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Sample records for cocoa powder

  1. Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

    PubMed Central

    Harwood, Meriel L.; Ziegler, Gregory R.; Hayes, John E.

    2013-01-01

    Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder. PMID:23792967

  2. Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder

    PubMed Central

    Lima, Lídia J. R.; van der Velpen, Vera; Wolkers-Rooijackers, Judith; Kamphuis, Henri J.; Nout, M. J. Rob

    2012-01-01

    We sampled a cocoa powder production line to investigate the impact of processing on the microbial community size and diversity at different stages. Classical microbiological methods were combined with 16S rRNA gene PCR-denaturing gradient gel electrophoresis, coupled with clone library construction, to analyze the samples. Aerobic thermoresistant spores (ThrS) (100°C; 10 min) were also isolated and characterized (identity, genetic diversity, and spore heat resistance), in view of their relevance to the quality of downstream heat-treated cocoa-flavored drinks. In the nibs (broken, shelled cocoa beans), average levels of total aerobic microorganisms (TAM) (4.4 to 5.6 log CFU/g) and aerobic total spores (TS) (80°C; 10 min; 4.3 to 5.5 log CFU/g) were significantly reduced (P < 0.05) as a result of alkalizing, while fungi (4.2 to 4.4 log CFU/g) and Enterobacteriaceae (1.7 to 2.8 log CFU/g) were inactivated to levels below the detection limit, remaining undetectable throughout processing. Roasting further decreased the levels of TAM and TS, but they increased slightly during subsequent processing. Molecular characterization of bacterial communities based on enriched cocoa samples revealed a predominance of members of the Bacillaceae, Pseudomonadaceae, and Enterococcaceae. Eleven species of ThrS were found, but Bacillus licheniformis and the Bacillus subtilis complex were prominent and revealed great genetic heterogeneity. We concluded that the microbiota of cocoa powder resulted from microorganisms that could have been initially present in the nibs, as well as microorganisms that originated during processing. B. subtilis complex members, particularly B. subtilis subsp. subtilis, formed the most heat-resistant spores. Their occurrence in cocoa powder needs to be considered to ensure the stability of derived products, such as ultrahigh-temperature-treated chocolate drinks. PMID:22327588

  3. Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

    NASA Astrophysics Data System (ADS)

    Dóka, O.; Bicanic, D.; Kulcsár, R.

    2014-12-01

    Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index (brightness) and total color difference ().

  4. Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.

    PubMed

    Stahl, L; Miller, K B; Apgar, J; Sweigart, D S; Stuart, D A; McHale, N; Ou, B; Kondo, M; Hurst, W J

    2009-08-01

    Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins. PMID:19723182

  5. Cocoa Powder Triggers Neuroprotective and Preventive Effects in a Human Alzheimer's Disease Model by Modulating BDNF Signaling Pathway

    PubMed Central

    Cimini, Annamaria; Gentile, Roberta; D'Angelo, Barbara; Benedetti, Elisabetta; Cristiano, Loredana; Avantaggiati, Maria Laura; Giordano, Antonio; Ferri, Claudio; Desideri, Giovambattista

    2014-01-01

    The molecular mechanisms linking A? to the onset of neurotoxicity are still largely unknown, but several lines of evidence point to reactive oxygen species, which are produced even under the effect of nanomolar concentrations of soluble A?-oligomers. The consequent oxidative stress is considered as the mediator of a cascade of degenerative events in many neurological disorders. Epidemiological studies indicate that dietary habits and antioxidants from diet can influence the incidence of neurodegenerative disorders such as Alzheimer's and Parkinson's diseases. In the recent years, a number of reviews have reported on neuroprotective effects of polyphenols in cell and animal models. However, the majority of these studies have focused only on the anti-oxidant properties of these compounds and less on the mechanism/s of action at cellular level. In this work we investigated the effect of cocoa polyphenolic extract on a human AD in vitro model. The results obtained, other than confirming the anti-oxidant properties of cocoa, demonstrate that cocoa polyphenols triggers neuroprotection by activating BDNF survival pathway, both on A? plaque treated cells and on A? oligomers treated cells, resulting in the counteraction of neurite dystrophy. On the light of the results obtained the use of cocoa powder as preventive agent for neurodegeneration is further supported. PMID:23554028

  6. Flavan-3-ol fraction from cocoa powder promotes mitochondrial biogenesis in skeletal muscle in mice

    PubMed Central

    2014-01-01

    Background Numerous clinical studies have reported that ingestion of chocolate has reduced risk of metabolic syndrome. In order to elucidate the mechanism, we evaluated the influence of flavan-3-ols derived from cocoa powder on energy metabolism in mice using an indirect calorimetric method. Method The mice were divided into two groups, and administered either distilled water or 50 mg/kg of flavan-3-ol fraction for 2 weeks. At the end of the experimental period, animals were sacrificed after blood pressure and the mean respiratory exchange ratio (RER) over 24 hours were measured. Results The mean respiratory exchange ratio (RER) over 24 hours was reduced significantly in the flavan-3-ols group. The mean blood pressure was significantly decreased in flavan-3-ols treatment group compared with control group. The protein level of carnitine palmitoyltransferase 2 (CPT2) was increased significantly by flavan-3-ols in skeletal muscle, but not in liver. Uncoupling protein (UCP) 1 was increased significantly in brown adipose tissue by flavan-3-ols. The mitochondria copy number in gastrocnemius and soleus muscles and brown adipose tissue were increased significantly by administration of flavan-3-ol fraction. Conclusion These results suggest that flavan-3-ols enhances lipolysis and promotes mitochondrial biogenesis. We conclude that improvement of metabolic syndrome risk factors following ingestion of chocolate may be induced, in part, by the mitochondrial biogenesis-promoting effect of flavan-3-ols. PMID:24708519

  7. Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI-MS/MS and probing their antioxidant properties.

    PubMed

    Ali, Faisal; Ranneh, Yazan; Ismail, Amin; Esa, Norhaizan Mohd

    2015-04-01

    The antioxidant components of cocoa powder, which is rich in polyphenols, were isolated using column chromatography and high performance liquid chromatography. Polyphenolic compounds were then characterized by high-performance liquid chromatography/Ultraviolet and electronspray ionization-tandem mass spectrometry (HPLC-UV-/ESI-MS-MS). As a result, five phenolic compounds were detected. In this study we also investigated scavenging or the total antioxidant capacity (%) of cocoa polyphenol (CP) fractionated from cocoa powder extract. 114.0 mg/g of gallic acid -equivalent phenolics and 94.3 mg/g catechin- equivalent flavonoids were quantified in this extract. Their free radical-scavenging activity was assessed by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay, ?-carotene bleaching test, and xanthine oxidase inhibitory activity (OX). Total antioxidant capacity (TAC) was further assessed against the myoglobin-induced oxidation of 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (ABTS) and expressed as Trolox equivalent. A high correlation between TAC and phenolic contents indicated that phenolic compounds from cocoa were a major contributor of antioxidant activity (0.967???r???1.00). CP extract had significantly (P?cocoa extract possess prominent medical properties and can be exploited as natural drug to treat free radical associated diseases. PMID:25829590

  8. Cocoa and human health.

    PubMed

    Ellam, Samantha; Williamson, Gary

    2013-01-01

    Cocoa is a dry, powdered, nonfat component product prepared from the seeds of the Theobroma cacao L. tree and is a common ingredient of many food products, particularly chocolate. Nutritionally, cocoa contains biologically active substances that may affect human health: flavonoids (epicatechin and oligomeric procyanidins), theobromine, and magnesium. Theobromine and epicatechin are absorbed efficiently in the small intestine, and the nature of their conjugates and metabolites are now known. Oligomeric procyanidins are poorly absorbed in the small intestine, but catabolites are very efficiently absorbed after microbial biotransformation in the colon. A significant number of studies, using in vitro and in vivo approaches, on the effects of cocoa and its constituent flavonoids have been conducted. Most human intervention studies have been performed on cocoa as an ingredient, whereas many in vitro studies have been performed on individual components. Approximately 70 human intervention studies have been carried out on cocoa and cocoa-containing products over the past 12 years, with a variety of endpoints. These studies indicate that the most robust biomarkers affected are endothelial function, blood pressure, and cholesterol level. Mechanistically, supporting evidence shows that epicatechin affects nitric oxide synthesis and breakdown (via inhibition of nicotinamide adenine di-nucleotide phosphate oxidase) and the substrate arginine (via inhibition of arginase), among other targets. Evidence further supports cocoa as a biologically active ingredient with potential benefits on biomarkers related to cardiovascular disease. However, the calorie and sugar content of chocolate and its contribution to the total diet should be taken into account in intervention studies. PMID:23642199

  9. Effect of Cocoa Shell Ash as an Alkalizing Agent on Cocoa Products

    NASA Astrophysics Data System (ADS)

    Osundahunsi, O. F.; Bolade, M. K.; Akinbinu, A. A.

    Alkalized cocoa nibs were produced using cocoa shell ash as an alkalizing agent. Conventionally, imported alkalizing agents are used to produce alkalized/dutched nibs in cocoa processing industries. Cocoa powder and cocoa butter were produced from nibs treated with cocoa shell=s ash as an alkalizing agent and compared with products from two industries which used imported alkali as the dutching agent. Cocoa products made from cocoa nibs alkalized with ash for the shell were evaluated for physicochemical properties in comparison with product from Oluji and Stanmark Industries located in Southwestern Nigeria. Flame photometry method was used to determine components of the ash. The pH value of cocoa powder were 6.72 and 6.56 for Oluji and Stanmark samples respectively while 6.59 was reported for the Experimental cocoa powder sample. Percent fat content was 11.56 for Stanmark, 12.20 for Oluji and 10.56 for the Experimental sample. Colour reflectance was highest in Stanmark sample with 8.69 while the least was recorded for Experimental sample (7.18). Percent ash was 6.58, 8.16 and 7.13 for Stanmark, Oluji and Experimental samples respectively. Fat parameters for cocoa butter from the three samples were found to be within International standard for cocoa butter. Percent fatty acid ranged from 1.46 to 1.59. Saponification value was 193 mg KOH gG1 sample for Experimental sample, while Stanmark and Oluji cocoa butter had 196 and 198 mg KOH gG1, respectively. Percent unsaponifiable matter content was 0.30 each for Stanmark and Oluji with 0.39 for Experimental sample. Iodine value was between 35.11 and 38.07 Wij=s. Peroxide value ranged from 26-29 ME kgG1. Major components of cocoa shell ash were found to be potassium, 3.1 g/100 g and sodium, 7.2 g/100 g while sodium carbonate was 33.1 g/100 g. The pH of the ash was 10.8. There were no significant differences (p< 0.05) in all the sensory parameter for cocoa powder. Although, chocolate aroma was found to be less pronounced in the Experimental sample when assessed by sensory panelists, it did not significantly affect the overall acceptability.

  10. Anti-Oxidative Polyphenolic Compounds of Cocoa.

    PubMed

    Nabavi, Seyed F; Sureda, Antoni; Daglia, Maria; Rezaei, Parizad; Nabavi, Seyed M

    2015-01-01

    Oxidative stress plays a key role in the pathogenesis of different serious chronic diseases such as cancer, diabetes, cardiovascular and neurodegenerative disorders, etc. Recent research has been focused on the beneficial role of dietary antioxidants against oxidative stress both under in vitro and in vivo conditions. Theobroma cacao L. (cacao tree) is an evergreen tree which is native to South America. It is a plant of great economic importance and its seeds are commonly used to produce cocoa powder and chocolate. In addition to its uses in food industry, cocoa is a rich source of polyphenolic antioxidants. There is a plethora of in vitro and in vivo studies that report cocoa antioxidant capacity. The protective activity of cocoa seems to be due to its phytochemical constituents, especially catechins. However, bioavailability of cocoa polyphenolic constituents following oral administration is very low (nanomolar concentrations). In the present paper, we critically reviewed the available literature on the antioxidant and free radical scavenging activities of cocoa and its polyphenolic constituents. In addition to these, we provide brief information about cultivation, phytochemistry, bioavailability and clinical impacts of cocoa. PMID:26059107

  11. Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture.

    PubMed

    Copetti, Marina V; Iamanaka, Beatriz T; Nester, Melanie A; Efraim, Priscilla; Taniwaki, Marta H

    2013-01-01

    This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing. PMID:23017398

  12. Effect of Fermentation and Drying on Cocoa Polyphenols.

    PubMed

    Albertini, Barbara; Schoubben, Aurélie; Guarnaccia, Davide; Pinelli, Filippo; Della Vecchia, Mirco; Ricci, Maurizio; Di Renzo, Gian Carlo; Blasi, Paolo

    2015-11-18

    Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable. To this aim, a field investigation on the effect of fermentation and natural drying on fine flavor National cocoa (cacao Nacional) was performed. Cocoa seeds were fermented for 6 days and, every day, samples were sun-dried and analyzed for polyphenol content and antioxidant power. During the first 2 days of fermentation, Folin-Ciocalteu and FRAP tests evidenced a significant reduction of polyphenol content and antioxidant capacity, respectively. Changes during the following days of fermentation were less significant. Epicatechin, the most studied member of the catechin family, followed a similar pathway of degradation. Data confirmed the high impact of fermentation and drying on cocoa seed polyphenols. Fermentation and drying are, on the one hand, necessary to obtain cocoa flavor and palatability but, on the other hand, are responsible for greatly compromising polyphenol content. To obtain high-polyphenol-content cocoa, the existing fermentation, drying, and manufacturing protocols should be scientifically reviewed to understand and modify the critical steps. PMID:26086521

  13. Variability of butterfat content in cacao (Theobroma cacao L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cocoa butterfat and cocoa powder are key economic products from the cacao tree (Theobroma cacao L.). In this study, 323 accessions from the International Cocoa Genebank, Trinidad were analysed for bean number (BNO), bean size as bean length x bean width (BLW), bean mass (BM), bean mass per fruit (BM...

  14. Short Term Effects of Cocoa Consumption on Blood Pressure

    PubMed Central

    Alleyne, T; Alleyne, A; Arrindell, D; Balleram, N; Cozier, D; Haywood, R; Humphrey, C; Pran, L; Rampersad, K; Reyes, D; Bahall, S; Holder, R; Ignacio, D

    2014-01-01

    Hypertension, defined as diastolic pressure ? 90 mmHg and systolic pressure ? 140 mmHg, is a major cause of morbidity and mortality among black populations globally. Several studies have shown that prolonged consumption of cocoa or cocoa containing products leads to decreased blood pressure (BP) in hypertensives. In this study, we investigated the flavonoid content of the top selling cocoa/cocoa based products in Trinidad and Tobago and attempted to determine if consumption of cocoa had any immediate impact on blood pressure levels. The flavonoid content of three 100% cocoa powder products and four cocoa-based formulas was measured using a modified Folin-Ciocalteu procedure. The brand with the highest flavonoid content, 372 gallic acid equivalents, was selected to evaluate the short-term impact of cocoa consumption on blood pressure. Thirty-six participants comprising nineteen hypertensives and seventeen persons with normal blood pressure had their blood pressure recorded on three separate days using ambulatory blood pressure monitors; the blood pressure was recorded every half hour for eight hours. On the first day, the participants received no intervention but on the second and third days, they received either the intervention (5 g cocoa in 125 ml water) or a placebo, in any order. Statistical analysis conducted using t-test statistic and a 95% confidence interval revealed that whether participants regularly took antihypertensive medication or not, a single intervention of cocoa induced decreases in both the diastolic and systolic BPs that were significant (p = 0.0001). Mean decreases of between 8 mmHg and 18 mmHg were observed. PMID:25429467

  15. Ochratoxin A in cocoa and chocolate sampled in Canada

    PubMed Central

    Turcotte, A.-M.; Scott, P.M.

    2011-01-01

    In order to determine the levels of ochratoxin A (OTA) in cocoa and cocoa products available in Canada, a previously published analytical method, with minor modifications to the extraction and immunoaffinity clean-up and inclusion of an evaporation step, was initially used (Method I). To improve the low method recoveries (46–61%), 40% methanol was then included in the aqueous sodium bicarbonate extraction solvent (pH 7.8) (Method II). Clean-up was on an Ochratest™ immunoaffinity column and OTA was determined by liquid chromatography (LC) with fluorescence detection. Recoveries of OTA from spiked cocoa powder (0.5 and 5 ng g?1) were 75–84%; while recoveries from chocolate were 93–94%. The optimized method was sensitive (limit of quantification (LOQ) = 0.07–0.08 ng g?1), accurate (recovery = 75–94%) and precise (coefficient of variation (CV) < 5%). It is applicable to cocoa and chocolate. Analysis of 32 samples of cocoa powder (16 alkalized and 16 natural) for OTA showed an incidence of 100%, with concentrations ranging from 0.25 to 7.8 ng g?1; in six samples the OTA level exceeded 2 ng g?1, the previously considered European Union limit for cocoa. The frequency of detection of OTA in 28 chocolate samples (21 dark or baking chocolate and seven milk chocolate) was also 100% with concentrations ranging from 0.05 to 1.4 ng g?1; one sample had a level higher than the previously considered European Union limit for chocolate (1 ng g?1). PMID:21623500

  16. Dietary cocoa ameliorates obesity-related inflammation in high fat-fed mice

    PubMed Central

    Gu, Yeyi; Yu, Shan

    2013-01-01

    Purpose To investigate the effect of cocoa powder supplementation on obesity-related inflammation in high fat (HF)-fed obese mice. Methods Male C57BL/6J (n = 126) were fed with either low-fat (LF, 10 % kcal from fat) or HF (60 % kcal from fat) diet for 18 weeks. After 8 weeks, mice from HF group were randomized to HF diet or HF diet supplemented with 8 % cocoa powder (HF–HFC group) for 10 weeks. Blood and tissue samples were collected for biochemical analyses. Results Cocoa powder supplementation significantly reduced the rate of body weight gain (15.8 %) and increased fecal lipid content (55.2 %) compared to HF-fed control mice. Further, cocoa supplementation attenuated insulin resistance, as indicated by improved HOMA-IR, and reduced the severity of obesity-related fatty liver disease (decreased plasma alanine aminotransferase and liver triglyceride) compared to HF group. Cocoa supplementation also significantly decreased plasma levels of the pro-inflammatory mediators interleukin-6 (IL-6, 30.4 %), monocyte chemoattractant protein-1 (MCP-1, 25.2 %), and increased adiponectin (33.7 %) compared to HF-fed mice. Expression of pro-inflammatory genes (Il6, Il12b, Nos2, and Emr1) in the stromal vascular fraction (SVF) of the epididymal white adipose tissue (WAT) was significantly reduced (37–56 %) in the cocoa-supplemented mice. Conclusions Dietary supplementation with cocoa ameliorates obesity-related inflammation, insulin resistance, and fatty liver disease in HF-fed obese mice, principally through the down-regulation of pro-inflammatory gene expression in WAT. These effects appear to be mediated in part by a modulation of dietary fat absorption and inhibition of macrophage infiltration in WAT. PMID:23494741

  17. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a... requirements for label declaration of ingredients for breakfast cocoa in § 163.112, except that the cacao...

  18. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a... requirements for label declaration of ingredients for breakfast cocoa in § 163.112, except that the cacao...

  19. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a... requirements for label declaration of ingredients for breakfast cocoa in § 163.112, except that the cacao...

  20. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a... requirements for label declaration of ingredients for breakfast cocoa in § 163.112, except that the cacao...

  1. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a... requirements for label declaration of ingredients for breakfast cocoa in § 163.112, except that the cacao...

  2. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a) Description...breakfast cocoa in § 163.112, except that the cacao fat content is less than 22 percent,...

  3. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. ...breakfast cocoa in § 163.112, except that the cacao fat content is less than 10 percent by...

  4. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. ...breakfast cocoa in § 163.112, except that the cacao fat content is less than 10 percent by...

  5. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a) Description...breakfast cocoa in § 163.112, except that the cacao fat content is less than 22 percent,...

  6. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a) Description...breakfast cocoa in § 163.112, except that the cacao fat content is less than 22 percent,...

  7. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. ...breakfast cocoa in § 163.112, except that the cacao fat content is less than 10 percent by...

  8. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. ...breakfast cocoa in § 163.112, except that the cacao fat content is less than 10 percent by...

  9. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. ...breakfast cocoa in § 163.112, except that the cacao fat content is less than 10 percent by...

  10. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a) Description...breakfast cocoa in § 163.112, except that the cacao fat content is less than 22 percent,...

  11. 21 CFR 163.113 - Cocoa.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.113 Cocoa. (a) Description...breakfast cocoa in § 163.112, except that the cacao fat content is less than 22 percent,...

  12. Dietary Cocoa Reduces Metabolic Endotoxemia and Adipose Tissue Inflammation in High-Fat Fed Mice

    PubMed Central

    Gu, Yeyi; Yu, Shan; Park, Jong Yung; Harvatine, Kevin; Lambert, Joshua D.

    2014-01-01

    In diet-induced obesity, adipose tissue (AT) is in a chronic state of inflammation predisposing the development of metabolic syndrome. Cocoa (Theobroma cacao) is a polyphenol-rich food with putative anti-inflammatory activities. Here, we examined the impact and underlying mechanisms of action of cocoa on AT inflammation in high fat-fed mice. In the present study, male C57BL/6J mice were fed a high fat diet (HF), a HF diet with 8% (w/w) unsweetened cocoa powder (HFC), or a low-fat diet (LF) for 18 wk. Cocoa supplementation decreased AT mRNA levels of tumor necrosis factor-?, interleukin-6, inducible nitric oxide synthase, and EGF-like module-containing mucin-like hormone receptor-like 1 by 40 – 60% compared to HF group, and this was accompanied by decreased nuclear protein levels of nuclear factor-?B. Cocoa treatment reduced the levels of arachidonic acid in the AT by 33% compared to HF controls. Moreover, cocoa treatment also reduced protein levels of the eicosanoid-generating enzymes, adipose-specific phospholipase A2 and cycloxygenase-2 by 53% and 55%, respectively, compared to HF-fed mice. Finally, cocoa treatment ameliorated metabolic endotoxemia (40% reduction in plasma endotoxin) and improved gut barrier function (as measured by increased plasma levels of glucagon-like peptide-2). In conclusion, the present study has shown for the first time that long-term cocoa supplementation can reduce AT inflammation in part by modulating eicosanoid metabolism and metabolic endotoxemia. PMID:24561154

  13. Dietary cocoa reduces metabolic endotoxemia and adipose tissue inflammation in high-fat fed mice.

    PubMed

    Gu, Yeyi; Yu, Shan; Park, Jong Yung; Harvatine, Kevin; Lambert, Joshua D

    2014-04-01

    In diet-induced obesity, adipose tissue (AT) is in a chronic state of inflammation predisposing the development of metabolic syndrome. Cocoa (Theobroma cacao) is a polyphenol-rich food with putative anti-inflammatory activities. Here, we examined the impact and underlying mechanisms of action of cocoa on AT inflammation in high fat-fed mice. In the present study, male C57BL/6 J mice were fed a high fat diet (HF), a HF diet with 8% (w/w) unsweetened cocoa powder (HFC), or a low-fat diet (LF) for 18 weeks. Cocoa supplementation decreased AT mRNA levels of tumor necrosis factor-?, interleukin-6, inducible nitric oxide synthase, and EGF-like module-containing mucin-like hormone receptor-like 1 by 40-60% compared to HF group, and this was accompanied by decreased nuclear protein levels of nuclear factor-?B. Cocoa treatment reduced the levels of arachidonic acid in the AT by 33% compared to HF controls. Moreover, cocoa treatment also reduced protein levels of the eicosanoid-generating enzymes, adipose-specific phospholipase A2 and cyclooxygenase-2 by 53% and 55%, respectively, compared to HF-fed mice. Finally, cocoa treatment ameliorated metabolic endotoxemia (40% reduction in plasma endotoxin) and improved gut barrier function (as measured by increased plasma levels of glucagon-like peptide-2). In conclusion, the present study has shown for the first time that long-term cocoa supplementation can reduce AT inflammation in part by modulating eicosanoid metabolism and metabolic endotoxemia. PMID:24561154

  14. Cocoa agronomy, quality, nutritional, and health aspects.

    PubMed

    Badrie, Neela; Bekele, Frances; Sikora, Elzbieta; Sikora, Marek

    2015-01-01

    The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented. PMID:24915358

  15. Cocoa, chocolate and cardiovascular disease

    PubMed Central

    Galleano, Monica; Oteiza, Patricia I.; Fraga, Cesar G.

