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Sample records for carroll sue cooke

  1. Dynamics of Carroll strings

    NASA Astrophysics Data System (ADS)

    Cardona, Biel; Gomis, Joaquim; Pons, Josep M.

    2016-07-01

    We construct the canonical action of a Carroll string doing the Carroll limit of a canonical relativistic string. We also study the Killing symmetries of the Carroll string, which close under an infinite dimensional algebra. The tensionless limit and the Carroll p-brane action are also discussed.

  2. Sue U.

    ERIC Educational Resources Information Center

    Rooksby, Jacob H.

    2012-01-01

    Bringing in millions through patents invariably requires university leadership to confront what a patent is: an authorization to sue for infringement. Patents confer the right to exclude others from using a given invention, without the patent holder's permission, for a twenty-year term. Permission, of course, costs money--something universities…

  3. John Carroll University

    ERIC Educational Resources Information Center

    Dean, Kathleen Lis; Rombalski, Patrick; O'Dell, Kyle

    2009-01-01

    John Carroll University (JCU) is a Jesuit Catholic institution located in University Heights, approximately 10 miles east of Cleveland, Ohio. Founded in 1888, the university has a population of 3,400 undergraduates and 800 graduate students. The Division of Student Affairs at JCU comprises 11 units. The mission of the division is the same as that…

  4. Carroll Cave: a Missouri legend

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Carroll Cave is one of the premiere caves of Missouri and the Ozarks region. At over 20 miles of surveyed passage, it is the 2nd longest cave in the state and 33rd longest in the nation. It is also the largest known cave formed in the Ordovician aged (443-485 million years ago) Gasconade Dolomite o...

  5. The Space-Age Legacy of Telescope Designer George A. Carroll

    NASA Astrophysics Data System (ADS)

    Briggs, John W.

    2013-01-01

    Remembered particularly as a founding member of Stony Ridge Observatory near Mount Wilson, George A. Carroll (1902-1987) was legendary in the Southern California telescope making community. In Texas at the age of sixteen, Carroll built and flew his own aircraft, becoming one of the youngest aviators in the country. He eventually became an employee of Lockheed's "Skunk Works" in Burbank. His earliest known commercial telescopes were high-end amateur instruments built by R. R. Cook. As described in a brochure describing his later telescope work, he had "experience in so many branches of technology that it is unbelievable." By the time Carroll's designs were built by Thomas Tool & Die in Sun Valley, his telescopes were well known in the solar community and in use at National Solar Observatory, Caltech, and at many other domestic and international research institutions. Among the most remarkable were large solar spars for Lockheed Solar Observatory in California and Ottawa River Solar Observatory in Canada. His instrumentation also equipped educational facilities including observatories at UCLA, Westmont College, Pasadena City College, Bevard Community College, and many others. A Carroll telescope boasting a particularly distinguished educational history was a small astrograph built in 1953 for Professor George Moyen of Hollywood and subsequently used for the long-running Summer Science Program in Ojai, California. Later solar instruments built by Carson Instruments were closely derivative of Carroll designs.

  6. Survey and hydrogeology of Carroll Cave

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Carroll Cave, located in Camden County, Missouri, is the largest known cave formed in the Gasconade Dolomite of the Salem Plateau. Despite extensive visitation over the last 50 years and multiple survey efforts, a comprehensive map of the cave has never been produced. In 2002, the Carroll Cave Conse...

  7. The symmetries of the Carroll superparticle

    NASA Astrophysics Data System (ADS)

    Bergshoeff, Eric; Gomis, Joaquim; Parra, Lorena

    2016-05-01

    Motivated by recent applications of Carroll symmetries we investigate, using the method of nonlinear realizations, the geometry of flat and curved (AdS) Carroll space and the symmetries of a particle moving in such a space both in the bosonic as well as in the supersymmetric case. In the bosonic case we find that the Carroll particle possesses an infinite-dimensional symmetry which only in the flat case includes dilatations. The duality between the Bargmann and Carroll algebra, relevant for the flat case, does not extend to the curved case. In the supersymmetric case we study the dynamics of the { N }=1 AdS Carroll superparticle. Only in the flat limit we find that the action is invariant under an infinite-dimensional symmetry that includes a supersymmetric extension of the Lifshitz Carroll algebra with dynamical exponent z = 0. We also discuss in the flat case the extension to { N }=2 supersymmetry and show that the flat { N }=2 superparticle is equivalent to the (non-moving) { N }=1 superparticle and that therefore it is not BPS unlike its Galilei counterpart. This is due to the fact that in this case kappa-symmetry eliminates the linearized supersymmetry. In an appendix we discuss the { N }=2 curved case in three-dimensions only and show that there are two { N }=2 theories that are physically different.

  8. Lewis Carroll's formula for calendar calculating.

    PubMed

    Spitz, H H

    1994-03-01

    One of the extraordinary skills occasionally displayed by individuals of low intelligence (so-called idiots savants) is the ability to name, within seconds, the day of the week for any given date, sometimes over a range of centuries. A number of scholarly papers contain references to formulas that can be used in making this calculation, but none cites one of the earliest published methods, that of Lewis Carroll. However, formulas such as Carroll's are too complex to be self-taught by idiots savants and, consequently, cannot account for their remarkable performance. Alternative explanatory hypotheses were briefly discussed. PMID:8192906

  9. Lewis Carroll's Formula for Calendar Calculating.

    ERIC Educational Resources Information Center

    Spitz, Herman H.

    1993-01-01

    This paper presents Lewis Carroll's formula for mentally calculating the day of the week of a given date. The paper concludes that such formulas are too complex for individuals of low intelligence to learn by themselves, and thus "idiots savants" who perform such calendar calculations must be using other systems. (JDD)

  10. Carroll-type deformations in nonlinear elastodynamics

    NASA Astrophysics Data System (ADS)

    Rogers, C.; Saccomandi, G.; Vergori, L.

    2014-05-01

    Classes of deformations in nonlinear elastodynamics with origins in the pioneering work of Carroll are investigated for a Mooney-Rivlin material subject to body forces corresponding to a nonlinear substrate potential. Exact representations are obtained which, inter alia, are descriptive of the propagation of circularly polarized waves and motions with oscillatory spatial dependence. It is shown that a description of slowly modulated waves leads to a novel class of generalized nonlinear Schrödinger equations. The latter class, in general, is not integrable. However, a procedure is presented whereby integrable Hamiltonian subsystems may be isolated for a broad class of deformations.

  11. 8. A VIEW LOOKING NORTHEAST, FROM CARROLL STREET, OF THE ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    8. A VIEW LOOKING NORTHEAST, FROM CARROLL STREET, OF THE SOUTH PORTAL OF THE BRIDGE, THE HEIGHT WARNING MEMBER, GUARD RAILS, VERTICAL AND DIAGONAL MEMBERS AND LATTICE WORK. - Wabash County Bridge No. 509, Spanning Wabash River at Carroll & Smith Streets, Wabash, Wabash County, IN

  12. Lewis Carroll and psychoanalysis: why nothing adds up in wonderland.

    PubMed

    Lane, Christopher

    2011-08-01

    Each generation of psychoanalyst has found different things to value and sometimes to censure in Lewis Carroll's remarkable fiction and flights of fancy. But what does Carroll's almost 'surrealist' perspective in the Alice stories tell us about the rituals and symbols that govern life beyond Wonderland and Looking-Glass World? Arguing that Carroll's strong interest in meaning and nonsense in these and later works helps make the world strange to readers, the better to show it off-kilter, this essay focuses on Jacques Lacan's Carroll - the writer-logician who stressed, as Lacan did, the difficulty and price of adapting to the symbolic order. By reconsidering Lacan's 1966 homage to the eccentric Victorian, I argue that Carroll's insight into meaning and interpretation remains of key interest to psychoanalysts intent on hearing all that he had to say about psychic life. PMID:21843247

  13. Hydrology of Lake Carroll, Hillsborough County, Florida

    USGS Publications Warehouse

    Henderson, S.E.; Hayes, R.D.; Stoker, Y.E.

    1985-01-01

    Lakeshore property around Lake Carroll has undergone extensive residential development since 1960. This development increased the lake shoreline, altered surface water flow to and from the lake, and may have affected lake-stage characteristics. Some areas of the lake were dredged to provide fill material for lakefront property. Water-balance analyses for 1952-60, a predevelopment period, and 1961-80, a period of residential development, indicate that both net surface water flow to the lake and downward leakage from the lake to the Floridan aquifer were greater after 1960. These changes were due more to changes in the regional climate and related changes in ground-water levels than to changes associated with residential development. Results of water quality analyses in 1980-81 are within State limits for surface waters used for recreation and wildlife propagation. (USGS)

  14. Carroll County hands-on elementary science

    SciTech Connect

    Herlocker, H.G.; Dunkleberger, G.L.

    1994-12-31

    Carroll County Hands-on Elementary Science is a nationally recognized Elementary Science Curriculum which has been disseminated in forty states, Puerto Rico, The Virgin Islands, Saipan, and Samoa. The curriculum is a non-textbook, process-based, constructivist approach to teaching science. Unique features of this curriculum include its teacher-written daily lesson plan format, its complete kit of science supplies, and its complete set of Spanish materials. In order to be included by the National Diffusion Network, Hands-on Elementary Science collected data to support the following claims: the program enhances teacher and student attitudes toward science; the program changes both the amount and the type of science instruction; the program is adaptable and transportable; the teacher training component is effective. The poster display will feature sample activities, data which demonstrates the effectiveness of the staff development plan, and samples which show the degree to which the program supports selected state curriculum frameworks.

  15. Chinese Cooking.

    ERIC Educational Resources Information Center

    Kane, Tony

    This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted…

  16. Southeast Area Survey, 101 & 122124 Carroll Street (House), 1008 ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    Southeast Area Survey, 101 & 122-124 Carroll Street (House), 1008 Potomac Street (House), Canal Street at Independence Avenue (Row House), 1016-1018 Potomac Street (House), Washington, District of Columbia, DC

  17. Let's Cook!

    ERIC Educational Resources Information Center

    Sanderson, Diane

    2008-01-01

    In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year project to…

  18. Linda Sue Park: A Writer Found

    ERIC Educational Resources Information Center

    Pierpont, Katherine

    2004-01-01

    This article profiles Newbery Award-winning author Linda Sue Park, a special breed of author who writes so convincingly about the past it is as if she herself has actually lived these stories from a time long gone. She has provided such spectacular glimpses into Korea's storied past with books such as "A Single Shard" (Clarion, 2001), "The Kite…

  19. Carroll Technical Institute and Southwire Company's Educational Renewal Program.

    ERIC Educational Resources Information Center

    Agan, Jimmy L.

    As part of an effort to meet the specific educational needs of local business and industry, a cooperative educational renewal program was developed between Carroll Technical Institute (CTI) in Carrollton, Georgia, and the Southwire Company, a local producer of aluminum and copper materials. A thorough training needs assessment was conducted and,…

  20. Designing Lives and Empowering Clients: The Case of Sue.

    ERIC Educational Resources Information Center

    Porfeli, Erik, J.

    2003-01-01

    This case response centers on the client Sue, a professional mediator who seeks counseling to resolve a conflict with her employer (M. C. Rehfuss, 2003). The Selective Optimization with Compensation model of human development and Life-Span Theory of Control are used to frame Sue's career development and assist her in making the transition from…

  1. Resource Documentation and Recharge Area Delineation of a Large Fluvial Karst System: Carroll Cave, Missouri

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Located along Wet Glaize Creek in the central Missouri Ozarks, Toronto Spring is a distributary spring system where surface stream flow mixes with flow from the Carroll Cave system. Following recharge area delineations for Thunder River and Confusion Creek in Carroll Cave, flow from these rivers wa...

  2. Identifying Source Mixing and Examining Water Chemistry Variations: The Carroll Cave - Toronto Springs System

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Located in the Missouri Ozarks, Carroll Cave is a dendritic stream cave system, formed in Ordivician Gasconade dolomite. In 2002, a new survey effort was launched under the auspices of the Carroll Cave Conservancy to provide a comprehensive map of the system. Since that time, 29.89 km of estimated p...

  3. Children Who Sue Parents: A New Form of Family Homicide?

    ERIC Educational Resources Information Center

    Kaslow, Florence W.

    1990-01-01

    Discusses psycholegal issues involved in intraspousal and interfamily law suits. Delineates six categories of lawsuits. Suggests that conflicts in families are already fairly extreme when adult children sue parents and that family lawsuits often make rifts irreparable. (Author/CM)

  4. Cooking the Books.

    ERIC Educational Resources Information Center

    Geras, Adele

    1993-01-01

    Discusses the points of comparison between cooking and writing, between books and food, as they relate to creative writing. Describes how recipe ingredients lists, cooking methods, menus, leftovers, and food presentation all relate to writing. (HB)

  5. Cooking for Lower Cholesterol

    MedlinePlus

    ... flavor, rather than as a main ingredient. Cook fresh vegetables the heart-healthy way Try cooking vegetables ... delivers helpful articles and the latest news on keeping your heart healthy. Sign up today! Email:* State: ...

  6. Carroll-Field-Jackiw electrodynamics in the premetric framework

    NASA Astrophysics Data System (ADS)

    Itin, Yakov

    2004-07-01

    We analyze the Carroll-Field-Jackiw (CFJ) modification of electrodynamics reformulated as the ordinary Maxwell theory with an additional special axion field. In this form, the CFJ model appears as a special case of the premetric approach recently developed by Hehl and Obukhov. This embedding turns out to be nontrivial. Particularly, the premetric energy-momentum tensor does not depend on the axion. This is in contrast to the CFJ energy-momentum tensor which involves the axion addition explicitly. We show that the relation between these two quantities is similar to the correspondence between the Noether conserved tensor and the Hilbert symmetric tensor. As a result the CFJ energy-momentum tensor appears as the unique conserved closure of the premetric one. Another problem is in the description of the birefringence effect, which in the premetric framework does not depend on the axion. The comparison with the CFJ model shows that the corresponding wave propagation (Fresnel) equation has to be extended by a derivative term, which is nonzero for the axion field. In this way, the CFJ birefringence effect is derived in the metric-free approach. Consequently the Lorentz and CPT violating models can be embedded without contradictions in the premetric approach to electrodynamics. This correspondence can be useful for both constructions.

  7. The Story behind the Modern Language Aptitude Test: An Interview with John B. Carroll (1916-2003)

    ERIC Educational Resources Information Center

    Stansfield, Charles W.; Reed, Daniel J.

    2004-01-01

    This article presents an interview with Dr. John Bissell Carroll, who was considered by many to be the premier psychologist in the 20th century in terms of contributions to educational linguistics. In retrospect, this occasion has very special significance, as it was one of the last interviews that Dr. Carroll granted near the end of his…

  8. Cooking with Chemistry.

    ERIC Educational Resources Information Center

    Grosser, Arthur E.

    1984-01-01

    Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)

  9. "Shutting up like a Telescope": Lewis Carroll's "Curious Condensation Method for Evaluating Determinants"

    ERIC Educational Resources Information Center

    Rice, Adrian; Torrence, Eve

    2007-01-01

    Charles Dodgson (Lewis Carroll) discovered a "curious" method for computing determinants. It is an iterative process that uses determinants of 2 x 2 submatrices of a matrix to obtain a smaller matrix. When the process ends, the result is the determinant of the original matrix. This article discusses both the algorithm and what may have led Dodgson…

  10. An Exploratory Investigation of the Carroll Learning Model and the Bloom Strategy for Mastery Learning.

    ERIC Educational Resources Information Center

    Wang, Margaret C.; Lindvall, C. M.

    The purpose of this paper is to report on a pilot investigation of the operation of the Bloom and Carroll hypothesis which states that aptitudes are predictive of rate of learning given a situation in which the time allowed for learning is unlimited, and pupil perserverance, ability to understand instruction, and quality of instruction are…

  11. Are Cattell-Horn-Carroll Broad Ability Composite Scores Exchangeable across Batteries?

    ERIC Educational Resources Information Center

    Floyd, Randy G.; Bergeron, Renee; McCormack, Allison C.; Anderson, Janice L.; Hargrove-Owens, Gabrielle L.

    2005-01-01

    Many school psychologists use the Cattell-Horn-Carroll (CHC) theory of cognitive abilities to guide their interpretation of scores from intelligence test batteries. Some may frequently assume that composite scores purported to measure the same CHC broad abilities should be relatively similar for individuals no matter what subtests or batteries…

  12. Examining the Hydrology of Carroll Cave and Toronto Springs, Missouri Through Groundwater Tracing and Geochemistry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In a karst area the relationship between activities occurring on the surface and the overall health of the subsurface environment are highly interconnected. However, the complex nature of karst flow systems can often make identification of these connections difficult. Carroll Cave a large stream cav...

  13. A. G. Vernon Harcourt: A Founder of Chemical Kinetics and a Friend of "Lewis Carroll."

    ERIC Educational Resources Information Center

    Shorter, John

    1980-01-01

    Outlines the life of A. G. Vernon Harcourt, a founder of chemical kinetics, contributor to the purification of coal gas from sulfur compounds, inventor of the percentage chloroform inhaler, friend to Lewis Carroll, and instructor to the Prince of Wales. (CS)

  14. 76 FR 53353 - Proposed Amendment of Class E Airspace; Carroll, IA

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-08-26

    ... Regulatory Policies and Procedures (44 FR 11034; February 26, 1979); and (3) does not warrant preparation of... read as follows: Authority: 49 U.S.C. 106(g); 40103, 40113, 40120; E.O. 10854, 24 FR 9565, 3 CFR, 1959... beacon (NDB) at Arthur N. Neu Airport, Carroll, IA, has made this action necessary for the safety...

  15. 75 FR 73161 - Delta Southern Railroad, Inc.-Abandonment Exemption-In East Carroll Parish, LA

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-11-29

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF TRANSPORTATION Surface Transportation Board Delta Southern Railroad, Inc.--Abandonment Exemption--In East Carroll Parish, LA Delta Southern Railroad, Inc. (DSR) filed a verified notice of exemption under 49 CFR pt....

  16. Scoping of flood hazard mapping needs for Carroll County, New Hampshire

    USGS Publications Warehouse

    Flynn, Robert H.

    2006-01-01

    This report was prepared by the U.S. Geological Survey (USGS) New Hampshire/Vermont Water Science Center for scoping of flood-hazard mapping needs for Carroll County, New Hampshire, under Federal Emergency Management Agency (FEMA) Inter-Agency agreement Number HSFE01-05X-0018. FEMA is embarking on a map modernization program nationwide to: 1. Gather and develop updated data for all flood prone areas in support of flood plain management. 2. Provide maps and data in a digital format for the improvement in the efficiency and precision of the mapping program. 3. Integrate FEMA's community and state partners into the mapping process One of the priorities for FEMA, Region 1, is to develop updated Digital Flood Insurance Rate Maps (DFIRMs) and Flood Insurance Studies (FIS) for Carroll County, New Hampshire. The information provided in this report will be used to develop the scope for the first phase of a multiyear project that will ultimately result in the production of new DFIRMs and FIS for the communities and flooding sources in Carroll County. The average age of the FEMA flood plain maps in Carroll County, New Hampshire is 18 years. Most of these studies were computed in the late 1970s to the mid 1980s. However, in the ensuing 20-30 years, development has occurred in many of the watersheds, and the rivers and streams and their flood plains have changed as a result. In addition, as development has occurred, peak flooding has increased downstream of the development from increased flows across impervious surfaces. Therefore, many of the older studies may not depict current conditions nor accurately estimate risk in terms of flood heights. Carroll County gained 3,773 residents between 2000 and 2005. This represents a growth of 8.6 percent compared to 6.0 percent for the state as a whole. Carroll County ranks second (from highest to lowest) out of New Hampshire's 10 counties in terms of rate of population increase. Since 1990, Carroll County has gained 12,029 residents

  17. Bathymetric survey of Carroll Creek Tributary to Lake Tuscaloosa, Tuscaloosa County, Alabama, 2010

    USGS Publications Warehouse

    Lee, K.G.; Kimbrow, D.R.

    2011-01-01

    The U.S. Geological Survey, in cooperation with the City of Tuscaloosa, conducted a bathymetric survey of Carroll Creek, on May 12-13, 2010. Carroll Creek is one of the major tributaries to Lake Tuscaloosa and contributes about 6 percent of the surface drainage area. A 3.5-mile reach of Carroll Creek was surveyed to prepare a current bathymetric map, determine storage capacities at specified water-surface elevations, and compare current conditions to historical cross sections. Bathymetric data were collected using a high-resolution interferometric mapping system consisting of a phase-differencing bathymetric sonar, navigation and motion-sensing system, and a data acquisition computer. To assess the accuracy of the interferometric mapping system and document depths in shallow areas of the study reach, an electronic total station was used to survey 22 cross sections spaced 50 feet apart. The data were combined and processed and a Triangulated Irregular Network (TIN) and contour map were generated. Cross sections were extracted from the TIN and compared with historical cross sections. Between 2004 and 2010, the area (cross section 1) at the confluence of Carroll Creek and the main run of LakeTuscaloosa showed little to no change in capacity area. Another area (cross section 2) showed a maximum change in elevation of 4 feet and an average change of 3 feet. At the water-surface elevation of 224 feet (National Geodetic Vertical Datum of 1929), the cross-sectional area has changed by 260 square feet for a total loss of 28 percent of cross-sectional storage area. The loss of area may be attributed to sedimentation in Carroll Creek and (or) the difference in accuracy between the two surveys.

  18. Science and Cooking

    NASA Astrophysics Data System (ADS)

    Many chefs are developing new approaches to prepare and present their cuisine using materials common to many physics labs, such as liquid nitrogen, foams, emulsions and hydrogels. In fact, the ingredients and methods of modern cooking can provide a wonderful inspiration to the teaching of introductory science. This talk will explore the physics of cooking and will include demonstrations. The science of several innovative techniques in cooking, including foams and the use of gelation, as well as more common processes, will be explored. The talk is inspired by a course taught at Harvard University through a collaboration of professors and well-known chefs. Presented by David Weitz, Harvard University.

  19. Cooking utensils and nutrition

    MedlinePlus

    ... and utensils are: Aluminum Copper Iron Lead Stainless steel Teflon™ (polytetrafluoroethlyene) Both lead and copper have been ... and should not be used for cooking. Stainless Steel Stainless steel cookware is low in cost and ...

  20. Energy losses during cooking processes

    SciTech Connect

    Thapar, A.; Engira, R.M.; Sohal, J.S.

    1983-12-01

    A major chunk of the thermal energy of the cooking fuel is wasted due to incomplete consumption, unfunctional design of cooking stoves and utensils. Several studies and their findings which are reported in the present paper pertain to: determination of minimum fuel consumption required for cooking of selected dishes under controlled and normal conditions; analysis of relative amounts of heat loss through different techniques during cooking under normal conditions; evaluation of effectiveness of different energy saving techniques with regard to cooking vessel.

  1. 76 FR 69797 - Grenada Railway LLC-Abandonment Exemption-in Grenada, Montgomery, Carroll, Holmes, Yazoo and...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-11-09

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF TRANSPORTATION Surface Transportation Board Grenada Railway LLC--Abandonment Exemption--in Grenada, Montgomery, Carroll, Holmes, Yazoo and Madison Counties, MS. AGENCY: Surface Transportation Board. ACTION: Notice of...

  2. 29 CFR 1601.28 - Notice of right to sue: Procedure and authority.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 29 Labor 4 2010-07-01 2010-07-01 false Notice of right to sue: Procedure and authority. 1601.28... PROCEDURAL REGULATIONS Procedure for the Prevention of Unlawful Employment Practices Procedure Concerning the Institution of Civil Actions § 1601.28 Notice of right to sue: Procedure and authority. (a) Issuance of...

  3. Profiling Derald Wing Sue: Blazing the Trail for the Multicultural Journey and Social Justice in Counseling

    ERIC Educational Resources Information Center

    Romero, Dan; Chan, Anne

    2005-01-01

    This article reviews contributions of Derald Wing Sue to the counseling profession through his scholarship, teaching, leadership, and innovation in articulating multicultural issues in counseling.The article profiles Sue's multicultural journey by blending summaries from his writings, comments from professional colleagues, and information from a…

  4. Carroll versus Newton and Galilei: two dual non-Einsteinian concepts of time

    NASA Astrophysics Data System (ADS)

    Duval, C.; Gibbons, G. W.; Horvathy, P. A.; Zhang, P. M.

    2014-04-01

    The Carroll group was originally introduced by Lévy-Leblond (1965 Ann. Inst. Henri Poincaré 3 1) by considering the contraction of the Poincaré group as c → 0. In this paper an alternative definition, based on the geometric properties of a non-Minkowskian, non-Galilean but nevertheless boost-invariant, spacetime structure is proposed. A ‘duality’ with the Galilean limit c → ∞ is established. Our theory is illustrated by Carrollian electromagnetism.

  5. Final cook temperature monitoring

    NASA Astrophysics Data System (ADS)

    Stewart, John; Matthews, Michael; Glasco, Marc

    2006-04-01

    Fully cooked, ready-to-eat products represent one of the fastest growing markets in the meat and poultry industries. Modern meat cooking facilities typically cook chicken strips and nuggets at rates of 6000 lbs per hour, and it is a critical food safety issue to ensure the products on these lines are indeed fully cooked. Common practice now employs oven technicians to constantly measure final cook temperature with insertion-type thermocouple probes. Prior research has demonstrated that thermal imagery of chicken breasts and other products can be used to predict core temperature of products leaving an oven. In practice, implementation of a system to monitor core temperature can be difficult for several reasons. First, a wide variety of products are typically produced on the same production line and the system must adapt to all products. Second, the products can be often hard to find because they often leave the process in random order and may be touching or even overlapping. Another issue is finite measurement time which is typically only a few seconds. Finally, the system is subjected to a rigorous sanitation cycle and must hold up under wash down conditions. To address these problems, a calibrated 320x240 micro-bolometer camera was used to monitor the temperature of formed, breaded poultry products on a fully cooked production line for a period of one year. The study addressed the installation and operation of the system as well as the development of algorithms used to identify the product on a cluttered conveyor belt. It also compared the oven tech insertion probe measurements to the non-contact monitoring system performance.

  6. What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

    PubMed

    Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

    2016-02-01

    Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. PMID:26654888

  7. Chemistry Cook-Off

    ERIC Educational Resources Information Center

    McCormick, Cynthia

    2012-01-01

    For this activity, high school chemistry students compete in a cooking contest. They must determine the chemical and physical changes that occur in the food they prepare, present their recipe as a step-by-step procedure similar to a lab procedure, identify chemicals in the food, and present all measurements in both metric and English units. The…

  8. Cooking with Quadratics

    ERIC Educational Resources Information Center

    Bryan, Luajean N.

    2010-01-01

    A project that mixes algebra with data collection, uses technology, extends into data analysis, and cooks marshmallows can excite both teachers and students. This article describes a project that intends to pique students' interest in higher mathematics, incorporate their knowledge of parabolas, and offer a meaningful mathematics experience. Using…

  9. Home-cooked care.

    PubMed

    Dean, Erin

    Hospital patients undoubtedly benefit when visitors bring in home-cooked meals. Patients are more likely to be well-nourished if they can eat food they enjoy. But it can present practical difficulties. Banning such food can prevent visitors from showing they care and present nurses with a dilemma. PMID:22880341

  10. Food Safety When Cooking

    MedlinePlus

    ... running water; do not rinse raw meat or poultry before cooking. 2. Separate . Keep raw meat, poultry, seafood, and eggs (and their juices and shells) ... fresh produce than you use for raw meat, poultry, and seafood. Or, cut the fresh produce first, ...

  11. Outdoorsman: Outdoor Cooking.

    ERIC Educational Resources Information Center

    Alberta Dept. of Agriculture, Edmonton.

    This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

  12. Extrusion cooking: Legume pulses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. However, this processing method is not being commercially used for legume pulses seeds due to the perception that they do not expand well in extrusion. Extrusion cooking of pulses (...

  13. Preliminary assessment report for Camp Carroll Training Center, Installation 02045, Anchorage, Alaska. Installation Restoration Program

    SciTech Connect

    Krokosz, M.; Sefano, J.

    1993-08-01

    This report presents the results of the preliminary assessment (PA) conducted by Argonne National Laboratory at the Alaska Army National Guard property known as Camp Carroll Training Center, located on the Fort Richardson Army facility near Anchorage, Alaska. Preliminary assessments of federal facilities are being conducted to compile the information necessary for the completion of preremedial activities and to provide a basis for establishing, corrective actions in response to releases of hazardous substances. The principal objective of the PA is to characterize the site accurately and determine the need for further action by examining site activities, types and quantities of hazardous substances used, the nature and amounts of wastes generated or stored at the facility, and potential pathways by which contamination could affect public health and the environment. The primary environmentally significant operations (ESOs) associated with the property are (1) the Alaska Air National Guard storage area behind Building S57112 (Organizational Maintenance Shop [OMS] 6); (2) the state of Alaska maintenance facility and the soil/tar-type spill north of the state of Alaska maintenance facility; (3) the waste storage area adjacent to OMS 6; (4) the contaminated area from leaking underground storage tanks (USTs) and the oil-water separator; and (5) soil staining in the parking area at the Camp Carroll Headquarters Building. Camp Carroll appears to be in excellent condition from an environmental standpoint, and current practices are satisfactory. Argonne recommends that the Alaska Department of Military Affairs consider remediation of soil contamination associated with all storage areas, as well as reviewing the practices of other residents of the facility. Argonne also recommends that the current methods of storing waste material behind Building S57112 (OMS 6) be reviewed for alternatives.

  14. Construction, lithologic, and hydrologic data for test wells in the Cedar Grove area, Carroll County, Tennessee

    USGS Publications Warehouse

    Johnson, S.L.; Carmichael, J.K.

    1993-01-01

    Four test wells were drilled near Cedar Grove in Carroll County, Tennessee, in 1991 to obtain geologic and hydrologic information about the post-Cretaceous strata in the study area. Samples of cuttings and geophysical logs were used to determine the lithology and stratigraphy at the drilling sites. Specific-capacity tests and water-quality analyses were conducted at two test wells completed in the Memphis Sand. Yields of the two test wells were 275 gallons per minute and greater than 350 gallons per minute. The specific capacities for the two wells equalled 17.8 and 10.0 gallons per minute per foot of drawdown, respectively.

  15. Laboratory-based limits on the Carroll-Field-Jackiw Lorentz-violating electrodynamics

    NASA Astrophysics Data System (ADS)

    Gomes, Y. M. P.; Malta, P. C.

    2016-07-01

    The C P T -odd and Lorentz-violating Carroll-Field-Jackiw (CFJ) modification of electrodynamics is discussed, and we study its effects on the energy spectrum of hydrogen, as well as in the generation of a momentum-dependent electric dipole moment for charged leptons. We also briefly comment on the possibility of the detection of Lorentz violation in measurements of vacuum birefringence in resonant cavities. The bounds found are based on local laboratory experimental limits and are not competitive with the ones coming from astrophysical considerations.

  16. Properties of the Carrol system and a machine design for solar-powered, air cooled, absorption space cooling

    NASA Astrophysics Data System (ADS)

    1981-05-01

    The name Carrol was selected as a convenient shorthand designation for a prime candidate chemical system comprising ethylene glycol-lithium bromide as an absorbent mixture with water as a refrigerant. The instrumentation, methods of handling data and numerical results from a systematic determination of Carrol property data required to design an air cooled absorption machine based on this chemical system are described. These data include saturation temperature, relative enthalpy, density, specific heat capacity, thermal conductivity, viscosity and absorber film heat transfer coefficient as functions of solution temperature and Carrol concentration over applicable ranges. For each of the major components of the absorption chiller, i.e., generator, chiller, absorber, condenser, heat exchanger, purge and controls, the report contains an assembly drawing and the principal operating characteristics of that component.

  17. Solar cooking in China

    SciTech Connect

    Wang Xiping

    1992-12-31

    In the past 20 years, solar cooking has developed rapidly in China. Its popularity is easy to understand since China is a nation with a rural population of 800 million, 30% to 40% of which lack firewood. In recent years a number of scientists and engineers have researched solar cooking and tested solar cookers. The Solar Energy Laboratory has worked on the application of solar energy, especially solar cookers, and has made a number of significant achievements in the following areas: solar cooker theory; methods of designing solar cookers, testing characteristics of thermal efficiency; materials for cooker construction, and technological processes for producing cookers. This paper discusses their achievements and plans for future research.

  18. Industrial Technology of Decontamination of Liquid Radioactive Waste in SUE MosSIA 'Radon' - 12371

    SciTech Connect

    Adamovich, Dmitry V.; Neveykin, Petr P.; Karlin, Yuri V.; Savkin, Alexander E.

    2012-07-01

    SUE MosSIA 'RADON' - this enterprise was created more than 50 years ago, which deals with the recycling of radioactive waste and conditioning of spent sources of radiation in stationary and mobile systems in the own factory and operating organizations. Here is represented the experience SUE MosSIA 'Radon' in the field of the management with liquid radioactive waste. It's shown, that the activity of SUE MosSIA 'RADON' is developing in three directions - improvement of technical facilities for treatment of radioactive waters into SUE MosSIA 'RADON' development of mobile equipment for the decontamination of radioactive waters in other organizations, development of new technologies for decontamination of liquid radioactive wastes as part of various domestic Russian and international projects including those related to the operation of nuclear power and nuclear submarines. SUE MosSIA 'RADON' has processed more than 270 thousand m{sup 3} of radioactive water, at that more than 7000 m{sup 3} in other organizations for more than 50 years. It is shown that a number of directions, particularly, the development of mobile modular units for decontamination of liquid radioactive waste, SUE MosSIA 'RADON' is a leader in the world. (authors)

  19. The energetic significance of cooking.

    PubMed

    Carmody, Rachel N; Wrangham, Richard W

    2009-10-01

    While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein, and lipid, and we therefore consider plant and animal foods separately. Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defence against pathogens. If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. We suggest that if non-thermal processing methods such as pounding were used by Lower Palaeolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by non-thermal processing, including the relatively complete gelatinisation of starch, efficient denaturing of proteins, and killing of food borne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance. PMID:19732938

  20. Reduction of Zygomatic Fractures Using the Carroll-Girard T-bar Screw

    PubMed Central

    Baek, Ji Eun; Chung, Chan Min

    2012-01-01

    Zygomatic fractures are the second most common facial bone fractures encountered and treated by plastic surgeons. Stable fixation of fractured fragments after adequate exposure is critical for ensuring three-dimensional anatomic reduction. Between January 2008 and December 2010, 17 patients with zygomatic fractures were admitted to our hospital; there were 15 male and 2 female patients. The average age of the patients was 41 years (range, 19 to 75 years). We exposed the inferior orbital rim and zygomatic complex through a lateral brow, intraoral, and subciliary incisions, which allowed for visualization of the bone, and then the fractured parts were corrected using the Carroll-Girard T-bar screw. Postoperative complications such as malar asymmetry, diplopia, enophthalmos, and postoperative infection were not observed. Lower eyelid retraction and temporary ectropion occurred in 1 of the 17 patients. Functional and cosmetic results were excellent in nearly all of the cases. In this report, we describe using the Carroll-Girard T-bar screw for the reduction of zygomatic fractures. Because this instrument is easy to use and can rotate to any direction and vector, it can be used to correct displaced zygomatic bone more accurately and safely than other devices, without leaving facial scars. PMID:23094255

  1. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 4 2011-10-01 2011-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  2. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  3. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  4. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  5. Bioenergy: Direct applications in cooking

    SciTech Connect

    Dutt, G.S.; Ravindranath, N.H.

