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Sample records for chinese fish sauce

  1. Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.

    PubMed

    Jiang, Wei; Xu, Ying; Li, Chunsheng; Dong, Xiaoyan; Wang, Dongfeng

    2014-01-01

    Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg(-1)), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg(-1)). Twenty samples contained more than 50 mg kg(-1) histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg(-1) tyramine and 10 contained more than 1000 mg kg(-1) total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu. PMID:24779975

  2. Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.

    PubMed

    Chindapan, Nathamol; Devahastin, Sakamon; Chiewchan, Naphaporn

    2009-09-01

    Fish sauce has a unique, pleasant flavor, but contains high levels of sodium chloride, which is nowadays not desirable for health-conscious consumers. Although many researchers have attempted to solve this problem by substituting sodium with potassium in fish sauce, potassium-based products are still unsuitable for patients with kidney disease. Thus, electrodialysis (ED) desalination of fish sauce was carried out. The rate of salt removal, evolution of total soluble solids, and electrical conductivity of the electrodialysis-treated fish sauce were investigated. Moreover, the system performance in terms of yield, energy consumption, and current efficiency were examined. Density, viscosity, ion concentrations (that is, Na(+), K(+)), total nitrogen, amino nitrogen, and color were investigated at various values of input voltage (6, 7, and 8 V) and remaining salt concentration (22%, 18%, 14%, 10%, 6%, and 2%[w/w]). The results indicated that an increase in the input voltage led to an increase in the rates of salt removal, electrical conductivity, and total soluble solids. The energy consumption increased whereas current efficiency and yield decreased significantly with an increase in input voltage and the salt removal level. Physicochemical properties of the treated fish sauce, in terms of the total soluble solids, density, viscosity, ion concentrations (that is, Na(+), K(+)), total nitrogen, and color were significantly affected by the input voltage and the salt-removal level. PMID:19895465

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

    PubMed

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

    2016-01-01

    Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. PMID:26613570

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

    PubMed

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

    2011-08-10

    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product. PMID:21710980

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

    PubMed Central

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

    2014-01-01

    The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein. PMID:25400624

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

    PubMed

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

    2014-01-01

    The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein. PMID:25400624

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

    PubMed

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

    2016-04-01

    The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract-treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce. PMID:26953496

  8. Bacterial communities in fish sauce mash using culture-dependent and -independent methods.

    PubMed

    Fukui, Youhei; Yoshida, Mitsuhiro; Shozen, Kei-ichi; Funatsu, Yasuhiro; Takano, Takashi; Oikawa, Hiroshi; Yano, Yutaka; Satomi, Masataka

    2012-01-01

    In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 10(7) to 10(8) cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 10(6) cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the floras of halophilic and highly halophilic isolates. This is the first report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fish sauce mash. PMID:22990487

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

    NASA Astrophysics Data System (ADS)

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

    2006-11-01

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

  10. Identification and characterization of the aroma-impact components of Thai fish sauce.

    PubMed

    Lapsongphon, Nawaporn; Yongsawatdigul, Jirawat; Cadwallader, Keith R

    2015-03-18

    Comprehensive analysis of the potent odorants in Thai premium fish sauce samples was accomplished by use of complementary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry. Odorants of intermediate and low volatility were determined by direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) and aroma extract dilution analysis (AEDA). Meanwhile, static headspace dilution analysis (SHDA) and headspace solid-phase microextraction (H-SPME) were used to determine the highly volatile odorants. Results of AEDA indicated the importance (log3FD factor≥6) of five acidic odorants (butanoic acid, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, and 2-phenylacetic acid) and four neutral/basic odorants (3-methylbutanal, (Z)-1,5-octadien-3-one, phenylacetaldehyde, and o-aminoacetophone). Results of SHDA indicated the predominant (log3FD factors≥5) headspace odorants were methanethiol, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid. Concentrations for 21 odorants were determined by stable isotope dilution analysis (SIDA), and their odor-activity values (OAVs) were calculated. Among these, methanethiol, 2-methylpropanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid had the highest OAVs (>500). Results of aroma recombination and omission studies revealed the importance of acids, aldehydes, and sulfur-containing compounds to the overall aroma of the Thai fish sauce. PMID:25730550

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

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

    NASA Astrophysics Data System (ADS)

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

    2008-07-01

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

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

    PubMed

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

    2015-09-01

    Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was <30%, indicating that they were likely to be new species. DNA relatedness between these 2 strains was only 65%, suggesting that they also belonged to different species. The α-amino group content of 6-month-old fish sauce inoculated with Staphylococcus sp. CMC5-3-1 was 740.5 mM, which was higher than that inoculated by the strain CMS5-7-5 (662.14 mM, P < 0.05). Histamine was not produced during fermentations with both strains. Fish sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P < 0.05). The major volatile compound detected in fish sauce inoculated with Staphylococcus sp. CMC5-3-1 was 2-methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce. PMID:26256665

  14. Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce.

    PubMed

    Satomi, Masataka; Furushita, Manabu; Oikawa, Hiroshi; Yano, Yutaka

    2011-07-15

    Nineteen isolates of histamine producing halophilic bacteria were isolated from four fish sauce mashes, each mash accumulating over 1000 ppm of histamine. The complete sequences of the plasmids encoding the pyruvoyl dependent histidine decarboxylase gene (hdcA), which is harbored in histamine producing bacteria, were determined. In conjunction, the sequence regions adjacent to hdcA were analyzed to provide information regarding its genetic origin. As reference strains, Tetragenococcus halophilus H and T. muriaticus JCM10006(T) were also studied. Phenotypic and 16S rRNA gene sequence analyses identified all isolates as T. halophilus, a predominant histamine producing bacteria present during fish sauce fermentation. Genetic analyses (PCR, Southern blot, and complete plasmid sequencing) of the histamine producing isolates confirmed that all the isolates harbored approximately 21-37 kbp plasmids encoding a single copy of the hdc cluster consisting of four genes related to histamine production. Analysis of hdc clusters, including spacer regions, indicated >99% sequence similarity among the isolates. All of the plasmids sequenced encoded traA, however genes related to plasmid conjugation, namely mob genes and oriT, were not identified. Two putative mobile genetic elements, ISLP1-like and IS200-like, respectively, were identified in the up- and downstream region of the hdc cluster of all plasmids. Most of the sequences, except hdc cluster and two adjacent IS elements, were diverse among plasmids, suggesting that each histamine producers harbored a different histamine-related plasmid. These results suggested that the hdc cluster was not spread by clonal dissemination depending on the specific plasmid and that the hdc cluster in tetragenococcal plasmid was likely encoded on transformable elements. PMID:21616548

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

    PubMed

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

    2016-08-01

    Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. PMID:27052702

  16. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.

    PubMed

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

    2010-07-15

    Halophilic lactic acid bacteria were isolated from fish sauce mashes fermented at 1 to 12 months. Seven out of sixty-four isolates were selected according to their proteolytic activity and growth at 25% NaCl for characterization and investigation of volatile compound production. All selected isolates were Gram-positive cocci with pairs/tetrads and grew at 0-25% NaCl, pH 4.5-9.0. Results of 16S rRNA gene sequence analysis showed 99% homology to Tetragenococcus halophilus ATCC 33315. The restriction fragment length polymorphism (RFLP) patterns of all isolates were also similar to those of T. halophilus ATCC 33315. These isolates were, thus, identified as T. halophilus. All isolates hydrolyzed fish protein in the medium containing 25% NaCl. Intracellular aminopeptidase of 7 isolates exhibited the highest activity of 2.85-3.67 U/ml toward Ala-p-nitroanilide (Ala-pNA). T.halophilus strains MS33 and M11 showed the highest alanyl aminopeptidase activity (P<0.05), and produced histamine in mGYP broth containing 5 and 25% NaCl in the level of 6.62-22.55 and 13.14-20.39 mg/100ml, respectively. Predominant volatile compounds of fish broth containing 25% NaCl inoculated with T. halophilus MS33 and MRC5-5-2 were 1-propanol, 2-methylpropanal, and benzaldehyde, corresponding to major volatile compounds in fish sauce. T.halophilus appeared to play an important role in volatile compound formation during fish sauce fermentation. PMID:20541276

  17. Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce.

    PubMed

    Satomi, Masataka; Furushita, Manabu; Oikawa, Hiroshi; Yoshikawa-Takahashi, Miwako; Yano, Yutaka

    2008-08-15

    In order to analyze the genes related to the histamine production, a strain of histamine producing halophilic bacteria, referred to as strain H, was isolated using enrichment culture and dilution-to-extinction methods with histidine broth inoculated from the fish sauce mashes. The two Japanese fish sauce mashes used, accumulate over 1000 mg/l of histamine. Phenotypic and 16 S rRNA gene sequence analyses identified strain H as Tetragenococcus halophilus, the predominant histamine producing bacteria present during fish sauce fermentation. Genetic analyses (PCR and Southern blot) of the histamine producing strain confirmed that the strain harbored a 30 kbp plasmid (pHDC) encoding a single copy of the pyruvoyl dependent histidine decarboxylase gene (hdc). A comparison of hdcA that is a structural gene of histidine decarboxylase among strain H, Lactobacillus hilgardii 0006, L. sakei LTH2076, Oenococcus oeni 9204, T. halophilus and T. muriaticus JCM10006 (T) indicated >99% sequence similarity. The hdc gene cluster consisted of 4 ORFs, hdcP, hdcA, hdcB, and hdcRS, and were almost identical to that of L. hilgardii 0006 with 99% sequence similarity including the structural hdc spacer region. However, the approximately 500 bp regions upstream and downstream of the hdc gene were different between that of strain H and L. hilgardii 0006. The complete sequence of pHDC revealed 29,924 nucleotides including 28 ORFs, two pairs of IR (inverted repeat), similar sequence of plasmid conjugative elements, and a theta-type replicon. These results suggested that hdc could be encoded on transformable elements among lactic acid bacteria. PMID:18573560

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

    PubMed

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

    2008-05-01

    The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples. PMID:18460121

  19. Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach.

    PubMed

    Schindler, Alexander; Dunkel, Andreas; Stähler, Frauke; Backes, Michael; Ley, Jakob; Meyerhof, Wolfgang; Hofmann, Thomas

    2011-12-14

    As enzymatic digests of fish proteins were recently reported to enhance salt taste, the fish protein protamine was digested by chymotrypsin and trypsin and subsequently screened for candidate salt taste modulating (STM) peptides. To achieve this, first, a two-step sensory assay was developed and demonstrated to be a rather suitable tool for the detection of salt taste enhancers and the "quantitation" of their salt taste enhancing activity on the basis of isointensities with reference solutions. By means of activity-guided fractionation using ultrafiltration, gel permeation chromatography, and hydrophilic liquid interaction chromatography in combination with the sensory assay for STM activity assessment, a series of arginyl dipeptides, with RP, RA, AR, RG, RS, RV, VR, and RM being the most active, as well as l-arginine were found as salt taste enhancing molecules in fish protamine digests. For the first time, HPLC-MS/MS analysis on a PFP and a HILIC stationary phase, respectively, enabled the quantitative analysis of the arginyl peptides in a series of commercial and laboratory-made protein hydrolysates as well as fermented fish sauces. PMID:22044387

  20. Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.

    PubMed

    Mohamed, Hajaratul Najwa; Man, Yaakob Che; Mustafa, Shuhaimi; Manap, Yazid Abdul

    2012-01-01

    Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50-4.92, while the salt (NaCl) content ranged between 11.80% and 22.50% (w/v). For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio)-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values. PMID:22555296

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

    PubMed

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

    2016-09-01

    Soy sauce a well known seasoning all over the world, especially in Asia, is available in global market in a wide range of types based on its purpose and the processing methods. Its composition varies with respect to the fermentation processes and addition of additives, preservatives and flavor enhancers. A comprehensive (1)H NMR based study regarding the metabonomic variations of soy sauce to differentiate among different types of soy sauce available on the global market has been limited due to the complexity of the mixture. In present study, (13)C NMR spectroscopy coupled with multivariate statistical data analysis like principle component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) was applied to investigate metabonomic variations among different types of soy sauce, namely super light, super dark, red cooking and mushroom soy sauce. The main additives in soy sauce like glutamate, sucrose and glucose were easily distinguished and quantified using (13)C NMR spectroscopy which were otherwise difficult to be assigned and quantified due to serious signal overlaps in (1)H NMR spectra. The significantly higher concentration of sucrose in dark, red cooking and mushroom flavored soy sauce can directly be linked to the addition of caramel in soy sauce. Similarly, significantly higher level of glutamate in super light as compared to super dark and mushroom flavored soy sauce may come from the addition of monosodium glutamate. The study highlights the potentiality of (13)C NMR based metabonomics coupled with multivariate statistical data analysis in differentiating between the types of soy sauce on the basis of level of additives, raw materials and fermentation procedures. PMID:27343582

  2. Beyond Effectiveness—The Adversities of Implementing a Fortification Program. A Case Study on the Quality of Iron Fortification of Fish and Soy Sauce in Cambodia

    PubMed Central

    Laillou, Arnaud; Pfanner, Simon; Chan, Theary; Chea, Chantum; Mam, Borath; Sambath, Pol; Vonthanak, Saphoon; Wieringa, Frank

    2016-01-01

    Fortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the Cambodian diet, as both are widely consumed by the entire population. In order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/L, whilst nitrogen and salt should contain no less than 10 g/L and 200 g/L respectively. This survey aims to analyze the progress of the fortification program. Through a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. Two hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. They were then analyzed for iron, nitrogen and salt content. The study demonstrates that 74% of fortified fish and soy sauces comply with Cambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. The paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i) comply with International Codex; (ii) adopt mandatory legislation; and (iii) ensure enforcement. PMID:26901222

  3. Beyond Effectiveness--The Adversities of Implementing a Fortification Program. A Case Study on the Quality of Iron Fortification of Fish and Soy Sauce in Cambodia.

    PubMed

    Laillou, Arnaud; Pfanner, Simon; Chan, Theary; Chea, Chantum; Mam, Borath; Sambath, Pol; Vonthanak, Saphoon; Wieringa, Frank

    2016-02-01

    Fortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the Cambodian diet, as both are widely consumed by the entire population. In order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/L, whilst nitrogen and salt should contain no less than 10 g/L and 200 g/L respectively. This survey aims to analyze the progress of the fortification program. Through a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. Two hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. They were then analyzed for iron, nitrogen and salt content. The study demonstrates that 74% of fortified fish and soy sauces comply with Cambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. The paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i) comply with International Codex; (ii) adopt mandatory legislation; and (iii) ensure enforcement. PMID:26901222

  4. Formation of N-nitroso-N-methylurea in various samples of smoked/dried fish, fish sauce, seafoods, and ethnic fermented/pickled vegetables following incubation with nitrite under acidic conditions.

    PubMed

    Sen, N P; Seaman, S W; Baddoo, P A; Burgess, C; Weber, D

    2001-04-01

    In continuation of our previous studies on N-nitroso-N-methylurea (NMU) formation in cured meats following incubation with nitrite at gastric pH, we extended the investigation to other foods mentioned in the title of this paper. The main objective was to determine whether these foods have the potential to form NMU at pH's that can be found in the human stomach. This was done by nitrosating an aliquot (5 g for fish sauce, 10 g for the others) of each with 7.25 microM to 1.59 mM levels of sodium nitrite for 2 h at room temperature at pH 0.8--1.5 and measuring the amounts of NMU formed. Of the samples tested, fish sauce formed 2--712 ng of NMU, followed in decreasing order by herring (<0.3--688 ng); dried anchovy, shrimp, and other fishes (<0.3--134 ng); crab and lobster paté (<0.3--342 ng); sardines (6--59 ng); oysters and mussels (11--31 ng); dried squid (3--47 ng); kimchi (7--107 ng); and Japanese pickled radish (<0.3--72 ng). Incorporation of 200-2000 ppm of ascorbic acid in the fish sauce and other foods, prior to nitrosation, appreciably inhibited such NMU formation. Although previous researchers in China reported NMU formation in nitrosated samples of fish sauce, this is the first reported formation of NMU upon nitrosation of the other foods mentioned above, and the first reported inhibition of such formation by added ascorbic acid. PMID:11308373

  5. Complete genome sequence of Bacillus cereus FORC_005, a food-borne pathogen from the soy sauce braised fish-cake with quail-egg.

    PubMed

    Lee, Dong-Hoon; Kim, Hye Rim; Chung, Han Young; Lim, Jong Gyu; Kim, Suyeon; Kim, Se Keun; Ku, Hye-Jin; Kim, Heebal; Ryu, Sangryeol; Choi, Sang Ho; Lee, Ju-Hoon

    2015-01-01

    Due to abundant contamination in various foods, the pathogenesis of Bacillus cereus has been widely studied in physiological and molecular level. B. cereus FORC_005 was isolated from a Korean side dish, soy sauce braised fish-cake with quail-egg in South Korea. While 21 complete genome sequences of B. cereus has been announced to date, this strain was completely sequenced, analyzed, and compared with other complete genome sequences of B. cereus to elucidate the distinct pathogenic features of a strain isolated in South Korea. The genomic DNA containing a circular chromosome consists of 5,349,617-bp with a GC content of 35.29 %. It was predicted to have 5170 open reading frames, 106 tRNA genes, and 42 rRNA genes. Among the predicted ORFs, 3892 ORFs were annotated to encode functional proteins (75.28 %) and 1278 ORFs were predicted to encode hypothetical proteins (748 conserved and 530 non-conserved hypothetical proteins). This genome information of B. cereus FORC_005 would extend our understanding of its pathogenesis in genomic level for efficient control of its contamination in foods and further food poisoning. PMID:26566422

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

    PubMed

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

    2010-05-26

    Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product. PMID:20405947

  7. [Application of zebra fishes in studies on traditional Chinese medicines].

    PubMed

    Tian, Li-li; Zhu, Guo-fu

    2015-03-01

    The zebra fish model, as an integral animal model, features small volume, high throughput, low cost, short cycle and reliable experimental results, thus has been widely used in medical studies. Traditional Chinese medicines (TCM) constitute a complex system, their active ingredients and action mechanisms are among study hotspots in during the development of modern TCMs. Along with the constant improvement of advanced technologies and methods, zebra fishes have been increasingly applied in studies on TCMs and shown advantages in active screening, and toxicity and metabolism studies. In this paper, TCM studies by using zebra fishes in recent years are summarized to provide new ideas and methods for basic studies on TCMs. PMID:26087540

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

    PubMed Central

    Yin, Wai-Fong; Tung, Hun-Jiat; Sam, Choon-Kook; Koh, Chong-Lek; Chan, Kok-Gan

    2012-01-01

    An N-acylhomoserine lactone (AHL)-degrading bacterial strain, L62, was isolated from a sample of fermentation brine of Chinese soya sauce by using rich medium agar supplemented with soya sauce (10% v/v). L62, a rod-shaped Gram positive bacterium with amylolytic activity, was phylogentically related to Bacillus sonorensis by 16S ribosomal DNA and rpoB sequence analyses. B. sonorensis L62 efficiently degraded N-3-oxohexanoyl homoserine lactone and N-octanoylhomoserine lactone. However, the aiiA homologue, encoding an autoinducer inactivation enzyme catalyzing the degradation of AHLs, was not detected in L62, suggesting the presence of a different AHL-degrading gene in L62. To the best of our knowledge, this is the first report of AHL-degrading B. sonorensis from soya sauce liquid state fermentation. PMID:22666018

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

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  10. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  11. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  12. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  13. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  14. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  15. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  16. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  17. (13)C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces.

    PubMed

    Kamal, Ghulam Mustafa; Yuan, Bin; Hussain, Abdullah Ijaz; Wang, Jie; Jiang, Bin; Zhang, Xu; Liu, Maili

    2016-01-01

    It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of (13)C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR) soy sauce may be the result of the manual addition of monosodium glutamate (MSG) in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK), whereas much higher in Japanese shoyu (JS) and Taiwan (China) light (TL), which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce. PMID:27598115

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

    PubMed

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

    2016-01-01

    In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (ΔH < 43 kJ/mol) adsorption process on the SP-825 and HP-20 resins, while the pseudo-second-order kinetics model accurately described the XAD-16 and HP-2 MGL resins. Furthermore, the adsorption processes of the peptides followed the Freundlich model. The XAD-16 resin was the most effective resin for the enrichment of peptides due to its high adsorption and total desorption capacities. Interestingly, the umami peptides were enriched in the deionized water fraction. This study provides new insights into exploring performance and separation characteristics of macroporous resins on soy sauce, and indicated that peptide may be the contributor to the umami taste in Chinese soy sauce. PMID:26212979

  19. Construction, characterization and FISH mapping of a bacterial artificial chromosome library of Chinese pangolin (Manis pentadactyla).

    PubMed

    Che, J; Wang, J; Su, W; Ye, J; Wang, Y; Nie, W; Yang, F

    2008-01-01

    Chinese pangolins as a representative species in the order Pholidota have highly specified morphological characters and occupy an important place in the mammalian phylogenetic tree. To obtain genomic data for this species, we have constructed a bacterial artificial chromosome (BAC) library of Chinese pangolin. The library contains 208,272 clones with an average insert size of 122.1 kb and represents approximately eight times the Chinese pangolin haploid genome (if we assume that the Chinese pangolins have a genome size similar to human). One hundred and twenty randomly-selected BAC clones were mapped onto Chinese pangolin chromosomes by fluorescence in situ hybridization (FISH), showing a largely unbiased chromosomal distribution. Several clones containing repetitive DNA and ribosomal DNA genes were also found. The BAC library and FISH mapped BAC clones are useful resources for comparative genomics and cytogenetics of mammals and in particular, the ongoing genome sequencing project of Chinese pangolins. PMID:18931486

  20. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Pork with barbecue sauce and beef with..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50...

  1. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50...

  2. Euros vs. yuan: comparing European and Chinese fishing access in West Africa.

    PubMed

    Belhabib, Dyhia; Sumaila, U Rashid; Lam, Vicky W Y; Zeller, Dirk; Le Billon, Philippe; Abou Kane, Elimane; Pauly, Daniel

    2015-01-01

    We compare the performance of European Union (EU) and Chinese fisheries access agreements with West African countries in terms of illegal and unreported fishing, economic equity, and patterns of exploitation. Bottom-up re-estimations of catch reveal that the EU (1.6 million t•year(-1)) and China (2.3 million t•year(-1)) report only 29% and 8%, respectively, of their estimated total catches (including estimated discards whenever possible) from West African countries between 2000 and 2010. EU catches are declining, while Chinese catches are increasing and are yet to reach the historic maximum level of EU catches (3 million t•year(-1) on average in the 1970s-1980s). The monetary value of EU fishing agreements, correlated in theory with reported catches, is straightforward to access, in contrast to Chinese agreements. However, once quantified, the value of Chinese agreements is readily traceable within the African economy through the different projects they directly cover, in contrast to the funds disbursed [to host governments] by the EU. Overall, China provides resources equivalent to about 4% of the ex-vessel value [value at landing] of the catch taken by Chinese distant-water fleets from West African waters, while the EU pays 8%. We address the difficulties of separating fees directly related to fishing from other economic or political motivations for Chinese fees, which could introduce a bias to the present findings as this operation is not performed for EU access fees officially related to fishing. Our study reveals that the EU and China perform similarly in terms of illegal fishing, patterns of exploitation and sustainability of resource use, while under-reporting by the EU increases and that by China decreases. The EU agreements provide, in theory, room for improving scientific research, monitoring and surveillance, suggesting a better performance than for Chinese agreements, but the end-use of the EU funds are more difficult, and sometime impossible to

  3. Euros vs. Yuan: Comparing European and Chinese Fishing Access in West Africa

    PubMed Central

    Belhabib, Dyhia; Sumaila, U. Rashid; Lam, Vicky W. Y.; Zeller, Dirk; Le Billon, Philippe; Abou Kane, Elimane; Pauly, Daniel

    2015-01-01

    We compare the performance of European Union (EU) and Chinese fisheries access agreements with West African countries in terms of illegal and unreported fishing, economic equity, and patterns of exploitation. Bottom-up re-estimations of catch reveal that the EU (1.6 million t•year-1) and China (2.3 million t•year-1) report only 29% and 8%, respectively, of their estimated total catches (including estimated discards whenever possible) from West African countries between 2000 and 2010. EU catches are declining, while Chinese catches are increasing and are yet to reach the historic maximum level of EU catches (3 million t•year-1 on average in the 1970s-1980s). The monetary value of EU fishing agreements, correlated in theory with reported catches, is straightforward to access, in contrast to Chinese agreements. However, once quantified, the value of Chinese agreements is readily traceable within the African economy through the different projects they directly cover, in contrast to the funds disbursed [to host governments] by the EU. Overall, China provides resources equivalent to about 4% of the ex-vessel value [value at landing] of the catch taken by Chinese distant-water fleets from West African waters, while the EU pays 8%. We address the difficulties of separating fees directly related to fishing from other economic or political motivations for Chinese fees, which could introduce a bias to the present findings as this operation is not performed for EU access fees officially related to fishing. Our study reveals that the EU and China perform similarly in terms of illegal fishing, patterns of exploitation and sustainability of resource use, while under-reporting by the EU increases and that by China decreases. The EU agreements provide, in theory, room for improving scientific research, monitoring and surveillance, suggesting a better performance than for Chinese agreements, but the end-use of the EU funds are more difficult, and sometime impossible to

  4. Antiglycation and antioxidant properties of soy sauces.

    PubMed

    Mashilipa, Changwe; Wang, Qiuyu; Slevin, Mark; Ahmed, Nessar

    2011-12-01

    Diabetes-induced hyperglycemia increases formation of advanced glycation end products (AGEs) and metal-catalyzed production of free radicals. This study compared the antioxidant capacities of dark and light soy sauces of different brands and investigated their abilities to inhibit AGEs and whether their mechanism of action was pre- or post-Amadori or involved chelation of transition metals. The antioxidant capacities of soy sauces were compared using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) method and by measuring their total phenolic contents. Model proteins (lysozyme, albumin) were glycated using fructose with or without soy sauces with subsequent analysis of cross-linked AGEs by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The effect of soy sauces on pre- and post-Amadori inhibition of AGEs was investigated by measuring fructosamine and AGEs following reincubation of ribose-glycated (ribated) lysozyme, respectively. Dark soy sauces had higher antioxidant capacities and phenolic content and were more effective inhibitors of post-Amadori-derived cross-linked AGEs. However, light soy sauces were more effective at inhibiting fructosamine and had more potent metal chelation properties. This study reports the antiglycation properties of soy sauces, but further studies are required to determine the constituents responsible for this effect and whether soy sauce consumption can reduce oxidative stress and AGEs in diabetic subjects. PMID:21861728

  5. Risk-benefit evaluation of fish from Chinese markets: nutrients and contaminants in 24 fish species from five big cities and related assessment for human health.

    PubMed

    Du, Zhen-Yu; Zhang, Jian; Wang, Chunrong; Li, Lixiang; Man, Qingqing; Lundebye, Anne-Katrine; Frøyland, Livar

    2012-02-01

    The risks and benefits of fish from markets in Chinese cities have not previously been fully evaluated. In the present study, 24 common fish species with more than 400 individual samples were collected from markets from five big Chinese cities in 2007. The main nutrients and contaminants were measured and the risk-benefit was evaluated based on recommended nutrient intakes and risk level criteria set by relevant authorities. The comprehensive effects of nutrients and contaminants in marine oily fish were also evaluated using the data of two related human dietary intervention trials performed in dyslipidemic Chinese men and women in 2008 and 2010, respectively. The results showed that concentrations of contaminants analyzed including DDT, PCB(7), arsenic and cadmium were much lower than their corresponding maximum limits with the exception of the mercury concentration in common carp. Concentrations of POPs and n-3 LCPUFA, mainly EPA and DHA, were positively associated with the lipid content of the fish. With a daily intake of 80-100g marine oily fish, the persistent organic pollutants in fish would not counteract the beneficial effects of n-3 LCPUFA in reducing cardiovascular disease (CVD) risk markers. Marine oily fish provided more effective protection against CVD than lean fish, particularly for the dyslipidemic populations. The risk-benefit assessment based on the present daily aquatic product intake in Chinese urban residents (44.9 and 62.3g for the average values for all cities and big cities, respectively) indicated that fish, particularly marine oily fish, can be regularly consumed to achieve optimal nutritional benefits from n-3 LCPUFA, without causing significant contaminant-related health risks. However, the potential health threat from contaminants in fish should still be emphasized for the populations consuming large quantities of fish, particularly wild fish. PMID:22225822

  6. 9 CFR 319.307 - Spaghetti sauce with meat.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall...

  7. 9 CFR 319.307 - Spaghetti sauce with meat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  8. 9 CFR 319.307 - Spaghetti sauce with meat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall...

  9. 9 CFR 319.307 - Spaghetti sauce with meat.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall...

  10. 9 CFR 319.307 - Spaghetti sauce with meat.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall...

  11. Contribution of leafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso.

    PubMed

    Icard-Vernière, Christèle; Olive, Fanny; Picq, Christian; Mouquet-Rivier, Claire

    2015-03-01

    Improved leafy vegetable (LV) sauces, with amaranth, sorrel, and Ceylon spinach/spider plant leaves were formulated from traditional recipes to assess their potential use for food-to-food fortification in iron, zinc and vitamin A in the diet of young children and their mothers in Burkina Faso. Improvement was based on an increase in LV proportion and a decrease in mineral absorption inhibitors. An increase in iron content of up to 3 mg/100 g was obtained in some improved sauces in which dried fish was replaced by chicken liver, and vitamin A content was about 40 times higher than in traditional sauces. Fractional dialyzable iron was low in all sauces. Intakes of sauce were measured to assess their acceptability and no significant difference was found between traditional and improved formulations. The mean intakes of sauces were 66 ± 40 g for young children and 166 ± 65 g for their mothers. Amaranth or Ceylon spinach/spider plant sauces, consumed with the cereal based paste "tô" twice a day, would contribute 80 to 86% of children's estimated average requirement (EAR) of iron and to 90 to 170% of EAR of vitamin A but their contribution to zinc and energy needs would remain low. PMID:25665504

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

    ERIC Educational Resources Information Center

    Marine Corps Inst., Washington, DC.

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

  13. Higher freshwater fish and sea fish intake is inversely associated with colorectal cancer risk among Chinese population: a case-control study

    PubMed Central

    Xu, Ming; Fang, Yu-Jing; Chen, Yu-Ming; Lu, Min-Shan; Pan, Zhi-Zhong; Yan, Bo; Zhong, Xiao; Zhang, Cai-Xia

    2015-01-01

    The association between specific fish intake and colorectal cancer risk remains controversial. This study aimed to examine the association between specific fish intake and colorectal cancer risk in Chinese population in a large case control study. During July 2010 to November 2014, 1189 eligible colorectal cancer cases and 1189 frequency-matched controls (age and sex) completed in-person interviews. A validated food frequency questionnaire was used to estimate dietary intake. Multivariate logistical regression models were used to estimate the odds ratio (OR) and 95% confidence interval (95% CI) after adjusting for various confounders. A strong inverse association was found between freshwater fish intake and colorectal cancer risk. Compared with the lowest quartile, the highest quartile intake showed a risk reduction of 53% (OR 0.47, 95% CI = 0.36–0.60, Ptrend < 0.01) after adjustment for various confounders. The inverse association were also observed for sea fish (OR 0.79, 95%CI = 0.62–0.99, Ptrend < 0.01) and fresh fish (OR 0.49, 95%CI = 0.38–0.62, Ptrend < 0.01). No statistically significant association was found between dried/salted fish and shellfish intake and colorectal cancer risk. These results indicate that higher consumption of freshwater fish, sea fish and fresh fish is associated with a lower risk of colorectal caner. PMID:26264963

  14. An evaluation of lead concentrations in imported hot sauces.

    PubMed

    Berger Ritchie, Jennifer A; Gerstenberger, Shawn L

    2013-01-01

    In the last decade, the U.S. Food and Drug Administration (FDA) has issued several warnings and recalls for food products that exceed FDA standards for lead. Products containing chili peppers and salt were often suspected as sources of lead contamination, and included items such as candy that are routinely investigated. However, products such as hot sauces that contain similar ingredients have not been the focus of evaluations. This study quantified lead concentrations in imported hot sauces, evaluated product compliance to existing United States standards, and calculated potential dietary lead exposure for children using the Integrated Exposure Uptake Biokinetic Model. Finally, recommendations for reducing the risk of lead exposure from hot sauces are provided. Twenty-five (25) bottles of imported hot sauces manufactured in Mexico and South America were purchased in Clark County, Nevada. All hot sauces were analyzed for lead concentrations, pH, and leaded packaging. Hot sauces were analyzed by inductively coupled plasma mass spectrometry and packaging was analyzed using x-ray fluorescence technology. Four brands of hot sauces (16%) exceeded 0.1 ppm lead, the current FDA action level for lead in candy. Hot sauces with lead concentrations >0.1 ppm lead contained salt and were manufactured in Mexico. Subsequent analysis of additional lots of hot sauces exceeding 0.1 ppm lead revealed inconsistent lead concentrations between and within manufacturer lots. The lead concentrations of the plastic hot sauce lids ranged from below the limit of detection to 2,028 ppm lead. There was no association between lead concentrations in hot sauces and pepper type. These results indicate the need for more rigorous screening protocols for products imported from Mexico, the establishment of an applicable standard for hot sauce, and resources to allow for the enforcement of existing food safety policies. The data reported herein represent the first known investigation of lead

  15. Susceptibility of Chinese Perch Brain (CPB) Cell and Mandarin Fish to Red-Spotted Grouper Nervous Necrosis Virus (RGNNV) Infection.

    PubMed

    Tu, Jiagang; Chen, Wenjie; Fu, Xiaozhe; Lin, Qiang; Chang, Ouqin; Zhao, Lijuan; Lan, Jiangfeng; Li, Ningqiu; Lin, Li

    2016-01-01

    Nervous necrosis virus (NNV) is the causative agent of viral encephalopathy and retinopathy (VER), a neurological disease responsible for high mortality of fish species worldwide. Taking advantage of our established Chinese perch brain (CPB) cell line derived from brain tissues of Mandarin fish (Siniperca chuatsi), the susceptibility of CPB cell to Red-Spotted Grouper nervous necrosis virus (RGNNV) was evaluated. The results showed that RGNNV replicated well in CPB cells, resulting in cellular apoptosis. Moreover, the susceptibility of Mandarin fish to RGNNV was also evaluated. Abnormal swimming was observed in RGNNV-infected Mandarin fish. In addition, the cellular vacuolation and viral particles were also observed in brain tissues of RGNNV-infected Mandarin fish by Hematoxylin-eosin staining or electronic microscopy. The established RGNNV susceptible brain cell line from freshwater fish will pave a new way for the study of the pathogenicity and replication of NNV in the future. PMID:27213348

  16. Susceptibility of Chinese Perch Brain (CPB) Cell and Mandarin Fish to Red-Spotted Grouper Nervous Necrosis Virus (RGNNV) Infection

    PubMed Central

    Tu, Jiagang; Chen, Wenjie; Fu, Xiaozhe; Lin, Qiang; Chang, Ouqin; Zhao, Lijuan; Lan, Jiangfeng; Li, Ningqiu; Lin, Li

    2016-01-01

    Nervous necrosis virus (NNV) is the causative agent of viral encephalopathy and retinopathy (VER), a neurological disease responsible for high mortality of fish species worldwide. Taking advantage of our established Chinese perch brain (CPB) cell line derived from brain tissues of Mandarin fish (Siniperca chuatsi), the susceptibility of CPB cell to Red-Spotted Grouper nervous necrosis virus (RGNNV) was evaluated. The results showed that RGNNV replicated well in CPB cells, resulting in cellular apoptosis. Moreover, the susceptibility of Mandarin fish to RGNNV was also evaluated. Abnormal swimming was observed in RGNNV-infected Mandarin fish. In addition, the cellular vacuolation and viral particles were also observed in brain tissues of RGNNV-infected Mandarin fish by Hematoxylin-eosin staining or electronic microscopy. The established RGNNV susceptible brain cell line from freshwater fish will pave a new way for the study of the pathogenicity and replication of NNV in the future. PMID:27213348

  17. Heterocyclic Aromatic Amines in Domestically Prepared Chicken and Fish from Singapore Chinese Households

    SciTech Connect

    Salmon, C P; Knize, M G; Felton, J S; Zhao, B; Seow, A

    2005-05-16

    Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino 3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo [4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001) than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05). This study provides new information on HAA content in the Singapore Chinese diet.

  18. Preparation and evaluation of sauces from lactic acid fermented vegetables.

    PubMed

    Joshi, V K; Somesh, Sharma

    2010-03-01

    Different combinations of fermented vegetables like carrot, radish and cucumber with pear and mango pulps were made separately and were processed. All the sauces prepared were having a constant TSS of 18°B using different combinations of fermented pulp viz., 25, 50, 75 and 100% with fruit pulps of mango and pear. The titratable acidity of carrot, radish and cucumber based sauces ranged from 1.22 to 1.39%. The blending ratio influenced the titratable acidity, Brix-acid ratio, pH and colour of the various sauces. In general, physico-chemical and sensory characteristics of all sauces prepared met the FPO specifications. Carrot with pear pulp based sauce had the highest overall acceptability. Product prepared with 25% radish + 75% pear and sauce with blend of 50% cucumber + 50% pear were preferred to others. Fermented carrot based sauce having blend of 75% fermented carrot + 25% pear was adjudged sensorily as the best. The cost of production of fermented vegetable based sauces (200 ml bottle) ranged between Rs 15.54 and 24.14 and the lowest (Rs 15.54) cost was for radish based fermented sauce. PMID:23572627

  19. Traditional Chinese Biotechnology

    NASA Astrophysics Data System (ADS)

    Xu, Yan; Wang, Dong; Fan, Wen Lai; Mu, Xiao Qing; Chen, Jian

    The earliest industrial biotechnology originated in ancient China and developed into a vibrant industry in traditional Chinese liquor, rice wine, soy sauce, and vinegar. It is now a significant component of the Chinese economy valued annually at about 150 billion RMB. Although the production methods had existed and remained basically unchanged for centuries, modern developments in biotechnology and related fields in the last decades have greatly impacted on these industries and led to numerous technological innovations. In this chapter, the main biochemical processes and related technological innovations in traditional Chinese biotechnology are illustrated with recent advances in functional microbiology, microbial ecology, solid-state fermentation, enzymology, chemistry of impact flavor compounds, and improvements made to relevant traditional industrial facilities. Recent biotechnological advances in making Chinese liquor, rice wine, soy sauce, and vinegar are reviewed.

  20. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish).

    PubMed

    Dai, Zhiyuan; Li, Yan; Wu, Jiajia; Zhao, Qiaoling

    2013-11-01

    Chouguiyu, or stinky mandarinfish, is a traditional Chinese fermented fish product made of mandarinfish by spontaneous fermentation at the anaerobic condition with low-salt concentration. In order to get a primary understanding of the microbial community presenting in the Chouguiyu fermentation, 61 cultures of lactic acid bacteria (LAB) from various fermentation period were isolated using MRS agar plates and characterized based on a combination of phenotypic and genotypic approaches including amplified ribosomal DNA restriction analysis (ARDRA) and 16S rRNA partial gene sequencing analysis. Eight distinct bacterial species belonging to 6 genera were identified in total. Among them, Lactobacillus sakei was the dominant species (63%) during the fermentation, which exhibited great variety in phenotypic tests but unique genotypic characters. Meanwhile, the other LAB species including Lactococcus (Lc.) garvieae, Lc. lactis, Lc. raffinolactis, Vagococcus sp., Enterococcus hermanniensis, Macrococcus caseolyticus as well as Streptococcus parauberis were also recovered from the different fermentation periods, especially at the initial point of the fermentation. This seems to be the 1st report investigating the LAB composition involved in Chouguiyu fermentation and the data obtained in this study may be valuable for selecting starter culture for Chouguiyu industrial-scale production. PMID:24245896

  1. Lead, mercury, and cadmium in umbilical cord serum and birth outcomes in Chinese fish consumers.

    PubMed

    Tang, Mengling; Xu, Chenye; Lin, Nan; Liu, Kai; Zhang, Yongli; Yu, Xinwei; Liu, Weiping

    2016-04-01

    Heavy metals such as lead (Pb), mercury (Hg), and cadmium (Cd) were detected in the islands of Yangtze River estuary and Hangzhou bay and their exposure caused potential health risk for the residents. To assess the exposure levels of Pb, Hg, and Cd, the umbilical cord serum samples were collected from 103 mother-newborn pairs as the noninvasive specimens. The association of the concentration of Pb, Hg, and Cd with the birth outcomes was evaluated. Pb, Hg, and Cd had high exposure levels with the median concentrations at 76.20 μg L(-1) [interquartile range (IQR): 44.71, 115.80], 21.94 μg L(-1) (IQR: 15.10, 27.64), and 6.36 μg L(-1) (IQR: 3.63, 13.34), respectively. A unit increase in the Pb umbilical cord serum concentration (μg L(-1)) was significantly associated with a 0.29 cm (95% CI: -0.50, -0.09) decrease in birth height and a 0.22 cm (95%CI: -0.44, 0.00) decrease in head circumference. The middle tertile Pb and Hg exposure levels were found significantly negative effects on birth outcomes compared with low tertile exposure levels. Exposure to Cd showed no apparent effect on birth outcomes. Our results suggested that Pb and Hg exposure has potential adverse effects on birth outcomes in Chinese fish consumers from Yangtze River outlet and Hangzhou bay estuary regions. PMID:26812370

  2. Extraction of light filth from oriental sauces containing soy sauce, thickeners, and spices: collaborative study.

    PubMed

    Nakashima, M J

    1993-01-01

    Results are reported for a collaborative study of a method for the extraction of light filth from oriental sauces containing soy sauce, thickeners, and spices. A 100 g test portion is pretreated in a 2% solution of Tergitol Anionic 4 over a steam bath, and oils are removed by wet-sieving on No. 230 sieve. Filth is isolated from 40% isopropanol by using Na4EDTA and mineral oil. Average recoveries by 9 collaborators for 3 spike levels of rat hairs (5, 10, and 15) were 84, 78, and 79%, respectively; for insect fragments (5, 15, and 30), recoveries were 92, 95, and 96%, respectively. The method was adopted first action by AOAC International. PMID:8448444

  3. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.

