraction and long-range Coulomb repulsion, the nuclear pasta displays a preponderance of unique low-energy excitations. These excitations could have a strong impact on many transport properties, such as neutrino propagation through stellar environments. The excitation spectrum of the nuclear pasta is computed via a molecular-dynamics simulation involving up to 100,000 nucleons. The dynamic response of the pasta displays a classical plasma oscillation in the 1- to 2-MeV region. In addition, substantial strength is found at low energies. Yet this low-energy strength is missing from a simple ion model containing a single-representative heavy nucleus. The low-energy strength observed in the dynamic response of the pasta is likely to be a density wave involving the internal degrees of freedom of the clusters

Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.

Science.gov (United States)

Joyner Melito, Helen S; Jones, Kari E; Rasco, Barbara A

2016-06-01

Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave-treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta. © 2016 Institute of Food Technologists®

Warm and cold pasta phase in relativistic mean field theory

Science.gov (United States)

Avancini, S. S.; Menezes, D. P.; Alloy, M. D.; Marinelli, J. R.; Moraes, M. M. W.; Providência, C.

2008-07-01

In the present article we investigate the onset of the pasta phase with different parametrizations of the nonlinear Walecka model. At zero temperature two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature only the coexistence phases method is used. npe matter with fixed proton fractions and in β equilibrium is studied. The pasta phase decreases with the increase of temperature. The internal pasta structure and the beginning of the homogeneous phase vary depending on the proton fraction (or the imposition of β equilibrium), on the method used, and on the chosen parametrization. It is shown that a good parametrization of the surface tension with dependence on the temperature, proton fraction, and geometry is essential to describe correctly large isospin asymmetries and the transition from pasta to homogeneous matter.

Neutrino-'pasta' scattering: The opacity of nonuniform neutron-rich matter

International Nuclear Information System (INIS)

Horowitz, C.J.; Perez-Garcia, M.A.; Piekarewicz, J.

2004-01-01

Neutron-rich matter at subnuclear densities may involve complex structures displaying a variety of shapes, such as spherical, slablike, and/or rodlike shapes. These phases of the nuclear pasta are expected to exist in the crust of neutron stars and in core-collapse supernovae. The dynamics of core-collapse supernovae is very sensitive to the interactions between neutrinos and nucleons/nuclei. Indeed, neutrino excitation of the low-energy modes of the pasta may allow for a significant energy transfer to the nuclear medium, thereby reviving the stalled supernovae shock. The linear response of the nuclear pasta to neutrinos is modeled via a simple semiclassical simulation. The transport mean free path for μ and τ neutrinos (and antineutrinos) is expressed in terms of the static structure factor of the pasta, which is evaluated using Metropolis Monte Carlo simulations

Warm and cold pasta phase in relativistic mean field theory

International Nuclear Information System (INIS)

Avancini, S. S.; Menezes, D. P.; Alloy, M. D.; Marinelli, J. R.; Moraes, M. M. W.; Providencia, C.

2008-01-01

In the present article we investigate the onset of the pasta phase with different parametrizations of the nonlinear Walecka model. At zero temperature two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature only the coexistence phases method is used. matter with fixed proton fractions and in β equilibrium is studied. The pasta phase decreases with the increase of temperature. The internal pasta structure and the beginning of the homogeneous phase vary depending on the proton fraction (or the imposition of β equilibrium), on the method used, and on the chosen parametrization. It is shown that a good parametrization of the surface tension with dependence on the temperature, proton fraction, and geometry is essential to describe correctly large isospin asymmetries and the transition from pasta to homogeneous matter

Fresh pasta production enriched with Spirulina platensis biomass

Directory of Open Access Journals (Sweden)

Ailton Cesar Lemes

2012-10-01

Full Text Available The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much” and purchase intention high (“probably would buy”.

Use of emulsified vegetable oil to support bioremediation of TCE DNAPL in soil columns.

Science.gov (United States)

Harkness, Mark; Fisher, Angela

2013-08-01

The interaction between emulsified vegetable oil (EVO) and trichloroethylene (TCE) dense non-aqueous phase liquid (DNAPL) was observed using two soil columns and subsequent reductive dechlorination of TCE was monitored over a three year period. Dyed TCE DNAPL (~75 g) was emplaced in one column (DNAPL column), while the second was DNAPL-free (plume column). EVO was added to both columns and partitioning of the EVO into the TCE DNAPL was measured and quantified. TCE (1.9 mM) was added to the influent of the plume column to simulate conditions down gradient of a DNAPL source area and the columns were operated independently for more than one year, after which they were connected in series. Initially limited dechlorination of TCE to cDCE was observed in the DNAPL column, while the plume column supported complete reductive dechlorination of TCE to ethene. Upon connection and reamendment of the plume column with EVO, near saturation levels of TCE from the effluent of the DNAPL column were rapidly dechlorinated to c-DCE and VC in the plume column; however, this high rate dechlorination produced hydrochloric acid which overwhelmed the buffering capacity of the system and caused the pH to drop below 6.0. Dechlorination efficiency in the columns subsequently deteriorated, as measured by the chloride production and Dehalococcoides counts, but was restored by adding sodium bicarbonate buffer to the influent groundwater. Robust dechlorination was eventually observed in the DNAPL column, such that the TCE DNAPL was largely removed by the end of the study. Partitioning of the EVO into the DNAPL provided significant operational benefits to the remediation system both in terms of electron donor placement and longevity. Copyright © 2013 Elsevier B.V. All rights reserved.

75 FR 25319 - Tax Counseling for the Elderly (TCE) Program Availability of Application Packages; Correction

Science.gov (United States)

2010-05-07

... DEPARTMENT OF THE TREASURY Internal Revenue Service Tax Counseling for the Elderly (TCE) Program... the Elderly (TCE) Program Availability of Application Packages, which was published in the Federal... application packages for the 2011 Tax Counseling for the Elderly (TCE) Program. FOR FURTHER INFORMATION...

A screen for kinase inhibitors identifies antimicrobial imidazopyridine aminofurazans as specific inhibitors of the Listeria monocytogenes PASTA kinase PrkA.

Science.gov (United States)

Schaenzer, Adam J; Wlodarchak, Nathan; Drewry, David H; Zuercher, William J; Rose, Warren E; Striker, Rob; Sauer, John-Demian

2017-10-13

Bacterial signaling systems such as protein kinases and quorum sensing have become increasingly attractive targets for the development of novel antimicrobial agents in a time of rising antibiotic resistance. The family of bacterial P enicillin-binding-protein A nd S erine/ T hreonine kinase- A ssociated (PASTA) kinases is of particular interest due to the role of these kinases in regulating resistance to β-lactam antibiotics. As such, small-molecule kinase inhibitors that target PASTA kinases may prove beneficial as treatments adjunctive to β-lactam therapy. Despite this interest, only limited progress has been made in identifying functional inhibitors of the PASTA kinases that have both activity against the intact microbe and high kinase specificity. Here, we report the results of a small-molecule screen that identified GSK690693, an imidazopyridine aminofurazan-type kinase inhibitor that increases the sensitivity of the intracellular pathogen Listeria monocytogenes to various β-lactams by inhibiting the PASTA kinase PrkA. GSK690693 potently inhibited PrkA kinase activity biochemically and exhibited significant selectivity for PrkA relative to the Staphylococcus aureus PASTA kinase Stk1. Furthermore, other imidazopyridine aminofurazans could effectively inhibit PrkA and potentiate β-lactam antibiotic activity to varying degrees. The presence of the 2-methyl-3-butyn-2-ol (alkynol) moiety was important for both biochemical and antimicrobial activity. Finally, mutagenesis studies demonstrated residues in the back pocket of the active site are important for GSK690693 selectivity. These data suggest that targeted screens can successfully identify PASTA kinase inhibitors with both biochemical and antimicrobial specificity. Moreover, the imidazopyridine aminofurazans represent a family of PASTA kinase inhibitors that have the potential to be optimized for selective PASTA kinase inhibition.

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

Directory of Open Access Journals (Sweden)

Matheus Rodrigues Oliveira

2015-08-01

Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

Comparison of TCeMA and TDMA for Inter-Satellite Communications using OPNET Simulation

Science.gov (United States)

Hain, Regina Rosales; Ramanathan, Ram; Bergamo, Marcos; Wallett, Thomas M.

2003-01-01

A robust data link protocol, enabling unique physical and MAC layer technologies and sub-network level protocols, is needed in order to take advantage of the full potential of using both TDMA and CDMA in a satellite communication network. A novel MAC layer protocol, TDMA with CDMA-encoding multiple access (TCeMA) integrated with null-steered digital beam-forming spatial multiplexing, is investigated to support flexible spacecraft communications. Abstract models of the TCeMA and TDMA processes are developed in OPNFiT and a comparison of the performances of TCeMA and TDMA in a satellite network simulation are made. TCeMA provides the better connectivity and capacity with respect to TDMA for satellite communication traffic.

Trichloroethene (TCE) hydrodechlorination by NiFe nanoparticles: Influence of aqueous anions on catalytic pathways.

Science.gov (United States)

Han, Yanlai; Liu, Changjie; Horita, Juske; Yan, Weile

2018-08-01

Amending bulk and nanoscale zero-valent iron (ZVI) with catalytic metals significantly accelerates hydrodechlorination of groundwater contaminants such as trichloroethene (TCE). The bimetallic design benefits from a strong synergy between Ni and Fe in facilitating the production of active hydrogen for TCE reduction, and it is of research and practical interest to understand the impacts of common groundwater solutes on catalyst and ZVI functionality. In this study, TCE hydrodechlorination reaction was conducted using fresh NiFe bimetallic nanoparticles (NiFe BNPs) and those aged in chloride, sulfate, phosphate, and humic acid solutions with concurrent analysis of carbon fractionation of TCE and its daughter products. The apparent kinetics suggest that the reactivity of NiFe BNPs is relatively stable in pure water and chloride or humic acid solutions, in contrast to significant deactivation observed of PdFe bimetallic particles in similar media. Exposure to phosphate at greater than 0.1 mM led to a severe decrease in TCE reaction rate. The change in kinetic regimes from first to zeroth order with increasing phosphate concentration is consistent with consumption of reactive sites by phosphate. Despite severe kinetic effect, there is no significant shift in TCE 13 C bulk enrichment factor between the fresh and the phosphate-aged particles. Instead, pronounced retardation of TCE reaction by NiFe BNPs in deuterated water (D 2 O) points to the importance of hydrogen spillover in controlling TCE reduction rate by NiFe BNPs, and such process can be strongly affected by groundwater chemistry. Copyright © 2018 Elsevier Ltd. All rights reserved.

Steam and air co-injection in removing residual TCE in unsaturated layered sandy porous media.

Science.gov (United States)

Peng, Sheng; Wang, Ning; Chen, Jiajun

2013-10-01

Steam and air co-injection is a promising technique for volatile and semi-volatile organic contaminant remediation in heterogeneous porous media. In this study, removal of trichloroethene (TCE) with steam-air co-injection was investigated through a series of 2D sandbox experiments with different layered sand structures, and through numerical simulations. The results show that a layered structure with coarse sand, in which steam and air convection are relatively rapid, resulted in a higher removal rate and a larger removal ratio than those observed in an experiment using finer sand; however, the difference was not significant, and the removal ratios from three experiments ranged from 85% to 94%. Slight downward movement of TCE was observed for Experiment 1 (TCE initially in a fine sand zone encased in a coarse sand), while no such movement was observed for Experiment 2 (TCE initially in two fine sand layers encased in a coarse sand) or 3 (TCE initially in a silty sand zone encased in a coarse sand). Simulations show accumulation of TCE at the interface of the layered sands, which indicates a capillary barrier effect in restraining the downward movement of TCE. This effect is illustrated further by a numerical experiment with homogeneous coarse sand, in which continuous downward TCE movement to the bottom of the sandbox was simulated. Another numerical experiment with higher water saturation was also conducted. The results illustrate a complicated influence of water saturation on TCE removal in a layered sand structure. Published by Elsevier B.V.

EPR characterization of carbonate ion effect on TCE and PCE decomposition by gamma-rays

International Nuclear Information System (INIS)

Yoon, J.H.; Chung, H.H.; Lee, M.J.; Jung, J.

2002-01-01

Carbonate ions significantly inhibit the decomposition of TCE (trichloroethylene) and PCE (perchloroethylene) by gamma-rays. The inhibition effect is larger in the case of TCE than PCE due to a greater dependence of TCE decomposition on hydroxyl radicals. The inhibition effect of carbonate ions was characterized by an EPR/spin-trapping technique. The intensity of DMPO-OH adduct signal decreased as the carbonate ion concentration increased and the percent of signal reduction was linearly proportional to the logarithm of carbonate ion concentration. This directly proves that the carbonate ions inhibit the decomposition of TCE and PCE by scavenging hydroxyl radicals. (author)

76 FR 10879 - Certain Pasta From Italy: Extension of Time Limits for the Preliminary Results of Fourteenth...

Science.gov (United States)

2011-02-28

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... administrative review of the antidumping duty order on certain pasta from Italy, covering the period July 1, 2009... consist of New World Pasta Company, Dakota Growers Pasta Company, and American Italian Pasta Company. This...

Kinetic modeling and simulation of PCE and TCE removal in aqueous solutions by electron-beam irradiation

International Nuclear Information System (INIS)

Nickelsen, Michael G.; Cooper, William J.; Secker, David A.; Rosocha, Louis A.; Kurucz, Charles N.; Waite, Thomas D.

2002-01-01

The irradiation of aqueous solutions of TCE and PCE using a high-energy electron-beam results in the rapid decomposition of both chemicals. It is known that both TCE and PCE react with the aqueous electron and the hydroxyl radical with bimolecular rate constants greater than 10 9 M -1 s -1 for each reaction. The fact that high-energy electrons produce significant concentrations of both e aq - and ·OH radicals in water makes it an effective process for the removal of TCE and PCE from aqueous solution. We have employed steady state and computer-based chemical kinetic models to simulate and better understand the chemistry and kinetics of e-beam irradiation when applied to natural water systems. Model results were benchmarked to experimental data, allowing for the optimization of the reaction of DOC with the ·OH radical. Values for the associated second-order reaction rate constant were found to be 2.5x10 8 and 4.0x10 8 M -1 s -1 , consistent with reported values for k OH,DOC . The models were also used to investigate the possibility of incomplete irradiation during treatment and the presence of proposed chemical reactions of by-products. The reactions involve radicals and radical-adduct species formed by the reaction of TCE and PCE with the hydroxyl radical

Compound-Specific Isotope Analyses to Assess TCE Biodegradation in a Fractured Dolomitic Aquifer.

Science.gov (United States)

Clark, Justin A; Stotler, Randy L; Frape, Shaun K; Illman, Walter A

2017-01-01

The potential for trichloroethene (TCE) biodegradation in a fractured dolomite aquifer at a former chemical disposal site in Smithville, Ontario, Canada, is assessed using chemical analysis and TCE and cis-DCE compound-specific isotope analysis of carbon and chlorine collected over a 16-month period. Groundwater redox conditions change from suboxic to much more reducing environments within and around the plume, indicating that oxidation of organic contaminants and degradation products is occurring at the study site. TCE and cis-DCE were observed in 13 of 14 wells sampled. VC, ethene, and/or ethane were also observed in ten wells, indicating that partial/full dechlorination has occurred. Chlorine isotopic values (δ 37 Cl) range between 1.39 to 4.69‰ SMOC for TCE, and 3.57 to 13.86‰ SMOC for cis-DCE. Carbon isotopic values range between -28.9 and -20.7‰ VPDB for TCE, and -26.5 and -11.8‰ VPDB for cis-DCE. In most wells, isotopic values remained steady over the 15-month study. Isotopic enrichment from TCE to cis-DCE varied between 0 and 13‰ for carbon and 1 and 4‰ for chlorine. Calculated chlorine-carbon isotopic enrichment ratios (ϵ Cl /ϵ C ) were 0.18 for TCE and 0.69 for cis-DCE. Combined, isotopic and chemical data indicate very little dechlorination is occurring near the source zone, but suggest bacterially mediated degradation is occurring closer to the edges of the plume. © 2016, National Ground Water Association.

Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta.

Science.gov (United States)

Desai, Ajay S; Brennan, Margaret A; Brennan, Charles S

2018-04-17

This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder ( Pseudophycis bachus ). In general, all enriched pasta with fish powder showed a significant decrease ( p pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions.

Health based pasta: redefining the concept of the next generation convenience food.

Science.gov (United States)

Krishnan, Murali; Prabhasankar, P

2012-01-01

Pasta, a delicious meal favorite and the signature dish of many of the world's most famous chefs and a bonding comfort meal for millions all over the world, it has been recognized as an identifying ingredient of traditional healthy Mediterranean and Latin American meals. Pasta has come a long way from the days when it was erroneously considered by consumers to be a "fattening food." Today it is perceived as one of the "healthy options." In fact, because pasta is so supremely versatile as a base to a meal, it is easily possible to serve it in ways to satisfy both our notions of "healthy eating" and our appetites for interesting and tasty food. Pasta, being so popular as a delicious family meal favorite and equally relished all over the world, it deserves a lot than any other food to serve as an ideal functional food. Here we analyze various health ingredients that have been incorporated in pasta as disease/disorder curing agents and/or potent nutritional supplements and their effects on cooking and quality parameters of pasta as well as their various health benefits and therapeutic attributes.

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

Science.gov (United States)

Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

2015-06-01

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta. © 2015 Institute of Food Technologists®

Consumer Perception and Buying Decisions(The Pasta Study)

Science.gov (United States)

Kazmi, Syeda Quratulain

2012-11-01

The project ìconsumer perception and buying behavior (the pasta studyî) is basically measures the development of perception through different variables and identify those factors which stimulate buying decision of consumer. Among various variables which effect consumer buying pattern I choose AWARENESS and AVAILABILITY of the product as two main variables which have strong effect on popularity and sale of pasta product. As my research is totally based on qualitative method thatís why I choose quota sampling technique and collect data by interviewing house wives resides in different areas of Karachi. The reason of choosing only house wives as respondent is that house wives can give true insight factors which hinder the popularity of pasta products in Pakistan. Focus group discussions have been conducted to extract findings. 30 house wives have been interviewed and their responses have been analyzed.

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

Science.gov (United States)

Padalino, Lucia; D'Antuono, Isabella; Durante, Miriana; Conte, Amalia; Cardinali, Angela; Linsalata, Vito; Mita, Giovanni; Logrieco, Antonio F; Del Nobile, Matteo Alessandro

2018-04-16

During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% ( w / w ). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

Polyadenylation state microarray (PASTA) analysis.

Science.gov (United States)

Beilharz, Traude H; Preiss, Thomas

2011-01-01

Nearly all eukaryotic mRNAs terminate in a poly(A) tail that serves important roles in mRNA utilization. In the cytoplasm, the poly(A) tail promotes both mRNA stability and translation, and these functions are frequently regulated through changes in tail length. To identify the scope of poly(A) tail length control in a transcriptome, we developed the polyadenylation state microarray (PASTA) method. It involves the purification of mRNA based on poly(A) tail length using thermal elution from poly(U) sepharose, followed by microarray analysis of the resulting fractions. In this chapter we detail our PASTA approach and describe some methods for bulk and mRNA-specific poly(A) tail length measurements of use to monitor the procedure and independently verify the microarray data.

76 FR 48130 - Certain Pasta From Italy: Preliminary Results of the 14th (2009) Countervailing Duty...

Science.gov (United States)

2011-08-08

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy..., 1996, the Department published a countervailing duty order on certain pasta (``pasta'' or ``subject...

75 FR 18806 - Certain Pasta From Italy: Preliminary Results of the 13th (2008) Countervailing Duty...

Science.gov (United States)

2010-04-13

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy..., 1996, the Department published a countervailing duty order on certain pasta (``pasta'' or ``subject...

On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'.

Science.gov (United States)

Granfeldt, Y; Björck, I; Hagander, B

1991-10-01

The importance of processing conditions, product thickness and effect of egg addition for the glycaemic and hormonal responses to pasta was studied. Healthy subjects were given test meals with an equivalent amount of available carbohydrate from extruded high-temperature dried spaghetti and three varieties of fresh roll-sheeted linguine (thick, thin, thin with egg) made from the same ingredients (durum wheat, water and monoglycerides). As a reference bread was baked from the same ingredients as in the pasta products. Glucose, insulin and C-peptide levels were measured over a 3 h period. Glycaemic, insulin and C-peptide indexes (GI, II, CI) were calculated using 120 min areas under the curves. Glycaemic index was also calculated using the 90 min area. Also studied were the rates of in vitro starch digestion. The four pasta products produced significantly lower peak values (glucose, insulin, C-peptide) and lower GI (90 min), II (120 min) and CI (120 min) than the corresponding bread. The rate of in vitro starch digestion in pasta was also slower than in bread. In contrast to the pasta products, bread resulted in a prominent hypoglycaemia in the late phase, that is a drop below fasting blood glucose level. Minor differences in metabolic responses also appeared in the pasta products. In particular, the insulin and C-peptide response to the thin linguine was accentuated in the phase around 120 min.

Formulation design for target delivery of iron nanoparticles to TCE zones.

Science.gov (United States)

Wang, Ziheng; Acosta, Edgar

2013-12-01

Nanoparticles of zero-valent iron (NZVI) are effective reducing agents for some dense non-aqueous phase liquid (DNAPL) contaminants such as trichloroethylene (TCE). However, target delivery of iron nanoparticles to DNAPL zones in the aquifer remains an elusive feature for NZVI technologies. This work discusses three strategies to deliver iron nanoparticles to DNAPL zones. To this end, iron oxide nanoparticles coated with oleate (OL) ions were used as stable analogs for NZVI. The OL-coated iron oxide nanoparticles are rendered lipophilic via (a) the addition of CaCl2, (b) acidification, or (c) the addition of a cationic surfactant, benzethonium chloride (BC). Mixtures of OL and BC show promise as a target delivery strategy due to the high stability of the nanoparticles in water, and their preferential partition into TCE in batch experiments. Column tests show that while the OL-BC coated iron oxide nanoparticles remain largely mobile in TCE-free columns, a large fraction of these particles are retained in TCE-contaminated columns, confirming the effectiveness of this target delivery strategy. © 2013.

78 FR 9672 - Certain Pasta From Turkey; 2010-2011; Final Results of Antidumping Duty Administrative Review

Science.gov (United States)

2013-02-11

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey...) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from...-preliminary decision memorandum. \\1\\ See Certain Pasta From Turkey: Notice of Preliminary Results of the 2010...

77 FR 45582 - Certain Pasta From Italy: Preliminary Results of the 15th (2010) Countervailing Duty...

Science.gov (United States)

2012-08-01

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... order on certain pasta from Italy for the period January 1, 2010, through December 31, 2010. We... duty order on certain pasta (``pasta'' or ``subject merchandise'') from Italy. See Notice of...

Degradation of TCE by TEOS Coated nZVI in the Presence of Cu(II) for Groundwater Remediation

International Nuclear Information System (INIS)

Ramamurthy, A.S.; Eglal, M.M.

2014-01-01

The removal of TCE by nanofer zero valent iron (nanofer ZVI) coated with tetraethyl orthosilicate (TEOS) in the presence of Cu(II) at different environmental conditions was studied. The kinetics of TCE degradation by nanofer ZVI was determined. At a dosage of 10 mg of nanofer ZVI, almost 63% of TCE was removed, when Cu(II) and TCE were present. It contrasts with 42% degradation of TCE in the absence of Cu(II). SEM/EDS images indicated that Cu(II) is reduced to form Cu 0 and Cu 2 O. These formations are considered to be responsible for enhancing TCE degradation. Direct reduction involves hydrogenolysis and β-elimination in the transformation of TCE, while indirect reduction involves atomic hydrogen and no direct electron transfer from the metal to reactants. The reduction of activation energy was also noted indicating that the rate limiting step for TCE degradation in the presence of Cu(II) is surface chemical reaction rather than diffusion. Most of iron present in nanofer ZVI get dissolved causing the generation of localized positive charge regions and form metal chlorides. Local accumulation of hydrochloric acid inside the pits regenerates new reactive surfaces to serve as sources of continuous electron generation. No significant effect of TCE was noticed for Cu(II) sequestration.

In situ, subsurface monitoring of vapor-phase TCE using fiber optics

International Nuclear Information System (INIS)

Rossabi, J.; Colston, B. Jr.; Brown, S.; Milanovich, F.; Lee, L.T. Jr.

1993-01-01

A vapor-phase, reagent-based, fiber optic trichloroethylene (TCE) sensor developed by Lawrence Livermore National Laboratory (LLNL) was demonstrated at the Savannah River Site (SRS) in two configurations. The first incorporated the sensor into a down-well instrument bounded by two inflatable packers capable of sealing an area for discrete depth analysis. The second involved an integration of the sensor into the probe tip of the Army Corps of Engineers Waterways Experiment Station (WES) cone penetrometry system. Discrete depth measurements of vapor-phase concentrations of TCE in the vadose zone were successfully made using both configurations. These measurements demonstrate the first successful in situ sensing (as opposed to sampling) of TCE at a field site

75 FR 49907 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review

Science.gov (United States)

2010-08-16

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2008... Attilio Mastromauro--Pasta Granoro S.r.L. (``Granoro'') and Pastaficio Lucio Garofalo S.p.A. (``Garofalo...

75 FR 56992 - Certain Pasta From Italy: Notice of Initiation of Changed Circumstances Review and Consideration...

Science.gov (United States)

2010-09-17

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy..., in part, the countervailing duty order on certain pasta from Italy with respect to gluten-free pasta... published in the Federal Register the countervailing duty order on pasta from Italy. See Notice of...

Colloquium: Astromaterial science and nuclear pasta

Science.gov (United States)

Caplan, M. E.; Horowitz, C. J.

2017-10-01

"Astromaterial science" is defined as the study of materials in astronomical objects that are qualitatively denser than materials on Earth. Astromaterials can have unique properties related to their large density, although they may be organized in ways similar to more conventional materials. By analogy to terrestrial materials, this study of astromaterials is divided into hard and soft and one example of each is discussed. The hard astromaterial discussed here is a crystalline lattice, such as the Coulomb crystals in the interior of cold white dwarfs and in the crust of neutron stars, while the soft astromaterial is nuclear pasta found in the inner crusts of neutron stars. In particular, how molecular dynamics simulations have been used to calculate the properties of astromaterials to interpret observations of white dwarfs and neutron stars is discussed. Coulomb crystals are studied to understand how compact stars freeze. Their incredible strength may make crust "mountains" on rotating neutron stars a source for gravitational waves that the Laser Interferometer Gravitational-Wave Observatory (LIGO) may detect. Nuclear pasta is expected near the base of the neutron star crust at densities of 1014 g /cm3 . Competition between nuclear attraction and Coulomb repulsion rearranges neutrons and protons into complex nonspherical shapes such as sheets (lasagna) or tubes (spaghetti). Semiclassical molecular dynamics simulations of nuclear pasta have been used to study these phases and calculate their transport properties such as neutrino opacity, thermal conductivity, and electrical conductivity. Observations of neutron stars may be sensitive to these properties and can be used to interpret observations of supernova neutrinos, magnetic field decay, and crust cooling of accreting neutron stars. This Colloquium concludes by comparing nuclear pasta shapes with some similar shapes seen in biological systems.

77 FR 47816 - Certain Pasta from Italy: Notice of Initiation of Antidumping Duty Changed Circumstances Review

Science.gov (United States)

2012-08-10

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... certain pasta from Italy (``pasta'') with respect to Delverde Industire Alimentari S.p.A. (``Delverde... Federal Register the antidumping duty order on pasta from Italy.\\1\\ On remand, Del Verde S.p.A. was found...

76 FR 23974 - Certain Pasta From Turkey: Notice of Preliminary Results of Antidumping Duty Administrative Review

Science.gov (United States)

2011-04-29

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... duty order on certain pasta (pasta) from Turkey. The period of review (POR) is July 1, 2009, through.... A.S. (Birlik), had knowledge that the pasta it produced and sold to Marsan was destined for the...

77 FR 46377 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review...

Science.gov (United States)

2012-08-03

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2010, through June 30... antidumping duty order on pasta from Italy.\\1\\ On July 1, 2011, the Department published a notice of...

[Cooking quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

Sensorial and physicochemical qualities of pasta prepared with amaranth

Directory of Open Access Journals (Sweden)

Juliana Lopes dos Santos

2015-06-01

Full Text Available Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF; F2 (20% AF; F3 (25% AF; F4 (30% AF; F5 (35% AF. Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.

Experimental and theoretical investigation of vibrational spectra of coordination polymers based on TCE-TTF.

Science.gov (United States)

Olejniczak, Iwona; Lapiński, Andrzej; Swietlik, Roman; Olivier, Jean; Golhen, Stéphane; Ouahab, Lahcène

2011-08-01

The room-temperature infrared and Raman spectra of a series of four isostructural polymeric salts of 2,3,6,7-tetrakis(2-cyanoethylthio)-tetrathiafulvalene (TCE-TTF) with paramagnetic (Co(II), Mn(II)) and diamagnetic (Zn(II), Cd(II)) ions, together with BF(4)(-) or ClO(4)(-) anions are reported. Infrared and Raman-active modes are identified and assigned based on theoretical calculations for neutral and ionized TCE-TTF using density functional theory (DFT) methods. It is confirmed that the TCE-TTF molecules in all the materials investigated are fully ionized and interact in the crystal structure through cyanoethylthio groups. The vibrational modes related to the C=C stretching vibrations of TCE-TTF are analyzed assuming the occurrence of electron-molecular vibration coupling (EMV). The presence of the antisymmetric C=C dimeric mode provides evidence that charge transfer takes place between TCE-TTF molecules belonging to neighboring polymeric networks. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Betula pendula: A Promising Candidate for Phytoremediation of TCE in Northern Climates.

Science.gov (United States)

Lewis, Jeffrey; Qvarfort, Ulf; Sjöström, Jan

2015-01-01

Betula pendula (Silver birch) trees growing on two contaminated sites were evaluated to assess their capacity to phytoscreen and phytoremediate chlorinated aliphatic compounds and heavy metals. Both locations are industrially-contaminated properties in central Sweden. The first was the site of a trichloroethylene (TCE) spill in the 1980s while the second was polluted with heavy metals by burning industrial wastes. In both cases, sap and sapwood from Silver birch trees were collected and analyzed for either chlorinated aliphatic compounds or heavy metals. These results were compared to analyses of the surface soil, vadose zone pore air and groundwater. Silver birch demonstrated the potential to phytoscreen and possibly phytoremediate TCE and related compounds, but it did not demonstrate the ability to effectively phytoextract heavy metals when compared with hyperaccumulator plants. The capacity of Silver birch to phytoremediate TCE appears comparable to tree species that have been employed in field-scale TCE phytoremediation efforts, such as Populus spp. and Eucalyptus sideroxylon rosea.

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

Science.gov (United States)

Fradique, Mónica; Batista, Ana Paula; Nunes, M Cristiana; Gouveia, Luísa; Bandarra, Narcisa M; Raymundo, Anabela

2010-08-15

Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5-2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright (c) 2010 Society of Chemical Industry.

Impact of nuclear 'pasta' on neutrino transport in collapsing stellar cores

International Nuclear Information System (INIS)

Sonoda, Hidetaka; Watanabe, Gentaro; Sato, Katsuhiko; Takiwaki, Tomoya; Yasuoka, Kenji; Ebisuzaki, Toshikazu

2007-01-01

Nuclear 'pasta', nonspherical nuclei in dense matter, is predicted to occur in collapsing supernova cores. We show how pasta phases affect the neutrino transport cross section via weak neutral current using several nuclear models. This is the first calculation of the neutrino opacity of the phases with rod-like and slab-like nuclei taking account of finite temperature effects, which are well described by the quantum molecular dynamics. We also show that pasta phases can occupy 10-20% of the mass of supernova cores in the later stage of the collapse

Hydrodechlorination of TCE in a circulated electrolytic column at high flow rate.

Science.gov (United States)

Fallahpour, Noushin; Yuan, Songhu; Rajic, Ljiljana; Alshawabkeh, Akram N

2016-02-01

Palladium-catalytic hydrodechlorination of trichloroethylene (TCE) by cathodic H2 produced from water electrolysis has been tested. For a field in-well application, the flow rate is generally high. In this study, the performance of Pd-catalytic hydrodechlorination of TCE using cathodic H2 is evaluated under high flow rate (1 L min(-1)) in a circulated column system, as expected to occur in practice. An iron anode supports reduction conditions and it is used to enhance TCE hydrodechlorination. However, the precipitation occurs and high flow rate was evaluated to minimize its adverse effects on the process (electrode coverage, clogging, etc.). Under the conditions of 1 L min(-1) flow, 500 mA current, and 5 mg L(-1) initial TCE concentration, removal efficacy using iron anodes (96%) is significantly higher than by mixed metal oxide (MMO) anodes (66%). Two types of cathodes (MMO and copper foam) in the presence of Pd/Al2O3 catalyst under various currents (250, 125, and 62 mA) were used to evaluate the effect of cathode materials on TCE removal efficacy. The similar removal efficiencies were achieved for both cathodes, but more precipitation generated with copper foam cathode (based on the experiments done by authors). In addition to the well-known parameters such as current density, electrode materials, and initial TCE concentration, the high velocities of groundwater flow can have important implications, practically in relation to the flush out of precipitates. For potential field application, a cost-effective and sustainable in situ electrochemical process using a solar panel as power supply is being evaluated. Published by Elsevier Ltd.

Physico-chemical properties of ready to eat, shelf-stable pasta during storage.

Science.gov (United States)

Carini, E; Curti, E; Cassotta, F; Najm, N E O; Vittadini, E

2014-02-01

The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product. Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators ((1)H FID, (1)H T2) during storage. Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability. Copyright © 2013 Elsevier Ltd. All rights reserved.

Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars

OpenAIRE

Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

2014-01-01

Nuclear pasta, with non-spherical shapes, is expected near the base of the crust in neutron stars. Large scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low conductivity pasta layer by increasing an impurity parameter Q_{imp}. Predictions of light curves for the low mass X-ray binary MXB 1659-29, assuming a large Q_{imp}, find continued late ...

Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

Directory of Open Access Journals (Sweden)

Meg da Silva Fernandes

2013-06-01

Full Text Available The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60% and modified egg albumin - MEA (0-10% were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10% had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10% and no addition of PGRF (0%. This product was submitted to sensory and microbiological analyses, with good results.

78 FR 692 - Certain Pasta From Turkey: Final Results of the Expedited Third Sunset Review of the...

Science.gov (United States)

2013-01-04

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... Sunset Review of the countervailing duty order on certain pasta from Turkey. The Department finds that... pasta from Turkey was published on July 24, 1996. See Notice of Countervailing Duty Order: Certain Pasta...

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

Science.gov (United States)

Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

2014-03-01

The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

Fingerprinting TCE in a bedrock aquifer using compound-specific isotope analysis.

Science.gov (United States)

Lojkasek-Lima, Paulo; Aravena, Ramon; Parker, Beth L; Cherry, John A

2012-01-01

A dual isotope approach based on compound-specific isotope analysis (CSIA) of carbon (C) and chlorine (Cl) was used to identify sources of persistent trichloroethylene (TCE) that caused the shut-down in 1994 of a municipal well in an extensive fractured dolostone aquifer beneath Guelph, Ontario. Several nearby industrial properties have known subsurface TCE contamination; however, only one has created a comprehensive monitoring network in the bedrock. The impacted municipal well and many monitoring wells were sampled for volatile organic compounds (VOCs), inorganic parameters, and CSIA. A wide range in isotope values was observed at the study site. The TCE varies between -35.6‰ and -21.8‰ and from 1.6‰ to 3.2‰ for δ(13) C and δ(37) Cl, respectively. In case of cis-1,2-dichloroethene, the isotope values range between -36.3‰ and -18.9‰ and from 2.4‰ to 4.7‰ for δ(13) C and δ(37) Cl, respectively. The dual isotope approach represented by a plot of δ(13) C vs. δ(37) Cl shows the municipal well samples grouped in a domain clearly separate from all other samples from the property with the comprehensive well network. The CSIA results collected under non-pumping and short-term pumping conditions thus indicate that this particular property, which has been studied intensively for several years, is not a substantial contributor of the TCE presently in the municipal well under non-pumping conditions. This case study demonstrates that CSIA signatures would have been useful much earlier in the quest to examine sources of the TCE in the municipal well if bedrock monitoring wells had been located at several depths beneath each of the potential TCE-contributing properties. Moreover, the CSIA results show that microbial reductive dechlorination of TCE occurs in some parts of the bedrock aquifer. At this site, the use of CSIA for C and Cl in combination with analyses of VOC and redox parameters proved to be important due to the complexity introduced by

Pasta quality as impacted by the type of flour and starch and the level of egg addition.

Science.gov (United States)

Saleh, Mohammed; Al-Ismail, Khalid; Ajo, Radwan

2017-10-01

This study investigated the effects of substituting wheat flour with fractions of different starch types and egg levels on pasta quality. First order mixture response surface model was used where the effects of various starch types and egg levels on pasta quality were evaluated. Coefficients of estimation were determined and fractional contribution of wheat, starch type and egg levels were evaluated. Egg levels negatively (p egg level from 33 to 0%. Flow behavior index of treatments solution with various fractions of starch types and egg level ranged from 0.34 to 1.42 and was significantly (p cooked pasta quality including firmness, stickiness, cooking loss, and water uptake, keeping with consumer acceptability through varying starch type and egg level. Results show that flour and starch type and egg level interaction play significant role in pasta blends formulation. Moreover, substitution of wheat flour with acorn, native or modified corn and potato starches fractions, as well as with lupine, rice, tapioca, and stabilized rice bran flours would have significant effects on the physical properties and acceptability of various cereal products. For instance, the use of rice bran in potentially developed products would enhance the consumption of whole grain foods, resulting in improved intake of fiber and other healthy components. © 2016 Wiley Periodicals, Inc.

Transport Properties of the Nuclear Pasta Phase with Quantum Molecular Dynamics

Science.gov (United States)

Nandi, Rana; Schramm, Stefan

2018-01-01

We study the transport properties of nuclear pasta for a wide range of density, temperature, and proton fractions, relevant for different astrophysical scenarios adopting a quantum molecular dynamics model. In particular, we estimate the values of shear viscosity as well as electrical and thermal conductivities by calculating the static structure factor S(q) using simulation data. In the density and temperature range where the pasta phase appears, the static structure factor shows irregular behavior. The presence of a slab phase greatly enhances the peak in S(q). However, the effect of irregularities in S(q) on the transport coefficients is not very dramatic. The values of all three transport coefficients are found to have the same orders of magnitude as found in theoretical calculations for the inner crust matter of neutron stars without the pasta phase; therefore, the values are in contrast to earlier speculations that a pasta layer might be highly resistive, both thermally and electrically.

77 FR 69792 - Certain Pasta From Turkey: Final Results of Countervailing Duty Administrative Review; 2010

Science.gov (United States)

2012-11-21

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... review of the countervailing duty order on certain pasta from Turkey for the period January 1, 2010... subject merchandise during the period of review. See Certain Pasta From Turkey: Preliminary Results of...

Warm ''pasta'' phase in the Thomas-Fermi approximation

International Nuclear Information System (INIS)

Avancini, Sidney S.; Menezes, Debora P.; Chiacchiera, Silvia; Providencia, Constanca

2010-01-01

In the present article, the 'pasta' phase is studied at finite temperatures within a Thomas-Fermi (TF) approach. Relativistic mean-field models, both with constant and density-dependent couplings, are used to describe this frustrated system. We compare the present results with previous ones obtained within a phase-coexistence description and conclude that the TF approximation gives rise to a richer inner ''pasta'' phase structure and the homogeneous matter appears at higher densities. Finally, the transition density calculated within TF is compared with the results for this quantity obtained with other methods.

Enhanced Fenton-like degradation of TCE in sand suspensions with magnetite by NTA/EDTA at circumneutral pH.

Science.gov (United States)

Wang, Na; Jia, Daqing; Jin, Yaoyao; Sun, Sheng-Peng; Ke, Qiang

2017-07-01

The present study investigated the degradation of trichloroethylene (TCE) in sand suspensions by Fenton-like reaction with magnetite (Fe 3 O 4 ) in the presence of various chelators at circumneutral pH. The results showed that ethylenediaminetetraacetic acid (EDTA) and nitrilotriacetic acid (NTA) greatly improved the rate of TCE degradation, while [S,S]-ethylenediaminedisuccinic acid (s,s-EDDS), malonate, citrate, and phytic acid (IP6) have minimal effects on TCE degradation. Quenching tests suggested that TCE was mainly degraded by hydroxyl radical (HO · ) attack, with about 90% inhibition on TCE degradation by the addition of HO · scavenger 2-propanol. The presence of 0.1-0.5% Fe 3 O 4 /sand (w/w) contributed to 40% increase in TCE degradation rates. In particular, the use of chelators can avoid high concentrations of H 2 O 2 required for the Fenton-like reaction with Fe 3 O 4 , and moreover improve the stoichiometric efficiencies of TCE degradation to H 2 O 2 consumption. The suitable concentrations of chelators (EDTA and NTA) and H 2 O 2 were suggested to be 0.5 and 20 mM, respectively. Under the given conditions, degradation rate constants of TCE were obtained at 0.360 h -1 with EDTA and 0.526 h -1 with NTA, respectively. Enhanced degradation of TCE and decreased usage of H 2 O 2 in this investigation suggested that Fenton-like reaction of Fe 3 O 4 together with NTA (or EDTA) may be a promising process for remediation of TCE-contaminated groundwater.

77 FR 69793 - Certain Pasta From Italy; Final Results of Countervailing Duty Administrative Review; 2010

Science.gov (United States)

2012-11-21

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... review of the countervailing duty order on certain pasta from Italy for the period January 1, 2010... August 1, 2012. See Certain Pasta From Italy: Preliminary Results of the 15th (2010) Countervailing Duty...

75 FR 81212 - Certain Pasta From Italy: Notice of Final Results of the Thirteenth Antidumping Duty...

Science.gov (United States)

2010-12-27

... Foods Company, Inc. and its affiliate Euro-American Foods Group Inc. (Fasolino/Euro-American Foods). See... canned pastas, as well as all forms of egg pasta, with the exception of non-egg dry pasta containing up...

Effects of meat addition on pasta structure, nutrition and in vitro digestibility.

Science.gov (United States)

Liu, Tingting; Hamid, Nazimah; Kantono, Kevin; Pereira, Loveena; Farouk, Mustafa M; Knowles, Scott O

2016-12-15

In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm(2) in the control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm(2)). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition. Copyright © 2016 Elsevier Ltd. All rights reserved.

Pasta Structures of Quark-Hadron Phase Transition in Proto-Neutron Stars

International Nuclear Information System (INIS)

Yasutake, Nobutoshi; Maruyama, Toshiki; Tatsumi, Toshitaka

2011-01-01

We study the quark-hadron mixed phase in proto-neutron stars with the finite-size effects. In the calculations of pasta structures appeared in the mixed phase, the Gibbs conditions require the pressure balance and chemical equilibrium between two phases besides the thermal equilibrium. We find that the region of the mixed phase is limited due to thermal instability. Moreover, we study the effects of neutrinos to the pasta structures. As a result, we find that the existence of neutrinos make the pasta structures unstable, too. These characteristic features of the hadron-quark mixed phase should be important for the middle stage of the evolutions of proto-neutron stars.

PERBEDAAN DAYA HAMBAT PASTA GIGI BERBAHAN HERBAL TERHADAP PERTUMBUHAN STREPTOCOCCUS MUTANS

Directory of Open Access Journals (Sweden)

Susi Susi

2015-09-01

Full Text Available AbstrakKaries gigi dan penyakit periodontal dapat dicegah dengan mengontrol pembentukan plak secara teratur. Penggunaan pasta gigi herbal dapat memberikan efek kimia untuk mengontrol pembentukan plak. Studi terdahulu mendapatkan bahwa pasta gigi herbal dapat mengurangi jumlah bakteri utama pada rongga mulut yaitu Streptococcus mutans. Penelitian ini bertujuan untuk meneliti perbedaan daya hambat beberapa pasta gigi herbal (mengandung siwak, cengkeh, dan daun sirih terhadap pertumbuhan Streptococcus mutans. Metode penelitian adalah eksperimental dengan meletakkan cakram yang sudah direndam dengan pasta gigi ke medium agar darah yang mengandung koloni Streptococcus mutans. Uji daya hambat bakteri dilakukan dengan metode difusi. Terbentuknya zona bening di sekitar koloni bakteri menunjukkan adanya penghambatan pertumbuhan bakteri uji. Hasil uji satu arah ANOVA menunjukkan adanya perbedaan daya hambat yang bermakna antar pasta gigi herbal yang digunakan (p<0.05. Ketiga pasta gigi didapakan memiliki kemampuan antibakteri kuat dengan rata-rata zona hambat 16.075 mm, 13.375 mm dan 11.080 mm. Jadi dapat disimpulkan bahwa pasta gigi herbal mempunyai efek anti bakteri terhadap pertumbuhan Streptococcus mutans dengan efek anti bakteri terkuat di tunjukkan oleh pasta gigi mengandung cengkeh.AbstractDental caries and periodontal disease can be eliminated by regularly control plaque formation. The usage of herbal toothpaste is able to give chemical effect toward plaque control. Previous studies shown that the usage of herbal toothpaste was able to reduce the growth of Streptococcus mutans, the main bacteria in the mouth. The study aimed at investigating the difference of zone of inhibition of several herbal toothpastes (siwak- , cloves- , and betel leaves- contained toward the growth of Streptococcus mutans.This study was experimental research using disc that had been immersed and subsequently put it onto Blood agar medium that contain Streptococcus mutans

Nuclear 'pasta phase' and its consequences on neutrino opacities

International Nuclear Information System (INIS)

Alloy, M. D.; Menezes, D. P.

2011-01-01

In this paper, we calculate the diffusion coefficients that are related to the neutrino opacities considering the formation of nuclear pasta and homogeneous matter at low densities. Our results show that the mean-free paths are significantly altered by the presence of nuclear pasta in stellar matter when compared with the results obtained with homogeneous matter. These differences in neutrino opacities certainly influence the Kelvin-Helmholtz phase of protoneutron stars and consequently the results of supernova explosion simulations.

76 FR 68399 - Certain Pasta From Turkey: Notice of Final Results of the 14th Antidumping Duty Administrative...

Science.gov (United States)

2011-11-04

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... antidumping duty order on certain pasta from Turkey (pasta).\\1\\ The review covers one exporter: Marsan Gida...\\ See Certain Pasta From Turkey: Notice of Preliminary Results of Antidumping Duty Administrative Review...

Change of pH and Iron Ion Concentration During Photodegradation of TCE with Ferrioxalate/UVvis Process

International Nuclear Information System (INIS)

Hareyama, Wataru; Suto, Koichi; Inoue, Chihiro; Chida, Tadashi; Nakazawa, Hiroshi

2006-01-01

Recently, some studies show various organic compounds such as pesticides and dyes degraded with the irradiation of ultraviolet light and visible light in the presence of oxalic acid and ferric ion (ferrioxalate/UVvis process). The process has much advance than other technologies because it can utilize the wavelength of 300∼450nm and also under the condition of neutral pH. Chlorinated organic compounds such as trichloroethene (TCE), which have caused ground water pollution on a lot of sites, have never been applied by photodegradation with this process. In this study, we showed the degradation of TCE in the presence of oxalic acid and iron ion and the change of pH, ferric and ferrous ion concentration during the photodegradation of TCE with ferrioxalate/UV-vis process. TCE was degraded in the presence of oxalic acid and iron ion. In the reactions, the equilibrium of oxalate ion and iron ion is important since it determines the amount of ferrioxalate complex which absorbs light and induces the reactions of the degradation of TCE. Thus, the pH value and iron ion concentration are the important factors which determine the amount of ferrioxalate complex. The pH is nearly constant during the photodegradation of TCE. The ferrous ion concentration was decreased as soon as beginning photodegradation of TCE, and then the ferrous ion concentration and ferric ion concentration became constant

75 FR 10464 - Certain Pasta from Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review...

Science.gov (United States)

2010-03-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... pasta from Italy. See Antidumping or Countervailing Duty Order, Finding, or Suspended Investigation....A. (``Garofalo''), Pastaficio Attilio Mastromauro Pasta Granoro S.r.L. (``Granoro''), Industria...

Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

Science.gov (United States)

Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2016-04-01

Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Laboratory-scale column study for remediation of TCE-contaminated aquifers using three-section controlled-release potassium permanganate barriers.

Science.gov (United States)

Yuan, Baoling; Li, Fei; Chen, Yanmei; Fu, Ming-Lai

2013-05-01

A laboratory-scale study with a sand column was designed to simulate trichloroethylene (TCE) pollution in the aquifer environment with three-section controlled-release potassium permanganate (CRP) barriers. The main objective of this study was to evaluate the feasibility of CRP barriers in remediation of TCE in aquifers in a long-term and controlled manner. CRP particles with a 1:3 molar ratio of KMnO4 to stearic acid showed the best controlled-release properties in pure water, and the theoretical release time was 138.5 days. The results of TCE removal in the test column indicated that complete removal efficiency of TCE in a sand column by three-section CRP barriers could be reached within 15 days. The molar ratio of KMnO4 to TCE in the three-section CRP barriers was 16:1, which was much lower than 82:1 as required when KMnO4 solution is used directly to achieve complete destruction of TCE. This result revealed that the efficiency of CRP for remediation of TCE was highly improved after encapsulation.

77 FR 20695 - Tax Counseling for the Elderly (TCE) Program Availability of Application Packages

Science.gov (United States)

2012-04-05

... DEPARTMENT OF THE TREASURY Internal Revenue Service Tax Counseling for the Elderly (TCE) Program... for the Elderly (TCE) Program. DATES: Application Packages are available electronically from the IRS on May 1, 2012 by visiting: IRS.gov (key [[Page 20696

Development of an integrated in-situ remediation technology. Topical report for task No. 11 entitled: Evaluation of TCE contamination before and after the field experiment, September 26, 1994--May 25, 1996

Energy Technology Data Exchange (ETDEWEB)

Hughes, B.M.; Athmer, C.J.; Sheridan, P.W. [and others

1997-04-01

Contamination in low permeability soils poses a significant technical challenge to in-situ remediation efforts. Poor accessibility to the contaminants and difficulty in delivery of treatment reagents have rendered existing in-situ treatments such as bioremediation, vapor extraction, pump and treat rather ineffective when applied to low permeability soils present at many contaminated sites. The technology is an integrated in-situ treatment in which established geotechnical methods are used to install degradation zones directly in the contaminated soil and electro-osmosis is utilized to move the contaminants back and forth through those zones until the treatment is completed. The present Topical Report for Task No. 11 summarizes the results of TCE analysis in soil and carbon before and after conducting the field experiment. In addition, a discussion of the TCE material balance demonstrates that the Lasagna{trademark} process is effective in moving TCE from the contaminated soil into carbon treatment zones in the field experiment at DOE`s Gaseous Diffusion Plant in Paducah, Kentucky.

Development of an integrated in-situ remediation technology. Topical report for task No. 11 entitled: Evaluation of TCE contamination before and after the field experiment, September 26, 1994--May 25, 1996

International Nuclear Information System (INIS)

Hughes, B.M.; Athmer, C.J.; Sheridan, P.W.

1997-01-01

Contamination in low permeability soils poses a significant technical challenge to in-situ remediation efforts. Poor accessibility to the contaminants and difficulty in delivery of treatment reagents have rendered existing in-situ treatments such as bioremediation, vapor extraction, pump and treat rather ineffective when applied to low permeability soils present at many contaminated sites. The technology is an integrated in-situ treatment in which established geotechnical methods are used to install degradation zones directly in the contaminated soil and electro-osmosis is utilized to move the contaminants back and forth through those zones until the treatment is completed. The present Topical Report for Task No. 11 summarizes the results of TCE analysis in soil and carbon before and after conducting the field experiment. In addition, a discussion of the TCE material balance demonstrates that the Lasagna trademark process is effective in moving TCE from the contaminated soil into carbon treatment zones in the field experiment at DOE's Gaseous Diffusion Plant in Paducah, Kentucky

Highly organic natural media as permeable reactive barriers: TCE partitioning and anaerobic degradation profile in eucalyptus mulch and compost.

Science.gov (United States)

Öztürk, Zuhal; Tansel, Berrin; Katsenovich, Yelena; Sukop, Michael; Laha, Shonali

2012-10-01

Batch and column experiments were conducted with eucalyptus mulch and commercial compost to evaluate suitability of highly organic natural media to support anaerobic decomposition of trichloroethylene (TCE) in groundwater. Experimental data for TCE and its dechlorination byproducts were analyzed with Hydrus-1D model to estimate the partitioning and kinetic parameters for the sequential dechlorination reactions during TCE decomposition. The highly organic natural media allowed development of a bioactive zone capable of decomposing TCE under anaerobic conditions. The first order TCE biodecomposition reaction rates were 0.23 and 1.2d(-1) in eucalyptus mulch and compost media, respectively. The retardation factors in the eucalyptus mulch and compost columns for TCE were 35 and 301, respectively. The results showed that natural organic soil amendments can effectively support the anaerobic bioactive zone for remediation of TCE contaminated groundwater. The natural organic media are effective environmentally sustainable materials for use in permeable reactive barriers. Copyright © 2012 Elsevier Ltd. All rights reserved.

PASTA in Penicillin Binding Proteins and Serine/Threonine Kinases: A Recipe of Structural, Dynamic and Binding Properties.

Science.gov (United States)

Calvanese, Luisa; Falcigno, Lucia; Squeglia, Flavia; D'Auria, Gabriella; Berisio, Rita

2017-11-24

Penicillin binding proteins (PBPs) and Serine Threonine kinases (STPKs) are two classes of bacterial enzymes whose involvement in a series of vital processes in bacterial growth and division is well assessed. Many PBPs and STPKs show linked an ancillary domain named PASTA, whose functional role is not completely deciphered so far. It has been proposed that PASTAs are sensor modules that by binding opportune ligands (i.e. muropeptides) activate the cognate proteins to their functions. However, based on recent data, the sensor annotation sounds true for PASTA from STPKs, and false for PASTA from PBPs. Different PASTA domains, belonging or not to different protein classes, sharing or not appreciable sequence identities, always show identical folds. This survey of the structural, binding and dynamic properties of PASTA domains pursues the reasons why identical topologies may turn in different roles. Amino acid compositions, total charges and distribution of the hydrophobic/hydrophilic patches on the surface, significantly vary among PASTAs from STPKs and PBPs and appear to correlate with different functions. A possible criterion to discriminate between PASTA modules of STPKs or PBPs solely based on their sequences is proposed. Possibly reflecting different species as well as functional roles and evolutionary profile, our routine represents a fast even though approximate method to distinguish between PASTA belonging to different classes. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Multi-isotopic signatures of organic and conventional Italian pasta along the production chain

DEFF Research Database (Denmark)

Bontempo, L.; Camin, F.; Paolini, M.

2016-01-01

The variability of stable isotope ratios (δ2H, δ13C, δ15N, δ18O and δ34S) along the production chain of pasta (durum wheat, flour and pasta) produced by using both conventional and organic farming systems in four Italian regions in 2 years was investigated. The aim was to evaluate if and how...... control procedures that can be used to check the geographical origin of Italian organic and conventional pasta and its raw materials....

76 FR 77204 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2011-12-12

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy.\\1\\ Pursuant to requests from interested parties, the Department published in the.... & C. (``P.A.P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi...

78 FR 20091 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2013-04-03

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... request an administrative review of the antidumping duty order on certain pasta from Italy.\\1\\ Pursuant to....A. (Delverde), Industria Alimentare Colavita, S.p.A. (Indalco), Pasta Lensi S.r.L. (Lensi...

76 FR 71311 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2011-11-17

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... review of the antidumping duty order on certain pasta from Italy.\\1\\ Pursuant to requests from interested... antidumping duty administrative review with respect to Pastificio Attilio Mastromauro-Pasta Granoro S.r.L...

75 FR 6352 - Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review

Science.gov (United States)

2010-02-09

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... antidumping duty order on certain pasta from Italy. The review covers ten manufacturers/exporters: Domenico...), Pasta Lensi (Lensi), Pastificio Fratelli Pagani S.p.A. (Pagani), Pastificio Labor S.r.L. (Labor...

76 FR 64897 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2011-10-19

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... to request an administrative review of the antidumping duty order on certain pasta from Italy.\\1....P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi''), Pastaficio...

A study on radiation technological degradation of organic chloride wastewater-Exemplified by TCE and PCE

Energy Technology Data Exchange (ETDEWEB)

Huang, S.-K.; Hsieh, L.-L. [Institute of Radiological Science, Central Taiwan University of Science and Technology, No. 11, Buzih Lane, Beitun District, Taichung City 40601, Taiwan (China); Chen, C.-C. [Isotope Application Division, Institute of Nuclear Energy Research, Taiwan (China); Lee, P.-H. [Institute of Radiological Science, Central Taiwan University of Science and Technology, No. 11, Buzih Lane, Beitun District, Taichung City 40601, Taiwan (China); Hsieh, B.-T. [Institute of Radiological Science, Central Taiwan University of Science and Technology, No. 11, Buzih Lane, Beitun District, Taichung City 40601, Taiwan (China)], E-mail: bthsieh@ctust.edu.tw

2009-07-15

This paper describes the potential of using gamma radiation technology to degrade trichloroethylene (TCE) and perchloroethylene (PCE) wastewater. The experimental method is divided into two parts: (1) using the {gamma}-ray to irradiate the TCE and PCE solution, the dose-rate is 10 Gy/minute, the irradiation dosage is 0-2.5 kGy and (2) self-making the UV irradiation system, the tube specification is 254 nm and 6 W, and turning on 8 tubes at the same time to make the irradiation. The efficiency of degradation ratio for {gamma}-ray is better than UV in the range of 0.1-250 ppm; for example, as for the concentration of 0.1 ppm, when TCE is degraded to D{sub 90} and T{sub 90}, the {gamma}-ray only needed 46.7 Gy and took about 4.67 minutes, but UV needed to take about 28.1 minutes. The dose-concentration equations of TCE and PCE are: TCE: y=44.58+8.832x, R{sup 2}=0.999; and PCE: y=81.33+12.81x, R{sup 2}=0.997. We verified that the radiation technology is able to effectively degrade the organic chlorine wastewater without yielding the secondary pollution, and the TCE and PCE that degraded by using {gamma}-ray will be reached US-EPA and Taiwan Effluent Standard (5 ppb)

A study on radiation technological degradation of organic chloride wastewater--exemplified by TCE and PCE.

Science.gov (United States)

Huang, Sheng-Kai; Hsieh, Ling-Ling; Chen, Chia-Chieh; Lee, Po-Hsiu; Hsieh, Bor-Tsung

2009-01-01

This paper describes the potential of using gamma radiation technology to degrade trichloroethylene (TCE) and perchloroethylene (PCE) wastewater. The experimental method is divided into two parts: (1) using the gamma-ray to irradiate the TCE and PCE solution, the dose-rate is 10Gy/minute, the irradiation dosage is 0-2.5kGy and (2) self-making the UV irradiation system, the tube specification is 254nm and 6W, and turning on 8 tubes at the same time to make the irradiation. The efficiency of degradation ratio for gamma-ray is better than UV in the range of 0.1-250ppm; for example, as for the concentration of 0.1ppm, when TCE is degraded to D(90) and T(90), the gamma-ray only needed 46.7Gy and took about 4.67 minutes, but UV needed to take about 28.1 minutes. The dose-concentration equations of TCE and PCE are: TCE: y=44.58+8.832x, R(2)=0.999; and PCE: y=81.33+12.81x, R(2)=0.997. We verified that the radiation technology is able to effectively degrade the organic chlorine wastewater without yielding the secondary pollution, and the TCE and PCE that degraded by using gamma-ray will be reached US-EPA and Taiwan Effluent Standard (5ppb).

A study on radiation technological degradation of organic chloride wastewater-Exemplified by TCE and PCE

International Nuclear Information System (INIS)

Huang, S.-K.; Hsieh, L.-L.; Chen, C.-C.; Lee, P.-H.; Hsieh, B.-T.

2009-01-01

This paper describes the potential of using gamma radiation technology to degrade trichloroethylene (TCE) and perchloroethylene (PCE) wastewater. The experimental method is divided into two parts: (1) using the γ-ray to irradiate the TCE and PCE solution, the dose-rate is 10 Gy/minute, the irradiation dosage is 0-2.5 kGy and (2) self-making the UV irradiation system, the tube specification is 254 nm and 6 W, and turning on 8 tubes at the same time to make the irradiation. The efficiency of degradation ratio for γ-ray is better than UV in the range of 0.1-250 ppm; for example, as for the concentration of 0.1 ppm, when TCE is degraded to D 90 and T 90 , the γ-ray only needed 46.7 Gy and took about 4.67 minutes, but UV needed to take about 28.1 minutes. The dose-concentration equations of TCE and PCE are: TCE: y=44.58+8.832x, R 2 =0.999; and PCE: y=81.33+12.81x, R 2 =0.997. We verified that the radiation technology is able to effectively degrade the organic chlorine wastewater without yielding the secondary pollution, and the TCE and PCE that degraded by using γ-ray will be reached US-EPA and Taiwan Effluent Standard (5 ppb).

Comparison of PCE and TCE disappearance in heated volatile organic analysis vials and flame-sealed ampules.

Science.gov (United States)

Costanza, Jed; Pennell, Kurt D

2008-02-01

The rates of hydrolysis reported for tetrachloroethylene (PCE) and trichloroethylene (TCE) at elevated temperatures range over two orders-of-magnitude, where some of the variability may be due to the presence of a gas phase. Recent studies suggest that volatile organic analysis (VOA) vials provide a low-cost and readily available zero headspace system for measuring aqueous-phase hydrolysis rates. This work involved measuring rates of PCE and TCE disappearance and the corresponding appearance of dechlorination products in water-filled VOA vials and flame-sealed ampules incubated at 21 and 55 degrees C for up to 95.5 days. While PCE and TCE concentrations readily decreased in the VOA vials to yield first-order half lives of 11.2 days for PCE and 21.1 days for TCE at 55 degrees C, concentrations of anticipated dechlorination products, including chloride, remained constant or were not detected. The rate of PCE disappearance was 34 times faster in VOA vials at 55 degrees C compared to values obtained with flame-sealed ampules containing PCE-contaminated water. In addition, the concentration of TCE increased slightly in flame-sealed ampules incubated at 55 degrees C, while a decrease in TCE levels was observed in the VOA vials. The observed losses of PCE and TCE in the VOA vials were attributed to diffusion and sorption in the septa, rather than to dechlorination. These findings demonstrate that VOA vials are not suitable for measuring rates of volatile organic compound hydrolysis at elevated temperatures.

Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.

Science.gov (United States)

Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Montesano, Domenico; Masoero, Francesco; Trevisan, Marco

2017-10-01

Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (Pphenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41mggallic acid equivalents100g -1 and 25mmolTrolox Equivalents100g -1 ) and quinoa (24mggallic acid equivalents100g -1 and 14mmolTrolox Equivalents100g -1 ) cooked GF pasta. Significant correlations (Pphenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics. Copyright © 2017 Elsevier Ltd. All rights reserved.

Development of an integrated, in-situ remediation technology. Topical report for task No. 9. Part I. TCE degradation using nonbiological methods, September 26, 1994--May 25, 1996

International Nuclear Information System (INIS)

Shapiro, A.P.; Sivavec, T.M.; Baghel, S.S.

1997-01-01

Contamination in low-permeability soils poses a significant technical challenge for in situ remediation efforts. Poor accessibility to the contaminants and difficulty in delivery of treatment reagents have rendered existing in situ treatments such as bioremediation, vapor extraction, pump and treat rather ineffective when applied to low-permeability soils present at many contaminated sites. The technology is an integrated in situ treatment in which established geotechnical methods are used to install degradation zones directly in the contaminated soil and electro-osmosis is used to move the contaminants back and forth through those zones until the treatment is completed. The present Draft Topical Report for Task No. 9 summarizes laboratory investigations into TCE degradation using nonbiological methods. These studies were conducted by the General Electric Company. The report concentrates on zero valent iron as the reducing agent and presents data on TCE and daughter product degradation rates in batch experiments, column studies, and electroosmotic cells. It is shown that zero valent iron effectively degrades TCE in electroosmotic experiments. Daughter product degradation and gas generation are shown to be important factors in designing field scale treatment zones for the Lasagna trademark process

Esophageal cancer treated by low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta

International Nuclear Information System (INIS)

Mishina, Hitoshi; Okuyama, Shinichi; Lim, In-Su; Yamagata, Rin; Taima, Tadashi

1983-01-01

Eight patients with esophageal cancer were treated by a new treatment schedule consisting of low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta. As monitored endoscopically, therapeutic responses were satisfactory : seven out of 8 patients have survived for a range of 3 to 20 months and still active at work or cancer-free. However, one patient suffered from a second malignancy of adenocarcinoma of the upper esophagus different from the initial squamous cell carcinoma at the lower esophagus which had successfully been treated 3 months before. The present therapeutic design aims at treatment of lymphatic spreads in the adjacent structures as well as the original tumor in the esophagus and submucosal invasions. It is basically a consecutive, multimodal integration of selective concentration of therapeutic effects (extensive radiotherapy, topical application of bleomycin polyacrylate pasta, lymphatic chasing with colloidal bleomycin, and spatial concentration of cisplatin as the result of radiation-induced inflammation), perpetuation of the repairable DNA damage, and biological amplifications (protection against esophageal perforation with polyacrylate coating, and specific cancer cell recruitment). Application of the present theraeputic design is being expanded to the treatment of cancer of other specific sites such as the head and neck tumors and rectal cancer with undeniable prospects. (author)

Esophageal cancer treated by low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta

International Nuclear Information System (INIS)

Mishina, Hitoshi; Okuyama, Shinichi; Lin, In-Su; Yamagata, Rin; Taima, Tadashi

1982-01-01

Eight patients with esophageal cancer were treated by a new treatment schedule consisting of low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta. As monitored endoscopically, their therapeutic responses were satisfactory, and seven out of the eight survived for a range of 3 to 18 months and still active at work or ''cancer-free''. The seventh of the eight suffers from a second malignancy of adenocarcinoma of the cardia, different from the initial squamous cell carcinoma at the lower esophagus which had successfully been treated 3 months before. The present therapeutic design aims at treatment of lymphatic spreads in the adjacent structures as well as the original tumor in the esophagus and submucosal invasions. It is basically a consecutive, multimodal integration of selective concentration of therapeutic effects (extensive radiotherapy, topical application of bleomycin polyacrylate pasta, lymphatic chasing with colloidal bleomycin, and spatial concentration of cisplatin as the result of radiation-induced inflammations), perpetuation of the repairable DNA damage, and biological amplifications (protection against esophageal perforation with polyacrylate coating, and specific cancer cell recruitment). Application of the present therapeutic design is being expanded to treatment of cancer at other specific sites such as the head and neck tumors and rectal cancer with undeniable prospects. (author)

The Drosophila Translational Control Element (TCE is required for high-level transcription of many genes that are specifically expressed in testes.

