Robust Kernel (Cross-) Covariance Operators in Reproducing Kernel Hilbert Space toward Kernel Methods

OpenAIRE

Alam, Md. Ashad; Fukumizu, Kenji; Wang, Yu-Ping

2016-01-01

To the best of our knowledge, there are no general well-founded robust methods for statistical unsupervised learning. Most of the unsupervised methods explicitly or implicitly depend on the kernel covariance operator (kernel CO) or kernel cross-covariance operator (kernel CCO). They are sensitive to contaminated data, even when using bounded positive definite kernels. First, we propose robust kernel covariance operator (robust kernel CO) and robust kernel crosscovariance operator (robust kern...

Biochemical and microbiological quality of spices

International Nuclear Information System (INIS)

Sattar, A.; Mahmood, F.; Wahid, M.; Jan, M.; Khan, I.

1988-06-01

The spoilage of spices is generally due to microbial contamination as well as development of off-favours due to oxidation of oils. This research was conducted to investigate the influence of irradiation doses (2-10 KGy) on bacterial and fungal contamination as well as col colour and volatile components during storage of spices. The influence of different gamma radiation doses on total mould count of spices such as turmeric, coriander, chilies, cumin and black pepper, was determined and the results are presented. The effect of irradiation on total bacterial counts of these spices is presented. The dose of 10 KGy decreased the bacterial counts to either undetectable or very low levels in various spices. (orig./A.B.)

Evaluation of possible mutagenecity of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Incze, K [Orszagos Husipari Kutato Intezet, Budapest (Hungary)

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B/sub 1/, streptozotocin, ..cap alpha..-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system.

Evaluation of possible mutagenecity of irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.; Incze, K.

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B 1 , streptozotocin, α-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system. (author)

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Nair, P.M.; Padwal Desai, S.R.; Sharma, A.; Gholap, A.S.; Behere, A.G.; Parte, M.N.; Jadhav, S.

1996-01-01

Decontamination by gamma irradiation of minor spices such as coriander, fennel, cumin, aniseed, cardamom (large) and ajowan was studied. The bacterial load on these spices ranged from 10 2 - 10 5 cfu/g, while the fungal load ranged from 10-10 3 cfu/g. No microorganisms were detected in samples exposed to radiation and stored up to 12 mo. Though pathogens, such as coliforms, B. cereus and Staphylococci were detected in some samples of spices, their presence was not detected in spices exposed to radiation. A comparison of gas liquid chromatographic profiles indicated no significant change in the quality of volatile oils of these spices. Intra country transportation studies, in collaboration with two national laboratories and a multinational corporation, confirmed our earlier observations regarding retention of quality in several spices following irradiation, transport and storage. Similar results were evident from intercountry collaborative studies with Japan. (author). 10 refs, 6 figs, 10 tabs

Detection of irradiated spices by thermoluminescence analysis

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

Spices are used extensively in prepared foods. The high levels of contamination of many spices with microorganisms poses a problem for the food industry. Irradiation treatment is the most effective means of reducing the microbial load to safe levels. Although the process is currently subject to a moratorium in Australia, it is used in several countries for the decontamination of spices. Methods for detecting irradiation treatment of spices are necessary to enforce compliance with labelling requirements or with a prohibition on the sale of irradiated foods. Thermoluminescence (TL) analysis of spice samples has been shown to be an applicable method for the detection of all irradiated spices. It was established that the TL response originates from the adhering mineral dust in the sample. Definitive identification of many irradiated spices requires the separation of a mineral extract from the organic fraction of the spice sample. This separation can be achieved by using density centrifugation with a heavy liquid, sodium polytungstate. Clear discrimination between untreated and irradiated spice samples has been obtained by re-irradiation of the mineral extract after the first TL analysis with an absorbed dose of about 1 kGy (normalisation). The ratio of the first to second TL response was about one for irradiated samples and well below one for untreated samples. These methods have been investigated with a range of spices to establish the most suitable method for routine control purposes. (author)

Irradiation of spices and its detection

International Nuclear Information System (INIS)

Sjöberg, A.M.; Manninen, M.; Honkanen, E.; Latva-Kala, K.; Pinnioja, S.

1991-01-01

In this study, possible methods for detecting irradiation of spices are reviewed. Of the different kinds of techniques, the most promising control methods are thermo‐ and chemiluminescence and the microbiological and viscosimetric methods. The suitability of analytical methods for detecting possible degradation of the main compounds in the aromas of spices during irradiation is also discussed. The irradiation of spices can be detected reliably with thermoluminescence and by chemiluminescence measurements. Advantages of a new thermoluminescence method, based on mineral measurements, are also presented. Spices and their microbial contents and decontamination are discussed. Combined use of the direct epifluorescent filter technique (DEFT) and the aerobic plate count method (APC) is possibly a suitable method for detecting the irradiation of spices. Also, viscosity measurements combined with luminometric methods have been considered as possible detection methods

Adding SPICE to Science

Science.gov (United States)

Levey, Douglas

2005-01-01

In this article, the author would like to raise awareness of GK?12 programs by sharing experiences from SPICE (Science Partners in Inquiry-based Collaborative Education), a partnership between the University of Florida and Alachua County Public Schools. SPICE pairs nine graduate student fellows with nine middle school science teachers. Each…

Spice phenolics inhibit human PMNL 5-lipoxygenase.

Science.gov (United States)

Prasad, N Satya; Raghavendra, R; Lokesh, B R; Naidu, K Akhilender

2004-06-01

A wide variety of phenolic compounds and flavonoids present in spices possess potent antioxidant, antimutagenic and anticarcinogenic activities. We examined whether 5-lipoxygenase (5-LO), the key enzyme involved in biosynthesis of leukotrienes is a possible target for the spices. Effect of aqueous extracts of turmeric, cloves, pepper, chili, cinnamon, onion and also their respective active principles viz., curcumin, eugenol, piperine, capsaicin, cinnamaldehyde, quercetin, and allyl sulfide were tested on human PMNL 5-LO activity by spectrophotomeric and HPLC methods. The formation of 5-LO product 5-HETE was significantly inhibited in a concentration-dependent manner with IC(50) values of 0.122-1.44 mg for aqueous extracts of spices and 25-83 microM for active principles, respectively. The order of inhibitory activity was of quercetin>eugenol>curcumin>cinnamaldehyde>piperine>capsaicin>allyl sulfide. Quercetin, eugenol and curcumin with one or more phenolic ring and methoxy groups in their structure showed high inhibitory effect, while the non-phenolic spice principle allyl sulfide showed least inhibitory effect on 5-LO. The inhibitory effect of quercetin, curcumin and eugenol was similar to that of synthetic 5-LO inhibitors-phenidone and NDGA. Moreover, the inhibitory potency of aqueous extracts of spice correlated with the active principles of their respective spices. The synergistic or antagonistic effect of mixtures of spice active principles and spice extracts were investigated and all the combinations of spice active principles/extracts exerted synergistic effect in inhibiting 5-LO activity. These findings clearly suggest that phenolic compounds present in spices might have physiological role in modulating 5-LO pathway.

Quality control and disinfestation of spices for export

International Nuclear Information System (INIS)

George, C.K.

1998-01-01

India is the largest producer, consumer and exporter of spices in the world. Other than a few, all spices are grown in this country. The production is estimated at 2.6 million tonnes with an export of about 0.22 million tonnes valued around US $ 333 million. India's share in the world trade is over 40 % in quantity and 20 % in value. Many spices produced in India face quality problems as in other countries. For identifying quality produce, grade specifications have been introduced for all the important spices. With the liberalization of government controls, compulsory pre-shipment inspection has been withdrawn unless insisted by the buyer abroad. To meet the sanitary and phytosanitary requirements, the Spices Board has taken up a massive programme for upgradation of quality of Indian spices. Logo mark and Spice House Certificates are awarded to those spice exporting units having necessary infrastructure for assuring quality. By now, 6 units have been accredited to ISO 9000. Though different chemical and non-chemical treatments are available for improving hygienic quality, irradiation appears to be a reliable method. However, its wide application in the spice industry depends upon the conviction of the consumers of its safety. Because of the comprehensive programmes taken up for quality improvement of spices, India is confident of exporting spices meeting quality specifications prescribed by the importing countries. (author)

21 CFR 133.190 - Spiced cheeses.

Science.gov (United States)

2010-04-01

... contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2..., spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other...

Analysis Of Irradiated Spices In Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal V.

1999-01-01

This paper considered the benefit evaluation of the Irradiation processing for the spices within of our regional market .The objective was to raise the competitive of the point of view of quality . There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages. This study analyzed the irradiation for decontamination of spices at a dose level of 10 Kgy in comparison with unirradiated products. It was elected different types of spices and producers , and evaluated the final results to the local market

Analysis of spices irradiated in Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal

1999-01-01

This paper considered the benefit evaluation of the irradiation processing for the spices within of our regional market .the objective was to raise the competitive of the point of view of quality .There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages.This study analyzed the irradiation for decontamination of spices at a dose level of 10 kgy in comparison with unirradiated products. It was elected different types of spices and producers, and evaluated the final results to the local market

Needs of radiation pasteurization of spice

International Nuclear Information System (INIS)

Furuta, Masaichi

2007-01-01

The present situation on the pasteurization of spice and the advantage of radiation pasteurization are simply elucidated by showing the investigation results so far. It is thus clear that the radiation pasteurization of spice is required. Furthermore, the wholesomeness of irradiated spice has been reported so far. From these, the need of wholesome test for each sample is required. (M.H.)

Antimicrobial functions of spices: why some like it hot.

Science.gov (United States)

Billing, J; Sherman, P W

1998-03-01

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Trial intercountry shipment of irradiated spices

International Nuclear Information System (INIS)

Saputra, T.S.; Maha, Munsiah; Purwanto, Z.I.

1984-01-01

An experiment has been carried out to evaluate the quality of irradiated spices packaged in some indigenous packaging materials. Spices used were whole nutmeg (myristica fragrans) and whole white pepper (piper nigrum). The spice samples were packaged in tin containers with or without oxygen absorber and in woven polypropylene (PP) bags, then irradiated at 5 kGy, and despatched from Jakarta to Wagenigen by sea-freight. The shipment was performed in small and commercial size packages. The results showed that irradiation treatment could effectively disinfest and decontaminate spices without altering their chemical composition and sensory properties. PP bags, particularly the one without inner liner, were unable to withstand rough handling and to prevent reinfestation during shipment. Tin containers were able to withstand rough handling and prevent reinfestation. The oxygen absorber used had no effect on microbial count and other parameters of the spices. (author)

Trial intercountry shipment of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Saputra, T S; Maha, Munsiah; Purwanto, Z I; Parkas, J

1984-10-01

An experiment has been carried out to evaluate the quality of irradiated spices packaged in some indigenous packaging materials. Spices used were whole nutmeg (myristica fragrans) and whole white pepper (piper nigrum). The spice samples were packaged in tin containers with or without oxygen absorber and in woven polypropylene (PP) bags, then irradiated at 5 kGy, and despatched from Jakarta to Wagenigen by sea-freight. The shipment was performed in small and commercial size packages. The results showed that irradiation treatment could effectively disinfest and decontaminate spices without altering their chemical composition and sensory properties. PP bags, particularly the one without inner liner, were unable to withstand rough handling and to prevent reinfestation during shipment. Tin containers were able to withstand rough handling and prevent reinfestation. The oxygen absorber used had no effect on microbial count and other parameters of the spices. 21 references.

Uptake and utilization of nutrients by developing kernels of Zea mays L

International Nuclear Information System (INIS)

Lyznik, L.A.

1987-01-01

The mechanisms involved in amino acid and sugar uptake by developing maize kernels were investigated. In the pedicel region of maize kernel, the site of nutrient unloading from phloem terminals, amino acids are accumulated in considerable amounts and undergo significant interconversion. A wide spectrum of enzymatic activities involved in the metabolism of amino acids is observed in these tissues. Subsequently, amino acids are taken up by the endosperm tissue in processes which require energy and the presence of carrier proteins. Conversely, no evidence was found that energy and carriers are involved in sugar uptake. This process of sugar uptake is not inhibited by metabolic inhibitors and shows nonsaturable kinetics, but the uptake is pH-dependent. L-glucose is taken up at a significantly reduced rate in comparison to D-glucose uptake. Based on analysis of radioactivity distribution among sugar fractions after incubations of kernels with radiolabeled D-glucose, it seems that sucrose is not efficiently resynthesized from D-glucose in the endosperm tissue. Thus, the proposed mechanism of sucrose transport involving sucrose hydrolysis in the pedicel region and subsequent resynthesis in endosperm cells may not be the main pathway. The evidence that transfer cells play an active role in D-glucose transport is presented

Spice and the World

Institute of Scientific and Technical Information of China (English)

Yu Xin

2017-01-01

Around 1500 , the world experi￣enced an explosion of exploration which greatly transformed the world for the next several hundreds of years. During this time, Christopher Columbus, Vasco da Gama, and other seafaring entrepreneurs sought new routes to India’s Malabar Coast and the Indonesian archipelago. The objective of their ef￣forts was mainly spice specifically pepper, cinna￣mon, nutmeg, clove, and a few others. In the en￣suing years, the Spanish, Portuguese, English, and Dutch would all seek to dominate the spice trade, employing an astonishing amount of blood￣shed and brutality to achieve their aims. They were undermined only by pirates, who would occasional￣ly plunder the spice boats, relieving them of their precious cargo. The reason behind their desire to seek spice, was not only, and in fact, not even primarily, profits. In an age that poured its commercial ener￣gies into such un - poetical ends such as arms, oil, and mineral ores, the drive to obtain anything quite so quaintly insignificant as spice must strike us today as mystifying indeed. While historians of￣ten point to medieval Europe’s problems with ran￣cid meat, along with the mind -numbing repeti￣tiveness of its diet, as the source of spice’s early popularity, the main reason for desiring spice came down to one simple thing: mystery. Spices were, in a sense, magical if not divine, arriving by un￣known means from the vast blank spaces on the map, spaces populated by dragons, gods, and monsters. From mystery grew mystique. It was a seductive premise. This article starts by examining the rise of Europe’s economy after the first millennium and the subsequent demand for Eastern luxuries. Ginger, mace, and other exotic ingredients quickly became status symbols among noblemen—not unlike furs or jewels—as well as staples in upper -class kitch￣ens, with nearly every dish deluged by seasonings, to the point where the medieval appetite for spice looked less like a taste

Pathway of phloem unloading in tobacco sink leaves

International Nuclear Information System (INIS)

Turgeon, R.

1987-01-01

Phloem unloading in transition sink leaves of tobacco (Nicotiana tabacum L.) was analyzed by quantitative autoradiography. Source leaves were labeled with 14 CO 2 and experimental treatments were begun approximately 1 h later when label had entered the sink leaves. Autoradiographs were prepared from rapidly frozen, lyophilized sink tissue at the beginning and end of the treatments and the amount of label in veins and in surrounding cells was determined by microdensitometry. Photoassimilate unloaded from third order and larger, but not smaller, veins. Long-distance import and unloading did not respond the same way to all experimental treatments. Import was completely inhibited by cold, anaerobiosis or steam girdling the sink leaf petiole. Unloading was inhibited by cold but continued in an anaerobic atmosphere and after steam girdling. Uptake of exogenous [ 14 C]sucrose was inhibited by anaerobiosis. Since an apoplastic pathway of phloem unloading would involve solute uptake from the apoplast the results are most consistent with passive symplastic unloading of photoassimilates from phloem to surrounding cells

Medieval European medicine and Asian spices.

Science.gov (United States)

Nam, Jong Kuk

2014-08-01

This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe. Among these spices, pepper was most widely and frequently used as medicine according to medieval medical textbooks. We analyzed three main pharmacology books written during the Middle Ages. One of the main reasons that oriental spices were widely used as medicine was due to the particular medieval medical system fundamentally based on the humoral theory invented by Hippocrates and Galen. This theory was modified by Arab physicians and imported to Europe during the Middle Ages. According to this theory, health is determined by the balance of the following four humors which compose the human body: blood, yellow bile, black bile, and phlegm. Each humor has its own qualities such as cold, hot, wet, and dry. Humoral imbalance was one of the main causes of disease, so it was important to have humoral equilibrium. Asian spices with hot and dry qualities were used to balance the cold and wet European diet. The analysis of several major medical textbooks of the Middle Ages proves that most of the oriental spices with hot and dry qualities were employed to cure diverse diseases, particularly those caused by coldness and humidity. However, it should be noted that the oriental spices were considered to be much more valuable and effective as medicines than the local medicinal ingredients, which were not only easily procured but also were relatively cheap. Europeans mystified oriental spices, with the belief that they have marvelous and mysterious healing powers. Such mystification was related to the terrestrial Paradise. They believed that the oriental spices were grown in Paradise which was located in the Far East and were brought to the Earthly world along the four rivers flowing from the Paradise.

Measurements of noise from rotary coal unloading operations

International Nuclear Information System (INIS)

Adams, T.S.; Bilello, M.A.

1991-01-01

In the licensing effort for a coal-fired power plant in the northeast United States, noise related to delivery and unloading of coal by train was identified as a significant concern to the nearby community. Specific issues included locomotive noise, the banging noises caused by railcar couplings during the start and stop cycles of the unloading operation, wheel squeal in the curves of the rail loop, and rotary coal unloader noises. This paper reports that a literature review provided adequate information on idling locomotive noise but very little on the other noise sources. Coupling impact noise was well documented for railcars actually being coupled at various speeds but not for coupled trains during start and stop operations. Wheel squeal was well documented by subway trains travelling at normal speeds, but nothing could be found for wheel squeal during very slow train movement as occurs during unloading. Similarly, adequate information was available for unenclosed rotary unloaders but not for enclosed unloaders. Consequently, actual noise measurements of a similar enclosed facility, and the associated train movements, were undertaken to obtain data more directly applicable to the planned facility

An interlaboratory trial on the identification of irradiated spices, herbs, and spice-herb mixtures by thermoluminescence analysis

International Nuclear Information System (INIS)

Schreiber, G.A.; Helle, N.; Bögl, K.W.

1995-01-01

Thermoluminescence analysis was used in an interlaboratory study to detect irradiation treatment of spices, herbs, and spice-herb mixtures in the dose range used for the reduction of microbial counts. About 3 and 9 months after irradiation, 14 participating laboratories determined the thermoluminescence of mineral contaminants that had been isolated from coded samples. A total of 18 different products (6 spices, 6 herbs, and 6 spice-herb mixtures) were examined. The method gave correct identifications as irradiated or nonirradiated in 99.1% of 317 samples. Only 3 irradiated samples were not correctly identified. This result was achieved by integration of whole glow curves. By glow curve analysis, a temperature range could be determined in which differentiation between irradiated and nonirradiated samples was even better than on the basis of the total integral values

Thermal analysis of spices decontaminated by irradiation

Energy Technology Data Exchange (ETDEWEB)

Varsanyi, I; Farkas, J [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Liptay, G; Petrik-Brandt, E [Budapesti Mueszaki Egyetem (Hungary)

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses.

Thermal analysis of spices decontaminated by irradiation

International Nuclear Information System (INIS)

Varsanyi, I.; Farkas, J.; Liptay, G.; Petrik-Brandt, E.

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses. (author)

Spectrophotometric analysis of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Josimovic, L; Cudina, I

1987-01-01

Seven different spices (thyme, cinnamon, coriander, caraway, pimento, paprika, black pepper) were treated by gamma radiation at an absorbed dose of 10 kGy, and the effect on chemical quality was determined. The effects of this dose were assessed by spectrophotometric analysis of some water-soluble constituents of spices (carbohydrates; carbonyl compounds) and on the content of water-insoluble steam-volatile oils. The colour of paprika and the content of piperine in pepper held in different packaging materials were measured in unirradiated and irradiated samples as a function of storage time. In all cases irradiation does not bring about any distinct qualitative or quantitative chemical changes based on spectrophotometric analysis of spice extracts.

Kaubanduskeskus Spice Riias = Spice shopping centre in Riga

Index Scriptorium Estoniae

2007-01-01

Riias Lielirbes iela 29 asuva kaubanduskeskuse Spice sisekujundus. Sisearhitekt Aivar Oja (FRA Disain OÜ), kaasa töötas Riin Luuk (Vaikla Disain). Sisearhitektidest, nende tähtsamad tööd. 2 plaani, 7 värv. vaadet, fotod sisearhitektidest

Heavy metals hazards from Nigerian spices.

Science.gov (United States)

Asomugha, Rose Ngozi; Udowelle, Nnaemeka Arinze; Offor, Samuel James; Njoku, Chinonso Judith; Ofoma, Ifeoma Victoria; Chukwuogor, Chiaku Chinwe; Orisakwe, Orish Ebere

Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers. The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk. The range of heavy metal concentration was in the order: Zn (14.09 - 161.04) > Fe (28.15 - 134.59) > Pb (2.61 - 8.97) > Cr (0.001 - 3.81) > Co (0.28 - 3.07) > Ni (0.34 - 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06-0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg. Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination. food products, spices, potential toxic metals, risk assessment, public health.

The Roman and Islamic spice trade: New archaeological evidence.

Science.gov (United States)

Van der Veen, Marijke; Morales, Jacob

2015-06-05

Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their 'materiality' highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1-250, known as Myos Hormos, and again during ca. AD 1050-1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria cardamomum), turmeric (Curcuma sp.), fagara (cf. Tetradium ruticarpum), myrobalan (Terminalia bellirica and Terminalia chebula) and betelnut (Areca catechu). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites

Work-related allergy and asthma in spice mill workers - The impact of processing dried spices on IgE reactivity patterns.

Science.gov (United States)

van der Walt, Anita; Lopata, Andreas L; Nieuwenhuizen, Natalie E; Jeebhay, Mohamed F

2010-01-01

Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m(3)) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified. Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional exhaled nitric oxide. Specific IgE reactivity to a range of common inhalant, food and spice allergens was evaluated using ImmunoCAP and allergen microarray. The presence of non-IgE-mediated reactions was determined by basophil stimulation (CAST-ELISA). Specific allergens were identified by immunoblotting to extracts of raw and dried processed garlic, onion and chili pepper. Asthma was confirmed in all 3 subjects, with work-related patterns prominent in worker 1 and 3. Sensitization to multiple spices and pollen was observed in both atopic workers 1 and 2, whereas garlic and chili pepper sensitization featured in all 3 workers. Microarray analysis demonstrated prominent profilin reactivity in atopic worker 2. Immunoblotting demonstrated a 50-kDa cross-reactive allergen in garlic and onion, and allergens of approximately 40 and 52 kDa in chili pepper. Dry powdered garlic and onion demonstrated greater IgE binding. This study demonstrated IgE reactivity to multiple spice allergens in workers exposed to high levels of inhalable spice dust. Processed garlic and onion powder demonstrated stronger IgE reactivity than the raw plant. Atopy and polysensitization to various plant profilins, suggesting pollen-food syndrome, represent additional risk factors for sensitizer-induced work-related asthma in spice mill workers. 2010 S. Karger AG, Basel.

Evaluation of antioxidant capacity of Chinese five-spice ingredients.

Science.gov (United States)

Bi, Xinyan; Soong, Yean Yean; Lim, Siang Wee; Henry, Christiani Jeyakumar

2015-05-01

Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. Our results suggest that clove is the major contributor to the AOC of the five-spice powder whereas the other four ingredients contribute to the flavour. For example, the total phenolic content as well as ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values increased linearly with the clove percentage in five-spice powder. This observation opens the door to use clove in other spice mixtures to increase their AOC and flavour. Moreover, linear relationships were also observed between AOC and the total phenolic content of the 32 tested spice samples.

Identification of Gamma Irradiation of Imported Spice

International Nuclear Information System (INIS)

Han, S.B.; Suh, C.S.; Choi, I.D.; Kim, B.K.; Song, H.P.; Byun, M.W.; Kim, D.H.

2004-01-01

Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices

EPR spectroscopy of spices

Directory of Open Access Journals (Sweden)

R. T. Тimakova

2016-01-01

Full Text Available From 01 January 2017 you enter the interstate standard GOST 33271-2015 “Dry Spices, herbs and vegetable seasonings. Manual exposure in order to combat pathogens and other microorganisms” which States that the absorbed dose of radiation to the spices should be from 3 to 30 kGy. The study found that before the introduction of permissive legislative framework in the consumer market of Russia there are irradiated food products (chili, ground chili, ground spicy chili, black pepper. For radiation monitoring of food safety, we used the method of electron paramagnetic resonance (EPR, which allows quickly and with a high degree of reliability to establish the fact of irradiation. It is established that all samples of spices irradiated with dose of 12 kGy (technology radappertization gave typical spectra of the signals established by the method of electron paramagnetic resonance in the domestic EPR spectrometer, the intensity, amplitude and peak width of the EPR signal of samples of spices with the increase of irradiation dose increases. It is proven that repeated exposure no effect accumulation. Integration with 2017 Russia in the global practi ce of using radiation technologies of processing of food products and food raw materials with the purpose of extending shelf life confirms the need for a data Bank on the radiation sensitivity of various food products to determine the optimal doses and the eff ect of radiation doses on the shelf life and quality of products.

Locally linear approximation for Kernel methods : the Railway Kernel

OpenAIRE

Muñoz, Alberto; González, Javier

2008-01-01

In this paper we present a new kernel, the Railway Kernel, that works properly for general (nonlinear) classification problems, with the interesting property that acts locally as a linear kernel. In this way, we avoid potential problems due to the use of a general purpose kernel, like the RBF kernel, as the high dimension of the induced feature space. As a consequence, following our methodology the number of support vectors is much lower and, therefore, the generalization capab...

The use of spices in the production of traditional cheeses

Directory of Open Access Journals (Sweden)

Renata Josipović

2016-01-01

Full Text Available Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.

Emerging Trends in Microwave Processing of Spices and Herbs.

Science.gov (United States)

Rahath Kubra, Ismail; Kumar, Devender; Jagan Mohan Rao, Lingamallu

2016-10-02

Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and extraction are most important methods for preservation and value addition to spices. There are different techniques for drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there are a number of non-conventional extraction methods in use that are all, in principle, solid-liquid extractions but which introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the review describes the potential application of microwave energy for extraction of essential oil/bioactive components from spices and herbs and the advantages of microwave-assisted process over the other extraction processes generally employed for extraction. It also showcases some recent research results on microwave drying/extraction from spices and herbs.

Can irradiation of spices be detected by chemiluminescence?

International Nuclear Information System (INIS)

Delincee, H.

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices. (orig./MG) [de

Can irradiation of spices be detected by chemiluminescence

Energy Technology Data Exchange (ETDEWEB)

Delincee, H

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices.

An Extreme Learning Machine Based on the Mixed Kernel Function of Triangular Kernel and Generalized Hermite Dirichlet Kernel

Directory of Open Access Journals (Sweden)

Senyue Zhang

2016-01-01

Full Text Available According to the characteristics that the kernel function of extreme learning machine (ELM and its performance have a strong correlation, a novel extreme learning machine based on a generalized triangle Hermitian kernel function was proposed in this paper. First, the generalized triangle Hermitian kernel function was constructed by using the product of triangular kernel and generalized Hermite Dirichlet kernel, and the proposed kernel function was proved as a valid kernel function of extreme learning machine. Then, the learning methodology of the extreme learning machine based on the proposed kernel function was presented. The biggest advantage of the proposed kernel is its kernel parameter values only chosen in the natural numbers, which thus can greatly shorten the computational time of parameter optimization and retain more of its sample data structure information. Experiments were performed on a number of binary classification, multiclassification, and regression datasets from the UCI benchmark repository. The experiment results demonstrated that the robustness and generalization performance of the proposed method are outperformed compared to other extreme learning machines with different kernels. Furthermore, the learning speed of proposed method is faster than support vector machine (SVM methods.

Effect of radiation on volatile component in spices

International Nuclear Information System (INIS)

Ratnayake, A.K.

1991-01-01

This research project deals with the determination of chemical changes of some spices such as Cardamon, Nutmeg, Clove and Pepper, when subjected to gamma irradiation. The spices were irradiated in a CO 6 0 gamma source with 5 kGy, 7kGy and 10 kGy at a dose rate of 5 kGy/hr. Radiation dose less than 10 kGy can be used for processing of spices, without producing any changes in volatile components. The disadvantages in using the traditional methods of fumigation, use of chemicals or heat treatment as a measure of reducing contamination are discussed. It is shown that irradiation is the best method of decontamination of spices without making changes in oil percentage or chemical composition. Finally the study discusses the economic aspects and authorization from the point of view of consumer acceptance and the use of irradiation of spices

Sterilization of ground spices by electron beams irradiation

Energy Technology Data Exchange (ETDEWEB)

Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi [K. Kobayashi and Co., Ltd., Kako, Hyogo (Japan)

1999-09-01

Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

Detection of irradiated spices by different physical techniques

International Nuclear Information System (INIS)

Chabane, S.; Pouliquen-Sonaglia, I.; Raffi, J.

2001-01-01

We used thermoluminescence, electron spin resonance, and viscosimetric measurements to establish whether or not a spice had been irradiated. Thermoluminescence, using the 1788 EN official protocol with an alternative method for the extraction of mineral impurities, led to proof of irradiation or proof of no treatment. Electron spin resonance led to different spectrum shapes depending on the chemical composition of the spices; ESR could only be used as proof of irradiation up to several weeks after irradiation, and only for some spices. Viscosimetric measurements carried out on spice suspensions led to a presumption of treatment (or of no treatment) and possibly to of of irradiation. (author)

Sterilization of ground spices by electron beams irradiation

International Nuclear Information System (INIS)

Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi

1999-01-01

Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

Spices, herbal xenobiotics and the stomach: friends or foes?

Science.gov (United States)

Al Mofleh, Ibrahim Abdulkarim

2010-06-14

Spices and herbal remedies have been used since ancient times to treat a variety of disorders. It has been experimentally demonstrated that spices, herbs, and their extracts possess antimicrobial, anti-inflammatory, antirheumatic, lipid-lowering, hepatoprotective, nephroprotective, antimutagenic and anticancer activities, besides their gastroprotective and anti-ulcer activities. Despite a number of reports on the toxicity of herbs and spices, they are generally accepted as safer alternatives to conventional therapy against gastric ulcers. To this end, it is also believed, that excessive consumption of spices may favor the pathogenesis of gastric and duodenal ulcer and some studies have substantiated this common perception. Based on various in vivo experiments and clinical studies, on the effects of spices and herbs on gastric ulcers, it has indeed been shown that certain spices do possess remarkable anti-ulcer properties mediated by antisecretory, cytoprotective, antioxidant, and anti-Helicobacter pylori effects and mechanisms regulated by nitric oxide, prostaglandins, non-protein sulfhydryl molecules and epidermal growth factor expression. Accordingly, their consumption may attenuate and help prevent peptic ulcer disease. In the present review, the beneficial effects of spices and herbal nutritive components on the gastric mucosa are discussed against the paradigm of their deleterious potential.

Subthreshold SPICE Model Optimization

Science.gov (United States)

Lum, Gregory; Au, Henry; Neff, Joseph; Bozeman, Eric; Kamin, Nick; Shimabukuro, Randy

2011-04-01

The first step in integrated circuit design is the simulation of said design in software to verify proper functionally and design requirements. Properties of the process are provided by fabrication foundries in the form of SPICE models. These SPICE models contain the electrical data and physical properties of the basic circuit elements. A limitation of these models is that the data collected by the foundry only accurately model the saturation region. This is fine for most users, but when operating devices in the subthreshold region they are inadequate for accurate simulation results. This is why optimizing the current SPICE models to characterize the subthreshold region is so important. In order to accurately simulate this region of operation, MOSFETs of varying widths and lengths are fabricated and the electrical test data is collected. From the data collected the parameters of the model files are optimized through parameter extraction rather than curve fitting. With the completed optimized models the circuit designer is able to simulate circuit designs for the sub threshold region accurately.

Comparative study of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Kojima, K.; Sugita, T.; Yamada, T.; Saito, Y.

1995-01-01

The thermoluminescence (TL) detection methods for irradiated spices were compared using spice samples obtained on the Japanese market, irradiated at doses of 1, 5, 10 and 30 kGy and stored for 1 year before analysis. The TL intensities of irradiated spices were stable for 1 year after irradiation. Measurement with whole samples failed to identify irradiated samples. Minerals were separated from spices in sodium tungstate saturated solution and/or sodium polytungstate solution. The TL intensity of minerals which had undergone irradiation was significantly increased for all samples. However, the ranges of TL intensity of irradiated and unirradiated samples overlapped. Clear discrimination has been obtained between the TL ratios of irradiated and unirradiated spices by using normalized measurement with reirradiation. The detection limit in terms of irradiation dose is 1 kGy even in a sample that has been irradiated 1 year prior to analysis. Normalization is the best technique currently available for thermoluminescence analysis to identify irradiated spices

Total and soluble oxalate content of some Indian spices.

Science.gov (United States)

Ghosh Das, Sumana; Savage, G P

2012-06-01

Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.

Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students.

Science.gov (United States)

D'Adamo, Christopher R; McArdle, Patrick F; Balick, Lyssa; Peisach, Erin; Ferguson, Tenaj; Diehl, Alica; Bustad, Kendall; Bowden, Brandin; Pierce, Beverly A; Berman, Brian M

2016-05-01

To determine whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone. A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks. Study setting was two public high schools in Baltimore, Maryland. A total of 110 students in grades 9 to 12 participated. The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate. Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed. Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, Wilcoxon-Mann-Whitney tests, and covariate-adjusted regression models. Spice MyPlate was feasible and there were modest but significant improvements (p ≤ .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy. Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets. © The Author(s) 2016.

Low-angle X-ray scattering from spices

International Nuclear Information System (INIS)

Desouky, O.S.; Ashour, Ahmed H.; Abdullah, Mohamed I.; Elshemey, Wael M.

2002-01-01

Low-angle scattering of X-rays is characterized by the presence of one or more peaks in the forward direction of scattering. These peaks are due to the interference of photons coherently scattered from the molecules of the medium. Thus these patterns are closely linked to the molecular structure of the investigated medium. In this work, low-angle X-ray scattering (LAXS) profiles of five spices; pimpinella anisum (anise), coriandrum sativum (coriander), cuminum cyminum (cumin), foenculum vulgare (fennel) and nigella sativa (nigella or black cumin) are presented after extensive measurements. It is found that all spices exhibit one characteristic peak at a scattering angle around 10 deg. This is equivalent to a value x=0.0565 A -1 , where x=sin(θ/2)/λ. The full width at half maximum (FWHM) of this peak is found to be characteristic for each type of the investigated spices. The possibility to detect the irradiation of these spices from their LAXS profiles is also examined after 10, 20, 30 and 40 kGy doses of gamma radiation. Except for anise, coriander and cumin at 40 kGy, there are no detectable deviations from the control samples in the scattering profiles of irradiated samples. These results comply with the recommendations of the FDA (US Food and Drug Administration) which defines 30 kGy as the maximum dose for irradiation of spices. The present technique could be used to detect over-irradiation, which causes damage to the molecular structure of some spices

Spices in the management of diabetes mellitus.

Science.gov (United States)

Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

2017-02-15

Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications. Copyright © 2016 Elsevier Ltd. All rights reserved.

The impact of spices on vegetable consumption

DEFF Research Database (Denmark)

Li, Zhaoping; Krak, Michael; Zerlin, Alona

2015-01-01

This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned...... in random order to eat broccoli, cauliflower, or spinach with or without added spices. Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased...... significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies...

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Vachin, I.; Pavlov, A.; Stefanova, M.; Danev, D.

1994-01-01

Decontamination of spices (onion powder, cardamom, red pepper powder, etc.) used for special types of Bulgarian sausages was investigated. Gamma irradiation ( 60 Co) at doses of 4, 6, 8 and 10 kGy was applied. It was found that the total count of microorganisms in spices was between 1.85.10 5 and 3.8.10 7 . The largest was the amount of the coliforms and the staphylococci in the onion powder. The cardamom and onion powder were free of coliforms with dose of 4 kGy. The staphylococci were eliminated with doses of 6 kGy. The number of proteolytic microorganisms was decreased but they were isolated from spices irradiated even with 10 kGy. (author)

A simple method for identification of irradiated spices

International Nuclear Information System (INIS)

Behere, A.; Desai, S.R.P.; Nair, P.M.; Rao, S.M.D.

1992-01-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170 o C. However, when present in curry powder, the TL glow of salt showed a shift to 208 o C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author)

A simple method for identification of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Behere, A; Desai, S R.P.; Nair, P M [Bhabha Atomic Research Centre, Bombay (India). Food Technology and Enzyme Engineering Div.; Rao, S M.D. [Bhabha Atomic Research Centre, Bombay (India). Technical Physics and Prototype Engineering Div.

1992-07-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170{sup o}C. However, when present in curry powder, the TL glow of salt showed a shift to 208{sup o}C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author).

Kernel Machine SNP-set Testing under Multiple Candidate Kernels

Science.gov (United States)

Wu, Michael C.; Maity, Arnab; Lee, Seunggeun; Simmons, Elizabeth M.; Harmon, Quaker E.; Lin, Xinyi; Engel, Stephanie M.; Molldrem, Jeffrey J.; Armistead, Paul M.

2013-01-01

Joint testing for the cumulative effect of multiple single nucleotide polymorphisms grouped on the basis of prior biological knowledge has become a popular and powerful strategy for the analysis of large scale genetic association studies. The kernel machine (KM) testing framework is a useful approach that has been proposed for testing associations between multiple genetic variants and many different types of complex traits by comparing pairwise similarity in phenotype between subjects to pairwise similarity in genotype, with similarity in genotype defined via a kernel function. An advantage of the KM framework is its flexibility: choosing different kernel functions allows for different assumptions concerning the underlying model and can allow for improved power. In practice, it is difficult to know which kernel to use a priori since this depends on the unknown underlying trait architecture and selecting the kernel which gives the lowest p-value can lead to inflated type I error. Therefore, we propose practical strategies for KM testing when multiple candidate kernels are present based on constructing composite kernels and based on efficient perturbation procedures. We demonstrate through simulations and real data applications that the procedures protect the type I error rate and can lead to substantially improved power over poor choices of kernels and only modest differences in power versus using the best candidate kernel. PMID:23471868

Gamma irradiation of spices

Energy Technology Data Exchange (ETDEWEB)

Saputra, T S; Harsoyo,; Sudarman, H [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1982-07-01

An experiment has been done to determine the effect of irradiation and reduction of moisture content on the keeping quality of commercial spices, i.e. nutmeg (Myristica fragrans), black and white pepper (Piper ningrum). The results showed that a dose of 5 kGy could reduce the microbial load of spices as much as 2-4 log cycles for the total plate count and 1-3 log cycles for the total mould and yeast counts. The microbial reduction due to the irradiation treatment was found to be lower in more humid products. Prolonged storage enhanced the microbial reduction.

Influence of storage on fungal infestation in spices

International Nuclear Information System (INIS)

Akhtar, T.; Sattar, A.; Khan, I.

1988-01-01

The present work was carried out to study the influence of storage and gamma radiation on fungal control in spices. The spices were irradiated with 5.0, 7.5 and 10.0 KGy and stored under ambient conditions for 12 months. Fungal infestation decreased to undetectable levels upon irradiation of these spices especially at higher doses and increased with advanced storage period both the irradiated and unirradiated samples. (orig. /A.B.)

Genotoxicity test of irradiated spice mixture by dominant lethal test

Energy Technology Data Exchange (ETDEWEB)

Barna, J

1986-03-01

Dominant lethal test (DLT) was performed in Sprague Dawley male rats prefed with 25% irradiated spice mixture which was composed of 55% non-pungent ground paprika, 14% black pepper, 9% allspice, 9% coriander, 7% marjoram, 4% cumin, 2% nutmeg. Microbial count of the spice mixture was reduced with 15 kGy from a sup(60)Co source. Control groups received spice-free or untreated spice diet or were administered to cyclophosphamide i.p., respectively. DTL parameters altered significantly in the latter group but neither untreated nor irradiated spice mixture proved to be germ cell mutagens. 24 refs.; 8 figs.

Irradiation of spices - a review

International Nuclear Information System (INIS)

Sadecka, J.

2007-01-01

Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect

Prospecting Organic production of spices in Rajasthan

OpenAIRE

Sharma, Arun K.

2015-01-01

Low rainfall and low atmospheric humidity favours spices production in Rajasthan, the largest state of India.Details on possibilities of organic production of spices in Rajasthan are described in the paper considering the future challenges of soil, climate,social and market environment.

Spices for Prevention and Treatment of Cancers.

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-08-12

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action.

Spices for Prevention and Treatment of Cancers

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-01-01

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. PMID:27529277

Fat digestion and absorption in spice-pretreated rats.

Science.gov (United States)

Prakash, Usha N S; Srinivasan, Krishnapura

2012-02-01

A few common spices are known to stimulate secretion of bile with higher amount of bile acids which play a major role in digestion and absorption of dietary lipids. It would be appropriate to verify if these spices enable efficient digestion and absorption during high-fat intake. In this context, dietary ginger (0.05%), piperine (0.02%), capsaicin (0.015%), and curcumin (0.5%) were examined for their influence on bile secretion, digestive enzymes of pancreas and absorption of dietary fat in high-fat (30%) fed Wistar rats for 8 weeks. These spices enhanced the activity of pancreatic lipase, amylase, trypsin and chymotrypsin by 22-57%, 32-51%, 63-81% and 12-38%, respectively. Dietary intake of spices along with high-fat enhanced fat absorption. These dietary spices increased bile secretion with higher bile acid content. Stimulation of lipid mobilisation from adipose tissue was suggested by the decrease in perirenal adipose tissue weight by dietary capsaicin and piperine. This was also accompanied by prevention of the accumulation of triglyceride in liver and serum in high-fat fed rats. Activities of key lipogenic enzymes in liver were reduced which was accompanied by an increased activity of hormone-sensitive lipase. Thus, dietary ginger and other spice compounds enhance fat digestion and absorption in high-fat fed situation through enhanced secretion of bile salts and a stimulation of the activity pancreatic lipase. At the same time, the energy expenditure is facilitated by these spices to prevent the accumulation of absorbed fat. Copyright © 2011 Society of Chemical Industry.