    PubMed

    Feng, Yunzi; Cai, Yu; Su, Guowan; Zhao, Haifeng; Wang, Chenxia; Zhao, Mouming

    2014-02-15

    Two types of Chinese soy sauce, high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS), were used to investigate their differences in aroma profile by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Results from descriptive sensory analysis showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLFSS, while LSFSS exhibited significantly higher sour and burnt attributes. In addition, aroma extract dilution analysis (AEDA) revealed 37 and 33 odour-active regions for HLFSS and LSFSS, respectively. Ethanol, 3-methyl-1-butanol, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol and 3-(methylthio)propanal detected in HLFSS showed the highest flavour dilution (FD) factors, while 3-methylbutanal, phenylacetaldehyde and ethyl propanoate possessed the highest FD factors in LSFSS. Therefore, the traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS. PMID:24128458

  4. Hollow fibre cell fishing with high performance liquid chromatography for screening bioactive anthraquinones from traditional Chinese medicines.

    PubMed

    Yan, Yunyan; Hao, Yaomei; Hu, Shuang; Chen, Xuan; Bai, Xiaohong

    2013-12-27

    Hollow fibre cell fishing with high performance liquid chromatography (HFCF-HPLC) is a newly developed method used to screen and fish bioactive compounds in traditional Chinese medicines (TCMs). In the study, colorectal cancer cell HCT116 was first seeded in a hollow fibre and used for screening and fishing active compounds from TCMs. The surface properties of the hollow fibre seeded with HCT116 cells, the non-specific binding between active centres in the fibre and the target compounds, the cell survival rate under different conditions before and after screening, the repeatability and recovery of HFCF-HPLC were investigated in detail. The cell fishing factor of active compound was defined in HFCF-HPLC. We employed HFCF-HPLC to screen and fish anthraquinones active compounds group from extracts of Polygonum cuspidatum, Cecropia obtusifolia L. and Polygoni multiflori radix praeparata. Some of the anthraquinones structures screened from TCMs were identified by comparing to the retention time of the reference substances confirmed by mass spectrometry. The ability of permeable membrane of anthraquinones screened by HFCF-HPLC was further described. Indomethacin was used as the positive control substance. Results demonstrated that HFCF-HPLC is an effective, stable and reliable method to screen and analyse bioactive compounds. Other bioactive compounds from TCMs could also be screened. PMID:24275485

  5. Microwave heating effect on rheology and microstructure of white sauces.

    PubMed

    Guardeño, Luis M; Sanz, Teresa; Fiszman, Susana M; Quiles, Amparo; Hernando, Isabel

    2011-10-01

    The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological parameters analyzed-storage modulus (G'), loss modulus (G″), and loss tangent (tanδ)-were obtained for sauces made with different starches. Microwave reheating did not affect G' and G″ values until water evaporation became significant. In addition, tanδ values did not change significantly (P < 0.05) even during long reheating times showing that sauce viscoelastic properties did not change after microwave irradiation. However, microstructure assessed by confocal laser scanning microscopy showed changes in fat globule and protein. These microstructural changes did not seem to have a significant effect on rheological measurements since starch and ι-carrageenan are mainly responsible for the viscoelastic behavior of the sauces. Practical Application:  The development of products appropriate to microwave heating is constantly rising in food industry. It is necessary to understand the behavior of the ingredients and the final product to microwave heating in order to choose those ingredients which will develop the best performance. Starches are common ingredients in industrial sauces, and rheological and microstructural techniques have shown their usefulness in characterization of starch-based systems. PMID:21913921

  6. Sensory properties and consumer perception of wet and dry cheese sauces.

    PubMed

    Childs, Jessica L; Yates, Michele D; Drake, MaryAnne

    2009-08-01

    Flavor and texture lexicons and consumer perception for 2 cheese sauce categories, wet and dry, were determined and compared. Commercial and prototype, as well as homemade, wet (n = 24) and dry cheese sauces (n = 14) were evaluated by a trained descriptive panel (n = 9). Consumer acceptance testing was conducted on representative wet sauces (10) and dry sauces (8) on different days (n = 122 consumers each day). Cheese sauces were served over pasta for consumer testing. Univariate and multivariate statistical analyses were used to evaluate the collected data. Flavor and cheese flavor liking were highly correlated with overall liking for both wet and dry sauces. Salty taste was a key driver of liking for both cheese sauce categories. Flavor attributes of wet sauces that contributed most to higher acceptance were beefy/brothy, sweet/caramelized, and free fatty acid. Liking of dry sauces was driven by Alfredo sauce specific flavors such as onion/garlic and herbal for 2 of the consumer clusters, but beefy/brothy and free fatty acid were drivers for the traditional macaroni and cheese consumers. The impact of color/appearance and texture attributes had only a minor influence on consumer liking. By knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers. PMID:19723225

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

    PubMed

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

    2016-01-01

    To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1. PMID:26494283

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

    PubMed

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

    2013-08-15

    This study was conducted to evaluate the tenderization effect of soy sauce on beef M. biceps femoris (BF). Five marinades were prepared with 4% (w/v) sodium chloride and 25% (w/v) soy sauce solutions (4% salt concentration) and mixed with the ratios of 100:0 (S0, pH 6.52), 75:25 (S25, 5.40) 50:50 (S50, 5.24), 25:75 (S75, 5.05), and 0:100 (S100, 4.85), respectively. The BF samples which were obtained from Hanwoo cows at 48 h postmortem (n=24) were marinated with five marinades for 72 h at 4°C (1:4 w/w), and the effects of soy sauce on tenderness were evaluated. Soy sauce marination resulted in a decrease in the pH value of the BF sample. However, there were no significant differences in the water holding capacity (P<0.05). The S100 treatment showed the significant (P<0.05) increase in collagen solubility and myofibrillar fragmentation index, contributing to decreased shear force compared to S0 (control). Reduction in intensity of few myofibrillar protein bands were observed for S100 treatment compared to control using SDS-PAGE. Scanning electron microscopy revealed breakdown of connective tissue surrounding muscle fibers of the S100 treatment. The tenderization effect of soy sauce may attribute various mechanisms such as increased collagen solubility or proteolysis which depend on soy sauce level in marinade. PMID:23561150

  9. Effects of fish CYP inducers on difloxacin N-demethylation in kidney cell of Chinese idle (Ctenopharyngodon idellus).

    PubMed

    Yu, Ling Zhi; Yang, Xian Le; Wang, Xiang Ling; Yu, Wen Juan; Hu, Kun

    2010-09-01

    A drug-drug interaction occurs when the effect of one drug is altered by the presence of another drug which is generally associated with the induction of cytochrome P450s (CYPs) activity. Thus, unexpected treatment failures often happen resulting from inappropriate coadministration in fisheries. However, little information is available about CYP induction in fish. The reaction of difloxacin (DIF) biotransformation to sarafloxacin (SAR) belongs to N-demethylation catalyzed mainly by CYP(s). In order to supply useful information on CYP induction, the present study assessed the effects of fish-specific CYP inducers on DIF N-demethylation and enzyme kinetics in kidney cell of Chinese idle (CIK; grass carp (Ctenopharyngodon idellus)) by RP-HPLC. Results demonstrated that the amounts of SAR formation and enzymatic parameters Clint and Vmax were significantly increased due to beta-naphthoflavone (BNF) pretreatment. Therefore, we suggest that CYP1A may be involved in DIF N-demethylation in CIK. This study provides instructive information to ensure treatment success via avoiding CYP induction in fisheries. PMID:19685219

  10. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ..., spaghetti with meat and sauce, and similar products. 319.306 Section 319.306 Animals and Animal Products...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306...

  11. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ..., spaghetti with meat and sauce, and similar products. 319.306 Section 319.306 Animals and Animal Products...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306...

  12. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ..., spaghetti with meat and sauce, and similar products. 319.306 Section 319.306 Animals and Animal Products...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306...

  13. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ..., spaghetti with meat and sauce, and similar products. 319.306 Section 319.306 Animals and Animal Products...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306...

  14. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., spaghetti with meat and sauce, and similar products. 319.306 Section 319.306 Animals and Animal Products...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306...

  15. Anti-Colitic Effects of Kanjangs (Fermented Soy Sauce and Sesame Sauce) in Dextran Sulfate Sodium-Induced Colitis in Mice

    PubMed Central

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

    2014-01-01

    Abstract This study was conducted to investigate the preventive effects of different kanjangs (Korean soy sauces), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on 2% dextran sulfate sodium (DSS)-induced ulcerative colitis in C57BL/6J mice. The fermented sauces, particularly FSeS, significantly suppressed DSS-induced body weight loss, increased colon length, and decreased colon weight/length ratios. Histological observations suggested that the fermented sauces prevented edema, mucosal damage, and the loss of crypts induced by DSS compared to the control mice and animals fed AHSS. FSeS and FSS decreased the serum levels of tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), interleukin (IL)-6, and IL-17α. mRNA expression of these cytokines as well as that of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in colon mucosa was also inhibited by the two sauces. Our results suggest that fermented sauces, especially FSeS, exert an anticolitic effect partially by reducing the serum levels of proinflammatory cytokines and inhibiting the mRNA expression of these factors in the colon tissue of mice treated with DSS. However, AHSS did not protect against DSS-induced colitis. In addition, low-dose treatment (4 mL/kg) with the fermented sauces resulted in greater anticolitic effects than consumption of a high quantity (8 mL/kg) of the sauces. PMID:25188463

  16. AB051. Comparison of urine cytology and UroVysion FISH for upper tract urothelial carcinoma detection in Chinese patients

    PubMed Central

    Peng, Weibin; Jun, Lin; Zhao, Jimao; Xu, Xiuhong; Chi, Qiang; Wang, Zhiyong

    2016-01-01

    Objective UroVysion FISH has been used for screening bladder cancer in western countries, but still limited in China. This non-invasive assay is also practical for detecting upper tract urothelial carcinoma. The present study evaluates the effectiveness of UroVysion and urine cytology in detecting upper tract urothelial carcinoma (UTUC) in 216 urine samples from 75 Chinese patients. Methods A total of 75 cases from two centers (Chengde medical college affiliated hospital and Beijing Friendship hospital) were selected with the following criteria: valid results of both UroVysion and cytology from same urine sample; histological and/or cystoscopic follow up within at least one year. The results of the UroVysion and cytology were correlated with clinical outcome that was derived from combination of histological, cystoscopic and clinical follow up information. Results Overall sensitivity, specificity, PPV and NPV in detecting UTUC were 69.3%, 83.3%, 91.2% and 52.1%, respectively for UroVysion, and 50.7%, 86.7%, 86.4% and 41.3%, respectively for cytology. The performance of both UroVysion and cytology was generally better in the surveillance population and in samples with high grade UTUC, but UroVysion manifests more efficiently than cytology in samples with low grade UTUC. In 57 of 216 samples from patients treated by endoscope or partial resection of ureter, the sensitivity of UroVysion and cytology are 70.1% and 61.3%. Conclusions Comparing with urine cytology, UroVysion is an efficient assay for upper tract urothelial carcinoma (UTUC) diagnosis and monitoring, with excellent clinical performance and utility in Chinese patients.

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

    PubMed

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

    2008-03-01

    The present study considers the debate generated in developed countries by genetically modified foods, the importance of this variable to consumers in Temuco (Araucanía Region, Chile) when purchasing tomato sauce and different market segments were studied through a personal survey administered to 400 people. Using conjoint analysis, it was determined that the presence of genetic modification in food was generally more important than the brand and purchase price. Using cluster analysis, three segments were distinguished, with the most numerous (49.3%) placing the greatest importance on the presence of genetic modification (GM) in food and rejecting the transgenic product. The second group (39.4%) gave the greatest importance to the brand and preferred tomato sauce with genetically modified ingredients. The smallest segment (11.3%) placed the greatest value on price and preferred transgenic tomato sauce. The three segments prefer the national brand, reject the store brand and react positively to lower prices. The segment sensitive to the presence of GM in food comprised mainly those younger than 35 years of age, single and with no children. The absence of GM in food of vegetable origin is desirable for young consumers in the Araucanía Region, but a significant proportion accepts genetic modification in food (50.7%). PMID:18589572

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

  19. Expression of key hydrolases for soy sauce fermentation in Zygosaccharomyces rouxii.

    PubMed

    Yuzuki, Masanobu; Matsushima, Kenichiro; Koyama, Yasuji

    2015-01-01

    Several key hydrolases in soy sauce fermentation such as proteases, peptidases, and glutaminases are supplied by Aspergillus sojae or Aspergillus oryzae. The genes encoding these hydrolases were successfully expressed in salt-tolerant yeast Zygosaccharomyces rouxii. These transformants are expected to supply extra hydrolases during soy sauce fermentation process. PMID:25073685

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

    PubMed

    Meng, Qi; Hatakeyama, Makoto; Sugawara, Etsuko

    2014-01-01

    Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alcoholic fermentation. The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatography in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approximately 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce. PMID:25036492

  1. Lactic acid bacteria isolated from soy sauce mash in Thailand.

    PubMed

    Tanasupawat, Somboon; Thongsanit, Jaruwan; Okada, Sanae; Komagata, Kazuo

    2002-08-01

    Fourteen sphere-shaped and 30 rod-shaped lactic acid bacteria were isolated from soy sauce mash of two factories in Thailand. These strains were separated into two groups, Group A and Group B, by cell shape and DNA-DNA similarity. Group A contained 14 tetrad-forming strains, and these strains were identified as Tetragenococcus halophilus by DNA similarity. Group B contained 30 rod-shaped bacteria, and they were further divided into four Subgroups, B1, B2, B3, and B4, and three ungrouped strains by phenotypic characteristics and DNA similarity. Subgroup B1 contained 16 strains, and these strains were identified as Lactobacillus acidipiscis by DNA similarity. Subgroup B2 included two strains, and the strains were identified as Lactobacillus farciminis by DNA similarity. Subgroup B3 contained five strains. The strains had meso-diaminopimelic acid in the cell wall, and were identified as Lactobacillus pentosus by DNA similarity. The strains tested produced DL-lactic acid from D-glucose. Subgroup B4 contained four strains. The strains had meso-diaminopimelic acid in the cell wall, and they were identified as Lactobacillus plantarum by DNA similarity. Two ungrouped strains were homofermentative, and one was heterofermentative. They showed a low degree of DNA similarity with the type strains tested, and were left unnamed. The distribution of lactic acid bacteria in soy sauce mash in Thailand is discussed. PMID:12469319

  2. Comparative volatile profiles in soy sauce according to inoculated microorganisms.

    PubMed

    Lee, Kyung Eun; Lee, Sang Mi; Choi, Yong Ho; Hurh, Byung Serk; Kim, Young-Suk

    2013-01-01

    We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solid-phase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major volatiles in the samples treated with T. halophilus were acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2-hydroxy-3-methyl-2-cyclopenten-1-one, and 4-hydroxy-3-methoxybenzaldehyde, while those in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone. The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce. PMID:24200796

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

    NASA Astrophysics Data System (ADS)

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

    2003-12-01

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

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

    PubMed

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

    2015-01-15

    Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. PMID:25148982

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

    PubMed

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

    2015-05-01

    There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. PMID:25854529

  6. Seston and dissolved organic carbon dynamics during Microcystis bloom with special reference to the effects of three Chinese domestic fishes in experimental enclosures

    NASA Astrophysics Data System (ADS)

    Liu, Xue-Jun; Xie, Ping

    1997-09-01

    The Microcystis bloom that once disappeared from Donghu Lake, a shallow, eutrophic Chinese lake, was successfully resumed with the use of the enclosure method. Seston and dissolved organic carbon (DOC) dynamics during the Microcystis bloom were investigated with particular emphasis on the effect of three Chinese domestic fishes (silver carp, bighead carp and grass carp). The results showed that the change of chlorophyll a obviously related to the fish species and its stocking density. Due to the release of extracellular ogranic carbon and increased bacterial activity, DOC increased apparently after silver and bighead carps were introduced. POC/DOC dropped considerably in the enclosures containing silver and bighead carps and in the surrounding lake water, which implied that the bacterial activity was more pronounced in such ecosystems. Statistical analysis indicated that the linear relationship between POC and chlorophyll a could reflect the state of algal growth and nutrient metabolism. It was expected that this study would provide some information on biomanipulation in the shallow, eutrophic lakes.

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

    PubMed

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

    2012-09-01

    This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively. PMID:24471087

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

    PubMed

    Moon, Hyeree; Rhee, Min Suk

    2016-01-18

    Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10 min. None of the oils showed bactericidal activity when used alone. Soy sauce combined with carvacrol and thymol induced the greatest antibacterial activity against all tested bacteria; therefore, these oils were further tested at 0.25, 0.5, and 1mM (0.0039%, 0.0078%, and 0.0157%) for 1, 5, and 10 min at 4°C and 22°C. In addition, sensory evaluation of soy sauce containing each EO at 0.25, 0.5, 1, and 2mM was performed using the nine point hedonic test. Carvacrol or thymol (1mM) eliminated all the test bacteria (initial population, 7.0-7.5logCFU/ml) in 1-5 min at 22°C and within 10 min at 4°C. L. monocytogenes was slightly more tolerant at 4°C, which may be attributable to the ability of the cell membrane to adapt to low temperatures. The sensory scores for soy sauce containing EOs were not significantly different from that of soy sauce without EOs (P>0.05). The stability of EO efficacy in soy sauce was also verified. These results suggest that carvacrol and thymol act synergistically with other factors present in soy sauce to increase antimicrobial activity against major foodborne pathogens at both 4°C and 22°C. The synergism may be attributable to the combination of factors (mainly high salt concentration and low pH imparted by organic acids) present in soy sauce and the membrane attacking properties of carvacrol and thymol. This method will facilitate the production of microbiologically safe soy sauce, soy sauce-based marinades, and various marinated foods. PMID:26490647

  9. Implementing Cognitive Remediation Programs in France: The "Secret Sauce".

    PubMed

    Amado, Isabelle; Sederer, Lloyd I

    2016-07-01

    Cognitive remediation (CR) is a psychosocial therapy that seeks to restore patients' cognitive abilities by providing strategies to improve functioning in cognitive domains and helping them transfer acquired capabilities to everyday life. Since 2008, CR programs have been introduced in several regional health ministry areas in France. This column describes that implementation initiative, which includes creation of a network of the most active CR programs to conduct multicenter trials; establishment of a university degree in CR, awarded after completion of a one-year clinical training program; and implementation activities of regional health agencies. The authors describe three core elements of a "secret sauce"-a common language, timing, and leadership-that has helped ensure the success of the implementation efforts and that may be useful in other countries. PMID:26975526

  10. [Study on fast discrimination of brands of soy sauce using near infrared spectra].

    PubMed

    Tong, Xiao-Xing; Bao, Yi-Dan; He, Yong

    2008-03-01

    A new method for the fast discrimination of brands of soy sauce by means of near infrared spectroscopy (NIRS) was developed and these eight kinds of soy sauce had got its "identity card". The experiment adopted typical eight brands of soy sauce which we bought in the market. Total 3 942 frequencies from 7 625 to 3 684 cm(-1) transmit wavelength were gotten to set up a analyses model. In order to handle these data efficiently, after pretreatment, firstly, principal component analysis (PCA) was used to compress thousands of spectral data into several variables and to describe the body of the spectra, the analysis suggested that the cumulate reliabilities of the first eight components was more than 99.99. According to the first eight components, the authors could distinguish some brand of the soy sauce but could not deal with all of them. So the authors chose ANN-BP as further research method. The eight components were secondly applied as ANN-BP inputs. The experiment took total 242 examples of 8 kinds of soy sauce as original model examples and left 10 every kind as unknown samples to predict. Finally, the result indicated the distinguishing rate is 98.75% in 0.98 reliable area. This paper could offer a new method to the discrimination of varieties of soy sauce. PMID:18536421

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

    NASA Astrophysics Data System (ADS)

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

    2013-09-01

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

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

    PubMed

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

    2013-04-01

    White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates. PMID:23575118

  13. Characterization and identification of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments.

    PubMed

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

    2013-06-01

    Tomato ketchup, barbeque sauce, sweet chili sauce, and spaghetti sauce were gamma irradiated at 0, 1, 5, and 10 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiated sauces, targeting radiation-induced cellulose radicals and using a modified sample pretreatment method. The samples were first washed with water, and then the residues were extracted with alcohol. The non-irradiated sauces exhibited the single central signal, whose intensity showed a significant increase on irradiation. The ESR spectra from the radiation-induced cellulose radicals, with two side peaks (g=2.02012 and g=1.98516) equally spaced (± 3 mT) from the central signal, were also observed in the irradiated sauces. The improvements in the central (natural) and radiation-induced (two side peaks corresponding to the cellulose radicals) signal intensities were obvious, when compared with routine freeze-drying and alcoholic-extraction techniques. PMID:23411320

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

    PubMed

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

    2015-03-01

    NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, soy sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified soy sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified soy sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified soy sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified soy sauce (6 mg Fe, FeSO₄ group), and no iron-fortified soy sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P < 0.0001). The daily total Zn intake was not significantly different among the three groups. There were no significant differences in fractional Zn absorption (FZA) (P = 0.3895), dysprosium recovery (P = 0.7498) and Zn absorption (P = 0.5940) among the three groups. Therefore, NaFeEDTA-fortified soy sauce does not affect Zn bioavailability in children. PMID:25582850

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

    PubMed

    Kışla, Duygu; Karabıyıklı, Şeniz

    2013-05-01

    Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones. PMID:23534450

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

    PubMed

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

    2015-12-15

    The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (p<0.05). Iron sulfate and ascorbic acid increased the furan level at 30 days' fermentation in the soy sauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively. PMID:26190609

  17. Pungency Quantitation of Hot Pepper Sauces Using HPLC

    NASA Astrophysics Data System (ADS)

    Betts, Thomas A.

    1999-02-01

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

  18. Determination of heterocyclic amines in braised sauce beef.

    PubMed

    Yao, Y; Peng, Z Q; Wan, K H; Shao, B; Shi, J M; Zhang, Y W; Wang, F L; Hui, T

    2013-12-01

    A simplified and improved analysis method to determine the content of heterocyclic amines (HAs) was developed. Samples were extracted with ethyl acetate, and macrosubstances were removed by centrifugation. The eluent used consisted of methanol/ammonia water (9:1, v/v), and the eluates were directly mixed for further HPLC analysis. A binary mobile phase consisting of 0.05 M ammonium acetate-acetic acid and acetonitrile was used for the separation of 12 HAs, and the excitation and emission wavelengths of 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) were adjusted to the same 315 and 410 nm, respectively. This method was further applied to determine the content of HAs in "Jiang Niu Rou", namely braised sauce beef. Nine kinds of HAs were found in the samples and the total amounts of HAs ranged from 4.33 to 27.15 ng/g. The sterilized samples contained more HAs than un-sterilized samples. PMID:23870900

  19. Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).

    PubMed

    Yoshikawa, Shuji; Yasokawa, Daisuke; Nagashima, Koji; Yamazaki, Koji; Kurihara, Hideyuki; Ohta, Tomoki; Kawai, Yuji

    2010-06-01

    Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days to elucidate the microbial dynamics (i.e., microbial count and microbiota) during fermentation. The viable count of halotolerant yeast (HTY) in fermented chum salmon sauce (FCSS) mash showed various time courses dependent on the combination of the starter microorganisms. Halotolerant lactic acid bacteria (HTL) were detected morphologically and physiologically only from FCSS mash inoculated with T. halophilus alone or with T. halophilus and C. versatilis during the first 28 days of fermentation. Only four fungal species, Z. rouxii, C. versatilis, Pichia guilliermondii, and A. oryzae, were detected throughout the fermentation by PCR-denaturing gradient gel electrophoresis (PCR-DGGE). In FCSS mash, dominant HTMs, especially eumycetes, were nonexistent. However, under the non-aseptic conditions, undesirable wild yeast such as P. guilliermondii grew fortuitously. Therefore, HTY inoculation into FCSS mash at the beginning of fermentation is effective in preventing the growth of wild yeast and the resultant unfavorable flavor. PMID:20417400

  20. Effects of fish cytochromes P450 inducers and inhibitors on difloxacin N-demethylation in kidney of Chinese idle (Ctenopharyngodon idellus).

    PubMed

    Yu, Ling Zhi; Yang, Xian Le

    2010-05-01

    Cytochromes P450 (CYPs) play key roles in drug metabolism which are widely distributed in kidney in aquatic organisms. CYP(s) mainly catalyzed the N-demethylation reaction of difloxacin (DIF) biotransformation to sarafloxacin (SAR). However, limited information is available about CYP investigation in fish. In order to supply useful information on CYP(s) characterization for DIF N-demethylation, the present study assessed the effects of fish potent CYP inducers and inhibitors on DIF N-demethylation and the inductive and inhibitive enzyme kinetics in kidney of Chinese idle (Ctenopharyngodon idellus) by reversed-phase high-performance liquid chromatography (RP-HPLC). Results demonstrated that the amounts of SAR formation pretreated by β-naphthoflavone (BNF) increased by 1.1-fold and α-naphthoflavone (ANF) inhibited SAR formation level by 0.6-fold at the third day. Enzymatic parameters V(max) and Cl(int) of DIF N-demethylase were increased by 0.56- and 0.38-fold due to β-naphthoflavone (BNF) pretreatment. DIF N-demethylation inhibition by varying ANF concentrations represented a mixed-type inhibition with the value of the inhibition constants (K(i)) 12.9mg/kg. BNF and ANF are the separate typical inducer and inhibitor for CYP1A in fish. Thus, we suggest that CYP1A may be responsible for DIF N-demethylation in kidney. This study provides instructive information to ensure treatment success in fisheries medication with two or more drugs. PMID:21787603

  1. 9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters...

  2. 9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters...

  3. 9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters...

  4. 9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters...

  5. 9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  6. Optimising aroma quality in curry sauce products using in vivo aroma release measurements.

    PubMed

    Hatakeyama, Jun; Davidson, James M; Kant, Avinash; Koizumi, Takeshi; Hayakawa, Fumiyo; Taylor, Andrew J

    2014-08-15

    Reducing fat content in foods to meet consumers' preferences and to address the obesity issue is a key task for food manufacturers but simply reducing fat content affects aroma quality adversely. Measuring the aroma release from regular and low-fat samples during eating to rebalance the aroma release has proved successful in model systems. Here, the reformulation of the spice content in a low fat curry sauce is described. Volatile markers of the key spices (coriander, cumin and turmeric) were selected and used to measure aroma release in regular (10 g oil/100 g) and low (2.5 or 5 g oil/100 g) fat sauces. Regression models were used to adjust the ingredient formulation so that the aroma release profiles in vivo were the same for the regular and reduced oil curry sauces and sensory analysis showed no significant difference between these samples. Despite the complexity of spice aromas, rebalancing was successful. PMID:24679775

  7. Detection of pepper mild mottle virus in pepper sauce in China.

    PubMed

    Peng, Jiejun; Shi, Bingbin; Zheng, Hongying; Lu, Yuwen; Lin, Lin; Jiang, Tong; Chen, Jianping; Yan, Fei

    2015-08-01

    Pepper mild mottle virus (PMMoV) was detected by RT-PCR in all 42 pepper sauce samples from the 10 main manufacturing provinces in China at concentrations ranging from 3.8 to 8.8 (Log10 copies/mL). Their coat protein nucleotide sequences had 97.4 to 100 % identity to each other and 92.4 to 100 % to other published isolates. The samples remained infectious to N. benthamiana, indicating that commercial trade in sauce could contribute to the natural spread of PMMoV. PMID:26021835

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

    PubMed

    Valderas-Martinez, Palmira; Chiva-Blanch, Gemma; Casas, Rosa; Arranz, Sara; Martínez-Huélamo, Miriam; Urpi-Sarda, Mireia; Torrado, Xavier; Corella, Dolores; Lamuela-Raventós, Rosa M; Estruch, Ramon

    2016-03-01

    Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT), tomato sauce (TS) and tomato sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL) cholesterol and interleukine (IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1 (LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil. PMID:26999197

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

    PubMed Central

    Valderas-Martinez, Palmira; Chiva-Blanch, Gemma; Casas, Rosa; Arranz, Sara; Martínez-Huélamo, Miriam; Urpi-Sarda, Mireia; Torrado, Xavier; Corella, Dolores; Lamuela-Raventós, Rosa M.; Estruch, Ramon

    2016-01-01

    Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT), tomato sauce (TS) and tomato sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL) cholesterol and interleukine (IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1 (LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil. PMID:26999197

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

    PubMed

    Hur, Jeong Min; Park, Doo Hyun

    2015-08-01

    The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality. PMID:26243923

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

    PubMed

    Frerot, Eric; Chen, Ting

    2013-10-01

    Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). PMID:24130027

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

    ERIC Educational Resources Information Center

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

    2007-01-01

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

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

    PubMed Central

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

    1987-01-01

    A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production. PMID:2444160

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

    PubMed

    Steinhaus, Petra; Schieberle, Peter

    2007-07-25

    Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating. PMID:17602655

  15. 3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.

    PubMed

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

    2013-01-01

    The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit. PMID:24779899

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

    SciTech Connect

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

    1987-08-01

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

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

    PubMed

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

    2016-08-01

    The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. PMID:27464006

  18. Effects of brown fish meal replacement with fermented soybean meal on growth performance, feed efficiency and enzyme activities of Chinese soft-shelled turtle, Pelodiscus sinensis

    NASA Astrophysics Data System (ADS)

    Zou, Yurong; Ai, Qinghui; Mai, Kangsen; Zhang, Wenbing; Zhang, Yanjiao; Xu, Wei

    2012-06-01

    A 120-day feeding experiment was conducted to investigate the effects of partial replacement of brown fish meal (BFM) by fermented soybean meal (FSBM) in diets of Chinese soft-shelled turtle ( Pelodiscus sinensis). The turtles (initial mean body weight, (115.52 ± 1.05) g) were fed with three experimental diets, in which 0%, 4.72% and 9.44% BFM protein was replaced by 0%, 3% and 6% FSBM, respectively. Results showed that the feeding rate (FR), specific growth rate (SGR) and feed efficiency ratio (FER) of turtles fed with the diet containing 3% FSBM were not significantly different from the control group (0% FSBM) ( P > 0.05). However, FR, SGR and FER of turtles fed with the diet containing 6% FSBM were significantly lower than those of the control group ( P < 0.05). No significant differences were observed in the activities of serum glutamic-oxalacetic transaminase and glutamic-pyruvic transaminase among dietary treatments ( P > 0.05). However, the uric acid concentration in turtles fed with the diet containing 3% or 6% FSBM was significantly lower than that in the control group ( P < 0.05). There were no significant differences in the activities of lysozyme, alkaline phosphatase and total superoxide dismutase among dietary treatments ( P > 0.05). The results suggested that FSBM could replace 4.72% BFM protein in turtle diets without exerting adverse effects on turtle growth, feed utilization and measured immune parameters.

  19. Perinatal consumption of thiamine-fortified fish sauce in rural Cambodia. A randomized clinical trial

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, is a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine placing breastfed infants at risk of beriberi. The objective wa...

  20. Perinatal consumption of thiamin-fortified fish sauce in rural Cambodia: a randomized controlled efficacy trial

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Importance: Infantile beriberi, a potentially fatal disease caused by thiamin deficiency, remains a public health concern in Cambodia and regions where B-vitamin poor, polished white rice is a staple food. Low maternal thiamin intake reduces breast milk thiamin concentrations, placing breastfed infa...

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

    NASA Astrophysics Data System (ADS)

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

    2014-10-01

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

  2. Fish protein hydrolysates: production, biochemical, and functional properties.

    PubMed

    Kristinsson, H G; Rasco, B A

    2000-01-01

    Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent. PMID:10674201

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

    PubMed

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

    2014-05-01

    Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05-0.3μg/kg (r(2)=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6-104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples. PMID:24360425

  4. Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce.

    PubMed

    Cao, Xiaohong; Song, Qian; Wang, Chunling; Hou, Lihua

    2012-05-01

    Genome shuffling of mutagenized Hansenula anomala was used to improve soy-sauce flavour by enhancing its salt-tolerance, because the concentration of salt was about 17% in high-salt liquid fermentation of soy sauce. A mutant strain H3-8, with stronger resistance to salt, was selected and screened after three rounds of genome shuffling. It was found that H3-8 could grow in YPD media containing a high salt content and within a wide range of pH. In high-salt liquid fermentation, the soy-sauce flavour components produced by H3-8 were distinctly improved compared with the control strains Zygosaccharomyces rouxii and Torulopsis versatilis. Notably, hydroxyethylmethylfuranone produced by H3-8 was 6.3 times as high as that formed by Z. rouxii. Ethyl acetate synthesized by H3-8 was 734 times higher than that yielded by T. versatilis. Another important aroma component, 4-ethylguaiacol was increased by up to 10.84% compared with T. versatilis. PMID:22806008

  5. Flow injection chemiluminescence determination of sudan I in hot chilli sauce.

    PubMed

    Liu, Yanhong; Song, Zhenghua; Dong, Faxin; Zhang, Lin

    2007-02-01

    A chemiluminescence method based on the luminol-H2O2 system with flow injection technology was proposed for the determination of sudan I in hot chilli sauce. It was found that sudan I could enhance chemiluminescence intensity generated from the luminol-H2O2 system. The increment of chemiluminescence intensity was proportional to the concentration of sudan I, giving a calibration graph linear over the concentration from 10 pg mL-1 to 7 ng mL-1 (R 2 = 0.9980) with the detection limit of 3 pg mL-1 (3sigma) and the quantification limit of 7.5 pg mL-1. At a flow rate of 2.0 mL min-1, one analysis cycle, including sampling and washing, could be accomplished in 60 s with a relative standard deviation of <5.0%. The method has been applied successfully to the determination of sudan I in Pixian douban, Golden Mark guilin chilli sauce, and Golden Mark satay sauce, and the recovery was 90.6-110.0%. PMID:17263450

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

    PubMed

    Wang, Wei; Zhou, Weibiao

    2015-02-01

    This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. PMID:25172729

  7. The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso.

    PubMed

    Icard-Vernière, C; Picq, C; Courbis, L; Mouquet-Rivier, C

    2016-02-01

    Leafy vegetable sauces from Burkina Faso were assessed as a potential vehicle for food fortification. First, iron and zinc bioaccessibility were measured by dialysability method in amaranth and Jew's mallow sauces and in traditional whole dishes consisting of maize paste plus leafy vegetable sauces. Iron dialysability and solubility were higher in amaranth than in Jew's mallow sauce, pointing to a marked effect of the matrix. Iron dialysability was hardly affected by the maize paste contrary to zinc dialysability, which was reduced. Second, iron and zinc bioaccessibility was assessed in the same sauces fortified with NaFeEDTA or iron sulfate. Added iron, i.e. iron supplied by fortification, represented 60% of total iron at the low fortification level and 80% at high level. In amaranth sauces with the high level of fortification using NaFeEDTA and iron sulfate, fractional dialysable iron reached respectively 66% and 26% compared to only 8.1% in the unfortified sauce. Similarly, in Jew's mallow sauces, fractional dialysable iron was 57% and 5% respectively with NaFeEDTA and iron sulfate and less than 1% in the unfortified sauce. Concomitantly, fractional dialysable zinc increased by respectively 20% and 40% in amaranth and Jew's mallow sauces fortified with NaFeEDTA whereas it remained unchanged with iron sulfate. Iron fortification could be an efficient way to greatly increase the available iron content of green leafy vegetable sauces and for this purpose NaFeEDTA is more effective than iron sulfate whatever the food matrix. PMID:26787350

  8. Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom.

    PubMed

    Meldrum, R J; Little, C L; Sagoo, S; Mithani, V; McLauchlin, J; de Pinna, E

    2009-09-01

    The purpose of this study was to establish the microbiological safety of salad vegetables and sauces served in kebab take-away restaurants. Comparison with published microbiological guidelines revealed that 4.7% of 1213 salad vegetable samples were of unsatisfactory microbiological quality due to Escherichia coli and/or Staphylococcus aureus levels at > or =10(2) cfu g(-1). Another 0.3% of salad samples were of unacceptable quality due to S. aureus at > or =10(4) cfu g(-1) (2 samples) or the presence of Salmonella Kentucky (1 sample). Cucumber was the most contaminated salad vegetable with regards to unsatisfactory levels of E. coli (6.0%) or S. aureus (4.5%). Five percent of 1208 sauce samples were of unsatisfactory microbiological quality due to E. coli, S. aureus at > or =10(2) cfu g(-1) and/or Bacillus cereus and other Bacillus spp. at > or =10(4) cfu g(-1). A further 0.6% of sauce samples were of unacceptable quality due to Bacillus spp. (Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis) at > or =10(5) cfu g(-1) or the presence of Salmonella Agbeni (1 sample). More samples of chili sauce (8.7%) were of unsatisfactory or unacceptable microbiological quality than any other sauce types. The results emphasize the need for good hygiene practices in kebab take-away restaurants handling these types of ready-to-eat products. PMID:19527831

  9. Systemic contact dermatitis to raw cashew nuts in a pesto sauce.

    PubMed

    Hamilton, T K; Zug, K A

    1998-03-01

    Systemic contact dermatitis from the cashew nut shell oil resorcinol allergens cardol and anacardic acid is recognized clinically as a dermatitis with flexural accentuation, typically distributed on the extremities, groin, and buttocks, and occurring generally 1 to 3 days after ingestion of raw cashew nuts contaminated with allergenic oil. We report a case of systemic contact dermatitis to raw cashew nuts, an atypical and unexpected ingredient flavoring an imported pesto sauce. Plants with allergens that potentially cross-react with poison ivy and other Toxicodendrons, and the concepts of systemic contact dermatitis and hyposensitization are reviewed. PMID:9471989

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

    PubMed Central

    Vallverdú-Queralt, Anna; Regueiro, Jorge; Rinaldi de Alvarenga, José Fernando; Torrado, Xavier; Lamuela-Raventos, Rosa M.

    2015-01-01

    The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4. PMID:25927580

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

    PubMed

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

    2016-09-01

    Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. PMID:27041313

  12. Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.

    PubMed

    Vallverdú-Queralt, Anna; Regueiro, Jorge; de Alvarenga, José Fernando Rinaldi; Torrado, Xavier; Lamuela-Raventos, Rosa M

    2015-01-01

    The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4. PMID:25927580

  13. Diagnosis of adults Xp11.2 translocation renal cell carcinoma by immunohistochemistry and FISH assays: clinicopathological data from ethnic Chinese population

    PubMed Central

    Qu, Yuanyuan; Gu, Chengyuan; Wang, Hongkai; Chang, Kun; Yang, Xiaoqun; Zhou, Xiaoyan; Dai, Bo; Zhu, Yao; Shi, Guohai; Zhang, Hailiang; Ye, Dingwei

    2016-01-01

    This study aimed to assess the utility of transcription factor E3 (TFE3) break-apart fluorescence in situ hybridization (FISH) assay in diagnosis of Xp11.2 translocation renal cell carcinoma (Xp11.2 RCC) and to compare the clinicopathological features between adult Xp11.2 RCC and non-Xp11.2 RCC. 76 pathologically suspected Xp11.2 RCCs were recruited from our institution. Both TFE3 immunohistochemistry (IHC) and TFE3 FISH assay were performed for the entire cohort. The progression-free survival (PFS) and overall survival (OS) curves were estimated using the Kaplan-Meier method. FISH analysis confirmed 30 Xp11.2 RCCs, including 28 cases with positive TFE3 immunostaining and 2 cases with negative immunostaining. The false-positive and false-negative rates were 6.7% (2/30) and 4.3% (2/46), respectively, for TFE3 IHC compared with FISH assay. Xp11.2 RCC was significantly associated with higher pathological stage and Fuhrman nuclear grade compared with non-Xp11.2 RCC (P < 0.05). The median PFS and OS for TFE3 FISH-positive group were 13.0 months (95% CI, 8.4–17.6 months) and 50.0 months (95% CI, 27.6–72.4 months), respectively, while the median PFS and OS had not been reached for TFE3 FISH-negative group. In conclusion, TFE3 break-apart FISH assay is a highly useful and standard diagnostic method for Xp11.2 RCC. Adult Xp11.2 RCC is clinically aggressive and often presents at advanced stage with poor prognosis. PMID:26880493

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

    PubMed

    Tanaka, Yasushi; Watanabe, Jun; Mogi, Yoshinobu

    2012-08-01

    Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weissella cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method. PMID:22475947

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

    PubMed

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

    2015-10-01

    This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tested in situ at a Korean commercial soy sauce processing unit. Salt reduction resulted in higher acidity as well as lower pH and contents of residual sugar and ethanol. Moreover, undesired flavor characteristics, due to a lack of distinctive compounds, was observed. In addition, putrefactive Staphylococcus and Enterococcus spp. were present only during salt-reduced fermentation. To control these adverse effects, a single or mixed culture of two indigenous yeasts, Torulaspora delbrueckii and Pichia guilliermondii, producing high ethanol and 3-methyl-1-butanol, respectively, were tested. Overall, all types of yeast applications inhibited undesirable bacterial growth despite salt reduction. Of the starter cultures tested, the mixed culture resulted in a balance of more complex and richer flavors with an identical flavor profile pattern to that obtained from high salt soy sauce. Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. PMID:26187842

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

    PubMed

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

    2016-01-01

    In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). PMID:26661512

  17. Diversity of Aspergillus oryzae genotypes (RFLP) isolated from traditional soy sauce production within Malaysia and Southeast Asia

    Technology Transfer Automated Retrieval System (TEKTRAN)

    DNA fingerprinting was performed on 64 strains of Aspergillus oryzae and one strain of A. sojae isolated from soysauce factories within Malaysia and Southeast Asia that use primitive traditional methods in producing 'tamari type' Cantonese soy sauce. PstI digests of total genomic DNA from each isol...

  18. Fish Allergy

    MedlinePlus

    ... Story" 5 Things to Know About Zika & Pregnancy Fish Allergy KidsHealth > For Parents > Fish Allergy Print A ... From Home en español Alergia al pescado About Fish Allergy A fish allergy is not exactly the ...