    1993-12-31

    Cooking stoves that burn traditional biofuels are used by half the world`s population, yet many are inefficient and hazardous to the health of those who tend them. In recent years, however, a new generation of cook stoves needing less fuel and emitting fewer airborne particulates has emerged. Many of the new designs run on biomass that has been transformed into a liquid, gaseous, or improved solid-fuel form. Alternative cooking systems are compared, and data from cooking trials conducted by the authors in a south Indian village are provided. 89 refs., 11 figs., 17 tabs.

  6. General and Specific Effects on Cattell-Horn-Carroll Broad Ability Composites: Analysis of the Woodcock-Johnson III Normative Update Cattell-Horn-Carroll Factor Clusters across Development

    ERIC Educational Resources Information Center

    Floyd, Randy G.; McGrew, Kevin S.; Barry, Amberly; Rafael, Fawziya; Rogers, Joshua

    2009-01-01

    Many school psychologists focus their interpretation on composite scores from intelligence test batteries designed to measure the broad abilities from the Cattell-Horn-Carroll theory. The purpose of this study was to investigate the general factor loadings and specificity of the broad ability composite scores from one such intelligence test…

  7. Gas cooking range

    SciTech Connect

    Narang, R.K.; Narang, K.

    1984-02-14

    An energy-efficient gas cooking range features an oven section with improved heat circulation and air preheat, a compact oven/broiler burner, a smoke-free drip pan, an efficient piloted ignition, flame-containing rangetop burner rings, and a small, portable oven that can be supported on the burner rings. Panels spaced away from the oven walls and circulation fans provide very effective air flow within the oven. A gas shutoff valve automatically controls the discharge of heated gases from the oven so that they are discharged only when combustion is occurring.

  8. Research into Practice: Cattell-Horn-Carroll Cognitive Assessment in Practice--Eligibility and Program Development Issues

    ERIC Educational Resources Information Center

    Fiorello, Catherine A.; Primerano, Diane

    2005-01-01

    In this article we explore the application of Cattell-Horn-Carroll (CHC)-based cognitive assessment to school psychology practice. We review the theoretical literature to address both identification practices, with a focus on learning disabilities and mental retardation eligibility, and program development, with a focus on linking assessment to…

  9. Cattell-Horn-Carroll Abilities and Cognitive Tests: What We've Learned from 20 Years of Research

    ERIC Educational Resources Information Center

    Keith, Timothy Z.; Reynolds, Matthew R.

    2010-01-01

    This article reviews factor-analytic research on individually administered intelligence tests from a Cattell-Horn-Carroll (CHC) perspective. Although most new and revised tests of intelligence are based, at least in part, on CHC theory, earlier versions generally were not. Our review suggests that whether or not they were based on CHC theory, the…

  10. Relations between Measures of Cattell-Horn-Carroll (CHC) Cognitive Abilities and Mathematics Achievement across the School-Age Years

    ERIC Educational Resources Information Center

    Floyd, Randy G.; Evans, Jeffrey J.; McGrew, Kevin S.

    2003-01-01

    Cognitive clusters from the Woodcock-Johnson III (WJ III) Tests of Cognitive Abilities that measure select Cattell-Horn-Carroll broad and narrow cognitive abilities were shown to be significantly related to mathematics achievement in a large, nationally representative sample of children and adolescents. Multiple regression analyses were used to…

  11. Cattell-Horn-Carroll Cognitive-Achievement Relations: What We Have Learned from the Past 20 Years of Research

    ERIC Educational Resources Information Center

    McGrew, Kevin S.; Wendling, Barbara J.

    2010-01-01

    Contemporary Cattell-Horn-Carroll (CHC) theory of cognitive abilities has evolved over the past 20 years and serves as the theoretical foundation for a number of current cognitive ability assessments. CHC theory provides a means by which we can better understand the relationships between cognitive abilities and academic achievement, an important…

  12. 78 FR 61871 - Grenada Railway, LLC-Rail Line in Grenada, Montgomery, Carroll, Holmes, Yazoo and Madison...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-10-04

    ... Surface Transportation Board Grenada Railway, LLC--Rail Line in Grenada, Montgomery, Carroll, Holmes, Yazoo and Madison Counties, Miss. AGENCY: Surface Transportation Board, DOT. ACTION: Notice of public meeting. SUMMARY: Staff members of the Surface Transportation Board will hold a public meeting...

  13. Protecting the Water Quality of Carroll Cave and Toronto Springs, Missouri, Through Groundwater Recharge Area Delineation of Groundwater Recharge Areas

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In a karst area the relationship between activities occurring on the surface and the overall health of the subsurface environment are highly interconnected. However the complex nature of karst flow systems can often make identification of these connections difficult. Carroll Cave a large stream cave...

  14. 76 FR 62497 - Grenada Railway LLC-Abandonment Exemption-in Grenada, Montgomery, Carroll, Holmes, Yazoo and...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-10-07

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF TRANSPORTATION Surface Transportation Board Grenada Railway LLC--Abandonment Exemption--in Grenada, Montgomery, Carroll, Holmes, Yazoo and Madison Counties, MS On September 20, 2011, Grenada Railway LLC (GRYR) filed with...

  15. The Relative Contributions of the Cattell-Horn-Carroll Cognitive Abilities in Explaining Writing Achievement during Childhood and Adolescence

    ERIC Educational Resources Information Center

    Floyd, Randy G.; McGrew, Kevin S.; Evans, Jeffrey J.

    2008-01-01

    This study examined the relative contributions of measures of Cattell-Horn-Carroll (CHC) cognitive abilities in explaining writing achievement. Drawing from samples that covered the age range of 7 to 18 years, simultaneous multiple regression was used to regress scores from the Woodcock-Johnson III (WJ III; Woodcock, McGrew, & Mather, 2001) that…

  16. Opportunity at 'Cook Islands'

    NASA Technical Reports Server (NTRS)

    2009-01-01

    NASA's Mars Exploration Rover Opportunity used its navigation camera to take the images combined into this full-circle view of the rover's surroundings during the 1,825th Martian day, or sol, of Opportunity's surface mission (March 12, 2009). North is at the top.

    The rover had driven half a meter (1.5 feet) earlier on Sol 1825 to fine-tune its location for placing its robotic arm onto an exposed patch of outcrop including a target area informally called 'Cook Islands.' On the preceding sol, Opportunity turned around to drive frontwards and then drove 4.5 meters (15 feet) toward this outcrop. The tracks from the SOl 1824 drive are visible near the center of this view at about the 11 o'clock position. For scale, the distance between the parallel wheel tracks is about 1 meter (about 40 inches). Opportunity had previously been driving backward as a strategy to redistribute lubrication in a wheel drawing more electrical current than usual.

    The outcrop exposure that includes 'Cook Islands' is visible just below the center of the image.

    The terrain in this portion of Mars' Meridiani Planum region includes dark-toned sand ripples and lighter-toned bedrock.

    This view is presented as a cylindrical projection with geometric seam correction.

  17. Vocational Cooking Class. Final Report.

    ERIC Educational Resources Information Center

    Morton, Kathy M.

    A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary…

  18. The Carroll rating scale for depression. II. Factor analyses of the feature profiles.

    PubMed

    Smouse, P E; Feinberg, M; Carroll, B J; Park, M H; Rawson, S G

    1981-03-01

    Factor analyses were conducted for the Hamilton depression rating scale (HRS) and the self administered Carroll counterpart (CRS). The factor loadings for the respective first factors were similar; those for the respective second factors showed strict sign consistency but only moderate consistency of magnitude; the loadings for the respective third factors showed no particular consistency. The first three CRS and first three HRS factor scores were computed for each individual and correlations were computed from these factor scores. The first and second factors were highly correlated but the third factors were negatively correlated indicating that they were not measuring the same thing. The first factors of the CRS and HRS correlated highly with their respective raw total scores and were indices of the severity of illness. The self-administered CRS (with matching weights) is a credible alternative to the HRS for routine clinical assessment of the severity of depression. PMID:7272610

  19. The Development of Multicultural Counselling Competencies (MCC) Training Module Based on MCC Matrix Model by Sue et al. (1992)

    ERIC Educational Resources Information Center

    Anuar, Azad Athahiri; Rozubi, Norsayyidatina Che; Abdullah, Haslee Sharil

    2015-01-01

    The aims of this study were to develop and validate a MCC training module for trainee counselor based on MCC matrix model by Sue et al. (1992). This module encompassed five sub modules and 11 activities developed along the concepts and components of the MCC matrix model developed by Sue, Arredondo dan McDavis (1992). The design method used in this…

  20. Cook stove assembly

    SciTech Connect

    DeFoort, Morgan W; Willson, Bryan D; Lorenz, Nathan; Brady, Michael P; Marchese, Anthony; Miller-Lionberg, Daniel D

    2014-12-02

    A combustion chamber, having an upper part and a lower part, may include an annular constriction, in combination with the combustion chamber, to aid in directing partially combusted gases such as carbon monoxide away from the periphery of the combustion chamber back toward its center, and into the flame front. The annular constriction may also impede the flow of partially combusted gases located at the periphery, thus increasing the time these gases spend within the combustion chamber and increasing the likelihood that any products of incomplete combustion will undergo combustion. The combustion chamber may further comprise a dual burner cooktop for directing combustion gases and exhaust to multiple cooking vessels. In further embodiments, the combustion chamber may be made of, lined, or clad with a metal alloy comprising iron, chromium, and aluminum.

  1. Cooking Up Creative Solutions

    SciTech Connect

    Wiley, H. S.

    2012-05-31

    There comes a time in every scientist’s career when one's mind seems to hit a wall. You can’t think of a new experiment that hasn’t been done before or figure out how to crack a problem that is blocking your progress. The easy questions have been answered. You go back to the wellspring of your creativity and find it dry. What to do? Collaborating with investigators who are investigating problems from a different data or analytical perspective is the best way I know to kick-start research creativity. They not only can provide new data, but they can also bring an expertise on how to get the most “flavor” out of the ingredient that they bring to your problem. As the complexity of the important biological problems continues to grow, too many cooks will never spoil the broth, but become a hallmark of the most creative research.

  2. Soalr cooking in developing countries

    SciTech Connect

    Stone, L.

    1994-11-01

    Solar cooking must overcome a number of obstacles to realize its potential to improve the lives of women in developing countries. Unlike historical interest in solar cooking, current interest derives from vital environmental and human needs. Deforestation and reliance on wood for cooking lead to many hardships, especially for women, and women in developing countries need access to technology and funding. If the woman builds the oven herself, it notonly makes her more willing to use it but the process empower her with new knowledge and kills. The physical design of the oven must be adapted to local conditions and materials for the oven should be inexpensive and locally available.

  3. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to...

  4. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to...

  5. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to...

  6. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to...

  7. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must...

  8. Why Do Students "Cook" Data?

    ERIC Educational Resources Information Center

    Lawson, Anton E.; Lewis, Cecil M., Jr.; Birk, James P.

    2000-01-01

    Investigates the reasons for data fabrication among undergraduate and graduate students. Presents several examples of getting misled by the candle and tumbler demonstration. Concludes that presented facts, concepts, or principles increase the incidence of data cooking. (YDS)

  9. Butter, margarine, and cooking oils

    MedlinePlus

    ... guidelines for healthier cooking: Use olive or canola oil instead of butter or margarine. Choose soft margarine ( ... harder stick forms. Choose margarines with liquid vegetable oil, such as olive oil, as the first ingredient. ...

  10. Teachers May Sue for Retaliation when They Challenge Title IX Sex Discrimination Practices in Schools

    ERIC Educational Resources Information Center

    Essex, Nathan L.

    2005-01-01

    In a stunning 5-4 decision, the U.S. Supreme Court has held that teachers and coaches who suffer reprisals for raising complaints regarding illegal sex discrimination against their students can sue their school districts for damages. This ruling is unprecedented with respect to Title IX enforcement and will likely alter how school officials handle…

  11. Supinator Extender (SUE): a pneumatically actuated robot for forearm/wrist rehabilitation after stroke.

    PubMed

    Allington, James; Spencer, Steven J; Klein, Julius; Buell, Meghan; Reinkensmeyer, David J; Bobrow, James

    2011-01-01

    The robot described in this paper, SUE (Supinator Extender), adds forearm/wrist rehabilitation functionality to the UCI BONES exoskeleton robot and to the ArmeoSpring rehabilitation device. SUE is a 2-DOF serial chain that can measure and assist forearm supination-pronation and wrist flexion-extension. The large power to weight ratio of pneumatic actuators allows SUE to achieve the forces needed for rehabilitation therapy while remaining lightweight enough to be carried by BONES and ArmeoSpring. Each degree of freedom has a range of 90 degrees, and a nominal torque of 2 ft-lbs. The cylinders are mounted away from the patient's body on the lateral aspect of the arm. This is to prevent the danger of a collision and maximize the workspace of the arm robot. The rotation axis used for supination-pronation is a small bearing just below the subject's wrist. The flexion-extension motion is actuated by a cantilevered pneumatic cylinder, which allows the palm of the hand to remain open. Data are presented that demonstrate the ability of SUE to measure and cancel forearm/wrist passive tone, thereby extending the active range of motion for people with stroke. PMID:22254624

  12. Derald Wing Sue: From All of the Places We've Been

    ERIC Educational Resources Information Center

    Parham, Thomas A.

    2011-01-01

    The personal and professional accomplishments of one of psychology's most accomplished and prolific scholars are profiled in this article. Dr. Derald Wing Sue is a familiar name to many who traverse the landscape of multicultural counseling and Asian American psychology issues. Yet this article affords the reader a rare glimpse into the mindset of…

  13. "What's It Like To Be You?" A Conversation with Sue Ellen Bridgers.

    ERIC Educational Resources Information Center

    Gregg, Gail P.; Carroll, Pamela Sissi

    1999-01-01

    Presents a conversation with Sue Ellen Bridgers about her writing processes, novels, publishing decisions, and a recent and successful foray, with her son Sean, into screen writing and filmmaking. Discusses her uncertainties about teaching college courses in creative writing and young adult literature. Discusses her concern that young women…

  14. Superfund record of decision (EPA Region 2): Carroll and Dubies Sewage Disposal, Port Jervis, NY, March 31, 1995

    SciTech Connect

    1995-08-01

    This decision document presents the selected remedial action for the Carroll and Dubies Superfund Site (the Site). This operable unit (OU1) represents the first of two operable units planned for the Site. This operable unit addresses the source areas (lagoons and surrounding impacted soils) at the Site and actions needed to ensure that the source areas do not pose a threat to human health or the environment, including any potential cross media impacts to groundwater.

  15. Lewis Carroll's Doublets Net of English Words: Network Heterogeneity in a Complex System

    PubMed Central

    Fushing, Hsieh; Chen, Chen; Hsieh, Yin-Chen; Farrell, Patrick

    2014-01-01

    Lewis Carroll's English word game Doublets is represented as a system of networks with each node being an English word and each connectivity edge confirming that its two ending words are equal in letter length, but different by exactly one letter. We show that this system, which we call the Doublets net, constitutes a complex body of linguistic knowledge concerning English word structure that has computable multiscale features. Distributed morphological, phonological and orthographic constraints and the language's local redundancy are seen at the node level. Phonological communities are seen at the network level. And a balancing act between the language's global efficiency and redundancy is seen at the system level. We develop a new measure of intrinsic node-to-node distance and a computational algorithm, called community geometry, which reveal the implicit multiscale structure within binary networks. Because the Doublets net is a modular complex cognitive system, the community geometry and computable multi-scale structural information may provide a foundation for understanding computational learning in many systems whose network structure has yet to be fully analyzed. PMID:25517974

  16. Instability of the Ackerman-Carroll-Wise model, and problems with massive vectors during inflation

    SciTech Connect

    Himmetoglu, Burak; Peloso, Marco; Contaldi, Carlo R.

    2009-03-15

    We prove that the anisotropic inflationary background of the Ackerman-Carroll-Wise model, characterized by a fixed-norm vector field, is unstable. We found the instability by explicitly solving the linearized equations for the most general set of perturbations around this background, and by noticing that the solutions diverge close to horizon crossing. This happens because one perturbation becomes a ghost at that moment. A simplified computation, with only the perturbations of the vector field included, shows the same instability, clarifying the origin of the problem. We then discuss several other models, with a particular emphasis on the case of a nonminimal coupling to the curvature, in which vector fields are used either to support an anisotropic expansion, or to generate cosmological perturbations on an isotropic background. In many cases, the mass squared of the vector needs to be negative; we show that, as a consequence, the longitudinal vector mode is a ghost (a field with negative kinetic term, and negative energy, and not simply a tachyon). We comment on problems that arise at the quantum level. In particular, the presence of a ghost can be a serious difficulty for the UV completion that such models require in the subhorizon regime.

  17. Music, affect, method, data: reflections on the Carroll versus Kivy debate.

    PubMed

    Konecni, Vladimir J

    2013-01-01

    The comprehensive exchange between Noel Carroll and Peter Kivy, which took place in 2007, addressed key issues in the relationship between music and affect. More than in any prior philosophical debate on this topic, experimental psychologists' methods and data played a significant role. However, to a nontrivial extent, the findings-perhaps especially the dubious-were misconstrued or misused, usually without acknowledging the existence of contrary data-based opinion within the psychology of music itself. Therefore, one objective of the present article is to identify the specific problematic features and shed light on the broader context shared by the two disciplines. A complementary goal is to examine contributions to philosophers' transgressions by music psychologists' insufficiently conscientious reporting, frequent overgeneralizations, and unawareness of philosophers' critical arguments. Another objective is to examine the current status of key concepts-the relevant music, basic emotions, mood, expression, induction, movement and dance, and methods (including introspection and experimental procedures)-thus perhaps enabling the discussion of music and affect to proceed with fewer misunderstandings. Finally, the article moves beyond the initial debate and builds on a remarkable agreement of philosophical and psychological opinion on a key issue (the induction of non-basic emotions by absolute music) to reach a new conceptual ground. PMID:23858952

  18. Hydrogeology and chemical quality of water and soil at Carroll Island, Aberdeen Proving Ground, Maryland

    USGS Publications Warehouse

    Tenbus, F.J.; Phillips, S.W.

    1996-01-01

    Carroll Island was used for open-air testing of chemical warfare agents from the late 1940's until 1971. Testing and disposal activities weresuspected of causing environmental contamination at 16 sites on the island. The hydrogeology and chemical quality of ground water, surface water, and soil at these sites were investigated with borehole logs, environmental samples, water-level measurements, and hydrologic tests. A surficial aquifer, upper confining unit, and upper confined aquifer were defined. Ground water in the surficial aquifer generally flows from the east-central part of the island toward the surface-water bodies, butgradient reversals caused by evapotranspiration can occur during dry seasons. In the confined aquifer, hydraulic gradients are low, and hydraulic head is affected by tidal loading and by seasonal pumpage from the west. Inorganic chemistry in the aquifers is affected by brackish-water intrusion from gradient reversals and by dissolution ofcarboniferous shell material in the confining unit.The concentrations of most inorganic constituents probably resulted from natural processes, but some concentrations exceeded Federal water-quality regulations and criteria. Organic compounds were detected in water and soil samples at maximum concentrations of 138 micrograms per liter (thiodiglycol in surface water) and 12 micrograms per gram (octadecanoic acid in soil).Concentrations of organic compounds in ground water exceeded Federal drinking-water regulations at two sites. The organic compounds that weredetected in environmental samples were variously attributed to natural processes, laboratory or field- sampling contamination, fallout from industrial air pollution, and historical military activities.

  19. Geologic map of the Ponca quadrangle, Newton, Boone, and Carroll Counties, Arkansas

    USGS Publications Warehouse

    Hudson, Mark R.; Murray, Kyle E.

    2003-01-01

    This digital geologic map compilation presents new polygon (i.e., geologic map unit contacts), line (i.e., fault, fold axis, and structure contour), and point (i.e., structural attitude, contact elevations) vector data for the Ponca 7 1/2' quadrangle in northern Arkansas. The map database, which is at 1:24,000-scale resolution, provides geologic coverage of an area of current hydrogeologic, tectonic, and stratigraphic interest. The Ponca quadrangle is located in Newton, Boone, and Carroll Counties about 20 km southwest of the town of Harrison. The map area is underlain by sedimentary rocks of Ordovician, Mississippian, and Pennsylvanian age that were mildly deformed by a series of normal and strike-slip faults and folds. The area is representative of the stratigraphic and structural setting of the southern Ozark Dome. The Ponca quadrangle map provides new geologic information for better understanding groundwater flow paths and development of karst features in and adjacent to the Buffalo River watershed.

  20. Lewis Carroll's Doublets net of English words: network heterogeneity in a complex system.

    PubMed

    Fushing, Hsieh; Chen, Chen; Hsieh, Yin-Chen; Farrell, Patrick

    2014-01-01

    Lewis Carroll's English word game Doublets is represented as a system of networks with each node being an English word and each connectivity edge confirming that its two ending words are equal in letter length, but different by exactly one letter. We show that this system, which we call the Doublets net, constitutes a complex body of linguistic knowledge concerning English word structure that has computable multiscale features. Distributed morphological, phonological and orthographic constraints and the language's local redundancy are seen at the node level. Phonological communities are seen at the network level. And a balancing act between the language's global efficiency and redundancy is seen at the system level. We develop a new measure of intrinsic node-to-node distance and a computational algorithm, called community geometry, which reveal the implicit multiscale structure within binary networks. Because the Doublets net is a modular complex cognitive system, the community geometry and computable multi-scale structural information may provide a foundation for understanding computational learning in many systems whose network structure has yet to be fully analyzed. PMID:25517974

  1. Characterization of Cooking-Related Aerosols

    NASA Astrophysics Data System (ADS)

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

    2010-12-01

    The temperatures at which food is cooked are usually high enough to drive oils and other organic compounds out of materials which are being prepared for consumption. As these compounds move away from the hot cooking surface and into the atmosphere, they can participate in chemical reactions or condense to form particles. Given the high concentration of cooking in urban areas, cooking-related aerosols likely contribute to the overall amount of particulate matter on a local scale. Reported here are results for the mid-infrared optical characterization of aerosols formed during the cooking of several meat and vegetable samples in an inert atmosphere. The samples were heated in a novel aerosol generator that is designed to collect particles formed immediately above the cooking surface and inject them into a laminar aerosol flow cell. Preliminary results for the chemical processing of cooking-related aerosols in synthetic air will also be presented.

  2. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

    PubMed

    Turp, Gulen Yildiz; Icier, Filiz; Kor, Gamze

    2016-04-01

    The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. PMID:26722702

  3. New prospects in solar cooking

    SciTech Connect

    Grupp, M.; Klingshirn, A.

    1992-12-31

    Two studies have been completed recently for Gesellschaft fur Technische Zusammenarbeit and German Appropriate Technology Exchange. The first of these studies contains the following: a classification scheme for solar cookers according to collector type, heat transfer mechanism, and type of use; an assessment of the potential interest of different cooker concepts; a catalogue of 160 different solar cookers that have been tested and/or used in the field. The second study highlights the potential advantages of multi-energy (solar plus back-up) cooking and analyzes its particular boundary conditions. A choice of possible concepts for use in institutions is presented. Particular attention is paid to the problem of efficient heat transfer into removable cooking vessels. Social and cultural factors concerning the acceptance of new technologies are also discussed.

  4. Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

    PubMed

    Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

    2016-01-01

    This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched. PMID:26515534

  5. Enhancing Practice through Application of Cattell-Horn-Carroll Theory and Research: A "Third Method" Approach to Specific Learning Disability Identification

    ERIC Educational Resources Information Center

    Flanagan, Dawn P.; Fiorello, Catherine A.; Ortiz, Samuel O.

    2010-01-01

    This article demonstrates how the broad and narrow abilities and processes that comprise Cattell-Horn-Carroll (CHC) theory and their relations to specific academic outcomes have begun to transform our current understanding of the definition of and methods for identifying specific learning disability (SLD), particularly in the school setting. The…

  6. Community Involvement in Law Education: Human Resources in Carroll County, Maryland. Law-Related Education Program for the Schools of Maryland.

    ERIC Educational Resources Information Center

    Vetter, Donald P.; Vigliotti, Mark A.

    Community resources, learning activities, teaching tips, field trip suggestions, and other sources available in Carroll County, Maryland, for use by K-12 teachers in developing, planning, and implementing citizenship education programs in the social studies classroom are provided. The first chapter examines procedures to be followed by teachers…

  7. Relationships between Cattell-Horn-Carroll (CHC) Cognitive Abilities and Math Achievement within a Sample of College Students with Learning Disabilities

    ERIC Educational Resources Information Center

    Proctor, Briley

    2012-01-01

    This study examined the relationship between cognitive abilities and math achievement within a sample of college students with learning disabilities (LD). The cognitive abilities were seven areas identified by Stratum II of the Cattell-Horn-Carroll (CHC) theory of cognitive abilities, in addition to the eighth area of Working Memory. Math…

  8. Cognitive capacities for cooking in chimpanzees

    PubMed Central

    Warneken, Felix; Rosati, Alexandra G.

    2015-01-01

    The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. PMID:26041356

  9. Transfer of risk: "right to sue" legislation and managed care organization stock performance.

    PubMed

    Weeks, W B; Nells, T; Wallace, A E

    2001-01-01

    We examined whether Congress's consideration of legislation that gave consumers the right to sue managed care organizations impacted the performance of these companies' stocks relative to that of the market. For each company examined, the total return related to such legislation was negative and substantially lower than that expected from the market model; losses in market value were from 17 percent to 48 percent for individual companies and 22 percent for a capitalization-weighted portfolio. The study suggests that equity markets responded to the proposed legislation quickly and that the impact of proposed legislation is felt through loss of market value and increased corporate risk. PMID:11669290

  10. Opportunity at 'Cook Islands' (Polar)

    NASA Technical Reports Server (NTRS)

    2009-01-01

    NASA's Mars Exploration Rover Opportunity used its navigation camera to take the images combined into this full-circle view of the rover's surroundings during the 1,825th Martian day, or sol, of Opportunity's surface mission (March 12, 2009). North is at the top.

    This view is presented as a polar projection with geometric seam correction.

    The rover had driven half a meter (1.5 feet) earlier on Sol 1825 to fine-tune its location for placing its robotic arm onto an exposed patch of outcrop including a target area informally called 'Cook Islands.' On the preceding sol, Opportunity turned around to drive frontwards and then drove 4.5 meters (15 feet) toward this outcrop. The tracks from the SOl 1824 drive are visible near the center of this view at about the 11 o'clock position. For scale, the distance between the parallel wheel tracks is about 1 meter (about 40 inches). Opportunity had previously been driving backward as a strategy to redistribute lubrication in a wheel drawing more electrical current than usual.

    The outcrop exposure that includes 'Cook Islands' is visible just below the center of the image.

    The terrain in this portion of Mars' Meridiani Planum region includes dark-toned sand ripples and lighter-toned bedrock.

  11. Opportunity at 'Cook Islands' (Vertical)

    NASA Technical Reports Server (NTRS)

    2009-01-01

    NASA's Mars Exploration Rover Opportunity used its navigation camera to take the images combined into this full-circle view of the rover's surroundings during the 1,825th Martian day, or sol, of Opportunity's surface mission (March 12, 2009). North is at the top.

    This view is presented as a vertical projection with geometric seam correction.

    The rover had driven half a meter (1.5 feet) earlier on Sol 1825 to fine-tune its location for placing its robotic arm onto an exposed patch of outcrop including a target area informally called 'Cook Islands.' On the preceding sol, Opportunity turned around to drive frontwards and then drove 4.5 meters (15 feet) toward this outcrop. The tracks from the SOl 1824 drive are visible near the center of this view at about the 11 o'clock position. For scale, the distance between the parallel wheel tracks is about 1 meter (about 40 inches). Opportunity had previously been driving backward as a strategy to redistribute lubrication in a wheel drawing more electrical current than usual.

    The outcrop exposure that includes 'Cook Islands' is visible just below the center of the image.

    The terrain in this portion of Mars' Meridiani Planum region includes dark-toned sand ripples and lighter-toned bedrock.

  12. Red discoloration of fully cooked poultry meat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Red or bloody appearance of fully cooked poultry meat is a severe defect. Methods for inducing discoloration for further study, including control of and causes of red discoloration were determined. Cooked retail parts (n=274) showed approximately 11% discoloration and 0.4% bloodiness. To induce r...

  13. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS CARRYING MORE THAN 150 PASSENGERS OR WITH OVERNIGHT ACCOMMODATIONS FOR MORE THAN 49 PASSENGERS VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating...

  14. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall be heated throughout at boiling (212...

  15. Physicochemical changes in nontraditional pasta during cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

  16. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 1 2012-01-01 2012-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  17. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 1 2014-01-01 2014-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  18. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 1 2013-01-01 2013-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  19. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 1 2011-01-01 2011-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  20. Factors influencing internal color of cooked meats.

    PubMed

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. PMID:27131513

  1. Solar cooking experiments with different foods

    SciTech Connect

    Devadas, R.P.; Jagadeesan, G.

    1992-12-31

    This paper describes studies with a variety of solar cookers at Avinashilingam Deemed University, India. The objective of the studies was to determine the following: the time needed for cooking various foods; the amount of fuel conserved; and suitable menus for use with the cooker. It was concluded that, on bright sunny days, the solar cooker can be used satisfactorily for preparing cereals, legumes, vegetables, roots and tubers, bakery items, eggs and groundnuts. Inadequate and intermittent sunshine, fluctuation in wind velocity, clouds, rain and other environmental factors could affect the solar intensity which, in turn, would affect the cooking time. The palatability of solar cooked items was satisfactory when compared to items cooked using firewood, kerosene or gas. Among the various solar cooking devices, the box type cookers were found to have advantages over the basket type due to convenience in handling. However, it is not possible to prepare certain items commonly used in India using the box type cookers.

  2. [Nixtamalization cooking characteristics of 11 maize varieties].

    PubMed

    Billeb de Sinibaldi, A C; Bressani, R

    2001-03-01

    In the present study, 11 maize varieties were analyzed for their nixtamalization cooking quality. The 11 varieties were grown in the same locality and in the same year. The samples were evaluated for their physical characteristics, such as moisture content averaging 13.3%, average 1000 kernel weight (312.5 g), grain hardness through density (1.28 g/ml) and percent floaters (9.5%). These data indicated that all maize varieties had a hard endosperm which is recommended for the nixtamalization cooking process. The 11 varieties were formed on the average by 5.7% seed coat, 11.5% germ and 82.8% endosperm. The low seed coat content suggest a low solids loss during processing. Cooking quality evaluation was done by applying a standard lime cooking procedure to all varieties. An average solid loss of 3.2% was measured, with 0.8% of seed coat still attached to the endosperm. Water absorption at the end of cooking was 40.8% without soaking and 46.9% at the end of soaking. Nixtamal moisture was 47.9% after soaking and only 41.5% at the end of cooking. Cooking time with soaking for 50% moisture in the grain varied from 69 to 122 minutes at 1500 meters over sea level. The cooked grain was dried with hot air and ground however, the particle size obtained was not as that in commercial nixtamalized maize flour. However, the cooking quality parameters to make dough and tortillas were acceptable, with a penetration index of hydrated flour of 178.6 mm, pH 7.97, water absorption index (WAI) of 3.23 g gel/g flour and 4.11% water solubility index (WSI). All flours from the 11 varieties of maize gave acceptable tortillas as evaluated by physical characteristics and sensory quality. However of the 11 varieties 7 including the control were superior for nixtamalization cooking quality. PMID:11515238

  3. Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

    PubMed

    De Backer, Charlotte J S; Hudders, Liselot

    2016-01-01

    Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. PMID:26485291

  4. 78 FR 46948 - Proposed Agreement Regarding Site Costs and Covenants Not To Sue for American Lead and Zinc Mill...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-02

    ... AGENCY Proposed Agreement Regarding Site Costs and Covenants Not To Sue for American Lead and Zinc Mill... response costs incurred at the American Lead and Zinc Mill Superfund Site near Ouray, Colorado. The... via electric mail at rudy.mike@epa.gov and should reference the American Lead and Zinc Mill Site,...

  5. Opportunity at 'Cook Islands' (Stereo)

    NASA Technical Reports Server (NTRS)

    2009-01-01

    [figure removed for brevity, see original site] Left-eye view of a color stereo pair for PIA11854 [figure removed for brevity, see original site] Right-eye view of a color stereo pair for PIA11854

    NASA's Mars Exploration Rover Opportunity used its navigation camera to take the images combined into this full-circle view of the rover's surroundings during the 1,825th Martian day, or sol, of Opportunity's surface mission (March 12, 2009). North is at the top.

    This view combines images from the left-eye and right-eye sides of the navigation camera. It appears three-dimensional when viewed through red-blue glasses with the red lens on the left.

    The rover had driven half a meter (1.5 feet) earlier on Sol 1825 to fine-tune its location for placing its robotic arm onto an exposed patch of outcrop including a target area informally called 'Cook Islands.' On the preceding sol, Opportunity turned around to drive frontwards and then drove 4.5 meters (15 feet) toward this outcrop. The tracks from the SOl 1824 drive are visible near the center of this view at about the 11 o'clock position. For scale, the distance between the parallel wheel tracks is about 1 meter (about 40 inches). Opportunity had previously been driving backward as a strategy to redistribute lubrication in a wheel drawing more electrical current than usual.

    The outcrop exposure that includes 'Cook Islands' is visible just below the center of the image.

    The terrain in this portion of Mars' Meridiani Planum region includes dark-toned sand ripples and lighter-toned bedrock.

    This view is presented as a cylindrical-perspective projection with geometric seam correction.

  6. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    PubMed

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. PMID:26524113

  7. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

    PubMed

    Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

    2015-08-01

    In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. PMID:26130376

  8. Nonmarine upper cretaceous rocks, Cook Inlet, Alaska

    SciTech Connect

    Magoon, L.B.; Griesbach, F.B.; Egbert, R.M.

    1980-08-01

    A section of Upper Cretaceous (Maestrichtian) nonmarine sandstone, conglomerate, and siltstone with associated coal is exposed near Saddle mountain on the northwest flank of Cook Inlet basin, the only known surface exposure of nonmarine Upper Cretaceous rocks in the Cook Inlet area. The section, at least 83.3 m thick, unconformably overlies the Upper Jurassic Naknek Formation and is unconformably overlain by the lower Tertiary West Foreland Formation. These upper Cretaceous rocks correlate lithologically with the second or deeper interval of nonmarine Upper Cretaceous rocks penetrated in the lower Cook Inlet COST 1 well.