    2009-01-01

    A significant body of evidence demonstrates that diets rich in fruit and vegetables promote health, and attenuate, or delay, the onset of various diseases, including cardiovascular disease (CVD), diabetes, certain cancers, and several other age-related degenerative disorders. The concept that moderate chocolate consumption could be part of a healthy diet has gained acceptance in the last years based on the health benefits ascribed to selected cocoa components. Specifically, cocoa as a plant and chocolate as food contain a series of chemicals that can interact with cell and tissue components providing protection against the development and amelioration of pathological conditions. The most relevant effects of cocoa and chocolate have been related to CVD. The mechanisms behind these effects are still under investigation. However the maintenance or restoration of vascular NO production and bioavailability and the antioxidant effects are the mechanisms most consistently supported by experimental data. This review will summarize the most recent research on the cardiovascular effects of cocoa flavanoles and related compounds. PMID:19701098

  16. Beneficial effects of cocoa on lipid peroxidation and inflammatory markers in type 2 diabetic patients and investigation of probable interactions of cocoa active ingredients with prostaglandin synthase-2 (PTGS-2/COX-2) using virtual analysis

    PubMed Central

    2014-01-01

    Background and aim Altered glucose metabolism, oxidative stress, lipid levels and inflammatory markers are important risk factors in diabetes, cardiovascular, and many other diseases. Cocoa has been shown to exert antioxidant and anti-inflammatory effects. The aim of this study is twofold: to assess the effect of Cocoa on the lipid profile and peroxidation in addition to the inflammatory markers in type 2 diabetic patients, and to represent a virtual model of probable action mechanism of observed clinical effects of Cocoa consumption using in silico analysis and bioinformatics data. Methods One hundred subjects with type 2 diabetes were included in a randomized clinical control trial. Fifty treatment subjects received 10 grams cocoa powder and 10 grams milk powder dissolved in 250?ml of boiling water, and the other fifty control subjects received only 10 grams milk powder dissolved in 250?ml boiling water. Both groups were on the mentioned regimen twice daily for 6 weeks. Blood samples were obtained prior to Cocoa consumption and 6 weeks after intervention. Serum lipids and lipoproteins profile, malondialdehyde and inflammatory markers including tumor necrosis factor-? (TNF-?), interleukin-6 (IL-6) and high sensitive C-reactive protein (hs-CRP) were measured. For statistical analysis two independent and paired samples t-test and linear regression were used. Bioinformatics and virtual analysis were performed using string data base and Molegro virtual software. Results Cocoa consumption lowered blood cholesterol,triglyceride, LDL-cholesterol, and TNF-?, hs-CRP, IL-6 significantly (P?Cocoa inhibited lipid peroxidation in treatment group than control group (P?Cocoa ingredients, (+)-Catechin and (?)-Epicatechin, can dock to the enzyme COX-2. Conclusion These data support the beneficial effect of Cocoa on the lipid peroxidation prevention and inflammatory markers in type 2 diabetic patients. Cocoa ingredients block the Cox-2 activation and reduce inflammatory prostanoids synthesis according to virtual analysis. PMID:24495354

  17. Potential Implications of Dose and Diet for the Effects of Cocoa Flavanols on Cardiometabolic Function.

    PubMed

    Davison, Kade; Howe, Peter R C

    2015-11-18

    The metabolic syndrome is a pathological state whereby cardiovascular and metabolic dysfunction coexist and typically progress in a mutual feed-forward manner to further dysfunction and ultimately disease. The health and function of the vascular endothelium is integral in this phenomenon and thus represents a logical target for intervention. Consumption of foods high in cocoa flavanols has demonstrated a capacity to markedly improve endothelial function and key markers of the metabolic syndrome including blood pressure and insulin sensitivity. The typically high energy content of foods containing sufficient doses of cocoa flavanols has caused some reservations around its therapeutic use, but this is dependent upon the particulars of the food matrix used. Further to this, the food matrix appears to influence the dose response curve of cocoa flavanols, particularly on blood pressure, with dark chocolate appearing to be 8 times more effective in systolic blood pressure reduction than a cocoa powder drink for the equivalent dose of flavanol. Cocoa flavanol consumption conclusively demonstrates a positive impact on cardiometabolic function; however, more research is needed to understand how best to consume it to maximize the benefit while avoiding excessive fat and sugar consumption. PMID:26111215

  18. Active films based on cocoa extract with antioxidant, antimicrobial and biological applications.

    PubMed

    Calatayud, Marta; López-de-Dicastillo, Carolina; López-Carballo, Gracia; Vélez, Dinoraz; Hernández Muñoz, Pilar; Gavara, Rafael

    2013-08-15

    Novel films of ethylene-vinyl alcohol copolymer (EVOH) containing flavonoid-rich cocoa were developed. To understand their potential application as active packaging material, antioxidant and antimicrobial properties of the films were determined as well as the antioxidant activity of the release compounds in Caco-2 human epithelial colorectal adenocarcinoma cells. Exposure of the films to aqueous food simulant showed antioxidant capacity. The release of cocoa extract components was dependent on the antioxidant concentration incorporated in the film and on temperature. Cocoa extract and the fraction obtained after in vitro gastrointestinal digestion presented antioxidant activity against oxidative stress induced by hydrogen peroxide in Caco-2 cells. Films with 10%, 15%, and 20% cocoa extract produced bactericidal effect against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella enterica. The application of films to an infant milk formula, previously inoculated with L. monocytogenes, inhibited the growth of bacteria 1.5 log units the first day and showed sustained release, inhibiting 0.52 and 0.76 log units, respectively, by the sixth day, while cocoa powder added directly did not produce any effect. PMID:23561077

  19. Transmission of cocoa swollen shoot virus by seeds.

    PubMed

    Quainoo, A K; Wetten, A C; Allainguillaume, J

    2008-06-01

    A study was undertaken to determine whether cocoa swollen shoot virus is transmitted by seeds, to improve the robustness of quarantine procedures for international exchange and long term conservation of cocoa germplasm. PCR/capillary electrophoresis, using cocoa swollen shoot virus primers designed from the most conserved regions of the six published cocoa genome sequences, allowed the detection of cocoa swollen shoot virus in all the component parts of cocoa seeds from cocoa swollen shoot virus-infected trees. PCR/capillary electrophoresis revealed the presence of cocoa swollen shoot virus in seedlings raised from seeds obtained from cocoa swollen shoot virus-infected trees. The high frequency with which the virus was transmitted through the seedlings suggested that cocoa swollen shoot virus is transmitted by seeds. This has serious implications for cocoa germplasm conservation and distribution. PMID:18433889

  20. Cocoa, Blood Pressure, and Cardiovascular Health.

    PubMed

    Ferri, Claudio; Desideri, Giovambattista; Ferri, Livia; Proietti, Ilenia; Di Agostino, Stefania; Martella, Letizia; Mai, Francesca; Di Giosia, Paolo; Grassi, Davide

    2015-11-18

    High blood pressure is an important risk factor for cardiovascular disease and cardiovascular events worldwide. Clinical and epidemiological studies suggest that cocoa-rich products reduce the risk of cardiovascular disease. According to this, cocoa has a high content in polyphenols, especially flavanols. Flavanols have been described to exert favorable effects on endothelium-derived vasodilation via the stimulation of nitric oxide-synthase, the increased availability of l-arginine, and the decreased degradation of NO. Cocoa may also have a beneficial effect by protecting against oxidative stress alterations and via decreased platelet aggregation, decreased lipid oxidation, and insulin resistance. These effects are associated with a decrease of blood pressure and a favorable trend toward a reduction in cardiovascular events and strokes. Previous meta-analyses have shown that cocoa-rich foods may reduce blood pressure. Long-term trials investigating the effect of cocoa products are needed to determine whether or not blood pressure is reduced on a chronic basis by daily ingestion of cocoa. Furthermore, long-term trials investigating the effect of cocoa on clinical outcomes are also needed to assess whether cocoa has an effect on cardiovascular events. A 3 mmHg systolic blood pressure reduction has been estimated to decrease the risk of cardiovascular and all-cause mortality. This paper summarizes new findings concerning cocoa effects on blood pressure and cardiovascular health, focusing on putative mechanisms of action and "nutraceutical " viewpoints. PMID:26125676

  1. Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

    PubMed Central

    2011-01-01

    Background Numerous popular media sources have developed lists of "Super Foods" and, more recently, "Super Fruits". Such distinctions often are based on the antioxidant capacity and content of naturally occurring compounds such as polyphenols within those whole fruits or juices of the fruit which may be linked to potential health benefits. Cocoa powder and chocolate are made from an extract of the seeds of the fruit of the Theobroma cacao tree. In this study, we compared cocoa powder and cocoa products to powders and juices derived from fruits commonly considered "Super Fruits". Results Various fruit powders and retail fruit products were obtained and analyzed for antioxidant capacity (ORAC (?M TE/g)), total polyphenol content (TP (mg/g)), and total flavanol content (TF (mg/g)). Among the various powders that were tested, cocoa powder was the most concentrated source of ORAC and TF. Similarly, dark chocolate was a significantly more concentrated source of ORAC and TF than the fruit juices. Conclusions Cocoa powder and dark chocolate had equivalent or significantly greater ORAC, TP, and TF values compared to the other fruit powders and juices tested, respectively. Cacao seeds thus provide nutritive value beyond that derived from their macronutrient composition and appear to meet the popular media's definition of a "Super Fruit". PMID:21299842

  2. COCOA: tracking in aerial imagery

    NASA Astrophysics Data System (ADS)

    Ali, Saad; Shah, Mubarak

    2006-05-01

    Unmanned Aerial Vehicles (UAVs) are becoming a core intelligence asset for reconnaissance, surveillance and target tracking in urban and battlefield settings. In order to achieve the goal of automated tracking of objects in UAV videos we have developed a system called COCOA. It processes the video stream through number of stages. At first stage platform motion compensation is performed. Moving object detection is performed to detect the regions of interest from which object contours are extracted by performing a level set based segmentation. Finally blob based tracking is performed for each detected object. Global tracks are generated which are used for higher level processing. COCOA is customizable to different sensor resolutions and is capable of tracking targets as small as 100 pixels. It works seamlessly for both visible and thermal imaging modes. The system is implemented in Matlab and works in a batch mode.

  3. Overview of the cocoa pod borer, conopomorpha cramerella (Lepidoptera, Gracillariidae), a major pest for the cocoa industry.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Conopomorpha cramerella is one of the most devastating pests of cocoa in Southeast Asia. This pest is currently responsible of a 40-60% loss of the cocoa production, which is worth about $500 million annually for the Indonesian cocoa industry alone. Because the cocoa industry in Indonesia is mainly ...

  4. Inclusion of Cocoa as a Dietary Supplement Represses Expression of Inflammatory Proteins in Spinal Trigeminal Nucleus in Response to Chronic Trigeminal Nerve Stimulation

    PubMed Central

    Cady, Ryan J.; Denson, Jennifer E.; Durham, Paul L.

    2013-01-01

    Scope Central sensitization is implicated in the pathology of temporomandibular joint disorder (TMD) and other types of orofacial pain. We investigated the effects of dietary cocoa on expression of proteins involved in the development of central sensitization in the spinal trigeminal nucleus (STN) in response to inflammatory stimulation of trigeminal nerves. Methods and results Male Sprague Dawley rats were fed either a control diet or an isocaloric diet consisting of 10% cocoa powder 14 days prior to bilateral injection of complete Freund’s adjuvant (CFA) into the temporomandibular joint to promote prolonged activation of trigeminal ganglion neurons and glia. While dietary cocoa stimulated basal expression of GLAST and MKP-1 when compared to animals on a normal diet, cocoa suppressed basal calcitonin gene-related peptide levels in the STN. CFA-stimulated levels of protein kinase A, P2X3, P-p38, GFAP, and OX-42, whose elevated levels in the STN are implicated in central sensitization, were repressed to near control levels in animals on a cocoa enriched diet. Similarly, dietary cocoa repressed CFA-stimulated inflammatory cytokine expression. Conclusion Based on our findings, we speculate that cocoa enriched diets could be beneficial as a natural therapeutic option for TMD and other chronic orofacial pain conditions. PMID:23576361

  5. Determination of Flavanols and Procyanidins (DP 1-10) in Cocoa-Based Ingredients and Products by UHPLC: First Action 2013.03.

    PubMed

    Machonis, Philip R; Jones, Matthew A; Kwik-Uribe, Catherine; Dowell, Dawn

    2014-01-01

    Single-laboratory validation data were reviewed by the Expert Review Panel (ERP) of the Stakeholder Panel on Strategic Food Analytical Methods at the AOAC Mid-Year Meeting, March 12-14, 2013, in Rockville, MD. The ERP determined that the data presented met established standard method performance requirements and adopted a method for determination of flavanols and procyanidins (DP 1-10) in cocoa-based ingredients and products by ultra-HPLC as AOAC Official First Action Method 2013.03 on March 14, 2013. The flavanols and procyanidins (DP 1-10) are eluted using a binary gradient (solvents A and B) consisting of 98 + 2 (v/v) acetonitrile-glacial acetic acid (A) and 95 + 3 + 2 (v/v/v) methanol-water-glacial acetic acid (B). The mobile phase is applied to a diol stationary phase. Detection occurs using fluorescence detection. Recovery of flavanols and procyanidins (DP 1-10) from both high- and low-fat matrixes was 98.4-99.8%. Precision was determined for seven different sample types (cocoa extract, cocoa nib, natural cocoa powder, cocoa liquor, alkalized cocoa powder, dark chocolate, and milk chocolate). PMID:25902989

  6. 77 FR 50019 - Safety Zone; Cocoa Beach Air Show, Atlantic Ocean, Cocoa Beach, FL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-20

    ...The Coast Guard is establishing a temporary safety zone on the waters of the Atlantic Ocean located east of Cocoa Beach, Florida during the Cocoa Beach Air Show. The Cocoa Beach Air Show will include aircraft engaging in aerobatic maneuvers. The event is scheduled to take place on Saturday, September 22, 2012, and Sunday, September 23, 2012. The temporary safety zone is necessary for the......

  7. Screening Antioxidants Using LC-MS: A Case Study with Cocoa

    PubMed Central

    Calderón, Angela I.; Wright, Brian J.; Hurst, W. Jeffrey; van Breemen, Richard B.

    2009-01-01

    Oxidative stress enhances pathological processes contributing to cancer, cardiovascular disease and neurodegenerative diseases, and dietary antioxidants may counteract these deleterious processes. Since rapid methods to evaluate and compare food products for antioxidant benefits are needed, a new assay based on liquid chromatography-mass spectrometry (LC-MS) was developed for the identification and quantitative analysis of antioxidants in complex natural product samples such as food extracts. This assay is based on the comparison of electrospray LC-MS profiles of sample extracts before and after treatment with reactive oxygen species such as hydrogen peroxide or DPPH (2,2-diphenyl-1-picrylhydrazyl radical). Using this assay, methanolic extracts of cocoa powder were analyzed, and procyanidins were found to be the most potent antioxidant species. These species were identified using LC-MS, LC-MS-MS, accurate mass measurement, and comparison with reference standards. Furthermore, LC-MS was used to determine the levels of these species in cocoa samples. Catechin and epicatechin were the most abundant antioxidants followed by their dimers and trimers. The most potent antioxidants in cocoa were trimers and dimers of catechin and epicatechin, such as procyanidin B2, followed by catechin and epicatechin. This new LC-MS assay facilitates the rapid identification and then the determination of the relative antioxidant activities of individual antioxidant species in complex natural product samples and food products such as cocoa. PMID:19489609

  8. 21 CFR 163.112 - Breakfast cocoa.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...artificial flavorings, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter; or (4) Salt. (c) Nomenclature. The name of the food is “breakfast cocoa”, or “high...

  9. 21 CFR 163.112 - Breakfast cocoa.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...artificial flavorings, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter; or (4) Salt. (c) Nomenclature. The name of the food is “breakfast cocoa”, or “high...

  10. 21 CFR 163.112 - Breakfast cocoa.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...artificial flavorings, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter; or (4) Salt. (c) Nomenclature. The name of the food is “breakfast cocoa”, or “high...

  11. 21 CFR 163.112 - Breakfast cocoa.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...artificial flavorings, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter; or (4) Salt. (c) Nomenclature. The name of the food is “breakfast cocoa”, or “high...

  12. 21 CFR 163.112 - Breakfast cocoa.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...artificial flavorings, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter; or (4) Salt. (c) Nomenclature. The name of the food is “breakfast cocoa”, or “high...

  13. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. (a... that the cacao fat content is less than 10 percent by weight, as determined by the method prescribed...

  14. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. (a... that the cacao fat content is less than 10 percent by weight, as determined by the method prescribed...

  15. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. (a... that the cacao fat content is less than 10 percent by weight, as determined by the method prescribed...

  16. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. (a... that the cacao fat content is less than 10 percent by weight, as determined by the method prescribed...

  17. 21 CFR 163.114 - Lowfat cocoa.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.114 Lowfat cocoa. (a... that the cacao fat content is less than 10 percent by weight, as determined by the method prescribed...

  18. 77 FR 50019 - Safety Zone; Cocoa Beach Air Show, Atlantic Ocean, Cocoa Beach, FL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-20

    ...direct effect on one or more Indian tribes, on the relationship between the Federal Government and Indian tribes, or on the distribution...between the Federal Government and Indian tribes. 12. Energy Effects...Cocoa Beach Air Show, Atlantic Ocean, Cocoa Beach, FL. (a)...

  19. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ...Agriculture 3 2012-01-01 2012-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture ...Quality Specifications for Raw Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients...

  20. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ...Agriculture 3 2011-01-01 2011-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture ...Quality Specifications for Raw Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients...

  1. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ...Agriculture 3 2010-01-01 2010-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture ...Quality Specifications for Raw Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients...

  2. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ...Agriculture 3 2014-01-01 2014-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture ...Quality Specifications for Raw Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients...

  3. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ...Agriculture 3 2013-01-01 2013-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture ...Quality Specifications for Raw Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients...

  4. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

    PubMed

    Hue, C; Gunata, Z; Breysse, A; Davrieux, F; Boulanger, R; Sauvage, F X

    2016-02-01

    Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase in amino acids content. Peptides between 3 and 10 kDa were observed at low levels. A strong correlation between amino acids and ammonia nitrogen, a fermentation marker was found. Attention was drawn on each fraction, and enabled to point out other phenomenon occurring during fermentation. The migration of some nitrogenous compounds towards the bean shell during fermentation was demonstrated. Acetone treatment of cocoa powder prior to SDS-PAGE led to losses of nitrogenous compounds. This result gives clues on the tanning phenomenon carried out by polyphenols on nitrogenous compounds, phenomenon which increases during fermentation. PMID:26304435

  5. Accurate determination of genetic identity for a single cacao bean, using molecular markers with a nanofluidic system, ensures cocoa authenticity and traceability

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cacao (Theobroma cacao L.) is an important tropical crop since it is the source of cocoa butter and powder for the confectionery industry. Production and marketing of premium high-value fine flavored cacao provide opportunities for cacao growers, the chocolate industry and consumers. The higher far...

  6. Cocoa and Heart Health: A Historical Review of the Science

    PubMed Central

    Pucciarelli, Deanna L.

    2013-01-01

    The medicinal use of cocoa has a long history dating back almost five hundred years when Hernán Cortés’s first experienced the drink in Mesoamerica. Doctors in Europe recommended the beverage to patients in the 1700s, and later American physicians followed suit and prescribed the drink in early America?ca. 1800s. This article delineates the historic trajectory of cocoa consumption, the linkage between cocoa’s bioactive-mechanistic properties, paying special attention to nitric oxides role in vasodilation of the arteries, to the current indicators purporting the benefits of cocoa and cardiovascular health. PMID:24077240

  7. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...label declaration of ingredients for sweet chocolate in § 163.123, except that: (1...product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that...cocoa, cocoa, lowfat cocoa; (2) Chocolate liquor; (3) Safe and...

  8. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...label declaration of ingredients for sweet chocolate in § 163.123, except that: (1...product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that...cocoa, cocoa, lowfat cocoa; (2) Chocolate liquor; (3) Safe and...

  9. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...label declaration of ingredients for sweet chocolate in § 163.123, except that: (1...product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that...cocoa, cocoa, lowfat cocoa; (2) Chocolate liquor; (3) Safe and...

  10. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...label declaration of ingredients for sweet chocolate in § 163.123, except that: (1...product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that...cocoa, cocoa, lowfat cocoa; (2) Chocolate liquor; (3) Safe and...

  11. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...label declaration of ingredients for sweet chocolate in § 163.123, except that: (1...product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that...cocoa, cocoa, lowfat cocoa; (2) Chocolate liquor; (3) Safe and...

  12. Implications of Orientation in Sheared Cocoa Butter

    NASA Astrophysics Data System (ADS)

    Guthrie, Sarah E.; Mazzanti, Gianfranco; Marangoni, Alejandro; Idziak, Stefan H. J.

    2004-03-01

    We will present x-ray and mechanical studies of oriented phases of cocoa butter. The structural elements of foods play an important role in determining such things as quality and shelf stability. The specific structure and properties of cocoa butter, however, are complicated due to the ability of the cocoa butter to form crystals in six polymorphic forms. Recent work has shown that the application of shear not only accelerates the transitions to more stable polymorphs, but also causes orientation of the crystallites[1]. The implications of orientation on the structures formed under conditions of shear and cooling will be described using x-ray diffraction and mechanical measurements. 1 G. Mazzanti, S. E. Guthrie, E. B. Sirota et al., Crystal Growth & Design 3 (5), 721 (2003).

  13. Deleterious effects of maternal ingestion of cocoa upon fetal ductus arteriosus in late pregnancy

    PubMed Central

    Zielinsky, Paulo; Martignoni, Felipe V.; Vian, Izabele

    2014-01-01

    Cocoa powder has twice more antioxidants than red wine and three times more than green tea. Ten percent of its weight is made up of flavonoids. Cocoa has antioxidant and anti-inflammatory effects by downregulating cyclooxigenase-2 receptors expression in the endothelium and enhancing nitric oxide bioavailability. There are evidences that while polyphenols ingestion have cardioprotective effects in the adult, it may have deleterious effect on the fetus if ingested by the mother on the third trimester of pregnancy, causing intrauterine fetal ductus arteriosus (DA) constriction. Polyphenols present in many foods and their anti-inflammatory and antinociceptive activities have been shown to be as or more powerful than those of indomethacin. These effects are dependent on the inhibition of modulation of the arachidonic acid and the synthesis of prostaglandins, especially E-2, which is responsible for fetal DA patency. So, we hypothesized that this same mechanism is responsible for the harmful effect of polyphenol-rich foods, such as cocoa, upon the fetal DA after maternal intake of such substances in the third trimester of pregnancy, thereby rising the perspective of a note of caution for pregnant women diet. PMID:25566077

  14. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...2014-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing... § 172.520 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for...

  15. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...2012-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing. 163...Products § 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. (a) Description. Cocoa with dioctyl sodium sulfosuccinate for...

  16. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...2012-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing... § 172.520 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for...

  17. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...2011-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing. 163...Products § 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. (a) Description. Cocoa with dioctyl sodium sulfosuccinate for...

  18. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...2010-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing. 163...Products § 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. (a) Description. Cocoa with dioctyl sodium sulfosuccinate for...

  19. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...2011-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing... § 172.520 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for...

  20. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...2013-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing... § 172.520 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for...

  1. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...2014-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing. 163...Products § 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. (a) Description. Cocoa with dioctyl sodium sulfosuccinate for...

  2. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...2013-04-01 false Cocoa with dioctyl sodium sulfosuccinate for manufacturing. 163...Products § 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. (a) Description. Cocoa with dioctyl sodium sulfosuccinate for...

  3. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...2009-04-01 true Cocoa with dioctyl sodium sulfosuccinate for manufacturing... § 172.520 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for...

  4. The effects of cocoa on the immune system

    PubMed Central

    Pérez-Cano, Francisco J.; Massot-Cladera, Malen; Franch, Àngels; Castellote, Cristina; Castell, Margarida

    2013-01-01

    Cocoa is a food relatively rich in polyphenols, which makes it a potent antioxidant. Due to its activity as an antioxidant, as well as through other mechanisms, cocoa consumption has been reported to be beneficial for cardiovascular health, brain functions, and cancer prevention. Furthermore, cocoa influences the immune system, in particular the inflammatory innate response and the systemic and intestinal adaptive immune response. Preclinical studies have demonstrated that a cocoa-enriched diet modifies T cell functions that conduce to a modulation of the synthesis of systemic and gut antibodies. In this regard, it seems that a cocoa diet in rats produces changes in the lymphocyte composition of secondary lymphoid tissues and the cytokines secreted by T cells. These results suggest that it is possible that cocoa could inhibit the function of T helper type 2 cells, and in line with this, the preventive effect of cocoa on IgE synthesis in a rat allergy model has been reported, which opens up new perspectives when considering the beneficial effects of cocoa compounds. On the other hand, cocoa intake modifies the functionality of gut-associated lymphoid tissue by means of modulating IgA secretion and intestinal microbiota. The mechanisms involved in these influences are discussed here. Further research may elucidate the cocoa compounds involved in such an effect and also the possible medical approaches to these repercussions. PMID:23759861

  5. Yeasts are essential for cocoa bean fermentation.

    PubMed

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics. PMID:24462702

  6. Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria ?

    PubMed Central

    Lefeber, Timothy; Janssens, Maarten; Moens, Frédéric; Gobert, William; De Vuyst, Luc

    2011-01-01

    Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol. PMID:21803901

  7. Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease

    PubMed Central

    Khan, Nasiruddin; Khymenets, Olha; Urpí-Sardà, Mireia; Tulipani, Sara; Garcia-Aloy, Mar; Monagas, María; Mora-Cubillos, Ximena; Llorach, Rafael; Andres-Lacueva, Cristina

    2014-01-01

    Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health is now being studied worldwide and continues to grow at a rapid pace. In fact, the high polyphenol content of cocoa is of particular interest from the nutritional and pharmacological viewpoints. Cocoa polyphenols are shown to possess a range of cardiovascular-protective properties, and can play a meaningful role through modulating different inflammatory markers involved in atherosclerosis. Accumulated evidence on related anti-inflammatory effects of cocoa polyphenols is summarized in the present review. PMID:24566441

  8. Analysis of Cocoa Proanthocyanidins Using Reversed Phase High-Performance Liquid Chromatography and Electrochemical Detection: Application to Studies on the Effect of Alkaline Processing.

    PubMed

    Stanley, Todd H; Smithson, Andrew T; Neilson, Andrew P; Anantheswaran, Ramaswamy C; Lambert, Joshua D

    2015-07-01

    Flavan-3-ols and proanthocyanidins play a key role in the health beneficial effects of cocoa. Here, we developed a new reversed phased high-performance liquid chromatography-electrochemical detection (HPLC-ECD) method for the analysis of flavan-3-ols and proanthocyanidins of degree of polymerization (DP) 2-7. We used this method to examine the effect of alkalization on polyphenol composition of cocoa powder. Treatment of cocoa powder with NaOH (final pH 8.0) at 92 °C for up to 1 h increased catechin content by 40%, but reduced epicatechin and proanthocyanidins by 23-66%. Proanthocyanidin loss could be modeled using a two-phase exponential decay model (R(2) > 0.7 for epicatchin and proanthocyanidins of odd DP). Alkalization resulted in a significant color change and 20% loss of total polyphenols. The present work demonstrates the first use of HPLC-ECD for the detection of proanthocyanidins up to DP 7 and provides an initial predictive model for the effect of alkali treatment on cocoa polyphenols. PMID:26042917

  9. Polyphenols from Cocoa and Vascular Health—A Critical Review

    PubMed Central

    Rimbach, Gerald; Melchin, Mona; Moehring, Jennifer; Wagner, Anika E.

    2009-01-01

    Cocoa is a rich source of dietary polyphenols. In vitro as well as cell culture data indicate that cocoa polyphenols may exhibit antioxidant and anti-inflammatory, as well as anti-atherogenic activity. Several molecular targets (e.g., nuclear factor kappa B, endothelial nitric oxide synthase, angiotensin converting enzyme) have been recently identified which may partly explain potential beneficial cardiovascular effects of cocoa polyphenols. However cocoa polyphenol concentrations, as used in many cell culture studies, are not physiologically achievable. Bioavailability studies indicate that plasma concentrations of cocoa polyphenols following dietary intake are low and in the nanomolar range. Human studies regarding the effect of cocoa polyphenols on vascular health are often underpowered and lack a rigorous study design. If dietary cocoa polyphenol intake is due to chocolate its high energy content needs to be taken into account. In order to determine potential health benefits of cocoa polyphenols large scale, long term, randomized, placebo controlled studies, (ideally with a cross-over design) as well as prospective studies are warranted. PMID:20057946

  10. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the...

  11. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the...

  12. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the...

  13. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the...

  14. 7 CFR 58.935 - Chocolate and cocoa.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the...

  15. The Declining Cocoa Economy and the Atlantic Forest of Southern Bahia, Brazil: Conservation Attitudes of Cocoa Planters.

    ERIC Educational Resources Information Center

    Alger, Keith; Caldas, Marcellus

    1994-01-01

    Causes of the degradation of Brazilian Atlantic Forest in the southeastern cocoa region of the State of Bahia are investigated by means of a survey on cocoa planter's forest conservation attitudes. Policies encouraging private forest conservation, and development of forest-conserving agricultural alternatives for landless poor are recommended. (LZ)

  16. Forging New Cocoa Keys: The Impact of Unlocking the Cocoa Bean’s Genome on Pre-harvest Food Safety

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Forging New Cocoa Keys: The Impact of Unlocking the Cocoa Bean’s Genome on Pre-harvest Food Safety David N. Kuhn, USDA ARS SHRS, Miami FL Sometimes it's hard to see the value and application of genomics to real world problems. How will sequencing the cacao genome affect West African farmers? Thi...

  17. Natural cocoa consumption: Potential to reduce atherogenic factors?

    PubMed

    McFarlin, Brian K; Venable, Adam S; Henning, Andrea L; Prado, Eric A; Best Sampson, Jill N; Vingren, Jakob L; Hill, David W

    2015-06-01

    Short-term consumption of flavanol-rich cocoa has been demonstrated to improve various facets of vascular health. The purpose of the present study was to determine the effect of 4 weeks of natural cocoa consumption on selected cardiovascular disease (CVD) biomarkers in young (19-35 years) women of differing body mass indices (BMI; normal, overweight or obese). Subjects (n = 24) consumed a natural cocoa-containing product (12.7 g natural cocoa, 148 kcal/serving) or an isocaloric cocoa-free placebo daily for 4 weeks in a random, double-blind manner with a 2-week washout period between treatment arms. Fasted (>8-h) blood samples were collected before and after each 4-week period. Serum was analyzed to determine lipid profile (chemistry analyzer) and CVD biomarkers (26 biomarkers). EDTA-treated blood was used to assess monocytes (CD14, CD16, v11b and CD62L), while citrate-treated blood was used to measure changes in endothelial microparticles (EMPs; CD42a-/45-/144+) by flow cytometry. Natural cocoa consumption resulted in a significant decrease in haptoglobin (P = .034), EMP concentration (P = .017) and monocyte CD62L (P = .047) in obese compared to overweight and normal-weight subjects. Natural cocoa consumption regardless of BMI group was associated with an 18% increase in high-density lipoprotein (P = .020) and a 60% decrease in EMPs (P = .047). Also, obese subjects experienced a 21% decrease in haptoglobin (P = .034) and a 24% decrease in monocyte CD62L expression in (P = .047) following 4 weeks of natural cocoa consumption. Collectively, these findings indicate that acute natural cocoa consumption was associated with decreased obesity-related disease risk. More research is needed to assess the stability of the observed short-term changes. PMID:25769436

  18. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.

