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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. 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...

  10. "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…

  11. 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…

  12. 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…

  13. 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....

  14. 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)

  15. 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...

  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. 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 (...

  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. 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, ...

  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. 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.

  17. 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.

  18. 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

  19. 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)

  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. 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...

  9. 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…

  10. 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…

  11. 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…

  12. 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...

  13. 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…

  14. 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…

  15. 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...

  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. 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.

  20. 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.

  1. 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…

  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. 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.

  11. 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…

  12. 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

  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. 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…

  15. 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.

  16. 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

  17. 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.

  18. 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

  19. 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.

  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. 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...

  13. 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...

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. 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...

  19. 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...

  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. 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.

  8. 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

  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. 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.

  19. 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 ...

  20. 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 ...

  1. 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)

  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. 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

  9. 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

  10. 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.

  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. 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.

  15. 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.

  16. 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.

  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. 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...

  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. 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…

  20. 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

  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. 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…

  3. 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

  4. 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

  5. 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

  6. 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.

  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. 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

  16. 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.

  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. 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.

  5. 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

  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. 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.

  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. 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…

  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. 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.

  13. 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.

  14. 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.

  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. 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...

  18. 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...

  19. 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...

  20. 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.

  1. 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...

  2. 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)...

  3. 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,…

  4. 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)

  5. 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

  6. 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...

  7. 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...

  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. 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.

  18. 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

  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. 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

  2. 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

  3. 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

  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. 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.

  7. 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.

  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...