The Role of Herbs and Spices in Cancer Prevention

Science.gov (United States)

Kaefer, Christine M.; Milner, John A.

2009-01-01

Historically herbs and spices have enjoyed a rich tradition of use for their flavor-enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases world-wide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the anti-microbial, antioxidant, and anti-tumorigenic properties of herbs and spices, their ability to influence carcinogen bioactivation, and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill-consequences. PMID:18499033

Radurization of spices by irradiation in Cuba

International Nuclear Information System (INIS)

Alvarez Gil, M.; Rodriguez, M.; Prieto, E.; Pino, J.

1997-01-01

This paper presents the research results that prove the technical feasibility according to the hygiene conditions existing in Cuba for irradiating different spices. The results show both the possibility and and the benefit of using a one irradiation application to these products. One global average doses of 5 KGy was enough for decontaminating black pepper, paprika, cumin, must meg and oregano without affecting either their chemical components or the quality of their taste. Sausages manufactured with irradiated spices did not irradiating spices is much higher that of fumigation, et has many important social and economic advantages

Sterilization of ground prepacked Indian spices by gamma irradiation

International Nuclear Information System (INIS)

Munasiri, M.A.; Parte, M.N.; Ghanekar, A.S.; Sharma, A.; Padwal Desai, S.R.; Nadkarni, G.B.

1987-01-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period

Sterilization of ground prepacked Indian spices by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Munasiri, M. A.; Parte, M. N.; Ghanekar, A. S.; Sharma, A.; Padwal Desai, S. R.; Nadkarni, G. B.

1987-07-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period.

Comparison of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Murayama, M.; Uchiyama, S.; Saito, Y.

1996-01-01

Thermoluminescence (TL) analysis has been shown to be one of the most applicable methods for the detection of γ-irradiated spices. This analysis was introduced as a detection technique for irradiated spices using the whole sample. It was then found that the origin of the TL response to be mineral dust adhering to the spices. TL measurements on separated minerals and the normalised TL measurement by re-irradiation was then established. This paper details investigations on TL measurements carried out using clean powdered spices stored for one year after being irradiated with doses of 1, 5, 10 and 30 kGy in order to clarify their applicable dose range, the effect of storage and mineral content. The effect of the mineral separation was also studied. (author)

Radiation processing for value addition to spices and condiments

International Nuclear Information System (INIS)

More, Varsha S.; Parte, Madan N.; Gautam, Satyendra; Sharma, Arun

2009-01-01

Both major and minor Indian spices and their blends were found to have significant high level of bacterial and fungal load. Radiation processing at 10 kGy dose was found to be effective for hygienization of spices and condiments without affecting their flavor and other quality attributes. Inter and Intra country transportation studies confirmed the retention of spice quality following irradiation, transportation and storage. A safe storage period was also determined for sambar powder packaged in metallised laminate pouch, which turned out to be 20 months under ambient storage conditions. Some spices were also found to have radioprotective effect. (author)

Detection of irradiated spices with a microbiological method - DEFT/APC method

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

The decontamination of spices that are to be used as ingredients in processed foods is necessary in order to prevent the introduction of spoilage microorganisms and more rarely disease causing organisms. Spices can be contaminated with bacteria and moulds in concentration from 10 3 to 10 8 microorganisms per gram so that, even when used in small amounts, they can contaminate food with large numbers of microorganisms. The most effective means of decontaminating spices is irradiation treatment with an absorbed radiation dose from 5 to 10 kGy. Several countries are commercially using radiation processing of spices. A microbiological screening method based on the use of the direct epifluorescent filter technique (DEFT) and the conventional aerobic plate count (APC) has been established for the detection of irradiated spices. The DEFT count enumerates the total number of contaminating microorganisms, irrespective of viability, in an untreated or treated spice sample. This paper reports recent investigations on the possibility that the inclusion of a mesophilic aerobic spore count will enable irradiated spices to be distinguished from ethylene oxide (EtO) or heat treated spices. (author)

Glucocorticoids and inhibition of bone formation induced by skeletal unloading

International Nuclear Information System (INIS)

Halloran, B.P.; Bikle, D.D.; Cone, C.M.; Morey-Holton, E.

1988-01-01

Skeletal unloading or loss of normal weight bearing in the growing animal inhibits bone formation and reduces bone calcium. To determine whether the inhibition of bone formation induced by skeletal unloading is a consequence of an increase in plasma glucocorticoids and/or an increase in bone sensitivity to glucocorticoids, the authors measured plasma corticosterone throughout the day in unloaded and normally loaded rats (hindlimb elevation model) and examined the effect of adrenalectomy on the response of bone to skeletal unloading. Plasma corticosterone levels were similar in normally loaded and unloaded rats at all times. Skeletal unloading in sham-adrenalectomized animals reduced tibial and vertebral calcium by 11.5 and 11.1%, respectively, and in adrenalectomized animals by 15.3 and 20.3%, respectively. Uptake of 45 Ca and [ 3 H]proline in the tibia was reduced by 8 and 14%, respectively, in the sham-adrenalectomized animals and by 13 and 19% in the adrenalectomized animals. Bone formation and apposition rates were reduced to the same level in sham- and adrenalectomized animals. These results suggest that the inhibition of bone formation induced by skeletal unloading is not a consequence of increased plasma glucocorticoids or an increase in bone sensitivity to the glucocorticoids but, rather, point to a local mediator in bone that senses mechanical load and transmits that information to the bone-forming cells directly

Influence of heat sterilization on the organoleptic quality of spices

NARCIS (Netherlands)

Maarse, H.; Nijssen, L.M.; Nowak, M.

1982-01-01

Heat sterilization and storage of food products containing spices often results in a change of their organoleptic quality. Our knowledge about the stability of individual spices, however, is low. Therefore the heat stability of 8 different spices most frequently used has been investigated: cinnamon,

Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German

International Nuclear Information System (INIS)

Schreiber, G.A.; Wagner, U.; Leffke, A.; Helle, N.; Ammon, J.; Buchholtz, H.V.; Delincee, H.; Estendorfer, S.; Fuchs, K.; Grabowski, H.U. von; Kruspe, W.; Mainczyk, K.; Muenz, H.; Nootenboom, H.; Schleich, C.; Vreden, N.; Wiezorek, C.; Boegl, K.W.

1993-01-01

This report describes in detail an inter-laboratory test to detect the irradiation of spices, herbs and spice-and-herb mixtures in the dose range used for reduction of the number of contaminating microorganisms. Approx. 3 months and 9 months after irradiation the 14 participating laboratories determined the thermoluminescence (TL) of mineral contaminations that were isolated from coded samples. 18 different products (six spices, six herbs and six spice-and-herb mixtures) were examined. By whole sample analysis results were obtained in the inter-laboratory test which are typical for this method: Only one non-irradiated sample was classified as irradiated. By contrast, from some spice or herb products (5) all irradiated samples were correctly identified. From other products (3) some irradiated samples could not be identified as irradiated. From the rest of products (4) the majority of the irradiated samples was not identified as irradiated. Therefore, it is not possible to state definitively whether the whole sample method can be recommended as a screening technique. The decision rests with the user. However, data analysis of whole sample measurements revealed that the TL intensities of non-irradiated samples were within the same order of magnitude. Thus, there is no further need for establishing product-specific threshold values. The results make it clear that irradiation of spices, herbs and spice-and-herb mixtures with commercially used doses can be clearly detected by determination of TL signals of contaminating minerals throughout the entire period in which the products are normally stored and that the methods described are suitable for routine analysis in food inspection laboratories. (orig./UHE)

Radiation decontamination of three local spices and khebab spice-mix and some aspects of their physiochemical and nutritional properties before and after gamma irradiation

International Nuclear Information System (INIS)

Kottoh, D. I

2011-07-01

Spices are used for seasoning, garnishing and for their therapeutic or medicinal properties. In this thesis, three local spices namely, 'pepre' (E. caryophyllata), 'Fom wisa' (A. melegueta), 'whentia' (X. aethiopica) and khebab spice-mix were tested to ascertain their storage mycroflora and moisture isotherms under tropical Ghanaian environment at (Environmental Relative Humidities, ERH's of 20, 55, 65, 75, 85 and 95%) simulated by glycerol: water mixtures with view of ascertaining their storage stability and mouldiness potential. Mouldiness was determined by the decimal serial dilution technique up to 1:10 4 dilutions. As background data to ascertain the importance of the spices in the Ghanaian diet, a structured rapid appraisal questionnaire was designed to provide information on the types of spices, marketing strategies and social profile of the traders. The selected spices were packaged in three different packaging materials and treated with varying doses of gamma radiation (0, 5, 10 and 20kGy). Changes in the mycroflora and some selected physiochemical parameters (pH, %, moisture, fat, ash content, crude protein, total carbohydrates) were determined using standard conventional methods from (AOAC, 2000). Elemental composition of the products were examined using Neutron Activation Analysis (NAA). Finally, the consumer preference of the khebab spice - mix was assessed by sensory evaluation of attributes such as colour, taste, smell, mouthfeel and overall acceptability. A 2X3X4 factorial experiment in a complete Randomised Design was used for the study and data was subjected to statistical analysis using microsoft Excel and Genstats softwares. Analysis was evaluated based on p<0.05 level of significance. The sellers of spices were between 10 - 70 years, but majority were between 30 - 40 years. Spices in the Accra markets were received from seven regions in Ghana and some were imported from West Africa and other foreign countries. The resident microflora in the

Crystal Plasticity Finite Element Analysis of Loading-Unloading Behaviour in Magnesium Alloy Sheet

International Nuclear Information System (INIS)

Hama, Takayuki; Fujimoto, Hitoshi; Takuda, Hirohiko

2010-01-01

Magnesium alloy sheets exhibit strong inelastic response during unloading. In this study crystal plasticity finite element analysis of loading-unloading behaviour during uniaxial tension in a rolled magnesium alloy sheet was carried out, and the mechanism of this inelastic response was examined in detail in terms of macroscopic and mesoscopic deformations. The unloading behaviour obtained by the simulation was in good agreement with the experiment in terms of variation with stress of instantaneous tangent modulus during unloading. Variations of activities of each family of slip systems during the deformation showed that the activation of basal slip systems is the largest during unloading, and the slip direction during unloading is opposite from during loading. These results indicated that one of the factors of the inelastic behaviour during unloading is the fact that the basal slip systems are easily activated during unloading because of their low strengths.

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts.

Science.gov (United States)

Lu, Qing-Yi; Summanen, Paula H; Lee, Ru-Po; Huang, Jianjun; Henning, Susanne M; Heber, David; Finegold, Sydney M; Li, Zhaoping

2017-08-01

The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice-specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-02-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000: 18-20

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-01-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Vet World 2008; 1(1.000: 18-20

Phloem unloading and cell expansion in pea stems

International Nuclear Information System (INIS)

Schmalstig, J.G.; Cosgrove, D.J.

1989-01-01

Phloem unloading into elongating stems of dark-grown pea seedlings was greater in regions with higher relative growth rates. Phloem transport was monitored over 1 h by measuring accumulation of radiolabel from 14 C-sucrose added between the cotyledons. The apical hook and plumule and 8 mm of the growing region of an intact plant were sealed in a pressure chamber and the pressure was raised to stop elongation. Phloem unloading was inhibited in the pressurized zone of elongation and accelerated in the apical hook and plumule, with the result that the magnitude of phloem transport into the stem was unchanged. The results demonstrate a coupling between cell expansion and phloem unloading

Detection of enzyme activity in decontaminated spices of industrial use

International Nuclear Information System (INIS)

Müller, R.; Theobald, R.

1995-01-01

A range of decontaminated spices of industrial use have been examinated for their enzymes (catalase, peroxidase, amylase, lipase activity). The genuine enzymes remain fully active in irradiated spices, whereas the microbial load is clearly reduced. In contrast steam treated spices no longer demonstrate enzyme activities. Steam treatment offers e.g. black pepper without lipase activity, which can no longer cause fat deterioration. Low microbial load in combination with clearly detectable enzyme activity in spices is an indication for irradiation, whereas, reduced microbial contamination combined with enzyme inactivation indicate steam treatment of raw material [de

Elaboration of garlic and salt spice with reduced sodium intake.

Science.gov (United States)

Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

2014-12-01

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

Data-variant kernel analysis

CERN Document Server

Motai, Yuichi

2015-01-01

Describes and discusses the variants of kernel analysis methods for data types that have been intensely studied in recent years This book covers kernel analysis topics ranging from the fundamental theory of kernel functions to its applications. The book surveys the current status, popular trends, and developments in kernel analysis studies. The author discusses multiple kernel learning algorithms and how to choose the appropriate kernels during the learning phase. Data-Variant Kernel Analysis is a new pattern analysis framework for different types of data configurations. The chapters include

Review on spices. Present status of decontamination techniques such as gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Gottschalk, H M [International Project in the Field of Food Irradiation, Karlsruhe (Germany, F.R.)

1977-04-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10/sup 3/ to 10/sup 8/ per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10/sup 5/ to 10/sup 6/ organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr/sup +/ (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr + (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential. (author)

Innovated Conceptual Design of Loading Unloading Tool for Livestock at the Port

Science.gov (United States)

Mustakim, Achmad; Hadi, Firmanto

2018-03-01

The condition of loading and unloading process of livestock in a number of Indonesian ports doesn’t meet the principle of animal welfare, which makes cattle lose weight and injury when unloaded. Livestock loading and unloading is done by throwing cattle into the sea one by one, tying cattle hung with a sling strap and push the cattle to the berth directly. This process is against PP. 82 year 2000 on Article 47 and 55 about animal welfare. Innovation of loading and unloading tools design offered are loading and unloading design with garbarata. In the design of loading and unloading tools with garbarata, apply the concept of semi-horizontal hydraulic ladder that connects the ship and truck directly. This livestock unloading equipment design innovation is a combination of fire extinguisher truck design and bridge equipped with weightlifting equipment. In 10 years of planning garbarata, requires a total cost of IDR 321,142,921; gets benefits IDR 923,352,333; and BCR (Benefit-Cost Ratio) Value worth 2.88. BCR value >1 means the tool is feasible applied. The designs of this loading and unloading tools are estimated up to 1 hour faster than existing way. It can also minimize risks such as injury and also weight reduction livestock agencies significantly.

Microbiological quality of retail spices in Tehran, Iran.

Science.gov (United States)

Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammadreza; Abadi, Alireza

2013-05-01

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

Radiation effect on lipid peroxide content of spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1990-01-01

To evaluate the radiation-induced deterioration of lipid in spices, peroxide value, iodine value and acid value were measured after extraction by chloroform. Peroxide values of black pepper and white pepper were not increased by gamma-irradiation with doses below 30 kGy and gradually increased at higher dose up to 80 kGy in this study. On contrary, peroxide values of clove and rosemary increased rather quickly below 20 kGy of gamma-irradiation, and they became stationary at higher dose. Iodine values and acid values had relationship with peroxide values on each kind of spices. On the storage study of irradiated spices, peroxide values decreased quickly during 20 days storage as same as nonirradiated spices, and it became stationary after 20 to 50 days storage at 30degC. Enhancement of oxidized deterioration were not observed even higher irradiation doses up to 80 kGy in this study. (author)

Use of ethnic spices by adults in the United States: An exploratory study

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers’ perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population. PMID:29423360

Use of ethnic spices by adults in the United States: An exploratory study.

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers' perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Use of ethnic spices by adults in the United States: An exploratory study

Directory of Open Access Journals (Sweden)

Jonathan Isbill

2018-01-01

Full Text Available Background: The use of complementary and alternative medicine (CAM therapies has increase din the United States, but little is known about consumers’ perceptions of use of such therapies.The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US.Methods: Using a cross-sectional study design, adults in the Midwestern US (n = 703 completed valid and reliable survey which was pilot tested with a small convenience sample of adults(n = 38. The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies and inferential statistics (i.e. logistic regression analyses.Results: Almost half of the participants were interested in learning about health benefits of spices (48%, indicated friends and family members as sources of information on spices (50%,and were willing to use spices as CAM therapies (51%. Most (>50% of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%were currently using one or more spices on a daily basis and believed that ginger (64%, garlic(58%, and cinnamon (56% could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56, income (OR = 1.77, health status(OR = 2.01, and recommendations from healthcare providers (OR = 5.31 and OR = 3.96 were significant predictors of current spice use and willingness to use spices.Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Irradiation monitoring of spices by chemiluminescence method

International Nuclear Information System (INIS)

Bhatti, K.A.; Khan, H.M.; Sattar, A.; Ahmad, A.

2001-01-01

Some spices (cumin, coriander, black pepper and red pepper), commonly used due to their specific aroma and nutritional value were studied using chemiluminescence (CL) method to test whether the food has been irradiated or not. The spices were ground to different mesh sizes and subjected to gamma ray doses of 2.5, 5.0, 7.5 and 10 Kgy. The effect of radiation doses and particle size on the CL response of irradiated and un-irradiated samples was checked using luminol and lucigenin sensitizers. The storage experiment was also performed for all spices with both the sensitizers in order to pick the suitable sensitizer for CL study. During this study Co-60 gamma ray source and Bio-orbit 1250 luminometer were used after precise calibration

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase.

Science.gov (United States)

Jiang, Bing; Liang, Yan; Sun, Xuebing; Liu, Xiaoxin; Tian, Weixi; Ma, Xiaofeng

2015-09-01

Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

BioSPICE: access to the most current computational tools for biologists.

Science.gov (United States)

Garvey, Thomas D; Lincoln, Patrick; Pedersen, Charles John; Martin, David; Johnson, Mark

2003-01-01

The goal of the BioSPICE program is to create a framework that provides biologists access to the most current computational tools. At the program midpoint, the BioSPICE member community has produced a software system that comprises contributions from approximately 20 participating laboratories integrated under the BioSPICE Dashboard and a methodology for continued software integration. These contributed software modules are the BioSPICE Dashboard, a graphical environment that combines Open Agent Architecture and NetBeans software technologies in a coherent, biologist-friendly user interface. The current Dashboard permits data sources, models, simulation engines, and output displays provided by different investigators and running on different machines to work together across a distributed, heterogeneous network. Among several other features, the Dashboard enables users to create graphical workflows by configuring and connecting available BioSPICE components. Anticipated future enhancements to BioSPICE include a notebook capability that will permit researchers to browse and compile data to support model building, a biological model repository, and tools to support the development, control, and data reduction of wet-lab experiments. In addition to the BioSPICE software products, a project website supports information exchange and community building.

Radiographic film cassette unloading apparatus

International Nuclear Information System (INIS)

Stievenart, E.F.; Plessers, H.S.; Neujens, G.J.

1980-01-01

Apparatus for unloading cassettes, containing exposed radiographic films, has means for unfastening the cassettes, an inclined pathway for gravity feeding and rotating feed members (rollers or belts) to propel the films into the processor. (UK)

Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

Science.gov (United States)

Tosun, Halil; Arslan, Recep

2013-01-01

Organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1) by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. AFB1 was detected in 58 organic spice and 32 organic herb samples. Among organic spice samples, the maximum value was detected in cinnamon sample (53 μg/kg). AFB1 was not detected in thyme samples. AFB1 levels of 41 organic spice samples were above the EU regulatory limit (5 μg/kg). Among organic herb samples the highest concentration of AFB1 (52.5 μg/kg) was detected in a rosehip sample. AFB1 levels of 21 organic herb samples were above the regulatory limits of the European Union. These results showed that more stringent measures must be taken for the prevention of mold contamination in the production of organic spices and herbs. PMID:23766719

Disinfestation of whole and ground spices by gamma-irradiation

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Sharma, Arun; Amonkar, S.V.

1987-01-01

Number of insect species were identified in chilli (Capsicum annum Linn), turmeric (Curcuma longa Linn), ginger (Zingiber officinale Roscoe), pepper (Piper nigrum Linn) and coriander (Coriandrum sativum) and also in two commercial brands of prepacked ground spices. Lasioderma serricorne (Cigarette beetle), Oryzaephilus surinamensis (Saw toothed grain beetle), Rhizopertha dominica (Lesser grain borer), Sitotroga cerealella (Angoumois grain moth) and Tribolium castaneum (Red flour beetle) were the predominant pest species found in these spices. Exposure of spices to Co 60 gamma irradiation at 1 kGy dose level did not show adult emergence of insects in these species during storage at ambient temperature (28-30degC) indicating that the radiation dose (10 kGy) that has been shown to be effective for microbial decontamination of spices destroys insect pests as well. (author). 8 refs

Approximate kernel competitive learning.

Science.gov (United States)

Wu, Jian-Sheng; Zheng, Wei-Shi; Lai, Jian-Huang

2015-03-01

Kernel competitive learning has been successfully used to achieve robust clustering. However, kernel competitive learning (KCL) is not scalable for large scale data processing, because (1) it has to calculate and store the full kernel matrix that is too large to be calculated and kept in the memory and (2) it cannot be computed in parallel. In this paper we develop a framework of approximate kernel competitive learning for processing large scale dataset. The proposed framework consists of two parts. First, it derives an approximate kernel competitive learning (AKCL), which learns kernel competitive learning in a subspace via sampling. We provide solid theoretical analysis on why the proposed approximation modelling would work for kernel competitive learning, and furthermore, we show that the computational complexity of AKCL is largely reduced. Second, we propose a pseudo-parallelled approximate kernel competitive learning (PAKCL) based on a set-based kernel competitive learning strategy, which overcomes the obstacle of using parallel programming in kernel competitive learning and significantly accelerates the approximate kernel competitive learning for large scale clustering. The empirical evaluation on publicly available datasets shows that the proposed AKCL and PAKCL can perform comparably as KCL, with a large reduction on computational cost. Also, the proposed methods achieve more effective clustering performance in terms of clustering precision against related approximate clustering approaches. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of some Nigerian spices on biodeterioration of tilapia and cat ...

African Journals Online (AJOL)

This research is in two phases, one phase investigated the use of spices to inhibit the quick deterioration of fish. Spices used ere Xylopia aethiopica, Capsicum frutescens, Zingiber officinale, Piper guineense. Fishes used were Clarias gariepinus and Tilapia guineensis. Blended spices were applied on the fishes and kept ...

Effects of irradiation upon spices

Energy Technology Data Exchange (ETDEWEB)

1978-04-01

ESR studies were performed on untreated and irradiated samples of paprika powder, ground black pepper, and a spice mixture of the following composition: paprika, 55%; black pepper, 14%; allspice, 9%; coriander, 9%; marjoram, 7%; cumin, 4%; and nutmeg, 2%. Gamma radiation doses from 0.5 to 5 Mrad were applied. In the case of paprika samples, the effect of moisture content on the formation and disappearance of radiation-induced free radicals was also investigated. Shortly after irradiation (on the day of radiation treatment) high amounts of free radicals were detected in irradiated spice samples but they diminished upon storage. After a period of 3 months the ESR signals of the irradiated samples approximated those of the controls. The free radicals found in unirradiated ground spices did not disappear during a storage period as long as one year. The formation and disappearance of radiation-induced free radicals were found to be strongly affected by the moisture content of samples. If a sample of low moisture content containing a high free radical concentration after irradiation was placed in an atmosphere of higher moisture content, the free radicals decayed rapidly.

Spice: discovery of phenotype-determining component interplays

Directory of Open Access Journals (Sweden)

Chen Zhengzhang

2012-05-01

Full Text Available Abstract Background A latent behavior of a biological cell is complex. Deriving the underlying simplicity, or the fundamental rules governing this behavior has been the Holy Grail of systems biology. Data-driven prediction of the system components and their component interplays that are responsible for the target system’s phenotype is a key and challenging step in this endeavor. Results The proposed approach, which we call System Phenotype-related Interplaying Components Enumerator (Spice, iteratively enumerates statistically significant system components that are hypothesized (1 to play an important role in defining the specificity of the target system’s phenotype(s; (2 to exhibit a functionally coherent behavior, namely, act in a coordinated manner to perform the phenotype-specific function; and (3 to improve the predictive skill of the system’s phenotype(s when used collectively in the ensemble of predictive models. Spice can be applied to both instance-based data and network-based data. When validated, Spice effectively identified system components related to three target phenotypes: biohydrogen production, motility, and cancer. Manual results curation agreed with the known phenotype-related system components reported in literature. Additionally, using the identified system components as discriminatory features improved the prediction accuracy by 10% on the phenotype-classification task when compared to a number of state-of-the-art methods applied to eight benchmark microarray data sets. Conclusion We formulate a problem—enumeration of phenotype-determining system component interplays—and propose an effective methodology (Spice to address this problem. Spice improved identification of cancer-related groups of genes from various microarray data sets and detected groups of genes associated with microbial biohydrogen production and motility, many of which were reported in literature. Spice also improved the predictive skill of the

Unloading Effect on Delayed Hydride Cracking in Zirconium Alloys

International Nuclear Information System (INIS)

Kim, Young Suk; Kim, Sung Soo

2010-01-01

It is well-known that a tensile overload retards not only the crack growth rate (CGR) in zirconium alloys during the delayed hydride cracking (DHC) tests but also the fatigue crack growth rate in metals, the cause of which is unclear to date. A considerable decrease in the fatigue crack growth rate due to overload is suggested to occur due either to the crack closure or to compressive stresses or strains arising from unloading of the overload. However, the role of the crack closure or the compressive stress in the crack growth rate remains yet to be understood because of incomplete understanding of crack growth kinetics. The aim of this study is to resolve the effect of unloading on the CGR of zirconium alloys, which comes in last among the unresolved issues as listed above. To this end, the CGRs of the Zr-2.5Nb tubes were determined at a constant temperature under the cyclic load with the load ratio, R changing from 0.13 to 0.66 where the extent of unloading became higher at the lower R. More direct evidence for the effect of unloading after an overload is provided using Simpson's experiment investigating the effect on the CGR of a Zr-2.5Nb tube of the stress states of the prefatigue crack tip by unloading or annealing after the formation of a pre-fatigue crack

Spices: Therapeutic Potential in Cardiovascular Health.

Science.gov (United States)

Rastogi, Subha; Pandey, Madan Mohan; Rawat, Ajay Kumar Singh

2017-01-01

Dietary factors play a key role in the development as well as prevention of certain human diseases, including cardiovascular diseases. Currently there has been an increase in global interest to identify medicinal plants that are pharmacologically effective and have low or no side effects for use in preventive medicine. Culinary herbs and spices are an important part of human nutrition in all the cultures of the world. There is a growing amount of literature concerning the potential benefits of these herbs and spices from a health perspective especially in conferring protection against cardiovascular diseases. The objective of this review is to provide information on the recent scientific findings on some common spices that have a distinct place in folk medicine in several of the Asian countries as well as on their traditional uses for the role they can play in the management of heart diseases and which may be useful in defining cost effective and inexpensive interventions for the prevention and control of CVDs. Systematic literature searches were carried out and the available information on various medicinal plants traditionally used for cardiovascular disorders was collected via electronic search (using Pubmed, SciFinder, Scirus, GoogleScholar, JCCC@INSTIRC and Web of Science) and a library search for articles published in peerreviewed journals. No restrictions regarding the language of publication were imposed. This article highlights the recent scientific findings on four common spices viz. Greater cardamom (Amomum subulatum Roxb.), Coriander (Coriandrum sativum L.), Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Roscoe), for the role they can play in the management of heart diseases. Although they have been used by many cultures since ancient times and have been known to exhibit several medicinal properties, current research shows that they can also be effectively used for the prevention and control of CVDs. Although scientific evidences supporting

Classification With Truncated Distance Kernel.

Science.gov (United States)

Huang, Xiaolin; Suykens, Johan A K; Wang, Shuning; Hornegger, Joachim; Maier, Andreas

2018-05-01

This brief proposes a truncated distance (TL1) kernel, which results in a classifier that is nonlinear in the global region but is linear in each subregion. With this kernel, the subregion structure can be trained using all the training data and local linear classifiers can be established simultaneously. The TL1 kernel has good adaptiveness to nonlinearity and is suitable for problems which require different nonlinearities in different areas. Though the TL1 kernel is not positive semidefinite, some classical kernel learning methods are still applicable which means that the TL1 kernel can be directly used in standard toolboxes by replacing the kernel evaluation. In numerical experiments, the TL1 kernel with a pregiven parameter achieves similar or better performance than the radial basis function kernel with the parameter tuned by cross validation, implying the TL1 kernel a promising nonlinear kernel for classification tasks.

Biomechanical analysis of loading/unloading a ladder on a truck.

Science.gov (United States)

Moriguchi, Cristiane Shinohara; Carnaz, Leticia; de Miranda, Luiz Carlos; Marklin, Richard William; Coury, Helenice Jane Cote Gil

2012-01-01

Loading/unloading a ladder on vehicles are frequent tasks and involve overhead handling that may expose workers to risk factors of shoulder musculoskeletal disorders. The objective of the present study was to evaluate posture, forces required and perceived exertion when loading and unloading the ladder on a utility truck. Thirteen male overhead line workers from an electric utility in Brazil participated in this study. Shoulder elevation angle was measured using inclinometers. The required force to load/unload the ladder was measured by dynamometer. Subjective assessment of the perceived exertion was recorded to compare the exertion reported during the test conditions to the field conditions. The task of loading/unloading the ladder presented risks of shoulder musculoskeletal disorders (MSDs) to workers because it requires high levels of force (approximately 60% of the maximal force) combined with overhead posture of the shoulders (more than 100° from the neutral posture). Age and height presented to interfere in biomechanical risks presented in load/unload task. There was no significant difference between the subjective exertion during the test conditions and handling the ladder in the field. Ergonomic intervention is recommended to reduce these risks for shoulder MSDs.

A review on spices. Present status of decontamination techniques such as gamma irradiation

International Nuclear Information System (INIS)

Gottschalk, H.M.

1977-01-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10 3 to 10 8 per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10 5 to 10 6 organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out. (AJ) [de

Viscosity measurement - probably a means for detecting radiation treatment of spices?

International Nuclear Information System (INIS)

Heide, L.; Albrich, S.; Boegl, K.W.

1987-12-01

The viscosity of 13 different spices and dried vegetables in total was measured. Optimal conditions were first determined for each product, i.e. concentration, pH-value, temperature, particle size and soaking time. For method evaluation, examinations were primarily performed to study the effect of storage, the reproducibility and the influence of the different varieties of the same spice. In supplement, for pepper, the viscosity was measured as a function of radiation dose. In summation, significant changes in the gel forming capability after irradiation could be observed after preliminary experiments in 8 dried spices (ginger, carrots, leek, cloves, pepper, celery, cinnamon and onions). With 3 spices (ginger, pepper and cinnamon) could the results from examining all different varieties of the same spice be substantiated. An additional influence of storage time on viscosity could not be proved during the investigative period of 8 months. Generally seen, there is no possibility of being able to identify an irradiated spice on the basis of viscosity measurements alone, since the difference between the varieties of one and the same spice is considerably great. However, radiation treatment can be reliably excluded with ginger, pepper and cinnamon, if the viscosities are high (10-20 Pa x s). (orig./MG) [de

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

Effect of gamma irradiation on essential oils and lipids in spices

Energy Technology Data Exchange (ETDEWEB)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

1991-11-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author).

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Spices and other natural seasonings and flavorings. 182.10 Section 182.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... Provisions § 182.10 Spices and other natural seasonings and flavorings. Spices and other natural seasonings...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Spices and other natural seasonings and flavorings. 582.10 Section 582.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... General Provisions § 582.10 Spices and other natural seasonings and flavorings. Spices and other natural...

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

1994-01-01

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

Antioxidant Activity of Spices and Their Impact on Human Health: A Review

Science.gov (United States)

Yashin, Alexander; Yashin, Yakov; Xia, Xiaoyan; Nemzer, Boris

2017-01-01

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed. PMID:28914764

Exact Heat Kernel on a Hypersphere and Its Applications in Kernel SVM

Directory of Open Access Journals (Sweden)

Chenchao Zhao

2018-01-01

Full Text Available Many contemporary statistical learning methods assume a Euclidean feature space. This paper presents a method for defining similarity based on hyperspherical geometry and shows that it often improves the performance of support vector machine compared to other competing similarity measures. Specifically, the idea of using heat diffusion on a hypersphere to measure similarity has been previously proposed and tested by Lafferty and Lebanon [1], demonstrating promising results based on a heuristic heat kernel obtained from the zeroth order parametrix expansion; however, how well this heuristic kernel agrees with the exact hyperspherical heat kernel remains unknown. This paper presents a higher order parametrix expansion of the heat kernel on a unit hypersphere and discusses several problems associated with this expansion method. We then compare the heuristic kernel with an exact form of the heat kernel expressed in terms of a uniformly and absolutely convergent series in high-dimensional angular momentum eigenmodes. Being a natural measure of similarity between sample points dwelling on a hypersphere, the exact kernel often shows superior performance in kernel SVM classifications applied to text mining, tumor somatic mutation imputation, and stock market analysis.

Rating of SPICES criteria to evaluate and compare curricula

NARCIS (Netherlands)

van den Berg, Henk

2004-01-01

SPICES criteria (Student-centred, Problem-based, Integrated, Community-based, Electives, Systematic) are used to describe educational strategies applied in medical schools. Application of SPICES criteria often can be just a statement since various forms of teaching with large variations are

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Akhtar, T.; Khan, M.; Mahmood, F.; Sattar, A.

1995-01-01

Effect of gamma irradiation (8 kGy) on decontamination of pre packed (in polyethylene) and unpacked spices such as black pepper and chilli, was studied over a storage period of 12 months. Radiation dose of 8.0 kGyu completely decontaminated by the spices. Fungal packaged samples. Water content increased from a range values of 7.6-8.5% to 11.4 to 15.2% the increase was higher in red chilli than black pepper. Colour values significantly changed during storage, however the influence of radiation was not consistent. (author)

Flavorings in Context: Spices and Herbs in Medieval Near East

OpenAIRE

Lewicka, Paulina B.

2011-01-01

Throughout history, the approach towards imported spices varied from culture to culture. In medieval and early post-medieval Europe, where spices became an exotic object of temporary desire, they were often used unskillfully and in a haphazard manner. In the Ottoman Constantinople, unlike in Europe, it was the moderate use of spices, and not overdosing them, that became a manifestation of status. As deliberate paragons of refinement, the Ottomans depreciated what they considered uncivilized w...

Cytotoxicity of extracts of spices to cultured cells.

Science.gov (United States)

Unnikrishnan, M C; Kuttan, R

1988-01-01

The cytotoxicity of the extracts from eight different spices used in the Indian diet was determined using Dalton's lymphoma ascites tumor cells and human lymphocytes in vitro and Chinese Hamster Ovary cells and Vero cells in tissue culture. Alcoholic extracts of the spices were found to be more cytotoxic to these cells than their aqueous extracts. Alcoholic extracts of several spices inhibited cell growth at concentrations of 0.2-1 mg/ml in vitro and 0.12-0.3 mg/ml in tissue culture. Ginger, pippali (native to India; also called dried catkins), pepper, and garlic showed the highest activity followed by asafetida, mustard, and horse-gram (native to India). These extracts also inhibited the thymidine uptake into DNA.

Validating SPICES as a Screening Tool for Frailty Risks among Hospitalized Older Adults

Science.gov (United States)

Aronow, Harriet Udin; Borenstein, Jeff; Haus, Flora; Braunstein, Glenn D.; Bolton, Linda Burnes

2014-01-01

Older patients are vulnerable to adverse hospital events related to frailty. SPICES, a common screening protocol to identify risk factors in older patients, alerts nurses to initiate care plans to reduce the probability of patient harm. However, there is little published validating the association between SPICES and measures of frailty and adverse outcomes. This paper used data from a prospective cohort study on frailty among 174 older adult inpatients to validate SPICES. Almost all patients met one or more SPICES criteria. The sum of SPICES was significantly correlated with age and other well-validated assessments for vulnerability, comorbid conditions, and depression. Individuals meeting two or more SPICES criteria had a risk of adverse hospital events three times greater than individuals with either no or one criterion. Results suggest that as a screening tool used within 24 hours of admission, SPICES is both valid and predictive of adverse events. PMID:24876954

Muscle sarcomere lesions and thrombosis after spaceflight and suspension unloading

Energy Technology Data Exchange (ETDEWEB)

Riley, D.A.; Ellis, S.; Giometti, C.S.; Hoh, J.F.Y.; Ilyina-Kakueva, E.I.; Oganov, V.S.; Slocum, G.R.; Bain, J.L.W.; Sedlak, F.R. (Argonne National Lab., IL (United States))

1992-08-01

Extended exposure of humans to spaceflight produces a progressive loss of skeletal muscle strength. This process must be understood to design effective countermeasures. The present investigation examined hindlimb muscles from flight rats killed as close to landing as possible. Spaceflight and tail suspension-hindlimb unloading (unloaded) produced significant decreases in fiber cross-sectional areas of the adductor longus (AL), a slow-twitch antigravity muscle. However, the mean wet weight of the flight AL muscles was near normal, whereas that of the suspension unloaded AL muscles was significantly reduced. Interstitial edema within the flight AL, but not in the unloaded AL, appeared to account for this apparent disagreement.In both conditions, the slow-twitch oxidative fibers atrophied more than the fast-twitch oxidative-glycolytic fibers. Microcirculation was also compromised by spaceflight, such that there was increased formation of thrombi in the postcapillary venules and capillaries.

Characterization of Bacillus spp. from some spices and assessment ...

African Journals Online (AJOL)

One hundred twenty five samples from five different Ethiopian sauce spices were examined for the incidence and level of contamination of Bacillus species. The spices consisted of fenugreek (Trigenella foenum-graecum), black cumin (Nigella sativa), Ethiopian caraway (Trachyspermum ammi), ginger (Zingiber officinale) ...

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Science.gov (United States)

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Ultra-micro trace element contents in spices from Sri Lanka

International Nuclear Information System (INIS)

Chery, C.C.; Herremans, S.; Van Lierde, V.; Vanhaecke, F.; Jasekera, R.

2008-01-01

Spices were analyzed by ICP-MS for determination of the ultra-micro trace elements in the human adult, Bi, Cd, Co, Ni, Pd, Pt, Se, Sn, Te, Tl, to complement previous results obtained by INAA and by EDXRF. The spices, originating from Sri Lanka, were curry, chilli powder and turmeric powders, coriander, cinnamon, black pepper, fennel, rampeh and curry leaves, and cumin. The analytical procedure was validated by analyzing the certified reference materials NIST SRM 1572 Citrus Leaves and NIST SRM 1573 Tomato Leaves. The results indicate that spices may contribute well to the daily optimal uptake of nutrients of a human adult. The adequacy of spices as a reference material with certified ultra micro trace elements is suggested. (author)

Lactic acid bacteria in dried vegetables and spices.

Science.gov (United States)

Säde, Elina; Lassila, Elisa; Björkroth, Johanna

2016-02-01

Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n = 343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels >2 log CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64 log CFU/g. The LAB identified were predominantly Weissella spp. (61%) and Pediococcus spp. (15%) with Weissella confusa, Weissella cibaria, Weissella paramesenteroides, Pediococcus acidilactici and Pediococcus pentosaceus being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), Leuconostoc spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, Leuconostoc citreum, Leuconostoc mesenteroides and W. confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Low-angle X-ray scattering properties of irradiated spices

International Nuclear Information System (INIS)

Almeida, A.P.G.; Braz, D.; Barroso, R.C.; Lopes, R.T.

2007-01-01

The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for θ=5-35 o . The data were collected in 0.05 o increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months

Double loading and unloading plant for EHB containers

Energy Technology Data Exchange (ETDEWEB)

Arntz, H.; Kalle, N.; Miebach, K.

1986-04-01

An integrated haulage system was installed for the shafts of the 'Eschweiler Bergwerksverein', Emil Mayrisch colliery and Anna colliery for the purpose of cost reduction. Transport problems resulting from different floor levels and track gauges were solved by means of a double loading and unloading plant for EHB containers at the 860 m level of Anna mine. The mode of operation, the hydraulic system, and the control system of the loading and unloading plant are described.

Subsampling Realised Kernels

DEFF Research Database (Denmark)

Barndorff-Nielsen, Ole Eiler; Hansen, Peter Reinhard; Lunde, Asger

2011-01-01

In a recent paper we have introduced the class of realised kernel estimators of the increments of quadratic variation in the presence of noise. We showed that this estimator is consistent and derived its limit distribution under various assumptions on the kernel weights. In this paper we extend our...... that subsampling is impotent, in the sense that subsampling has no effect on the asymptotic distribution. Perhaps surprisingly, for the efficient smooth kernels, such as the Parzen kernel, we show that subsampling is harmful as it increases the asymptotic variance. We also study the performance of subsampled...

Corrosion of orthodontic brackets in different spices: in vitro study.

Science.gov (United States)

Chaturvedi, T P

2014-01-01

Moist environment in the mouth varies and causes variable amounts of corrosion of dental materials. This is of concern particularly when metallic implants, metallic fillings, orthodontic appliances are placed in the hostile electrolytic environment in the human mouth. Components of diet rich in salt and spices are important factors influencing the corrosion of metallic appliances placed in the oral cavity. To study in vitro corrosion of orthodontic metallic brackets immersed in solutions of salt and spices in artificial saliva. Orthodontic brackets were used for corrosion studies in artificial saliva, salt, and spices using electrochemical technique and surface analysis. Electrochemical studies using different parameters were done in solutions of artificial saliva containing salt and spices. Photomicrographs from the optical microscope were also obtained. RESULTS of corrosion studies have clearly demonstrated that certain spices such as turmeric and coriander are effective in reducing corrosion, whereas salt and red chili have been found to enhance it. Surface analysis of small pits present on the surface of the as-received bracket will initiate corrosion which leads to more pitting.