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

    PubMed

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

    2013-10-01

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

  20. One Fish Two Fish.

    ERIC Educational Resources Information Center

    Hoffman, Michele

    1998-01-01

    This activity explains fisheries resource management to seven-year olds. First-grade students learn concepts such as offspring viability, life expectancy, and distribution of species, which help to determine when, where, and how people fish and the importance of fishing responsibly. Lists materials, procedures, and extensions. (SJR)

  1. Evaluation of heavy metals contamination in Iranian foodstuffs: canned tomato paste and tomato sauce (ketchup).

    PubMed

    Hadiani, Mohammad Rasoul; Farhangi, Roqieh; Soleimani, Homeira; Rastegar, Hossein; Cheraghali, Abdol Majid

    2014-01-01

    One hundred and thirty-five samples of canned tomato paste and 30 tomato sauces (ketchup) samples (23 and 10 brands, respectively) purchased from wholesale markets in the Tehran, Iran, during the period 2010-2013 were analysed. Levels of lead and cadmium were determined by graphite furnace atomic absorption spectrophotometer (GF-AAS) and arsenic by hydride vapour generation (HG-AAS or VGA). Average concentration of arsenic found in the tomato paste and ketchup samples was 62 ± 14 and 48 ± 12 ng g(-1), respectively. Cadmium values in 7% of tomato paste and 10% of ketchup samples were below the limit of quantification (LOQ). Lead concentrations were below LOQ in 75% of tomato paste and 77% of ketchup samples. Values obtained for these heavy metals in all samples were lower than the limits of national and international standards. PMID:24779986

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

    NASA Astrophysics Data System (ADS)

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

    2012-12-01

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

  3. Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis.

    PubMed

    Yamamoto, Shinya; Bamba, Takeshi; Sano, Atsushi; Kodama, Yukako; Imamura, Miho; Obata, Akio; Fukusaki, Eiichiro

    2012-08-01

    Soy sauces, produced from different ingredients and brewing processes, have variations in components and quality. Therefore, it is extremely important to comprehend the relationship between components and the sensory attributes of soy sauces. The current study sought to perform metabolite profiling in order to devise a method of assessing the attributes of soy sauces. Quantitative descriptive analysis (QDA) data for 24 soy sauce samples were obtained from well selected sensory panelists. Metabolite profiles primarily concerning low-molecular-weight hydrophilic components were based on gas chromatography with time-of-flightmass spectrometry (GC/TOFMS). QDA data for soy sauces were accurately predicted by projection to latent structure (PLS), with metabolite profiles serving as explanatory variables and QDA data set serving as a response variable. Moreover, analysis of correlation between matrices of metabolite profiles and QDA data indicated contributing compounds that were highly correlated with QDA data. Especially, it was indicated that sugars are important components of the tastes of soy sauces. This new approach which combines metabolite profiling with QDA is applicable to analysis of sensory attributes of food as a result of the complex interaction between its components. This approach is effective to search important compounds that contribute to the attributes. PMID:22608993

  4. Salted fish and nasopharyngeal carcinoma in Malaysia.

    PubMed

    Armstrong, R W; Eng, A C

    1983-01-01

    The evidence for a hypothesis that eating salted fish is associated with nasopharyngeal carcinoma (NPC) is reviewed. The hypothesis was tested among Malaysian Chinese using a matched case-control design. The kinds of salted fish and patterns of use were also investigated in a control group comprising 100 Chinese, 50 Malay and 50 Indian households. During 1980, in Selangor, Malaysia, interviews with 100 Chinese cases of NPC and 100 non-disease controls indicated that salted fish consumption during childhood was a significant risk (relative risk = 3.0, P = 0.04), with an elevated risk for daily as opposed to less frequent consumption. Salted fish consumption during adolescence was a less significant risk, and current consumption not at all. There were 19 kinds of fishes reported as being eaten as salted fish by the 200 control households. There were marked differences between ethnic groups in preference for different kinds: Chinese preferred red snapper (74% of households), Malay jewfish (54%) and Indian red snapper (28%). Salted fish was hardly ever eaten daily by any household; weekly was a moderate frequency in all ethnic groups; less than weekly most common. There were no statistically significant differences between Chinese NPC case and non-disease control participants in kind of salted fish eaten. Results were the same when the data were analyzed by sex, subethnic group and income. PMID:6635717

  5. Screening and quantification of anticancer compounds in traditional Chinese medicine by hollow fiber cell fishing and hollow fiber liquid/solid-phase microextraction.

    PubMed

    Wang, Caiyun; Hu, Shuang; Chen, Xuan; Bai, Xiaohong

    2016-05-01

    Hollow fiber cell fishing, based on HepG-2, SKOV-3, and ACHN cancer cells, and hollow fiber liquid/solid microextraction with HPLC were developed and introduced for researching the anticancer activity of Rhizoma Curcumae Longae, Radix Curcumae, and Rhizoma Curcumae. The structures of curcumin, demethoxycurcumin, and bisdemethoxycurcumin screened were identified and their contents were determined. The compound target fishing factors and cell apoptosis rates under the effect of the three medicines were determined. The binding sites (cell membrane and cell organelle) and binding target (phospholipase C) on the cell were researched. Hollow fiber liquid/solid-phase microextraction mechanism was analyzed and expounded. Before the application, cell seeding time, growth state and survival rate, compound nonspecific binding, positive and negative controls, repeatability in hollow fiber cell fishing with high-performance liquid chromatography; extraction solvent, sample pH, salt concentration, agitation speed, extraction time, temperature and sample volume in hollow fiber liquid/solid-phase microextraction with high-performance liquid chromatography were investigated. The results demonstrated that the proposed strategy is a simple and quick method to identify bioactive compounds at the cellular level as well as determine their contents (particularly trace levels of the bioactive compounds), analyze multicompound and multitarget entirety effects, and elucidate the efficacious material base in traditional medicine. PMID:26987300

  6. Membrane filtration of Sudan orange G on a cellulose acetate membrane filter for separation-preconcentration and spectrophotometric determination in water, chili powder, chili sauce and tomato sauce samples.

    PubMed

    ALOthman, Zeid A; Unsal, Yunus E; Habila, Mohamed; Shabaka, Azza; Tuzen, Mustafa; Soylak, Mustafa

    2012-08-01

    A simple membrane filtration procedure for separation-enrichment of Sudan orange G is presented. The method is based on the adsorption of Sudan orange G on a cellulose acetate filter and its elution from the membrane with 10 mL of ethanol. Sudan orange G in the eluent was determined by UV-visible spectrophotometry at 388 nm. The effect of analytical conditions, including pH, flow rates and eluent, sample volume, type of membrane for quantitative preconcentration and separation of Sudan orange G were examined. The influences of matrix components on Sudan orange G recoveries were studied. The preconcentration factor was 125. The detection limit was 4.9 μg L(-1). The relative standard deviation was 4.3%. The presented procedure was applied to chili powder, chili sauce, tomato sauce, powdered beverage and water samples. PMID:22617351

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

    PubMed

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

    2014-11-15

    In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory. PMID:24912721

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

    NASA Astrophysics Data System (ADS)

    Kim, Dong-Ho; Jo, Cheorun; Yook, Hong-Sun; Park, Byoung-Jun; Byun, Myung-Woo

    2002-07-01

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

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

    PubMed

    Papetti, Adele; Mascherpa, Dora; Gazzani, Gabriella

    2014-12-01

    α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively. In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content. These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion. PMID:24996332

  10. Fish Hearing.

    ERIC Educational Resources Information Center

    Blaxter, J. H. S.

    1980-01-01

    Provides related information about hearing in fish, including the sensory stimulus of sound in the underwater environment, mechanoreceptors in fish, pressure perception and the swimbladder, specializations in sound conduction peculiar to certain fish families. Includes numerous figures. (CS)

  11. City Fishing.

    ERIC Educational Resources Information Center

    Lange, Robert E.

    1979-01-01

    A program of supplying opportunities for fishing at locations within and near urban areas was developed. This effort included stocking, management of bodies of water for fishing, and presentation of fishing clinics for urban fishermen. (RE)

  12. Chinese Americans.

    ERIC Educational Resources Information Center

    Lyman, Stanford M.

    This book on the Chinese Americans focuses on such aspects of intergroup relations, community characteristics, social problems, acculturation, racial and social discrimination, and economic opportunities for the ethnic group as: the Chinese diaspora; forerunners of overseas Chinese community organization; Chinese community organization in the…

  13. Poly(N-isopropylacrylamide)-coated thermo-responsive nanoparticles for controlled delivery of sulfonated Zn-phthalocyanine in Chinese hamster ovary cells in vitro and zebra fish in vivo

    NASA Astrophysics Data System (ADS)

    He, Jia; Chen, Ji-Yao; Wang, Pu; Wang, Pei-Nan; Guo, Jia; Yang, Wu-Li; Wang, Chang-Chun; Peng, Qian

    2007-10-01

    Poly(N-isopropylacrylamide) (PNIPAM)-coated Fe3O4@SiO2@CdTe multifunctional nanoparticles with photoluminescent (PL), thermosensitive and magnetic properties, were investigated as carriers to deliver water-soluble, fluorescent sulfonated Zn-phthalocyanine (ZnPcS), a photosensitizing drug for photodynamic therapy of cancer, in Chinese hamster ovary (CHO) cells in vitro and zebra fish in vivo. PNIPAM is a well-known thermo-responsive polymer with a volume phase transition temperature. This property allows it to be swollen in water at temperatures lower than 32-34 °C to take up ZnPcS and shrunken to expel the drug at higher temperatures. Since the PL band of CdTe quantum dots (QDs) as indicators for the nanoparticles is at 585 nm and the emission band of ZnPcS is at 680 nm, it is possible to study the temperature-dependent release of ZnPcS from the nanoparticles by fluorescence measurements. ZnPcS was embedded in the PNIPAM of the nanoparticles at 25 °C in phosphate buffered saline (PBS) solution and released at 37 °C, measured with a spectrophotometer. When CHO cells had been incubated with the ZnPcS-loaded nanoparticles at 27 °C, a similar intracellular localization pattern of CdTe QDs and ZnPcS was seen by multichannel measurements in confocal laser scanning microscopy (CLSM), but a diffuse pattern of only ZnPcS fluorescence was detected in the cytoplasm of the cells at 37 °C, indicating a release of ZnPcS from the nanoparticles. Similar results were also found in the intestinal tract of zebra fish in vivo after intake of the nanoparticles. Since the nanoparticles contain magnetic (Fe3O4) material, the nanoparticles could also be manipulated to change their location in the intestinal tract of the zebra fish with an external magnetic field gradient of 300 G mm-1. The results presented suggest that such multifunctional nanoparticles may have combined potential for temperature-dependent drug delivery, QD photodetection and magnetic manipulation in diagnosis and

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

    PubMed

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

    2012-01-16

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

  15. Scripted Reading Programs: Fishing for Success

    ERIC Educational Resources Information Center

    Duncan-Owens, Deborah

    2009-01-01

    "Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for the rest of his life." This popular Chinese proverb is an apt metaphor for the dilemma faced by principals and curriculum coordinators when deciding whether to purchase a scripted commercial reading program. Although a scripted reading program may solve the…

  16. Transgenic Fish

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fish into which foreign DNA is artificially introduced and integrated into their genome are called transgenic fish. Since the development of the first transgenic fish in 1985, techniques to produce transgenic fish have improved tremendously, resulting in the production of genetically modified (GM) ...

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

    PubMed

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

    2014-02-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast. PMID:25049950

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

    PubMed Central

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

    2014-01-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast. PMID:25049950

  19. Raw-fish-eating behavior and fishborne zoonotic trematode infection in people of northern Vietnam.

    PubMed

    Phan, Van Thi; Ersbøll, Annette Kjær; Do, Dung Trung; Dalsgaard, Anders

    2011-02-01

    Raw fish consumption in restaurants, for example, Sashimi style, is popular worldwide. In Vietnam, raw fish dishes are also traditionally prepared and consumed in private households. However, the habits of eating raw or otherwise inadequately cooked fish can be associated with risks of acquiring fishborne zoonotic trematode (FZT) infection. The present study was done in a fish-farming community in Nam Dinh, Vietnam, to obtain information about habits of eating raw fish dishes and risks for human FZT infection. Discussions were held in different groups divided by gender and age on raw-fish-eating behavior. A total of 180 household members were interviewed and their stool samples analyzed to identify risk factors of FZT infection. There was awareness about the risk of liver fluke infections from eating raw fish. However, many older people accepted these risks and continued eating raw fish, as they know effective drug treatment is available. Raw fish dishes are consumed at social gatherings from shared plates and dipping sauces using the same chop sticks. This is likely to pose risks of crosscontamination with FZT metacercariae to different food items as indicated by the finding that 25.8% of household members that stated not to have eaten raw fish were infected. In total, 32.2% fish farm household members were infected with FZT. The odds of FZT infection was 2.3 times higher (p = 0.013) for those eating raw fish than for those who did not eat raw fish. Among the people eating raw fish, those eating raw fish in restaurants had 3.6 times higher odds of FZT infection (p = 0.009) than people eating raw fish at home. A successful program to control FZT must be based on in-depth knowledge on the social and anthropological determinants of people's raw-fish-eating behavior and hygiene practices as well as production of FZT-free fish for human consumption. PMID:21117922

  20. Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

    PubMed Central

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

    2014-01-01

    This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na+ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time. PMID:25083112

  1. Chinese Literature

    ERIC Educational Resources Information Center

    Hsu, Kai-yu

    The earliest recorded Chinese literature that has survived consists of folk songs mixed with verses and rhymes. Two factors determined the general pattern of subsequent development in Chinese literature: the nature of the written Chinese language and the establishment of the Confucian school as the orthodoxy in literary criticism. By 1800 there…

  2. Things Chinese.

    ERIC Educational Resources Information Center

    Law, Yip Wang

    Presented in this booklet are brief descriptions of items and activities that are symbolic of Chinese culture. Some of the items and activities described include a traditional Chinese child's outfit, dolls, sandalwood fans, writing and printing materials and techniques, toys and crafts, a Chinese abacus, and eating utensils. Several recipes for…

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

    PubMed

    Mirondo, Rita; Barringer, Sheryl

    2015-01-01

    Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained. PMID:25603846

  4. Tetragenococcus muriaticus sp. nov., a new moderately halophilic lactic acid bacterium isolated from fermented squid liver sauce.

    PubMed

    Satomi, M; Kimura, B; Mizoi, M; Sato, T; Fujii, T

    1997-07-01

    A total of 11 strains of moderately halophilic histamine-producing bacteria isolated from fermented squid liver sauce were studied phenotypically, genotypically, and phylogenetically. These strains are considered members of the genus Tetragenococcus based on their physiological, morphological, and chemotaxonomic characteristics. A 16S rRNA gene sequence analysis showed that these strains clustered with, but were separate from, Tetragenococcus halophilus. The results of DNA-DNA hybridization experiments indicated that the new isolates represent a new Tetragenococcus species, for which we propose the name Tetragenococcus muriaticus; strain X-1 (= JCM 10006) is the type strain of this species. PMID:9226914

  5. Fish Dishes.

    ERIC Educational Resources Information Center

    Derby, Marie

    2003-01-01

    Describes an art project that was inspired by Greek pottery, specifically dishes shaped as fish. Explains that fourth-grade students drew a fish shape that was later used to create their clay version of the fish. Discusses how the students examined the pottery to make decisions about color and design. (CMK)

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

    NASA Astrophysics Data System (ADS)

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

    2016-09-01

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

  7. Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis

    PubMed Central

    Wang, Du; Zhang, Zhaowei; Li, Peiwu; Zhang, Qi; Zhang, Wen

    2016-01-01

    Rapid and quantitative sensing of aflatoxin B1 with high sensitivity and specificity has drawn increased attention of studies investigating soybean sauce. A sensitive and rapid quantitative immunochromatographic sensing method was developed for the detection of aflatoxin B1 based on time-resolved fluorescence. It combines the advantages of time-resolved fluorescent sensing and immunochromatography. The dynamic range of a competitive and portable immunoassay was 0.3–10.0 µg·kg−1, with a limit of detection (LOD) of 0.1 µg·kg−1 and recoveries of 87.2%–114.3%, within 10 min. The results showed good correlation (R2 > 0.99) between time-resolved fluorescent immunochromatographic strip test and high performance liquid chromatography (HPLC). Soybean sauce samples analyzed using time-resolved fluorescent immunochromatographic strip test revealed that 64.2% of samples contained aflatoxin B1 at levels ranging from 0.31 to 12.5 µg·kg−1. The strip test is a rapid, sensitive, quantitative, and cost-effective on-site screening technique in food safety analysis. PMID:27428975

  8. Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis.

    PubMed

    Wang, Du; Zhang, Zhaowei; Li, Peiwu; Zhang, Qi; Zhang, Wen

    2016-01-01

    Rapid and quantitative sensing of aflatoxin B1 with high sensitivity and specificity has drawn increased attention of studies investigating soybean sauce. A sensitive and rapid quantitative immunochromatographic sensing method was developed for the detection of aflatoxin B1 based on time-resolved fluorescence. It combines the advantages of time-resolved fluorescent sensing and immunochromatography. The dynamic range of a competitive and portable immunoassay was 0.3-10.0 µg·kg(-1), with a limit of detection (LOD) of 0.1 µg·kg(-1) and recoveries of 87.2%-114.3%, within 10 min. The results showed good correlation (R² > 0.99) between time-resolved fluorescent immunochromatographic strip test and high performance liquid chromatography (HPLC). Soybean sauce samples analyzed using time-resolved fluorescent immunochromatographic strip test revealed that 64.2% of samples contained aflatoxin B1 at levels ranging from 0.31 to 12.5 µg·kg(-1). The strip test is a rapid, sensitive, quantitative, and cost-effective on-site screening technique in food safety analysis. PMID:27428975

  9. Fish Rhabdoviruses

    USGS Publications Warehouse

    Kurath, G.; Winton, J.

    2008-01-01

    Many important viral pathogens of fish are members of the family Rhabdoviridae. The viruses in this large group cause significant losses in populations of wild fish as well as among fish reared in aquaculture. Fish rhabdoviruses often have a wide host and geographic range, and infect aquatic animals in both freshwater and seawater. The fish rhabdoviruses comprise a diverse collection of isolates that can be placed in one of two quite different groups: isolates that are members of the established genusNovirhabdovirus, and those that are most similar to members of the genus Vesiculovirus. Because the diseases caused by fish rhabdoviruses are important to aquaculture, diagnostic methods for their detection and identification are well established. In addition to regulations designed to reduce the spread of fish viruses, a significant body of research has addressed methods for the control or prevention of diseases caused by fish rhabdoviruses, including vaccination. The number of reported fish rhabdoviruses continues to grow as a result of the expansion of aquaculture, the increase in global trade, the development of improved diagnostic methods, and heightened surveillance activities. Fish rhabdoviruses serve as useful components of model systems to study vertebrate virus disease, epidemiology, and immunology.

  10. Fish flavor.

    PubMed

    Kawai, T

    1996-02-01

    This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline fish exhibit a variety of unsaturated carbonyls and alcohols derived from enzymatic and nonenzymatic oxidation of polyunsaturated fatty acids (PAs). These features are discussed, as are the effects of different enzymatic activities on PA oxidation and the effects of pH on mechanisms of formation of the volatiles. The monotonous volatile constitution of saltwater fish is likely caused by an unknown antioxidation system restraining the fish from oxidizing. The variety of constitution of euryhaline fish, especially that of anadromous fish under spawning conditions, could result from the loss of that system. The thermal environments of heated foods are also reviewed. The basic environment of fish, which allows the formation of flavor compounds, is discussed to confirm the volatiles found in unheated fish. PMID:8744606

  11. Nutri-metabolomics: subtle serum metabolic differences in healthy subjects by NMR-based metabolomics after a short-term nutritional intervention with two tomato sauces.

    PubMed

    Bondia-Pons, Isabel; Cañellas, Nicolau; Abete, Itziar; Rodríguez, Miguel Ángel; Perez-Cornago, Aurora; Navas-Carretero, Santiago; Zulet, M Ángeles; Correig, Xavier; Martínez, J Alfredo

    2013-12-01

    Postgenomics research and development is witnessing novel intersections of omics data intensive technology and applications in health and personalized nutrition. Chief among these is the nascent field of nutri-metabolomics that harnesses metabolomics platforms to discern person-to-person variations in nutritional responses. To this end, differences in the origin and ripening stage of fruits might have a strong impact on their phytochemical composition, and consequently, on their potential nutri-metabolomics effects on health. The objective of the present study was to evaluate the effects of a 4-week cross-over nutritional intervention on the metabolic status of 24 young healthy subjects. The intervention was carried out with two tomato sauces differing in their natural lycopene content, which was achieved by using tomatoes harvested at different times. Blood samples were drawn from each subject before and after each intervention period. Aqueous and lipid extracts from serum samples were analyzed by 1H-NMR metabolic profiling combined with analysis of variance simultaneous component analysis (ASCA) and multilevel simultaneous component analysis (MSCA). These methods allowed the interpretation of the variation induced by the main factors of the study design (sauce treatment and time). The levels of creatine, creatinine, leucine, choline, methionine, and acetate in aqueous extracts were increased after the intervention with the high-lycopene content sauce, while those of ascorbic acid, lactate, pyruvate, isoleucine, alanine were increased after the normal-lycopene content sauce. In conclusion, NMR-based metabolomics of aqueous and lipid extracts allowed the detection of different metabolic changes after the nutritional intervention. This outcome might partly be due to the different ripening state of the fruits used in production of the tomato sauces. The findings presented herein collectively attest to the emergence of the field of nutri-metabolomics as a novel

  12. Chinese Calligraphy.

    ERIC Educational Resources Information Center

    Stanford Univ., CA. Stanford Program on International and Cross Cultural Education.

    This unit is designed to introduce secondary or post-secondary students to the ancient art of Chinese calligraphy through step-by-step instructions on writing Chinese characters. Because each character is made up of a series of single brush strokes, it is believed that if students learn to recognize these as components of completed characters, the…

  13. 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…

  14. Texture Fish

    ERIC Educational Resources Information Center

    Stone, Julie

    2007-01-01

    In an effort to provide an opportunity for her first graders to explore texture through an engaging subject, the author developed a three-part lesson that features fish in a mixed-media artwork: (1) Exploring Textured Paint; (2) Creating the Fish; and (3) Role Playing. In this lesson, students effectively explore texture through painting, drawing,…

  15. One Fish, Two Fish, Redfish, You Fish!

    ERIC Educational Resources Information Center

    White, Katherine; Timmons, Maryellen; Medders, Paul

    2011-01-01

    The recreational fishing activity presented in this article provides a hands-on, problem-based experience for students; it unites biology, math, economics, environmental policy, and population dynamics concepts. In addition, the activity allows students to shape environmental policy in a realistic setting and evaluate their peers' work. By…

  16. Fishing Forecasts

    NASA Technical Reports Server (NTRS)

    1988-01-01

    ROFFS stands for Roffer's Ocean Fishing Forecasting Service, Inc. Roffer combines satellite and computer technology with oceanographic information from several sources to produce frequently updated charts sometimes as often as 30 times a day showing clues to the location of marlin, sailfish, tuna, swordfish and a variety of other types. Also provides customized forecasts for racing boats and the shipping industry along with seasonal forecasts that allow the marine industry to formulate fishing strategies based on foreknowledge of the arrival and departure times of different fish. Roffs service exemplifies the potential for benefits to marine industries from satellite observations. Most notable results are reduced search time and substantial fuel savings.

  17. Fish Facts

    MedlinePlus

    ... not eat any fish because they worry about mercury in seafood. Mercury is a metal that, at high levels, can ... many types of seafood have little or no mercury at all. So your risk of mercury exposure ...

  18. Designer Fish.

    ERIC Educational Resources Information Center

    Hall, William R., Jr.

    1990-01-01

    Described is an activity in which students are asked to design a fish that would survive in a natural system. A project to computerize the activity is discussed. The development of this artificial intelligence software is detailed. (CW)

  19. Fish Allergy

    MedlinePlus

    ... specific fish used on the label. Read all product labels carefully before purchasing and consuming any item. Ingredients ... Getting Started Newly Diagnosed Emergency Care Plan Food Labels Mislabeled Products Tips for Managing Food Allergies Resources For... Most ...

  20. Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium.

    PubMed

    Masuda, Susumu; Yamaguchi, Hitomi; Kurokawa, Toshiko; Shirakami, Tomoyuki; Tsuji, Ryohei F; Nishimura, Ikuko

    2008-02-10

    A halophilic lactic acid bacterium, Tetragenococcus halophilus, was found to possess an immunomodulatory activity that promotes T helper type 1 (Th1) immunity in addition to its important roles in soy sauce brewing. Strain Th221 was selected from 151 strains isolated from soy sauce (shoyu) moromi, since it induced strong interleukin (IL)-12 production by mouse peritoneal macrophages in vitro. The relationship between the salt concentration in the medium and the IL-12 production-inducing activity of this strain was investigated, and the activity was found to be strong when the bacteria were grown in medium containing > or =10% (w/v) salt. The Th1-promoting activity was also manifested in an in vivo mouse study, since Th1-dependant contact sensitivity was augmented and Th2 immunity, as evaluated by specific immunoglobulin E production, was suppressed following oral ingestion of Th221. Based on these findings, Th221 administration may be useful for improving allergic symptoms. PMID:18061297

  1. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor.

    PubMed

    Li, Huipin; Zhao, Mouming; Su, Guowan; Lin, Lianzhu; Wang, Yong

    2016-06-15

    This is the first report on the ability of soy sauce to effectively reduce the serum uric acid levels and xanthine oxidase (XOD) activities of hyperuricemic rats. Soy sauce was partitioned sequentially into ethyl acetate and water fractions. The ethyl acetate fraction with strong XOD inhibition effect was purified further. On the basis of xanthine oxidase inhibitory (XOI) activity-guided purification, nine compounds including 3,4-dihydroxy ethyl cinnamate, diisobutyl terephthalate, harman, daidzein, flazin, catechol, thymine, genistein, and uracil were obtained. It was the first time that 3,4-dihydroxy ethyl cinnamate and diisobutyl terephthalate had been identified from soy sauce. Flazin with hydroxymethyl furan ketone group at C-1 and carboxyl at C-3 exhibited the strongest XOI activity (IC50 = 0.51 ± 0.05 mM). According to fluorescence quenching and molecular docking experiments, flazin could enter into the catalytic center of XOD to interact with Lys1045, Gln1194, and Arg912 mainly by hydrophobic forces and hydrogen bonds. Flazin, catechol, and genistein not only were potent XOD inhibitors but also held certain antioxidant activities. According to ADME (absorption, distribution, metabolism, and excretion) simulation in silico, flazin had good oral bioavailability in vivo. PMID:27181598

  2. Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation.

    PubMed

    Wah, Thin Thin; Walaisri, Supawan; Assavanig, Apinya; Niamsiri, Nuttawee; Lertsiri, Sittiwat

    2013-01-01

    The roles of salt-tolerant yeasts such as Zygosaccharomyces rouxii, Candida versatilis, and Candida etchellsii in the production of volatile flavor compounds (VFCs) in soy sauce fermentation have been well documented. However, the knowledge of VFC production by other salt-tolerant yeasts is still limited. In this work, the roles of Z. rouxii and Pichia guilliermondii strains in VFC production were investigated in moromi medium as a model system for soy sauce fermentation. Inoculation of a single culture of either Z. rouxii or P. guilliermondii as well as co-cultures of these two yeasts into moromi medium showed increased numbers of viable yeast at around 0.7 to 1.9 log CFU/mL after 7days of cultivation at 30°C. During cultivation, both single and co-cultures displayed survival over a 7-day time period, compared with the controls (no culture added). Overall, yeast inoculation enhanced the production of VFCs in the moromi media with higher amounts of ethanol, alcohols, furanones, esters, aldehyde, acid, pyrone and phenols, known as important characteristic flavor compounds in soy sauce. Moreover, the co-culture produced more alcohols, furanones, esters, maltol and benzoic acid than the single culture of Z. rouxii. PMID:23290236

  3. Founders of fish culture - European origins

    USGS Publications Warehouse

    Fish, F.F.

    1936-01-01

    Just where true fish culture appeared in history depends entirely upon what one considers fish culture to be. If the transportation of fishes from regions of plenty to those of few is to be regarded as fish culture - as it is by some even today - then this story should start in remotest antiquity and deal with an amazing series of failures. However, fish culture to be classed as a science must include far more than mere transportation, it must include a deliberate effort on the part of man to master a technique of fish raising which will yield results far superior to Nature's. Accordingly, the wheel of history must be spun forward to the fifteenth century, A. D., when man first conceived the idea that with care and exactitude, he could improve upon Nature. The fish cultural efforts of the Chinese, the Egyptians, the Greeks, and the Romans may be skipped over in a hurry, for they represented little more than the transportation and rearing of wild fish. With the renaissance of modern civilization in Europe came the birth of scientific fish culture.

  4. Chinese Connections

    ERIC Educational Resources Information Center

    Skilling, William C.

    2012-01-01

    When L. Brooks Patterson, the executive of Oakland County, Michigan, publicly called for the county to become the first in America to teach Mandarin Chinese in every public school district, the Oxford Community Schools responded immediately. Over the past four years, the school district of 5,030 students in southeastern Michigan has elevated the…

  5. Commercial Fishing.

    ERIC Educational Resources Information Center

    Florida State Dept. of Education, Tallahassee. Div. of Vocational Education.

    This document is a curriculum framework for a program in commercial fishing to be taught in Florida secondary and postsecondary institutions. This outline covers the major concepts/content of the program, which is designed to prepare students for employment in occupations with titles such as net fishers, pot fishers, line fishers, shrimp boat…

  6. Gone Fishing.

    ERIC Educational Resources Information Center

    Olson-Demme, Hillary; Kisiel, Jim

    2003-01-01

    Presents a hands-on activity in which students create a model of an ocean ecosystem to gain an understanding of how humans can alter biodiversity through their actions. Uses differing levels of fishing technology to explore the concepts of sustainability and overfishing. (Author/SOE)

  7. Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre.

    PubMed

    Bortnowska, Grażyna; Krudos, Agnieszka; Schube, Violetta; Krawczyńska, Wioletta; Krzemińska, Natalia; Mojka, Katarzyna

    2016-07-01

    This study was conducted to examine the physicochemical and sensory properties of gluten-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylose maize starch (HAMS) as the source of resistance starch RS2 type. Herschel-Bulkley model (H-B) was successfully used to describe the flow behavior of WSs. Temperature had a notable effect on the derived from H-B relation parameters and the Arrhenius equation was applied to describe changes in consistency. The values of storage modulus (G') were higher than those of loss modulus (G″) with loss tangent between 0.1 and 1.0 within the tested frequency range of 0.1-50Hz. Generalized Cox-Merz rule was used to correlate the steady shear properties to viscoelasticity of WSs. Consumers were tolerant to the presence of HAMS and mostly interested in consuming WSs containing 3.0-3.5wt% WRS and 2.5-3.0wt% TS. PMID:26920263

  8. Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

    PubMed Central

    Hong, Seung-Beom

    2015-01-01

    Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the mycobiota of Meju, and the aspergilli were identified based on phenotypic characteristics and sequencing of the β-tubulin gene. Most strains of Aspergillus were found to belong to the following sections: Aspergillus (n = 220), Flavi (n = 213), and Nigri (n = 54). The most commonly identified species were A. oryzae (n = 183), A. pseudoglaucus (Eurotium repens) (n = 81), A. chevalieri (E. chevalieri) (n = 62), A. montevidensis (E. amstelodami) (n = 34), A. niger (n = 21), A. tamari (n = 15), A. ruber (E. rubrum) (n = 15), A. proliferans (n = 14), and A. luchuensis (n = 14); 25 species were identified from 533 Aspergillus strains. Aspergillus strains were mainly found during the high temperature fermentation period in the later steps of Meju fermentation. PMID:26539037

  9. Carcinogenic 4(5)-methylimidazole found in beverages, sauces, and caramel colors: chemical properties, analysis, and biological activities.

    PubMed

    Hengel, Matt; Shibamoto, Takayuki

    2013-01-30

    Since the National Toxicology Program (NTP) identified 4(5)-methylimidazole [4(5)-MI] as a cancer causing chemical in 2007 and the State of California added it to the Proposition 65 list of compounds as a carcinogen on January 7, 2011, many researchers and regulatory agencies have become focused on the presence of 4(5)-MI in foods and beverages. 4(5)-MI has been known to form in the Maillard reaction system consisting of a sugar and ammonia-a typical caramel-color preparation method for beverages. 4(5)-MI is identified in various beverages and sauces, which are colored with caramel, as well as in caramel color itself. Analysis of 4(5)-MI is extremely difficult due to its high water solubility, but the analytical method for 4(5)-MI has progressed from conventional paper chromatography, gas chromatography, and gas chromatography-mass spectrometry to the most advanced high-performance liquid chromatography-mass spectrometry. Various studies indicate that caramel colors and carbonated beverages contain 4(5)-MI in levels ranging from 0 to around 1000 ppm and from 0 to about 500 ppm, respectively. Reports of the toxicity of 4(5)-MI at relatively high levels suggest that it may cause some adverse effects on human consumers. PMID:23294412

  10. Chinese Geography through Chinese Cuisine

    ERIC Educational Resources Information Center

    Lipman, Jonathan

    2010-01-01

    China has the world's largest population, now over 1.3 billion, but its land area (much of it high mountains or desert) is about the same as that of the United States, which has less than one-fourth as many people. So Chinese farmers have learned to use every inch of their fertile land intensively. Pressure on the land has required extremely…

  11. Chinese Culture and Leadership.

    ERIC Educational Resources Information Center

    Wong, Kam-Cheung

    2001-01-01

    Describes essential characteristics of Chinese philosophical tradition; Discusses Western perspectives on value leadership in education, particularly moral leadership. Discuses moral leadership from a Chinese philosophical perspective, especially Confucianism. Draws implications for using Chinese cultural and philosophical traditions to develop…

  12. Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons

    PubMed Central

    JEONG, JONG HEE; NOH, MIN-YOUNG; CHOI, JAE-HYEOK; LEE, HAIWON; KIM, SEUNG HYUN

    2016-01-01

    Bamboo salt (BS) and soy sauce (SS) are traditional foods in Asia, which contain antioxidants that have cytoprotective effects on the body. The majority of SS products contain high levels of common salt, consumption of which has been associated with numerous detrimental effects on the body. However, BS may be considered a healthier substitute to common salt. The present study hypothesized that SS made from BS, known as bamboo salt soy sauce (BSSS), may possess enhanced cytoprotective properties; this was evaluated using a hydrogen peroxide (H2O2)-induced neuronal cell death rat model. Rat neuronal cells were pretreated with various concentrations (0.001, 0.01, 0.1, 1 and 10%) of BSSS, traditional soy sauce (TRSS) and brewed soy sauce (BRSS), and were subsequently exposed to H2O2 (100 µM). The viability of neuronal cells, and the occurrence of DNA fragmentation, was subsequently examined. Pretreatment of neuronal cells with TRSS and BRSS reduced cell viability in a concentration-dependent manner, whereas neuronal cells pretreated with BSSS exhibited increased cell viability, as compared with non-treated neuronal cells. Furthermore, neuronal cells pretreated with 0.01% BSSS exhibited the greatest increase in viability. Exposure of neuronal cells to H2O2 significantly increased the levels of reactive oxygen species (ROS), B-cell lymphoma 2-associated X protein, poly (ADP-ribose), cleaved poly (ADP-ribose) polymerase, cytochrome c, apoptosis-inducing factor, cleaved caspase-9 and cleaved caspase-3, in all cases. Pretreatment of neuronal cells with BSSS significantly reduced the levels of ROS generated by H2O2, and increased the levels of phosphorylated AKT and phosphorylated glycogen synthase kinase-3β. Furthermore, the observed effects of BSSS could be blocked by administration of 10 µM LY294002, a phosphatidylinositol 3-kinase inhibitor. The results of the present study suggested that BSSS may exert positive neuroprotective effects against H2O2-induced cell death

  13. Differences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults

    PubMed Central

    Myhre, Jannicke Borch; Løken, Elin Bjørge; Wandel, Margareta; Andersen, Lene Frost

    2016-01-01

    Background Food-based dietary guidelines often recommend increased consumption of fish and reduced intake of red and processed meat. However, little is known about how changing the main protein source from red meat to fish may influence the choice of side dishes. Objective To investigate whether side dish choices differed between red meat and fish dinners. Moreover, to compare intakes of macronutrients and selected micronutrients in red meat and fish dinners and to see whether whole-day intakes of these nutrients differed between days with red meat dinners and days with fish dinners. Design Data were collected in a cross-sectional nationwide Norwegian dietary survey using two non-consecutive telephone-administered 24-h recalls. The recalls were conducted approximately 4 weeks apart. In total, 2,277 dinners from 1,517 participants aged 18–70 were included in the analyses. Results Fish dinners were more likely to include potatoes and carrots than red meat dinners, whereas red meat dinners more often contained bread, tomato sauce, and cheese. Red meat dinners contained more energy and iron; had higher percentages of energy (E%) from fat, saturated fat, and monounsaturated fat; and a lower E% from protein and polyunsaturated fat than fish dinners. Fish dinners contained more vitamin D, β-carotene, and folate than red meat dinners. Similar differences were found when comparing whole-day intakes of the same nutrients on days with red meat versus fish dinners. Conclusion Fish dinners were accompanied by different side dishes than red meat dinners. With regard to nutrient content, fish dinners generally had a healthier profile than red meat dinners. However, iron intake was higher for red meat dinners. Information about associated foods will be useful both for developing public health guidelines and when studying associations between dietary factors and health outcomes. PMID:26781818

  14. Fish Tales

    SciTech Connect

    McLerran, L.

    2010-07-06

    This talk is about fishing and the friendships that have resulted in its pursuit. It is also about theoretical physics, and the relationship of imagination and fantasy to the establishment of ideas about nature. Fishermen, like theoretical physicists, are well known for their inventive imaginations. Perhaps neither are as clever as sailors, who conceived of the mermaid. If one doubts the power of this fantasy, one should remember the ghosts of the many sailors who drowned pursuing these young nymphs. An extraordinary painting by J. Waterhouse is shown as Fig. 1. The enchantment of a mermaid must reflect an extraordinary excess of imagination on the part of the sailor, perhaps together with an impractical turn of mind. A consummated relationship with a mermaid is after all, by its very nature a fantasy incapable of realization. To a theoretical physicist, she is symbolic of many ideas we develop. There are many truths known to fisherman in which one might also find parallels to the goals of scientists: (1) A fish is the only animal that keeps growing after its death; (2) Nothing makes a fish bigger than almost being caught; (3) ''...of all the liars among mankind, the fisherman is the most trustworthy.'' (William Sherwood Fox, in Silken Lines and Silver Hooks); and (4) Men and fish are alike. They both get into trouble when they open their mouths. These quotes may be interpreted as reflecting skepticism regarding the honesty of fisherman, and probably do not reflect adequate admiration for a creative imagination. Is it fair to criticize a person for believing a falsehood that he or she sincerely believes to be true? The fisherman simultaneously invents the lie, and believes in it himself. The parallel with theoretical physics is perhaps only approximate, although we physicists may invent stories that we come to believe, on some rare occasions our ideas actually correspond to a more or less true descriptions of nature. These minor philosophical differences are not

  15. Chinese Calendar and Chinese Telegraphic Code.

    ERIC Educational Resources Information Center

    Defense Language Inst., Monterey, CA.

    This manual contains: (1) Chinese calendars for the hundred years from 1881 to 1980; and (2) the Chinese telegraphic code. Each page in Part One presents the calendar for each year in both Chinese and English. There are 97 charts in Part Two representing the telegraphic code. (AMH)

  16. Maternal consumption of thiamin-fortified fish sauce during pregnancy and lactation improves maternal and infant thiamin status and breast milk thiamin concentrations.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Infantile beriberi, a disease caused by thiamin (vitamin B1) deficiency, remains a public health concern in Cambodia and other parts of Southeast Asia. Infantile beriberi presents during the exclusive breastfeeding period and without treatment commonly results in death within *24 hours of clinical p...

  17. Maternal consumption of thiamin-fortified fish sauce during pregnancy and lactation improves maternal and infant thiamin status and breast milk thiamin concentrations.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Infantile beriberi, a disease caused by thiamin (vitamin B1) deficiency, remains a public health concern in Cambodia and other parts of Southeast Asia. Infantile beriberi presents during the exclusive breastfeeding period and without treatment commonly results in death within *24 hours of clinical ...

  18. Fishing amplifies forage fish population collapses

    PubMed Central

    Essington, Timothy E.; Moriarty, Pamela E.; Froehlich, Halley E.; Hodgson, Emma E.; Koehn, Laura E.; Oken, Kiva L.; Siple, Margaret C.; Stawitz, Christine C.

    2015-01-01

    Forage fish support the largest fisheries in the world but also play key roles in marine food webs by transferring energy from plankton to upper trophic-level predators, such as large fish, seabirds, and marine mammals. Fishing can, thereby, have far reaching consequences on marine food webs unless safeguards are in place to avoid depleting forage fish to dangerously low levels, where dependent predators are most vulnerable. However, disentangling the contributions of fishing vs. natural processes on population dynamics has been difficult because of the sensitivity of these stocks to environmental conditions. Here, we overcome this difficulty by collating population time series for forage fish populations that account for nearly two-thirds of global catch of forage fish to identify the fingerprint of fisheries on their population dynamics. Forage fish population collapses shared a set of common and unique characteristics: high fishing pressure for several years before collapse, a sharp drop in natural population productivity, and a lagged response to reduce fishing pressure. Lagged response to natural productivity declines can sharply amplify the magnitude of naturally occurring population fluctuations. Finally, we show that the magnitude and frequency of collapses are greater than expected from natural productivity characteristics and therefore, likely attributed to fishing. The durations of collapses, however, were not different from those expected based on natural productivity shifts. A risk-based management scheme that reduces fishing when populations become scarce would protect forage fish and their predators from collapse with little effect on long-term average catches. PMID:25848018

  19. Fishing amplifies forage fish population collapses.

    PubMed

    Essington, Timothy E; Moriarty, Pamela E; Froehlich, Halley E; Hodgson, Emma E; Koehn, Laura E; Oken, Kiva L; Siple, Margaret C; Stawitz, Christine C

    2015-05-26

    Forage fish support the largest fisheries in the world but also play key roles in marine food webs by transferring energy from plankton to upper trophic-level predators, such as large fish, seabirds, and marine mammals. Fishing can, thereby, have far reaching consequences on marine food webs unless safeguards are in place to avoid depleting forage fish to dangerously low levels, where dependent predators are most vulnerable. However, disentangling the contributions of fishing vs. natural processes on population dynamics has been difficult because of the sensitivity of these stocks to environmental conditions. Here, we overcome this difficulty by collating population time series for forage fish populations that account for nearly two-thirds of global catch of forage fish to identify the fingerprint of fisheries on their population dynamics. Forage fish population collapses shared a set of common and unique characteristics: high fishing pressure for several years before collapse, a sharp drop in natural population productivity, and a lagged response to reduce fishing pressure. Lagged response to natural productivity declines can sharply amplify the magnitude of naturally occurring population fluctuations. Finally, we show that the magnitude and frequency of collapses are greater than expected from natural productivity characteristics and therefore, likely attributed to fishing. The durations of collapses, however, were not different from those expected based on natural productivity shifts. A risk-based management scheme that reduces fishing when populations become scarce would protect forage fish and their predators from collapse with little effect on long-term average catches. PMID:25848018

  20. Fish tapeworm infection

    MedlinePlus

    Fish tapeworm infection is an intestinal infection with the tapeworm parasite found in fish. ... The fish tapeworm ( Diphyllobothrium latum ) is the largest parasite that infects humans. Humans become infected when they eat raw ...