Directory of Open Access Journals (Sweden)

Rebeccah J Katzenberger

Full Text Available To investigate the importance of core promoter elements for tissue-specific transcription of RNA polymerase II genes, we examined testis-specific transcription in Drosophila melanogaster. Bioinformatic analyses of core promoter sequences from 190 genes that are specifically expressed in testes identified a 10 bp A/T-rich motif that is identical to the translational control element (TCE. The TCE functions in the 5' untranslated region of Mst(3CGP mRNAs to repress translation, and it also functions in a heterologous gene to regulate transcription. We found that among genes with focused initiation patterns, the TCE is significantly enriched in core promoters of genes that are specifically expressed in testes but not in core promoters of genes that are specifically expressed in other tissues. The TCE is variably located in core promoters and is conserved in melanogaster subgroup species, but conservation dramatically drops in more distant species. In transgenic flies, short (300-400 bp genomic regions containing a TCE directed testis-specific transcription of a reporter gene. Mutation of the TCE significantly reduced but did not abolish reporter gene transcription indicating that the TCE is important but not essential for transcription activation. Finally, mutation of testis-specific TFIID (tTFIID subunits significantly reduced the transcription of a subset of endogenous TCE-containing but not TCE-lacking genes, suggesting that tTFIID activity is limited to TCE-containing genes but that tTFIID is not an obligatory regulator of TCE-containing genes. Thus, the TCE is a core promoter element in a subset of genes that are specifically expressed in testes. Furthermore, the TCE regulates transcription in the context of short genomic regions, from variable locations in the core promoter, and both dependently and independently of tTFIID. These findings set the stage for determining the mechanism by which the TCE regulates testis-specific transcription and

The Drosophila Translational Control Element (TCE) is required for high-level transcription of many genes that are specifically expressed in testes.

Science.gov (United States)

Katzenberger, Rebeccah J; Rach, Elizabeth A; Anderson, Ashley K; Ohler, Uwe; Wassarman, David A

2012-01-01

To investigate the importance of core promoter elements for tissue-specific transcription of RNA polymerase II genes, we examined testis-specific transcription in Drosophila melanogaster. Bioinformatic analyses of core promoter sequences from 190 genes that are specifically expressed in testes identified a 10 bp A/T-rich motif that is identical to the translational control element (TCE). The TCE functions in the 5' untranslated region of Mst(3)CGP mRNAs to repress translation, and it also functions in a heterologous gene to regulate transcription. We found that among genes with focused initiation patterns, the TCE is significantly enriched in core promoters of genes that are specifically expressed in testes but not in core promoters of genes that are specifically expressed in other tissues. The TCE is variably located in core promoters and is conserved in melanogaster subgroup species, but conservation dramatically drops in more distant species. In transgenic flies, short (300-400 bp) genomic regions containing a TCE directed testis-specific transcription of a reporter gene. Mutation of the TCE significantly reduced but did not abolish reporter gene transcription indicating that the TCE is important but not essential for transcription activation. Finally, mutation of testis-specific TFIID (tTFIID) subunits significantly reduced the transcription of a subset of endogenous TCE-containing but not TCE-lacking genes, suggesting that tTFIID activity is limited to TCE-containing genes but that tTFIID is not an obligatory regulator of TCE-containing genes. Thus, the TCE is a core promoter element in a subset of genes that are specifically expressed in testes. Furthermore, the TCE regulates transcription in the context of short genomic regions, from variable locations in the core promoter, and both dependently and independently of tTFIID. These findings set the stage for determining the mechanism by which the TCE regulates testis-specific transcription and understanding the

Effect of biosurfactants on the aqueous solubility of PCE and TCE.

Science.gov (United States)

Albino, John D; Nambi, Indumathi M

2009-12-01

The effect of biosurfactants on the solubility of tetrachloroethylene (PCE) and trichloroethylene (TCE) was studied in batch experiments pertaining to their use for solubilization and mobilization of such contaminants in surfactant enhanced aquifer remediation. Biosurfactants, rhamnolipid and surfactin used in solubility studies were synthesized in our laboratory by Pseudomonas aeruginosa (MTCC 2297) and Bacillus subtilis (MTCC 2423), respectively. The efficiency of the biosurfactants in solubilizing the chlorinated solvents was compared to that of synthetic surfactants. The Weight Solubilization Ratio (WSR) values for solubilization of PCE and TCE by biosurfactants were very high compared to the values obtained for synthetic surfactants. Surfactin proved to be a better surfactant over rhamnolipid. The WSR of surfactin on solubilization of PCE and TCE were 3.83 and 12.5, respectively, whereas the values obtained for rhamnolipid were 2.06 and 8.36. The solubility of the chlorinated solvents by biosurfactants was considerably affected by the changes in pH. The aqueous solubility of PCE and TCE increased tremendously with decrease in pH. The solubility of biosurfactants was observed to decrease with the pH, favoring partitioning of surfactants into the chlorinated solvents in significant amounts at lower pH. The excessive accumulation of biosurfactants at the interface facilitated interfacial tension reductions resulting in higher solubility of the chlorinated solvents at pH less than 7.

77 FR 53909 - Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the...

Science.gov (United States)

2012-09-04

...)] Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the Countervailing and Antidumping Duty Orders on Certain Pasta From Italy and Turkey AGENCY: United States International Trade... revocation of the countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be...

77 FR 7129 - Certain Pasta From Italy: Final Results of the 2009 Countervailing Duty Administrative Review

Science.gov (United States)

2012-02-10

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... review of the countervailing duty order on certain pasta from Italy for the period January 1, 2009... preliminary results of this review. See Certain Pasta From Italy: Preliminary Results of the 14th (2009...

78 FR 49256 - Certain Pasta From Italy: Preliminary Results of the Countervailing Duty Administrative Review; 2011

Science.gov (United States)

2013-08-13

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy... The scope of the order consists of certain pasta from Italy. The merchandise subject to the order is...

78 FR 57129 - Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders

Science.gov (United States)

2013-09-17

...-806] Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders... antidumping duty (AD) orders on certain pasta from Italy and Turkey would likely lead to continuation or recurrence of dumping, that revocation of the countervailing duty (CVD) orders on certain pasta from Italy...

PASTA repeats of the protein kinase StkP interconnect cell constriction and separation of Streptococcus pneumoniae.

Science.gov (United States)

Zucchini, Laure; Mercy, Chryslène; Garcia, Pierre Simon; Cluzel, Caroline; Gueguen-Chaignon, Virginie; Galisson, Frédéric; Freton, Céline; Guiral, Sébastien; Brochier-Armanet, Céline; Gouet, Patrice; Grangeasse, Christophe

2018-02-01

Eukaryotic-like serine/threonine kinases (eSTKs) with extracellular PASTA repeats are key membrane regulators of bacterial cell division. How PASTA repeats govern eSTK activation and function remains elusive. Using evolution- and structural-guided approaches combined with cell imaging, we disentangle the role of each PASTA repeat of the eSTK StkP from Streptococcus pneumoniae. While the three membrane-proximal PASTA repeats behave as interchangeable modules required for the activation of StkP independently of cell wall binding, they also control the septal cell wall thickness. In contrast, the fourth and membrane-distal PASTA repeat directs StkP localization at the division septum and encompasses a specific motif that is critical for final cell separation through interaction with the cell wall hydrolase LytB. We propose a model in which the extracellular four-PASTA domain of StkP plays a dual function in interconnecting the phosphorylation of StkP endogenous targets along with septal cell wall remodelling to allow cell division of the pneumococcus.

In vitro dialyzability of essential minerals from white and whole grain pasta.

Science.gov (United States)

Vignola, María Belén; Bustos, Mariela Cecilia; Pérez, Gabriela Teresa

2018-11-01

The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill (WFAP) and blade mill (WFBP). Mineral content and in vitro digestion were determined on all samples to study starch variation and mineral dialyzability. Whole-grain pasta contained significantly higher amounts of minerals than FP, since bran and embryo are richer in minerals than endosperm. In addition to the low content of mineral composition observed in FP, the dialyzability of some minerals (Cu, Fe, Mg and Zn) was higher than whole-grain pasta even when the percentage of starch hydrolyzed after intestinal digestion was higher than FP. These results can also be useful for developing wheat-based products rich in the desired minerals. Copyright © 2018 Elsevier Ltd. All rights reserved.

ELABORACIÓN DE PASTAS ALIMENTICIAS ENRIQUECIDAS A PARTIR DE HARINA DE QUINUA (Chenopodium quinoa wild. Y ZANAHORIA (Daucus carota ELABORACAO DE PASTA ALIMENTICIA ENRIQUECIDA A PARTIR DE FARINHA DE QUINUA (Chenopodium quinoa wild. E CENOURA (Daucus carota PRODUCTION OF FOOD PASTAS ENRICHED FROM QUINUA's (Chenopodium quinoa wild. FLOUR AND CARROT (Daucus carota

Directory of Open Access Journals (Sweden)

M ASTAÍZA

2010-06-01

Full Text Available La pasta de sémola es un alimento de consumo masivo, pero el valor biológico de su proteína es bajo, dada la deficiencia de Usina en la proteína del trigo. Al complementar la sémola con harina de quinua y zanahoria, se mejora la calidad de la proteína por ser la quinua muy rica en Usina y se incrementa el contenido de fibra soluble y vitamina A con la adición de zanahoria. Este estudio se desarrolló en dos etapas; en la Etapa I se elaboraron y analizaron pastas enriquecidas con harina integral de quinua, con niveles de sustitución del 30%, 40% y50% en la Etapa II, se sustituyó con zanahoria un 15% de la fase líquida de la formulación que en la fase I presentó mejor calidad. En las dos etapas se evaluó calidad de cocción, composición química y calidad sensorial de las pastas. La sustitución de la sémola por un 30% de harina de quinua, al igual que la inclusión de zanahoria en la formulación, permitió la obtención de un producto de mayor calidad nutricional y de excelente aceptación por el consumidor. Se logró un incremento significativo en la concentración de proteína y fibra, acompañado de una disminución en el contenido de carbohidratos; igualmente, mejoró el cómputo químico de las pastas pasando de 55.2% en las pastas control a 72.4 en las pastas enriquecidas con quinua. La calidad de cocción fue inferior en las pastas enriquecidas; sin embargo, las propiedades tecnológicas de las pastas se mantienen dentro de los rangos adecuados para su preparaciónAs pastas de sêmola de trigo é um alimento de consumo massivo, mas o valor biológico da sua proteína é baixo devido à; sua deficiencia em Usina. Ao complementar a sêmola com farinha de quinua e cenoura, não só se melhora a qualidade da proteína por complementaridade de aminoácidos entre a proteína do trigo e os aminoácidos da proteína de quinua, pseudo cereal muito rico em Usina, senão que também se incrementa o conteúdo de fibra e vitamina A com

76 FR 76937 - Certain Pasta From Italy: Notice of Final Results of the Fourteenth Antidumping Duty...

Science.gov (United States)

2011-12-09

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... review for the antidumping duty order on certain pasta from Italy.\\1\\ The review covers two manufacturers... (``POR'') is July 1, 2009, through June 30, 2010. \\1\\ See Certain Pasta from Italy: Notice of Preliminary...

76 FR 27634 - Certain Pasta From Italy: Final Results of Countervailing Duty Changed Circumstances Review and...

Science.gov (United States)

2011-05-12

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... and intent to revoke, in part, the countervailing duty (``CVD'') order on certain pasta from Italy.\\1\\ We are now revoking this order, in part, with regard to gluten-free pasta, as described in the...

Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable for a Low-Carbohydrate Diet?

Directory of Open Access Journals (Sweden)

Rajko Vidrih

2015-01-01

Full Text Available Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77 % carbohydrate, and can have even less than 10 % protein. It is therefore oft en excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40 % dry matter without (plain high-protein pasta or with 3 % dried spinach powder (high-protein spinach pasta to durum wheat semolina. According to the sensory analysis data, the addition of 40 % of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.

PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP

Directory of Open Access Journals (Sweden)

JOÃO RENATO DE JESUS JUNQUEIRA

2017-01-01

Full Text Available Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy - to - prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP, on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05 between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05. With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.

Editor's Highlight: High-Throughput Functional Genomics Identifies Modulators of TCE Metabolite Genotoxicity and Candidate Susceptibility Genes.

Science.gov (United States)

De La Rosa, Vanessa Y; Asfaha, Jonathan; Fasullo, Michael; Loguinov, Alex; Li, Peng; Moore, Lee E; Rothman, Nathaniel; Nakamura, Jun; Swenberg, James A; Scelo, Ghislaine; Zhang, Luoping; Smith, Martyn T; Vulpe, Chris D

2017-11-01

Trichloroethylene (TCE), an industrial chemical and environmental contaminant, is a human carcinogen. Reactive metabolites are implicated in renal carcinogenesis associated with TCE exposure, yet the toxicity mechanisms of these metabolites and their contribution to cancer and other adverse effects remain unclear. We employed an integrated functional genomics approach that combined functional profiling studies in yeast and avian DT40 cell models to provide new insights into the specific mechanisms contributing to toxicity associated with TCE metabolites. Genome-wide profiling studies in yeast identified the error-prone translesion synthesis (TLS) pathway as an import mechanism in response to TCE metabolites. The role of TLS DNA repair was further confirmed by functional profiling in DT40 avian cell lines, but also revealed that TLS and homologous recombination DNA repair likely play competing roles in cellular susceptibility to TCE metabolites in higher eukaryotes. These DNA repair pathways are highly conserved between yeast, DT40, and humans. We propose that in humans, mutagenic TLS is favored over homologous recombination repair in response to TCE metabolites. The results of these studies contribute to the body of evidence supporting a mutagenic mode of action for TCE-induced renal carcinogenesis mediated by reactive metabolites in humans. Our approach illustrates the potential for high-throughput in vitro functional profiling in yeast to elucidate toxicity pathways (molecular initiating events, key events) and candidate susceptibility genes for focused study. © The Author 2017. Published by Oxford University Press on behalf of the Society of Toxicology. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

Pasta structures in neutron stars

International Nuclear Information System (INIS)

Gupta, Neha; Shabnam, I.S.; Arumugam, P.

2011-01-01

A neutron star (NS) is a stellar remnant, a super-compressed object left over when stars with a mass between 1.4 and about 3 times the mass of our Sun exhaust their nuclear fuel and collapse inwards. The result of such an implosion is a condensed sphere of matter about 10 km across. The outer layer of the of NS, with density less than the nuclear saturation density, represent different challenges and observational opportunities like thermal evolution, X-ray burst, glitches and the very important core-crust transition region. At this density, nucleons are correlated at short distances by attractive strong interactions, they are anti-correlated at large distances because of the Coulomb repulsion. Competition among short- and long-range interactions (i.e., frustration) leads to the development of complex and exotic nuclear shapes, such as sphere, bubbles, rods, slabs and tubes. The term 'pasta phases' has been coined to describe these complex structures. In this work the nuclear pasta phases using different mean-field models along with a droplet model has been studied

Consistent post-reaction vibrational energy redistribution in DSMC simulations using TCE model

Science.gov (United States)

Borges Sebastião, Israel; Alexeenko, Alina

2016-10-01

The direct simulation Monte Carlo (DSMC) method has been widely applied to study shockwaves, hypersonic reentry flows, and other nonequilibrium flow phenomena. Although there is currently active research on high-fidelity models based on ab initio data, the total collision energy (TCE) and Larsen-Borgnakke (LB) models remain the most often used chemistry and relaxation models in DSMC simulations, respectively. The conventional implementation of the discrete LB model, however, may not satisfy detailed balance when recombination and exchange reactions play an important role in the flow energy balance. This issue can become even more critical in reacting mixtures involving polyatomic molecules, such as in combustion. In this work, this important shortcoming is addressed and an empirical approach to consistently specify the post-reaction vibrational states close to thermochemical equilibrium conditions is proposed within the TCE framework. Following Bird's quantum-kinetic (QK) methodology for populating post-reaction states, the new TCE-based approach involves two main steps. The state-specific TCE reaction probabilities for a forward reaction are first pre-computed from equilibrium 0-D simulations. These probabilities are then employed to populate the post-reaction vibrational states of the corresponding reverse reaction. The new approach is illustrated by application to exchange and recombination reactions relevant to H2-O2 combustion processes.

Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.

Science.gov (United States)

Wójtowicz, A; Mościcki, L

2009-06-01

The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features.

Science.gov (United States)

Martín-Esparza, M E; Raga, A; González-Martínez, C; Albors, A

2018-06-01

The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.

Evaluation of the effects of nanoscale zero-valent iron (nZVI) dispersants on intrinsic biodegradation of trichloroethylene (TCE).

Science.gov (United States)

Chang, Y C; Huang, S C; Chen, K F

2014-01-01

In this study, the biodegradability of nanoscale zero-valent iron (nZVI) dispersants and their effects on the intrinsic biodegradation of trichloroethylene (TCE) were evaluated. Results of a microcosm study show that the biodegradability of three dispersants followed the sequence of: polyvinyl alcohol-co-vinyl acetate-co-itaconic acid (PV3A) > polyoxyethylene (20) sorbitan monolaurate (Tween 20) > polyacrylic acid (PAA) under aerobic conditions, and PV3A > Tween 20 > PAA under anaerobic conditions. Natural biodegradation of TCE was observed under both aerobic and anaerobic conditions. No significant effects were observed on the intrinsic biodegradation of TCE under aerobic conditions with the presence of the dispersants. The addition of PAA seemed to have a slightly adverse impact on anaerobic TCE biodegradation. Higher accumulation of the byproducts of anaerobic TCE biodegradation was detected with the addition of PV3A and Tween 20. The diversity of the microbial community was enhanced under aerobic conditions with the presence of more biodegradable PV3A and Tween 20. The results of this study indicate that it is necessary to select an appropriate dispersant for nZVI to prevent a residual of the dispersant in the subsurface. Additionally, the effects of the dispersant on TCE biodegradation and the accumulation of TCE biodegrading byproducts should also be considered.

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.

Science.gov (United States)

Mridula, D; Gupta, R K; Bhadwal, Sheetal; Khaira, Harjot; Tyagi, S K

2016-04-01

Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

Mammalian cytochrome CYP2E1 triggered differential gene regulation in response to trichloroethylene (TCE) in a transgenic poplar.

Science.gov (United States)

Kang, Jun Won; Wilkerson, Hui-Wen; Farin, Federico M; Bammler, Theo K; Beyer, Richard P; Strand, Stuart E; Doty, Sharon L

2010-08-01

Trichloroethylene (TCE) is an important environmental contaminant of soil, groundwater, and air. Studies of the metabolism of TCE by poplar trees suggest that cytochrome P450 enzymes are involved. Using poplar genome microarrays, we report a number of putative genes that are differentially expressed in response to TCE. In a previous study, transgenic hybrid poplar plants expressing mammalian cytochrome P450 2E1 (CYP2E1) had increased metabolism of TCE. In the vector control plants for this construct, 24 h following TCE exposure, 517 genes were upregulated and 650 genes were downregulated over 2-fold when compared with the non-exposed vector control plants. However, in the transgenic CYP2E1 plant, line 78, 1,601 genes were upregulated and 1,705 genes were downregulated over 2-fold when compared with the non-exposed transgenic CYP2E1 plant. It appeared that the CYP2E1 transgenic hybrid poplar plants overexpressing mammalian CYP2E1 showed a larger number of differentially expressed transcripts, suggesting a metabolic pathway for TCE to metabolites had been initiated by activity of CYP2E1 on TCE. These results suggest that either the over-expression of the CYP2E1 gene or the abundance of TCE metabolites from CYP450 2E1 activity triggered a strong genetic response to TCE. Particularly, cytochrome p450s, glutathione S-transferases, glucosyltransferases, and ABC transporters in the CYP2E1 transgenic hybrid poplar plants were highly expressed compared with in vector controls.

System for In-Situ Detection of Plant Exposure to Trichloroethylene (TCE)

Science.gov (United States)

Lewis, Mark D. (Inventor); Anderson, Daniel J. (Inventor); Newman, Lee A. (Inventor); Keith, Amy G. (Inventor)

2013-01-01

A system detects a plant's exposure to trichloroethylene (TCE) through plant leaf imaging. White light impinging upon a plant's leaf interacts therewith to produce interacted light. A detector is positioned to detect at least one spectral band of the interacted light. A processor coupled to the detector performs comparisons between photonic energy of the interacted light at the one or more spectral bands thereof and reference data defining spectral responses indicative of leaf exposure to TCE. An output device coupled to the processor provides indications of the comparisons.

Solitons as candidates for energy carriers in Fermi-Pasta-Ulam lattices

Science.gov (United States)

Ming, Yi; Ye, Liu; Chen, Han-Shuang; Mao, Shi-Feng; Li, Hui-Min; Ding, Ze-Jun

2018-01-01

Currently, effective phonons (renormalized or interacting phonons) rather than solitary waves (for short, solitons) are regarded as the energy carriers in nonlinear lattices. In this work, by using the approximate soliton solutions of the corresponding equations of motion and adopting the Boltzmann distribution for these solitons, the average velocities of solitons are obtained and are compared with the sound velocities of energy transfer. Excellent agreements with the numerical results and the predictions of other existing theories are shown in both the symmetric Fermi-Pasta-Ulam-β lattices and the asymmetric Fermi-Pasta-Ulam-α β lattices. These clearly indicate that solitons are suitable candidates for energy carriers in Fermi-Pasta-Ulam lattices. In addition, the root-mean-square velocity of solitons can be obtained from the effective phonons theory.

76 FR 20312 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

Science.gov (United States)

2011-04-12

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey..., the Department published in the Federal Register the antidumping duty order on certain pasta from... Value: Certain Pasta From Turkey, 61 FR 38545 (July 24, 1996). On July 1, 2010, we published in the...

78 FR 693 - Certain Pasta From Italy: Final Results of the Expedited Third Sunset Review of the...

Science.gov (United States)

2013-01-04

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... Sunset Review of the countervailing duty order on certain pasta from Italy. The Department finds that... pasta from Italy was published on July 24, 1996. See Notice of Countervailing Duty Order and Amended...

77 FR 46694 - Certain Pasta From Turkey: Notice of Preliminary Results of the 2010-2011 Antidumping Duty...

Science.gov (United States)

2012-08-06

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... (the Department) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from Turkey for the period of review (POR) July 1, 2010, through June 30, 2011. The Department...

78 FR 9937 - Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the...

Science.gov (United States)

2013-02-12

...)] Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the Countervailing and Antidumping Duty Orders on Certain Pasta From Italy and Turkey AGENCY: United States International Trade... whether revocation of the countervailing and antidumping duty orders on certain pasta from Italy and...

76 FR 53116 - Certain Pasta From Turkey: Extension of Time Limit for the Final Results of Antidumping Duty...

Science.gov (United States)

2011-08-25

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... the preliminary results of the administrative review of the antidumping duty order on certain pasta from Turkey (pasta) for the period July [[Page 53117

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour.

Science.gov (United States)

Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

2016-03-04

Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein-based pasta products proved to cause 0.57 kg CO₂ equivalents (CO₂eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

Science.gov (United States)

Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

2014-08-01

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability. © 2014 Institute of Food Technologists®

Low and high acetate amendments are equally as effective at promoting complete dechlorination of trichloroethylene (TCE).

Science.gov (United States)

Wei, Na; Finneran, Kevin T

2013-06-01

Experiments with trichloroethylene-contaminated aquifer material demonstrated that TCE, cis-DCE, and VC were completely degraded with concurrent Fe(III) or Fe(III) and sulfate reduction when acetate was amended at stoichiometric concentration; competing TEAPs did not inhibit ethene production. Adding 10× more acetate did not increase the rate or extent of TCE reduction, but only increased methane production. Enrichment cultures demonstrated that ~90 μM TCE or ~22 μM VC was degraded primarily to ethene within 20 days with concurrent Fe(III) or Fe(III) + sulfate reduction. The dechlorination rates were comparable between the low and high acetate concentrations (0.36 vs 0.34 day(-1), respectively), with a slightly slower rate in the 10× acetate amended incubations. Methane accumulated to 13.5 (±0.5) μmol/tube in the TCE-degrading incubations with 10× acetate, and only 1.4 (±0.1) μmol/tube with low acetate concentration. Methane accumulated to 16 (±1.5) μmol/tube in VC-degrading enrichment with 10× acetate and 2 (±0.1) μmol/tube with stoichiometric acetate. The estimated fraction of electrons distributed to methanogenesis increased substantially when excessive acetate was added. Quantitative PCR analysis indicated that 10× acetate did not enhance Dehalococcoides biomass but rather increased the methanogen abundance by nearly one order of magnitude compared to that with stoichiometric acetate. The data suggest that adding low levels of substrate may be equally if not more effective as high concentrations, without producing excessive methane. This has implications for field remediation efforts, in that adding excess electron donor may not benefit the reactions of interest, which in turn will increase treatment costs without direct benefit to the stakeholders.

75 FR 11116 - Certain Pasta from Italy: Notice of Amended Final Results of the Twelfth Antidumping Duty...

Science.gov (United States)

2010-03-10

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... certain pasta from Italy for the period of review (POR) of July 1, 2007, through June 30, 2008. See Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review, 75 FR 6352...

76 FR 6601 - Certain Pasta From Italy: Notice of Amended Final Results of the Thirteenth Antidumping Duty...

Science.gov (United States)

2011-02-07

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... of the antidumping duty order on certain pasta from Italy for the period of review (POR) of July 1, 2008, through June 30, 2009. See Certain Pasta from Italy: Notice of Final Results of the Thirteenth...

Impact of FeS Mineralogy on TCE Degradation

Science.gov (United States)

Iron- and sulfate-reducing conditions are often encountered in permeable reactive barrier (PRB) systems that are constructed to remove TCE from groundwater, which usually leads to the accumulation of FeS mineral phases in the matrix of the PRB. Poorly crystalline mackinawite (Fe...

Amino Acid Composition of Protein-Enriched Dried Pasta:
Is It Suitable for a Low-Carbohydrate Diet?

Science.gov (United States)

Filip, Sebastjan; Vidrih, Rajko

2015-09-01

Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77% carbohydrate, and can have even less than 10% protein. It is therefore often excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40% dry matter) without (plain high-protein pasta) or with 3% dried spinach powder (high-protein spinach pasta) to durum wheat semolina. According to the sensory analysis data, the addition of 40% of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.

Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta

Science.gov (United States)

This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

An Integrable Approximation for the Fermi Pasta Ulam Lattice

Science.gov (United States)

Rink, Bob

This contribution presents a review of results obtained from computations of approximate equations of motion for the Fermi-Pasta-Ulam lattice. These approximate equations are obtained as a finite-dimensional Birkhoff normal form. It turns out that in many cases, the Birkhoff normal form is suitable for application of the KAM theorem. In particular, this proves Nishida's 1971 conjecture stating that almost all low-energetic motions of the anharmonic Fermi-Pasta-Ulam lattice with fixed endpoints are quasi-periodic. The proof is based on the formal Birkhoff normal form computations of Nishida, the KAM theorem and discrete symmetry considerations.

Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation

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Vittorio eCapozzi

2012-03-01

Full Text Available Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifies the multifaceted importance of LAB biotechnological applications in cereal-based products. Several studies focused on LAB isolation and characterization in durum wheat environment, in some cases with preliminary experimental applications of LAB in pasta-making. In this paper, using sourdough as a model, we focus on the relevant state-of-art to introduce a LAB-based biotechnological step in industrial pasta-making, a potential world driver of innovation that might represent a cutting-edge advancement in pasta production.

New Approach to Enrich Pasta with Polyphenols from Grape Marc

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V. Marinelli

2015-01-01

Full Text Available Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

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Antonia Nette

2016-03-01

Full Text Available Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq (31% per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

Science.gov (United States)

Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

2016-01-01

Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta. PMID:28231112

Karakteristik Pasta TiO2 Suhu Rendah untuk Aplikasi Dye Sensitized Solar Cell (DSSC

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Mariya Al Qibtiya

2016-06-01

Full Text Available Pada tulisan ini, diuraikan karakteristik pasta TiO2 suhu rendah untuk aplikasi sel surya berbasis dye-sensitized yang dipreparasi dengan penambahan serbuk TiO2 reflektor. Penambahan TiO2 reflektor sebagai light scattering layer pada pasta dilakukan untuk melihat pengaruhnya terhadap karakteristik listrik sel surya yang dihasilkan. Preparasi pasta dilakukan menggunakan bahan komersial yaitu pasta T-Nanooxide D-L (Solaronix dan serbuk pasta WER2-O (Dyesiol sebagai bahan reflector. Bahan tersebut dianalisis struktur kristalnya. Hasil karakterisasi X-Ray Diffraction (XRD menunjukan bahwa bahan TiO2 serbuk yang digunakan adalah nanokristal dengan struktur kristal anatase. Pasta ini dideposisi di atas permukaan plastik dan kaca konduktif (ITO-PET dan FTO dengan metode doctor blade printing. Proses sintering lapisan TiO2 dilakukan pada suhu rendah yaitu 120 ˚C selama 4 jam. Morfologi permukaan lapisan TiO2 dianalisa menggunakan Scanning Electron Microscopy (SEM. Lapisan TiO2 yang terbentuk diaplikasikan pada DSSC sebagai fotoelektroda. Pewarnaan dengan larutan N-719 (Ruthenium Complex, lapisan elektroda kerja platina dan larutan elektrolit iodine. Karakteristik kurva I-V dengan ukuran sel daerah aktif 1 cm2 diukur menggunakan Sun Simulator AM1,5 dengan sumber cahaya Xenon dan intensitas 50 mW/cm2. Hasil pengukuran menunjukkan penambahan serbuk TiO2 reflektor dapat meningkatkan unjuk kerja sel surya fleksibel yang dihasilkan. Efisiensi terbaik DSSC yang dihasilkan adalah 0,166% untuk substrat plastik dan 0,167% untuk substrat kaca.

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

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Fernanda Arnhold Pagnussatt

2014-12-01

Full Text Available Wheat flour is the most important raw material in the production of pasta. The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat flour was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis was evaluated using response surface methodology (RSM. The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis influenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fibre (13.06% when compared with the commercial pasta (2.40% and may be considered as a source of fibre.

Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linum usitatissimum L.)

International Nuclear Information System (INIS)

Oliveira, Marcia Lage de; Arthur, Valter; Oliveira, Ana Claudia Sampaio; Polesi, Luiz Fernando; Silva, Lucia Cristina Aparecida Santos; Jesus, Jose Paulo de

2013-01-01

Flat pasta was produced using eggs, wheat flour added with brown flaxseed bagasse in 0,20% and 40% proportions. The pasta obtained in 20% and 40% proportions were irradiated with 20kGy and submitted to evaluation through determinations of moisture, acidity, ph., chemical composition and baking test. Utilizing the same proportions it was also produced pasta with the flaxseed bagasse flour irradiated with 10kGy and submitted to the same evaluations. Found values for different kinds of pasta, for moisture, acidity and ph. can be considered normal within the range of acceptation. (author)

Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linum usitatissimum L.)

Energy Technology Data Exchange (ETDEWEB)

Oliveira, Marcia Lage de; Arthur, Valter; Oliveira, Ana Claudia Sampaio, E-mail: mlageoli@hotmail.com, E-mail: arthur@cena.usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Polesi, Luiz Fernando; Silva, Lucia Cristina Aparecida Santos [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil); Jesus, Jose Paulo de [Universidade de Sao Paulo (ESALQ/USP), Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz; Oliveira, Andrea Lage de [Universidade Federal de Sao Carlos (UFSCAR), Araras, SP (Brazil)

2013-07-01

Flat pasta was produced using eggs, wheat flour added with brown flaxseed bagasse in 0,20% and 40% proportions. The pasta obtained in 20% and 40% proportions were irradiated with 20kGy and submitted to evaluation through determinations of moisture, acidity, ph., chemical composition and baking test. Utilizing the same proportions it was also produced pasta with the flaxseed bagasse flour irradiated with 10kGy and submitted to the same evaluations. Found values for different kinds of pasta, for moisture, acidity and ph. can be considered normal within the range of acceptation. (author)

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.

Science.gov (United States)

Carcea, Marina; Narducci, Valentina; Turfani, Valeria; Giannini, Vittoria

2017-09-11

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous.

Coherent scattering of neutrinos by 'nuclear pasta' in dense matter

International Nuclear Information System (INIS)

Sonoda, Hidetaka

2007-01-01

We examine coherent scattering cross section of neutrino and nucleon systems via weak-neutral current at subnuclear densities, which will be important in supernova cores. Below melting density and temparature of nuclei, nuclear shape becomes rodlike and slablike; this is called nuclear 'pasta'. Transition of structure will greatly influence coherent effects which can not easily be predicted. We calculate static structure factor of nuclear matter using data of several nuclear models, and discuss the effects of existence of nuclear pasta on neutrino opacity in hot dense matter

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

OpenAIRE

Heiniö, Raija-Liisa; Cassan, Denis; Holopainen-Mantila, Ulla; Micard, Valerie; Lantto, Raija; Sozer, Nesli

2016-01-01

This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lactic acid bacteria. The impact of cross-linking enzyme transglutaminase (TG) on the quality of faba pasta was also studied. The structure, cooking quality, starch digestibility, textural and sensory characteristics of faba pasta samples were evalua...

Electrocatalytic activity of Pd-loaded Ti/TiO2 nanotubes cathode for TCE reduction in groundwater.

Science.gov (United States)

Xie, Wenjing; Yuan, Songhu; Mao, Xuhui; Hu, Wei; Liao, Peng; Tong, Man; Alshawabkeh, Akram N

2013-07-01

A novel cathode, Pd loaded Ti/TiO2 nanotubes (Pd-Ti/TiO2NTs), is synthesized for the electrocatalytic reduction of trichloroethylene (TCE) in groundwater. Pd nanoparticles are successfully loaded on TiO2 nanotubes which grow on Ti plate via anodization. Using Pd-Ti/TiO2NTs as the cathode in an undivided electrolytic cell, TCE is efficiently and quantitatively transformed to ethane. Under conditions of 100 mA and pH 7, the removal efficiency of TCE (21 mg/L) is up to 91% within 120 min, following pseudo-first-order kinetics with the rate constant of 0.019 min(-1). Reduction rates increase from 0.007 to 0.019 min(-1) with increasing the current from 20 to 100 mA, slightly decrease in the presence of 10 mM chloride or bicarbonate, and decline with increasing the concentrations of sulfite or sulfide. O2 generated at the anode slightly influences TCE reduction. At low currents, TCE is mainly reduced by direct electron transfer on the Pd-Ti/TiO2NT cathode. However, the contribution of Pd-catalytic hydrodechlorination, an indirect reduction mechanism, becomes significant with increasing the current. Compared with other common cathodes, i.e., Ti-based mixed metal oxides, graphite and Pd/Ti, Pd-Ti/TiO2NTs cathode shows superior performance for TCE reduction. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effects of different electron donor feeding patterns on TCE reductive dechlorination performance.