  9. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 20 Employees' Benefits 3 2014-04-01 2014-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space...

  10. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 20 Employees' Benefits 3 2013-04-01 2013-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space...

  11. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 20 Employees' Benefits 3 2012-04-01 2012-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space...

  12. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating equipment must be suitable for marine use. Cooking installations must meet the requirements of ABYC...

  13. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 20 Employees' Benefits 3 2011-04-01 2011-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space...

  14. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating equipment must be suitable for marine use. Cooking installations must meet the requirements of ABYC...

  15. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating equipment must be suitable for marine use. Cooking installations must meet the requirements of ABYC...

  16. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating equipment must be suitable for marine use. Cooking installations must meet the requirements of ABYC...

  17. Charles L. Brewer Award for Distinguished Teaching of Psychology: Sue Frantz.

    PubMed

    2016-01-01

    The American Psychological Foundation (APF) Charles L. Brewer Distinguished Teaching of Psychology Award recognizes an outstanding career contribution to the teaching of psychology. The 2016 recipient of the Distinguished Teaching Award is Sue Frantz. Dorothy W. Cantor, president of the APF, will present the Distinguished Teaching Award at the 124th Annual Convention of the American Psychological Association on August 5, 2016, at 4:00 p.m. Members of the 2016 APF Board of Trustees are Dorothy W. Cantor, president; David H. Barlow, vice president; Melba J. T. Vasquez, secretary; Richard C. McCarty, treasurer; Elisabeth R. Straus, executive vice president/executive director; Cynthia Belar; Camilla Benbow; Rosie Phillips Bingham; Connie S. Chan; Anthony Jackson; Terence M. Keane; Archie L. Turner; W. Bruce Walsh; and Bonnie Markham and Rick McGraw, APA Board of Directors liaisons. (PsycINFO Database Record PMID:27504572

  18. Cook with Heart-Healthy Foods

    MedlinePlus

    ... heart-healthy eating and cooking. Choose the Right Fats – In Moderation! This means limiting foods high in ... and recipes each month. Boost Flavor Without Unhealthy Fats and Salt Look for recipes that use herbs ...

  19. Cooking Up World-Class Training.

    ERIC Educational Resources Information Center

    Zemke, Ron

    1997-01-01

    The Culinary Institute of America (CIA), a training ground for aspiring chefs, is a sophisticated training organization that practices many philosophies and techniques, including team learning, training the whole cook, and training the trainer. (JOW)

  20. A successful solar cooking introduction model

    SciTech Connect

    Lankford, W.F.

    1992-12-31

    The author reviews the process he has undertaken to introduce solar cooking in Central America. A slow but increasingly successful acceptance rate is attributed to the following factors: the adaptation of the physical design of the cooker to local conditions; the determination of essential accessories for successful cooking; preliminary assessment of the probability for successful solar cooking; the structure of the oven building workshops; the follow-up program for those who have built their solar ovens. The follow-up program is the emphasis of his current research. The program can be divided into two categories. One is physical maintenance, repair and upgrade needs. The second is education in solar cooking. Another is orientation in the physical use of the oven. While these measures are expected to increase utilization, subsidies will be needed if solar cookers are expected to compete with highly subsidized fuel alternatives such as natural gas and electricity.

  1. High Altitude Cooking and Food Safety

    MedlinePlus

    ... Where to Place the Food Thermometer Recommended Internal Temperatures Is egg cookery affected at high altitudes? Is ... atmospheric pressure — affects both the time and the temperature of most everything that's cooked. Where the altitude ...

  2. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  3. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  4. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  5. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  6. Solar cooking trends--A preliminary report

    SciTech Connect

    Blum, B.L.

    1992-12-31

    This report discusses early results of research on trends in solar cooking worldwide and the key factors in those trends. It is based on household interviews in Belize, Honduras and Nicaragua and mail surveys from scattered individuals and promotion projects worldwide. Household interviews from six more countries will be included in future reports. Early data indicate that where solar cooking has been introduced an immediate, rapid increase in awareness and interest in solar cooking is followed by slow, sustained growth in actual solar cooking two or three years later, after an incubation period. Access to information and affordable materials for the cookers are important. Individual users and promoters both identify similar key elements for effective promotion projects, but in current projects many are often missing. Even so, successes of these small-scale efforts verify the benefits and acceptability of solar cooking to families in many regions, and should encourage much broader promotion efforts. Future reports will explore various economic, technical, cultural and environmental factors in solar cooking use as guides for larger efforts.

  7. Emissions from cooking microwave popcorn.

    PubMed

    Rosati, Jacky A; Krebs, Kenneth A; Liu, Xiaoyu

    2007-01-01

    This study characterized chemicals released into a chamber in the process of cooking microwave popcorn. Seventeen types of microwave popcorn from eight different brands were studied. The work proceeded in two phases: phase one investigated chemicals emitted during popping and opening, phase two investigated chemicals emitted at discrete intervals from 0-40 minutes post-pop opening. The research was performed using a microwave oven enclosed in a chamber with ports for air sampling of particulate matter (PM) and volatile organic compounds (VOCs). VOCs in the air samples were identified and quantified using gas chromatography/mass spectrometry (GC/MS). PM was characterized using both an aerodynamic particle sizer (APS) and a scanning mobility particle sizer (SMPS) to cover a full range of emitted sizes. The compounds measured during popping and opening included butter flavoring components such as diacetyl, butyric acid, acetoin, propylene glycol, 2-nonanone, and triacetin and bag components such as p-xylene and perfluorinated alcohol 8:2 telomer. The greatest chemical quantity is emitted when the bag is opened post-popping; more than 80% of the total chemical emissions occur at this time. PMID:17987444

  8. Health assessment for Carrol and Dubies, Port Jervis, Orange County, New York, Region 2. CERCLIS No. NYD010968014. Preliminary report

    SciTech Connect

    Not Available

    1991-07-31

    The Carrol and Dubies site is located in the Neversink River Valley, one mile northeast of the City of Port Jervis, New York. The site was listed in Update 7 of the U.S. Environmental Protection Agency (EPA) National Priorities List (NPL). The site consists of five inactive lagoons which were used for disposal of septic tank wastes. Two of the lagoons received industrial wastes between 1971 and 1979. Two additional lagoons received septic tank wastes after 1979 until early 1989. Based on information reviewed, the site is judged to be an indeterminate public health hazard because the limited data do not indicate that humans are being exposed or have been exposed to levels of contamination that would be expected to cause adverse health effects. However, data or information are not available for all environmental media to which humans may be exposed. Human exposure to volatile organic compounds and metals may be occurring via direct consumption of contaminated groundwater. Limited data are available about the extent of groundwater contamination and about contamination in the sediments of the former lagoons. This site is not being considered for follow-up health activities at this time.

  9. Comparing Cattell-Horn-Carroll factor models: differences between bifactor and higher order factor models in predicting language achievement.

    PubMed

    Beaujean, A Alexander; Parkin, Jason; Parker, Sonia

    2014-09-01

    Previous research using the Cattell-Horn-Carroll (CHC) theory of cognitive abilities has shown a relationship between cognitive ability and academic achievement. Most of this research, however, has been done using the Woodcock-Johnson family of instruments with a higher order factor model. For CHC theory to grow, research should be done with other assessment instruments and tested with other factor models. This study examined the relationship between different factor models of CHC theory and the factors' relationships with language-based academic achievement (i.e., reading and writing). Using the co-norming sample for the Wechsler Intelligence Scale for Children--4th Edition and the Wechsler Individual Achievement Test--2nd Edition, we found that bifactor and higher order models of the subtests of the Wechsler Intelligence Scale for Children-4th Edition produced a different set of Stratum II factors, which, in turn, have very different relationships with the language achievement variables of the Wechsler Individual Achievement Test--2nd Edition. We conclude that the factor model used to represent CHC theory makes little difference when general intelligence is of major interest, but it makes a large difference when the Stratum II factors are of primary concern, especially when they are used to predict other variables. PMID:24840178

  10. Integrating the switching, inhibition, and updating model of executive function with the Cattell-Horn-Carroll model.

    PubMed

    Jewsbury, Paul A; Bowden, Stephen C; Strauss, Milton E

    2016-02-01

    Executive function is an important concept in neuropsychological and cognitive research, and is often viewed as central to effective clinical assessment of cognition. However, the construct validity of executive function tests is controversial. The switching, inhibition, and updating model is the most empirically supported and replicated factor model of executive function (Miyake et al., 2000). To evaluate the relation between executive function constructs and nonexplicitly executive cognitive constructs, we used confirmatory factor reanalysis guided by the comprehensive Cattell-Horn-Carroll (CHC) model of cognitive abilities. Data from 7 of the best studies supporting the executive function model were reanalyzed, contrasting executive function models and CHC models. Where possible, we examined the effect of specifying executive function factors in addition to the CHC factors. The results suggested that little evidence is available to support updating as a separate factor from general memory factors; that inhibition does not separate from general speed; and that switching is supported as a narrow factor under general speed, but with a more restricted definition than some clinicians and researchers have conceptualized. The replicated executive function factor structure was integrated with the larger body of research on individual difference in cognition, as represented by the CHC model. PMID:26569128

  11. Temperature and concentration fields in a generator integrated to single stage heat transformer using Water/Carrol mixture

    NASA Astrophysics Data System (ADS)

    Gómez-Arias, E.; Ibarra-Bahena, J.; Velazquez-Avelar, L.; Romero, R. J.; Rodríguez-Martínez, A.; Montiel-González, M.

    2014-12-01

    The generator is the starter device of single stage heat transformer ( SSHT) and its characteristics have main effects on the overall efficiency of this kind of absorption machines. This article reports a study of the generation of steam and changes in the concentration of the working solution (Water/Carrol mixture) into a plate heat exchanger as a function of its horizontal and vertical position by gravity effect. It is considered the analysis of six experimental tests; two were evaluated in a plate heat exchanger in a horizontal position and four in a vertical position (90 degree inclination). The generation of steam and increased concentration of the working solution are more sensitive to the vertical position of exchanger than in horizontal position. The results of numerical-experimental analysis indicates that a heat exchanger in horizontal position, the steam generation and the change in the concentration of the working solution occurring in the middle of the plate (or at greater distance depending to the thermodynamic conditions) and instantly in vertical position (at the input of the plate).

  12. Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

    ERIC Educational Resources Information Center

    Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

    2014-01-01

    Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

  13. Effects of aleurone layer on rice cooking: A histological investigation.

    PubMed

    Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

    2016-01-15

    Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour. PMID:26258698

  14. Particle emission factors during cooking activities

    NASA Astrophysics Data System (ADS)

    Buonanno, G.; Morawska, L.; Stabile, L.

    Exposure to particles emitted by cooking activities may be responsible for a variety of respiratory health effects. However, the relationship between these exposures and their subsequent effects on health cannot be evaluated without understanding the properties of the emitted aerosol or the main parameters that influence particle emissions during cooking. Whilst traffic-related emissions, stack emissions and concentrations of ultrafine particles (UFPs, diameter < 100 nm) in urban ambient air have been widely investigated for many years, indoor exposure to UFPs is a relatively new field and in order to evaluate indoor UFP emissions accurately, it is vital to improve scientific understanding of the main parameters that influence particle number, surface area and mass emissions. The main purpose of this study was to characterise the particle emissions produced during grilling and frying as a function of the food, source, cooking temperature and type of oil. Emission factors, along with particle number concentrations and size distributions were determined in the size range 0.006-20 μm using a Scanning Mobility Particle Sizer (SMPS) and an Aerodynamic Particle Sizer (APS). An infrared camera was used to measure the temperature field. Overall, increased emission factors were observed to be a function of increased cooking temperatures. Cooking fatty foods also produced higher particle emission factors than vegetables, mainly in terms of mass concentration, and particle emission factors also varied significantly according to the type of oil used.

  15. Cooking utensil with improved heat retention

    DOEpatents

    Potter, Thomas F.; Benson, David K.; Burch, Steven D.

    1997-01-01

    A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food.

  16. Cooking utensil with improved heat retention

    DOEpatents

    Potter, T.F.; Benson, D.K.; Burch, S.D.

    1997-07-01

    A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber there between. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food. 26 figs.

  17. Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

    PubMed Central

    Kamerud, Kristin L.; Hobbie, Kevin A.; Anderson, Kim A.

    2014-01-01

    Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan; cooking times of 2 to 20 hours, ten consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, though significant metal contributions to foods were still observed. The tenth cooking cycle, resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage. PMID:23984718

  18. Bronchial hyperresponsiveness in women cooks and cleaners.

    PubMed

    Karadzinska-Bislimovska, Jovanka; Minov, Jordan; Risteska-Kuc, Snezana; Stoleski, Saso; Mijakoski, Dragan

    2007-06-01

    The aim of this cross-sectional study was to assess the prevalence and characteristics of bronchial hyperresponsiveness (BHR) in 43 women cleaners (aged 26 to 57) and 37 women cooks (aged 29 to 55) and compare them with 45 controls (women office workers aged 27 to 58). The evaluation of all subjects included a questionnaire, skin prick tests to common aeroallergens, spirometry, and histamine challenge (PC20 < or = 8 mg mL(-1)). We found higher BHR prevalence in cleaners and cooks than in office workers (30.2 % and 29.7 %, vs. 17.7 %, respectively), but statistical significance was not reached. The prevalence of mild and moderate to severe BHR was similar in all groups. Borderline BHR prevalence was significantly higher in cleaners than in controls (16.2 % vs. 6.6 %, P=0.032) whereas the difference was on the verge of significance in cooks (13.5 % vs. 6.6 %, P=0.081). Moderate to severe BHR was strongly associated with positive family history of asthma and atopy in all groups. Mild BHR was significantly associated with daily smoking in cleaners (P=0.031) and cooks (P=0.021), as well as with the duration of exposure in cleaners (P=0.038). Borderline BHR was closely related to daily smoking and duration of exposure in both cleaners and cooks. Our findings indicate an important role of workplace exposure in borderline BHR development, as well as the significant effect of smoking on mild BHR development in women cleaners and cooks. PMID:17562606

  19. Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

    PubMed

    Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

    2009-07-01

    Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage. PMID:19225966

  20. Advances in solar cooking: Proceedings of the first world conference on solar cooking

    SciTech Connect

    Pejack, E.

    1992-12-31

    Population growth and resource depletion have led to a need for new sources of cooking fuel in developing countries. Many poor villagers spend half of their time, or half of their income obtaining cooking fuel. Solar cooking can meet the needs of many of these people. People from eighteen countries met at this world conference to share experiences with design and performance of cookers, food, nutrition and health issues, and information dissemination strategies. A total of 27 individual papers were indexed separately for the data base.

  1. Kitchen Cooking Burns a Real Danger for Kids

    MedlinePlus

    ... https://medlineplus.gov/news/fullstory_160530.html Kitchen Cooking Burns a Real Danger for Kids Establish a ' ... this burn accident was not an isolated case. Cooking burns are common among American children, but can ...

  2. Cook Like a Chef 1- and 4-Week Camp Models

    ERIC Educational Resources Information Center

    Condrasky, Margaret D.; Johnson, Glenda; Corr, Anne; Sharp, Julia L.

    2015-01-01

    Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can…

  3. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and...

  4. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  5. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and...

  6. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  7. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and...

  8. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 4 2011-10-01 2011-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  9. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  10. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and...

  11. The Cooking Book: Fostering Young Children's Learning and Delight

    ERIC Educational Resources Information Center

    Colker, Laura

    2005-01-01

    Here is a book that invites teachers to the table--even those of us who don't see ourselves as cooks--to create tasty, wholesome projects with children. Young children certainly love to cook, and cooking experiences give them a chance to see a task through to completion and take pride in a product. As they prepare food, children learn social…

  12. "Savoir Fare": Are Cooking Skills a New Morality?

    ERIC Educational Resources Information Center

    Coveney, John; Begley, Andrea; Gallegos, Danielle

    2012-01-01

    There has been a recent surge of interest in cooking skills in a diverse range of fields, such as health, education and public policy. There appears to be an assumption that cooking skills are in decline and that this is having an adverse impact on individual health and well-being, and family wholesomeness. The problematisation of cooking skills…

  13. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Power for cooking and heating. 129.550 Section 129.550 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS ELECTRICAL INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable...

  14. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) NAUTICAL SCHOOLS SAILING SCHOOL VESSELS Vessel Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating equipment must be suitable for marine...

  15. Energy Use and Quality of Foods Cooked by Different Appliances.

    ERIC Educational Resources Information Center

    Odland, Dianne; And Others

    1987-01-01

    The authors compared energy consumption, cooking time, and quality of five foods cooked using electric range surface units and oven, induction cooktop, electric frypan, microwave oven, and toaster oven. The induction cooktop was among the most energy conserving. For most products, cooking treatment had little impact on quality. (Author/CH)

  16. Cooking Skills Instruction with Severely Multiply Handicapped Adolescents.

    ERIC Educational Resources Information Center

    Horsfall, Debbie; Maggs, Alex

    1986-01-01

    Examination of the acquisition, maintenance, and generalization of three cooking skills by three multiply and severely handicapped blind adolescents revealed that a "whole task" approach was successful in teaching the subjects to boil an egg, grill cheese, and cook a TV dinner. These skills also generalized to other cooking products. (Author/CB)

  17. We Can Cook! Snack Preparation with Toddlers and Twos.

    ERIC Educational Resources Information Center

    Taylor, Satomi Izumi; Dodd, Arleen T.

    1999-01-01

    Cooking provides a wealth of multisensory experiences for toddlers and 2-year olds. Carefully planned and developmentally appropriate cooking projects can provide young children the opportunity of experiencing the rewards of cooking such as a sense of accomplishment, joy, and excitement and can boost self-esteem. (Author)

  18. Diversity for cooking time in Andean dry bean

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A diversity panel of 250 dry bean lines from the Andean gene pool was evaluated for cooking time. Cooking time ranged from 17 to 90 min with an average of 36 min. A faster cooking time was also correlated with a number of other seed characteristics, most notably, higher levels of boron and potassium...

  19. Importance of cooking skills for balanced food choices.

    PubMed

    Hartmann, Christina; Dohle, Simone; Siegrist, Michael

    2013-06-01

    A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. PMID:23402717

  20. Cooling of cooked RTE meats and computer simulation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Clostridium perfringens is a spore-forming pathogen that causes foodborne outbreaks associated with cooked or partially cooked meat and poultry products regulated by USDA Food Safety and Inspection Service (FSIS). The spores, activated during cooking, may germinate, outgrow, and multiply in meat or...

  1. 75 FR 9015 - Environmental Impact Statement: Cook County, IL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-02-26

    ... Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal Highway... Cook County, Illinois. FOR FURTHER INFORMATION CONTACT: Norman R. Stoner, P.E., Division Administrator... the Illinois county of Cook. The proposed improvement would involve the reconstruction of the...

  2. Diet and Cancer Are Cooked Meats Involved

    SciTech Connect

    LLNL - University of California Television

    2008-05-01

    Diet has been associated with differences in cancer rates in human populations for many years. Mark Knize presents the latest research on cancer causes including work performed at Lawrence Livermore National Laboratory investigating some interesting chemical products created when meat is cooked and how to reduce them. Series: Science on Saturday [10/2006] [Health and Medicine] [Science] [Show ID: 11542

  3. Diet and Cancer Are Cooked Meats Involved

    ScienceCinema

    LLNL - University of California Television

    2009-09-01

    Diet has been associated with differences in cancer rates in human populations for many years. Mark Knize presents the latest research on cancer causes including work performed at Lawrence Livermore National Laboratory investigating some interesting chemical products created when meat is cooked and how to reduce them. Series: Science on Saturday [10/2006] [Health and Medicine] [Science] [Show ID: 11542

  4. Solid fuel cooking stoves: International directory

    SciTech Connect

    Not Available

    1981-02-01

    Optimal design and promotion of the use of fuel efficient cooking stoves demand continued interaction and exchange of information between researchers, extension workers, policy makers and others concerned with stove projects. The directory is aimed at listing all the known organisations in this area.

  5. What's Cooking in America's Schoolyard Gardens?

    ERIC Educational Resources Information Center

    Salter, Cathy

    2010-01-01

    This article discusses what's cooking in America's schoolyard gardens. From First Lady Michelle Obama's world-famous Kitchen Garden, to Alice Waters' groundbreaking Edible Schoolyard in Berkeley, California, to a nationally recognized elementary school learning garden in the small Midwestern town of Ashland, Missouri, school children are planting…

  6. Cooking breakfast after a brain injury

    PubMed Central

    Tanguay, Annick N.; Davidson, Patrick S. R.; Guerrero Nuñez, Karla V.; Ferland, Mark B.

    2014-01-01

    Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik and Bialystok, 2006) as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task. Patients also completed the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003) and prepared actual meals that were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on) relative to controls. Surprisingly, however, patients' Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency. PMID:25228863

  7. Cooking breakfast after a brain injury.

    PubMed

    Tanguay, Annick N; Davidson, Patrick S R; Guerrero Nuñez, Karla V; Ferland, Mark B

    2014-01-01

    Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik and Bialystok, 2006) as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task. Patients also completed the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003) and prepared actual meals that were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on) relative to controls. Surprisingly, however, patients' Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency. PMID:25228863

  8. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  9. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  10. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  11. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  12. Exposure to Cooking Oil Fumes and Oxidative Damages: A Longitudinal Study in Chinese Military Cooks

    PubMed Central

    Lai, Ching-Huang; Jaakkola, Jouni J.K.; Chuang, Chien-Yi; Liou, Saou-Hsing; Lung, Shih-Chun; Loh, Ching-Hui; Yu, Dah-Shyong; Strickland, Paul T.

    2014-01-01

    Cooking oil fumes contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to cooking oil fumes (COF) and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation (GEE) analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient [β], β= 0.06, 95% CI 0.001 to 0.12) and (β= 0.07, 95% CI 0.001 to 0.13), respectively. Exposure to PAHs, or other compounds in cooking-oil fumes, may cause both oxidative DNA damage and lipid peroxidation. PMID:22968348

  13. System and technique for ultrasonic determination of degree of cooking

    DOEpatents

    Bond, Leonard J.; Diaz, Aaron A.; Judd, Kayte M.; Pappas, Richard A.; Cliff, William C.; Pfund, David M.; Morgen, Gerald P.

    2007-03-20

    A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

  14. Li- and F-bearing alkali amphibole from granitic pegmatite at Hurricane Mountain, Carroll County, New Hampshire

    USGS Publications Warehouse

    Foord, E.E.; Erd, Richard C.; Robie, S.B.; Lichte, F.E.; King, V.T.

    1996-01-01

    At Hurricane Mountain, Carroll County, New Hampshire, bodies of granitic pegmatite in riebeckite granite contain large (up to 10 cm long and 2 cm across) primary crystals of Li-bearing fluor-arfvedsonite in miarolitic cavities, grading to euhedral Li- and F-poor arfvedsonite. Fine-grained, fibrous, light blue-gray riebeckite occurs as a late-stage hydrothermal filling in the miarolitic cavities. The early, Li-rich, fluor-arfvedsonite has: a 9.836(5), b 17.997(7), c 5.316(4) A??, ?? 103.735(4)??, V 914.20(6) A??3; Z = 2, Dmeas. 3.34 g/cm3, Dcalc. 3.353 g/cm3; biaxial (-), 2Vmeas. 44(1)??, 2Vcalc. 46??; ?? 1.681(2), ?? 1.692(2), ?? 1.694(2), inclined dispersion, r > v; X ??? c -7??, Y = b, Z ??? a +7??; X dark blue, Y lavender gray, Z pale yellowish brown; X > Y > Z; X is opaque at 0.03 mm thickness. A structural formula, on the basis of 24 (O,OH,F) atoms is: (Na0.86K0.25)Na2(Fe2+2.54Fe3+1.485Mn0.10Zn 0.02Li0.49Ti0.07)(Si7.71Al 0.07)O22(F1.34OH0.63). Arfvedsonite within the miarolitic cavities contains less Li and F than that of the earlier generation, and the still later riebeckite contains only 0.09 wt.% Li2O and 0.3 wt.% F. The Fe3+:Fe2+ ratio of the early Li-bearing fluor-arfvedsonite and that of the euhedral arfvedsonite crystals within miarolitic cavities is 0.58. The late, fibrous, cavity-filling riebeckite has an Fe3+:Fe2+ ratio of 0.99. The total iron content of the three amphiboles increases with continued crystallization. These amphiboles are products of peralkaline pegmatites locally derived from peralkaline granite.

  15. Instrumentation of Slow Cook-off Events

    NASA Astrophysics Data System (ADS)

    Sandusky, Harold

    2001-06-01

    Slow cook-off experiments are being conducted with measurements of temperature, pressure, and volume until the onset of reaction; and measurements of case velocity and blast overpressure during reaction. The goal is to relate changes in the energetic material during heating with time and position for onset of reaction plus reaction violence as a function of sample size, confinement, gas sealing, and heating profile. An apparatus in which the sample is confined by spring-loaded rams in a heated cylinder has been evaluated, both experimentally and computationally, with inert samples of Teflon. Experiments on the explosive PBXN-109 will be conducted and predicted without foreknowledge of the results. This effort is in conjunction with characterization of PBXN-109 and cook-off experiments in cylinders with fixed ends at the Naval Air Warfare Center/China Lake, and other characterization measurements as well as modeling at the Lawrence Livermore and Sandia National Laboratories.

  16. Salmonella outbreak from microwave cooked food.

    PubMed Central

    Evans, M. R.; Parry, S. M.; Ribeiro, C. D.

    1995-01-01

    Following a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6 x 10(3)/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported. PMID:7589262

  17. Identification of carcinogens in cooking oil fumes.

    PubMed

    Chiang, T A; Wu, P F; Ko, Y C

    1999-07-01

    According to earlier studies, fumes from cooking oils were found to be genotoxic in several short-term tests such as the Ames test, sister chromatid exchange, and SOS chromotest. Fume samples from six different commercial cooking oils (safflower, olive, coconut, mustard, vegetable, and corn) frequently used in Taiwan were collected. Polycyclic aromatic hydrocarbons (PAHs) were extracted from the air samples and identified by high-performance liquid chromatography and confirmed by gas chromatography/mass spectrometry. Extracts of fumes from safflower oil, vegetable oil, and corn oil contained benzo[a]pyrene (BaP), dibenz[a,h]anthracene (DBahA), benzo[b]fluoranthene (BbFA), and benzo[a]anthracene (BaA). Concentrations of BaP, DbahA, BbFA, and BaA were 2.1, 2.8, 1.8, and 2.5 microg/m3 in fumes from safflower oil; 2.7, 3.2, 2.6, and 2.1 microg/m3 in vegetable oil; and 2.6, 2.4, 2.0, and 1.9 microg/m3 in corn oil, respectively. The authors constructed models to study the efficacy of table-edged fume extractors used commonly by Taiwanese restaurants. Concentrations of BaP were significantly decreased when the fume extractor was working (P<0.05) and the average reduction in percentage was 75%. The other identified PAHs were undetected. These results indicated that exposure to cooking oil fumes could possibly increase exposure to PAHs, which may be linked to an increased risk of lung cancer. The potential carcinogenic exposure could be reduced by placing table-edged fume extractors near cooking pots. PMID:10361022

  18. Ciguatera poisoning in the Cook Islands

    PubMed Central

    Bailey, Stephanie; Withers, Tristan

    2014-01-01

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks. PMID:24966268

  19. Chimpanzees, cooking, and a more comparative psychology.

    PubMed

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Brosnan, Sarah F; Sayers, Ken

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offered alternative explanations and mechanisms that could account for the behavioral responses of those chimpanzees, and questioned the manner in which the data were used to examine human evolution (Beran, Hopper, de Waal, Sayers, & Brosnan, 2015). Two commentaries suggested either that we were overly critical of the original report's claims and methodology (Rosati & Warneken, 2016), or that, contrary to our statements, early biological thinkers contributed little to questions concerning the evolutionary importance of cooking (Wrangham, 2016). In addition, both commentaries took issue with our treatment of chimpanzee referential models in human evolutionary studies. Our response offers points of continued disagreement as well as points of conciliation. We view Warneken and Rosati's general conclusions as a case of affirming the consequent-a logical conundrum in which, in this case, a demonstration of a partial list of the underlying abilities required for a cognitive trait/suite (understanding of cooking) are suggested as evidence for that ability. And although we strongly concur with both Warneken and Rosati (2015) and Wrangham (2016) that chimpanzee research is invaluable and essential to understanding humanness, it can only achieve its potential via the holistic inclusion of all available evidence-including that from other animals, evolutionary theory, and the fossil and archaeological records. PMID:27068300

  20. Cooking and grinding reduces the cost of meat digestion.

    PubMed

    Boback, Scott M; Cox, Christian L; Ott, Brian D; Carmody, Rachel; Wrangham, Richard W; Secor, Stephen M

    2007-11-01

    The cooking of food is hypothesized to have played a major role in human evolution partly by providing an increase in net energy gain. For meat, cooking compromises the structural integrity of the tissue by gelatinizing the collagen. Hence, cooked meat should take less effort to digest compared to raw meat. Likewise, less energy would be expended digesting ground meat compared to intact meat. We tested these hypotheses by assessing how the cooking and/or grinding of meat influences the energy expended on its digestion, absorption, and assimilation (i.e., specific dynamic action, SDA) using the Burmese python, Python molurus. Pythons were fed one of four experimental diets each weighing 25% of the snake's body mass: intact raw beef, intact cooked beef, ground raw beef, and ground cooked beef. We measured oxygen consumption rates of snakes prior to and up to 14 days following feeding and calculated SDA from the extra oxygen consumed above standard metabolic rate. Postprandial peak in oxygen consumption, the scope of peak rates, and SDA varied significantly among meal treatments. Pythons digesting raw or intact meals exhibited significantly larger postprandial metabolic responses than snakes digesting the cooked ground meals. We found cooking to decrease SDA by 12.7%, grinding to decrease SDA by 12.4%, and the combination of the two (cooking and grinding) to have an additive effect, decreasing SDA by 23.4%. These results support the hypothesis that the consumption of cooked meat provides an energetic benefit over the consumption of raw meat. PMID:17827047

  1. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  2. Determination of advanced glycation endproducts in cooked meat products.

    PubMed

    Chen, Gengjun; Smith, J Scott

    2015-02-01

    Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. PMID:25172699

  3. Ohmic cooking of whole beef muscle - Optimisation of meat preparation.

    PubMed

    Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

    2009-04-01

    Uniform ohmic heating of solid foods primarily depends on the uniformity of electrolyte distribution within the product. Different preparation techniques were tested in an attempt to ensure an even salt dispersion within a full beef muscle (biceps femoris). Meat pieces were soaked, injected and tumbled using a range of procedures before ohmic cooking at pasteurization temperatures. A final preparation method (multi-injection (five points) with a 3% salt solution followed by 16h tumbling) was validated. Selected quality parameters of the ohmically cooked products were compared to steam cooked products. Ohmically heated meat had a significantly (P<0.05) uniform lighter and less red colour. Cook loss was significantly lower (P<0.05) in ohmic samples and in relation to tenderness ohmic heated samples were tougher (P<0.05) though the difference was only 5.08N. Comparable cook values were attained in the ohmic and conventionally cooked products. PMID:20416569

  4. Impact of structural characteristics on starch digestibility of cooked rice.

    PubMed

    Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

    2016-01-15

    To examine the impact of structural characteristics of cooked rice grains on their starch digestibility, a simulated in vitro gastro-small intestinal digestion technique was applied to intact and homogenised cooked rice samples. The starch hydrolysis percentage increased during simulated small intestinal digestion, in which approximately 65% and 24% of the starch was hydrolysed within the first 5min, for homogenised and intact cooked rice, respectively. The kinetic constant of homogenised cooked rice, which was regarded as an estimated digestion rate, was ∼8 times higher than the intact cooked rice. The homogenised and intact samples were also examined for any microstructural changes occurring during the in vitro digestion process using fluorescent and scanning electron microscopy. In the intact samples, the aleurone layers of the endosperm remained as thin-film like layers during in vitro digestion and thus may be regarded as less digestible materials that influence cooked rice digestibility. PMID:26258706

  5. Used cooking oil as a green chemical admixture in concrete

    NASA Astrophysics Data System (ADS)

    Salmia, B.; Che Muda, Zakaria; Ashraful Alam, Md; Sidek, L. M.; Hidayah, B.

    2013-06-01

    According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

  6. The curiously long absence of cooking in evolutionary thought.

    PubMed

    Wrangham, R

    2016-06-01

    Beran et al. (2015, p. 1) characterized the idea that "cooked food was integral in human evolution" as a "long-held hypothesis" favored by Darwin and Engels. In fact, however, although Darwin and Engels considered the use of cooked food to be an important influence on behavior and society, neither of them suggested that its effects were evolutionary in the sense of affecting biology. Explicit discussion of the possible evolutionary impacts of cooking did not begin until the twentieth century. PMID:27059233

  7. Post-Occupancy Evaluation (POE) Methodologies for School Facilities: A Case Study of the V. Sue Cleveland High School Post Occupancy Evaluation

    ERIC Educational Resources Information Center

    Harmon, Marcel; Larroque, Andre; Maniktala, Nate

    2012-01-01

    The New Mexico Public School Facilities Authority (NMPSFA) is the agency responsible for administering state-funded capital projects for schools statewide. Post occupancy evaluation (POE) is the tool selected by NMPSFA for measuring project outcomes. The basic POE process for V. Sue Cleveland High School (VSCHS) consisted of a series of field…

  8. Does it Make Sense to Speak of Self-Locating Uncertainty in the Universal Wave Function? Remarks on Sebens and Carroll

    NASA Astrophysics Data System (ADS)

    Kent, Adrian

    2015-02-01

    Following a proposal of Vaidman (Int Stud Philos Sci 12:245-261, 1998) (in: Zalta EN (ed) The Stanford encyclopaedia of philosophy, 2014) (in: Ben-Menahem Y, Hemmo M (ed) The probable and the improbable: understanding probability in physics, essays in memory of Itamar Pitowsky, 2011), Sebens and Carroll (Quantum theory: a two-time success story 2014), (arXiv preprint arXiv:1405.7577 2014) have argued that in Everettian (i.e. purely unitary) quantum theory, observers are uncertain, before they complete their observation, about which Everettian branch they are on. They argue further that this solves the problem of making sense of probabilities within Everettian quantum theory, even though the theory itself is deterministic. We note some problems with these arguments.