  1. Got a Sick Fish?

    MedlinePlus

    ... Welfare Veterinary Careers Public Health Got a sick fish? Fish with disease can show a variety of signs. If you notice your pet fish having any unusual disease signs, contact your veterinarian ...

  2. Microencapsulation of Fish Oil

    NASA Astrophysics Data System (ADS)

    Beindorff, Christiaan M.; Zuidam, Nicolaas Jan

    For those fortunate to live near rivers, lakes and the sea, fish has been part of their diet for many centuries, and trade in dried fish has a long history. The important fishing industry developed when fishermen started to fish over wider areas of the seas and when improvements in freezing facilities allowed storage at sea, and subsequent distribution to urban consumers. For many, fresh fish and fried fish are now a part of their standard diet.

  3. Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    ERIC Educational Resources Information Center

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

  4. Fish mycobacteriosis (Tuberculosis)

    USGS Publications Warehouse

    Parisot, T.J.; Wood, J.W.

    1959-01-01

    The etiologic agent for the bacterial disease, "fish tuberculosis" (more correctly "mycobacteriosis"), was first observed in carp in 189& from a pond in France. Subsequently similar agents have been isolated from or observed in fish in fresh water, salt water, and brackish water, in fish in aquaria, hatcheries, and natural habitat~ (wild populations of fish). The disease has been recognized as an important infection among hatchery reared salmonid fishes on the West Coast of the United States, and in aquarium fishes such as the neon tetra, the Siamese fighting fish, and in salt water fish held in zoological displays.

  5. A comparison of plasma and prostate lycopene in response to typical servings of tomato soup, sauce or juice in men before prostatectomy.

    PubMed

    Grainger, Elizabeth M; Hadley, Craig W; Moran, Nancy E; Riedl, Kenneth M; Gong, Michael C; Pohar, Kamal; Schwartz, Steven J; Clinton, Steven K

    2015-08-28

    Tomato product consumption and estimated lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a lycopene-restricted control group ( < 5 mg lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the lycopene-restricted diet showed a decline in plasma lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate lycopene concentration was moderately correlated with post-intervention plasma lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on lycopene absorption and

  6. Images of Chinese and Chinese Americans Mirrored in Picture Books.

    ERIC Educational Resources Information Center

    Cai, Mingshui

    1994-01-01

    Examines how 73 picture storybooks portrayed Chinese and Chinese Americans and how the books reflect the Chinese culture. Finds that most present positive images of Chinese and Chinese Americans, that cultural inauthenticity is the main flaw of many books, and that more picture books are needed that feature flesh and blood contemporary Chinese and…

  7. Simultaneous Determination of Potassium Sorbate, Sodium Benzoate, Quinoline Yellow and Sunset Yellow in Lemonades and Lemon Sauces by HPLC Using Experimental Design.

    PubMed

    Dinç Zor, Şule; Aşçı, Bürge; Aksu Dönmez, Özlem; Yıldırım Küçükkaraca, Dilek

    2016-07-01

    In this study, development and validation of a HPLC method was described for simultaneous determination of potassium sorbate, sodium benzoate, quinoline yellow and sunset yellow. A Box-Behnken design using three variables at three levels was employed to determine the optimum conditions of chromatographic separation: pH of mobile phase, 6.0-7.0; flow rate, 0.8-1.2 mL min(-1) and the ratio of mobile phase composed of a 0.025 M sodium acetate/acetic acid buffer, 80-90%. Resolution was chosen as a response. The optimized method was validated for linearity, the limits of detection and quantification, accuracy, precision and stability. All the validation parameters were within the acceptance range. The applicability of the developed method to the determination of these food additives in commercial lemonade and lemon sauce samples was successfully demonstrated. PMID:26951541

  8. Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS.

    PubMed

    Huang, Zhu; Pan, Xiao-Dong; Wu, Ping-Gu; Chen, Qing; Han, Jian-Long; Shen, Xiang-Hong

    2013-12-15

    A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantification (LOQ) was 5.0 μg/kg. In the accuracy assay, the total average recovery for was 96.7%. The relative standard deviations (RSDs) were <5%. Subsequently, a collaborative trial was organized for the further validation. The RSDs for repeatability and reproducibility were 1.2-7.8% and 2.3-9.6% respectively. It indicated that the present method performed well in different laboratories. PMID:23993600

  9. Determination of calcium disodium ethylenediaminetetraacetate (E385) in marketed bottled legumes, artichokes and emulsified sauces by gas chromatography with mass spectrometric detection.

    PubMed

    Jiménez, Juan J

    2014-01-01

    An original method to determine the food additive calcium disodium ethylenediaminetetraacetate in bottled food is proposed. The method involves the solid-liquid extraction of a portion of the whole content of legume or artichoke bottles, or the dilution of sauce samples, with water followed by an evaporation step by heating. Finally, ethylenediaminetetraacetic acid is methylated and determined by GC. Recoveries obtained on spiked samples were acceptable (96-108%) with RSDs comprised from 4.3% to 10%. Results suggest that the determination of additive only in the liquid phase of legume or artichoke bottles is not suitable to know its total amount because the additive is distributed between the liquid and solid phases. The contribution of each step of the analytical method to the uncertainty of the measured concentration has been assessed by a "bottom-up" approach, including the heterogeneity of the sample which resulted to be very variable after studying twenty samples. PMID:24444909

  10. The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay.

    PubMed

    Long, L H; Kwee, D C; Halliwell, B

    2000-02-01

    Scavenging of the ABTS (2,2'-azinobis[3-ethylbenzothiazoline-6-sulphonate])-derived nitrogen-centred radical cation (ABTS*+) was used to compare the total antioxidant activities of several seasonings used in Asian cooking. The results were expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC activities of dark soy sauces were found to be exceptionally high. In evaluating the TEAC of commercial products, attention must be paid to the addition of preservatives by manufacturers to the seasonings tested. Sodium benzoate (a preservative added to several seasonings) did not react significantly with ABTS*+, but the sulphite content of certain white wines may have led to an over-estimation of their TEAC. PMID:10653488

  11. Chinese restaurant syndrome

    MedlinePlus

    ... of symptoms that some people have after eating Chinese food. A food additive called monosodium glutamate (MSG) has ... Reports of serious reactions to Chinese food first appeared in ... thought to be the cause of these symptoms. There have been many ...

  12. Happy (Chinese) New Year!

    ERIC Educational Resources Information Center

    Johnson, Georgia G.

    1979-01-01

    Suggestions are made for a classroom celebration of Chinese New Year, including discussion of the Chinese calendar and customs, a short list of appropriate children's stories, and food ideas, including a recipe for fortune cookies. (SJL)

  13. Hysterothylacium simile n. sp. and H. aduncum (Rudolphi, 1802) (Nematoda: Raphidascarididae) from marine fishes in the Bohai and Yellow Sea, China, with comments on the record of H. paralichthydis (Yamaguti, 1941) from Chinese waters.

    PubMed

    Li, Liang; Zhang, Lu-Ping; Liu, Yuan-Yuan

    2013-01-01

    Hysterothylacium simile n. sp., collected from the Japanese seabass Lateolabrax japonicus (Cuvier) (Perciformes: Lateolabracidae) in the Bohai Sea off China, is described using both light and scanning electron microscopy. The new species differs from its congeners in the presence of narrow lateral alae originating a short distance posterior to the base of the ventrolateral lips, a long intestinal caecum (60.4-79.1% of oesophageal length) and a relatively short ventricular appendix (intestinal caecum to ventricular appendix ratio 1:0.58-0.85), long spicules (2.11-2.99 mm, 4.25-7.83% of body length), the number and arrangement of the caudal papillae (32-36 pairs arranged as follows: 27-31 pairs precloacal, 1 pair paracloacal, and 4-5 pairs postcloacal with the second or third pair double) and the presence of a particular midventral precloacal papilla. Specimens originally identified as Contracaecum paralichthydis Yamaguti, 1941 [now H. paralichthydis (Yamaguti, 1941)] by Xü (1957), collected from the yellow striped flounder Pseudopleuronectes herzensteini (Jordan & Snyder) (Pleuronectiformes: Pleuronectidae) in the Yellow Sea off China, were also re-examined. Their morphology clearly revealed they belong to H. aduncum (Rudolphi, 1802), which is also redescribed based on Xü's material. In addition, the morphological variation of caudal papillae in H. aduncum from P. herzensteini was compared, using scanning electron microscopy, with specimens collected from another three fish hosts, Lophius litulon (Jordan) (Lophiiformes: Lophiidae), Scomberomorus niphonius (Cuvier) (Perciformes: Scombridae) and Cleisthenes herzensteini (Schmidt) (Pleuronectiformes: Pleuronectidae), from the Yellow Sea off China. PMID:23263941

  14. Chinese Whispers

    NASA Astrophysics Data System (ADS)

    Kirkby, Mike

    2016-04-01

    In discrete networks, disconnection is often the critical factor that controls system function. The quality of network behaviour may be described by graph-theoretic indices such as the Cheeger constant, or through context-specific models. For water and sediment transport, one primary distinction is between unchannelled and channelled flow: diffusive sediment transport in the former providing poor connectivity and the progressive dominance of advective processes leading to better connected channelization. Within the channel network, Fryir's terminology of buffers, barriers and blankets describe types of disconnection that control water and sediment movement which are crucial to, for example, flood management. In the long term and at coarse scales, network connectivity is controlled by disconnection across divides and through sea level change. Willett has proposed a network analysis that shows catchments whose headwaters are threatened by capture and distributions of fish have provided evidence of the efficacy and rate of these processes, in Africa and elsewhere. Is there common ground between these approaches that can be applied to modelling the behaviour of social and other networks? The critical role of poor connections seems to be at least one significant common thread.

  15. Chinese-Mandarin; Chinese Character Exercise Book.

    ERIC Educational Resources Information Center

    Defense Language Inst., Washington, DC.

    This writing exercise book, designed to accompany the Defense Language Institute's Chinese-Mandarin Basic Course, consists of step-by-step illustrations for copying 825 characters in the Chinese writing system. [Not available in hard copy due to marginal legibility of original document.] (AMM)

  16. Computers and Chinese Linguistics.

    ERIC Educational Resources Information Center

    Kierman, Frank A.; Barber, Elizabeth

    This survey of the field of Chinese language computational linguistics was prepared as a background study for the Chinese Linguistics Project at Princeton. Since the authors' main purpose was "critical reconnaissance," quantitative emphasis is on systems with which they are most familiar. The complexity of the Chinese writing system has presented…

  17. Chinese Folktales for Children.

    ERIC Educational Resources Information Center

    Kwok, Irene

    This bilingual text contains ten traditional Chinese folktales which have been rewritten for children. Each story deals with interpersonal relationships and/or stresses the Chinese way of life. Each page of text is given first in English and then in Chinese and is illustrated with a full-page drawing. The titles of the folktales are: (1) "One…

  18. MANDARIN CHINESE DICTIONARY.

    ERIC Educational Resources Information Center

    WANG, FRED FANGYU

    IN RESPONSE TO THE NEEDS OF THE GROWING NUMBER OF AMERICAN HIGH SCHOOL AND COLLEGE STUDENTS LEARNING CHINESE, SETON HALL UNIVERSITY UNDERTOOK A CONTRACT WITH THE U.S. OFFICE OF EDUCATION TO COMPILE A BILINGUAL POCKET-SIZE DICTIONARY FOR BEGINNING STUDENTS OF SPOKEN MANDARIN CHINESE. THE PRESENT WORK IS THE CHINESE TO ENGLISH SECTION IN PRELIMINARY…

  19. Scorpion fish sting

    MedlinePlus

    ... page: //medlineplus.gov/ency/article/002849.htm Scorpion fish sting To use the sharing features on this page, please enable JavaScript. Scorpion fish are members of the family Scorpaenidae, which includes ...

  20. Poisoning - fish and shellfish

    MedlinePlus

    Fish poisoning; Dinoflagellate poisoning; Seafood contamination; Paralytic shellfish poisoning; Ciguatera poisoning ... algae and algae-like organisms called dinoflagellates. Small fish that eat the algae become contaminated. If larger ...

  1. 49 CFR 173.218 - Fish meal or fish scrap.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 49 Transportation 2 2011-10-01 2011-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized...

  2. 46 CFR 148.265 - Fish meal or fish scrap.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 5 2011-10-01 2011-10-01 false Fish meal or fish scrap. 148.265 Section 148.265... MATERIALS THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.265 Fish meal or fish scrap. (a) This part does not apply to fish meal or fish scrap that contains less than 5...

  3. 49 CFR 173.218 - Fish meal or fish scrap.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized...

  4. 46 CFR 148.265 - Fish meal or fish scrap.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 5 2013-10-01 2013-10-01 false Fish meal or fish scrap. 148.265 Section 148.265... MATERIALS THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.265 Fish meal or fish scrap. (a) This part does not apply to fish meal or fish scrap that contains less than 5...

  5. 46 CFR 148.265 - Fish meal or fish scrap.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 5 2012-10-01 2012-10-01 false Fish meal or fish scrap. 148.265 Section 148.265... MATERIALS THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.265 Fish meal or fish scrap. (a) This part does not apply to fish meal or fish scrap that contains less than 5...

  6. 46 CFR 148.265 - Fish meal or fish scrap.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 5 2014-10-01 2014-10-01 false Fish meal or fish scrap. 148.265 Section 148.265... MATERIALS THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.265 Fish meal or fish scrap. (a) This part does not apply to fish meal or fish scrap that contains less than 5...

  7. 49 CFR 173.218 - Fish meal or fish scrap.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 49 Transportation 2 2013-10-01 2013-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized...

  8. 49 CFR 173.218 - Fish meal or fish scrap.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 49 Transportation 2 2014-10-01 2014-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized...

  9. 49 CFR 173.218 - Fish meal or fish scrap.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 49 Transportation 2 2012-10-01 2012-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized...

  10. Poisoning - fish and shellfish

    MedlinePlus

    ... contaminated waters. Scombroid poisoning usually occurs from large, dark meat fish such as tuna, mackerel, mahi mahi, and albacore. Because this poison develops after a fish is caught and dies, it does not matter where the fish is caught. The main factor ...

  11. Fish Health Management

    Technology Transfer Automated Retrieval System (TEKTRAN)

    For commercial success, a recirculating aquaculture operation must maintain fish at densities far greater than normally found in nature. At the same time, the producer must maintain an environment that supports good fish health. This chapter discusses various aspects of fish health management, inclu...

  12. Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with DNA breaking activity in soy sauce.

    PubMed

    Li, X; Hiramoto, K; Yoshida, M; Kato, T; Kikugawa, K

    1998-04-01

    Components with DNA breaking activity in soy sauce were investigated. It was found that there were water soluble high molecular weight DNA breaking components in soy sauce. Two DNA breaking components in the ethyl acetate extract of soy sauce were identified as fragrant components, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), in addition to the previously characterized DNA breaking fragrant component 4-hydroxy-5-methyl-3(2H)-furanone (HMF) (Hiramoto et al., 1996b). Characterization of DNA breaking activity of HEMF was performed, and the mechanisms for the breaking were considered. HEMF cleaved the single strands of supercoiled pBR 322 DNA at pH 7.4 dose dependently and time dependently. DNA breaking was inhibited by superoxide dismutase, catalase, hydroxyl radical scavengers, spin trapping agents and metal chelators, and enhanced by Fe(III) ion. Electron spin resonance-spin trapping technique revealed the generation of hydroxyl radical. Hence, active oxygen species derived from interaction of HEMF with metal ions and oxygen participated in the cleavage. HEMF exhibited mutagenicity to Salmonella typhimurium TA100 without metabolic activation and induced micronucleated mouse peripheral reticulocytes. PMID:9651047

  13. Relationship between trawl selectivity and fish body size in a simulated population

    NASA Astrophysics Data System (ADS)

    Sun, Peng; Liang, Zhenlin; Huang, Liuyi; Tang, Yanli; He, Xin

    2013-03-01

    Trawl is a main fishing gear in Chinese fishery, capturing large fish and letting small ones at large. However, long-term use of trawl would result in changes of phenotypic traits of the fish stocks, such as smaller size-at-age and earlier age-at-maturation. In this study, we simulated a fish population with size characteristics of trawl fishing and the population produces one generation of offspring and lives for one year, used trawl to exploit the simulated fish population, and captured individuals by body size. We evaluated the impact of the changes on selectivity parameters, such as selective range and the length at 50% retention. Under fishing pressure, we specified the selectivity parameters, and determined that smaller selection rates and greater length at 50% retention were associated with an increased tendency towards miniaturization.

  14. Fish under exercise.

    PubMed

    Palstra, Arjan P; Planas, Josep V

    2011-06-01

    Improved knowledge on the swimming physiology of fish and its application to fisheries science and aquaculture (i.e., farming a fitter fish) is currently needed in the face of global environmental changes, high fishing pressures, increased aquaculture production as well as increased concern on fish well-being. Here, we review existing data on teleost fish that indicate that sustained exercise at optimal speeds enhances muscle growth and has consequences for flesh quality. Potential added benefits of sustained exercise may be delay of ovarian development and stimulation of immune status. Exercise could represent a natural, noninvasive, and economical approach to improve growth, flesh quality as well as welfare of aquacultured fish: a FitFish for a healthy consumer. All these issues are important for setting directions for policy decisions and future studies in this area. For this purpose, the FitFish workshop on the Swimming Physiology of Fish ( http://www.ub.edu/fitfish2010 ) was organized to bring together a multidisciplinary group of scientists using exercise models, industrial partners, and policy makers. Sixteen international experts from Europe, North America, and Japan were invited to present their work and view on migration of fishes in their natural environment, beneficial effects of exercise, and applications for sustainable aquaculture. Eighty-eight participants from 19 different countries contributed through a poster session and round table discussion. Eight papers from invited speakers at the workshop have been contributed to this special issue on The Swimming Physiology of Fish. PMID:21611721

  15. Fish allergy: in review.

    PubMed

    Sharp, Michael F; Lopata, Andreas L

    2014-06-01

    Globally, the rising consumption of fish and its derivatives, due to its nutritional value and divergence of international cuisines, has led to an increase in reports of adverse reactions to fish. Reactions to fish are not only mediated by the immune system causing allergies, but are often caused by various toxins and parasites including ciguatera and Anisakis. Allergic reactions to fish can be serious and life threatening and children usually do not outgrow this type of food allergy. The route of exposure is not only restricted to ingestion but include manual handling and inhalation of cooking vapors in the domestic and occupational environment. Prevalence rates of self-reported fish allergy range from 0.2 to 2.29 % in the general population, but can reach up to 8 % among fish processing workers. Fish allergy seems to vary with geographical eating habits, type of fish processing, and fish species exposure. The major fish allergen characterized is parvalbumin in addition to several less well-known allergens. This contemporary review discusses interesting and new findings in the area of fish allergy including demographics, novel allergens identified, immunological mechanisms of sensitization, and innovative approaches in diagnosing and managing this life-long disease. PMID:23440653

  16. Fish community results

    SciTech Connect

    Hickman, G.D.; Scott, E.M. Jr.; Brown, A.M.

    1991-05-01

    The Tennessee Valley Authority (TVA) operates 9 reservoirs on the Tennessee River and 37 reservoirs on its tributaries. TVA is committed to maintaining the health of aquatic resources created when the reservoir system was built. To that end, TVA in cooperation with Valley states, operates a water resource monitoring program that includes physical, chemical, and biological data collection components. Biological monitoring will target the following selected elements within three zones of the reservoir (inflow, transition, and forebay): Sediment/Water-column Acute Toxicity Screening, Benthic macroinvertebrates, and Fish. Reservoir fisheries monitoring is divided into the following activities: Fish Biomass, Fish Tissue Contamination, Fish Community Monitoring, and Fish Health Assessment. This report presents the results of fish community monitoring and fish health assessments.

  17. Eating fish for two

    PubMed Central

    Strain, JJ

    2014-01-01

    Summary This article is based on the British Nutrition Foundation’s Annual Lecture, which focused on maternal fish consumption and the effects of methylmercury (MeHg) on fetal development, with respect to current guidance and policy on fish consumption during pregnancy. Fish makes a valuable contribution to nutrient intakes across the globe and is the primary protein source for many individuals, particularly those in the developing world. Populations with a high fish consumption, such as in the Republic of the Seychelles, have a greater exposure to MeHg, which is present in varying amounts in all fish. Methylmercury is a toxic pollutant, which is known to impair neurodevelopment. The dose of MeHg from fish consumption, however, needed to impair neurodevelopment is unknown. Current UK and US guidance on fish consumption during pregnancy tend to focus more on avoiding risks rather than highlighting the benefits which can be obtained from eating fish. Such recommendations have been mainly based on data arising from epidemiological studies in the Faroe Islands, where methylmercury exposure was largely from pilot whale consumption. Although small adverse effects on child development have been reported in data from the Faroe Islands, data from the on-going Seychelles Child Development Studies have shown no adverse effects of prenatal methlymercury exposure from high maternal fish consumption (9–12 meals containing fish per week) on developmental outcomes. Instead these data suggest that nutrients, including long chain polyunsaturated fatty acids (LC-PUFAs), provided by fish may offer a beneficial effect and attenuate or modify any effects of MeHg on developmental outcomes. Recent expert consultations have concluded that the health benefits of fish consumption outweigh the risks posed by MeHg exposure and have argued the need for improved education and guidance to highlight the importance of consuming nutrients, including LC-PUFAs, from fish for optimal child

  18. Development of an enzymatic fish hydrolysate and its use in instant soup bases.

    PubMed

    Gálvez, A; Morales de Léon, J; Bourges Rodríguez, H

    1985-12-01

    The successful conservation of fish products, at low costs, is a subject of special interest in the developing countries. Conscious of this fact, our group has been studying several fish conservation methods, such as autolysis with high salt concentrations, and has obtained a sauce of high nutritive value and long shelf life. Nevertheless, the reaction process takes from four to six months. In the study herein reported, the hydrolysis was accelerated and controlled by using the following enzymes: papain, HT proteolytic, and Brew (N) zyme. The hydrolysate was then mixed with cereals to prepare instant soups. As results indicated, the best hydrolysate was obtained with Brew (N) zyme at 50 degrees C and 8.30 hours. This hydrolysate contains 93.0 g/100 g crude protein with a protein efficiency ratio (PER) and a net protein utilization (NPU) of 60% that of casein's NPU as well as a content of 0.8% ether extract. The lowest-cost mixtures with the highest nutritive value were: hydrolysate-wheat-soymeal, and hydrolysate-rice-soymeal, with 38.3 and 29.7 protein per 100 g of mixture, respectively, and a NPU of 79.0 and 79.8% in relation to casein, respectively. The soups prepared had a satisfactory acceptance rating. There were no significant differences in flavor and aroma at a confidence level of 95%. The cost per gram of protein is about US$ 0.22 per kg. PMID:3842931

  19. Fish elevator and method of elevating fish

    DOEpatents

    Truebe, Jonathan; Drooker, Michael S.

    1984-01-01

    A means and method for transporting fish from a lower body of water to a higher body of water. The means comprises a tubular lock with a gated entrance below the level of the lower body of water through which fish may enter the lock and a discharge passage above the level of the upper body of water. The fish raising means in the lock is a crowder pulled upward by a surface float as water from the upper body of water gravitationally flows into the closed lock filling it to the level of the upper body. Water is then pumped into the lock to raise the level to the discharge passage. The crowder is then caused to float upward the remaining distance through the water to the level of the discharge passage by the introduction of air into a pocket on the underside of the crowder. The fish are then automatically discharged from the lock into the discharge passage by the out of water position of the crowder. The movement of the fish into the discharge passage is aided by the continuous overflow of water still being pumped into the lock. A pipe may be connected to the discharge passage to deliver the fish to a selected location in the upper body of water.

  20. Immunostimulants in fish diets

    USGS Publications Warehouse

    Gannam, A.L.; Schrock, R.M.

    1999-01-01

    Various immunostimulants and their methods of application in fish culture are examined in this review. Important variables such as life stage and innate disease resistance of the fish; immunostimulant used, its structure and mode of action; and the fish's environment are discussed. Conflicting results have been published about the efficacy of immunostimulants in fish diets. Some researchers have had positive responses demonstrated as increased fish survival, others have not. Generally, immunostimulants enhance individual components of the non-specific immune response but that does not always translate into increased fish survival. In addition, immunostimulants fed at too high a dose or for too long can be immunosuppressive. [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-342-9678. E-mail address: getinfo@haworthpressinc.com ].

  1. Fish and wildlife surveillance

    SciTech Connect

    Poston, T.M.

    1995-06-01

    This section of the 1994 Hanford Site Environmental Report summarizes the monitoring of radioactive contaminants in fish and wildlife species that inhabit the Colombia River and Hanford Site. Wildlife have access to areas of the Site containing radioactive contamination, and fish can be exposed to contamination in spring water entering the river along the shoreline. Therefore, samples are collected at various locations annually, generally during the hunting or fishing season, for selected species.

  2. THE INFLUENCE OF SALT CONTENT AT DIFFERENT CONCENTRATIONS OF TERASI TO THE SENSORY CHARACTERISTICS OF SAMBAL TERASI, THE CHILI SAUCE ADDED WITH TERASI.

    PubMed

    Ambarita, N T Damanik; De Meulenaer, B

    2015-01-01

    The type of terasi (the Indonesian seafood fermented paste) and the ingredients used can give sambal terasi (ST), the chili sauce added with terasi, its identity and taste distinction. Inherit from its production, salt content differs the flavor(s) of product added with terasi. This research explored the role of terasi salt content, either from the origin of terasi or by salt adjustment, to the products acceptability and sensory characteristics perceived during subsequent sensorial evaluations. Six types of terasi were characterized based on the proximate and salt content, and prepared as STs with and without salt adjustment at several terasi concentrations. 118 panelists conducted sensory evaluations for overall acceptability at 12.5% terasi; at lower concentration specific tastes (sweet, bitter, salty, sour, umami, fishy and rebon) were characterized by 80 panelists. Results showed that the acceptance of ST is more due to its innate origin salt content and to the suitability saltiness perceived. The specific odor of terasi, combining with other taste(s), when prepared at higher terasi concentration as practiced in restaurant, home and commercial products showed masking effect(s). After saltiness adjusted, different types of terasi showed different taste characteristics. Preferred ST were different between higher and lower concentration. Better tastes characteristics and stronger spices taste were found at lower salt content (and terasi concentration). PMID:26630752

  3. Genotyping of a miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii, based on sequence analysis of the partial 26S ribosomal RNA gene and two internal transcribed spacers.

    PubMed

    Suezawa, Yasuhiko; Suzuki, Motofumi; Mori, Haruhiko

    2008-09-01

    We analyzed sequences of the D1D2 domain of the 26S ribosomal RNA gene (26S rDNA sequence), the internal transcribed spacer 1, the 5.8S ribosomal RNA gene, and the internal transcribed spacer 2 (the ITS sequence) from 46 strains of miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii and a closely related species, Z. mellis, for typing. Based on the 26S rDNA sequence analysis, the Z. rouxii strains were of two types, and the extent of sequence divergence between them was 2.6%. Based on the ITS sequence analysis, they were divided into seven types (I-VII). Between the type strain (type I) and type VI, in particular, a 12% difference was detected. The occurrence of these nine genotypes with a divergence of more than 1% in these two sequences suggests that Z. rouxii is a species complex including novel species and hybrids. Z. mellis strains were of two types (type alpha and type beta) based on the ITS sequence. Z. rouxii could clearly be distinguished from Z. mellis by 26S rDNA and ITS sequence analyses, but not by the 16% NaCl tolerance, when used as the sole key characteristic for differentiation between the two species. PMID:18776675

  4. Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce.

    PubMed

    Goh, Kok Ming; Lai, Oi Ming; Abas, Faridah; Tan, Chin Ping

    2017-01-15

    Soy sauce fermentation was simulated in a laboratory and subjected to 10min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main effect plots showed total FAAs extraction was favoured under continuous sonication at 100% amplitude using a 14mm diameter transducer probe, reaching 1214.2±64.3mg/100ml of total FAAs. Moreover, after 7days of fermentation, sonication treatment caused significantly higher levels (p<0.05) of glutamic acids (343.0±22.09mg/100g), total FAAs (1720.0±70.6mg/100g), and essential FAAs (776.3±7.0mg/100g) 3days sooner than the control. Meanwhile, enzymatic and microbial behaviours remained undisturbed. Collectively, the sonication to moromi resulted in maturation 57% faster than the untreated control. PMID:27542468

  5. Benzoic and sorbic acid in soft drink, milk, ketchup sauce and bread by dispersive liquid-liquid microextraction coupled with HPLC.

    PubMed

    Javanmardi, Fardin; Nemati, Mahboob; Ansarin, Masood; Arefhosseini, Seyyed Rafie

    2015-01-01

    Benzoic acid and sorbic acid are widely used for food preservation. These preservatives are generally recognised as safe. The aim of this study was to determine the level of benzoic and sorbic acid in food samples that are usually consumed in Iran. Therefore, 54 samples, including 15 soft drinks, 15 ultra-high-temperature milk, 15 ketchup sauces and 9 bread samples, were analysed by high-performance liquid chromatography with UV detection. Benzoic acid was detected in 50 (92.5%) of the samples ranging from 3.5 to 1520 µg mL⁻¹, while sorbic acid was detected in 29 (50.3%) samples in a range of 0.8 and 2305 µg mL⁻¹. Limits of detection and limits of quantification for benzoate were found to be 0.1 and 0.5 µg mL⁻¹, respectively, and for sorbate 0.08 and 0.3 µg mL⁻¹, respectively. The results showed that benzoic acid and sorbic acid widely occur in food products in Iran. PMID:25135626

  6. Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake.

    PubMed

    Yasuda, Kaori; Kitagawa, Masayuki; Oishi, Kazato; Hirooka, Hiroyuki; Tamura, Takemi; Kumagai, Hajime

    2016-07-01

    This study was conducted to determine the effects of dietary soybean curd residue (SCR) and soy sauce cake (SSC) on the growth performance, carcass traits and physiochemical and intramuscular fatty acid (FA) characteristics in Japanese Black steers. Ten steers (29.7 ± 0.3 months old, 856.6 ± 24.4 kg body weight) were assigned to either treatment C, fed a conventional concentrate or T, fed the test diet including dried SCR and SSC for 3 months. In growth performance, dry matter (DM) intake and average daily gain, and carcass traits did not differ significantly between the treatments. Color of beef was affected by the dietary treatments and meat samples from T showed higher a(*) value and chroma than those in C. On FA composition, there was no significant difference between the treatments in neutral lipids, whereas in polar lipids, meat samples from T had higher C16:1 (P < 0.05) and tended to have higher C16:0 (P = 0.05) and C18:1 (P = 0.08), but lower C17:0 (P = 0.098), C18:2 (P = 0.06) and C20:4 (P = 0.07) than those from C. The study suggested that SCR and SSC could be used as a substitute for conventional concentrate and would influence meat color and intramuscular FA composition of polar lipids. PMID:26663641

  7. Chinese by Choice

    ERIC Educational Resources Information Center

    Beem, Kate

    2008-01-01

    A 2004 College Board survey revealed that school districts around America wanted to offer Chinese, but finding qualified teachers was a problem, says Selena Cantor, director of Chinese Language and Culture Initiatives for the College Board. So last year, a new College Board program brought guest teachers from China to school districts in 31…

  8. Chinese Foods; Teacher's Handbook.

    ERIC Educational Resources Information Center

    Huang, Joe, Ed.

    Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a…

  9. Microbial diversity and potential pathogens in ornamental fish aquarium water.

    PubMed

    Smith, Katherine F; Schmidt, Victor; Rosen, Gail E; Amaral-Zettler, Linda

    2012-01-01

    Ornamental fishes are among the most popular and fastest growing categories of pets in the United States (U.S.). The global scope and scale of the ornamental fish trade and growing popularity of pet fish in the U.S. are strong indicators of the myriad economic and social benefits the pet industry provides. Relatively little is known about the microbial communities associated with these ornamental fishes or the aquarium water in which they are transported and housed. Using conventional molecular approaches and next generation high-throughput amplicon sequencing of 16S ribosomal RNA gene hypervariable regions, we characterized the bacterial community of aquarium water containing common goldfish (Carassius auratus) and Chinese algae eaters (Gyrinocheilus aymonieri) purchased from seven pet/aquarium shops in Rhode Island and identified the presence of potential pathogens. Our survey identified a total of 30 phyla, the most common being Proteobacteria (52%), Bacteroidetes (18%) and Planctomycetes (6%), with the top four phyla representing >80% of all sequences. Sequences from our water samples were most closely related to eleven bacterial species that have the potential to cause disease in fishes, humans and other species: Coxiella burnetii, Flavobacterium columnare, Legionella birminghamensis, L. pneumophila, Vibrio cholerae, V. mimicus. V. vulnificus, Aeromonas schubertii, A. veronii, A. hydrophila and Plesiomonas shigelloides. Our results, combined with evidence from the literature, suggest aquarium tank water harboring ornamental fish are an understudied source for novel microbial communities and pathogens that pose potential risks to the pet industry, fishes in trade, humans and other species. PMID:22970112

  10. Microbial Diversity and Potential Pathogens in Ornamental Fish Aquarium Water

    PubMed Central

    Smith, Katherine F.; Schmidt, Victor; Rosen, Gail E.; Amaral-Zettler, Linda

    2012-01-01

    Ornamental fishes are among the most popular and fastest growing categories of pets in the United States (U.S.). The global scope and scale of the ornamental fish trade and growing popularity of pet fish in the U.S. are strong indicators of the myriad economic and social benefits the pet industry provides. Relatively little is known about the microbial communities associated with these ornamental fishes or the aquarium water in which they are transported and housed. Using conventional molecular approaches and next generation high-throughput amplicon sequencing of 16S ribosomal RNA gene hypervariable regions, we characterized the bacterial community of aquarium water containing common goldfish (Carassius auratus) and Chinese algae eaters (Gyrinocheilus aymonieri) purchased from seven pet/aquarium shops in Rhode Island and identified the presence of potential pathogens. Our survey identified a total of 30 phyla, the most common being Proteobacteria (52%), Bacteroidetes (18%) and Planctomycetes (6%), with the top four phyla representing >80% of all sequences. Sequences from our water samples were most closely related to eleven bacterial species that have the potential to cause disease in fishes, humans and other species: Coxiella burnetii, Flavobacterium columnare, Legionella birminghamensis, L. pneumophila, Vibrio cholerae, V. mimicus. V. vulnificus, Aeromonas schubertii, A. veronii, A. hydrophila and Plesiomonas shigelloides. Our results, combined with evidence from the literature, suggest aquarium tank water harboring ornamental fish are an understudied source for novel microbial communities and pathogens that pose potential risks to the pet industry, fishes in trade, humans and other species. PMID:22970112

  11. Growing Up the Chinese Way: Chinese Child and Adolescent Development.

    ERIC Educational Resources Information Center

    Lau, Sing, Ed.

    This volume is a collection of current research by noted scholars on Chinese child development. The volume re-examines long-held beliefs and preconceptions about Chinese culture, draws forth incompatible pictures and contradictory facts about Chinese children, and draws attention to new problems of the modern Chinese family. The chapters of the…

  12. The Chinese negotiation.

    PubMed

    Graham, John L; Lam, N Mark

    2003-10-01

    Most Westerners preparing for a business trip to China like to arm themselves with a list of etiquette how-tos. "Carry a boatload of business cards," tipsters say. "Bring your own interpreter." "Speak in short sentences." "Wear a conservative suit." Such advice can help get companies in the door and even through the first series of business transactions. But it won't sustain the prolonged, year-in, year-out associations Chinese and Western businesses can now achieve. The authors' work with dozens of companies and thousands of American and Chinese executives over the past 20 years has demonstrated that a superficial adherence to etiquette rules gets executives only so far. They have witnessed communication breakdowns between American and Chinese businesspeople time and time again. The root cause: the American side's failure to understand the much broader context of Chinese culture and values, a problem that too often leaves Western negotiators flummoxed and flailing. American and Chinese approaches often appear incompatible. Americans see Chinese negotiators as inefficient, indirect, and even dishonest, while the Chinese see American negotiators as aggressive, impersonal, and excitable. Such perceptions have deep cultural origins. Yet those who know how to navigate these differences can develop thriving, mutually profitable, and satisfying business relationships. Four cultural threads have bound the Chinese people together for some 5,000 years, and these show through in Chinese business negotiations. They are agrarianism, morality, the Chinese pictographic language, and wariness of strangers. Most Western businesspeople often find those elements mysterious and confusing. But ignore them at any time during the negotiation process, and the deal can easily fall apart. PMID:14521100

  13. Fish-allergic patients may be able to eat fish.

    PubMed

    Mourad, Ahmad A; Bahna, Sami L

    2015-03-01

    Reported fish allergy prevalence varies widely, with an estimated prevalence of 0.2% in the general population. Sensitization to fish can occur by ingestion, skin contact or inhalation. The manifestations can be IgE or non-IgE mediated. Several fish allergens have been identified, with parvalbumins being the major allergen in various species. Allergenicity varies among fish species and is affected by processing or preparation methods. Adverse reactions after eating fish are often claimed to be 'allergy' but could be a reaction to hidden food allergen, fish parasite, fish toxins or histamine in spoiled fish. Identifying such causes would allow free consumption of fish. Correct diagnosis of fish allergy, including the specific species, might provide the patient with safe alternatives. Patients have been generally advised for strict universal avoidance of fish. However, testing with various fish species or preparations might identify one or more forms that can be tolerated. PMID:25666551

  14. Chinese Language Guide. Level I.

    ERIC Educational Resources Information Center

    Bay Area Bilingual Education League, Berkeley, CA.

    This comprehensive Chinese language development guide for bilingual Chinese-English educators contains fifteen objectives along with related learning activities to be taught in the Chinese bilingual program. The guide emphasizes audio-lingual skill development and involves Chinese games, songs, foods, and holidays. (Author/AM)

  15. Modern Chinese: History and Sociolinguistics.

    ERIC Educational Resources Information Center

    Chen, Ping

    This book presents a comprehensive and up-to-date account of the development of modern Chinese from the late 19th century up to the 1990s, concentrating on three major aspects: modern spoken Chinese, modern written Chinese, and the modern Chinese writing system. It describes and analyzes in detail, from historical and sociolinguistic perspectives,…

  16. Summer Fish Camp.

    ERIC Educational Resources Information Center

    Remick, Dennis; Pulu, Tupou L.

    The booklet presents a description and illustrates, with photographs, the Eskimo lifestyle and the kinds of activities that occur at a summer fish camp on the Yukon River. Eleven suggested activities are listed for the teacher to present when using the booklet. Activities include studying the map of Alaska; tracing the life cycle of the fish;…

  17. An Amazing Fish Story.

    ERIC Educational Resources Information Center

    Null, Elisabeth Higgins

    2001-01-01

    Caught up in the entrepreneurial thrill of launching a new industry, high-school students in an economically distressed fishing village in Maine are playing a vital research-and-development role in partnership with their community. The result is a sophisticated aquaculture center for raising several species of fish in a laboratory setting. (MLH)

  18. Folkbiology of Freshwater Fish

    ERIC Educational Resources Information Center

    Medin, Douglas L.; Ross, Norbert O.; Atran, Scott; Cox, Douglas; Coley, John; Proffitt, Julia B.; Blok, Sergey

    2006-01-01

    Cross-cultural comparisons of categorization often confound cultural factors with expertise. This paper reports four experiments on the conceptual behavior of Native American and majority-culture fish experts. The two groups live in the same general area and engage in essentially the same set of fishing-related behaviors. Nonetheless, cultural…

  19. The Big Fish

    ERIC Educational Resources Information Center

    DeLisle, Rebecca; Hargis, Jace

    2005-01-01

    The Killer Whale, Shamu jumps through hoops and splashes tourists in hopes for the big fish, not because of passion, desire or simply the enjoyment of doing so. What would happen if those fish were obsolete? Would this killer whale be able to find the passion to continue to entertain people? Or would Shamu find other exciting activities to do…

  20. Fish Vaccines in Aquaculture

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Vaccination is a proven, cost-effective method to prevent infectious diseases in animals. Current fish vaccines can be categorized as killed fish vaccines or modified live vaccines. The major advantage of live vaccine is their ability to stimulate both cell-mediated and humoral immune responses for ...

  1. PARASITES OF FISH

    EPA Science Inventory

    The intent of this chapter is to describe the parasites of importance to fishes maintained and used in laboratory settings. In contrast to the frist edition, the focus will be only on those parasites that pose a serious threat to or are common in fishes held in these confined en...

  2. Stress in Fish

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Stress in fish involves a condition disruptive of physiological homeostasis that occurs in response to unfavorable external influences and is capable of adversely affecting fish. Any stimulus that provokes stress responses is known as a stressor, disrupting a stable condition and causing a response....

  3. Cryopreservation of Fish Sperm

    NASA Astrophysics Data System (ADS)

    Kurokura, Hisashi

    Present status of research activities in cryopreservation of fish gamete in aquaculture field was introduced. More than 59 fish species have been reported in the research histories and nearly half of them were studied during recent 10 years. This means that the research activities are increasing, though commercial profit have not obtained yet. Fish species of which sperm can successfully cryopreserved is still limited comparing to numerous species in telost. One of the major obstacle for improvement of the technique is existence of wide specie specific variance in the freezing tolerance of fish sperm. The varianc can possibly be explaind thorugh the informations obtained by the studies in comparative spermatology, which is recently activated field in fish biology.