Science.gov (United States)

Panagiotakis, I; Antoniou, K; Mamais, D; Pantazidou, M

2015-03-01

This study investigates how the feeding pattern of e(-) donors might affect the efficiency of enhanced in situ bioremediation in TCE-contaminated aquifers. A series of lab-scale batch experiments were conducted using butyrate or hydrogen gas (H2) as e(-) donor and a TCE-dechlorinating microbial consortium dominated by Dehalococcoides spp. The results of these experiments demonstrate that butyrate is similarly efficient for TCE dechlorination whether it is injected once or in doses. Moreover, the present work indicates that the addition of butyrate in great excess cannot be avoided, since it most likely provide, even indirectly, significant part of the H2 required. Furthermore, methanogenesis appears to be the major ultimate e(-) accepting process in all experiments, regardless the e(-) donor used and the feeding pattern. Finally, the timing of injection of H2 seems to significantly affect dechlorination performance, since the injection during the early stages improves VC-to-ETH dechlorination and reduce methanogenic activity.

Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion.

Science.gov (United States)

Mamone, Gianfranco; Nitride, Chiara; Picariello, Gianluca; Addeo, Francesco; Ferranti, Pasquale; Mackie, Alan

2015-03-18

The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.

78 FR 2368 - Certain Pasta From Italy and Turkey; Final Results of Expedited Third Sunset Reviews of the...

Science.gov (United States)

2013-01-11

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818; A-489-805] Certain Pasta... Department'') initiated five-year (``sunset'') reviews of the antidumping duty orders on certain pasta (``pasta'') from Italy and Turkey. As a result of these reviews, the Department finds that revocation of...

Pastas de Rhodomonas salina (Cryptophyta como alimento para Brachionus plicatilis (Rotifera

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Miguel Guevara

2011-12-01

Full Text Available Pastas de Rhodomonas salina, obtenidas mediante centrifugación y floculación con quitosano y preservadas con o sin vitamina C, a -20°C fueron evaluadas bioquímicamente y proporcionadas como alimento al rotífero Brachionus plicatilis. Las pastas microalgales: (1 centrifugada y con vitamina C (CV, (2 centrifugada y sin vitamina C (C, (3 floculada y con vitamina C (FV y (4 floculada y sin adición de vitamina C (F; mantuvieron sus contenidos de proteínas y lípidos totales similares al cultivo control, con valores de 40.0±2.32% y 12.0±1.45%, respectivamente. La relación feofitina a/clorofila a fue similar (0.09-0.11 entre las pastas centrifugadas y el cultivo control, pero mayor en las pastas floculadas (1.28-1.48. Las pastas centrifugadas presentaron porcentajes de PUFAs totales, EPA y DHA similares al cultivo control (PUFAs: 47%, EPA: 4% y DHA: 4.7% y superiores al de las pastas floculadas. Las pastas obtenidas por centrifugación indujeron un crecimiento del rotífero igual al obtenido con el alimento control (densidad máxima: 320rotíferos/mL; tasa instantánea de crecimiento: 0.23rotíferos/día, fecundidad: 1.49huevos/ hembra y productividad: 43x103rotíferos/L/día. Se concluye que la pasta de R. salina centrifugada y congelada a -20°C, durante cuatro semanas, sin adición de vitamina C, mantiene su calidad nutricional similar a la del alga fresca y puede ser usada como alimento de Brachionus plicatilis.Rhodomonas salina (Cryptophyta pastes as feed for Brachionus plicatilis (Rotifera. Rotifers are an important live feed for first feeding larvae of many fish species. The use of concentrated algae cells in the mass culture of the rotifer Brachionus plicatilis (Brachionidae has opened new horizons for research on this organism. Pastes of Rhodomonas salina (Pyrenomonadaceae obtained either by centrifugation or flocculation with chitosan were preserved, with or without vitamin C, at -20°C for four weeks and were evaluated

Can protein-fortified pasta serve as a meat substitute?

Science.gov (United States)

Bingham, C J; Tsay, R; Babayan, V K; Blackburn, G L

1982-01-01

A seventeen-day metabolic balance study was conducted with 13 healthy adult subjects to test the protein utilization of a meat-based diet and a protein-fortified pasta diet in an isonitrogenous, isocaloric inpatient study (averaging 112 gm of protein, and 2,500 cal). Intakes of calories, protein, fat, and carbohydrates, as well as ratios of meat protein or protein-fortified pasta protein (PEP), were controlled throughout the diets. The study was comprised of three experimental periods: a seven-day meat-protein control period, representing the typical american diet (TAD), averaging 18% protein, 40% fat, and 42% carbohydrate, a seven-day protein-enriched pasta control period (PEP), averaging 18% protein, 29% fat, and 53% carbohydrates, and a three-day PEP period composed of varied recipes, averaging 18% protein, 29% fat, and 53% carbohydrates. The subjects who consumed both the TAD and PEP diets achieved nitrogen balance (2.5 gN +/- 0.7 on the TAD, 2 gN +/- 0 on PEP with the PEP diet resulting in a decrease in plasma cholesterol (32 mg/dl, P less than .005), and a decrease in systolic (5.25 mm/Hg P less than .025) and diastolic blood pressure (5 mm/Hg, P less than .05), which was associated with an increase in urinary sodium excretion (19 +/- 17 mEq/day, P less than .025). In this study, it was determined that protein-fortified pasta may serve as a meat alternative. The PEP diet, which includes a beneficial change in fat/carbohydrate ratio, can alter lipid profiles, blood pressure, and sodium excretion, thus leading to improved health status and a decrease in cardiac risk factors.

75 FR 37386 - Certain Pasta from Italy: Final Results of the 13th (2008) Countervailing Duty Administrative Review

Science.gov (United States)

2010-06-29

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy... pasta from Italy for the period January 1, 2008, through December 31, 2008. On April 13, 2010, we published the Preliminary Results of this review. See Certain Pasta From Italy: Preliminary Results of the...

76 FR 65179 - Certain Pasta From Italy: Extension of Time Limit for the Final Results of the Countervailing...

Science.gov (United States)

2011-10-20

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... administrative review of the countervailing duty order on certain pasta from Italy, covering the period January 1, 2009, through December 31, 2009. See Certain Pasta from Italy: Preliminary Results of the 14th (2009...

Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.

Science.gov (United States)

Armellini, R; Peinado, I; Pittia, P; Scampicchio, M; Heredia, A; Andres, A

2018-07-15

Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability). Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.

Science.gov (United States)

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula; Luty, Marcin; Czyż, Jarosław

2016-01-01

This study examines the nutraceutical (phenolics content, antioxidant activity, biological activity) and nutritional potential (starch and protein digestibility) of wheat pasta supplemented with 1-4% of powdered parsley leaves. Compared to the control, the potentially bioaccessible fraction of pasta fortified with 4% parsley leaves was characterized by 67% increased phenolics content, a 146% higher antiradical ability and 220% additional reducing power. Elevation of these parameters in fortified pasta was accompanied by an augmentation of its antiproliferative effect on carcinoma cells, which confirms their biological relevance. Supplementation of pasta had no significant effect on starch digestibility, while negatively affecting protein digestibility (a reduction by about 20% for pasta with a 4% supplement). Electrophoretic and chromatographic analyses indicated the presence of phenolic interactions with proteins and/or digestive enzymes. Fortification improved the nutraceutical and nutritional potential of the studied pasta; however, the final effect is made by many factors, including phenolics-food matrix interactions. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects on satiation, satiety and food intake of wholegrain and refined grain pasta

DEFF Research Database (Denmark)

Cioffi, Iolanda; Ibrügger, Sabine; Bache, Jessica

2016-01-01

studied. The objective was to investigate the effect of WG pasta (WGP) compared to refined grain pasta (RGP), on ad libitum energy intake (EI) within and at the subsequent meal as well as appetite. Two different ad libitum lunch meals (study A) and two different iso-caloric lunch meals (study B) were...

An Approach Using Gas Monitoring to Find the Residual TCE Location in the Unsaturated Zone of Woosan Industrial Complex (WIC), Korea

Science.gov (United States)

Koh, Y.; Lee, S.; Yang, J.; Lee, K.

2012-12-01

An area accommodating various industrial facilities has fairly high probability of groundwater contamination with multiple chlorinated solvents such as trichloroethene (TCE), carbon tetrachloride (CT), and chloroform (CF). Source tracing of chlorinated solvents in the unsaturated zone is an essential procedure for the management and remediation of contaminated area. From the previous study on seasonal variations in hydrological stresses and spatial variations in geologic conditions on a TCE plume, the existence of residual DNAPLs at or above the water table has proved. Since TCE is one of the frequently detected VOCs (Volatile Organic Compounds) in groundwater, residual TCE can be detected by gas monitoring. Therefore, monitoring of temporal and spatial variations in the gas phase TCE contaminant at an industrial complex in Wonju, Korea, were used to find the residual TCE locations. As pilot tests, TCE gas samples collected in the unsaturated zone at 4 different wells were analyzed using SPME (Solid Phase MicroExtraction) fiber and Gas Chromatography (GC). The results indicated that detecting TCE in gas phase was successful from these wells and TCE analysis on gas samples, collected from the unsaturated zone, will be useful for source area characterization. However, some values were too high to doubt the accuracy of the current method, which needs a preliminary lab test with known concentrations. The modified experiment setups using packer at different depths are in process to find residual TCE locations in the unsaturated zone. Meanwhile, several PVD (polyethylene-membrane Passive Vapor Diffusion) samplers were placed under water table to detect VOCs by equilibrium between air in the vial and VOCs in pore water.

Effects of 1,1,1-Trichloroethane and Triclocarban on Reductive Dechlorination of Trichloroethene in a TCE-Reducing Culture.

Science.gov (United States)

Wen, Li-Lian; Chen, Jia-Xian; Fang, Jia-Yi; Li, Ang; Zhao, He-Ping

2017-01-01

Chlorinated compounds were generally present in the environment due to widespread use in the industry. A short-term study was performed to evaluate the effects of 1,1,1- trichloroethane (TCA) and triclocarban (TCC) on trichloroethene (TCE) removal in a reactor fed with lactate as the sole electron donor. Both TCA and TCC inhibited TCE reduction, but the TCC had a more pronounced effect compared to TCA. The TCE-reducing culture, which had never been exposed to TCA before, reductively dechlorinated TCA to 1,1-dichloroethane (DCA). Below 15 μM, TCA had little effect on the transformation of TCE to cis -dichloroethene (DCE); however, the reduction of cis -DCE and vinyl chloride (VC) were more sensitive to TCA, and ethene production was completely inhibited when the concentration of TCA was above 15 μM. In cultures amended with TCC, the reduction of TCE was severely affected, even at concentrations as low as 0.3 μM; all the cultures stalled at VC, and no ethene was detected. The cultures that fully transformed TCE to ethene contained 5.2-8.1% Dehalococcoides . Geobacter and Desulfovibrio , the bacteria capable of partially reducing TCE to DCE, were detected in all cultures, but both represented a larger proportion of the community in TCC-amended cultures. All cultures were dominated by Clostridium _sensu_stricto_7, a genus that belongs to Firmicutes with proportions ranging from 40.9% (in a high TCC (15 μM) culture) to 88.2%. Methanobacteria was detected at levels of 1.1-12.7%, except in cultures added with 15 and 30 μM TCA, in which they only accounted for ∼0.4%. This study implies further environmental factors needed to be considered in the successful bioremediation of TCE in contaminated sites.

Effects of 1,1,1-Trichloroethane and Triclocarban on Reductive Dechlorination of Trichloroethene in a TCE-Reducing Culture

Directory of Open Access Journals (Sweden)

Li-Lian Wen

2017-08-01

Full Text Available Chlorinated compounds were generally present in the environment due to widespread use in the industry. A short-term study was performed to evaluate the effects of 1,1,1- trichloroethane (TCA and triclocarban (TCC on trichloroethene (TCE removal in a reactor fed with lactate as the sole electron donor. Both TCA and TCC inhibited TCE reduction, but the TCC had a more pronounced effect compared to TCA. The TCE-reducing culture, which had never been exposed to TCA before, reductively dechlorinated TCA to 1,1-dichloroethane (DCA. Below 15 μM, TCA had little effect on the transformation of TCE to cis-dichloroethene (DCE; however, the reduction of cis-DCE and vinyl chloride (VC were more sensitive to TCA, and ethene production was completely inhibited when the concentration of TCA was above 15 μM. In cultures amended with TCC, the reduction of TCE was severely affected, even at concentrations as low as 0.3 μM; all the cultures stalled at VC, and no ethene was detected. The cultures that fully transformed TCE to ethene contained 5.2–8.1% Dehalococcoides. Geobacter and Desulfovibrio, the bacteria capable of partially reducing TCE to DCE, were detected in all cultures, but both represented a larger proportion of the community in TCC-amended cultures. All cultures were dominated by Clostridium_sensu_stricto_7, a genus that belongs to Firmicutes with proportions ranging from 40.9% (in a high TCC (15 μM culture to 88.2%. Methanobacteria was detected at levels of 1.1–12.7%, except in cultures added with 15 and 30 μM TCA, in which they only accounted for ∼0.4%. This study implies further environmental factors needed to be considered in the successful bioremediation of TCE in contaminated sites.

78 FR 9364 - Certain Pasta From Italy: Notice of Final Results of 15th Antidumping Duty Administrative Review...

Science.gov (United States)

2013-02-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... administrative review of the antidumping duty order on certain pasta from Italy. The period of review (POR) is... administrative review of the antidumping duty order on certain pasta from Italy.\\2\\ On October 26, 2012, Rummo...

76 FR 48122 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

Science.gov (United States)

2011-08-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta from Italy covering the period of review (``POR'') of July 1, 2005... Department published its final results of the administrative review for pasta from Italy for the period from...

Cogeneration plant in a pasta factory: Energy saving and environmental benefit

International Nuclear Information System (INIS)

Panno, Domenico; Messineo, Antonio; Dispenza, Antonella

2007-01-01

Italy produces approximately 4,520,000 tons of pasta annually, which is about 67% of its total productive potential. As factories need electric and thermal energy simultaneously, combined heat and power (CHP) systems are the most suitable. This paper describes a feasibility study of a CHP plant in a pasta factory in Italy while analyzing energy saving and environmental benefits. Commercially available CHP systems suitable for the power range of energy demand in pasta production use reciprocating engines or gas turbines. This study demonstrates how their use can reduce both energy costs and CO 2 equivalent greenhouse gas emission in the environment. An economic analysis was performed following the methodology set out by Italian National Agency for Technology, Energy and Environment (ENEA) based on a discounted cash flow (DCF) method called 'Valore Attuale Netto' (VAN), which uses a cash flow based on the saving of energy when using different energy processes

Feasibility study of Tethered Capsule Endomicroscopy (TCE) deployment in the small intestine (Conference Presentation)

Science.gov (United States)

Otuya, David O.; Verma, Yogesh; Dong, Jing; Gora, Michalina J.; Tearney, Guillermo J.

2017-02-01

Environmental enteric dysfunction (EED) is a poorly understood disease of the small intestine that causes nutrient malabsorption in children, predominantly from low and middle income countries. The clinical importance of EED is neurological and growth stunting that remains as the child grows into adulthood. Tethered capsule endomicroscopy (TCE) has the potential to improve the understanding of EED and could be used to determine the effectiveness of EED interventions. TCE in the adult esophagus and the duodenum has been demonstrated for Barrett`s esophagus and celiac disease diagnosis, respectively. While adult subjects can independently swallow these capsules, it is likely that infants will not, and, as a result, new strategies for introducing these devices in young children aged 0.5-2 years need to be investigated. Our first approach will be to introduce the TCE devices in infants under the aid of endoscopic guidance. To determine the most effective method, we have tested endoscopic approaches for introducing TCE devices into the small intestine of living swine. These methods will be compared and contrasted to discuss the most effective means for endoscopic tethered capsule introduction into the small intestine.

Enhancement of TCE removal by a static magnetic field in a fungal biotrickling filter.

Science.gov (United States)

Quan, Yue; Wu, Hao; Guo, Chunyu; Han, Yu; Yin, Chengri

2018-07-01

A fungal biotrickling filter (BTF) was employed to treat trichloroethylene (TCE) gas under different magnetic field intensities (MFIs). When the TCE inlet concentrations were approximately 370, 500-900, and 1000 mg/m 3 , the removal performances followed the order: MFI 20.0 mT > MFI 60.0 mT > MFI 80.0 mT > MFI 0 mT. In particular, at a TCE inlet concentration of 1000 mg/m 3 , MFI 20.0 mT was significantly better than MFI 0 mT performance. The corresponding removal efficiencies and maximum elimination capacities were 52.9%, 4854.1 mg/m 3  h and 39.4%, 3594.8 mg/m 3  h, respectively. BTF was shut down completely for 7 days and rapidly recovered in 6-10 days. High-throughput sequencing indicated that MF significantly affected the fungal community and significantly improved the relative abundance of the phylum Ascomycota, achieving the highest abundance of Ascomycota at MFI 20.0. These results indicated that a lower MFI can efficiently improve TCE removal performance in a fungal BTF. Copyright © 2018 Elsevier Ltd. All rights reserved.

Continuum approximation of the Fermi-Pasta-Ulam lattice

International Nuclear Information System (INIS)

Martina, L.

1979-01-01

A continuum approximation method is applied in order to discuss the connection between some properties of the infinite Fermi-Pasta-Ulam lattice and the ones displayed by the Korteweg-de Vries equation

IRIS Toxicological Review of Trichloroethylene (TCE) (External Review Draft)

Science.gov (United States)

EPA is conducting a peer review and public comment of the scientific basis supporting the human health hazard and dose-response assessment of Trichloroethylene (TCE) that when finalized will appear on the Integrated Risk Information System (IRIS) database.

77 FR 48964 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

Science.gov (United States)

2012-08-15

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy with respect to the margin assigned to Atar S.r.L. (Atar) covering the period of review... Review of the Antidumping Duty Order on Certain Pasta from Italy, 72 FR 7011 (February 14, 2007) (Final...

78 FR 959 - Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year...

Science.gov (United States)

2013-01-07

...)] Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year Reviews... revocation of the antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... reviews of the countervailing duty order and antidumping duty order on imports of certain pasta from...

Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract)

Science.gov (United States)

This report demonstrates innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

Modeling the Uptake and Transpiration of TCE Using Phreatophytic Trees

National Research Council Canada - National Science Library

Wise, Douglas

1997-01-01

.... The purpose of this research is to develop quantitative concepts for understanding the dynamics of TCE uptake and transpiration by phreatophytic trees over a short rotation woody crop time frame...

Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.

Science.gov (United States)

Camelo-Méndez, Gustavo A; Agama-Acevedo, Edith; Rosell, Cristina M; de J Perea-Flores, Maria; Bello-Pérez, Luis A

2018-10-15

The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (≈60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (≈60%). The insoluble dietary fibre could be responsible (≈12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix. Copyright © 2018 Elsevier Ltd. All rights reserved.

Chlorine isotope effects from isotope ratio mass spectrometry suggest intramolecular C-Cl bond competition in trichloroethene (TCE) reductive dehalogenation.

Science.gov (United States)

Cretnik, Stefan; Bernstein, Anat; Shouakar-Stash, Orfan; Löffler, Frank; Elsner, Martin

2014-05-20

Chlorinated ethenes are prevalent groundwater contaminants. To better constrain (bio)chemical reaction mechanisms of reductive dechlorination, the position-specificity of reductive trichloroethene (TCE) dehalogenation was investigated. Selective biotransformation reactions (i) of tetrachloroethene (PCE) to TCE in cultures of Desulfitobacterium sp. strain Viet1; and (ii) of TCE to cis-1,2-dichloroethene (cis-DCE) in cultures of Geobacter lovleyi strain SZ were investigated. Compound-average carbon isotope effects were -19.0‰ ± 0.9‰ (PCE) and -12.2‰ ± 1.0‰ (TCE) (95% confidence intervals). Using instrumental advances in chlorine isotope analysis by continuous flow isotope ratio mass spectrometry, compound-average chorine isotope effects were measured for PCE (-5.0‰ ± 0.1‰) and TCE (-3.6‰ ± 0.2‰). In addition, position-specific kinetic chlorine isotope effects were determined from fits of reactant and product isotope ratios. In PCE biodegradation, primary chlorine isotope effects were substantially larger (by -16.3‰ ± 1.4‰ (standard error)) than secondary. In TCE biodegradation, in contrast, the product cis-DCE reflected an average isotope effect of -2.4‰ ± 0.3‰ and the product chloride an isotope effect of -6.5‰ ± 2.5‰, in the original positions of TCE from which the products were formed (95% confidence intervals). A greater difference would be expected for a position-specific reaction (chloride would exclusively reflect a primary isotope effect). These results therefore suggest that both vicinal chlorine substituents of TCE were reactive (intramolecular competition). This finding puts new constraints on mechanistic scenarios and favours either nucleophilic addition by Co(I) or single electron transfer as reductive dehalogenation mechanisms.

Exposure of Daphnia magna to trichloroethylene (TCE) and vinyl chloride (VC): evaluation of gene transcription, cellular activity, and life-history parameters.

Science.gov (United States)

Houde, Magali; Douville, Mélanie; Gagnon, Pierre; Sproull, Jim; Cloutier, François

2015-06-01

Trichloroethylene (TCE) is a ubiquitous contaminant classified as a human carcinogen. Vinyl chloride (VC) is primarily used to manufacture polyvinyl chloride and can also be a degradation product of TCE. Very few data exist on the toxicity of TCE and VC in aquatic organisms particularly at environmentally relevant concentrations. The aim of this study was to evaluate the sub-lethal effects (10 day exposure; 0.1; 1; 10 µg/L) of TCE and VC in Daphnia magna at the gene, cellular, and life-history levels. Results indicated impacts of VC on the regulation of genes related to glutathione-S-transferase (GST), juvenile hormone esterase (JHE), and the vitelline outer layer membrane protein (VMO1). On the cellular level, exposure to 0.1, 1, and 10 µg/L of VC significantly increased the activity of JHE in D. magna and TCE increased the activity of chitinase (at 1 and 10 µg/L). Results for life-history parameters indicated a possible tendency of TCE to affect the number of molts at the individual level in D. magna (p=0.051). Measurement of VG-like proteins using the alkali-labile phosphates (ALP) assay did not show differences between TCE treated organisms and controls. However, semi-quantitative measurement using gradient gel electrophoresis (213-218 kDa) indicated significant decrease in VG-like protein levels following exposure to TCE at all three concentrations. Overall, results indicate effects of TCE and VC on genes and proteins related to metabolism, reproduction, and growth in D. magna. Crown Copyright © 2015. Published by Elsevier Inc. All rights reserved.

Desarrollo de pasta untable de aceituna variedad Sevillana

Directory of Open Access Journals (Sweden)

Callejas, Julio

2009-12-01

Full Text Available The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate, and antioxidants (T. B. H. Q. to crushed olives. These were characterized by recording microbial, physical, chemical and sensory measurements and shelf life was evaluated over three months of storage at room temperature (18 °C and under refrigeration (4 °C. The final microbial count of the paste was less than 100 ufc/ml. Sensory testing demonstrated that it was acceptable and storage conditions did not significantly affect the product.The pH of the paste decreased with time (4.3 to 4.17, resulting in increased acidity which was affected by storage temperature. The peroxide index, increased with time, (from 5 to 27 meq peroxide/kg oil. However, the pastes were not perceived to be rancid after sensory testing. Regarding the color, the main change observed was a darkening of the paste, as determined using the parameter L*. The shelf life of the olive paste was 90 days either under refrigeration or at room temperature.Este estudio consistió en desarrollar una pasta untable de aceituna, variedad verde Sevillana o Gordal. La elaboración de la pasta consistió en deshuesar las aceitunas, triturarlas y adicionarles conservantes (sorbato de potasio y benzoato de sodio y antioxidante (T. B. H. Q., finalmente se envasaron. Ésta fue caracterizada microbiológica, físico-química y sensorialmente, y se evaluó su comportamiento durante 3 meses de almacenamiento a temperatura ambiente (18 °C y en refrigeración (4 °C. El recuento microbiano de la pasta es menor a 100 ufc/ml. Sensorialmente el producto fue aceptado y esta condición no varió durante el almacenamiento, al igual que el contenido de aceite (70% y aw (0,90. El pH diminuye con el tiempo, por lo tanto, la acidez aumenta; viéndose afectado por

Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study.

Science.gov (United States)

Aiello, Anna; Di Bona, Danilo; Candore, Giuseppina; Carru, Ciriaco; Zinellu, Angelo; Di Miceli, Giuseppe; Nicosia, Aldo; Gambino, Caterina Maria; Ruisi, Paolo; Caruso, Calogero; Vasto, Sonya; Accardi, Giulia

2018-06-01

Interventions to extend life span represent the new perspective in aging investigation. Healthy dietary habits are important modifiable factors that can favor a healthy aging phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods. Opuntia Ficus Indica (OFI), widespread in the Mediterranean basin, belongs to the Cactaceae family. It is known for its antioxidant and anti-inflammatory properties. Moreover, products containing extracts from OFI fruits or cladodes have been used to control obesity and other metabolic parameters, such as glycemia and lipid profile. The aim of this study was to analyze the antioxidant and anti-inflammatory effect of pasta with 3% of OFI cladode extracts added to show its beneficial effect in human health. We performed a single arm longitudinal intervention study in 42 healthy volunteers, administrating 500 g/week of this functional pasta for 30 days. Our pasta had antioxidant and anti-inflammatory properties with putative effect on the aging process and related metabolic diseases. We also demonstrated a hypoglycemic effect. The results are preliminary, but it is possible to speculate that our pasta could be considered an effective food for the prevention of age-related metabolic disorders.

Use Of Statistical Tools To Evaluate The Reductive Dechlorination Of High Levels Of TCE In Microcosm Studies

Science.gov (United States)

A large, multi-laboratory microcosm study was performed to select amendments for supporting reductive dechlorination of high levels of trichloroethylene (TCE) found at an industrial site in the United Kingdom (UK) containing dense non-aqueous phase liquid (DNAPL) TCE. The study ...

The Impact of FeS Mineralogy on TCE Degradation

Science.gov (United States)

Iron- and sulfate-reducing conditions are often encountered in permeable reactive barrier (PRB) systems that are constructed to remove TCE from groundwater, which usually leads to the accumulation of FeS mineral phases in the matrix of the PRB. Poorly crystalline mackinawite (Fe...

Time Transfer Experiment by TCE on the ETS-VIII Satellite

National Research Council Canada - National Science Library

Nakagawa, Fumimaru; Takahashi, Yasuhiro; Amagai, Jun; Tabuchi, Ryo; Hama, Shin'ichi; Hosokawa, Mizuhiko

2007-01-01

.... At NICT, we developed Time Comparison Equipment (TCE) both onboard ETS-VIII and in the Earth station for precise time transfer between the atomic clocks on the satellite and a ground reference clock...

Chlorine Isotope Effects from Isotope Ratio Mass Spectrometry Suggest Intramolecular C-Cl Bond Competition in Trichloroethene (TCE Reductive Dehalogenation

Directory of Open Access Journals (Sweden)

Stefan Cretnik

2014-05-01

Full Text Available Chlorinated ethenes are prevalent groundwater contaminants. To better constrain (biochemical reaction mechanisms of reductive dechlorination, the position-specificity of reductive trichloroethene (TCE dehalogenation was investigated. Selective biotransformation reactions (i of tetrachloroethene (PCE to TCE in cultures of Desulfitobacterium sp. strain Viet1; and (ii of TCE to cis-1,2-dichloroethene (cis-DCE in cultures of Geobacter lovleyi strain SZ were investigated. Compound-average carbon isotope effects were −19.0‰ ± 0.9‰ (PCE and −12.2‰ ± 1.0‰ (TCE (95% confidence intervals. Using instrumental advances in chlorine isotope analysis by continuous flow isotope ratio mass spectrometry, compound-average chorine isotope effects were measured for PCE (−5.0‰ ± 0.1‰ and TCE (−3.6‰ ± 0.2‰. In addition, position-specific kinetic chlorine isotope effects were determined from fits of reactant and product isotope ratios. In PCE biodegradation, primary chlorine isotope effects were substantially larger (by −16.3‰ ± 1.4‰ (standard error than secondary. In TCE biodegradation, in contrast, the product cis-DCE reflected an average isotope effect of −2.4‰ ± 0.3‰ and the product chloride an isotope effect of −6.5‰ ± 2.5‰, in the original positions of TCE from which the products were formed (95% confidence intervals. A greater difference would be expected for a position-specific reaction (chloride would exclusively reflect a primary isotope effect. These results therefore suggest that both vicinal chlorine substituents of TCE were reactive (intramolecular competition. This finding puts new constraints on mechanistic scenarios and favours either nucleophilic addition by Co(I or single electron transfer as reductive dehalogenation mechanisms.

IRIS Toxicological Review of Trichloroethylene (TCE) ...

Science.gov (United States)

EPA is conducting a peer review and public comment of the scientific basis supporting the human health hazard and dose-response assessment of Trichloroethylene (TCE) that when finalized will appear on the Integrated Risk Information System (IRIS) database. The purpose of this Toxicological Review is to provide scientific support and rationale for the hazard and dose-response assessment in IRIS pertaining to chronic exposure to trichloroethylene. It is not intended to be a comprehensive treatise on the chemical or toxicological nature of trichloroethylene.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

Science.gov (United States)

Martini, Daniela; Ciccoritti, Roberto; Nicoletti, Isabella; Nocente, Francesca; Corradini, Danilo; D'Egidio, Maria Grazia; Taddei, Federica

2018-02-01

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Durum Wheat in Conventional and Organic Farming: Yield Amount and Pasta Quality in Southern Italy

Directory of Open Access Journals (Sweden)

Massimo Fagnano

2012-01-01

Full Text Available Five durum wheat cultivars were grown in a Mediterranean area (Southern Italy under conventional and organic farming with the aim to evaluate agronomic, technological, sensory, and sanitary quality of grains and pasta. The cultivar Matt produced the best pasta quality under conventional cropping system, while the quality parameters evaluated were unsatisfactory under organic farming. The cultivar Saragolla showed the best yield amount and pasta quality in all the experimental conditions, thus proving to be the cultivar more adapt to organic farming. In all the tested experimental conditions, nivalenol (NIV and deoxynivalenol (DON occurrence was very low and the other mycotoxins evaluated were completely absent. These data confirm the low risk of mycotoxin contamination in the Mediterranean climate conditions. Finally, it has been possible to produce high-quality pasta in Southern Italy from durum wheat grown both in conventional and organic farming.

A global historical data set of tropical cyclone exposure (TCE-DAT)

Science.gov (United States)

Geiger, Tobias; Frieler, Katja; Bresch, David N.

2018-01-01

Tropical cyclones pose a major risk to societies worldwide, with about 22 million directly affected people and damages of USD 29 billion on average per year over the last 20 years. While data on observed cyclones tracks (location of the center) and wind speeds are publicly available, these data sets do not contain information about the spatial extent of the storm and people or assets exposed. Here, we apply a simplified wind field model to estimate the areas exposed to wind speeds above 34, 64, and 96 knots (kn). Based on available spatially explicit data on population densities and gross domestic product (GDP) we estimate (1) the number of people and (2) the sum of assets exposed to wind speeds above these thresholds accounting for temporal changes in historical distribution of population and assets (TCE-hist) and assuming fixed 2015 patterns (TCE-2015). The associated spatially explicit and aggregated country-event-level exposure data (TCE-DAT) cover the period 1950 to 2015 and are freely available at https://doi.org/10.5880/pik.2017.011 (Geiger at al., 2017c). It is considered key information to (1) assess the contribution of climatological versus socioeconomic drivers of changes in exposure to tropical cyclones, (2) estimate changes in vulnerability from the difference in exposure and reported damages and calibrate associated damage functions, and (3) build improved exposure-based predictors to estimate higher-level societal impacts such as long-term effects on GDP, employment, or migration. We validate the adequateness of our methodology by comparing our exposure estimate to estimated exposure obtained from reported wind fields available since 1988 for the United States. We expect that the free availability of the underlying model and TCE-DAT will make research on tropical cyclone risks more accessible to non-experts and stakeholders.

[Preparation of Coated CMC-Fe0 Using Rheological Phase Reaction Method and Research on Degradation of TCE in Water].

Science.gov (United States)

Fan, Wen-jing; Cheng, Yue; Yu, Shu-zhen; Fan, Xiao-feng

2015-06-01

The coated nanoscale zero-valent iron (coated CMC-Fe0) was synthesized with cheap and environment friendly CMC as the coating agent using rheological phase reaction. The sample was characterized by means of XRD, SEM, TEM and N2 adsorption-stripping and used to study reductive dechlorination of TCE. The experimental results indicated that the removal rate of TCE was about 100% when the CMC-Fe0 dosage was 6 g x L(-1), the initial TCE concentration was 5 mg x L(-1) and the reaction time was 40 h. The TCE degradation reaction of coated CMC-Fe0 followed a pseudo-first-order kinetic model. Finally, the product could be simply recovered.

The syntactic organization of pasta-eating and the structure of reach movements in the head-fixed mouse.