  9. Dynamical evolution of shear-free gravitational collapse in the background of generalized Carroll-Duvvuri-Trodden-Turner f(R) model

    NASA Astrophysics Data System (ADS)

    Kausar, Hafiza Rizwana

    2014-04-01

    In connection to our previous work on the aspect of dynamical instability of gravitational collapse by using well-known f(R) models, here we have adopted the same problem in the framework of generalized Carroll-Duvvuri-Trodden-Turner f(R) model. This model combines both the previous models addressed by Sharif & Kausar and Kausar in spherical and cylindrical symmetry, respectively. In this paper, we also include the worthwhile condition of shear-free dynamical evolution to discuss the instability problem of collapsing stars in the form of adiabatic index. Shear-free condition represents the isotropic relative motion of the departing Galaxies in cosmology whereas in strong gravity it causes the appearance of a naked singularity by violating cosmic censorship hypothesis. Moreover, the obtained generalized results are reduced to some special cases which yield dependence of instability equation on many constraints between effective curvature terms.

  10. Simply Great Cooking Instruction. A Manual for Teaching Cooking to Non-Reading Students.

    ERIC Educational Resources Information Center

    Sesto, Cameron

    This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some reading…

  11. Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

    ERIC Educational Resources Information Center

    Dade County Public Schools, Miami, FL.

    The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

  12. Free "Cook Book" for gridding bathymetric data

    NASA Astrophysics Data System (ADS)

    Kumar, Mohi

    2013-02-01

    The International Hydrographic Organization (IHO) and the General Bathymetric Chart of the Oceans (GEBCO) program of the United Nations Educational, Scientific and Cultural Organization's Intergovernmental Oceanographic Commission (UNESCO IOC) have created a free manual to help users prepare quality bathymetric grids from available data points. The new "IHO-IOC GEBCO Cook Book," released last year and available at http://www.gebco.net, provides step-by-step instructions, screenshots, command lines, and snippets of code applied on actual data, to guide users through the process of gridding data.

  13. Solar cooking in India--Promotion aspects

    SciTech Connect

    Devadas, R.P.; Rajagopal, L.S.

    1992-12-31

    The author describes efforts to promote the use of solar cookers in India. The advantages of the cookers are presented followed by a description of solar cooking research, education activities, and government programs to promote use of solar energy. Major constraints to solar use are discussed and these include a range of situations: adapting cookers for various types of food preparation; safety factors in leaving cookers outside; weather problems; and expense of equipment. The author concludes with a list of recommendations to promote more efficient use of non-conventional energy sources.

  14. Alcoholic fermentation of sorghum without cooking

    SciTech Connect

    Thammarutwasik, P.; Koba, Y.; Ueda, S.

    1986-07-01

    Sorgum was used as raw material for alcoholic fermentation without cooking. Two varieties of sorghum grown in Thailand, KU 439 and KU 257, contained 80.0 and 75.8% of total sugar. Optimum amount of sorghum for alcoholic fermentation should be between 30 and 35% (w/v) in the fermentation broth. In these conditions 13.0 and 12.6% (v/v) of alcohol could be obtained in 84 and 91.9% yield based on the theoretical value of the starch content from KU 439 and KU 257, respectively.

  15. The home that the Woman's Building built: Cheri Gaulke and Sue Maberry construct a visual narrative of the lesbian family.

    PubMed

    Swartz, Anne

    2010-01-01

    Artists Cheri Gaulke and Sue Maberry's feminist activism learned at the Woman's Building, combined with their lesbianism, radicalized them to create ongoing documentation of their family. This article examines how Gaulke has intertwined her domestic, private imagery and narrative with her artistic, public work in a way that reveals a useful mode for her to examine the range of experiences as lesbian, parent, and artist. Thus, these two bodies of work co-exist and inform each other in her oeuvre and in her art with partner Maberry. They have created a kind of sexualized display sometimes inverting heteronormative conventions while other times presenting the family as a single unit, transgressive in its happiness and unity. PMID:20408012

  16. Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

    PubMed Central

    2011-01-01

    Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6) completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society. PMID:22085523

  17. Evaluation of texture differences among varieties of cooked quinoa

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

  18. 7 CFR 58.728 - Cooking the batch.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the...

  19. 7 CFR 58.728 - Cooking the batch.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the...

  20. 7 CFR 58.728 - Cooking the batch.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the...

  1. Characterization of indoor cooking aerosol using neutron activation analysis

    SciTech Connect

    Wu, D.; Landsberger, S.; Larson, S. )

    1993-01-01

    Suspended particles in air are potentially harmful to human health, depending on their sizes and chemical composition. Residential indoor particles mainly come from (a) outdoor sources that are transported indoors, (b) indoor dust that is resuspended, and (c) indoor combustion sources, which include cigarette smoking, cooking, and heating. Jedrychowski stated that chronic phlegm in elderly women was strongly related to the cooking exposure. Kamens et al. indicated that cooking could generate small particles (<0.1 [mu]m), and cooking one meal could contribute [approximately]5 to 18% of total daytime particle volume exposure. Although cooking is a basic human activity, there are not many data available on the properties of particles generated by this activity. Some cooking methods, such as stir-frying and frying, which are the most favored for Chinese and other Far East people, generate a large quantity of aerosols. This research included the following efforts: 1. investigating particle number concentrations, distributions, and their variations with four different cooking methods and ventilation conditions; 2. measuring the chemical composition of cooking aerosol samples by instrumental neutron activation analysis.

  2. 7 CFR 58.728 - Cooking the batch.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the...

  3. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413 Section 654.413 Employees' Benefits EMPLOYMENT AND TRAINING ADMINISTRATION, DEPARTMENT OF LABOR SPECIAL RESPONSIBILITIES OF THE EMPLOYMENT SERVICE SYSTEM Housing for Agricultural Workers Housing Standards § 654.413 Cooking and eating facilities. (a)...

  4. A Formative Evaluation of the Cooking with a Chef Program

    ERIC Educational Resources Information Center

    Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine

    2010-01-01

    The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…

  5. Cooking Up a Learning Community with Corn, Beans, and Rice.

    ERIC Educational Resources Information Center

    Howell, Nancy M.

    1999-01-01

    Describes using cooking as a vehicle for creating community among three culturally diverse classrooms of prekindergartners and third graders. Notes how the choice of corn, beans, and rice in the cooking exercise planted the roots of understanding, tolerance, and compassion, and an appreciation of diversity. (SD)

  6. Chimpanzee food preferences, associative learning, and the origins of cooking.

    PubMed

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Sayers, Ken; Brosnan, Sarah F

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees, without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution. PMID:26659967

  7. Diversity for cooking time in Andean dry beans

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dry beans (Phaseolus vulgaris L) are a nutrient dense, low cost food and therefore are an excellent value for consumers (Drewnowski and Rehm, 2013). In spite of this value, long cooking times limit bean consumption. This is true in developing countries where cooking fuel is sometimes scarce and in d...

  8. Microwave Cooking: Knowledge, Attitudes, and Practices of California Foods Teachers.

    ERIC Educational Resources Information Center

    Stalder, Laura D.; And Others

    1990-01-01

    A survey of 500 California secondary foods teachers (172 responses) indicated their understanding of microwave cooking principles and techniques and positive attitudes toward microwave cooking and safety. A majority used microwave instruction in their classrooms, although many indicated a need for ovens and microwave educational materials. (SK)

  9. The effect of cooking on the phytochemical content of vegetables.

    PubMed

    Palermo, Mariantonella; Pellegrini, Nicoletta; Fogliano, Vincenzo

    2014-04-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing. PMID:24227349

  10. Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

    PubMed Central

    Jones, Anna K.; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J.; Jones, Trevor R.; Wigley, Paul; Cross, Paul

    2016-01-01

    In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs’ ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public’s preference for rareness and thus preferred to serve them more rare. We estimated that 19%–52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%–98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections. PMID:27314748

  11. Fate of enniatins and deoxynivalenol during pasta cooking.

    PubMed

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

    2016-12-15

    The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials). PMID:27451245

  12. Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

    PubMed

    Jones, Anna K; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J; Jones, Trevor R; Wigley, Paul; O'Brien, Sarah J; Cross, Paul

    2016-07-01

    In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs' ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public's preference for rareness and thus preferred to serve them more rare. We estimated that 19%-52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%-98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections. PMID:27314748

  13. Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.

    PubMed

    Zuo, Feng; Peng, Xingyun; Shi, Xiaodi; Guo, Shuntang

    2016-10-15

    This study focused on the effect of high-temperature pressure cooking on the sensory quality of soymilk. Soymilk was prepared by high-temperature pressure cooking (105-125°C and 0.12-0.235MPa) and traditional cooking (97°C and 0.1MPa). The size distribution and composition of protein particles and the rheological properties of soymilk were compared. Results showed that the content of protein particles and the average size of soymilk particles were higher in high-temperature pressure cooking than in traditional cooking (p<0.05). High-temperature pressure cooking affected soymilk protein denaturation and favored protein aggregation. Similar to traditional soymilk, soymilk cooked at 115°C was categorized as a Newtonian fluid but was found with increased viscosity in the rheological test. Soymilk cooked at 115°C for 10min exhibited a homogeneous, smooth, and creamy texture with a high acceptability in the sensory test. PMID:27173533

  14. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION...

  15. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  16. Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.

    PubMed

    Oz, Fatih; Seyyar, Esra

    2016-04-20

    The effects of different cooking temperatures (65, 75, and 85 °C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQx. In addition, the migration level of BPA in sous-vide-cooked samples ranged between 4.93 and 27.11 ng/g. PMID:27029998

  17. Molecular gastronomy, a scientific look at cooking.

    PubMed

    This, Hervé

    2009-05-19

    Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

  18. Energy-Efficient Cooking of Spaghetti

    NASA Astrophysics Data System (ADS)

    Levy, Akash

    2011-03-01

    Spaghetti is a dual-career family dinner favorite. But how much energy is consumed in the process, and how can it be optimized? I performed an experiment to test two methods for preparing a spaghetti meal. In both cases, the water was rapidly heated to the boiling point. The flame was kept at maximum for the first experiment until the spaghetti was cooked. In the second experiment, the flame was reduced and the top covered, such that the water was kept at 100C. The two methods are compared in terms of the total time required to prepare the meal and amount of energy required. A discussion of potential savings for the latter method--and possible uses for that savings--is discussed.

  19. Planning waste cooking oil collection systems.

    PubMed

    Ramos, Tânia Rodrigues Pereira; Gomes, Maria Isabel; Barbosa-Póvoa, Ana Paula

    2013-08-01

    This research has been motivated by a real-life problem of a waste cooking oil collection system characterized by the existence of multiple depots with an outsourced vehicle fleet, where the collection routes have to be plan. The routing problem addressed allows open routes between depots, i.e., all routes start at one depot but can end at the same or at a different one, depending on what minimizes the objective function considered. Such problem is referred as a Multi-Depot Vehicle Routing Problem with Mixed Closed and Open Inter-Depot Routes and is, in this paper, modeled through a mixed integer linear programming (MILP) formulation where capacity and duration constraints are taken into account. The model developed is applied to the real case study providing, as final results, the vehicle routes planning where a decrease of 13% on mileage and 11% on fleet hiring cost are achieved, when comparing with the current company solution. PMID:23684694

  20. Geologic framework of lower Cook Inlet, Alaska

    USGS Publications Warehouse

    Fisher, M.A.; Magoon, L.B.

    1978-01-01

    Three seismic reflectors are present throughout the lower Cook Inlet basin and can be correlated with onshore geologic features. The reflections come from unconformities at the base of the Tertiary sequence, at the base of Upper Cretaceous rocks, and near the base of Upper Jurassic strata. A contour map of the deepest horizon shows that Mesozoic rocks are formed into a northeast-trending syncline. Along the southeast flank of the basin, the northwest-dipping Mesozoic rocks are truncated at the base of Tertiary rocks. The Augustine-Seldovia arch trends across the basin axis between Augustine Island and Seldovia. Tertiary rocks thin onto the arch from the north and south. Numerous anticlines, smaller in structural relief and breadth than the Augustine-Seldovia arch, trend northeast parallel with the basin, and intersect the arch at oblique angles. The stratigraphic record shows four cycles of sedimentation and tectonism that are bounded by three regional unconformities in lower Cook Inlet and by four thrust faults and the modern Benioff zone in flysch rocks of the Kenai Peninsula and the Gulf of Alaska. The four cycles of sedimentation are, from oldest to youngest, the early Mesozoic, late Mesozoic, early Cenozoic, and late Cenozoic. Data on organic geochemistry of the rocks from one well suggest that Middle Jurassic strata may be a source of hydrocarbons. Seismic data show that structural traps are formed by northeast-trending anticlines and by structures formed at the intersections of these anticlines with the transbasin arch. Stratigraphic traps may be formed beneath the unconformity at the base of Tertiary strata and beneath unconformities within Mesozoic strata.

  1. Aging: physical difficulties and safety in cooking tasks.

    PubMed

    Ibrahim, N I; Davies, S

    2012-01-01

    It is known that many older people have difficulties in performing daily living activities such as cooking. These are due to the demands of the tasks and the changes in functional capabilities of the older people. This study examines cooking tasks performed by the aged that includes preparing and cooking meals, and storing kitchen tools in the kitchen. The objectives are to investigate the cooking difficulties encounter by older people and the safety concerning cooking tasks. This study focuses on individuals of age 65 years and above who can cook for themselves and/or family. Data were collected through observation, interviews, questionnaires and role play methods. The findings revealed that the common problems were due to the awkward body position where subjects had to bend down to take things from lower shelves, taking/storing things on higher shelves and cleaning the cooker. Moreover, the safety concerns were the layout of work centres (storage, cooker and sink), the use of cooker and opening packaging. It can be concluded that cooking difficulties are caused by inappropriate kitchen design and the decline of functional capabilities in older people. PMID:22317518

  2. Spent brewer's yeast extract as an ingredient in cooked hams.

    PubMed

    Pancrazio, Gaston; Cunha, Sara C; de Pinho, Paula Guedes; Loureiro, Mónica; Meireles, Sónia; Ferreira, Isabel M P L V O; Pinho, Olívia

    2016-11-01

    This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics. PMID:27449232

  3. Stability during cooking of anthelmintic veterinary drug residues in beef.

    PubMed

    Cooper, K M; Whelan, M; Danaher, M; Kennedy, D G

    2011-02-01

    Anthelmintic drugs are widely used for treatment of parasitic worms in livestock, but little is known about the stability of their residues in food under conventional cooking conditions. As part of the European Commission-funded research project ProSafeBeef, cattle were medicated with commercially available anthelmintic preparations, comprising 11 active ingredients (corresponding to 21 marker residues). Incurred meat and liver were cooked by roasting (40 min at 190°C) or shallow frying (muscle 8-12 min, liver 14-19 min) in a domestic kitchen. Raw and cooked tissues and expressed juices were analysed using a novel multi-residue dispersive solid-phase extraction method (QuEChERS) coupled with ultra-performance liquid chromatography-tandem mass spectrometry. After correction for sample weight changes during cooking, no major losses were observed for residues of oxyclozanide, clorsulon, closantel, ivermectin, albendazole, mebendazole or fenbendazole. However, significant losses were observed for nitroxynil (78% in fried muscle, 96% in roast muscle), levamisole (11% in fried muscle, 42% in fried liver), rafoxanide (17% in fried muscle, 18% in roast muscle) and triclabendazole (23% in fried liver, 47% in roast muscle). Migration of residues from muscle into expressed cooking juices varied between drugs, constituting 0% to 17% (levamisole) of total residues remaining after cooking. With the exception of nitroxynil, residues of anthelmintic drugs were generally resistant to degradation during roasting and shallow frying. Conventional cooking cannot, therefore, be considered a safeguard against ingestion of residues of anthelmintic veterinary drugs in beef. PMID:21240825

  4. Physicochemical properties of foal meat as affected by cooking methods.

    PubMed

    Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

    2015-10-01

    The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (P<0.001), being lower in foal steaks cooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (P<0.001) by thermal treatment, since the smallest WHC values were observed in samples from microwave treatment. Thermal treatment also caused a significant (P<0.001) increase in the force needed to cut the foal steaks. Regarding colour parameter, cooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. PMID:26042921

  5. Is it ever justified for doctors to sue their patients whose allegations against them have been dismissed by the courts or the Health Professions Council of South Africa?

    PubMed

    McQuoid-Mason, David Jan

    2015-12-01

    Doctors should be cautious about suing their patients, because it may generate bad publicity. Where a criminal or civil case or complaint to the Health Professions Council of South Africa by a patient about a doctor's professional conduct is withdrawn or dismissed, a doctor may only sue the patient for defamation if it can be proved that the patient acted from malice, spite or an improper motive. Doctors may only sue patients for malicious prosecution or abuse of civil proceedings if such patients acted with 'malice' and 'without reasonable and probable cause'. If a doctor successfully defends a case against a patient, the court will usually order the patient to pay the doctor's costs. PMID:26792154

  6. Predictive Modeling of Pathogen Growth in Cooked Meats

    NASA Astrophysics Data System (ADS)

    Thippareddi, Harshavardhan; Subbiah, Jeyamkondan; Korasapati, Nageswara Rao; Sanchez-Plata, Marcos X.

    Thermal processing or cooking of food products has been adopted for centuries as a method of food preservation. Enhancement of product quality parameters such as color, flavor, and texture probably contributed to the adoption of the method for a variety of products. Today, cooking or thermal processing is one of the most commonly used unit operation in the food industry. The significant advantages to cooking of meat and poultry products include extension of shelf life, desirable organoleptic properties, enhanced economic value, and assurance of safety of the products.

  7. Heavy minerals in surficial sediments from lower Cook Inlet, Alaska

    USGS Publications Warehouse

    Wong, F.L.

    1984-01-01

    Amphiboles, orthopyroxenes, and clinopyroxenes dominate the heavy mineral suite of surficial sediments in lower Cook Inlet, Alaska. Sources for these sediments include the igneous arc terrane of the northeast Alaska Range, reworked intrabasinal sediments, and local drainages in lower Cook Inlet. The distribution of these deposits is a reflection of both the tidal currents and the prevailing southerly net movement from the head of Cook Inlet. The heavy mineral studies concur with similar findings from gravel analyses, clay mineral investigations, and quartz microtexture observations. ?? 1984 Springer-Verlag New York Inc.

  8. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 1 2014-10-01 2014-10-01 false Cooking systems on vessels carrying passengers for hire... REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying passengers for hire. (a) No fuel may be used in any cooking system on any vessel carrying passengers for...

  9. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow. Carcasses and parts passed for cooking may be rendered into lard in accordance with § 319.702 of...

  10. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 1 2013-10-01 2013-10-01 false Cooking systems on vessels carrying passengers for hire... REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying passengers for hire. (a) No fuel may be used in any cooking system on any vessel carrying passengers for...

  11. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow. Carcasses and parts passed for cooking may be rendered into lard in accordance with § 319.702 of...

  12. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow. Carcasses and parts passed for cooking may be rendered into lard in accordance with § 319.702 of...

  13. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 1 2011-10-01 2011-10-01 false Cooking systems on vessels carrying passengers for hire... REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying passengers for hire. (a) No fuel may be used in any cooking system on any vessel carrying passengers for...

  14. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 1 2012-10-01 2012-10-01 false Cooking systems on vessels carrying passengers for hire... REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying passengers for hire. (a) No fuel may be used in any cooking system on any vessel carrying passengers for...

  15. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow. Carcasses and parts passed for cooking may be rendered into lard in accordance with § 319.702 of...

  16. Impact of pre-soaking on the flavor of cooked rice.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Water soaking rice for 30 minutes or longer prior to cooking is traditionally practiced in Japan, Korea, and other Asian countries. When soaked, rice grains hydrate, develop cracks, and water is absorbed. Soaking facilitates uniform cooking and shortens cooking time. The cooked kernel is usually ...

  17. 50 CFR 226.220 - Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas).

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 50 Wildlife and Fisheries 9 2011-10-01 2011-10-01 false Critical habitat for the Cook Inlet beluga... CRITICAL HABITAT § 226.220 Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas). Critical habitat is designated in Cook Inlet, Alaska, for the Cook Inlet beluga whale as described...

  18. 50 CFR 226.220 - Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas).

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 50 Wildlife and Fisheries 10 2013-10-01 2013-10-01 false Critical habitat for the Cook Inlet... DESIGNATED CRITICAL HABITAT § 226.220 Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas). Critical habitat is designated in Cook Inlet, Alaska, for the Cook Inlet beluga whale as described...

  19. 50 CFR 226.220 - Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas).

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 50 Wildlife and Fisheries 10 2012-10-01 2012-10-01 false Critical habitat for the Cook Inlet... DESIGNATED CRITICAL HABITAT § 226.220 Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas). Critical habitat is designated in Cook Inlet, Alaska, for the Cook Inlet beluga whale as described...

  20. 50 CFR 226.220 - Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas).

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 50 Wildlife and Fisheries 10 2014-10-01 2014-10-01 false Critical habitat for the Cook Inlet... DESIGNATED CRITICAL HABITAT § 226.220 Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas). Critical habitat is designated in Cook Inlet, Alaska, for the Cook Inlet beluga whale as described...

  1. Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

    PubMed Central

    Lohse, Barbara

    2013-01-01

    Abstract Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure. Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience. Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with ηp 2 of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience. Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention. PMID:24320723

  2. Health assessment for Milan Army Ammunition Plant, Milan, Carrol and Gibson Counties, Tennessee, Region 4. CERCLIS No. TND210020582. Preliminary report

    SciTech Connect

    Not Available

    1989-04-10

    The Milan Army Ammunition Plant Site (MAAP) is located in Milan (Carrol and Gibson Counties), Tennessee. MAAP produces munitions for the U.S. Army. From 1942 to 1978 wastewater from a munition demilitarization process line was discharged into 11 unlined settling ponds. These ponds were dredged in 1971 with the soils placed near the side of the ponds. A multilayer cap was placed on top of the ponds and the dredged soils (1984). Access to the site is restricted. Removal actions have not occurred. Preliminary on-site groundwater sampling results have identified cyclonite (RDX), homocyclonite (HMX), 2,4,6-trinitrotoluene, 2,6-dinitrotoluene, 2,4-dinitrotoluene, 1,3,5-trinitrobenzene. In addition, cadmium, chromium, and lead were detected in on-site groundwater. Off-site surface water sampling results identified RDX and HMX. The site is considered to be of potential public health concern because of the risk to human health caused by the possibility of human exposure to hazardous substances. Direct contact and ingestion with groundwater from on-site wells, off-site soils and bioaccumulation of site-related contaminants in fish, waterfowl, and crops with uptake from irrigation, and subsequent ingestion by area residents are possible human exposure pathways.

  3. Customized cooking method improves total antioxidant activity in selected vegetables.

    PubMed

    Ng, Zhi-Xiang; Chai, Jen-Wai; Kuppusamy, Umah Rani

    2011-03-01

    The present study compares water-soluble phenolic content (WPC) and antioxidant activities in Chinese long bean (Vigna unguiculata), bitter gourd (Momordica charantia), water convolvulus (Ipomoea aquatica) and broccoli (Brassica olearacea) prior to and after subjecting to boiling, microwaving and pressure cooking. The total antioxidant activity was increased in cooked water convolvulus, broccoli and bitter gourd, estimated based on the ferric reducing antioxidant power, the Trolox equivalent antioxidant capacity and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging activity. Pressure cooking did not cause any significant decline in the antioxidant property. Boiling generally improved the overall antioxidant activity in all the vegetables. Correlation analysis suggests that WPC contributed to significant antioxidant activities in these vegetables. Thus, prudence in selecting an appropriate cooking method for different vegetables may improve or preserve their nutritional value. PMID:21250903

  4. [Risk assessment for food preparation, cooking and service].

    PubMed

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation). PMID:25558715

  5. SMITH FARM FROM COOK ROAD, LOOKING WEST. (The farm buildings ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    SMITH FARM FROM COOK ROAD, LOOKING WEST. (The farm buildings from left to right are: granary, garage, Gould house, and barn. The Olympic Mountains are visible in the distance.) - Smith Farm, 399 Ebey Road, Coupeville, Island County, WA

  6. 24. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    24. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN OF SOUTH (ORIGINAL) SECTION, SOUTHEAST ROOM, SOUTH WALL, WITH OVEN DOOR CLOSED - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

  7. 7. Historic American Buildings Survey, September, 1969 VIEW OF COOKING ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    7. Historic American Buildings Survey, September, 1969 VIEW OF COOKING (KITCHEN) FIREPLACE, SOUTH WALL OF NORTHEAST ROOM FIRST FLOOR. - Augustus Lucas House, 40 Division Street, Newport, Newport County, RI

  8. 13. VIEW, KITCHEN FIREPLACE (COOKING), SOUTHWEST ROOM (NOTE LADDER TO ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    13. VIEW, KITCHEN FIREPLACE (COOKING), SOUTHWEST ROOM (NOTE LADDER TO CRAWLSPACE, TWO FLUES AND TWO HEARTHS - ONE BEHIND STOVE) - Belleview, 3201 Steed Road, Fort Washington, Prince George's County, MD

  9. 23. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    23. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN OF SOUTH (ORIGINAL) SECTION, SOUTHEAST ROOM, SOUTH WALL, WITH OVEN DOOR OPEN - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

  10. 19. Topside facility, crew kitchen, view towards cook's office. Lyon ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    19. Topside facility, crew kitchen, view towards cook's office. Lyon - Whiteman Air Force Base, Oscar O-1 Minuteman Missile Alert Facility, Southeast corner of Twelfth & Vendenberg Avenues, Knob Noster, Johnson County, MO

  11. Protect Your Heart: Plan and Cook Heart-Healthy Meals

    MedlinePlus

    ... Audio CME Program Point of Care Searching and Learning Other Opportunities Protect Your Heart: Plan and Cook Heart-Healthy Meals - English Patient education library Open in new window Download ...

  12. Domestic cooking methods affect the nutritional quality of red cabbage.

    PubMed

    Xu, Feng; Zheng, Yonghua; Yang, Zhenfeng; Cao, Shifeng; Shao, Xingfeng; Wang, Hongfei

    2014-10-15

    The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. PMID:24837935

  13. 75 FR 25309 - Environmental Impact Statement: Cook County, IL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-05-07

    ... TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal... advise the public that an Environmental Impact Statement (EIS) will be prepared for the 75th Street... impacts are anticipated. Potential impacts may include residential relocations, effects on...

  14. Heterocyclic amines: occurrence and prevention in cooked food.

    PubMed Central

    Robbana-Barnat, S; Rabache, M; Rialland, E; Fradin, J

    1996-01-01

    This article deals with the mutagenic heterocyclic amines, especially the aminoimidazoazaarenes family, isolated from cooked foods. The conditions which lead to their occurrence in foods are discussed. This formation primarily depends on the characteristics of the food, such as the type of the food and the presence of precursors, water, and lipids. Secondarily, it depends on the cooking modes where the temperature is considered to be the most important factor involved in their formation. As their formation during cooking represents a health risk, we present some ways and means to limit their formation by alternative cooking methods that tend to decrease heterocyclic amine concentrations in foods as they are implicated in cancer risks. PMID:8919766

  15. Market opportunities in electric residential cooking. Final report.

    SciTech Connect

    Bassill, S.

    1996-03-01

    At present, gas ovens and ranges are garnering an increasing share of the electric cooking market. This report evaluates the marketplace and explains the technological and educational reasons that an increasing number of consumers, dealers, builders, contractors, and original equipment manufacturers are opting for gas appliances. The report then identifies opportunities for the electric utility industry to regain residential electric cooking market shares by promoting the development and benefits of new electrotechnologies.

  16. Electric commercial cooking appliance development needs. Final report

    SciTech Connect

    Hurley, J.R.; Shukla, K.C.

    1993-08-01

    A study was conducted to identify electric commercial cooking appliance development needs, to investigate technologies that can be used to increase the market penetration of electric cooking equipment, and to present conceptual designs of some advanced electric cooking appliances. Results of the study will assist the electric utility industry in formulating development programs for advanced electric cooking equipment. Data on shipments, inventory, and energy consumption for six major gas and electric appliance categories--ranges, ovens, broilers, fryers, griddles, and steam equipment--were obtained to determine trends in the appliance market. A survey of end users and equipment manufacturers was performed to identify factors that affect the energy choice for commercial cooking equipment and to determine the market needs of advanced electric equipment. Development goals for three focus appliances--rangetops, ovens, and broilers--were established based on the survey and upon examination of factors affecting the purchase decision of buyers. In general, the recommended enhancements include higher efficiency, faster response, higher cooking speed, higher production rate, improved uniformity, improved reliability and durability, and reduced equipment and operating costs. Evaluation of various electrotechnologies to meet these goals and some examples of conceptual designs are presented.

  17. An evidence-based conceptual framework of healthy cooking.

    PubMed

    Raber, Margaret; Chandra, Joya; Upadhyaya, Mudita; Schick, Vanessa; Strong, Larkin L; Durand, Casey; Sharma, Shreela

    2016-12-01

    Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements), further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula. PMID:27413657

  18. Influence of Heating Temperature on Cooking Curve of Rice

    NASA Astrophysics Data System (ADS)

    Nakamura, Kunio; Akutsu, Atsuko; Otake, Ayumi; Moritaka, Hatsue

    The swelling behavior of a rice grain in water and an aqueous NaCl and acetic acid solution was investigated as a function of temperature. We observed that the rice grain in water shows an abrupt change in shape and size at 61 °C. The transition temperature Tv became higher in an order: sodium chloride aqueous solution > water > acetic acid aqueous solution. In order to clarify Tv, we also investigated kinetics on cooking of rice grains by the rheological measurement. The time development of compliance of rice grains in compression (cooking curve) from 5 to 1440 min was measured in the range of cooking temperatures from 61 to 80°C. We found that Tv is the onset temperature to complete the cooking of rice. The cooking curve at the cooking temperature neighborhood Tv was approximated by the first order reaction with the two different rate constants. The faster and slower reactions were explained as indicating the plasticizing effect of water on rice grains, and mainly the gelatinization of the starch in rice grains, respectively.

  19. Gas cooking and reduced lung function in school children

    NASA Astrophysics Data System (ADS)

    Moshammer, Hanns; Hutter, Hans-Peter; Neuberger, Manfred

    RationaleOutdoor nitrogen dioxide (NO 2) is associated with reduced respiratory health. This could be due to a unique biological effect of this gaseous pollutant or because it serves as a surrogate of fine particles from incineration sources. Cooking with gas in small kitchens produces high concentrations of gaseous irritants (mainly nitrogen dioxide), but not fine particles. ObjectivesTo study the relative impact of cooking with gas on lung function parameters in a cross sectional study of school children. MethodsNearly all elementary school children (2898 children aged 6-10 years) living in the city of Linz (capital of Upper Austria) underwent lung function testing. In a questionnaire administered simultaneously to their parents, information on household conditions including cooking and tobacco smoke exposure was collected. Impact of cooking with gas on lung function controlling for various confounders was analyzed using loglinear multiple regression. ResultsGas cooking reduced lung function parameters ranging from 1.1% (not significant) for MEF 25 up to 3.4% ( p=0.01) for peak expiratory flow (PEF). ConclusionsGas stoves can have an adverse impact on children's respiratory health. Parents and caretakers should be advised to insure good ventilation while and after cooking, especially in small and poorly ventilated rooms. This study adds to the growing evidence that gaseous pollutants from incineration sources affect respiratory health directly.

  20. Performance of Installed Cooking Exhaust Devices

    SciTech Connect

    Singer, Brett C.; Delp, William W.; Apte, Michael G.; Price, Philip N.

    2011-11-01

    The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of fifteen cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat bottom surfaces (no capture hood) – including exhaust fan/microwave combination appliances – were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 57 dB when operating at the highest fan setting for all 14 devices evaluated for sound performance.

  1. Solar Concentration for Electricity and Cooking

    NASA Astrophysics Data System (ADS)

    Kim, Mike; Fourt, Connor; Schwartz, Pete; Lee, Michael; Frostholm, Taylor; Fernandes, Josh; Tower, Jared

    2012-11-01

    Over 8000 Schefflers exist worldwide, mostly in Africa and Asia. Having constructed the first Scheffler reflector in North America 2 years ago, the next goal was to make it less expensive. The original model took 4 students 2 months and about 1000. In order to lower the cost and construction time the design was minimized, less expensive materials were used, and the construction process was automated. The original complex frame took 1000 people-hours and it was minimized to a day. Instead of using aluminum for the reflective dish, we turned to using aluminized Mylar, which cut the cost by over 90%. A thermal storage unit was added to extend cooking time well into the evening. Finally, a concentrated solar module of High Efficiency Photo Voltaics (HEPV) is to be placed at the focus of the concentrator to generate electricity and water as a byproduct. The final cost is estimated to be about 200 (0.10 per thermal watt) including the HEPV, an 80% cost reduction. Such technology is practical in the U.S. as well as developing nations.

  2. Distinción Empírica Entre Engagement y Trabajolismo en Enfermeras Hospitalarias de Japón: Efecto Sobre la Calidad del Sueño y el Desempeño Laboral

    PubMed Central

    Kubota, Kazumi; Shimazu, Akihito; Kawakami, Norito; Takahashi, Masaya; Nakata, Akinori; Schaufeli, Wilmar B.