  4. Antimicrobial Peptides from Fish

    PubMed Central

    Masso-Silva, Jorge A.; Diamond, Gill

    2014-01-01

    Antimicrobial peptides (AMPs) are found widely distributed through Nature, and participate in the innate host defense of each species. Fish are a great source of these peptides, as they express all of the major classes of AMPs, including defensins, cathelicidins, hepcidins, histone-derived peptides, and a fish-specific class of the cecropin family, called piscidins. As with other species, the fish peptides exhibit broad-spectrum antimicrobial activity, killing both fish and human pathogens. They are also immunomodulatory, and their genes are highly responsive to microbes and innate immuno-stimulatory molecules. Recent research has demonstrated that some of the unique properties of fish peptides, including their ability to act even in very high salt concentrations, make them good potential targets for development as therapeutic antimicrobials. Further, the stimulation of their gene expression by exogenous factors could be useful in preventing pathogenic microbes in aquaculture. PMID:24594555

  5. Fish consumption pattern among adults of different ethnics in Peninsular Malaysia

    PubMed Central

    Ahmad, Nurul Izzah; Wan Mahiyuddin, Wan Rozita; Tengku Mohamad, Tengku Rozaina; Ling, Cheong Yoon; Daud, Siti Fatimah; Hussein, Nasriyah Che; Abdullah, Nor Aini; Shaharudin, Rafiza; Sulaiman, Lokman Hakim

    2016-01-01

    Background Understanding different patterns of fish consumption is an important component for risk assessment of contaminants in fish. A few studies on food consumption had been conducted in Malaysia, but none of them focused specifically on fish consumption. The objectives of this study were to document the meal pattern among three major ethnics in Malaysia with respect to fish/seafood consumption, identify most frequently consumed fish and cooking method, and examine the influence of demographic factors on pattern of fish consumption among study subjects. Methods A cross-sectional survey was conducted between February 2008 and May 2009 to investigate patterns of fish consumption among Malaysian adults in Peninsular Malaysia. Adults aged 18 years and above were randomly selected and fish consumption data were collected using a 3-day prospective food diary. Results A total of 2,675 subjects, comprising male (44.2%) and female (55.7%) participants from major ethnics (Malays, 76.9%; Chinese, 14.7%; Indians, 8.3%) with a mean age of 43.4±16.2 years, were involved in this study. The results revealed 10 most frequently consumed marine fish in descending order: Indian mackerel, anchovy, yellowtail and yellow-stripe scads, tuna, sardines, torpedo scad, Indian and short-fin scads, pomfret, red snapper, and king mackerel. Prawn and squid were also among the most preferred seafood by study subjects. The most frequently consumed freshwater fish were freshwater catfish and snakehead. The most preferred cooking style by Malaysians was deep-fried fish, followed by fish cooked in thick and/or thin chili gravy, fish curry, and fish cooked with coconut milk mixed with other spices and flavorings. Overall, Malaysians consumed 168 g/day fish, with Malay ethnics’ (175±143 g/day) consumption of fish significantly (p<0.001) higher compared with the other two ethnic groups (Chinese=152±133 g/day, Indians=136±141 g/day). Conclusion Fish consumption was significantly associated with

  6. Intake of cooked tomato sauce preserves coronary endothelial function and improves apolipoprotein A-I and apolipoprotein J protein profile in high-density lipoproteins.

    PubMed

    Vilahur, Gemma; Cubedo, Judit; Padró, Teresa; Casaní, Laura; Mendieta, Guiomar; González, Alicia; Badimon, Lina

    2015-07-01

    Intake of tomatoes has been linked with healthy diets (eg, Mediterranean diet). However, it remains unknown whether tomato intake exerts protective effects on the vasculature. The aim of this study was to determine whether medium-term supplementation with cooked tomato sauce (CTS) Mediterranean style (sofrito) attenuates diet-induced coronary endothelial dysfunction in an animal model with clinical impact and explore the mechanisms behind the effects. Pigs (N = 18) were fed a 10-day hypercholesterolemic diet. Half of the animals were given a supplement of 100 g/d of CTS (21.5 mg lycopene per day). Coronary responses to escalating doses of vasoactive drugs (acetylcholine, calcium ionophore, and sodium nitroprusside) and L-NG-monomethylarginine (endothelial nitric oxide synthase [eNOS] inhibitor) were measured using flow Doppler. In the coronary arteries, we investigated eNOS gene expression and activation, monocyte chemoattractant protein 1 (MCP-1) expression, and oxidative DNA damage. In the circulation, we investigated lipoprotein resistance to oxidation and the differential proteomic protein profile. In dyslipidemic animals, CTS intake prevented diet-induced impairment of receptor-operated and nonreceptor-operated endothelial-dependent coronary vasodilation. These beneficial effects were associated with enhanced eNOS transcription and activation and diminished DNA damage in the coronary arteries. CTS-fed animals showed lower lipid peroxidation, higher high-density lipoprotein (HDL) antioxidant potential and plasma lycopene levels of 0.16 mg/L. Interestingly, improved HDL functionality was associated with protein profile changes in apolipoprotein A-I and apolipoprotein J. Lipids levels and MCP-1 expression were not affected by CTS. We report that CTS intake protects against low-density lipoprotein-induced coronary endothelial dysfunction by reducing oxidative damage, enhancing eNOS expression and activity, and improving HDL functionality. PMID:25514506

  7. The Chinese in Britain.

    PubMed

    Chan, Y M; Chan, C

    1997-01-01

    "This research note offers a brief historical perspective on the relationship between Hong Kong and Britain and describes the demographic profile of the Chinese community in Britain...[using] information obtained from the 1991 [UK] Census.... The data analysis shows that the Chinese population is widely dispersed and increasing rapidly, and is characterised by a high child-bearing capacity and a low rate of unemployment." PMID:12179828

  8. Early detection of non-native fishes using fish larvae

    EPA Science Inventory

    Our objective was to evaluate the use of fish larvae for early detection of non-native fishes, comparing traditional and molecular taxonomy approaches to investigate potential efficiencies. Fish larvae present an interesting opportunity for non-native fish early detection. First,...

  9. Which Fish Should I Eat? Perspectives Influencing Fish Consumption Choices

    PubMed Central

    Choi, Anna L.; Karagas, Margaret R.; Mariën, Koenraad; Rheinberger, Christoph M.; Schoeny, Rita; Sunderland, Elsie; Korrick, Susan

    2012-01-01

    Background: Diverse perspectives have influenced fish consumption choices. Objectives: We summarized the issue of fish consumption choice from toxicological, nutritional, ecological, and economic points of view; identified areas of overlap and disagreement among these viewpoints; and reviewed effects of previous fish consumption advisories. Methods: We reviewed published scientific literature, public health guidelines, and advisories related to fish consumption, focusing on advisories targeted at U.S. populations. However, our conclusions apply to groups having similar fish consumption patterns. Discussion: There are many possible combinations of matters related to fish consumption, but few, if any, fish consumption patterns optimize all domains. Fish provides a rich source of protein and other nutrients, but because of contamination by methylmercury and other toxicants, higher fish intake often leads to greater toxicant exposure. Furthermore, stocks of wild fish are not adequate to meet the nutrient demands of the growing world population, and fish consumption choices also have a broad economic impact on the fishing industry. Most guidance does not account for ecological and economic impacts of different fish consumption choices. Conclusion: Despite the relative lack of information integrating the health, ecological, and economic impacts of different fish choices, clear and simple guidance is necessary to effect desired changes. Thus, more comprehensive advice can be developed to describe the multiple impacts of fish consumption. In addition, policy and fishery management inter-ventions will be necessary to ensure long-term availability of fish as an important source of human nutrition. PMID:22534056

  10. FISH KILLS, NORTH CAROLINA

    EPA Science Inventory

    Data related to fish kills in North Carolina are collected and stored in tables on the Web at the North Carolina Department of Environment and Natural Resources. http://www.esb.enr.state.nc.us/Fishkill/fishkill00.htm

  11. Ciguatera Fish Poisoning

    MedlinePlus

    ... By Syndrome Life Cycle Impacts Human Health Wildlife Ecosystems Socioeconomic Freshwater Regions Distribution - U.S. Distribution - World Maps ... Paralytic Shellfish Poisoning Cyanobacteria Medical Community ... Fish Poisoning Causative organisms: Gambierdiscus ...

  12. Dehydrofreezing of Fish I

    NASA Astrophysics Data System (ADS)

    Kozima, Tsuneo

    Recently, new method of removing water from perishable food were developed using dehydration sheet with material having high osmotic pressure and absorbent polymer. Dehydration sheet consist of mixture of sugar dehydrolysate and absorbent polymer covered with sem-permeable membrane, and can remove water in liquid state by contact with perishable food. Dehydration rate of fish using with dehydration sheet varied depending on species, their shape, and ambient temperature etc. Fish were dehydrated with dehydration sheet at low temperature as 0 - 5 C and frozen in cold storage room. Dehydrofrozen fish were kept it's high quality and freshness after thawing, ATPase activity of fish muscle was kept at high level after dehydrofreezing in the case of cod and alaska pollack, and flesh color of farming salmon was kept after thawing.

  13. Fishing for Seeds.

    ERIC Educational Resources Information Center

    Science and Children, 2001

    2001-01-01

    Describes a method to collect seeds that are dispersed from weeds while avoiding some outdoor hazards such as rough terrain or animals. Describes a plan for creating a weed fishing pole and includes a materials list. (SAH)

  14. T Cells in Fish

    PubMed Central

    Nakanishi, Teruyuki; Shibasaki, Yasuhiro; Matsuura, Yuta

    2015-01-01

    Cartilaginous and bony fish are the most primitive vertebrates with a thymus, and possess T cells equivalent to those in mammals. There are a number of studies in fish demonstrating that the thymus is the essential organ for development of T lymphocytes from early thymocyte progenitors to functionally competent T cells. A high number of T cells in the intestine and gills has been reported in several fish species. Involvement of CD4+ and CD8α+ T cells in allograft rejection and graft-versus-host reaction (GVHR) has been demonstrated using monoclonal antibodies. Conservation of CD4+ helper T cell functions among teleost fishes has been suggested in a number studies employing mixed leukocyte culture (MLC) and hapten/carrier effect. Alloantigen- and virus-specific cytotoxicity has also been demonstrated in ginbuna and rainbow trout. Furthermore, the important role of cell-mediated immunity rather than humoral immunity has been reported in the protection against intracellular bacterial infection. Recently, the direct antibacterial activity of CD8α+, CD4+ T-cells and sIgM+ cells in fish has been reported. In this review, we summarize the recent progress in T cell research focusing on the tissue distribution and function of fish T cells. PMID:26426066

  15. Chinese health beliefs of older Chinese in Canada.

    PubMed

    Lai, Daniel W L; Surood, Shireen

    2009-02-01

    Objectives. This study examines the cultural health beliefs held by older Chinese in Canada. Methods. Chinese surnames are randomly selected from the local Chinese telephone directories. Telephone screening is then conducted to identify eligible Chinese people 55 years of age or older to take part in a face-to-face interview to complete a structured survey questionnaire. Results. The results of exploratory factor analysis indicate that the health beliefs of the older Chinese are loaded onto three factors related to beliefs about traditional health practices, beliefs about traditional Chinese medicine, and beliefs about preventive diet. Education, religion, country of origin, length of residency in Canada, and city of residency are the major correlates of the various Chinese health beliefs scales. Discussion. The findings support the previous prescriptive knowledge about Chinese health beliefs and illustrate the intragroup sociocultural diversity that health practitioners should acknowledge in their practice. PMID:19144968

  16. Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings.

    PubMed

    Duan, Shan; Hu, Xiaoxi; Li, Mengru; Miao, Jianyin; Du, Jinghe; Wu, Rongli

    2016-03-30

    The bacterial community and the metabolic activities involved at the flavor-forming stage during the fermentation of shrimp sauce were investigated using metatranscriptome and 16S rRNA gene sequencings. Results showed that the abundance of Tetragenococcus was 95.1%. Tetragenococcus halophilus was identified in 520 of 588 transcripts annotated in the Nr database. Activation of the citrate cycle and oxidative phosphorylation, along with the absence of lactate dehydrogenase gene expression, in T. halophilus suggests that T. halophilus probably underwent aerobic metabolism during shrimp sauce fermentation. The metabolism of amino acids, production of peptidase, and degradation of limonene and pinene were very active in T. halophilus. Carnobacterium, Pseudomonas, Escherichia, Staphylococcus, Bacillus, and Clostridium were also metabolically active, although present in very small populations. Enterococcus, Abiotrophia, Streptococcus, and Lactobacillus were detected in metatranscriptome sequencing, but not in 16S rRNA gene sequencing. Many minor taxa showed no gene expression, suggesting that they were in dormant status. PMID:26978261

  17. Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of Japanese-style fermented soy sauce.

    PubMed

    Kataoka, S; Liu, W; Albright, K; Storkson, J; Pariza, M

    1997-05-01

    Previously it was reported that 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF), a characteristic flavour component of Japanese-style fermented soy sauce that exhibits antioxidant activity, inhibits benzo[a]pyrene-induced forestomach neoplasia in mice. The antioxidant and anticarcinogenic activities of other structurally similar soy sauce flavour components are now reported. 4-Hydroxy-5-methyl-3(2H)-furanone (HMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) were found to be antioxidants. In particular, HMF and HDMF (as well as HEMF) reduced hydrogen peroxide concentration in human polymorphonuclear leucocytes stimulated by arachidonic acid or 12-O-tetradecanoylphorbol-13-acetate. HMF and HDMF were administered individually in semipurified diet to female ICR mice previously treated with benzo[a]pyrene (1.5 mg/wk, orally for 4 wk) to initiate forestomach neoplasia. The mice were killed at 30 wk of age. Both furanones reduced forestomach neoplasms, with HDMF exhibiting more potency. The data indicate that HDMF and HMF, like HEMF, inhibit carcinogenesis in this system by acting at the post-initiation stage. PMID:9216743

  18. Effective extraction and simultaneous determination of Sudan dyes from tomato sauce and chili-containing foods using magnetite/reduced graphene oxide nanoparticles coupled with high-performance liquid chromatography.

    PubMed

    Zhang, Ming-Yue; Wang, Man-Man; Hao, Yu-Lan; Shi, Xin-Ran; Wang, Xue-Sheng

    2016-05-01

    A simple, effective, and robust magnetic solid-phase extraction method was developed using magnetite/reduced graphene oxide nanoparticles as the adsorbent for the simultaneous determination of Sudan dyes (I, II, III, and IV) in foodstuffs. The magnetite/reduced graphene oxide nanoparticles were characterized by X-ray diffraction, scanning electron microscopy, and vibrating sample magnetometry. The extraction parameters including extraction time, elution solution, and elution time and volume were investigated in detail. Such magnetite/reduced graphene oxide nanoparticles based magnetic solid-phase extraction in combination with high-performance liquid chromatography and variable wavelength detection gave the detection limits of 3-6 μg/kg for Sudan I-IV in chili sauce, tomato sauce, chili powder, and chili flake samples. The recoveries were 79.6-108% at three spiked levels with the intra- and inter-day relative standard deviations of 1.2-8.6 and 4.5-9.6%, respectively. The feasibility was further performed by a comparison with commercial alumina-N. This method is suitable for the routine analysis of Sudan dyes due to its sensitivity, simplicity, and low cost. PMID:26970251

  19. Ancient Chinese Astronomical Technologies

    NASA Astrophysics Data System (ADS)

    Walsh, Jennifer Robin

    2004-05-01

    I am interested in the astronomical advances of the Ancient Chinese in measuring the solar day. Their development of gnomon & ruler, sundial, and water clock apparatuses enabled Chinese astronomers to measure the annual solar orbit and solar day more precisely than their contemporaries. I have built one of each of these devices to use in collecting data from Olympia, Washington. I will measure the solar day in the Pacific Northwest following the methodology of the ancient Chinese. I will compare with my data, the available historical Chinese astronomical records and current records from the United States Naval Observatory Master Clock. I seek to understand how ancient Chinese investigations into solar patterns enabled them to make accurate predictions about the movement of the celestial sphere and planets, and to develop analytic tests of their theories. Mayall, R. Newton; Sundials: their construction and use. Dover Publications 2000 North, John; The Norton History of Astronomy and Cosmology W.W. Norton& Co. 1995 Zhentao Xu, David W. Pankenier, Yaotiao Jiang; East Asian archaeoastronomy : historical records of astronomical observations of China, Japan and Korea Published on behalf of the Earth Space Institute by Gordon and Breach Science Publishers, c2000

  20. Shuttle ban for Chinese journalists

    NASA Astrophysics Data System (ADS)

    Gwynne, Peter

    2011-07-01

    A bill passed in April by the US Congress has banned representatives of the Chinese government's news agency Xinhua from the launch site at the Kennedy Space Center as well as preventing NASA from hosting "official Chinese visitors".

  1. Traditional Chinese Medicine: An Introduction

    MedlinePlus

    ... C, eds. A Comprehensive Guide to Chinese Medicine . River Edge, NJ: World Scientific Publishing Co.; 2003. Manheimer ... YC, eds. A Comprehensive Guide to Chinese Medicine . River Edge, NJ: World Scientific Publishing Co.; 2003. Vickers ...

  2. History of Chinese medicinal wine.

    PubMed

    Xia, Xun-Li

    2013-07-01

    Chinese medicinal wine is one type of a favorable food-drug product invented by Chinese ancestors for treating and preventing diseases, promoting people's health and corporeity, and enriching people's restorative culture. In the course of development of the millenary-old Chinese civilization, Chinese medicinal wine has made incessant progress and evolution. In different historical periods, Chinese medicinal wine presented different characteristics in basic wine medical applications, prescriptions, etc. There are many medical and Materia Medica monographs which have systemically and specifically reported on Chinese medicinal wine in past Chinese dynasties. By studying leading medical documents, this article made an outline review on the invention, development, and characteristics of Chinese medicinal wine. PMID:21853349

  3. Factor analysis of digestive cancer mortality and food consumption in 65 Chinese counties.

    PubMed

    Zhuo, X G; Watanabe, S

    1999-08-01

    Dietary factors were analyzed for the regional difference of GI tract cancer mortality rates in China. Sixty-five rural counties were selected among a total of 2,392 counties to represent a range of rates for seven most prevalent cancers. The dietary data in the selected 65 counties were obtained by three-day dietary record of households in 1983. The four digestive cancer mortality rates (annual cases per 100,000 standardized truncated rates for ages 35-64) and per capita food consumption were analyzed by the principal components factor analysis. Esophageal cancer associated with poor area, dietary pattern rich in starchy tubers, and salt, lack of consumption of meat, eggs, vegetables and rice. Stomach cancer seemed to be less associated with diet in this study because of its small model Kaiser-Meyer-Olkin (KMO) measure of sampling adequacy, suggesting some other carcinogenic factors would play more important role in the development of this cancer in China. The colon and rectal cancer showed close relation to diet; rich in sea vegetables, eggs, soy sauce, meat and fish, while lack in consumption of milk and dairy products. Rapeseed oil was more important risk factor for colon cancer than that of rectum. Rice, processed starch and sugar were closely associated with colon cancer, supporting the insulin/colon cancer hypothesis. PMID:10510586

  4. Knowing Chinese character grammar.

    PubMed

    Myers, James

    2016-02-01

    Chinese character structure has often been described as representing a kind of grammar, but the notion of character grammar has hardly been explored. Patterns in character element reduplication are particularly grammar-like, displaying discrete combinatoriality, binarity, phonology-like final prominence, and potentially the need for symbolic rules (X→XX). To test knowledge of these patterns, Chinese readers were asked to judge the acceptability of fake characters varying both in grammaticality (obeying or violating reduplication constraints) and in lexicality (of the reduplicative configurations). While lexical knowledge was important (lexicality improved acceptability and grammatical configurations were accepted more quickly when also lexical), grammatical knowledge was important as well, with grammaticality improving acceptability equally for lexical and nonlexical configurations. Acceptability was also higher for more frequent reduplicative elements, suggesting that the reduplicative configurations were decomposed. Chinese characters present an as-yet untapped resource for exploring fundamental questions about the nature of the human capacity for grammar. PMID:26684059

  5. Traditional Chinese drug therapy.

    PubMed

    Borchardt, John K

    2003-12-01

    More than 4,000 years old, traditional Chinese medicine continues to be widely practiced in China and in western countries. Traditional Chinese medicine teaches that good health is the result of harmony and balance between five basic elements: earth, water, fire, wood and metal. Also important to health are the two types of energy Yin and Yang, constituting a vital substance that circulates through the body. Drug therapy has been one of the means used in Chinese medicine to keep these elements and the flow of energy in balance. Many of the same herbs used thousands of years ago in China could be the source of new pharmaceuticals in Western medicine. PMID:14747850

  6. Cowlitz Falls Fish Passage.

    SciTech Connect

    1995-09-01

    The upper Cowlitz was once home to native salmon and steelhead. But the combined impacts of overharvest, farming, logging and road building hammered fish runs. And in the 1960s, a pair of hydroelectric dams blocked the migration path of ocean-returning and ocean-going fish. The lower Cowlitz still supports hatchery runs of chinook, coho and steelhead. But some 200 river miles in the upper river basin--much of it prime spawning and rearing habitat--have been virtually cut off from the ocean for over 26 years. Now the idea is to trap-and-haul salmon and steelhead both ways and bypass previously impassable obstacles in the path of anadromous fish. The plan can be summarized, for the sake of explanation, in three steps: (1) trap and haul adult fish--collect ocean-returning adult fish at the lowermost Cowlitz dam, and truck them upstream; (2) reseed--release the ripe adults above the uppermost dam, and let them spawn naturally, at the same time, supplement these runs with hatchery born fry that are reared and imprinted in ponds and net pens in the watershed; (3) trap and haul smolts--collection the new generation of young fish as they arrive at the uppermost Cowlitz dam, truck them past the three dams, and release them to continue their downstream migration to the sea. The critical part of any fish-collection system is the method of fish attraction. Scientists have to find the best combination of attraction system and screens that will guide young fish to the right spot, away from the turbine intakes. In the spring of 1994 a test was made of a prototype system of baffles and slots on the upriver face of the Cowlitz Falls Dam. The prototype worked at 90% efficiency in early tests, and it worked without the kind of expensive screening devices that have been installed on other dams. Now that the success of the attraction system has been verified, Harza engineers and consultants will design and build the appropriate collection part of the system.

  7. On Chinese Culture Curriculum Planning

    ERIC Educational Resources Information Center

    Wang, Catherine

    2006-01-01

    The importance of cultural elements in foreign language teaching has been widely accepted in recent years. This applies particularly to the teaching of Chinese as a foreign language (TCFL) to non-native Chinese speakers at tertiary level in mainland China. However, there is no commonly accepted blueprint that defines the parts of Chinese culture…

  8. The Chinese in Children's Books.

    ERIC Educational Resources Information Center

    New York Public Library, NY.

    This is a selective annotated list of children's books about China and the Chinese. Topics range from dynasties, the era of Western influence, emigration, revolution, to present day affairs. Most of the books have a Chinese setting, but some are about the Chinese in America. Listings are made under categories such as picture books, stories for…

  9. Concepts of Chinese Folk Happiness

    ERIC Educational Resources Information Center

    Ip, Po Keung

    2011-01-01

    Discourses on Chinese folk happiness are often based on anecdotal narratives or qualitative analysis. Two traditional concepts of happiness popular in Chinese culture are introduced. The paper constructs a concept of Chinese folk happiness on basis of the findings of a scientific survey on the Taiwanese people regarding their concepts of…

  10. Immunity to fish rhabdoviruses

    USGS Publications Warehouse

    Purcell, Maureen K.; Laing, Kerry J.; Winton, James R.

    2012-01-01

    Members of the family Rhabdoviridae are single-stranded RNA viruses and globally important pathogens of wild and cultured fish and thus relatively well studied in their respective hosts or other model systems. Here, we review the protective immune mechanisms that fish mount in response to rhabdovirus infections. Teleost fish possess the principal components of innate and adaptive immunity found in other vertebrates. Neutralizing antibodies are critical for long-term protection from fish rhabdoviruses, but several studies also indicate a role for cell-mediated immunity. Survival of acute rhabdoviral infection is also dependent on innate immunity, particularly the interferon (IFN) system that is rapidly induced in response to infection. Paradoxically, rhabdoviruses are sensitive to the effects of IFN but virulent rhabdoviruses can continue to replicate owing to the abilities of the matrix (M) protein to mediate host-cell shutoff and the non-virion (NV) protein to subvert programmed cell death and suppress functional IFN. While many basic features of the fish immune response to rhabdovirus infections are becoming better understood, much less is known about how factors in the environment affect the ecology of rhabdovirus infections in natural populations of aquatic animals.

  11. Immunity to Fish Rhabdoviruses

    PubMed Central

    Purcell, Maureen K.; Laing, Kerry J.; Winton, James R.

    2012-01-01

    Members of the family Rhabdoviridae are single-stranded RNA viruses and globally important pathogens of wild and cultured fish and thus relatively well studied in their respective hosts or other model systems. Here, we review the protective immune mechanisms that fish mount in response to rhabdovirus infections. Teleost fish possess the principal components of innate and adaptive immunity found in other vertebrates. Neutralizing antibodies are critical for long-term protection from fish rhabdoviruses, but several studies also indicate a role for cell-mediated immunity. Survival of acute rhabdoviral infection is also dependent on innate immunity, particularly the interferon (IFN) system that is rapidly induced in response to infection. Paradoxically, rhabdoviruses are sensitive to the effects of IFN but virulent rhabdoviruses can continue to replicate owing to the abilities of the matrix (M) protein to mediate host-cell shutoff and the non‑virion (NV) protein to subvert programmed cell death and suppress functional IFN. While many basic features of the fish immune response to rhabdovirus infections are becoming better understood, much less is known about how factors in the environment affect the ecology of rhabdovirus infections in natural populations of aquatic animals. PMID:22355456

  12. Fish robotics and hydrodynamics

    NASA Astrophysics Data System (ADS)

    Lauder, George

    2010-11-01

    Studying the fluid dynamics of locomotion in freely-swimming fishes is challenging due to difficulties in controlling fish behavior. To provide better control over fish-like propulsive systems we have constructed a variety of fish-like robotic test platforms that range from highly biomimetic models of fins, to simple physical models of body movements during aquatic locomotion. First, we have constructed a series of biorobotic models of fish pectoral fins with 5 fin rays that allow detailed study of fin motion, forces, and fluid dynamics associated with fin-based locomotion. We find that by tuning fin ray stiffness and the imposed motion program we can produce thrust both on the fin outstroke and instroke. Second, we are using a robotic flapping foil system to study the self-propulsion of flexible plastic foils of varying stiffness, length, and trailing edge shape as a means of investigating the fluid dynamic effect of simple changes in the properties of undulating bodies moving through water. We find unexpected non-linear stiffness-dependent effects of changing foil length on self-propelled speed, and as well as significant effects of trailing edge shape on foil swimming speed.

  13. Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.

    PubMed

    Kopec, Rachel E; Cooperstone, Jessica L; Schweiggert, Ralf M; Young, Gregory S; Harrison, Earl H; Francis, David M; Clinton, Steven K; Schwartz, Steven J

    2014-08-01

    Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high-β-carotene variety of tomatoes (delivering 33.7 mg of β-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of β-carotene and 18.7 mg of α-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of β-carotene from study 1 by 2.4-fold (P < 0.0001). In study 2, the absorption of β-carotene and α-carotene increased by 6.6- and 4.8-fold, respectively (P < 0.0001 for both). Most notably, consumption of avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P < 0.0001) and 12.6-fold in study 2 (P = 0.0013). These observations highlight the importance of provitamin A carotenoid consumption with a lipid-rich food such as avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210. PMID:24899156

  14. Avocado Consumption Enhances Human Postprandial Provitamin A Absorption and Conversion from a Novel High–β-Carotene Tomato Sauce and from Carrots12

    PubMed Central

    Kopec, Rachel E.; Cooperstone, Jessica L.; Schweiggert, Ralf M.; Young, Gregory S.; Harrison, Earl H.; Francis, David M.; Clinton, Steven K.; Schwartz, Steven J.

    2014-01-01

    Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high–β-carotene variety of tomatoes (delivering 33.7 mg of β-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of β-carotene and 18.7 mg of α-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of β-carotene from study 1 by 2.4-fold (P < 0.0001). In study 2, the absorption of β-carotene and α-carotene increased by 6.6- and 4.8-fold, respectively (P < 0.0001 for both). Most notably, consumption of avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P < 0.0001) and 12.6-fold in study 2 (P = 0.0013). These observations highlight the importance of provitamin A carotenoid consumption with a lipid-rich food such as avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210. PMID:24899156

  15. Ancient Chinese constellations

    NASA Astrophysics Data System (ADS)

    Xu, Junjun

    2011-06-01

    China, a country with a long history and a specific culture, has also a long and specific astronomy. Ancient Chinese astronomers observed the stars, named and distributed them into constellations in a very specific way, which is quite different from the current one. Around the Zodiac, stars are divided into four big regions corresponding with the four orientations, and each is related to a totem, either the Azure Dragon, the Vermilion Bird, the White Tiger or the Murky Warrior. We present a general pattern of the ancient Chinese constellations, including the four totems, their stars and their names.

  16. Distribution of Chinese names

    NASA Astrophysics Data System (ADS)

    Huang, Ding-wei

    2013-03-01

    We present a statistical model for the distribution of Chinese names. Both family names and given names are studied on the same basis. With naive expectation, the distribution of family names can be very different from that of given names. One is affected mostly by genealogy, while the other can be dominated by cultural effects. However, we find that both distributions can be well described by the same model. Various scaling behaviors can be understood as a result of stochastic processes. The exponents of different power-law distributions are controlled by a single parameter. We also comment on the significance of full-name repetition in Chinese population.

  17. The welfare of fish.

    PubMed

    Iwama, George K

    2007-05-01

    Our interactions with fish cover a wide range of activities including enjoying them as pets to consuming them as food. I propose that we confine the consideration of the welfare of fish to their physiology, and not join the discussion on whether fish can feel pain and suffering, as humans. A significant proportion of the papers on animal welfare center on whether non-human animals can feel pain, and suffer as humans. This is a question that never can be answered unequivocally. The premise of the present paper is that we have an ethical responsibility to respect the life and wellbeing of all organisms. Thus, we should concentrate on the behavioural, physiological, and cellular indicators of their well-being and attempt to minimize a state of stress in the animals that we have in our care or influence. PMID:17578254

  18. Dynamite fishing in Tanzania.

    PubMed

    Slade, Lorna M; Kalangahe, Baraka

    2015-12-30

    Fishing using explosives is common in Tanzanian waters; it is considered to be more widely practised now than at any other point in history. Mwambao Coastal Community Network, a Tanzanian NGO carried out a multi-stakeholder consultation in April 2014 initiated through the concern of private investors and tourism operators. Consultations were held with villagers, fisheries officers, government officers, hoteliers, dive operators, fish processors, NGOs and other key individuals, and shed some light on key factors enabling this practice to flourish. Key areas identified for attention include engendering political will at all levels, upholding of the law through a non-corrupt enforcement and judicial system, and defining clear roles and responsibilities for monitoring and surveillance. The work identified other successful initiatives which have tackled this pervasive practice including projects that build local capacity for marine governance, villages that have declared themselves intolerant of blast-fishing, and private-public partnerships for patrol and protection. PMID:26475022

  19. Claudins in teleost fishes

    PubMed Central

    Kolosov, Dennis; Bui, Phuong; Chasiotis, Helen; Kelly, Scott P

    2013-01-01

    Teleost fishes are a large and diverse animal group that represent close to 50% of all described vertebrate species. This review consolidates what is known about the claudin (Cldn) family of tight junction (TJ) proteins in teleosts. Cldns are transmembrane proteins of the vertebrate epithelial/endothelial TJ complex that largely determine TJ permeability. Cldns achieve this by expressing barrier or pore forming properties and by exhibiting distinct tissue distribution patterns. So far, ~63 genes encoding for Cldn TJ proteins have been reported in 16 teleost species. Collectively, cldns (or Cldns) are found in a broad array of teleost fish tissues, but select genes exhibit restricted expression patterns. Evidence to date strongly supports the view that Cldns play a vital role in the embryonic development of teleost fishes and in the physiology of tissues and organ systems studied thus far. PMID:24665402

  20. Fish hematology and associated disorders.

    PubMed

    Grant, Krystan R

    2015-01-01

    Fish health is a growing concern as pets, education, and aquaculture evolves. For the veterinary staff, fish handling, diagnostics, medicine, and surgery may require specialized training and equipment in comparison with terrestrial and arboreal animals, simply because of their aquatic nature and diversity. Fish hematology is one diagnostic tool that may not require additional equipment, may be inexpensive, and provide useful information in guiding treatment options. Challenges involving hematology may include handling and restraint, venipuncture, evaluation, and interpretation. In this article, strategies for these challenges are discussed for teleost (bony fish) and elasmobranch (cartilaginous fish) fish types. PMID:25421028

  1. Fish Hematology and Associated Disorders.

    PubMed

    Grant, Krystan R

    2015-09-01

    Fish health is a growing concern as pets, education, and aquaculture evolves. For the veterinary staff, fish handling, diagnostics, medicine, and surgery may require specialized training and equipment in comparison with terrestrial and arboreal animals, simply because of their aquatic nature and diversity. Fish hematology is one diagnostic tool that may not require additional equipment, may be inexpensive, and provide useful information in guiding treatment options. Challenges involving hematology may include handling and restraint, venipuncture, evaluation, and interpretation. In this article, strategies for these challenges are discussed for teleost (bony fish) and elasmobranch (cartilaginous fish) fish types. PMID:26297413

  2. Being Chinese or Being Different: Chinese Undergraduates' Use of Discourses of Chineseness

    ERIC Educational Resources Information Center

    Skyrme, Gillian

    2014-01-01

    Myths about "the Chinese learner" developed from an outsider perspective abound in the Western world. The focus of this article, however, is how discourses of Chineseness were used by the Chinese international students themselves who, as undergraduate students in a New Zealand university, were the subjects of my doctoral research. It…

  3. Interior below decks in fish hold looking forward. Fish hatch ...

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

    Interior below decks in fish hold looking forward. Fish hatch opening is at upper left, ceiling planks and knees at center and right. - Purse Seiner SHENANDOAH, Gig Harbor Peninsula Historical Society and Museum, Gig Harbor, Pierce County, WA

  4. Fish consumption and track to a fish feed formulation

    NASA Astrophysics Data System (ADS)

    Cai-Juan, Soong; Ramli, Razamin; Rahman, Rosshairy Abdul

    2015-12-01

    Strategically located in the equator, Malaysia is blessed with plenty of fish supply. The high demand in fish consumption has helped the development in the fishery industry and provided numerous jobs in the secondary sector, contributing significantly to the nation's income. A survey was conducted to understand the trend of current demands for fish for the purpose of designing a feed formulation, which is still limited in this area of study. Results showed that grouper fish in restaurants commanded a very high price compared to other species of fish. Tiger grouper gained the highest demand in most restaurants, while giant grouper had the highest price in restaurants. Due to the demand and challenges to culture this type of fish, a framework for fish feed formulation is proposed. The formulation framework when materialized could be an alternative to the use of trash fish as the feed for grouper.

  5. Development of intermediate foodstuff derived from freshwater fish in China

    NASA Astrophysics Data System (ADS)

    Wang, Xichang; Fukuda, Yutaka; Chen, Shunsheng; Yokoyama, Masahito; Cheng, Yudong; Yuan, Chunhong; Qu, Yinghong; Sakaguchi, Morihiko

    2005-07-01

    According to the three-dimensional contour maps showing the gel-forming properties of surimi derived from freshwater fish, 8 species of surimi were classified into two types. The V-valley type surimi (silver carp, big-head carp, Chinese snake head and blunt snout bream) shows easy setting, low resistance to gel collapse, high enhancement ability with two-step heating, and narrow optimum heating temperature and time area, which are of the same characteristics as the wall-eye pollack surimi. In contrast, the Plateau type surimi (tilapia, grass carp, mud carp and common carp) exhibits difficult setting, high resistance to gel collapse, no enhancement ability with two-step heating, and wide optimum heating temperature and time area. There are seasonal changes of gelling properties of silver carp surimi, and the setting ability of surimi gel is higher in winter and lower in summer. The marine fish meat gels and the freshwater fish meat gels have the same acceptability for inland Chinese according to the sensory evaluation results. A slight increase in sensory scorings of kamaboko gels occurred when the extract from walleye pollack muscle was added, especially in the odor scoring of silver carp kamaboko gels.

  6. Chinese "Magic" Mirrors.

    ERIC Educational Resources Information Center

    Swinson, Derek B.

    1992-01-01

    Chinese "magic" mirrors are made from bronze with the front side a mirror and the reverse side a molded image. When light is reflected from the mirror,the image on the reverse side appears. Discusses reflections of conventional mirrors, possible explanations for the magic mirror phenomenon, and applications of the phenomenon to semiconductor…

  7. Chinese Festivals and Customs.

    ERIC Educational Resources Information Center

    Green, Sandra Aili

    Traditional festivals and customs of the Chinese people are described in this publication which can be used with secondary level students. In the margins of the text are numbers which indicate slides and cultural objects that relate to the text. The text, however, can be used without the slides and objects. The following festivals are described:…

  8. The Imperative in Chinese.

    ERIC Educational Resources Information Center

    Hashimoto, Anne Yue

    A preliminary study of the syntactic characteristics of the imperative construction in modern Chinese is presented. The term "imperative" is used to refer to the type of syntactic construction which is marked by an implicit or explicit second person subject, and which expresses a direct command. Indirect or implied commands expressed by a…

  9. Chinese New Year Dragons.

    ERIC Educational Resources Information Center

    Balgemann, Linda

    2000-01-01

    Presents an art project, used in a culturally diverse curriculum, in which second grade students create Chinese New Year dragons. Describes the process of creating the dragons, from the two-week construction of the head to the accordion-folded bodies. (CMK)

  10. Cataloging Pirated Chinese Books

    ERIC Educational Resources Information Center

    Wang, Sze-Tseng

    1971-01-01

    Various types of pirated Chinese books are given with specific examples. The basic steps followed for the proper identification of these books is described, and remedies suggested in case the original is discovered after the book has been cataloged according to the information given by the book pirate. (13 references) (Author/NH)

  11. Significant effects of fishing gear selectivity on fish life history

    NASA Astrophysics Data System (ADS)

    Liang, Zhenlin; Sun, Peng; Yan, Wei; Huang, Liuyi; Tang, Yanli

    2014-06-01

    Over the past few decades, extreme changes have occurred in the characters of exploited fish populations. The majority of these changes have affected the growth traits of fish life history, which include a smaller size-at-age, an earlier age-at-maturation and among others. Currently, the causes of these life history traits changes still require systematic analyses and empirical studies. The explanations that have been cited are merely expressed in terms of fish phenotypic adaptation. It has been claimed that the original traits of fish can be recovered once the intensity of exploitation of the fish is controlled. Sustained environmental and fishing pressure will change the life history traits of most fish species, so the fish individual's traits are still in small size-at-age and at earlier age-at-maturation in exploited fish populations. In this paper, we expressed our view of points that fishing gear has imposed selectivity on fish populations and individuals as various other environmental factors have done and such changes are unrecoverable. According to the existing tend of exploited fish individual's life history traits, we suggested further researches in this field and provided better methods of fishery management and thereby fishery resources protection than those available early.

  12. Fish Commoditization: Sustainability Strategies to Protect Living Fish

    ERIC Educational Resources Information Center

    Lam, Mimi E.; Pitcher, Tony J.

    2012-01-01

    The impacts of early fishing on aquatic ecosystems were minimal, as primitive technologies were used to harvest fish primarily for food. As fishing technology grew more sophisticated and human populations dispersed and expanded, local economies transitioned from subsistence to barter and trade. Expanded trade networks and mercantilization led to…

  13. Fish and fish oil in health promotion and disease prevention

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fish is an important dietary component due to its contribution of valuable nutrients. In addition to the high quality protein and micronutrients provided, fish is the primary source of long-chain omega-3 fatty acids which are found in oils of ‘fatty’ cold water fish. Biomedical evidence supports th...

  14. [Fishing grounds characteristics of Illex argentinus in southwest Atlantic].

    PubMed

    Wu, Yu-Mei; Yang, Sheng-Long; Shen, Jian-Hua; Zhou, Wei-Feng; Zhang, Jing

    2009-06-01

    Based on the catch amount data of Chinese squid jigger vessels from January to July 2006 and the sea current, sea surface temperature (SST) and chlorophyll-a (chl-a) data derived from satellites, the characteristics of Illex argentinus fishing grounds, their productivity, and environment factors in southwest Atlantic were analyzed. There were two main I. argentinus fishing grounds in southwest Atlantic, one in its south part (60 degrees 30' W, 45 degrees 30' S) and the other in the north part (58 degrees 00' W, 42 degrees 00' S). From January to July, the main fishing grounds migrated from south to north. The productivity fluctuated notably in different months, being higher from January to April and the highest in March. After May, the productivity decreased gradually. The locations of the fishing grounds had close relationships with Falkland cold current. North fishing ground located at the main axis of the current, with a current speed of about 28-60 cm x s(-1); and south fishing ground located at the west of the current, with a small scale anticyclone and a current speed of about 5-32 cm x s(-1). The favorable SST in the fishing grounds was 7 degrees C-15 degrees C, with a favorite SST of 12 degrees C, and the favorable chl-a concentration was 0.4-1.5 mg x m(-3), with a favorite chl-a concentration of 0.9-1.2 mg x m(-3). A significant positive relationship was observed between I. argentinus productivity and chl-a concentration (P < 0.05). PMID:19795657

  15. Ooey, Gooey, Fish Guts

    ERIC Educational Resources Information Center

    Timmons, Maryellen

    2004-01-01

    Fish dissections are a great way to introduce the concepts of food webs, predator-prey relationships, and ecosystems, but these labs are expensive, messy, smelly, and require a lot of supervision because of the tools involved. The author has developed an inexpensive, safe, and clean alternative where students "dissect" simulated fish…

  16. Miniature sonar fish tag

    NASA Technical Reports Server (NTRS)

    Lovelady, R. W.; Ferguson, R. L.