Science.gov (United States)

Whishaw, Ian Q; Faraji, Jamshid; Kuntz, Jessica R; Mirza Agha, Behroo; Metz, Gerlinde A S; Mohajerani, Majid H

2017-09-08

Mice are adept in the use of their hands for activities such as feeding, which has led to their use in investigations of the neural basis of skilled-movements. We describe the syntactic organization of pasta-eating and the structure of hand movements used for pasta manipulation by the head-fixed mouse. An ethogram of mice consuming pieces of spaghetti reveals that they eat in bite/chew bouts. A bout begins with pasta lifted to the mouth and then manipulated with hand movements into a preferred orientation for biting. Manipulation involves many hand release-reach movements, each with a similar structure. A hand is advanced from a digit closed and flexed (collect) position to a digit extended and open position (overgrasp) and then to a digit closed and flexed (grasp) position. Reach distance, hand shaping, and grasp patterns featuring precision grasps or whole hand grasps are related. To bite, mice display hand preference and asymmetric grasps; one hand (guide grasp) directs food into the mouth and the other stabilizes the pasta for biting. When chewing after biting, the hands hold the pasta in a symmetric resting position. Pasta-eating is organized and features structured hand movements and so lends itself to the neural investigation of skilled-movements.

Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.

Science.gov (United States)

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

2015-01-01

Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of proteinphenolic interactions. To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin-Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used. Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta. Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.

Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta.

Science.gov (United States)

De Paula, Rosanna; Rabalski, Iwona; Messia, Maria Cristina; Abdel-Aal, El-Sayed M; Marconi, Emanuele

2017-12-01

Phenolic acids, total phenolics content and DPPH radical scavenging capacity in raw ingredients, fresh and dried spaghetti, and in uncooked and cooked spaghetti were evaluated and compared with semolina spaghetti as a reference. Ferulic acid was the major phenolic acid found in the free and bound phenolic extracts in all the investigated pasta samples. The addition of barley flour into pasta at incorporation levels of 30, 50 and 100% increased phenolic acids and total phenolics content. Pasta processing did not significantly affect the total phenolics content and free radical scavenging capacity, but a significant reduction in total phenolic acids measured by HPLC was found. Drying process differently affected individual phenolic compounds in the free and bound fractions, and thus, the total phenolic acids content. Free vanillic, caffeic and p-coumaric acids did not significantly change, while p-hydroxybenzoic and ferulic acids of the free extracts showed higher values compared to the corresponding fresh pasta. Cooking did not greatly affect total phenolic acids, more leading to conserving free and bound phenolic compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars

Science.gov (United States)

Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

2015-04-01

Nuclear pasta, with non-spherical shapes, is expected near the base of the crust in neutron stars. Large scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low conductivity pasta layer by increasing an impurity parameter Qimp. Predictions of light curves for the low mass X-ray binary MXB 1659-29, assuming a large Qimp, find continued late time cooling that is consistent with Chandra observations. The electrical and thermal conductivities are likely related. Therefore observations of late time crust cooling can provide insight on the electrical conductivity and the possible decay of neutron star magnetic fields (assuming these are supported by currents in the crust). This research was supported in part by DOE Grants DE-FG02-87ER40365 (Indiana University) and DE-SC0008808 (NUCLEI SciDAC Collaboration).

Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.

Science.gov (United States)

Pasini, Gabriella; Greco, Fulvia; Cremonini, Mauro A; Brandolini, Andrea; Consonni, Roberto; Gussoni, Maristella

2015-05-27

The aim of the present study was to characterize the structure of two different types of pasta, namely Triticum turgidum ssp. durum (cv. Saragolla) and Triticum monococcum ssp. monococcum (cv. Monlis), under different processing conditions. MRI analysis and NMR spectroscopy (i.e., T1 and T2 NMR relaxation times and diffusion parameters) were conducted on pasta, and (1)H NMR spectroscopic analysis of the chemical compounds released by pasta samples during the cooking process was performed. In addition, starch digestibility (enzimatically determined) was also investigated. The NMR results indicated that Saragolla pasta has a more compact structure, ascribed to pasta network and in particular to different technological gluten properties, that mainly determine the lower ability of Monlis pasta in binding water. These results correlate well with the lower rate of starch hydrolysis measured for Monlis pasta compared to Saragolla when both are dried at high temperature.

Development of KMnO(4)-releasing composites for in situ chemical oxidation of TCE-contaminated groundwater.

Science.gov (United States)

Liang, S H; Chen, K F; Wu, C S; Lin, Y H; Kao, C M

2014-05-01

The objective of this study was to develop a controlled-oxidant-release technology combining in situ chemical oxidation (ISCO) and permeable reactive barrier (PRB) concepts to remediate trichloroethene (TCE)-contaminated groundwater. In this study, a potassium permanganate (KMnO4)-releasing composite (PRC) was designed for KMnO4 release. The components of this PRC included polycaprolactone (PCL), KMnO4, and starch with a weight ratio of 1.14:2:0.96. Approximately 64% (w/w) of the KMnO4 was released from the PRC after 76 days of operation in a batch system. The results indicate that the released KMnO4 could oxidize TCE effectively. The results from a column study show that the KMnO4 released from 200 g of PRC could effectively remediate 101 pore volumes (PV) of TCE-contaminated groundwater (initial TCE concentration = 0.5 mg/L) and achieve up to 95% TCE removal. The effectiveness of the PRC system was verified by the following characteristics of the effluents collected after the PRC columns (barrier): (1) decreased TCE concentrations, (2) increased ORP and pH values, and (3) increased MnO2 and KMnO4 concentrations. The results of environmental scanning electron microscope (ESEM) analysis show that the PCL and starch completely filled up the pore spaces of the PRC, creating a composite with low porosity. Secondary micro-scale capillary permeability causes the KMnO4 release, mainly through a reaction-diffusion mechanism. The PRC developed could be used as an ISCO-based passive barrier system for plume control, and it has the potential to become a cost-effective alternative for the remediation of chlorinated solvent-contaminated groundwater. Copyright © 2014 Elsevier Ltd. All rights reserved.

The external PASTA domain of the essential serine/threonine protein kinase PknB regulates mycobacterial growth.

Science.gov (United States)

Turapov, Obolbek; Loraine, Jessica; Jenkins, Christopher H; Barthe, Philippe; McFeely, Daniel; Forti, Francesca; Ghisotti, Daniela; Hesek, Dusan; Lee, Mijoon; Bottrill, Andrew R; Vollmer, Waldemar; Mobashery, Shahriar; Cohen-Gonsaud, Martin; Mukamolova, Galina V

2015-07-01

PknB is an essential serine/threonine protein kinase required for mycobacterial cell division and cell-wall biosynthesis. Here we demonstrate that overexpression of the external PknB_PASTA domain in mycobacteria results in delayed regrowth, accumulation of elongated bacteria and increased sensitivity to β-lactam antibiotics. These changes are accompanied by altered production of certain enzymes involved in cell-wall biosynthesis as revealed by proteomics studies. The growth inhibition caused by overexpression of the PknB_PASTA domain is completely abolished by enhanced concentration of magnesium ions, but not muropeptides. Finally, we show that the addition of recombinant PASTA domain could prevent regrowth of Mycobacterium tuberculosis, and therefore offers an alternative opportunity to control replication of this pathogen. These results suggest that the PknB_PASTA domain is involved in regulation of peptidoglycan biosynthesis and maintenance of cell-wall architecture.

An integrated model for assessing the risk of TCE groundwater contamination to human receptors and surface water ecosystems

DEFF Research Database (Denmark)

McKnight, Ursula S.; Funder, S.G.; Rasmussen, J.J.

2010-01-01

The practical implementation of the European Water Framework Directive has resulted in an increased focus on the hyporheic zone. In this paper, an integrated model was developed for evaluating the impact of point sources in groundwater on human health and surface water ecosystems....... This was accomplished by coupling the system dynamics-based decision support system CARO-PLUS to the aquatic ecosystem model AQUATOX using an analytical volatilization model for the stream. The model was applied to a case study where a TCE contaminated groundwater plume is discharging to a stream. The TCE source...... will not be depleted for many decades, however measured and predicted TCE concentrations in surface water were found to be below human health risk management targets. Volatilization rapidly attenuates TCE concentrations in surface water. Thus, only a 300 m stream reach fails to meet surface water quality criteria...

78 FR 15046 - Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews

Science.gov (United States)

2013-03-08

... INTERNATIONAL TRADE COMMISSION [Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Third Review)] Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews AGENCY: United States... pasta from Italy and Turkey (78 FR 9937, February 12, 2013). The Commission is revising its schedule as...

The use of green banana (Musa balbisiana pulp and peel flour as an ingredient for tagliatelle pasta

Directory of Open Access Journals (Sweden)

Vanessa Naciuk Castelo-Branco

2017-08-01

Full Text Available Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.

Curvature effect on nuclear 'pasta': Is it helpful for gyroid appearance?

International Nuclear Information System (INIS)

Nakazato, Ken'ichiro; Iida, Kei; Oyamatsu, Kazuhiro

2011-01-01

In supernova cores and neutron star crusts, nuclei are thought to deform to rodlike and slablike shapes, which are often called nuclear pasta. We study the equilibrium properties of the nuclear pasta by using a liquid-drop model with curvature corrections. It is confirmed that the curvature effect acts to lower the transition densities between different shapes. We also examine the gyroid structure, which was recently suggested as a different type of nuclear pasta by analogy with the polymer systems. The gyroid structure investigated in this paper is approximately formulated as an extension of the periodic minimal surface whose mean curvature vanishes. In contrast to our expectations, we find, from the present approximate formulation, that the curvature corrections act to slightly disfavor the appearance of the gyroid structure. By comparing the energy corrections in the gyroid phase and the hypothetical phases composed of d-dimensional spheres, where d is a general dimensionality, we show that the gyroid is unlikely to belong to a family of the generalized dimensional spheres.

Outsourcing from the perspectives of TCE and RBV: a multiple case study

Directory of Open Access Journals (Sweden)

Lincoln Wolf de Almeida Neves

2014-09-01

Full Text Available The theories of transaction cost economics (TCE and the resource-based view (RBV have been applied in studies of outsourcing. The research presented in this study was conducted to gain an understanding of why firms outsource their value chain activities, using a combined TCE and RBV perspective. The research assesses how six instant coffee firms in Brazil perceive the rationale for their outsourcing processes. The authors conclude that the two theories should be used together to determine a firm's frontiers, and they offer a mechanism for combining them. The results, relevant to both academics and practitioners, reveal that outsourcing should be defined at two stages: an initial strategic stage in which the activities that should be performed internally are identified, based on RBV, and a second stage in which the activities that can be performed externally are examined and those that should be outsourced are identified on the basis of both TCE and RBV. Insights relevant to practitioners include the importance of the executive leadership role in defining a firm's outsourcing strategy and the need for constant vigilance to prevent opportunism in relationships with trading partners.

Batter and method for preparing a pasta

NARCIS (Netherlands)

Wind, P.; Linden, van der E.

2011-01-01

This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount

Dechlorinating ability of TCE-fed microcosms with different electron donors

International Nuclear Information System (INIS)

Panagiotakis, Iraklis; Mamais, Daniel; Pantazidou, Marina; Marneri, Matina; Parapouli, Maria; Hatziloukas, Efstathios; Tandoi, Valter

2007-01-01

The main objective of the work presented herein is to assess the effect of different electron donors (butyric acid and methanol) on the dechlorinating activity of two microbial cultures where active methanogenic populations are present, in an effort to evaluate the importance of the electron donor selection process. The ability of each anaerobic culture to dechlorinate TCE, when enriched with either butyric acid or methanol, was verified based on the results of gas chromatography. In addition, the fluorescent in situ hybridization (FISH) and the polymerase chain reaction (PCR) methods gave positive results for the presence of Dehalococcoides spp. According to results of the batch tests conducted in this study, it appears that the selection of the electron donor for stimulating TCE dechlorination depends on microbial culture composition; therefore, the decision on the appropriate electron donor should be based on site-specific microcosm studies

Nuclear ``pasta'' structures in low-density nuclear matter and properties of the neutron-star crust

Science.gov (United States)

Okamoto, Minoru; Maruyama, Toshiki; Yabana, Kazuhiro; Tatsumi, Toshitaka

2013-08-01

In the neutron-star crust, nonuniform structure of nuclear matter—called the “pasta” structure—is expected. From recent studies of giant flares in magnetars, these structures might be related to some observables and physical quantities of the neutron-star crust. To investigate the above quantities, we numerically explore the pasta structure with a fully three-dimensional geometry and study the properties of low-density nuclear matter, based on the relativistic mean-field model and the Thomas-Fermi approximation. We observe typical pasta structures for fixed proton number fraction and two of them for cold catalyzed matter. We also discuss the crystalline configuration of “pasta.”

Avaliação de pastas de cimento Portland contendo cinza pesada moída

OpenAIRE

Pilar, Ronaldo; Schankoski, Rudiele Aparecida; Moro, Agostinho João Dal; Repette, Wellington Longuini

2016-01-01

Neste trabalho avalia-se a influência da incorporação de cinza pesada moída, obtida da combustão de carvão mineral, em pastas de cimento Portland. A cinza pesada foi incorporada as pastas de cimento em três distribuições granulométricas distintas e dosadas para teores de substituição ao cimento, em volume, de 10%, 30% e 50%. As pastas foram dosadas com duas relações água/aglomerante, em massa, de 0,35 e 0,40. As primeiras idades foram investigadas por calorimetria isotérmica. Após passarem po...

Giuseppe Pasta (1742-1823): protophysician and pioneer of psychological studies in the medical field.

Science.gov (United States)

Clerici, Carlo Alfredo; Veneroni, Laura; Poli, Marco

2009-11-01

Giuseppe Pasta was a pioneer of psychological support in physical disease. Born in Bergamo, Italy, he was a cousin of the physician Andrea Pasta who was a pupil of Giovanni Battista Morgagni. Giuseppe's cultural and clinical resources were the teachings of Francesco Redi's medical school in Tuscany. This paper discusses the courage and philosophical tolerance of disease and the etiquette of the physician.

Modeling and experimental validation of TCE abatement and ozone formation with non thermal plasma

OpenAIRE

Vandenbroucke, Arne; Aerts, Robby; Morent, Rino; De Geyter, Nathalie; Bogaerts, Annemie; Leys, Christophe

2012-01-01

In this study, the formation of ozone and the abatement of trichloroethylene (TCE) with non thermal plasma was experimentally and theoretically investigated. The model predicts that the ozone formation increases with the energy deposition and decreases with the relative humidity (RH) of the air, which is qualitatively in agreement with experimental data. For an energy deposition of 0.136 J/cm³, the abatement of 1000 ppm TCE in air with 5 % RH is dominated by atomic oxygen and to a lesser exte...

Trichloroethylene (TCE) in tree cores to complement a subsurface investigation on residential property near a former electroplating facility.

Science.gov (United States)

Wilcox, Jeffrey D; Johnson, Kathy M

2016-10-01

Tree cores were collected and analyzed for trichloroethylene (TCE) on a private property between a former electroplating facility in Asheville, North Carolina (USA), and a contaminated wetland/spring complex. TCE was detected in 16 of 31 trees, the locations of which were largely consistent with a "plume core" delineated by a more detailed subsurface investigation nearly 2 years later. Concentrations in tree cores and nearby soil borings were not correlated, perhaps due to heterogeneities in both geologic and tree root structure, spatial and temporal variability in transpiration rates, or interferences caused by other contaminants at the site. Several tree cores without TCE provided evidence for significantly lower TCE concentrations in shallow groundwater along the margins of the contaminated spring complex in an area with limited accessibility. This study demonstrates that tree core analyses can complement a more extensive subsurface investigation, particularly in residential or ecologically sensitive areas.

Microfabricated gas chromatograph for on-site determinations of TCE in indoor air arising from vapor intrusion. 2. Spatial/temporal monitoring.

Science.gov (United States)

Kim, Sun Kyu; Burris, David R; Bryant-Genevier, Jonathan; Gorder, Kyle A; Dettenmaier, Erik M; Zellers, Edward T

2012-06-05

We demonstrate the use of two prototype Si-microfabricated gas chromatographs (μGC) for continuous, short-term measurements of indoor trichloroethylene (TCE) vapor concentrations related to the investigation of TCE vapor intrusion (VI) in two houses. In the first house, with documented TCE VI, temporal variations in TCE air concentrations were monitored continuously for up to 48 h near the primary VI entry location under different levels of induced differential pressure (relative to the subslab). Concentrations ranged from 0.23 to 27 ppb by volume (1.2-150 μg/m(3)), and concentration trends agreed closely with those determined from concurrent reference samples. The sensitivity and temporal resolution of the measurements were sufficiently high to detect transient fluctuations in concentration resulting from short-term changes in variables affecting the extent of VI. Spatial monitoring showed a decreasing TCE concentration gradient with increasing distance from the primary VI entry location. In the second house, with no TCE VI, spatial profiles derived from the μGC prototype data revealed an intentionally hidden source of TCE within a closet, demonstrating the capability for locating non-VI sources. Concentrations measured in this house ranged from 0.51 to 56 ppb (2.7-300 μg/m(3)), in good agreement with reference method values. This first field demonstration of μGC technology for automated, near-real-time, selective VOC monitoring at low- or subppb levels augurs well for its use in short- and long-term on-site analysis of indoor air in support of VI assessments.

Fate of enniatins and deoxynivalenol during pasta cooking

NARCIS (Netherlands)

Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

2016-01-01

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

PENGEBLUR DAUN INDIGO PENGHASIL PASTA PEWARNA ALAMI BAGI UKM PENGRAJIN BATIK DI KECAMATAN GUNUNG PATI SEMARANG

Directory of Open Access Journals (Sweden)

Sri Rahayuningsih

2016-03-01

Full Text Available Pewarna alami dari daun indigo yang berupa pasta sangat mudah dalam pemrosesannya, sangat menjanjikan apabila dijadikan suatu usaha karena pengusaha batik saat ini sudah tersebar diseluruh propinsi, sehingga kedepannya batik bisa menjadi komoditi eksport dengan pemanfaatan pewarna alamiah ini. Pewarna alami dari pasta daun indigo sangat ramah lingkungan, limbah yang dihasilkan bisa menyuburkan tanaman, selain itu pola penanaman yang sangat mudah. Pasta Indigo pada proses pembuatannya berbiaya rendah, sehingga sangat menguntungkan. Hal ini bisa mensejahterakan penduduk pedesaan dengan memanfaatkan sumberdaya pedesaan dengan budidaya tanaman indigo dengan pemanfaatan lahan-lahan kosong dimana masa petiknya adalah 3 bulan dan setelah 3 tahun tanaman diganti yang baru. Metode kegiatan yang dilaksanakan adalah pelatihan dan bimbingan implementasi IPTEK sederhana melalui pengenalan sistem produksi tepat guna. Hasil yang dicapai adalah mesin pengeblur dan mesin perajang daun khusus berbahan stenlis, sehingga umur ekonomisnya panjang, alat bisa diatur sedemikian rupa sehingga hasil pemotongan daun indigo dengan mesin perajang bisa terpotong sempurna karena kalau dilakukan perendaman bisa maksimal, demikian juga mesin pengeblur sangat efektif karena tidak melakukan secara manual pada proses pengebluran. Pasta Indigo diharapkan mampu meningkatkan peran industri mikro dalam pembangunan daerah, penciptaan lapangan kerja, peningkatan pendapatan bagi Pengrajin batik, maupun yang berkeinginan menekuni usaha penghasil pasta dengan menggandeng para pengrajin batik.

E-beam treatment of trichloroethylene-air mixtures: products and rates

International Nuclear Information System (INIS)

Mill, Theodore; Minggong Su; Yao, C.C.D.; Matthews, S.M.; Wang, F.T.S.

1997-01-01

Electron beam (E-beam) treatment of 3000 ppmv trichloroethylene (TCE) vapor in dry and wet air led to rapid, nearly quantitative, conversion of TCE to dichloroacetyl chloride, plus small amounts of phosgene. Higher E-beam dose, up to 110 kGy, led to oxidation of the initial products to CO, CO 2 , HCl and Cl 2 . The results parallel results found for photo- and Cl-atom initiated oxidation of TCE vapor, and are accounted for by an efficient Cl-atom chain oxidation. Lack of effect of 28,000 ppmv water vapor (90% RH) on rates or products reflects a very high efficiency for the Cl-atom chain oxidation and the very slow reaction of vapor phase water with acyl halides. Irradiation experiments conducted with TCE dissolved in aerated and deaerated water at 10 and 300 ppm showed marked differences in radiolytic products from those found in the vapor phase. A preliminary cost estimate indicates that E-beam treatment of TCE vapor is very competitive with conventional activated carbon treatment and catalytic oxidation. (author)

Effects of Aqueous Film-Forming Foams (AFFFs) on Trichloroethene (TCE) Dechlorination by a Dehalococcoides mccartyi-Containing Microbial Community.

Science.gov (United States)

Harding-Marjanovic, Katie C; Yi, Shan; Weathers, Tess S; Sharp, Jonathan O; Sedlak, David L; Alvarez-Cohen, Lisa

2016-04-05

The application of aqueous film-forming foams (AFFFs) to extinguish chlorinated solvent-fueled fires has led to the co-contamination of poly- and perfluoroalkyl substances (PFASs) and trichloroethene (TCE) in groundwater and soil. Although reductive dechlorination of TCE by Dehalococcoides mccartyi is a frequently used remediation strategy, the effects of AFFF and PFASs on TCE dechlorination are not well-understood. Various AFFF formulations, PFASs, and ethylene glycols were amended to the growth medium of a D. mccartyi-containing enrichment culture to determine the impact on dechlorination, fermentation, and methanogenesis. The community was capable of fermenting organics (e.g., diethylene glycol butyl ether) in all AFFF formulations to hydrogen and acetate, but the product concentrations varied significantly according to formulation. TCE was dechlorinated in the presence of an AFFF formulation manufactured by 3M but was not dechlorinated in the presence of formulations from two other manufacturers. Experiments amended with AFFF-derived PFASs and perfluoroalkyl acids (PFAAs) indicated that dechlorination could be inhibited by PFASs but that the inhibition depends on surfactant concentration and structure. This study revealed that the fermentable components of AFFF can stimulate TCE dechlorination, while some of the fluorinated compounds in certain AFFF formulations can inhibit dechlorination.

Feasibility and Performance of Full-Scale In-situ Remediation of TCE by ERD in Clay Tills

DEFF Research Database (Denmark)

Broholm, Mette Martina; Damgaard, Ida; Chambon, Julie Claire Claudia

The feasibility and performance of full-scale applications of ERD in clay tills were investigated in a research project including 2 sites in Denmark, which have been undergoing remediation since 2006. At both sites organic substrates and bioaugmentation cultures have been injected in TCE-contamin......The feasibility and performance of full-scale applications of ERD in clay tills were investigated in a research project including 2 sites in Denmark, which have been undergoing remediation since 2006. At both sites organic substrates and bioaugmentation cultures have been injected in TCE...... been applied. The results showed that the chlorinated solvent TCE was converted into its daughter products (cDCE, VC and ethene) but complete conversion of contaminants to ethene (as expected) was not achieved within a timeframe of 4 years. Large variation in the effect of ERD in the clay matrix...... features in some parts of the clay tills. The bioactive zones may expand in zones where both donor and chlorinated compounds are present. In some cores TCE was depleted (degraded to DCE) in zones up to 1.8 m thick – an extent which could not be explained by diffusive loss to narrow bioactive zones. Hence...

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.

Science.gov (United States)

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

2016-03-01

This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification. Copyright © 2015 Elsevier Ltd. All rights reserved.

TCE field-scale simulation using immobile-mobile waste phase model

International Nuclear Information System (INIS)

Hamm, L.L.; Aleman, S.E.; Shadday, M.A.

1997-01-01

Groundwater contamination resulting from releases of chlorinated volatile organic compounds into the environment is commonplace. Industrial solvents, such as trichloroethylene (TCE), were historically released into top soils as a means of disposal. At numerous sites nationwide, cleanup efforts are underway. To evaluate the benefits associated with proposed remediation alternatives, flow and transport modeling is playing an ever increasing role. In many situations site characterization of contaminant source terms is very sketchy, resulting in a lack of necessary data to develop a reliable source term model directly from a database. As such, investigators are forced into an approach of estimating the source term in an inverse modeling fashion. Field-scale attempts are made here to predict the fate and transport of TCE under various remediation alternatives. Under a no action scenario, inverse modeling to establish the source term is performed where comparison to field measurements are made

Effect of toluene concentration and hydrogen peroxide on Pseudomonas plecoglossicida cometabolizing mixture of cis-DCE and TCE in soil slurry.

Science.gov (United States)

Li, Junhui; Lu, Qihong; de Toledo, Renata Alves; Lu, Ying; Shim, Hojae

2015-12-01

An indigenous Pseudomonas sp., isolated from the regional contaminated soil and identified as P. plecoglossicida, was evaluated for its aerobic cometabolic removal of cis-1,2-dichloroethylene (cis-DCE) and trichloroethylene (TCE) using toluene as growth substrate in a laboratory-scale soil slurry. The aerobic simultaneous bioremoval of the cis-DCE/TCE/toluene mixture was studied under different conditions. Results showed that an increase in toluene concentration level from 300 to 900 mg/kg prolonged the lag phase for the bacterial growth, while the bioremoval extent for cis-DCE, TCE, and toluene declined as the initial toluene concentration increased. In addition, the cometabolic bioremoval of cis-DCE and TCE was inhibited by the presence of hydrogen peroxide as the additional oxygen source, while the bioremoval of toluene (900 mg/kg) was enhanced after 9 days of incubation. The subsequent addition of toluene did not improve the cometabolic bioremoval of cis-DCE and TCE. The obtained results would help to enhance the applicability of bioremediation technology to the mixed waste contaminated sites.

Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat

Directory of Open Access Journals (Sweden)

T. N. Malyutina

2016-01-01

Full Text Available Pasta products are very popular among different population groups. Therefore they are promising objects for their enrichment with functional ingredients. As the enriching raw materials for the manufacture of pasta products spelt wheat flour was used. Spelt is characterized by a high content complete protein, which is composed of essential amino acids. Spelt flour exceeds the wheat one greatly in the content of unsaturated fatty acids, fiber, iron, B vitamins. The effect of different doses of spelt flour on the properties of pasta dough, semifinished and finished products was studied. Short-cut macaroni products such as vermicelli were produced on a laboratory pasta press of the type AML-2. Soft type of dough, in which the mass fraction of moisture of all samples was 32.5%, was adopted in the work due to the design of the laboratory pasta press. An increasing number of wet gluten, washed from pasta dough samples with the addition of flour from spelt due to further introduced protein was defined. The quality of all of the gluten samples was characterized as good and elastic. Increased hydration of gluten ability and reducing of the critical moisture values upon drying at introduction of 20% spelt flour was found. The low temperature mode for convective drying of pasta semi-finished products with the proposed flour additive was recommended because of its high content of active enzymes that may cause browning of products during drying. Finished products had solid flat color with a touch of milk, without dark inclusions and traces of underkneading. Boiling properties of the samples of flour from spelt were characterized as good, all the samples retained their form at 100%, the rate of dry matter loss during cooking was maintained within the regulatory documentation requirements. The studies proved the feasibility of grain spelt flour application in manufacturing of pasta products.

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

Science.gov (United States)

Laus, Maura N; Soccio, Mario; Alfarano, Michela; Pasqualone, Antonella; Lenucci, Marcello S; Di Miceli, Giuseppe; Pastore, Donato

2017-04-15

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach. Copyright © 2016 Elsevier Ltd. All rights reserved.

Degradation of trichloroethylene (TCE) by nanoscale zero-valent iron (nZVI) immobilized in alginate bead

Energy Technology Data Exchange (ETDEWEB)

Kim, Hojeong [Division of Water and Environment, Korea Environment Institute (KEI), Seoul (Korea, Republic of); Hong, Hye-Jin; Jung, Juri; Kim, Seong-Hye [Dept. of Chemical and Biomolecular Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejon (Korea, Republic of); Yang, Ji-Won, E-mail: jwyang@kaist.ac.kr [Dept. of Chemical and Biomolecular Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejon (Korea, Republic of)

2010-04-15

Abstracts: Nowadays, many researchers have studied the environmental application of the nanoscale zero-valent iron (nZVI) and several field applications for the groundwater remediation have been reported. Still, there are many concerns on the fate and transport of the nZVI and the corresponding risks. To avoid such concerns, it was investigated to immobilize nZVI in a support and then it was applied to degrade trichloroethylene (TCE). The nZVI and palladium-doped nZVI (Fe(0)- and Fe/Pd-alginate) were immobilized in the alginate bead where ferric and barium ions are used as the cross-linking cations of the bead. According to TEM (transmission electron microscopy), the size of the immobilized ZVI was as small as a few nanometers. From the surface analysis of the Fe/Pd-alginate, it is found that the immobilized nZVI has the core-shell structure. The core is composed of single crystal Fe{sup 0}, while most of irons on the surface are oxidized to Fe{sup 3+}. When 50 g/L of Fe/Pd-alginate (3.7 g Fe/L) was introduced to the aqueous solution, >99.8% of TCE was removed and the release of metal from the support was <3% of the loaded iron. The removal of TCE by Fe/Pd-alginate followed pseudo-first-order kinetics. The observed pseudo-first-order reaction constant (k{sub obs}) of Fe/Pd-alginate was 6.11 h{sup -1} and the mass normalized rate constant (k{sub m}) was 1.6 L h{sup -1} g{sup -1}. The k{sub m} is the same order of magnitude with that of iron nanoparticles. In conclusion, it is considered that Fe/Pd-alginate can be used efficiently in the treatment of chlorinated solvent.

OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

Directory of Open Access Journals (Sweden)

Ira Mulyawanti

2016-04-01

Full Text Available The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance.   Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization   ABSTRAK Penelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak. Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula

77 FR 11065 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the...

Science.gov (United States)

2012-02-24

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Turkey, covering...

77 FR 15718 - Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the...

Science.gov (United States)

2012-03-16

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... notice of initiation of administrative review of the countervailing duty order on certain pasta from...

76 FR 6604 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the...

Science.gov (United States)

2011-02-07

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Italy, covering...

Productividad y eficiencia de uso de nitrógeno y energía en pollos de engorda alimentados con pasta de soya o pasta de canola

Directory of Open Access Journals (Sweden)

Sergio Gómez Rosales

2012-01-01

Full Text Available Se realizaron dos experimentos de sacrificio para evaluar el crecimiento, contenido y deposición de tejidos y retención de proteína y energía en la carne de la canal en pollos en crecimiento alimentados con pasta de canola (PCAN en sustitución de pasta de soya (PSOY. En el Exp 1, seis pollos machos, de 43 días de edad, se sacrificaron al inicio y 36 pollos fueron asignados a tres dietas con cantidades crecientes de PCAN (0, 10 y 20 % combinadas con dos niveles de lisina digestible (LD: 0.85 y 0.95 %. En el Exp 2, seis hembras y seis machos, de 28 días de edad, se sacrificaron al inicio y 72 pollos fueron asignados, por sexo, a dos dietas (PSOY o PCAN como único ingrediente proteico combinadas con tres niveles de energía (3.0, 3.1 y 3.2 Mcal de EM/kg de alimento. Cada experimento duró dos semanas y al final todos los pollos fueron sacrificados. En el Exp 1, no hubo diferencias estadísticas en la productividad o retención de proteína y energía en la canal entre niveles de PCAN (P>0.05. En el Exp 2, el consumo de alimento, proteína y energía y la deposición de grasa fueron mayores (P<0.05 con PSOY, pero la ganancia de peso, eficiencia alimenticia y retención de proteína y energía en la canal fueron similares entre dietas. Los resultados indican que es factible sustituir parcial o totalmente la pasta de soya por pasta de canola en la dieta de pollos de engorda en crecimiento.

Effects of Reduced Sulfur Compounds on Pd-catalytic Hydrodechlorination of TCE in Groundwater by Cathodic H2 under Electrochemically-induced Oxidizing Conditions

Science.gov (United States)

Yuan, Songhu; Chen, Mingjie; Mao, Xuhui; Alshawabkeh, Akram N.

2014-01-01

Reduced sulfur compounds (RSCs) poison Pd catalysts for catalytic hydrodechlorination of contaminants in anoxic groundwater. This study investigates the effects of RSCs on Pd-catalytic hydrodechlorination of trichloroethylene (TCE) in oxic groundwater. Water electrolysis in an undivided electrolytic cell is used to produce H2 for TCE hydrodechlorination under oxidizing conditions. TCE is efficiently hydrodechlorinated to ethane, with significant accumulation of H2O2 under acidic conditions. Presence of sulfide at concentrations less than 93.8 μM moderately inhibits TCE hydrodechlorination and H2O2 production. Presence of sulfite at low concentrations (≤ 1 mM) significantly enhances TCE decay, while at high concentration (3 mM) inhibits initially and enhances afterwards when sulfite concentration declines to less than 1 mM. Using radical scavenging experiments and electron spin resonance assay, SO3•− which is generated from sulfite under oxidizing conditions is validated as the new reactive species contributing to the enhancement. This study reveals a distinct mechanism of effect of sulfite on TCE hydrodechlorination by Pd and H2 in oxic groundwater and presents an alternative approach to increasing resistance of Pd to RSCs poisoning. PMID:23962132

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

Science.gov (United States)

di Cagno, Raffaella; de Angelis, Maria; Alfonsi, Giuditta; de Vincenzi, Massimo; Silano, Marco; Vincentini, Olimpia; Gobbetti, Marco

2005-06-01

A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.

77 FR 11485 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

Science.gov (United States)

2012-02-27

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... initiation of the administrative review of the antidumping duty order on certain pasta from Turkey, covering...

Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy

Directory of Open Access Journals (Sweden)

Filipović Jelena S.