    PubMed

    Hue, Clotilde; Brat, Pierre; Gunata, Ziya; Samaniego, Ivan; Servent, Adrien; Morel, Gilles; Kapitan, André; Boulanger, Renaud; Davrieux, Fabrice

    2014-10-15

    Flavan-3-ols were successfully extracted from cocoa by the Fast-Prep device and analyzed by HPLC-DAD, and their identifications were confirmed by injection of authentic standards. (-)-Epicatechin was the most abundant component with an average of 9.4 mg/g dried cocoa powder. More than 700 cocoa samples were used to calibrate the NIRS. An efficient calibration model was developed to accurately determine any flavan-3-ol compound of ground dried cocoa beans (SEP = 2.33 mg/g in the case of total flavan-3-ols). This performance enabled NIRS to be used as an efficient and easy-to-use tool for estimating the level of targeted compounds. The analysis of the PLS loadings of the model and pure epicatechin spectra gave proof that NIRS was calibrated on an indirect strong correlation resulting in the changes in flavan-3-ols during fermentation and their interaction with some major components, such as proteins. Total flavan-3-ol concentration fell from an average of 33.3 mg/g for unfermented samples to an average of 6.2 mg/g at the end of fermentation. Changes in flavan-3-ol content were dependent upon the origin and highly correlated to the fermentation level expressed as the sum of temperatures (average R(2) = 0.74), a good marker of the fermentation process and of the heterogeneity of the batch. PMID:25259956

  19. Molecular Characterization of Resistant Accessions of Cocoa (Theobroma cocoa L.) to Phytophthora Pod Rot Selected on-Farm in Côte-d’Ivoire.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cocoa is (Theobroma cacao L.) is a significant agricultural commodity in Côted’Ivoire which ranks 1st in the world cocoa export. Phytophthora pod rot (Ppr)also call Black pod is the most widespread disease of cocoa. Lost due to this disease depends on the species of the pathogen and vary globally fr...

  20. The neuroprotective effects of cocoa flavanol and its influence on cognitive performance

    PubMed Central

    Nehlig, Astrid

    2013-01-01

    Cocoa powder and chocolate contain numerous substances among which there is a quite large percentage of antioxidant molecules, mainly flavonoids, most abundantly found in the form of epicatechin. These substances display several beneficial actions on the brain. They enter the brain and induce widespread stimulation of brain perfusion. They also provoke angiogenesis, neurogenesis and changes in neuron morphology, mainly in regions involved in learning and memory. Epicatechin improves various aspects of cognition in animals and humans. Chocolate also induces positive effects on mood and is often consumed under emotional stress. In addition, flavonoids preserve cognitive abilities during ageing in rats, lower the risk for developing Alzheimer's disease and decrease the risk of stroke in humans. In addition to their beneficial effects on the vascular system and on cerebral blood flow, flavonoids interact with signalization cascades involving protein and lipid kinases that lead to the inhibition of neuronal death by apoptosis induced by neurotoxicants such as oxygen radicals, and promote neuronal survival and synaptic plasticity. The present review intends to review the data available on the effects of cocoa and chocolate on brain health and cognitive abilities. PMID:22775434

  1. Shear induced structures in crystallizing cocoa butter

    NASA Astrophysics Data System (ADS)

    Mazzanti, Gianfranco; Guthrie, Sarah E.; Sirota, Eric B.; Marangoni, Alejandro G.; Idziak, Stefan H. J.

    2004-03-01

    Cocoa butter is the main structural component of chocolate and many cosmetics. It crystallizes in several polymorphs, called phases I to VI. We used Synchrotron X-ray diffraction to study the effect of shear on its crystallization. A previously unreported phase (phase X) was found and a crystallization path through phase IV under shear was observed. Samples were crystallized under shear from the melt in temperature controlled Couette cells, at final crystallization temperatures of 17.5^oC, 20^oC and 22.5^oC in Beamline X10A of NSLS. The formation of phase X was observed at low shear rates (90 s-1) and low crystallization temperature (17.5^oC), but was absent at high shear (720 s-1) and high temperature (20^oC). The d-spacing and melting point suggest that this new phase is a mixture rich on two of the three major components of cocoa butter. We also found that, contrary to previous reports, the transition from phase II to phase V can happen through the intermediate phase IV, at high shear rates and temperature.

  2. Claims about Cocoa: Can Chocolate Really Be Good for You?

    MedlinePLUS

    ... our exit disclaimer . Subscribe Claims About Cocoa Can Chocolate Really Be Good for You? Many of us ... Ringing in Your Ears? Wise Choices Links Eating Chocolate If you don’t eat chocolate now, the ...

  3. The effectiveness of somatic embryogenesis in eliminating the cocoa swollen shoot virus from infected cocoa trees.

    PubMed

    Quainoo, A K; Wetten, A C; Allainguillaume, J

    2008-04-01

    Investigations were undertaken on the use of somatic embryogenesis to generate cocoa swollen shoot virus (CSSV) disease free clonal propagules from infected trees. Polymerase chain reaction (PCR) capillary electrophoresis revealed the presence of CSSV in all the callus tissues induced from the CSSV-infected Amelonado cocoa trees (T1, T2 and T4). The virus was transmitted to primary somatic embryos induced from the infected callus tissues at the rate of 10 (19%), 18 (14%) and 16 (15%) for T1, T2 and T4, respectively. Virus free primary somatic embryos from the infected callus tissues converted into plantlets tested CSSV negative by PCR/capillary electrophoresis 2 years after weaning. Secondary somatic embryos induced from the CSSV-infected primary somatic embryos revealed the presence of viral fragments at the rate of 4 (4%) and 9 (9%) for T2 and T4, respectively. Real-time PCR revealed 23 of the 24 secondary somatic embryos contained no detectable virus. Based on these findings, it is proposed that progressive elimination of the CSSV in infected cocoa trees occurred from primary embryogenesis to secondary embryogenesis. PMID:18294704

  4. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

    E-print Network

    Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations Esther, Belgiumb ; Barry Callebaut AG, Zurich, Switzerlandc Cocoa pulp fermentation is a spontaneous process during beans. Because such spontaneous fermentations are inconsistent and contribute to product variability

  5. The efficiency of bulk and fine/flavor cocoa markets: the case of Trinidad and Tobago 

    E-print Network

    Kalloo, Margaret Surujdai

    2002-01-01

    Time-series methods are used to study the dynamics of bulk and fine/flavor (FF) cocoa bean prices among the markets. The study focuses on establishing where cocoa bean prices are discovered and whether FF cocoa price for Trinidad and Tobago (T...

  6. Illustrated manual on composting for improved soil fertility and enhanced cocoa production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In West and Central Africa, most cocoa farms are old and the soils are highly depleted in major nutrients. Cocoa pod harvest continues to remove nutrients, and this loss of soil fertility is one of the major causes of low cocoa yields and subsequent economic losses. Plant pathogens, including nema...

  7. Dieback due to Lasiodiplodia theobromae, a new phytosanitary constraint to cocoa culture in Cameroon.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Since the introduction of cocoa (Theobroma cacao L.) in Cameroon in 1886, the only serious disease has been Phytophthora pod rot. Recently, cocoa orchards have been subjected to an increasingly important decline due to an uncommon dieback disease. Irrespective of age, affected cocoa trees manifest ...

  8. GENETIC DIVERSITY AND POPULATION STRUCTURE OF COCOA (THEOBROMA CACAO L.) IN THE HULLAGA AND UCAYALI VALLEYS OF PERU

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The cocoa germplasm from the Huallaga and Ucayali valley of Peru is fundamentally important for cocoa breeding because of their resistances to cocoa diseases. Using a set of 15 microsatellite markers, we fingerprinted cocoa germplasm collected from these two valleys in the 1980s. Out of the 109 acce...

  9. Solving Cocoa Pod Sigmoid Growth Model with Newton Raphson Method

    NASA Astrophysics Data System (ADS)

    Chang, Albert Ling Sheng; Maisin, Navies

    Cocoa pod growth modelling are useful in crop management, pest and disease management and yield forecasting. Recently, the Beta Growth Function has been used to determine the pod growth model due to its unique for the plant organ growth which is zero growth rate at both the start and end of a precisely defined growth period. Specific pod size (7cm to 10cm in length) is useful in cocoa pod borer (CPB) management for pod sleeving or pesticide spraying. The Beta Growth Function is well-fitted to the pods growth data of four different cocoa clones under non-linear function with time (t) as its independent variable which measured pod length and diameter weekly started at 8 weeks after fertilization occur until pods ripen. However, the same pod length among the clones did not indicate the same pod age since the morphological characteristics for cocoa pods vary among the clones. Depending on pod size for all the clones as guideline in CPB management did not give information on pod age, therefore it is important to study the pod age at specific pod sizes on different clones. Hence, Newton Raphson method is used to solve the non-linear equation of the Beta Growth Function of four different group of cocoa pod at specific pod size.

  10. Cryopreservation of cocoa (Theobroma cacao L.) somatic embryos by vitrification.

    PubMed

    Adu-Gyamfi, Raphael; Wetten, Andy

    2012-01-01

    Losses of cultivated cocoa (Theobroma cacao L.) due to diseases and continued depletion of forests that harbour the wild progenitors of the crop make ex situ conservation of cocoa germplasm of paramount importance. In order to enhance security of in situ germplasm collections, 2-3 mm floral-derived secondary somatic embryos were cryopreserved by vitrification. This work demonstrates the most uncomplicated clonal cocoa cryopreservation. Optimal post-cryostorage survival (74.5 percent) was achieved by 5 d preculture of SSEs on 0.5 M sucrose medium followed by 60 min dehydration in cold PVS2. To minimise free radical related cryo-injury, cation sources were removed from the embryo development solution and/or the recovery medium, the former treatment resulting in a significant benefit. After optimisation with cocoa genotype AMAZ 15, the same protocol was effective across all five additional cocoa genotypes tested. For the multiplication of clones, embryos regenerated following cryopreservation were used as explant sources, and vitrification was found to maintain their embryogenic potential. PMID:23250409

  11. Powder forging

    SciTech Connect

    Kuhn, H.A.; Ferguson, B.L.

    1990-01-01

    Fundamental and applications aspects of powder-forging (PF) technology are examined in an introduction and reference guide for practicing engineers. The treatment is based on a combined metallurgical-mechanical approach, and the potential benefits of FEM process simulations and expert-system design-optimization methods are illustrated. Chapters are devoted to materials considerations for PF, PF mechanics, PF analysis, PF process design, and PF practice. Extensive diagrams, drawings, graphs, photographs, and micrographs are provided. 160 refs.

  12. The effect of lactic acid bacteria on cocoa bean fermentation.

    PubMed

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2015-07-16

    Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters. However, the roles of bacteria such as lactic acid bacteria and acetic acid bacteria in contributing to the quality of cocoa bean and chocolate are not fully understood. Using controlled laboratory fermentations, this study investigated the contribution of lactic acid bacteria to cocoa bean fermentation. Cocoa beans were fermented under conditions where the growth of lactic acid bacteria was restricted by the use of nisin and lysozyme. The resultant microbial ecology, chemistry and chocolate quality of beans from these fermentations were compared with those of indigenous (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae, the lactic acid bacteria Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in control fermentations. In fermentations with the presence of nisin and lysozyme, the same species of yeasts and acetic acid bacteria grew but the growth of lactic acid bacteria was prevented or restricted. These beans underwent characteristic alcoholic fermentation where the utilization of sugars and the production of ethanol, organic acids and volatile compounds in the bean pulp and nibs were similar for beans fermented in the presence of lactic acid bacteria. Lactic acid was produced during both fermentations but more so when lactic acid bacteria grew. Beans fermented in the presence or absence of lactic acid bacteria were fully fermented, had similar shell weights and gave acceptable chocolates with no differences in sensory rankings. It was concluded that lactic acid bacteria may not be necessary for successful cocoa fermentation. PMID:25889523

  13. Flavanols, the Kuna, Cocoa Consumption, and Nitric Oxide

    PubMed Central

    Hollenberg, Norman K.; Fisher, Naomi D.L.; McCullough, Marjorie L.

    2013-01-01

    The Kuna Indians who reside in an archipelago on the Caribbean Coast of Panama have very low blood pressure levels, live longer than other Panamanians, and have a reduced frequency of myocardial infarction, stroke, diabetes mellitus, and cancer -- at least on their death certificates. One outstanding feature of their diet includes a very high intake of flavanol-rich cocoa. Flavonoids in cocoa activate nitric oxide synthesis in healthy humans. The possibility that the high flavanol intake protects the Kuna against high blood pressure, ischemic heart disease, stroke, diabetes mellitus, and cancer is sufficiently intriguing and sufficiently important that large, randomized controlled clinical trials should be pursued. PMID:20409950

  14. Energetic powder

    DOEpatents

    Jorgensen, Betty S. (Jemez Springs, NM); Danen, Wayne C. (Los Alamos, NM)

    2003-12-23

    Fluoroalkylsilane-coated metal particles. The particles have a central metal core, a buffer layer surrounding the core, and a fluoroalkylsilane layer attached to the buffer layer. The particles may be prepared by combining a chemically reactive fluoroalkylsilane compound with an oxide coated metal particle having a hydroxylated surface. The resulting fluoroalkylsilane layer that coats the particles provides them with excellent resistance to aging. The particles can be blended with oxidant particles to form energetic powder that releases chemical energy when the buffer layer is physically disrupted so that the reductant metal core can react with the oxidant.

  15. Molecular characterization of an International cocoa collection using microsallte markers

    Technology Transfer Automated Retrieval System (TEKTRAN)

    High levels of redundancy and limited information on genetic structure hinder the efficient conservation and utilization of cacao germplasm. The present study targeted the assessment of genetic identity and population structure in an international cocoa collection maintained in Costa Rica. Using a c...

  16. 76 FR 35966 - Amendment of Class E Airspace; Cocoa, FL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-06-21

    ... Merritt Island Airport, Cocoa, FL (75 FR 21266) Docket No. FAA-2011-0070. Interested parties were invited... Executive Order 12866; (2) is not a ``significant rule'' under DOT Regulatory Policies and Procedures (44 FR..., 40113, 40120; E.O. 10854, 24 FR 9565, 3 CFR, 1959-1963 Comp., p. 389. Sec. 71.1 0 2. The...

  17. 21 CFR 184.1259 - Cocoa butter substitute.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...is “cocoa butter substitute primarily from high-oleic safflower or sunflower oil.” (1) The ingredient 1-palmitoyl-2-oleoyl-3-stearin...unsaturated 1,2,3-triglycerides (derived from high-oleic safflower or sunflower oil) with ethyl stearate or stearic acid...

  18. 21 CFR 184.1259 - Cocoa butter substitute.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...is “cocoa butter substitute primarily from high-oleic safflower or sunflower oil.” (1) The ingredient 1-palmitoyl-2-oleoyl-3-stearin...unsaturated 1,2,3-triglycerides (derived from high-oleic safflower or sunflower oil) with ethyl stearate or stearic acid...

  19. Development of kairomone based control programs for cocoa pod borer

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Cocoa Pod Borer moth presents a unique opportunity to develop host volatile attractants for control strategies for the following reasons. First, knowing what volatiles are critical for host finding by females will allow for development of mass trapping and/or attract and kill strategies to cont...

  20. Cocoa Polyphenols and Their Potential Benefits for Human Health

    PubMed Central

    Andújar, I.; Recio, M. C.; Giner, R. M.; Ríos, J. L.

    2012-01-01

    This paper compiles the beneficial effects of cocoa polyphenols on human health, especially with regard to cardiovascular and inflammatory diseases, metabolic disorders, and cancer prevention. Their antioxidant properties may be responsible for many of their pharmacological effects, including the inhibition of lipid peroxidation and the protection of LDL-cholesterol against oxidation, and increase resistance to oxidative stress. The phenolics from cocoa also modify the glycemic response and the lipid profile, decreasing platelet function and inflammation along with diastolic and systolic arterial pressures, which, taken together, may reduce the risk of cardiovascular mortality. Cocoa polyphenols can also modulate intestinal inflammation through the reduction of neutrophil infiltration and expression of different transcription factors, which leads to decreases in the production of proinflammatory enzymes and cytokines. The phenolics from cocoa may thus protect against diseases in which oxidative stress is implicated as a causal or contributing factor, such as cancer. They also have antiproliferative, antimutagenic, and chemoprotective effects, in addition to their anticariogenic effects. PMID:23150750

  1. Enzymatic hydrolysis of cocoa pod husks. [Trichoderma reesei

    SciTech Connect

    Simpson, B.K.; Oldham, J.H.; Martin, A.M

    1984-07-01

    Laboratory results are presented of the bioconversion of cellulose from cocoa pod husks, utilizing cellulase from three mutants of Trichoderma reesei. Total reducing sugars in filtered hydrolysates were estimated by the dinitrosalicylic acid method. The sugars present were identified by paper chromatography as glucose and xylose.

  2. Yeast diversity of Ghanaian cocoa bean heap fermentations.

    PubMed

    Daniel, Heide-Marie; Vrancken, Gino; Takrama, Jemmy F; Camu, Nicholas; De Vos, Paul; De Vuyst, Luc

    2009-08-01

    The fermentation of the Theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. An assessment of the microbial community of cocoa bean heap fermentations in Ghana resulted in 91 yeast isolates. These were grouped by PCR-fingerprinting with the primer M13. Representative isolates were identified using the D1/D2 region of the large subunit rRNA gene, internal transcribed spacer sequences and partial actin gene sequences leading to the detection of 15 species. Properties of importance for cocoa bean fermentation, namely sucrose, glucose, and citrate assimilation capacity, pH-, ethanol-, and heat-tolerance, were examined for selected isolates. Pichia kudriavzevii (Issatchenkia orientalis), Saccharomyces cerevisiae, and Hanseniaspora opuntiae formed the major components of the yeast community. Hanseniaspora opuntiae was identified conclusively for the first time from cocoa fermentations. Among the less frequently encountered species, Candida carpophila, Candida orthopsilosis, Kodamaea ohmeri, Meyerozyma (Pichia) caribbica, Pichia manshurica, Saccharomycodes ludwigii, and Yamadazyma (Pichia) mexicana were not yet documented from this substrate. Hanseniaspora opuntiae was preferably growing during the earlier phase of fermentation, reflecting its tolerance to low pH and its citrate-negative phenotype, while no specific temporal distribution was recognized for P. kudriavzevii and S. cerevisiae. PMID:19473277

  3. label name %cocoa cocoa source Pralus Cuba 75 Despite being called Cuba, the blurb on the back talks

    E-print Network

    Reitsma, Femke E.

    Chocovic Guyave 71 Grenada Artesanal Chocolate Diego Cacao - Cocoa ~75 Guatemala Dolfin Noir 88 America Schoc Santo Domingo 70 Santo Domingo Republica de Cacao Los Rios Province 75 Hachez Premier Cru 88 Koko Black Dark 74 Sharffen Berger Bittersweet 70 Republica de Cacao Manabi Province 75 La Tavoletta

  4. Powder treatment process

    DOEpatents

    Weyand, John D. (Greensburg, PA)

    1988-01-01

    (1) A process comprising spray drying a powder-containing slurry, the slurry containing a powder constituent susceptible of oxidizing under the temperature conditions of the spray drying, while reducing the tendency for oxidation of the constituent by including as a liquid constituent of the slurry an organic liquid; (2) a process comprising spray drying a powder-containing slurry, the powder having been pretreated to reduce content of a powder constituent susceptible of oxidizing under the temperature conditions of the spray drying, the pretreating comprising heating the powder to react the constituent; and (3) a process comprising reacting ceramic powder, grinding the reacted powder, slurrying the ground powder, spray drying the slurried powder, and blending the dried powder with metal powder.

  5. Powder treatment process

    DOEpatents

    Weyand, J.D.

    1988-02-09

    Disclosed are: (1) a process comprising spray drying a powder-containing slurry, the slurry containing a powder constituent susceptible of oxidizing under the temperature conditions of the spray drying, while reducing the tendency for oxidation of the constituent by including as a liquid constituent of the slurry an organic liquid; (2) a process comprising spray drying a powder-containing slurry, the powder having been pretreated to reduce content of a powder constituent susceptible of oxidizing under the temperature conditions of the spray drying, the pretreating comprising heating the powder to react the constituent; and (3) a process comprising reacting ceramic powder, grinding the reacted powder, slurrying the ground powder, spray drying the slurried powder, and blending the dried powder with metal powder. 2 figs.

  6. Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components.

    PubMed

    Voigt, Jürgen; Janek, Katharina; Textoris-Taube, Kathrin; Niewienda, Agathe; Wöstemeyer, Johannes

    2016-02-01

    Essential precursors of the cocoa-specific aroma notes are formed during fermentation of the cocoa beans by acid-induced proteolysis. It has been shown that, in addition to free amino acids, hydrophilic peptides derived from the vicilin-class(7S) globular storage protein are required for the generation of the cocoa-specific aroma notes during the roasting process. To identify those peptides responsible for the generation of the cocoa-specific aroma components, we have developed a procedure for the fractionation of the aroma precursor extract from well-fermented cocoa beans by ligand-exchange and subsequent Sephadex-LH20 chromatography. The cocoa-specific aroma precursor fractions were characterised by matrix-assisted laser-desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF) and the determination of their amino acid sequences by electrospray ionisation mass spectrometry (ESI-MS/MS). PMID:26304401

  7. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.

    PubMed

    Aculey, Patrick C; Snitkjaer, Pia; Owusu, Margaret; Bassompiere, Marc; Takrama, Jemmy; Nørgaard, Lars; Petersen, Mikael A; Nielsen, Dennis S

    2010-08-01

    Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and taste. In an attempt to obtain a deeper understanding of the changes in the cocoa beans during fermentation and investigate the possibility of future development of objective methods for assessing the degree of fermentation, a novel combination of methods including cut test, colorimetry, fluorescence spectroscopy, NIR spectroscopy, and GC-MS evaluated by chemometric methods was used to examine cocoa beans sampled at different durations of fermentation and samples representing fully fermented and dried beans from all cocoa growing regions of Ghana. Using colorimetry it was found that samples moved towards higher a* and b* values as fermentation progressed. Furthermore, the degree of fermentation could, in general, be well described by the spectroscopic methods used. In addition, it was possible to link analysis of volatile compounds with predictions of fermentation time. Fermented and dried cocoa beans from the Volta and the Western regions clustered separately in the score plots based on colorimetric, fluorescence, NIR, and GC-MS indicating regional differences in the composition of Ghanaian cocoa beans. The study demonstrates the potential of colorimetry and spectroscopic methods as valuable tools for determining the fermentation degree of cocoa beans. Using GC-MS it was possible to demonstrate the formation of several important aroma compounds such 2-phenylethyl acetate, propionic acid, and acetoin and the breakdown of others like diacetyl during fermentation. Practical Application: The present study demonstrates the potential of using colorimetry and spectroscopic methods as objective methods for determining cocoa bean quality along the processing chain. Development of objective methods for determining cocoa bean quality will be of great importance for quality insurance within the fields of cocoa processing and raw material control in chocolate producing companies. PMID:20722952

  8. The STS-95 crew participates in a parade in Cocoa Beach

    NASA Technical Reports Server (NTRS)

    1998-01-01

    STS-95 Commander Curtis L. Brown Jr. (in front), along with the other crew members behind him, waves to the crowd as he leads a parade of 1999 C-5 Corvette convertibles down State Road A1A in nearby Cocoa Beach. Organizers of the parade include the Cocoa Beach Area Chamber of Commerce, the Brevard County Tourist Development Council, and the cities of Cape Canaveral and Cocoa Beach. The parade is reminiscent of those held after missions during the Mercury Program.

  9. STS-95 Payload Specialist Mukai participates in a parade in Cocoa Beach

    NASA Technical Reports Server (NTRS)

    1998-01-01

    STS-95 Payload Specialist Chiaki Mukai is perched on the back of a red 1999 C-5 Corvette convertible during a parade down State Road A1A in nearby Cocoa Beach. Organizers of the parade include the Cocoa Beach Area Chamber of Commerce, the Brevard County Tourist Development Council, and the cities of Cape Canaveral and Cocoa Beach. The parade is reminiscent of those held after missions during the Mercury Program.

  10. STS-95 Payload Specialist Glenn participates in a parade in Cocoa Beach

    NASA Technical Reports Server (NTRS)

    1998-01-01

    STS-95 Payload Specialist John H. Glenn Jr. waves to spectators from the back of a silver 1999 C-5 Corvette convertible during a parade down State Road A1A in nearby Cocoa Beach. Organizers of the parade include the Cocoa Beach Area Chamber of Commerce, the Brevard County Tourist Development Council, and the cities of Cape Canaveral and Cocoa Beach. The parade is reminiscent of those held after missions during the Mercury Program.

  11. STS-95 Payload Specialist Glenn greets baseball legend Williams following a parade in Cocoa Beach

    NASA Technical Reports Server (NTRS)

    1998-01-01

    STS-95 Payload Specialist John H. Glenn Jr. (left) greets baseball legend Ted Williams at a reception at the Double Tree Oceanfront Hotel following a parade down State Road A1A in nearby Cocoa Beach. Organizers of the parade included the Cocoa Beach Area Chamber of Commerce, the Brevard County Tourist Development Council, and the cities of Cape Canaveral and Cocoa Beach. The parade is reminiscent of those held after missions during the Mercury Program.

  12. STS-95 Payload Specialist Glenn participates in a parade in Cocoa Beach

    NASA Technical Reports Server (NTRS)

    1998-01-01

    STS-95 Payload Specialist John H. Glenn Jr. waves to a dense crowd of well-wishers from the back of a silver 1999 C-5 Corvette convertible during a parade down State Road A1A in nearby Cocoa Beach. Organizers of the parade include the Cocoa Beach Area Chamber of Commerce, the Brevard County Tourist Development Council, and the cities of Cape Canaveral and Cocoa Beach. The parade is reminiscent of those held after missions during the Mercury Program.

  13. Preparation of titanium diboride powder

    DOEpatents

    Brynestad, Jorulf (Oak Ridge, TN); Bamberger, Carlos E. (Oak Ridge, TN)

    1985-01-01

    Finely-divided titanium diboride or zirconium diboride powders are formed by reacting gaseous boron trichloride with a material selected from the group consisting of titanium powder, zirconium powder, titanium dichloride powder, titanium trichloride powder, and gaseous titanium trichloride.

  14. Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee

    NASA Astrophysics Data System (ADS)

    Pinkas, Joan M.; Battista, Karen; Morille-Hinds, Theodora

    Spices, nuts, cocoa, and coffee are raw materials that may be used alone or as ingredients in the manufacture of processed food products. The control of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also be applied to other raw materials of a similar nature.

  15. Effect of Cocoa and Green Tea Consumption on Glucoregulatory Biomarkers in Insulin-Resistant Men and Women.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In vivo and in vitro research has shown that tea and cocoa consumption may have an impact on the glucoregulatory system. This pilot study investigated if there was a dose-response effect of cocoa procyanidins (CP) on glucoregulatory biomarkers and compared the effect of cocoa and tea polyphenols on ...

  16. Rheo-NMR Measurements of Cocoa Butter Crystallized Under

    SciTech Connect

    Mudge, E.; Mazzanti, G

    2009-01-01

    Modifications of a benchtop NMR instrument were made to apply temperature control to a shearing NMR cell. This has enabled the determination in situ of the solid fat content (SFC) of cocoa butter under shearing conditions. The cocoa butter was cooled at 3 C/min to three final temperatures of 17.5, 20.0, and 22.5 C with applied shear rates between 45 and 720 s-1. Polymorphic transitions of the cocoa butter were determined using synchrotron X-ray diffraction with an identical shearing system constructed of Lexan. Sheared samples were shown to have accelerated phase transitions compared to static experiments. In experiments where form V was confirmed to be the dominant polymorph, the final SFC averaged around 50%. However, when other polymorphic forms were formed, a lower SFC was measured because the final temperature was within the melting range of that polymorph and only partial crystallization happened. A shear rate of 720 s-1 delayed phase transitions, likely due to viscous heating of the sample. Pulsed NMR is an invaluable tool for determining the crystalline fraction in hydrogen containing materials, yet its use for fundamental and industrial research on fat or alkanes crystallization under shear has only recently been developed.

  17. MOLECULAR CHARACTERISATION OF ENDOPHYTIC MORPHO-SPECIES ISOLATED FROM COCOA (THEOBROMA CACAO).

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Endophytic fungi were isolated from healthy stems and pods of cocoa (Theobroma cacao) trees in natural forest ecosystems and agroecosystems in Latin America and West Africa. These fungi were collected for screening as a potential source of biocontrol agents for the basidiomycetous pathogens of cocoa...