    1975-01-01

    Self-powered sonar device may be implanted in body of fish. It transmits signal that can be detected with portable tracking gear or by automatic detection-and-tracking system. Operating life of over 4000 hours may be expected. Device itself may be used almost indefinitely.

  17. Yet Another Fish Tale?

    ERIC Educational Resources Information Center

    Lalasz, Robert

    2008-01-01

    Last month the "Rocky Mountain News" reported that a survey by an emeritus professor at University of Colorado Boulder found that only 23 of 825 faculty members on the campus were registered Republicans. But on his "New York Times" blog, Stanley Fish brushed off the survey's significance from a familiarly Fishian stance. A faculty's political…

  18. Puffer fish poisoning.

    PubMed Central

    Field, J

    1998-01-01

    Regarded by many as a delicacy, puffer fish (Lagocephalus scleratus) is a lethal source of food poisoning with a high mortality. It contains tetrodotoxin which can cause death by muscular paralysis, respiratory depression, and circulatory failure. A case of mild intoxication is reported and the literature reviewed. Images p336-a PMID:9785165

  19. Hydrodynamics of fossil fishes.

    PubMed

    Fletcher, Thomas; Altringham, John; Peakall, Jeffrey; Wignall, Paul; Dorrell, Robert

    2014-08-01

    From their earliest origins, fishes have developed a suite of adaptations for locomotion in water, which determine performance and ultimately fitness. Even without data from behaviour, soft tissue and extant relatives, it is possible to infer a wealth of palaeobiological and palaeoecological information. As in extant species, aspects of gross morphology such as streamlining, fin position and tail type are optimized even in the earliest fishes, indicating similar life strategies have been present throughout their evolutionary history. As hydrodynamical studies become more sophisticated, increasingly complex fluid movement can be modelled, including vortex formation and boundary layer control. Drag-reducing riblets ornamenting the scales of fast-moving sharks have been subjected to particularly intense research, but this has not been extended to extinct forms. Riblets are a convergent adaptation seen in many Palaeozoic fishes, and probably served a similar hydrodynamic purpose. Conversely, structures which appear to increase skin friction may act as turbulisors, reducing overall drag while serving a protective function. Here, we examine the diverse adaptions that contribute to drag reduction in modern fishes and review the few attempts to elucidate the hydrodynamics of extinct forms. PMID:24943377

  20. Colwater fish in rivers

    EPA Science Inventory

    A standard sampling protocol to assess the fish assemblages and abundances in large, coldwater rivers is most accurate and precise if consistent gears and levels of effort are used at each site. This requires thorough crew training, quality control audits, and replicate sampling...

  1. Hydrodynamics of fossil fishes

    PubMed Central

    Fletcher, Thomas; Altringham, John; Peakall, Jeffrey; Wignall, Paul; Dorrell, Robert

    2014-01-01

    From their earliest origins, fishes have developed a suite of adaptations for locomotion in water, which determine performance and ultimately fitness. Even without data from behaviour, soft tissue and extant relatives, it is possible to infer a wealth of palaeobiological and palaeoecological information. As in extant species, aspects of gross morphology such as streamlining, fin position and tail type are optimized even in the earliest fishes, indicating similar life strategies have been present throughout their evolutionary history. As hydrodynamical studies become more sophisticated, increasingly complex fluid movement can be modelled, including vortex formation and boundary layer control. Drag-reducing riblets ornamenting the scales of fast-moving sharks have been subjected to particularly intense research, but this has not been extended to extinct forms. Riblets are a convergent adaptation seen in many Palaeozoic fishes, and probably served a similar hydrodynamic purpose. Conversely, structures which appear to increase skin friction may act as turbulisors, reducing overall drag while serving a protective function. Here, we examine the diverse adaptions that contribute to drag reduction in modern fishes and review the few attempts to elucidate the hydrodynamics of extinct forms. PMID:24943377

  2. FishTraits Database

    USGS Publications Warehouse

    Angermeier, Paul L.; Frimpong, Emmanuel A.

    2009-01-01

    The need for integrated and widely accessible sources of species traits data to facilitate studies of ecology, conservation, and management has motivated development of traits databases for various taxa. In spite of the increasing number of traits-based analyses of freshwater fishes in the United States, no consolidated database of traits of this group exists publicly, and much useful information on these species is documented only in obscure sources. The largely inaccessible and unconsolidated traits information makes large-scale analysis involving many fishes and/or traits particularly challenging. FishTraits is a database of >100 traits for 809 (731 native and 78 exotic) fish species found in freshwaters of the conterminous United States, including 37 native families and 145 native genera. The database contains information on four major categories of traits: (1) trophic ecology, (2) body size and reproductive ecology (life history), (3) habitat associations, and (4) salinity and temperature tolerances. Information on geographic distribution and conservation status is also included. Together, we refer to the traits, distribution, and conservation status information as attributes. Descriptions of attributes are available here. Many sources were consulted to compile attributes, including state and regional species accounts and other databases.

  3. Fish-induced keriorrhea.

    PubMed

    Ling, Ka Ho; Nichols, Peter D; But, Paul Pui-Hay

    2009-01-01

    Many deep-sea fishes store large amounts of wax esters in their body for buoyancy control. Some of them are frequently caught as by-catch of tuna and other fishes. The most noteworthy ones include escolar and oilfish. The accumulation of the indigestible wax esters in the rectum through consumption of these fish engenders discharges or leakage per rectum as orange or brownish green oil, but without noticeable loss of water. This physiological response is called keriorrhea, which is variously described as "oily diarrhea," "oily orange diarrhea," or "orange oily leakage" by the mass media and bloggers on the internet. Outbreaks of keriorrhea have been repeatedly reported across continents. Additional symptoms including nausea, vomiting, abdominal cramps, and diarrhea were complained by the victims. They are probably due to anxiety or panic when suffering from keriorrhea. Escolar and oilfish are banned from import and sale in Italy, Japan, and South Korea. Rapid detection of the two fishes is imperative to ensure proper labeling and safeguarding of the public before and after any keriorrhea outbreak. PMID:19595384

  4. The Last Fish.

    ERIC Educational Resources Information Center

    Pollack, Susan

    1995-01-01

    Describes the collapse of Newfoundland's once immense northern-cod fishery in 1992 from the perspective of a family fisherman who has become an environmental activist. Discusses failures in environmental management including the overfishing of shared resources encouraged by the Canadian government and hastened by international fishing fleets and…

  5. Truck-Drivin' Fish?

    ERIC Educational Resources Information Center

    Jones, AnnMarie

    2001-01-01

    Presents an art activity that enables first-grade students to learn about color mixing by driving toys trucks through paint. Explains that the students created rainbow fish and drew the background with crayons. States that this activity demonstrates how to utilize nontraditional tools or objects when creating art. (CMK)

  6. 50 CFR 404.10 - Commercial fishing.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... NOAA regulations at 50 CFR part 665, subpart E as necessary. (2) Total landings for each fishing year... MONUMENT § 404.10 Commercial fishing. (a) Lobster fishing. Any commercial lobster fishing permit is...

  7. PNNL Tests Fish Passage System

    SciTech Connect

    Colotelo, Alison

    2015-03-13

    Scientists from PNNL are testing a fish transportation system developed by Whooshh Innovations. The Whooshh system uses a flexible tube that works a bit like a vacuum, guiding fish over hydroelectric dams or other structures. Compared to methods used today, this system could save money while granting fish quicker, safer passage through dams and hatcheries.

  8. Chinese Experiences on Orthokeratology.

    PubMed

    Xie, Peiying; Guo, Xi

    2016-01-01

    The prevalence of myopia in Chinese children has been rising each year. Research has shown that orthokeratology is a good method for controlling the progression of myopia. In this article, we review the current prevalence of myopia, the development and management of orthokeratology, and the myopia control methods used in China. A physical and health survey release indicated that the ratio of poor vision in every range of ages is still high in China. During the past 17 years, Chinese doctors have developed a standard fitting procedure and medical management of orthokeratology patients. This article also reviews the clinical studies in China for Ortho-K lenses, such as myopia control, effects and safety, corneal change, and lens design and fitting. Finally, we review the development of the International Academy of Orthokeratology Asia in China. PMID:26704137

  9. Chinese Spacesuit Analysis

    NASA Technical Reports Server (NTRS)

    Croog, Lewis

    2010-01-01

    In 2008, China became only the 3rd nation to perform an Extravehicular Activity (EVA) from a spacecraft. An overview of the Chinese spacesuit and life support system were assessed from video downlinks during their EVA; from those assessments, spacesuit characteristics were identified. The spacesuits were compared against the Russian Orlan Spacesuit and the U.S. Extravehicular Mobility Unit (EMU). China's plans for future missions also were presented.

  10. Chinese biobanking initiatives.

    PubMed

    Gan, Rongxing; Wang, Huiyuan; Song, Yutong; Fan, Jinli; Xiong, Yan

    2015-02-01

    Due to the requirement for comprehensive clinical research efforts in China, the importance of biobanking in modern clinical research is outlined in this overview. Hospitals, universities, and research institutes have been well organized as fundamental resources for Chinese biobanking initiatives and the resulting bio-sample collections. Here, a brief history and time line of development of biobanking in China will be introduced, as well as strategic designs for future biobanking development. PMID:25686040

  11. Automatic electronic fish tracking system

    NASA Technical Reports Server (NTRS)

    Osborne, P. W.; Hoffman, E.; Merriner, J. V.; Richards, C. E.; Lovelady, R. W.

    1976-01-01

    A newly developed electronic fish tracking system to automatically monitor the movements and migratory habits of fish is reported. The system is aimed particularly at studies of effects on fish life of industrial facilities which use rivers or lakes to dump their effluents. Location of fish is acquired by means of acoustic links from the fish to underwater Listening Stations, and by radio links which relay tracking information to a shore-based Data Base. Fish over 4 inches long may be tracked over a 5 x 5 mile area. The electronic fish tracking system provides the marine scientist with electronics which permit studies that were not practical in the past and which are cost-effective compared to manual methods.

  12. Transmitting Chinese Medicine

    PubMed Central

    Scheid, Volker

    2015-01-01

    Historians of Chinese medicine acknowledge the plurality of Chinese medicine along both synchronic and diachronic dimensions. Yet, there remains a tendency to think of tradition as being defined by some unchanging features. The Chinese medical body is a case in point. This is assumed to have been formalised by the late Han dynasty around a system of internal organs, conduits, collaterals, and associated body structures. Although criticism was voiced from time to time, this body and the micro/macrocosmic cosmological resonances that underpin it are seen to persist until the present day. I challenge this view by attending to attempts by physicians in China and Japan in the period from the mid 16th to the late 18th century to reimagine this body. Working within the domain of cold damage therapeutics and combining philological scholarship, empirical observations, and new hermeneutic strategies these physicians worked their way towards a new territorial understanding of the body and of medicine as warfare that required an intimate familiarity with the body’s topography. In late imperial China this new view of the body and medicine was gradually re-absorbed into the mainstream. In Japan, however, it led to a break with this orthodoxy that in the Republican era became influential in China once more. I argue that attending further to the innovations of this period from a transnational perspective - commonly portrayed as one of decline - may help to go beyond the modern insistence to frame East Asian medicines as traditional. PMID:26869864

  13. Herpesviruses that Infect Fish

    PubMed Central

    Hanson, Larry; Dishon, Arnon; Kotler, Moshe

    2011-01-01

    Herpesviruses are host specific pathogens that are widespread among vertebrates. Genome sequence data demonstrate that most herpesviruses of fish and amphibians are grouped together (family Alloherpesviridae) and are distantly related to herpesviruses of reptiles, birds and mammals (family Herpesviridae). Yet, many of the biological processes of members of the order Herpesvirales are similar. Among the conserved characteristics are the virion structure, replication process, the ability to establish long term latency and the manipulation of the host immune response. Many of the similar processes may be due to convergent evolution. This overview of identified herpesviruses of fish discusses the diseases that alloherpesviruses cause, the biology of these viruses and the host-pathogen interactions. Much of our knowledge on the biology of Alloherpesvirdae is derived from research with two species: Ictalurid herpesvirus 1 (channel catfish virus) and Cyprinid herpesvirus 3 (koi herpesvirus). PMID:22163339

  14. The future of fish.

    PubMed

    Worm, Boris; Branch, Trevor A

    2012-11-01

    Recently, the global state of marine fisheries and its effects on ecosystems have received much scientific (and public) scrutiny. There is little doubt that global limits to exploitation have been reached and that recovery of depleted stocks must become a cornerstone of fisheries management. Yet, current trends appear to be diverging between well-assessed regions showing stabilization of fish biomass and other regions continuing to decline. This divergence can be explained by improved controls on exploitation rates in several wealthy countries, but low management capacity elsewhere. Here, we identify an urgent need to direct priorities towards 'fisheries-conservation hotspots' of increasing exploitation rates, high biodiversity, and poor management capacity, and conclude that the future of fish depends, at least in part, on redoubling science, co-management and conservation efforts in those regions. PMID:22877983

  15. [Risk-benefit of some mollusks and processed fishes in the renal patient's diet].

    PubMed

    Castro-González, M I; Miranda-Becerra, D; Pérez-Gil, R F

    2010-03-01

    The renal diet must include limited amounts of high quality protein, phosphorus P and potassium K. n-3 polyunsaturated fatty acids (n-3PUFA EPA and DHA), present in fishes and mollusks, render beneficial properties against progression of renal damage. The aim of this study was to evaluate protein PR, phosphorus P, potassium K, calcium Ca and n-3PUFA in processed fishes and mollusks as an alimentary option for renal patients. Canned tuna (water AA and oil AC), sardine in tomate sauce ST and chipotle SC and smoked salmon SA, fresh jumbo flying squid CA, common octopus PU and oyster OS were evaluated. Significant difference was detected (p <.0.05) for K between different types of fish. SA contained 38g/100g PR, 307 mg/100g of P, 371 mg/ 100g K and 106 mg/100g n-3PUFA. Sardines contained (279-304 mg/100g of P and 283-322 mg/100g K and tunas 142-160 mg/100g P and 141-154 mg/100g K. Tunas and sardines had elevated concentration of n-3PUFA (4114 and 4790 mg/ 100g respectively), P:n-3PUFA and K:n-3PUFA ratio was low in tunas (0.03) and sardines (0.06). AA and AC contained (10.1 and 11.1 mgP/gPR), while ST and SC provided 26.4-19.1 mg/P/gPR. n-3PUFA/gPR were similar for tunas and sardines (302-424mg/gPR). Mollusks: CA presented the highest values of P and PR (2.4 mg/100g and 18.4g/100g). n-3PUFA ranged from 4.3 to 79 mg/100g in PU and OS respectively. Among processed fishes, only canned tunas are recommended for the diet of renal patients, in an individualized basis. The risk-benefit ratio of sardines in the renal diet should be evaluated, due to their high content of P and n-3PUFA. Salmon and mollusks are not recommended for the renal diet. PMID:21090278

  16. Beyond Biodiversity: Fish Metagenomes

    PubMed Central

    Ardura, Alba; Planes, Serge; Garcia-Vazquez, Eva

    2011-01-01

    Biodiversity and intra-specific genetic diversity are interrelated and determine the potential of a community to survive and evolve. Both are considered together in Prokaryote communities treated as metagenomes or ensembles of functional variants beyond species limits. Many factors alter biodiversity in higher Eukaryote communities, and human exploitation can be one of the most important for some groups of plants and animals. For example, fisheries can modify both biodiversity and genetic diversity (intra specific). Intra-specific diversity can be drastically altered by overfishing. Intense fishing pressure on one stock may imply extinction of some genetic variants and subsequent loss of intra-specific diversity. The objective of this study was to apply a metagenome approach to fish communities and explore its value for rapid evaluation of biodiversity and genetic diversity at community level. Here we have applied the metagenome approach employing the Barcoding target gene COI as a model sequence in catch from four very different fish assemblages exploited by fisheries: freshwater communities from the Amazon River and northern Spanish rivers, and marine communities from the Cantabric and Mediterranean seas. Treating all sequences obtained from each regional catch as a biological unit (exploited community) we found that metagenomic diversity indices of the Amazonian catch sample here examined were lower than expected. Reduced diversity could be explained, at least partially, by overexploitation of the fish community that had been independently estimated by other methods. We propose using a metagenome approach for estimating diversity in Eukaryote communities and early evaluating genetic variation losses at multi-species level. PMID:21829636

  17. Visualization on fish's wake

    NASA Astrophysics Data System (ADS)

    Li, Xuemin; Lu, Xiyun; Yin, Xiezhen

    2002-05-01

    In this paper an experiment on wake of Goldfish swimming unrestricted was conducted in a water tunnel. Method of color liquid was used to visualize the wake. Results show that there is reverse Karman vortex street in symmetrical plane of the wake and the Strouhal frequency of the fish is in the range 0.25-0.35. A 3D vortex ring chain model was presented.

  18. Beyond biodiversity: fish metagenomes.

    PubMed

    Ardura, Alba; Planes, Serge; Garcia-Vazquez, Eva

    2011-01-01

    Biodiversity and intra-specific genetic diversity are interrelated and determine the potential of a community to survive and evolve. Both are considered together in Prokaryote communities treated as metagenomes or ensembles of functional variants beyond species limits.Many factors alter biodiversity in higher Eukaryote communities, and human exploitation can be one of the most important for some groups of plants and animals. For example, fisheries can modify both biodiversity and genetic diversity (intra specific). Intra-specific diversity can be drastically altered by overfishing. Intense fishing pressure on one stock may imply extinction of some genetic variants and subsequent loss of intra-specific diversity. The objective of this study was to apply a metagenome approach to fish communities and explore its value for rapid evaluation of biodiversity and genetic diversity at community level. Here we have applied the metagenome approach employing the barcoding target gene coi as a model sequence in catch from four very different fish assemblages exploited by fisheries: freshwater communities from the Amazon River and northern Spanish rivers, and marine communities from the Cantabric and Mediterranean seas.Treating all sequences obtained from each regional catch as a biological unit (exploited community) we found that metagenomic diversity indices of the Amazonian catch sample here examined were lower than expected. Reduced diversity could be explained, at least partially, by overexploitation of the fish community that had been independently estimated by other methods.We propose using a metagenome approach for estimating diversity in Eukaryote communities and early evaluating genetic variation losses at multi-species level. PMID:21829636

  19. Investigating global change and fish biology with fish otolith radiocarbon

    NASA Astrophysics Data System (ADS)

    Kalish, John M.

    1994-06-01

    Fish otoliths, calcium carbonate gravity and auditory receptors in the membranous labyrinths of teleost fish, can provide radiocarbon data that are valuable to a wide range of disciplines. For example, the first pre- and post-bomb time series of radiocarbon levels from northern or southern hemisphere temperate oceans was obtained by carrying out accelerator mass spectrometry analyses on selected regions of fish otoliths. These data can provide powerful constraints on both carbon cycle models and ocean general circulation models. Because fish otoliths can serve as a proxy of radiocarbon in seawater dissolved inorganic carbon in all oceans and at most depths, there is considerable scope for further investigations of otolith radiocarbon in relation to both oceanography and global change. In addition to applications relevant to global change, fish otoliths are also valuable sources of information on the age, growth, and ecology of fishes, with age being among the most important parameters in population modelling and fisheries management. Use of the bomb radiocarbon chronometer to validate fish age determination methods offers considerable advantages over traditional forms of age validation and promises to become a standard tool in fish biology and fisheries management. Radiocarbon data from otoliths can also provide valuable information on the ecology of fishes and has already provided surprising information relevant to the ecology of some deep-sea fishes.

  20. Dietary, Nutrient Patterns and Blood Essential Elements in Chinese Children with ADHD.

    PubMed

    Zhou, Fankun; Wu, Fengyun; Zou, Shipu; Chen, Ying; Feng, Chang; Fan, Guangqin

    2016-01-01

    Dietary or nutrient patterns represent the combined effects of foods or nutrients, and elucidate efficaciously the impact of diet on diseases. Because the pharmacotherapy on attention deficit hyperactivity disorder (ADHD) was reported be associated with certain side effects, and the etiology of ADHD is multifactorial, this study investigated the association of dietary and nutrient patterns with the risk of ADHD. We conducted a case-control study with 592 Chinese children including ADHD (n = 296) and non-ADHD (n = 296) aged 6-14 years old, matched by age and sex. Dietary and nutrient patterns were identified using factor analysis and a food frequency questionnaire. Blood essential elements levels were measured using atomic absorption spectrometry. A fish-white meat dietary pattern rich in shellfish, deep water fish, white meat, freshwater fish, organ meat and fungi and algae was inversely associated with ADHD (p = 0.006). Further analysis found that a mineral-protein nutrient pattern rich in zinc, protein, phosphorus, selenium, calcium and riboflavin was inversely associated with ADHD (p = 0.014). Additionally, the blood zinc was also negatively related to ADHD (p = 0.003). In conclusion, the fish-white meat dietary pattern and mineral-protein nutrient pattern may have beneficial effects on ADHD in Chinese children, and blood zinc may be helpful in distinguishing ADHD in Chinese children. PMID:27338457

  1. Dietary, Nutrient Patterns and Blood Essential Elements in Chinese Children with ADHD

    PubMed Central

    Zhou, Fankun; Wu, Fengyun; Zou, Shipu; Chen, Ying; Feng, Chang; Fan, Guangqin

    2016-01-01

    Dietary or nutrient patterns represent the combined effects of foods or nutrients, and elucidate efficaciously the impact of diet on diseases. Because the pharmacotherapy on attention deficit hyperactivity disorder (ADHD) was reported be associated with certain side effects, and the etiology of ADHD is multifactorial, this study investigated the association of dietary and nutrient patterns with the risk of ADHD. We conducted a case-control study with 592 Chinese children including ADHD (n = 296) and non-ADHD (n = 296) aged 6–14 years old, matched by age and sex. Dietary and nutrient patterns were identified using factor analysis and a food frequency questionnaire. Blood essential elements levels were measured using atomic absorption spectrometry. A fish-white meat dietary pattern rich in shellfish, deep water fish, white meat, freshwater fish, organ meat and fungi and algae was inversely associated with ADHD (p = 0.006). Further analysis found that a mineral-protein nutrient pattern rich in zinc, protein, phosphorus, selenium, calcium and riboflavin was inversely associated with ADHD (p = 0.014). Additionally, the blood zinc was also negatively related to ADHD (p = 0.003). In conclusion, the fish-white meat dietary pattern and mineral-protein nutrient pattern may have beneficial effects on ADHD in Chinese children, and blood zinc may be helpful in distinguishing ADHD in Chinese children. PMID:27338457

  2. ONE FISH, TWO FISH, RED FISH, BLUE FISH: THE FISH QUALITY INDEX AS A RISK COMMUNICATION TOOL

    EPA Science Inventory

    Many people are at high risk for methyl mercury toxicity because of their consumption of contaminated fish. Often health risks of Persistent Bioaccumulative Toxicants (PT) such as methyl mercury, PCBs or Dioxins are underestimated because of their amplification in the food chain ...

  3. Fish Synucleins: An Update

    PubMed Central

    Toni, Mattia; Cioni, Carla

    2015-01-01

    Synucleins (syns) are a family of proteins involved in several human neurodegenerative diseases and tumors. Since the first syn discovery in the brain of the electric ray Torpedo californica, members of the same family have been identified in all vertebrates and comparative studies have indicated that syn proteins are evolutionary conserved. No counterparts of syns were found in invertebrates suggesting that they are vertebrate-specific proteins. Molecular studies showed that the number of syn members varies among vertebrates. Three genes encode for α-, β- and γ-syn in mammals and birds. However, a variable number of syn genes and encoded proteins is expressed or predicted in fish depending on the species. Among biologically verified sequences, four syn genes were identified in fugu, encoding for α, β and two γ (γ1 and γ2) isoforms, whereas only three genes are expressed in zebrafish, which lacks α-syn gene. The list of “non verified” sequences is much longer and is often found in sequence databases. In this review we provide an overview of published papers and known syn sequences in agnathans and fish that are likely to impact future studies in this field. Indeed, fish models may play a key role in elucidating some of the molecular mechanisms involved in physiological and pathological functions of syn proteins. PMID:26528989

  4. [Lactobacilli of freshwater fishes].

    PubMed

    Kvasnikov, E I; Kovalenko, N K; Materinskaia, L G

    1977-01-01

    Normal microflora in the intestinal tract of fishes inhabiting fresh-water reservoirs includes lactic bacteria. The number of the bacteria depends on the animal species, the composition of food, the age, and the season. The highest number of these microorganisms (hundreds of millions per gram of the intestinal content) is found in carps. Enterococci are most often encountered in fishes inhabiting ponds: Streptococcus faecalis Andrewes a. Horder, Str. faecium Orla-Jensen, Str. bovis Orla-Jensen. Lactobacilli are more typical of fishes in water reserviors: Lactobacillus plantarum (Orla-Jensen) Bergey et al., L. casei (Orla-Jensen) Hansen a. Lessel, L. casei var. casei, L. casei var. rhamnosus, L. Casei var. alactosus, L. leichmannii (Henneberg) Bergey et al., L. acidophillus (Moro) Hansen a. Mocquot, L. Fermenti Beijerinck, L. cellobiosus Rogosa et al., L. Buchneri (Henneberg) Bergey et al. The content of lactic bacteria varies in water reservoirs; their highest content is found in ooze (tens of thousands per gram). PMID:909475

  5. 50 CFR 71.11 - Opening of national fish hatchery areas to fishing.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 50 Wildlife and Fisheries 8 2011-10-01 2011-10-01 false Opening of national fish hatchery areas to fishing. 71.11 Section 71.11 Wildlife and Fisheries UNITED STATES FISH AND WILDLIFE SERVICE, DEPARTMENT OF... FISH HATCHERY AREAS Fishing § 71.11 Opening of national fish hatchery areas to fishing. National...

  6. 50 CFR 71.11 - Opening of national fish hatchery areas to fishing.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 50 Wildlife and Fisheries 6 2010-10-01 2010-10-01 false Opening of national fish hatchery areas to fishing. 71.11 Section 71.11 Wildlife and Fisheries UNITED STATES FISH AND WILDLIFE SERVICE, DEPARTMENT OF... FISH HATCHERY AREAS Fishing § 71.11 Opening of national fish hatchery areas to fishing. National...

  7. 50 CFR 71.11 - Opening of national fish hatchery areas to fishing.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 50 Wildlife and Fisheries 9 2012-10-01 2012-10-01 false Opening of national fish hatchery areas to fishing. 71.11 Section 71.11 Wildlife and Fisheries UNITED STATES FISH AND WILDLIFE SERVICE, DEPARTMENT OF... FISH HATCHERY AREAS Fishing § 71.11 Opening of national fish hatchery areas to fishing. National...

  8. 50 CFR 71.11 - Opening of national fish hatchery areas to fishing.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 50 Wildlife and Fisheries 9 2014-10-01 2014-10-01 false Opening of national fish hatchery areas to fishing. 71.11 Section 71.11 Wildlife and Fisheries UNITED STATES FISH AND WILDLIFE SERVICE, DEPARTMENT OF... FISH HATCHERY AREAS Fishing § 71.11 Opening of national fish hatchery areas to fishing. National...

  9. 50 CFR 71.11 - Opening of national fish hatchery areas to fishing.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 50 Wildlife and Fisheries 9 2013-10-01 2013-10-01 false Opening of national fish hatchery areas to fishing. 71.11 Section 71.11 Wildlife and Fisheries UNITED STATES FISH AND WILDLIFE SERVICE, DEPARTMENT OF... FISH HATCHERY AREAS Fishing § 71.11 Opening of national fish hatchery areas to fishing. National...

  10. The history of Makassan trepang fishing and trade.

    PubMed

    Schwerdtner Máñez, Kathleen; Ferse, Sebastian C A

    2010-01-01

    The Malayan term trepang describes a variety of edible holothurians commonly known as sea cucumbers. Although found in temperate and tropical marine waters all over the world, the centre of species diversity and abundance are the shallow coastal waters of Island Southeast Asia. For at least 300 years, trepang has been a highly priced commodity in the Chinese market. Originally, its fishing and trade was a specialized business, centred on the town of Makassar in South Sulawesi (Indonesia). The rise of trepang fishing in the 17(th) century added valuable export merchandize to the rich shallow seas surrounding the islands of Southeast Asia. This enabled local communities to become part of large trading networks and greatly supported their economic development. In this article, we follow Makassan trepang fishing and trading from its beginning until the industrialization of the fishery and worldwide depletion of sea cucumbers in the 20(th) century. Thereby, we identify a number of characteristics which trepang fishing shares with the exploitation of other marine resources, including (1) a strong influence of international markets, (2) the role of patron-client relationships which heavily influence the resource selection, and (3) the roving-bandit-syndrome, where fishermen exploit local stocks of valuable resources until they are depleted, and then move to another area. We suggest that understanding the similarities and differences between historical and recent exploitation of marine resources is an important step towards effective management solutions. PMID:20613871

  11. The History of Makassan Trepang Fishing and Trade

    PubMed Central

    Schwerdtner Máñez, Kathleen; Ferse, Sebastian C. A.

    2010-01-01

    The Malayan term trepang describes a variety of edible holothurians commonly known as sea cucumbers. Although found in temperate and tropical marine waters all over the world, the centre of species diversity and abundance are the shallow coastal waters of Island Southeast Asia. For at least 300 years, trepang has been a highly priced commodity in the Chinese market. Originally, its fishing and trade was a specialized business, centred on the town of Makassar in South Sulawesi (Indonesia). The rise of trepang fishing in the 17th century added valuable export merchandize to the rich shallow seas surrounding the islands of Southeast Asia. This enabled local communities to become part of large trading networks and greatly supported their economic development. In this article, we follow Makassan trepang fishing and trading from its beginning until the industrialization of the fishery and worldwide depletion of sea cucumbers in the 20th century. Thereby, we identify a number of characteristics which trepang fishing shares with the exploitation of other marine resources, including (1) a strong influence of international markets, (2) the role of patron-client relationships which heavily influence the resource selection, and (3) the roving-bandit-syndrome, where fishermen exploit local stocks of valuable resources until they are depleted, and then move to another area. We suggest that understanding the similarities and differences between historical and recent exploitation of marine resources is an important step towards effective management solutions. PMID:20613871

  12. Chinese Songs We Can Sing and Chinese Instrumental Music.

    ERIC Educational Resources Information Center

    Hawaii Univ., Honolulu. Ethnic Resource Center for the Pacific.

    This booklet includes a number of Chinese songs (with English translations) designed for use with a tape recording produced by the Ethnic Resource Center for the Pacific, Educational Foundations, University of Hawaii. A pronunciation key and a listing of cassette recordings of Chinese instrumental music are provided. (EB)

  13. Adsorption to fish sperm of vertically transmitted fish viruses

    USGS Publications Warehouse

    Mulcahy, D.; Pascho, R.J.

    1984-01-01

    More than 99 percent of a vertically transmitted fish rhabdovirus, infectious hematopoietic necrosis virus, was removed from suspension in less than 1 minute by adsorption to the surface membrane of sperm from two genera of salmonid fishes. The vertically transmitted, infectious pancreatic necrosis virus adsorbed to a lesser degree, but no adsorption occurred with a second fish rhabdovirus that is not vertically transmitted. Such adsorption may be involved in vertical transmission of these viruses.

  14. The Sensor Fish: Measuring Fish Passage in Severe Hydraulic Conditions

    SciTech Connect

    Carlson, Thomas J. ); Duncan, Joanne P. ); Gilbride, Theresa L. )

    2003-05-28

    This article describes PNNL's efforts to develop the Sensor Fish, a waterproof sensor package that travels thru the turbines of spillways of hydroelectric dam to collect pressure and acceleration data on the conditions experienced by live salmon smolts during dam passage. Sensor Fish development is sponsored by the DOE Advanced Hydropower Turbine Survival Program. The article also gave two recent examples of Sensor Fish use: turbine passage at a McNary Kaplan turbine and spill passage in topspill at Rock Island Dam.

  15. Mitochondrial DNA sequence analyses in Bornean sucker fishes (Balitoridae: Teleostei: Gastromyzontinae).

    PubMed

    Sulaiman, Zohrah Haji; Hui, Tan Heok; Lim, Kelvin K P; Ng, Peter K L

    2006-03-01

    Phylogenetic relationships among Bornean sucker fishes (Teleostei: Balitoridae: Gastromyzontinae) were investigated by comparing cytochrome b gene sequences from eight species. The results were in general agreement with previous morphology-based studies. It was found that the genera Gastromyzon and Neogastromyzon are both monophyletic and that the Chinese homalopterid Crossostoma lacustre (Homalopterinae) is not related to the Bornean species. This molecular-level study of cytochrome b gene variation in Bornean gastromyzontins will undoubtedly help to shed light on the molecular systematics of this unique freshwater fish. PMID:21395984

  16. Fish detection and classification system

    NASA Astrophysics Data System (ADS)

    Tidd, Richard A.; Wilder, Joseph

    2001-01-01

    Marine biologists traditionally determine the presence and quantities of different types of fish by dragging nets across the bottom, and examining their contents. This method, although accurate, kills the collected fish, damages their habitat, and consumes large quantities of resources. This paper presents an alternative, a machine vision system capable of determining the presence of fish species. Illumination presents a unique problem in this environment, and the design of an effective illumination system is discussed. The related issues of object orientation and measurement are also discussed and resolved. Capturing images of fish in murky water also presents challenges. An adaptive thresholding technique is required to appropriately segment the fish from the background in these images. Mode detection, and histogram analysis are useful tools in determining these localized thresholds. It is anticipated that this system, created in conjunction with the Rutgers Institute for Marine and Coastal Science, will effectively classify fish in the estuarine environment.

  17. [Medical treatment during fish envenomation].

    PubMed

    Satora, Leszek; Gawlikowski, Tomasz

    2009-01-01

    Expositions to fish venoms should be treated as a separate group of intoxications because of their different diagnostic procedure. Until now, there are over 220 venomous fish species described, but skin excretions are potentially toxic for humans. Cases of fish envenomations (37), consulted by Poison Information Centres in Poland, as well as described in literature and contained in Micromedex database were analyzed. The course of envenomation, medical management during exposition to venomous of Chondrichthyes and Osteichthyes, freshwater and marine fishes were resolved. Injuries caused by venoms fishes were similarly treated, usually symptomatic. Specific antivenoms are available only for two fish species. Each patient exposed to sting or bite should be examined and observed. If characteristic sings and symptoms of envenomation are present, proper medical management should be proceed. PMID:19788131

  18. Internationalization of Chinese Higher Education

    ERIC Educational Resources Information Center

    Chen, Linhan; Huang, Danyan

    2013-01-01

    This paper probes into the development of internationalization of higher education in China from ancient times to modern times, including the emergence of international connections in Chinese higher education and the subsequent development of such connections, the further development of internationalization of Chinese higher education, and the…

  19. Contradictions in Chinese Language Reform.

    ERIC Educational Resources Information Center

    Cheng, Chin-Chuan

    The Draft of the Second Chinese Character Simplification Scheme proposed by the Chinese Committee on Language Reform, published in 1977, is discussed. The political history of the draft and current uncertainty about character simplification are examined, and a rigorous methodology for determining the success rate of a script reform is proposed.…

  20. Retroflex Endings in Ancient Chinese

    ERIC Educational Resources Information Center

    Hashimoto, Mantaro J.

    1973-01-01

    Reconstruction of Ancient Chinese retroflex endings (syllable-final consonants) based on internal phonological evidence in Modern Chinese. Paper read at the December 1972 meeting of the Kukeo Hakhoe (The National Language Association of Korea); research supported by the Social Science Research Council, Committee for Korean Studies. (RS)

  1. Nominal Modifiers in Mandarin Chinese.

    ERIC Educational Resources Information Center

    Hou, John Y.

    In the surface structure of Chinese nominal modifiers (quantifiers, determiners, adjectives, measure phrase, relative clause, etc.) may occur either before or after a modified noun. In most of the transformational studies of Chinese syntax (e.g. Cheng 1966; Hashimoto 1966; Mei 1972; Tai 1973; Teng 1974), it has been assumed that such NP's have the…

  2. A Chinese Zodiac Mathematical Structure.

    ERIC Educational Resources Information Center

    Lamb, John F., Jr.

    2000-01-01

    Helps students identify the animal that corresponds to the year of their birth according to the Chinese zodiac. Defines the structure of the Chinese zodiac so that the subsets of compatibles and opposites form closed substructures with interesting mathematical properties. (ASK)

  3. Neuroanatomical markers of speaking Chinese.

    PubMed

    Crinion, Jenny T; Green, David W; Chung, Rita; Ali, Nliufa; Grogan, Alice; Price, Gavin R; Mechelli, Andrea; Price, Cathy J

    2009-12-01

    The aim of this study was to identify regional structural differences in the brains of native speakers of a tonal language (Chinese) compared to nontonal (European) language speakers. Our expectation was that there would be differences in regions implicated in pitch perception and production. We therefore compared structural brain images in three groups of participants: 31 who were native Chinese speakers; 7 who were native English speakers who had learnt Chinese in adulthood; and 21 European multilinguals who did not speak Chinese. The results identified two brain regions in the vicinity of the right anterior temporal lobe and the left insula where speakers of Chinese had significantly greater gray and white matter density compared with those who did not speak Chinese. Importantly, the effects were found in both native Chinese speakers and European subjects who learnt Chinese as a non-native language, illustrating that they were language related and not ethnicity effects. On the basis of prior studies, we suggest that the locations of these gray and white matter changes in speakers of a tonal language are consistent with a role in linking the pitch of words to their meaning. PMID:19530216

  4. Migration Problems of Chinese Women.

    ERIC Educational Resources Information Center

    Lee, Christina C.; Cochran, Larry R.

    1988-01-01

    Used case study approach to focus on adjustment decisions of 15 female Chinese college students who emigrated from Hong Kong to Vancouver, British Columbia. Common themes of conflict involved Chinese and Western value opposition, the need for personal development, and the fear of social isolation. Six different patterns of client adjustment were…

  5. The Commoditization of Chinese Women.

    ERIC Educational Resources Information Center

    Gates, Hill

    1989-01-01

    Documents women's historically low place in Chinese culture as an integral part of a complex economic pattern. Covers the following topics: (1) women, family, and economy; (2) the Chinese modes of production; (3) views of commodity production in China; (4) class relations; (5) women's labor; and (6) textiles, women, and class. (JS)

  6. Chinese English Learners' Strategic Competence

    ERIC Educational Resources Information Center

    Wang, Dianjian; Lai, Hongling; Leslie, Michael

    2015-01-01

    The present study aims to investigate Chinese English learners' ability to use communication strategies (CSs). The subjects are put in a relatively real English referential communication setting and the analyses of the research data show that Chinese English learners, when encountering problems in foreign language (FL) communication, are…

  7. Chinese American Experience: San Francisco.

    ERIC Educational Resources Information Center

    Stanford Univ., CA. Stanford Program on International and Cross Cultural Education.

    This unit encourages students to explore the history and current situation of Chinese Americans. Organized around five lesson plans, the unit's first lesson begins with the students' own perceptions of Chinese Americans, followed by a quiz that provides relevant background information. The second lesson examines the general history of Chinese…

  8. The Function of Fish Cytokines

    PubMed Central

    Zou, Jun; Secombes, Christopher J.

    2016-01-01

    What is known about the biological activity of fish cytokines is reviewed. Most of the functional studies performed to date have been in teleost fish, and have focused on the induced effects of cytokine recombinant proteins, or have used loss- and gain-of-function experiments in zebrafish. Such studies begin to tell us about the role of these molecules in the regulation of fish immune responses and whether they are similar or divergent to the well-characterised functions of mammalian cytokines. This knowledge will aid our ability to determine and modulate the pathways leading to protective immunity, to improve fish health in aquaculture. PMID:27231948

  9. Fish can get diseases too

    USGS Publications Warehouse

    Thorsteinson, Lyman

    2005-01-01

    Infectious diseases are increasingly recognized as an important component of the ecology of fish in the wild. Many of the viral, bacterial, protozoan and fungal pathogens of fish that were initially discovered in captive fish have their origin among wild populations; however, the impact of disease among these free-ranging stocks has been difficult to study. At the WFRC, combinations of field and laboratory investigations, aided by the tools of molecular biology, have begun to provide information on the ecology of infectious diseases among natural populations of fish in both freshwater and marine ecosystems.

  10. The Function of Fish Cytokines.

    PubMed

    Zou, Jun; Secombes, Christopher J

    2016-01-01

    What is known about the biological activity of fish cytokines is reviewed. Most of the functional studies performed to date have been in teleost fish, and have focused on the induced effects of cytokine recombinant proteins, or have used loss- and gain-of-function experiments in zebrafish. Such studies begin to tell us about the role of these molecules in the regulation of fish immune responses and whether they are similar or divergent to the well-characterised functions of mammalian cytokines. This knowledge will aid our ability to determine and modulate the pathways leading to protective immunity, to improve fish health in aquaculture. PMID:27231948

  11. 25 CFR 242.4 - Fishing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 25 Indians 1 2011-04-01 2011-04-01 false Fishing. 242.4 Section 242.4 Indians BUREAU OF INDIAN AFFAIRS, DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE COMMERCIAL FISHING ON RED LAKE INDIAN RESERVATION § 242.4 Fishing. (a) Enrolled members of the Red Lake Band of Chippewa Indians may take fish at any...

  12. 25 CFR 242.4 - Fishing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 25 Indians 1 2013-04-01 2013-04-01 false Fishing. 242.4 Section 242.4 Indians BUREAU OF INDIAN AFFAIRS, DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE COMMERCIAL FISHING ON RED LAKE INDIAN RESERVATION § 242.4 Fishing. (a) Enrolled members of the Red Lake Band of Chippewa Indians may take fish at any...

  13. 50 CFR 600.508 - Fishing operations.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 50 Wildlife and Fisheries 12 2013-10-01 2013-10-01 false Fishing operations. 600.508 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.508 Fishing.... fishing vessels. These joint venture operations with U.S. fishing vessels may be conducted throughout...

  14. 50 CFR 300.129 - Fishing year.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 50 Wildlife and Fisheries 11 2012-10-01 2012-10-01 false Fishing year. 300.129 Section 300.129 Wildlife and Fisheries INTERNATIONAL FISHING AND RELATED ACTIVITIES INTERNATIONAL FISHERIES REGULATIONS Vessels of the United States Fishing in Colombian Treaty Waters § 300.129 Fishing year. The fishing...