2015-01-01

Full Text Available This paper deals with the characteristics of spelt pasta enriched with eggs. Eggs were added to spelt farina in the quantity of 0, 124 or 248 g/kg (equivalent to 0, 3 or 6 eggs, respectively. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Relatively low coefficients of variation have been obtained for each applied assay (1.25-12.42%, which confirmed the high accuracy measurements and statistically significant results. Standard score analysis is applied for accessing the contribution of eggs content to spelt pasta quality. Maximum scores regarding quality (0.89 and chemical characteristics (0.70, have been obtained for 6 eggs spelt pasta formulation. It is also shown that the presence of eggs in pasta can be clearly confirmed by 13C MAS NMR spectroscopy. Simultaneous increase in area of peak positioned at 29.5 and 176 ppm is directly associated with the increase in the content of added eggs in the corresponding samples. Pertinent data point at positive contribution of eggs to the spelt pasta and also that NMR spectrum can be used in the egg quantity control. [Projekat Ministarstva nauke Republike Srbije, br. TRI 46005 i br. TR 31029

Comparison of CONTAIN and TCE calculations for direct containment heating of Surry

International Nuclear Information System (INIS)

Washington, K.E.; Stuart, D.S.

1996-01-01

This paper presents the results of several CONTAIN code calculations used to model direct containment heating (DCH) loads for the Surry plant. The results of these calculations are compared with the results obtained using the two-cell equilibrium (TCE) model for the same set of initial and boundary conditions. This comparison is important because both models have been favorably validated against the available DCH database, yet there are potentially important modeling differences. The comparisons are to quantitatively assess the impact of these differences. A major conclusion of this study is that, for the accident conditions studied and for a broad range of sensitivity cases, the peak pressures predicted by both TCE and CONTAIN are well below the failure pressure for the Surry containment. (orig.)

Sustancias maleables en el proceso de la escultura: pastas cerámicas

OpenAIRE

Cambra Antón, Marta de

2016-01-01

Esta tesis se basa en la obtención de pastas cerámicas nuevas, mediante el estudio y la combinación de materias primas y otras sustancias que respondan a unas características predeterminadas para ser utilizadas en la creación de la obra artística. Dichas pastas se forman al introducir en las arcillas otras materias que sirven para corregir los defectos que se producen en el moldeado, en el secado o en la cocción. Esta tesis pretende ser un archivo de arcillas sintéticas, testadas y documenta...

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

Science.gov (United States)

Bouasla, Abdallah; Wójtowicz, Agnieszka; Zidoune, Mohammed Nasereddine; Olech, Marta; Nowak, Renata; Mitrus, Marcin; Oniszczuk, Anna

2016-05-01

Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability. © 2016 Institute of Food Technologists®

Pengaruh Cara Kematian Dan Tahapan Penurunan Kesegaran Ikan Terhadap Kualitas Pasta Ikan Nila (Oreochromis Niloticus)

OpenAIRE

Wibowo, Imam Restu; Darmanto, YS; Anggo, Apri Dwi

2014-01-01

Kualitas produk hasil perikanan dipengaruhi oleh kesegaran ikan. Pengolahan merupakan salah satu cara untuk mempertahankan daya awet dan juga meningkatkan nilai ekonomis ikan. Pasta ikan merupakan salah satu alternatif penganekaragaman produk berbasis produk gel. Pasta ikan merupakan makanan yang berasal dari bahan baku lumatan daging ikan yang ditambahkan dengan tepung, garam dan berbagai jenis sayuran. Cara kematian ikan dan tahapan penurunan kesegaran ikan dapat mempengaruhi kualitas produ...

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Science.gov (United States)

Zeppa, Giuseppe; Belviso, Simona; Bertolino, Marta; Cavallero, Maria Chiara; Dal Bello, Barbara; Ghirardello, Daniela; Giordano, Manuela; Giorgis, Marta; Grosso, Arianna; Rolle, Luca; Gerbi, Vincenzo

2015-06-01

Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry.

Effects of pyrolysis temperature on soybean stover- and peanut shell-derived biochar properties and TCE adsorption in water.

Science.gov (United States)

Ahmad, Mahtab; Lee, Sang Soo; Dou, Xiaomin; Mohan, Dinesh; Sung, Jwa-Kyung; Yang, Jae E; Ok, Yong Sik

2012-08-01

Conversion of crop residues into biochars (BCs) via pyrolysis is beneficial to environment compared to their direct combustion in agricultural field. Biochars developed from soybean stover at 300 and 700 °C (S-BC300 and S-BC700, respectively) and peanut shells at 300 and 700 °C (P-BC300 and P-BC700, respectively) were used for the removal of trichloroethylene (TCE) from water. Batch adsorption experiments showed that the TCE adsorption was strongly dependent on the BCs properties. Linear relationships were obtained between sorption parameters (K(M) and S(M)) and molar elemental ratios as well as surface area of the BCs. The high adsorption capacity of BCs produced at 700 °C was attributed to their high aromaticity and low polarity. The efficacy of S-BC700 and P-BC700 for removing TCE from water was comparable to that of activated carbon (AC). Pyrolysis temperature influencing the BC properties was a critical factor to assess the removal efficiency of TCE from water. Copyright © 2012 Elsevier Ltd. All rights reserved.

Green banana pasta: an alternative for gluten-free diets.

Science.gov (United States)

Zandonadi, Renata Puppin; Botelho, Raquel Braz Assunção; Gandolfi, Lenora; Ginani, Janini Selva; Montenegro, Flávio Martins; Pratesi, Riccardo

2012-07-01

The objective of this study was to develop and analyze a gluten-free pasta made with green banana flour. The study was divided into five steps: preparation/selection, chemical, sensory, technological, and statistical analysis. The modified sample presented greater acceptance (84.5% for celiac individuals and 61.2% for nonceliac) than standard samples (53.6% for nonceliac individuals). There was no significant difference between the modified and the standard samples in terms of appearance, aroma, flavor, and overall quality. The modified pastas presented approximately 98% less lipids. Green bananas are considered a subproduct of low commercial value with little industrial use. The possibility of developing gluten-free products with green banana flour can expand the product supply for people with celiac disease and contribute to a more diverse diet. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Photocatalysis of gaseous trichloroethylene (TCE) over TiO2: The effect of oxygen and relative humidity on the generation of dichloroacetyl chloride (DCAC) and phosgene

International Nuclear Information System (INIS)

Ou, H.-H.; Lo, S.-L.

2007-01-01

Batch photocatalytic degradation of 80 ± 2.5 ppmV trichloroethylene (TCE) was conducted to investigate the effect of the oxygen and relative humidity (RH) on the formation of the dichloroacetyl chloride (DCAC) and phosgene. Based on the simultaneous ordinary differential equations (ODEs), the reaction rate constants of TCE ((2.31 ± 0.28) ∼ (9.41 ± 0.63) x 10 -2 min -1 ) are generally larger than that of DCAC ((0.94 ± 1.25) ∼ (9.35 ± 1.71) x 10 -3 min -1 ) by approximate one order. The phenomenon indicates the degradation potential of TCE is superior to that of DCAC. DCAC appreciably delivers the same degradation behavior with TCE that means there exists an optimum RH and oxygen concentration for photocatalysis of TCE and DCAC. At the time the peak yield of DCAC appears, the conversion ratio based on the carbon atom from TCE to DCAC is within the range of 30-83% suggesting that the DCAC generation is significantly attributed to TCE degradation. Regarding the phosgene formation, the increasing oxygen amount leads to the inhibitory effect on the phosgene yield which fall within the range of 5-15%. The formation mechanism of phosgene was also inferred that the Cl atoms attacking the C-C bond of DCAC results to the generation of phosgene rather than directly from the TCE destruction

Photocatalysis of gaseous trichloroethylene (TCE) over TiO2: the effect of oxygen and relative humidity on the generation of dichloroacetyl chloride (DCAC) and phosgene.

Science.gov (United States)

Ou, Hsin-Hung; Lo, Shang-Lien

2007-07-19

Batch photocatalytic degradation of 80+/-2.5 ppm V trichloroethylene (TCE) was conducted to investigate the effect of the oxygen and relative humidity (RH) on the formation of the dichloroacetyl chloride (DCAC) and phosgene. Based on the simultaneous ordinary differential equations (ODEs), the reaction rate constants of TCE ((2.31+/-0.28) approximately (9.41+/-0.63)x10(-2) min(-1)) are generally larger than that of DCAC ((0.94+/-1.25) approximately (9.35+/-1.71)x10(-3) min(-1)) by approximate one order. The phenomenon indicates the degradation potential of TCE is superior to that of DCAC. DCAC appreciably delivers the same degradation behavior with TCE that means there exists an optimum RH and oxygen concentration for photocatalysis of TCE and DCAC. At the time the peak yield of DCAC appears, the conversion ratio based on the carbon atom from TCE to DCAC is within the range of 30-83% suggesting that the DCAC generation is significantly attributed to TCE degradation. Regarding the phosgene formation, the increasing oxygen amount leads to the inhibitory effect on the phosgene yield which fall within the range of 5-15%. The formation mechanism of phosgene was also inferred that the Cl atoms attacking the C-C bond of DCAC results to the generation of phosgene rather than directly from the TCE destruction.

Phase diagram of nuclear 'pasta' and its uncertainties in supernova cores

International Nuclear Information System (INIS)

Sonoda, Hidetaka; Watanabe, Gentaro; Sato, Katsuhiko; Yasuoka, Kenji; Ebisuzaki, Toshikazu

2008-01-01

We examine the model dependence of the phase diagram of inhomogeneous nulcear matter in supernova cores using the quantum molecular dynamics (QMD). Inhomogeneous matter includes crystallized matter with nonspherical nuclei--''pasta'' phases--and the liquid-gas phase-separating nuclear matter. Major differences between the phase diagrams of the QMD models can be explained by the energy of pure neutron matter at low densities and the saturation density of asymmetric nuclear matter. We show the density dependence of the symmetry energy is also useful to understand uncertainties of the phase diagram. We point out that, for typical nuclear models, the mass fraction of the pasta phases in the later stage of the collapsing cores is higher than 10-20%

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.

Science.gov (United States)

Aravind, Nisha; Sissons, Mike; Fellows, Christopher M; Blazek, Jaroslav; Gilbert, Elliot P

2013-01-15

Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility. Copyright © 2012 Elsevier Ltd. All rights reserved.

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature.

Science.gov (United States)

Greffeuille, Valérie; Marsset-Baglieri, Agnès; Molinari, Nicolas; Cassan, Denis; Sutra, Thibault; Avignon, Antoine; Micard, Valérie

2015-09-01

Enrichment of durum wheat pasta with legume flour enhances their protein and essential amino acid content, especially lysine content. However, despite its nutritional potential, the addition of a legume alters the rheological properties of pasta. High temperature drying of pasta reduces this negative effect by strengthening its protein network. The aim of our study was to determine if these changes in the pasta structure alter its in vitro carbohydrate digestibility, in vivo glycemic, insulin and satiety responses. We also investigated if high temperature drying of pasta can reduce the well-known digestive discomfort associated with the consumption of legume grains. Fifteen healthy volunteers consumed three test meals: durum wheat pasta dried at a low temperature (control), and pasta enriched with 35% faba bean dried at a low and at a very high temperature. When enriched with 35% legume flour, pasta maintained its nutritionally valuable low glycemic and insulin index, despite its weaker protein network. Drying 35% faba bean pasta at a high temperature strengthened its protein network, and decreased its in vitro carbohydrate digestion with no further decrease in its in vivo glycemic or insulin index. Drying pasta at a very high temperature reduced digestive discomfort and enhanced self-reported satiety, and was not associated with a modification of energy intake in the following meal.

Propriedades nanomecânicas de pastas de cimento

Directory of Open Access Journals (Sweden)

F. Pelisser

Full Text Available O entendimento da influência de cada fase do concreto, dentre as quais merece destaque a pasta de cimento, é importante para o desenvolvimento de um concreto mais eficiente, com maior velocidade de hidratação e resistência à propagação de fissuras. O módulo de elasticidade do concreto é um dos principais parâmetros de projeto de estruturas e têm grande influência na velocidade do processo de construção e na durabilidade das estruturas. A capacidade de deformação do concreto depende das características intrínsecas dos produtos de hidratação do cimento, agregados, zona de transição e poros, além de variáveis inerentes ao processo, como velocidade de hidratação e condições climáticas. O objetivo deste estudo foi avaliar as propriedades mecânicas de módulo de elasticidade e resistência superficial (dureza para uma pasta de cimento, através da técnica da nanoindentação instrumentada e, complementarmente, comparar este valor do módulo de elasticidade, utilizando o método normatizado para concreto. Os resultados obtidos pela nanoindentação foram de 17,2 GPa para o módulo de elasticidade e de 0,90 GPa para a dureza. A determinação do módulo de elasticidade tangente inicial calculado pela NBR 6118 1 foi de 9,6 GPa. A nanoindentação mostrou-se uma ferramenta válida para avaliar modificações nanoestruturais de pastas de cimento.

[Endonasal Dacryocystorhinostomy (DCR) with Transcanalicular Endoillumination (TCE) of the Saccus Lacrimalis].

Science.gov (United States)

Hefner, J; Klask, J; Gerding, H

2016-04-01

Endonasal dacryocystorhinostomy (DCR) has been established as a standard procedure of lacrimal surgery, since it causes much less tissue damage than ab externo procedures. Diffiulties in visualization of the target area has been a limitation to the transnasal approach. An improvement of the classical endonasal DCR was achieved by the introduction of a transcanalicular endoillumination (TCE) of the lacrimal sac using a 23-Gauge vitreoretinal light probe, which can easily be intubated into the cannaliculi and advanced into the the lacrimal sac. Illumination of the lacrimal sac guides the endonasal approach and facilitates the creation of a lacrimal bypass. In our standard procedure a bicanalicular silicone intubation through the osteotomy is finally placed. Due to the introduction of TCE of the lacrimal sac, the surgical procedure of endonasal DCR became less traumatic and needed a significantly reduced operating time. Georg Thieme Verlag KG Stuttgart · New York.

Development of an updated PBPK model for trichloroethylene and metabolites in mice, and its application to discern the role of oxidative metabolism in TCE-induced hepatomegaly

International Nuclear Information System (INIS)

Evans, M.V.; Chiu, W.A.; Okino, M.S.; Caldwell, J.C.

2009-01-01

Trichloroethylene (TCE) is a lipophilic solvent rapidly absorbed and metabolized via oxidation and conjugation to a variety of metabolites that cause toxicity to several internal targets. Increases in liver weight (hepatomegaly) have been reported to occur quickly in rodents after TCE exposure, with liver tumor induction reported in mice after long-term exposure. An integrated dataset for gavage and inhalation TCE exposure and oral data for exposure to two of its oxidative metabolites (TCA and DCA) was used, in combination with an updated and more accurate physiologically-based pharmacokinetic (PBPK) model, to examine the question as to whether the presence of TCA in the liver is responsible for TCE-induced hepatomegaly in mice. The updated PBPK model was used to help discern the quantitative contribution of metabolites to this effect. The update of the model was based on a detailed evaluation of predictions from previously published models and additional preliminary analyses based on gas uptake inhalation data in mice. The parameters of the updated model were calibrated using Bayesian methods with an expanded pharmacokinetic database consisting of oral, inhalation, and iv studies of TCE administration as well as studies of TCE metabolites in mice. The dose-response relationships for hepatomegaly derived from the multi-study database showed that the proportionality of dose to response for TCE- and DCA-induced hepatomegaly is not observed for administered doses of TCA in the studied range. The updated PBPK model was used to make a quantitative comparison of internal dose of metabolized and administered TCA. While the internal dose of TCA predicted by modeling of TCE exposure (i.e., mg TCA/kg-d) showed a linear relationship with hepatomegaly, the slope of the relationship was much greater than that for directly administered TCA. Thus, the degree of hepatomegaly induced per unit of TCA produced through TCE oxidation is greater than that expected per unit of TCA

Development of an updated PBPK model for trichloroethylene and metabolites in mice, and its application to discern the role of oxidative metabolism in TCE-induced hepatomegaly.

Science.gov (United States)

Evans, M V; Chiu, W A; Okino, M S; Caldwell, J C

2009-05-01

Trichloroethylene (TCE) is a lipophilic solvent rapidly absorbed and metabolized via oxidation and conjugation to a variety of metabolites that cause toxicity to several internal targets. Increases in liver weight (hepatomegaly) have been reported to occur quickly in rodents after TCE exposure, with liver tumor induction reported in mice after long-term exposure. An integrated dataset for gavage and inhalation TCE exposure and oral data for exposure to two of its oxidative metabolites (TCA and DCA) was used, in combination with an updated and more accurate physiologically-based pharmacokinetic (PBPK) model, to examine the question as to whether the presence of TCA in the liver is responsible for TCE-induced hepatomegaly in mice. The updated PBPK model was used to help discern the quantitative contribution of metabolites to this effect. The update of the model was based on a detailed evaluation of predictions from previously published models and additional preliminary analyses based on gas uptake inhalation data in mice. The parameters of the updated model were calibrated using Bayesian methods with an expanded pharmacokinetic database consisting of oral, inhalation, and iv studies of TCE administration as well as studies of TCE metabolites in mice. The dose-response relationships for hepatomegaly derived from the multi-study database showed that the proportionality of dose to response for TCE- and DCA-induced hepatomegaly is not observed for administered doses of TCA in the studied range. The updated PBPK model was used to make a quantitative comparison of internal dose of metabolized and administered TCA. While the internal dose of TCA predicted by modeling of TCE exposure (i.e., mg TCA/kg-d) showed a linear relationship with hepatomegaly, the slope of the relationship was much greater than that for directly administered TCA. Thus, the degree of hepatomegaly induced per unit of TCA produced through TCE oxidation is greater than that expected per unit of TCA

Nuclear Pasta at Finite Temperature with the Time-Dependent Hartree-Fock Approach

Science.gov (United States)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2016-01-01

We present simulations of neutron-rich matter at sub-nuclear densities, like supernova matter. With the time-dependent Hartree-Fock approximation we can study the evolution of the system at temperatures of several MeV employing a full Skyrme interaction in a periodic three-dimensional grid [1]. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. The matter evolves into spherical, rod-like, connected rod-like and slab-like shapes. Further we observe gyroid-like structures, discussed e.g. in [2], which are formed spontaneously choosing a certain value of the simulation box length. The ρ-T-map of pasta shapes is basically consistent with the phase diagrams obtained from QMD calculations [3]. By an improved topological analysis based on Minkowski functionals [4], all observed pasta shapes can be uniquely identified by only two valuations, namely the Euler characteristic and the integral mean curvature. In addition we propose the variance in the cell-density distribution as a measure to distinguish pasta matter from uniform matter.

Nuclear Pasta at Finite Temperature with the Time-Dependent Hartree-Fock Approach

International Nuclear Information System (INIS)

Schuetrumpf, B; Maruhn, J A; Klatt, M A; Mecke, K; Reinhard, P-G; Iida, K

2016-01-01

We present simulations of neutron-rich matter at sub-nuclear densities, like supernova matter. With the time-dependent Hartree-Fock approximation we can study the evolution of the system at temperatures of several MeV employing a full Skyrme interaction in a periodic three-dimensional grid [1].The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter.The matter evolves into spherical, rod-like, connected rod-like and slab-like shapes. Further we observe gyroid-like structures, discussed e.g. in [2], which are formed spontaneously choosing a certain value of the simulation box length. The ρ-T-map of pasta shapes is basically consistent with the phase diagrams obtained from QMD calculations [3]. By an improved topological analysis based on Minkowski functionals [4], all observed pasta shapes can be uniquely identified by only two valuations, namely the Euler characteristic and the integral mean curvature.In addition we propose the variance in the cell-density distribution as a measure to distinguish pasta matter from uniform matter. (paper)

77 FR 12008 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty...

Science.gov (United States)

2012-02-28

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... notice of initiation of the administrative review of the antidumping duty order on certain pasta from...

Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

DEFF Research Database (Denmark)

Kristensen, M.; Jensen, M.G.; Riboldi, G.

2010-01-01

based oil wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and ad libitum energy intake (EI). Test meals (50 g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP......) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and El measured. The 180 min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly...

Determination of rate constants and branching ratios for TCE degradation by zero-valent iron using a chain decay multispecies model.

Science.gov (United States)

Hwang, Hyoun-Tae; Jeen, Sung-Wook; Sudicky, Edward A; Illman, Walter A

2015-01-01

The applicability of a newly-developed chain-decay multispecies model (CMM) was validated by obtaining kinetic rate constants and branching ratios along the reaction pathways of trichloroethene (TCE) reduction by zero-valent iron (ZVI) from column experiments. Changes in rate constants and branching ratios for individual reactions for degradation products over time for two columns under different geochemical conditions were examined to provide ranges of those parameters expected over the long-term. As compared to the column receiving deionized water, the column receiving dissolved CaCO3 showed higher mean degradation rates for TCE and all of its degradation products. However, the column experienced faster reactivity loss toward TCE degradation due to precipitation of secondary carbonate minerals, as indicated by a higher value for the ratio of maximum to minimum TCE degradation rate observed over time. From the calculated branching ratios, it was found that TCE and cis-dichloroethene (cis-DCE) were dominantly dechlorinated to chloroacetylene and acetylene, respectively, through reductive elimination for both columns. The CMM model, validated by the column test data in this study, provides a convenient tool to determine simultaneously the critical design parameters for permeable reactive barriers and natural attenuation such as rate constants and branching ratios. Copyright © 2015 Elsevier B.V. All rights reserved.

Recurrence phase shift in Fermi-Pasta-Ulam nonlinear dynamics

Energy Technology Data Exchange (ETDEWEB)

Devine, N., E-mail: nnd124@rsphysse.anu.edu.au [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia); Ankiewicz, A. [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia); Genty, G. [Tampere University of Technology, Optics Laboratory, FI-33101 Tampere (Finland); Dudley, J.M. [Institut FEMTO-ST UMR 6174 CNRS/Universite de Franche-Comte, Besancon (France); Akhmediev, N. [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia)

2011-11-07

We show that the dynamics of Fermi-Pasta-Ulam recurrence is associated with a nonlinear phase shift between initial and final states that are otherwise identical, after a full growth-return cycle. The properties of this phase shift are studied for the particular case of the self-focussing nonlinear Schroedinger equation, and we describe the magnitude of the phase shift in terms of the system parameters. This phase shift, accumulated during the nonlinear recurrence cycle, is a previously-unremarked feature of the Fermi-Pasta-Ulam problem, and we anticipate its wide significance as an essential feature of related dynamics in other systems. -- Highlights: → The dynamics of FPU recurrence is associated with a phase shift between initial and final states. → The properties of this phase shift are studied for the self-focussing NLS equation. → This phase shift is a previously-unremarked feature of the FPU growth-return cycle. → We anticipate its wide significance as an essential feature of related dynamics in other systems.

Recurrence phase shift in Fermi-Pasta-Ulam nonlinear dynamics

International Nuclear Information System (INIS)

Devine, N.; Ankiewicz, A.; Genty, G.; Dudley, J.M.; Akhmediev, N.

2011-01-01

We show that the dynamics of Fermi-Pasta-Ulam recurrence is associated with a nonlinear phase shift between initial and final states that are otherwise identical, after a full growth-return cycle. The properties of this phase shift are studied for the particular case of the self-focussing nonlinear Schroedinger equation, and we describe the magnitude of the phase shift in terms of the system parameters. This phase shift, accumulated during the nonlinear recurrence cycle, is a previously-unremarked feature of the Fermi-Pasta-Ulam problem, and we anticipate its wide significance as an essential feature of related dynamics in other systems. -- Highlights: → The dynamics of FPU recurrence is associated with a phase shift between initial and final states. → The properties of this phase shift are studied for the self-focussing NLS equation. → This phase shift is a previously-unremarked feature of the FPU growth-return cycle. → We anticipate its wide significance as an essential feature of related dynamics in other systems.

Heterogeneous carbonaceous matter in sedimentary rock lithocomponents causes significant trichloroethylene (TCE) sorption in a low organic carbon content aquifer/aquitard system.

Science.gov (United States)

Choung, Sungwook; Zimmerman, Lisa R; Allen-King, Richelle M; Ligouis, Bertrand; Feenstra, Stanley

2014-10-15

This study evaluated the effects of heterogeneous thermally altered carbonaceous matter (CM) on trichloroethylene (TCE) sorption for a low fraction organic carbon content (foc) alluvial sedimentary aquifer and aquitard system (foc=0.046-0.105%). The equilibrium TCE sorption isotherms were highly nonlinear with Freundlich exponents of 0.46-0.58. Kerogen+black carbon was the dominant CM fraction extracted from the sediments and accounted for >60% and 99% of the total in the sands and silt, respectively. Organic petrological examination determined that the kerogen included abundant amorphous organic matter (bituminite), likely of marine origin. The dark calcareous siltstone exhibited the greatest TCE sorption among aquifer lithocomponents and accounted for most sorption in the aquifer. The results suggest that the source of the thermally altered CM, which causes nonlinear sorption, was derived from parent Paleozoic marine carbonate rocks that outcrop throughout much of New York State. A synthetic aquifer-aquitard unit system (10% aquitard) was used to illustrate the effect of the observed nonlinear sorption on mass storage potential at equilibrium. The calculation showed that >80% of TCE mass contained in the aquifer was sorbed on the aquifer sediment at aqueous concentration TCE groundwater plume in the aquifer studied. It is implied that sorption may similarly contribute to TCE persistence in other glacial alluvial aquifers with similar geologic characteristics, i.e., comprised of sedimentary rock lithocomponents that contain thermally altered CM. Copyright © 2014 Elsevier B.V. All rights reserved.

Characterization of inter-tissue and inter-strain variability of TCE glutathione conjugation metabolites DCVG, DCVC, and NAcDCVC in the mouse.

Science.gov (United States)

Luo, Yu-Syuan; Furuya, Shinji; Chiu, Weihsueh; Rusyn, Ivan

2018-01-01

Trichloroethylene (TCE) is a ubiquitous environmental toxicant that is a liver and kidney carcinogen. Conjugation of TCE with glutathione (GSH) leads to formation of nepthrotoxic and mutagenic metabolites postulated to be critical for kidney cancerdevelopment; however, relatively little is known regarding their tissue levels as previous analytical methods for their detection lacked sensitivity. Here, an LC-MS/MS-based method for simultaneous detection of S-(1,2-dichlorovinyl)-glutathione (DCVG), S-(1,2-dichlorovinyl)-L-cysteine (DCVC), and N-acetyl-S-(1,2-dichlorovinyl)-L-cysteine (NAcDCVC) in multiple mouse tissues was developed. This analytical method is rapid, sensitive (limits of detection (LOD) 3-30 fmol across metabolites and tissues), and robust to quantify all three metabolites in liver, kidneys, and serum. The method was used to characterize inter-tissue and inter-strain variability in formation of conjugative metabolites of TCE. Single oral dose of TCE (24, 240 or 800 mg/kg) was administered to male mice from 20 inbred strains of Collaborative Cross. Inter-strain variability in the levels of DCVG, DCVC, and NAcDCVC (GSD = 1.6-2.9) was observed. Whereas NAcDCVC was distributed equally among analyzed tissues, highest levels of DCVG were detected in liver and DCVC in kidneys. Evidence indicated that inter-strain variability in conjugative metabolite formation of TCE might affect susceptibility to adverse health effects and that this method might aid in filling data gaps in human health assessment of TCE.

Analysis of sources of bulk conductivity change in saturated silica sand after unbuffered TCE oxidation by permanganate.

Science.gov (United States)

Hort, Ryan D; Revil, André; Munakata-Marr, Junko

2014-09-01

Time lapse resistivity surveys could potentially improve monitoring of permanganate-based in situ chemical oxidation (ISCO) of organic contaminants such as trichloroethene (TCE) by tracking changes in subsurface conductivity that result from injection of permanganate and oxidation of the contaminant. Bulk conductivity and pore fluid conductivity changes during unbuffered TCE oxidation using permanganate are examined through laboratory measurements and conductivity modeling using PHREEQC in fluid samples and porous media samples containing silica sand. In fluid samples, oxidation of one TCE molecule produces three chloride ions and one proton, resulting in an increase in fluid electrical conductivity despite the loss of two permanganate ions in the reaction. However, in saturated sand samples in which up to 8mM TCE was oxidized, at least 94% of the fluid conductivity associated with the presence of protons was removed within 3h of sand contact, most likely through protonation of silanol groups found on the surface of the sand grains. Minor conductivity effects most likely associated with pH-dependent reductive dissolution of manganese dioxide were also observed but not accounted for in pore-fluid conductivity modeling. Unaccounted conductivity effects resulted in an under-calculation of post-reaction pore fluid conductivity of 2.1% to 5.5%. Although small increases in the porous media formation factor resulting from precipitation of manganese dioxide were detected (about 3%), these increases could not be confirmed to be statistically significant. Both injection of permanganate and oxidation of TCE cause increases in bulk conductivity that would be detectable through time-lapse resistivity surveys in field conditions. Copyright © 2014 Elsevier B.V. All rights reserved.

Photocatalysis of gaseous trichloroethylene (TCE) over TiO{sub 2}: The effect of oxygen and relative humidity on the generation of dichloroacetyl chloride (DCAC) and phosgene

Energy Technology Data Exchange (ETDEWEB)

Ou, H.-H. [Research Center for Environmental Pollution Prevention and Control Technology, Graduate Institute of Environmental Engineering, National Taiwan University, 71 Chou-Shan Rd., Taipei 106, Taiwan (China); Lo, S.-L. [Research Center for Environmental Pollution Prevention and Control Technology, Graduate Institute of Environmental Engineering, National Taiwan University, 71 Chou-Shan Rd., Taipei 106, Taiwan (China)]. E-mail: sllo@ccms.ntu.edu.tw

2007-07-19

Batch photocatalytic degradation of 80 {+-} 2.5 ppmV trichloroethylene (TCE) was conducted to investigate the effect of the oxygen and relative humidity (RH) on the formation of the dichloroacetyl chloride (DCAC) and phosgene. Based on the simultaneous ordinary differential equations (ODEs), the reaction rate constants of TCE ((2.31 {+-} 0.28) {approx} (9.41 {+-} 0.63) x 10{sup -2} min{sup -1}) are generally larger than that of DCAC ((0.94 {+-} 1.25) {approx} (9.35 {+-} 1.71) x 10{sup -3} min{sup -1}) by approximate one order. The phenomenon indicates the degradation potential of TCE is superior to that of DCAC. DCAC appreciably delivers the same degradation behavior with TCE that means there exists an optimum RH and oxygen concentration for photocatalysis of TCE and DCAC. At the time the peak yield of DCAC appears, the conversion ratio based on the carbon atom from TCE to DCAC is within the range of 30-83% suggesting that the DCAC generation is significantly attributed to TCE degradation. Regarding the phosgene formation, the increasing oxygen amount leads to the inhibitory effect on the phosgene yield which fall within the range of 5-15%. The formation mechanism of phosgene was also inferred that the Cl atoms attacking the C-C bond of DCAC results to the generation of phosgene rather than directly from the TCE destruction.

Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations.

Science.gov (United States)

Beleggia, Romina; Fragasso, Mariagiovanna; Miglietta, Franco; Cattivelli, Luigi; Menga, Valeria; Nigro, Franca; Pecchioni, Nicola; Fares, Clara

2018-03-01

The concentrations of 10 minerals were investigated in the grain of 12 durum wheat genotypes grown under free air CO 2 enrichment conditions, and in four of their derived pasta samples, using inductively coupled plasma mass spectrometry. Compared to ambient CO 2 (400ppm; AMB), under elevated CO 2 (570ppm; ELE), the micro-element and macro-element contents showed strong and significant decreases in the grain: Mn, -28.3%; Fe, -26.7%; Zn, -21.9%; Mg, -22.7%; Mo, -40.4%; K, -22.4%; and Ca, -19.5%. These variations defined the 12 genotypes as sensitive or non-sensitive to ELE. The pasta samples under AMB and ELE showed decreased mineral contents compared to the grain. Nevertheless, the contributions of the pasta to the recommended daily allowances remained relevant, also for the micro-elements under ELE conditions (range, from 18% of the recommended daily allowance for Zn, to 70% for Mn and Mo). Copyright © 2017 Elsevier Ltd. All rights reserved.

The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects.

Science.gov (United States)

Bacchetti, T; Saturni, L; Turco, I; Ferretti, G

2014-11-01

The objective of the present paper is to evaluate the post-prandial response to some varieties of gluten free (GF) pasta that are commonly consumed in Italy. The glycaemic responses were compared with a glucose standard in healthy subjects and gluten-free diet celiac subjects. Subjects were served portions of the test foods and a standard food (glucose), on separate occasions, each containing 50 g available carbohydrates. Capillary blood glucose was measured from finger-prick samples in fasted subjects and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. For each type of pasta, the glycaemic index (GI) was calculated by expressing the incremental area under the blood glucose curve as a percentage of each subject's average incremental area under the blood glucose curve (AUC) for the standard food. Gluten free pasta exhibited a range of GI values from 46 to 66. The glycaemic load (GL) and glycaemic profile (GP) were also calculated. A higher GI value was observed in pasta containing rice flour as the main ingredient. Lower values were observed in pasta obtained using corn or a mixture of corn and rice flour as the main ingredients. The results were confirmed in celiac subjects. The information presented in this paper may be useful in helping celiac people to select low-GI pasta.

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.

Science.gov (United States)

Pasqualone, Antonella; Gambacorta, Giuseppe; Summo, Carmine; Caponio, Francesco; Di Miceli, Giuseppe; Flagella, Zina; Marrese, Pier Paolo; Piro, Gabriella; Perrotta, Carla; De Bellis, Luigi; Lenucci, Marcello Salvatore

2016-12-15

A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

PASTA DE GESSO COM INCORPORAÇÃO DE RESÍDUO DE GESSO E ADITIVO RETARDADOR DE PEGA

OpenAIRE

TROVAO, A. P. M.