  18. COCOA: A New Validated Instrument to Assess Medical Students' Attitudes towards Older Adults

    ERIC Educational Resources Information Center

    Hollar, David; Roberts, Ellen; Busby-Whitehead, Jan

    2011-01-01

    This study tested the reliability and validity of the Carolina Opinions on Care of Older Adults (COCOA) survey compared with the Geriatric Assessment Survey (GAS). Participants were first year medical students (n = 160). A Linear Structural Relations (LISREL) measurement model for COCOA had a moderately strong fit that was significantly better…

  19. Genetic diversity in cocoa (Theobroma cacao, L.) germplasm collection from Ghana

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Theobroma cacao L. with its center of diversity in Central and South America was first introduced to West Africa in the mid-19th century and today the region produces 70% of the world's cocoa. Several distinct cocoa types have been introduced, cultivated and intercrossed across the region. Also, bi-...

  20. Inhibition of Key Digestive Enzymes by Cocoa Extracts 1 and Procyanidins

    PubMed Central

    Gu, Yeyi; Hurst, William J.; Stuart, David A.; Lambert, Joshua D.

    2011-01-01

    We determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic ?-amylase (PA), pancreatic lipase (PL) and secreted phospholipase A2 (PLA2), and characterized the kinetics of such inhibition. Lavado, regular and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2 to 10) were examined. Cocoa extracts and procyanidins dose-dependently inhibited PA, PL and PLA2. Lavado cocoa extract was the most potent inhibitor (IC50 = 8.5 – 47 ?g/mL). An inverse correlation between Log IC50 and DP (R2 > 0.93) was observed. Kinetic analysis suggested that regular cocoa extract, the pentamer and decamer inhibited PL activity in a mixed mode. The pentamer and decamer non-competitively inhibited PLA2 activity, whereas regular cocoa extract inhibited PLA2 competitively. Our study demonstrates that cocoa polyphenols can inhibit digestive enzymes in vitro, and may, in conjunction with a low calorie diet, play a role in body weight management. PMID:21495725

  1. Evaluation of Antiradical Activity of Different Cocoa and Chocolate Products: Relation with Lipid and Protein Composition

    PubMed Central

    Vertuani, Silvia; Scalambra, Emanuela; Vittorio, Trotta; Bino, Alessia; Malisardi, Gemma; Baldisserotto, Anna

    2014-01-01

    Abstract Chocolate antioxidant properties are often claimed; however, they are frequently different from the parent natural sources due to the industry or artisan transformation. In particular, antioxidant property of chocolate and cocoa are not adequately taken into consideration by consumers who normally make use of this food just for its flavor and taste properties. In this study, we have investigated the antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses, and corresponding chocolate bars with different percentages of cocoa from different origins. The antioxidant capacity of the different samples was measured by two different assays [1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant of potency (FRAP) tests]. The Folin–Ciocalteu reagent was used to assess the total phenolic content. The masses showed a higher antioxidant power than the nibs, and this has been attributed to the fact that in the nibs is still present the lipid part, which will form the cocoa butter. The influence of milk, whey, and soy proteins was also investigated. Our results showed that the extra dark cocoa bar, 100% cocoa chocolate, is the best in terms of total polyphenol content and in terms of antioxidant capacity according to the DPPH and FRAP tests. In addition, the bars of organic dark chocolate 80%, dark Tanzania 80%, and Trinidad 80% products are well performing in all respects. As highlighted by us, the antiradical properties of cocoa products are higher than many antioxidant supplements in tablets. PMID:24433077

  2. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.

    PubMed

    Meersman, Esther; Steensels, Jan; Paulus, Tinneke; Struyf, Nore; Saels, Veerle; Mathawan, Melissa; Koffi, Jean; Vrancken, Gino; Verstrepen, Kevin J

    2015-09-01

    Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. PMID:26150457

  3. Mapping of quantitative trait loci for butter content and hardness in cocoa beans (Theobroma cacao L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cocoa butter is an important raw material for the chocolate, pharmaceutical, and cosmetic industries. The butter content and quality in cocoa beans are genetically controlled characteristics, and affect its commercial values and industrial applicability. In the present work, an F2 population derived...

  4. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... requirements for label declaration of ingredients for sweet chocolate in § 163.123, except that: (1) In the preparation of the product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that the...) Chocolate liquor; (3) Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat....

  5. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... requirements for label declaration of ingredients for sweet chocolate in § 163.123, except that: (1) In the preparation of the product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that the...) Chocolate liquor; (3) Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat....

  6. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... requirements for label declaration of ingredients for sweet chocolate in § 163.123, except that: (1) In the preparation of the product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that the...) Chocolate liquor; (3) Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat....

  7. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... requirements for label declaration of ingredients for sweet chocolate in § 163.123, except that: (1) In the preparation of the product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that the...) Chocolate liquor; (3) Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat....

  8. 21 CFR 163.150 - Sweet cocoa and vegetable fat coating.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... requirements for label declaration of ingredients for sweet chocolate in § 163.123, except that: (1) In the preparation of the product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that the...) Chocolate liquor; (3) Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat....

  9. Microsatellite-aided detection of genetic redundancy improves management of the International Cocoa Genebank, Trinidad

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cacao (Theobroma cacao L.), the tree from which cocoa butter and chocolate is derived, is conserved in field genebanks. The largest of these ex situ collections in the public domain is the International Cocoa Genebank, Trinidad (ICG,T). Reduction of genetic redundancy is essential to improve the acc...

  10. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...) Description. Cocoa with dioctyl sodium sulfosuccinate for manufacturing is the food additive complying with.... The name of the food additive is “cocoa with dioctyl sodium sulfosuccinate for manufacturing” to which... manufacturing. 163.117 Section 163.117 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  11. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Flavoring Agents and Related Substances § 172.520 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for manufacturing,” conforming to § 163... manufacturing. 172.520 Section 172.520 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  12. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...) Description. Cocoa with dioctyl sodium sulfosuccinate for manufacturing is the food additive complying with.... The name of the food additive is “cocoa with dioctyl sodium sulfosuccinate for manufacturing” to which... manufacturing. 163.117 Section 163.117 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  13. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...) Description. Cocoa with dioctyl sodium sulfosuccinate for manufacturing is the food additive complying with.... The name of the food additive is “cocoa with dioctyl sodium sulfosuccinate for manufacturing” to which... manufacturing. 163.117 Section 163.117 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  14. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...) Description. Cocoa with dioctyl sodium sulfosuccinate for manufacturing is the food additive complying with.... The name of the food additive is “cocoa with dioctyl sodium sulfosuccinate for manufacturing” to which... manufacturing. 163.117 Section 163.117 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  15. 21 CFR 163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...) Description. Cocoa with dioctyl sodium sulfosuccinate for manufacturing is the food additive complying with.... The name of the food additive is “cocoa with dioctyl sodium sulfosuccinate for manufacturing” to which... manufacturing. 163.117 Section 163.117 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  16. Cocoa and Human Health: From Head to Foot-A Review.

    PubMed

    Araujo, Quintino Reis De; Gattward, James Nascimento; Almoosawi, Suzana; Parada Costa Silva, Maria das Graças Conceição; Dantas, Paulo Alfredo De Santana; Araujo Júnior, Quintino Reis De

    2016-01-01

    The cocoa, as part of the wonderful nature, provides the mankind a wide variety of valuable food products and health benefits. The most known and universally relished product derived from this fruit is chocolate, an amazing and unique food for the human nutrition with records of consumption of similar products dating to 1000 years BC. In fact, the cocoa is a complex food that includes over 300 different components. This review is designed to inform scientists, technicians, academicians, farmers, and interested communities of numerous studies that have been conducted worldwide to investigate the properties of various cocoa constituents, their relations to human health, and their potential role in the prevention and treatment of many medical conditions. The general population, for example in Brazil, despite being one of the major producers of cocoa, is poorly informed of the significant and beneficial properties of cocoa. The present review covers important topics linking cocoa to human health and show the state of the art of effect of cocoa in different systems that comprise the human body. The paper is organized based on the main human organ system and includes: cardiovascular/circulatory, neurological/nervous, oral health, endocrine, lymphatic and immunological, respiratory, reproductive, and dermatological systems. Scientific findings tend to confirm the historic designation of cocoa as "food of the Gods." PMID:24915376

  17. Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health

    PubMed Central

    Scapagnini, Giovanni; Davinelli, Sergio; Di Renzo, Laura; De Lorenzo, Antonino; Olarte, Hector Hugo; Micali, Giuseppe; Cicero, Arrigo F.; Gonzalez, Salvador

    2014-01-01

    Cocoa has a rich history in human use. Skin is prone to the development of several diseases, and the mechanisms in the pathogenesis of aged skin are still poorly understood. However, a growing body of evidence from clinical and bench research has begun to provide scientific validation for the use of cocoa-derived phytochemicals as an effective approach for skin protection. Although the specific molecular and cellular mechanisms of the beneficial actions of cocoa phytochemicals remain to be elucidated, this review will provide an overview of the current literature emphasizing potential cytoprotective pathways modulated by cocoa and its polyphenolic components. Moreover, we will summarize in vivo studies showing that bioactive compounds of cocoa may have a positive impact on skin health. PMID:25116848

  18. Colonial foresters versus agriculturalists: the debate over climate change and cocoa production in the Gold Coast.

    PubMed

    Hodge, Joseph M

    2009-01-01

    This article draws attention to the unfolding debate concerning forest cover loss, climatic change, and declining cocoa production in the Gold Coast (colonial Ghana) during the early twentieth century. It argues that, although desiccationist theory was prevalent, its acceptance among colonial authorities in the Gold Coast was far from hegemonic. There were important dissenting colonial voices, particularly among agriculturalists, who argued that declining cocoa yields were due to plant diseases, most notably cocoa swollen shoot disease. It was based on the latter's non-environmental model of disease transmission, rather than the premises of desiccation science, that the government's postwar "cutting out campaign" of cocoa was predicated. Nevertheless, the foresters' correlation of the deterioration of cocoa areas with fears of desiccation was not without its effects on state practice, providing the rationale for an accelerated program of forest reservations in the 1930s. PMID:19728418

  19. Effect of powder and target properties on wrap around effect during coating.

    PubMed

    Sumonsiri, Nutsuda; Barringer, Sheryl A

    2010-10-01

    Tapioca starch, NaCl (28, 135, and 378 ?m), corn starch, cocoa powder, soy protein isolate, cheese powder, wheat protein, modified starch, nacho cheese, and sugar were coated at 0 kV for nonelectrostatic and at 25 kV for electrostatic coating onto metal, wood, unoiled paper, oiled paper, unoiled plastic, oiled plastic, fresh bread, and dry bread. Powders and targets were allowed to naturally tribocharge, or all charge was removed before coating. Powder particle size, flowability, resistivity, and target resistivity were reported. Electrostatic coating produced the same or better wrap around, or percent side coverage as nonelectrostatic coating for every powder and target. The greatest electrostatic improvement was found when using powders that had the worst nonelectrostatic side coverage: large particle size (>135 ?m), low resistivity, and low cohesiveness, especially on targets that had high-surface resistivity (2 × 10(5) ?m). Tribocharging had a similar effect as electrostatic coating. In both nonelectrostatic and electrostatic coating, percent side coverage increased as powder particle size decreased, cohesiveness increased, or target resistivity decreased. In electrostatic coating, percent side coverage increased as powder resistivity increased; however, in nonelectrostatic coating, as powder resistivity increased, percent side coverage increased on only oiled plastic and dry bread. Practical Application: The evenness of powder coating on food is very important for consumer acceptability, since consumers judge food from its appearance before they have a chance to taste it. If thick food targets, such as cakes, donuts, and marshmallows need to be coated, the side coverage, due to the wrap around effect, is important. Choosing powders with small particle size, high cohesiveness and high-powder resistivity, and using electrostatic coating can produce food targets coated on all sides. PMID:21535493

  20. Production of metal powder

    SciTech Connect

    Worthington, R.B.

    1982-01-20

    Fine mesh metal powder, such as titanium powder, is prepared by reaction of a halide of the metal, in vapor form, with a fine spray of molten sodium at a temperature below the melting point of the metal.

  1. Composite powder particles

    NASA Technical Reports Server (NTRS)

    Parker, Donald S. (Inventor); MacDowell, Louis G. (Inventor)

    2009-01-01

    A liquid coating composition including a coating vehicle and composite powder particles disposed within the coating vehicle. Each composite powder particle may include a magnesium component, a zinc component, and an indium component.

  2. Precision powder feeder

    DOEpatents

    Schlienger, M. Eric (Albuquerque, NM); Schmale, David T. (Albuquerque, NM); Oliver, Michael S. (Sandia Park, NM)

    2001-07-10

    A new class of precision powder feeders is disclosed. These feeders provide a precision flow of a wide range of powdered materials, while remaining robust against jamming or damage. These feeders can be precisely controlled by feedback mechanisms.

  3. Aluminum powder metallurgy processing

    SciTech Connect

    Flumerfelt, J.F.

    1999-02-12

    The objective of this dissertation is to explore the hypothesis that there is a strong linkage between gas atomization processing conditions, as-atomized aluminum powder characteristics, and the consolidation methodology required to make components from aluminum powder. The hypothesis was tested with pure aluminum powders produced by commercial air atomization, commercial inert gas atomization, and gas atomization reaction synthesis (GARS). A comparison of the GARS aluminum powders with the commercial aluminum powders showed the former to exhibit superior powder characteristics. The powders were compared in terms of size and shape, bulk chemistry, surface oxide chemistry and structure, and oxide film thickness. Minimum explosive concentration measurements assessed the dependence of explosibility hazard on surface area, oxide film thickness, and gas atomization processing conditions. The GARS aluminum powders were exposed to different relative humidity levels, demonstrating the effect of atmospheric conditions on post-atomization processing conditions. The GARS aluminum powders were exposed to different relative humidity levels, demonstrating the effect of atmospheric conditions on post-atomization oxidation of aluminum powder. An Al-Ti-Y GARS alloy exposed in ambient air at different temperatures revealed the effect of reactive alloy elements on post-atomization powder oxidation. The pure aluminum powders were consolidated by two different routes, a conventional consolidation process for fabricating aerospace components with aluminum powder and a proposed alternative. The consolidation procedures were compared by evaluating the consolidated microstructures and the corresponding mechanical properties. A low temperature solid state sintering experiment demonstrated that tap densified GARS aluminum powders can form sintering necks between contacting powder particles, unlike the total resistance to sintering of commercial air atomization aluminum powder.

  4. In Vitro Studies on the Antioxidant Property and Inhibition of ?-Amylase, ?-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean

    PubMed Central

    Ademosun, Ayokunle O.; Ademiluyi, Adedayo O.; Omojokun, Olasunkanmi S.; Nwanna, Esther E.; Longe, Kuburat O.

    2014-01-01

    Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of ?-amylase, ?-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract on ?-amylase, ?-glucosidase, and angiotensin-1 converting enzyme activities were investigated in vitro. Furthermore, the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2..-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), hydroxyl (OH), and nitric oxide (NO)] scavenging ability and ferric reducing antioxidant property of the extract were assessed. Results. The results revealed that the extract inhibited ?-amylase (1.81 ± 0.22?mg/mL), ?-glucosidase (1.84 ± 0.17?mg/mL), and angiotensin-1 converting enzyme (0.674 ± 0.06?mg/mL [lungs], 1.006 ± 0.08?mg/mL [heart]) activities in a dose-dependent manner and also showed dose-dependent radicals [DPPH (16.94 ± 1.34?mg/mL), NO (6.98 ± 0.886?mg/mL), OH (3.72 ± 0.26?mg/mL), and ABTS (15.7 ± 1.06?mmol/TEAC·g] scavenging ability. Conclusion. The inhibition of ?-amylase, ?-glucosidase, and angiotensin-1 converting enzyme activities by the cocoa bean extract could be part of the possible mechanism by which the extract could manage and/or prevent type-2 diabetes and hypertension. PMID:25295218

  5. In Vitro Studies on the Antioxidant Property and Inhibition of ?-Amylase, ?-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean.

    PubMed

    Oboh, Ganiyu; Ademosun, Ayokunle O; Ademiluyi, Adedayo O; Omojokun, Olasunkanmi S; Nwanna, Esther E; Longe, Kuburat O

    2014-01-01

    Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of ?-amylase, ?-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract on ?-amylase, ?-glucosidase, and angiotensin-1 converting enzyme activities were investigated in vitro. Furthermore, the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2..-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), hydroxyl (OH), and nitric oxide (NO)] scavenging ability and ferric reducing antioxidant property of the extract were assessed. Results. The results revealed that the extract inhibited ?-amylase (1.81 ± 0.22?mg/mL), ?-glucosidase (1.84 ± 0.17?mg/mL), and angiotensin-1 converting enzyme (0.674 ± 0.06?mg/mL [lungs], 1.006 ± 0.08?mg/mL [heart]) activities in a dose-dependent manner and also showed dose-dependent radicals [DPPH (16.94 ± 1.34?mg/mL), NO (6.98 ± 0.886?mg/mL), OH (3.72 ± 0.26?mg/mL), and ABTS (15.7 ± 1.06?mmol/TEAC·g] scavenging ability. Conclusion. The inhibition of ?-amylase, ?-glucosidase, and angiotensin-1 converting enzyme activities by the cocoa bean extract could be part of the possible mechanism by which the extract could manage and/or prevent type-2 diabetes and hypertension. PMID:25295218

  6. The Role of Cocoa as a Cigarette Additive: Opportunities for Product Regulation

    PubMed Central

    Kennedy, Ryan David; Connolly, Gregory N.

    2014-01-01

    Introduction: The 2009 Family Smoking Prevention and Tobacco Control Act prohibited the use of characterizing flavors in cigarettes; however, some of these flavors are still used in cigarettes at varying levels. We reviewed tobacco industry internal documents to investigate the role of one of these flavors, cocoa, with the objective of understanding its relationship to sensory and risk perception, promotion of dependence, and enhancement of attractiveness and acceptability. Methods: We used the Legacy Tobacco Documents Library to identify documents relevant to our research questions. Initial search terms were generated following an examination of published literature on cocoa, other cigarette additives, and sensory and risk perception. Further research questions and search terms were generated based on review of documents generated from the initial search terms. Results: Cocoa is widely applied to cigarettes and has been used by the tobacco industry as an additive since the early 20th century. Cocoa can alter the sensory properties of cigarette smoke, including by providing a more appealing taste and decreasing its harshness. The tobacco industry has experimented with manipulating cocoa levels as a means of achieving sensory properties that appeal to women and youth. Conclusions: Although cocoa is identified as a flavor on tobacco industry Web sites, it may serve other sensory purposes in cigarettes as well. Eliminating cocoa as an additive from tobacco products may affect tobacco product abuse liability by altering smokers’ perceptions of product risk, and decreasing product appeal, especially among vulnerable populations. PMID:24610479

  7. Chocolate and Other Cocoa Products: Effects on Human Reproduction and Pregnancy.

    PubMed

    Brillo, Eleonora; Di Renzo, Gian Carlo

    2015-11-18

    Chocolate and other cocoa products are not all alike. They differ between themselves in term of nutrients, calories, and bioactive constituents. Therefore, some of them are unhealthy foods, whereas others do not affect health and still others are healthy foods. One wonders which chocolate and other cocoa derivatives can be considered as biofunctional food products. This review explores the constituents of cocoa and chocolate and summarizes evidence about the role of cocoa and chocolate components on human health and particularly on reproduction. On the basis of the literature review, it can be asserted that some kinds of cocoa products have favorable effects on human health at different stages of life. Women seem to be particularly favored by consuming of cocoa products, and chocolate with specific features can also be a good supplementary source of energy for pregnant woman. However, many aspects remain to be investigated and others are still to be clarified. Future studies and systematic reviews will shed light on some preventive effects and health benefits of cocoa products. PMID:26218965

  8. The relevance of theobromine for the beneficial effects of cocoa consumption

    PubMed Central

    Martínez-Pinilla, Eva; Oñatibia-Astibia, Ainhoa; Franco, Rafael

    2015-01-01

    Cocoa consumption began in America and in the mid sixteenth Century it quickly spread to Europe. Beyond being considered a pleasant habit due to its rich sweet lingering taste, chocolate was considered a good nutrient and even a medicine. Traditionally, health benefits of cocoa have been related with the high content of antioxidants of Theobroma cocoa beans. However, the direct psychoactive effect due to methylxanthines in cocoa is notable. Theobromine and caffeine, in the proportions found in cocoa, are responsible for the liking of the food/beverage. These compounds influence in a positive way our moods and our state of alertness. Theobromine, which is found in higher amounts than caffeine, seems to be behind several effects attributed to cocoa intake. The main mechanisms of action are inhibition of phosphodiesterases and blockade of adenosine receptors. Further mechanisms are being explored to better understand the health benefits associated to theobromine consumption. Unlike what happens in other mammals -pets- included, theobromine is safe for humans and has fewer unwanted effects than caffeine. Therefore, theobromine deserves attention as one of the most attractive molecules in cocoa. PMID:25750625

  9. The relevance of theobromine for the beneficial effects of cocoa consumption.

    PubMed

    Martínez-Pinilla, Eva; Oñatibia-Astibia, Ainhoa; Franco, Rafael

    2015-01-01

    Cocoa consumption began in America and in the mid sixteenth Century it quickly spread to Europe. Beyond being considered a pleasant habit due to its rich sweet lingering taste, chocolate was considered a good nutrient and even a medicine. Traditionally, health benefits of cocoa have been related with the high content of antioxidants of Theobroma cocoa beans. However, the direct psychoactive effect due to methylxanthines in cocoa is notable. Theobromine and caffeine, in the proportions found in cocoa, are responsible for the liking of the food/beverage. These compounds influence in a positive way our moods and our state of alertness. Theobromine, which is found in higher amounts than caffeine, seems to be behind several effects attributed to cocoa intake. The main mechanisms of action are inhibition of phosphodiesterases and blockade of adenosine receptors. Further mechanisms are being explored to better understand the health benefits associated to theobromine consumption. Unlike what happens in other mammals -pets- included, theobromine is safe for humans and has fewer unwanted effects than caffeine. Therefore, theobromine deserves attention as one of the most attractive molecules in cocoa. PMID:25750625

  10. Interplanetary scintillation observations with the Cocoa Cross radio telescope

    NASA Technical Reports Server (NTRS)

    Cronyn, W. M.; Shawhan, S. D.; Erskine, F. T.; Huneke, A. H.; Mitchell, D. G.

    1976-01-01

    Physical and electrical parameters for the 34.3-MHz Cocoa Cross radio telescope are given. The telescope is dedicated to the determination of solar-wind characteristics in and out of the ecliptic plane through measurement of electron-density irregularity structure as determined from IPS (interplanetary scintillation) of natural radio sources. The collecting area (72,000 sq m), angular resolution (0.4 deg EW by 0.6 deg NS), and spatial extent (1.3 km EW by 0.8 km NS) make the telescope well suited for measurements of IPS index and frequency scale for hundreds of weak radio sources without serious confusion effects.

  11. Correlation Analysis of Cocoa Consumption Data with Worldwide Incidence Rates of Testicular Cancer and Hypospadias

    PubMed Central

    Giannandrea, Fabrizio

    2009-01-01

    The underlying reasons for the increasing occurrence of male reproductive diseases (MRD) such as hypospadias, cryptorchidism, and testicular cancer (TC) over the last decades are still unknown. It has been hypothesized that the risk of MRD is determined in utero and that pregnancy dietary intake could also affect MRD risk in the offspring. Various studies in animals reported that cocoa and theobromine, the main stimulant of cocoa, exert toxic effects on the testis, inducing testicular atrophy and impaired sperm quality. A correlation analysis was conducted to examine the possible role of cocoa consumption on the occurrence of selected MRD during the prenatal and early life period of cases. The incidence rates between 1998–2002 of TC in 18 countries obtained from Cancer Incidence in Five Continents were correlated with the average per-capita consumption of cocoa (kg/capita/year) (FAOSTAT-Database) in these countries from 1965 to 1980, i.e. the period corresponding to the early life of TC cases. In order to test the above correlation in the case of hypospadias, the mean prevalence at birth in 20 countries (1999–2003) with average per-capita consumption of cocoa in these countries in the same period corresponding to pregnancy were used. The consumption of cocoa in the period 1965–80, was most closely correlated with the incidence of TC in young adults (r=0.859; p<0.001). An analogous significant correlation was also observed between early cocoa consumption and the prevalence rates of hypospadias in the period 1999–2003 (r=0.760; p<0.001). Although the ecological approach used in this study cannot provide an answer on the causal relationship between consumption of cocoa in early life and TC and hypospadias, the results are suggestive and indicate the need of further analytic studies to investigate the role of individual exposure to cocoa, particularly during the prenatal and in early life of the patients. PMID:19440400

  12. STS-95 Commander Brown participates in a parade in Cocoa Beach

    NASA Technical Reports Server (NTRS)

    1998-01-01

    STS-95 Commander Curtis L. Brown Jr. examines the heads up display in the 1999 C-5 Corvette convertible in which he will be riding during a parade down State Road A1A in nearby Cocoa Beach as Dan Adovasio, a parade coordinator, looks on. Organizers of the parade include the Cocoa Beach Area Chamber of Commerce, the Brevard County Tourist Development Council, and the cities of Cape Canaveral and Cocoa Beach. The parade is reminiscent of those held after missions during the Mercury Program.

  13. Effect of Cocoa Butter and Sunflower Oil Supplementation on Performance, Immunoglobulin, and Antioxidant Vitamin Status of Rats

    PubMed Central

    Ç?nar, Miyase; Yalç?nkaya, ?lkay; Atmaca, Nurgül; Güncüm, Enes

    2014-01-01

    This study investigated the effects of cocoa butter and sunflower oil alone and in combination on performance, some biochemical parameters, immunoglobulin, and antioxidant vitamin status in Wistar rats. Forty-eight male rats were assigned to four groups, consisting of 12 rats with 3 replicates. Control received balanced rat diet without oil, cocoa butter group received 3.5% cocoa butter, sunflower oil group received 3.5% sunflower oil, the last group received 1.75% sunflower oil + 1.75% cocoa butter supplementation in the rat diet for 8 weeks. The total feed consumption in sunflower oil group was statistically lower than in the other groups. The serum creatinine level was decreased in cocoa butter group compared to control. Triglyceride and VLDL cholesterol levels were decreased in only sunflower oil and only cocoa butter groups as compared to control. The level of Ig M was statistically lower in cocoa butter and cocoa butter + sunflower oil groups than in control and sunflower oil groups. There were no statistically important difference in vitamin concentrations among trial groups. It was concluded that the supplementation of cocoa butter in diet decreased Ig M level, while the supplementation of cocoa butter and sunflower oil alone decreased the triglyceride and VLDL cholesterol levels. PMID:25136602

  14. Cocoa, Glucose Tolerance, and Insulin Signaling: Cardiometabolic Protection.

    PubMed

    Grassi, Davide; Desideri, Giovambattista; Mai, Francesca; Martella, Letizia; De Feo, Martina; Soddu, Daniele; Fellini, Emanuela; Veneri, Mariangela; Stamerra, Cosimo A; Ferri, Claudio

    2015-11-18

    Experimental and clinical evidence reported that some polyphenol-rich natural products may offer opportunities for the prevention and treatment of type 2 diabetes, due to their biological properties. Natural products have been suggested to modulate carbohydrate metabolism by various mechanisms, such as restoring ?-cell integrity and physiology and enhancing insulin-releasing activity and glucose uptake. Endothelium is fundamental in regulating arterial function, whereas insulin resistance plays a pivotal role in pathophysiological mechanisms of prediabetic and diabetic states. Glucose and insulin actions in the skeletal muscle are improved by insulin-dependent production of nitric oxide, favoring capillary recruitment, vasodilatation, and increased blood flow. Endothelial dysfunction, with decreased nitric oxide bioavailability, is a critical step in the development of atherosclerosis. Furthermore, insulin resistance has been described, at least in part, to negatively affect endothelial function. Consistent with this, conditions of insulin resistance are usually linked to endothelial dysfunction, and the exposure of the endothelial cells to cardiovascular risk factors such as hypertension, dyslipidemia, and hyperglycemia is associated with reduced nitric oxide bioavailability, resulting in impaired endothelial-dependent vasodilatation. Moreover, endothelial dysfunction has been described as an independent predictor of cardiovascular risk and events. Cocoa and cocoa flavonoids may positively affect the pathophysiological mechanisms involved in insulin resistance and endothelial dysfunction with possible benefits in the prevention of cardiometabolic diseases. PMID:26126077

  15. Cocoa Phenolic Extract Protects Pancreatic Beta Cells against Oxidative Stress

    PubMed Central

    Martín, María Ángeles; Ramos, Sonia; Cordero-Herrero, Isabel; Bravo, Laura; Goya, Luis

    2013-01-01

    Diabetes mellitus is associated with reductions in glutathione, supporting the critical role of oxidative stress in its pathogenesis. Antioxidant food components such as flavonoids have a protective role against oxidative stress-induced degenerative and age-related diseases. Flavonoids constitute an important part of the human diet; they can be found in most plant foods, including green tea, grapes or cocoa and possess multiple biological activities. This study investigates the chemo-protective effect of a cocoa phenolic extract (CPE) containing mainly flavonoids against oxidative stress induced by tert-butylhydroperoxide (t-BOOH) on Ins-1E pancreatic beta cells. Cell viability and oxidative status were evaluated. Ins-1E cells treatment with 5–20 ?g/mL CPE for 20 h evoked no cell damage and did not alter ROS production. Addition of 50 ?M t-BOOH for 2 h increased ROS and carbonyl groups content and decreased reduced glutathione level. Pre-treatment of cells with CPE significantly prevented the t-BOOH-induced ROS and carbonyl groups and returned antioxidant defences to adequate levels. Thus, Ins-1E cells treated with CPE showed a remarkable recovery of cell viability damaged by t-BOOH, indicating that integrity of surviving machineries in the CPE-treated cells was notably protected against the oxidative insult. PMID:23912326

  16. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

    PubMed Central

    2011-01-01

    This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers. PMID:21917164

  17. Dose-dependent increases in flow-mediated dilation following acute cocoa ingestion in healthy older adults

    PubMed Central

    Feehan, Robert P.; Kunselman, Allen R.; Preston, Amy G.; Miller, Debra L.; Lott, Mary E. J.