  15. 50 CFR 300.129 - Fishing year.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 50 Wildlife and Fisheries 11 2014-10-01 2014-10-01 false Fishing year. 300.129 Section 300.129 Wildlife and Fisheries INTERNATIONAL FISHING AND RELATED ACTIVITIES INTERNATIONAL FISHERIES REGULATIONS Vessels of the United States Fishing in Colombian Treaty Waters § 300.129 Fishing year. The fishing...

  16. 25 CFR 242.4 - Fishing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 25 Indians 1 2014-04-01 2014-04-01 false Fishing. 242.4 Section 242.4 Indians BUREAU OF INDIAN AFFAIRS, DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE COMMERCIAL FISHING ON RED LAKE INDIAN RESERVATION § 242.4 Fishing. (a) Enrolled members of the Red Lake Band of Chippewa Indians may take fish at any...

  17. 50 CFR 600.508 - Fishing operations.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 50 Wildlife and Fisheries 10 2011-10-01 2011-10-01 false Fishing operations. 600.508 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.508 Fishing.... fishing vessels. These joint venture operations with U.S. fishing vessels may be conducted throughout...

  18. 50 CFR 600.508 - Fishing operations.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 50 Wildlife and Fisheries 12 2014-10-01 2014-10-01 false Fishing operations. 600.508 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.508 Fishing.... fishing vessels. These joint venture operations with U.S. fishing vessels may be conducted throughout...

  19. 25 CFR 242.4 - Fishing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 25 Indians 1 2010-04-01 2010-04-01 false Fishing. 242.4 Section 242.4 Indians BUREAU OF INDIAN AFFAIRS, DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE COMMERCIAL FISHING ON RED LAKE INDIAN RESERVATION § 242.4 Fishing. (a) Enrolled members of the Red Lake Band of Chippewa Indians may take fish at any...

  20. 50 CFR 300.129 - Fishing year.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 50 Wildlife and Fisheries 7 2010-10-01 2010-10-01 false Fishing year. 300.129 Section 300.129 Wildlife and Fisheries INTERNATIONAL FISHING AND RELATED ACTIVITIES INTERNATIONAL FISHERIES REGULATIONS Vessels of the United States Fishing in Colombian Treaty Waters § 300.129 Fishing year. The fishing...

  1. 50 CFR 300.129 - Fishing year.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 50 Wildlife and Fisheries 9 2011-10-01 2011-10-01 false Fishing year. 300.129 Section 300.129 Wildlife and Fisheries INTERNATIONAL FISHING AND RELATED ACTIVITIES INTERNATIONAL FISHERIES REGULATIONS Vessels of the United States Fishing in Colombian Treaty Waters § 300.129 Fishing year. The fishing...

  2. 25 CFR 242.4 - Fishing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 25 Indians 1 2012-04-01 2011-04-01 true Fishing. 242.4 Section 242.4 Indians BUREAU OF INDIAN AFFAIRS, DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE COMMERCIAL FISHING ON RED LAKE INDIAN RESERVATION § 242.4 Fishing. (a) Enrolled members of the Red Lake Band of Chippewa Indians may take fish at any...

  3. 50 CFR 300.129 - Fishing year.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 50 Wildlife and Fisheries 11 2013-10-01 2013-10-01 false Fishing year. 300.129 Section 300.129 Wildlife and Fisheries INTERNATIONAL FISHING AND RELATED ACTIVITIES INTERNATIONAL FISHERIES REGULATIONS Vessels of the United States Fishing in Colombian Treaty Waters § 300.129 Fishing year. The fishing...

  4. 76 FR 60379 - Hunting and Fishing

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-09-29

    ... Fish and Wildlife Service 50 CFR Part 32 Hunting and Fishing CFR Correction In Title 50 of the Code of.... Sport Fishing. We allow fishing on designated areas of the refuge in accordance with State regulations subject to the following conditions: 0 1. We allow fishing in impounded waters contained within dikes...

  5. 50 CFR 600.508 - Fishing operations.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 50 Wildlife and Fisheries 12 2012-10-01 2012-10-01 false Fishing operations. 600.508 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.508 Fishing.... fishing vessels. These joint venture operations with U.S. fishing vessels may be conducted throughout...

  6. New research method looks at fish mucus

    EPA Science Inventory

    We have developed a new way to analyze fish tissues to understand fish ecology. Instead of killing the fish to collect the sample for analysis, we collect body mucus from the fish and analyze that. The fish can then be returned alive to the stream or lake.

  7. Efficiency of fish propulsion.

    PubMed

    Maertens, A P; Triantafyllou, M S; Yue, D K P

    2015-08-01

    The system efficiency of a self-propelled flexible body is ill-defined, hence we introduce the concept of quasi-propulsive efficiency, defined as the ratio of the power needed to tow a body in rigid-straight condition over the power it requires for self-propulsion, both measured for the same speed. Through examples we show that the quasi-propulsive efficiency is a rational non-dimensional metric of the propulsive fitness of fish and fish-like mechanisms, consistent with the goal to minimize fuel consumption under size and velocity constraints. We perform two-dimensional viscous simulations and apply the concept of quasi-propulsive efficiency to illustrate and discuss the efficiency of two-dimensional undulating foils employing first carangiform and then anguilliform kinematics. We show that low efficiency may be due to adverse body-propulsor hydrodynamic interactions, which cannot be accounted for by an increase in friction drag, as done previously, since at the Reynolds number Re = 5 000 considered in the simulations, pressure is a major contributor to both thrust and drag. PMID:26226349

  8. Fronts, fish, and predators

    NASA Astrophysics Data System (ADS)

    Belkin, Igor M.; Hunt, George L.; Hazen, Elliott L.; Zamon, Jeannette E.; Schick, Robert S.; Prieto, Rui; Brodziak, Jon; Teo, Steven L. H.; Thorne, Lesley; Bailey, Helen; Itoh, Sachihiko; Munk, Peter; Musyl, Michael K.; Willis, Jay K.; Zhang, Wuchang

    2014-09-01

    Ocean fronts play a key role in marine ecosystems. Fronts shape oceanic landscapes and affect every trophic level across a wide range of spatio-temporal scales, from meters to thousands of kilometers, and from days to millions of years. At some fronts, there is an elevated rate of primary production, whereas at others, plankton is aggregated by advection and by the behavior of organisms moving against gradients in temperature, salinity, light irradiance, hydrostatic pressure and other physico-chemical and biological factors. Lower trophic level organisms - phytoplankton and zooplankton - that are aggregated in sufficient densities, attract organisms from higher trophic levels, from planktivorous schooling fish to squid, large piscivorous fish, seabirds and marine mammals. Many species have critical portions of their life stages or behaviors closely associated with fronts, including spawning, feeding, ontogenetic development, migrations, and other activities cued to frontal dynamics. At different life stages, an individual species or population might be linked to different fronts. The nature and strength of associations between fronts and biota depend on numerous factors such as the physical nature and spatio-temporal scales of the front and the species and their life stages in question. In other words, fronts support many different niches and micro/macro-habitats over a wide range of spatial and temporal scales.

  9. Fish Manoeuvres and Morphology

    NASA Astrophysics Data System (ADS)

    Singh, Kiran; Pedley, Timothy

    2008-11-01

    The extraordinary manoeuvrability observed in many fish is attributed to their inherent flexibility, which might be enhanced by the use of appendages like fins. The aim of this work is to understand the role of morphological adaptations, such as body shape and deployment of median fins, on manoeuvrability and internal body dynamics. The 3d vortex lattice numerical method was employed to analyse the hydrodynamics for arbitrary body planforms of infinitesimal thickness. The internal structure of the body due to the combined skeletal system and soft tissue, is represented as an active Euler-Bernoulli beam, in which the time-dependent bending moment distribution is calculated from body inertia and the hydrodynamic pressure difference across the body. C-turns are the manoeuvre of choice for this work and the response for three different species of fish are examined. Angelfish(Pterophyllum eimekei), pike (Esox sp) and tuna (Thunnus albacares) were chosen for their differences in body profile, median fin use and manoeuvrability. Net direction change and bending moment response to prescribed backbone flexure are calculated and used to interpret the influence of body profile on manoeuvrability and muscle work done. Internal stresses may be computed from anatomical data on muscle fibre distribution and recruitment. To the future, it is intended to extend this work to other typical manoeuvres, such as fast starts for which muscle activation patterns have been measured quite widely.

  10. FIXATION OF FISH TISSUES. IN: THE LABORATORY FISH.

    EPA Science Inventory

    This chapter deals with the fixation of fish tissues and whole fish. Traditionally, fixation has been applied to animal tissues mainly for histological or pathological studies. Development of new molecular and immunologic tools now allows tissue and cellular localization of nucle...

  11. Fish Passage: A New Tool to Investigate Fish Movement: JSATS

    SciTech Connect

    McMichael, Geoffrey A.; Harnish, Ryan A.; Weiland, Mark A.; Deng, Zhiqun; Eppard, Matthew B.

    2011-04-20

    A new system is being used to determine fish mortality issues related to hydroelectric facilities in the Pacific Northwest. Called the juvenile salmon acoustic telemetry system (JSATS), this tool allows researchers to better understand fish movement, behavior, and survival around dams and powerhouses.

  12. Fish Karyome: A karyological information network database of Indian Fishes.

    PubMed

    Nagpure, Naresh Sahebrao; Pathak, Ajey Kumar; Pati, Rameshwar; Singh, Shri Prakash; Singh, Mahender; Sarkar, Uttam Kumar; Kushwaha, Basdeo; Kumar, Ravindra

    2012-01-01

    'Fish Karyome', a database on karyological information of Indian fishes have been developed that serves as central source for karyotype data about Indian fishes compiled from the published literature. Fish Karyome has been intended to serve as a liaison tool for the researchers and contains karyological information about 171 out of 2438 finfish species reported in India and is publically available via World Wide Web. The database provides information on chromosome number, morphology, sex chromosomes, karyotype formula and cytogenetic markers etc. Additionally, it also provides the phenotypic information that includes species name, its classification, and locality of sample collection, common name, local name, sex, geographical distribution, and IUCN Red list status. Besides, fish and karyotype images, references for 171 finfish species have been included in the database. Fish Karyome has been developed using SQL Server 2008, a relational database management system, Microsoft's ASP.NET-2008 and Macromedia's FLASH Technology under Windows 7 operating environment. The system also enables users to input new information and images into the database, search and view the information and images of interest using various search options. Fish Karyome has wide range of applications in species characterization and identification, sex determination, chromosomal mapping, karyo-evolution and systematics of fishes. PMID:22715316

  13. Chinese Armillary Spheres

    NASA Astrophysics Data System (ADS)

    Sun, Xiaochun

    The armillary sphere was perhaps the most important type of astronomical instrument in ancient China. It was first invented by Luoxia Hong in the first century BC. After Han times, the structure of the armillary sphere became increasingly sophisticated by including more and more rings representing various celestial movements as recognized by the Chinese astronomers. By the eighth century, the Chinese armillary sphere consisted of three concentric sets of rings revolving on the south-north polar axis. The relative position of the rings could be adjusted to reflect the precession of the equinoxes and the regression of the Moon's nodes along the ecliptic. To counterbalance the defect caused by too many rings, Guo Shoujing from the late thirteenth century constructed the Simplified Instruments which reorganized the rings of the armillary sphere into separate instruments for measuring equatorial coordinates and horizontal coordinates. The armillary sphere was still preserved because it was a good illustration of celestial movements. A fifteenth-century replica of Guo Shoujing's armillary sphere still exists today.

  14. Eutrophication as a driver of r-selection traits in a freshwater fish.

    PubMed

    Lin, M; Chevalier, M; Lek, S; Zhang, L; Gozlan, R E; Liu, J; Zhang, T; Ye, S; Li, W; Li, Z

    2014-08-01

    This study tested whether eutrophication could influence life-history traits of a cyprinid, Chanodichthys erythropterus, in 10 Chinese lakes. Using the von Bertalanffy growth model, the asymptotic length (L∞ ) and the growth performance index (IGRO ) were significantly affected by eutrophication. The gonado-somatic index (IG ) and relative fecundity (FR ) were significantly lower in mesotrophic lakes than in eutrophic and hypertrophic lakes. These results indicate that increasing eutrophication affects the life-history tactics of a freshwater fish. PMID:24925695

  15. Transitioning Challenges Faced by Chinese Graduate Students

    ERIC Educational Resources Information Center

    Huang, Ying

    2012-01-01

    This literature review examines transitioning challenges faced by Chinese international students who pursue graduate degrees in the United States. Based on existing research on adulthood in U.S. and Chinese contexts and the features of Chinese graduate students, Chinese adults, and international students as learners in Western countries, the…

  16. Fishing effects on energy use by North Sea fishes

    NASA Astrophysics Data System (ADS)

    Jennings, Simon; van Hal, Ralf; Hiddink, Jan G.; Maxwell, Tracy A. D.

    Fishing affects patterns of energy use in fish populations, as demonstrated by changes in population energy consumption and the size and age when energy demands are greatest. We compare theoretical predictions and observed patterns of energy use (expressed as the primary production required to support fish production) by North Sea fish, based on simple and widely applicable theory that links life history parameters, fishing mortality ( F), trophic transfer efficiency and relationships between size and trophic level (as determined using nitrogen stable isotope analysis). For the demersal species that dominate total biomass, relationships between size and trophic level were quite consistent among years. There were large decreases in relative energy requirements of all exploited demersal populations except plaice Pleuronectes platessa during the last 3 to 4 decades. Relative energy requirements of plaice were more stable because smaller plaice, which now dominate the exploited population, feed at higher trophic levels than larger plaice. The sizes and ages when population energy demands were greatest fell with increasing fishing mortality and differences between the predicted ( F = 0) and observed ages at maximum energy demand were greater in larger species. Currently, the energy demands of most species peak early in life (1-3 years) and largely reflect patterns of recruitment, leading to a homogenisation of the trophodynamics of the fish community. The fate of energy that is no longer used by commercially exploited species is not clear, partly because of the infrequent and untargeted monitoring of species that are more resilient to fishing. However, we conducted a preliminary assessment of the energy demands of solenette Buglossidium luteum, a very abundant small flatfish in the central North Sea that has increased in abundance in recent years. The solenette's high abundance and resilience to fishing, suggests that it now requires 35% of primary production in part of

  17. Social Anxiety among Chinese People

    PubMed Central

    Fan, Qianqian; Chang, Weining C.

    2015-01-01

    The experience of social anxiety has largely been investigated among Western populations; much less is known about social anxiety in other cultures. Unlike the Western culture, the Chinese emphasize interdependence and harmony with social others. In addition, it is unclear if Western constructed instruments adequately capture culturally conditioned conceptualizations and manifestations of social anxiety that might be specific to the Chinese. The present study employed a sequence of qualitative and quantitative approaches to examine the assessment of social anxiety among the Chinese people. Interviews and focus group discussions with Chinese participants revealed that some items containing the experience of social anxiety among the Chinese are not present in existing Western measures. Factor analysis was employed to examine the factor structure of the more comprehensive scale. This approach revealed an “other concerned anxiety” factor that appears to be specific to the Chinese. Subsequent analysis found that the new factor—other concerned anxiety—functioned the same as other social anxiety factors in their association with risk factors of social anxiety, such as attachment, parenting, behavioral inhibition/activation, and attitude toward group. The implications of these findings for a more culturally sensitive assessment tool of social anxiety among the Chinese were discussed. PMID:26380367

  18. Vision of Fish in Air

    ERIC Educational Resources Information Center

    Colicchia, Giuseppe

    2007-01-01

    The investigation of the focusing in fish eyes, both theoretical and experimental, by using a simple fish eye model, provides an interesting biological context for teaching the introductory principles of optics. Moreover, the students will learn concepts of biology by an approach of cause and effect.

  19. GREAT LAKES FISH CONTAMINANT PROGRAM

    EPA Science Inventory

    Contaminant levels in fish generally reflect overall contaminant levels in the environment. For example, contaminant concentrations in fish at the top of the food chain reflect contaminant levels in both the surrounding water and in organisms below them in the food chain. Contami...

  20. Feeding Practices and Fish Health

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Over the past three decades, the aquaculture industry has expanded rapidly throughout the world and is expected to continue to grow in the years to come due to the unpredictability and high cost of harvesting fish from the oceans as well as the increased demand for fish as a result of rapid populati...

  1. Genetics Home Reference: fish-eye disease

    MedlinePlus

    ... Understand Genetics Home Health Conditions fish-eye disease fish-eye disease Enable Javascript to view the expand/ ... boxes. Download PDF Open All Close All Description Fish-eye disease , also called partial LCAT deficiency, is ...

  2. Orientation through chemo reception in fishes

    NASA Technical Reports Server (NTRS)

    Kleerekoper, H.

    1972-01-01

    A system designed to acquire and process data describing locomotor behavior of fish is described. Data are recorded in relation to the fish's response to olfactory stimuli. It was concluded that fish orientation is based on rheataxis or chemotropotaxis.

  3. 50 CFR 635.25 - Fishing areas.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... from NMFS issued under § 635.32. (c) Atlantic bluefin tuna. No person aboard a U.S. fishing vessel shall fish for bluefin tuna in, or possess on board that fishing vessel a bluefin tuna taken from,...

  4. 50 CFR 635.25 - Fishing areas.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... from NMFS issued under § 635.32. (c) Atlantic bluefin tuna. No person aboard a U.S. fishing vessel shall fish for bluefin tuna in, or possess on board that fishing vessel a bluefin tuna taken from,...

  5. 50 CFR 635.25 - Fishing areas.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... from NMFS issued under § 635.32. (c) Atlantic bluefin tuna. No person aboard a U.S. fishing vessel shall fish for bluefin tuna in, or possess on board that fishing vessel a bluefin tuna taken from,...

  6. 50 CFR 635.25 - Fishing areas.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... from NMFS issued under § 635.32. (c) Atlantic bluefin tuna. No person aboard a U.S. fishing vessel shall fish for bluefin tuna in, or possess on board that fishing vessel a bluefin tuna taken from,...

  7. 50 CFR 635.25 - Fishing areas.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... from NMFS issued under § 635.32. (c) Atlantic bluefin tuna. No person aboard a U.S. fishing vessel shall fish for bluefin tuna in, or possess on board that fishing vessel a bluefin tuna taken from,...

  8. Caviars and fish roe products.

    PubMed

    Bledsoe, G E; Bledsoe, C D; Rasco, B

    2003-01-01

    Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole skeins and formulations with oils and cheese bases. Caviars are made from fish roe after the eggs have been graded, sorted, singled-out, salted or brined, and cured. Most caviar is marketed as a refrigerated or frozen food. Several types of caviar from different fish species are marketed as shelf-stable products. Market preferences for lower salt content have raised food safety concerns. Descriptions of and processing technologies for many delightful fish roe and caviar food products are presented here. PMID:12822675

  9. [Magnetic fields and fish behavior].

    PubMed

    Krylov, V V; Iziumov, Iu G; Izvekov, E I; Nepomniashchikh, V A

    2013-01-01

    In the review, contemporary data on the influence of natural and artificial magnetic fields on fish behavior are considered. In this regard, elasmobranchs and teleosts appear to be studied most exhaustively. Elasmobranchs and some teleosts are able to perceive magnetic fields via electroreceptors. A number of teleosts can sense magnetic fields via sensory cells containing crystals of biogenic magnetite. Laboratory experiments and field observations indicate the influence of magnetic fields on fish locomotor activity and spatial distribution. The geomagnetic field can be used by fish for navigation. Besides, artificial magnetic fields and natural fluctuations of the geomagnetic field can affect fish embryos leading to alterations in their development. It is suggested that, afterwards, these alterations can have an effect on fish behavior. PMID:25438567

  10. [Magnetic fields and fish behavior].

    PubMed

    2013-01-01

    In the review, contemporary data on the influence of natural and artificial magnetic fields on fish behavior are considered. In this regard, elasmobranchs and teleosts appear to be studied most exhaustively. Elasmobranchs and some teleosts are able to perceive magnetic fields via electroreceptors. A number of teleosts can sense magnetic fields via sensory cells containing crystals of biogenic magnetite. Laboratory experiments and field observations indicate the influence of magnetic fields on fish locomotor activity and spatial distribution. The geomagnetic field can be used by fish for navigation. Besides, artificial magnetic fields and natural fluctuations of the geomagnetic field can affect fish embryos leading to alterations in their development. It is suggested that, afterwards, these alterations can have an effect on fish behavior. PMID:25508098

  11. Chinese medicine and martial arts.

    PubMed

    Koh, T C

    1981-01-01

    Wushu (Martial Arts), mistakenly known in the West as Kung-Fu, is a system of Chinese boxing which is closely linked with the traditional practice of Chinese medicine. Many of the masters (Sifu) are Chinese physicians who often recommend health exercises and the soft form of martial arts to their patients, while the hard form is suitable for sport and self-defense. Martial arts is a great discipline for body and mind, suitable for all who treasure physical and mental health. PMID:6764088

  12. Flapping flexible fish

    NASA Astrophysics Data System (ADS)

    Root, Robert G.; Courtland, Hayden-William; Shepherd, William; Long, John H.

    In order to analyze and model the body kinematics used by fish in a wide range of swimming behaviors, we developed a technique to separate the periodic whole-body motions that characterize steady swimming from the secular motions that characterize changes in whole-body shape. We applied this harmonic analysis technique to the study of the forward and backward swimming of lamprey. We found that in order to vary the unsteadiness of swimming, lamprey superimpose periodic and secular components of their body motion, modulate the patterns and magnitudes of those components, and change shape. These kinematic results suggest the following hydromechanical hypothesis: steady swimming is a maneuver that requires active suppression of secular body reconfigurations.

  13. Adult Neurogenesis in Fish.

    PubMed

    Ganz, Julia; Brand, Michael

    2016-01-01

    Teleost fish have a remarkable neurogenic and regenerative capacity in the adult throughout the rostrocaudal axis of the brain. The distribution of proliferation zones shows a remarkable conservation, even in distantly related teleost species, suggesting a common teleost ground plan of proliferation zones. There are different progenitor populations in the neurogenic niches-progenitors positive for radial glial markers (dorsal telencephalon, hypothalamus) and progenitors with neuroepithelial-like characteristics (ventral telencephalon, optic tectum, cerebellum). Definition of these progenitors has allowed studying their role in normal growth of the adult brain, but also when challenged following a lesion. From these studies, important roles have emerged for intrinsic mechanisms and extrinsic signals controlling the activation of adult neurogenesis that enable regeneration of the adult brain to occur, opening up new perspectives on rekindling regeneration also in the context of the mammalian brain. PMID:26747664

  14. [Noise in fishing vessels].

    PubMed

    Peretti, Alessandro; Nataletti, Pietro; Bonfiglio, Paolo; di Bisceglie, Anita Pasqua

    2013-01-01

    The present research concerns the noise analysis of five vessels during navigation and fishing activities. In locations where staff operates, sound levels (produced substantially by the engine) were close to 90 dB(A); within the rest areas the noise is also quite significant. On the basis of working time, exposure levels ranged between 80 and 90 dB(A). In order to identify interventions able to reduce the risk, reverberation times, sound insulation of the different areas and the vibrations produced by the engine were measured on the same vessels docked in port. Noise level reduction as a result of sound absorptive treatments were estimated using an analytical model. PMID:24303698

  15. Active Fish Tracking Sonar (AFTS) for Assessing Fish Behavior

    SciTech Connect

    Hedgepeth, J; Johnson, Gary E. ); Skalski, John R.; Burczynski, J

    2002-11-01

    Active fish tracking sonars (AFTS) were used in 2001 to study fish movement in response to intake occlusion plates at The Dalles Dam on the Columbia River. AFTS provides three-dimensional fish tracks by aligning the axis of a split-beam transducer with a fish target. High-speed stepper motors move the transducer so that a tracked target remains on-axis. Occlusion plates with lateral extensions covered the top half of the turbine intakes to produce a fish friendly near-dam environment. Two AFTS were positioned at the center of Main Unit 1, one each for monitoring installed and removed plate conditions. A regression analysis showed that occlusion plates had pronounced effects on fish movement along the dam. The plates appeared to inhibit movement toward the spillway, movement toward the dam (especially in front of the turbine intake), and movement downward toward the turbines. Fish fate (as opposed to movement directions from regression slopes) into particular areas was determined using Markov-chain analysis. The sluiceway (a safer passage route above the turbine intake) zone of influence was larger with the occlusion plates installed, contrary to the regression results. In addition, the probability of passage out the near turbine and bottom sides of the sample volume was about 50% lower with occlusion plates installed.

  16. Biogas: the Chinese experience

    SciTech Connect

    Thorhaug, A.

    1980-10-01

    This article details the history of biogas in China and its development as a renewable energy source. There are 7.2 million biogas plants that benefit directly 35 million rural people. The average family digester costs $20 to $40 and can easily be made by unskilled technical workers. The design of a typical digester is described together with its maintenance and recovery of gas. The uses of biogas in China are numerous and solves most of the major energy problems of rural life such as village cooking, and fuel for irrigation pumps and farm tractors. The utilizing of human, animal and agricultural waste is in itself a large benefit and a list of other benefits to the Chinese is given.

  17. The Chinese healthcare challenge

    PubMed Central

    Fabre, Guilhem

    2015-01-01

    Investments in the extension of health insurance coverage, the strengthening of public health services, as well as primary care and better hospitals, highlights the emerging role of healthcare as part of China’s new growth regime, based on an expansion of services, and redistributive policies. Such investments, apart from their central role in terms of relief for low-income people, serve to rebalance the Chinese economy away from export-led growth toward the domestic market, particularly in megacity-regions as Shanghai and the Pearl River Delta, which confront the challenge of integrating migrant workers. Based on the paper by Gusmano and colleagues, one would expect improvements in population health for permanent residents of China’s cities. The challenge ahead, however, is how to address the growth of inequalities in income, wealth and the social wage. PMID:25774379

  18. Nitrogen in Chinese coals

    USGS Publications Warehouse

    Wu, D.; Lei, J.; Zheng, B.; Tang, X.; Wang, M.; Hu, Jiawen; Li, S.; Wang, B.; Finkelman, R.B.

    2011-01-01

    Three hundred and six coal samples were taken from main coal mines of twenty-six provinces, autonomous regions, and municipalities in China, according to the resource distribution and coal-forming periods as well as the coal ranks and coal yields. Nitrogen was determined by using the Kjeldahl method at U. S. Geological Survey (USGS), which exhibit a normal frequency distribution. The nitrogen contents of over 90% Chinese coal vary from 0.52% to 1.41% and the average nitrogen content is recommended to be 0.98%. Nitrogen in coal exists primarily in organic form. There is a slight positive relationship between nitrogen content and coal ranking. ?? 2011 Science Press, Institute of Geochemistry, CAS and Springer Berlin Heidelberg.

  19. Statistical optimization of alkaline protease production from Penicillium citrinum YL-1 under solid-state fermentation.

    PubMed

    Xiao, Yun-Zhu; Wu, Duan-Kai; Zhao, Si-Yang; Lin, Wei-Min; Gao, Xiang-Yang

    2015-01-01

    Proteases from halotolerant and halophilic microorganisms were found in traditional Chinese fish sauce. In this study, 30 fungi were isolated from fermented fish sauce in five growth media based on their morphology. However, only one strain, YL-1, which was identified as Penicillium citrinum by internal transcribed spacer (ITS) sequence analysis, can produce alkaline protease. This study is the first to report that a protease-producing fungus strain was isolated and identified in traditional Chinese fish sauce. Furthermore, the culture conditions of alkaline protease production by P. citrinum YL-1 in solid-state fermentation were optimized by response surface methodology. First, three variables including peptone, initial pH, and moisture content were selected by Plackett-Burman design as the significant variables for alkaline protease production. The Box-Behnken design was then adopted to further investigate the interaction effects between the three variables on alkaline protease production and determine the optimal values of the variables. The maximal production (94.30 U/mL) of alkaline protease by P. citrinum YL-1 took place under the optimal conditions of peptone, initial pH, and moisture content (v/w) of 35.5 g/L, 7.73, and 136%, respectively. PMID:24840211

  20. Tropical fishes dominate temperate reef fish communities within western Japan.

    PubMed

    Nakamura, Yohei; Feary, David A; Kanda, Masaru; Yamaoka, Kosaku

    2013-01-01

    Climate change is resulting in rapid poleward shifts in the geographical distribution of tropical and subtropical fish species. We can expect that such range shifts are likely to be limited by species-specific resource requirements, with temperate rocky reefs potentially lacking a range of settlement substrates or specific dietary components important in structuring the settlement and success of tropical and subtropical fish species. We examined the importance of resource use in structuring the distribution patterns of range shifting tropical and subtropical fishes, comparing this with resident temperate fish species within western Japan (Tosa Bay); the abundance, diversity, size class, functional structure and latitudinal range of reef fishes utilizing both coral reef and adjacent rocky reef habitat were quantified over a 2 year period (2008-2010). This region has undergone rapid poleward expansion of reef-building corals in response to increasing coastal water temperatures, and forms one of the global hotspots for rapid coastal changes. Despite the temperate latitude surveyed (33°N, 133°E) the fish assemblage was both numerically, and in terms of richness, dominated by tropical fishes. Such tropical faunal dominance was apparent within both coral, and rocky reef habitats. The size structure of the assemblage suggested that a relatively large number of tropical species are overwintering within both coral and rocky habitats, with a subset of these species being potentially reproductively active. The relatively high abundance and richness of tropical species with obligate associations with live coral resources (i.e., obligate corallivores) shows that this region holds the most well developed temperate-located tropical fish fauna globally. We argue that future tropicalisation of the fish fauna in western Japan, associated with increasing coral habitat development and reported increasing shifts in coastal water temperatures, may have considerable positive economic

  1. Integrating water flow, locomotor performance and respiration of Chinese sturgeon during multiple fatigue-recovery cycles.

    PubMed

    Cai, Lu; Chen, Lei; Johnson, David; Gao, Yong; Mandal, Prashant; Fang, Min; Tu, Zhiying; Huang, Yingping

    2014-01-01

    The objective of this study is to provide information on metabolic changes occurring in Chinese sturgeon (an ecologically important endangered fish) subjected to repeated cycles of fatigue and recovery and the effect on swimming capability. Fatigue-recovery cycles likely occur when fish are moving through the fishways of large dams and the results of this investigation are important for fishway design and conservation of wild Chinese sturgeon populations. A series of four stepped velocity tests were carried out successively in a Steffensen-type swimming respirometer and the effects of repeated fatigue-recovery on swimming capability and metabolism were measured. Significant results include: (1) critical swimming speed decreased from 4.34 bl/s to 2.98 bl/s; (2) active oxygen consumption (i.e. the difference between total oxygen consumption and routine oxygen consumption) decreased from 1175 mgO2/kg to 341 mgO2/kg and was the primary reason for the decrease in Ucrit; (3) excess post-exercise oxygen consumption decreased from 36 mgO2/kg to 22 mgO2/kg; (4) with repeated step tests, white muscle (anaerobic metabolism) began contributing to propulsion at lower swimming speeds. Therefore, Chinese sturgeon conserve energy by swimming efficiently and have high fatigue recovery capability. These results contribute to our understanding of the physiology of the Chinese sturgeon and support the conservation efforts of wild populations of this important species. PMID:24714585

  2. Chinese Constellations and Star Maps

    NASA Astrophysics Data System (ADS)

    Sun, Xiaochun

    Star observations can be traced back to as early as the twenty-third century BC in ancient China. By the fifth century BC, the Chinese had named the 28 asterisms that formed the basic reference points for the Chinese equatorial coordinate system. By the first century BC, the Chinese had developed a unique system of constellations that reflected Chinese cosmological ideas with the central theme of the correlation between Heaven and Man. Star charts have been discovered on tomb ceilings dating back to Han times. But most of them are illustrative in their presentation of stars. The Dunhuang star maps from the ninth century, the star maps in the Xin yixiang fa yao of the eleventh century, and the Suzhou Astronomical Planisphere of the thirteenth century are examples of precise star maps from ancient China.

  3. Chinese Swing Back to Science.

    ERIC Educational Resources Information Center

    Swetz, Frank; Yu, Ying-king

    1979-01-01

    Describes the history of science education in the People's Republic of China since the 1950s, and discusses the new Chinese emphasis on "theory" and "expertness" to produce the scientists necessary for China's development and modernization. (GA)

  4. The Chinese Cult of Examinations.

    ERIC Educational Resources Information Center

    Krebs, Sylvia H.

    1996-01-01

    Discusses how the cult of examinations continues to affect both teachers and students in China, and concludes that any serious reform of Chinese education depends on thoroughly rethinking the role of examinations in learning. (SR)

  5. Bulimia nervosa in the Chinese.

    PubMed

    Schmidt, U

    1993-12-01

    Typical DSM-III-R bulimia nervosa with self-induced vomiting was found in 2 women of Hong Kong Chinese origin and a Chinese man from Malaysia. All 3 cases had a family history of obesity. In 2 of the cases a period of weight gain and in the third case frank obesity preceded the onset of the eating disorder. Cultural transition seemed to play an important part in the onset and maintenance of the eating disorder. PMID:8293034

  6. Development of functional fish feed with natural ingredients to control heavy metals.

    PubMed

    Jia, Huijun; Ren, Huifeng; Maita, Masashi; Satoh, Shuichi; Endo, Hideaki; Hayashi, Tetsuhito

    2006-01-01

    The effects of two natural ingredients, Chinese parsley (CP) and chitosan (CT), on growth, accumulation, and excretion of cadmium in fish body and preservation of essential trace metals in the body were investigated by using rainbow trout that had been fed cadmium-added diet, low and high concentration, for 3 weeks. This pretest confirmed that cadmium was accumulated in the liver, kidney, and intestine of the test fish. The cadmium level of the fish, fed diet with CP or CT, was decreased by 18% and 24%, respectively, compared to that of the fish given the control diet. But CP and CT did not have an influence on normal growth of test fish and the levels of essential trace metals in the body. In addition, the level of cadmium was higher in liver than kidney in the high-cadmium dietary group, indicating the Cd level in kidney follows that of liver as kidney lies in the final stage of metabolism. The cadmium accumulation in the fish body was supposed to be reduced, by giving CP to increase the solubility of Cd to body fluid by conjugation into metallothioneins (MTs), while CT was supposed to be responsible for the physical adsorption of cadmium ions by glucosamine groups. PMID:20021015

  7. Risk assessment of trace elements in cultured freshwater fishes from Jiangxi province, China.

    PubMed

    Zhang, Li; Zhang, Dawen; Wei, Yihua; Luo, Linguan; Dai, Tingcan

    2014-04-01

    The levels of trace elements (As, Cd, Cr, Cu, Fe, Ni, Pb, Se, and Zn) in eight species of cultured freshwater fishes from Jiangxi province were determined by inductively coupled plasma-mass spectroscopy. All the studied trace element levels in fish muscles from Jiangxi province did not exceed Chinese national standard and European Union standard, and they were often lower than previous studies. The calculated target hazard quotient values for all the studied trace elements in fish samples were much less than 1, suggesting that the studied trace elements in fish muscles from Jiangxi province had not pose obvious health hazards to consumers. As and Cd concentrations in northern snakehead were much higher than that in other fishes, demonstrating that this fish species could be valuable as a bioindicator of As and Cd in environmental surveys. In addition, the highest concentrations of Fe, Zn, and moderate contents of other essential trace elements in crucian carp indicated that crucian carp could be a good nutrient source of essential trace elements for human health. PMID:24258771

  8. Chinese journals: a guide for epidemiologists

    PubMed Central

    Fung, Isaac CH

    2008-01-01

    Chinese journals in epidemiology, preventive medicine and public health contain much that is of potential international interest. However, few non-Chinese speakers are acquainted with this literature. This article therefore provides an overview of the contemporary scene in Chinese biomedical journal publication, Chinese bibliographic databases and Chinese journals in epidemiology, preventive medicine and public health. The challenge of switching to English as the medium of publication, the development of publishing bibliometric data from Chinese databases, the prospect of an Open Access publication model in China, the issue of language bias in literature reviews and the quality of Chinese journals are discussed. Epidemiologists are encouraged to search the Chinese bibliographic databases for Chinese journal articles. PMID:18826604

  9. Chinese kindergartners learn to read characters analytically.

    PubMed

    Yin, Li; McBride, Catherine

    2015-04-01

    Do Chinese children implicitly extract information from Chinese print before they are formally taught to read? We examined Chinese kindergartners' sensitivity to regularities in Chinese characters and the relationship between such sensitivity and later literacy ability. Eighty-five kindergartners from Beijing were given a character-learning task and assessed on word reading and word writing twice within a 1-year interval. Sensitivity to the structural and phonetic regularities in Chinese appeared in 4-year-olds, and sensitivity to the positions of radicals in Chinese characters emerged in 5-year-olds. Such sensitivities explained unique variance in Chinese word reading and writing 1 year later, with age and nonverbal IQ statistically controlled. Young children detected regularities in written Chinese before they received formal instruction in it, which underscores both the importance of early statistical learning for literacy development and the analytic properties of Chinese print. PMID:25711130

  10. Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods.

    PubMed

    Folador, J F; Karr-Lilienthal, L K; Parsons, C M; Bauer, L L; Utterback, P L; Schasteen, C S; Bechtel, P J; Fahey, G C

    2006-10-01

    An experiment to determine the chemical composition and protein quality of 13 fish substrates (pollock by-products, n = 5; fish protein hydrolysates, n = 5; and fish meals, n = 3) was conducted. Two of these substrates, salmon protein hydrolysate (SPH) and salmon meal with crushed bones (SMB), were used to determine their palatability as components of dog diets. Pollock by-products differed in concentrations of CP, crude fat, and total AA by 71, 79, and 71%, respectively, and GE by 4.1 kcal/g. Fish protein hydrolysates and fish meals were less variable (approximately 18, 14, and 17%, and 1.4 kcal/g, respectively). Biogenic amine concentrations were much higher in fish protein hydrolysates as compared with pollock by-products and fish meals. Pollock liver and viscera had the highest total fatty acid concentrations; however, red salmon hydrolysate and SMB had the highest total PUFA concentrations (49.63 and 48.60 mg/g, respectively). Salmon protein hydrolysate had the highest protein solubility in 0.2% KOH. Based on calculations using immobilized digestive enzyme assay values, lysine digestibility of fish meal substrates was comparable to in vivo cecectomized rooster assay values and averaged approximately 90.3%. Also, pollock milt, pollock viscera, red salmon hydrolysate, and sole hydrolysate had comparable values as assessed by immobilized digestive enzyme assay and rooster assays. A chick protein efficiency ratio (PER) assay compared SMB and SPH to a whole egg meal control and showed that SMB had high protein quality (PER = 3.5), whereas SPH had poor protein quality (PER value less than 1.5). However, using whole egg meal as the reference protein, both fish substrates were found to be good protein sources with an essential AA index of 1.0 and 0.9 for SMB and SPH, respectively. In the dog palatability experiments, a chicken-based control diet and 2 diets containing 10% of either SPH or SMB were tested. Dogs consumed more of the SPH diet compared with the control

  11. Propolis and Herba Epimedii extracts enhance the non-specific immune response and disease resistance of Chinese sucker, Myxocyprinus asiaticus.

    PubMed

    Zhang, Guobin; Gong, Shiyuan; Yu, Denghang; Yuan, Hanwen

    2009-03-01

    The effect of traditional Chinese medicine (TCM) formulated from propolis and Herba Epimedii extracts at the ratio of 3:1 (w/w) on non-specific immune response of Chinese sucker (Myxocyprinus asiaticus) was investigated. Fish were fed diets containing 0 (control), 0.1%, 0.5% or 1.0% TCM extracts for five weeks. The respiratory burst and phagocytic activities of blood leukocytes, lysozyme and natural haemolytic complement activities in plasma were measured weekly. After five weeks of feeding, fish were infected with Aeromonas hydrophila and mortalities were recorded. Results of this study showed that feeding Chinese sucker with different dosage of TCM extracts stimulated respiratory burst activity, phagocytosis of phagocytic cells in blood and lysozyme activity in plasma. They had no effect on plasma natural haemolytic complement activity. All dosage of treated groups showed reduced mortality following A. hydrophila infection. Feed containing 0.5% TCM extracts was the most effective with the mortality of the fish significantly reduced by 35% compared to the control. The results indicate that propolis and Herba Epimedii extracts in combination enhances the non-specific immune response and disease resistance of Chinese sucker against A. hydrophila. PMID:19185611

  12. Rapid determination of parabens in seafood sauces by high-performance liquid chromatography: A practical comparison of core-shell particles and sub-2 μm fully porous particles.

    PubMed

    Ye, Jing; Cao, Xiaoji; Cheng, Zhuo; Qin, Ye; Lu, Yanbin

    2015-12-01

    In this work, the chromatographic performance of superficially porous particles (Halo core-shell C18 column, 50 mm × 2.1 mm, 2.7 μm) was compared with that of sub-2 μm fully porous particles (Acquity BEH C18 , 50 mm × 2.1 mm, 1.7 μm). Four parabens, methylparaben, ethylparaben, propylparaben, and butylparaben, were used as representative compounds for calculating the plate heights in a wide flow rate range and analyzed on the basis of the Van Deemter and Knox equations. Theoretical Poppe plots were constructed for each column to compare their kinetic performance. Both phases gave similar minimum plate heights when using nonreduced coordinates. Meanwhile, the flat C-term of the core-shell column provided the possibilities for applying high flow rates without significant loss in efficiency. The low backpressure of core-shell particles allowed this kind of column, especially compatible with conventional high-performance liquid chromatography systems. Based on these factors, a simple high-performance liquid chromatography method was established and validated for the determination of parabens in various seafood sauces using the Halo core-shell C18 column for separation. PMID:26383987

  13. Simultaneous determination of aflatoxin B₁, B₂, G₁, and G₂ in corn powder, edible oil, peanut butter, and soy sauce by liquid chromatography with tandem mass spectrometry utilizing turbulent flow chromatography.