Development of a microbiological irradiation detection method for spices

International Nuclear Information System (INIS)

Koshikawa, T.; Takekawa, T.; Miyahara, M.

2009-01-01

In order to judge whether certain spices had been irradiated or not, we examined the possibility of developing a method based on the microbiological examination of spices. We used the total bacteria count in conjunction with the ratio of B. megaterium and B. cereus to the total bacteria count. The examination results of 6 kinds of spices with or without irradiation (black pepper, white pepper, coriander, paprika, ginger and turmeric), were as follows. Total bacteria counts over 10E5 CFU/g indicated that the samples were 'unirradiated'. When the total bacteria count was less than 10E5 CFU/g, and the ratio of B. megaterium and B. cereus to the total count was more than 30%, a history of irradiation of the samples was indicated. When ratios of B. megaterium and B. cereus were less than 30% and the total bacteria count was also less than 10E5 CFU/g, 'uncertainty' of irradiation was indicated. In this case, it would be possible to confirm whether spices were 'unirradiated' or 'irradiated' by using another detection method. This detection method was applicable to other spices except for paprika. The samples judged as 'irradiated' by using this detection method, surely proved to have a history of irradiation treatment

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

Science.gov (United States)

Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

2016-07-26

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

Detection of irradiated food: Thermoluminescence analysis of spices, herbs, and spice-and-herb products. Thermolumineszenz-Analyse an Gewuerzen, Kraeutern und Gewuerz- und Kraeutermischungen

Energy Technology Data Exchange (ETDEWEB)

Schreiber, G A [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Helle, N [Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Boegl, K W

1993-09-01

About 3 and 9 months after irradiation 14 laboratories determined the thermoluminescence (TL) of mineral contaminations which were isolated from different coded spice-and-herb products. In both study periods 99% of the 317 samples (total number) were correctly identified as irradiated or non-irradiated on the basis of normalized TL intensities. Only three irradiated samples were not identified as irradiated. The results show that irradiation of spices, herbs and spice-and-herb mixtures can be clearly detected throughout the entire period in which the products are normally stored, and that the method is suitable for routine analysis in food control laboratories. (orig.)

Lead and cadmium content of spices

Energy Technology Data Exchange (ETDEWEB)

Bielig, H J; Dreyer, H; Askar, A

1977-02-02

The lead and cadmium content of various spices was determined by flameless atomic absorption (AAS). With the exception of one sample, the lead content was lower than 5 ppm, averaging a value of 2,2 ppm Pb. Thus, the maximum permissible level of 5 ppm Pb as recommended by different DIN standards, is not exceeded. The cadmium content was - except for one sample - lower than 0,5 ppm averaging a value of 0,23 ppm Cd. It can be assumed, that by spicing our dishes, the ingestion of lead and cadmium stays at a low level.

Study on sensory test of irradiated spices

International Nuclear Information System (INIS)

Chiba, Etsuko; Iizuka, Tomoko; Ichikawa, Mariko; Kobayashi, Yasuhiko; Ukai, Mitsuko; Kikuchi, Masahiro

2016-01-01

For the spices used in curry dishes and the spices used except for curry dishes, the effects of irradiation sterilization and conventional superheated-steam sterilization were compared with sensory test. As for spices, superheated-steam sterilization reduces aroma and changes color tone compared with irradiation sterilization. Even with cooked curry, radiologically sterilized products were stronger in 'flavor before sample tasting' or 'spicy taste during sample tasting' with statistically significant difference compared with superheated-steam sterilized products. As for the comparison with spices themselves, red pepper and white/black pepper tended to be stronger in taste and pungent taste than radiologically sterilized products. In addition, superheated-steam sterilized products of red hot pepper and turmeric were very different in color from untreated products, while radiologically sterilized products showed a little difference. When comparing color and flavor in a 2D map, it was found at a glance that the radiologically sterilized product was close to the untreated product. Thia map can easily convince the merit of irradiation sterilization, and it was found to be effective for promoting risk communication. In the case of white pepper, the radiologically sterilized product showed more strong pungent than the superheated-steam sterilized product with statistically significant difference. However, not only the strength difference but also qualitative difference was perceived in flavor. (A.O.)

Implementation of interconnect simulation tools in spice

Science.gov (United States)

Satsangi, H.; Schutt-Aine, J. E.

1993-01-01

Accurate computer simulation of high speed digital computer circuits and communication circuits requires a multimode approach to simulate both the devices and the interconnects between devices. Classical circuit analysis algorithms (lumped parameter) are needed for circuit devices and the network formed by the interconnected devices. The interconnects, however, have to be modeled as transmission lines which incorporate electromagnetic field analysis. An approach to writing a multimode simulator is to take an existing software package which performs either lumped parameter analysis or field analysis and add the missing type of analysis routines to the package. In this work a traditionally lumped parameter simulator, SPICE, is modified so that it will perform lossy transmission line analysis using a different model approach. Modifying SPICE3E2 or any other large software package is not a trivial task. An understanding of the programming conventions used, simulation software, and simulation algorithms is required. This thesis was written to clarify the procedure for installing a device into SPICE3E2. The installation of three devices is documented and the installations of the first two provide a foundation for installation of the lossy line which is the third device. The details of discussions are specific to SPICE, but the concepts will be helpful when performing installations into other circuit analysis packages.

Phloem unloading in tomato fruit

International Nuclear Information System (INIS)

Damon, S.; Hewitt, J.; Bennett, A.B.

1986-01-01

To begin to identify those processes that contribute to the regulation of photosynthate partitioning in tomato fruit the path of phloem unloading in this tissue has been characterized. Assymetrically labelled sucrose ( 3 H-fructosyl sucrose) was applied to source leaves. Following translocation to the fruit the apoplast was sampled. The appearance of assymetric sucrose and 3 H-fructose in the apoplast indicates that phloem unloading is apoplastic and that extracellular invertase is active. Estimation of sucrose, glucose, and fructose concentrations in the apoplast were 1 mM, 40 mM, and 40 mM, respectively. Rates of uptake of sucrose, 1-fluorosucrose, glucose, and fructose across the plasma membrane were similar and non-saturating at physiological concentrations. These results suggest that, although extracellular invertase is present, sucrose hydrolysis is not required for uptake into tomato fruit pericarp cells. 1-fluorosucrose is used to investigate the role of sucrose synthase in hydrolysis of imported photosynthate

Application Of Electronic Nose And Ion Mobility Spectrometer To Quality Control Of Spice Mixtures

International Nuclear Information System (INIS)

Banach, U.; Tiebe, C.; Huebert, Th.

2009-01-01

The aim of the paper is to demonstrate the application of electronic nose (e-nose) and ion mobility spectrometry (IMS) to quality control and to find out product adulteration of spice mixtures. Therefore the gaseous head space phase of four different spice mixtures (spices for sausages and saveloy) was differed from original composition and product adulteration. In this set of experiments metal-oxide type e-nose (KAMINA-type) has been used, and characteristic patterns of data corresponding to various complex odors of the four different spice mixtures were generated. Simultaneously an ion mobility spectrometer was coupled also to an emission chamber for the detection of gaseous components of spice mixtures. The two main methods that have been used show a clear discrimination between the original spice mixtures and product adulteration could be distinguished from original spice mixtures.

Evaluation of biogas production potential of kitchen waste in the presence of spices.

Science.gov (United States)

Sahu, Nidhi; Sharma, Abhinav; Mishra, Priyanka; Chandrashekhar, B; Sharma, Ganesh; Kapley, Atya; Pandey, R A

2017-12-01

Anaerobic digestion (AD) of kitchen waste (KW) for biogas production is a major challenge to all over the world due to significant compositional variations in KW, such as different types and quantities of spices used for preparing food. Spices may affect the AD process owing to their antimicrobial activity. In this paper, the effect of spices (garlic, red chili, cinnamon, coriander, clove, turmeric, cardamom, black pepper) on AD of KW has been investigated. Batch experiments were carried out to determine the maximum biogas production potential, methane production rate and lag phase for biogas production. Analysis of the results revealed different magnitude of inhibition of the AD process of KW in the presence of different spices. Cinnamon, cardamom and clove resulted >85%, black pepper resulted 75%, while coriander, chili, turmeric and garlic resulted 55-70% reduction in cumulative biogas yield. Elemental analysis showed high concentration of heavy metals in the spices, which along with other bioactive components of the spices could be responsible for the inhibitory effect of the spices on biomethanation. Microbial examination of the digestate also showed a decrease in population of fermentative and methanogenic bacteria in the presence of spices. Copyright © 2017 Elsevier Ltd. All rights reserved.

Contact allergy to spices

NARCIS (Netherlands)

W. Van den Akker Th. (W.); I.D. Roesyanto-Mahadi (I.); A.W. van Toorenenbergen (Albert); Th. van Joost (Theo)

1990-01-01

textabstractA group of 103 patients suspected of contact allergy was tested with the European standard series, wood tars and spices; paprika, cinnamon, laurel, celery seed, nutmeg, curry, black pepper, cloves, while pepper, coriander, cacao and garlic. 32 patients (Group I) were selected on the

Assessment of the microbiological safety of dried spices and herbs commercialized in Spain.

Science.gov (United States)

Sospedra, Isabel; Soriano, Jose M; Mañes, Jordi

2010-12-01

Spices and herbs are natural products or their blends that must be free of extraneous matter content. Conventional production of these products implicates a number of hygienic problems so spices and herbs may be exposed to a wide range of microbial contamination during pre- and post-harvest and they can present high microbial counts. In this study, we have analyzed the microbial quality of 53 samples of spices and dry herbs collected from Spanish markets detecting a contamination of samples of spices with mesophilic aerobic counts (10%) and Enterobacteriaceae (20%). The analysis from herbs showed that the percentage of contamination was 26% in both microbiological values. Pathogenic microorganisms like Staphylococcus aureus, Yersinia intermedia, Shigella spp., Enterobacter spp., Acinetobacter calcoaceticus and Hafni alvei were also isolated from spices and herbs. These unsatisfactory results showed a poor microbiological quality. Spices and dry herbs are used as ingredients in a variety of products prepared in different ways, this fact suggests the need to provide a control system to improve the quality of herbs and spices.

Investigation of the Yeast and Mould Floras in Some Ground Spices

Directory of Open Access Journals (Sweden)

Aydın Vural

2004-01-01

Full Text Available In this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices samples.The ratios of yeast contamination in the samples of black pepper,cumin, allspice, ground hot red pepper, flaked pepper (red and flakedpepper (black, investigated in this study, have been found as % 70, % 80,% 90, % 90, % 60 and % 30 respectively. As a result of high amount ofyeast contamination in spices samples, it is thought that there is a high riskof aflatoxin presence.Using the good and hygienically producing techniques at the stages ofharvest, production, processing, storage and selling with decontaminationapplications as sterilization, microwave and irradiation become effectiveeither in to prove the microbiological quality of the spices and eliminatingof the probable aflatoxin risk due to highly yeast contamination.

Beneficial Effects of Spices in Food Preservation and Safety

Science.gov (United States)

Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

2016-01-01

Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620

Optimized Kernel Entropy Components.

Science.gov (United States)

Izquierdo-Verdiguier, Emma; Laparra, Valero; Jenssen, Robert; Gomez-Chova, Luis; Camps-Valls, Gustau

2017-06-01

This brief addresses two main issues of the standard kernel entropy component analysis (KECA) algorithm: the optimization of the kernel decomposition and the optimization of the Gaussian kernel parameter. KECA roughly reduces to a sorting of the importance of kernel eigenvectors by entropy instead of variance, as in the kernel principal components analysis. In this brief, we propose an extension of the KECA method, named optimized KECA (OKECA), that directly extracts the optimal features retaining most of the data entropy by means of compacting the information in very few features (often in just one or two). The proposed method produces features which have higher expressive power. In particular, it is based on the independent component analysis framework, and introduces an extra rotation to the eigen decomposition, which is optimized via gradient-ascent search. This maximum entropy preservation suggests that OKECA features are more efficient than KECA features for density estimation. In addition, a critical issue in both the methods is the selection of the kernel parameter, since it critically affects the resulting performance. Here, we analyze the most common kernel length-scale selection criteria. The results of both the methods are illustrated in different synthetic and real problems. Results show that OKECA returns projections with more expressive power than KECA, the most successful rule for estimating the kernel parameter is based on maximum likelihood, and OKECA is more robust to the selection of the length-scale parameter in kernel density estimation.

Using the SPICE system to help plan and interpret space science observations

Science.gov (United States)

Acton, Charles H., Jr.

1993-01-01

A portable multimission information system named SPICE is used to assemble, archive, and provide easy user access to viewing geometry and other ancillary information needed by space scientists to interpret observations of bodies within our solar system. The modular nature of this system lends it to use in planning such observations as well. With a successful proof of concept on Voyager, the SPICE system has been adapted to the Magellan, Galileo and Mars Observer missions, and to a variety of ground based operations. Adaptation of SPICE for Cassini and the Russian Mars 94/96 projects is underway, and work on Cassini will follow, SPICE has been used to support observation planning for moving targets on the Hubble Space Telescope Project. Applications for SPICE on earth science, space physics and other astrophysics missions are under consideration.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Energy Technology Data Exchange (ETDEWEB)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

2014-09-03

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

International Nuclear Information System (INIS)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-01-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Science.gov (United States)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-09-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

International Nuclear Information System (INIS)

Tajima, Makoto; Hossain, Tarib.

1989-01-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10 3 /g by the dose of 5 kGy. The D 10 value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author)

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

Energy Technology Data Exchange (ETDEWEB)

Tajima, Makoto (National Food Research Inst., Tsukuba, Ibaraki (Japan)); Hossain, Tarib

1989-11-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10{sup 3}/g by the dose of 5 kGy. The D{sub 10} value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author).

Irradiation of spices and herbs

International Nuclear Information System (INIS)

Saul, C.

1985-01-01

Changes in the microbiology, chemistry, mutagenicity and sensory of spices due to gamma irradiation are discussed. This process has been shown to be safe and wholesome with no effect on product quality or flavour

The SPICE Center at Bluefield State College. Final Report.

Science.gov (United States)

Roberts, David Harrill

The writing center at Bluefield State College (West Virginia) is called the SPICE Center, SPICE being an acronym for Self Paced Instruction for Competency in English. In addition to emphasizing skill acquisition and flexibility, it stresses face-to-face evaluation of written work, and places heavy emphasis on writing as process instead of writing…

Ischemic stroke after use of the synthetic marijuana "spice".

Science.gov (United States)

Freeman, Melissa J; Rose, David Z; Myers, Martin A; Gooch, Clifton L; Bozeman, Andrea C; Burgin, W Scott

2013-12-10

To report and associate acute cerebral infarctions in 2 young, previously healthy siblings with use of the street drug known as "spice" (a synthetic marijuana product, also known as "K2"), which they independently smoked before experiencing acute embolic-appearing ischemic strokes. We present history, physical examination, laboratory data, cerebrovascular imaging, echocardiogram, ECG, and hospital course of these patients. We found that in both siblings spice was obtained from the same source. The drug was found to contain the schedule I synthetic cannabinoid JWH-018. Full stroke workup was unrevealing of a stroke etiology; urine drug screen was positive for marijuana. We found that our 2 patients who smoked the street drug spice had a temporal association with symptoms of acute cerebral infarction. This association may be confounded by contaminants in the product consumed (i.e., marijuana or an unidentified toxin) or by an unknown genetic mechanism. The imaging of both patients suggests an embolic etiology, which is consistent with reports of serious adverse cardiac events with spice use, including tachyarrhythmias and myocardial infarctions.

Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats.

Science.gov (United States)

Prakash, Usha N S; Srinivasan, Krishnapura

2010-04-01

Spices are traditionally known to have digestive stimulant action and to cure digestive disorders. In this study, the protective effect of dietary spices with respect to activities of antioxidant enzymes in gastric and intestinal mucosa was examined. Groups of Wistar rats were fed for 8 weeks with diets containing black pepper (0.5%), piperine (0.02%), red pepper (3.0%), capsaicin (0.01%), and ginger (0.05%). All these spices significantly enhanced the activities of antioxidant enzymes--superoxide dismutase, catalase, glutathione reductase, and glutathione-S-transferase--in both gastric and intestinal mucosa, suggesting a gastrointestinal protective role for these spices. In a separate study, these dietary spices were found to alleviate the diminished activities of antioxidant enzymes in gastric and intestinal mucosa under conditions of ethanol-induced oxidative stress. The gastroprotective effect of the spices was also reflected in their positive effect on mucosal glycoproteins, thereby lowering mucosal injury. The amelioration of the ethanol-induced decrease in the activities of antioxidant enzymes in gastric and intestinal mucosa by dietary spices suggests their beneficial gastrointestinal protective role. This is the first report on the gastrointestinal protective potential of dietary spices.

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Four kinds of spices were irradiated with gamma-rays at a dose of 10 to 50 kGy. Studies on radiation effect on essential oils and lipids in spices were carried out by gas-chromatography (GC). The GC analysis of lipids in spices revealed that components were not changed even after irradiation up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in spices were analyzed by headspace-GC (HS-GC) and GC after separation to hydrocarbon compounds and oxygen compounds, and any degradation of components was not observed up to 50 kGy of irradiation. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

A novel adaptive kernel method with kernel centers determined by a support vector regression approach

NARCIS (Netherlands)

Sun, L.G.; De Visser, C.C.; Chu, Q.P.; Mulder, J.A.

2012-01-01

The optimality of the kernel number and kernel centers plays a significant role in determining the approximation power of nearly all kernel methods. However, the process of choosing optimal kernels is always formulated as a global optimization task, which is hard to accomplish. Recently, an

[Advances in research of chemical constituents and pharmacological activities of common used spices].

Science.gov (United States)

Sun, Chao-nan; Zhu, Yuan; Xu, Xi-ming; Yu, Jiang-nan

2014-11-01

Spices have enjoyed a long history and a worldwide application. Of particular interest is the pharmaceutical value of spices in addition to its basic seasoning function in cooking. Concretely, equipped with complex chemical compositions, spices are of significant importance in pharmacologic actions, like antioxidant, antibacterial, antitumor, as well as therapeutical effects in gastrointestinal disorders and cardiovascular disease. Although increasing evidences in support of its distinct role in the medical field has recently reported, little information is available for substantive, thorough and sophisticated researches on its chemical constituents and pharmacological activities, especially mechanism of these actions. Therefore, in popular wave of studies directed at a single spice, this review presents systematic studies on the chemical constituents and pharmacological activities associated with common used spices, together with current typical individual studies on functional mechanism, in order to pave the way for the exploitation and development of new medicines derived from the chemical compounds of spice (such as, piperine, curcumin, geniposide, cinnamaldehyde, cinnamic acid, linalool, estragole, perillaldehyde, syringic acid, crocin).

Multitargeting by turmeric, the golden spice: From kitchen to clinic.

Science.gov (United States)

Gupta, Subash C; Sung, Bokyung; Kim, Ji Hye; Prasad, Sahdeo; Li, Shiyou; Aggarwal, Bharat B

2013-09-01

Although much has been published about curcumin, which is obtained from turmeric, comparatively little is known about turmeric itself. Turmeric, a golden spice obtained from the rhizome of the plant Curcuma longa, has been used to give color and taste to food preparations since ancient times. Traditionally, this spice has been used in Ayurveda and folk medicine for the treatment of such ailments as gynecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders. Modern science has provided the scientific basis for the use of turmeric against such disorders. Various chemical constituents have been isolated from this spice, including polyphenols, sesquiterpenes, diterpenes, triterpenoids, sterols, and alkaloids. Curcumin, which constitutes 2-5% of turmeric, is perhaps the most-studied component. Although some of the activities of turmeric can be mimicked by curcumin, other activities are curcumin-independent. Cell-based studies have demonstrated the potential of turmeric as an antimicrobial, insecticidal, larvicidal, antimutagenic, radioprotector, and anticancer agent. Numerous animal studies have shown the potential of this spice against proinflammatory diseases, cancer, neurodegenerative diseases, depression, diabetes, obesity, and atherosclerosis. At the molecular level, this spice has been shown to modulate numerous cell-signaling pathways. In clinical trials, turmeric has shown efficacy against numerous human ailments including lupus nephritis, cancer, diabetes, irritable bowel syndrome, acne, and fibrosis. Thus, a spice originally common in the kitchen is now exhibiting activities in the clinic. In this review, we discuss the chemical constituents of turmeric, its biological activities, its molecular targets, and its potential in the clinic. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effect of electron-beams irradiation for inactivation of microorganisms on spices

International Nuclear Information System (INIS)

Ito, Hitoshi; Islam, Md.S.

1993-01-01

Total aerobic bacteria in spices used in this study were determined to be 1x10 6 to 6x10 7 per gram. A study on the inactivation of microorganisms in spices showed that doses of 6 to 9 kGy of EB (electron-beams) or gamma irradiation were required to reduce the total aerobic bacteria tobelow 10 3 per gram. However, a little increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. These difference of radiation sensitivities between EB and gamma-rays was explained by dose rate effect on oxidation damage to microorganisms from the results of radiation sensitivities of Bacillus pumilus and B. megaterium spores at dry conditions. On the other hand, these high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. Components of essential oils in spices were not changed even irradiated up to 50 kGy with EB and gamma-rays. (author)

Protein Subcellular Localization with Gaussian Kernel Discriminant Analysis and Its Kernel Parameter Selection.

Science.gov (United States)

Wang, Shunfang; Nie, Bing; Yue, Kun; Fei, Yu; Li, Wenjia; Xu, Dongshu

2017-12-15

Kernel discriminant analysis (KDA) is a dimension reduction and classification algorithm based on nonlinear kernel trick, which can be novelly used to treat high-dimensional and complex biological data before undergoing classification processes such as protein subcellular localization. Kernel parameters make a great impact on the performance of the KDA model. Specifically, for KDA with the popular Gaussian kernel, to select the scale parameter is still a challenging problem. Thus, this paper introduces the KDA method and proposes a new method for Gaussian kernel parameter selection depending on the fact that the differences between reconstruction errors of edge normal samples and those of interior normal samples should be maximized for certain suitable kernel parameters. Experiments with various standard data sets of protein subcellular localization show that the overall accuracy of protein classification prediction with KDA is much higher than that without KDA. Meanwhile, the kernel parameter of KDA has a great impact on the efficiency, and the proposed method can produce an optimum parameter, which makes the new algorithm not only perform as effectively as the traditional ones, but also reduce the computational time and thus improve efficiency.

78 FR 66010 - Draft Risk Profile on Pathogens and Filth in Spices; Availability

Science.gov (United States)

2013-11-04

...] Draft Risk Profile on Pathogens and Filth in Spices; Availability AGENCY: Food and Drug Administration... availability of a draft risk profile entitled ``FDA Draft Risk Profile: Pathogens and Filth in Spices'' (draft... posed by consumption of spices in the United States by identifying the most commonly occurring microbial...

Effect of the dose of irradiation on the conservation of the spice

International Nuclear Information System (INIS)

Ben Abdelkader, Houcine

2008-01-01

The effect of the gamma rays treatment emitted by a source of cobalt 60 in dose of 0, 3, 6 and 10 kGy on the microbiological and psycho-chemical properties of three samples of spice (hot pepper, fennel and coriander) have been studied. This study allowed us to measure the effect of these doses of irradiation on the lengthening of the lengthen conservation during storage of eight weeks to ambient temperature. The results show that the irradiation is very effective from a microbiological stand point. In fact, starting from 10 kGy the spices was not contaminated any more. The irradiation until a dose of dose 10 kGy has not generated any significant modifications, mainly in the physico-chemical parameters of the spices. But high diminishing has ac cured in water potency. Regarding colour variation, the irradiation has permitted the creation of a brighter colour for the three spices treated. A long the follow up we have an important multiplication in all bacteria existent in the three spices. Hew ever for the spices treated in 10 kGy we did not get any recontamination. (Author)

Detection of 8-hydroxydeoxyguanine in the Irradiated Orange and Spice

International Nuclear Information System (INIS)

Alam, Mohammad Khorshed.

2007-01-01

A study was carried out to detect the chemical change that might occur in irradiated orange and spice. Oxidative DNA damage can induce the production of 8-hydroxydeoxyguanine (8-OHdG) and thus the level of 8-hydroxydeoxyguanine was investigated using enzyme linked immunosorbent assay (ELISA) in the irradiated orange and spice which was compared with the unirradiated samples. By the difference in the oxidized guanine level that produce 8-hydroxydeoxyguanine in the irradiated and unirradiated samples, it can be clearly understood that detection of irradiated orange and spice is possible using monoclonal antibody for 8-hydroxydeoxyguanine in the ELAISA assay.(author)

Assessment of metal contents in spices and herbs from Saudi Arabia.

Science.gov (United States)

Seddigi, Z S; Kandhro, G A; Shah, F; Danish, E; Soylak, Mustafa

2016-02-01

In the recent years, there has been a growing interest in monitoring heavy metal contamination of spices/herbs. Spices and herbs are sources of many bioactive compounds that can improve the tastes of food as well as influence digestion and metabolism processes. In the present study, the levels of some essential and toxic elements such as iron (Fe), zinc (Zn), copper (Cu), chromium (Cr), manganese (Mn), cobalt (Co), nickel (Ni), lead (Pb), and cadmium (Cd), present in common spices/herbs that were purchased from the local market in Saudi Arabia, were analyzed by atomic absorption spectroscopy after digestion with nitric acid/hydrogen peroxide mixture. Samples from the following spices/herbs were used: turmeric, cloves, black pepper, red pepper, cumin, legume, cinnamon, abazir, white pepper, ginger, and coriander. The concentration ranges for the studied elements were found as 48.8-231, 4.7-19.4, 2.5-10.5, below detection level (BDL)-1.0, 8.8-490, 1.0-2.6, and BDL-3.7 µg g(-1) for Fe, Zn, Cu, Cr, Mn, Ni, and Pb, respectively, while Cd and Co levels were below the detection limit. Consumers of these spices/herbs would not be exposed to any risk associated with the daily intake of 10 g of spices per day as far as metals Fe, Zn, Cu, Cr, Mn, Ni, and Pb are concerned. © The Author(s) 2013.

The effect of spices and manganese on meat starter culture activity.

Science.gov (United States)

Coventry, M J; Hickey, M W

1993-01-01

Three species, two proprietary spice blends and six starter preparations used in commercial salami manufacture were analysed for manganese and magnesium content. A mettwurst spices blend showed the highest levels of manganese (0·77 ppm expressed as effective product level assuming a 1% spice content) while mild and hot paprika and milano blend contained levels of manganese 1 4 - 1 3 lower. Magnesium levels for spices ranged from 3·14 to 25·81 ppm. Only two of the six meat starter cultures showed high levels of manganese (7·77 and 16·12 ppm as effective product level based on inoculation rate) while magnesium levels for all starter cultures did not exceed 0·37 ppm. The pH of salami products made with starter cultures containing no added manganese lagged behind that of products made with added mangenese (5 ppm) by 0·2 pH units at 48 h. The effect of manganese ions on the fermentation rate of starter bacteria was studied further in a salami model system, in the absence and presence of added spices. The mettwurst blend produced greatest stimulation and the milano the least. A level of 1·2 ppm of added manganese was sufficient to achieve an optimal (spices tested in the salami model system. Copyright © 1993. Published by Elsevier Ltd.

SPICE SDM: Innovative Approaches for Linear Motion and Heat Management

Science.gov (United States)

Relecom, Ken; Larcheveque, Cyril; Constant, Joël; Autissier, Nordahl; Pornin, Arnaud; Martini, Nicolas

2015-09-01

The SPICE Door Mechanism (SDM) is foreseen to be flown on Solar Orbiter, to close the SPICE instrument aperture and shield it from the solar flux and from contamination. The environment it is exposed to is particularly extreme, as the Solar Orbiter mission will reach a distance of 0.28 AU (41’887’403.8 km) to the Sun, and the SPICE instrument will be looking directly at it. Because of its position at the far end of a cantilevered structure, the SDM is also exposed to amplified launch loads and must remain very light and compact. The cleanliness constraints are also very tight, as the mechanism is positioned directly at the aperture of the SPICE spectrometer.To tackle these issues, two novelties were introduced on the SPICE Door Mechanism:- A specifically engineered reflective coating toprotect the Aluminium door from the heat generatedby the solar flux- The use of miniature profile rail type linearbearings to support the door during launch andallow its motion during the missionThis paper details the design and verification approach applied for these two innovations and for the mechanism as a whole, as well as the results and findings from the testing carried out on the Bread Board, Qualification and Flight models.

SPICE modelling of the transient response of irradiated MOSFETs; Modelisation de la reponse transitoire de MOSFETs irradies avec SPICE

Energy Technology Data Exchange (ETDEWEB)

Pouget, V.; Lapuyade, H.; Lewis, D.; Deval, Y.; Fouillat, P. [Bordeaux-1 Univ., IXL, 33 - Talence (France); Sarger, L. [Bordeaux-1 Univ., CPMOH, 33 - Talence (France)

1999-07-01

A new SPICE model of irradiated MOSFET taking into account the real response of the 4 electrodes is proposed. The component that has been simulated is an NMOS transistor issued from the AMS BiCMOS 0.8 {mu}m technology. A comparison between SPICE-generated transients and PISCES device simulation demonstrates the accuracy benefits when used in complex electronic architectures. This model could be used when designing electronic circuits able to sustain hardening due to SEE (single event effect), it will be an efficient complement to the physical simulations.

7 CFR 981.7 - Edible kernel.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Edible kernel. 981.7 Section 981.7 Agriculture... Regulating Handling Definitions § 981.7 Edible kernel. Edible kernel means a kernel, piece, or particle of almond kernel that is not inedible. [41 FR 26852, June 30, 1976] ...

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices

Directory of Open Access Journals (Sweden)

Farrukh Aqil

2017-02-01

Full Text Available Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish rat model. Female ACI rats were given either control diet (AIN 93M or diet supplemented with 7.5% (w/w of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα. The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices.

Science.gov (United States)

Aqil, Farrukh; Jeyabalan, Jeyaprakash; Munagala, Radha; Ravoori, Srivani; Vadhanam, Manicka V; Schultz, David J; Gupta, Ramesh C

2017-02-16

Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2)-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish) rat model. Female ACI rats were given either control diet (AIN 93M) or diet supplemented with 7.5% ( w / w ) of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold) enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA) in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα). The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92 days in

DNA-based identification of spices: DNA isolation, whole genome amplification, and polymerase chain reaction.

Science.gov (United States)

Focke, Felix; Haase, Ilka; Fischer, Markus

2011-01-26

Usually spices are identified morphologically using simple methods like magnifying glasses or microscopic instruments. On the other hand, molecular biological methods like the polymerase chain reaction (PCR) enable an accurate and specific detection also in complex matrices. Generally, the origins of spices are plants with diverse genetic backgrounds and relationships. The processing methods used for the production of spices are complex and individual. Consequently, the development of a reliable DNA-based method for spice analysis is a challenging intention. However, once established, this method will be easily adapted to less difficult food matrices. In the current study, several alternative methods for the isolation of DNA from spices have been developed and evaluated in detail with regard to (i) its purity (photometric), (ii) yield (fluorimetric methods), and (iii) its amplifiability (PCR). Whole genome amplification methods were used to preamplify isolates to improve the ratio between amplifiable DNA and inhibiting substances. Specific primer sets were designed, and the PCR conditions were optimized to detect 18 spices selectively. Assays of self-made spice mixtures were performed to proof the applicability of the developed methods.

Kernel versions of some orthogonal transformations

DEFF Research Database (Denmark)

Nielsen, Allan Aasbjerg

Kernel versions of orthogonal transformations such as principal components are based on a dual formulation also termed Q-mode analysis in which the data enter into the analysis via inner products in the Gram matrix only. In the kernel version the inner products of the original data are replaced...... by inner products between nonlinear mappings into higher dimensional feature space. Via kernel substitution also known as the kernel trick these inner products between the mappings are in turn replaced by a kernel function and all quantities needed in the analysis are expressed in terms of this kernel...... function. This means that we need not know the nonlinear mappings explicitly. Kernel principal component analysis (PCA) and kernel minimum noise fraction (MNF) analyses handle nonlinearities by implicitly transforming data into high (even infinite) dimensional feature space via the kernel function...

Model Selection in Kernel Ridge Regression

DEFF Research Database (Denmark)

Exterkate, Peter

Kernel ridge regression is gaining popularity as a data-rich nonlinear forecasting tool, which is applicable in many different contexts. This paper investigates the influence of the choice of kernel and the setting of tuning parameters on forecast accuracy. We review several popular kernels......, including polynomial kernels, the Gaussian kernel, and the Sinc kernel. We interpret the latter two kernels in terms of their smoothing properties, and we relate the tuning parameters associated to all these kernels to smoothness measures of the prediction function and to the signal-to-noise ratio. Based...... on these interpretations, we provide guidelines for selecting the tuning parameters from small grids using cross-validation. A Monte Carlo study confirms the practical usefulness of these rules of thumb. Finally, the flexible and smooth functional forms provided by the Gaussian and Sinc kernels makes them widely...

Penetuan Bilangan Iodin pada Hydrogenated Palm Kernel Oil (HPKO) dan Refined Bleached Deodorized Palm Kernel Oil (RBDPKO)

OpenAIRE

Sitompul, Monica Angelina

2015-01-01

Have been conducted Determination of Iodin Value by method titration to some Hydrogenated Palm Kernel Oil (HPKO) and Refined Bleached Deodorized Palm Kernel Oil (RBDPKO). The result of analysis obtained the Iodin Value in Hydrogenated Palm Kernel Oil (A) = 0,16 gr I2/100gr, Hydrogenated Palm Kernel Oil (B) = 0,20 gr I2/100gr, Hydrogenated Palm Kernel Oil (C) = 0,24 gr I2/100gr. And in Refined Bleached Deodorized Palm Kernel Oil (A) = 17,51 gr I2/100gr, Refined Bleached Deodorized Palm Kernel ...

Spice Blocks Melanoma Growth

Science.gov (United States)

Science Teacher, 2005

2005-01-01

Curcumin, the pungent yellow spice found in both turmeric and curry powders, blocks a key biological pathway needed for development of melanoma and other cancers, according to a study that appears in the journal Cancer. Researchers from The University of Texas M. D. Anderson Cancer Center demonstrate how curcumin stops laboratory strains of…

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices

Science.gov (United States)

Mukherjee, Jagriti

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms. PMID:29813110

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.

Science.gov (United States)

Rakhi, N K; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.

Science.gov (United States)

Carlsen, Monica H; Blomhoff, Rune; Andersen, Lene F

2011-05-16

Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

Directory of Open Access Journals (Sweden)

Blomhoff Rune

2011-05-01

Full Text Available Abstract Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR. The correlation between the two assessment methods with regard to total intake was good (r = 0.5, and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted

Irradiation on spices, dried herbs and condiments preservation

International Nuclear Information System (INIS)

Baraldi, D.

1996-01-01

Among food irradiation applications, radiation decontamination of spices, condiments and dried herbs has the most immediate application potential in many countries. The article is intended to provide justification for the radiation decontamination of spices, herbs and others vegetables seasonings, compared to conventional methods used today by industry, namely the technique of fumigation with ethylene oxide (ETO). The article provides also information both to industrial users and governmental officers for the necessary authorization of the process [it

7 CFR 981.8 - Inedible kernel.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Inedible kernel. 981.8 Section 981.8 Agriculture... Regulating Handling Definitions § 981.8 Inedible kernel. Inedible kernel means a kernel, piece, or particle of almond kernel with any defect scored as serious damage, or damage due to mold, gum, shrivel, or...

Scent and synaesthesia: The medical use of spice bags in early China.

Science.gov (United States)

Lu, Di; Lo, Vivienne

2015-06-05

The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. This paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. Noting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. While foodstuffs entered the digestive system spices were all considered 'pungent' in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment. Copyright © 2015. Published by Elsevier Ireland Ltd.

Effect of Spices Mixture and Gamma Irradiation on Sausage Quality

International Nuclear Information System (INIS)

Anwar, M.M.; Sallam, E.M.

2015-01-01

This investigation was carried out to study the effect of spices mixture on reducing the oxidation of fat and to improve the quality and organoleptic characteristics as well as extension of shelf-life of beef sausage. Beef sausages were mixed with three different levels (0.5%, 1.5% and 2.5%) of spices mixture (cardamom, clove, cubeb, laurel leaves, cinnamon, black pepper, rosemary, parpicu, fennel and coriander). The sausages were packed in polyethylene bags and irradiated at 2.5, 5 and 7.5 kGy then stored at 5±1°C for 48 days. Microbiological, biochemical and physical analyses as well as organoleptic evaluation were carried out. Results indicated that increasing the spices level decreased the total bacterial count (TBC), molds, yeasts and psychrophilic bacteria (PB) while total volatile nitrogen (TVN), thiobarbituric acid (TBA), peroxide value (PV) and acid value (AV) were increased in treated samples (1.5% and 2.5%) as compared to control (0.5%). On the other hand, the spices decreased TVN, TBA, PV and AV in treated sausages during cold storage while the physical parameters were increased and the best qualities of cold irradiated sausages were observed at the level 2.5% then 1.5% of spices, and the cooking yield and cooking loss and the organoleptic scores (based on over all acceptability) were better than the control sample (0.5%). The results of spices mixture showed that the level 2.5% can reduce oxidation of fat and improve quality and organoleptic characteristics as well as extension of shelf-life of cold irradiated beef sausage stored for 48 days.

High-energy proton irradiation of C57Bl6 mice under hindlimb unloading

Science.gov (United States)

Mendonca, Marc; Todd, Paul; Orschell, Christie; Chin-Sinex, Helen; Farr, Jonathan; Klein, Susan; Sokol, Paul

2012-07-01

Solar proton events (SPEs) pose substantial risk for crewmembers on deep space missions. It has been shown that low gravity and ionizing radiation both produce transient anemia and immunodeficiencies. We utilized the C57Bl/6 based hindlimb suspension model to investigate the consequences of hindlimb-unloading induced immune suppression on the sensitivity to whole body irradiation with modulated 208 MeV protons. Eight-week old C57Bl/6 female mice were conditioned by hindlimb-unloading. Serial CBC and hematocrit assays by HEMAVET were accumulated for the hindlimb-unloaded mice and parallel control animals subjected to identical conditions without unloading. One week of hindlimb-unloading resulted in a persistent, statistically significant 10% reduction in RBC count and a persistent, statistically significant 35% drop in lymphocyte count. This inhibition is consistent with published observations of low Earth orbit flown mice and with crewmember blood analyses. In our experiments the cell count suppression was sustained for the entire six-week period of observation and persisted for at least 7 days beyond the period of active hindlimb-unloading. C57Bl/6 mice were also irradiated with 208 MeV Spread Out Bragg Peak (SOBP) protons at the Midwest Proton Radiotherapy Institute at the Indiana University Cyclotron Facility. We found that at 8.5 Gy hindlimb-unloaded mice were significantly more radiation sensitive with 35 lethalities out of 51 mice versus 15 out of 45 control (non-suspended) mice within 30 days of receiving 8.5 Gy of SOBP protons (p =0.001). Both control and hindlimb-unloaded stocktickerCBC analyses of 8.5 Gy proton irradiated and control mice by HEMAVET demonstrated severe reductions in WBC counts (Lymphocytes and PMNs) by day 2 post-irradiation, followed a week to ten days later by reductions in platelets, and then reductions in RBCs about 2 weeks post-irradiation. Recovery of all blood components commenced by three weeks post-irradiation. CBC analyses of 8

7 CFR 981.408 - Inedible kernel.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Inedible kernel. 981.408 Section 981.408 Agriculture... Administrative Rules and Regulations § 981.408 Inedible kernel. Pursuant to § 981.8, the definition of inedible kernel is modified to mean a kernel, piece, or particle of almond kernel with any defect scored as...

15 CFR 758.5 - Conformity of documents and unloading of items.

Science.gov (United States)

2010-01-01

... 15 Commerce and Foreign Trade 2 2010-01-01 2010-01-01 false Conformity of documents and unloading... REGULATIONS EXPORT CLEARANCE REQUIREMENTS § 758.5 Conformity of documents and unloading of items. (a) Purpose... country other than that of the ultimate consignee as stated on the export license. (b) Conformity of...

Influence of irradiation to microbiologic infection of spices and their quality

International Nuclear Information System (INIS)

Owczarczyk, B.

1995-01-01

The influence of radiation dose on the different microorganisms infecting the spices has been investigated. The quality of different types of the spices has been examined after irradiation at doses necessary for preservation. 10 refs, 4 tabs

Decontamination of nuts and spices

Science.gov (United States)

The social and economic impacts of outbreaks of foodborne illnesses and food recalls connected to consumption of microbiologically contaminated nuts, spices or their products have become important food safety concerns. Initiatives have been undertaken by regulatory and public health agencies, indust...

Irradiation of meat products, chicken and use of irradiated spices for sausages

International Nuclear Information System (INIS)

Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.