2012-01-01

A utilização do gesso pela construção civil gera um grande volume de resíduos, no entanto é um material que apresenta propriedades que o torna altamente competitivo no mercado. A principal causa da geração desse resíduo é o rápido endurecimento das pastas. A incorporação de resíduo de gesso às pastas provoca a aceleração no processo de endurecimento, podendo gerar maior volume de resíduos. Essa dissertação teve como objetivo buscar a forma de incorporação do resíduo às pastas de gesso para re...

Effect of trichloroethylene (TCE) toxicity on the enzymes of carbohydrate metabolism, brush border membrane and oxidative stress in kidney and other rat tissues.

Science.gov (United States)

Khan, Sheeba; Priyamvada, Shubha; Khan, Sara A; Khan, Wasim; Farooq, Neelam; Khan, Farah; Yusufi, A N K

2009-07-01

Trichloroethylene (TCE), an industrial solvent, is a major environmental contaminant. Histopathological examinations revealed that TCE caused liver and kidney toxicity and carcinogenicity. However, biochemical mechanism and tissue response to toxic insult are not completely elucidated. We hypothesized that TCE induces oxidative stress to various rat tissues and alters their metabolic functions. Male Wistar rats were given TCE (1000 mg/kg/day) in corn oil orally for 25 d. Blood and tissues were collected and analyzed for various biochemical and enzymatic parameters. TCE administration increased blood urea nitrogen, serum creatinine, cholesterol and alkaline phosphatase but decreased serum glucose, inorganic phosphate and phospholipids indicating kidney and liver toxicity. Activity of hexokinase, lactate dehydrogenase increased in the intestine and liver whereas decreased in renal tissues. Malate dehydrogenase and glucose-6-phosphatase and fructose-1, 6-bisphosphatase decreased in all tissues whereas increased in medulla. Glucose-6-phosphate dehydrogenase increased but NADP-malic enzyme decreased in all tissues except in medulla. The activity of BBM enzymes decreased but renal Na/Pi transport increased. Superoxide dismutase and catalase activities variably declined whereas lipid peroxidation significantly enhanced in all tissues. The present results indicate that TCE caused severe damage to kidney, intestine, liver and brain; altered carbohydrate metabolism and suppressed antioxidant defense system.

Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species.

Science.gov (United States)

Akineden, Ömer; Murata, Kristina Johanna; Gross, Madeleine; Usleber, Ewald

2015-12-01

The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (Salmonella spp., Staphylococcus aureus, presumptive Bacillus cereus, and Cronobacter spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for S. aureus (10(2) to 10(4) colony forming unit (CFU)/g). Presumptive B. cereus at levels of 10(3) to 10(4) CFU/g were detected in 3 samples. Cronobacter spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as C. sakazakii, 2 each as C. turicensis and C. malonaticus, and 1 as C. muytjensii. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary Cronobacter spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive B. cereus as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species. © 2015 Institute of Food Technologists®

Long Term Remote Monitoring of TCE Contaminated Groundwater at Savannah River Site

International Nuclear Information System (INIS)

Duran, C.; Gudavalli, R.; Lagos, L.; Tansel, B.; Varona, J.; Allen, M.

2004-01-01

The purpose of this study was to develop a mobile self powered remote monitoring system enhanced for field deployment at Savannah River Site (SRS). The system used a localized power source with solar recharging and has wireless data collection, analysis, transmission, and data management capabilities. The prototype was equipped with a Hydrolab's DataSonde 4a multi-sensor array package managed by a Supervisory Control and Data Acquisition (SCADA) system, with an adequate pumping capacity of water samples for sampling and analysis of Trichloroethylene (TCE) in contaminated groundwater wells at SRS. This paper focuses on a study and technology development efforts conducted at the Hemispheric Center for Environmental Technology (HCET) at Florida International University (FIU) to automate the sampling of contaminated wells with a multi-sensor array package developed using COTS (Commercial Off The shelf) parts. Bladder pumps will pump water from different wells to the sensors array, water quality TCE indicator parameters are measured (i.e. pH, redox, ORP, DO, NO3 -, Cl-). In order to increase user access and data management, the system was designed to be accessible over the Internet. Remote users can take sample readings and collect data remotely over a web. Results obtained at Florida International University in-house testing and at a field deployment at the Savannah River Site indicate that this long term monitoring technique can be a feasible solution for the sampling of TCE indicator parameters at remote contaminated sites

Electrochemically induced dual reactive barriers for transformation of TCE and mixture of contaminants in groundwater.

Science.gov (United States)

Mao, Xuhui; Yuan, Songhu; Fallahpour, Noushin; Ciblak, Ali; Howard, Joniqua; Padilla, Ingrid; Loch-Caruso, Rita; Alshawabkeh, Akram N

2012-11-06

A novel reactive electrochemical flow system consisting of an iron anode and a porous cathode is proposed for the remediation of mixture of contaminants in groundwater. The system consists of a series of sequentially arranged electrodes, a perforated iron anode, a porous copper cathode followed by a mesh-type mixed metal oxide anode. The iron anode generates ferrous species and a chemically reducing environment, the porous cathode provides a reactive electrochemically reducing barrier, and the inert anode provides protons and oxygen to neutralize the system. The redox conditions of the electrolyte flowing through this system can be regulated by controlling the distribution of the electric current. Column experiments are conducted to evaluate the process and study the variables. The electrochemical reduction on a copper foam cathode produced an electrode-based reductive potential capable of reducing TCE and nitrate. Rational electrodes arrangement, longer residence time of electrolytes and higher surface area of the foam electrode improve the reductive transformation of TCE. More than 82.2% TCE removal efficiency is achieved for the case of low influent concentration (45 mA). The ferrous species produced from the iron anode not only enhance the transformation of TCE on the cathode, but also facilitates transformation of other contaminants including dichromate, selenate and arsenite. Removal efficiencies greater than 80% are achieved for these contaminants in flowing contaminated water. The overall system, comprising the electrode-based and electrolyte-based barriers, can be engineered as a versatile and integrated remedial method for a relatively wide spectrum of contaminants and their mixtures.

Visible-light-induced photocatalysis of low-level methyl-tertiary butyl ether (MTBE) and trichloroethylene (TCE) using element-doped titanium dioxide

Energy Technology Data Exchange (ETDEWEB)

Jo, Wan-Kuen; Yang, Chang-Hee [Department of Environmental Engineering, Kyungpook National University, Sankeokdong, Bukgu, Daegu 702-701 (Korea)

2010-04-15

While the photocatalytic degradation of various volatile organic compounds in conjunction with UV light has been widely reported, visible-light-induced photocatalytic degradation of low-levels of the pollutants MTBE and TCE, which have been linked to potential adverse health effects, is rarely reported. The present study examined whether visible-light-activated S- or N-doped TiO{sub 2} photocatalytic technology can be used to control indoor concentrations of MTBE and TCE. This study consists of the characterization of the doped TiO{sub 2} powders, as well as an investigation of their photocatalytic activities. In regards to both powders, a shift of the absorbance spectrum towards the visible light region was observed. An activity test suggested that these photocatalysts exhibited reasonably high degradation efficiencies towards MTBE and TCE under visible light irradiation. The degradation efficiencies of MTBE and TCE by S- and N-doped photocatalysts exceeded 75 and 80%, respectively, at input concentrations (IC) of 0.1 ppm. Degradation efficiency was dependent on both IC and relative humidity. TCE could enhance the degradation efficiency of MTBE even under visible-light irradiation. The estimated mineralization efficiencies (MEs) were comparable to those of previous studies conducted with UV/TiO{sub 2} systems. Similar to the relative degradation efficiencies, the ME of TCE was higher in comparison to that of MTBE. The CO production measured during the photocatalytic processes represented a negligible addition to indoor CO levels. These results suggest that visible-light-activated S- and N-doped TiO{sub 2} photocatalysts may prove a useful tool in the effort to improve indoor air quality. (author)

Stochasticity thresholds in the Fermi-Pasta-Ulam model

Energy Technology Data Exchange (ETDEWEB)

Callegari, B [Ferrara Univ. (Italy). Ist. di Matematica; Carotta, M C; Ferrario, C [Ferrara Univ. (Italy). Ist. di Fisica; Lo Vecchio, G [Ferrara Univ. (Italy). Ist. di Fisica; Gruppo Nazionale di Struttura della Materia, Ferrara (Italy)); Galgani, L [Milan Univ. (Italy). Ist. di Fisica; Milan Univ. (Italy). Ist. di Matematica)

1979-12-11

The authors consider the celebrated model of Fermi, Pasta and Ulam and give a numerical estimate for its thresholds of stochasticity, thus determining a critical energy as a function of the frequency of the corresponding oscillators. The results turn out to be qualitatively similar to those already obtained for a chain of particles with nearest-neighbour Lennard-Jones interaction potential.

Stochasticity thresholds in the Fermi-Pasta-Ulam model

International Nuclear Information System (INIS)

Callegari, B.; Galgani, L.; Milan Univ.

1979-01-01

The authors consider the celebrated model of Fermi, Pasta and Ulam and give a numerical estimate for its thresholds of stochasticity, thus determining a critical energy as a function of the frequency of the corresponding oscillators. The results turn out to be qualitatively similar to those already obtained for a chain of particles with nearest-neighbour Lennard-Jones interaction potential. (author)

Electrolytic Manipulation of Persulfate Reactivity by Iron Electrodes for TCE Degradation in Groundwater

Science.gov (United States)

Yuan, Songhu; Liao, Peng; Alshawabkeh, Akram N.

2014-01-01

Activated persulfate oxidation is an effective in situ chemical oxidation process for groundwater remediation. However, reactivity of persulfate is difficult to manipulate or control in the subsurface causing activation before reaching the contaminated zone and leading to a loss of chemicals. Furthermore, mobilization of heavy metals by the process is a potential risk. An effective approach using iron electrodes is thus developed to manipulate the reactivity of persulfate in situ for trichloroethylene (TCE) degradation in groundwater, and to limit heavy metals mobilization. TCE degradation is quantitatively accelerated or inhibited by adjusting the current applied to the iron electrode, following k1 = 0.00053•Iv + 0.059 (−122 A/m3 ≤ Iv ≤ 244 A/m3) where k1 and Iv are the pseudo first-order rate constant (min−1) and volume normalized current (A/m3), respectively. Persulfate is mainly decomposed by Fe2+ produced from the electrochemical and chemical corrosion of iron followed by the regeneration via Fe3+ reduction on the cathode. SO4•− and •OH co-contribute to TCE degradation, but •OH contribution is more significant. Groundwater pH and oxidation-reduction potential can be restored to natural levels by the continuation of electrolysis after the disappearance of contaminants and persulfate, thus decreasing adverse impacts such as the mobility of heavy metals in the subsurface. PMID:24328192

Topological analysis of nuclear pasta phases

Science.gov (United States)

Kycia, Radosław A.; Kubis, Sebastian; Wójcik, Włodzimierz

2017-08-01

In this article the analysis of the result of numerical simulations of pasta phases using algebraic topology methods is presented. These considerations suggest that some phases can be further split into subphases and therefore should be more refined in numerical simulations. The results presented in this article can also be used to relate the Euler characteristic from numerical simulations to the geometry of the phases. The Betti numbers are used as they provide finer characterization of the phases. It is also shown that different boundary conditions give different outcomes.

Hyperons in the nuclear pasta phase

Science.gov (United States)

Menezes, Débora P.; Providência, Constança

2017-10-01

We have investigated under which conditions hyperons (particularly Λ s and Σ-s ) can be found in the nuclear pasta phase. As the density and temperature are larger and the electron fraction is smaller, the probability is greater that these particles appear, but always in very small amounts. Λ hyperons only occur in gas and in smaller amounts than would occur if matter were homogeneous, never with abundancies above 10-5. The amount of Σ- in the gas is at least two orders of magnitude smaller and can be disregarded in practical calculations.

Uma análise das ressalvas do TCE-PE nas prestações de contas em prefeituras municipais no Estado de Pernambuco

Directory of Open Access Journals (Sweden)

Fabrícia Pereira Cavalcanti Silva

2008-08-01

Full Text Available O artigo tem como objetivo analisar qualitativamente as ressalvas nas contas aprovadas pelo TCE-PE, e o que de fato elas representam: se entropia do sistema de controle, irresponsabilidade operacional ou falta de autonomia do gestor em liquidar pendências administrativas apontadas pelo TCE-PE, nos anos de 2000 a 2005, nos municípios da região metropolitana do Recife. Foi realizada uma pesquisa nos sítios do Governo de Pernambuco e no Tribunal de Contas do Estado de Pernambuco, no período de abril a maio de 2006. O universo da pesquisa compreendeu quatorze (14 prefeituras da região metropolitana do Recife. A amostra foi composta pelas prefeituras que, de 2000 a 2005, sofreram restrições nas prestações de contas pelo TCE/PE. A metodologia utilizada foi o estudo empírico-exploratório. Foram analisados 44 processos abertos pelo TCE, sendo que 20 destes não foram julgados, e, portanto, estavam sem pareceres na Internet. Concluiu-se que as ressalvas apresentadas nos pareceres do TCE-PE repetiram-se nos municípios, principalmente em 2001, apontando Falhas de Controles Internos.

ÍNDICE GLICÉMICO E INSULINEMICO DE DOS TIPOS DE PASTA DE PRESENTACIÓN LARGA Y CORTA EN INDIVIDUOS SANOS

OpenAIRE

Hirsch B, Sandra; Barrera A, Gladys; Leiva B, Laura; de la Maza C, M. Pía; Bunout B, Daniel

2010-01-01

Introducción: Las pastas secas (industrializadas) se caracterizan por ser manufacturadas a base de harina dura de trigo y otros cereales, llamado semolina, a diferencia del pan que se prepara con harina fina, lo que supone que la respuesta insulinémica y glicémica debiera ser menor que la del pan. Objetivo: Medir la respuesta glicémica e insulinsulinémica de una pasta seca estándar y una pasta seca enriquecida con huevo, de presentación larga (espagueti) y corta (corbata). Material y Métodos:...

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta.

Science.gov (United States)

Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena

2016-03-15

A multi-analytical and multi-dimensional approach was used to investigate the effect of moisture and gluten on physico-chemical properties of shelf-stable ready to eat (RTE) pasta. Moisture and frozen water contents were not affected by formulation nor storage time. Hardness and retrograded amylopectin significantly increased during storage in all samples, more markedly in pasta with the lowest moisture content. Higher amounts of water and gluten reduced pasta hardening and contributed to control RTE pasta quality. (1)H FID became steeper in all samples during storage, but no effect of high moisture and gluten levels was observed on the mobility of these protons. Three proton T2 populations were observed (population C, population D and population E). Population C and D were not resolved during all storage. (1)H T2 relaxation time of the most abundant population (population E) shifted to shorter times and the amount of protons increased during storage, more importantly in the samples with lower moisture and gluten content. Copyright © 2015 Elsevier Ltd. All rights reserved.

Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta.

Science.gov (United States)

Del Nobile, M A; Di Benedetto, N; Suriano, N; Conte, A; Lamacchia, C; Corbo, M R; Sinigaglia, M

2009-04-01

A study on the use of natural antimicrobial compounds to improve the microbiological stability of refrigerated amaranth-based homemade fresh pasta is presented in this work. In particular, the antimicrobial activity of thymol, lemon extract, chitosan and grapefruit seed extract (GFSE) has been tested against mesophilic and psychrotrophic bacteria, total coliforms, Staphylococcus spp., yeasts and moulds. A sensory analysis on both fresh and cooked pasta was also run. Results suggest that chitosan and GFSE strongly increase the microbial acceptability limit of the investigated spoilage microorganisms, being the former the most effective. Thymol efficiently reduces the growth of mesophilic bacteria, psychrotrophic bacteria and Staphylococcus spp., whereas it does not affect, substantially, the growth cycle of total coliforms. Lemon extract is the less effective in preventing microbial growth. In fact, it is able to delay only total mesophilic and psychrotrophic bacterial evolution. From a sensorial point of view no significant differences were recorded between the control samples and all the types of loaded amaranth-based pasta.

Analysis of TCE Fate and Transport in Karst Groundwater Systems Using Statistical Mixed Models

Science.gov (United States)

Anaya, A. A.; Padilla, I. Y.

2012-12-01

Karst groundwater systems are highly productive and provide an important fresh water resource for human development and ecological integrity. Their high productivity is often associated with conduit flow and high matrix permeability. The same characteristics that make these aquifers productive also make them highly vulnerable to contamination and a likely for contaminant exposure. Of particular interest are trichloroethylene, (TCE) and Di-(2-Ethylhexyl) phthalate (DEHP). These chemicals have been identified as potential precursors of pre-term birth, a leading cause of neonatal complications with a significant health and societal cost. Both of these contaminants have been found in the karst groundwater formations in this area of the island. The general objectives of this work are to: (1) develop fundamental knowledge and determine the processes controlling the release, mobility, persistence, and possible pathways of contaminants in karst groundwater systems, and (2) characterize transport processes in conduit and diffusion-dominated flow under base flow and storm flow conditions. The work presented herein focuses on the use of geo-hydro statistical tools to characterize flow and transport processes under different flow regimes, and their application in the analysis of fate and transport of TCE. Multidimensional, laboratory-scale Geo-Hydrobed models (GHM) were used for this purpose. The models consist of stainless-steel tanks containing karstified limestone blocks collected from the karst aquifer formation of northern Puerto Rico. The models integrates a network of sampling wells to monitor flow, pressure, and solute concentrations temporally and spatially. Experimental work entails injecting dissolved CaCl2 tracers and TCE in the upstream boundary of the GHM while monitoring TCE and tracer concentrations spatially and temporally in the limestone under different groundwater flow regimes. Analysis of the temporal and spatial concentration distributions of solutes

Cold pasta phase in the extended Thomas-Fermi approximation

Science.gov (United States)

Avancini, S. S.; Bertolino, B. P.

2015-10-01

In this paper, we aim to obtain more accurate values for the transition density to the homogenous phase in the nuclear pasta that occurs in the inner crust of neutron stars. To that end, we use the nonlinear Walecka model at zero temperature and an approach based on the extended Thomas-Fermi (ETF) approximation.

Cold pasta phase in the extended Thomas–Fermi approximation

International Nuclear Information System (INIS)

Avancini, S.S.; Bertolino, B.P.

2015-01-01

In this paper, we aim to obtain more accurate values for the transition density to the homogenous phase in the nuclear pasta that occurs in the inner crust of neutron stars. To that end, we use the nonlinear Walecka model at zero temperature and an approach based on the extended Thomas–Fermi (ETF) approximation. (author)

Pengaruh Cara Kematian Ikan Dan Tahapan Penurunan Kondisi Kesegaran Ikan Terhadap Kualitas Pasta Ikan Gurami (Osphronemous Gouramy)

OpenAIRE

Nugroho, Danuar Adi; Darmanto, YS; Romadhon, -

2014-01-01

Cara kematian ikan dapat mempengaruhi kualitas produk olahannya sehingga diperlukan bahan baku dengan tingkat kesegaran tertentu untuk menghasilkan bahan baku produk olahan yang baik. Salah satu produk olahan tersebut adalah pasta ikan. Tujuan dari penelitian ini adalah mengetahui pengaruh cara kematian dan penurunan kesegaran ikan yang berbeda terhadap kualitas pasta ikan gurami (Osphronemus gouramy). Rancangan percobaan yang digunakan pada penelitian utama adalah eksperimental laboratories ...

Identification of TCE and PCE sorption and biodegradation parameters in a sandy aquifer for fate and transport modelling: batch and column studies.

Science.gov (United States)

Kret, E; Kiecak, A; Malina, G; Nijenhuis, I; Postawa, A

2015-07-01

The main aim of this study was to determine the sorption and biodegradation parameters of trichloroethene (TCE) and tetrachloroethene (PCE) as input data required for their fate and transport modelling in a Quaternary sandy aquifer. Sorption was determined based on batch and column experiments, while biodegradation was investigated using the compound-specific isotope analysis (CSIA). The aquifer materials medium (soil 1) to fine (soil 2) sands and groundwater samples came from the representative profile of the contaminated site (south-east Poland). The sorption isotherms were approximately linear (TCE, soil 1, K d = 0.0016; PCE, soil 1, K d = 0.0051; PCE, soil 2, K d = 0.0069) except for one case in which the best fitting was for the Langmuir isotherm (TCE, soil 2, K f = 0.6493 and S max = 0.0145). The results indicate low retardation coefficients (R) of TCE and PCE; however, somewhat lower values were obtained in batch compared to column experiments. In the column experiments with the presence of both contaminants, TCE influenced sorption of PCE, so that the R values for both compounds were almost two times higher. Non-significant differences in isotope compositions of TCE and PCE measured in the observation points (δ(13)C values within the range of -23.6 ÷ -24.3‰ and -26.3 ÷-27.7‰, respectively) indicate that biodegradation apparently is not an important process contributing to the natural attenuation of these contaminants in the studied sandy aquifer.

Proof-of-Concept Study: Novel Microbially-Driven Fenton Reaction for In Situ Remediation of Groundwater Contaminated with 1,4-Dioxane, Tetrachloroethene (PCE) and Trichloroethene (TCE)

Science.gov (United States)

2014-09-17

with 1,4-Dioxane, Tetrachloroethene (PCE) and Trichloroethene ( TCE ) SERDP Project ER-2305 September 2014 Thomas DiChristina Georgia...HO) radicals that degrade 1,4- dioxane, TCE , and PCE. In comparison to conventional (purely abiotic) Fenton reactions, the microbially-driven Fenton...reaction operates at circumneutral pH and does not require addition of exogenous H2O2 or UV irradiation to regenerate Fe(II). The 1,4-dioxane, TCE

IDENTIFICATION OF CHLOROMETHANE FORMATION PATHS DURING ELECTROCHEMICAL DECHLORINATION OF TCE USING GRAPHITE ELECTRODES

Science.gov (United States)

The purpose of this research is to investigate the formation of chloromethane during TCE dechlorination in a mixed electrochemical reactor using graphite electrodes. Chloromethane was the major chlorinated organic compound detected in previous dechlorination experiments. In order...

IDENTIFICATION OF CHLOROMETHANE FROMATION PATHS DURING ELECTROCHEMICAL DECHLORINATION OF TCE USING GRAPHITE ELECTRODES

Science.gov (United States)

The purpose of this research is to investigate the formation of chloromethane during TCE dechlorination in a mixed electrochemical reactor using graphite electrodes. Chloromethane was the major chlorinated organic compound detected in previous dechlorination experiments. In order...

Two passive groundwater treatment installations at DOE facilities

International Nuclear Information System (INIS)

Barton, W.D.; Craig, P.M.; Stone, W.C.

1997-01-01

Groundwater is being successfully treated by reactive media at two DOE sites. Passive treatment utilizing containerized treatment media has been installed on a radioactive groundwater seep at Oak Ridge National Lab, Oak Ridge, Tennessee, and on a TCE plume at the Portsmouth Gaseous Diffusion Plant in Piketon, Ohio. In both applications, flow is conducted by gravity through canisters of reactive treatment media. The canister-based treatment installation at ORNL utilizes a natural sodium-chabazite zeolite to remove radiological cations (Sr, Cs) from contaminated groundwater at greater than 99.9% efficiency. Portsmouth is currently conducting tests on three different types of treatment media for reductive dehalogenation of TCE

EXPRESSÃO DE GENES DE MEDIADORES CITOTÓXICOS POR CMSP TRATADAS COM PASTAS ENDODÔNTICAS INDICADAS PARA DENTES DECÍDUOS

OpenAIRE

Brenda Lanza Nakashima

2015-01-01

Pastas iodoformadas (PI) e a base de hidróxido de cálcio (PH) são empregadas na pulpectomia de dentes decíduos, complementando a ação antimicrobiana do preparo químico mecânico e favorecendo o reparo tecidual. Essas pastas ocupam e permanecem por um período de tempo ao longo do canal radicular, entrando em contato com a região periapical e tecidos adjacentes, tornando-se o objetivo deste estudo quantificar a expressão relativa de genes de toxicidade manifestados pelas pastas, de forma a avali...

Phylogenetic analysis of TCE-dechlorinating consortia enriched on a variety of electron donors.

Science.gov (United States)

Freeborn, Ryan A; West, Kimberlee A; Bhupathiraju, Vishvesh K; Chauhan, Sadhana; Rahm, Brian G; Richardson, Ruth E; Alvarez-Cohen, Lisa

2005-11-01

Two rapidly fermented electron donors, lactate and methanol, and two slowly fermented electron donors, propionate and butyrate, were selected for enrichment studies to evaluate the characteristics of anaerobic microbial consortia that reductively dechlorinate TCE to ethene. Each electron donor enrichment subculture demonstrated the ability to dechlorinate TCE to ethene through several serial transfers. Microbial community analyses based upon 16S rDNA, including terminal restriction fragment length polymorphism (T-RFLP) and clone library/sequencing, were performed to assess major changes in microbial community structure associated with electron donors capable of stimulating reductive dechlorination. Results demonstrated that five phylogenic subgroups or genera of bacteria were present in all consortia, including Dehalococcoides sp., low G+C Gram-positives (mostly Clostridium and Eubacterium sp.), Bacteroides sp., Citrobacter sp., and delta Proteobacteria (mostly Desulfovibrio sp.). Phylogenetic association indicates that only minor shifts in the microbial community structure occurred between the four alternate electron donor enrichments and the parent consortium. Inconsistent detection of Dehalococcoides spp. in clone libraries and T-RFLP of enrichment subcultures was resolved using quantitative polymerase chain reaction (Q-PCR). Q-PCR with primers specific to Dehalococcoides 16S rDNA resulted in positive detection of this species in all enrichments. Our results suggest that TCE-dechlorinating consortia can be stably maintained on a variety of electron donors and that quantities of Dehalococcoides cells detected with Dehalococcoides specific 16S rDNA primer/probe sets do not necessarily correlate well with solvent degradation rates.

Nuclear pasta in hot dense matter and its implications for neutrino scattering

Science.gov (United States)

Roggero, Alessandro; Margueron, Jérôme; Roberts, Luke F.; Reddy, Sanjay

2018-04-01

The abundance of large clusters of nucleons in neutron-rich matter at subnuclear density is found to be greatly reduced by finite-temperature effects when matter is close to β equilibrium, compared to the case where the electron fraction is fixed at Ye>0.1 , as often considered in the literature. Large nuclei and exotic nonspherical nuclear configurations called pasta, favored in the vicinity of the transition to uniform matter at T =0 , dissolve at a relatively low temperature Tu as protons leak out of nuclei and pasta. For matter at β equilibrium with a negligible neutrino chemical potential we find that Tuβ≃4 ±1 MeV for realistic equations of state. This is lower than the maximum temperature Tmaxβ≃9 ±1 MeV at which nuclei can coexist with a gas of nucleons and can be explained by a change in the nature of the transition to uniform matter called retrograde condensation. An important new finding is that coherent neutrino scattering from nuclei and pasta makes a modest contribution to the opacity under the conditions encountered in supernovas and neutron star mergers. This is because large nuclear clusters dissolve at most relevant temperatures, and at lower temperatures, when clusters are present, Coulomb correlations between them suppress coherent neutrino scattering off individual clusters. Implications for neutrino signals from galactic supernovas are briefly discussed.

Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality.

Science.gov (United States)

Prandini, A; Sigolo, S; Moschini, M; Giuberti, G; Morlacchini, M

2016-04-01

The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, PPasta increased (quadratic, PPasta decreased (linear, Ppasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs. Copyright © 2015 Elsevier Ltd. All rights reserved.

Correlación neuropsicológica y electrofisiológica en niños escolares con TCE

OpenAIRE

Abel Delgado; Luis Quintanar; Yulia Solovieva; Regina Machinskaya

2011-01-01

El traumatismo craneoencefálico (TCE) es una de las causas principales por la que se solicita atención médica en el servicio hospitalario de urgencias. El TCE frecuentemente produce daño cerebral o deterioro funcional del sistema nervioso en distintos niveles, que se refleja en las funciones cognitivas, tanto en niños como en adultos. El objetivo del presente estudio es correlacionar los resultados obtenidos a través de la Tomografía Axial Computarizada (TAC), el registro electroencefalográfi...

Physical Activity through Sustainable Transport Approaches (PASTA): a study protocol for a multicentre project.

Science.gov (United States)

Gerike, Regine; de Nazelle, Audrey; Nieuwenhuijsen, Mark; Panis, Luc Int; Anaya, Esther; Avila-Palencia, Ione; Boschetti, Florinda; Brand, Christian; Cole-Hunter, Tom; Dons, Evi; Eriksson, Ulf; Gaupp-Berghausen, Mailin; Kahlmeier, Sonja; Laeremans, Michelle; Mueller, Natalie; Orjuela, Juan Pablo; Racioppi, Francesca; Raser, Elisabeth; Rojas-Rueda, David; Schweizer, Christian; Standaert, Arnout; Uhlmann, Tina; Wegener, Sandra; Götschi, Thomas

2016-01-07

Only one-third of the European population meets the minimum recommended levels of physical activity (PA). Physical inactivity is a major risk factor for non-communicable diseases. Walking and cycling for transport (active mobility, AM) are well suited to provide regular PA. The European research project Physical Activity through Sustainable Transport Approaches (PASTA) pursues the following aims: (1) to investigate correlates and interrelations of AM, PA, air pollution and crash risk; (2) to evaluate the effectiveness of selected interventions to promote AM; (3) to improve health impact assessment (HIA) of AM; (4) to foster the exchange between the disciplines of public health and transport planning, and between research and practice. PASTA pursues a mixed-method and multilevel approach that is consistently applied in seven case study cities. Determinants of AM and the evaluation of measures to increase AM are investigated through a large scale longitudinal survey, with overall 14,000 respondents participating in Antwerp, Barcelona, London, Örebro, Rome, Vienna and Zurich. Contextual factors are systematically gathered in each city. PASTA generates empirical findings to improve HIA for AM, for example, with estimates of crash risks, factors on AM-PA substitution and carbon emissions savings from mode shifts. Findings from PASTA will inform WHO's online Health Economic Assessment Tool on the health benefits from cycling and/or walking. The study's wide scope, the combination of qualitative and quantitative methods and health and transport methods, the innovative survey design, the general and city-specific analyses, and the transdisciplinary composition of the consortium and the wider network of partners promise highly relevant insights for research and practice. Ethics approval has been obtained by the local ethics committees in the countries where the work is being conducted, and sent to the European Commission before the start of the survey. The PASTA website

Time-dependent Hartree-Fock approach to nuclear ``pasta'' at finite temperature

Science.gov (United States)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2013-05-01

We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature. In addition, we propose the variance in the cell density distribution as a measure to distinguish pasta matter from uniform matter.

Inulin-enriched pasta improves intestinal permeability and modifies the circulating levels of zonulin and glucagon-like peptide 2 in healthy young volunteers.

Science.gov (United States)

Russo, Francesco; Linsalata, Michele; Clemente, Caterina; Chiloiro, Marisa; Orlando, Antonella; Marconi, Emanuele; Chimienti, Guglielmina; Riezzo, Giuseppe

2012-12-01

Apart from the intestinal environment, inulin induces physiological effects, which includes a reduction in glucose and lipid concentrations and modulation of gastrointestinal motility through the release of different peptides. We hypothesized that inulin-enriched pasta may also improve small intestine permeability in relation to zonulin and glucagon-like peptide 2 (GLP-2) levels in healthy young subjects. Twenty healthy, young male volunteers completed a randomized, double-blind crossover study consisting of a 2-week run-in period and two 5-week study periods (11% inulin-enriched or control pasta), with an 8-week washout period in between. The intestinal barrier function was assessed by lactulose-mannitol excretion in urine. Zonulin values and GLP-2 release were evaluated by enzyme-linked immunosorbent assay. In the inulin group, the urinary lactulose recovery was significantly lower than the other 2 groups. There were no significant differences in urinary mannitol levels between groups. Accordingly, the lactulose-mannitol excretion ratio was significantly decreased in the inulin-enriched pasta group compared with the other 2 groups. The inulin-enriched pasta group had significantly lower zonulin serum values and significantly higher GLP-2 basal values when compared with the baseline and control pasta groups. The dietary use of inulin-enriched pasta preserves intestinal mucosal barrier functioning and modulates circulating levels of zonulin and GLP-2, suggesting that prebiotics could be used in the prevention of gastrointestinal diseases and metabolic disorders. Copyright © 2012 Elsevier Inc. All rights reserved.

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial.