    2016-01-01

    Objetivo El objetivo de este estudio es demostrar la distinción entre engagement y trabajolismo, estudiando su relación con la calidad del sueño y el desempeño laboral. Método Un total de 447 enfermeras de 3 hospitales de Japón fueron entrevistadas mediante un cuestionario autoadministrado que incluía la escala Utrecht (UWES, Utrecht Work Engagement Scale), la Escala de Adicción al Trabajo Holandesa (DUWAS, Dutch Workaholism Scale), preguntas sobre la calidad del sueño (7 ítems) con respecto a (1) dificultad para conciliar el sueño, (2) dificultad para mantener el sueño, (3) despertar temprano por la mañana, (4) dormirse o tomar siestas durante el día, (5) somnolencia diurna excesiva en el trabajo, (6) dificultad para despertarse por la mañana, y (7) despertar cansado en la mañana, y el Cuestionario sobre Salud y Desempeño (CSD) de la Organización Mundial de la Salud. Resultados Los modelos de ecuaciones estructurales demostraron que el engagement se relaciona positivamente con la calidad del sueño y el rendimiento laboral, mientras que el trabajolismo tiene una relación negativa con la calidad del sueño y el desempeño laboral. Conclusión Los resultados indican que el engagement y el trabajolismo son conceptualmente diferentes. El primero tiene una connotación positiva, mientras que el segundo se asocia de manera negativa al bienestar (buena calidad del sueño y buen rendimiento en el trabajo). PMID:26752805

  3. Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

    PubMed

    Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

    2013-07-10

    Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 < BDE-15), while the non-volatile BDE-209 was partly transformed. Additional experiments in a household microwave provided similar results, except that no transformation was observed for BDE-209. The model cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking. PMID:23772916

  4. Environmental exposure to cooking oil fumes and cervical intraepithelial neoplasm.

    PubMed

    Wu, Ming-Tsang; Lee, Li-Hung; Ho, Chi-Kung; Wu, Su-Chu; Lin, Long-Yau; Cheng, Bi-Hua; Liu, Chia-Ling; Yang, Chun-Yuh; Tsai, Hsiu-Ting; Wu, Trong-Neng

    2004-01-01

    The fumes from cooking oil, similar to cigarette smoke, contain numerous carcinogens such as polycyclic aromatic hydrocarbons, aromatic amines, nitro-polycyclic aromatic hydrocarbons, etc. In this study, we examined the association between exposure to cooking oil fumes and the risk of cervical intraepithelial neoplasm. The study population in this nested case-control study consisted of women above the age of 19 years living in Chia-Yi County, located in the southwestern Taiwan, who had received pap smear screening between October, 1999, and December, 2000 (n=32,466). The potential cases were women having lesions greater than cervical intraepithelium neoplasm II (> or =CIN2) reconfirmed by cervical biopsy (n=116). The potential controls (case: control=1:2) were age-matched (+/-2 years) and residence-matched women who had normal pap smears within 6 months of the cases. In total, 100 cases and 197 controls were completely interviewed by public health nurses about cooking methods, ventilation, and other potential risk factors. Women who cooked at home in a kitchen (n=269) without the presence of a fume extractor at least once a week between the ages of 20 and 40 had a 2.29 times higher risk [95% confidence interval (CI)=1.08-4.87] of developing cervical intraepithelial neoplasm than those who did not cook once a week in such a kitchen during the same age span, after adjusting for other potential confounders. This finding was further strengthened by the finding that women who did not use the fume extractors had a 2.47 times higher risk (95% CI=1.15-5.32) of developing cervical intraepithelial neoplasm than women who cooked in kitchens with fume extractors that were always switched on while cooking. We also found a joint protective effect of fume extractor use among women older than 40 years (n=202) if they used the extractors during both age spans of their lives, ages 20-40 and >40 years. Comparing our findings on women more than 40 years old who used fume extractors

  5. How To Identify Johnson-Cook Parameters From Machining Simulations

    NASA Astrophysics Data System (ADS)

    Shrot, Aviral; Bäker, Martin

    2011-05-01

    The Johnson-Cook material model is a robust material model which has demonstrated its usefulness in describing material behaviour over large ranges of strains, strain rates and temperatures. During machining the material in the shear zone undergoes strains of more than 200%, strain-rates of the order of 106 per second or more and a temperature rise of several hundreds of degrees Celsius. The determination of the Johnson-Cook parameters, which are needed to describe the material behaviour in the severe conditions found during machining, has proved to be challenging, even using the state-of-the-art experimental methods. Recent experimental methods rely on data obtained from strains of around 50% and strain rates of the order of 103 per second. In this paper, an inverse method for determining the Johnson-Cook parameters from machining simulations is described. To demonstrate the concept, a finite element model of orthogonal cutting is created and a particular Johnson-Cook parameter set is used for the simulation. It has been shown earlier that multiple Johnson-Cook parameter sets exist which give rise to almost indistinguishable chips and cutting forces for a single set of cutting parameters. In order to eliminate some of these different sets, machining simulations are carried out for two different rake angles. Using the Levenberg-Marquardt optimisation algorithm, the original Johnson-Cook parameter set is re-identified. In order to achieve this, the chip morphology and the cutting force are used to construct the objective function for minimisation. To determine the direction of the steepest descent, the Jacobian matrix is determined numerically with respect to the Johnson-Cook parameters.

  6. The Cook Mountain problem: Stratigraphic reality and semantic confusion

    SciTech Connect

    Ewing, T.E. |

    1994-12-31

    Historical inconsistency as to what constitutes the Cook Mountain Formation illustrates the semantic confusion resulting from extending surface-derived stratigraphic names into the subsurface without a full understanding of basin architecture. At the surface, the Cook Mountain Formation consists of fossilerous marine shale, glaucony and marl, and marginal-marine sandstone and shale between the nonmarine Sparta Formation sandstones below and the nonmarine Yegua Formation sandstones and lignitic shales above. Fossils are abundant, including the benthic foraminifer Ceratobulimina eximia. As subsurface exploration began, the first occurrence of Ceratobulimina eximia {open_quotes}Cerat{close_quotes} was used as the top of the marine {open_quotes}Cook Mountain Shale{close_quotes} below the Yegua section. Downdip, the overlying Yegua was found to become a sequence of marine shales and marginal-marine sandstones, the lower part of which yielded {open_quotes}Cerat{close_quotes}. Because of this, the lower sandstones were called {open_quotes}Cook Mountain{close_quotes} in many fields. At the Yegua shelf margin, {open_quotes}Cerat{close_quotes} is absent. Different exploration teams have used their own definitions for {open_quotes}Cook Mountain{close_quotes}, leading to substantial confusion.

  7. Formation of heterocyclic amines in cooked chicken legs.

    PubMed

    Chiu, C P; Yang, D Y; Chen, B H

    1998-06-01

    The effects of frying and microwave cooking on generation of heterocyclic amines (HAs) in chicken legs with skin and without skin were studied. Chicken legs were microwave-cooked at 2,450 MHz for 5, 10, and 15 min with an output power of 700 W. Frying of chicken legs was conducted at 100 and 150 degrees C for 15 min and at 200 degrees C for 5, 10, and 15 min. The various HAs were analyzed by HPLC with diode-array detection. Results showed that both the varieties and contents of HAs and the weight losses of chicken legs increased along with increasing cooking temperature and time. With skin both the amounts of HAs and weight losses of chicken legs were less than those without skin under the same heating conditions. The weight losses of microwave-cooked chicken legs were higher than those of fried chicken legs. The formation of the aminomethylimidazoquinoline type of HAs could be reduced by choosing microwave cooking in place of frying. Frying led to the formation of both the aminomethylimidazoquinoline and the carboline types of HAs. PMID:9709255

  8. Genetic Evidence of Human Adaptation to a Cooked Diet.

    PubMed

    Carmody, Rachel N; Dannemann, Michael; Briggs, Adrian W; Nickel, Birgit; Groopman, Emily E; Wrangham, Richard W; Kelso, Janet

    2016-01-01

    Humans have been argued to be biologically adapted to a cooked diet, but this hypothesis has not been tested at the molecular level. Here, we combine controlled feeding experiments in mice with comparative primate genomics to show that consumption of a cooked diet influences gene expression and that affected genes bear signals of positive selection in the human lineage. Liver gene expression profiles in mice fed standardized diets of meat or tuber were affected by food type and cooking, but not by caloric intake or consumer energy balance. Genes affected by cooking were highly correlated with genes known to be differentially expressed in liver between humans and other primates, and more genes in this overlap set show signals of positive selection in humans than would be expected by chance. Sequence changes in the genes under selection appear before the split between modern humans and two archaic human groups, Neandertals and Denisovans, supporting the idea that human adaptation to a cooked diet had begun by at least 275,000 years ago. PMID:26979798

  9. Mutagenic activity of heterocyclic amines in cooked foods

    SciTech Connect

    Felton, J.S.; Knize, M.G.; Dolbeare, F.A.

    1993-01-19

    Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150[degrees]C. These compounds are present from 0.1 to 50 ppb depending on the food and the cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, chicken, and in baked and fried foods derived from grain. Mutagenicity of fried beef hamburgers cooked at 230[degrees]C is 800 [plus minus] 37 TA98 revertants per gram cooked weight. We measured 2-amino-3,8-dimethylimidazo(4,5-flquinoxaline (MelQx), 2-amino-3,4,8-trimethylimidazo[4,5-flquinoxaline (DiMeIQx), and 2-amino-3-methylimidazo[4,5-flquinoline (IQ) formation at this temperature and found 3.0 [plus minus] 2.0,1.0 [plus minus] 0.18, and 0.06 [plus minus] 0.03 ng/g, respectively. 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was found at a higher concentration of 9.6 ng/g. We have shown these heterocyclic amines are capable of producing both reverse and forward mutations in Salmonella bacteria and forward mutations in Chinese Hamster Cells.

  10. Mutagenic activity of heterocyclic amines in cooked foods

    SciTech Connect

    Felton, J.S.; Knize, M.G.; Dolbeare, F.A.

    1993-01-19

    Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150{degrees}C. These compounds are present from 0.1 to 50 ppb depending on the food and the cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, chicken, and in baked and fried foods derived from grain. Mutagenicity of fried beef hamburgers cooked at 230{degrees}C is 800 {plus_minus} 37 TA98 revertants per gram cooked weight. We measured 2-amino-3,8-dimethylimidazo(4,5-flquinoxaline (MelQx), 2-amino-3,4,8-trimethylimidazo[4,5-flquinoxaline (DiMeIQx), and 2-amino-3-methylimidazo[4,5-flquinoline (IQ) formation at this temperature and found 3.0 {plus_minus} 2.0,1.0 {plus_minus} 0.18, and 0.06 {plus_minus} 0.03 ng/g, respectively. 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was found at a higher concentration of 9.6 ng/g. We have shown these heterocyclic amines are capable of producing both reverse and forward mutations in Salmonella bacteria and forward mutations in Chinese Hamster Cells.

  11. Growth potential of Clostridium perfringens during cooling of cooked meats.

    PubMed

    Taormina, Peter J; Dorsa, Warren J

    2004-07-01

    Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products. As cooked meat items cool they will pass through the growth temperature range of C. perfringens (50 to 15 degrees C). Therefore, an important step in determining the likely level of C. perfringens in the final product is the estimation of growth of the pathogen during cooling of the cooked product. Numerous studies exist dealing with just such estimations, yet consensual methodologies, results, and conclusions are lacking. There is a need to consider the bulk of C. perfringens work relating to cooling of cooked meat-based products and attempt to move toward a better understanding of the true growth potential of the organism. This review attempts to summarize observations made by researchers and highlight variations in experimental approach as possible explanations for different outcomes. An attempt is also made here to identify and justify optimal procedures for conducting C. perfringens growth estimation in meat-based cooked food products during cooling. PMID:15270517

  12. Biodiesel from waste cooking oil in Mexico City.

    PubMed

    Sheinbaum, Claudia; Balam, Marco V; Robles, Guillermo; Lelo de Larrea, Sebastian; Mendoza, Roberto

    2015-08-01

    The aim of this article is to evaluate the potential use of biodiesel produced from waste cooking oil in Mexico City. The study is divided in two main areas: the analysis of a waste cooking oil collection pilot project conducted in food markets of a Mexico City region; and the exhaust emissions performance of biodiesel blends measured in buses of the Mexico City public bus transportation network (RTP). Results from the waste cooking oil collection pilot project show that oil quantities disposed depend upon the type of food served and the operational practices in a cuisine establishment. Food markets' waste cooking oil disposal rate from fresh oil is around 10%, but with a very high standard deviation. Emission tests were conducted using the Ride-Along-Vehicle-Emissions-Measuring System in two different types of buses while travelling a regular route. Results shows that the use of biodiesel blends reduces emissions only for buses that have exhaust gas recirculation systems, as analysed by repeated measure analysis of variance. The potential use in Mexico City of waste cooking oil for biodiesel is estimated to cover 2175 buses using a B10 blend. PMID:26142425

  13. Genetic Evidence of Human Adaptation to a Cooked Diet

    PubMed Central

    Carmody, Rachel N.; Dannemann, Michael; Briggs, Adrian W.; Nickel, Birgit; Groopman, Emily E.; Wrangham, Richard W.; Kelso, Janet

    2016-01-01

    Humans have been argued to be biologically adapted to a cooked diet, but this hypothesis has not been tested at the molecular level. Here, we combine controlled feeding experiments in mice with comparative primate genomics to show that consumption of a cooked diet influences gene expression and that affected genes bear signals of positive selection in the human lineage. Liver gene expression profiles in mice fed standardized diets of meat or tuber were affected by food type and cooking, but not by caloric intake or consumer energy balance. Genes affected by cooking were highly correlated with genes known to be differentially expressed in liver between humans and other primates, and more genes in this overlap set show signals of positive selection in humans than would be expected by chance. Sequence changes in the genes under selection appear before the split between modern humans and two archaic human groups, Neandertals and Denisovans, supporting the idea that human adaptation to a cooked diet had begun by at least 275,000 years ago. PMID:26979798

  14. Determination of optimum oven cooking procedures for lean beef products.

    PubMed

    Rodas-González, Argenis; Larsen, Ivy L; Uttaro, Bethany; Juárez, Manuel; Parslow, Joyce; Aalhus, Jennifer L

    2015-11-01

    In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P < 0.05). Roast weights ≥1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg (P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg. PMID:26788289

  15. Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill.

    PubMed

    Gill, C O; Devos, J; Youssef, M K; Yang, X

    2014-06-01

    Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, respectively. When steaks were cooked to ≤71°C and turned over once during cooking, E. coli O157:H7 was recovered from steaks in groups turned over after ≤8 min but not from steaks turned over after 10 or 12 min. E. coli O157:H7 was recovered in similar numbers from steaks that were not held or were held for 3 min after cooking when steaks were turned over once after 4 or 6 min during cooking. When steaks were cooked on the grill with the barbeque lid open and turned over every 2 or 4 min during cooking to 63 or 56°C, E. coli O157:H7 was recovered from only those steaks turned over at 4-min intervals and cooked to 56°C. E. coli O157:H7 was recovered from some steaks turned over once during cooking on the grill and held or not held after cooking to 63°C. E. coli O157:H7 was not recovered from steaks turned over after 4 min during cooking to 60°C on the grill with the barbeque lid closed or when the lid was closed after 6 min. Apparently, the microbiological safety of mechanically tenderized steaks can be assured by turning steaks over at intervals of about 2 min during cooking to ≥60°C in an open skillet or on a barbecue grill. When steaks are turned over only once during cooking to ≥60°C, microbiological safety may be assured by covering the skillet or grill with a lid during at least the final minutes of cooking. PMID:24853513

  16. Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

    SciTech Connect

    Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

    2014-08-01

    Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

  17. Respiratory symptoms in Indian women using domestic cooking fuels

    SciTech Connect

    Behera, D.; Jindal, S.K. )

    1991-08-01

    The effect of domestic cooking fuels producing various respiratory symptoms was studied in 3,701 women. Of these, 3,608 were nonsmoking women who used four different types of cooking fuels: biomass, LPG, kerosene, and mixed fuels. The overall respiratory symptoms were observed in 13 percent of patients. Mixed fuel users experienced more respiratory symptoms (16.7 percent), followed by biomass (12.6 percent), stove (11.4 percent), and LPG (9.9 percent). Chronic bronchitis in chulla users was significantly higher than that in kerosene and LPG users (p less than 0.05). Dyspnea and postnasal drip were significantly higher in the women using mixed fuels. Smoking women who are also exposed to cooking fuels experienced respiratory symptoms more often than nonsmokers (33.3 percent vs 13 percent).

  18. Identification of cooked bone using TEM imaging of bone collagen.

    PubMed

    Koon, Hannah E C

    2012-01-01

    Mild heating (≤100° C, 1 h)-typical of cooking-does not lead to detectable changes in any biochemical parameter yet measured; consequently bones that have been cooked, but which have not reached a temperature that will induce charring go undetected. We have used a microscopy based approach to investigate changes in the organization of the bone protein, collagen, as it is heated, using bone from heating experiments, short term burials, and archaeological sites. The work has revealed that the presence of a mineral matrix stabilizes the collagen enabling the damage to accumulate, but preventing it from causing immediate gelatinization. Once the mineral is removed, the damage can be observed using appropriate visualization methods. This chapter describes the transmission electron microscopy (TEM) technique that has been used to detect cooked bone by visualizing minor heat-induced damage at the level of the collagen fibril. PMID:22907413

  19. Microwave Cooking Practices in Minnesota Food Service Establishments.

    PubMed

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  20. Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.

    PubMed

    Li, S; Pan, D; Wang, G

    1994-01-01

    Various samples of cooking oil fumes were analyzed to an effort to study the relationship between the high incidence of pulmonary adenocarcinoma in Chinese women and cooking oil fumes in the kitchen. Polycyclic aromatic hydrocarbons (PAHs) in samples of cooking oil fumes were extracted, chromatographed, and measured by fluorescence spectrophotometer. The samples included oil fumes from three commercial cooking oils and fumes from three catering shops. All samples contained benzo(a)pyrene (BaP) and dibenzo (a,h)anthracene (DBahA). In addition, the concentration of DBahA was 5.7 to 22.8 times higher than that of BaP in the fume samples. Concentrations of BaP and DBahA were, respectively, 0.463 and 5.736 micrograms/g in refined vegetable oil, 0.341 and 3.725 micrograms/g in soybean oil, and 0.305 and 4.565 micrograms/g in vegetable oil. Investigation of PAH concentrations at three catering shops showed that the level of BaP at a Youtiao (deep-fried twisted dough sticks) shop was 4.18 micrograms/100 m3, 2.28 micrograms/100 m3 at a Seqenma (candied fritters) workshop, and 0.49 micrograms/100 m3 at a kitchen of a restaurant; concentrations of DBahA were 33.80, 14.41, and 3.03 micrograms/100 m3, respectively. The high concentration of carcinogens, such as BaP and DBahA, in cooking oil fumes might help explain why Chinese women, who spend more time exposed to cooking oil fumes than men, have a high incidence of pulmonary adenocarcinoma. PMID:8161241

  1. [Mechanism of cooked blanched garlic leaves against platelet aggregation].

    PubMed

    Wang, Xin-Hua; Di, Yan-Hui

    2014-06-01

    This study was purposed to explore the mechanism of cooked blanched garlic leave juice against platelet aggregation. The juice of blanched garlic leaves was mixed with platelet rich plasma (PRP), the human platelet aggregation, the activation of human platelets induced by adenosine diphosphate (ADP) and collagen were observed; the expression levels of the activated platelets (Fib-R) and P-selectin (CD62P), and the amount of platelet fibrinogen binding were detected by flow cytometry; 10 rabbits were randomly divided into two groups, in addition to the normal diet, they were fed with physiologic saline and cooked blanched garlic leave juice respectively. After 1, 3, 5 , 8 weeks, the maximum ratio of rabbit platelet aggregation induced by ADP and collagen were observed . The results showed that the cooked blanched garlic leave juice could significantly inhibit human platelet aggregation induced by ADP and collagen (P < 0.05), the inhibitory ratio were 87.37% and 86.24% respectively; the juice could not inhibit activated platelets Fib-R and CD62P expression levels (P > 0.05), but was able to inhibit platelet fibrinogen binding capacity (P < 0.05); the rabbit platelet aggregation rate in the group given cooked blanched garlic leave juice was significantly lower than that in control group (P < 0.05). It is concluded that the cooked blanched garlic leave juice can inhibit platelet aggregation in vitro and in vivo, the inhibition of aggregation pathway mainly is blocking the combination of fibrinogen with Fib-R, which finally results in the inhibition of platelet aggregation. Therefore, regular consumption of cooked blanched garlic leaves may prevent cardiovascular thrombotic diseases. PMID:24989289

  2. Defining cooking salt intakes for patient counselling and policy making.

    PubMed

    Sánchez-Castillo, C P; James, W P

    1995-12-01

    The role of salt (NaCl) in the development of high blood pressure has been a matter of debate, however, the Intersalt Study showed that sodium (Na) intake in various areas of the World is related to the slope of blood pressure with age. Accurate amounts of the total salt intake or that coming from a particular source are needed, both, for physicians who need to consider the salt intake of their patients and for public health workers who are in charge of the implementation of public health programs where salt is used as a carrier of other nutrients. An analysis of the literature suggests that exaggerated values for total salt intakes have often been obtained from indirect estimates; discretionary salt use, i.e. home-cooking salt has invariably been overestimated. A method is described for measuring the contribution of cooking salt to total salt intake since it is a confusing area where inappropriate methods have been used to assess its contribution. The method described is based on the use of small amounts of lithium carbonate fused with NaCl. Validation experiments were undertaken to determine the naturally occurring lithium (Li) in a number of foods including fresh, frozen and tinned vegetables, and the use of Li tagged salt for cooking vegetables and for direct use in cooked foods. We also assessed whether Li was taken up proportionally with Na into foods during cooking. In general vegetables contained variable but only small amounts of Li except aubergine and spinach, and Li was taken up proportionally with Na in a variety of vegetables. Results showed that 36, 35 and 21% of the salt added during cooking was recovered in carrots, runner beans and potatoes respectively, the rest being discarded in the cooking water. This suggest that about a third of salt added during the cooking of vegetables will be ingested by the household. Attempts to rely simply on the total use of household salt supplies will clearly exaggerate, markedly, the true intake of individuals

  3. Phillips evaluating oil find in upper Cook Inlet

    SciTech Connect

    Not Available

    1992-12-07

    This paper reports that Phillips Petroleum Co. has an active drilling program in northern Cook inlet 35 miles west of Anchorage, including delineation of an oil field of undetermined size. Phillips is drilling the well from its Tannic platform, built in 1968 to develop North Cook Inlet gas field. Phillips said it might drill another well in March 1993. A plan Phillips field with the state said the company has the capability of drilling 12 oil wells from the Tyonek platform. Depending on results of the 2 Sunfish well, the 12 wells could be drilled from 1992 through March 1995 at a rate of one well about every 75 days, the company said.

  4. SOURCE STRENGTHS OF ULTRAFINE AND FINE PARTICLES DUE TO COOKING WITH A GAS STOVE

    EPA Science Inventory

    Cooking, particularly frying, is an important source of particles indoors. Few studies have measured a full range of particle sizes, including ultrafine particles, produced during cooking. In this study, semicontinuous instruments with fine size discriminating ability were us...

  5. Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.

    PubMed

    Sun, Liping; Bai, Xue; Zhuang, Yongliang

    2014-11-01

    The influences of cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on total phenolic contents and antioxidant activities of fruit body of Boletus mushrooms (B. aereus, B. badius, B. pinophilus and B. edulis) have been evaluated. The results showed that microwaving was better in retention of total phenolics than other cooking methods, while boiling significantly decreased the contents of total phenolics in samples under study. Effects of different cooking methods on phenolic acids profiles of Boletus mushrooms showed varieties with both the species of mushroom and the cooking method. Effects of cooking treatments on antioxidant activities of Boletus mushrooms were evaluated by in vitro assays of hydroxyl radical (OH·) -scavenging activity, reducing power and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH·) -scavenging activity. Results indicated the changes of antioxidant activities of four Boletus mushrooms were different in five cooking methods. This study could provide some information to encourage food industry to recommend particular cooking methods. PMID:26396332

  6. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each...

  7. 9 CFR 310.6 - Carcasses and parts passed for cooking; marking.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Carcasses and parts passed for cooking... INSPECTION AND CERTIFICATION POST-MORTEM INSPECTION § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by...

  8. 9 CFR 310.6 - Carcasses and parts passed for cooking; marking.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Carcasses and parts passed for cooking... INSPECTION AND CERTIFICATION POST-MORTEM INSPECTION § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by...

  9. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each...

  10. 9 CFR 310.6 - Carcasses and parts passed for cooking; marking.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Carcasses and parts passed for cooking... INSPECTION AND CERTIFICATION POST-MORTEM INSPECTION § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by...

  11. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 4 2011-10-01 2011-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each...

  12. 9 CFR 310.6 - Carcasses and parts passed for cooking; marking.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Carcasses and parts passed for cooking... INSPECTION AND CERTIFICATION POST-MORTEM INSPECTION § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by...

  13. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each...

  14. Parasitic zoonoses present some risks with low-temperature cooking of pork.

    PubMed

    Purslow, Peter

    2016-09-01

    A recent article in this journal documents enhanced sensory qualities of pork cooked to low temperatures. The aim of this letter is to point out that the incidence of Trichinella spiralis in many countries and the more widespread incidence of Toxoplasma gondii present a concern for the adoption of low temperature cooking of pork unless extended cooking times are used. PMID:27115863

  15. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 1 2010-10-01 2010-10-01 false Cooking systems on vessels carrying passengers for hire. 25.45-2 Section 25.45-2 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY UNINSPECTED VESSELS REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying passengers for hire. (a) No fuel may be used in...

  16. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 18 2014-07-01 2014-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook...

  17. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 18 2013-07-01 2013-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook...

  18. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 18 2012-07-01 2012-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook...

  19. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.140 Toasted partially defatted cooked cottonseed flour. (a) Identity. (1) The color additive toasted partially defatted cooked...; the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light...

  20. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Quality assessment of cooked meat can be significantly affected by cooking techniques. A combi oven is a relatively new cooking technology in the U.S. market. However, there was lack of published information about its effect on quality measurements of chicken meat. The objective of this study was...

  1. 10 CFR 429.23 - Conventional cooking tops, conventional ovens, microwave ovens.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 3 2012-01-01 2012-01-01 false Conventional cooking tops, conventional ovens, microwave... Conventional cooking tops, conventional ovens, microwave ovens. (a) Sampling plan for selection of units for testing. (1) The requirements of § 429.11 are applicable to conventional cooking tops, conventional...

  2. 10 CFR 429.23 - Conventional cooking tops, conventional ovens, microwave ovens.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 10 Energy 3 2013-01-01 2013-01-01 false Conventional cooking tops, conventional ovens, microwave... Conventional cooking tops, conventional ovens, microwave ovens. (a) Sampling plan for selection of units for testing. (1) The requirements of § 429.11 are applicable to conventional cooking tops, conventional...

  3. 10 CFR 429.23 - Conventional cooking tops, conventional ovens, microwave ovens.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 10 Energy 3 2014-01-01 2014-01-01 false Conventional cooking tops, conventional ovens, microwave... Conventional cooking tops, conventional ovens, microwave ovens. (a) Sampling plan for selection of units for testing. (1) The requirements of § 429.11 are applicable to conventional cooking tops, conventional...

  4. A bioassay approach for determining the effect of cooking on fumonisin today

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fumonisin mycotoxins are found in corn and corn-based foods, but the effect of cooking on fumonisin toxicity has not been studied extensively. Rat feeding studies were used as an in vivo bioassay to compare the toxicity of extrusion cooked and nixtamalized (alkaline cooked) fumonisin-contaminated p...

  5. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 17 2010-07-01 2010-07-01 false Cook Inlet Intrastate Air...

  6. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 17 2011-07-01 2011-07-01 false Cook Inlet Intrastate Air...

  7. Extrusion cooking with glucose supplementation reduced fumonisin concentrations and toxicity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion cooking involves forcing material through a heated barrel under high pressure using one (single-screw configuration) or two (twin-screw configuration) augers. We previously demonstrated (Bullerman et al., Journal of Agricultural and Food Chemistry 56:2400-2405, 2008; Voss et al., Journal o...

  8. Stability of vitamin D in foodstuffs during cooking.

    PubMed

    Jakobsen, Jette; Knuthsen, Pia

    2014-04-01

    We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed three times independently of one another. The retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40 min at normal cooking temperature showed retention at 39-45%, while frying resulted in retention at 82-84%. Boiled eggs were found to have a similar level of retention (86-88%). For bread baked, as recommended in the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat bread at 85%. A similar observation was made for vitamin D2, although the retention was slightly higher, 73% and 89%. No difference between retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken into account in future calculations of dietary intake of vitamin D. PMID:24262542

  9. Effect of cooking on enrofloxacin residues in chicken tissue.

    PubMed

    Lolo, M; Pedreira, S; Miranda, J M; Vázquez, B I; Franco, C M; Cepeda, A; Fente, C

    2006-10-01

    The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC-MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5 ng g-1 quinolones in muscle samples. The method was shown to be linear over the range 5-500 ng g-1. Mean intra-day relative standard deviation (RSD) at a concentration of 50 ng g-1 (n = 6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65-101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11 +/- 1.01 ng g-1 (n = 6). In water, enrofloxacin remained stable for 3 h when heated at 100 degrees C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration. PMID:16982520

  10. New recommended heat gains for commercial cooking equipment

    SciTech Connect

    Fisher, D.R.

    1998-12-31

    Radiant heat gain from cooking equipment can significantly impact the air-conditioning load and/or human comfort in a commercial kitchen. This paper presents and discusses updated heat gain data for several types of commercial cooking equipment based on recent testing by gas and electric utility research organizations. The cooking equipment was tested under exhaust-only, wall-canopy hoods. The fundamentals of appliance heat gain are reviewed and the new data are compared with data published in the 1993 ASHRAE Handbook--Fundamentals, chapter 26, nonresidential cooling and heating load calculations. These updated data are now incorporated in the 1997 ASHRAE Handbook--Fundamentals, chapter 28, nonresidential cooling and heating load calculations. The paper also discusses appliance heat gain with respect to sizing air-conditioning systems for commercial kitchens and presents representative radiant factors that may be used to estimate heat gain from other sizes or types of gas and electric cooking equipment when appliance specific heat gain data are not avoidable.

  11. EMISSIONS FROM STREET VENDOR COOKING DEVICES (CHARCOAL GRILLING)

    EPA Science Inventory

    The report discusses a joint U.S./Mexican program to establish a reliable emissions inventory for street vendor cooking devices (charcoal grilling), a significant source of air pollutants in the Mexicali-Imperial Valley area of Mexico. Emissions from these devices, prevalent in t...

  12. Understanding Diffusion Theory and Fick's Law through Food and Cooking

    ERIC Educational Resources Information Center

    Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C.

    2015-01-01

    Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion…

  13. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Electric heating and cooking equipment. 169.685 Section 169.685 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) NAUTICAL SCHOOLS SAILING SCHOOL VESSELS Machinery and Electrical Electrical Installations Operating at Potentials of 50 Volts Or More on Vessels of Less Than 100 Gross Tons...

  14. 7 CFR 58.728 - Cooking the batch.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND...

  15. Glycemic index of sweetpotato as affected by cooking methods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Understanding the effect of cooking on glucose availability will aid in the recommendation for including sweet potatoes as a regular component in American diets. Heating breaks down starch granules to allow amylopectin and amylose to be more readily digested by pancreatic amylase, which theoreticall...

  16. Germinated, toasted and cooked chickpea as ingredients for breadmaking.

    PubMed

    Ouazib, Meriem; Garzon, Raquel; Zaidi, Farid; Rosell, Cristina M

    2016-06-01

    The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab(®) and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics. PMID:27478222

  17. The Cooking Teacher: Investigating Gender Stereotypes in a Korean Kindergarten

    ERIC Educational Resources Information Center

    Brooker, Liz; Ha, Sang-Jin

    2005-01-01

    This article discusses some findings from a small-scale investigation of children's gendered beliefs and behaviours in a Korean kindergarten which was attempting to challenge gender stereotyping through the anti-bias intervention of a "cooking curriculum". A sample of 14 children, some with "working" mothers and some with "housewife" mothers, was…

  18. Migration of aniline from polyamide cooking utensils into food simulants.

    PubMed

    Brede, C; Skjevrak, I

    2004-11-01

    Migration of aniline from polyamide cooking utensils was investigated. Aniline was found to originate from the application of black colorant in the polyamide 66 raw material. Analysis of polyamide raw material revealed an aniline concentration of 121 +/- 13 mg kg(-1). The aniline concentration in a cooking utensil (turner) manufactured with 70% polyamide raw material was 82 +/- 6 mg kg(-1). When testing migration from black coloured samples of turner, whisk and cooking spoon into water simulant at 100 degrees C for 30 min, the migration levels at the third exposure were 39 +/- 1, 11 +/- 4 and 37 +/- 4 mug dm(-2), respectively. Hence, these articles were not compliant with respect to the area-based limit for primary aromatic amines (3.33 mug dm(-2)) set by European Union Directive 2002/72/EC. Repeated testing of a cooking utensil (turner) showed that approximately 100 h use at 100 degrees C was required to reach legal (non-detectable) levels of aromatic amine migration. PMID:15764341

  19. Baseline data on the oceanography of Cook Inlet, Alaska

    NASA Technical Reports Server (NTRS)

    Gatto, L. W.

    1975-01-01

    Regional relationships between river hydrology, sediment transport, circulation and coastal processes were analyzed utilizing aircraft, ERTS-1 and N.O.A.A. -2 and -3 imagery and corroborative ground truth data. The use of satellite and aircraft imagery provides a means of acquiring synoptic information for analyzing the dynamic processes of Cook Inlet in a fashion not previously possible.

  20. Investigation on Furan Levels in Pressure-Cooked Foods.

    PubMed

    Arisseto, Adriana P; Vicente, Eduardo; Toledo, Maria Cecília F

    2013-01-01

    Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods. PMID:26962536

  1. Kitchen Magic: A Nutrition and Cooking Activities Handbook.

    ERIC Educational Resources Information Center

    Crist, Mary Jo; And Others

    This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

  2. [The question of nickel release from stainless steel cooking pots].

    PubMed

    Vrochte, H; Schätzke, M; Dringenberg, E; Wölwer-Rieck, U; Büning-Pfaue, H

    1991-09-01

    For three items of foods (rhubarb, spinach, sauerkraut) the possible release of nickel (by means of AAS) was analysed, a release which may be caused by a possible corrosive effect of the concerned (oxalic-, milk-, vinegar-) acids (as well as common salt) within a normal domestic food-preparation. For this analysis stainless steel cooking pots of different manufacturers, various types and in a representative selection and quantity were taken into consideration; the detailed analyses were extended so far that clear statistical evaluations were possible. This method complies regulations for accuracy to determine traces of heavy metal. For all three analysed food-stuffs an identical result was reached that no nickel release from the stainless steel cooking pots into the food was found. Differences of the various stainless steel cooking pots with regard to their surfaces' quality or their origin (manufacturers) were not yielded, either. All detected concentrations of nickel are within the reach of the natural nickel content of the analysed food-stuffs and their amount is even much lower than other food's content of nickel. This leads up to the conclusion that the former view of a possible nickel release of stainless steel cooking pots has to be revised because these assumptions were not confirmed in the presented results of this analysis and therefore have to be regarded as not correct. PMID:1763555

  3. Teaching Cooking as an Alternative to Force-Feeding Facts.

    ERIC Educational Resources Information Center

    Norton, Kent

    1979-01-01

    The article discusses the rationale for adopting a seemingly unrelated vehicle, such as cooking, for teaching gifted and other children such diverse subjects as geography, history, and language, and relates this to the concept of synectics (which holds that all subjects are interrelated). (Author/DLS)

  4. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    NASA Astrophysics Data System (ADS)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-08-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

  5. 78 FR 20714 - Environmental Impact Statement: Cook County, Illinois

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-04-05

    ... Federal Highway Administration Environmental Impact Statement: Cook County, Illinois AGENCY: Federal... revised notice of intent to advise the public that an environmental impact statement is being prepared for... Transportation, is preparing an environmental impact statement (EIS) on a proposal to improve Interstate 290...

  6. What's Cooking in the School Library Media Center?

    ERIC Educational Resources Information Center

    Barron, Daniel D.

    2001-01-01

    Discusses ways in which cooking and food can be used to integrate school library media programs into the curriculum. Topics include gender consciousness; family literacy; alternative formats for special physical or learning challenges; history and social studies applications; world cultures; and cookbooks and literature. (LRW)

  7. 76 FR 17185 - Environmental Impact Statement: Cook County, IL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-28

    ... Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal Highway... advise the public that an Environmental Impact Statement (EIS) will be prepared for the Grand Crossing... potential impacts will be presented at a public hearing. Preliminary measures to minimize harm,...