Science.gov (United States)

Matsushita, Takaya; Zhao, Jing Jing; Igura, Noriyuki; Shimoda, Mitsuya

2018-06-01

A simple and solvent-free method was developed for the authentication of commercial spices. The similarities between gas chromatographic fingerprints were measured using similarity indices and multivariate data analyses, as morphological differentiation between dried powders and small spice particles was challenging. The volatile compounds present in 11 spices (i.e. allspice, anise, black pepper, caraway, clove, coriander, cumin, dill, fennel, star anise, and white pepper) were extracted by headspace solid-phase microextraction, and analysed by gas chromatography-mass spectrometry. The largest 10 peaks were selected from each total ion chromatogram, and a total of 65 volatiles were tentatively identified. The similarity indices (i.e. the congruence coefficients) were calculated using the data matrices of the identified compound relative peak areas to differentiate between two sets of fingerprints. Where pairs of similar fingerprints produced high congruence coefficients (>0.80), distinctive volatile markers were employed to distinguish between these samples. In addition, hierarchical cluster analysis and principal component analysis were performed to visualise the similarity among fingerprints, and the analysed spices were grouped and characterised according to their distinctive major components. This method is suitable for screening unknown spices, and can therefore be employed to evaluate the quality and authenticity of various spices. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Irradiation of meat products, chicken and use of irradiated spices for sausages

Energy Technology Data Exchange (ETDEWEB)

Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

Irradiation of meat products, chicken and use of irradiated spices for sausages

Science.gov (United States)

Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

Health, wellness and the allure of spices in the Middle Ages.

Science.gov (United States)

Freedman, Paul

2015-06-05

During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200-1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Model selection in kernel ridge regression

DEFF Research Database (Denmark)

Exterkate, Peter

2013-01-01

Kernel ridge regression is a technique to perform ridge regression with a potentially infinite number of nonlinear transformations of the independent variables as regressors. This method is gaining popularity as a data-rich nonlinear forecasting tool, which is applicable in many different contexts....... The influence of the choice of kernel and the setting of tuning parameters on forecast accuracy is investigated. Several popular kernels are reviewed, including polynomial kernels, the Gaussian kernel, and the Sinc kernel. The latter two kernels are interpreted in terms of their smoothing properties......, and the tuning parameters associated to all these kernels are related to smoothness measures of the prediction function and to the signal-to-noise ratio. Based on these interpretations, guidelines are provided for selecting the tuning parameters from small grids using cross-validation. A Monte Carlo study...

LZW-Kernel: fast kernel utilizing variable length code blocks from LZW compressors for protein sequence classification.

Science.gov (United States)

Filatov, Gleb; Bauwens, Bruno; Kertész-Farkas, Attila

2018-05-07

Bioinformatics studies often rely on similarity measures between sequence pairs, which often pose a bottleneck in large-scale sequence analysis. Here, we present a new convolutional kernel function for protein sequences called the LZW-Kernel. It is based on code words identified with the Lempel-Ziv-Welch (LZW) universal text compressor. The LZW-Kernel is an alignment-free method, it is always symmetric, is positive, always provides 1.0 for self-similarity and it can directly be used with Support Vector Machines (SVMs) in classification problems, contrary to normalized compression distance (NCD), which often violates the distance metric properties in practice and requires further techniques to be used with SVMs. The LZW-Kernel is a one-pass algorithm, which makes it particularly plausible for big data applications. Our experimental studies on remote protein homology detection and protein classification tasks reveal that the LZW-Kernel closely approaches the performance of the Local Alignment Kernel (LAK) and the SVM-pairwise method combined with Smith-Waterman (SW) scoring at a fraction of the time. Moreover, the LZW-Kernel outperforms the SVM-pairwise method when combined with BLAST scores, which indicates that the LZW code words might be a better basis for similarity measures than local alignment approximations found with BLAST. In addition, the LZW-Kernel outperforms n-gram based mismatch kernels, hidden Markov model based SAM and Fisher kernel, and protein family based PSI-BLAST, among others. Further advantages include the LZW-Kernel's reliance on a simple idea, its ease of implementation, and its high speed, three times faster than BLAST and several magnitudes faster than SW or LAK in our tests. LZW-Kernel is implemented as a standalone C code and is a free open-source program distributed under GPLv3 license and can be downloaded from https://github.com/kfattila/LZW-Kernel. akerteszfarkas@hse.ru. Supplementary data are available at Bioinformatics Online.

Determination of fluoride in spices using microwave induced oxygen combustion

Directory of Open Access Journals (Sweden)

Emanuel Šucman

2012-01-01

Full Text Available Fluorine is essential in human and/or animal nutrition; therefore, so it is important to know its concentration in a diet. One of the possible sources of fluorine for humans is spice, containing various amounts of this trace element. This work describes the method for fluoride determination in various kinds ofspices using microwave-supported sample preparation in high pressure oxygen atmosphere followed by potentiometry with a fluoride ion-selective electrode. Parameters of the microwave device for combustion procedure were checked and optimized in order to find settings ensuring complete sample combustion and/or absorption of the analyte in the absorption solution. For the ion-selective electrode measurement, the technique of standard straight line was chosen. Concentrations of fluorides in spices and spice blends under investigation ranged from 3.15 mg·kg-1 to 26.08 mg·kg-1. In order to check the accuracy of the method Certified Reference Material Fluoride in Vegetation NIST 2695 was used and a good agreement between certified and found values was found. The precision expressed as the relative standard deviation ranged from 0.6% to 5.0%. The method is fast, accurate and reliable for this kind of analysis. In recent literature data on fluoride concentrations in spices and/or spice blends have not been found.

Viscosity kernel of molecular fluids

DEFF Research Database (Denmark)

Puscasu, Ruslan; Todd, Billy; Daivis, Peter

2010-01-01

, temperature, and chain length dependencies of the reciprocal and real-space viscosity kernels are presented. We find that the density has a major effect on the shape of the kernel. The temperature range and chain lengths considered here have by contrast less impact on the overall normalized shape. Functional...... forms that fit the wave-vector-dependent kernel data over a large density and wave-vector range have also been tested. Finally, a structural normalization of the kernels in physical space is considered. Overall, the real-space viscosity kernel has a width of roughly 3–6 atomic diameters, which means...

Comparison of electron-irradiation and gamma-irradiation as a decontamination treatment of spices

International Nuclear Information System (INIS)

Hayashi, Toru; Todoriki, Setsuko; Mamun.

1993-01-01

Electron-irradiation at 10 kGy decontaminated all the eight kinds of spices (black pepper, white pepper, nutmeg, red pepper, parsley, paprika, laurel and onion powder) to the microbial levels lower than 10 2 /g. Similar sterilization effects by the irradiation were observed on heat-resistant bacterial spores. The 10 kGy irradiation did not significantly affect the contents of essential oils and colors of the spices. These results indicate that electron-irradiation at 10 kGy effectively decontaminates spices without notable adverse effect on the qualities. The disinfecting effect of electron beams on spices was smaller than that of gamma-rays. (author)

Commercial potential of irradiated spices and dried mixes for export and domestic markets

International Nuclear Information System (INIS)

Padwal-Desai, S.R.

1994-01-01

Indian traders who are conventionally exporting non-sterile spices and other dry mixes to several countries, receive not only low value for their produce on account of poor microbiological quality, but also lose the benefits of value addition. Development of gamma ray hygienization facility at the export points could therefore change this scenario. The economic benefits of hygienization and value addition could justifiably be accrued by the spice producing nations like India which has the necessary expertise and technology for supplying quality spices and spice mixes to the world class consumer, besides providing quality product to a huge domestic market. 10 refs

Manufacturing of 380/220 V 63 A power supply panel on UO2 kernel coating unit

International Nuclear Information System (INIS)

Triyono; Mudjiman, Supardjono; Hidayat, Nur

2013-01-01

The panel 380/220 Volts voltage source current 63 Amperes relay AC output on UO 2 kernel coating unit has been manufactured. The activities include: installation and function panel test. The electrical installation of load includes : 220 Volts temperature monitor/controller, 220 Volts scraber pump, 220 Volts vacuum pump, 220 Volts solenoid valve gas and 380 Volts induction furnace. The component of installation includes: 380 Volts earth leakage circuit breaker, 380 Volts relay AC, 220 Volts magnetic circuit breaker, 100/5 Amperes current transformator ratio, voltmeter, ampermeter and push button normally open-close and temperature monitor/control in the box size 70x50x20 cm. The testing of voltage source has been unload and full load to determine the performance of the tool. The result of manufacture and function test voltage source 380/220 Volts at the UO 2 kernel coating unit showed that: the voltage source can work without load and full load safely. The load includes: voltage 380-382 Volts current 4-4,1 Amperes of induction furnace, voltage 223 Volts current 0,5 Amperes of vacuum pump, voltage 223 Volts current 4 Amperes of scraber pump, voltage 223 Volts current 0,3 Amperes of solenoid valve gas and 222 Volts current 0,03 Amperes temperature monitor/control. (author)

Kernel learning algorithms for face recognition

CERN Document Server

Li, Jun-Bao; Pan, Jeng-Shyang

2013-01-01

Kernel Learning Algorithms for Face Recognition covers the framework of kernel based face recognition. This book discusses the advanced kernel learning algorithms and its application on face recognition. This book also focuses on the theoretical deviation, the system framework and experiments involving kernel based face recognition. Included within are algorithms of kernel based face recognition, and also the feasibility of the kernel based face recognition method. This book provides researchers in pattern recognition and machine learning area with advanced face recognition methods and its new

Lumped element modelling of superconducting circuits with SPICE

CERN Document Server

Baveco, Maurice Antoine

2015-01-01

In this project research is carried out aimed at benchmarking a general-purpose circuit simulation software tool (”SPICE”). The project lasted for 8 weeks, from 29 June 2015 until 21 August 2015 at Performance Evaluation section at CERN. The goal was to apply it on a model of superconducting magnets, namely the main dipole circuit (RB circuit) of the the LHC (Large Hadron Collider), developed by members of the section. Then the strengths and the flaws of the tool were investigated. Transient effects were the main simulation focus point. In the first stage a simplified RB circuit was modelled in SPICE based on subcircuits. The first results were promising but still not with a perfect agreement. After implementing more detailed subcircuits there is an improvement and promising agreement achieved between SPICE and the results of the paper (PSpice) [2]. In general there are more strengths than drawbacks of simulating with SPICE. For example, it should have a shorter simulation time than PSpice for the same mo...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

Bacterial flora of spices and its control by gamma irradiation

International Nuclear Information System (INIS)

El-Zawahry, Y.A.; Youssef, Y.A.; Awny, N.M.; Hussein, H.A.

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated. (author)

Bacterial flora of spices and its control by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

El-Zawahry, Y A; Youssef, Y A; Awny, N M; Hussein, H A

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated.

Partial Deconvolution with Inaccurate Blur Kernel.

Science.gov (United States)

Ren, Dongwei; Zuo, Wangmeng; Zhang, David; Xu, Jun; Zhang, Lei

2017-10-17

Most non-blind deconvolution methods are developed under the error-free kernel assumption, and are not robust to inaccurate blur kernel. Unfortunately, despite the great progress in blind deconvolution, estimation error remains inevitable during blur kernel estimation. Consequently, severe artifacts such as ringing effects and distortions are likely to be introduced in the non-blind deconvolution stage. In this paper, we tackle this issue by suggesting: (i) a partial map in the Fourier domain for modeling kernel estimation error, and (ii) a partial deconvolution model for robust deblurring with inaccurate blur kernel. The partial map is constructed by detecting the reliable Fourier entries of estimated blur kernel. And partial deconvolution is applied to wavelet-based and learning-based models to suppress the adverse effect of kernel estimation error. Furthermore, an E-M algorithm is developed for estimating the partial map and recovering the latent sharp image alternatively. Experimental results show that our partial deconvolution model is effective in relieving artifacts caused by inaccurate blur kernel, and can achieve favorable deblurring quality on synthetic and real blurry images.Most non-blind deconvolution methods are developed under the error-free kernel assumption, and are not robust to inaccurate blur kernel. Unfortunately, despite the great progress in blind deconvolution, estimation error remains inevitable during blur kernel estimation. Consequently, severe artifacts such as ringing effects and distortions are likely to be introduced in the non-blind deconvolution stage. In this paper, we tackle this issue by suggesting: (i) a partial map in the Fourier domain for modeling kernel estimation error, and (ii) a partial deconvolution model for robust deblurring with inaccurate blur kernel. The partial map is constructed by detecting the reliable Fourier entries of estimated blur kernel. And partial deconvolution is applied to wavelet-based and learning

Kernel methods for deep learning

OpenAIRE

Cho, Youngmin

2012-01-01

We introduce a new family of positive-definite kernels that mimic the computation in large neural networks. We derive the different members of this family by considering neural networks with different activation functions. Using these kernels as building blocks, we also show how to construct other positive-definite kernels by operations such as composition, multiplication, and averaging. We explore the use of these kernels in standard models of supervised learning, such as support vector mach...

Effect of irradiation, packaging and storage on the quality of spices

Energy Technology Data Exchange (ETDEWEB)

Langerak, D I; Stegeman, H

1983-09-29

Spices are contaminated by nature with microorganisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness, the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. 22 references, 8 tables.

Evaluation of identification methods of irradiated spices and dehydrated vegetables in Brazil

International Nuclear Information System (INIS)

Bernardes, D.M.L.; Del Mastro, N.L.

1998-01-01

Complete text of publication follows. This paper deals with the use of analytical methods to determine whether imported or for export Brazilian spices and dehydrated vegetables were irradiated. Viscosimetry, thermoluminescence (TL) and electron spin resonance (ESR) were used for the identification of some irradiated products: black pepper, white pepper, cinnamon, nutmeg, garlic, cumin, oregano, celery, paprika and coriander. Viscosimetry was performed in suspensions of irradiated spices and dehydrated vegetables which had been gellified by heat. Thermoluminescence (TL) is based on the transference of electrons to an excited state by radiation with emission of light when the electrons are thermally stimulated. The thermoluminescent signal of spices can be explained by the presence of mineral grains adhering on the surface of the samples. Free radicals produced by irradiation of spices were analyzed by electron spin resonance (EPR) signals. The results of this study lead to the conclusion that viscosimetry, thermoluminescence and electron spin resonance are analytical methods that can be use to detect whether spices and dehydrated vegetables were irradiated, specially when a combination of different methods was used

In situ TEM observations of reverse dislocation motion upon unloading in tensile-deformed UFG aluminium

International Nuclear Information System (INIS)

Mompiou, Frédéric; Caillard, Daniel; Legros, Marc; Mughrabi, Haël

2012-01-01

Loading–unloading cycles have been performed on ultrafine-grained (UFG) aluminium inside a transmission electron microscope (TEM). The interaction of dislocations with grain boundaries, which is supposed to be at the origin of the inelastic behaviour of this class of materials, differs according to the main character of the dislocation segments involved in pile-ups. Pile-ups are formed by spiral sources and lead to the incorporation of dislocations into grain boundaries (GBs) during loading. Upon unloading, partial re-emission of dislocations from GBs can be observed. Stress and strain measurements performed during these in situ TEM loading–unloading experiments are in agreement with the rather large inelastic reverse strains observed during unloading in loading–unloading tests on bulk macroscopic UFG aluminium specimens.

Consumer response to irradiated spices in Egypt

International Nuclear Information System (INIS)

El-Khateeb, M.A.; El-Fouly, M.Z.; Farag, M.D.; Abdel Karim, H.A.; Saad El-Din, N.

2000-01-01

This study analyses the response of the consumer about irradiated spices. The spices under investigation were black pepper, cumin and coriander. The results of the sensory test the panelists ( 136 person) failed to indicate any difference between the irradiated and unirradiated black pepper, cumin and coriander. The percentages of correct answer were 26.92 29.23, 29.23 and 27.27. Five hundred post card were issued for black pepper to test the opinion of the consumer acceptance for the irradiated black pepper. The result of their opinion were 62.2% of the consumers who would buy irradiated black pepper, 14.6% would not buy it and 23.2% were undecided

Spices Coffee : Innovation Strategy To Increase Quality On Powder Coffee Farmers

Science.gov (United States)

Amir, I. T.; Indah, P. N.; Widayanti, S.

2018-01-01

The purpose of the study is a) to analyze the condition of internal environment industry spices coffee, b) to analyze the condition of the external environment industry spices coffee, and c) to determine the technological innovation strategy spices coffee in order to improve the competitiveness of the coffee people. Most of the coffee grown in Tutur district is cultivated by smallholder farms, resulting in low quality. The strategy of coffee spice agro-industry aims to increase the added value of the products so that farmers obtain higher coffee prices. Activities include the provision of raw materials, processing, supply of final products, and marketing.The results showed that the internal environmental conditions that have the highest value is the strengthen factors. The highest score of strengthen factors is the availability of coffee, availability of labor and communications group. The highest score of opportunity factors is technological assistance from the government and other government support for the development of people’s coffee industry and high market potential. The development of agrotourism should improve as well as expand the network to seize market. The strategy should be applied in the development of spices coffee industry is to support aggressive growth (Growth-oriented strategy).

7 CFR 981.9 - Kernel weight.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Kernel weight. 981.9 Section 981.9 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... Regulating Handling Definitions § 981.9 Kernel weight. Kernel weight means the weight of kernels, including...

Effect of gamma irradiation on microbial contamination and volatile oils of spices

International Nuclear Information System (INIS)

Singh, Rita; Tak, B.B.

1997-01-01

The effect of different doses of gamma irradiation, viz., 6, 10 and 14 kGy on the microbial contamination and the volatile oil content of coriander whole, coriander ground and cumin was studied. Exposure to 10 kGy was effective in the decontamination of spices. Fungi and coliforms in spices were inactivated on irradiation to a dose of 6 kGy. No significant change in the GC volatile profile of the irradiated spices was observed. (author). 3 refs., 1 fig., 1 tab

Measurement of spices and seasonings in India: Opportunities for cancer epidemiology and prevention

Science.gov (United States)

Ferrucci, Leah M.; Daniel, Carrie R.; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I.; George, Preethi S.; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C.; Mathew, Aleyamma; Sinha, Rashmi

2011-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarily added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk. PMID:21338207

Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.

Science.gov (United States)

Ferrucci, Leah M; Daniel, Carrie R; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I; George, Preethi S; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C; Mathew, Aleyamma; Sinha, Rashmi

2010-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarly added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk.

Bolometer Simulation Using SPICE

Science.gov (United States)

Jones, Hollis H.; Aslam, Shahid; Lakew, Brook

2004-01-01

A general model is presented that assimilates the thermal and electrical properties of the bolometer - this block model demonstrates the Electro-Thermal Feedback (ETF) effect on the bolometers performance. This methodology is used to construct a SPICE model that by way of analogy combines the thermal and electrical phenomena into one simulation session. The resulting circuit diagram is presented and discussed.

Veto-Consensus Multiple Kernel Learning

NARCIS (Netherlands)

Zhou, Y.; Hu, N.; Spanos, C.J.

2016-01-01

We propose Veto-Consensus Multiple Kernel Learning (VCMKL), a novel way of combining multiple kernels such that one class of samples is described by the logical intersection (consensus) of base kernelized decision rules, whereas the other classes by the union (veto) of their complements. The

Skeletal unloading induces selective resistance to the anabolic actions of growth hormone on bone

Science.gov (United States)

Halloran, B. P.; Bikle, D. D.; Harris, J.; Autry, C. P.; Currier, P. A.; Tanner, S.; Patterson-Buckendahl, P.; Morey-Holton, E.

1995-01-01

Loss of skeletal weight bearing or physical unloading of bone in the growing animal inhibits bone formation and induces a bone mineral deficit. To determine whether the inhibition of bone formation induced by skeletal unloading in the growing animal is a consequence of diminished sensitivity to growth hormone (GH) we studied the effects of skeletal unloading in young hypophysectomized rats treated with GH (0, 50, 500 micrograms/100 g body weight/day). Skeletal unloading reduced serum osteocalcin, impaired uptake of 3H-proline into bone, decreased proximal tibial mass, and diminished periosteal bone formation at the tibiofibular junction. When compared with animals receiving excipient alone, GH administration increased bone mass in all animals. The responses in serum osteocalcin, uptake of 3H-proline and 45Ca into the proximal tibia, and proximal tibial mass in non-weight bearing animals were equal to those in weight bearing animals. The responses in trabecular bone volume in the proximal tibia and bone formation at the tibiofibular junction to GH, however, were reduced significantly by skeletal unloading. Bone unloading prevented completely the increase in metaphyseal trabecular bone normally induced by GH and severely dampened the stimulatory effect (158% vs. 313%, p < 0.002) of GH on periosteal bone formation. These results suggest that while GH can stimulate the overall accumulation of bone mineral in both weight bearing and non-weight bearing animals, skeletal unloading selectively impairs the response of trabecular bone and periosteal bone formation to the anabolic actions of GH.

Skeletal unloading induces selective resistance to the anabolic actions of growth hormone on bone

Science.gov (United States)

Halloran, B. P.; Bikle, D. D.; Harris, J.; Autry, C. P.; Currier, P. A.; Tanner, S.; Patterson-Buckendahl, P.; Morey-Holton, E.

1995-01-01

Loss of skeletal weight bearing or physical unloading of bone in the growing animal inhibits bone formation and induces a bone mineral deficit. To determine whether the inhibition of bone formation induced by skeletal unloading in the growing animal is a consequence of diminished sensitivity to growth hormone (GH) we studied the effects of skeletal unloading in young hypophysectomized rats treated with GH (0, 50, 500 micrograms/100 g body weight/day). Skeletal unloading reduced serum osteocalcin, impaired uptake of 3H-proline into bone, decreased proximal tibial mass, and diminished periosteal bone formation at the tibiofibular junction. When compared with animals receiving excipient alone, GH administration increased bone mass in all animals. The responses in serum osteocalcin, uptake of 3H-proline and 45Ca into the proximal tibia, and proximal tibial mass in non-weight bearing animals were equal to those in weight bearing animals. The responses in trabecular bone volume in the proximal tibia and bone formation at the tibiofibular junction to GH, however, were reduced significantly by skeletal unloading. Bone unloading prevented completely the increase in metaphyseal trabecular bone normally induced by GH and severely dampened the stimulatory effect (158% vs. 313%, p bone formation. These results suggest that while GH can stimulate the overall accumulation of bone mineral in both weight bearing and non-weight bearing animals, skeletal unloading selectively impairs the response of trabecular bone and periosteal bone formation to the anabolic actions of GH.

7 CFR 51.2295 - Half kernel.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Half kernel. 51.2295 Section 51.2295 Agriculture... Standards for Shelled English Walnuts (Juglans Regia) Definitions § 51.2295 Half kernel. Half kernel means the separated half of a kernel with not more than one-eighth broken off. ...

Modeling high-power RF accelerator cavities with SPICE

International Nuclear Information System (INIS)

Humphries, S. Jr.

1992-01-01

The dynamical interactions between RF accelerator cavities and high-power beams can be treated on personal computers using a lumped circuit element model and the SPICE circuit analysis code. Applications include studies of wake potentials, two-beam accelerators, microwave sources, and transverse mode damping. This report describes the construction of analogs for TM mn0 modes and the creation of SPICE input for cylindrical cavities. The models were used to study continuous generation of kA electron beam pulses from a vacuum cavity driven by a high-power RF source

Identification of irradiated spices by the use of thermoluminescence method (TL)

Energy Technology Data Exchange (ETDEWEB)

Sharifzadeh, M.; Sohrabpour, M. (Atomic Energy Organization of Iran, Teheran (Iran, Islamic Republic of))

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60[sup o]C and 100[sup o]C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author).

Integration of SPICE with TEK LV500 ASIC Design Verification System

Directory of Open Access Journals (Sweden)

A. Srivastava

1996-01-01

Full Text Available The present work involves integration of the simulation stage of design of a VLSI circuit and its testing stage. The SPICE simulator, TEK LV500 ASIC Design Verification System, and TekWaves, a test program generator for LV500, were integrated. A software interface in ‘C’ language in UNIX ‘solaris 1.x’ environment has been developed between SPICE and the testing tools (TekWAVES and LV500. The function of the software interface developed is multifold. It takes input from either SPICE2G.6 or SPICE 3e.1. The output generated by the interface software can be given as an input to either TekWAVES or LV500. A graphical user interface has also been developed with OPENWlNDOWS using Xview tool kit on SUN workstation. As an example, a two phase clock generator circuit has been considered and usefulness of the software demonstrated. The interface software could be easily linked with VLSI design such as MAGIC layout editor.

Identification of irradiated spices by the use of thermoluminescence method (TL)

International Nuclear Information System (INIS)

Sharifzadeh, M.; Sohrabpour, M.

1993-01-01

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60 o C and 100 o C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author)

Alcoholic extraction enables EPR analysis to characterize radiation-induced cellulosic signals in spices.

Science.gov (United States)

Ahn, Jae-Jun; Sanyal, Bhaskar; Akram, Kashif; Kwon, Joong-Ho

2014-11-19

Different spices such as turmeric, oregano, and cinnamon were γ-irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied on the basis of the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.

Spices: the savory and beneficial science of pungency.

Science.gov (United States)

Nilius, Bernd; Appendino, Giovanni

2013-01-01

Spicy food does not only provide an important hedonic input in daily life, but has also been anedoctically associated to beneficial effects on our health. In this context, the discovery of chemesthetic trigeminal receptors and their spicy ligands has provided the mechanistic basis and the pharmacological means to investigate this enticing possibility. This review discusses in molecular terms the connection between the neurophysiology of pungent spices and the "systemic" effects associated to their trigeminality. It commences with a cultural and historical overview on the Western fascination for spices, and, after analysing in detail the mechanisms underlying the trigeminality of food, the main dietary players from the transient receptor potential (TRP) family of cation channels are introduced, also discussing the "alien" distribution of taste receptors outside the oro-pharingeal cavity. The modulation of TRPV1 and TRPA1 by spices is next described, discussing how spicy sensations can be turned into hedonic pungency, and analyzing the mechanistic bases for the health benefits that have been associated to the consumption of spices. These include, in addition to a beneficial modulation of gastro-intestinal and cardio-vascular function, slimming, the optimization of skeletal muscle performance, the reduction of chronic inflammation, and the prevention of metabolic syndrome and diabetes. We conclude by reviewing the role of electrophilic spice constituents on cancer prevention in the light of their action on pro-inflammatory and pro-cancerogenic nuclear factors like NFκB, and on their interaction with the electrophile sensor protein Keap1 and the ensuing Nrf2-mediated transcriptional activity. Spicy compounds have a complex polypharmacology, and just like any other bioactive agent, show a balance of beneficial and bad actions. However, at least for moderate consumption, the balance seems definitely in favour of the positive side, suggesting that a spicy diet, a caveman

Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.

Science.gov (United States)

Garbowska, M; Berthold-Pluta, A; Stasiak-Różańska, L

2015-08-01

The cultivation of spices and herbs in parts of the world characterized by warm climate and high humidity provides excellent conditions for the development of microorganisms, including the undesirable ones. The aim of this study was to determine the microbiological quality of spices and herbs available on the Polish market, considering the occurrence of Cronobacter species bacteria. Analyses covered 60 samples of commercial spices and herbs, including 38 samples of dried herbs (basil, bay leaves, thyme, oregano, tarragon, marjoram, dill, parsley, rosemary, lovage) and 16 samples of seasoning blends as well as 6 samples of spices seeds and fruits (pimento, black pepper, coriander). All samples were tested for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. In most of the samples of spices and herbs (60.0%), the TAMB did not exceed 10(4) CFU/g, and the level regarded as unacceptable (>10(6) CFU/g) was not identified in any of the samples. The presence of Cronobacter spp. was demonstrated in 10 (16.7%) samples of the analyzed products, however these were mainly samples of herbs (basil, tarragon, parsley) and one sample of a seasoning blend (Provence herbs). The highest microbiological contamination (TAMB) was found in samples of herbs (oregano, tarragon, basil) and in ready seasoning blends, in 21.1% and 25.0% of which the total count of aerobic mesophiles was in the range of 10(5)-10(6) CFU/g. In all samples of spices seeds and fruits (coriander, black pepper and pimento), the total count of aerobic bacteria reached spices and herbs available on the Polish market. The study demonstrated also that dried spices and herbs may be carriers of Cronobacter species bacteria, though their presence in not often detected in products of this type. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study.

Science.gov (United States)

Pandit, Chaitanya; Anilakumar, K R

2017-02-01

Identifying a means to activate or potentiate thermogenic mechanisms through ingestion of dietary compounds have important implications in cold endurance and survival. Although many reports discuss the thermogenic potential of spices, it is surprising that none of the studies verify whether consumption of spices can improve cold endurance. In this study, we have attempted to evaluate if ingestion of certain spices can activate heat-generating mechanisms in the body such that a fall in. core body temperature (CBT) can be delayed or prevented when faced with a cold challenge. Ten commonly used spices in the Indian cuisine were chosen and 70% ethanol extract of the spices were fed orally to male Wistar rats at a dose of 250mg/kg for a period of 7 days. A change in CBT during cold exposure was recorded before and after treatment. At the end of the experiment, plasma norepinephrine and serum free fatty acid levels were estimated. We observed that among the ten spices, treatment with cinnamon and pepper extracts showed significant improvement in comparison to the control group. Based on evidence in literature and the HPLC-MS analysis from our lab, we hypothesized that the effects of the pepper and cinnamon extracts might be due to their piperine and cinnamaldehyde content respectively. However, no improved endurance was observed when they were administered alone. Poor endurance following depletion of endogenous norepinephrine levels using reserpine indicated its involvement in mediating the heat generating processes. However, it is noteworthy that green tea and spice treated animals exhibited a fall in CBT which was lower than their initial fall. In conclusion, our findings provide experimental evidence that ingestion of spices, viz., pepper and cinnamon, might elicit thermogenic responses such that hypothermia can be delayed or prevented upon cold exposure. Copyright © 2016 Elsevier Ltd. All rights reserved.

An Approximate Approach to Automatic Kernel Selection.

Science.gov (United States)

Ding, Lizhong; Liao, Shizhong

2016-02-02

Kernel selection is a fundamental problem of kernel-based learning algorithms. In this paper, we propose an approximate approach to automatic kernel selection for regression from the perspective of kernel matrix approximation. We first introduce multilevel circulant matrices into automatic kernel selection, and develop two approximate kernel selection algorithms by exploiting the computational virtues of multilevel circulant matrices. The complexity of the proposed algorithms is quasi-linear in the number of data points. Then, we prove an approximation error bound to measure the effect of the approximation in kernel matrices by multilevel circulant matrices on the hypothesis and further show that the approximate hypothesis produced with multilevel circulant matrices converges to the accurate hypothesis produced with kernel matrices. Experimental evaluations on benchmark datasets demonstrate the effectiveness of approximate kernel selection.

Iterative software kernels

Energy Technology Data Exchange (ETDEWEB)

Duff, I.

1994-12-31

This workshop focuses on kernels for iterative software packages. Specifically, the three speakers discuss various aspects of sparse BLAS kernels. Their topics are: `Current status of user lever sparse BLAS`; Current status of the sparse BLAS toolkit`; and `Adding matrix-matrix and matrix-matrix-matrix multiply to the sparse BLAS toolkit`.

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting.

Science.gov (United States)

Zhang, Wencan; Leong, Siew Mun; Zhao, Feifei; Zhao, Fangju; Yang, Tiankui; Liu, Shaoquan

2018-05-01

With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.5-fold, respectively. After kernel roasting and oil extraction, significantly more 2,5-dimethylfuran, 2-[(methylthio)methyl]-furan, 1-(2-furanyl)-ethanone, 1-(2-furyl)-2-propanone, 5-methyl-2-furancarboxaldehyde and 2-acetyl-5-methylfuran but less 2-furanmethanol and 2-furanmethanol acetate were found in treated PKO; the correlation between their formation and simple sugar profile was estimated by using partial least square regression (PLS1). Obvious differences in pyrroles and Strecker aldehydes were also found between the control and treated PKOs. Principal component analysis (PCA) clearly discriminated the treated PKOs from that of control PKOs on the basis of all volatile compounds. Such changes in volatiles translated into distinct sensory attributes, whereby treated PKO was more caramelic and burnt after aqueous extraction and more nutty, roasty, caramelic and smoky after solvent extraction. Copyright © 2018 Elsevier Ltd. All rights reserved.

A kernel version of spatial factor analysis

DEFF Research Database (Denmark)

Nielsen, Allan Aasbjerg

2009-01-01

. Schölkopf et al. introduce kernel PCA. Shawe-Taylor and Cristianini is an excellent reference for kernel methods in general. Bishop and Press et al. describe kernel methods among many other subjects. Nielsen and Canty use kernel PCA to detect change in univariate airborne digital camera images. The kernel...... version of PCA handles nonlinearities by implicitly transforming data into high (even infinite) dimensional feature space via the kernel function and then performing a linear analysis in that space. In this paper we shall apply kernel versions of PCA, maximum autocorrelation factor (MAF) analysis...

Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam[Food conservation; Spice paprika; Rheology; Colorimetry; Free radicals

Energy Technology Data Exchange (ETDEWEB)

Kispeter, J. E-mail: kispeter@szef.u-szeged.hu; Bajusz-Kabok, K.; Fekete, M.; Szabo, G.; Fodor, E.; Pali, T. E-mail: tpali@nucleus.szbk.u-szeged.hu

2003-12-01

The changes in spice paprika powder induced by ionizing radiation, saturated steam (SS) and their combination were studied as a function of the absorbed radiation dose and the storage time. The SS treatment lead to a decrease in color content (lightening) after 12 weeks of storage, together with the persistence of free radicals and viscosity changes for a longer period. The results suggest that ionizing radiation is a more advantageous method as concerns preservation of the quality of spice paprika.

7 CFR 51.1441 - Half-kernel.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Half-kernel. 51.1441 Section 51.1441 Agriculture... Standards for Grades of Shelled Pecans Definitions § 51.1441 Half-kernel. Half-kernel means one of the separated halves of an entire pecan kernel with not more than one-eighth of its original volume missing...

Skeletal unloading induces selective resistance to the anabolic actions of growth hormone on bone

Science.gov (United States)

Halloran, B. P.; Bikle, D. D.; Harris, J.; Autry, C. P.; Currier, P. A.; Tanner, S.; Patterson-Buckendahl, P.; Morey-Holton, E.

1995-01-01

Loss of skeletal weight bearing or physical unloading of bone in the growing animal inhibits bone formation and induces a bone mineral deficit. To determine whether the inhibition of bone formation induced by skeletal unloading in the growing animal is a consequence of diminished sensitivity to growth hormone (GH) we studied the effects of skeletal unloading in young hypophysectomized rats treated with GH (0, 50, 500 micrograms/100 g body weight/day). Skeletal unloading reduced serum osteocalcin, impaired uptake of 3H-proline into bone, decreased proximal tibial mass, and diminished periosteal bone formation at the tibiofibular junction. When compared with animals receiving excipient alone, GH administration increased bone mass in all animals. The responses in serum osteocalcin, uptake of 3H-proline and 45Ca into the proximal tibia, and proximal tibial mass in non-weight bearing animals were equal to those in weight bearing animals. The responses in trabecular bone volume in the proximal tibia and bone formation at the tibiofibular junction to GH, however, were reduced significantly by skeletal unloading. Bone unloading prevented completely the increase in metaphyseal trabecular bone normally induced by GH and severely dampened the stimulatory effect (158% vs. 313%, p anabolic actions of GH.

Time course of the response of carbohydrate metabolism to unloading of the soleus

Science.gov (United States)

Henriksen, Erik J.; Tischler, Marc E.

1988-01-01

The time course of the response of carbohydrate metabolism to unloading was studied in the soleus muscle of rats subjected to tail-cast suspension. In the fresh soleus, 12 hours of unloading led to higher concentrations of glycogen and lower activity ratios of both glycogen synthase and glycogen phosphorylase. These changes were still evident on day three. Thereafter, the increased glycogen concentration apparently diminished the activity ratio of glycogen synthase, leading to a subsequent fall in the total glycogen content after day one. After 24 hours of unloading, when no significant atrophy was detectable, there was no differential response to insulin for in vitro glucose metabolism. On day three, the soleus atrophied significantly and displayed a greater sensitivity to insulin for most of these parameters compared to the weight-bearing control muscle. However, insulin sensitivity for glycogen synthesis was unchanged. These results showed that the increased sensitivity to insulin of the unloaded soleus is associated with the degree of muscle atrophy, likely due to an increased insulin binding capacity relative to muscle mass. This study also showed that insulin regulation of glucose uptake and of glycogen synthesis is affected differentially in the unloaded soleus muscle.

Identification of irradiated spices with aid of scintillation counter

International Nuclear Information System (INIS)

Uusheimo, K.

1989-08-01

The aim off the work was to determine how one can identify gamma-irradiated spices with aid of a scintillation counter (LKB/Wallac 1219 RackBeta Spectral) by chemiluminescence measurements. Even though scintillation counters are more sensitive than real luminometers they have not been capable in identifying the irradiated spices after contact with photosensitizer like luminol, isoluminol and lucigenin presumably because the actual chemiluminescence reaction took place before the sample vial reached the measuring range. Whereas it was noticed that the identification of pure, dry allspice, black pepper, white peppar and cardemom was possible without any solutions when there were also present similar unirradiated spices. The identification was possible even after 23 weeks duration depending on the dose of the irradiation (10 kGy or 50 kGy) and the weight of the samples (1 g or 9 g). The duration of the investigation was 23 weeks

Heavy metals in spices and herbs from wholesale markets in Malaysia.

Science.gov (United States)

Nordin, N; Selamat, J

2013-01-01

As, Cd, Pb and Hg were analysed in commonly consumed spices and herbs in Malaysia. The range of As, Cd, Pb and Hg content was 0.24-2.54, 0.23-8.07, 1.54-8.94 and 0.06-0.52 µg g(-1), respectively. The highest concentration of Cd, Pb and Hg in spices and herbs exceeded the maximum permitted proportion, which are 1, 2 and 0.05 µg g(-1), respectively. This study suggests further monitoring of Cd, Pb and Hg on daily consumption of spices and herbs and its toxicological implication for consumers since only the amount of As was lower than the permitted concentration.

Mechanical unloading reduces microtubule actin crosslinking factor 1 expression to inhibit β-catenin signaling and osteoblast proliferation.

Science.gov (United States)

Yin, Chong; Zhang, Yan; Hu, Lifang; Tian, Ye; Chen, Zhihao; Li, Dijie; Zhao, Fan; Su, Peihong; Ma, Xiaoli; Zhang, Ge; Miao, Zhiping; Wang, Liping; Qian, Airong; Xian, Cory J

2018-07-01

Mechanical unloading was considered a major threat to bone homeostasis, and has been shown to decrease osteoblast proliferation although the underlying mechanism is unclear. Microtubule actin crosslinking factor 1 (MACF1) is a cytoskeletal protein that regulates cellular processes and Wnt/β-catenin pathway, an essential signaling pathway for osteoblasts. However, the relationship between MACF1 expression and mechanical unloading, and the function and the associated mechanisms of MACF1 in regulating osteoblast proliferation are unclear. This study investigated effects of mechanical unloading on MACF1 expression levels in cultured MC3T3-E1 osteoblastic cells and in femurs of mice with hind limb unloading; and it also examined the role and potential action mechanisms of MACF1 in osteoblast proliferation in MACF1-knockdown, overexpressed or control MC3T3-E1 cells treated with or without the mechanical unloading condition. Results showed that the mechanical unloading condition inhibited osteoblast proliferation and MACF1 expression in MC3T3-E1 osteoblastic cells and mouse femurs. MACF1 knockdown decreased osteoblast proliferation, while MACF1 overexpression increased it. The inhibitory effect of mechanical unloading on osteoblast proliferation also changed with MACF1 expression levels. Furthermore, MACF1 was found to enhance β-catenin expression and activity, and mechanical unloading decreased β-catenin expression through MACF1. Moreover, β-catenin was found an important regulator of osteoblast proliferation, as its preservation by treatment with its agonist lithium attenuated the inhibitory effects of MACF1-knockdown or mechanical unloading on osteoblast proliferation. Taken together, mechanical unloading decreases MACF1 expression, and MACF1 up-regulates osteoblast proliferation through enhancing β-catenin signaling. This study has thus provided a mechanism for mechanical unloading-induced inhibited osteoblast proliferation. © 2017 Wiley Periodicals, Inc.

Treatment of spices with ionizing radiation - chemical, sensory, microbiological and toxicological aspects. Pt. 3

International Nuclear Information System (INIS)

Schuettler, C.; Boegl, W.

1986-10-01

In the present third part of a study of the relevant literature the results of tests on 34 different radiation treated spices were evaluated. Moreover, the present part contains a summary of all analyses and results, described in the previous parts, in chemical and toxicological changes of spices caused by irradiation. This summary contains results of 55 different spices. (orig.) [de

A Problem-Solving Environment for Biological Network Informatics: Bio-Spice

Science.gov (United States)

2007-06-01

user an environment to access software tools. The Dashboard is built upon the NetBeans Integrated Development Environment (IDE), an open source Java...based integration platform was demonstrated. During the subsequent six month development cycle, the first version of the NetBeans based Bio-SPICE...frameworks (OAA, NetBeans , and Systems Biology Workbench (SBW)[15]), it becomes possible for Bio-SPICE tools to truly interoperate. This interoperation

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

OpenAIRE

Lu, Qing‐Yi; Summanen, Paula H.; Lee, Ru‐Po; Huang, Jianjun; Henning, Susanne M.; Heber, David; Finegold, Sydney M.; Li, Zhaoping

2017-01-01

Abstract The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP‐HPLC‐DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects o...

Local Observed-Score Kernel Equating

Science.gov (United States)

Wiberg, Marie; van der Linden, Wim J.; von Davier, Alina A.