    2011-01-01

    An inverse relation exists between intake of flavonoid-rich foods, such as cocoa, and cardiovascular-related mortality. Favorable effects of flavonoids on the endothelium may underlie these associations. We performed a randomized, double-blind, placebo-controlled study to test the hypothesis that acute cocoa ingestion dose dependently increases endothelium-dependent vasodilation, as measured by an increase in brachial artery flow-mediated dilation (FMD), in healthy older adults. Measurements were obtained before (preingestion) and after (1- and 2-h postingestion) ingestion of 0 (placebo), 2, 5, 13, and 26 g of cocoa in 23 adults (63 ± 2 yr old, mean ± SE). Changes in brachial artery FMD 1- and 2-h postingestion compared with preingestion were used to determine the effects of cocoa. FMD was unchanged 1 (??0.3 ± 0.2%)- and 2-h (?0.1 ± 0.1%) after placebo (0 g cocoa). In contrast, FMD increased both 1-h postingestion (2 g cocoa ?0.0 ± 0.2%, 5 g cocoa ?0.8 ± 0.3%, 13 g cocoa ?1.0 ± 0.3%, and 26 g cocoa ?1.6 ± 0.3%: P < 0.05 compared with placebo for 5, 13, and 26 g cocoa) and 2-h postingestion (2 g cocoa ?0.5 ± 0.3%, 5 g cocoa ?1.0 ± 0.3%, 13 g cocoa ?1.4 ± 0.2%, and 26 g cocoa ?2.5 ± 0.4%: P < 0.05 compared with placebo for 5, 13, and 26 g cocoa) on the other study days. A serum marker of cocoa ingestion (total epicatechin) correlated with increased FMD 1- and 2-h postingestion (r = 0.44–0.48; both P < 0.05). Collectively, these results indicate that acute cocoa ingestion dose dependently increases brachial artery FMD in healthy older humans. These responses may help to explain associations between flavonoid intake and cardiovascular-related mortality in humans. PMID:21903881

  18. Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis.

    PubMed

    Papalexandratou, Zoi; De Vuyst, Luc

    2011-11-01

    The yeast species composition of 12 cocoa bean fermentations carried out in Brazil, Ecuador, Ivory Coast and Malaysia was investigated culture-independently. Denaturing gradient gel electrophoresis of 26S rRNA gene fragments, obtained through polymerase chain reaction with universal eukaryotic primers, was carried out with two different commercial apparatus (the DCode and CBS systems). In general, this molecular method allowed a rapid monitoring of the yeast species prevailing during fermentation. Under similar and optimal denaturing gradient gel electrophoresis conditions, the CBS system allowed a better separated band pattern than the DCode system and an unambiguous detection of the prevailing species present in the fermentation samples. The most frequent yeast species were Hanseniaspora sp., followed by Pichia kudriavzevii and Saccharomyces cerevisiae, independent of the origin of the cocoa. This indicates a restricted yeast species composition of the cocoa bean fermentation process. Exceptionally, the Ivorian cocoa bean box fermentation samples showed a wider yeast species composition, with Hyphopichia burtonii and Meyerozyma caribbica among the main representatives. Yeasts were not detected in the samples when the temperature inside the fermenting cocoa pulp-bean mass reached values higher than 45 °C or under early acetic acid production conditions. PMID:22093683

  19. Multiple feed powder splitter

    DOEpatents

    Lewis, Gary K. (Los Alamos, NM); Less, Richard M. (Los Alamos, NM)

    2001-01-01

    A device for providing uniform powder flow to the nozzles when creating solid structures using a solid fabrication system such as the directed light fabrication (DLF) process. In the DLF process, gas entrained powders are passed through the focal point of a moving high-power laser light which fuses the particles in the powder to a surface being built up in layers. The invention is a device providing uniform flow of gas entrained powders to the nozzles of the DLF system. The device comprises a series of modular splitters which are slidably interconnected and contain an integral flow control mechanism. The device can take the gas entrained powder from between one to four hoppers and split the flow into eight tubular lines which feed the powder delivery nozzles of the DLF system.

  20. Multiple feed powder splitter

    DOEpatents

    Lewis, Gary K. (Los Alamos, NM); Less, Richard M. (Los Alamos, NM)

    2002-01-01

    A device for providing uniform powder flow to the nozzles when creating solid structures using a solid fabrication system such as the directed light fabrication (DLF) process. In the DLF process, gas entrained powders are passed through the focal point of a moving high-power laser light which fuses the particles in the powder to a surface being built up in layers. The invention is a device providing uniform flow of gas entrained powders to the nozzles of the DLF system. The device comprises a series of modular splitters which are slidably interconnected and contain an integral flow control mechanism. The device can take the gas entrained powder from between one to four hoppers and split the flow into eight tubular lines which feed the powder delivery nozzles of the DLF system.

  1. PROCYANIDIN AND CATECHIN CONTENT AND ANTIOXIDANT CAPACITY OF COCOA AND CHOCOLATE PRODUCTS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cocoa and chocolate products from major brands were analyzed blinded for total antioxidant capacity (AOC) (lipophilic and hydrophilic ORACFL), catechins, and procyanidins (monomer through polymers). Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolate wit...

  2. Cow dung powder poisoning

    PubMed Central

    Sherfudeen, Khaja Mohideen; Kaliannan, Senthil Kumar; Dammalapati, Pavan Kumar

    2015-01-01

    Cow dung, which has germicidal property, was used in ancient days to clean living premises in South India. Nowadays, people are using commercially available synthetic cow dung powder. It is locally known as “saani powder” in Tamil Nadu. It is freely available in homes and is sometimes accidentally consumed by children. It is available in two colors - yellow and green. Cow dung powder poisoning is common in districts of Tamil Nadu such as Coimbatore, Tirupur, and Erode. We report two cases of yellow cow dung powder poisoning from our hospital.

  3. Cocoa Flavonoid-Enriched Diet Modulates Systemic and Intestinal Immunoglobulin Synthesis in Adult Lewis Rats

    PubMed Central

    Massot-Cladera, Malen; Franch, Àngels; Castellote, Cristina; Castell, Margarida; Pérez-Cano, Francisco J.

    2013-01-01

    Previous studies have reported that a diet containing 10% cocoa, a rich source of flavonoids, has immunomodulatory effects on rats and, among others effects, is able to attenuate the immunoglobulin (Ig) synthesis in both systemic and intestinal compartments. The purpose of the present study was focused on investigating whether these effects were attributed exclusively to the flavonoid content or to other compounds present in cocoa. To this end, eight-week-old Lewis rats were fed, for two weeks, either a standard diet or three isoenergetic diets containing increasing proportions of cocoa flavonoids from different sources: one with 0.2% polyphenols from conventional defatted cocoa, and two others with 0.4% and 0.8% polyphenols, respectively, from non-fermented cocoa. Diet intake and body weight were monitored and fecal samples were obtained throughout the study to determine fecal pH, IgA, bacteria proportions, and IgA-coated bacteria. Moreover, IgG and IgM concentrations in serum samples collected during the study were quantified. At the end of the dietary intervention no clear changes of serum IgG or IgM concentrations were quantified, showing few effects of cocoa polyphenol diets at the systemic level. However, in the intestine, all cocoa polyphenol-enriched diets attenuated the age-related increase of both fecal IgA and IgA-coated bacteria, as well as the proportion of bacteria in feces. As these effects were not dependent on the dose of polyphenol present in the diets, other compounds and/or the precise polyphenol composition present in cocoa raw material used for the diets could be key factors in this effect. PMID:23966108

  4. Dietary cocoa protects against colitis-associated cancer by activating the Nrf2/Keap1 pathway.

    PubMed

    Pandurangan, Ashok Kumar; Saadatdoust, Zeinab; Esa, Norhaizan Mohd; Hamzah, Hazilawati; Ismail, Amin

    2015-01-01

    Colorectal cancer (CRC) is the third most common malignancy in males and the second most common cancer worldwide. Chronic colonic inflammation is a known risk factor for CRC. Cocoa contains many polyphenolic compounds that have beneficial effects in humans. The objective of this study is to explore the antioxidant properties of cocoa in the mouse model of azoxymethane (AOM)/dextran sulfate sodium (DSS)-induced colitis-associated cancer, focusing on the activation of Nrf2 signaling. Mice were treated with AOM/DSS and randomized to receive either a control diet or a 5 and 10% cocoa diet during the study period. On day 62 of the experiment, the entire colon was processed for biochemical and histopathological examination and further evaluations. Increased levels of malondialdehyde (MDA) were observed in AOM/DSS-induced mice; however, subsequent administration of cocoa decreased the MDA. Enzymatic and nonenzymatic antioxidants, such as superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase, were decreased in the AOM/DSS mice. Cocoa treatment increases the activities/levels of enzymatic and nonenzymatic antioxidants. Inflammatory mediators, such as inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2, were elevated during AOM/DSS-induction, and treatment with 5 and 10% cocoa effectively decreases the expression of iNOS and COX-2. The NF-E2-related factor 2 and its downstream targets, such as NQO1 and UDP-GT, were increased by cocoa treatment. The results of our study suggest that cocoa may merit further clinical investigation as a chemopreventive agent that helps prevent CAC. PMID:25545372

  5. Effect of post-harvest treatments on the occurrence of ochratoxin A in raw cocoa beans.

    PubMed

    Kedjebo, Kra Brou Didier; Guehi, Tagro Simplice; Kouakou, Brou; Durand, Noël; Aguilar, Philippe; Fontana, Angélique; Montet, Didier

    2016-01-01

    Cocoa beans are the principal raw material for chocolate manufacture. Moulds have an important place in the change in the quality of cocoa beans due to their role in the production of free fatty acids and mycotoxins, namely ochratoxin A (OTA). This study investigated the impact of the key post-harvest treatments, namely the fermentation and drying methods on OTA contamination of raw cocoa beans. Analytical methods for OTA detection were based on solid-liquid extraction, clean-up using an immunoaffinity column, and identification by reversed-phase HPLC with fluorescence detection. Of a total of 104 randomly selected cocoa samples analysed, 32% had OTA contents above 2 µg kg(-1). Cocoa sourced from pods in a bad state of health had a maximum OTA content of 39.2 µg kg(-)(1), while that obtained from healthy pods recorded 11.2 µg kg(-1). The production of OTA in cocoa beans increased according to the pod-opening delay and reached 39.2 µg kg(-1) after an opening delay of 7 days after harvest, while 6.1 and 11.2 µg kg(-1) were observed when pods were opened after 0 and 4 days. OTA production also seemed to depend considerably to the cocoa fermentation materials. When using plastic boxes for bean fermentation, the OTA production was enhanced and reached an average OTA content of about 4.9 µg kg(-)(1), while the raw cocoa treated in banana leaves and wooden boxes recorded 1.6 and 2.2 µg kg(-1) on average respectively. In parallel, the OTA production was not really influenced by either the mixing or the duration of the fermentation or the drying materials. PMID:26560552

  6. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2003-08-05

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of ternary mixtures consisting of: Ni powder, Cu powder, and Al powder, Ni powder, Cr powder, and Al powder; Ni powder, W powder and Al powder; Ni powder, V powder, and Al powder; Ni powder, Mo powder, and Al powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  7. CD Bridges and STS-95 Payload Specialist Glenn greet well-wishers following a parade in Cocoa Beach

    NASA Technical Reports Server (NTRS)

    1998-01-01

    Center Director Roy Bridges and STS-95 Payload Specialist John H. Glenn Jr. greet well-wishers at a reception at the Double Tree Oceanfront Hotel following a parade down State Road A1A in nearby Cocoa Beach. Organizers of the parade included the Cocoa Beach Area Chamber of Commerce, the Brevard County Tourist Development Council, and the cities of Cape Canaveral and Cocoa Beach. The parade is reminiscent of those held after missions during the Mercury Program.

  8. Changes in key aroma compounds of Criollo cocoa beans during roasting.

    PubMed

    Frauendorfer, Felix; Schieberle, Peter

    2008-11-12

    Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2- and 3-methylbutanoic acid (rancid) and acetic acid (sour) showed the highest FD factors in the unroasted beans, while 3-methylbutanal (malty), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), and 2- and 3-methylbutanoic acid (sweaty) were detected with the highest FD factors in the roasted seeds. Quantitation of 30 odorants by means of stable isotope dilution assays followed by a calculation of odor activity values (ratio of the concentration/odor threshold) revealed concentrations above the odor threshold for 22 compounds in the unroasted and 27 compounds in the roasted cocoa beans, respectively. In particular, a strong increase in the concentrations of the Strecker aldehydes 3-methylbutanal and phenylacetaldehyde as well as 4-hydroxy-2,5-dimethyl-3(2H)-furanone was measured, suggesting that these odorants should contribute most to the changes in the overall aroma after roasting. Various compounds contributing to the aroma of roasted cocoa beans, such as 3-methylbutanoic acid, ethyl 2-methylbutanoate, and 2-phenylethanol, were already present in unroasted, fermented cocoa beans and were not increased during roasting. PMID:18925740

  9. Optimization of cocoa butter analog synthesis variables using neural networks and genetic algorithm.

    PubMed

    Shekarchizadeh, Hajar; Tikani, Reza; Kadivar, Mahdi

    2014-09-01

    Cocoa butter analog was prepared from camel hump fat and tristearin by enzymatic interesterification in supercritical carbon dioxide (SC-CO2) using immobilized Thermomyces lanuginosus lipase (Lipozyme TL IM) as a biocatalyst. Optimal process conditions were determined using neural networks and genetic algorithm optimization. Response surfaces methodology was used to design the experiments to collect data for the neural network modelling. A general regression neural network model was developed to predict the response of triacylglycerol (TAG) distribution of cocoa butter analog from the process pressure, temperature, tristearin/camel hump fat ratio, water content, and incubation time. A genetic algorithm was used to search for a combination of the process variables for production of most similar cocoa butter analog to the corresponding cocoa butter. The combinations of the process variables during genetic algorithm optimization were evaluated using the neural network model. The pressure of 10 MPa; temperature of 40 °C; SSS/CHF ratio of 0.6:1; water content of 13 % (w/w); and incubation time of 4.5 h were found to be the optimum conditions to achieve the most similar cocoa butter analog to the corresponding cocoa butter. PMID:25190869

  10. Making Semicrystalline Polyimide Powders

    NASA Technical Reports Server (NTRS)

    St. Clair, Terry L.; Chang, Alice

    1994-01-01

    Semicrystalline polyimides with controlled molecular weights synthesized in process that yields polyimides in powder form. Powders with desirable melt-flow properties formed in reaction vessels, without grinding. Commercially attractive for fabrication of adhesive bonds, compression molding of shaped parts, and deposition onto reinforcing fibers for subsequent hot pressing into polyimide-matrix/fiber composites.

  11. FINGERPRINT DUSTING POWDER

    E-print Network

    Mucina, Ladislav

    FINGERPRINT DUSTING POWDER IP COMMERCIALISATION Russell Nicholls Deputy Director Make Tomorrow-infrared luminescent fingerprint dusting powder which adheres to latent fingermarks on non-porous surfaces has been with a simple filter. Using this technique to visualise fingerprints provides a high contrast image, even

  12. Cocoa flavanols: effects on vascular nitric oxide and blood pressure

    PubMed Central

    Fraga, César G.; Litterio, María C.; Prince, Paula D.; Calabró, Valeria; Piotrkowski, Bárbara; Galleano, Mónica

    2011-01-01

    Diets rich in fruits and vegetables have been associated with benefits for human health. Those effects have been partially ascribed to their content in flavonoids, compounds that are present in many edible plants and its derived foods. In humans, a significant number of studies has been developed analyzing the effect of foods and beverages rich in flavonoids on the presence and progression of risk factors associated to cardiovascular diseases, including hypertension. Cocoa derived products, rich in flavanols, have been thoroughly studied and demonstrated to be efficient improving endothelial function and decreasing blood pressure in humans and animals. However, the final chemical species and the mechanism/s responsible for these effects have not been completely defined. In this paper we present data supporting the hypothesis that flavanols could define superoxide anion production and then, establish optimal nitric oxide levels and blood pressure. PMID:21297914

  13. Recommendations for Development of New Standardized Forms of Cocoa Breeds and Cocoa Extract Processing for the Prevention of Alzheimer's Disease: Role of Cocoa in Promotion of Cognitive Resilience and Healthy Brain Aging.

    PubMed

    Dubner, Lauren; Wang, Jun; Ho, Lap; Ward, Libby; Pasinetti, Giulio M

    2015-10-27

    It is currently thought that the lackluster performance of translational paradigms in the prevention of age-related cognitive deteriorative disorders, such as Alzheimer's disease (AD), may be due to the inadequacy of the prevailing approach of targeting only a single mechanism. Age-related cognitive deterioration and certain neurodegenerative disorders, including AD, are characterized by complex relationships between interrelated biological phenotypes. Thus, alternative strategies that simultaneously target multiple underlying mechanisms may represent a more effective approach to prevention, which is a strategic priority of the National Alzheimer's Project Act and the National Institute on Aging. In this review article, we discuss recent strategies designed to clarify the mechanisms by which certain brain-bioavailable, bioactive polyphenols, in particular, flavan-3-ols also known as flavanols, which are highly represented in cocoa extracts, may beneficially influence cognitive deterioration, such as in AD, while promoting healthy brain aging. However, we note that key issues to improve consistency and reproducibility in the development of cocoa extracts as a potential future therapeutic agent requires a better understanding of the cocoa extract sources, their processing, and more standardized testing including brain bioavailability of bioactive metabolites and brain target engagement studies. The ultimate goal of this review is to provide recommendations for future developments of cocoa extracts as a therapeutic agent in AD. PMID:26402120

  14. Compaction of Titanium Powders

    SciTech Connect

    Stephen J. Gerdemann; Paul D. Jablonski

    2010-11-01

    Accurate modeling of powder densification has been an area of active research for more than 60 years. The earliest efforts were focused on linearization of the data because computers were not readily available to assist with curve-fitting methods. In this work, eight different titanium powders (three different sizes of sponge fines <150 ?m, <75 ?m, and < 45 ?m; two different sizes of a hydride-dehydride [HDH] <75 ?m and < 45 ?m; an atomized powder; a commercially pure [CP] Ti powder from International Titanium Powder [ITP]; and a Ti 6 4 alloy powder) were cold pressed in a single-acting die instrumented to collect stress and deformation data during compaction. From these data, the density of each compact was calculated and then plotted as a function of pressure. The results show that densification of all the powders, regardless of particle size, shape, or chemistry, can be modeled accurately as the sum of an initial density plus the sum of a rearrangement term and a work-hardening term. These last two terms are found to be a function of applied pressure and take the form of an exponential rise.

  15. Sintering titanium powders

    SciTech Connect

    Gerdemann, Stephen J.; Alman, David E.

    2005-09-01

    Recently, there has been renewed interest in low-cost titanium. Near-net-shape powder metallurgy offers the potential of manufacturing titanium articles without costly and difficult forming and machining operations; hence, processing methods such as conventional press-and-sinter, powder forging and powder injection molding are of interest. The sintering behavior of a variety of commercial and experimental titanium powders was studied. Commercial powders were acquired that were produced different routes: (i) sponge fines from the primary titanium processing; (ii) via the hydride-dehydride process; and (iii) gas atomization. The influence of vacuum sintering time (0.5 to 32 hrs) and temperature (1200, 1275 or 1350°C) on the microstructure (porosity present) of cold pressed powders was studied. The results are discussed in terms of the difference in powder characteristics, with the aim of identify the characteristics required for full density via press-and-sinter processing. Near-net-shape tensile bars were consolidated via cold pressed and sintered. After sintering, a sub-set of the tensile bars was hot-isostatic pressed (HIPed). The microstructure and properties of the bars were compared in the sintered and HIPed conditions.

  16. Polyphenol-enriched cocoa protects the diabetic retina from glial reaction through the sirtuin pathway.

    PubMed

    Duarte, Diego A; Rosales, Mariana Ap B; Papadimitriou, Alexandros; Silva, Kamila C; Amancio, Vitor Hugo O; Mendonça, Jacqueline N; Lopes, Norberto P; de Faria, José B Lopes; de Faria, Jacqueline M Lopes

    2015-01-01

    Cocoa is rich in flavonoids, which are potent antioxidants with established benefits for cardiovascular health but unproven effects on neurodegeneration. Sirtuins (SIRTs), which make up a family of deacetylases, are thought to be sensitive to oxidation. In this study, the possible protective effects of cocoa in the diabetic retina were assessed. Rat Müller cells (rMCs) exposed to normal or high glucose (HG) or H2O2 were submitted to cocoa treatment in the presence or absence of SIRT-1 inhibitor and small interfering RNA The experimental animal study was conducted in streptozotocin-induced diabetic rats randomized to receive low-, intermediate-, or high-polyphenol cocoa treatments via daily gavage for 16 weeks (i.e., 0.12, 2.9 or 22.9 mg/kg/day of polyphenols). The rMCs exposed to HG or H2O2 exhibited increased glial fibrillary acidic protein (GFAP) and acetyl-RelA/p65 and decreased SIRT1 activity/expression. These effects were cancelled out by cocoa, which decreased reactive oxygen species production and PARP-1 activity, augmented the intracellular pool of NAD(+), and improved SIRT1 activity. The rat diabetic retinas displayed the early markers of retinopathy accompanied by markedly impaired electroretinogram. The presence of diabetes activated PARP-1 and lowered NAD(+) levels, resulting in SIRT1 impairment. This augmented acetyl RelA/p65 had the effect of up-regulated GFAP. Oral administration of polyphenol cocoa restored the above alterations in a dose-dependent manner. This study reveals that cocoa enriched with polyphenol improves the retinal SIRT-1 pathway, thereby protecting the retina from diabetic milieu insult. PMID:25448608

  17. Shade Tree Diversity, Cocoa Pest Damage, Yield Compensating Inputs and Farmers' Net Returns in West Africa

    PubMed Central

    Daghela Bisseleua, Hervé Bertin; Fotio, Daniel; Yede; Missoup, Alain Didier; Vidal, Stefan

    2013-01-01

    Cocoa agroforests can significantly support biodiversity, yet intensification of farming practices is degrading agroforestry habitats and compromising ecosystem services such as biological pest control. Effective conservation strategies depend on the type of relationship between agricultural matrix, biodiversity and ecosystem services, but to date the shape of this relationship is unknown. We linked shade index calculated from eight vegetation variables, with insect pests and beneficial insects (ants, wasps and spiders) in 20 cocoa agroforests differing in woody and herbaceous vegetation diversity. We measured herbivory and predatory rates, and quantified resulting increases in cocoa yield and net returns. We found that number of spider webs and wasp nests significantly decreased with increasing density of exotic shade tree species. Greater species richness of native shade tree species was associated with a higher number of wasp nests and spider webs while species richness of understory plants did not have a strong impact on these beneficial species. Species richness of ants, wasp nests and spider webs peaked at higher levels of plant species richness. The number of herbivore species (mirid bugs and cocoa pod borers) and the rate of herbivory on cocoa pods decreased with increasing shade index. Shade index was negatively related to yield, with yield significantly higher at shade and herb covers<50%. However, higher inputs in the cocoa farms do not necessarily result in a higher net return. In conclusion, our study shows the importance of a diverse shade canopy in reducing damage caused by cocoa pests. It also highlights the importance of conservation initiatives in tropical agroforestry landscapes. PMID:23520451

  18. Shade tree diversity, cocoa pest damage, yield compensating inputs and farmers' net returns in West Africa.

    PubMed

    Bisseleua Daghela, Hervé Bertin; Bisseleua, Hervé Bertin Daghela; Fotio, Daniel; Yede; Missoup, Alain Didier; Vidal, Stefan

    2013-01-01

    Cocoa agroforests can significantly support biodiversity, yet intensification of farming practices is degrading agroforestry habitats and compromising ecosystem services such as biological pest control. Effective conservation strategies depend on the type of relationship between agricultural matrix, biodiversity and ecosystem services, but to date the shape of this relationship is unknown. We linked shade index calculated from eight vegetation variables, with insect pests and beneficial insects (ants, wasps and spiders) in 20 cocoa agroforests differing in woody and herbaceous vegetation diversity. We measured herbivory and predatory rates, and quantified resulting increases in cocoa yield and net returns. We found that number of spider webs and wasp nests significantly decreased with increasing density of exotic shade tree species. Greater species richness of native shade tree species was associated with a higher number of wasp nests and spider webs while species richness of understory plants did not have a strong impact on these beneficial species. Species richness of ants, wasp nests and spider webs peaked at higher levels of plant species richness. The number of herbivore species (mirid bugs and cocoa pod borers) and the rate of herbivory on cocoa pods decreased with increasing shade index. Shade index was negatively related to yield, with yield significantly higher at shade and herb covers<50%. However, higher inputs in the cocoa farms do not necessarily result in a higher net return. In conclusion, our study shows the importance of a diverse shade canopy in reducing damage caused by cocoa pests. It also highlights the importance of conservation initiatives in tropical agroforestry landscapes. PMID:23520451

  19. Enterotoxigenic Bacillus spp. DNA fingerprint revealed in naturally contaminated nonfat dry milk powder using rep-PCR.

    PubMed

    Cooper, Robin M; McKillip, John L

    2006-01-01

    Dry milk powders and functional ingredients frequently contain high levels of viable bacterial spores, some of which may result in growth of toxigenic Bacillus spp. in reconstituted and temperature-abused foods. Samples from nonfat dry milk (NFDM), infant milk formula (IMF), coffee creamer, lecithin, and cocoa powder were subjected to a short heat treatment followed by enrichment in tryptone phosphate glucose yeast extract (TPGY) broth at 32 degrees C for 12-25 hours to obtain cell densities of 10(6) CFU ml(-1). DNA was extracted using a modification of established protocol, leading to the development of an optimized method for each food system. Purified DNA was amplified by rep-PCR using extragenic sequence-targeting primers and optimized for each food. PCR fingerprints from each food were analyzed electrophoretically for banding patterns earlier correlated to that of enterotoxigenic Bacillus spp. and Bacillus cereus positive control DNA fingerprints. Reverse passive latex agglutination (RPLA) and Bacillus Diarrhoeal Enterotoxin Enzyme Linked Immunosorbent Assay (Tecra Diagnostics) confirmed the presence of HBL and NHE enterotoxin production in NFDM, Coffee creamer, infant milk formula, and two lecithin samples but not in cocoa powder. These results demonstrate the utility of rep-PCR not only as a tool for bacterial genotyping, but a unique means of quality control and hygiene monitoring in food microbiology. PMID:17009291

  20. Talcum Powder and Cancer

    MedlinePLUS

    ... ACS Learn About Cancer » What Causes Cancer? » Other Carcinogens » At Home » Talcum Powder and Cancer Share this ... cancer or helps cancer grow is called a carcinogen .) The American Cancer Society looks to these organizations ...