  8. Nutritional quality and safety of cooked edible crab (Cancer pagurus).

    PubMed

    Maulvault, Ana Luísa; Anacleto, Patrícia; Lourenço, Helena Maria; Carvalho, Maria Luísa; Nunes, Maria Leonor; Marques, António

    2012-07-15

    Edible crab (Cancer pagurus) is one of the most important crustaceans consumed in Southern European countries, either as boiled or steamed cooked product. So far, the majority of studies assessing health benefits and risks associated to seafood consumption have been carried out in raw products, despite being generally cooked before consumption, and mostly in muscle tissue. Therefore, the aim of this study was to assess the effect of steaming and boiling on the chemical safety and nutritional value of C. pagurus caught in spring and summer. Generally, chemical and elemental composition of brown meat (tissue in the body cavity comprising mainly gonads and hepatopancreas) differed significantly from muscle (white meat in claws and legs). Additionally, the same tissue revealed differences in chemical and elemental composition of raw and cooked C. pagurus, likely due to water leaching. In contrast, few variations between seasons were observed. The results revealed that the consumption of cooked edible crab muscle should be promoted, whereas brown meat ingestion should be done parsimoniously. PMID:25683396

  9. EMISSIONS FROM STREET VENDOR COOKING DEVICES (CHARCOAL GRILLING) - PROJECT SUMMARY

    EPA Science Inventory

    The report discusses a joint U.S./Mexican program to establish a reliable emissions inventory for street vendor cooking devices (charcoal grilling), a significant source of air pollutants in the Mexicali-Imperial Valley area of Mexico. Emissions from these devices, prevalent in t...

  10. Rapid detection of radiation-induced hydrocarbons in cooked ham.

    PubMed

    Barba, C; Santa-María, G; Herraiz, M; Calvo, M M

    2012-03-01

    Solid phase microextraction (SPME) coupled with either gas chromatography-ionization flame detector (CG-FID) or multidimensional gas chromatography-mass spectrometry (MDGC-MS) was evaluated for its ability to detect volatile hydrocarbons produced during the irradiation of cooked ham. The chromatogram of an irradiated sample obtained using GC-FID showed a complex pattern of peaks, with several co-eluting peaks superimposed, indicating that the method was unlikely to resolve adequately the volatile hydrocarbons formed during irradiation. Using SPME-MDGC-MS 1-tetradecene (C(1-14:1)), n-pentadecane (C(15:0)), 1-hexadecene (C(1-16:1)), n-heptadecane (C(17:0)) and 8-heptadecene (C(8-17:1)) were detected in cooked ham irradiated at 0.5, 2, 4 and 8kGy. This method allows the detection of most n-alkanes and n-alkenes produced during the irradiation of the majority of fatty acids in cooked ham, namely oleic acid, stearic acid and palmitic acid. SPME is rapid and inexpensive and does not require organic solvents. The proposed SPME-MDGC-MS method allows the determination of radiolytic markers in cooked ham in less than 115min. PMID:22100714

  11. Cooking and Science. Ideas in Science. Notes for Teachers.

    ERIC Educational Resources Information Center

    Murphy, Pat, Ed.

    Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The Culinary Alchemy of Eggs"…

  12. Vandalism Survey and Report. Suburban Cook County School Districts.

    ERIC Educational Resources Information Center

    Educational Service Region of Cook County, Chicago, IL.

    The statistics on vandalism compiled in this report were obtained from a survey of all 717 schools in suburban Cook County and give a broad overview of the extent, frequency, and financial costs incurred as a result of vandalism in the schools. The survey includes information on methods of protection and surveillance such as security personnel,…

  13. Before You Cook in Matrics. Teacher's Guide [and] Student Materials.

    ERIC Educational Resources Information Center

    Noyes, Joan

    This document contains individualized units of study for use in classroom learning centers to teach intermediate and junior high school students about the metric system. The unit was developed by teachers. Upon completion of the units students should be able to demonstrate the correct use of the metric terms and symbols used in cooking and be able…

  14. 20. At Willard, corner of Willard Road and Cook Underwood ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    20. At Willard, corner of Willard Road and Cook Underwood Road. Metal flume section (once located elsewhere, over another road). Note skewed section. North/northeast 20 degrees. - Broughton Flume, Hood River Junction on Columbia River at Washington/Oregon border, Hood, Skamania County, WA

  15. Cooking Up World History: Multicultural Recipes and Resources.

    ERIC Educational Resources Information Center

    Marden, Patricia C.; Barchers, Suzanne I.

    This interdisciplinary resource presents 140 recipes from 22 countries and regions around the world. Research questions connect culture and food to history. Cooking safety tips are given. Brief discussions about the role of food in culture precede recipes from: (1) Africa; (2) Australia; (3) Canada; (4) China; (5) Commonwealth of Independent…

  16. Evaluation of texture differences among varieties of cooked quinoa.

    PubMed

    Wu, Geyang; Morris, Craig F; Murphy, Kevin M

    2014-11-01

    Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. 'Black,' 'Cahuil,' and 'Red Commercial' yielded harder texture, while '49ALC,' '1ESP,' and 'Col.#6197' showed softer texture. '49ALC,' '1ESP,' 'Col.#6197,' and 'QQ63' were more adhesive, while other varieties were not sticky. The texture profile correlated to physical--chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = -0.63, P = 0.02). Onset gelatinization temperature (To ) was significantly positively correlated with all the texture profile parameters, and peak temperature (Tp ) was moderately correlated with cohesiveness, whereas neither conclusion temperature (Tc ) nor enthalpy correlated with the texture of cooked quinoa. PMID:25308337

  17. Food mutagens: The role of cooked food in genetic changes

    SciTech Connect

    1995-07-01

    Of all the toxic substances producing during cooking, the most important are likely to be the heterocyclic amines. For 17 years, LLNL researchers have been identifying these food mutagens, measuring their abundance in cooked foods typical of the Western diet, working to understand how they can trigger malignant tumors in laboratory animals that have been exposed to high mutagen doses, and estimating the importance of human exposures. Our success is largely a function of the interdisciplinary approach we have taken to quantify food mutagens and to study their biological effects. LLNL investigators were the first to identify five of the most important mutagens in heated food, including PhIP and DiMeIQx. We have shown that fried beef may be the most important single source of heterocyclic amines in the human diet and the PhIP accounts for most of the combined mass of mutagens in fried beef cooked well-done. Most nonmeat foods contain low or undetectable levels of these types of compounds, but some cooked protein-containing foods, such as those high in wheat gluten, have significant levels of unknown aromatic amine mutagens. Cooking time and temperature significantly affect the amounts of mutagens generated. For example, reducing the frying temperature of ground beef from 250 to 200{degrees}C lowers the mutagenic activity by six- to sevenfold. Microwave pretreatment of meat and discarding the liquid that is formed also greatly reduces the formation of heterocyclic amines. Our related work on dose and risk assessment will be described in a forthcoming article.

  18. COOKING APPLIANCE USE IN CALIFORNIA HOMES DATA COLLECTED FROM A WEB-BASED SURVEY

    SciTech Connect

    Klug, Victoria; Lobscheid, Agnes; Singer, Brett

    2011-08-01

    Cooking of food and use of natural gas cooking burners generate pollutants that can have substantial impacts on residential indoor air quality. The extent of these impacts depends on cooking frequency, duration and specific food preparation activities in addition to the extent to which exhaust fans or other ventilation measures (e.g. windows) are used during cooking. With the intent of improving our understanding of indoor air quality impacts of cooking-related pollutants, we created, posted and advertised a web-based survey about cooking activities in residences. The survey included questions similar to those in California's Residential Appliance Saturation Survey (RASS), relating to home, household and cooking appliance characteristics and weekly patterns of meals cooked. Other questions targeted the following information not captured in the RASS: (1) oven vs. cooktop use, the number of cooktop burners used and the duration of burner use when cooking occurs, (2) specific cooking activities, (3) the use of range hood or window to increase ventilation during cooking, and (4) occupancy during cooking. Specific cooking activity questions were asked about the prior 24 hours with the assumption that most people are able to recollect activities over this time period. We examined inter-relationships among cooking activities and patterns and relationships of cooking activities to household demographics. We did not seek to obtain a sample of respondents that is demographically representative of the California population but rather to inexpensively gather information from homes spanning ranges of relevant characteristics including the number of residents and presence or absence of children. This report presents the survey, the responses obtained, and limited analysis of the results.

  19. Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the US market place there are many examples of precooked poultry products designed to be reheated in a microwave oven and to a lesser extent fish products such as tilapia. However, there are few US catfish products designed to be microwave cooked or reheated in the market place. The first objecti...

  20. Whistleblower sues over retaliation

    NASA Astrophysics Data System (ADS)

    Gwynne, Peter

    2015-01-01

    A physicist has filed a lawsuit against the California Institute of Technology accusing it of retaliating against her and making her working conditions intolerable because she complained about a postdoc in her research team whom she suspected of violating US export laws.

  1. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1990-01-01

    Infant and Child First Aid Training is recommended over CPR for child caregivers. Digital thermometers are considered more reliable, safer, and more versatile than other thermometers. Super-absorbent, disposable diapers are recommended as superior to cloth diapers for sanitary and health reasons. (SH)

  2. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1989-01-01

    Answers child care center directors' questions about effects of new recommendations for measles immunization on child care programs, the process of finding a pediatrician interested in working with child care programs on health promotion, and radon. (BB)

  3. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1991-01-01

    Answers questions about health concerns regarding contamination of perishable foods, the association between electromagnetic field exposure and cancer, measles immunization for children and adults, and the newest recommendations for meningitis (Hib) vaccine. (SH)

  4. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1989-01-01

    Addresses day care center directors' child care health concerns regarding (l) reasons for and sanitary management of loose stools and diarrhea; (2) finding funds to meet health and safety requirements; and (3) the child who seems to be sick all the time. (RJC)

  5. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1990-01-01

    Discusses the need for child care providers to be sure children in their care who are between the ages of 15 months and 5 years have had Haemophilus influenzae type b (Hib) vaccine. Urges child care center staff to avoid use of bean bag infant cushions and to inform parents about the hazards posed by the cushions. (DR)

  6. 9 CFR 315.3 - Disposal of products passed for cooking if not handled according to this part.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... cooking if not handled according to this part. 315.3 Section 315.3 Animals and Animal Products FOOD SAFETY... OF CARCASSES AND PARTS PASSED FOR COOKING § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in...

  7. 9 CFR 315.3 - Disposal of products passed for cooking if not handled according to this part.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... cooking if not handled according to this part. 315.3 Section 315.3 Animals and Animal Products FOOD SAFETY... OF CARCASSES AND PARTS PASSED FOR COOKING § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in...

  8. Study on the present use of energy in cooking with an emphasis on economising fuel/utensil system

    SciTech Connect

    Malathi, D.; Swaminathan, K.R.

    1986-03-01

    The article is based on a study where experiments were conducted to find out quantity of different commercial fuels for cooking with respect to utensils (made of different materials) and time for the cooking operations, and investigates energy requirements of various utensils for cooking under varying cooking media.

  9. 9 CFR 315.3 - Disposal of products passed for cooking if not handled according to this part.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... cooking if not handled according to this part. 315.3 Section 315.3 Animals and Animal Products FOOD SAFETY... OF CARCASSES AND PARTS PASSED FOR COOKING § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in...

  10. 9 CFR 315.3 - Disposal of products passed for cooking if not handled according to this part.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... cooking if not handled according to this part. 315.3 Section 315.3 Animals and Animal Products FOOD SAFETY... OF CARCASSES AND PARTS PASSED FOR COOKING § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in...

  11. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    PubMed

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. PMID:27258146

  12. Ground-water availability in part of the Borough of Carroll Valley, Adams County, Pennsylvania, and the establishment of a drought-monitor well

    USGS Publications Warehouse

    Low, Dennis J.; Conger, Randall W.

    2002-01-01

    Continued population growth in the Borough of Carroll Valley (Borough) coupled with the drought of 2001 have increased the demand for ground water in the Borough. This demand has led Borough officials to undertake an effort to evaluate the capability of the crystalline-bedrock aquifers to meet future, projected growth and to establish a drought-monitor well within and for the use of the Borough. As part of this effort, this report summarizes ground-water data available from selected sections within the Borough and provides geohydrologic information needed to evaluate ground-water availability and recharge sources within part of the Borough. The availability of ground water in the Borough is limited by the physical characteristics of the underlying bedrock, and its upland topographic setting. The crystalline rocks (metabasalt, metarhyolite, greenstone schist) that underlie most of the study area are among the lowest yielding aquifers in the Commonwealth. More than 25 percent of the wells drilled in the metabasalt, the largest bedrock aquifer in the study area, have driller reported yields less than 1.25 gallons per minute. Driller reports indicate also that water-producing zones are shallow and few in number. In general, 50 percent of the water-producing zones reported by drillers are penetrated at depths of 200 feet or less and 90 percent at depths of 370 feet or less. Borehole geophysical data indicate that most of the water-producing zones are at lithologic contacts, but such contacts are penetrated infrequently and commonly do not intersect areas of ground-water recharge. Single-well aquifer tests and slug tests indicate that the bedrock aquifers also do not readily transmit large amounts of water. The median hydraulic conductivity and transmissivity of the bedrock aquifers are 0.01 foot per dayand 2.75 feet squared per day, respectively. The crystalline and siliciclastic (Weverton and Loudoun Formations) bedrock aquifers are moderately to highly resistant to

  13. Comment on “An unconfined groundwater model of the Death Valley Regional Flow System and a comparison to its confined predecessor” by R.W.H. Carroll, G.M. Pohll and R.L. Hershey [Journal of Hydrology 373/3–4, pp. 316–328

    USGS Publications Warehouse

    Faunt, Claudia C.; Provost, Alden M.; Hill, Mary C.; Belcher, Wayne R.

    2011-01-01

    Carroll et al. (2009) state that the United States Geological Survey (USGS) Death Valley Regional Flow System (DVRFS) model, which is based on MODFLOW, is “conceptually inaccurate in that it models an unconfined aquifer as a confined system and does not simulate unconfined drawdown in transient pumping simulations.” Carroll et al. (2009) claim that “more realistic estimates of water availability” can be produced by a SURFACT-based model of the DVRFS that simulates unconfined groundwater flow and limits withdrawals from wells to avoid excessive drawdown. Differences in results from the original MODFLOW-based model and the SURFACT-based model stem primarily from application by Carroll et al. (2009) of head limits that can also be applied using the existing MODLOW model and not from any substantial difference in the accuracy with which the unconfined aquifer is represented in the two models. In a hypothetical 50-year predictive simulation presented by Carroll et al. (2009), large differences between the models are shown when simulating pumping from the lower clastic confining unit, where the transmissivity is nearly two orders of magnitude less than in an alluvial aquifer. Yet even for this extreme example, drawdowns and pumping rates from the MODFLOW and SURFACT models are similar when the head-limit capabilities of the MODFLOW MNW Package are applied. These similarities persist despite possible discrepancies between assigned hydraulic properties. The resulting comparison between the MODFLOW and SURFACT models of the DVRFS suggests that approximating the unconfined system in the DVRFS as a constant-saturated-thickness system (called a “confined system” by Carroll et al., 2009) performs very well.

  14. Effect of aging on volatile compounds in cooked beef.

    PubMed

    Watanabe, A; Kamada, G; Imanari, M; Shiba, N; Yonai, M; Muramoto, T

    2015-09-01

    Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic, homocyclic, and heterocyclic compounds were identified. A significant positive regression model for storage could be adopted for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-acetylthiazole, and 2-formyl-3-methylthiophene. Increases in the quantity of these compounds, with the exception of toluene, suggest the importance of the Strecker and Maillard reactions in cooked meat previously aged under vacuum conditions. As such, the aging process may lead to an increase not only in the amount of compounds related to the taste of meat, but also in the quantity of odor-active compounds. The increased quantity of toluene during storage seemed to be influenced by lipid oxidation. PMID:25919931

  15. Microcomputers and minipopulations: the 1981 Cook Islands census.

    PubMed

    Hayes, G R

    1983-01-01

    This paper presents some of the background behind the installation and use of a microcomputer for census processing and briefly reviews the results of the 1981 census in the light of the Cook Islands' special demographic situation. Since independence from New Zealand in 1965, the Cook Islands has gradually developed a capacity for statistics gathering in general and census taking in particular. The 1981 quinquennial census represents a watershed in the development of local personnel without the aid of external advisors; it was the 1st census to be processed within the Cook Islands by means of a computer. Both the installation of the microcomputer and the processing of the 1981 census are counted as successes. This is due to a number of factors, namely: a long period of careful planning procedures which preceded the choice of system and installation; the enthusiasm of the local staff closely involved in the planning; the emphasis on training; tests of the equipment before installation by computer practitioners with knowledge of local needs and capacities; reasonable goal setting; and the supply, with the system, of adequate spare parts tools and maintenance and training manuals. Like many island populations, that of the Cook Islands is characterized by considerable instability as illustrated by the 1981 census results. As the rate and direction of population change varies from island to island, generalizations across the nation as a whole are difficult. For example, while some of the northern atolls experienced population decline during the latest intercensal period, most had their popultion increase in 1981. All the southern islands declined during the 1976-81 period at annual rates varying from 0.6% to 3.2%. The explanation for these patterns of change lies primarily in the different rates and direction of external migration on each island, as Cook Islanders are exempt from immigration regulations to New Zealand and Australia. In recent years, women have formed a

  16. Understanding diffusion theory and Fick's law through food and cooking.

    PubMed

    Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C

    2015-09-01

    Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion theory and Fick's first law. These exercises are part of a 10-wk undergraduate course that uses food and cooking to teach fundamental concepts in physiology and biophysics to students, including nonscience majors. Consistent demonstration of practical applications in a classroom setting has the potential to fundamentally change how students view the role of science in their lives (15). PMID:26330037

  17. Search for seamounts in the southern Cook and Austral region

    SciTech Connect

    Lambeck, K.; Coleman, R.

    1982-04-01

    The existence of uncharted seamounts in the Cook-Austral region of the South Pacific has been investigated using GEOS 3 and SEASAT radar altimeter observations. Three previously uncharted submarine seamounts, provisionally named GEOS A to GEOS C, have been located between Mauke and Rimatara and a fourth, GEOS D, has been located east of Rurutu. This confirms that the Aitutaki-Mauke islands of the Southern Cooks are a continuation of the Austral chain. A second group of uncharted seamounts has been provisionally located some 200 km south of Rimatara and Maria and this is suggestive of a second seamount chain, south of the first, that includes Raratonga and Mangaia. Fabert Bank, to the south of Mangaia, appears to be mislocated by about 2/sup 0/ in longitude.

  18. Enteropathogenic Escherichia coli in raw and cooked food.

    PubMed

    Norazah, A; Rahizan, I; Zainuldin, T; Rohani, M Y; Kamel, A G

    1998-03-01

    A total of 402 Escherichia coli isolates were obtained from a variety of food samples and screened for enteropathogenic E. coli (EPEC). Screening was carried out using 15 specific monovalent antisera from Murex Diagnostic Limited. A total of 19 E. coli isolates were serotyped as EPEC. The EPEC strains were shown to belong to 8 serotypes. Eight out of 19 EPEC strains belonged to serotype 018C:K77 (B21). Seventeen out of 19 of the EPEC strains were isolated from cooked food. The presence of E. coli in cooked food is an indicator of fecal contamination and a sign of unhygienic food handling. The presence of EPEC in food could be a potential source of food-borne outbreak. Hygiene training for every food-handler is a necessity. PMID:9740276

  19. Purity of food cooked in stainless steel utensils.

    PubMed

    Flint, G N; Packirisamy, S

    1997-01-01

    An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19% Cr/9% Ni stainless steel cooking utensils to chromium and nickel in the diet is negligible. New pans, if first used with acid fruits, showed a greater pick-up of chromium and nickel, ranging from approximately 1/20 to 1/3 and 1/20 to 1/2 of the normal daily intake of chromium and nickel respectively. This situation did not recur in subsequent usage, even after the pan had been cleaned by abrasion. A higher rate of chromium and nickel release in new pans on first use was observed on products from four manufactures and appears to be related to surface finish, since treatment of the surface of a new pan was partly, and in the case of electropolishing, wholly effective in eliminating their initial high release. PMID:9102344

  20. Planning and task management in older adults: cooking breakfast.

    PubMed

    Craik, Fergus I M; Bialystok, Ellen

    2006-09-01

    The article describes a simulated "cooking breakfast" task in which participants must remember to start and stop cooking five foods so that all the foods are "ready" at the same time. In between starting and stopping operations, the participants also carried out a "table-setting" task as a filler activity. The breakfast task yields various measures of multitasking and executive control. Groups of younger and older adults performed the task; half of the participants in each group were bilinguals and the other half were monolinguals. The results showed substantial age-related decrements in most measures of executive control. Additionally, older bilinguals showed some advantages in task management over their monolingual peers. PMID:17225505

  1. Peach skin powder inhibits oxidation in cooked turkey meat.

    PubMed

    Zhang, Y; Han, I; Bridges, W C; Dawson, P L

    2016-10-01

    The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested. PMID:27252372

  2. Gas cooking, kitchen ventilation, and exposure to combustion products.

    PubMed

    Willers, S M; Brunekreef, B; Oldenwening, M; Smit, H A; Kerkhof, M; Vries, H

    2006-02-01

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real-time measurements were made of CO, CO(2), temperature, and water vapor, and passive sampling was performed of nitrogen oxides, over a week-long period in 74 kitchens. During the measurements, inhabitants kept a diary to record appliance use time and use of ventilation provisions. The questionnaire-based and diary-based home classifications for the 'Chance of Accumulation of Combustion Products' (CACP) turned out to agree fairly well. For CO(2) as well as for CO a significant difference between the 'high' and 'low' CACP groups was found for the mean accumulation in the kitchen during cooking of the combustion generated concentrations. These facts are considered to be important experimental evidence of the CACP stratification being valid for our study population. In the homes studied, NO(2) as well as CO concentrations were found to be lower compared with previous studies in The Netherlands. Practical Implications Previous studies on indoor combustion product dispersal conducted in the early- to mid-1980s in the Netherlands showed much higher NO(2) and CO concentrations than the present study. Apparently, the removal of combustion products formed during cooking is more efficient in the (mostly newer) homes that we studied than in the homes studied in the early- to mid-1980s. More detailed knowledge of kitchen situations is needed to improve the CACP model. Future studies can achieve this by using questionnaires on the kitchen situation, diaries and real-time measurements of the combustion products under consideration. PMID:16420499

  3. Preliminary evaluation of wind energy potential: Cook Inlet area, Alaska

    SciTech Connect

    Hiester, T.R.

    1980-06-01

    This report summarizes work on a project performed under contract to the Alaska Power Administration (APA). The objective of this research was to make a preliminary assessment of the wind energy potential for interconnection with the Cook Inlet area electric power transmission and distribution systems, to identify the most likely candidate regions (25 to 100 square miles each) for energy potential, and to recommend a monitoring program sufficient to quantify the potential.

  4. Coal database for Cook Inlet and North Slope, Alaska

    USGS Publications Warehouse

    Stricker, Gary D.; Spear, Brianne D.; Sprowl, Jennifer M.; Dietrich, John D.; McCauley, Michael I.; Kinney, Scott A.

    2011-01-01

    This database is a compilation of published and nonconfidential unpublished coal data from Alaska. Although coal occurs in isolated areas throughout Alaska, this study includes data only from the Cook Inlet and North Slope areas. The data include entries from and interpretations of oil and gas well logs, coal-core geophysical logs (such as density, gamma, and resistivity), seismic shot hole lithology descriptions, measured coal sections, and isolated coal outcrops.

  5. Effects of cooking on sweet sorghum juice fermentation

    SciTech Connect

    Rein, B.; Ogden, R.; Walker, C.

    1982-12-01

    Full scale ethanol plant and laboratory fermentation on sweet sorghum juice show not cooking prior to fermentation results in poor sugar to alcohol conversion. Sugar conversion was much higher when heating for microbial control to 60/sup 0/C and 85/sup 0/C with no significant difference between the two. Changes in sugar content of the juice through the season had no effect on fermentation efficiency.

  6. URINARY MUTAGENESIS AS AN EXPOSURE BIOMARKER OF COOKED-MEAT-ASSOCIATED MUTAGENS: INFLUENCE OF COOKING TEMPERATURE, PHENOTYPE, AND GENOTYPE IN A CONTROLLED METABOLIC FEEDING STUDY

    EPA Science Inventory

    ABSTRACT
    We evaluated urinary mutagenicity and selected phenotypes and genotypes in 60 subjects in a metabolic feeding study in which meat cooked at low temperature (100oC) was consumed for 1 week followed by meat cooked at high temperature (250oC) the second week. Meat coo...

  7. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

  8. The Green Oat Story: Possible Mechanisms of Green Color Formation in Oat Products During Cooking Color Changes in Cooked Oat Products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Consumers occasionally report greenish colors generated in their oat products when cooking in tap water. Here we have investigated pH and ferrous (Fe2+) ion as possible mechanisms for this color change. Steel-cut oat groats can turn brown-green color when cooked in alkaline conditions (pH 9-12). Ext...

  9. A semi-automatic annotation tool for cooking video

    NASA Astrophysics Data System (ADS)

    Bianco, Simone; Ciocca, Gianluigi; Napoletano, Paolo; Schettini, Raimondo; Margherita, Roberto; Marini, Gianluca; Gianforme, Giorgio; Pantaleo, Giuseppe

    2013-03-01

    In order to create a cooking assistant application to guide the users in the preparation of the dishes relevant to their profile diets and food preferences, it is necessary to accurately annotate the video recipes, identifying and tracking the foods of the cook. These videos present particular annotation challenges such as frequent occlusions, food appearance changes, etc. Manually annotate the videos is a time-consuming, tedious and error-prone task. Fully automatic tools that integrate computer vision algorithms to extract and identify the elements of interest are not error free, and false positive and false negative detections need to be corrected in a post-processing stage. We present an interactive, semi-automatic tool for the annotation of cooking videos that integrates computer vision techniques under the supervision of the user. The annotation accuracy is increased with respect to completely automatic tools and the human effort is reduced with respect to completely manual ones. The performance and usability of the proposed tool are evaluated on the basis of the time and effort required to annotate the same video sequences.

  10. Volcanic tsunamis and prehistoric cultural transitions in Cook Inlet, Alaska

    USGS Publications Warehouse

    Beget, J.; Gardner, C.; Davis, K.

    2008-01-01

    The 1883 eruption of Augustine Volcano produced a tsunami when a debris avalanche traveled into the waters of Cook Inlet. Older debris avalanches and coeval paleotsunami deposits from sites around Cook Inlet record several older volcanic tsunamis. A debris avalanche into the sea on the west side of Augustine Island ca. 450??years ago produced a wave that affected areas 17??m above high tide on Augustine Island. A large volcanic tsunami was generated by a debris avalanche on the east side of Augustine Island ca. 1600??yr BP, and affected areas more than 7??m above high tide at distances of 80??km from the volcano on the Kenai Peninsula. A tsunami deposit dated to ca. 3600??yr BP is tentatively correlated with a southward directed collapse of the summit of Redoubt Volcano, although little is known about the magnitude of the tsunami. The 1600??yr BP tsunami from Augustine Volcano occurred about the same time as the collapse of the well-developed Kachemak culture in the southern Cook Inlet area, suggesting a link between volcanic tsunamis and prehistoric cultural changes in this region of Alaska. ?? 2008 Elsevier B.V.

  11. Meat-cooking mutagens and risk of renal cell carcinoma

    PubMed Central

    Daniel, C R; Schwartz, K L; Colt, J S; Dong, L M; Ruterbusch, J J; Purdue, M P; Cross, A J; Rothman, N; Davis, F G; Wacholder, S; Graubard, B I; Chow, W H; Sinha, R

    2011-01-01

    Background: High-temperature cooked meat contains two families of carcinogens, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Given the kidneys' role in metabolism and urinary excretion of these compounds, we investigated meat-derived mutagens, as well as meat intake and cooking methods, in a population-based case–control study conducted in metropolitan Detroit and Chicago. Methods: Newly diagnosed, histologically confirmed adenocarcinoma of the renal parenchyma (renal cell carcinoma (RCC)) cases (n=1192) were frequency matched on age, sex, and race to controls (n=1175). The interviewer-administered Diet History Questionnaire (DHQ) included queries for meat-cooking methods and doneness with photographic aids. Levels of meat mutagens were estimated using the DHQ in conjunction with the CHARRED database. Results: The risk of RCC increased with intake of barbecued meat (Ptrend=0.04) and the PAH, benzo(a)pyrene (BaP) (multivariable-adjusted odds ratio and 95% confidence interval, highest vs lowest quartile: 1.50 (1.14, 1.95), Ptrend=0.001). With increasing BaP intake, the risk of RCC was more than twofold in African Americans and current smokers (Pinteraction<0.05). We found no association for HCAs or overall meat intake. Conclusion: BaP intake, a PAH in barbecued meat, was positively associated with RCC. These biologically plausible findings advocate further epidemiological investigation into dietary intake of BaP and risk of RCC. PMID:21897389

  12. Petroleum geology of Cook Inlet Basin: an exploration model

    SciTech Connect

    Magoon, L.B.; Claypool, G.E.

    1981-06-01

    The potential of Cook Inlet for oil, evaluated with respect to the reservoir rocks encountered in the COST well and the relation of west-flank fields to the oil system, is discussed. The hydrocarbon potential is highest where Tertiary or Cretaceous reservoir rocks truncate Middle Jurassic source rocks. Several lines of evidence suggest that Middle Jurassic rocks are a possible source of all the commercially important oil in the Cook Inlet basin. Nonmarine Tertiary rocks are tentatively eliminated as possible oil source rocks because they are thermally immature and because they contain a coaly type of organic matter that does not yield liquid hydrocarbons efficiently upon pyrolysis. Cretaceous rocks are also tentatively eliminated as possible source rocks because of their inadequate organic richness and thermal immaturity. Only Middle Jurassic rocks contain adequate amounts of thermally mature, oil-prone organic matter and extractable hydrocarbons that both chemically and isotopically resemble Cook Inlet oil. The petroleum in west-flank oil fields first concentrated in a large stratigraphic trap in Tertiary rocks at the end of Miocene time. Pliocene and Pleistocene deformation caused secondary migration of this oil into present structural accumulations. (JMT)

  13. [Analysis on oil fume particles in catering industry cooking emission].

    PubMed

    Tan, De-Sheng; Kuang, Yuan-Cheng; Liu, Xin; Dai, Fei-Hong

    2012-06-01

    By measuring the particulate matter of oil fume which is over 10 microm or below 10 microm separately and using microradiography and Electrical Low Pressure Impactor (ELPI), it is found out the distributing characteristic of oil fume particles in catering industry cooking emission. The result shows that the diameter of the oil fume particles which was sedimentated in the kitchen is between 10-400 microm, the concentration peak value is between 10-100 microm. The diameter of oil fume aerosol is mostly smaller than 1 microm, while the concentration peak value is between 0.063-0.109 microm. In addition, the mass concentration peak value is between 6.560-9.990 microm. Through the analysis to the physical characteristics of oil fume from catering industry cooking emissions, the eigenvalue of the oil fume has been found and the feature matter for monitoring the oil fume has been discovered to provide a reasonable standard for controlling and monitoring the catering industry cooking emission. PMID:22946182

  14. Optical and Chemical Characterization of Aerosols Produced from Cooked Meats

    NASA Astrophysics Data System (ADS)

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

    2011-12-01

    Cooking processes can release a variety compounds into the air immediately above a cooking surface. The distribution of compounds will largely depend on the type of food that is being processed and the temperatures at which the food is prepared. High temperatures release compounds from foods like meats and carry them away from the preparation surface into cooler regions where condensation into particles can occur. Aerosols formed in this manner can impact air quality, particularly in urban areas where the amount of food preparation is high. Reported here are the results of laboratory experiments designed to optically and chemically characterize aerosols derived from cooking several types of meats including ground beef, salmon, chicken, and pork both in an inert atmosphere and in synthetic air. The laboratory-generated aerosols are studied using a laminar flow cell that is configured to accommodate simultaneous optical characterization in the mid-infrared and collection of particles for subsequent chemical analysis by gas chromatography. Preliminary optical results in the visible and ultra-violet will also be presented.

  15. Cook Inlet maintaining oil flow in spite of budget reductions

    SciTech Connect

    Not Available

    1994-06-20

    Operators in Alaska's Cook Inlet area are shifting focus from exploration to maintaining production in the face of budget cuts. That follows last year's flurry of exploration that came on the heels of what at first appeared to be a world class discovery, sunfish, in an area that is the cradle of alaska's commercial oil industry. Disappointing follow-up results dampened Cook Inlet exploration excitement, matching industry's recent experience on the North Slope. In Cook Inlet, overall production in the first quarter largely held its own. Seven fields--McArthur River, Middle Ground Shoal, Granite Point, Swanson River, Trading Bay, West McArthur River, and Beaver Creek--produced an average 39,640 b/d, down only 0.2% from last year's 39,700 b/d. That compares with a high of about 72,000 b/d in 1983 but is down only slightly from 41,575 b/d in 1992. Although slowed by budget cuts, Unocal Corp. continues as the major player in the inlet with its Chakachatna project. The project involves development of what Unocal has described as significant bypassed reserves from Platforms Bruce and Anna in the northern portion of Granite Point field and Platforms Baker and Dillon in Middle Ground Shoal field. Trends are discussed.

  16. Solar cooker -- A viable technology for cooking family meals: An empirical study over two years

    SciTech Connect

    George, R.

    1995-10-01

    A solar cooker is a promising renewable energy technology for domestic cooking. A detailed study to assess cooking performance of boxtype solar cooker was carried out during different seasons, viz., pre-winter, winter and summer, over a two year period. The standard menu identified through sample survey of 100 urban families was solar-cooked and cooked in saucepots on coal and kerosene stoves. The ideal period to start solar cooking morning meal fell between 10:00 to 10:30 hours to serve the same around 12:30 hours while loading cooker between 12:00 to 13:30 hours resulted in ready-to-serve evening meal by 14:30 to 15:30 hours. Solar cooking retained nutrients to a greater extent than conventional cooking. The payback period of the cost of a solar cooker at the current price ranged between 260 to 400 active solar cooking days depending on the fuel solar cooker replaced. The paper discusses at length various aspects related to performance of boxtype solar cooker, economics of switching over to solar cooking and policy issues to enhance popularity of solar cooker as an attractive option to combat domestic cooking fuel crisis.

  17. Impact of the degree of cooking on starch digestibility of rice - An in vitro study.

    PubMed

    Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

    2016-01-15

    The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree. No significant differences in the equilibrium starch hydrolysis (%) were observed among the partially and fully cooked grains, although significant differences were observed among the uncooked and cooked samples. The equilibrium starch hydrolysis (%) of homogenised rice was higher than its non-homogenised counterpart. These results showed that rice starch digestibility should not be affected by the cooking degrees related to starch gelatinisation, but was influenced by the modification/destruction of the grain structure during mechanical processing. PMID:26258707

  18. Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water

    PubMed Central

    Carey, Manus; Jiujin, Xiao; Gomes Farias, Júlia; Meharg, Andrew A.