2014-01-01

Three local observed-score kernel equating methods that integrate methods from the local equating and kernel equating frameworks are proposed. The new methods were compared with their earlier counterparts with respect to such measures as bias--as defined by Lord's criterion of equity--and percent relative error. The local kernel item response…

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Directory of Open Access Journals (Sweden)

Balev Dessislav Kostadinov

2017-03-01

Full Text Available Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper (Piper nigrum L., and cumin (Cuminum cyminum with their aliquots of new freon extracts, and compare them with the effect of 0.2 g/kg antioxidant addition (taxifolin extract from Siberian larch (Larix sibirica Ledeb, rosemary (Rosmarinus officinalis L. extract, and butylated hydroxytoluene on sensory properties, color stability, proximate composition, free amino nitrogen and pH of Bulgarian-type dry-cured „Sudjuk“ sausages. The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the final product during 30 days of storage at 0–4°C. The addition of 0.2 g/kg rosemary extract was as effective as the addition of freon extracts on the overall assessment to the 14th day of the experiment. It was determined that the addition of antioxidants or spice extracts had no significant effect on proximate composition, pH, and free amino nitrogen accumulation of the “Sudjuk”. The addition of 0.2 g/kg, taxifolin or rosemary extracts and butylated hydroxytoluene was not so efficient in improving the sensory properties and color stabilization in comparison to the new freon spice extracts. The examined spice extracts can be successfully used to improve the quality of “Sudjuk” sausages.

An SPICE model for phase-change memory simulations

International Nuclear Information System (INIS)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng

2011-01-01

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

An SPICE model for phase-change memory simulations

Energy Technology Data Exchange (ETDEWEB)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng, E-mail: ituluck@mail.sim.ac.cn [State Key Laboratory of Functional Materials for Informatics, Laboratory of Nanotechnology, Shanghai Institute of Microsystem and Information Technology, Chinese Academy of Sciences, Shanghai 200050 (China)

2011-09-15

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

Credit scoring analysis using kernel discriminant

Science.gov (United States)

Widiharih, T.; Mukid, M. A.; Mustafid

2018-05-01

Credit scoring model is an important tool for reducing the risk of wrong decisions when granting credit facilities to applicants. This paper investigate the performance of kernel discriminant model in assessing customer credit risk. Kernel discriminant analysis is a non- parametric method which means that it does not require any assumptions about the probability distribution of the input. The main ingredient is a kernel that allows an efficient computation of Fisher discriminant. We use several kernel such as normal, epanechnikov, biweight, and triweight. The models accuracy was compared each other using data from a financial institution in Indonesia. The results show that kernel discriminant can be an alternative method that can be used to determine who is eligible for a credit loan. In the data we use, it shows that a normal kernel is relevant to be selected for credit scoring using kernel discriminant model. Sensitivity and specificity reach to 0.5556 and 0.5488 respectively.

9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

Science.gov (United States)

2010-01-01

..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...

Spore prevalence and toxigenicity of Bacillus cereus and Bacillus thuringiensis isolates from U.S. retail spices.

Science.gov (United States)

Hariram, Upasana; Labbé, Ronald

2015-03-01

Recent incidents of foodborne illness associated with spices as the vehicle of transmission prompted this examination of U.S. retail spices with regard to Bacillus cereus. This study focused on the levels of aerobic-mesophilic spore-forming bacteria and B cereus spores associated with 247 retail spices purchased from five states in the United States. Samples contained a wide range of aerobic-mesophilic bacterial spore counts (spices had high levels of aerobic spores (> 10(7) CFU/g). Using a novel chromogenic agar, B. cereus and B. thuringiensis spores were isolated from 77 (31%) and 11 (4%) samples, respectively. Levels of B. cereus were spice isolates to form spores, produce diarrheal toxins, and grow at moderately abusive temperatures makes retail spices an important potential vehicle for foodborne illness caused by B. cereus strains, in particular those that produce diarrheal toxins.

Quadruped robots for nuclear facilities. Development of cooperative carrying and unloading functions

International Nuclear Information System (INIS)

2016-01-01

As the Fukushima Daiichi Nuclear Power Station (hereafter refers to as 1F) became the high dose environment by the Great East Japan Earthquake, remotely operated robots were required in order to reduce workers' radiation exposure. We developed a quadruped robot to walk the stairs and narrow passages with carrying burdens such as investigation tools. This robot investigated water leakage from vent pipes at underground of 1F unit 2. There are various works towards the decommissioning such as measuring doses of radiation, cutting pipes, connecting wires and more. It is desirable to carry various work tools and to unload them at destinations with remotely operated robots. To this end, we have developed carrying and unloading functions of the robot. In addition, we have developed cooperative carrying functions that two quadruped robots carry and unload a burden which is too long or heavy for individual robot. As a result, it was realized that two robots carried the pipe of 48 kg while getting over a step of 100 mm and unloading it at a destination. (author)

The microbiological quality of ready-to-eat foods with added spices.

Science.gov (United States)

Little, C L; Omotoye, R; Mitchell, R T

2003-03-01

A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (Pquality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

The effect of irradiation, packaging and storage on the quality of spices

International Nuclear Information System (INIS)

Langerak, D.I.; Stegeman, H.

1983-01-01

Spices are contaminated by nature with micro organisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. (orig.)

An overview of herbs, spices and plant extracts used as seasonings ...

African Journals Online (AJOL)

Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or 'scent leaf'. Spices are the bark, roots, seeds, buds or berries of plants, most ...

FDTD-SPICE for Characterizing Metamaterials Integrated with Electronic Circuits

Directory of Open Access Journals (Sweden)

Zhengwei Hao

2012-01-01

Full Text Available A powerful time-domain FDTD-SPICE simulator is implemented and applied to the broadband analysis of metamaterials integrated with active and tunable circuit elements. First, the FDTD-SPICE modeling theory is studied and details of interprocess communication and hybridization of the two techniques are discussed. To verify the model, some simple cases are simulated with results in both time domain and frequency domain. Then, simulation of a metamaterial structure constructed from periodic resonant loops integrated with lumped capacitor elements is studied, which demonstrates tuning resonance frequency of medium by changing the capacitance of the integrated elements. To increase the bandwidth of the metamaterial, non-Foster transistor configurations are integrated with the loops and FDTD-SPICE is applied to successfully bridge the physics of electromagnetic and circuit topologies and to model the whole composite structure. Our model is also applied to the design and simulation of a metasurface integrated with nonlinear varactors featuring tunable reflection phase characteristic.

SPICE modelling of magnetic tunnel junctions written by spin-transfer torque

Energy Technology Data Exchange (ETDEWEB)

Guo, W; Prenat, G; De Mestier, N; Baraduc, C; Dieny, B [SPINTEC, UMR(8191), INAC, CEA/CNRS/UJF, 17 Av. des Martyrs, 38054 Grenoble Cedex 9 (France); Javerliac, V; El Baraji, M, E-mail: guillaume.prenat@cea.f [CROCUS Technology, 5 Place Robert Schuman, 38025 Grenoble (France)

2010-06-02

Spintronics aims at extending the possibility of conventional electronics by using not only the charge of the electron but also its spin. The resulting spintronic devices, combining the front-end complementary metal oxide semiconductor technology of electronics with a magnetic back-end technology, employ magnetic tunnel junctions (MTJs) as core elements. With the intent of simulating a circuit without fabricating it first, a reliable MTJ electrical model which is applicable to the standard SPICE (Simulation Program with Integrated Circuit Emphasis) simulator is required. Since such a model was lacking so far, we present a MTJ SPICE model whose magnetic state is written by using the spin-transfer torque effect. This model has been developed in the C language and validated on the Cadence Virtuoso Platform with a Spectre simulator. Its operation is similar to that of the standard BSIM (Berkeley Short-channel IGFET Model) SPICE model of the MOS transistor and fully compatible with the SPICE electrical simulator. The simulation results obtained using this model have been found in good accord with those theoretical macrospin calculations and results.

Active vibration control testing of the SPICES program: final demonstration article

Science.gov (United States)

Dunne, James P.; Jacobs, Jack H.

1996-05-01

The Synthesis and Processing of Intelligent Cost Effective Structures (SPICES) Program is a partnership program sponsored by the Advanced Research Projects Agency. The mission of the program is to develop cost effective material processing and synthesis technologies to enable new products employing active vibration suppression and control devices to be brought to market. The two year program came to fruition in 1995 through the fabrication of the final smart components and testing of an active plate combined with two trapezoidal rails, forming an active mount. Testing of the SPICES combined active mount took place at McDonnell Douglas facilities in St. Louis, MO, in October-December 1995. Approximately 15 dB reduction in overall response of a motor mounted on the active structure was achieved. Further details and results of the SPICES combined active mount demonstration testing are outlined. Results of numerous damping and control strategies that were developed and employed in the testing are presented, as well as aspects of the design and fabrication of the SPICES active mount components.

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

Science.gov (United States)

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

2016-09-01

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

A study on chemical composition of spices irradiated by electron beam

International Nuclear Information System (INIS)

Ding Lianzhong; Ding Shiyue; Zhu Yan; Li Yixu; Zhu Songmei

1998-01-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000i ion chromatograph. The results showed that the acids content of either chilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 deg. C, 30min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating

A study on chemical composition of spices irradiated by electron beam

Energy Technology Data Exchange (ETDEWEB)

Lianzhong, Ding [Inst. of Applied Technical Physics of Zhejiang Province (China); Shiyue, Ding; Yan, Zhu; Yixu, Li [Testing Technology Inst. of Zhejiang Province (China)

1992-02-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000 ion Chromatograph. The results showed that the acids content of either achilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 C, 30 min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.

Kernel parameter dependence in spatial factor analysis

DEFF Research Database (Denmark)

Nielsen, Allan Aasbjerg

2010-01-01

kernel PCA. Shawe-Taylor and Cristianini [4] is an excellent reference for kernel methods in general. Bishop [5] and Press et al. [6] describe kernel methods among many other subjects. The kernel version of PCA handles nonlinearities by implicitly transforming data into high (even infinite) dimensional...... feature space via the kernel function and then performing a linear analysis in that space. In this paper we shall apply a kernel version of maximum autocorrelation factor (MAF) [7, 8] analysis to irregularly sampled stream sediment geochemistry data from South Greenland and illustrate the dependence...... of the kernel width. The 2,097 samples each covering on average 5 km2 are analyzed chemically for the content of 41 elements....

21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 582.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 582.40 Section 582.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

Molecular Targets of Nutraceuticals Derived from Dietary Spices: Potential Role in Suppression of Inflammation and Tumorigenesis

Science.gov (United States)

Aggarwal, Bharat B.; Van Kuiken, Michelle E.; Iyer, Laxmi H.; Harikumar, Kuzhuvelil B.; Sung, Bokyung

2011-01-01

Despite the fact cancer is primarily a preventable disease, recent statistics indicate cancer will become the number one killer worldwide in 2010. Since certain cancers are more prevalent in the people of some countries than others, suggests the role of lifestyle. For instance cancer incidence among people from the Indian subcontinent, where most spices are consumed, is much lower than that in the Western World. Spices have been consumed for centuries for a variety of purposes—as flavoring agents, colorants, and preservatives. However, there is increasing evidence for the importance of plant-based foods in regular diet to lowering the risk of most chronic diseases, so spices are now emerging as more than just flavor aids, but as agents that can not only prevent but may even treat disease. In this article, we discuss the role of 41 common dietary spices with over 182 spice-derived nutraceuticals for their effects against different stages of tumorigenesis. Besides suppressing inflammatory pathways, spice-derived nutraceuticals can suppress survival, proliferation, invasion, and angiogenesis of tumor cells. We discuss how spice-derived nutraceuticals mediate such diverse effects and what their molecular targets are. Overall our review suggests “adding spice to your life” may serve as a healthy and delicious way to ward off cancer and other chronic diseases. PMID:19491364

Multiple Kernel Learning with Data Augmentation

Science.gov (United States)

2016-11-22

JMLR: Workshop and Conference Proceedings 63:49–64, 2016 ACML 2016 Multiple Kernel Learning with Data Augmentation Khanh Nguyen nkhanh@deakin.edu.au...University, Australia Editors: Robert J. Durrant and Kee-Eung Kim Abstract The motivations of multiple kernel learning (MKL) approach are to increase... kernel expres- siveness capacity and to avoid the expensive grid search over a wide spectrum of kernels . A large amount of work has been proposed to

OS X and iOS Kernel Programming

CERN Document Server

Halvorsen, Ole Henry

2011-01-01

OS X and iOS Kernel Programming combines essential operating system and kernel architecture knowledge with a highly practical approach that will help you write effective kernel-level code. You'll learn fundamental concepts such as memory management and thread synchronization, as well as the I/O Kit framework. You'll also learn how to write your own kernel-level extensions, such as device drivers for USB and Thunderbolt devices, including networking, storage and audio drivers. OS X and iOS Kernel Programming provides an incisive and complete introduction to the XNU kernel, which runs iPhones, i

Model selection for Gaussian kernel PCA denoising

DEFF Research Database (Denmark)

Jørgensen, Kasper Winther; Hansen, Lars Kai

2012-01-01

We propose kernel Parallel Analysis (kPA) for automatic kernel scale and model order selection in Gaussian kernel PCA. Parallel Analysis [1] is based on a permutation test for covariance and has previously been applied for model order selection in linear PCA, we here augment the procedure to also...... tune the Gaussian kernel scale of radial basis function based kernel PCA.We evaluate kPA for denoising of simulated data and the US Postal data set of handwritten digits. We find that kPA outperforms other heuristics to choose the model order and kernel scale in terms of signal-to-noise ratio (SNR...

EPR investigation of some traditional oriental irradiated spices

International Nuclear Information System (INIS)

Duliu, Octavian G.; Georgescu, Rodica; Ali, Shaban Ibrahim

2007-01-01

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and 60 Co γ-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 o C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices

EPR investigation of some traditional oriental irradiated spices

Science.gov (United States)

Duliu, Octavian G.; Georgescu, Rodica; Ali, Shaban Ibrahim

2007-06-01

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and 60Co γ-ray irradiated cardamom ( Elettaria cardamomum L. Maton, Zingiberaceae), ginger (( Zingiber officinale Rosc., Zingiberaceae), and saffron ( Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 °C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

76 FR 13313 - Hazardous Materials: Cargo Tank Motor Vehicle Loading and Unloading Operations

Science.gov (United States)

2011-03-11

...-the-job complacency. As a result, PHMSA expects a reduction in the number of loading and unloading... monitoring of internal tank pressure and cargo temperature. C. CSB Accident Investigations CSB has... unloading practices is impractical. ATA states that, ``[i]t is critically important that PHMSA not choose a...

Possible role of common spices as a preventive and therapeutic agent for Alzheimer′s disease

Directory of Open Access Journals (Sweden)

Omid Mirmosayyeb

2017-01-01

Full Text Available For centuries, spices have been consumed as food additives or medicinal agents. However, there is increasing evidence indicating the plant-based foods in regular diet may lower the risk of neurodegenerative diseases including Alzheimer disease. Spices, as one of the most commonly used plant-based food additives may provide more than just flavors, but as agents that may prevent or even halt neurodegenerative processes associated with aging. In this article, we review the role and application of five commonly used dietary spices including saffron turmeric, pepper family, zingiber, and cinnamon. Besides suppressing inflammatory pathways, these spices may act as antioxidant and inhibit acetyl cholinesterase and amyloid β aggregation. We summarized how spice-derived nutraceuticals mediate such different effects and what their molecular targets might be. Finally, some directions for future research are briefly discussed.

Increased response to insulin of glucose metabolism in the 6-day unloaded rat soleus muscle

Science.gov (United States)

Henriksen, Erik J.; Tischler, Marc E.; Johnson, David G.

1986-01-01

Hind leg muscles of female rats were unloaded by tail cast suspension for 6 days. In the fresh-frozen unloaded soleus, the significantly greater concentration of glycogen correlated with a lower activity ratio of glycogen phosphorylase (p less than 0.02). The activity ratio of glycogen synthase also was lower (p less than 0.001), possibly due to the higher concentration of glycogen. In isolated unloaded soleus, insulin (0.1 milliunit/ml) increased the oxidation of D(U-C-14) glucose, release of lactate and pyruvate, incorporation of D-(U-C-14) glucose into glycogen, and the concentration of glucose 6-phosphate more (p less than 0.05) than in the weight-bearing soleus. At physiological doses of insulin, the percent of maximal uptake of 2-deoxy-D-(1,2-H-3) glucose/muscle also was greater in the unloaded soleus. Unloading of the soleus increased, by 50 percent the concentration of insuling receptors, due to no decrease in total receptor number during muscle atrophy. This increase may account for the greater response of glucose metabolism to insulin in this muscle. The extensor digitorum longus, which generally shows little response to unloading, displayed no differential response of glucose metabolism to insulin.

Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia.

Science.gov (United States)

Ali, Norhayati; Hashim, Noor Hasani; Shuib, Nor Shifa

2015-01-01

The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.

Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.

Science.gov (United States)

Puangsombat, Kanithaporn; Jirapakkul, Wannee; Smith, J Scott

2011-10-01

Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties. © 2011 Institute of Food Technologists®

Paramecium: An Extensible Object-Based Kernel

NARCIS (Netherlands)

van Doorn, L.; Homburg, P.; Tanenbaum, A.S.

1995-01-01

In this paper we describe the design of an extensible kernel, called Paramecium. This kernel uses an object-based software architecture which together with instance naming, late binding and explicit overrides enables easy reconfiguration. Determining which components reside in the kernel protection

Circuit models and SPICE macro-models for quantum Hall effect devices

International Nuclear Information System (INIS)

Ortolano, Massimo; Callegaro, Luca

2015-01-01

Precise electrical measurement technology based on the quantum Hall effect is one of the pillars of modern quantum electrical metrology. Electrical networks including one or more QHE elements can be used as quantum resistance and impedance standards. The analysis of these networks allows metrologists to evaluate the effect of the inevitable parasitic parameters on their performance as standards. This paper presents a concise review of the various circuit models for QHE elements proposed in the literature, and the development of a new model. This last model is particularly suited to be employed with the analogue electronic circuit simulator SPICE. The SPICE macro-model and examples of SPICE simulations, validated by comparison with the corresponding analytical solution and/or experimental data, are provided. (paper)

Theory of reproducing kernels and applications

CERN Document Server

Saitoh, Saburou

2016-01-01

This book provides a large extension of the general theory of reproducing kernels published by N. Aronszajn in 1950, with many concrete applications. In Chapter 1, many concrete reproducing kernels are first introduced with detailed information. Chapter 2 presents a general and global theory of reproducing kernels with basic applications in a self-contained way. Many fundamental operations among reproducing kernel Hilbert spaces are dealt with. Chapter 2 is the heart of this book. Chapter 3 is devoted to the Tikhonov regularization using the theory of reproducing kernels with applications to numerical and practical solutions of bounded linear operator equations. In Chapter 4, the numerical real inversion formulas of the Laplace transform are presented by applying the Tikhonov regularization, where the reproducing kernels play a key role in the results. Chapter 5 deals with ordinary differential equations; Chapter 6 includes many concrete results for various fundamental partial differential equations. In Chapt...

Kernels for structured data

CERN Document Server

Gärtner, Thomas

2009-01-01

This book provides a unique treatment of an important area of machine learning and answers the question of how kernel methods can be applied to structured data. Kernel methods are a class of state-of-the-art learning algorithms that exhibit excellent learning results in several application domains. Originally, kernel methods were developed with data in mind that can easily be embedded in a Euclidean vector space. Much real-world data does not have this property but is inherently structured. An example of such data, often consulted in the book, is the (2D) graph structure of molecules formed by

7 CFR 981.401 - Adjusted kernel weight.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Adjusted kernel weight. 981.401 Section 981.401... Administrative Rules and Regulations § 981.401 Adjusted kernel weight. (a) Definition. Adjusted kernel weight... kernels in excess of five percent; less shells, if applicable; less processing loss of one percent for...

21 CFR 101.22 - Foods; labeling of spices, flavorings, colorings and chemical preservatives.

Science.gov (United States)

2010-04-01

..., leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products..., meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant... does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added...

Aflatoxigenic and ochratoxigenic fungi and their mycotoxins in spices marketed in Brazil.

Science.gov (United States)

Garcia, Marcelo Valle; Mallmann, Carlos Augusto; Copetti, Marina Venturini

2018-04-01

During their processing, spices usually remain close to the ground for drying, a fact that disposes to fungal contamination, as well as moisture transferred from the tropical environment can allow their multiplication and synthesis of mycotoxins. The objective of this study was to evaluate the presence of potentially toxigenic fungi and mycotoxins in spices marketed in Brazil. The fungal contamination was evaluated by direct plating for samples of clove, black and white peppers. Spread plate was used for the samples of rosemary, cinnamon, fennel, pepperoni pepper and oregano. Analyses were performed in triplicate in DG18 media with incubation at 25°C for 7days. The isolation and identification of fungi followed specific recommendations of culture media and incubation period for each genus. The presence of mycotoxins in spices was verified by high-performance liquid chromatography (HPLC) coupled to fluorescence. The frequency of species potentially toxigenic was high in white and black peppers with presence of both aflatoxigenic and ochratoxigenic fungi. Only rosemary and fennel showed contamination with aflatoxin B1 and there was a positive correlation (ρspices covered by Brazilian regulation of mycotoxins. On the other hand, these contaminants were present in other spices consumed by population and not mentioned in the regulation, which could be considered a cause to concern. Copyright © 2017. Published by Elsevier Ltd.

Testing Infrastructure for Operating System Kernel Development

DEFF Research Database (Denmark)

Walter, Maxwell; Karlsson, Sven

2014-01-01

Testing is an important part of system development, and to test effectively we require knowledge of the internal state of the system under test. Testing an operating system kernel is a challenge as it is the operating system that typically provides access to this internal state information. Multi......-core kernels pose an even greater challenge due to concurrency and their shared kernel state. In this paper, we present a testing framework that addresses these challenges by running the operating system in a virtual machine, and using virtual machine introspection to both communicate with the kernel...... and obtain information about the system. We have also developed an in-kernel testing API that we can use to develop a suite of unit tests in the kernel. We are using our framework for for the development of our own multi-core research kernel....

Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Directory of Open Access Journals (Sweden)

Aleksandra Wilczyńska

2017-01-01

Full Text Available Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05 and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

Pediatric lead exposure from imported Indian spices and cultural powders.

Science.gov (United States)

Lin, Cristiane Gurgel; Schaider, Laurel Anne; Brabander, Daniel Joseph; Woolf, Alan David

2010-04-01

Significant lead poisoning has been associated with imported nonpaint products. To describe cases of pediatric lead intoxication from imported Indian spices and cultural powders, determine lead concentrations in these products, and predict effects of ingestion on pediatric blood lead levels (BLLs). Cases and case-study information were obtained from patients followed by the Pediatric Environmental Health Center (Children's Hospital Boston). Imported spices (n = 86) and cultural powders (n = 71) were analyzed for lead by using x-ray fluorescence spectroscopy. The simple bioaccessibility extraction test was used to estimate oral bioavailability. The integrated exposure uptake biokinetic model for lead in children was used to predict population-wide geometric mean BLLs and the probability of elevated BLLs (>10 microg/dL). Four cases of pediatric lead poisoning from Indian spices or cultural powders are described. Twenty-two of 86 spices and foodstuff products contained >1 microg/g lead (for these 22 samples, mean: 2.6 microg/g [95% confidence interval: 1.9-3.3]; maximum: 7.6 microg/g). Forty-six of 71 cultural products contained >1 microg/g lead (for 43 of these samples, mean: 8.0 microg/g [95% confidence interval: 5.2-10.8]; maximum: 41.4 microg/g). Three sindoor products contained >47% lead. With a fixed ingestion of 5 microg/day and 50% bioavailability, predicted geometric mean BLLs for children aged 0 to 4 years increased from 3.2 to 4.1 microg/dL, and predicted prevalence of children with a BLL of >10 microg/dL increased more than threefold (0.8%-2.8%). Chronic exposure to spices and cultural powders may cause elevated BLLs. A majority of cultural products contained >1 microg/g lead, and some sindoor contained extremely high bioaccessible lead levels. Clinicians should routinely screen for exposure to these products.

Sterilization of spices through ionizing radiation

Energy Technology Data Exchange (ETDEWEB)

Heins, H G; Ulmann, R M

1971-10-01

Sterilization of spices is discussed in relation to other methods. Efficiency, organoleptic inspection and costs of the treatment are considered. It is concluded that the irradiation method is feasible and acceptable with respect to taste and juridicial requirements. (G.J.P.). 12 refs.; 1 figure; 4 tabs.

7 CFR 51.1403 - Kernel color classification.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Kernel color classification. 51.1403 Section 51.1403... STANDARDS) United States Standards for Grades of Pecans in the Shell 1 Kernel Color Classification § 51.1403 Kernel color classification. (a) The skin color of pecan kernels may be described in terms of the color...

Flash spice as a tool for analysing the impact of radiation

International Nuclear Information System (INIS)

Charlot, J.J.; Alali, O.

1997-01-01

The Spice simulator must be enhanced with behavioural capabilities for analysing the effects of hostile environments (e.g. radiation exposure) on components, circuits and systems. One solution for achieving this uses the in-house BVHDLA translator to convert from models in analog VHDL Language to models that will be recognized by Spice. This article gives an example combined with self-heating in a MOS transistor. (authors)

Antibacterial and Antifungal Activities of Spices

Science.gov (United States)

Liu, Qing; Meng, Xiao; Li, Ya; Zhao, Cai-Ning; Tang, Guo-Yi; Li, Hua-Bin

2017-01-01

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives. PMID:28621716

Monitoring of lead levels in spices and food colors using atomic absorption spectroscopy

International Nuclear Information System (INIS)

Rahman, S.; Khalid, N.; Ahmad, S.

2001-01-01

The concentration of lead has been monitored in various commercial brands of spices and food colours using atomic absorption spectrometry after digestion in a mixture of nitric acid and perchloric acid. The reliability of the procedure used was checked by analyzing the standard reference materials namely wheat flour (NBS-1567) and rice flour (NBS-1568), for their lead contents. The determined concentration of lead ranged from 5.60 to 10.12 mg g-1 in food spices and from 1.62 to 1.81 mg g-1 in food colours. The study revealed that the piper nigrum contains higher lead contents as compared to capsicum. The effect of processing/milling on the concentration of lead in spices was also studied and discussed. The daily intake of lead by adults through spices and food colours was estimated and was found to be within the recommended WHO tolerance levels. (author)

Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings.

Science.gov (United States)

Ghawi, Sameer Khalil; Rowland, Ian; Methven, Lisa

2014-10-01

There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were pre-and post-exposure visits where all participants rated three tomato soup samples; standard, low salt and low salt with added herbs and spices. The middle 3 days were the repeated exposure phase where participants were divided into three balanced groups; consuming the standard soup, the low salt soup, or the low salt soup with added herbs and spices. Reducing salt in the tomato soup led to a significant decline in consumer acceptability, and incorporating herbs and spices did not lead to an immediate enhancement in liking. However, inclusion of herbs and spices enhanced the perception of the salty taste of the low salt soup to the same level as the standard. Repeated exposure to the herbs and spice-modified soup led to a significant increase in the overall liking and liking of flavour, texture and aftertaste of the soup, whereas no changes in liking were observed for the standard and low salt tomato soups over repeated exposure. Moreover, a positive trend in increasing the post-exposure liking of the herbs and spices soup was observed. The findings suggest that the use of herbs and spices is a useful approach to reduce salt content in foods; however, herbs and spices should be chosen carefully to complement the food as large contrasts in flavour can polarise consumer liking. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

Treatment of spices with ionizing radiation - chemical, organoleptical, microbiological and toxicological analyses. Pt. 2

International Nuclear Information System (INIS)

Schuettler, C.; Boegl, W.

1984-09-01

In the present second part of a study of the relevant literature the results of tests on 14 radiation treated spices and 2 radiation treated spice-mixtures were evaluated. The tests in this part contain mainly toxicological but also chemical and sensorial analyses. Most of the spices were treated with gamma radiation from cobalt-60 sources with doses between 80 Gy and 60 kGy. This part contains a cumulated subject index for part 1 and part 2. (orig./AJ) [de

The use of spices in the production of traditional cheeses

OpenAIRE

Renata Josipović; Ksenija Markov; Jadranka Frece; Damir Stanzer; Ante Cvitković; Jasna Mrvčić

2016-01-01

Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into pl...

The definition of kernel Oz

OpenAIRE

Smolka, Gert

1994-01-01

Oz is a concurrent language providing for functional, object-oriented, and constraint programming. This paper defines Kernel Oz, a semantically complete sublanguage of Oz. It was an important design requirement that Oz be definable by reduction to a lean kernel language. The definition of Kernel Oz introduces three essential abstractions: the Oz universe, the Oz calculus, and the actor model. The Oz universe is a first-order structure defining the values and constraints Oz computes with. The ...

Fabrication of Uranium Oxycarbide Kernels for HTR Fuel

International Nuclear Information System (INIS)

Barnes, Charles; Richardson, Clay; Nagley, Scott; Hunn, John; Shaber, Eric

2010-01-01

Babcock and Wilcox (B and W) has been producing high quality uranium oxycarbide (UCO) kernels for Advanced Gas Reactor (AGR) fuel tests at the Idaho National Laboratory. In 2005, 350-(micro)m, 19.7% 235U-enriched UCO kernels were produced for the AGR-1 test fuel. Following coating of these kernels and forming the coated-particles into compacts, this fuel was irradiated in the Advanced Test Reactor (ATR) from December 2006 until November 2009. B and W produced 425-(micro)m, 14% enriched UCO kernels in 2008, and these kernels were used to produce fuel for the AGR-2 experiment that was inserted in ATR in 2010. B and W also produced 500-(micro)m, 9.6% enriched UO2 kernels for the AGR-2 experiments. Kernels of the same size and enrichment as AGR-1 were also produced for the AGR-3/4 experiment. In addition to fabricating enriched UCO and UO2 kernels, B and W has produced more than 100 kg of natural uranium UCO kernels which are being used in coating development tests. Successive lots of kernels have demonstrated consistent high quality and also allowed for fabrication process improvements. Improvements in kernel forming were made subsequent to AGR-1 kernel production. Following fabrication of AGR-2 kernels, incremental increases in sintering furnace charge size have been demonstrated. Recently small scale sintering tests using a small development furnace equipped with a residual gas analyzer (RGA) has increased understanding of how kernel sintering parameters affect sintered kernel properties. The steps taken to increase throughput and process knowledge have reduced kernel production costs. Studies have been performed of additional modifications toward the goal of increasing capacity of the current fabrication line to use for production of first core fuel for the Next Generation Nuclear Plant (NGNP) and providing a basis for the design of a full scale fuel fabrication facility.

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

Science.gov (United States)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-08-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.

The corner rounding modeling technique in SPICE simulations for deeply scaled MOSFETs

International Nuclear Information System (INIS)

Sun Wei; Yang Dake

2013-01-01

This paper presents a novel poly (PC) and active (RX) corner rounding modeling approach to SPICE simulations. A set of specially designed structures was used for measurement data collection. PC and RX corner rounding equations have been derived based on an assumption that the corner rounding area is a fragment of a circle. The equations were modified to reflect the gouging effect of physical silicon wafers. The modified general equations were implemented in the SPICE model to enable the model to describe the corner rounding effect. The good fittings between the SPICE model simulation results and the silicon data demonstrated in this paper proved that the designed corner rounding model is practical and accurate. (semiconductor devices)

Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts.

Science.gov (United States)

Srinivasan, K

2005-09-01

Diet has been recognized as a corner stone in the management of diabetes mellitus. Spices are the common dietary adjuncts that contribute to the taste and flavour of foods. Besides, spices are also known to exert several beneficial physiological effects including the antidiabetic influence. This review considers all the available information from animal experimentation as well as clinical trials where spices, their extracts or their active principles were examined for treatment of diabetes. Among the spices, fenugreek seeds (Trigonella foenumgraecum), garlic (Allium sativum), onion (Allium cepa), and turmeric (Curcuma longa) have been experimentally documented to possess antidiabetic potential. In a limited number of studies, cumin seeds (Cuminum cyminum), ginger (Zingiber officinale), mustard (Brassica nigra), curry leaves (Murraya koenigii) and coriander (Coriandrum sativum) have been reported to be hypoglycaemic.

EPR investigation of some traditional oriental irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Duliu, Octavian G. [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)]. E-mail: duliu@pcnet.ro; Georgescu, Rodica [National Institute for Physics and Nuclear Engineering -Horia Hulubei, C.P. MG-6, RO-077125 Bucharest (Romania); Ali, Shaban Ibrahim [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)

2007-06-15

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and {sup 60}Co {gamma}-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After {gamma}-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 {sup o}C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

Anisotropic hydrodynamics with a scalar collisional kernel

Science.gov (United States)

Almaalol, Dekrayat; Strickland, Michael

2018-04-01

Prior studies of nonequilibrium dynamics using anisotropic hydrodynamics have used the relativistic Anderson-Witting scattering kernel or some variant thereof. In this paper, we make the first study of the impact of using a more realistic scattering kernel. For this purpose, we consider a conformal system undergoing transversally homogenous and boost-invariant Bjorken expansion and take the collisional kernel to be given by the leading order 2 ↔2 scattering kernel in scalar λ ϕ4 . We consider both classical and quantum statistics to assess the impact of Bose enhancement on the dynamics. We also determine the anisotropic nonequilibrium attractor of a system subject to this collisional kernel. We find that, when the near-equilibrium relaxation-times in the Anderson-Witting and scalar collisional kernels are matched, the scalar kernel results in a higher degree of momentum-space anisotropy during the system's evolution, given the same initial conditions. Additionally, we find that taking into account Bose enhancement further increases the dynamically generated momentum-space anisotropy.

The industrial potential of herbs and spices - a mini review.

Science.gov (United States)

Leja, Katarzyna B; Czaczyk, Katarzyna

2016-01-01

Herbs and spices have been used for food and medicinal purposes for centuries - the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies). The aim of this review is to present the major active compounds in herbs and spices and explore their potential applications in industry.

Historical Spice as a Future Drug: Therapeutic Potential of Piperlongumine.

Science.gov (United States)

Prasad, Sahdeo; Tyagi, Amit K

2016-01-01

Spice and spice-derived compounds have been identified and explored for their health benefits since centuries. One of the spice long pepper has been traditionally used to treat chronic bronchitis, asthma, constipation, gonorrhea, paralysis of the tongue, diarrhea, cholera, malaria, viral hepatitis, respiratory infections, stomach ache, diseases of the spleen, cough, and tumors. In this review, the evidences for the chemopreventive and chemotherapeutic potential of piperlongumine have been described. The active component piperlonguime has shown effective against various ailments including cancer, neurogenerative disease, arthritis, melanogenesis, lupus nephritis, and hyperlipidemic. These beneficial effects of piperlongumine is attributed to its ability to modulate several signaling molecules like reactive oxygen species, kinases, proteasome, proto-oncogenes, transcription factors, cell cycle, inflammatory molecules and cell growth and survival molecules. Piperlongumine also chemosensitizes to drugs resistant cancer cells. Overall the consumption of long peppers is therefore recommended for the prevention and treatment of various diseases including cancer, and thus piperlongumine may be a promising future candidate drug against cancer.

PERSEPSI WISATAWAN TERHADAP INOVASI PRODUK “UTAMA SPICE NATURAL AROMATERAPI”

Directory of Open Access Journals (Sweden)

Nyoman Putri Aras Kembang

2017-02-01

Full Text Available Penelitian ini menganalisis produk usaha aromaterapi sebagai salah satu industri kreatif diyakini berkorelasi positif dengan pengembangan pariwisata karena melalui produk usaha aromaterapi rempah-rempah tradisional diperkenalkan kepada wisatawan nusantara dan mancanegara. Penelitian ini adalah penelitian kualitatif yang menerapkan teori persepsi dan teori pariwisata berkelanjutan serta beberapa teori pendukung. Tujuan dari penelitian ini untuk mengetahui jenis-jenis produk, pemanfaatan jenis rempah-rempah pada produk, dan persepsi wisatawan terhadap produk aromaterapi Utama Spice Aromatherapy. Pengumpulan data penelitian ini melalui penyebaran 25 kuesioner yang diisi oleh pelanggan perusahaan tersebut. Analisis data berdasar pada teori persepsi dan teori pariwisata berkelanjutan. Hasil analisis data dipresentasikan secara deskriptif naratif dan juga dalam bentuk tabel. Hasil penelitian menunjukkan bahwa jenis-jenis produk aromaterapi Utama Spice Aromateraphy sangat beragam mulai dari perawatan untuk rambut, wajah, dan tubuh. Persepsi wisatawan terhadap produk aromaterapi Utama Spice Aromateraphy cukup baik dan diminati oleh konsumen dalam hal ini wisatawan karena produk yang berbahan dasar alam yang berkualitas sehingga aman digunakan.

Object classification and detection with context kernel descriptors

DEFF Research Database (Denmark)

Pan, Hong; Olsen, Søren Ingvor; Zhu, Yaping

2014-01-01

Context information is important in object representation. By embedding context cue of image attributes into kernel descriptors, we propose a set of novel kernel descriptors called Context Kernel Descriptors (CKD) for object classification and detection. The motivation of CKD is to use spatial...... consistency of image attributes or features defined within a neighboring region to improve the robustness of descriptor matching in kernel space. For feature selection, Kernel Entropy Component Analysis (KECA) is exploited to learn a subset of discriminative CKD. Different from Kernel Principal Component...

Contribution of social isolation, restraint, and hindlimb unloading to changes in hemodynamic parameters and motion activity in rats.

Directory of Open Access Journals (Sweden)

Darya Tsvirkun

Full Text Available The most accepted animal model for simulation of the physiological and morphological consequences of microgravity on the cardiovascular system is one of head-down hindlimb unloading. Experimental conditions surrounding this model include not only head-down tilting of rats, but also social and restraint stresses that have their own influences on cardiovascular system function. Here, we studied levels of spontaneous locomotor activity, blood pressure, and heart rate during 14 days under the following experimental conditions: cage control, social isolation in standard rat housing, social isolation in special cages for hindlimb unloading, horizontal attachment (restraint, and head-down hindlimb unloading. General activity and hemodynamic parameters were continuously monitored in conscious rats by telemetry. Heart rate and blood pressure were both evaluated during treadmill running to reveal cardiovascular deconditioning development as a result of unloading. The main findings of our work are that: social isolation and restraint induced persistent physical inactivity, while unloading in rats resulted in initial inactivity followed by normalization and increased locomotion after one week. Moreover, 14 days of hindlimb unloading showed significant elevation of blood pressure and slight elevation of heart rate. Hemodynamic changes in isolated and restrained rats largely reproduced the trends observed during unloading. Finally, we detected no augmentation of tachycardia during moderate exercise in rats after 14 days of unloading. Thus, we concluded that both social isolation and restraint, as an integral part of the model conditions, contribute essentially to cardiovascular reactions during head-down hindlimb unloading, compared to the little changes in the hydrostatic gradient.

Impaired axonal Na+ current by hindlimb unloading: implication for disuse neuromuscular atrophy

Directory of Open Access Journals (Sweden)

Chimeglkham eBanzrai

2016-02-01

Full Text Available This study aimed to characterize the excitability changes in peripheral motor axons caused by hindlimb unloading, which is a model of disuse neuromuscular atrophy. Hindlimb unloading was performed in normal 6-week-old male mice by fixing the proximal tail by a clip connected to the top of the animal’s cage for 3 weeks. Axonal excitability studies were performed by stimulating the sciatic nerve at the ankle and recording the compound muscle action potential from the foot. The amplitudes of the motor responses of the unloading group were 51% of the control amplitudes (2.2 ± 1.3 mV [HLU] vs. 4.3 ± 1.2 mV [Control], P = 0.03. Multiple axonal excitability analysis showed that the unloading group had a smaller strength-duration time constant (SDTC and late subexcitability (recovery cycle than the controls (0.075 ± 0.01 [HLU] vs. 0.12 ± 0.01 [Control], P < 0.01; 5.4 ± 1.0 [HLU] vs. 10.0 ± 1.3 % [Control], P = 0.01, respectively. Three weeks after releasing from HLU, the SDTC became comparable to the control range. Using a modeling study, the observed differences in the waveforms could be explained by reduced persistent Na+ currents along with parameters related to current leakage. Quantification of RNA of a SCA1A gene coding a voltage-gated Na+ channel tended to be decreased in the sciatic nerve in HLU. The present study suggested that axonal ion currents are altered in vivo by hindlimb unloading. It is still undetermined whether the dysfunctional axonal ion currents have any pathogenicity on neuromuscular atrophy or are the results of neural plasticity by atrophy.

Ranking Support Vector Machine with Kernel Approximation.

Science.gov (United States)

Chen, Kai; Li, Rongchun; Dou, Yong; Liang, Zhengfa; Lv, Qi

2017-01-01

Learning to rank algorithm has become important in recent years due to its successful application in information retrieval, recommender system, and computational biology, and so forth. Ranking support vector machine (RankSVM) is one of the state-of-art ranking models and has been favorably used. Nonlinear RankSVM (RankSVM with nonlinear kernels) can give higher accuracy than linear RankSVM (RankSVM with a linear kernel) for complex nonlinear ranking problem. However, the learning methods for nonlinear RankSVM are still time-consuming because of the calculation of kernel matrix. In this paper, we propose a fast ranking algorithm based on kernel approximation to avoid computing the kernel matrix. We explore two types of kernel approximation methods, namely, the Nyström method and random Fourier features. Primal truncated Newton method is used to optimize the pairwise L2-loss (squared Hinge-loss) objective function of the ranking model after the nonlinear kernel approximation. Experimental results demonstrate that our proposed method gets a much faster training speed than kernel RankSVM and achieves comparable or better performance over state-of-the-art ranking algorithms.