Science.gov (United States)

Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

2015-06-01

It has been previously reported that pasta containing wholegrain sorghum flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain sorghum flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819). In a randomised crossover design, healthy subjects (n = 20) consumed three test meals of control pasta (CP), 30% red sorghum pasta (RSP) or 30% white sorghum pasta (WSP), 1-2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes. Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly (P pasta containing red wholegrain sorghum flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects. Copyright © 2014 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Thermal response of a Fermi-Pasta-Ulam chain with Andersen thermostats

NARCIS (Netherlands)

D'Ambrosio, Federico; Baiesi, Marco

2017-01-01

The linear response to temperature variations is well characterised for equilibrium systems but a similar theory is not available, for example, for inertial heat conducting systems, whose paradigm is the Fermi-Pasta-Ulam (FPU) model driven by two different boundary temperatures. For models of

Kekerasan mikro enamel gigi permanen muda setelah aplikasi bahan pemutih gigi dan pasta remineralisasi (Enamel micro hardness of young permanent tooth after bleaching and remineralization paste application

Directory of Open Access Journals (Sweden)

Budianto Liwang

2014-12-01

Full Text Available Background: Studies showed that bleaching agent had demineralization effect to enamel, and encourage use of remineralization paste after bleaching treatment especially in young permanent tooth which in post-eruptive enamel maturation. Purpose: The study ere aimed to determine the bleaching agent effect on enamel surface micro hardness, and to determine the effect of remineralization paste application on enamel surface micro hardness of young permanent tooth after bleaching treatment. Methods: Fourteen young permanent teeth were placed in a block of resin with a window on the buccal surface enamel. The initial enamel surface hardness was measured using Microvickers Hardness Tester. Then the application of hydrogen peroxide bleaching materials 30% was done three times for 15 minutes and followed by surface hardness of enamel measurement. Samples were divided into 2 groups; the first group was applied paste of Hydroxy apatite + NaF 1450ppm , and the second group was applied paste of CPP–ACP + NaF 900ppm. Each paste was applied for 30 minutes for 7 days, then the enamel surface hardness of samples were measured. Results: The enamel surface micro hardness decreased after bleaching from 333.09 ± 10.49 VHN to 299.15±5.70 VHN. Micro hardness after application of Hidroxy apatite + NaF 1450ppm was 316.61±5.87 VHN and after application of CPP-ACP + NaF 900ppm was 319.94±3.25 VHN, however the micro hardness still lower than initial micro hardness. Conclusion: Tooth bleaching agent caused a decrease of enamel surface micro hardness in young permanent tooth. The use of remineralization paste enabled to increase the enamel surface micro hardness young permanent tooth.Latar belakang: Penelitian-penelitian sebelumnya menunjukkan bahwa produk pemutih gigi memiliki efek demineralisasi enamel gigi, dan mendorong penggunaan pasta remineralisasi setelah pemutihan gigi terutama di gigi muda permanen yang enamelnya masih dalam proses maturasi pasca-erupsi. Tujuan

Comparison of the Effects of Fluidized-Bed and Fixed-Bed Reactors in Microwave-Assisted Catalytic Decomposition of TCE by Hydrogen

Directory of Open Access Journals (Sweden)

Lili Ren

2012-01-01

Full Text Available Trichloroethylene (TCE decomposition by hydrogen with microwave heating under different reaction systems was investigated. The activities of a series of catalysts for microwave-assisted TCE hydrodechlorination were tested through the fixed-bed and the fluidized-bed reactor systems. This study found that the different reaction system is suitable for different catalyst type. And there is an interactive relationship between the catalyst type and the reaction bed type.

Discrete breathers in a two-dimensional Fermi-Pasta-Ulam lattice

International Nuclear Information System (INIS)

Butt, Imran A; Wattis, Jonathan A D

2006-01-01

Using asymptotic methods, we investigate whether discrete breathers are supported by a two-dimensional Fermi-Pasta-Ulam lattice. A scalar (one-component) two-dimensional Fermi-Pasta-Ulam lattice is shown to model the charge stored within an electrical transmission lattice. A third-order multiple-scale analysis in the semi-discrete limit fails, since at this order, the lattice equations reduce to the (2 + 1)-dimensional cubic nonlinear Schroedinger (NLS) equation which does not support stable soliton solutions for the breather envelope. We therefore extend the analysis to higher order and find a generalized (2 + 1)-dimensional NLS equation which incorporates higher order dispersive and nonlinear terms as perturbations. We find an ellipticity criterion for the wave numbers of the carrier wave. Numerical simulations suggest that both stationary and moving breathers are supported by the system. Calculations of the energy show the expected threshold behaviour whereby the energy of breathers does not go to zero with the amplitude; we find that the energy threshold is maximized by stationary breathers, and becomes arbitrarily small as the boundary of the domain of ellipticity is approached

Application of a long-lasting colloidal substrate with pH and hydrogen sulfide control capabilities to remediate TCE-contaminated groundwater.

Science.gov (United States)

Sheu, Y T; Chen, S C; Chien, C C; Chen, C C; Kao, C M

2015-03-02

A long-lasting emulsified colloidal substrate (LECS) was developed for continuous carbon and nanoscale zero-valent iron (nZVI) release to remediate trichloroethylene (TCE)-contaminated groundwater under reductive dechlorinating conditions. The developed LECS contained nZVI, vegetable oil, surfactants (Simple Green™ and lecithin), molasses, lactate, and minerals. An emulsification study was performed to evaluate the globule droplet size and stability of LECS. The results show that a stable oil-in-water emulsion with uniformly small droplets (0.7 μm) was produced, which could continuously release the primary substrates. The emulsified solution could serve as the dispensing agent, and nZVI particles (with diameter 100-200 nm) were distributed in the emulsion evenly without aggregation. Microcosm results showed that the LECS caused a rapid increase in the total organic carbon concentration (up to 488 mg/L), and reductive dechlorination of TCE was significantly enhanced. Up to 99% of TCE (with initial concentration of 7.4 mg/L) was removed after 130 days of operation. Acidification was prevented by the production of hydroxide ion by the oxidation of nZVI. The formation of iron sulfide reduced the odor from produced hydrogen sulfide. Microbial analyses reveal that dechlorinating bacteria existed in soils, which might contribute to TCE dechlorination. Copyright © 2014 Elsevier B.V. All rights reserved.

Transformation impacts of dissolved and solid phase Fe(II) on trichloroethylene (TCE) reduction in an iron-reducing bacteria (IRB) mixed column system: a mathematical model.

Science.gov (United States)

Bae, Yeunook; Kim, Dooil; Cho, Hyun-Hee; Singhal, Naresh; Park, Jae-Woo

2012-12-01

In this research, we conducted trichloroethylene (TCE) reduction in a column filled with iron and iron-reducing bacteria (IRB) and developed a mathematical model to investigate the critical reactions between active species in iron/IRB/contaminant systems. The formation of ferrous iron (Fe(II)) in this system with IRB and zero-valent iron (ZVI, Fe(0)) coated with a ferric iron (Fe(III)) crust significantly affected TCE reduction and IRB respiration in various ways. This study presents a new framework for transformation property and reducing ability of both dissolved (Fe(II)(dissolved)) and solid form ferrous iron (Fe(II)(solid)). Results showed that TCE reduction was strongly depressed by Fe(II)(solid) rather than by other inhibitors (e.g., Fe(III) and lactate), suggesting that Fe(II)(solid) might reduce IRB activation due to attachment to IRB cells. Newly exposed Fe(0) from the released Fe(II)(dissolved) was a strong contributor to TCE reduction compared to Fe(II)(solid). In addition, our research confirmed that less Fe(II)(solid) production strongly supported long-term TCE reduction because it may create an easier TCE approach to Fe(0) or increase IRB growth. Our findings will aid the understanding of the contributions of iron media (e.g., Fe(II)(solid), Fe(II)(dissolved), Fe(III), and Fe(0)) to IRB for decontamination in natural groundwater systems. Copyright © 2012 Elsevier Ltd. All rights reserved.

LIFE CYCLE ASSESSMENT AND HAZARD ANALYSIS AND CRITICAL CONTROL POINTS TO THE PASTA PRODUCT

Directory of Open Access Journals (Sweden)

Yulexis Meneses Linares

2016-10-01

Full Text Available The objective of this work is to combine the Life Cycle Assessment (LCA and Hazard Analysis and Critical Control Points (HACCP methodologies for the determination of risks that the food production represents to the human health and the ecosystem. The environmental performance of the production of pastas in the “Marta Abreu” Pasta Factory of Cienfuegos is assessed, where the critical control points determined by the biological dangers (mushrooms and plagues and the physical dangers (wood, paper, thread and ferromagnetic particles were the raw materials: flour, semolina and its mixtures, and the disposition and extraction of them. Resources are the most affected damage category due to the consumption of fossil fuels.

Composición de la pasta de cemento Pórtland (Parte II)

NARCIS (Netherlands)

Brouwers, H.J.H.

2007-01-01

Esta es Ia segunda parte del articulo que revisa el trabajo de Powers y Brownyard (1948) quienes fueron los primeros que investigaron sistemáticamente a reaccion del cemento con el agua y Ia composicion de Ia pasta de cemento.

Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.

Science.gov (United States)

Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Gallo, Antonio; Masoero, Francesco; Trevisan, Marco

2017-07-01

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues. Copyright © 2017 Elsevier Ltd. All rights reserved.

DFN-M field characterization of sandstone for a process-based site conceptual model and numerical simulations of TCE transport with degradation.

Science.gov (United States)

Pierce, Amanda A; Chapman, Steven W; Zimmerman, Laura K; Hurley, Jennifer C; Aravena, Ramon; Cherry, John A; Parker, Beth L

2018-05-01

Plumes of trichloroethene (TCE) with degradation products occur at a large industrial site in California where TCE as a dense non-aqueous phase liquid (DNAPL) entered the fractured sandstone bedrock at many locations beginning in the late 1940s. Groundwater flows rapidly in closely spaced fractures but plume fronts are strongly retarded relative to groundwater flow velocities owing largely to matrix diffusion in early decades and degradation processes in later decades and going forward. Multiple data types show field evidence for both biotic and abiotic dechlorination of TCE and its degradation products, resulting in non-chlorinated compounds. Analyses were conducted on groundwater samples from hundreds of monitoring wells and on thousands of rock samples from continuous core over depths ranging from 6 to 426 metres below ground surface. Nearly all of the present-day mass of TCE and degradation products resides in the water-saturated, low-permeability rock matrix blocks. Although groundwater and DNAPL flow primarily occur in the fractures, DNAPL dissolution followed by diffusion and sorption readily transfers contaminant mass into the rock matrix. The presence of non-chlorinated degradation products (ethene, ethane, acetylene) and compound specific isotope analysis (CSIA) of TCE and cis-1,2-dichloroethene (cDCE) indicate at least some complete dechlorination by both biotic and abiotic pathways, consistent with the observed mineralogy and hydrogeochemistry and with published results from crushed rock microcosms. The rock matrix contains abundant iron-bearing minerals and solid-phase organic carbon with large surface areas and long contact times, suggesting degradation processes are occurring in the rock matrix. Multiple, high-resolution datasets provide strong evidence for spatially heterogeneous distributions of TCE and degradation products with varying degrees of degradation observed only when using new methods that achieve better detection of dissolved gases (i

Assessment of potential positive effects of nZVI surface modification and concentration levels on TCE dechlorination in the presence of competing strong oxidants, using an experimental design.

Science.gov (United States)

Kaifas, Delphine; Malleret, Laure; Kumar, Naresh; Fétimi, Wafa; Claeys-Bruno, Magalie; Sergent, Michelle; Doumenq, Pierre

2014-05-15

Nanoscale zero-valent iron (nZVI) particles are efficient for the remediation of aquifers polluted by trichloroethylene (TCE). But for on-site applications, their reactivity can be affected by the presence of common inorganic co-pollutants, which are equally reduced by nZVI particles. The aim of this study was to assess the potential positive effects of nZVI surface modification and concentration level on TCE removal in the concomitant presence of two strong oxidants, i.e., Cr(VI) and NO3(-). A design of experiments, testing four factors (i.e. nZVI concentration, nZVI surface modification, Cr(VI) concentration and NO3(-) concentration), was used to select the best trials for the identification of the main effects of the factors and of the factors interactions. The effects of these factors were studied by measuring the following responses: TCE removal rates at different times, degradation kinetic rates, and the transformation products formed. As expected, TCE degradation was delayed or inhibited in most of the experiments, due to the presence of inorganics. The negative effects of co-pollutants can be palliated by combining surface modification with a slight increase in nZVI concentration. Encouragingly, complete TCE removal was achieved for some given experimental conditions. Noteworthily, nZVI surface modification was found to promote the efficient degradation of TCE. When degradation occurred, TCE was mainly transformed into innocuous non-chlorinated transformation products, while hazardous chlorinated transformation products accounted for a small percentage of the mass-balance. Copyright © 2014 Elsevier B.V. All rights reserved.

SIMULAÇÃO COMPUTACIONAL PARA PRODUÇÃO DE PASTA DIAMANTADA

Directory of Open Access Journals (Sweden)

Elaine Cristina Gonçalves Moreira

2011-06-01

Full Text Available O presente trabalho objetiva analisar o processo de produção de Pasta Diamantada, avaliando o número de operadores e máquinas, tempos de produção, alocação de atividades, dentre outros parâmetros importantes para avaliar a dinâmica do sistema e suas regras operacionais. O método utilizado tem por base a técnica de Simulação Computacional Estocástica de Eventos Discretos em virtude das variadas fontes de incertezas e da complexidade operacional relacionada ao processo de produção de Pasta Diamantada. O modelo conceitual deste sistema foi construído a partir da técnica IDEF-SIM e traduzido para o software Arena® 12 Rockwell Automation. O modelo de Simulação elaborado permitiu representar diversos cenários com considerável rapidez e flexibilidade, necessários à implantação da empresa ABRASDI. Este método permitiu identificar problemas e oportunidades de melhoria no processo, antes do início das linhas de produção. As principais medidas de desempenho avaliadas foram a taxa de utilização de operadores e o lead time do processo, considerando como restrições o custo da Pasta Diamantada, a qualidade do produto e o tempo total de produção. Os resultados obtidos a partir das análises demonstram que alguns cenários podem ser considerados ideais, dependendo das necessidades da empresa, tendo em vista que consideráveis ganhos podem ser obtidos com algumas mudanças de parâmetros.

Role of endovascular treatment in vascular injuries

International Nuclear Information System (INIS)

Tahir, M.M.; Haq, T.U.

2012-01-01

Objective: To evaluate retrospectively the results, complications and follow-up of patients after endovascular treatment of vascular injuries. Methods: Fifty transcatheter embolisation procedures (TCE) were performed in 46 patients between 1999 and 2008 at the Aga Khan University Hospital, Karachi. Injuries in 14 (30.4%) patients were due to road traffic accident; iatrogenic in 13 (28%); accidental in 6 (13%). Firearms, bomb blasts and earthquake contributed to injuries in 8(17%), 4(8.8%) and 1(2.2%) patients respectively. All patients underwent angiography and had evidence of either active haemorrhage, pseudo-aneurysm, abnormal vascularity or arteriovenous fistula. Follow-up ranged from 1 day to 6 years with mean of 10.5 months. Medical record files, lab results and imaging reports were utilised for the study. Procedure was declared as technically successful when there was cessation of extravasation, occlusion of fistula or exclusion of pseudo-aneurysm in the post-embolisation angiograms. Treatment was deemed clinically successful if there was resolution of the indication for which the procedure was done. Results: Transcatheter embolisation was technically successful in occluding vascular lesions in all 46 (100%) patients. Lesions recurred in 4 (9%) patients who underwent initially successful TCE. These patients were treated effectively with repeated TCE. Three patients died during the same hospital stay and 3 patients died after being discharged from the hospital. All these patients were treated successfully with TCE and had factors other then TCE contributing to their mortality. Conclusion: Transcatheter embolisation for vascular injuries was found to be a satisfactory procedure, with low morbidity and mortality rates. (author)

Monitering, modellering og miljøvurdering af fuldskala afværge af TCE fourening ved stimuleret reduktiv deklorering

DEFF Research Database (Denmark)

Westergaard, Claus; Lemming, Gitte; Janniche, Gry Sander

På Sortebrovej 26 i Tommerup blev der i 2006 gennemført afværgeforanstaltninger ved stimuleret reduktiv deklorering (SRD) ved injektion af donor og bakterier i kildeområdet med henblik på at oprense en forurening med TCE. Kildeområdet befinder sig 10-20 m u. t. i sandet og opsprækket moræneler...... gunstige forhold for nedbrydning af de klorerede ethener ved reduktiv deklorering. Der ses da også en klar dominans af nedbrydningsprodukterne DCE og VC samt ethen og ethan i grundvandet. I nogle boringer, ses dog en stagnerende omsætning af TCE og DCE i grundvandet. Årsagen her til kan være, at donoren...... da også fordoblet fra 2008 til 2010. Der er observeret zoner med betydelig omsætning af TCE, hvor cis-DCE dominerer, og der ses generelt VC og ethen centralt i disse zoner. Koncentrationsniveauet af fermenteringsprodukter er aftaget og består ved en sandslire (B370 K1) alene af acetat og methan...

Combined removal of a BTEX, TCE, and cis-DCE mixture using Pseudomonas sp. immobilized on scrap tyres.

Science.gov (United States)

Lu, Qihong; de Toledo, Renata Alves; Xie, Fei; Li, Junhui; Shim, Hojae

2015-09-01

The simultaneous aerobic removal of a mixture of benzene, toluene, ethylbenzene, and o,m,p-xylene (BTEX); cis-dichloroethylene (cis-DCE); and trichloroethylene (TCE) from the artificially contaminated water using an indigenous bacterial isolate identified as Pseudomonas plecoglossicida immobilized on waste scrap tyres was investigated. Suspended and immobilized conditions were compared for the removal of these volatile organic compounds. For the immobilized system, toluene, benzene, and ethylbenzene were completely removed, while the highest removal efficiencies of 99.0 ± 0.1, 96.8 ± 0.3, 73.6 ± 2.5, and 61.6 ± 0.9% were obtained for o-xylene, m,p-xylene, TCE, and cis-DCE, respectively. The sorption kinetics of contaminants towards tyre surface was also evaluated, and the sorption capacity generally followed the order of toluene > benzene > m,p-xylene > o-xylene > ethylbenzene > TCE > cis-DCE. Scrap tyres showed a good capability for the simultaneous sorption and bioremoval of BTEX/cis-DCE/TCE mixture, implying a promising waste material for the removal of contaminant mixture from industrial wastewater or contaminated groundwater.

AMCO On-Site Trichloroethene (TCE) Air Monitoring Points, Oakland CA, Live 2017, US EPA Region 9

Data.gov (United States)

U.S. Environmental Protection Agency — This feature class contains points depicting locations and air monitor sensor readings for Trichloroethene (TCE) and supports the AMCO Chemical Superfund Site air...

Perubahan warna basis akrilik setelah penggunaan pasta pembersih gigitiruan rosella (The changes of acrylic base color after using roselle pasta denture cleanser)

OpenAIRE

Evan G. Tunggal; Moh. Dharmautama; Eri H. Jubhari

2015-01-01

This clinical experimental study was aimed to determine the effect of roselle denture cleanser paste usage on acrylic base color degradation. Acrylic base color degradation was assessed by providing roselle denture cleanser to 5 subjects to be used every day. In month 3, 6 and 9, data collection were performed by a professional photographer and assessed by CIELab system. Data were analyzed using Wilcoxon and friedman two ways. Acrylic base color, before and after pasta using, show...

Pembuatan Pasta Gigi Katekin Teh Hijau dan Uji Daya Hambat terhadap Bakteri Streptococcus Mutans dan Lactobascillus Ascidopillus

Directory of Open Access Journals (Sweden)

Fajriani Fajriani

2015-06-01

Peracikan formula dan pembuatan pasta gigi katekin teh hijau dilakukan sesuai hasil uji KHM (MIC. Pasta gigi katekin teh hijau ini dilakukan pengukuran kadar total flavonoid dan total polifenol, selanjutnya pengukuran uji daya hambat pasta gigi katekin teh hijau dilakukan dengan metode difusi menggunakan well (sumuran sebagai reservoar sampel uji terhadap bakteri streptococus mutans dan lactobacilus acidophilus. Hasil diperoleh prodak pasta gigi katekin teh hijau dengan kandungan kadar flavonoid 77% dan kadar polifenol 41%, sedangkan hasil uji diameter hambatan pasta gigi katekin teh hijau terhadap bakteri streptococcus mutans 17,2 mm dan bakteri lactobacillus acidophilus 19,6 mm. Hasil ini menunjukkan bahwa prodak katekin teh hijau ini sangat efektif digunakan sehari-hari sebagai perawatan gigi dan juga sebagai antibakteri kariogenik.   Making Green Tea Catechin Toothpaste and Inhibition Test Against Streptococcus Mutans and Acidophilus Lactobaccilus. The manufacture of this toothpaste is motivated by the desire of researchers to facilitate the public to use natural ingredients of green tea catechins whose result effectiveness against cariogenic bacteria was directly tested inhibition. This study is to find the right formula composition for greentea catechins toothpaste based on the result of the inhibition properties of greentea cathecins against tostreptococcus mutans dan lactobacillus acidophilus. The manufacture of greentea catechins toothpaste was after making catechins extracts and testing minimal inhibition concentration (MIC and minimal bactericidal concentration (MBC using liquid dilution method. The toothpaste was then made according to the result of MIC. The toothpaste’s flavonoid and polyphenol total contain was measured; then the inhibition property of the toothpaste to was measured using diffusion method with wells as the sample reservoar for streptococus mutans dan lactobacilus acidophilus. It is found that the toothpaste contains

A CuNi bimetallic cathode with nanostructured copper array for enhanced hydrodechlorination of trichloroethylene (TCE).

Science.gov (United States)

Liu, Bo; Zhang, Hao; Lu, Qi; Li, Guanghe; Zhang, Fang

2018-09-01

To address the challenges of low hydrodechlorination efficiency by non-noble metals, a CuNi bimetallic cathode with nanostructured copper array film was fabricated for effective electrochemical dechlorination of trichloroethylene (TCE) in aqueous solution. The CuNi bimetallic cathodes were prepared by a simple one-step electrodeposition of copper onto the Ni foam substrate, with various electrodeposition time of 5/10/15/20 min. The optimum electrodeposition time was 10 min when copper was coated as a uniform nanosheet array on the nickel foam substrate surface. This cathode exhibited the highest TCE removal, which was twice higher compared to that of the nickel foam cathode. At the same passed charge of 1080C, TCE removal increased from 33.9 ± 3.3% to 99.7 ± 0.1% with the increasing operation current from 5 to 20 mA cm -2 , while the normalized energy consumption decreased from 15.1 ± 1.0 to 2.6 ± 0.01 kWh log -1  m -3 . The decreased normalized energy consumption at a higher current density was due to the much higher removal efficiency at a higher current. These results suggest that CuNi cathodes prepared by simple electrodeposition method represent a promising and cost-effective approach for enhanced electrochemical dechlorination. Copyright © 2018 Elsevier B.V. All rights reserved.

Gyroid Phase in Nuclear Pasta

International Nuclear Information System (INIS)

Nakazato, Ken'ichiro; Oyamatsu, Kazuhiro; Yamada, Shoichi

2009-01-01

Nuclear matter is considered to be inhomogeneous at subnuclear densities that are realized in supernova cores and neutron star crusts, and the structures of nuclear matter change from spheres to cylinders, slabs, cylindrical holes, and spherical holes as the density increases. In this Letter, we discuss other possible structures, that is, gyroid and double-diamond morphologies, which are periodic bicontinuous structures discovered in a block copolymer. Utilizing the compressible liquid drop model, we show that there is a chance of gyroid appearance near the transition point from a cylinder to a slab and the volume fraction at this point is also similar for nuclear and polymer systems. Although the five shapes listed initially have been long thought to be the only major constituents of so-called nuclear pasta at subnuclear densities, our findings imply that this belief needs to be reconsidered.

Neutrino diffusion in the pasta phase matter within the Thomas-Fermi approach

Energy Technology Data Exchange (ETDEWEB)

Furtado, U.J.; Avancini, S.S. [Universidade Federal de Santa Catarina, Departamento de Fisica, CFM, CP. 476, Florianopolis - SC (Brazil); University of Coimbra, CFisUC, Department of Physics, Coimbra (Portugal); Marinelli, J.R.; Martarello, W. [Universidade Federal de Santa Catarina, Departamento de Fisica, CFM, CP. 476, Florianopolis - SC (Brazil); Providencia, C. [University of Coimbra, CFisUC, Department of Physics, Coimbra (Portugal)

2016-09-15

The behaviour and properties of neutrinos in non-uniform nuclear matter, surrounded by electrons and other neutrinos are studied in the protoneutron star early stage characterized by trapped neutrinos. The nuclear matter itself is modelled by a relativistic mean-field approach, and models with both constant couplings and density-dependent couplings are considered. The so-called nuclear pasta phases at sub-saturation densities, described using the Thomas-Fermi approximation and solved in a Wigner-Seitz cell, are included in the calculation. We obtain the neutrino total cross section and mean free path, taking into account scattering and absorption processes and we compare the final results obtained with different parametrizations. The solution for this problem is important for the understanding of neutrino diffusion in a newly born neutron star after a supernovae explosion. It is shown that the pasta phase will increase the neutrino mean free path by as much as an order of magnitude, therefore contributing for shorter emission time-scales. (orig.)

Neutrino diffusion in the pasta phase matter within the Thomas-Fermi approach

International Nuclear Information System (INIS)

Furtado, U.J.; Avancini, S.S.; Marinelli, J.R.; Martarello, W.; Providencia, C.

2016-01-01

The behaviour and properties of neutrinos in non-uniform nuclear matter, surrounded by electrons and other neutrinos are studied in the protoneutron star early stage characterized by trapped neutrinos. The nuclear matter itself is modelled by a relativistic mean-field approach, and models with both constant couplings and density-dependent couplings are considered. The so-called nuclear pasta phases at sub-saturation densities, described using the Thomas-Fermi approximation and solved in a Wigner-Seitz cell, are included in the calculation. We obtain the neutrino total cross section and mean free path, taking into account scattering and absorption processes and we compare the final results obtained with different parametrizations. The solution for this problem is important for the understanding of neutrino diffusion in a newly born neutron star after a supernovae explosion. It is shown that the pasta phase will increase the neutrino mean free path by as much as an order of magnitude, therefore contributing for shorter emission time-scales. (orig.)

Processamento e estudo da estabilidade de pasta de pequi (Caryocar brasiliense Processing and stability study of pequi paste (Caryocar brasiliense

Directory of Open Access Journals (Sweden)

Aroldo Arévalo-Pinedo

2010-09-01

Full Text Available O presente trabalho de pesquisa teve como objetivo desenvolver um processo de obtenção de pasta de pequi (Caryocar brasiliense para uso culinário e avaliar a sua estabilidade quando acondicionada em embalagens de plástico e de vidro durante 180 dias de armazenamento. O processamento da pasta envolveu: descascamento, retirada da polpa em forma de lascas, obtenção da pasta em liquidificador, acidificação do produto com ácido cítrico até um pH The aim of this paper was to develop a process to obtain a salted and unsalted pequi paste for culinary use and to evaluate its stability when packed in plastic or in glass jars during 180 days of storage. The process included peeling of pequi fruit, pulp cutting, obtain the paste with the use of a blender, acidification of the product with citric acid at a pH < 4,5, addition 10% of NaCl (to avoid the development of deteriorating microorganisms and enzymatic darkening, thermal treatment at 80 ºC during 10 minutes, and hot filling in plastic and glass jars. The final product was submitted to microbiological and physicochemical analysis of the pH values and acidity and color evaluation. The results showed what the acidification with citric acid and hot filling process was effective to establish commercial sterility to the pequi paste in glass jars during a four-month period. The paste was more stable when packed in glass jars than in plastic jars with respect to microbiological and physicochemical analysis and color degradation during the four-month period.

Modulational instability and the Fermi-Pasta-Ulam recurrence

International Nuclear Information System (INIS)

Janssen, P.A.E.M.

1981-01-01

The long-time behavior of the modulational instability of the nonlinear Schroedinger equation is investigated. Linear stability analysis shows that a finite amplitude uniform wave train is unstable to infinitesimal modulational perturbations with sufficiently long wavelengths while it is stable for perturbations with short wavelengths. Near the threshold for instability, the long-time behavior of the unstable modulation is obtained by means of the multiple time scale technique. As a result, the Fermi--Pasta--Ulam recurrence is rediscovered, in agreement with recent experiments and with a numerical solution of the problem at hand

Efficient degradation of TCE in groundwater using Pd and electro-generated H2 and O2: a shift in pathway from hydrodechlorination to oxidation in the presence of ferrous ions.

Science.gov (United States)

Yuan, Songhu; Mao, Xuhui; Alshawabkeh, Akram N

2012-03-20

Degradation of trichloroethylene (TCE) in simulated groundwater by Pd and electro-generated H(2) and O(2) is investigated in the absence and presence of Fe(II). In the absence of Fe(II), hydrodechlorination dominates TCE degradation, with accumulation of H(2)O(2) up to 17 mg/L. Under weak acidity, low concentrations of oxidizing •OH radicals are detected due to decomposition of H(2)O(2), slightly contributing to TCE degradation via oxidation. In the presence of Fe(II), the degradation efficiency of TCE at 396 μM improves to 94.9% within 80 min. The product distribution proves that the degradation pathway shifts from 79% hydrodechlorination in the absence of Fe(II) to 84% •OH oxidation in the presence of Fe(II). TCE degradation follows zeroth-order kinetics with rate constants increasing from 2.0 to 4.6 μM/min with increasing initial Fe(II) concentration from 0 to 27.3 mg/L at pH 4. A good correlation between TCE degradation rate constants and •OH generation rate constants confirms that •OH is the predominant reactive species for TCE oxidation. Presence of 10 mM Na(2)SO(4), NaCl, NaNO(3), NaHCO(3), K(2)SO(4), CaSO(4), and MgSO(4) does not significantly influence degradation, but sulfite and sulfide greatly enhance and slightly suppress degradation, respectively. A novel Pd-based electrochemical process is proposed for groundwater remediation.

FORMULASI PASTA GIGI BERBAHAN AKTIF EKSTRAK DAUN SIRIH HITAM SEBAGAI ANTIMIKROBA PENYEBAB RADANG GUSI (GINGIVITIS DAN GIGI BERLUBANG (CARIES

Directory of Open Access Journals (Sweden)

Fajar Prasetya

2012-12-01

Full Text Available This study aims to obtain a formula toothpaste preparations with active ingredient is extracts of black betel leaf which effectively kills microbes cause inflammation of the gums (gingivitis and tooth perforated (caries. The active ingredient is obtained by performing maceration followed by fractionation of the extract. Test of antimicrobial activity against microorganisms Streptococcus mutans & Candida albicans using the diffusion method, which will get an effective concentration to be used for toothpaste formulations with active ingredient is black betel leaf. Then continued with the test and evaluation of the effectiveness of the final dosage form of toothpaste preparations. Obtained from the test concentration of 20% n-hexane extract fraction of black betel leaf have the greatest antimicrobial power against Streptococcus mutans and Candida albicans. And after optimization of the base, obtained the good mass forming of toothpaste with base PGA (Pulvis Gummi Arabica at concentration of 30%. Key words: antimicrobial activity, tooth paste, black betel leaf, formulations   ABSTRAK Penelitian ini bertujuan untuk memperoleh formula sediaan pasta gigi berbahan aktif ekstrak sirih hitam yang efektif membunuh mikroba penyebab radang gusi (gingivitis dan gigi berlubang (caries. Bahan aktif diperoleh dengan cara melakukan maserasi yang dilanjutkan dengan fraksinasi dari ekstrak tersebut. Uji aktivitas antimikroba terhadap mikroorganisme Streptococcus mutans & Candida albican menggunakan metode difusi, yang mana akan didapatkan konsentrasi efektif yang akan digunakan untuk formulasi pasta gigi berbahan aktif sirih hitam. Dilanjutkan dengan uji efektivitas dan evaluasi sediaan akhir berupa sediaan pasta gigi. Dari pengujian tersebut diperoleh konsentrasi 20% ekstrak fraksi n-heksana daun sirih hitam mempunyai daya antimikroba paling besar terhadap Streptococcus mutans dan Candida albican. Dan setelah dilakukan optimasi basis, didapatkan penggunaan basis

Consumer attitudes toward new pasta products in Iran market: A qualitative and quantitative study

Directory of Open Access Journals (Sweden)

Shahrzad Aghaei

2018-02-01

Full Text Available Developed food production lines recently have built factories for novel products to find a position in the market faster, although innovation is still expensive and risky. This study focuses on con-tributors who persuade consumers to purchase new pasta products in Tehran, and tries to determine the correlation among the criteria. This is conducted from the market experts’ view points along with a blend of grounded theory and DEMATEL. The results indicate that quality, price, packag-ing, promotion, phantasm and place parameters enhance new pasta pictures on customers’ buying decision making. According to experts, quality and price are the most influential factors and promo-tion and phantasm are completely ineffective. In addition, cultural parameters, especially local reci-pes as well as customers’ palate are important in this process.

Transcatheter pledget-assisted suture tricuspid annuloplasty (PASTA) to create a double-orifice valve.

Science.gov (United States)

Khan, Jaffar M; Rogers, Toby; Schenke, William H; Greenbaum, Adam B; Babaliaros, Vasilis C; Paone, Gaetano; Ramasawmy, Rajiv; Chen, Marcus Y; Herzka, Daniel A; Lederman, Robert J

2018-02-06

Pledget-assisted suture tricuspid valve annuloplasty (PASTA) is a novel technique using marketed equipment to deliver percutaneous trans-annular sutures to create a double-orifice tricuspid valve. Tricuspid regurgitation is a malignant disease with high surgical mortality and no commercially available transcatheter solution in the US. Two iterations of PASTA were tested using trans-apical or trans-jugular access in swine. Catheters directed paired coronary guidewires to septal and lateral targets on the tricuspid annulus under fluoroscopic and echocardiographic guidance. Guidewires were electrified to traverse the annular targets and exchanged for pledgeted sutures. The sutures were drawn together and knotted, apposing septal and lateral targets, creating a double orifice tricuspid valve. Twenty-two pigs underwent PASTA. Annular and chamber dimensions were reduced (annular area, 10.1 ± 0.8 cm 2 to 3.8 ± 1.5 cm 2 (naïve) and 13.1 ± 1.5 cm 2 to 6.2 ± 1.0 cm 2 (diseased); septal-lateral diameter, 3.9 ± 0.3 mm to 1.4 ± 0.6 mm (naïve) and 4.4 ± 0.4 mm to 1.7 ± 1.0 mm (diseased); and right ventricular end-diastolic volume, 94 ± 13 ml to 85 ± 14 ml (naïve) and 157 ± 25 ml to 143 ± 20 ml (diseased)). MRI derived tricuspid regurgitation fraction fell from 32 ± 12% to 4 ± 5%. Results were sustained at 30 days. Pledget pull-through force was five-fold higher (40.6 ± 11.7N vs 8.0 ± 2.6N, P PASTA reduces annular dimensions and tricuspid regurgitation in pigs. It may be cautiously applied to selected patients with severe tricuspid regurgitation and no options. This is the first transcatheter procedure, to our knowledge, to deliver standard pledgeted sutures to repair cardiac pathology. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.