  1. POWDER COAT APPLICATIONS

    EPA Science Inventory

    The report discusses an investigation of critical factors that affect the use of powder coatings on the environment, cost, quality, and production. The investigation involved a small business representative working with the National Defense Center for Environmental Excellence (ND...

  2. Magnetically responsive enzyme powders

    NASA Astrophysics Data System (ADS)

    Pospiskova, Kristyna; Safarik, Ivo

    2015-04-01

    Powdered enzymes were transformed into their insoluble magnetic derivatives retaining their catalytic activity. Enzyme powders (e.g., trypsin and lipase) were suspended in various liquid media not allowing their solubilization (e.g., saturated ammonium sulfate and highly concentrated polyethylene glycol solutions, ethanol, methanol, 2-propanol) and subsequently cross-linked with glutaraldehyde. Magnetic modification was successfully performed at low temperature in a freezer (-20 °C) using magnetic iron oxides nano- and microparticles prepared by microwave-assisted synthesis from ferrous sulfate. Magnetized cross-linked enzyme powders were stable at least for two months in water suspension without leakage of fixed magnetic particles. Operational stability of magnetically responsive enzymes during eight repeated reaction cycles was generally without loss of enzyme activity. Separation of magnetically modified cross-linked powdered enzymes from reaction mixtures was significantly simplified due to their magnetic properties.

  3. Gelcasting superalloy powders

    SciTech Connect

    Janney, M.A.

    1995-12-31

    Gelcasting is a process for forming inorganic powders into complex shapes. It was originally developed for ceramic powders. A slurry of powder and a monomer solution is poured in to mold and polymerized in-situ to form gelled parts. Typically, only 2-4 wt % Polymer is used. The process has both aqueous and nonaqueous versions. Gelcasting is a generic process and has been used to produce ceramic parts from over a dozen different ceramic compositions ranging from alumina-based refractories to high-performance silicon nitride. Recently, gelcasting has been applied to forming superalloy powders into complex shapes. This application has posed several challenges not previously encountered in ceramics. In particular, problems were caused by the larger particle size and the higher density of the particles. Additional problems were encountered with binder removal. How these problems were overcome will be described.

  4. Assessing genetic diversity in java fine-flavor cocoa (theobroma cacao l.) Germplasm by simple sequence repeat (ssr) markers

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Indonesia is the 3rd largest cocoa producing countries in the world, with an annual cacao bean production of 572,000 tons. The currently cultivated cacao varieties in Indonesia were inter-hybrids of various clones introduced from the Americas since the 16th century. Among them, “Java cocoa” is a wel...

  5. Aluminum powder applications

    SciTech Connect

    Gurganus, T.B.

    1995-08-01

    Aluminum powders have physical and metallurgical characteristics related to their method of manufacture that make them extremely important in a variety of applications. They can propel rockets, improve personal hygiene, increase computer reliability, refine exotic alloys, and reduce weight in the family sedan or the newest Air Force fighter. Powders formed into parts for structural and non-structural applications hold the key to some of the most exciting new developments in the aluminum future.

  6. Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification

    NASA Astrophysics Data System (ADS)

    Teye, Ernest; Huang, Xingyi; Dai, Huang; Chen, Quansheng

    2013-10-01

    Quick, accurate and reliable technique for discrimination of cocoa beans according to geographical origin is essential for quality control and traceability management. This current study presents the application of Near Infrared Spectroscopy technique and multivariate classification for the differentiation of Ghana cocoa beans. A total of 194 cocoa bean samples from seven cocoa growing regions were used. Principal component analysis (PCA) was used to extract relevant information from the spectral data and this gave visible cluster trends. The performance of four multivariate classification methods: Linear discriminant analysis (LDA), K-nearest neighbors (KNN), Back propagation artificial neural network (BPANN) and Support vector machine (SVM) were compared. The performances of the models were optimized by cross validation. The results revealed that; SVM model was superior to all the mathematical methods with a discrimination rate of 100% in both the training and prediction set after preprocessing with Mean centering (MC). BPANN had a discrimination rate of 99.23% for the training set and 96.88% for prediction set. While LDA model had 96.15% and 90.63% for the training and prediction sets respectively. KNN model had 75.01% for the training set and 72.31% for prediction set. The non-linear classification methods used were superior to the linear ones. Generally, the results revealed that NIR Spectroscopy coupled with SVM model could be used successfully to discriminate cocoa beans according to their geographical origins for effective quality assurance.

  7. A label free aptasensor for Ochratoxin A detection in cocoa beans: An application to chocolate industries.

    PubMed

    Mishra, Rupesh K; Hayat, Akhtar; Catanante, Gaëlle; Ocaña, Cristina; Marty, Jean-Louis

    2015-08-19

    Contamination of food by mycotoxin occurs in minute/trace quantities. Nearly 92.5% of the cocoa samples present Ochratoxin A (OTA) levels at trace quantity. Hence, there is a necessity for a highly sensitive and selective device that can detect and quantify these organic toxins in various matrices such as cocoa beans. This work reports for the first time, a facile and label-free electrochemical impedimetric aptasensor for rapid detection and quantitation of OTA in cocoa beans. The developed aptasensor was constructed based on the diazonium-coupling reaction mechanism for the immobilization of anti-OTA-aptamer on screen printed carbon electrodes (SPCEs). The aptasensor exhibited a very good limit of detection (LOD) as low as 0.15 ng/mL, with added advantages of good selectivity and reproducibility. The increase in electron transfer resistance was linearly proportional to the OTA concentration in the range 0.15-2.5 ng/mL, with an acceptable recovery percentage (91-95%, RSD = 4.8%) obtained in cocoa samples. This work can facilitate a general model for the detection of OTA in cocoa beans based on the impedimetric aptasensor. The analysis can be performed onsite with pre-constructed and aptamer modified electrodes employing a portable EIS set up. PMID:26343432

  8. Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses.

    PubMed

    Sagiri, Sai S; Sharma, Vijeta; Basak, Piyali; Pal, Kunal

    2014-11-26

    The search for cocoa butter equivalents in food and pharmaceutical industries has been gaining importance. In the present study, mango butter was explored as cocoa butter equivalent. Aqueous gelatin solution (20% w/w) containing cocoa butter and mango butter water-in-oil (fat) type emulsion gels were prepared by hot emulsification method. XRD and DSC melting profiles suggested the presence of unstable polymorphic forms (? and ?') of fats in the emulsion gels. The crystal size and solid fat content analyses suggested that the presence of aqueous phase might have hindered the transformation of unstable polymorphic forms to stable polymorphic form (?) in the emulsion gels. Fat crystals in the emulsion gels were formed by instantaneous nucleation via either uni- or bidimensional growth (Avrami analysis). The viscoelastic nature of the emulsion gels was evaluated by modified Peleg's analysis (stress relaxation study). Results inferred that the physical, thermal, and mechanical properties of mango butter emulsion gels are comparable to those of cocoa butter emulsion gels. On the basis of preliminary studies, it was suggested that the mango butter emulsion gels may have potential to be used as cocoa butter equivalents. PMID:25363450

  9. Effect of cocoa products and flavanols on platelet aggregation in humans: a systematic review.

    PubMed

    Peluso, Ilaria; Palmery, Maura; Serafini, Mauro

    2015-07-01

    Previous evidence suggested an active role of cocoa products and flavanols in modulating platelet aggregation. However, cocoa flavanols are characterized by a low bioavailability that can deeply affect their presence in biological fluids and raise questions on their biological effect in humans. We performed a systematic search on Medline, Embase, Cochrane and ProQuest databases, until April 2015, on the effect of cocoa products on platelet aggregation in human intervention studies. We identified 13 interventions, of which only five involved repeated administration. Different effects were observed on the basis of the platelet aggregation test used, whereas neither a longer duration of treatment nor a higher dose was associated with a higher inhibition of platelet aggregation. In conclusion, the reviewed results suggest that consumption of cocoa products in bolus administration positively affects platelet aggregation in both healthy subjects and diseased patients. On the other hand, more evidence is required in order to assess the effect of long-term cocoa product ingestion and to identify the bioactive components involved. PMID:26040467

  10. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation ?

    PubMed Central

    Lefeber, Timothy; Janssens, Maarten; Camu, Nicholas; De Vuyst, Luc

    2010-01-01

    The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes. PMID:20889778

  11. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goval, Amit; Williams, Robert K.; Kroeger, Donald M.

    2005-06-07

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of: at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  12. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2004-09-28

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of: at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  13. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2004-09-14

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of: at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  14. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2003-08-19

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of: at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  15. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2003-08-26

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of: at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  16. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2003-07-29

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of: at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  17. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2005-01-25

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of: at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  18. Biaxially textured articles formed by powder metallurgy

    DOEpatents

    Goyal, Amit; Williams, Robert K.; Kroeger, Donald M.

    2005-05-10

    A biaxially textured alloy article having a magnetism less than pure Ni includes a rolled and annealed compacted and sintered powder-metallurgy preform article, the preform article having been formed from a powder mixture selected from the group of mixtures consisting of at least 60 at % Ni powder and at least one of Cr powder, W powder, V powder, Mo powder, Cu powder, Al powder, Ce powder, YSZ powder, Y powder, Mg powder, and RE powder; the article having a fine and homogeneous grain structure; and having a dominant cube oriented {100}<100> orientation texture; and further having a Curie temperature less than that of pure Ni.

  19. Cocoa-rich diet ameliorates hepatic insulin resistance by modulating insulin signaling and glucose homeostasis in Zucker diabetic fatty rats.

    PubMed

    Cordero-Herrera, Isabel; Martín, María Ángeles; Escrivá, Fernando; Álvarez, Carmen; Goya, Luis; Ramos, Sonia

    2015-07-01

    Insulin resistance is the primary characteristic of type 2 diabetes and results from insulin signaling defects. Cocoa has been shown to exert anti-diabetic effects by lowering glucose levels. However, the molecular mechanisms responsible for this preventive activity and whether cocoa exerts potential beneficial effects on the insulin signaling pathway in the liver remain largely unknown. Thus, in this study, the potential anti-diabetic properties of cocoa on glucose homeostasis and insulin signaling were evaluated in type 2 diabetic Zucker diabetic fatty (ZDF) rats. Male ZDF rats were fed a control or cocoa-rich diet (10%), and Zucker lean animals received the control diet. ZDF rats supplemented with cocoa (ZDF-Co) showed a significant decrease in body weight gain, glucose and insulin levels, as well as an improved glucose tolerance and insulin resistance. Cocoa-rich diet further ameliorated the hepatic insulin resistance by abolishing the increased serine-phosphorylated levels of the insulin receptor substrate 1 and preventing the inactivation of the glycogen synthase kinase 3/glycogen synthase pathway in the liver of cocoa-fed ZDF rats. The anti-hyperglycemic effect of cocoa appeared to be at least mediated through the decreased levels of hepatic phosphoenolpyruvate carboxykinase and increased values of glucokinase and glucose transporter 2 in the liver of ZDF-Co rats. Moreover, cocoa-rich diet suppressed c-Jun N-terminal kinase and p38 activation caused by insulin resistance. These findings suggest that cocoa has the potential to alleviate both hyperglycemia and hepatic insulin resistance in type 2 diabetic ZDF rats. PMID:25814291

  20. The science of cocoa flavanols: bioavailability, emerging evidence, and proposed mechanisms.

    PubMed

    Blumberg, Jeffrey B; Ding, Eric L; Dixon, Richard; Pasinetti, Giulio Maria; Villarreal, Francisco

    2014-09-01

    Over the past 20 y, evidence derived from in vitro experiments, animal models, observational studies, and clinical interventions have suggested that cacao (cocoa) flavonoids act through a variety of mechanisms to modify a number of risk factors associated with chronic conditions, including cardiovascular and neurodegenerative diseases. Recent studies have elucidated the synthesis of flavonoids by plants, making available for research specific flavonoids and their metabolites. The body of evidence suggesting that cocoa flavanols may play a role in reducing the risk of cardiovascular disease has been sufficient to generate several systematic reviews and meta-analyses. Studies are now being directed to identify the molecular pathways underlying the effect of cocoa flavanols, and clinical trials are being planned to test their impact on disease endpoints. PMID:25469389

  1. The Science of Cocoa Flavanols: Bioavailability, Emerging Evidence, and Proposed Mechanisms12

    PubMed Central

    Blumberg, Jeffrey B.; Ding, Eric L.; Dixon, Richard; Pasinetti, Giulio Maria; Villarreal, Francisco

    2014-01-01

    Over the past 20 y, evidence derived from in vitro experiments, animal models, observational studies, and clinical interventions have suggested that cacao (cocoa) flavonoids act through a variety of mechanisms to modify a number of risk factors associated with chronic conditions, including cardiovascular and neurodegenerative diseases. Recent studies have elucidated the synthesis of flavonoids by plants, making available for research specific flavonoids and their metabolites. The body of evidence suggesting that cocoa flavanols may play a role in reducing the risk of cardiovascular disease has been sufficient to generate several systematic reviews and meta-analyses. Studies are now being directed to identify the molecular pathways underlying the effect of cocoa flavanols, and clinical trials are being planned to test their impact on disease endpoints. PMID:25469389

  2. Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans.

    PubMed

    Diomande, Didier; Antheaume, Ingrid; Leroux, Maël; Lalande, Julie; Balayssac, Stéphane; Remaud, Gérald S; Tea, Illa

    2015-12-01

    Multi-element stable isotope ratios have been assessed as a means to distinguish between fermented cocoa beans from different geographical and varietal origins. Isotope ratios and percentage composition for C and N were measured in different tissues (cotyledons, shells) and extracts (pure theobromine, defatted cocoa solids, protein, lipids) obtained from fermented cocoa bean samples. Sixty-one samples from 24 different geographical origins covering all four continental areas producing cocoa were analyzed. Treatment of the data with unsupervised (Principal Component Analysis) and supervised (Partial Least Squares Discriminant Analysis) multiparametric statistical methods allowed the cocoa beans from different origins to be distinguished. The most discriminant variables identified as responsible for geographical and varietal differences were the ?(15)N and ?(13)C values of cocoa beans and some extracts and tissues. It can be shown that the isotope ratios are correlated with the altitude and precipitation conditions found in the different cocoa-growing regions. PMID:26041233

  3. Ultrafine hydrogen storage powders

    DOEpatents

    Anderson, Iver E. (Ames, IA); Ellis, Timothy W. (Doylestown, PA); Pecharsky, Vitalij K. (Ames, IA); Ting, Jason (Ames, IA); Terpstra, Robert (Ames, IA); Bowman, Robert C. (La Mesa, CA); Witham, Charles K. (Pasadena, CA); Fultz, Brent T. (Pasadena, CA); Bugga, Ratnakumar V. (Arcadia, CA)

    2000-06-13

    A method of making hydrogen storage powder resistant to fracture in service involves forming a melt having the appropriate composition for the hydrogen storage material, such, for example, LaNi.sub.5 and other AB.sub.5 type materials and AB.sub.5+x materials, where x is from about -2.5 to about +2.5, including x=0, and the melt is gas atomized under conditions of melt temperature and atomizing gas pressure to form generally spherical powder particles. The hydrogen storage powder exhibits improved chemcial homogeneity as a result of rapid solidfication from the melt and small particle size that is more resistant to microcracking during hydrogen absorption/desorption cycling. A hydrogen storage component, such as an electrode for a battery or electrochemical fuel cell, made from the gas atomized hydrogen storage material is resistant to hydrogen degradation upon hydrogen absorption/desorption that occurs for example, during charging/discharging of a battery. Such hydrogen storage components can be made by consolidating and optionally sintering the gas atomized hydrogen storage powder or alternately by shaping the gas atomized powder and a suitable binder to a desired configuration in a mold or die.

  4. Development of a single droplet freezing apparatus for studying crystallisation in cocoa butter droplets

    E-print Network

    Talhat, Amanda M.; Lister, Vincent Y.; Moggridge, Geoff D.; Rasburn, John R.; Wilson, D. Ian

    ). The single droplet freezing apparatus (SDFA) was developed by (Hindmarsh et al.,Simulation Heat transfer 1. Introduction Cocoa butter is a naturally occurr the cacao bean, and is one of the m It consists of a mixture of triacylgl polymorphic phase behaviour... and this is modelled to match the recorded values of Ta. iii. Conduction at internal boundary At the boundary between the solder and the cocoa butter the heat flux is conserved and the temperatures are equal: n ? ð?kcrTcÞ ¼ n ? ð?ksrTsÞ ð19Þ Tc ¼ Ts ð20Þ 3...

  5. Investigation of Soap Powders

    E-print Network

    Bragg, G.A.

    1913-01-01

    not containing abrasive material* (a) Powders containing nothing but softeners* (b) Powders containing softeners and soap* By the term softeners is meant such substances as soda ash, borax and sodium phosphate, all of which are fre­ quently used to decrease....32$ 42.15$ 41.53$ 41.53$ calc. 11. ANALYSIS OP POUTOERS. Group I. (a) Containing abrasives or polishers only. Nature's Polisher Manufactured by Purity Cleanser Company, Atchison, Kans. Wt. 1 pound Price 10 cents. Analysis. Moisture 0.97# Sand...

  6. Iowa Powder Atomization Technologies

    SciTech Connect

    2012-01-01

    The same atomization effect seen in a fuel injector is being applied to titanium metal resulting in fine titanium powders that are less than half the width of a human hair. Titanium melts above 3,000°F and is highly corrosive therefore requiring specialized containers. The liquid titanium is poured through an Ames Laboratory - USDOE patented tube which is intended to increase the energy efficiency of the atomization process, which has the ability to dramatically decrease the cost of fine titanium powders. This novel process could open markets for green manufacturing of titanium components from jet engines to biomedical implants.

  7. Iowa Powder Atomization Technologies

    ScienceCinema

    None

    2013-03-01

    The same atomization effect seen in a fuel injector is being applied to titanium metal resulting in fine titanium powders that are less than half the width of a human hair. Titanium melts above 3,000°F and is highly corrosive therefore requiring specialized containers. The liquid titanium is poured through an Ames Laboratory - USDOE patented tube which is intended to increase the energy efficiency of the atomization process, which has the ability to dramatically decrease the cost of fine titanium powders. This novel process could open markets for green manufacturing of titanium components from jet engines to biomedical implants.

  8. Fluorescent detection of (-)-epicatechin in microsamples from cacao seeds and cocoa products: Comparison with Folin-Ciocalteu method

    PubMed Central

    Ramirez-Sanchez, Israel; Maya, Lisandro; Ceballos, Guillermo; Villarreal, Francisco

    2010-01-01

    Polyphenolic compounds of the flavanoid family are abundantly present in cacao seed and its cocoa products. Results from studies using cocoa products indicate beneficial effects of flavanols on cardiovascular endpoints. Evidence indicates that (-)-epicatechin is the main cacao flavanol associated with cardiovascular effects, so the accurate quantification of its content in cacao seeds or cocoa products is important. Common methods for the quantification of phenolic content in cocoa products are based on the reaction of phenols with colorimetric reagents such as the Folin-Ciocalteu (FC) In this study, we compared the FC method of phenolic determinations using 2 different standards (gallic acid and (-)-epicatechin) to construct calibration curves. We compare these results with those obtained from a simple fluorometric method (Ex280/Em320 nm) used to determine catechin/(-)-epicatechin content in samples of cacao seeds and cocoa products. Values obtained from the FC method determination of polyphenols yield an overestimation of phenol (flavonoid) content when gallic acid is used as standard. Moreover, the epicatechin is a more reliable standard because of its abundance in cacao seeds and cocoa products. The use of fluorometric spectra yields a simple and highly quantitative means for a more precise and rapid quantification of cacao catechins. Fluorometric values are essentially in agreement with those reported using more cumbersome methods. In conclusion, the use of fluorescence emission spectra is a quick, practical and suitable means to quantifying catechins in cacao seeds and cocoa products. PMID:21297935

  9. Quantitation of polycyclic aromatic hydrocarbons (PAH4) in cocoa and chocolate samples by an HPLC-FD method.

    PubMed

    Raters, Marion; Matissek, Reinhard

    2014-11-01

    As a consequence of the PAH4 (sum of four different polycyclic aromatic hydrocarbons, named benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) maximum levels permitted in cocoa beans and derived products as of 2013, an high-performance liquid chromatography with fluorescence detection method (HPLC-FD) was developed and adapted to the complex cocoa butter matrix to enable a simultaneous determination of PAH4. The resulting analysis method was subsequently successfully validated. This method meets the requirements of Regulation (EU) No. 836/2011 regarding analysis methods criteria for determining PAH4 and is hence most suitable for monitoring the observance of the maximum levels applicable under Regulation (EU) No. 835/2011. Within the scope of this work, a total of 218 samples of raw cocoa, cocoa masses, and cocoa butter from several sample years (1999-2012), of various origins and treatments, as well as cocoa and chocolate products were analyzed for the occurrence of PAH4. In summary, it is noted that the current PAH contamination level of cocoa products can be deemed very slight overall. PMID:25307999

  10. Impact of cocoa polyphenol extracts on the immune system and microbiota in two strains of young rats.

    PubMed

    Massot-Cladera, Malen; Abril-Gil, Mar; Torres, Sandra; Franch, Angels; Castell, Margarida; Pérez-Cano, Francisco J

    2014-12-28

    A diet containing 10% cocoa, a rich source of polyphenols and fibre, is able to modify intestinal immune status as well as microbiota composition. The present study was aimed at investigating whether cocoa flavonoid content is uniquely responsible for these modulatory effects of cocoa, and to establish whether these effects depend on the rat strain. To this end, 3-week-old Wistar and Brown Norway rats were fed, for 4 weeks, either a standard diet or the following three isoenergetic diets containing increasing proportions of cocoa flavonoids from different sources: one with 0.2% polyphenols (from conventional defatted cocoa), and two others with 0.4 and 0.8% polyphenols (from non-fermented cocoa, very rich in polyphenols). Serum Ig concentrations, faecal IgA levels, microbiota composition and IgA-coating bacterial proportion were evaluated at the beginning and at the end of the study. After the nutritional intervention, the composition of lymphocytes in Peyer's patches and mesenteric lymph nodes was evaluated. In some respects, the Wistar strain was more sensitive to the impact of the cocoa diets than the Brown Norway strain. After 4 weeks of dietary intervention, similar modulatory effects of the diets containing 0.2 and 0.8% polyphenols on mucosal IgA levels and microbiota composition were found, although the 0.2% diet, with a higher proportion of theobromine and fibre, had more impact, suggesting that polyphenols are not the only components involved in such effects. PMID:25345541

  11. Baking powder overdose

    MedlinePLUS

    ... Center at 1-800-222-1222. See also: Baking soda overdose ... Baking powder contains sodium bicarbonate (found in baking soda) and an acid (such as cream of tartar). It may also contain a moisture-reducing product such as corn starch.

  12. Demystifying Mystery Powders.

    ERIC Educational Resources Information Center

    Kotar, Michael

    1989-01-01

    Describes science activities which use simple chemical tests to distinguish between materials and to determine some of their properties. Explains the water, iodine, heat, acid, baking soda, acid/base indicator, glucose, and sugar tests. Includes activities to enhance chemical testing and a list of suggested powders for use. (RT)

  13. A flavonol present in cocoa [(-)epicatechin] enhances snail memory.

    PubMed

    Fruson, Lee; Dalesman, Sarah; Lukowiak, Ken

    2012-10-15

    Dietary consumption of flavonoids (plant phytochemicals) may improve memory and neuro-cognitive performance, though the mechanism is poorly understood. Previous work has assessed cognitive effects in vertebrates; here we assess the suitability of Lymnaea stagnalis as an invertebrate model to elucidate the effects of flavonoids on cognition. (-)Epicatechin (epi) is a flavonoid present in cocoa, green tea and red wine. We studied its effects on basic snail behaviours (aerial respiration and locomotion), long-term memory (LTM) formation and memory extinction of operantly conditioned aerial respiratory behaviour. We found no significant effect of epi exposure (15 mg l(-1)) on either locomotion or aerial respiration. However, when snails were operantly conditioned in epi for a single 0.5 h training session, which typically results in memory lasting ~3 h, they formed LTM lasting at least 24 h. Snails exposed to epi also showed significantly increased resistance to extinction, consistent with the hypothesis that epi induces a more persistent LTM. Thus training in epi facilitates LTM formation and results in a more persistent and stronger memory. Previous work has indicated that memory-enhancing stressors (predator kairomones and KCl) act via sensory input from the osphradium and are dependent on a serotonergic (5-HT) signalling pathway. Here we found that the effects of epi on LTM were independent of osphradial input and 5-HT, demonstrating that an alternative mechanism of memory enhancement exists in L. stagnalis. Our data are consistent with the notion that dietary sources of epi can improve cognitive abilities, and that L. stagnalis is a suitable model with which to elucidate neuronal mechanisms. PMID:23014569

  14. Integrating genomics into future approaches for cocoa selection and propagation in Côte d’Ivoire

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In Côte-d’Ivoire cocoa breeding is based on a reciprocal recurrent scheme that has been prepared with the aim of improving simultaneously the characteristics of the two main populations: Upper Amazon and Lower Amazon+ Trinitario. Resistance to Phytophtora and Cacao Swollen Shoot Virus has become th...

  15. Applying SNP marker technology in the cacao breeding program at the Cocoa Research Institute of Ghana

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In this investigation 45 parental cacao plants and five progeny derived from the parental stock studied were genotyped using six SNP markers to determine off-types or mislabeled clones and to authenticate crosses made in the Cocoa Research Institute of Ghana (CRIG) breeding program. Investigation wa...

  16. Grading of Fermented and Dried Cocoa Beans Using Fungal Contamination, Ergosterol Index and Ochratoxin a Production

    PubMed Central

    Adegoke, G. O.; Varga, J.; Teren, J.

    2009-01-01

    Sixty four samples of cocoa beans replicated in quadruplicates were collected from five warehouses from southwest Nigeria and examined for fungal loads, ergosterol and ochratoxin A The levels of all the variables obtained were further used as indices for cocoa grading into food quality, FoQ (erg < 5 mg/kg; OTA < 1 µg/kg), feed quality, FeQ (erg = 5~10 mg/kg; OTA in the range of 1.1~3.11 µg/kg), Screen for mycotoxin, SFM (erg = 10~20 mg/kg; OTA from 3.12 µg/kg and above) with fuel quality, FuQ having erg > 20 mg/kg and OTA > 6.12 µg/kg. Using these ergosterol indices, 18.75% of the cocoa beans examined was classified with the FoQ, 18.75% with the FuQ while 31.25% was classified with both the FeQ and the SFM, respectively. In conclusion, ergosterol can be used as a rapid index to grade fermented, dried cocoa beans meant for export. PMID:23983536

  17. 76 FR 28130 - Coastal Bank, Cocoa Beach, Florida; Notice of Appointment of Receiver

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-13

    ... From the Federal Register Online via the Government Printing Office DEPARTMENT OF THE TREASURY Office of Thrift Supervision Coastal Bank, Cocoa Beach, Florida; Notice of Appointment of Receiver Notice is hereby given that, pursuant to the authority contained in section 5(d)(2) of the Home Owners' Loan Act, the Office of Thrift Supervision...

  18. Trinidad, Brazil, and Ghana: Three Melting Moments in the History of Cocoa

    ERIC Educational Resources Information Center

    Leiter, Jeffrey; Harding, Sandra

    2004-01-01

    This paper examines decline in cocoa production at three historical moments: Trinidad in the early 18th century, Brazil in the first half of the 20th century, and Ghana in the recent transition from colonialism to independence. In each, decline followed promising expansion. Conventional explanations have been based on biological, agronomic, and…

  19. Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation.