    2015-01-01

    A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continual stream of percolating near boiling water, either low in Asi, or Asi free. This has the advantage of not only exposing grain to large volumes of cooking water, but also physically removes any Asi leached from the grain into the water receiving vessel. The relationship between cooking water volume and Asi removal in conventional rice cooking was demonstrated for the rice types under study. At a water-to-rice cooking ratio of 12:1, 57±5% of Asi could be removed, average of 6 wholegrain and 6 polished rice samples. Two types of percolating technology were tested, one where the cooking water was recycled through condensing boiling water steam and passing the freshly distilled hot water through the grain in a laboratory setting, and one where tap water was used to cook the rice held in an off-the-shelf coffee percolator in a domestic setting. Both approaches proved highly effective in removing Asi from the cooking rice, with up to 85% of Asi removed from individual rice types. For the recycled water experiment 59±8% and 69±10% of Asi was removed, on average, compared to uncooked rice for polished (n=27) and wholegrain (n=13) rice, respectively. For coffee percolation there was no difference between wholegrain and polished rice, and the effectiveness of Asi removal was 49±7% across 6 wholegrain and 6 polished rice samples. The manuscript explores the potential applications and further optimization of this percolating cooking water, high Asi removal, discovery. PMID:26200355

  19. Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water.

    PubMed

    Carey, Manus; Jiujin, Xiao; Gomes Farias, Júlia; Meharg, Andrew A

    2015-01-01

    A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continual stream of percolating near boiling water, either low in Asi, or Asi free. This has the advantage of not only exposing grain to large volumes of cooking water, but also physically removes any Asi leached from the grain into the water receiving vessel. The relationship between cooking water volume and Asi removal in conventional rice cooking was demonstrated for the rice types under study. At a water-to-rice cooking ratio of 12:1, 57±5% of Asi could be removed, average of 6 wholegrain and 6 polished rice samples. Two types of percolating technology were tested, one where the cooking water was recycled through condensing boiling water steam and passing the freshly distilled hot water through the grain in a laboratory setting, and one where tap water was used to cook the rice held in an off-the-shelf coffee percolator in a domestic setting. Both approaches proved highly effective in removing Asi from the cooking rice, with up to 85% of Asi removed from individual rice types. For the recycled water experiment 59±8% and 69±10% of Asi was removed, on average, compared to uncooked rice for polished (n=27) and wholegrain (n=13) rice, respectively. For coffee percolation there was no difference between wholegrain and polished rice, and the effectiveness of Asi removal was 49±7% across 6 wholegrain and 6 polished rice samples. The manuscript explores the potential applications and further optimization of this percolating cooking water, high Asi removal, discovery. PMID:26200355

  20. Effects of dehulling and storage conditions on cooking requirements and chemical composition of soybeans.

    PubMed

    Cabral, L C; Serna-Saldivar, S O; Tinsley, A M

    1995-03-01

    Changes in cooking requirements and chemical composition of whole and dehulled soybeans, stored in 2 different environments [25 degrees C /75% R.H. (Environment 1) and 38 degrees C /90% R.H. (Environment 2)], were studied. Rate of water absorption and solid losses during cooking were higher for the dehulled soybeans at both storage conditions. However, cooking requirements to achieve the same degree of texture in the cotyledons were similar for whole and dehulled seeds. Cooking time increased with prolonged storage; the effect was more noticeable in samples stored under Environment 2. Samples kept for 6 months required almost twice as much cooking than control samples. Dehulled soybeans had a lower fiber content, relatively higher amounts of protein and fat, but similar amino acid compositions than whole soybeans. Cooking caused losses of carbohydrates and ash and, therefore, significantly increased levels of protein and fat reflected by losses of solids during soaking and cooking. Among the amino acids, only cysteine suffered substantial decrease as a result of cooking. Cooking and storage inactivated 99% and from 20-35% of the trypsin inhibitors, respectively; the latter effect was more accentuated in samples stored under Environment 2. PMID:8729250

  1. Changes in the carbohydrate composition of legumes after soaking and cooking.

    PubMed

    Vidal-Valverde, C; Frías, J; Valverde, S

    1993-05-01

    Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composition of chick-peas, kidney beans, and lentils at various points in the preparation and cooking process: after soaking, after "normal" cooking (ie, boiling), after pressure-cooking, and after cooked legumes had been held at 35 degrees C for 5 hours. There was a considerable decrease in the amount of monosaccharides, disaccharides, and raffinose oligosaccharides in chick-peas and kidney beans after soaking and cooking. This change in carbohydrate composition was less pronounced when the cooking water was not drained before analysis, which was the method used when analyzing the lentils. Method of cooking (either boiling or pressure-cooking) did not have different effects on the sugar composition of chick-peas and lentils, but loss of oligosaccharides was slightly higher when kidney beans were boiled than when they were pressure-cooked. Loss of alpha-galactosides occurred in chick-peas and kidney beans that had been boiled and then held at 35 degrees C for 5 hours. The HPLC analysis showed that manninotriose was not one of the oligosaccharides present in these legumes. PMID:8315164

  2. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

    PubMed

    Ye, Xiaoting; Sui, Zhongquan

    2016-03-01

    Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles. PMID:26718868

  3. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.

    PubMed

    Bowers, L J; Dikeman, M E; Murray, L; Stroda, S L

    2012-10-01

    A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking. PMID:22607816

  4. Petroleum geology of Cook Inlet basin - an exploration model

    USGS Publications Warehouse

    Magoon, L.B.; Claypool, G.E.

    1981-01-01

    Oil exploration commenced onshore adjacent to lower Cook Inlet on the Iniskin Peninsula in 1900, shifted with considerable success to upper Cook Inlet from 1957 through 1965, then returned to lower Cook Inlet in 1977 with the COST well and Federal OCS sale. Lower Cook Inlet COST No. 1 well, drilled to a total depth of 3,775.6 m, penetrated basinwide unconformities at the tops of Upper Cretaceous, Lower Cretaceous, and Upper Jurassic strata at 797.1, 1,540.8, and 2,112.3 m, respectively. Sandstone of potential reservoir quality is present in the Cretaceous and lower Tertiary rocks. All siltstones and shales analyzed are low (0 to 0.5 wt. %) in oil-prone organic matter, and only coals are high in humic organic matter. At total depth, vitrinite readings reached a maximum ave age reflectance of 0.65. Several indications of hydrocarbons were present. Oil analyses suggest that oils from the major fields of the Cook Inlet region, most of which produce from the Tertiary Hemlock Conglomerate, have a common source. More detailed work on stable carbon isotope ratios and the distribution of gasoline-range and heavy (C12+) hydrocarbons confirms this genetic relation among the major fields. In addition, oils from Jurassic rocks under the Iniskin Peninsula and from the Hemlock Conglomerate at the southwestern tip of the Kenai lowland are members of the same or a very similar oil family. The Middle Jurassic strata of the Iniskin Peninsula are moderately rich in organic carbon (0.5 to 1.5 wt. %) and yield shows of oil and of gas in wells and in surface seeps. Extractable hydrocarbons from this strata are similar in chemi al and isotopic composition to the Cook Inlet oils. Organic matter in Cretaceous and Tertiary rocks is thermally immature in all wells analyzed. Oil reservoirs in the major producing fields are of Tertiary age and unconformably overlie Jurassic rocks; the pre-Tertiary unconformity may be significant in exploration for new oil reserves. The unconformable relation

  5. Composition of ready cooked foods sampled in southern Thailand.

    PubMed

    Kajadphai-Taungbodhitham, Anocha

    2007-01-01

    This study investigated the nutrient composition of ready cooked foods commonly consumed in southern Thailand. Four samples of fourteen types; eight curry dishes, one sweet and sour curry, a soup dish, one stir-fried curry, one stir-fried dish and two single plate dishes were each purchased from 4 different shops around Hat Yai district. The edible part was blended and analysed for its nutrients content per 100 g edible portion. Cassia curry, Thai noodle salad, Ark shell curry and Fermented fish gut dish were a good source of vitamin B1 (145 microg), vitamin C (2.20 mg), calcium (0.23 g) and iron (6.07 mg), respectively. Moisture, ash, fat, protein and carbohydrate were high in Mungbean noodle soup (92.6 g), Fermented fish gut dish (4.1 g), Cassia curry (9.9 g), Stingray stir-fried curry (16.7 g) and Thai noodle salad (24.2 g). Results also showed that the main ingredients and cooking process determined the nutritional values of the foods. A new set of 4 samples of Round noodle in southern curry was purchased, each separated into its edible components and nutrient values estimated using the Thai single ingredient databases. Their nutrient content was also calculated using the data of similar food obtained from this study. Considerable differences amongst the values from the 2 sets of calculation were observed. Problems inherent in using the single ingredient databases were highlighted. This work demonstrates a need to create a food composition database of whole cooked meals ready for serving that reflects real life consumption. PMID:17392077

  6. Prescriptive vs. performance based cook-off fire testing.

    SciTech Connect

    Nakos, James Thomas; Tieszen, Sheldon Robert; Erikson, William Wilding; Gill, Walter; Blanchat, Thomas K.

    2010-07-01

    In the fire safety community, the trend is toward implementing performance-based standards in place of existing prescriptive ones. Prescriptive standards can be difficult to adapt to changing design methods, materials, and application situations of systems that ultimately must perform well in unwanted fire situations. In general, this trend has produced positive results and is embraced by the fire protection community. The question arises as to whether this approach could be used to advantage in cook-off testing. Prescribed fuel fire cook-off tests have been instigated because of historical incidents that led to extensive damage to structures and loss of life. They are designed to evaluate the propensity for a violent response. The prescribed protocol has several advantages: it can be defined in terms of controllable parameters (wind speed, fuel type, pool size, etc.); and it may be conservative for a particular scenario. However, fires are inherently variable and prescribed tests are not necessarily representative of a particular accident scenario. Moreover, prescribed protocols are not necessarily adaptable and may not be conservative. We also consider performance-based testing. This requires more knowledge and thought regarding not only the fire environment, but the behavior of the munitions themselves. Sandia uses a performance based approach in assuring the safe behavior of systems of interest that contain energetic materials. Sandia also conducts prescriptive fire testing for the IAEA, NRC and the DOT. Here we comment on the strengths and weakness of both approaches and suggest a path forward should it be desirable to pursue a performance based cook-off standard.

  7. The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.

    PubMed

    Beuvier, Eric; Duboz, Gabriel

    2013-10-01

    Traditional cheeses originate from complex systems that confer on them specific sensory characteristics. These characteristics are linked to various factors of biodiversity such as animal feed, the use of raw milk and its indigenous microflora, the cheese technology, and the ripening conditions, all in conjunction with the knowledge of the cheesemaker and affineur. In Europe, particularly in France, the preservation of traditional cheesemaking processes, some of which have protected designation of origin, is vital for the farming and food industry in certain regions. Among these cheeses, some are made in the Alps or Jura Mountains, including Comté, Beaufort, Abondance, and Emmental, which are made from raw milk. The principle of hard or semihard cooked cheese, produced in the Alps and Jura Mountains, was to make a product during the summer-a period during which the animals feed more and milk production is high-with a shelf life of several months that could be consumed in winter. Today, these traditional cheeses are produced according to a specific approach combining science and tradition in order to better understand and preserve the elements that contribute to the distinctiveness of these cheeses. To address this complex problem, a global approach to the role of the raw milk microflora in the final quality of cheeses was initially chosen. The modifications resulting from the elimination of the raw milk microflora, either by pasteurization or by microfiltration, to the biochemistry of the ripening process and ultimately the sensory quality of the cheeses were evaluated. This approach was achieved mainly with experimental hard cooked cheeses. Other types of traditional cheese made with raw and pasteurized milk are also considered when necessary. Besides the native raw milk microflora, traditional lactic starters (natural or wild starters) also participate in the development of the characteristics of traditional hard and semihard cooked mountain cheeses. After an

  8. Current water quality in Cook Inlet, Alaska, study. Final report

    SciTech Connect

    Segar, D.A.

    1995-03-01

    The University of Alaska Anchorage`s Environment and Natural Resources Institue conducted a 1993 field investigation to establish a baseline of information on the occurrence of petroleum hydrocarbons, naturally occuring radioactive materials, and trace metals in Cook Inlet, Alaska. The sampling and analyses included trace metals and hydrocarbons in water, biota, and sediments; sediment grain size; carbon-hydrogen-nitrogen in sediments; naturally occurring radioactive materials in mollusc shells; total suspended solids and suspended sediment trace metals in water; hydrgraphy; and water and sediment bioassays.

  9. Nutritive value of foods cooked in solar cooker

    SciTech Connect

    Devadas, R.P.; Venmathi, A.

    1992-12-31

    This paper outlines the effects of solar cooking on the nutritive value of foods. Nutrients were measured in foods prepared in solar cookers and compared with those in foods prepared in pressure cookers. The foods prepared were parboiled rice, red gram dhal and beans, all foods commonly used in India. The prepared foods were analyzed for protein, minerals and vitamins and the results are presented in tables. It was concluded that solar cookers can be used satisfactorily for preparing cereals and legumes but do not perform well for seasoning, frying and making cheppatti.

  10. Spreading the use of solar cooking by Girl Scouts

    SciTech Connect

    Pulliam, B.

    1992-12-31

    The author describes the advantages of using organizations such as the World Organization of Girl Guides and Girl Scouts to include solar cooking technology in their programs. The national organizations involved have researched the needs and resources of their countries and have developed plans to meet their unique needs. The need is great for contributions to purchase materials. This need would be best met with large grants to the World Organization of the Scouting movement where staff could provide oversight and evaluation of projects. Projects from several countries are presented as illustration.

  11. Scientific Literacy in Food Education: Gardening and Cooking in School

    NASA Astrophysics Data System (ADS)

    Strohl, Carrie A.

    Recent attention to socio-scientific issues such as sustainable agriculture, environmental responsibility and nutritional health has spurred a resurgence of public interest in gardening and cooking. Seen as contexts for fostering scientific literacy---the knowledge domains, methodological approaches, habits of mind and discourse practices that reflect one's understanding of the role of science in society, gardening and cooking are under-examined fields in science education, in part, because they are under-utilized pedagogies in school settings. Although learning gardens were used historically to foster many aspects of scientific literacy (e.g., cognitive knowledge, norms and methods of science, attitudes toward science and discourse of science), analysis of contemporary studies suggests that science learning in gardens focuses mainly on science knowledge alone. Using multiple conceptions of scientific literacy, I analyzed qualitative data to demonstrate how exploration, talk and text fostered scientific literacy in a school garden. Exploration prompted students to engage in scientific practices such as making observations and constructing explanations from evidence. Talk and text provided background knowledge and accurate information about agricultural, environmental and nutritional topics under study. Using a similar qualitative approach, I present a case study of a third grade teacher who explicitly taught food literacy through culinary arts instruction. Drawing on numerous contextual resources, this teacher created a classroom community of food practice through hands-on cooking lessons, guest chef demonstrations, and school-wide tasting events. As a result, she promoted six different types of knowledge (conceptual, procedural, dispositional, sensory, social, and communal) through leveraging contextual resources. This case study highlights how food literacy is largely contingent on often-overlooked mediators of food literacy: the relationships between

  12. Environment friendly biomass gasifier cookstove for community cooking.

    PubMed

    Panwar, N L; Rathore, N S

    2015-01-01

    Traditional community cookstoves have a low level of efficiency due to their poor heat transfer efficiency and incomplete combustion. The low efficiency results in a high consumption of fuel wood, thereby creating a need of more fuel wood. This paper deals with the development of a biomass cookstove suitable for community cooking. The stove exhibits approximately 36.38% thermal efficiency and has a thermal power rating of 5 kW. The maximum flame temperature recorded was 712°C. The data indicate that the developed cookstove can save approximately 7155 kg of CO2 per annum. PMID:25745979

  13. Low temperature cooking of pork meat - Physicochemical and sensory aspects.

    PubMed

    Becker, André; Boulaaba, Annika; Pingen, Sylvia; Krischek, Carsten; Klein, Günter

    2016-08-01

    Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable effects on meat tenderization. Heating to a core temperature of 60°C (low temperature method=LT) at 60°C oven temperature resulted in less tender but clearly juicier meat. LTLT 53°C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58°C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80°C at 180°C oven temperature resulted in low eating quality due to high toughness and low juiciness. PMID:27060409

  14. Cooking Dinner at Home--From the Office

    NASA Technical Reports Server (NTRS)

    2005-01-01

    It is well past quitting time, but you are still stuck in the office. Your spouse left work over an hour ago, but is caught in bumper-to-bumper traffic. As a result, neither of you were available to pick up your daughter on time from her soccer game. If your son hadn't gotten detention at school today, which also made him late for work, he could have picked her up. The next thing you know, it is already 8:30 at night, and your family members are finally all together under the same roof. No one has had a bite to eat since lunch, and dinner certainly isn't going to cook itself, or is it? For those who are all too familiar with this situation, it might be time to welcome the oven of the future into your homes: the ConnectIo Intelligent Oven, brought to you by TMIO, LLC, of Cleveland. Applying the same remote command and control concepts that NASA uses to run experiments on the International Space Station (ISS), ConnectIo allows its owners to cook dinner from the road, via a cell phone, personal digital assistant, or Internet connection.

  15. The cooking task: making a meal of executive functions

    PubMed Central

    Doherty, T. A.; Barker, L. A.; Denniss, R.; Jalil, A.; Beer, M. D.

    2015-01-01

    Current standardized neuropsychological tests may fail to accurately capture real-world executive deficits. We developed a computer-based Cooking Task (CT) assessment of executive functions and trialed the measure with a normative group before use with a head-injured population. Forty-six participants completed the computerized CT and subtests from standardized neuropsychological tasks, including the Tower and Sorting Tests of executive function from the Delis-Kaplan Executive Function System (D-KEFS) and the Cambridge prospective memory test (CAMPROMPT), in order to examine whether standardized executive function tasks, predicted performance on measurement indices from the CT. Findings showed that verbal comprehension, rule detection and prospective memory contributed to measures of prospective planning accuracy and strategy implementation of the CT. Results also showed that functions necessary for cooking efficacy differ as an effect of task demands (difficulty levels). Performance on rule detection, strategy implementation and flexible thinking executive function measures contributed to accuracy on the CT. These findings raise questions about the functions captured by present standardized tasks particularly at varying levels of difficulty and during dual-task performance. Our preliminary findings also indicate that CT measures can effectively distinguish between executive function and Full Scale IQ abilities. Results of the present study indicate that the CT shows promise as an ecologically valid measure of executive function for future use with a head-injured population and indexes selective executive function’s captured by standardized tests. PMID:25717294

  16. Ground-water resources and geology of Cook County, Georgia

    USGS Publications Warehouse

    Sever, Charles W.

    1972-01-01

    Aquifer-performance tests and aquifer studies indicate that the limestone beneath the city of Adel and probably most of Cook County contains potable water to a depth of only about 400 to 500 feet and that "deep" wells that tap these limestones obtain most of their water from a few thin, highly permeable zones rather than from the entire thickness of the rocks. Below about 500 feet the water is mineralized and not potable without treatment. The yield of "shallow wells" is variable and the water generally is corrosive and at places contains appreciable dissolved iron. The volume of ground water flowing through the Suwannee and Marianna Limestones in Cook County and available for development to properly spaced wells and well fields is estimated to be about 18,000,000 gallons per day. That in the Tampa Foundation is estimated to be about 1,500,000 gallons per day. Water levels near the center of the Adel well field have declined 38 feet since 1890 and presently are declining at a rate of 1.6 feet per year.

  17. Passive acoustic monitoring of Cook Inlet beluga whales (Delphinapterus leucas).

    PubMed

    Lammers, Marc O; Castellote, Manuel; Small, Robert J; Atkinson, Shannon; Jenniges, Justin; Rosinski, Anne; Oswald, Julie N; Garner, Chris

    2013-09-01

    The endangered beluga whale (Delphinapterus leucas) population in Cook Inlet, AK faces threats from a variety of anthropogenic factors, including coastal development, oil and gas exploration, vessel traffic, and military activities. To address existing gaps in understanding about the occurrence of belugas in Cook Inlet, a project was developed to use passive acoustic monitoring to document the year-round distribution of belugas, as well as killer whales (Orcinus orca), which prey on belugas. Beginning in June 2009, ten moorings were deployed throughout the Inlet and refurbished every two to eight months. Despite challenging conditions consisting of strong tidal currents carrying debris and seasonal ice cover, 83% of mooring deployments were successfully recovered. Noise from water flow, vessel traffic, and/or industrial activities was present at several sites, potentially masking some signals. However, belugas were successfully detected at multiple locations. Detections were relatively common in the upper inlet and less common or absent at middle and lower inlet locations. Killer whale signals were also recorded. Some seasonal variability in the occurrence of both belugas and killer whales was evident. PMID:23968047

  18. Accessibility of cigarettes to minors in suburban Cook County, Illinois.

    PubMed

    McDermott, S R; Scott, K L; Frintner, M P

    1998-04-01

    This study assessed the problem of under age sale of cigarettes, educated vendors about the law restricting the sale of tobacco to minors, and determined the effectiveness of a vendor education intervention. Twenty-one teen volunteers, 14 to 17 years in age, attempted to purchase cigarettes in suburban Cook County from over-the-counter merchants and vending machines. Of the 347 vendors that were checked, the minors were successful in 37.2% of their attempts to purchase cigarettes. After information was sent to each vendor about the State of Illinois law, follow up visits were made to all the vendors who were willing to sell cigarettes to the minors during the first visits. Approximately 50% of the vendors were again willing to sell cigarettes to minors. This study's findings suggest that minors can easily purchase cigarettes in suburban Cook County. The education intervention component of the study had a limited but promising effect on compliance rates of the vendors. PMID:9591206

  19. Emulsifiers and thickeners on extrusion-cooked instant rice product.

    PubMed

    Wang, Jin Peng; An, Hong Zhou; Jin, Zheng Yu; Xie, Zheng Jun; Zhuang, Hai Ning; Kim, Jin Moon

    2013-08-01

    Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice. PMID:24425967

  20. A modified concentrating type solar oven for outdoor cooking

    SciTech Connect

    Khalifa, A.M.A.

    1983-12-01

    Solar cookers offer a partial solution to many problems for the poor developing areas of the world. In these regions energy used for cooking sometimes comprises four fifths of the total energy demand. Solar cookers are generally four catagories: direct focusing, oven, ovenfocusing and indirect types. The direct focusing types failed to boil water under windy conditions due to excessive convection losses from the bare cooking pot placed at the concentrator focus. The oven type cookers, such as Telkes oven, observe the rules of energy conservation and thus are more efficient and less affected by windy weather. However, this oven suffers from two major problems. First, tilting the oven could cause food spillage unless a hinged support is used for the pot. This adds complication to the design of Telkes oven. Second, the solar radiation is added to the pot from the top for high solar altitude angles. This leads to poor heat transfer to the food inside the pot. The advantages of concentrating and oven cookers can be obtained by widding of a point focus concentrator to a new oven type receiver. In this paper the concept and design details of such an oven are introduced. Theoretical and experimental analyses of the developed cooker are given.

  1. Holocene carbonate sedimentation in Aitutaki Lagoon, Cook Islands, South Pacific

    SciTech Connect

    Richmond, B.M.; Hein, J.R.

    1987-05-01

    Aitutaki, an almost-atoll in the Southern Cook Islands, is characterized by a shallow enclosed lagoon. Sediment distribution within the lagoon can be broadly placed into three sedimentary-bathymetric provinces. (1) A low-relief reef rim (< 2 m deep), including sand flats and washover fans, is comprised mostly of clean sand and gravel. (2) The majority of the lagoon floor, which lies between 3 and 6 m water depth, is dominated by sand and silt; coral-algal patch reefs are common with densities greater than 500 reefs/km/sup 2/. Sediment commonly is coarser grained near the patch reefs. (3) Enclosed and elongate-sinuous topographic lows (basins) up to 10 m deep are marked by coral-algal reef growth along their margins. These features are typically narrow, less than 100 m wide, and are U-shaped in cross section and infilled by carbonate and terrigenous muds. High-resolution continuous seismic profiling and limited drilling indicate that differences in thickness of Holocene sediment result from primary irregularities in the pre-Holocene basement surface. Aitutaki was formed by late Miocene volcanism, with a post-edifice building mid-Pleistocene (0.77 Ma) volcanic episode. Two islets within the lagoon are also of volcanic origin, and sinuous coral ridges which extend for several kilometers probably developed on Quaternary lava flows. The coral ridges and meandering enclosed basins appear to be unique to Aitutaki in the Cook Islands.

  2. Something fishy about home-cooked infant feeding recipes.

    PubMed

    Carstairs, Sharon A; Marais, Debbi; Craig, Leone C A; Kiezebrink, Kirsty

    2016-04-01

    There is no evidence available indicating whether popular infant and young child feeding (IYCF) cookbooks provide nutritious options for home-cooking, what the most common food types are within the recipes, and what accompanying dietary advice is provided to parents. This study surveyed available IYCF cookbooks from local libraries and Amazon UK's top 20 bestsellers (May to July 2013 to examine the prevalence and nutritional content of cookbook recipes comparing these to recommendations whilst investigating the messages portrayed towards parents on giving different foods to their child during IYCF. Vegetable-based recipes (median=29) predominated main-meal options while a proportional number of red meat, poultry and seafood-based recipes were included providing parents with options of protein-rich recipes for their young child. These home-cooked recipes adequately met or exceeded age-specific dietary recommendations. Mixed messages were apparent on the inclusion of foods during IYCF within and across these cookbooks, in particular for seafood, highlighting a lack of consistent advice portrayed to parents during the early years. Community-based health professionals should advise parents of the inconsistent and incorrect messages on food inclusion portrayed in some IYCF cookbooks and guide them towards formal recommendations. PMID:27183751

  3. Sediment distribution and coastal processes in Cook Inlet, Alaska

    NASA Technical Reports Server (NTRS)

    Anderson, D. M.; Gatto, L. W.; Mckim, H. L.; Petrone, A.

    1973-01-01

    Regional hydrologic and oceanographic relationships in Cook Inlet, Alaska have been recognized from sequential ERTS-1 MSS imagery. Current patterns are visible in the inlet because of differential concentrations of suspended sediment. The circulation patterns within Cook Inlet are controlled primarily by the interaction between the semi-diurnal tides and the counter clockwise Alaska current. In general, heavily sediment laden water is seen to be confined to portions of the inlet north of the Forelands and west of Kalgin Island. Tongues of clear oceanic water are observed to enter the inlet through Kennedy Channel along the east shoreline in the vicinity of Cape Elizabeth. A recurring counterclockwise circulation pattern observed around Kalgin Island seems to result from the interplay of the northerly moving water along the east shore and the southerly moving, sediment laden, water along the west side of the inlet. Prominent, fresh water plumes, heavily laden with sediment are visible at the mouths of all major rivers. Relect plumes from as many as three tidal stages have been recognized.

  4. Starch-Soybean Oil Composites with High Oil: Starch Ratios Prepared by Steam Jet Cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Aqueous mixtures of soybean oil and starch were jet cooked at oil:starch ratios ranging from 0.5:1 to 4:1 to yield dispersions of micron-sized oil droplets that were coated with a thin layer of starch at the oil-water interface. The jet cooked dispersions were then centrifuged at 2060 and 10,800 x ...

  5. URINARY MUTAGENICITY AS A BIOMARKER OF COOKED-MEAT-ASSOCIATED MUTAGENS AND RISK FOR COLORECTAL ADENOMA

    EPA Science Inventory

    Urinary Mutagenicity as a Biomarker of Cooked-Meat-Associated Mutagens and Risk for Colorectal Adenoma

    In a controlled feeding study involving 60 subjects, we have investigated urinary mutagenicity as a biomarker of exposure to cooked-meat-associated mutagens. In a separa...

  6. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    PubMed

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers. PMID:26877635

  7. Determination of Cooking Yields and Nutrient Retention Factors of Choline in Meat Products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    USDA’s recent research shows that meat products are good sources of choline. During cooking, nutrient levels are affected by moisture and fat losses and may be reduced by heating. To determine the impact of cooking on choline retention in meats, four nationwide composite samples of beef, bacon, cure...

  8. 76 FR 52356 - Indiana Michigan Power Company, Donald C. Cook Nuclear Plant, Unit 1; Environmental Assessment...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-08-22

    ... COMMISSION Indiana Michigan Power Company, Donald C. Cook Nuclear Plant, Unit 1; Environmental Assessment and... to Indiana Michigan Power Company (the licensee), for operation of Donald C. Cook Nuclear Plant, Unit 1 (DCCNP-1), located in Berrien County, Michigan, in accordance with Title 10 of the Code of...

  9. Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

    ERIC Educational Resources Information Center

    Dade County Public Schools, Miami, FL.

    This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

  10. COOKING-RELATED PARTICLE CONCENTRATIONS MEASURED IN AN OCCUPIED TOWNHOME IN RESTON, VA

    EPA Science Inventory

    In non-smoking households, cooking is one of the most significant sources of indoor particles. To date, there are limited data available regarding indoor particle concentrations generated by different types of cooking. To increase the knowledge base associated with particles ...

  11. Adapting the Bilingual Aphasia Test to Rarotongan (Cook Islands Maori): Linguistic and Clinical Considerations

    ERIC Educational Resources Information Center

    Amberber, Amanda Miller

    2011-01-01

    This article describes the adaptation of the Bilingual Aphasia Test (BAT) to the Rarotongan dialect of Cook Islands Maori, a Polynesian language spoken in the Cook Islands and expatriate communities. A brief linguistic sketch of Rarotongan is presented. As Rarotongan is characterised by a complex pronominal system, "a" versus "o" possession and…

  12. Cooking with the Sun. How To Build and Use Solar Cookers.

    ERIC Educational Resources Information Center

    Halacy, Beth; Halacy, Dan

    For those working with solar energy and/or conservation and the careful use of resources, constructing a solar oven can be a fun and useful activity. This book describes the construction and use of solar ovens for cooking. Construction details are provided for two inexpensive solar ovens and a reflector hot plate that can then be used to cook 100…

  13. 76 FR 20179 - Endangered and Threatened Species: Designation of Critical Habitat for Cook Inlet Beluga Whale

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-04-11

    ..., 2008, we published a Final Rule to list the Cook Inlet beluga whale as an endangered species (73 FR... beluga whales. This critical habitat was subsequently proposed on December 2, 2009 (74 FR 63080). The... the Cook Inlet beluga whale may be found in the Proposed Listing Rule (72 FR 19854; April 20,...

  14. Extrusion cooking using a twin-screw apparatus reduces toxicity of fumonisin-contaminated corn grits

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion cooking using a single screw configuration reduced fumonisin concentrations of corn grits in an earlier study. Adding glucose before cooking enhanced reductions and, in one of three trials, partially reversed in vivo toxicity. To determine the effectiveness of extrusion using the more effi...

  15. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Comparison of C. perfringens spore germination and outgrowth in cooked uncured products during cooling for different meat species is presented. Cooked, uncured product was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a wat...

  16. Storage shelf-life and consumer acceptance of pre-cooked reindeer meat products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potential for production of premium reindeer meat in Alaska is high and pre-cooked reindeer meat products are of great interest to producers and processors. There has been limited work on process, development and consumer acceptance of pre-cooked reindeer meat. Our objective was to assess consu...

  17. 46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 2 2011-10-01 2011-10-01 false Liquefied-petroleum-gas piping for heating and cooking. 61.15-10 Section 61.15-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) MARINE... piping for heating and cooking. (a) Leak tests as described in paragraph (b) of this section shall...

  18. 46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 2 2014-10-01 2014-10-01 false Liquefied-petroleum-gas piping for heating and cooking. 61.15-10 Section 61.15-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) MARINE... piping for heating and cooking. (a) Leak tests as described in paragraph (b) of this section shall...

  19. 46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 2 2013-10-01 2013-10-01 false Liquefied-petroleum-gas piping for heating and cooking. 61.15-10 Section 61.15-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) MARINE... piping for heating and cooking. (a) Leak tests as described in paragraph (b) of this section shall...

  20. 46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 2 2012-10-01 2012-10-01 false Liquefied-petroleum-gas piping for heating and cooking. 61.15-10 Section 61.15-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) MARINE... piping for heating and cooking. (a) Leak tests as described in paragraph (b) of this section shall...

  1. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section 147.50 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) DANGEROUS CARGOES HAZARDOUS SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking, heating, and lighting. (a) Flammable...

  2. Good Grubbin': Impact of a TV Cooking Show for College Students Living off Campus

    ERIC Educational Resources Information Center

    Clifford, Dawn; Anderson, Jennifer; Auld, Garry; Champ, Joseph

    2009-01-01

    Objective: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. Design: A randomized controlled trial with pre-, post- and follow-up tests. Setting:…

  3. Science of Food and Cooking: A Non-Science Majors Course

    ERIC Educational Resources Information Center

    Miles, Deon T.; Bachman, Jennifer K.

    2009-01-01

    Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the…

  4. 46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 2 2010-10-01 2010-10-01 false Liquefied-petroleum-gas piping for heating and cooking. 61.15-10 Section 61.15-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) MARINE ENGINEERING PERIODIC TESTS AND INSPECTIONS Periodic Tests of Piping Systems § 61.15-10 Liquefied-petroleum-gas piping for heating and cooking. (a)...

  5. SOLID-FUEL HOUSEHOLD COOK STOVES: CHARACTERIZATION OF PERFORMANCE AND EMISSIONS

    EPA Science Inventory

    Previous studies have shown that some fuel-efficient solid-fuel cook stoves have had worse pollutant emissions of PICs (products of incomplete combustion) than traditional cooking methods. Better stoves have been developed to reduce emissions, but test results have not previously...

  6. Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

    PubMed Central

    Gokhale, Aditya S.; Mahoney, Raymond R.

    2014-01-01

    The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron. PMID:26904627

  7. Experiential Cooking Programs for Low-Income Adults: Strategies for Success

    ERIC Educational Resources Information Center

    Franck, Karen; Vineyard, Michelle; Olson, Ann; Peterson, Ashley

    2012-01-01

    Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…

  8. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS VESSEL CONTROL, AND MISCELLANEOUS EQUIPMENT AND SYSTEMS Miscellaneous Equipment and Systems § 130.220 Design of equipment for cooking and...

  9. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

    PubMed Central

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers. PMID:26877635

  10. Effects of processing and cooking on mycotoxins: Lessons from studies on fumonisin B1 and deoxynivalenol.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Processing and cooking are among the factors affecting the amounts of Fusarium mycotoxins found in foods. Nixtamalization (alkaline cooking) reduced fumonisin B1 (FB1) concentrations (50 to 80 percent) through a combination of extraction and hydrolysis. Deoxynivalenol (DON) was significantly reduce...