Ranking Support Vector Machine with Kernel Approximation

Directory of Open Access Journals (Sweden)

Kai Chen

2017-01-01

Full Text Available Learning to rank algorithm has become important in recent years due to its successful application in information retrieval, recommender system, and computational biology, and so forth. Ranking support vector machine (RankSVM is one of the state-of-art ranking models and has been favorably used. Nonlinear RankSVM (RankSVM with nonlinear kernels can give higher accuracy than linear RankSVM (RankSVM with a linear kernel for complex nonlinear ranking problem. However, the learning methods for nonlinear RankSVM are still time-consuming because of the calculation of kernel matrix. In this paper, we propose a fast ranking algorithm based on kernel approximation to avoid computing the kernel matrix. We explore two types of kernel approximation methods, namely, the Nyström method and random Fourier features. Primal truncated Newton method is used to optimize the pairwise L2-loss (squared Hinge-loss objective function of the ranking model after the nonlinear kernel approximation. Experimental results demonstrate that our proposed method gets a much faster training speed than kernel RankSVM and achieves comparable or better performance over state-of-the-art ranking algorithms.

78 FR 76628 - Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period

Science.gov (United States)

2013-12-18

...] Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period AGENCY... Profile on Pathogens and Filth in Spices: Availability'' that appeared in the Federal Register of November... Risk Profile on Pathogens and Filth in Spices: Availability.'' The notice provided a 60-day comment...

Dose point kernels for beta-emitting radioisotopes

International Nuclear Information System (INIS)

Prestwich, W.V.; Chan, L.B.; Kwok, C.S.; Wilson, B.

1986-01-01

Knowledge of the dose point kernel corresponding to a specific radionuclide is required to calculate the spatial dose distribution produced in a homogeneous medium by a distributed source. Dose point kernels for commonly used radionuclides have been calculated previously using as a basis monoenergetic dose point kernels derived by numerical integration of a model transport equation. The treatment neglects fluctuations in energy deposition, an effect which has been later incorporated in dose point kernels calculated using Monte Carlo methods. This work describes new calculations of dose point kernels using the Monte Carlo results as a basis. An analytic representation of the monoenergetic dose point kernels has been developed. This provides a convenient method both for calculating the dose point kernel associated with a given beta spectrum and for incorporating the effect of internal conversion. An algebraic expression for allowed beta spectra has been accomplished through an extension of the Bethe-Bacher approximation, and tested against the exact expression. Simplified expression for first-forbidden shape factors have also been developed. A comparison of the calculated dose point kernel for 32 P with experimental data indicates good agreement with a significant improvement over the earlier results in this respect. An analytic representation of the dose point kernel associated with the spectrum of a single beta group has been formulated. 9 references, 16 figures, 3 tables

Dietary spices protect against hydrogen peroxide-induced DNA damage and inhibit nicotine-induced cancer cell migration.

Science.gov (United States)

Jayakumar, R; Kanthimathi, M S

2012-10-01

Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices were analysed. Murine fibroblasts (3T3-L1) and human breast cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H₂O₂ and nicotine. The comet assay was used to analyse the DNA damage. Among the 9 spices, ginger, at 50 μg/ml protected against 68% of DNA damage in 3T3-L1 cells. Caraway, cumin and fennel showed statistically significant (pspices reduced this migration. Pepper, long pepper and ginger exhibited a high rate of inhibition of cell migration. The results of this study prove that spices protect DNA and inhibit cancer cell migration. Copyright © 2012 Elsevier Ltd. All rights reserved.

Rare variant testing across methods and thresholds using the multi-kernel sequence kernel association test (MK-SKAT).

Science.gov (United States)

Urrutia, Eugene; Lee, Seunggeun; Maity, Arnab; Zhao, Ni; Shen, Judong; Li, Yun; Wu, Michael C

Analysis of rare genetic variants has focused on region-based analysis wherein a subset of the variants within a genomic region is tested for association with a complex trait. Two important practical challenges have emerged. First, it is difficult to choose which test to use. Second, it is unclear which group of variants within a region should be tested. Both depend on the unknown true state of nature. Therefore, we develop the Multi-Kernel SKAT (MK-SKAT) which tests across a range of rare variant tests and groupings. Specifically, we demonstrate that several popular rare variant tests are special cases of the sequence kernel association test which compares pair-wise similarity in trait value to similarity in the rare variant genotypes between subjects as measured through a kernel function. Choosing a particular test is equivalent to choosing a kernel. Similarly, choosing which group of variants to test also reduces to choosing a kernel. Thus, MK-SKAT uses perturbation to test across a range of kernels. Simulations and real data analyses show that our framework controls type I error while maintaining high power across settings: MK-SKAT loses power when compared to the kernel for a particular scenario but has much greater power than poor choices.

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

International Nuclear Information System (INIS)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-01-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component. - Highlights: ► Sample blends with small quantities of irradiated spices were evaluated. ► The PSL was inappropriate to detect irradiated ingredient in small quantity. ► TL glow curve shape and intensity could be used as conclusive evidence of irradiation. ► TL ratios of all irradiated and nonirradiated samples were <0.1.

Experience with spice teaching power electronics

DEFF Research Database (Denmark)

Munk-Nielsen, Stig

2009-01-01

A free Spice version allowing general circuit simulation is used teaching power electronics. There is no lock on the circuit size, stabile and user friendly operation is experienced. A collection of transformer, converter and drive system models are implemented to investigate the usability...... of the programme in high power electronics....

Uranium isotopes distinguish two geochemically distinct stages during the later Cambrian SPICE event

DEFF Research Database (Denmark)

Dahl, Tais Wittchen; Boyle, Richard A.; Canfield, Donald E.

2014-01-01

. Here we report high-precision uranium isotopic data in marine carbonates deposited during the Late Cambrian 'SPICE' event, at ca. 499 Ma, documenting a well-defined -0.18‰ negative δ238U excursion that occurs at the onset of the SPICE event's positive δ13C and δ34S excursions, but peaks (and tails off......) before them. Dynamic modelling shows that the different response of the U reservoir cannot be attributed solely to differences in residence times or reservoir sizes - suggesting that two chemically distinct ocean states occurred within the SPICE event. The first ocean stage involved a global expansion...... depletion in the oceans (Gill et al., 2011). We discuss scenarios for how an interval of elevated pyrite and organic carbon burial could have been sustained without widespread euxinia in the water column (both non-sulfidic anoxia and/or a more oxygenated ocean state are possibilities). Either way, the SPICE...

Wigner functions defined with Laplace transform kernels.

Science.gov (United States)

Oh, Se Baek; Petruccelli, Jonathan C; Tian, Lei; Barbastathis, George

2011-10-24

We propose a new Wigner-type phase-space function using Laplace transform kernels--Laplace kernel Wigner function. Whereas momentum variables are real in the traditional Wigner function, the Laplace kernel Wigner function may have complex momentum variables. Due to the property of the Laplace transform, a broader range of signals can be represented in complex phase-space. We show that the Laplace kernel Wigner function exhibits similar properties in the marginals as the traditional Wigner function. As an example, we use the Laplace kernel Wigner function to analyze evanescent waves supported by surface plasmon polariton. © 2011 Optical Society of America

Metabolic network prediction through pairwise rational kernels.

Science.gov (United States)

Roche-Lima, Abiel; Domaratzki, Michael; Fristensky, Brian

2014-09-26

Metabolic networks are represented by the set of metabolic pathways. Metabolic pathways are a series of biochemical reactions, in which the product (output) from one reaction serves as the substrate (input) to another reaction. Many pathways remain incompletely characterized. One of the major challenges of computational biology is to obtain better models of metabolic pathways. Existing models are dependent on the annotation of the genes. This propagates error accumulation when the pathways are predicted by incorrectly annotated genes. Pairwise classification methods are supervised learning methods used to classify new pair of entities. Some of these classification methods, e.g., Pairwise Support Vector Machines (SVMs), use pairwise kernels. Pairwise kernels describe similarity measures between two pairs of entities. Using pairwise kernels to handle sequence data requires long processing times and large storage. Rational kernels are kernels based on weighted finite-state transducers that represent similarity measures between sequences or automata. They have been effectively used in problems that handle large amount of sequence information such as protein essentiality, natural language processing and machine translations. We create a new family of pairwise kernels using weighted finite-state transducers (called Pairwise Rational Kernel (PRK)) to predict metabolic pathways from a variety of biological data. PRKs take advantage of the simpler representations and faster algorithms of transducers. Because raw sequence data can be used, the predictor model avoids the errors introduced by incorrect gene annotations. We then developed several experiments with PRKs and Pairwise SVM to validate our methods using the metabolic network of Saccharomyces cerevisiae. As a result, when PRKs are used, our method executes faster in comparison with other pairwise kernels. Also, when we use PRKs combined with other simple kernels that include evolutionary information, the accuracy

Identification of dehydrated spices and herbs subjected to the irradiation process

International Nuclear Information System (INIS)

Bernardes, Dulcila Maria Lessa

1996-01-01

This research shows the possibility of determining through a combination of analytical methods whether dehydrated spices and herbs were irradiated. The methods used were the following: viscosimetry, thermoluminescence (TL) and electron paramagnetic resonance (EPR). Viscosimetry was applied in suspensions of dehydrated and irradiated spices and herbs which had been gellified by heat. It was observed that the viscosity of the samples decreases when the radiation dose increases. It was also observed that the temperature of the gelification is linked to the viscosity. The variation of the capability of gelification of the samples in relation to the storage time (30 and 60 days) does not have any consequence on the viscosity. Thermoluminescence is based on the transference of electrons to an excited state by ionizing radiation with emission of light when the electrons thermally stimulated. The thermoluminescent signals of the spices can be explained by the presence of mineral grains adhering to the surface of the samples. The thermoluminescent signal increased in intensity with the amplification of the radiation dose. The study of the signal in relation to the storage time (30 and 60 days) showed that it weakened and decreased. Free radicals produced by irradiation of spices were analyzed by the electron spin resonance method (ESR). It was checked that increasing the radiation dose meant an intensification of the ESR signal. Within a 30 day storage time, a fading of the signal was observed. The results of this study lead us to the following conclusion: viscosimetry, thermoluminescence and electron spin resonance are methods of analysis which are proper to detect whether dehydrated spices and herbs were irradiated, especially when these different methods were used in combination. (author)

Reduction of the number of germs in spices by radappertization

International Nuclear Information System (INIS)

Beczner, Laszlone; Kiss, Istvan

1983-01-01

The sterilization by fumigation with ethylene oxide and propylene oxide of ground paprika and spice mixtures used in preserves and meat industry was compared with the radappertization of the same spices. The number of germs including that of spores and moulds was determined. It can be established that irradiation with ionizing radiation (5 kGy) has the same effect on the reduction of the number of germs as sterilization by ethylene oxide. In addition, the side effects of sterilization can be avoided. (V.N.)

21 CFR 582.30 - Natural substances used in conjunction with spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Natural substances used in conjunction with spices... with spices and other natural seasonings and flavorings. Natural substances used in conjunction with spices and other natural seasonings and flavorings that are generally recognized as safe for their...

The effects of body weight unloading on kinetics and muscle activity of overweight males during Overground walking.

Science.gov (United States)

Fischer, Arielle G; Wolf, Alon

2018-02-01

Excess body weight has become a major worldwide health and social epidemic. Training with body weight unloading, is a common method for gait corrections for various neuromuscular impairments. In the present study we assessed the effects of body weight unloading on knee and ankle kinetics and muscle activation of overweight subjects walking overground under various levels of body weight unloading. Ten overweight subjects (25 ≤ BMI weight unloading experimental conditions. Gait parameters assessed under these conditions included knee and ankle flexion moments and the Electromygraphic activity of the Tibialis Anterior, Lateral Gastrocnemius and Vastus Lateralis. Increasing body weight unloading levels from 0% to 30% was found to significantly reduce the peak knee flexion and ankle plantarflexion moments. Also observed was a significant reduction in muscle activity of the Tibialis Anterior, Lateral Gastrocnemius and Vastus Lateralis under the three body-weight unloading conditions. Our results demonstrate that a reduction of up to 30% overweight subjects' body weight during gait is conducive to a reduction in the knee and ankle flexion moments and in the balancing net quadriceps moment and ankle flexors moment. The newly devised body weight unloading device is therefore an effective method for reducing joint loads allowing overweight people who require controlled weight bearing scenarios to retrain their gait while engaging in sustained walking exercise. Copyright © 2018 Elsevier Ltd. All rights reserved.

Influence Function and Robust Variant of Kernel Canonical Correlation Analysis

OpenAIRE

Alam, Md. Ashad; Fukumizu, Kenji; Wang, Yu-Ping

2017-01-01

Many unsupervised kernel methods rely on the estimation of the kernel covariance operator (kernel CO) or kernel cross-covariance operator (kernel CCO). Both kernel CO and kernel CCO are sensitive to contaminated data, even when bounded positive definite kernels are used. To the best of our knowledge, there are few well-founded robust kernel methods for statistical unsupervised learning. In addition, while the influence function (IF) of an estimator can characterize its robustness, asymptotic ...

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †

Science.gov (United States)

Bell, Brandon; Adhikari, Koushik; Alavi, Sajid; King, Silvia; Haub, Mark

2017-01-01

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different. PMID:28820459

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †.

Science.gov (United States)

Bell, Brandon; Adhikari, Koushik; Chambers, Edgar; Alavi, Sajid; King, Silvia; Haub, Mark

2017-08-18

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations ( n = 100), followed by three days of emotion testing were conducted. A human clinical trial ( n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion "Satisfied" increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different.

The Linux kernel as flexible product-line architecture

NARCIS (Netherlands)

M. de Jonge (Merijn)

2002-01-01

textabstractThe Linux kernel source tree is huge ($>$ 125 MB) and inflexible (because it is difficult to add new kernel components). We propose to make this architecture more flexible by assembling kernel source trees dynamically from individual kernel components. Users then, can select what

Search for β-Secretase Inhibitors from Natural Spices.

Science.gov (United States)

Matsumura, Shinichi; Murata, Kazuya; Yoshioka, Yuri; Matsuda, Hideaki

2016-04-01

The growing number of Alzheimer's disease (AD) patients prompted us to seek effective natural resources for the prevention of AD. We focused on the inhibition of β-secretase, which is known to catalyze the production of senile plaque. Sixteen spices used in Asian countries were selected for the screening. Among the extracts tested, hexane extracts obtained from turmeric, cardamom, long pepper, cinnamon, Sichuan pepper, betel, white turmeric and aromatic ginger showed potent inhibitory activities. Their active principles were identified as sesquiterpenoids, monoterpenoids, fatty acid derivatives and phenylpropanoids using GC-MS analyses. The chemical structures and IC50 values of the compounds are disclosed. The results suggest that long-term consumption'of aromatic compounds from spices could be effective in the prevention of AD.

Mycobiota and identification of aflatoxin gene cluster in marketed spices in West Africa

DEFF Research Database (Denmark)

Gnonlonfin, G. J. B.; Adjovi, Y. C.; Tokpo, A. F.

2013-01-01

Fungal infection and aflatoxin contamination were evaluated on 114 samples of dried and milled spices such as ginger, garlic and black pepper from southern Benin and Togo collected in November 2008 -January 2009. These products are dried to preserve them for lean periods available throughout...... of Aspergillus were dominant on all marketed dried and milled spices irrespective of country. Gene characterization and amplification analysis showed that most of the Aspergillus flavus isolates possess the cluster genes for aflatoxin production. Aflatoxin B1 assessment by Thin Layer Chromatography showed...... further for other products such as dried and milled spices. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved....

Exploiting graph kernels for high performance biomedical relation extraction.

Science.gov (United States)

Panyam, Nagesh C; Verspoor, Karin; Cohn, Trevor; Ramamohanarao, Kotagiri

2018-01-30

Relation extraction from biomedical publications is an important task in the area of semantic mining of text. Kernel methods for supervised relation extraction are often preferred over manual feature engineering methods, when classifying highly ordered structures such as trees and graphs obtained from syntactic parsing of a sentence. Tree kernels such as the Subset Tree Kernel and Partial Tree Kernel have been shown to be effective for classifying constituency parse trees and basic dependency parse graphs of a sentence. Graph kernels such as the All Path Graph kernel (APG) and Approximate Subgraph Matching (ASM) kernel have been shown to be suitable for classifying general graphs with cycles, such as the enhanced dependency parse graph of a sentence. In this work, we present a high performance Chemical-Induced Disease (CID) relation extraction system. We present a comparative study of kernel methods for the CID task and also extend our study to the Protein-Protein Interaction (PPI) extraction task, an important biomedical relation extraction task. We discuss novel modifications to the ASM kernel to boost its performance and a method to apply graph kernels for extracting relations expressed in multiple sentences. Our system for CID relation extraction attains an F-score of 60%, without using external knowledge sources or task specific heuristic or rules. In comparison, the state of the art Chemical-Disease Relation Extraction system achieves an F-score of 56% using an ensemble of multiple machine learning methods, which is then boosted to 61% with a rule based system employing task specific post processing rules. For the CID task, graph kernels outperform tree kernels substantially, and the best performance is obtained with APG kernel that attains an F-score of 60%, followed by the ASM kernel at 57%. The performance difference between the ASM and APG kernels for CID sentence level relation extraction is not significant. In our evaluation of ASM for the PPI task, ASM

SpiCAD: Integrated environment for circuitry simulation with SPICE code

Energy Technology Data Exchange (ETDEWEB)

D' Amore, D; Padovini, G; Santomauro, M [Politecnico di Milano (Italy). Dip. di Elettronica

1991-11-01

SPICE is one of the most commonly used programs for the simulation of the behaviour of electronic circuits. This article describes in detail the key design characteristics and capabilities of a computer environment called SpiCAD which integrates all the different phases of SPICE based circuitry simulation on a personal computer, i.e., the tracing of the electronics scheme, simulation and visualization of the results so as to help define semiconductor device models, determine input signals, construct macro-models and convert design sketches into formats acceptable to graphic systems.

Identification of irradiated spices with luminescence measurements: a European intercomparison

Energy Technology Data Exchange (ETDEWEB)

Heide, L; Guggenberger, R; Boegl, K W [Federal Health Office, Neuherberg/Muenchen (Germany, F.R.). Inst. for Radiation Hygiene

1989-01-01

Blind tests were performed measuring the thermoluminescence intensity on samples from 10 different spices that were either irradiated or unirradiated. The chemiluminescence was measured on 10 additional spice samples. Twelve institutions participated in this collaborative study. Thresholds were defined which, when exceeded, declare samples as irradiated. The recovering rate was nearly 100% for samples investigated by thermoluminescence. Only one out of 495 irradiated samples was not identified. By using chemiluminescence, the participants succeeded in identifying 99% of unirradiated samples and 75% of irradiated samples from a total of 490 samples. (author).

Radiation and heat sensitivity of microflora in mixed spices

International Nuclear Information System (INIS)

Alam, M. K.; Choudhury, N.; Chowdhury, N. A.; Youssouf, Q.M.

1994-01-01

Spices such as coriander, cumin, turmeric, chilli collected from local market were found to be highly contaminated with bacteria and fungi. A dose of 3 kGy without heat treatment reduced the microbial load from 6 log to 3 log and from 5 log to 2 log units depending on the storage temperature whereas the same dose of radiation combined with heat treatment reduced the microbial load from 6 log to 2 log units and from 4 log to below detectable level depending on storage condition. The combination treated spices retained good organoleptic quality in comparison to that of only irradiated species with higher dose. 11 refs., 2 tables (author)

The influence of herbs and spices on overall liking of reduced fat food.

Science.gov (United States)

Peters, John C; Polsky, Sarit; Stark, Rebecca; Zhaoxing, Pan; Hill, James O

2014-08-01

Most adults consume more fat than is recommended in the Dietary Guidelines for Americans. We examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking. We recruited adults 18-65 years old to taste three lunch conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of a meatloaf entrée, vegetable side dish, pasta side dish, and overall meal on a 9-point hedonic Likert scale. Subjects came weekly for 3 weeks to consume meals and were randomized to the condition order. We enrolled 148 subjects who were predominantly female (n = 101, 68%), had a mean age of 35.9 years, and body mass index of 24.4 kg/m2. Subjects reported habitual diets as 36% of total calories from fat (2005 Block Food Frequency Questionnaire). Reducing fat content alone significantly dropped overall liking of the meal compared with FF and RFS conditions (6.29 RF vs. 7.05 FF, P spices to reduced fat foods restored liking of the overall meal, meatloaf, and vegetables to that of FF conditions, and significantly improved the liking of RF pasta. Herbs and spices can be a useful tool to improve liking of foods consistent with national guidelines. Copyright © 2014 The Author. Published by Elsevier Ltd.. All rights reserved.

GRIM : Leveraging GPUs for Kernel integrity monitoring

NARCIS (Netherlands)

Koromilas, Lazaros; Vasiliadis, Giorgos; Athanasopoulos, Ilias; Ioannidis, Sotiris

2016-01-01

Kernel rootkits can exploit an operating system and enable future accessibility and control, despite all recent advances in software protection. A promising defense mechanism against rootkits is Kernel Integrity Monitor (KIM) systems, which inspect the kernel text and data to discover any malicious

7 CFR 51.2296 - Three-fourths half kernel.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Three-fourths half kernel. 51.2296 Section 51.2296 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards...-fourths half kernel. Three-fourths half kernel means a portion of a half of a kernel which has more than...

Acoustic Emission Characteristics of Red Sandstone Specimens Under Uniaxial Cyclic Loading and Unloading Compression

Science.gov (United States)

Meng, Qingbin; Zhang, Mingwei; Han, Lijun; Pu, Hai; Chen, Yanlong

2018-04-01

To explore the acoustic emission (AE) characteristics of rock materials during the deformation and failure process under periodic loads, a uniaxial cyclic loading and unloading compression experiment was conducted based on an MTS 815 rock mechanics test system and an AE21C acoustic emissions test system. The relationships among stress, strain, AE activity, accumulated AE activity and duration for 180 rock specimens under 36 loading and unloading rates were established. The cyclic AE evolutionary laws with rock stress-strain variation at loading and unloading stages were analyzed. The Kaiser and Felicity effects of rock AE activity were disclosed, and the impact of the significant increase in the scale of AE events on the Felicity effect was discussed. It was observed that the AE characteristics are closely related to the stress-strain properties of rock materials and that they are affected by the developmental state and degree of internal microcracks. AE events occur in either the loading or unloading stages if the strain is greater than zero. Evolutionary laws of AE activity agree with changes in rock strain. Strain deformation is accompanied by AE activity, and the density and intensity of AE events directly reflect the damage degree of the rock mass. The Kaiser effect exists in the linear elastic stage of rock material, and the Felicity effect is effective in the plastic yield and post-peak failure stages, which are divided by the elastic yield strength. This study suggests that the stress level needed to determine a significant increase in AE activity was 70% of the i + 1 peak stress. The Felicity ratio of rock specimens decreases with the growth of loading-unloading cycles. The cycle magnitude and variation of the Felicity effect, in which loading and unloading rates play a weak role, are almost consistent.

Examining Potential Boundary Bias Effects in Kernel Smoothing on Equating: An Introduction for the Adaptive and Epanechnikov Kernels.

Science.gov (United States)

Cid, Jaime A; von Davier, Alina A

2015-05-01

Test equating is a method of making the test scores from different test forms of the same assessment comparable. In the equating process, an important step involves continuizing the discrete score distributions. In traditional observed-score equating, this step is achieved using linear interpolation (or an unscaled uniform kernel). In the kernel equating (KE) process, this continuization process involves Gaussian kernel smoothing. It has been suggested that the choice of bandwidth in kernel smoothing controls the trade-off between variance and bias. In the literature on estimating density functions using kernels, it has also been suggested that the weight of the kernel depends on the sample size, and therefore, the resulting continuous distribution exhibits bias at the endpoints, where the samples are usually smaller. The purpose of this article is (a) to explore the potential effects of atypical scores (spikes) at the extreme ends (high and low) on the KE method in distributions with different degrees of asymmetry using the randomly equivalent groups equating design (Study I), and (b) to introduce the Epanechnikov and adaptive kernels as potential alternative approaches to reducing boundary bias in smoothing (Study II). The beta-binomial model is used to simulate observed scores reflecting a range of different skewed shapes.

Adaptive Kernel in Meshsize Boosting Algorithm in KDE ...

African Journals Online (AJOL)

This paper proposes the use of adaptive kernel in a meshsize boosting algorithm in kernel density estimation. The algorithm is a bias reduction scheme like other existing schemes but uses adaptive kernel instead of the regular fixed kernels. An empirical study for this scheme is conducted and the findings are comparatively ...

Effect of irradiation on the microbiological status and flavouring materials of selected spices

International Nuclear Information System (INIS)

Farag, S.E.D.A.; Aziz, N.H.; Attia, E.S.A.

1995-01-01

Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10 5 /g) than marjoram (4.2x10 3 /g) and ginger (14.3x10 3 /g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10 3 /g, 5.7x10 3 /g and 19x10 3 /g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; γ-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

Replication-Coupled PCNA Unloading by the Elg1 Complex Occurs Genome-wide and Requires Okazaki Fragment Ligation

Directory of Open Access Journals (Sweden)

Takashi Kubota

2015-08-01

Full Text Available The sliding clamp PCNA is a crucial component of the DNA replication machinery. Timely PCNA loading and unloading are central for genome integrity and must be strictly coordinated with other DNA processing steps during replication. Here, we show that the S. cerevisiae Elg1 replication factor C-like complex (Elg1-RLC unloads PCNA genome-wide following Okazaki fragment ligation. In the absence of Elg1, PCNA is retained on chromosomes in the wake of replication forks, rather than at specific sites. Degradation of the Okazaki fragment ligase Cdc9 leads to PCNA accumulation on chromatin, similar to the accumulation caused by lack of Elg1. We demonstrate that Okazaki fragment ligation is the critical prerequisite for PCNA unloading, since Chlorella virus DNA ligase can substitute for Cdc9 in yeast and simultaneously promotes PCNA unloading. Our results suggest that Elg1-RLC acts as a general PCNA unloader and is dependent upon DNA ligation during chromosome replication.

A kernel version of multivariate alteration detection

DEFF Research Database (Denmark)

Nielsen, Allan Aasbjerg; Vestergaard, Jacob Schack

2013-01-01

Based on the established methods kernel canonical correlation analysis and multivariate alteration detection we introduce a kernel version of multivariate alteration detection. A case study with SPOT HRV data shows that the kMAD variates focus on extreme change observations.......Based on the established methods kernel canonical correlation analysis and multivariate alteration detection we introduce a kernel version of multivariate alteration detection. A case study with SPOT HRV data shows that the kMAD variates focus on extreme change observations....

Chemoluminescence measurement of 16 spices as a method to identify ionizing radiation treatment

International Nuclear Information System (INIS)

Heide, L.; Boegl, W.

1984-09-01

This report is based on a series of experiments conducted with 16 spices to find out whether the chemiluminescence intensity measurements of the reaction to luminol solution is appropriate as an indicator of treatment with ionizing radiation. For this purpose the optimum conditions of reaction were first assessed for each spice in order to determine the dependence of the chemiluminescence intensity on the radiation dose and storage time after irradiation. Only in garlic the irradiation was not able to be identified any more after 3 days of storage time. In most of the spices it is possible to take proof of radiation exposure even after storage times of more than 2 months. (orig./PW) [de

Implementing Kernel Methods Incrementally by Incremental Nonlinear Projection Trick.

Science.gov (United States)

Kwak, Nojun

2016-05-20

Recently, the nonlinear projection trick (NPT) was introduced enabling direct computation of coordinates of samples in a reproducing kernel Hilbert space. With NPT, any machine learning algorithm can be extended to a kernel version without relying on the so called kernel trick. However, NPT is inherently difficult to be implemented incrementally because an ever increasing kernel matrix should be treated as additional training samples are introduced. In this paper, an incremental version of the NPT (INPT) is proposed based on the observation that the centerization step in NPT is unnecessary. Because the proposed INPT does not change the coordinates of the old data, the coordinates obtained by INPT can directly be used in any incremental methods to implement a kernel version of the incremental methods. The effectiveness of the INPT is shown by applying it to implement incremental versions of kernel methods such as, kernel singular value decomposition, kernel principal component analysis, and kernel discriminant analysis which are utilized for problems of kernel matrix reconstruction, letter classification, and face image retrieval, respectively.

Uranium kernel formation via internal gelation

International Nuclear Information System (INIS)

Hunt, R.D.; Collins, J.L.

2004-01-01

In the 1970s and 1980s, U.S. Department of Energy (DOE) conducted numerous studies on the fabrication of nuclear fuel particles using the internal gelation process. These amorphous kernels were prone to flaking or breaking when gases tried to escape from the kernels during calcination and sintering. These earlier kernels would not meet today's proposed specifications for reactor fuel. In the interim, the internal gelation process has been used to create hydrous metal oxide microspheres for the treatment of nuclear waste. With the renewed interest in advanced nuclear fuel by the DOE, the lessons learned from the nuclear waste studies were recently applied to the fabrication of uranium kernels, which will become tri-isotropic (TRISO) fuel particles. These process improvements included equipment modifications, small changes to the feed formulations, and a new temperature profile for the calcination and sintering. The modifications to the laboratory-scale equipment and its operation as well as small changes to the feed composition increased the product yield from 60% to 80%-99%. The new kernels were substantially less glassy, and no evidence of flaking was found. Finally, key process parameters were identified, and their effects on the uranium microspheres and kernels are discussed. (orig.)

SPICE Module for the Satellite Orbit Analysis Program (SOAP)

Science.gov (United States)

Coggi, John; Carnright, Robert; Hildebrand, Claude

2008-01-01

A SPICE module for the Satellite Orbit Analysis Program (SOAP) precisely represents complex motion and maneuvers in an interactive, 3D animated environment with support for user-defined quantitative outputs. (SPICE stands for Spacecraft, Planet, Instrument, Camera-matrix, and Events). This module enables the SOAP software to exploit NASA mission ephemeris represented in the JPL Ancillary Information Facility (NAIF) SPICE formats. Ephemeris types supported include position, velocity, and orientation for spacecraft and planetary bodies including the Sun, planets, natural satellites, comets, and asteroids. Entire missions can now be imported into SOAP for 3D visualization, playback, and analysis. The SOAP analysis and display features can now leverage detailed mission files to offer the analyst both a numerically correct and aesthetically pleasing combination of results that can be varied to study many hypothetical scenarios. The software provides a modeling and simulation environment that can encompass a broad variety of problems using orbital prediction. For example, ground coverage analysis, communications analysis, power and thermal analysis, and 3D visualization that provide the user with insight into complex geometric relations are included. The SOAP SPICE module allows distributed science and engineering teams to share common mission models of known pedigree, which greatly reduces duplication of effort and the potential for error. The use of the software spans all phases of the space system lifecycle, from the study of future concepts to operations and anomaly analysis. It allows SOAP software to correctly position and orient all of the principal bodies of the Solar System within a single simulation session along with multiple spacecraft trajectories and the orientation of mission payloads. In addition to the 3D visualization, the user can define numeric variables and x-y plots to quantitatively assess metrics of interest.

A comparative assessment of the role of anoxia during the Cambrian SPICE event

Science.gov (United States)

LeRoy, M.; Gill, B. C.; Sperling, E. A.

2017-12-01

The Cambrian SPICE (Steptoean Positive Carbon Isotope Excursion) is recognized as a major oceanographic event recorded in globally-distributed stratigraphic sections as positive isotopic excursions in marine carbonates (δ13Ccarb), organic matter (δ13Corg), sulfate (δ34SCAS) and pyrite (δ34Spy). A proposed mechanism for these observed isotopic trends is that a transient increase in the areal extent of anoxic conditions within the oceans fostered enhanced burial of organic carbon and pyrite. However, direct sedimentary (e.g., abundant black shale) and geochemical (e.g., redox proxy) evidence for such a shift is scant. While the antiquity of this event is likely responsible for loss of much of this evidence, through destruction by tectonic processes, a number of stratigraphic successions suitable for investigating this hypothesis exist. Here we explore the relationship between anoxia and the SPICE using previously published and novel data generated from core material from three sedimentary basins distributed along the margins of the Iapetus Ocean. The units studied are: the Nolichucky Formation of eastern Laurentia, the Alum Shale of Baltica, and the Outwoods Shale of Avalonia. Our iron speciation data indicate consistently oxic conditions prior to the SPICE along Laurentia, while Avalonia was oxic with intervals of anoxia, and Baltica was persistently anoxic. With the initiation of the SPICE, anoxic conditions intensified in Laurentia and Avalonia and continued to persist in Baltica. This redox shift was coupled with a sharp rise in δ34Spy at all three locations. Average total organic carbon (TOC) showed little change in relation to the SPICE at the Laurentia location ( 0.15 wt%), but showed an increase in conjunction with the excursion in both the Avalonia ( 1 to 1.5 wt%) and Baltica ( 8 to 12 wt%) sections. Large differences in nutrient availability and sedimentation rates are likely responsible for the between-site disparity in TOC, while overall, anoxia

Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices.

Science.gov (United States)

Do, Kee Hun; An, Tae Jin; Oh, Sang-Keun; Moon, Yuseok

2015-10-14

Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different nation-based occurrences of mycotoxins, the ultimate exposure and toxicities can be diversely influenced by the endogenous food components in different commodities of the medicinal herbs and spices. The phytochemicals in these food stuffs can influence mold growth, mycotoxin production and biological action of the mycotoxins in exposed crops, as well as in animal and human bodies. The present review focuses on the occurrence of mycotoxins in medicinal herbs and spices and the biological interaction between mold, mycotoxin and herbal components. These networks will provide insights into the methods of mycotoxin reduction and toxicological risk assessment of mycotoxin-contaminated medicinal food components in the environment and biological organisms.

Oxygen-isotope trends and seawater temperature changes across the Late Cambrian Steptoean positive carbon-isotope excursion (SPICE event)

Science.gov (United States)

Elrick, M.; Rieboldt, S.; Saltzman, M.; McKay, R.M.

2011-01-01

The globally recognized Late Cambrian Steptoean positive C-isotope excursion (SPICE) is characterized by a 3???-5??? positive ??13C shift spanning SPICE represents a widespread ocean anoxic event leading to enhanced burial/preservation of organic matter (Corg) and pyrite. We analyzed ??18O values of apatitic inarticulate brachiopods from three Upper Cambrian successions across Laurentia to evaluate paleotemperatures during the SPICE. ??18O values range from ~12.5??? to 16.5???. Estimated seawater temperatures associated with the SPICE are unreasonably warm, suggesting that the brachiopod ??18O values were altered during early diagenesis. Despite this, all three localities show similar trends with respect to the SPICE ??13C curve, suggesting that the brachiopod apatite preserves a record of relative ??18O and temperature changes. The trends include relatively high ??18O values at the onset of the SPICE, decreasing and lowest values during the main event, and an increase in values at the end of the event. The higher ??18O values during the global extinction at the onset of the SPICE suggests seawater cooling and supports earlier hypotheses of upwelling of cool waters onto the shallow shelf. Decreasing and low ??18O values coincident with the rising limb of the SPICE support the hypothesis that seawater warming and associated reduced thermohaline circulation rates contributed to decreased dissolved O2 concentrations, which enhanced the preservation/burial of Corg causing the positive ??13C shift. ?? 2011 Geological Society of America.

Kernel learning at the first level of inference.

Science.gov (United States)

Cawley, Gavin C; Talbot, Nicola L C

2014-05-01

Kernel learning methods, whether Bayesian or frequentist, typically involve multiple levels of inference, with the coefficients of the kernel expansion being determined at the first level and the kernel and regularisation parameters carefully tuned at the second level, a process known as model selection. Model selection for kernel machines is commonly performed via optimisation of a suitable model selection criterion, often based on cross-validation or theoretical performance bounds. However, if there are a large number of kernel parameters, as for instance in the case of automatic relevance determination (ARD), there is a substantial risk of over-fitting the model selection criterion, resulting in poor generalisation performance. In this paper we investigate the possibility of learning the kernel, for the Least-Squares Support Vector Machine (LS-SVM) classifier, at the first level of inference, i.e. parameter optimisation. The kernel parameters and the coefficients of the kernel expansion are jointly optimised at the first level of inference, minimising a training criterion with an additional regularisation term acting on the kernel parameters. The key advantage of this approach is that the values of only two regularisation parameters need be determined in model selection, substantially alleviating the problem of over-fitting the model selection criterion. The benefits of this approach are demonstrated using a suite of synthetic and real-world binary classification benchmark problems, where kernel learning at the first level of inference is shown to be statistically superior to the conventional approach, improves on our previous work (Cawley and Talbot, 2007) and is competitive with Multiple Kernel Learning approaches, but with reduced computational expense. Copyright © 2014 Elsevier Ltd. All rights reserved.

Global Polynomial Kernel Hazard Estimation

DEFF Research Database (Denmark)

Hiabu, Munir; Miranda, Maria Dolores Martínez; Nielsen, Jens Perch

2015-01-01

This paper introduces a new bias reducing method for kernel hazard estimation. The method is called global polynomial adjustment (GPA). It is a global correction which is applicable to any kernel hazard estimator. The estimator works well from a theoretical point of view as it asymptotically redu...

Study of sugar phloem unloading in ripening grape berries under water stress conditions

Directory of Open Access Journals (Sweden)

Zenphing Wang

2003-12-01

Full Text Available Sugar phloem unloading in ripening grape berries (Vitis vinifera L. cv. Syrah was studied under water stress conditions using the «beny-cup» technique. After veraison, berry growth, the potential Exposed Leaf Area (pELA and photosynthetic activity are clearly reduced in water-stressed vines (- 0.5 > Ψb > - 0.6 MPa as compared to normal 1 Ψ-watcred vines (Mb = - 0.2 MPa. The ratio pELA/yield is also reduced, which is particular to this experiment. The beiries' ripening period (between veraison and maturity can be divided into three growth phases, Illa, Illb and IIlc. During phase Ma, the berries grow rapidly; at this point, water stress severely inhibits cell expan¬ sion of the berries but does not impact on daily sugar accumulation. During phase Mb, the berries grow slowly in both water-stressed and control vines. Water stress can shorten this phase and reduce sugar accumulation in the berries by decreasing daily sugar unloading. During phase II le, the Iresh weight and volume of the berries decreases as does the daily sugar unloading. During the day, sugar unloading in ripening berries occurs mainly in the morning (7 am to 10.30 am and at noon (1 to 1.30 pm; little sugar is unloaded in the afternoon (4 pm to 4.30 pin. Moderate water stress from veraison to maturity affects végétative growth (i.e. the growth of primary and secoridary shoots, and reduces the exposed leaf area, photosynthetic activity, berry growth, and the accumulation of sugar at the end of ripening (phases Mb and IIlc.

Heavy metals in aromatic spices by inductively coupled plasma-mass spectrometry.

Science.gov (United States)

Bua, Daniel Giuseppe; Annuario, Giovanni; Albergamo, Ambrogina; Cicero, Nicola; Dugo, Giacomo

2016-09-01

Objective of this study was to determine the content of Cd, Hg, As and Pb in common spices traded in the Italian market, using inductively coupled plasma-mass spectrometry (ICP-MS). The results were compared with the maximum limits established by the national Legislative Decree (LD) no. 107 implementing the Council Directive 88/388/EEC and by international organisations, such as Food and Agriculture Organization (FAO) and World Health Organization (WHO). Food safety for spices was assessed considering the tolerable weekly intake (TWI) and the provisional tolerable weekly intake (PTWI), respectively, for Cd and Hg and the 95% lower confidence limit of the benchmark dose of 1% extra risk (BMDL01) for As and Pb. Investigated elements in all samples were within the maximum limits as set by the national and international normative institutions. Nevertheless, the heavy metal content of some spices exceeded the PTWI, TWI and BMDL01, which needs attention when considering consumer's health.

PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

Directory of Open Access Journals (Sweden)

Almudena Cózar

2013-12-01

Full Text Available The effect of adding two powdered spices (rosemary and thyme on the pH, colour coordinates, Cooking yield (CY Cooking loss (CL, Diameter Reduction (DR, Shear Force (SF, microbiological levels and lipid oxidation (LO in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001. The length of storage only affected (P < 0.01 these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.

Application of 'SPICE' to predict temperature distribution in heat pipes

Energy Technology Data Exchange (ETDEWEB)

Li, H M; Liu, Y; Damodaran, M [Nanyang Technological Univ., Singapore (SG). School of Mechanical and Production Engineering

1991-11-01

This article presents a new alternative approach to predict temperature distribution in heat pipes. In this method, temperature distribution in a heat pipe, modelled as an analogous electrical circuit, is predicted by applying SPICE, a general-purpose circuit simulation program. SPICE is used to simulate electrical circuit designs before the prototype is assembled. Useful predictions are obtained for heat pipes with and without adiabatic sections and for heat pipes with various evaporator and condenser lengths. Comparison of the predicted results with experiments demonstrates fairly good agreement. It is also shown how interdisciplinary developments could be used appropriately. (author).

Quantum tomography, phase-space observables and generalized Markov kernels

International Nuclear Information System (INIS)

Pellonpaeae, Juha-Pekka

2009-01-01

We construct a generalized Markov kernel which transforms the observable associated with the homodyne tomography into a covariant phase-space observable with a regular kernel state. Illustrative examples are given in the cases of a 'Schroedinger cat' kernel state and the Cahill-Glauber s-parametrized distributions. Also we consider an example of a kernel state when the generalized Markov kernel cannot be constructed.

Viscosity measurement - probably a means for detecting radiation treatment of spices. Viskositaetsmessung - ein Verfahren zur Identifizierung strahlenbehandelter Gewuerze

Energy Technology Data Exchange (ETDEWEB)

Heide, L; Albrich, S; Boegl, K W; Mohr, E; Wichmann, G

1987-12-01

The viscosity of 13 different spices and dried vegetables in total was measured. Optimal conditions were first determined for each product, i.e. concentration, pH-value, temperature, particle size and soaking time. For method evaluation, examinations were primarily performed to study the effect of storage, the reproducibility and the influence of the different varieties of the same spice. In supplement, for pepper, the viscosity was measured as a function of radiation dose. In summation, significant changes in the gel forming capability after irradiation could be observed after preliminary experiments in 8 dried spices (ginger, carrots, leek, cloves, pepper, celery, cinnamon and onions). With 3 spices (ginger, pepper and cinnamon) could the results from examining all different varieties of the same spice be substantiated. An additional influence of storage time on viscosity could not be proved during the investigative period of 8 months. Generally seen, there is no possibility of being able to identify an irradiated spice on the basis of viscosity measurements alone, since the difference between the varieties of one and the same spice is considerably great. However, radiation treatment can be reliably excluded with ginger, pepper and cinnamon, if the viscosities are high (10-20 Pa x s).