    PubMed

    Bitzer, Zachary T; Glisan, Shannon L; Dorenkott, Melanie R; Goodrich, Katheryn M; Ye, Liyun; O'Keefe, Sean F; Lambert, Joshua D; Neilson, Andrew P

    2015-08-01

    Procyanidins are available in the diet from sources such as cocoa and grapes. Procyanidins are unique in that they are comprised of repeating monomeric units and can exist in various degrees of polymerization. The degree of polymerization plays a role in determining the biological activities of procyanidins. However, generalizations cannot be made regarding the correlation between procyanidin structure and bioactivity because the size-activity relationship appears to be system dependent. Our aim was to screen fractions of procyanidins with differing degrees of polymerization in vitro for anti-inflammatory activities in models of colonic inflammation. Monomeric, oligomeric and polymeric cocoa procyanidin fractions were screened using cell models of disrupted membrane integrity and inflammation in human colon cells. High-molecular-weight polymeric procyanidins were the most effective at preserving membrane integrity and reducing secretion of interleukin-8 in response to inflammatory stimuli. Conversely, oligomeric procyanidins appeared to be the least effective. These results suggest that polymeric cocoa procyanidins may be the most effective for preventing loss of gut barrier function and epithelial inflammation, which are critical steps in the pathogenesis of metabolic endotoxemia, inflammatory bowel disease and colon cancer. Therefore, further investigations of the potential health-protective benefits of cocoa procyanidins with distinct degrees of polymerization, particularly high-molecular-weight procyanidins, are warranted. PMID:25869594

  20. Cocoa intake and arterial stiffness in subjects with cardiovascular risk factors

    PubMed Central

    2012-01-01

    Background To analyze the relationship of cocoa intake to central and peripheral blood pressure, arterial stiffness, and carotid intima-media thickness in subjects with some cardiovascular risk factor. Findings Design: A cross-sectional study of 351 subjects (mean age 54.76 years, 62.4% males). Measurements: Intake of cocoa and other foods using a food frequency questionnaire, central and peripheral (ambulatory and office) blood pressure, central and peripheral augmentation index, pulse wave velocity, ambulatory arterial stiffness index, carotid intima-media thickness, and ankle-brachial index. Results: Higher pulse wave velocity and greater cardiovascular risk were found in non-cocoa consumers as compared to high consumers (p < 0.05). In a multivariate analysis, these differences disappeared after adjusting for age, gender, the presence of diabetes, systolic blood pressure and antihypertensive and lipid-lowering drug use. All other arterial stiffness measures (central and peripheral augmentation index, ambulatory arterial stiffness index, ankle-brachial index, and carotid intima-media thickness) showed no differences between the different consumption groups. Conclusions In subjects with some cardiovascular risk factors, cocoa consumption does not imply improvement in the arterial stiffness values. Trial Registration Clinical Trials.gov Identifier: NCT01325064. PMID:22325068

  1. Microsatellite fingerprinting in the International Cocoa Genebank, Trinidad: Accession and plot homogeneity information for germplasm management

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The International Cocoa Genebank, Trinidad (ICG,T) is the largest public domain field gene bank collection of cacao and the correct identity of each tree is crucial for germplasm movement, evaluation and phenotypic characterization. Nine microsatellite loci were used to assess the identity of 1480 t...

  2. CHOCOLATE QUALITIES INFLUENCED BY AN OAT HYDROCOLLOID SUBSTITUTE FOR COCOA BUTTER

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Chocolate produced by replacing cocoa butter with an oat hydrocolloid was prepared and evaluated by rheology, tribology, and sensory properties. The oat hydrocolloid, called C-trim30, was used to decrease the chocolate fat content and to add a soluble fiber substance known as beta-glucan. The beta...

  3. Geometric isomers of sex pheromone components do not affect attractancy of Conopomorpha cramerella in cocoa plantations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sex pheromone of cocoa pod borer (CPB), Conopomorpha cramerella, has previously been identified as a blend of (E,Z,Z)- and (E,E,Z)-4,6,10-hexadecatrienyl acetates and the corresponding alcohols. These pheromone components have been synthesized with modification of the existing method and relative at...

  4. Cocoa Growers' Bulletin No.52 November 2000 APPLICATION OF THE TECHNIQUES OF MOLECULAR BIOLOGY

    E-print Network

    Griffith, Gareth

    process. The most powerful of these tools are those of molecular biology, which permit direct analysis of molecular biology for each of these are described below Phytophthora Pod Rot (PPR), also widely knownCocoa Growers' Bulletin No.52 November 2000 - 46 - APPLICATION OF THE TECHNIQUES OF MOLECULAR

  5. Tea, coffee, and cocoa as ultraviolet radiation protectants for beet armyworm nucleopolyhedrovirus

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The addition of 1% (wt/v) aqueous extracts of cocoa (Theobroma cacao L.) (Malvales: Malvaceae), coffee (Coffea arabica L.) (Gentianales: Rubiaceae), green, and black tea (Camellia sinensis L.) (Ericales: Theaceae) provided excellent ultraviolet (UV) radiation protection for the beet armyworm, Spodo...

  6. 76 FR 30298 - Proposed Amendment of Class E Airspace; Cocoa, FL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-25

    ...'' under DOT Regulatory Policies and Procedures (44 FR 11034; February 26, 1979); and (3) does not warrant... continues to read as follows: Authority: 49 U.S.C. 106(g); 40103, 40113, 40120; E.O. 10854, 24 FR 9565, 3... action proposes to amend Class E Airspace at Cocoa, FL, as the Merritt Island Non-Directional Beacon...

  7. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for manufacturing,” conforming to § 163.117 of this chapter and § 172.810, is used or intended for use as a... manufacturing. 172.520 Section 172.520 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  8. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for manufacturing,” conforming to § 163.117 of this chapter and § 172.810, is used or intended for use as a... manufacturing. 172.520 Section 172.520 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  9. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for manufacturing,” conforming to § 163.117 of this chapter and § 172.810, is used or intended for use as a... manufacturing. 172.520 Section 172.520 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  10. 21 CFR 172.520 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... sodium sulfosuccinate for manufacturing. The food additive “cocoa with dioctyl sodium sulfosuccinate for manufacturing,” conforming to § 163.117 of this chapter and § 172.810, is used or intended for use as a... manufacturing. 172.520 Section 172.520 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  11. Method for synthesizing powder materials

    DOEpatents

    Buss, R.J.; Ho, P.

    1988-01-21

    A method for synthesizing ultrafine powder materials, for example, ceramic and metal powders, comprises admitting gaseous reactants from which the powder material is to be formed into a vacuum reaction chamber maintained at a pressure less than atmospheric and at a temperature less than about 400/degree/K (127/degree/C). The gaseous reactants are directed through a glow discharge provided in the vacuum reaction chamber to form the ultrafine powder material. 1 fig.

  12. Method to blend separator powders

    DOEpatents

    Guidotti, Ronald A. (Albuquerque, NM); Andazola, Arthur H. (Albuquerque, NM); Reinhardt, Frederick W. (Albuquerque, NM)

    2007-12-04

    A method for making a blended powder mixture, whereby two or more powders are mixed in a container with a liquid selected from nitrogen or short-chain alcohols, where at least one of the powders has an angle of repose greater than approximately 50 degrees. The method is useful in preparing blended powders of Li halides and MgO for use in the preparation of thermal battery separators.

  13. The Cohort for Childhood Origin of Asthma and allergic diseases (COCOA) study: design, rationale and methods

    PubMed Central

    2014-01-01

    Background This paper describes the background, aim, and design of a prospective birth-cohort study in Korea called the COhort for Childhood Origin of Asthma and allergic diseases (COCOA). COCOA objectives are to investigate the individual and interactive effects of genetics, perinatal environment, maternal lifestyle, and psychosocial stress of mother and child on pediatric susceptibility to allergic diseases. Methods/Design The participants in COCOA represents a Korean inner-city population. Recruitment started on 19 November, 2007 and will continue until 31 December, 2015. Recruitment is performed at five medical centers and eight public-health centers for antenatal care located in Seoul. Participating mother-baby pairs are followed from before birth to adolescents. COCOA investigates whether the following five environmental variables contribute causally to the development and natural course of allergic diseases: (1) perinatal indoor factors (i.e. house-dust mite, bacterial endotoxin, tobacco smoking, and particulate matters 2.5 and 10), (2) perinatal outdoor pollutants, (3) maternal prenatal psychosocial stress and the child’s neurodevelopment, (4) perinatal nutrition, and (5) perinatal microbiome. Cord blood and blood samples from the child are used to assess whether the child’s genes and epigenetic changes influence allergic-disease susceptibility. Thus, COCOA aims to investigate the contributions of genetics, epigenetics, and various environmental factors in early life to allergic-disease susceptibility in later life. How these variables interact to shape allergic-disease susceptibility is also a key aim. The COCOA data collection schedule includes 11 routine standardized follow-up assessments of all children at 6 months and every year until 10 years of age, regardless of allergic-disease development. The mothers will complete multiple questionnaires to assess the baseline characteristics, the child’s exposure to environmental factors, maternal pre- and post-natal psychological stress, and the child’s neurodevelopment, nutritional status, and development of allergic and respiratory illnesses. The child’s microbiome, genes, epigenetics, plasma cytokine levels, and neuropsychological status, the microbiome of the residence, and the levels of indoor and outdoor pollutants are measured by standard procedures. Discussion The COCOA study will improve our understanding of how individual genetic or environmental risk factors influence susceptibility to allergic disease and how these variables interact to shape the phenotype of allergic diseases. PMID:24990471

  14. Flavonol-rich dark cocoa significantly decreases plasma endothelin-1 and improves cognition in urban children

    PubMed Central

    Calderón-Garcidueñas, Lilian; Mora-Tiscareño, Antonieta; Franco-Lira, Maricela; Cross, Janet V.; Engle, Randall; Aragón-Flores, Mariana; Gómez-Garza, Gilberto; Jewells, Valerie; Weili, Lin; Medina-Cortina, Humberto; Solorio, Edelmira; Chao, Chih-kai; Zhu, Hongtu; Mukherjee, Partha S.; Ferreira-Azevedo, Lara; Torres-Jardón, Ricardo; D'Angiulli, Amedeo

    2013-01-01

    Air pollution exposures are linked to systemic inflammation, cardiovascular and respiratory morbidity and mortality, neuroinflammation and neuropathology in young urbanites. In particular, most Mexico City Metropolitan Area (MCMA) children exhibit subtle cognitive deficits, and neuropathology studies show 40% of them exhibiting frontal tau hyperphosphorylation and 51% amyloid-? diffuse plaques (compared to 0% in low pollution control children). We assessed whether a short cocoa intervention can be effective in decreasing plasma endothelin 1 (ET-1) and/or inflammatory mediators in MCMA children. Thirty gram of dark cocoa with 680 mg of total flavonols were given daily for 10.11 ± 3.4 days (range 9–24 days) to 18 children (10.55 years, SD = 1.45; 11F/7M). Key metabolite ratios in frontal white matter and in hippocampus pre and during cocoa intervention were quantified by magnetic resonance spectroscopy. ET-1 significantly decreased after cocoa treatment (p = 0.0002). Fifteen children (83%) showed a marginally significant individual improvement in one or both of the applied simple short memory tasks. Endothelial dysfunction is a key feature of exposure to particulate matter (PM) and decreased endothelin-1 bioavailability is likely useful for brain function in the context of air pollution. Our findings suggest that cocoa interventions may be critical for early implementation of neuroprotection of highly exposed urban children. Multi-domain nutraceutical interventions could limit the risk for endothelial dysfunction, cerebral hypoperfusion, neuroinflammation, cognitive deficits, structural volumetric detrimental brain effects, and the early development of the neuropathological hallmarks of Alzheimer's and Parkinson's diseases. PMID:23986703

  15. Vacuum powder injector and method of impregnating fiber with powder

    NASA Technical Reports Server (NTRS)

    Working, Dennis C. (inventor)

    1993-01-01

    A method and apparatus uniformly impregnate stranded material with dry powder such as low solubility, high melt flow polymer powder to produce, for example, composite prepregs. The stranded material is expanded in an impregnation chamber by an influx of air so that the powder, which may enter through the same inlet as the air, penetrates to the center of the stranded material. The stranded material then is contracted for holding the powder therein. The stranded material and powder may be pulled through the impregnation chamber in the same direction by vacuum. Larger particles of powder which do not fully penetrate the stranded material may be combed into the stranded material and powder which does not impregnate the stranded material may be collected and reused.

  16. Processing polymeric powders

    NASA Technical Reports Server (NTRS)

    Throne, James L.

    1989-01-01

    The concept of uniformly and continuously depositing and sinter-fusing nominal 0.1 to 40 microns dimensioned electrostatically charged polymer powder particles onto essentially uniformly spread 5 to 20 micron grounded continuous fiber tow to produce a respoolable thermoplastic composite two-preg was formulated at NASA Langley. The process was reduced to practice under a NASA grant at the University of Akron this spring. The production of tow-preg is called phase 1. The production of ultrafine polymer powders from 5 to 10 percent (wt) polymer solids in solvent is considered. This is phase 0 and is discussed. The production of unitape from multi tow-pregs was also considered. This is phase 2 and is also discussed. And another approach to phase 1, also proposed last summer, was scoped. This is phase 1A and is also discussed.

  17. Powder metallurgy of superalloys

    SciTech Connect

    Gessinger, G.H.

    1984-01-01

    Powder metallurgy superalloys were developed in the mid-1960's when stronger aircraft turbine disk materials were needed. Their characteristics of greatly reduced segregation, better hot-workability, improved mechanical properties, and cost-effective manufacturing processes made P/M superalloys highly desirable in high-temperature applications. This book deals with prealloyed superalloys including rapidly solidified (RSR) alloys and oxide-dispersion strengthened alloys, as well as processing techniques such as sintering, hot isostatic pressing, extrusion, and isothermal forging. The large range of microstructures possible are correlated with mechanical properties at intermediate and elevated temperatures. Methods of powder production and consolidation are detailed, as are thermomechanical processing principles by which different microstructures can be created. Non-destructive testing techniques, and problems and advances relating to mechanical properties and processing are also covered.

  18. Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation.

    PubMed

    Schwendimann, Livia; Kauf, Peter; Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne

    2015-08-01

    To monitor dominant species of lactic acid bacteria during cocoa bean fermentation, i.e. Lactobacillus plantarum and Lactobacillus fermentum, a fast and reliable culture-independent qPCR assay was developed. A modified DNA isolation procedure using a commercial kit followed by two species-specific qPCR assays resulted in 100% sensitivity for L. plantarum and L. fermentum. Kruskal-Wallis and post-hoc analyses of data obtained from experiments with cocoa beans that were artificially spiked with decimal concentrations of L. plantarum and L. fermentum strains allowed the calculation of a regression line suitable for the estimation of both species with a detection limit of 3 to 4 Log cells/g cocoa beans. This process was successfully tested for efficacy through the analyses of samples from laboratory-scale cocoa bean fermentations with both the qPCR assay and a culture-dependent method which resulted in comparable results. PMID:26026241

  19. 21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from... identity. (d) The ingredient is used in accordance with current good manufacturing practice and in...

  20. 21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from... identity. (d) The ingredient is used in accordance with current good manufacturing practice and in...

  1. 21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from... identity. (d) The ingredient is used in accordance with current good manufacturing practice and in...

  2. 21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... oil, or both oils. The food additive, cocoa butter substitute from coconut oil, palm kernel oil, or... ingredient is used in accordance with current good manufacturing practice and in an amount not to exceed...

  3. 21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from... identity. (d) The ingredient is used in accordance with current good manufacturing practice and in...

  4. Preparation of superconductor precursor powders

    DOEpatents

    Bhattacharya, Raghunath (Littleton, CO)

    1998-01-01

    A process for the preparation of a precursor metallic powder composition for use in the subsequent formation of a superconductor. The process comprises the steps of providing an electrodeposition bath comprising an electrolyte medium and a cathode substrate electrode, and providing to the bath one or more soluble salts of one or more respective metals which are capable of exhibiting superconductor properties upon subsequent appropriate treatment. The bath is continually energized to cause the metallic and/or reduced particles formed at the electrode to drop as a powder from the electrode into the bath, and this powder, which is a precursor powder for superconductor production, is recovered from the bath for subsequent treatment. The process permits direct inclusion of all metals in the preparation of the precursor powder, and yields an amorphous product mixed on an atomic scale to thereby impart inherent high reactivity. Superconductors which can be formed from the precursor powder include pellet and powder-in-tube products.

  5. Silicon nitride/silicon carbide composite powders

    DOEpatents

    Dunmead, Stephen D. (Midland, MI); Weimer, Alan W. (Midland, MI); Carroll, Daniel F. (Midland, MI); Eisman, Glenn A. (Midland, MI); Cochran, Gene A. (Midland, MI); Susnitzky, David W. (Midland, MI); Beaman, Donald R. (Midland, MI); Nilsen, Kevin J. (Midland, MI)

    1996-06-11

    Prepare silicon nitride-silicon carbide composite powders by carbothermal reduction of crystalline silica powder, carbon powder and, optionally, crystalline silicon nitride powder. The crystalline silicon carbide portion of the composite powders has a mean number diameter less than about 700 nanometers and contains nitrogen. The composite powders may be used to prepare sintered ceramic bodies and self-reinforced silicon nitride ceramic bodies.

  6. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions.

    PubMed

    Torres-Moreno, M; Torrescasana, E; Salas-Salvadó, J; Blanch, C

    2015-01-01

    Nutritional composition and fatty acids (FA) profile were determined in cocoa and chocolates of different geographical origin and subject to different processing conditions. Cocoa butter was the major nutrient in cocoa beans and carbohydrates were the most important in chocolates. Cocoa composition and FA profile varied depending on geographical origin whilst in chocolates only carbohydrates and fat content varied significantly due to the effect of origin and no significant effect was observed for processing conditions. Both for cocoa and chocolates differences in FA profile were mainly explained as an effect of the geographical origin, and were not due to processing conditions in chocolate. For cocoa, differences in FA profile were found in C12:0, C14:0, C16:0, C16:1, C17:0, C17:1 and C18:0 whilst for chocolates only differences were found in C16:0, C18:0, C18:1 and C18:2. For all samples, C16:0, C18:0, C18:1 and C18:2 were quantitatively the most important FA. Ecuadorian chocolate showed a healthier FA profile having higher amounts of unsaturated FA and lower amounts of saturated FA than Ghanaian chocolate. PMID:25053037

  7. Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

    PubMed Central

    Mathawan, Melissa; Wittocx, Pieter-Jan; Saels, Veerle; Struyf, Nore; Bernaert, Herwig; Vrancken, Gino; Verstrepen, Kevin J.

    2013-01-01

    The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production efficiency and cocoa quality. Despite intensive research in the field, a detailed and comprehensive analysis of the microbiota is still lacking, especially for the expanding Asian production region. Here, we report a large-scale, comprehensive analysis of four spontaneous Malaysian cocoa pulp fermentations across two time points in the harvest season and two fermentation methods. Our results show that the cocoa microbiota consists of a “core” and a “variable” part. The bacterial populations show a remarkable consistency, with only two dominant species, Lactobacillus fermentum and Acetobacter pasteurianus. The fungal diversity is much larger, with four dominant species occurring in all fermentations (“core” yeasts), and a large number of yeasts that only occur in lower numbers and specific fermentations (“variable” yeasts). Despite this diversity, a clear pattern emerges, with early dominance of apiculate yeasts and late dominance of Saccharomyces cerevisiae. Our results provide new insights into the microbial diversity in Malaysian cocoa pulp fermentations and pave the way for the selection of starter cultures to increase efficiency and consistency. PMID:24358116

  8. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels.

    PubMed

    Caligiani, Augusta; Palla, Luigi; Acquotti, Domenico; Marseglia, Angela; Palla, Gerardo

    2014-08-15

    This study reports for the first time the use of (1)H NMR technique combined with chemometrics to study the metabolic profile of cocoa (Theobroma cacao L.) beans of different varieties, origin and fermentation levels. Results of PCA applied to cocoa bean (1)H NMR dataset showed that the main factor influencing the cocoa bean metabolic profile is the fermentation level. In fact well fermented brown beans form a group clearly separated from unfermented, slaty, and underfermented, violet, beans, independently of the variety or geographical origin. Considering only well fermented beans, the metabolic profile obtained by (1)H NMR permitted to discriminate between some classes of samples. The National cocoa of Ecuador, known as Arriba, showed the most peculiar characteristics, while the samples coming from the African region showed some similar traits. The dataset obtained, representative of all the classes of soluble compounds of cocoa, was therefore useful to characterise fermented cocoa beans as a function of their origin and fermentation level. PMID:24679756

  9. Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches.

    PubMed

    Arana-Sánchez, A; Segura-García, L E; Kirchmayr, M; Orozco-Ávila, I; Lugo-Cervantes, E; Gschaedler-Mathis, A

    2015-02-01

    The process of cocoa fermentation is a very important step for the generation or aromatic compounds, which are attributable to the metabolism of the microorganisms involved. There are some reports about this process and the identification of microorganisms; however, there are no reports identifying the yeasts involved in a Mexican cocoa fermentation process using molecular biology techniques, including restricted fragment length polymorphism (RFLP) and denaturing gradient gel electrophoresis (DGGE). The aim of this study was to identify the main yeast species associated with Mexican cocoa fermentations employing culture-dependent and -independent techniques achieving two samplings with a 1 year time difference at the same site. Isolation of the microorganisms was performed in situ. Molecular identification of yeast isolates was achieved by RFLP analysis and rDNA sequencing. Total DNA from the microorganisms on the cocoa beans was utilized for the DGGE analysis. Bands from the DGGE gels were excised and sequenced. Nineteen isolated yeasts were identified (al specie level), three of which had never before been associated with cocoa fermentations worldwide. The detected predominant yeast varied from one technique to another. Hanseniaspora sp. resulted dominant in DGGE however Saccharomyces cerevisiae was the principal isolated species. In conclusion, the culture-dependent and -independent techniques complement each other showing differences in the main yeasts involved in spontaneous cocoa fermentation, probably due to the physiological states of the viable but non culturable yeasts. Furthermore important differences between the species detected in the two samplings were detected. PMID:25566818

  10. LARC powder prepreg system

    NASA Technical Reports Server (NTRS)

    Baucom, Robert M.; Marchello, Joseph M.

    1990-01-01

    Thermoplastic prepregs of LARC-TPI have been produced in a fluidized bed unit on spread continuous fiber tows. The powders are melted on the fibers by radiant heating to adhere the polymer to the fiber. This process produces tow prepreg uniformly without imposing severe stress on the fibers or requiring long high temperature residence times for the polymer. Unit design theory and operating correlations have been developed to provide the basis for scale up to commercial operation. Special features of the operation are the pneumatic tow spreader, fluidized bed and resin feed systems.

  11. Cocoa, Hazelnuts, Sterols and Soluble Fiber Cream Reduces Lipids and Inflammation Biomarkers in Hypertensive Patients: A Randomized Controlled Trial

    PubMed Central

    Solà, Rosa; Valls, Rosa M.; Godàs, Gemma; Perez-Busquets, Gloria; Ribalta, Josep; Girona, Josefa; Heras, Mercedes; Cabré, Anna; Castro, Antoni; Domenech, Gema; Torres, Ferran; Masana, Lluís; Anglés, Neus; Reguant, Jordi; Ramírez, Bartolomé; Barriach, Joaquim M.

    2012-01-01

    Background Cocoa, mixed with other food ingredients, intake can have beneficial effects on cardiovascular disease (CVD) biomarkers. We compared the effects of 4 cocoa cream products on some of these biomarkers. Methods and Findings In this multi-centered, randomized, controlled, double-blind, parallel trial, volunteers (n?=?113; age range: 43–65 years) who were pre-hypertensive, stage-1 hypertensive and hypercholesterolemic received one of 4 cocoa cream products (13 g/unit; 1 g cocoa/unit, 6 units/d; 465 Kcal/d) added to a low saturated fat diet for 4 weeks. The groups were: A) (n?=?28), cocoa cream considered as control; B) (n?=?28), cocoa+hazelnut cream (30 g/d hazelnuts); C) (n?=?30), cocoa+hazelnuts+phytosterols (2 g/d); and D) (n?=?27), cocoa+hazelnuts+phytosterols+soluble fiber (20 g/d) the patented “LMN product”. Primary outcome measures were BP, LDL-c, apolipoprotein B-100 (Apo B), ApoB/ApoA ratio, oxidized LDL (oxLDL) and high-sensitive C-reactive protein (hsCRP) determined at baseline and post-cocoa cream product intake. Statistical analysis used was ANCOVA or mixed models (in case of repeated measurements), with baseline observation included as a covariate. After 4 weeks, compared to product A, product C reduced LDL-c by 11.2%, Apo B by 8.1% and ApoB/ApoA ratio by 7.8% (P?=?0.01). LMN decreased LDL-c by 9.2%, Apo B-100 by 8.5%, ApoB/ApoA ratio by 10.5%, hsCRP by 33.4% and oxLDL by 5.9% (P?=?0.01). Surprisingly, even “control” product A reduced systolic BP (?7.89 mmHg; 95%CI: ?11.45 to ?4.3) and diastolic BP (?5.54 mmHg; 95%CI: ?7.79 to ?3.29). The BP reductions were similar with the other 3 products. Limitations of the study are that the trial period was relatively short and that a better “BP control” product would have been preferable. Conclusion The creams (particularly the LMN) have anti-inflammatory and antioxidant effects in addition to lowering LDL-c, Apo B and ApoB/ApoA ratio. Thus, the soluble fiber effects amplified with sterols (as contained in the cocoa creams) provide new dietary therapeutic perspectives. Trial Registration Clinicaltrials.gov NCT00511420 PMID:22383996

  12. Analysis of cocoa flavanols and procyanidins (DP 1-10) in cocoa-containing ingredients and products by rapid resolution liquid chromatography: single-laboratory validation.

    PubMed

    Machonis, Philip R; Jones, Matthew A; Kwik-Uribe, Catherine

    2014-01-01

    Recently, a multilaboratory validation (MLV) of AOAC Official Method 2012.24 for the determination of cocoa flavanols and procyanidins (CF-CP) in cocoa-based ingredients and products determined that the method was robust, reliable, and transferrable. Due to the complexity of the CF-CP molecules, this method required a run time exceeding 1 h to achieve acceptable separations. To address this issue, a rapid resolution normal phase LC method was developed, and a single-laboratory validation (SLV) study conducted. Flavanols and procyanidins with a degree of polymerization (DP) up to 10 were eluted in 15 min using a binary gradient applied to a diol stationary phase, detected using fluorescence detection, and reported as a total sum of DP 1-10. Quantification was achieved using (-)-epicatechin-based relative response factors for DP 2-10. Spike recovery samples and seven different types of cocoa-based samples were analyzed to evaluate the accuracy, precision, LOD, LOQ, and linearity of the method. The within-day precision of the reported content for the samples was 1.15-5.08%, and overall precision was 3.97-13.61%. Spike-recovery experiments demonstrated recoveries of over 98%. The results of this SLV were compared to those previously obtained in the MLV and found to be consistent. The translation to rapid resolution LC allowed for an 80% reduction in analysis time and solvent usage, while retaining the accuracy and reliability of the original method. The savings in both cost and time of this rapid method make it well-suited for routine laboratory use. PMID:24672873

  13. A PIECE OF THE SPACE SHUTTLE CHALLENGER WASHED ASHORE AT COCOA BEACH

    NASA Technical Reports Server (NTRS)

    1996-01-01

    A Cocoa Beach front-end loader holds a large piece of debris from the Space Shuttle orbiter Challenger after it washed ashore in Cocoa Beach near the Coconuts on the Beach restaurant and bar. The piece, about 15 feet by 6 feet, is believed to be part of an elevon or rudder. It is one of the biggest pieces to wash ashore to date. A smaller piece was found several blocks south. NASA recovered thousands of pounds of debris from the Atlantic Ocean after the Jan. 28, 1986 accident which destroyed the Shuttle and claimed the lives of the seven crew members; about 50 percent of the orbiter remained in the ocean after search operations were suspended. Those remains are stored at Cape Canaveral Air Station, mostly in two Minutemen silos. The two newly recovered pieces will be brought by flatbed truck to KSC's Security Patrol Headquarters on Contractor Road for examination and temporary storage.