    PubMed

    Fan, Sufang; Li, Qiang; Zhang, Xiaoguang; Cui, Xiaobin; Zhang, Dongsheng; Zhang, Yan

    2015-05-01

    A novel fully automated method based on dual column switching using turbulent flow chromatography followed by liquid chromatography with tandem mass spectrometry was developed for the determination of aflatoxin B1 , B2 , G1 , and G2 in corn powder, edible oil, peanut butter, and soy sauce samples. After ultrasound-assisted extraction, samples were directly injected to the chromatographic system and the analytes were concentrated into the clean-up loading column. Through purge switching, the analytes were transferred to the analytical column for subsequent detection by mass spectrometry. Different types of TurboFlow(TM) columns, transfer flow rate, transfer time were optimized. The limits of detection and quantification of this method ranged between 0.2-2.0 and 0.5-4.0 μg/kg for aflatoxins in different matrixes, respectively. Recoveries of aflatoxins were in range of 83-108.1% for all samples, matrix effects were in range of 34.1-104.7%. The developed method has been successfully applied in the analysis of aflatoxin B1 , B2 , G1 , and G2 in real samples. PMID:25683560

  14. Molecularly imprinted polymer coated solid-phase microextraction fiber prepared by surface reversible addition-fragmentation chain transfer polymerization for monitoring of Sudan dyes in chilli tomato sauce and chilli pepper samples.

    PubMed

    Hu, Xiaogang; Fan, Yanan; Zhang, Yi; Dai, Guimei; Cai, Quanling; Cao, Yujuan; Guo, Changjuan

    2012-06-20

    Surface reversible addition-fragmentation chain transfer (RAFT) polymerization method was firstly applied to the preparation of molecularly imprinted polymer (MIP) coated silicon solid-phase microextraction (SPME) fibers. With Sudan I as template, an ultra-thin MIP coating with about 0.55-μm thickness was obtained with homogeneous structure and controlled composition, due to the controllable radical growing and chain propagation in surface RAFT polymerization. The MIP-coated fibers were found with enhanced selectivity coefficients (3.0-6.5) to Sudan I-IV dyes in contrast with those reported in our previous work. Furthermore, the ultra-thin thickness of MIP coating was helpful to the effective elution of template and fast adsorption/desorption kinetics, so only about 18 min was needed for MIP-coated SPME operation. The detection limits of 21-55 ng L(-1) were achieved for four Sudan dyes, when MIP-coated SPME was coupled with liquid chromatography (LC) and mass spectrometry (MS) detection. The MIP-coated SPME-LC-MS/MS method was tested for the monitoring of ultra trace Sudan dyes in spiked chilli tomato sauce and chilli pepper samples, and high enrichment effect, remarkable matrix peaks-removing capability, and consequent high sensitivities were achieved to four Sudan dyes. PMID:22652263

  15. Feed intake, digestibility, nitrogen utilization, ruminal condition and blood metabolites in wethers fed ground bamboo pellets cultured with white-rot fungus (Ceriporiopsis subvermispora) and mixed with soybean curd residue and soy sauce cake.

    PubMed

    Oguri, Michimasa; Okano, Kanji; Ieki, Hajime; Kitagawa, Masayuki; Tadokoro, Osamu; Sano, Yoshinori; Oishi, Kazato; Hirooka, Hiroyuki; Kumagai, Hajime

    2013-09-01

    Three types of bamboo pellets as a ruminant feed: P1 (ground bamboo (GB) cultured with the fungus Ceriporiopsis subvermispora (CGB) : soybean curd residue (T) : soy sauce cake (S) in a 5:4:1 ratio on a dry matter (DM) basis); P2 (GB : T : S = 5:4:1 on a DM basis); and P3 (CGB : T : S = 5.5:0.8:3.7 on a DM basis) were prepared. Four wethers were assigned in a 4 × 4 Latin square design experiment to evaluate the applicability of the bamboo pellets. The experimental treatments were C (control): fed alfalfa hay cubes (AC) only, and T1, T2 and T3: fed P1, P2, and P3 with AC by 1:1 on a DM basis, respectively. The digestibility of the DM, organic matter and acid detergent fiber of P1 were significantly higher than those of P2 and P3 (P < 0.05). The total digestible nutrient (TDN) contents of AC, P1, P2 and P3 were 56.5%, 60.2%, 53.2% and 47.0%, respectively. No significant differences in nitrogen retention or ruminal pH and NH₃ were observed among the treatment groups. The results indicate that bamboo pellets cultured with C. subvermispora and mainly mixed with soybean curd residue improved nutritional quality of ground bamboo because of its high digestibility and TDN content. PMID:23607929

  16. Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.

    PubMed

    Wei, Chia-Li; Chao, Shiou-Huei; Tsai, Wen-Bin; Lee, Pei-Shan; Tsau, Nai-Hung; Chen, Jhih-Shan; Lai, Wen-Lin; Tu, James Ching-Yueh; Tsai, Ying-Chieh

    2013-04-01

    The diversity of bacteria associated with the fermentation of inyu, also known as black soy sauce, was studied through the nested PCR-denaturing gradient gel electrophoresis (DGGE) of samples collected from the fermentation stages of the inyu production process. The DGGE profiles targeted the bacterial 16S rDNA and revealed the presence of Citrobacter farmeri, Enterobacter cloacae, Enterobacter hormaechei, Enterococcus faecium, Klebsiella pneumoniae, Pantoea agglomerans, Salmonella enterica, Serratia marcescens, Staphylococcus sciuri and Weissella confusa. The bacterial compositions of 4 fermented samples were further elucidated using the plate count method. The bacteria isolated from the koji-making stage exhibited the highest diversity; Brachybacterium rhamnosum, E. hormaechei, K. pneumoniae, Kurthia gibsonii, Pantoea dispersa, Staphylococcus gallinarum, Staphylococcus kloosii and S. sciuri were identified. Koji collected during the preincubation stage presented the largest cell counts, and E. hormaechei, K. pneumoniae, E. cloacae and Enterobacter pulveris were identified. In brine samples aged for 7 and 31 days, the majority of the bacteria isolated belonged to 4 Bacillus species, but 4 Staphylococcus species and Delftia tsuruhatensis were also detected. This study demonstrates the benefits of using a combined approach to obtain a more complete picture of microbial populations and provides useful information for the control or development of bacterial flora during inyu fermentation. PMID:23200659

  17. 78 FR 53156 - Sport Fishing and Boating Partnership Council; Teleconference

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-28

    ... Fish and Wildlife Service Sport Fishing and Boating Partnership Council; Teleconference AGENCY: Fish... Wildlife Service (Service), announce a public teleconference of the Sport Fishing and Boating Partnership.... App., we announce that Sport Fishing and Boating Partnership Council will hold a...

  18. Gills of antarctic fish.

    PubMed

    Rankin, J C; Tuurala, H

    1998-01-01

    We review the literature on the way the structure of icefish gills relates the physiology of these haemoglobin-less fishes. Vascular casting confirmed earlier reports that the only special feature of the gills is the large size of the blood vessels, especially the prominent and continuous marginal channels Isolated perfused gill arches were used to study the effects of changes in afferent and efferent pressure on gill resistance and tritiated water influx in Chionobathyscus dewitti. Increasing perfusion rate did not change gill resistance, but there were moderate proportional increases in water influx. Reducing efferent pressure increased gill resistance but did not affect water influx. In both C. dewitti and Cryodraco antarcticus gills perfused at constant flow rate, noradrenaline produced concentration-dependent decreases in gill resistance and, with high concentrations, increases in water influx. Fixation while perfusion continued was used to compare blood space dimensions in control, noradrenaline-treated and unperfused gills. Noradrenaline caused large increases in the thickness of the lamellar blood space and increased lamellar height, despite a greatly reduced afferent pressure. This suggests that modulation of pillar cell active tension might be involved in control of lamellar perfusion. The possible relationship between gill water fluxes and lamellar recruitment is discussed. PMID:11253779

  19. Cortisol coregulation in fish

    PubMed Central

    Fürtbauer, Ines; Heistermann, Michael

    2016-01-01

    Cortisol coregulation, which is the up- or down-regulation of partners’ physiological stress responses, has been described for individuals with strong attachment bonds, e.g. parents and their children, and romantic relationship partners. Research into moderating effects on cortisol coregulation suggests stronger covariation among distressed partners. Whether cortisol coregulation is unique to humans or can also be found in other species that share universal features of the vertebrate stress response remains unexplored. Using a repeated measures approach and non-invasive waterborne hormone analysis, we test the hypothesis that dyads of three-spined stickleback fish (Gasterosteus aculeatus) coregulate their cortisol levels in shared environments. Dyadic cortisol levels were unrelated when cohabiting (home tank), but significantly covaried when sharing a more stressful (as indicated by higher cortisol levels) environment (open field). Time-lag analysis further revealed that open field cortisol levels were predicted by partner’s cortisol levels prior to the shared experience. To our knowledge, this study provides the first evidence for coregulatory processes on cortisol responses in a non-human animal that lacks strong bonds and social attachment relationships, suggesting a shared evolutionary origin of cortisol coregulation in vertebrates. From an adaptive perspective, cortisol coregulation may serve to reduce risk in challenging, potentially threatening situations. PMID:27458063

  20. Cortisol coregulation in fish.

    PubMed

    Fürtbauer, Ines; Heistermann, Michael

    2016-01-01

    Cortisol coregulation, which is the up- or down-regulation of partners' physiological stress responses, has been described for individuals with strong attachment bonds, e.g. parents and their children, and romantic relationship partners. Research into moderating effects on cortisol coregulation suggests stronger covariation among distressed partners. Whether cortisol coregulation is unique to humans or can also be found in other species that share universal features of the vertebrate stress response remains unexplored. Using a repeated measures approach and non-invasive waterborne hormone analysis, we test the hypothesis that dyads of three-spined stickleback fish (Gasterosteus aculeatus) coregulate their cortisol levels in shared environments. Dyadic cortisol levels were unrelated when cohabiting (home tank), but significantly covaried when sharing a more stressful (as indicated by higher cortisol levels) environment (open field). Time-lag analysis further revealed that open field cortisol levels were predicted by partner's cortisol levels prior to the shared experience. To our knowledge, this study provides the first evidence for coregulatory processes on cortisol responses in a non-human animal that lacks strong bonds and social attachment relationships, suggesting a shared evolutionary origin of cortisol coregulation in vertebrates. From an adaptive perspective, cortisol coregulation may serve to reduce risk in challenging, potentially threatening situations. PMID:27458063

  1. 50 CFR 300.205 - Denial of port privileges and import restrictions on fish or fish products.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... restrictions on fish or fish products. 300.205 Section 300.205 Wildlife and Fisheries INTERNATIONAL FISHING AND....205 Denial of port privileges and import restrictions on fish or fish products. (a) Scope of... fish and fish products. Services, including the refueling and re-supplying of such fishing vessels,...

  2. 50 CFR 300.205 - Denial of port privileges and import restrictions on fish or fish products.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... restrictions on fish or fish products. 300.205 Section 300.205 Wildlife and Fisheries INTERNATIONAL FISHING AND....205 Denial of port privileges and import restrictions on fish or fish products. (a) Scope of... fish and fish products. Services, including the refueling and re-supplying of such fishing vessels,...

  3. Impact of the Three Gorges Dam on the spawning stock and natural reproduction of Chinese sturgeon in Changjiang River, China

    NASA Astrophysics Data System (ADS)

    Gao, Xin; Lin, Pengcheng; Li, Mingzheng; Duan, Zhonghua; Liu, Huanzhang

    2016-09-01

    Chinese sturgeon ( Acipenser sinensis) is the flagship species of the Changjiang River. The migration route of this species is blocked by the first dam, the Gezhou Dam, and its reproduction is affected by the Three Gorges Dam (TGD), one of the largest dams in the world. We studied the impact of the impoundment of the Three Gorges Reservoir (TGR) since 2003 on the spawning stock and the natural reproduction of the Chinese sturgeon by using our monitoring data from 1997 to 2013. Results indicate that TGR impoundment has delayed the first spawning dates of the fish from middle-late October to late November, decreased the amount of spawning activities from twice to only once each year, and significantly reduced egg production. In particular, the fish did not demonstrate any spawning activities in 2013. Therefore, TGR impoundment significantly affects the natural reproduction of the fish downstream of the TGD. The spawning stock size of the fish is also predicted to further decrease in the future, which will lead to a risk of population extinction. Ecological regulations must be imposed on decreasing the water temperature to 20°C before mid-October and increasing water discharge downstream of the TGD in October to induce spawning of the Chinese sturgeon.

  4. Impact of the Three Gorges Dam on the spawning stock and natural reproduction of Chinese sturgeon in Changjiang River, China

    NASA Astrophysics Data System (ADS)

    Gao, Xin; Lin, Pengcheng; Li, Mingzheng; Duan, Zhonghua; Liu, Huanzhang

    2016-01-01

    Chinese sturgeon (Acipenser sinensis) is the flagship species of the Changjiang River. The migration route of this species is blocked by the first dam, the Gezhou Dam, and its reproduction is affected by the Three Gorges Dam (TGD), one of the largest dams in the world. We studied the impact of the impoundment of the Three Gorges Reservoir (TGR) since 2003 on the spawning stock and the natural reproduction of the Chinese sturgeon by using our monitoring data from 1997 to 2013. Results indicate that TGR impoundment has delayed the first spawning dates of the fish from middle-late October to late November, decreased the amount of spawning activities from twice to only once each year, and significantly reduced egg production. In particular, the fish did not demonstrate any spawning activities in 2013. Therefore, TGR impoundment significantly affects the natural reproduction of the fish downstream of the TGD. The spawning stock size of the fish is also predicted to further decrease in the future, which will lead to a risk of population extinction. Ecological regulations must be imposed on decreasing the water temperature to 20°C before mid-October and increasing water discharge downstream of the TGD in October to induce spawning of the Chinese sturgeon.

  5. Visual direction finding by fishes

    NASA Technical Reports Server (NTRS)

    Waterman, T. H.

    1972-01-01

    The use of visual orientation, in the absence of landmarks, for underwater direction finding exercises by fishes is reviewed. Celestial directional clues observed directly near the water surface or indirectly at an asymptatic depth are suggested as possible orientation aids.

  6. Hydroacoustic estimates of fish abundance

    SciTech Connect

    Wilson, W.K.

    1992-06-01

    Mobile hydroacoustic surveys are a recent addition to the sampling techniques available to fisheries biologists. Hydroacoustic techniques for fish stock assessment and monitoring are efficient in providingquantitative biomass estimates, absolute population estimates, fish distribution patterns, and size structure statistics. Other advantages of hydroacoustic surveys include a better method of sampling reservoir pelagic (open water) zones than is available with other techniques, collection of large amounts of data in a relatively short time allowing improved statistical interpretation and data comparisons, and non-destructive, non-invasive sampling that neither destroys the sampled fish nor disturbs the environment. The objective of this study is to use hydroacoustic techniques to estimate fish standing stocks (i.e., numbersand biomass) in several areas of selected Tennessee Valley Reservoirs as part of a base level monitoring program to assess long-term changes in reservoir water quality.

  7. To Fish in Troubled Waters.

    ERIC Educational Resources Information Center

    Garmon, Linda

    1980-01-01

    The effects of heavy metals on fish are being investigated by the Columbia National Fishery Research Laboratory in Missouri. This article describes the process and some techniques that are being used in the research. (SA)

  8. A streptomycete pathogenic to fish

    USGS Publications Warehouse

    Rucker, R.R.

    1949-01-01

    A streptomycete and pseutdomonad were isolated from blueback salmon, Oncorhynchuis nerka (WValbaum), and shown to be pathogenic to fish. Trhese organisms were isolated from young blueback salmon taken from a gr'oup that developed an increasing mortality after feeding about a month at the United States Fishery Station, Leavenworth, Washington. A superficial examination revealed only the presence of fungus (probably Sap0olcynia parasitica), which wvas on the gills and was eliminated by treatment with a quaternary ammonium salt. Although the fungus infection was eliminated, the mortality continued. It was observed by the station biologist at the time that the majority of the fish in the hatchery troughs were healthy, but that there w-as alwzays present an apathetic group that hud(dled on the bottom, refused food, ancl eventually weakene(l and died. The bulk of the daily mortality was composedI of fish from this group. The apathetic group received constant recruitment from the more vigorous stock, and their number showed a gradual increase rather than clepletion. A more critical examination of the larger affected fish revealedl that thc kICidneys and spleens weIe disintegrating; mycelial masses w-ere sporadically observed in the body cavity; congestion wN-as present in the gastrointestinal tract; some hemorrhagic areas were present in the body musculature; an(l a few fish had a perforating ulceration of the body wall. Furi'unculosis was immediately suspected, and attempts were made to isolate from the diseaseti fish Bacteriim .salininicida Lehmann and Netumann, the etiological agent of furunculosis. B. salmornicida Awas not recovered, however, even after repeated attempts at isolation. Subsequently it was discovered that two other organisms, a streptomycete and a pseudomonad, were characteristically present in the diseased fish. Both organisms were found experimentally to be pathogenic to fish.

  9. Fish gelatin: Material properties and applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The main difference between fish gelatin and mammalian gelatin is fish gelatin’s lower gelation temperature. This property limits the use of fish gelatin in applications that currently utilize mammalian gelatin. However, fish gelatin remains an attractive alterative to mammalian gelatin due to relig...

  10. 20 CFR 404.1031 - Fishing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 20 Employees' Benefits 2 2012-04-01 2012-04-01 false Fishing. 404.1031 Section 404.1031 Employees... Fishing. (a) If you work on a boat engaged in catching fish or other forms of aquatic animal life, your... of the boat (or each boat from which you receive a share if the fishing operation involves more...

  11. 20 CFR 404.1031 - Fishing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 20 Employees' Benefits 2 2014-04-01 2014-04-01 false Fishing. 404.1031 Section 404.1031 Employees... Fishing. (a) If you work on a boat engaged in catching fish or other forms of aquatic animal life, your... of the boat (or each boat from which you receive a share if the fishing operation involves more...

  12. 50 CFR 600.513 - Recreational fishing.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 50 Wildlife and Fisheries 12 2013-10-01 2013-10-01 false Recreational fishing. 600.513 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.513 Recreational fishing. (a) Foreign vessels conducting recreational fishing must comply only with this section,...

  13. 50 CFR 600.513 - Recreational fishing.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 50 Wildlife and Fisheries 12 2014-10-01 2014-10-01 false Recreational fishing. 600.513 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.513 Recreational fishing. (a) Foreign vessels conducting recreational fishing must comply only with this section,...

  14. 50 CFR 600.513 - Recreational fishing.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 50 Wildlife and Fisheries 12 2012-10-01 2012-10-01 false Recreational fishing. 600.513 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.513 Recreational fishing. (a) Foreign vessels conducting recreational fishing must comply only with this section,...

  15. 20 CFR 404.1031 - Fishing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 20 Employees' Benefits 2 2011-04-01 2011-04-01 false Fishing. 404.1031 Section 404.1031 Employees... Fishing. (a) If you work on a boat engaged in catching fish or other forms of aquatic animal life, your... of the boat (or each boat from which you receive a share if the fishing operation involves more...

  16. 50 CFR 600.513 - Recreational fishing.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 50 Wildlife and Fisheries 10 2011-10-01 2011-10-01 false Recreational fishing. 600.513 Section 600... ADMINISTRATION, DEPARTMENT OF COMMERCE MAGNUSON-STEVENS ACT PROVISIONS Foreign Fishing § 600.513 Recreational fishing. (a) Foreign vessels conducting recreational fishing must comply only with this section,...

  17. 20 CFR 404.1031 - Fishing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 20 Employees' Benefits 2 2013-04-01 2013-04-01 false Fishing. 404.1031 Section 404.1031 Employees... Fishing. (a) If you work on a boat engaged in catching fish or other forms of aquatic animal life, your... of the boat (or each boat from which you receive a share if the fishing operation involves more...

  18. 50 CFR 36.13 - Subsistence fishing.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 50 Wildlife and Fisheries 9 2013-10-01 2013-10-01 false Subsistence fishing. 36.13 Section 36.13 Wildlife and Fisheries UNITED STATES FISH AND WILDLIFE SERVICE, DEPARTMENT OF THE INTERIOR (CONTINUED) THE... fishing. Fish may be taken by local rural residents for subsistence uses in compliance with...

  19. NHD INDEXED LOCATIONS FOR FISH CONSUMPTION ADVISORIES

    EPA Science Inventory

    Fish consumption advisories and fish tissue sampling stations are reported to EPA by the states. Sampling stations are the locations where a state has collected fish tissue data for use in advisory determinations. Fish consumption advisory locations are coded onto route.drain (...

  20. TRANSGENIC FISH: In Genomics and Genetics

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fish into which foreign DNA is artificially introduced and integrated into their genome are called transgenic fish. Since the development of the first transgenic fish in 1985, techniques to produce transgenic fish have improved tremendously, resulting in the production of genetically modified (GM)...

  1. Vaccines for fish in aquaculture.

    PubMed

    Sommerset, Ingunn; Krossøy, Bjørn; Biering, Eirik; Frost, Petter

    2005-02-01

    Vaccination plays an important role in large-scale commercial fish farming and has been a key reason for the success of salmon cultivation. In addition to salmon and trout, commercial vaccines are available for channel catfish, European seabass and seabream, Japanese amberjack and yellowtail, tilapia and Atlantic cod. In general, empirically developed vaccines based on inactivated bacterial pathogens have proven to be very efficacious in fish. Fewer commercially available viral vaccines and no parasite vaccines exist. Substantial efficacy data are available for new fish vaccines and advanced technology has been implemented. However, before such vaccines can be successfully commercialized, several hurdles have to be overcome regarding the production of cheap but effective antigens and adjuvants, while bearing in mind environmental and associated regulatory concerns (e.g., those that limit the use of live vaccines). Pharmaceutical companies have performed a considerable amount of research on fish vaccines, however, limited information is available in scientific publications. In addition, salmonids dominate both the literature and commercial focus, despite their relatively small contribution to the total volume of farmed fish in the world. This review provides an overview of the fish vaccines that are currently commercially available and some viewpoints on how the field is likely to evolve in the near future. PMID:15757476

  2. Market fish hygiene in Kenya.

    PubMed Central

    Binta, G. M.; Tjaberg, T. B.; Nyaga, P. N.; Valland, M.

    1982-01-01

    Vibrio parahaemolyticus was isolated from 53 out of 584 samples (9.1%) of market fish. All strains were Kanagawa negative and were distributed as follows: sea fish 5 out of 370 samples (1.4%), shellfish 48 out of 214 samles (22.4%). Other fish spoilage microflora recovered were: Alcaligenes faecalis, Pseudomonas aeruginosa, Proteus vulgaris, Aeromonas spp. and Vibrio alginolyticus. Total aerobic counts and coliform counts per gram for the lake fish ranged from 2.6 X 10(2) to 6.6 X 10(7) and 10 to 1.0 X 10(2), respectively. Those from marine fish ranged from 1.0 X 10(5) to 8.8 X 10(6) and 2.0 X 10(3) to 1.6 X 10(4), respectively. Counts for marine fish gills alone ranged from 1.4 X 10(5) to 3.4 X 10(8) and 7.2 X 10(2) to 1.4 X 10(7), respectively. No high-temperature (44 degrees) coliforms were recovered from either lake or marine samples. PMID:6808058

  3. 21 CFR 102.45 - Fish sticks or portions made from minced fish.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Fish sticks or portions made from minced fish. 102... for Specific Nonstandardized Foods § 102.45 Fish sticks or portions made from minced fish. (a) The common or usual name of the food product that resembles and is of the same composition as fish sticks...

  4. 21 CFR 102.45 - Fish sticks or portions made from minced fish.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Fish sticks or portions made from minced fish. 102... for Specific Nonstandardized Foods § 102.45 Fish sticks or portions made from minced fish. (a) The common or usual name of the food product that resembles and is of the same composition as fish sticks...

  5. 21 CFR 102.45 - Fish sticks or portions made from minced fish.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Fish sticks or portions made from minced fish. 102... for Specific Nonstandardized Foods § 102.45 Fish sticks or portions made from minced fish. (a) The common or usual name of the food product that resembles and is of the same composition as fish sticks...

  6. 21 CFR 102.45 - Fish sticks or portions made from minced fish.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Fish sticks or portions made from minced fish. 102... for Specific Nonstandardized Foods § 102.45 Fish sticks or portions made from minced fish. (a) The common or usual name of the food product that resembles and is of the same composition as fish sticks...

  7. 21 CFR 102.45 - Fish sticks or portions made from minced fish.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Fish sticks or portions made from minced fish. 102... for Specific Nonstandardized Foods § 102.45 Fish sticks or portions made from minced fish. (a) The common or usual name of the food product that resembles and is of the same composition as fish sticks...

  8. Chinese herbal medicines for hypercholesterolemia

    PubMed Central

    Liu, Zhao Lan; Liu, Jian Ping; Zhang, Anthony Lin; Wu, Qiong; Ruan, Yao; Lewith, George; Visconte, Denise

    2011-01-01

    Background Hypercholesterolemia is an important key contributory factor for ischemic heart disease and is associated with age, high blood pressure, a family history of hypercholesterolemia, and diabetes. Chinese herbal medicines have been used for a long time as lipid-lowering agents. Objectives To assess the effects of Chinese herbal medicines on hypercholesterolemia. Search strategy We searched the following databases: The Cochrane Library (issue 8, 2010), MEDLINE (until July 2010), EMBASE (until July 2010), Chinese BioMedical Database (until July 2010), Traditional Chinese Medical Literature Analysis and Retrieval System (until July 2010), China National Knowledge Infrastructure (until July 2010), Chinese VIP Information (until July 2010), Chinese Academic Conference Papers Database and Chinese Dissertation Database (until July 2010), and Allied and Complementary Medicine Database (until July 2010). Selection criteria We considered randomized controlled clinical trials in hypercholesterolemic participants comparing Chinese herbal medicines with placebo, no treatment, and pharmacological or non-pharmacological interventions. Data collection and analysis Two review authors independently extracted data and assessed the risk of bias. We resolved any disagreements with this assessment through discussion and a decision was achieved based by consensus. We assessed trials for the risk of bias against key criteria: random sequence generation, allocation concealment, blinding of participants, incomplete outcome data, selective outcome reporting and other sources of bias. Main results We included 22 randomized trials (2130 participants). The mean treatment duration was 2.3 ± 1.3 months (ranging from one to six months). Twenty trials were conducted in China and 18 trials were published in Chinese. Overall, the risk of bias of included trials was high or unclear. Five different herbal medicines were evaluated in the included trials, which compared herbs with conventional

  9. Fish & Wildlife Annual Project Summary, 1983.

    SciTech Connect

    United States. Bonneville Power Administration.

    1984-07-01

    BPA's Division of Fish and Wildlife was created in 1982 to develop, coordinate and manage BPA's fish and wildlife program. Division activities protect, mitigate, and enhance fish and wildlife resources impacted by hydroelectric development and operation in the Columbia River Basin. At present the Division spends 95% of its budget on restoration projects. In 1983, 83 projects addressed all aspects of the anadromous fish life cycle, non-migratory fish problems and the status of wildlife living near reservoirs.

  10. Mercury exposure as a function of fish consumption in two Asian communities in coastal Virginia, USA.

    PubMed

    Xu, Xiaoyu; Newman, Michael C

    2015-04-01

    Fish consumption and associated mercury exposure were explored for two Asian-dominated church communities in coastal Virginia and compared with that of two non-Asian church communities. Seafood-consumption rates for the Chinese (36.9 g/person/day) and Vietnamese (52.7 g/person/day) church communities were greater than the general United States fish-consumption rate (12.8 g/person/day). Correspondingly, hair mercury concentrations for people from the Chinese (0.52 µg/g) and the Vietnamese church (1.46 µg/g) were greater than the overall level for United States women (0.20 µg/g) but lower than the published World Health Organization exposure threshold (14 µg/g). A conventional regression model indicated a positive relationship between seafood consumption rates and hair mercury concentrations suggesting the importance of mercury exposure through seafood consumption. The annual-average daily methylmercury intake rate for the studied communities calculated by Monte Carlo simulations followed the sequence: Vietnamese community > Chinese community > non-Asian communities. Regardless, their daily methylmercury intake rates were all lower than the United States Environmental Protection Agency reference dose of 0.1 µg/kg body weight-day. In conclusion, fish-consumption patterns differed among communities, which resulted in different levels of mercury exposure. The greater seafood and mercury ingestion rates of studied Asian groups compared with non-Asian groups suggest the need for specific seafood consumption advice for ethnic communities in the United States. Otherwise the health benefits from fish consumption could be perceived as trivial compared with the ill-defined risk of mercury exposure. PMID:25430872

  11. The Chinese-American Workforce

    SciTech Connect

    Nissen, S.H.

    1990-05-01

    The current study focused on a group of Chinese-American professionals working in a scientific environment in the San Francisco Bay area. One of the goals of the present study is to determine to what extent do the Chinese cultural values impact job performance, interpersonal relationships and perception of job satisfaction. This was carried out by identifying the important motivational factors and optimal working conditions which provided career satisfaction for the Chinese-American professionals. Comparisons were made between the US born and foreign-born respondents to determine differences, if any, in their perceptions relative to career satisfaction due to varying acculturation levels. In addition, this study identified barriers to career advancement and compared these barriers with the results of another survey on the Chinese-American professionals working in government, industry and private sector in the Bay area. A structured survey questionnaire was designed by the investigator and sent to 167 Chinese-American professionals, composed of both US-born and foreign-born. 41 refs., 12 figs., 8 tabs.

  12. Toxicological risks of Chinese herbs.

    PubMed

    Shaw, Debbie

    2010-12-01

    As traditional Chinese medicine (TCM) has become more popular there have been increasing concerns about safety and potential toxicity of the Chinese materia medica (CMM) comprising plants, animal parts and minerals. The potential toxicity of many CMM is well recognised in TCM and to reduce risks use of some herbs is restricted whilst specific processing methods have been developed to modify the activities/toxicity of others. However adverse reactions have been reported, many of these are due misuse or abuse of Chinese medicine. The main problem remains products adulterated with pharmaceuticals for weight loss or erectile dysfunction. But some herbs have narrow therapeutic ranges (e.g., Aconitum species) so toxic effects are frequently reported. Toxic effects from chronic or cumulative dosing are difficult to detect in the traditional setting and recent reports have demonstrated the health problems from Aristolochia species. Despite safety concerns, Chinese medicine appears to be relatively safe with comparatively few reports of adverse reactions compared with overall drug reports. The wealth of information in the Chinese literature needs to be more widely available. As TCM is widely used by patients, improved pharmacovigilance and pharmacoepidemiology can contribute valuable safety information, relevant to clinical use. PMID:21077025

  13. Assessment of Chinese Students' Experience with Foreign Faculty: A Case Study from a Chinese University

    ERIC Educational Resources Information Center

    Ho, Raymond

    2010-01-01

    This article compares Chinese students' responses to local Chinese versus American professors, and the effectiveness of the professors' respective teaching techniques. A case study made at a single university in China, which had a joint academic program with the United States, found that Chinese students preferred local Chinese professors to…

  14. Writing Chinese and Mathematics Achievement: A Study with Chinese-American Undergraduates.

    ERIC Educational Resources Information Center

    Li, Chieh; Nuttall, Ronald

    2001-01-01

    Indicates that writing Chinese is correlated to Chinese-American (CA) students' spatial skills and investigates whether writing Chinese would have the same relationship to mathematics skills. Suggested a strong correlation between writing Chinese and success on SAT-Math. Supports the cultural relativity theory of gender difference on SAT-Math.…

  15. Mothers' Self-Reported Emotional Expression in Mainland Chinese, Chinese American and European American Families

    ERIC Educational Resources Information Center

    Camras, Linda; Kolmodin, Karen; Chen, Yinghe

    2008-01-01

    This study compared Mainland Chinese, Chinese American and European American mothers' self-reported emotional expression within the family. Mothers of 3-year-old European American (n = 40), Chinese American (n = 39) and Mainland Chinese (n = 36) children (n = 20 girls per group) completed the Self-Expressiveness in the Family Questionnaire (SEFQ),…

  16. The Meaning of "Being Chinese" and "Being American." Variation among Chinese American Young Adults.

    ERIC Educational Resources Information Center

    Tsai, Jeanne L.; Ying, Yu-Wen; Lee, Peter A.

    2000-01-01

    Investigated how meanings of being Chinese and being American varied among young adults, examining orientations to Chinese and American cultures and noting cultural domains upon which being Chinese and being American were based. Surveys of Chinese American college students who were American-born or immigrants indicated that the meanings attached…

  17. Translating Chinese Zero Anaphoric Subjects into English.

    ERIC Educational Resources Information Center

    Lee, Cher-leng

    1993-01-01

    Deals with a major difference between European languages and Chinese, namely the sparse use of anaphoric reference in Chinese. Suggests that the translator's way of rendering references will affect the interpretational potential of the text in the target language. (NKA)

  18. Teaching Oral Chinese in the United States

    ERIC Educational Resources Information Center

    Cheng, Chin-Chuan

    1976-01-01

    Because Chinese language textbooks were judged inadequate in teaching vocabulary dealing with everyday life in the U.S. and in China, new methods and materials were introduced into an oral Chinese course. Prepared discussion topics, Chinese films, soap operas, and shortwave radio broadcasts were used. (CHK)

  19. Problems of Textbook in Teaching Chinese Poetry.

    ERIC Educational Resources Information Center

    Kuo, Ta-hsia

    It is proposed that teachers of Chinese expose their students to traditional critical views of Chinese poetics and criticism through careful selection of poems. This approach to language study is based on the assumption that the student may gain insight and appreciation of Chinese poetry as well as a feeling for the culture. Arguments favoring…

  20. Chinese American Students Fight for Their Rights

    ERIC Educational Resources Information Center

    Wang, Yuxiang; Phillion, JoAnn

    2007-01-01

    Parental and community involvement play a key role in the Chinese American students' fight for their rights. In order to understand the reasons behind the parental and community support of Chinese students, a survey was conducted among Chinese parents to assess what they know about language loss, power, knowledge, and democracy. The results…

  1. BIBLIOGRAPHY AND GLOSSARY FOR CHINESE GRAMMAR.

    ERIC Educational Resources Information Center

    LIU, LILLIAN; WANG, W. S-Y

    THIS BIBLIOGRAPHY LISTS 937 TITLES IN THE FIELD OF CHINESE GRAMMAR FROM AMERICAN AND FOREIGN BOOKS, MAGAZINES, AND JOURNALS. THE AUTHORS AND TITLES ARE LISTED IN PINYIN SYSTEM TRANSCRIPTION WITH A TRANSLATION OF THE TITLE IN ENGLISH AND WITH CHINESE LOGOGRAPHS AFTER THE SOURCE CITATION FOR THOSE ENTRIES ORGINALLY WRITTEN IN CHINESE. ENTRIES ARE…

  2. Saving Chinese-Language Education in Singapore

    ERIC Educational Resources Information Center

    Lee, Cher Leng

    2012-01-01

    Three-quarters of Singapore's population consists of ethnic Chinese, and yet, learning Chinese (Mandarin) has been a headache for many Singapore students. Recently, many scholars have argued that the rhetoric of language planning for Mandarin Chinese should be shifted from emphasizing its cultural value to stressing its economic value since…

  3. Animals of the Chinese Zodiac. [Lesson Plan].

    ERIC Educational Resources Information Center

    2002

    The Chinese lunar calendar dates back to the second millennium BC. Unlike the western calendar, which numbers the years progressively from the birth of Jesus Christ, the Chinese calendar is cyclical. Each cycle is made up of 12 years--after the 12th year, the cycle is repeated. The Chinese associate each year of a 12-year cycle with an animal, and…

  4. Chinese Brush Calligraphy Character Retrieval and Learning

    ERIC Educational Resources Information Center

    Zhuang, Yueting; Zhang, Xiafen; Lu, Weiming; Wu, Fei

    2007-01-01

    Chinese brush calligraphy is a valuable civilization legacy and a high art of scholarship. It is still popular in Chinese banners, newspaper mastheads, university names, and celebration gifts. There are Web sites that try to help people enjoy and learn Chinese calligraphy. However, there lacks advanced services such as content-based retrieval or…

  5. Chinese-English Machine Translation System.

    ERIC Educational Resources Information Center

    Wang, William S-Y; And Others

    The report documents results of a two-year R&D effort directed at the completion of a prototype system for Chinese-English machine translation of S&T literature. The system, designated QUINCE, accepts Chinese input exactly as printed, with no pre-editing of any kind, and produces English output on experimental basis. Coding of Chinese text via…

  6. Scientific and Technical Chinese, Volume II. Glossary.

    ERIC Educational Resources Information Center

    Kao, Kung-yi; And Others

    A composite English-to-Chinese glossary of all terms introduced in the individual lessons of "Scientific and Technical Chinese" is presented here. The appendices include lists of weights and measures and chemical elements, and a partial list of Chinese government organizations and research institutes related to science and technology. (AMH)

  7. Young Chinese ESL Children's Home Literacy Experiences.

    ERIC Educational Resources Information Center

    Xu, Hong

    1999-01-01

    Describes home literacy experiences of six Chinese English-as-a-second-language kindergartners. Includes the parents' provision of literate home environments as well as children's functional use of Chinese and English and engagement in Chinese and English literacy activities. Indicates the diverse and cultural nature of the home literacy…

  8. Factors Influencing the Learning of Chinese Characters

    ERIC Educational Resources Information Center

    Sung, Ko-Yin; Wu, Hsiao-Ping

    2011-01-01

    This survey study, which involved 108 language learners enrolled in first-year Chinese as a foreign language classrooms in the United States, intended to address the research questions, "What types of Chinese-character learning strategies do US learners use?" and "Do US learners' Chinese-character learning strategy use differ based on the…

  9. Bilingual Vocational Training Program for Chinese Chefs.

    ERIC Educational Resources Information Center

    China Inst. in America, New York, NY.

    This document contains materials that can be used by instructors in an English-as-a-second-language course for Chinese kitchen workers or chefs. The materials consist of lessons on various topics that occur in the everyday life of Chinese chefs. Topics include: English names for Chinese dishes; phrases to employ when meeting people and when using…

  10. International Curriculum for Chinese Language Education

    ERIC Educational Resources Information Center

    Scrimgeour, Andrew; Wilson, Philip

    2009-01-01

    The International Curriculum for Chinese Language Education (ICCLE) represents a significant initiative by the Office of Chinese Language Council International (Hanban) to organise and describe objectives and content for a standardised Chinese language curriculum around the world. It aims to provide a reference curriculum for planning, a framework…

  11. L2 Chinese: Grammatical Development and Processing

    ERIC Educational Resources Information Center

    Mai, Ziyin

    2016-01-01

    Two recent books (Jiang, 2014, "Advances in Chinese as a second language"; Wang, 2013, "Grammatical development of Chinese among non-native speakers") provide new resources for exploring the role of processing in acquiring Chinese as a second language (L2). This review article summarizes, assesses and compares some of the…

  12. The Rhetoric of Chinese Layoff Memos

    ERIC Educational Resources Information Center

    Sisco, Lisa A.; Yu, Na

    2010-01-01

    In this analysis the authors introduce three memos announcing layoffs in Chinese companies. The three memos, translated from Chinese, are from: (1) Hewlett Packard China, an American company doing business in China; (2) UT Starcom, founded in China; and (3) Rizhao Steel, one of China's largest steel manufacturers. Comparing the Chinese and…

  13. Modern Chinese Punctuation and CSL Reading Pedagogy.

    ERIC Educational Resources Information Center

    Mickel, Stan

    1988-01-01

    Provides a brief history of Chinese punctuation and detailed analysis of modern Chinese punctuation. Three tables show: 1) uniquely Chinese punctuation markers; 2) markers graphemically identical and functionally similar to Western markers; and 3) markers graphemically identical but functionally different from Western markers. Each punctuation…

  14. The Chinese American: Inscrutable to Some.

    ERIC Educational Resources Information Center

    Chan, Carole

    Chinese Americans have been called inscrutable--not open to being understood. More casual, spontaneous, and expressive people find it hard to understand the strict discipline of feelings and highly selective and controlled expressions such as the Chinese American may practice. This paper serves as a social introduction to the Chinese American. For…

  15. Adaptation Processes in Chinese: Word Formation.

    ERIC Educational Resources Information Center

    Pasierbsky, Fritz

    The typical pattern of Chinese word formation is to have native material adapt to changed circumstances. The Chinese language neither borrows nor lends words, but it does occasionally borrow concepts. The larger cultural pattern in which this occurs is that the Chinese culture borrows, if necessary, but ensures that the act of borrowing does not…

  16. Chinese Orthographic Decomposition and Logographic Structure

    ERIC Educational Resources Information Center

    Cheng, Chao-Ming; Lin, Shan-Yuan

    2013-01-01

    "Chinese orthographic decomposition" refers to a sense of uncertainty about the writing of a well-learned Chinese character following a prolonged inspection of the character. This study investigated the decomposition phenomenon in a test situation in which Chinese characters were repeatedly presented in a word context and assessed…

  17. Problems and Prospect of Chinese Communication Study.

    ERIC Educational Resources Information Center

    Chen, Guo-Ming

    Chinese have systematically practiced communication for over two thousand years, but from the Western perspective communication education and research in Chinese societies only began to burgeon in recent decades. In addition to summarizing the Western and traditional Chinese communication study and practice, this paper identified four problems…

  18. Flash Cards: Common Chinese-Cantonese Characters.

    ERIC Educational Resources Information Center

    Defense Language Inst., Monterey, CA.

    This set of flash cards is designed to accompany the Defense Language Institute's instructional programs in Cantonese Chinese. Each card displays six Chinese characters, for a total of 1500 characters. Each character is printed two inches tall. Above each character are transcriptions of the Chinese words represented by the character (marked for…

  19. Chinese Number Words, Culture, and Mathematics Learning

    ERIC Educational Resources Information Center

    Ng, Sharon Sui Ngan; Rao, Nirmala

    2010-01-01

    This review evaluates the role of language--specifically, the Chinese-based system of number words and the simplicity of Chinese mathematical terms--in explaining the relatively superior performance of Chinese and other East Asian students in cross-national studies of mathematics achievement. Relevant research is critically reviewed focusing on…

  20. Managerial Success Factors: A Chinese Profile

    ERIC Educational Resources Information Center

    Stivers, Bonnie P.; Adams, Janet S.; Liu, Bin

    2007-01-01

    This article reports on an exploratory study conducted in the People's Republic of China (PRC) to identify the managerial success factors perceived by Chinese managers to be important in their market economy. The study also looked at how these factors are exhibited by recent graduates of Chinese universities now working in Chinese firms.…