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

Science.gov (United States)

Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

2016-07-01

Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cancer Cell Signaling Pathways Targeted by Spice-Derived Nutraceuticals

Science.gov (United States)

Sung, Bokyung; Prasad, Sahdeo; Yadav, Vivek R.; Aggarwal, Bharat B.

2012-01-01

Extensive research within the last half a century has revealed that cancer is caused by dysregulation of as many as 500 different gene products. Most natural products target multiple gene products and thus are ideally suited for prevention and treatment of various chronic diseases, including cancer. Dietary agents such as spices have been used extensively in the Eastern world for a variety of ailments for millennia, and five centuries ago they took a golden journey to the Western world. Various spice-derived nutraceuticals, including 1′-acetoxychavicol acetate, anethole, capsaicin, car-damonin, curcumin, dibenzoylmethane, diosgenin, eugenol, gambogic acid, gingerol, thymoquinone, ursolic acid, xanthohumol, and zerumbone derived from galangal, anise, red chili, black cardamom, turmeric, licorice, fenugreek, clove, kokum, ginger, black cumin, rosemary, hop, and pinecone ginger, respectively, are the focus of this review. The modulation of various transcription factors, growth factors, protein kinases, and inflammatory mediators by these spice-derived nutraceuticals are described. The anticancer potential through the modulation of various targets is also the subject of this review. Although they have always been used to improve taste and color and as a preservative, they are now also used for prevention and treatment of a wide variety of chronic inflammatory diseases, including cancer. PMID:22149093

Single pass kernel k-means clustering method

Indian Academy of Sciences (India)

paper proposes a simple and faster version of the kernel k-means clustering ... It has been considered as an important tool ... On the other hand, kernel-based clustering methods, like kernel k-means clus- ..... able at the UCI machine learning repository (Murphy 1994). ... All the data sets have only numeric valued features.

Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria.

Science.gov (United States)

Ene-Obong, Henrietta; Onuoha, NneOla; Aburime, Lilian; Mbah, Obioma

2018-01-01

The chemical compositions and antioxidant capacities of seven spices consumed in Southern Nigeria were determined. They were purchased from majors markets in the study area. Edible portions of the spices were ground into fine powder and their nutrient and phytochemical compositions determined using standard methods. Antioxidant activity were determined on aqueous extract using standard assays, namely, 1,1-diphenyl-2picrylhydrazyl (DPPH) free radical ability and ferric reducing antioxidant potential (FRAP). The spices were rich in macro-and micro-nutrients. Ricinodendron heudelotii had the highest protein (30.6%) and fat (24.6%) contents. Tetrapleura tetraptera had the least fat content. The total phenol, flavonoid and vitamin C contents differed significantly (pspices have good nutrient profile and antioxidant potentials. Their increased consumption is recommended and use as functional foods needs to be exploited. Copyright © 2017 Elsevier Ltd. All rights reserved.

Systemic administration of IGF-I enhances healing in collagenous extracellular matrices: evaluation of loaded and unloaded ligaments

Science.gov (United States)

Provenzano, Paolo P; Alejandro-Osorio, Adriana L; Grorud, Kelley W; Martinez, Daniel A; Vailas, Arthur C; Grindeland, Richard E; Vanderby, Ray

2007-01-01

Background Insulin-like growth factor-I (IGF-I) plays a crucial role in wound healing and tissue repair. We tested the hypotheses that systemic administration of IGF-I, or growth hormone (GH), or both (GH+IGF-I) would improve healing in collagenous connective tissue, such as ligament. These hypotheses were examined in rats that were allowed unrestricted activity after injury and in animals that were subjected to hindlimb disuse. Male rats were assigned to three groups: ambulatory sham-control, ambulatory-healing, and hindlimb unloaded-healing. Ambulatory and hindlimb unloaded animals underwent surgical disruption of their knee medial collateral ligaments (MCLs), while sham surgeries were performed on control animals. Healing animals subcutaneously received systemic doses of either saline, GH, IGF-I, or GH+IGF-I. After 3 weeks, mechanical properties, cell and matrix morphology, and biochemical composition were examined in control and healing ligaments. Results Tissues from ambulatory animals receiving only saline had significantly greater strength than tissue from saline receiving hindlimb unloaded animals. Addition of IGF-I significantly improved maximum force and ultimate stress in tissues from both ambulatory and hindlimb unloaded animals with significant increases in matrix organization and type-I collagen expression. Addition of GH alone did not have a significant effect on either group, while addition of GH+IGF-I significantly improved force, stress, and modulus values in MCLs from hindlimb unloaded animals. Force, stress, and modulus values in tissues from hindlimb unloaded animals receiving IGF-I or GH+IGF-I exceeded (or were equivalent to) values in tissues from ambulatory animals receiving only saline with greatly improved structural organization and significantly increased type-I collagen expression. Furthermore, levels of IGF-receptor were significantly increased in tissues from hindlimb unloaded animals treated with IGF-I. Conclusion These results

Systemic administration of IGF-I enhances healing in collagenous extracellular matrices: evaluation of loaded and unloaded ligaments

Directory of Open Access Journals (Sweden)

Martinez Daniel A

2007-03-01

Full Text Available Abstract Background Insulin-like growth factor-I (IGF-I plays a crucial role in wound healing and tissue repair. We tested the hypotheses that systemic administration of IGF-I, or growth hormone (GH, or both (GH+IGF-I would improve healing in collagenous connective tissue, such as ligament. These hypotheses were examined in rats that were allowed unrestricted activity after injury and in animals that were subjected to hindlimb disuse. Male rats were assigned to three groups: ambulatory sham-control, ambulatory-healing, and hindlimb unloaded-healing. Ambulatory and hindlimb unloaded animals underwent surgical disruption of their knee medial collateral ligaments (MCLs, while sham surgeries were performed on control animals. Healing animals subcutaneously received systemic doses of either saline, GH, IGF-I, or GH+IGF-I. After 3 weeks, mechanical properties, cell and matrix morphology, and biochemical composition were examined in control and healing ligaments. Results Tissues from ambulatory animals receiving only saline had significantly greater strength than tissue from saline receiving hindlimb unloaded animals. Addition of IGF-I significantly improved maximum force and ultimate stress in tissues from both ambulatory and hindlimb unloaded animals with significant increases in matrix organization and type-I collagen expression. Addition of GH alone did not have a significant effect on either group, while addition of GH+IGF-I significantly improved force, stress, and modulus values in MCLs from hindlimb unloaded animals. Force, stress, and modulus values in tissues from hindlimb unloaded animals receiving IGF-I or GH+IGF-I exceeded (or were equivalent to values in tissues from ambulatory animals receiving only saline with greatly improved structural organization and significantly increased type-I collagen expression. Furthermore, levels of IGF-receptor were significantly increased in tissues from hindlimb unloaded animals treated with IGF

SpiceyPy, a Python Wrapper for SPICE

Science.gov (United States)

Annex, A.

2017-06-01

SpiceyPy is an open source Python wrapper for the NAIF SPICE toolkit. It is available for macOS, Linux, and Windows platforms and for Python versions 2.7.x and 3.x as well as Anaconda. SpiceyPy can be installed by running: “pip install spiceypy.”

Relationship between attenuation coefficients and dose-spread kernels

International Nuclear Information System (INIS)

Boyer, A.L.

1988-01-01

Dose-spread kernels can be used to calculate the dose distribution in a photon beam by convolving the kernel with the primary fluence distribution. The theoretical relationships between various types and components of dose-spread kernels relative to photon attenuation coefficients are explored. These relations can be valuable as checks on the conservation of energy by dose-spread kernels calculated by analytic or Monte Carlo methods

Mixture Density Mercer Kernels: A Method to Learn Kernels

Data.gov (United States)

National Aeronautics and Space Administration — This paper presents a method of generating Mercer Kernels from an ensemble of probabilistic mixture models, where each mixture model is generated from a Bayesian...

Bucket elevator type continuous unloader; Basket elevator gata renzokushiki anroda

Energy Technology Data Exchange (ETDEWEB)

NONE

2000-04-20

This unloader was delivered to Wakayama branch of Sumikin Butsuryu in the site of Wakayama steel plant of Sumitomo Metal Industries Ltd. for landing sub-materials for ironworks. Main specifications: (1) Capacity: 400t/h for limestone, 280t/h for gypsum, (2) Kinds of ships: 5,000DWT maximum, (3) Boom swing radius: 20m. Features: (1) Simple light-weight unloader for not large ships for main materials but small coastal service ships which works with not swing motion but only traveling and normal-directional motion of the under structure of a bucket elevator unit, (2) Various useful functions such as ground conveyance, truck loading, back yard stacking and back yard shipment for handling of various sub-materials. (translated by NEDO)

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Directory of Open Access Journals (Sweden)

Małgorzata Przygodzka

2015-01-01

Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Evaluation of muscle activity for loaded and unloaded dynamic squats during vertical whole-body vibration.

Science.gov (United States)

Hazell, Tom J; Kenno, Kenji A; Jakobi, Jennifer M

2010-07-01

The purpose of this investigation was to examine if the addition of a light external load would enhance whole-body vibration (WBV)-induced increases in muscle activity during dynamic squatting in 4 leg muscles. Thirteen recreationally active male university students performed a series of dynamic squats (unloaded with no WBV, unloaded with WBV, loaded with no WBV, and loaded with WBV). The load was set to 30% of body mass and WBV included 25-, 35-, and 45-Hz frequencies with 4-mm amplitude. Muscle activity was recorded with surface electromyography (EMG) on the vastus lateralis (VL), biceps femoris (BF), tibialis anterior (TA), and gastrocnemius (GC) and is reported as EMGrms (root mean square) normalized to %maximal voluntary exertion. During unloaded dynamic squats, exposure to WBV (45 Hz) significantly (p squat exercise in all muscles but decreased the TA. This loaded level of muscle activity was further increased with WBV (45 Hz) in all muscles. The WBV-induced increases in muscle activity in the loaded condition (approximately 3.5%) were of a similar magnitude to the WBV-induced increases during the unloaded condition (approximately 2.5%) demonstrating the addition of WBV to unloaded or loaded dynamic squatting results in an increase in muscle activity. These results demonstrate the potential effectiveness of using external loads with exposure to WBV.

Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats.

Science.gov (United States)

Veda, Supriya; Srinivasan, Krishnapura

2011-05-01

Animal studies were conducted to evaluate the influence of dietary spice compounds, piperine, capsaicin and ginger, on the absorption of orally administered β-carotene and its conversion to vitamin A. In rats maintained on these spice-containing diets for 8 weeks, concentrations of β-carotene and retinol were determined in the serum, liver and intestine 4 h after a single oral administration of β-carotene. β-Carotene concentration was significantly increased in the serum, liver and intestine of piperine- and ginger-fed rats, suggesting improved absorption of β-carotene. However, retinol concentration was not significantly changed in these animals, suggesting that the bioconversion of β-carotene to vitamin A was not similarly influenced. Between the two enzymes involved in the bioconversion of β-carotene to vitamin A, the activity of intestinal and hepatic β-carotene 15,15'-dioxygenase was either unaffected or lowered by these spice treatments. The activity of intestinal and hepatic retinal reductase was unaffected by the dietary spices. Activities of these two enzymes involved in the bioconversion of β-carotene to retinal were inhibited by the test spices in vitro, thus corroborating with the in vivo observation. Although the bioconversion of β-carotene was not promoted, increased absorption and tissue levels of β-carotene by the dietary spices may contribute to a higher antioxidant protection.

Integral equations with contrasting kernels

Directory of Open Access Journals (Sweden)

Theodore Burton

2008-01-01

Full Text Available In this paper we study integral equations of the form $x(t=a(t-\\int^t_0 C(t,sx(sds$ with sharply contrasting kernels typified by $C^*(t,s=\\ln (e+(t-s$ and $D^*(t,s=[1+(t-s]^{-1}$. The kernel assigns a weight to $x(s$ and these kernels have exactly opposite effects of weighting. Each type is well represented in the literature. Our first project is to show that for $a\\in L^2[0,\\infty$, then solutions are largely indistinguishable regardless of which kernel is used. This is a surprise and it leads us to study the essential differences. In fact, those differences become large as the magnitude of $a(t$ increases. The form of the kernel alone projects necessary conditions concerning the magnitude of $a(t$ which could result in bounded solutions. Thus, the next project is to determine how close we can come to proving that the necessary conditions are also sufficient. The third project is to show that solutions will be bounded for given conditions on $C$ regardless of whether $a$ is chosen large or small; this is important in real-world problems since we would like to have $a(t$ as the sum of a bounded, but badly behaved function, and a large well behaved function.

Kernel methods in orthogonalization of multi- and hypervariate data

DEFF Research Database (Denmark)

Nielsen, Allan Aasbjerg

2009-01-01

A kernel version of maximum autocorrelation factor (MAF) analysis is described very briefly and applied to change detection in remotely sensed hyperspectral image (HyMap) data. The kernel version is based on a dual formulation also termed Q-mode analysis in which the data enter into the analysis...... via inner products in the Gram matrix only. In the kernel version the inner products are replaced by inner products between nonlinear mappings into higher dimensional feature space of the original data. Via kernel substitution also known as the kernel trick these inner products between the mappings...... are in turn replaced by a kernel function and all quantities needed in the analysis are expressed in terms of this kernel function. This means that we need not know the nonlinear mappings explicitly. Kernel PCA and MAF analysis handle nonlinearities by implicitly transforming data into high (even infinite...

Kernel based subspace projection of near infrared hyperspectral images of maize kernels

DEFF Research Database (Denmark)

Larsen, Rasmus; Arngren, Morten; Hansen, Per Waaben

2009-01-01

In this paper we present an exploratory analysis of hyper- spectral 900-1700 nm images of maize kernels. The imaging device is a line scanning hyper spectral camera using a broadband NIR illumi- nation. In order to explore the hyperspectral data we compare a series of subspace projection methods ......- tor transform outperform the linear methods as well as kernel principal components in producing interesting projections of the data.......In this paper we present an exploratory analysis of hyper- spectral 900-1700 nm images of maize kernels. The imaging device is a line scanning hyper spectral camera using a broadband NIR illumi- nation. In order to explore the hyperspectral data we compare a series of subspace projection methods...... including principal component analysis and maximum autocorrelation factor analysis. The latter utilizes the fact that interesting phenomena in images exhibit spatial autocorrelation. However, linear projections often fail to grasp the underlying variability on the data. Therefore we propose to use so...

JST Thesaurus Headwords and Synonyms: SPICE [MeCab user dictionary for science technology term[Archive

Lifescience Database Archive (English)

Full Text Available MeCab user dictionary for science technology term SPICE 名詞 一般 * * * * 香辛料 コウシンリョウ コーシンリョー Thesaurus2015 200906038818853584 C LS72 UNKNOWN_1 SPICE

Sparse Event Modeling with Hierarchical Bayesian Kernel Methods

Science.gov (United States)

2016-01-05

SECURITY CLASSIFICATION OF: The research objective of this proposal was to develop a predictive Bayesian kernel approach to model count data based on...several predictive variables. Such an approach, which we refer to as the Poisson Bayesian kernel model, is able to model the rate of occurrence of... kernel methods made use of: (i) the Bayesian property of improving predictive accuracy as data are dynamically obtained, and (ii) the kernel function

The Classification of Diabetes Mellitus Using Kernel k-means

Science.gov (United States)

Alamsyah, M.; Nafisah, Z.; Prayitno, E.; Afida, A. M.; Imah, E. M.

2018-01-01

Diabetes Mellitus is a metabolic disorder which is characterized by chronicle hypertensive glucose. Automatics detection of diabetes mellitus is still challenging. This study detected diabetes mellitus by using kernel k-Means algorithm. Kernel k-means is an algorithm which was developed from k-means algorithm. Kernel k-means used kernel learning that is able to handle non linear separable data; where it differs with a common k-means. The performance of kernel k-means in detecting diabetes mellitus is also compared with SOM algorithms. The experiment result shows that kernel k-means has good performance and a way much better than SOM.

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

OpenAIRE

Chalfoun,Sára Maria; Pereira,Marcelo Cláudio; Resende,Mario Lúcio V.; Angélico,Caroline Lima; Silva,Rozane Aparecida da

2004-01-01

The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect...

Evaluating the Application of Tissue-Specific Dose Kernels Instead of Water Dose Kernels in Internal Dosimetry : A Monte Carlo Study

NARCIS (Netherlands)

Moghadam, Maryam Khazaee; Asl, Alireza Kamali; Geramifar, Parham; Zaidi, Habib

2016-01-01

Purpose: The aim of this work is to evaluate the application of tissue-specific dose kernels instead of water dose kernels to improve the accuracy of patient-specific dosimetry by taking tissue heterogeneities into consideration. Materials and Methods: Tissue-specific dose point kernels (DPKs) and

Parsimonious Wavelet Kernel Extreme Learning Machine

Directory of Open Access Journals (Sweden)

Wang Qin

2015-11-01

Full Text Available In this study, a parsimonious scheme for wavelet kernel extreme learning machine (named PWKELM was introduced by combining wavelet theory and a parsimonious algorithm into kernel extreme learning machine (KELM. In the wavelet analysis, bases that were localized in time and frequency to represent various signals effectively were used. Wavelet kernel extreme learning machine (WELM maximized its capability to capture the essential features in “frequency-rich” signals. The proposed parsimonious algorithm also incorporated significant wavelet kernel functions via iteration in virtue of Householder matrix, thus producing a sparse solution that eased the computational burden and improved numerical stability. The experimental results achieved from the synthetic dataset and a gas furnace instance demonstrated that the proposed PWKELM is efficient and feasible in terms of improving generalization accuracy and real time performance.

Influence of the Elastic Dilatation of Mining-Induced Unloading Rock Mass on the Development of Bed Separation

Directory of Open Access Journals (Sweden)

Weibing Zhu

2018-03-01

Full Text Available Understanding how mining-induced strata movement, fractures, bed separation, and ground subsidence evolve is an area of great importance for the underground coal mining industry, particularly for disaster control and sustainable mining. Based on the rules of mining-induced strata movement and stress evolution, accumulative dilatation of mining-induced unloading rock mass is first proposed in this paper. Triaxial unloading tests and theoretical calculation were used to investigate the influence of elastic dilatation of mining-induced unloading rock mass on the development of bed separation in the context of district No. 102 where a layer of super-thick igneous sill exists in the Haizi colliery. It is shown that the elastic dilatation coefficient of mining-induced unloading hard rocks and coal were 0.9~1.0‰ and 2.63‰ respectively under the axial load of 16 MPa, which increased to 1.30~1.59‰ and 4.88‰ when the axial load was 32 MPa. After successively excavating working faces No. 1022 and No. 1024, the elastic dilatation of unloading rock mass was 157.9 mm, which represented approximately 6.3% of the mining height, indicating the elastic dilatation of mining-induced unloading rock mass has a moderate influence on the development of bed separation. Drill hole detection results after grouting, showed that only 0.33 m of the total grouting filling thickness (1.67 m was located in the fracture zone and bending zone, which verified the result from previous drill hole detection that only small bed separation developed beneath the igneous sill. Therefore, it was concluded that the influences of elastic dilatation of mining-induced unloading rock mass and bulking of caved rock mass jointly contributed to the small bed separation space beneath the igneous sill. Since the accurate calculation of the unloading dilatation of rock mass is the fundamental basis for quantitative calculation of bed separation and surface subsidence, this paper is expected

[Parameters of fibers cell respiration and desmin content in rat soleus muscle at early stages of gravitational unloading].

Science.gov (United States)

Mirzoev, T M; Biriukov, N S; Veselova, O M; Larina, I M; Shenkman, B S; Ogneva, I V

2012-01-01

The aim of the work was to study the parameters of fibers cell respiration and desmin content in Wistar rat soleus muscle after 1, 3, 7 and 14 days of gravitational unloading. Gravitational unloading was simulated by antiorthostatic hindlimb suspension. The parameters of cell respiration were determined using the polarography, and desmin content was assessed by means of Western blotting. The results showed that the intensity of cell respiration is reduced after three days of gravitational unloading, reaches a minimum level after seven days and slightly increases by the fourteenth day of hindlimb unloading, as well as the content of desmin, which, however, to the fourteenth day returns to the control level. Taking into account that mitochondrial function depends on the state of cytoskeleton the data allow us to assume that early reduction of the intensity of cell respiration under unloading could be caused by degradation of the protein desmin that determines intracellular localization of mitochondria.

The nonlinear unloading behavior of a typical Ni-based superalloy during hot deformation. A new elasto-viscoplastic constitutive model

Energy Technology Data Exchange (ETDEWEB)

Chen, Ming-Song; Li, Kuo-Kuo [Central South University, School of Mechanical and Electrical Engineering, Changsha (China); State Key Laboratory of High Performance Complex Manufacturing, Changsha (China); Lin, Y.C. [Central South University, School of Mechanical and Electrical Engineering, Changsha (China); State Key Laboratory of High Performance Complex Manufacturing, Changsha (China); Central South University, Light Alloy Research Institute, Changsha (China); Chen, Jian [Changsha University of Science and Technology, School of Energy and Power Engineering, Key Laboratory of Efficient and Clean Energy Utilization, Changsha (China)

2016-09-15

The nonlinear unloading behavior of a typical Ni-based superalloy is investigated by hot compressive experiments with intermediate unloading-reloading cycles. The experimental results show that there are at least four types of unloading curves. However, it is found that there is no essential difference among four types of unloading curves. The variation curves of instantaneous Young's modulus with stress for all types of unloading curves include four segments, i.e., three linear elastic segments (segments I, II, and III) and one subsequent nonlinear elastic segment (segment IV). The instantaneous Young's modulus of segments I and III is approximately equal to that of reloading process, while smaller than that of segment II. In the nonlinear elastic segment, the instantaneous Young's modulus linearly decreases with the decrease in stress. In addition, the relationship between stress and strain rate can be accurately expressed by the hyperbolic sine function. This study includes two parts. In the present part, the characters of unloading curves are discussed in detail, and a new elasto-viscoplastic constitutive model is proposed to describe the nonlinear unloading behavior based on the experimental findings. While in the latter part (Chen et al. in Appl Phys A. doi:10.1007/s00339-016-0385-0, 2016), the effects of deformation temperature, strain rate, and pre-strain on the parameters of this new constitutive model are analyzed, and a unified elasto-viscoplastic constitutive model is proposed to predict the unloading behavior at arbitrary deformation temperature, strain rate, and pre-strain. (orig.)

The nonlinear unloading behavior of a typical Ni-based superalloy during hot deformation. A new elasto-viscoplastic constitutive model

International Nuclear Information System (INIS)

Chen, Ming-Song; Li, Kuo-Kuo; Lin, Y.C.; Chen, Jian

2016-01-01

The nonlinear unloading behavior of a typical Ni-based superalloy is investigated by hot compressive experiments with intermediate unloading-reloading cycles. The experimental results show that there are at least four types of unloading curves. However, it is found that there is no essential difference among four types of unloading curves. The variation curves of instantaneous Young's modulus with stress for all types of unloading curves include four segments, i.e., three linear elastic segments (segments I, II, and III) and one subsequent nonlinear elastic segment (segment IV). The instantaneous Young's modulus of segments I and III is approximately equal to that of reloading process, while smaller than that of segment II. In the nonlinear elastic segment, the instantaneous Young's modulus linearly decreases with the decrease in stress. In addition, the relationship between stress and strain rate can be accurately expressed by the hyperbolic sine function. This study includes two parts. In the present part, the characters of unloading curves are discussed in detail, and a new elasto-viscoplastic constitutive model is proposed to describe the nonlinear unloading behavior based on the experimental findings. While in the latter part (Chen et al. in Appl Phys A. doi:10.1007/s00339-016-0385-0, 2016), the effects of deformation temperature, strain rate, and pre-strain on the parameters of this new constitutive model are analyzed, and a unified elasto-viscoplastic constitutive model is proposed to predict the unloading behavior at arbitrary deformation temperature, strain rate, and pre-strain. (orig.)

Difference between standard and quasi-conformal BFKL kernels

International Nuclear Information System (INIS)

Fadin, V.S.; Fiore, R.; Papa, A.

2012-01-01

As it was recently shown, the colour singlet BFKL kernel, taken in Möbius representation in the space of impact parameters, can be written in quasi-conformal shape, which is unbelievably simple compared with the conventional form of the BFKL kernel in momentum space. It was also proved that the total kernel is completely defined by its Möbius representation. In this paper we calculated the difference between standard and quasi-conformal BFKL kernels in momentum space and discovered that it is rather simple. Therefore we come to the conclusion that the simplicity of the quasi-conformal kernel is caused mainly by using the impact parameter space.

Effect of irradiation on the microbiological status and flavouring materials of selected spices

Energy Technology Data Exchange (ETDEWEB)

Farag, S.E.D.A. [National Centre for Radiation Research and Technology, Cairo (Egypt); Aziz, N.H. [National Centre for Radiation Research and Technology, Cairo (Egypt); Attia, E.S.A. [Egyptian Starch and Glucose Manufacturing Co., Cairo (Egypt)

1995-12-31

Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10{sup 5}/g) than marjoram (4.2x10{sup 3}/g) and ginger (14.3x10{sup 3}/g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10{sup 3}/g, 5.7x10{sup 3}/g and 19x10{sup 3}/g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; {gamma}-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices.

Science.gov (United States)

Di Bella, Giuseppa; Ben Mansour, Hedi; Ben Tekaya, Asma; Beltifa, Asma; Potortì, Angela Giorgia; Saiya, Emanuele; Bartolomeo, Giovanni; Dugo, Giacomo; Lo Turco, Vincenzo

2018-06-01

In the present study, 18 plasticizers and residues in 10 different Tunisian and Italian culinary herbs and spices (black pepper, mint, caraway, coriander, oregano, rosemary, thyme, fennel, verbena, and laurel) were determined by GC/MS. Di-methylphthalate, di-(2-methylpropyl)adipate, di-n-butyladipate, di-propylphthalate, benzylbenzoate, di-phenylphthalate, and bisphenol A were lower than their LOQ in all 118 samples. Among the Tunisian samples, di-(2-ethylhexyl)phthalate was found in all types of samples and di-butylphthalate in 50% of types; all other phthalates were rarely dectected. Among the adipates, only di-methyladipate was found in 90% of types; di-ethyladipate was seldom found and di-(2-ethylhexyl)adipate only in samples of caraway. Di-(2-ethylhexyl)terephthalate was found in all types of samples; di-(2-ethylhexyl)sebacate was detected rarely but with high values. Among the Sicilian samples, di-ethylphthalate and di-(2-methylpropyl)phthalate were detected only in samples of mint; di-methyladipate, di-butylphthalate, and benzylbutylphthalate were identified in oregano and laurel; di-(2-ethylhexyl)terephthalate and di-(2-ethylhexyl)sebacate only in oregano. In any case, the results suggested that intake of these contaminants through spices and herbs is not a dangerous risk to the consumers. Probably, as already observed for the other food, these contaminants could result from pollution of the environment (air, water, and/or soil) and/or farming methods. Plasticizers and BPA in Tunisian and Italian spices were determined by GC/MS. Tunisian spices seem to contain more residues than Italian samples. Intake of these contaminants by spices is not a dangerous risk to the consumers. These pollutants could result from environmental pollution or agricultural practices. © 2018 Institute of Food Technologists®.

In vitro and in vivo antifungal activities of selected Cameroonian dietary spices.

Science.gov (United States)

Dzoyem, Jean Paul; Tchuenguem, Roland T; Kuiate, Jules R; Teke, Gerald N; Kechia, Frederick A; Kuete, Victor

2014-02-17

Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential.The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result.

An improved approach to identify irradiated spices using electronic nose, FTIR, and EPR spectroscopy.

Science.gov (United States)

Sanyal, Bhaskar; Ahn, Jae-Jun; Maeng, Jeong-Hwan; Kyung, Hyun-Kyu; Lim, Ha-Kyeong; Sharma, Arun; Kwon, Joong-Ho

2014-09-01

Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices. © 2014 Institute of Food Technologists®

A laser optical method for detecting corn kernel defects

Energy Technology Data Exchange (ETDEWEB)

Gunasekaran, S.; Paulsen, M. R.; Shove, G. C.

1984-01-01

An opto-electronic instrument was developed to examine individual corn kernels and detect various kernel defects according to reflectance differences. A low power helium-neon (He-Ne) laser (632.8 nm, red light) was used as the light source in the instrument. Reflectance from good and defective parts of corn kernel surfaces differed by approximately 40%. Broken, chipped, and starch-cracked kernels were detected with nearly 100% accuracy; while surface-split kernels were detected with about 80% accuracy. (author)

Multi elemental analysis of indigenous food spices in Southern Ethiopia using INAA technique

International Nuclear Information System (INIS)

Melkegna, T.H.; Chaubey, A.K.; Beyene, G.A.; Bitewlign, T.A.

2017-01-01

The objective of this study is a quantitative and qualitative analysis of essential and trace elements of four indigenous Ethiopian spices and herbs using instrumental neutron activation analysis technique. Results obtained for 16 elements: Major elements; Mg, Cl, and K; Minor elements; Na, Fe, and Mn, Zn, Br. While Al, V, Sm, Sc, La, Ba, Eu, Rb were found in traces. The spices, Affromumom korarima and Lippa Adonesis var. Koseret sebsebe were found to be very good sources of essential trace elements like Fe, Zn and Mn. The highest concentration of Mg was found in Ajowan whereas K and Fe were measured in Coriander seeds. The average daily dietary intake of some essential elements from the use of these spices were found to be below the recommended upper limit by WHO. (author)

Kernel maximum autocorrelation factor and minimum noise fraction transformations

DEFF Research Database (Denmark)

Nielsen, Allan Aasbjerg

2010-01-01

in hyperspectral HyMap scanner data covering a small agricultural area, and 3) maize kernel inspection. In the cases shown, the kernel MAF/MNF transformation performs better than its linear counterpart as well as linear and kernel PCA. The leading kernel MAF/MNF variates seem to possess the ability to adapt...

K2 and Spice use among a cohort of college students in southeast region of the USA.

Science.gov (United States)

Egan, Kathleen L; Suerken, Cynthia K; Reboussin, Beth A; Spangler, John; Wagoner, Kimberly G; Sutfin, Erin L; Debinski, Beata; Wolfson, Mark

2015-01-01

K2 and Spice consist of an herbal blend of plant matter and chemical synthetic cannabinoids. These substances emerged in the early 2000s as a popular alternative to marijuana among youth and young adults. This study sought to identify rates and correlates of K2 and Spice at college entry and first use during college. In Fall 2010, 3146 students at 11 colleges in North Carolina and Virginia were recruited to participate in a longitudinal cohort survey. The cohort was invited to participate in a total of six surveys over their college career. Random-effects logistic regression models were used to identify factors associated with lifetime K2 and Spice use at college entry and first use during college, adjusting for clustering within schools and sample weights. Weighted lifetime prevalence of K2 and Spice use at college entry was 7.6%. An additional 6.6% of students reported first use during college. By the cohort's fourth year, 17.0% reported lifetime K2 and Spice use. While lifetime prevalence increased, past 6-month prevalence decreased substantially over time. K2 and Spice use at college entry was associated with sensation seeking; hookah, marijuana, and illicit drug use; and low religiosity. First use during college was associated with having a father with less than a four-year degree; alcohol and hookah use. Universities should ensure that prevention efforts address current substance use, including K2/Spice, and that treatment options are available for first year students who use substances.

Identification of Fusarium damaged wheat kernels using image analysis

Directory of Open Access Journals (Sweden)

Ondřej Jirsa

2011-01-01

Full Text Available Visual evaluation of kernels damaged by Fusarium spp. pathogens is labour intensive and due to a subjective approach, it can lead to inconsistencies. Digital imaging technology combined with appropriate statistical methods can provide much faster and more accurate evaluation of the visually scabby kernels proportion. The aim of the present study was to develop a discrimination model to identify wheat kernels infected by Fusarium spp. using digital image analysis and statistical methods. Winter wheat kernels from field experiments were evaluated visually as healthy or damaged. Deoxynivalenol (DON content was determined in individual kernels using an ELISA method. Images of individual kernels were produced using a digital camera on dark background. Colour and shape descriptors were obtained by image analysis from the area representing the kernel. Healthy and damaged kernels differed significantly in DON content and kernel weight. Various combinations of individual shape and colour descriptors were examined during the development of the model using linear discriminant analysis. In addition to basic descriptors of the RGB colour model (red, green, blue, very good classification was also obtained using hue from the HSL colour model (hue, saturation, luminance. The accuracy of classification using the developed discrimination model based on RGBH descriptors was 85 %. The shape descriptors themselves were not specific enough to distinguish individual kernels.

Potent Chemopreventive/Antioxidant Activity Detected in Common Spices of the Apiaceae Family.

Science.gov (United States)

Jeyabalan, Jeyaprakash; Aqil, Farrukh; Soper, Lisa; Schultz, David J; Gupta, Ramesh C

2015-01-01

Spices are used worldwide, particularly in the Asian and Middle Eastern countries, and considered protective against degenerative diseases, including cancer. Here, we report the efficacy of aqueous and non-aqueous extracts of 11 Apiaceae spices for free radical-scavenging activity and to inhibit cytochrome P450s in two separate reactions involving: 1) 4-hydroxy-17ß-estradiol (4E2), DNA, and CuCl2 and 2) 17ß-estradiol, rat liver microsomes, cofactors, DNA and CuCl2. Oxidative DNA adducts resulting from redox cycling of 4E2 were analyzed by (32)P-postlabeling. Aqueous (5 mg/ml) and non-aqueous extracts (6 mg/ml) substantially inhibited (83-98%) formation of DNA adducts in the microsomal reaction. However, in nonmicrosomal reaction, only aqueous extracts showed the inhibitory activity (83-96%). Adduct inhibition was also observed at five-fold lower concentrations of aqueous extracts of cumin (60%) and caraway (90%), and 10-fold lower concentrations of carrot seeds (76%) and ajowan (90%). These results suggests the presence of 2 groups of phytochemicals: polar compounds that have free radical-scavenging activity and lipophilic compounds that selectively inhibit P450 activity associated with estrogen metabolism. Because most of these Apiaceae spices are used widely with no known toxicity, the phytochemicals from the Apiaceae spices used in foods may be potentially protective against estrogen-mediated breast cancer.

Heavy Metal Contents in Spices from Markets in Sarajevo, Bosnia and Herzegovina

Directory of Open Access Journals (Sweden)

Huremović, J.

2014-05-01

Full Text Available Spices are some of the most common foods in the human diet around the world. Spices are dried parts of plants used often as diet components to improve aroma and acceptability of food. The aim of this work was to determine the contents of seven heavy metals (Cr, Cu, Fe, Mn, Ni, Pb and Zn in spices available at local markets in Sarajevo. Metal concentrations in six spice samples (black pepper (Piper nigrum, basil (Ocimum basilicum, oregano (Oreganum vulgaris, paprika (Capsicum annuum, parsley (Petroselinum crispum and rosemary (Rosmarinus officinalis were determined by flame atomic absorption spectrometry. The content of chromium and nickel in all samples was below 5 mg kg-1 . Copper levels were in the range of 2.36-19.47 mg kg-1 , iron 6.80-785.56 mg kg-1 , manganese 6.14-59.36 mg kg-1 , lead 0.74-20.35 and zinc 6.93-85.44 mg kg-1 . These results were in agreement with other published data except in the case of Pb which content was slightly higher. Daily intake of different metals was calculated and compared with the MRL values given by ATSDR (2013. The content of lead in most of the samples was above the maximum permitted concentrations recommended by WHO and national regulations of Bosnia and Herzegovina.  

Unified heat kernel regression for diffusion, kernel smoothing and wavelets on manifolds and its application to mandible growth modeling in CT images.

Science.gov (United States)

Chung, Moo K; Qiu, Anqi; Seo, Seongho; Vorperian, Houri K

2015-05-01

We present a novel kernel regression framework for smoothing scalar surface data using the Laplace-Beltrami eigenfunctions. Starting with the heat kernel constructed from the eigenfunctions, we formulate a new bivariate kernel regression framework as a weighted eigenfunction expansion with the heat kernel as the weights. The new kernel method is mathematically equivalent to isotropic heat diffusion, kernel smoothing and recently popular diffusion wavelets. The numerical implementation is validated on a unit sphere using spherical harmonics. As an illustration, the method is applied to characterize the localized growth pattern of mandible surfaces obtained in CT images between ages 0 and 20 by regressing the length of displacement vectors with respect to a surface template. Copyright © 2015 Elsevier B.V. All rights reserved.

Digital signal processing with kernel methods

CERN Document Server

Rojo-Alvarez, José Luis; Muñoz-Marí, Jordi; Camps-Valls, Gustavo

2018-01-01

A realistic and comprehensive review of joint approaches to machine learning and signal processing algorithms, with application to communications, multimedia, and biomedical engineering systems Digital Signal Processing with Kernel Methods reviews the milestones in the mixing of classical digital signal processing models and advanced kernel machines statistical learning tools. It explains the fundamental concepts from both fields of machine learning and signal processing so that readers can quickly get up to speed in order to begin developing the concepts and application software in their own research. Digital Signal Processing with Kernel Methods provides a comprehensive overview of kernel methods in signal processing, without restriction to any application field. It also offers example applications and detailed benchmarking experiments with real and synthetic datasets throughout. Readers can find further worked examples with Matlab source code on a website developed by the authors. * Presents the necess...

Detection of irradiated spice in blend of irradiated and un-irradiated spices using thermoluminescence method

International Nuclear Information System (INIS)

Goto, Michiko; Yamazaki, Masao; Sekiguchi, Masayuki; Todoriki, Setsuko; Miyahara, Makoto

2007-01-01

Five blended spice sample were prepared by mixing irradiated and un-irradiated black pepper and paprika at different ratios. Blended black pepper containing 2%(w/w) of 5.4 kGy-irradiated black pepper showed no maximum at glow1. Irradiated black pepper samples, mixed to 5 or 10%(w/w), were identified as 'irradiated' or 'partially irradiated' or 'un-irradiated'. All samples with un-irradiated pepper up to 20%(w/w) were identified as irradiated'. In the case 5.0 kGy-irradiated paprika were mixed with un-irradiated paprika up to 5%(w/w), all samples were identified as irradiated'. The glow1 curves of samples, including irradiated paprika at 0.2%(w/w) or higher, exhibited a maximum between 150 and 250degC. The results suggest the existence of different critical mixing ratio for the detection of irradiation among each spices. Temperature range for integration of the TL glow intensity were compared between 70-400degC and approximate 150-250degC, and revealed that the latter temperature range was determined based on the measurement of TLD100. Although TL glow ratio in 150-250degC was lower than that of 70-400degC range, identification of irradiation was not affected. Treatment of un-irradiated black pepper and paprika with ultraviolet rays had no effect on the detection of irradiation. (author)

SPICE Modeling of Body Bias Effect in 4H-SiC Integrated Circuit Resistors

Science.gov (United States)

Neudeck, Philip G.

2017-01-01

The DC electrical behavior of n-type 4H-SiC resistors used for realizing 500C durable integrated circuits (ICs) is studied as a function of substrate bias and temperature. Improved fidelity electrical simulation is described using SPICE NMOS model to simulate resistor substrate body bias effect that is absent from the SPICE semiconductor resistor model.

Higher-Order Hybrid Gaussian Kernel in Meshsize Boosting Algorithm

African Journals Online (AJOL)

In this paper, we shall use higher-order hybrid Gaussian kernel in a meshsize boosting algorithm in kernel density estimation. Bias reduction is guaranteed in this scheme like other existing schemes but uses the higher-order hybrid Gaussian kernel instead of the regular fixed kernels. A numerical verification of this scheme ...

Adaptive Kernel In The Bootstrap Boosting Algorithm In KDE ...

African Journals Online (AJOL)

This paper proposes the use of adaptive kernel in a bootstrap boosting algorithm in kernel density estimation. The algorithm is a bias reduction scheme like other existing schemes but uses adaptive kernel instead of the regular fixed kernels. An empirical study for this scheme is conducted and the findings are comparatively ...

Windows Vista Kernel-Mode: Functions, Security Enhancements and Flaws

Directory of Open Access Journals (Sweden)

Mohammed D. ABDULMALIK

2008-06-01

Full Text Available Microsoft has made substantial enhancements to the kernel of the Microsoft Windows Vista operating system. Kernel improvements are significant because the kernel provides low-level operating system functions, including thread scheduling, interrupt and exception dispatching, multiprocessor synchronization, and a set of routines and basic objects.This paper describes some of the kernel security enhancements for 64-bit edition of Windows Vista. We also point out some weakness areas (flaws that can be attacked by malicious leading to compromising the kernel.

Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007-FY2009.

Science.gov (United States)

Van Doren, Jane M; Kleinmeier, Daria; Hammack, Thomas S; Westerman, Ann

2013-06-01

In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007-2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057-0.076). A wide diversity of Salmonella serotypes was isolated from spices; no single serotype constituted more than 7% of the isolates. A small percentage of spice shipments were contaminated with antimicrobial-resistant Salmonella strains (8.3%). Trends in shipment prevalence for Salmonella associated with spice properties, extent of processing, and export country, were examined. A larger proportion of shipments of spices derived from fruit/seeds or leaves of plants were contaminated than those derived from the bark/flower of spice plants. Salmonella prevalence was larger for shipments of ground/cracked capsicum and coriander than for shipments of their whole spice counterparts. No difference in prevalence was observed between shipments of spice blends and non-blended spices. Some shipments reported to have been subjected to a pathogen reduction treatment prior to being offered for U.S. entry were found contaminated. Statistical differences in Salmonella shipment prevalence were also identified on the basis of export country. Published by Elsevier Ltd.