  11. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

    PubMed

    O'Sullivan, Maurice G; Le Floch, Sandrine; Kerry, Joseph P

    2015-03-01

    This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately. PMID:25462377

  12. Influence of Water to Rice Ratio on Cooked Rice Flavor and Texture.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Water to rice ratio is known to affect cooked rice texture, whereas, the effects on flavor are largely unknown. To determine the impact of the amount of water during cooking on flavor and texture descriptive attributes, three- water to rice ratios consisting of low (less than ideal), medium (ideal)...

  13. Fatty acid composition including cis-9, trans-11 CLA of cooked ground lamb

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Little information is available on effect of cooking on beneficial fatty acids such as conjugated linoleic acid (CLA) and n-3 polyunsaturated fatty acids (PUFA). The objective of this study was to examine impact of cooking on the FA composition of ground lamb of two different muscles. Samples were p...

  14. Metabolomic and functional genomic analyses reveal varietal differences in bioactive compounds of cooked rice

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Emerging evidence supports that cooked brown rice (Oryza sativa L.) contains metabolites with biomedical activities, yet little is known about the genetic diversity that is responsible for metabolite variation and differences in health beneficial traits. Metabolites from cooked brown rice of ten div...

  15. Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This research aimed at developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25°C, 40°C and 55°C for 30 min and then dried by ai...

  16. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.

    PubMed

    Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M

    2014-06-01

    The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P<0.001) higher when foal steaks were microwaved or roasted. The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter. PMID:24583332

  17. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The influence of jet-cooking Prowashonupana barley flour on total phenolic contents, antioxidant activities, water holding capacities, and viscoelastic properties was studied. Barley flour was jet-cooked without or with pH adjustment at 7, 9, or 11. Generally, the free phenolic content and antioxi...

  18. Cooks Training for Faith, Activity, and Nutrition project with AME churches in SC

    PubMed Central

    Baruth, Meghan; Wilcox, Sara; Carter, Chad; Jordan, Jeannette F.

    2012-01-01

    Purpose This study describes the development and evaluation of a participatory training for cooks in African American churches. The 8-hour training focused on providing healthy meals within the church food program. It enlisted cooks in hands-on “cooking with the chef” training and menu building exercises, and demonstrated development of flavor in foods through healthy ingredients. Cook ratings from pre- to post-training (possible range: 1 to 10) were evaluated with the Wilcoxon signed rank test. Results 114 cooks from 57 churches over the period from 7/21/07 to 3/21/11 participated in trainings. Self-rated cooking skill increased from pre- (6.5 ± SD) to post- training (7.9 ± SD), p = .0001. Self-rated confidence in preparing meals also increased significantly (pre: 7.3 ± SD; post: 8.3 ± SD), p =.0001. Qualitative feedback from the cooks’ training has been positive. Two of the more frequently stated changes cooks report are using less salt and using more vegetables and fruits in menus. Lessons learned include: choosing the right church to host the training, teamwork as a key component, need for support system for church cooks, allocation of time for planning as well as shopping for healthy ingredients, and incorporation of flexibility into the training plan. PMID:23352927

  19. Effect of gluten on soybean oil droplets in jet-cooked starch-oil composites

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Jet cooked starch-lipid composites have been developed as a technology for suspending micron-size lipid droplets in an aqueous cooked starch dispersion. Normally oil droplets are independent and freely mobile in such liquid composites. When wheat flour was used as the starch source, unusual behavi...

  20. Potential applications for amylose inclusion complexes produced by steam jet cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Steam jet cooking is a commercially scalable method of thermomechanically processing starch for many applications. Previous studies at NCAUR have revealed the specific effects of heat and shear on various starch types cooked under different steam flow, pressure, and slurry flow conditions. Starch-...

  1. Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A predictive dynamic model for C. perfringens spore germination and outgrowth in cooked pork products during cooling is presented. Cooked, ground pork was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a water bath stabilize...

  2. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 5 2012-10-01 2012-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  3. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 5 2011-10-01 2011-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  4. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 5 2014-10-01 2014-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  5. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 5 2013-10-01 2013-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  6. Cooking Up U.S. History: Recipes and Research To Share with Children. Second Edition.

    ERIC Educational Resources Information Center

    Barchers, Suzanne I.; Marden, Patricia C.

    Focusing on the rich heritage of North American cooking, this resource encourages teachers of elementary and middle school students to use cooking experiences when teaching about U.S. history. More than 100 recipes are grouped by historical periods, by the cultural groups, or regional areas which influenced food preferences at that time. Recipes…

  7. Aqueous carbon black dispersions prepared with steam jet-cooked corn starch

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The utilization of jet-cooked waxy and normal corn starch to prepare aqueous dispersions of hydrophobic carbon black (Vulcan XC-72R) is reported. Blending carbon black (CB) into aqueous jet-cooked dispersions of starch followed by high pressure homogenization produced stable aqueous carbon black di...

  8. The Introduction of Broadcast Television in the Cook Islands. A Report on the First Six Months.

    ERIC Educational Resources Information Center

    Varan, Duane

    A preliminary study described the first 6 months after the introduction of broadcast television to the Cook Islands, a self-governing group of 15 Polynesian islands in the South Pacific ocean, on Christmas Day, 1989. Data were gathered from field observations and in-depth face-to-face interviews conducted in the Cook Islands during a 2-month…

  9. 78 FR 14622 - BNSF Railway Company-Abandonment Exemption-in Cook County, Ill.

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-03-06

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF TRANSPORTATION Surface Transportation Board BNSF Railway Company--Abandonment Exemption--in Cook County, Ill. BNSF... Abandonments to abandon approximately 1.1 miles of rail line in Chicago, in Cook County, Ill., as follows:...

  10. 76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-01-14

    ...The subject five-year reviews were initiated in October 2010 to determine whether revocation of the antidumping duty order on imports of porcelain-on-steel cooking ware from Taiwan and the antidumping and countervailing duty orders on imports of top-of-the- stove stainless steel cooking ware from Korea would be likely to lead to continuation or recurrence of material injury. On December 29,......

  11. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures.

    PubMed

    Bao, Yulong; Puolanne, Eero; Ertbjerg, Per

    2016-11-01

    Patties were made from raw minced beef after storage for 6days in modified atmosphere (0, 20, 40, 60, and 80% oxygen) to study the combined effect of oxygen concentration and cooking temperature on hardness and color. Increased oxygen concentrations generally led to larger (P<0.01) thiobarbituric acid-reactive substances (TBARS) values, greater (P<0.01) loss of free thiols and more formation of cross-linked myosin heavy chain. Hardness of cooked patties was generally lower (P<0.01) without oxygen. Premature browning of cooked patties was observed already at a relative low oxygen concentration of 20%. The internal redness of cooked patties decreased (P<0.05) with increasing oxygen concentrations and increasing cooking temperatures. Mean particle size (D(3,2)) of homogenized cooked meat generally increased (P<0.05) with increasing cooking temperatures and increasing oxygen concentrations, and particle size was correlated (r=0.80) with hardness of cooked patties. PMID:27341620

  12. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.

    PubMed

    Schlisselberg, Dov B; Kler, Edna; Kalily, Emmanuel; Kisluk, Guy; Karniel, Ohad; Yaron, Sima

    2013-01-01

    The consumer demand for fresh tasting, high quality, low salt, preservative-free meals which require minimal preparation time magnifies the safety concern and emphasizes the need to use innovative technologies for food processing. A modern technique to uniformly heat and cook foods is based on a combination of convection and controlled radio frequency (RF) energy. However any advantage conferred on meat cooked by this method would be lost if application of the technology results in decreased safety. Our main goal was to study the inactivation efficacy of this method of cooking against pathogens in ground meat in comparison to standard convection cooking. Meat balls were artificially inoculated with GFP expressing Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes as well as spores of Bacillus cereus and Bacillus thuringiensis and cooked by convection heating (220°C, 40 min), by using energy generated from frequencies in the RF bandwidth (RF cooking, 7.5 min) or by combined heating (5.5 min), until the center temperature of each sample reached 73°C. The mean reductions in total indigenous bacteria obtained by RF and convection were 2.8 and 2.5 log CFU/g, respectively. Cooking of meat balls with convection reduced the E. coli population (8 log CFU/g) by 5.5 log CFU/g, whilst treatment with RF reduced E. coli population to undetectable levels. The mean reductions of S. Typhimurium obtained by RF and convection were 5.7 and 6.5 log CFU/g, respectively. The combined treatment reduced the Salmonella population to undetectable levels. In contrast, L. monocytogenes was poorly affected by RF cooking. The mean reduction of L. monocytogenes obtained by RF energy was 0.4 log CFU/g, while convection cooking resulted in undetectable levels. Interestingly, the combined treatment also resulted with undetectable levels of Listeria although time of cooking was reduced by 86%. One-step cooking had negligible effects on the Bacillus spores and therefore a 2-step

  13. Health benefits of the potato affected by domestic cooking: A review.

    PubMed

    Tian, Jinhu; Chen, Jianchu; Ye, Xingqian; Chen, Shiguo

    2016-07-01

    Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body as nutrients supplementary and antioxidants. However, cooked potato is also considered as a high-glycemic-index food because of its high content of rapidly digestible starch, long-term consumption of which will increase the risk of cardiovascular disease and type-2 diabetes. Domestic cooking (boiling, frying, steaming, etc.) are usually adopted before potato consumption. The chemical, physical and enzyme modifications that occur during cooking will alter the potato's antioxidant capacity and digestibility, which subsequently affected on the bioavailability of phytochemicals and the postprandial glycemic response of the human body. We reviewed the recent publications on the effects of domestic cooking on the nutrition, phytochemicals and the glycemic index changes of the cooked potato. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested. PMID:26920281

  14. Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

    PubMed

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2015-04-15

    This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process. Sensory analyses highlighted the role of thiamine as a precursor of cooked ham aroma. PMID:25466091

  15. Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.

    PubMed

    Fiore, Alberto; Di Monaco, Rossella; Cavella, Silvana; Visconti, Attilio; Karneili, Ohad; Bernhardt, Sam; Fogliano, Vincenzo

    2013-08-15

    Radio frequency (RF) heating has been used for numerous applications in the food industry such as baking, thawing or pasteurisation. It reduces cooking time, and it helps to retain acceptable food colour and texture. In this paper, chemical and sensory data obtained from broccoli, potatoes, salmon and cocoa cakes cooked using an innovative RF oven were reported. The oven has an algorithm able to monitor the energy feedback from the cavity and to adjust the energy output accordingly. The different foods were cooked to the same end point and the concentration of phytochemicals, vitamins and acrylamide were assessed. Results demonstrated that RF oven preserved ascorbic acid and increased glucosinolates concentration in broccoli and it decreased the formation of acrylamide in roasted potatoes more than 50%. The total amount of vitamins B was 30% and 50% higher in RF cooked salmon than conventionally cooked salmon prepared at 55 and 75°C, respectively. PMID:23561139

  16. Water-quality assessment of the Cook Inlet basin, Alaska : environmental setting

    USGS Publications Warehouse

    Brabets, Timothy P.; Nelson, Gordon L.; Dorava, Joseph M.; Milner, Alexander M.

    1999-01-01

    The Cook Inlet Basin in Alaska is one of 59 study units selected for study for water-quality assessment as part of the U.S. Geological Survey's National Water-Quality Assessment program. The Cook Inlet Basin study unit encompasses the fresh surface and ground waters in the 39,325 square-mile area that drains to Cook Inlet, but does not include the marine waters of Cook Inlet. This report describes the natural factors (climate, physiography, geology, soils, land cover) and the human factors (population, land use, water use) that affect water quality, which is the first step in designing and conducting a multidisciplinary regional water-quality assessment. The surface- and ground-water hydrology, and the aquatic ecosystems of the Cook Inlet Basin are described. The report provides an overview of existing water-quality conditions and summarizes the results of selected water-quality studies of the basin.

  17. Early Scientific Astronomy on the American Northwest Coast: Captain Cook's Sojourn at Nootka Sound in 1778

    NASA Astrophysics Data System (ADS)

    Wells, William; Orchiston, W.

    2011-01-01

    Between 1768 and 1778 England's premier maritime explorer, James Cook, made three much-published and very successful expeditions to the Pacific, when important contributions were made to anthropology, botany and zoology, not to mention maritime astronomy. Astronomy played a vital role in navigation and coastal cartography, and consequently there were astronomers on all three Pacific expeditions. On the final voyage Cook would lose his life in Hawaii, but not before exploring the northwest coast of the American continent. Three astronomers, Bayly, King and Cook himself, formed part of retinue of this two-vessel expedition, and during the sojourn of the Resolution and Discovery at Nootka Sound they set up their observatories and used a variety of instruments to carry out important astronomical observations. In this paper we review the rationale for Cook's third voyage, discuss the Nootka Sound stop-over, provide biographical information about Bayly, Cook and King, examine their scientific instruments and review their astronomical observations.

  18. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.

    PubMed

    Selani, M M; Contreras-Castillo, C J; Shirahigue, L D; Gallo, C R; Plata-Oviedo, M; Montes-Villanueva, N D

    2011-07-01

    The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage. PMID:21342750

  19. Qualitative Investigation of the "Cooking with Kids" Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

    ERIC Educational Resources Information Center

    Lukas, Catherine V.; Cunningham-Sabo, Leslie

    2011-01-01

    Objective: Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the "Cooking with Kids" classroom experience from the child and adult participant perspectives. Methods: FG topics included students' cooking experiences at school and home and perceptions of "Cooking with Kids". Verified transcripts of…

  20. 76 FR 11506 - Cancellation of Oil and Gas Lease Sale 219 in the Cook Inlet Planning Area on the Outer...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-02

    ... Sale 219 in the Cook Inlet Planning Area on the Outer Continental Shelf (OCS) AGENCY: Bureau of Ocean Energy Management, Regulation and Enforcement, Interior. ACTION: Cancellation of Cook Inlet Lease Sale 219. SUMMARY: The Department of the Interior has decided to cancel Cook Inlet Sale 219 that...

  1. The BOY NAMED SUE Quantitative Trait Locus Confers Increased Meiotic Stability to an Adapted Natural Allopolyploid of Arabidopsis[C][W][OPEN

    PubMed Central

    Henry, Isabelle M.; Dilkes, Brian P.; Tyagi, Anand; Gao, Jian; Christensen, Brian; Comai, Luca

    2014-01-01

    Whole-genome duplication resulting from polyploidy is ubiquitous in the evolutionary history of plant species. Yet, polyploids must overcome the meiotic challenge of pairing, recombining, and segregating more than two sets of chromosomes. Using genomic sequencing of synthetic and natural allopolyploids of Arabidopsis thaliana and Arabidopsis arenosa, we determined that dosage variation and chromosomal translocations consistent with homoeologous pairing were more frequent in the synthetic allopolyploids. To test the role of structural chromosomal differentiation versus genetic regulation of meiotic pairing, we performed sequenced-based, high-density genetic mapping in F2 hybrids between synthetic and natural lines. This F2 population displayed frequent dosage variation and deleterious homoeologous recombination. The genetic map derived from this population provided no indication of structural evolution of the genome of the natural allopolyploid Arabidopsis suecica, compared with its predicted parents. The F2 population displayed variation in meiotic regularity and pollen viability that correlated with a single quantitative trait locus, which we named BOY NAMED SUE, and whose beneficial allele was contributed by A. suecica. This demonstrates that an additive, gain-of-function allele contributes to meiotic stability and fertility in a recently established allopolyploid and provides an Arabidopsis system to decipher evolutionary and molecular mechanisms of meiotic regularity in polyploids. PMID:24464296

  2. James Cook's 1769 transit of Venus expedition to Tahiti

    NASA Astrophysics Data System (ADS)

    Orchiston, Wayne

    2005-04-01

    After the failure of the 1761 transit to provide a reliable value for the astronomical unit, the focus shifted to the 1769 event, and Britain mounted an ambitious program, with overseas observing parties dispatched to North Cape (Norway), Hudson Bay (Canada) and newly-discovered Tahiti in the Pacific. Lieutenant James Cook was in charge of the Tahitian expedition, ably assisted by fellow-astronomer, Charles Green, and they were supplied by the Royal Society and the Royal Observatory at Greenwich with telescopes and other scientific instruments. The main observing site was set up at Fort Venus, and supplementary transit stations were established on Irioa Island (Moorea) and Taaupiri Island (off the east coast of Tahiti). June 3 was warm and clear, and all observers successfully recorded the transit, but on the journey home `the curse of the transit' prevailed and more than half of them fell ill and died. Back in England, Cook wrote up the transit observations for the Philosophical Transactions of the Royal Society, but for some inexplicable reason only used data obtained at Fort Venus. It was left to Oxford astronomer, Professor Thomas Hornsby, to derive a meaningful figure for the solar parallax, and he utilized the Tahitian data and observations made at four other sites to arrive at a figure of 8.78''. But discordant results obtained by other researchers fuelled controversy over the effectiveness of transits of Venus as a valid means of determining the astronomical unit. In fact, the solar parallax obtained by Hornsby was remarkably similar to the currently-accepted value of 8.794148'', thereby discrediting Beaglehole's oft-quoted claim that the Tahitian observations were a failure. Although more than a dozen men were involved in the Tahitian transit program, most of their records have been lost, and remarkably few of the instruments they employed can now be identified. Yet for those of us with Pacific affiliations, Cook's first voyage to the South Seas occupies a

  3. Johnson - Cook Strength Models for Mild and DP 590 Steels

    NASA Astrophysics Data System (ADS)

    Vedantam, K.; Bajaj, D.; Brar, N. S.; Hill, S.

    2006-07-01

    Automotive steels, Mild and Dual Phase590 (DP590) are characterized in tension at room temperature, using the quasi-static and split Hopkinson bar techniques at various strain rates ranging from ˜10-3/s to ˜1800/s. Tension stress-strain data for both the steels are analyzed to determine the Johnson-Cook Strength model constants, J-C strength model constants for mild steel are A=217 MPa, B = 234 MPa, n = 0.643 and C = 0.076 and for DP590 steel are A = 430 MPa, B = 824 MPa, n = 0.510 and C = 0.017. Higher value of strain rate sensitivity constant C for mild steel (0.076) compared to DP 590 (0.017) is also reflected in the stress- strain data at various strain rates.

  4. Joseph Gurney Barclay and the 1860 10-inch Cooke refractor

    NASA Astrophysics Data System (ADS)

    Barclay, C. E.

    2006-12-01

    Joseph Gurney Barclay (1816-1898) was a partner in the banking firm of Barclay, Bevan & Co. He was, like his grandfather, Robert Barclay of Clapham, a keen Astronomer who observed regularly at his home Knotts Green House in Leyton, Essex, England, and he was a frequent contributor to the Monthly Notices of the Royal Astronomical Society. Employing professional astronomers, he made many original observations, especially following the acquisition of a 10-inch Cooke refractor in 1860. Gifted to the Radcliffe Observatory, Oxford in 1885, the 'Barclay Equatorial' continued in professional use until 1935 when it was removed to Marlborough College in Wiltshire, England, where it is now in full computerized use following complete restoration.

  5. Hydrocracking of used cooking oil for biofuels production.

    PubMed

    Bezergianni, Stella; Kalogianni, Aggeliki

    2009-09-01

    Hydrocracking of used cooking oil is studied as a potential process for biofuels production. In this work several parameters are considered for evaluating the effectiveness of this technology, including hydrocracking temperature, liquid hourly space velocity (LHSV) and days on stream (DOS). Conversion and total biofuels production is favored by increasing temperature and decreasing LHSV. However moderate reaction temperatures and LHSVs are more attractive for diesel production, whereas higher temperatures and smaller LHSVs are more suitable for gasoline production. Furthermore heteroatom (S, N and O) removal increases as hydrocracking temperature increases, with de-oxygenation being particularly favorable. Saturation, however, is not favored with temperature indicating the necessity of a pre-treatment step prior to hydrocracking to enable saturation of the double bonds and heteroatom removal. Finally the impact of extended operation (catalyst life) on product yields and qualities indicates that all reactions are affected yet at different rates. PMID:19369071

  6. Johnson - Cook Strength Models for Mild and DP 590 Steels

    SciTech Connect

    Vedantam, K.; Brar, N. S.; Bajaj, D.; Hill, S.

    2006-07-28

    Automotive steels, Mild and Dual Phase590 (DP590) are characterized in tension at room temperature, using the quasi-static and split Hopkinson bar techniques at various strain rates ranging from {approx}10-3/s to {approx}1800/s. Tension stress-strain data for both the steels are analyzed to determine the Johnson-Cook Strength model constants, J-C strength model constants for mild steel are A=217 MPa, B = 234 MPa, n = 0.643 and C = 0.076 and for DP590 steel are A = 430 MPa, B = 824 MPa, n = 0.510 and C = 0.017. Higher value of strain rate sensitivity constant C for mild steel (0.076) compared to DP 590 (0.017) is also reflected in the stress- strain data at various strain rates.

  7. Experimental Evaluation of Installed Cooking Exhaust Fan Performance

    SciTech Connect

    Singer, Brett C.; Delp, William W.; Apte, Michael G.

    2010-11-01

    The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics. The sample included two rear downdraft systems, two under-cabinet microwave over range (MOR) units, three different installations of an under-cabinet model with grease screens across the bottom and no capture hood, two devices with grease screens covering the bottom of a large capture hood (one under-cabinet, one wall-mount chimney), four under-cabinet open hoods, and two open hoods with chimney mounts over islands. Performance assessment included measurement of airflow and sound levels across fan settings and experiments to quantify the contemporaneous capture efficiency for the exhaust generated by natural gas cooking burners.Capture efficiency is defined as the fraction of generated pollutants that are removed through the exhaust and thus not available for inhalation of household occupants. Capture efficiency (CE) was assessed for various configurations of burner use (e.g., single front, single back, combination of one front and one back, oven) and fan speed setting. Measured airflow rates were substantially lower than the levels noted in product literature for many of the units. This shortfall was observed for several units costing in excess of $1000. Capture efficiency varied widely (from<5percent to roughly 100percent) across devices and across conditions for some devices. As expected, higher capture efficiencies were achieved with higher fan settings and the associated higher air flow rates. In most cases, capture efficiencies were substantially higher for rear burners than for front burners. The best and most consistent performance was observed for open hoods that covered all cooktop burners and operated at higher airflow rates. The lowest capture efficiencies were measured when a front burner was used with a rear backdraft system or with lowest fan setting for above the range

  8. Translocation of uranium from water to foodstuff while cooking.

    PubMed

    Krishnapriya, K C; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T

    2015-10-30

    The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO2(2+), the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO2(2+) with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO2(NO3)2·6H2O), as well as the leachate of a stable oxide of uranium, UO2(s), both of which exist as UO2(2+) in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and without NaCl affected the extent of chemical interaction but was not consistent with the carbohydrate content. Uranium interaction with D-mannose monitored through ESI-MS, under optimized instrumental parameters, identified the peaks corresponding to uranyl adduct with mannose monomer, dimer and trimer and the species were confirmed by MS/MS studies. The product ion mass spectra showed peaks illustrating water loss from the parent ion as the collision energy was increased, an evidence for the strong interaction of uranium with mannose. This study would constitute the essential background for understanding interaction of uranium with various foods. Extension of this work would involve identification of foodstuff as green heavy metal scavengers. PMID:25956648

  9. Analysis of cooked foods for new heterocyclic aromatic amines

    SciTech Connect

    Knize, M.G.; Felton, J.S.

    1997-12-31

    Heterocyclic aromatic amines (HAA), which are formed in meats during cooking, are a potential dietary health hazard as they are potent mutagens in bacterial test systems and carcinogens in laboratory animals. Several novel HAA have been (partially) characterized in cooked foods: dimethylimidazopyridine (DMIP), a trimethylimidazopyridine (TMIP), and dimethylimidazofuropyridine (IFP). A solid-phase-extraction method for the analysis of these compounds was developed. Samples were homogenized in 0.1 M HCl:CH3OH (7:3), centrifuged and the supernatant applied to a C18 cartridge coupled to an SCX cartridge. The C18 cartridge trapped contaminants while allowing the HAA to pass to the SCX cartridge where they were retained. The C18 cartridge was discarded, while the SCX cartridge was washed sequentially with 0.1 M HCl, CH3OH, water, and 1 M CH3COONH4. HAA were eluted with CH3OH:NH4OH (9:1), dried under nitrogen, redissolved in CH2Cl2:CH3OH (19:1), and applied to a PRS cartridge. The PRS cartridge was washed with 0.1 M HCl, 0.1 M HCl:CH3OH (3:2), and water before elution with CH3OH:NH4OH (9:1). The purified extract was analyzed by reversed phase HPLC with UV and fluorescence detection. The presence of DMIP, 1,5,6-TMIP, and IFP was detected in grilled and pan-fried ground beef. Recoveries of the new HAA for this extraction procedure will be presented.

  10. Particle Morphology From Wood-Burning Cook Stoves Emissions

    NASA Astrophysics Data System (ADS)

    Peralta, O.; Carabali, G.; Castro, T.; Torres, R.; Ruiz, L. G.; Molina, L. T.; Saavedra, I.

    2013-12-01

    Emissions from three wood-burning cook stoves were sampled to collect particles. Transmission electron microscope (TEM) copper grids were placed on the last two stages of an 8-stage MOUDI cascade impactor (d50= 0.32, and 0.18 μm). Samples were obtained on two heating stages of cooking, the first is a quick heating process to boil 1 liter of water, and the second is to keep the water at 90 C. Absorption coefficient, scattering coefficients, and particles concentration (0.01 - 2.5 μm aerodynamic diameter) were measured simultaneously using an absorption photometer (operated at 550 nm), a portable integrating nephelometer (at 530 nm), and a condensation particle counter connected to a chamber to dilute the wood stoves emissions. Transmission electron micrographic images of soot particles were acquired at different magnifications using a High Resolution Transmission Electron Microscope (HRTEM) JEOL HRTEM 4000EX operating at 200 kV, equipped with a GATAN digital micrograph system for image acquisition. The morphology of soot particles was analyzed calculating the border-based fractal dimension (Df). Particles sampled on the first heating stage exhibit complex shapes with high values of Df, which are present as aggregates formed by carbon ceno-spheres. The presence of high numbers of carbon ceno-spheres can be attributed to pyrolysis, thermal degradation, and others processes prior to combustion. Energy dispersive X-ray spectroscopy (EDS) was used to determine the elemental composition of particles. EDS analysis in particles with d50= 0.18 μm showed a higher content of carbonaceous material and relevant amounts of Si, S and K.

  11. Climate change impact of biochar cook stoves in western Kenyan farm households: system dynamics model analysis.

    PubMed

    Whitman, Thea; Nicholson, Charles F; Torres, Dorisel; Lehmann, Johannes

    2011-04-15

    Cook stoves that produce biochar as well as heat for cooking could help mitigate indoor air pollution from cooking fires and could enhance local soils, while their potential reductions in carbon (C) emissions and increases in soil C sequestration could offer access to C market financing. We use system dynamics modeling to (i) investigate the climate change impact of prototype and refined biochar-producing pyrolytic cook stoves and improved combustion cook stoves in comparison to conventional cook stoves; (ii) assess the relative sensitivity of the stoves' climate change impacts to key parameters; and (iii) quantify the effects of different climate change impact accounting decisions. Simulated reductions in mean greenhouse gas (GHG) impact from a traditional, 3-stone cook stove baseline are 3.50 tCO(2)e/household/year for the improved combustion stove and 3.69-4.33 tCO(2)e/household/year for the pyrolytic stoves, of which biochar directly accounts for 26-42%. The magnitude of these reductions is about 2-5 times more sensitive to baseline wood fuel use and the fraction of nonrenewable biomass (fNRB) of off-farm wood that is used as fuel than to soil fertility improvement or stability of biochar. Improved cookstoves with higher wood demand are less sensitive to changes in baseline fuel use and rely on biochar for a greater proportion of their reductions. PMID:21446727

  12. Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties.

    PubMed

    Kinyanjui, Peter K; Njoroge, Daniel M; Makokha, Anselimo O; Christiaens, Stefanie; Ndaka, Daniel S; Hendrickx, Marc

    2015-01-01

    The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans. PMID:25650021

  13. Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

    PubMed Central

    Kinyanjui, Peter K; Njoroge, Daniel M; Makokha, Anselimo O; Christiaens, Stefanie; Ndaka, Daniel S; Hendrickx, Marc

    2015-01-01

    The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans. PMID:25650021

  14. Climate and mortality changes due to reductions in household cooking emissions

    NASA Astrophysics Data System (ADS)

    Bergman, Tommi; Mielonen, Tero; Arola, Antti; Kokkola, Harri

    2016-04-01

    Household cooking is a significant cause for health and environmental problems in the developing countries. There are more than 3 billion people who use biomass for fuel in cooking stoves in their daily life. These cooking stoves use inadequate ventilation and expose especially women and children to indoor smoke. To reduce problems of the biomass burning, India launched an initiative to provide affordable and clean energy solutions for the poorest households by providing clean next-generation cooking stoves. The improved cooking stoves are expected to improve outdoor air quality and to reduce the climate-active pollutants, thus simultaneously slowing the climate change. Previous research has shown that the emissions of black carbon can be decreased substantially, as much as 90 % by applying better technology in cooking stoves. We have implemented reasonable (50% decrease) and best case (90% decrease) scenarios of the reductions in black and organic carbon due to improved cooking stoves in India into ECHAM-HAMMOZ aerosol-climate model. The global simulations of the scenarios will be used to study how the reductions of emissions in India affect the pollutant concentrations and radiation. The simulated reductions in particulate concentrations will also be used to estimate the decrease in mortality rates. Furthermore, we will study how the emission reductions would affect the global climate and mortality if a similar initiative would be applied in other developing countries.

  15. Cooking increases net energy gain from a lipid-rich food

    PubMed Central

    Groopman, Emily E.; Carmody, Rachel N.; Wrangham, Richard W.

    2014-01-01

    Starch, protein, and lipid are three major sources of calories in the human diet. The unique and universal human practice of cooking has been demonstrated to increase the energy gained from foods rich in starch or protein. Yet no studies have tested whether cooking has equivalent effects on the energy gained from lipid-rich foods. Using mice as a model, we addressed this question by examining the impact of cooking on the energy gained from peanuts, a lipid-rich oilseed, and compared this impact against that of nonthermal processing (blending). We found that cooking consistently increased the energy gained per calorie, whereas blending had no detectable energetic benefits. Assessment of fecal fat excretion showed increases in lipid digestibility when peanuts were cooked, and examination of diet microstructure revealed concomitant alterations to the integrity of cell walls and the oleosin layer of proteins that otherwise shield lipids from digestive lipases. Both effects were consistent with the greater energy gain observed with cooking. Our findings highlight the importance of cooking in increasing dietary energy returns for humans, both past and present. PMID:25293786

  16. Indoor acrolein emission and decay rates resulting from domestic cooking events

    NASA Astrophysics Data System (ADS)

    Seaman, Vincent Y.; Bennett, Deborah H.; Cahill, Thomas M.

    2009-12-01

    Acrolein (2-propenal) is a common constituent of both indoor and outdoor air, can exacerbate asthma in children, and may contribute to other chronic lung diseases. Recent studies have found high indoor levels of acrolein and other carbonyls compared to outdoor ambient concentrations. Heated cooking oils produce considerable amounts of acrolein, thus cooking is likely an important source of indoor acrolein. A series of cooking experiments were conducted to determine the emission rates of acrolein and other volatile carbonyls for different types of cooking oils (canola, soybean, corn and olive oils) and deep-frying different food items. Similar concentrations and emission rates of carbonyls were found when different vegetable oils were used to deep-fry the same food product. The food item being deep-fried was generally not a significant source of carbonyls compared to the cooking oil. The oil cooking events resulted in high concentrations of acrolein that were in the range of 26.4-64.5 μg m -3. These concentrations exceed all the chronic regulatory exposure limits and many of the acute exposure limits. The air exchange rate and the decay rate of the carbonyls were monitored to estimate the half-life of the carbonyls. The half-life for acrolein was 14.4 ± 2.6 h, which indicates that indoor acrolein concentrations can persist for considerable time after cooking in poorly-ventilated homes.

  17. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method.

    PubMed

    Serrano, A; Librelotto, J; Cofrades, S; Sánchez-Muniz, F J; Jiménez-Colmenero, F

    2007-11-01

    The study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P<0.05) in M sample and lowest (P<0.05) in W samples. Microwaved restructured steaks had higher (P<0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P<0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful. PMID:22061782

  18. The influence of cooking process on the microwave-assisted extraction of cottonseed oil.

    PubMed

    Taghvaei, Mostafa; Jafari, Seid Mahdi; Nowrouzieh, Shahram; Alishah, Omran

    2015-02-01

    Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction. The effect of cooking process on the physicochemical properties of extracted oil from two varieties of cottonseed (Pak and Sahel) was evaluated by free fatty acid content, melting point, smoke point and refractive index. Our results didn't show any significant differences between cooked and uncooked samples (P > 0.05) regarding physicochemical characteristics. From GC analysis of extracted oils, it was found there is no significant difference in fatty acid composition of cooked, uncooked and control (conventional extraction) samples. The thermal stability (Rancimat) analysis of oil samples showed the cooking process could cause a slight increase in the stability of oils for both varieties (about 40 min). The cooking process also increased total extracted phenolic compounds and considerably decreased total gossypol content of the cottonseed oil; but the extraction efficiency didn't change considerably after elimination of the cooking process. It can be concluded that microwave rays can destroy the structure of oil cells during process and facilitate the oil extraction without any heat treatment before extraction. PMID:25694730

  19. Biogas Cook Stoves for Healthy and Sustainable Diets? A Case Study in Southern India

    PubMed Central

    Anderman, Tal Lee; DeFries, Ruth S.; Wood, Stephen A.; Remans, Roseline; Ahuja, Richie; Ulla, Shujayath E.

    2015-01-01

    Alternative cook stoves that replace solid fuels with cleaner energy sources, such as biogas, are gaining popularity in low-income settings across Asia, Africa, and South America. Published research on these technologies focuses on their potential to reduce indoor air pollution and improve respiratory health. Effects on other cooking-related aspects, such as diets and women’s time management, are less understood. In this study, in southern India, we investigate if using biogas cook stoves alters household diets and women’s time management. We compare treatment households who are supplied with a biogas cook stove with comparison households who do not have access to these stoves, while controlling for several socio-economic factors. We find that diets of treatment households are more diverse than diets of comparison households. In addition, women from treatment households spend on average 40 min less cooking and 70 min less collecting firewood per day than women in comparison households. This study illustrates that alongside known benefits for respiratory health, using alternative cook stoves may benefit household diets and free up women’s time. To inform development investments and ensure these co-benefits, we argue that multiple dimensions of sustainability should be considered in evaluating the impact of alternative cook stoves. PMID:26442274

  20. Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

    SciTech Connect

    Lunden, Melissa M.; Delp, William W.

    2014-06-05

    Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.