Generalization Performance of Regularized Ranking With Multiscale Kernels.

Science.gov (United States)

Zhou, Yicong; Chen, Hong; Lan, Rushi; Pan, Zhibin

2016-05-01

The regularized kernel method for the ranking problem has attracted increasing attentions in machine learning. The previous regularized ranking algorithms are usually based on reproducing kernel Hilbert spaces with a single kernel. In this paper, we go beyond this framework by investigating the generalization performance of the regularized ranking with multiscale kernels. A novel ranking algorithm with multiscale kernels is proposed and its representer theorem is proved. We establish the upper bound of the generalization error in terms of the complexity of hypothesis spaces. It shows that the multiscale ranking algorithm can achieve satisfactory learning rates under mild conditions. Experiments demonstrate the effectiveness of the proposed method for drug discovery and recommendation tasks.

Effect of the Addition of 3% Co in NiTi Alloy on Loading/Unloading Force

Science.gov (United States)

Phukaoluan, A.; Dechkunakorn, S.; Anuwongnukroh, N.; Khantachawana, A.; Kaewtathip, P.; Kajornchaiyakul, J.; Wichai, W.

2017-11-01

The study evaluated the loading-unloading force in the load-deflection curve of the fabricated NiTiCo and NiTi wires. Wire alloys with Nickel, Titanium, and Cobalt (purity-99.95%) with atomic weight ratio 47Ni:50Ti:3Co and 50.6Ni:49.4Ti were prepared, sliced, and cold-rolled at 30% reduction, followed by heat treatment in a furnace at 400oC for 1 hour. The specimens of wire size of 0.016 x 0.022 inch2 were cut and subjected to three-point bending test to investigate the load-deflection curve at deflection point 0.25, 0.5, 0.75, 1.0, 1.25, and 1.5 mm. Descriptive statistic was used to evaluate each variables and independent t-test was used to compare between the groups. The results presented a load-deflection curve that resembled a typical superelastic wire. However, significant differences were seen in the loading-unloading forces between the two with an average loading force of 412.53g and 304.98g and unloading force of 292.40g and 208.08g for NiTiCo and NiTi wire, respectively. The force at each deflection point of NiTiCo in loading-unloading force was higher than NiTi wire. This study concluded that the addition of 3%Co in NiTi alloy can increase the loading-unloading force of NiTi wire but were within the range for orthodontic tooth movement.

Multineuron spike train analysis with R-convolution linear combination kernel.

Science.gov (United States)

Tezuka, Taro

2018-06-01

A spike train kernel provides an effective way of decoding information represented by a spike train. Some spike train kernels have been extended to multineuron spike trains, which are simultaneously recorded spike trains obtained from multiple neurons. However, most of these multineuron extensions were carried out in a kernel-specific manner. In this paper, a general framework is proposed for extending any single-neuron spike train kernel to multineuron spike trains, based on the R-convolution kernel. Special subclasses of the proposed R-convolution linear combination kernel are explored. These subclasses have a smaller number of parameters and make optimization tractable when the size of data is limited. The proposed kernel was evaluated using Gaussian process regression for multineuron spike trains recorded from an animal brain. It was compared with the sum kernel and the population Spikernel, which are existing ways of decoding multineuron spike trains using kernels. The results showed that the proposed approach performs better than these kernels and also other commonly used neural decoding methods. Copyright © 2018 Elsevier Ltd. All rights reserved.

Influence of loading and unloading velocity of confining pressure on strength and permeability characteristics of crystalline sandstone

Science.gov (United States)

Zhang, Dong-ming; Yang, Yu-shun; Chu, Ya-pei; Zhang, Xiang; Xue, Yan-guang

2018-06-01

The triaxial compression test of crystalline sandstone under different loading and unloading velocity of confining pressure is carried out by using the self-made "THM coupled with servo-controlled seepage apparatus for containing-gas coal", analyzed the strength, deformation and permeability characteristics of the sample, the results show that: with the increase of confining pressures loading-unloading velocity, Mohr's stress circle center of the specimen shift to the right, and the ultimate intensity, peak strain and residual stress of the specimens increase gradually. With the decrease of unloading velocity of confining pressure, the axial strain, the radial strain and the volumetric strain of the sample decrease first and then increases, but the radial strain decreases more greatly. The loading and unloading of confining pressure has greater influence on axial strain of specimens. The deformation modulus decreases rapidly with the increase of axial strain and the Poisson's ratio decreases gradually at the initial stage of loading. When the confining pressure is loaded, the deformation modulus decrease gradually, and the Poisson's ratio increases gradually. When the confining pressure is unloaded, the deformation modulus increase gradually, and the Poisson's ratio decreases gradually. When the specimen reaches the ultimate intensity, the deformation modulus decreases rapidly, while the Poisson's ratio increases rapidly. The fitting curve of the confining pressure and the deformation modulus and the Poisson's ratio in accordance with the distribution of quadratic polynomial function in the loading-unloading confining pressure. There is a corresponding relationship between the evolution of rock permeability and damage deformation during the process of loading and unloading. In the late stage of yielding, the permeability increases slowly, and the permeability increases sharply after the rock sample is destroyed. Fitting the permeability and confining pressure

The effect of acute mechanical left ventricular unloading on ovine tricuspid annular size and geometry.

Science.gov (United States)

Malinowski, Marcin; Wilton, Penny; Khaghani, Asghar; Brown, Michael; Langholz, David; Hooker, Victoria; Eberhart, Lenora; Hooker, Robert L; Timek, Tomasz A

2016-09-01

Left ventricular assist device (LVAD) implantation may alter right ventricular shape and function and lead to tricuspid regurgitation. This in turn has been reported to be a determinant of right ventricular (RV) failure after LVAD implantation, but the effect of mechanical left ventricular (LV) unloading on the tricuspid annulus is unknown. The aim of the study was to provide insight into the effect of LVAD support on tricuspid annular geometry and dynamics that may help to optimize LV unloading with the least deleterious effect on the right-sided geometry. In seven open-chest anaesthetized sheep, nine sonomicrometry crystals were implanted on the right ventricle. Additional nine crystals were implanted around the tricuspid annulus, with one crystal at each commissure defining three separate annular regions: anterior, posterior and septal. Left ventricular unloading was achieved by connecting a cannula in the left atrium and the aorta to a continuous-flow pump. The pump was used for 15 min at a full flow of 3.8 ± 0.3 l/min. Epicardial echocardiography was used to assess the degree of tricuspid insufficiency. Haemodynamic, echocardiographic and sonomicrometry data were collected before and during full unloading. Tricuspid annular area, and the regional and total perimeter were calculated from crystal coordinates, while 3D annular geometry was expressed as the orthogonal distance of each annular crystal to the least squares plane of all annular crystals. There was no significant tricuspid regurgitation observed either before or during LV unloading. Right ventricular free wall to septum diameter increased significantly at end-diastole during unloading from 23.6 ± 5.8 to 26.3 ± 6.5 mm (P = 0.009), but the right ventricular volume, tricuspid annular area and total perimeter did not change from baseline. However, the septal part of the annulus significantly decreased its maximal length (38.6 ± 8.1 to 37.9 ± 8.2 mm, P = 0.03). Annular contraction was not altered. The

Chemical constituents of pungent spice pepper (Capsicum annuum L.) from Macedonian origin

OpenAIRE

Rafajlovska, Vesna; Slaveska-Raicki, Renata; Koleva Gudeva, Liljana; Mitrev, Sasa; Srbinoska, Marija

2004-01-01

In this paper the chemical constituents of the pungent spice pepper Capsicum annuum L.ssp. Microcarpum from Macedonian origin are estimated. Content of moisture, proteins and soluble sugar is 9.60% and 20.33%, respectively. Color capacity of the pungent spice pepper is 5.60g capsanthin/kg pepper dry matter. The influence of organic solvents on the pepper oleoresin extraction and contents of colored components and capsaicin content in it is also studied. The highest quantity of pepper oleor...

An analysis of 1-D smoothed particle hydrodynamics kernels

International Nuclear Information System (INIS)

Fulk, D.A.; Quinn, D.W.

1996-01-01

In this paper, the smoothed particle hydrodynamics (SPH) kernel is analyzed, resulting in measures of merit for one-dimensional SPH. Various methods of obtaining an objective measure of the quality and accuracy of the SPH kernel are addressed. Since the kernel is the key element in the SPH methodology, this should be of primary concern to any user of SPH. The results of this work are two measures of merit, one for smooth data and one near shocks. The measure of merit for smooth data is shown to be quite accurate and a useful delineator of better and poorer kernels. The measure of merit for non-smooth data is not quite as accurate, but results indicate the kernel is much less important for these types of problems. In addition to the theory, 20 kernels are analyzed using the measure of merit demonstrating the general usefulness of the measure of merit and the individual kernels. In general, it was decided that bell-shaped kernels perform better than other shapes. 12 refs., 16 figs., 7 tabs

Putting Priors in Mixture Density Mercer Kernels

Science.gov (United States)

Srivastava, Ashok N.; Schumann, Johann; Fischer, Bernd

2004-01-01

This paper presents a new methodology for automatic knowledge driven data mining based on the theory of Mercer Kernels, which are highly nonlinear symmetric positive definite mappings from the original image space to a very high, possibly infinite dimensional feature space. We describe a new method called Mixture Density Mercer Kernels to learn kernel function directly from data, rather than using predefined kernels. These data adaptive kernels can en- code prior knowledge in the kernel using a Bayesian formulation, thus allowing for physical information to be encoded in the model. We compare the results with existing algorithms on data from the Sloan Digital Sky Survey (SDSS). The code for these experiments has been generated with the AUTOBAYES tool, which automatically generates efficient and documented C/C++ code from abstract statistical model specifications. The core of the system is a schema library which contains template for learning and knowledge discovery algorithms like different versions of EM, or numeric optimization methods like conjugate gradient methods. The template instantiation is supported by symbolic- algebraic computations, which allows AUTOBAYES to find closed-form solutions and, where possible, to integrate them into the code. The results show that the Mixture Density Mercer-Kernel described here outperforms tree-based classification in distinguishing high-redshift galaxies from low- redshift galaxies by approximately 16% on test data, bagged trees by approximately 7%, and bagged trees built on a much larger sample of data by approximately 2%.

Investigations on the detection of irradiated food by measuring the viscosity of suspended spices and dried vegetables

Science.gov (United States)

Heide, L.; Nürnberger, E.; Bögl, K. W.

Studies on the viscosity behavior were performed with 20 different spices or dried vegetables. In nine spices (cinnamon, ginger, mustard seed, celery, onions, shallots, lemon peel, black and white pepper) differences between unirradiated and irradiated samples were observed. Further lots were investigated to estimate the variations of viscosity depending on the origin of the samples. Additional storage experiments showed that measuring the viscosity may be a simple method to identify some radiation treated spices even after years.

Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments.

Science.gov (United States)

McCrea, Cindy E; West, Sheila G; Kris-Etherton, Penny M; Lambert, Joshua D; Gaugler, Trent L; Teeter, Danette L; Sauder, Katherine A; Gu, Yeyi; Glisan, Shannon L; Skulas-Ray, Ann C

2015-01-16

Data suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study (N = 6 healthy adults), we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low spice meal. Our goal was to confirm this effect in a larger sample and to consider the influence of acute psychological stress on fat metabolism. Further, we used in vitro methods to evaluate the inhibitory effect of spices on digestive enzymes. In a 2 x 2, randomized, 4-period crossover design, we compared the effects of 14.5 g spices (black pepper, cinnamon, cloves, garlic, ginger, oregano, paprika, rosemary, and turmeric) vs. placebo incorporated into a high fat meal (1000 kcal, 45 g fat), followed by psychological stress (Trier Social Stress Test) vs. rest on postprandial metabolism in 20 healthy but overweight adults. Blood was sampled at baseline and at 105, 140, 180, and 210 minutes for analysis of triglycerides, glucose, and insulin. Additional in vitro analyses examined the effect of the spice blend and constituent spices on the activity of pancreatic lipase (PL) and secreted phospholipase A₂ (PLA₂). Mixed models were used to model the effects of spices and stress (SAS v9.3). Serum triglycerides, glucose and insulin were elevated following the meal (p Spices reduced post-meal triglycerides by 31% when the meal was followed by the rest condition (p = 0.048), but this effect was not present during stress. There was no effect of the spice blend on glucose or insulin; however, acute stress significantly increased both of these measures (p spice blend and several of the individual spices dose-dependently inhibited PL and PLA2 activity in vitro. Inclusion of spices may attenuate postprandial lipemia via inhibition of PL and PLA₂. However, the impact of psychological stress negates any influence of the spice blend on triglycerides, and further, increases blood

Modeling the Nab Experiment Electronics in SPICE

Science.gov (United States)

Blose, Alexander; Crawford, Christopher; Sprow, Aaron; Nab Collaboration

2017-09-01

The goal of the Nab experiment is to measure the neutron decay coefficients a, the electron-neutrino correlation, as well as b, the Fierz interference term to precisely test the Standard Model, as well as probe for Beyond the Standard Model physics. In this experiment, protons from the beta decay of the neutron are guided through a magnetic field into a Silicon detector. Event reconstruction will be achieved via time-of-flight measurement for the proton and direct measurement of the coincident electron energy in highly segmented silicon detectors, so the amplification circuitry needs to preserve fast timing, provide good amplitude resolution, and be packaged in a high-density format. We have designed a SPICE simulation to model the full electronics chain for the Nab experiment in order to understand the contributions of each stage and optimize them for performance. Additionally, analytic solutions to each of the components have been determined where available. We will present a comparison of the output from the SPICE model, analytic solution, and empirically determined data.

NLO corrections to the Kernel of the BKP-equations

Energy Technology Data Exchange (ETDEWEB)

Bartels, J. [Hamburg Univ. (Germany). 2. Inst. fuer Theoretische Physik; Fadin, V.S. [Budker Institute of Nuclear Physics, Novosibirsk (Russian Federation); Novosibirskij Gosudarstvennyj Univ., Novosibirsk (Russian Federation); Lipatov, L.N. [Hamburg Univ. (Germany). 2. Inst. fuer Theoretische Physik; Petersburg Nuclear Physics Institute, Gatchina, St. Petersburg (Russian Federation); Vacca, G.P. [INFN, Sezione di Bologna (Italy)

2012-10-02

We present results for the NLO kernel of the BKP equations for composite states of three reggeized gluons in the Odderon channel, both in QCD and in N=4 SYM. The NLO kernel consists of the NLO BFKL kernel in the color octet representation and the connected 3{yields}3 kernel, computed in the tree approximation.

A Fast and Simple Graph Kernel for RDF

NARCIS (Netherlands)

de Vries, G.K.D.; de Rooij, S.

2013-01-01

In this paper we study a graph kernel for RDF based on constructing a tree for each instance and counting the number of paths in that tree. In our experiments this kernel shows comparable classification performance to the previously introduced intersection subtree kernel, but is significantly faster

An SVM model with hybrid kernels for hydrological time series

Science.gov (United States)

Wang, C.; Wang, H.; Zhao, X.; Xie, Q.

2017-12-01

Support Vector Machine (SVM) models have been widely applied to the forecast of climate/weather and its impact on other environmental variables such as hydrologic response to climate/weather. When using SVM, the choice of the kernel function plays the key role. Conventional SVM models mostly use one single type of kernel function, e.g., radial basis kernel function. Provided that there are several featured kernel functions available, each having its own advantages and drawbacks, a combination of these kernel functions may give more flexibility and robustness to SVM approach, making it suitable for a wide range of application scenarios. This paper presents such a linear combination of radial basis kernel and polynomial kernel for the forecast of monthly flowrate in two gaging stations using SVM approach. The results indicate significant improvement in the accuracy of predicted series compared to the approach with either individual kernel function, thus demonstrating the feasibility and advantages of such hybrid kernel approach for SVM applications.

Kernel based eigenvalue-decomposition methods for analysing ham

DEFF Research Database (Denmark)

Christiansen, Asger Nyman; Nielsen, Allan Aasbjerg; Møller, Flemming

2010-01-01

methods, such as PCA, MAF or MNF. We therefore investigated the applicability of kernel based versions of these transformation. This meant implementing the kernel based methods and developing new theory, since kernel based MAF and MNF is not described in the literature yet. The traditional methods only...... have two factors that are useful for segmentation and none of them can be used to segment the two types of meat. The kernel based methods have a lot of useful factors and they are able to capture the subtle differences in the images. This is illustrated in Figure 1. You can see a comparison of the most...... useful factor of PCA and kernel based PCA respectively in Figure 2. The factor of the kernel based PCA turned out to be able to segment the two types of meat and in general that factor is much more distinct, compared to the traditional factor. After the orthogonal transformation a simple thresholding...

Effect of dose rate on inactivation of microorganisms in spices by electron-beams and gamma-rays irradiation

International Nuclear Information System (INIS)

Ito, Hitoshi; Islam, Md.S.

1994-01-01

Total aerobic bacteria in spices used in this study were determined to be 1 x 10 6 to 6 x 10 7 per gram. A study on the inactivation of microorganisms in spices showed that doses of 6-9 kGy of EB (electron-beams) or γ-irradiation were required to reduce the total aerobic bacteria to below 10 3 per gram. However, a little increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. These differences of radiation sensitivities between EB and γ-rays was explained by dose rate effect on oxidation damage to microorganisms from the results of radiation sensitivities of Bacillus pumilus and B. megaterium spores at dry conditions. On the other hand, these high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. However, components of essential oils in spices were not changed even irradiated up to 50 kGy with EB and γ-rays. (author)

Effects of irradiation and fumigation on the antioxidative properties of some spices

International Nuclear Information System (INIS)

Kuruppu, D.P.; Schmidt, K.; Farkas, J.; Langerak, D.I; Duren, M.D.A. van

1985-01-01

The effects of gamma irradiation (5.6 kGy) and ethylene oxide fumigation on the antioxidative activity of marjoram, nutmeg, paprika and black pepper were investigated. Sunflower oil in water emulsion (1:1), dark, at 30 deg C, lard, dark, at 40 deg C, lard, illuminated, at 50 deg C, and lard, dark, at 50 deg C were the substrates utilized for the investigation. Oxidation of the substrates in the presence of 0.2% (by weight) of spices were followed by the determination of peroxide value (PO) and free fatty acide value (FFA). No significant effect of irradiation on the antioxidant activities of spices was revealed. Fumigated marjoram tended to be less antioxidative in lard kept in dark storage at 60 deg C than the non-treated or irradiated spice. Marjoram and nutmeg lost their antioxidant properties in the presence of light. This loss, however, was not influenced by the irradiation or fumigation treatments. (author)

Effects of irradiation and fumigation on the antioxidative properties of some spices

Energy Technology Data Exchange (ETDEWEB)

Kuruppu, D P; Schmidt, K; Farkas, J; Langerak, D I; Duren, M D.A. van

1985-12-01

The effects of gamma irradiation (5.6 kGy) and ethylene oxide fumigation on the antioxidative activity of marjoram, nutmeg, paprika and black pepper were investigated. Sunflower oil in water emulsion (1:1), dark, at 30 deg C, lard, dark, at 40 deg C, lard, illuminated, at 50 deg C, and lard, dark, at 50 deg C were the substrates utilized for the investigation. Oxidation of the substrates in the presence of 0.2% (by weight) of spices were followed by the determination of peroxide value (PO) and free fatty acid value (FFA). No significant effect of irradiation on the antioxidant activities of spices was revealed. Fumigated marjoram tended to be less antioxidative in lard kept in dark storage at 60 deg C than the non-treated or irradiated spice. Marjoram and nutmeg lost their antioxidant properties in the presence of light. This loss, however, was not influenced by the irradiation or fumigation treatments. 13 references, 4 figures, 5 tables.

Reduced multiple empirical kernel learning machine.

Science.gov (United States)

Wang, Zhe; Lu, MingZhe; Gao, Daqi

2015-02-01

Multiple kernel learning (MKL) is demonstrated to be flexible and effective in depicting heterogeneous data sources since MKL can introduce multiple kernels rather than a single fixed kernel into applications. However, MKL would get a high time and space complexity in contrast to single kernel learning, which is not expected in real-world applications. Meanwhile, it is known that the kernel mapping ways of MKL generally have two forms including implicit kernel mapping and empirical kernel mapping (EKM), where the latter is less attracted. In this paper, we focus on the MKL with the EKM, and propose a reduced multiple empirical kernel learning machine named RMEKLM for short. To the best of our knowledge, it is the first to reduce both time and space complexity of the MKL with EKM. Different from the existing MKL, the proposed RMEKLM adopts the Gauss Elimination technique to extract a set of feature vectors, which is validated that doing so does not lose much information of the original feature space. Then RMEKLM adopts the extracted feature vectors to span a reduced orthonormal subspace of the feature space, which is visualized in terms of the geometry structure. It can be demonstrated that the spanned subspace is isomorphic to the original feature space, which means that the dot product of two vectors in the original feature space is equal to that of the two corresponding vectors in the generated orthonormal subspace. More importantly, the proposed RMEKLM brings a simpler computation and meanwhile needs a less storage space, especially in the processing of testing. Finally, the experimental results show that RMEKLM owns a much efficient and effective performance in terms of both complexity and classification. The contributions of this paper can be given as follows: (1) by mapping the input space into an orthonormal subspace, the geometry of the generated subspace is visualized; (2) this paper first reduces both the time and space complexity of the EKM-based MKL; (3

Kernel principal component analysis for change detection

DEFF Research Database (Denmark)

Nielsen, Allan Aasbjerg; Morton, J.C.

2008-01-01

region acquired at two different time points. If change over time does not dominate the scene, the projection of the original two bands onto the second eigenvector will show change over time. In this paper a kernel version of PCA is used to carry out the analysis. Unlike ordinary PCA, kernel PCA...... with a Gaussian kernel successfully finds the change observations in a case where nonlinearities are introduced artificially....

Study of Physical Properties of SiCw/Al Composites During Unloaded Thermal Cycling

Institute of Scientific and Technical Information of China (English)

ZHAO Xin-ming; TIAN zhi-gang; CHENG hua; ZHU Xiao-gang; CHEN Wen-li

2004-01-01

The thermal expansion coefficient of SiCw/Al composites squeeze cast during unloaded thermal cycling was determined and analyzed. The study had shown that the thermal expansion coefficient of SiCw/Al composites reduced greatly with temperature raising. The thermal expansion coefficient of artificial ageing treatment SiCw/Al composites during unloaded thermal cycling reduced gradually, while the thermal expansion coefficient of squeezing SiCw/Al composites increased gradually. In addition, the thermal expansion coefficient of SiCw/Al composites reduced drastically with fiber fraction increasing.

Improving the determination of irradiation efficacy by the identification of surviving bacteria from irradiated spices

International Nuclear Information System (INIS)

Koshikawa, Tomihiko; Matsushima, Masako; Hironiwa, Takayuki; Takekawa, Tetsuya; Miyahara, Makoto

2009-01-01

The identification of the surviving bacteria isolated from 5 kinds of irradiated spices (all-spice, oregano, sage, paprika and black pepper) was carried out to know whether these bacteria were marker organisms to determine the efficacy of the irradiation treatment. Except in paprika, B.megaterium was detected. In allspice, paprika and black pepper B.pumilus was detected. B.cereus was detected in allspice, oregano and black pepper. Gram negative bacteria such as Methylobacterium and Enterobacter genus were also detected in oregano, sage and paprika. These bacteria were strongly resistant to radiation, and can be used as marker organisms for the determination of the efficacy of the irradiation treatment of spices. (author)

Enhanced gluten properties in soft kernel durum wheat

Science.gov (United States)

Soft kernel durum wheat is a relatively recent development (Morris et al. 2011 Crop Sci. 51:114). The soft kernel trait exerts profound effects on kernel texture, flour milling including break flour yield, milling energy, and starch damage, and dough water absorption (DWA). With the caveat of reduce...

7 CFR 981.61 - Redetermination of kernel weight.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Redetermination of kernel weight. 981.61 Section 981... GROWN IN CALIFORNIA Order Regulating Handling Volume Regulation § 981.61 Redetermination of kernel weight. The Board, on the basis of reports by handlers, shall redetermine the kernel weight of almonds...

Adaptive metric kernel regression

DEFF Research Database (Denmark)

Goutte, Cyril; Larsen, Jan

2000-01-01

Kernel smoothing is a widely used non-parametric pattern recognition technique. By nature, it suffers from the curse of dimensionality and is usually difficult to apply to high input dimensions. In this contribution, we propose an algorithm that adapts the input metric used in multivariate...... regression by minimising a cross-validation estimate of the generalisation error. This allows to automatically adjust the importance of different dimensions. The improvement in terms of modelling performance is illustrated on a variable selection task where the adaptive metric kernel clearly outperforms...

Spice/K2 drugs--more than innocent substitutes for marijuana.

Science.gov (United States)

Zawilska, Jolanta B; Wojcieszak, Jakub

2014-03-01

Smokeable herbal mixtures containing synthetic agonists of cannabinoid receptors, known under brand names such as Spice, K2 and Kronic, represent a relatively new type of designer psychoactive drugs that has recently emerged on the recreational drug market. Although the Spice packages are labelled 'not for human consumption' or 'for aromatherapy only' and declared to be purely herbal, these herbal mixtures produce cannabis-like effects after smoking. This review surveys the current state of knowledge regarding the pharmacological properties of synthetic cannabimimetics and the prevalence and pattern of their use. Special emphasis is given to the negative consequences of using these products, including, among others, hallucinations, psychoses with delusions, seizures, cardiovascular symptoms and acute kidney injury.

A Sandbox Environment for the CSM Standard and SPICE

Science.gov (United States)

Hare, T. M.; Laura, J. R.

2018-04-01

We present ongoing work USGS is undertaking to provide a programming environment for the Camera Sensor Model (CSM) standard and associated SPICE information. This allows for instrument testing and experimentation outside a given production area.

Consistent Estimation of Pricing Kernels from Noisy Price Data

OpenAIRE

Vladislav Kargin

2003-01-01

If pricing kernels are assumed non-negative then the inverse problem of finding the pricing kernel is well-posed. The constrained least squares method provides a consistent estimate of the pricing kernel. When the data are limited, a new method is suggested: relaxed maximization of the relative entropy. This estimator is also consistent. Keywords: $\\epsilon$-entropy, non-parametric estimation, pricing kernel, inverse problems.

Dietary spices as beneficial modulators of lipid profile in conditions of metabolic disorders and diseases.

Science.gov (United States)

Srinivasan, Krishnapura

2013-04-25

Spices are valued for their medicinal properties besides their use as food adjuncts to enhance the sensory quality of food. Dietary garlic, onion, fenugreek, red pepper, turmeric, and ginger have been proven to be effective hypocholesterolemics in experimentally induced hypercholesterolemia. The hypolipidemic potential of fenugreek in diabetic subjects and of garlic and onion in humans with induced lipemia has been demonstrated. Capsaicin and curcumin - the bioactive compounds of red pepper and turmeric - are documented to be efficacious at doses comparable to usual human intake. Capsaicin and curcumin have been shown to be hypotriglyceridemic, thus preventing accumulation of fat in the liver under adverse situations by enhancing triglyceride transport out of the liver. Capsaicin, curcumin, fenugreek, ginger, and onion enhance secretion of bile acids into bile. These hypocholesterolemic spices/spice principles reduce blood and liver cholesterol by enhancing cholesterol conversion to bile acids through activation of hepatic cholesterol-7α-hydroxylase. Many human trials have been carried out with garlic, onion, and fenugreek. The mechanism underlying the hypocholesterolemic and hypotriglyceridemic influence of spices is fairly well understood. Health implications of the hypocholesterolemic effect of spices experimentally documented are cardio-protection, protection of the structural integrity of erythrocytes by restoration of membrane cholesterol/phospholipid profile and prevention of cholesterol gallstones by modulation of the cholesterol saturation index in bile.

[Preferences of the powdered spices choice to the meal by professionally working persons in relation to the innovative changes in their manufacturing].

Science.gov (United States)

Bortnowska, Grazyna; Kałuzna-Zajaczkowska, Justyna

2011-01-01

The objective of this study was to evaluate preferences and frequency choice of commercially available powdered spices, applied to the dishes prepared at home by professionally working persons as well as factors which determine the acceptance of innovative changes in relation to the number and type of components used for their manufacturing. It was shown that above 80% mixtures of spices contained except vegetable spices also other flavourings, spice-products and functional additives but mostly monosodium glutamate (MSG) and sodium chloride. The respondents mostly accepted multicomponent powdered spices, manufactured with the application of new technologies which permitted creation original tastes and next their health-promoting role as well as convenience in use however, without changes in recipe. The women declared that to the dishes prepared at home usually applied herb spices. Conversely, the men mostly liked and often chose spices with savoury and distinctive taste and most willingly multicomponent ones which were suitable for flavour improvement of many dishes.

Stable Kernel Representations as Nonlinear Left Coprime Factorizations

NARCIS (Netherlands)

Paice, A.D.B.; Schaft, A.J. van der

1994-01-01

A representation of nonlinear systems based on the idea of representing the input-output pairs of the system as elements of the kernel of a stable operator has been recently introduced. This has been denoted the kernel representation of the system. In this paper it is demonstrated that the kernel

7 CFR 981.60 - Determination of kernel weight.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Determination of kernel weight. 981.60 Section 981.60... Regulating Handling Volume Regulation § 981.60 Determination of kernel weight. (a) Almonds for which settlement is made on kernel weight. All lots of almonds, whether shelled or unshelled, for which settlement...

End-use quality of soft kernel durum wheat

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Kernel texture is a major determinant of end-use quality of wheat. Durum wheat has very hard kernels. We developed soft kernel durum wheat via Ph1b-mediated homoeologous recombination. The Hardness locus was transferred from Chinese Spring to Svevo durum wheat via back-crossing. ‘Soft Svevo’ had SKC...

Per-Sample Multiple Kernel Approach for Visual Concept Learning

Directory of Open Access Journals (Sweden)

Ling-Yu Duan

2010-01-01

Full Text Available Learning visual concepts from images is an important yet challenging problem in computer vision and multimedia research areas. Multiple kernel learning (MKL methods have shown great advantages in visual concept learning. As a visual concept often exhibits great appearance variance, a canonical MKL approach may not generate satisfactory results when a uniform kernel combination is applied over the input space. In this paper, we propose a per-sample multiple kernel learning (PS-MKL approach to take into account intraclass diversity for improving discrimination. PS-MKL determines sample-wise kernel weights according to kernel functions and training samples. Kernel weights as well as kernel-based classifiers are jointly learned. For efficient learning, PS-MKL employs a sample selection strategy. Extensive experiments are carried out over three benchmarking datasets of different characteristics including Caltech101, WikipediaMM, and Pascal VOC'07. PS-MKL has achieved encouraging performance, comparable to the state of the art, which has outperformed a canonical MKL.

Per-Sample Multiple Kernel Approach for Visual Concept Learning

Directory of Open Access Journals (Sweden)

Tian Yonghong

2010-01-01

Full Text Available Abstract Learning visual concepts from images is an important yet challenging problem in computer vision and multimedia research areas. Multiple kernel learning (MKL methods have shown great advantages in visual concept learning. As a visual concept often exhibits great appearance variance, a canonical MKL approach may not generate satisfactory results when a uniform kernel combination is applied over the input space. In this paper, we propose a per-sample multiple kernel learning (PS-MKL approach to take into account intraclass diversity for improving discrimination. PS-MKL determines sample-wise kernel weights according to kernel functions and training samples. Kernel weights as well as kernel-based classifiers are jointly learned. For efficient learning, PS-MKL employs a sample selection strategy. Extensive experiments are carried out over three benchmarking datasets of different characteristics including Caltech101, WikipediaMM, and Pascal VOC'07. PS-MKL has achieved encouraging performance, comparable to the state of the art, which has outperformed a canonical MKL.

Spinal Health during Unloading and Reloading Associated with Spaceflight

Directory of Open Access Journals (Sweden)

David A. Green

2018-01-01

Full Text Available Spinal elongation and back pain are recognized effects of exposure to microgravity, however, spinal health has received relatively little attention. This changed with the report of an increased risk of post-flight intervertebral disc (IVD herniation and subsequent identification of spinal pathophysiology in some astronauts post-flight. Ground-based analogs, particularly bed rest, suggest that a loss of spinal curvature and IVD swelling may be factors contributing to unloading-induced spinal elongation. In flight, trunk muscle atrophy, in particular multifidus, may precipitate lumbar curvature loss and reduced spinal stability, but in-flight (ultrasound and pre- and post-flight (MRI imaging have yet to detect significant IVD changes. Current International Space Station missions involve short periods of moderate-to-high spinal (axial loading during running and resistance exercise, superimposed upon a background of prolonged unloading (microgravity. Axial loading acting on a dysfunctional spine, weakened by anatomical changes and local muscle atrophy, might increase the risk of damage/injury. Alternatively, regular loading may be beneficial. Spinal pathology has been identified in-flight, but there are few contemporary reports of in-flight back injury and no recent studies of post-flight back injury incidence. Accurate routine in-flight stature measurements, in- and post-flight imaging, and tracking of pain and injury (herniation for at least 2 years post-flight is thus warranted. These should be complemented by ground-based studies, in particular hyper buoyancy floatation (HBF a novel analog of spinal unloading, in order to elucidate the mechanisms and risk of spinal injury, and to evaluate countermeasures for exploration where injury could be mission critical.

The nonlinear unloading behavior of a typical Ni-based superalloy during hot deformation. A unified elasto-viscoplastic constitutive model

International Nuclear Information System (INIS)

Chen, Ming-Song; Lin, Y.C.; Li, Kuo-Kuo; Chen, Jian

2016-01-01

In authors' previous work (Chen et al. in Appl Phys A. doi:10.1007/s00339-016-0371-6, 2016), the nonlinear unloading behavior of a typical Ni-based superalloy was investigated by hot compressive experiments with intermediate unloading-reloading cycles. The characters of unloading curves were discussed in detail, and a new elasto-viscoplastic constitutive model was proposed to describe the nonlinear unloading behavior of the studied Ni-based superalloy. Still, the functional relationships between the deformation temperature, strain rate, pre-strain and the parameters of the proposed constitutive model need to be established. In this study, the effects of deformation temperature, strain rate and pre-strain on the parameters of the new constitutive model proposed in authors' previous work (Chen et al. 2016) are analyzed, and a unified elasto-viscoplastic constitutive model is proposed to predict the unloading behavior at arbitrary deformation temperature, strain rate and pre-strain. (orig.)

Discrete non-parametric kernel estimation for global sensitivity analysis

International Nuclear Information System (INIS)

Senga Kiessé, Tristan; Ventura, Anne

2016-01-01

This work investigates the discrete kernel approach for evaluating the contribution of the variance of discrete input variables to the variance of model output, via analysis of variance (ANOVA) decomposition. Until recently only the continuous kernel approach has been applied as a metamodeling approach within sensitivity analysis framework, for both discrete and continuous input variables. Now the discrete kernel estimation is known to be suitable for smoothing discrete functions. We present a discrete non-parametric kernel estimator of ANOVA decomposition of a given model. An estimator of sensitivity indices is also presented with its asymtotic convergence rate. Some simulations on a test function analysis and a real case study from agricultural have shown that the discrete kernel approach outperforms the continuous kernel one for evaluating the contribution of moderate or most influential discrete parameters to the model output. - Highlights: • We study a discrete kernel estimation for sensitivity analysis of a model. • A discrete kernel estimator of ANOVA decomposition of the model is presented. • Sensitivity indices are calculated for discrete input parameters. • An estimator of sensitivity indices is also presented with its convergence rate. • An application is realized for improving the reliability of environmental models.

Spice drugs are more than harmless herbal blends: a review of the pharmacology and toxicology of synthetic cannabinoids.

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Seely, Kathryn A; Lapoint, Jeff; Moran, Jeffery H; Fattore, Liana

2012-12-03

"K2" and "Spice" drugs (collectively hereafter referred to as Spice) represent a relatively new class of designer drugs that have recently emerged as popular alternatives to marijuana, otherwise characterized as "legal highs". These drugs are readily available on the Internet and sold in many head shops and convenience stores under the disguise of innocuous products like herbal blends, incense, or air fresheners. Although package labels indicate "not for human consumption", the number of intoxicated people presenting to emergency departments is dramatically increasing. The lack of validated and standardized human testing procedures and an endless supply of potential drugs of abuse are primary reasons why researchers find it difficult to fully characterize clinical consequences associated with Spice. While the exact chemical composition and toxicology of Spice remains to be determined, there is mounting evidence identifying several synthetic cannabinoids as causative agents responsible for psychoactive and adverse physical effects. This review provides updates of the legal status of common synthetic cannabinoids detected in Spice and analytical procedures used to test Spice products and human specimens collected under a variety of clinical circumstances. The pharmacological and toxicological consequences of synthetic cannabinoid abuse are also reviewed to provide a future perspective on potential short- and long-term implications. Copyright © 2012 Elsevier Inc. All rights reserved.

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia.

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Knaapila, Antti; Laaksonen, Oskar; Virtanen, Markus; Yang, Baoru; Lagström, Hanna; Sandell, Mari

2017-02-01

The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound. Copyright © 2016 Elsevier Ltd. All rights reserved.

Beneficial effects of herbs, spices and medicinal plants on the metabolic syndrome, brain and cognitive function.

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Panickar, Kiran S

2013-03-01

Herbs and spices have been used since ancient times to not only improve the flavor of edible food but also to prevent and treat chronic health maladies. While the scientific evidence for the use of such common herbs and medicinal plants then had been scarce or lacking, the beneficial effects observed from such use were generally encouraging. It is, therefore, not surprising that the tradition of using such herbs, perhaps even after the advent of modern medicine, has continued. More recently, due to an increased interest in understanding the nutritional effects of herbs/spices more comprehensively, several studies have examined the cellular and molecular modes of action of the active chemical components in herbs and their biological properties. Beneficial actions of herbs/spices include anti-inflammatory, antioxidant, anti-hypertensive, gluco-regulatory, and anti-thrombotic effects. One major component of herbs and spices is the polyphenols. Some of the aforementioned properties are attributed to the polyphenols and they are associated with attenuating the metabolic syndrome. Detrimental changes associated with the metabolic syndrome over time affect brain and cognitive function. Metabolic syndrome and type-2 diabetes are also risk factors for Alzheimer's disease and stroke. In addition, the neuroprotective effects of herbs and spices have been demonstrated and, whether directly or indirectly, such beneficial effects may also contribute to an improvement in cognitive function. This review evaluates the current evidence available for herbs/spices in potentially improving the metabolic syndrome, as well as their neuroprotective effects on the brain, and cognitive function in animal and human studies.

Deep Restricted Kernel Machines Using Conjugate Feature Duality.

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Suykens, Johan A K

2017-08-01

The aim of this letter is to propose a theory of deep restricted kernel machines offering new foundations for deep learning with kernel machines. From the viewpoint of deep learning, it is partially related to restricted Boltzmann machines, which are characterized by visible and hidden units in a bipartite graph without hidden-to-hidden connections and deep learning extensions as deep belief networks and deep Boltzmann machines. From the viewpoint of kernel machines, it includes least squares support vector machines for classification and regression, kernel principal component analysis (PCA), matrix singular value decomposition, and Parzen-type models. A key element is to first characterize these kernel machines in terms of so-called conjugate feature duality, yielding a representation with visible and hidden units. It is shown how this is related to the energy form in restricted Boltzmann machines, with continuous variables in a nonprobabilistic setting. In this new framework of so-called restricted kernel machine (RKM) representations, the dual variables correspond to hidden features. Deep RKM are obtained by coupling the RKMs. The method is illustrated for deep RKM, consisting of three levels with a least squares support vector machine regression level and two kernel PCA levels. In its primal form also deep feedforward neural networks can be trained within this framework.

Improved modeling of clinical data with kernel methods.

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Daemen, Anneleen; Timmerman, Dirk; Van den Bosch, Thierry; Bottomley, Cecilia; Kirk, Emma; Van Holsbeke, Caroline; Valentin, Lil; Bourne, Tom; De Moor, Bart

2012-02-01

Despite the rise of high-throughput technologies, clinical data such as age, gender and medical history guide clinical management for most diseases and examinations. To improve clinical management, available patient information should be fully exploited. This requires appropriate modeling of relevant parameters. When kernel methods are used, traditional kernel functions such as the linear kernel are often applied to the set of clinical parameters. These kernel functions, however, have their disadvantages due to the specific characteristics of clinical data, being a mix of variable types with each variable its own range. We propose a new kernel function specifically adapted to the characteristics of clinical data. The clinical kernel function provides a better representation of patients' similarity by equalizing the influence of all variables and taking into account the range r of the variables. Moreover, it is robust with respect to changes in r. Incorporated in a least squares support vector machine, the new kernel function results in significantly improved diagnosis, prognosis and prediction of therapy response. This is illustrated on four clinical data sets within gynecology, with an average increase in test area under the ROC curve (AUC) of 0.023, 0.021, 0.122 and 0.019, respectively. Moreover, when combining clinical parameters and expression data in three case studies on breast cancer, results improved overall with use of the new kernel function and when considering both data types in a weighted fashion, with a larger weight assigned to the clinical parameters. The increase in AUC with respect to a standard kernel function and/or unweighted data combination was maximum 0.127, 0.042 and 0.118 for the three case studies. For clinical data consisting of variables of different types, the proposed kernel function--which takes into account the type and range of each variable--has shown to be a better alternative for linear and non-linear classification problems