  14. Isolation and Characterization of Twelve Polymorphic Microsatellite Loci for the Cocoa Mirid Bug Sahlbergella Singularis

    PubMed Central

    Babin, Régis; Fenouillet, Catherine; Legavre, Thierry; Blondin, Laurence; Calatayud, Caroline; Risterucci, Ange-Marie; Chapuis, Marie-Pierre

    2012-01-01

    Mirids are the primary pests affecting cocoa production in Africa, but no genetic studies have been conducted on these insects. Here we report the isolation and characterization of 12 polymorphic microsatellite loci for Sahlbergella singularis. A microsatellite-enriched genomic DNA library was developed and screened to identify marker loci. Twelve polymorphic loci were identified by screening 28 individuals collected from one presumed population in cocoa plantations in Southern Cameroon. The number of alleles ranged from 5 to 25, whereas the observed and the expected heterozygosities ranged from 0.179 to 0.786 and from 0.671 to 0.946, respectively. Tests showed significant deviations from HW equilibrium for four loci, but no linkage disequilibrium was detected at any of the loci. No cross-species amplification was observed in two other mirid pests in Africa. PMID:22605986

  15. Enzymatic synthesis of cocoa butter equivalent from olive oil and palmitic-stearic fatty acid mixture.

    PubMed

    Mohamed, Ibrahim O

    2015-01-01

    The main goal of the present research is to restructure olive oil triacylglycerol (TAG) using enzymatic acidolysis reaction to produce structured lipids that is close to cocoa butter in terms of TAG structure and melting characteristics. Lipase-catalyzed acidolysis of refined olive oil with a mixture of palmitic-stearic acids at different substrate ratios was performed in an agitated batch reactor maintained at constant temperature and agitation speed. The reaction attained steady-state conversion in about 5 h with an overall conversion of 92.6 % for the olive oil major triacylglycerol 1-palmitoy-2,3-dioleoyl glycerol (POO). The five major TAGs of the structured lipids produced with substrate mass ratio of 1:3 (olive oil/palmitic-stearic fatty acid mixture) were close to that of the cocoa butter with melting temperature between 32.6 and 37.7 °C. The proposed kinetics model used fits the experimental data very well. PMID:25342261

  16. Factors Affecting the Absorption, Metabolism, and Excretion of Cocoa Flavanols in Humans.

    PubMed

    Cifuentes-Gomez, Tania; Rodriguez-Mateos, Ana; Gonzalez-Salvador, Isidro; Alañon, María Elena; Spencer, Jeremy P E

    2015-09-01

    Cocoa is rich in a subclass of flavonoids known as flavanols, the cardiovascular health benefits of which have been extensively reported. The appearance of flavanol metabolites in the systemic circulation after flavanol-rich food consumption is likely to mediate the physiological effects on the vascular system, and these levels are influenced by numerous factors, including food matrix, processing, intake, age, gender, or genetic polymorphisms, among others. This review will focus on our current understanding of factors affecting the absorption, metabolism, and excretion of cocoa flavanols in humans. Second, it will identify gaps in these contributing factors that need to be addressed to conclusively translate our collective knowledge into the context of public health, dietary guidelines, and evidence-based dietary recommendations. PMID:25711140

  17. Tea, coffee, and cocoa as ultraviolet radiation protectants for the beet armyworm nucleopolyhedrovirus.

    PubMed

    El-Salamouny, S; Ranwala, D; Shapiro, M; Shepard, B M; Farrar, Robert R

    2009-10-01

    The addition of 1% (wt:vol) aqueous extracts of cocoa (Theobroma cacao L.) (Malvales: Malvaceae), coffee (Coffea arabica L.) (Gentianales: Rubiaceae), and green and black tea (Camellia sinensis L.) (Ericales: Theaceae) provided excellent UV radiation protection for the beet armyworm, Spodoptera exigua (Hübner) (Lepidoptera: Noctuidae), nucleopolyhedrovirus under laboratory conditions. Aqueous extracts of coffee, green tea, and black tea at 0.5% provided 85-100% UV protection, whereas cocoa provided 50% UV protection. Epigallocatechin gallate (EGCG), a component of green tea, and caffeine, a component of tea and coffee, also were tested as UV protectants. Both compounds were ineffective when tested alone. When EGCG and caffeine were combined, UV protection increased in a synergistic manner, but <35% of the original virus activity was maintained. This study demonstrated that coffee was comparable to green tea and black tea as a UV protectant. Further studies should be conducted to optimize their use in biopesticide formulations. PMID:19886440

  18. Polymer powder prepregging: Scoping study

    NASA Technical Reports Server (NTRS)

    Throne, James L.

    1988-01-01

    Early on, it was found that NEAT LARC-TPI thermoplastic polyimide powder behaved elastoplastically at pressures to 20 ksi and temperatures to 260 degrees celcius (below MP). At high resin assay, resin powder could be continuously cold-flowed around individual carbon fibers in a metal rolling mill. At low resin assay (2:1, C:TPI), fiber breakage was prohibitive. Thus, although processing of TPI below MP would be quite unique, it appears that the polymer must be melted and flowed to produce low resin assay prepreg. Fiber tow was spread to 75 mm using a venturi slot tunnel. This allowed intimate powder/fiber interaction. Two techniques were examined for getting room temperature powder onto the room temperature fiber surface. Electrostatic powder coating allows the charged powder to cling tenaciously to the fiber, even while heated with a hot air gun to above its melt temperature. A variant of the wet slurry coating process was also explored. The carbon fibers are first wetted with water. Then dry powder is sprinkled onto the wet tow and doctor-rolled between the fibers. The wet structure is then taken onto a heated roll, with hot air guns drying and sinter-melting the powder onto the fiber surfaces. In both cases SEM shows individual fibers coated with powder particles that have melted in place and flowed along the fiber surface via surface tension.

  19. A Cocoa Peptide Protects Caenorhabditis elegans from Oxidative Stress and ?-Amyloid Peptide Toxicity

    PubMed Central

    Martorell, Patricia; Bataller, Esther; Llopis, Silvia; Gonzalez, Núria; Álvarez, Beatriz; Montón, Fernando; Ortiz, Pepa; Ramón, Daniel; Genovés, Salvador

    2013-01-01

    Background Cocoa and cocoa-based products contain different compounds with beneficial properties for human health. Polyphenols are the most frequently studied, and display antioxidant properties. Moreover, protein content is a very interesting source of antioxidant bioactive peptides, which can be used therapeutically for the prevention of age-related diseases. Methodology/Principal Findings A bioactive peptide, 13L (DNYDNSAGKWWVT), was obtained from a hydrolyzed cocoa by-product by chromatography. The in vitro inhibition of prolyl endopeptidase (PEP) was used as screening method to select the suitable fraction for peptide identification. Functional analysis of 13L peptide was achieved using the transgenic Caenorhabditis elegans strain CL4176 expressing the human A?1–42 peptide as a pre-clinical in vivo model for Alzheimer's disease. Among the peptides isolated, peptide 13L (1 µg/mL) showed the highest antioxidant activity (P?0.001) in the wild-type strain (N2). Furthermore, 13L produced a significant delay in body paralysis in strain CL4176, especially in the 24–47 h period after A?1–42 peptide induction (P?0.0001). This observation is in accordance with the reduction of A? deposits in CL4176 by western blot. Finally, transcriptomic analysis in wild-type nematodes treated with 13L revealed modulation of the proteosomal and synaptic functions as the main metabolic targets of the peptide. Conclusions/Significance These findings suggest that the cocoa 13L peptide has antioxidant activity and may reduce A? deposition in a C. elegans model of Alzheimer's disease; and therefore has a putative therapeutic potential for prevention of age-related diseases. Further studies in murine models and humans will be essential to analyze the effectiveness of the 13L peptide in higher animals. PMID:23675471

  20. Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation

    PubMed Central

    Moens, Frédéric; Lefeber, Timothy

    2014-01-01

    Four cocoa-specific acetic acid bacterium (AAB) strains, namely, Acetobacter pasteurianus 386B, Acetobacter ghanensis LMG 23848T, Acetobacter fabarum LMG 24244T, and Acetobacter senegalensis 108B, were analyzed kinetically and metabolically during monoculture laboratory fermentations. A cocoa pulp simulation medium (CPSM) for AAB, containing ethanol, lactic acid, and mannitol, was used. All AAB strains differed in their ethanol and lactic acid oxidation kinetics, whereby only A. pasteurianus 386B performed a fast oxidation of ethanol and lactic acid into acetic acid and acetoin, respectively. Only A. pasteurianus 386B and A. ghanensis LMG 23848T oxidized mannitol into fructose. Coculture fermentations with A. pasteurianus 386B or A. ghanensis LMG 23848T and Lactobacillus fermentum 222 in CPSM for lactic acid bacteria (LAB) containing glucose, fructose, and citric acid revealed oxidation of lactic acid produced by the LAB strain into acetic acid and acetoin that was faster in the case of A. pasteurianus 386B. A triculture fermentation with Saccharomyces cerevisiae H5S5K23, L. fermentum 222, and A. pasteurianus 386B, using CPSM for LAB, showed oxidation of ethanol and lactic acid produced by the yeast and LAB strain, respectively, into acetic acid and acetoin. Hence, acetic acid and acetoin are the major end metabolites of cocoa bean fermentation. All data highlight that A. pasteurianus 386B displayed beneficial functional roles to be used as a starter culture, namely, a fast oxidation of ethanol and lactic acid, and that these metabolites play a key role as substrates for A. pasteurianus in its indispensable cross-feeding interactions with yeast and LAB during cocoa bean fermentation. PMID:24413595

  1. Neurovascular coupling, cerebral white matter integrity, and response to cocoa in older people

    PubMed Central

    Hurwitz, Shelley; Salat, David H.; Greve, Douglas N.; Fisher, Naomi D.L.

    2013-01-01

    Objective: To investigate the relationship between neurovascular coupling and cognitive function in elderly individuals with vascular risk factors and to determine whether neurovascular coupling could be modified by cocoa consumption. Methods: Sixty older people (aged 72.9 ± 5.4 years) were studied in a parallel-arm, double-blind clinical trial of neurovascular coupling and cognition in response to 24 hours and 30 days of cocoa consumption. Cognitive measures included Mini-Mental State Examination and Trail Making Test A and B. Neurovascular coupling was measured from the beat-to-beat blood flow velocity responses in the middle cerebral arteries to the N-Back Task. In a subset of MRI-eligible participants, cerebral white matter structural integrity was also measured. Results: Neurovascular coupling was associated with Trails B scores (p = 0.002) and performance on the 2-Back Task. Higher neurovascular coupling was also associated with significantly higher fractional anisotropy in cerebral white matter hyperintensities (p = 0.02). Finally, 30 days of cocoa consumption was associated with increased neurovascular coupling (5.6% ± 7.2% vs ?2.4% ± 4.8%; p = 0.001) and improved Trails B times (116 ± 78 seconds vs 167 ± 110 seconds; p = 0.007) in those with impaired neurovascular coupling at baseline. Conclusion: There is a strong correlation between neurovascular coupling and cognitive function, and both can be improved by regular cocoa consumption in individuals with baseline impairments. Better neurovascular coupling is also associated with greater white matter structural integrity. PMID:23925758

  2. Behavior of Salmonella during fermentation, drying and storage of cocoa beans.

    PubMed

    do Nascimento, Maristela da Silva; Pena, Pamela Oliveira; Brum, Daniela Merlo; Imazaki, Fabiana Taminato; Tucci, Maria Luiza SantAnna; Efraim, Priscilla

    2013-11-01

    Due to cocoa being considered a possible source of Salmonella contamination in chocolate, the behavior of Salmonella during some cocoa pre-processing stages (fermentation, drying and storage) was investigated. The fermentation process was carried out on a pilot scale (2 kg beans/box) for 7 days. Every day a fermentation box was inoculated with a Salmonella pool (ca. 4 log MPN/g). The results showed that Salmonella did not affect (P>0.05) the growth of the main microorganism groups involved in cocoa fermentation. On the other hand, the pathogen was influenced (P<0.05) by yeast, acetic acid bacteria and pH. In spite of Salmonella showing counts ? 1 log MPN/g in the first days, at the end of fermentation it grew in all samples, reaching counts as high as 7.49 log MPN/g. For drying and storage, cocoa beans were inoculated during the fermentation (experiment A) or during the drying (experiment B). In these stages the decline of the water activity affected the pathogen behavior. In experiment A during the drying, Salmonella count increased in most of the samples. In experiment B either a slight growth or no growth in the samples inoculated up to 48 h was observed, whereas the other samples showed reductions from the initial count. After 30 days of storage at room temperature, the water activity decreased to 0.68, and reductions of Salmonella ranged from 0.93 to 2.52 log MPN/g. Despite the reductions observed during the storage, the pathogen was detected even after 120 days. Therefore, the results showed that Salmonella growth or survival depends on when the contamination occurs. PMID:24184616

  3. Cocoa Enriched Diets Enhance Expression of Phosphatases and Decrease Expression of Inflammatory Molecules in Trigeminal Ganglion Neurons

    PubMed Central

    Cady, Ryan J.; Durham, Paul L.

    2010-01-01

    Activation of trigeminal nerves and release of neuropeptides that promote inflammation are implicated in the underlying pathology of migraine and temporomandibular joint (TMJ) disorders. The overall response of trigeminal nerves to peripheral inflammatory stimuli involves a balance between enzymes that promote inflammation, kinases, and those that restore homeostasis, phosphatases. The goal of this study was to determine the effects of a cocoa-enriched diet on the expression of key inflammatory proteins in trigeminal ganglion neurons under basal and inflammatory conditions. Rats were fed a control diet or an isocaloric diet enriched in cocoa for 14 days prior to an injection of noxious stimuli to cause acute or chronic excitation of trigeminal neurons. In animals fed a cocoa-enriched diet, basal levels of the mitogen-activated kinase (MAP) phosphatases MKP-1 and MKP-3 were elevated in neurons. Importantly, the stimulatory effects of acute or chronic peripheral inflammation on neuronal expression of the MAPK p38 and extracellular signal-regulated kinases (ERK) were significantly repressed in response to cocoa. Similarly, dietary cocoa significantly suppressed basal neuronal expression of calcitonin gene-related peptide (CGRP) as well as stimulated levels of the inducible form of nitric oxide synthase (iNOS), proteins implicated in the underlying pathology of migraine and TMJ disorders. To our knowledge, this is first evidence that a dietary supplement can cause upregulation of MKP, and that cocoa can prevent inflammatory responses in trigeminal ganglion neurons. Furthermore, our data provide evidence that cocoa contains biologically active compounds that would be beneficial in the treatment of migraine and TMJ disorders. PMID:20138852

  4. Black howler monkey (Alouatta pigra) activity, foraging and seed dispersal patterns in shaded cocoa plantations versus rainforest in southern Mexico.

    PubMed

    Zárate, Diego A; Andresen, Ellen; Estrada, Alejandro; Serio-Silva, Juan Carlos

    2014-09-01

    Recent evidence has shown that primates worldwide use agroecosystems as temporary or permanent habitats. Detailed information on how these primates are using these systems is scant, and yet their role as seed dispersers is often implied. The main objective of this study was to compare the activity, foraging patterns and seed dispersal role of black howler monkeys (Alouatta pigra) inhabiting shaded cocoa plantations and rainforest in southern Chiapas, Mexico. We gathered data on three monkey groups living in shaded cocoa plantations and three groups living in rainforest, using focal sampling, and collecting fecal samples. General activity and foraging patterns were similar in both habitats, with the exception that monkeys in the cocoa habitat spent more time feeding on petioles. Monkeys in shaded cocoa plantations dispersed 51,369 seeds (4% were seeds ?3?mm width) of 16 plant species. Monkeys in the rainforest dispersed 6,536 seeds (78% were seeds ?3?mm width) of 13 plant species. Our data suggest that the difference between habitats in the proportion of large versus small seeds dispersed reflects differences in fruit species abundance and availability in cocoa versus forest. Mean seed dispersal distances were statistically similar in both habitats (cocoa?=?149?m, forest?=?86?m). We conclude that the studied cocoa plantations provide all elements necessary to constitute a long-term permanent habitat for black howler monkeys. In turn, howler monkeys living in these plantations are able to maintain their functional role as seed dispersers for those native tree and liana species present within their areas of activities. PMID:24668557

  5. Cocoa bean quality assessment by using hyperspectral images and fuzzy logic techniques

    NASA Astrophysics Data System (ADS)

    Soto, Juan; Granda, Guillermo; Prieto, Flavio; Ipanaque, William; Machacuay, Jorge

    2015-04-01

    Nowadays, cocoa bean exportation from Piura-Peru is having a positive international market response due to their inherent high quality. Nevertheless, when using subjective techniques for quality assessment, such as the cut test, a wastefulness of grains is generated, additional to a restriction in the selection as well as improvement approaches in earlier stages for optimizing the quality. Thus, in an attempt to standardize the internal features analyzed by the cut test, for instance, crack formation and internal color changes during the fermentation, this research is submitted as an approach which aims to make use of hyperspectral images, with the purpose of having a quick and accurate analysis. Hyperspectral cube size was reduced by using Principal Component Analysis (PCA). The image generated by principal component PC1 provides enough information to clearly distinguish the internal cracks of the cocoa bean, since the zones where these cracks are, have a negative correlation with PC1. The features taken were processed through a fuzzy block, which is able to describe the cocoa bean quality. Three membership functions were defined in the output: unfermented, partly fermented and well fermented, by using trapezoidal-shaped and triangular-shaped functions. A total of twelve rules were propounded. Furthermore, the bisector method was chosen for the defuzzification. Begin the abstract two lines below author names and addresses.

  6. Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans.

    PubMed

    Sarriá, Beatriz; Martínez-López, Sara; Sierra-Cinos, José Luis; Garcia-Diz, Luis; Goya, Luis; Mateos, Raquel; Bravo, Laura

    2015-05-01

    Cocoa manufacturers are producing novel products increasing polyphenols, methylxanthines or dietary fibre to improve purported health benefits. We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects observed in previous studies, placing particular emphasis on methylxanthines. We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product rich in polyphenols (PPCP). Effects of regularly consuming DFCP (providing daily 10.17 g, 43.8 mg and 168.6 mg of total-dietary-fibre, flavanols and methylxanthines, respectively) as well as PPCP (providing daily 3.74 g, 45.3 mg and 109.8 mg of total-dietary-fibre, flavanols and methylxanthines, respectively) on cardiovascular health were assessed in two controlled, cross-over studies in free-living normocholesterolemic and moderately hypercholesterolemic subjects. Both products increased HDL-cholesterol concentrations, whereas only DFCP decreased glucose and IL-1? levels in all subjects. Flavanols appeared to be responsible for the increase in HDL-cholesterol, whereas insoluble-dietary-fibre and theobromine in DFCP were associated with the hypoglycemic and anti-inflammatory effects observed. PMID:25529672

  7. Estimating cocoa bean parameters by FT-NIRS and chemometrics analysis.

    PubMed

    Teye, Ernest; Huang, Xingyi; Sam-Amoah, Livingstone K; Takrama, Jemmy; Boison, Daniel; Botchway, Francis; Kumi, Francis

    2015-06-01

    Rapid analysis of cocoa beans is an important activity for quality assurance and control investigations. In this study, Fourier transform near infrared spectroscopy (FT-NIRS) and chemometric techniques were attempted to estimate cocoa bean quality categories, pH and fermentation index (FI). The performances of the models were optimised by cross-validation and examined by identification rate (%), correlation coefficient (Rpre) and root mean square error of prediction (RMSEP) in the prediction set. The optimal identification model by back propagation artificial neural network (BPANN) was 99.73% at 5 principal components. The efficient variable selection model derived by synergy interval back propagation artificial neural network regression (Si-BPANNR) was superior for pH and FI estimation. Si-BPANNR model for pH was Rpre=0.98 and RMSEP=0.06, while for FI was Rpre=0.98 and RMSEP=0.05. The results demonstrated that FT-NIRS together with BPANN and Si-BPANNR model could successfully be used for cocoa beans examination. PMID:25624249

  8. Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A

    PubMed Central

    Dano, Sébastien Djédjé; Manda, Pierre; Dembélé, Ardjourma; Abla, Ange Marie-Joseph Kouassi; Bibaud, Joel Henri; Gouet, Julien Zroh; Sika, Charles Bruno Ze Maria

    2013-01-01

    Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Côte d’Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact cocoa pods were collected, split open to remove the beans, fermented using 1 of 3 different materials, sun-dried on 1 of 3 different platform types and stored for 30 days. A total of 22 samples were collected at each stage of post-harvesting operations. The OTA content in the extracted samples was then quantified by high-performance liquid chromatography. OTA was detected in beans at all stages of post-harvesting operations at varying levels: pod-opening (0.025 ± 0.02 mg/kg), fermentation (0.275 ± 0.2 mg/kg), drying (0.569 ± 0.015 mg/kg), and storage (0.558 ± 0.04 mg/kg). No significant relationships between the detected OTA level and the materials used in the fermentation and drying of cocoa were observed. PMID:24287569

  9. 21 CFR 520.1696a - Buffered penicillin powder, penicillin powder with buffered aqueous diluent.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...2010-04-01 2010-04-01 false Buffered penicillin powder, penicillin powder with buffered aqueous diluent. 520...FORM NEW ANIMAL DRUGS § 520.1696a Buffered penicillin powder, penicillin powder with buffered...

  10. 21 CFR 520.1696a - Buffered penicillin powder, penicillin powder with buffered aqueous diluent.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...2011-04-01 2011-04-01 false Buffered penicillin powder, penicillin powder with buffered aqueous diluent. 520...FORM NEW ANIMAL DRUGS § 520.1696a Buffered penicillin powder, penicillin powder with buffered...

  11. 21 CFR 520.1696a - Buffered penicillin powder, penicillin powder with buffered aqueous diluent.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...2012-04-01 2012-04-01 false Buffered penicillin powder, penicillin powder with buffered aqueous diluent. 520...FORM NEW ANIMAL DRUGS § 520.1696a Buffered penicillin powder, penicillin powder with buffered...

  12. Mound powder loader, Mod 1

    SciTech Connect

    Gress, A.V. Jr.

    1985-08-21

    At the investigation of Sandia Albuquerque, a semiautomatic powder loader was designed and fabricated for pyrotechnics devices. The basic functions of the system were to load a precise, measured amount of powder into a charge holder and to compact the mixture to a specified density. This report documents the history, rationale, design, and performance of the Mod 1 loader.

  13. Towards the understanding of the cocoa transcriptome: Production and analysis of an exhaustive dataset of ESTs of Theobroma cacao L. generated from various tissues and under various conditions.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Theobroma cacao L., is a tree originated from the tropical rainforest of South America. It is one of the major cash crops for many tropical countries. Cocoa is mainly produced on small holdings, providing resources for 14 million farmers. Disease resistance and cocoa quality improvement are two impo...

  14. The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions

    PubMed Central

    Adler, Philipp; Frey, Lasse Jannis; Berger, Antje; Bolten, Christoph Josef; Hansen, Carl Erik

    2014-01-01

    Acetic acid bacteria (AAB) play an important role during cocoa fermentation, as their main product, acetate, is a major driver for the development of the desired cocoa flavors. Here, we investigated the specialized metabolism of these bacteria under cocoa pulp fermentation-simulating conditions. A carefully designed combination of parallel 13C isotope labeling experiments allowed the elucidation of intracellular fluxes in the complex environment of cocoa pulp, when lactate and ethanol were included as primary substrates among undefined ingredients. We demonstrate that AAB exhibit a functionally separated metabolism during coconsumption of two-carbon and three-carbon substrates. Acetate is almost exclusively derived from ethanol, while lactate serves for the formation of acetoin and biomass building blocks. Although this is suboptimal for cellular energetics, this allows maximized growth and conversion rates. The functional separation results from a lack of phosphoenolpyruvate carboxykinase and malic enzymes, typically present in bacteria to interconnect metabolism. In fact, gluconeogenesis is driven by pyruvate phosphate dikinase. Consequently, a balanced ratio of lactate and ethanol is important for the optimum performance of AAB. As lactate and ethanol are individually supplied by lactic acid bacteria and yeasts during the initial phase of cocoa fermentation, respectively, this underlines the importance of a well-balanced microbial consortium for a successful fermentation process. Indeed, AAB performed the best and produced the largest amounts of acetate in mixed culture experiments when lactic acid bacteria and yeasts were both present. PMID:24837393

  15. Effects of the dietary replacement of maize with sun-dried cocoa pods on the performance of growing rabbits.

    PubMed

    Esong, Rawlings Ndene; Etchu, Kingsley Agbor; Bayemi, Pougue Henri; Tan, Paul Vernyuy

    2015-10-01

    Twenty seven mixed-breed growing rabbits (1.2-1.3 kg body weight) aged 10-12 weeks were used to study the effects of the dietary replacement of maize with sun-dried cocoa pod husks on the performance of growing rabbits in a 6-week trial. Three treatment diets were compounded whereby sun-dried cocoa pod husks replaced maize at 0, 50, and 100 %, respectively. The animals were divided among the three treatment diets so that each diet had 3 replicates of 3 animals each. Feed intake and weight gain were recorded; faeces were also collected for digestibility trials, and cost analysis was also carried out. Results showed a significant difference (P??0.05) in the final metabolic weights, total metabolic weight gain, daily growth rate, and feed conversion ratio between the treatments. The digestibility study showed a decrease in the digestibility of dry matter and metabolisable energy with the increase in cocoa pod husk inclusion. Cost analysis indicate that significant net gains can be made by incorporating 200 g sundried cocoa pod husks per kg of the diet of growing rabbits compared with the same proportion of maize. These results suggest that sun-dried cocoa pod husks can totally replace maize and provide a cheap source of energy in the diets of growing rabbits. PMID:26152547

  16. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation.

    PubMed

    Afoakwa, Emmanuel Ohene; Quao, Jennifer; Takrama, Jemmy; Budu, Agnes Simpson; Saalia, Firibu Kwesi

    2013-12-01

    Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4?×?2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P?cocoa beans. Proportion of cocoa nibs also increased from with increasing pod storage and fermentation whiles reductions in shell content and no appreciable changes in germ proportions were noted. PMID:24426021

  17. Using of ants and earthworm to modify of soil biological quality and its effect on cocoa seedlings growth

    NASA Astrophysics Data System (ADS)

    Kilowasid, Laode Muhammad Harjoni; Budianto, Wayan; Syaf, Hasbullah; Tufaila, Muhammad; Safuan, La Ode

    2015-09-01

    Ant and earthworm can act as soil ecosystem engineers. Ant and earthworm are very dominant in smallholder cocoa plantation. The first experiment aimed to study the effect of the abundance of ants and earthworms on soil microbial activity and microfauna, and the second experiment to analyse the effect of soil modified by ants and earthworms on the cocoa seedlings growth. Ant (Ponera sp.) and earthworm (Pontoscolex sp.) collected from smallholder cocoa plantation, and kept in a container up to applied. In the first experiment, nine combinations of the abundance of ants and earthworms applied to each pot containing 3 kg of soil from smallholder cocoa plantation, and each combination of the abundance was repeated five times in a completely randomized design. After the soil was incubated for thirty days, ants and earthworms removed from the soil using hand sorting techniques. Soil from each pot was analysed for soil microbial activity, abundance of flagellates and nematodes. In the second experiment, the soil in each pot was planted with cocoa seedlings and maintained up to ninety days. The results showed the FDA hydrolytic activity of microbes, the abundance of flagellates and nematodes between the combination of the abundance of ants and earthworms have been significantly different. Dry weight of root, shoot and seedling cacao have been significantly different between the combination of the abundance of ants and earthworms. It was concluded that the combination of the abundance of ants and earthworms can be used in ecological engineering to improve soil quality.

  18. Powder and capsule filling properties of lubricated granulated cellulose powder.

    PubMed

    Podczeck, F; Newton, J M

    2000-11-01

    Granulated powdered cellulose was studied in terms of powder bulk properties and capsule filling performance on a tamp-filling machine with and without the addition of various concentrations of magnesium stearate. Carr's compressibility reached its minimum value at 0.4% magnesium stearate suggesting an improvement of powder flow compared to the unlubricated material. However, shear cell measurements and the use of a powder rheometer indicated that the addition of 0.2% magnesium stearate and more impairs powder flow and does not reduce interparticulate friction. When capsules were filled into hard gelatine capsules at a zero-compression setting, the fill weight and plug density could be predicted from Carr's compressibility index and from the maximum bulk density. The decrease in one and simultaneous increase in the other bulk property with increasing magnesium stearate concentration caused both fill weight and plug density to go through a minimum at a lubricant concentration of 0.4%. When the capsules were filled at maximum compression, however, the addition of lubricant increased the coefficient of fill weight variation significantly, and the plug density remained constant for any added concentration of magnesium stearate. These findings were in agreement with the shear cell and powder rheometer results. However, the optimum lubricant concentration in terms of ease of machine function, which was identified from tamping pressure measurements, was found to be 0.8% magnesium stearate, which was not an optimal concentration for the powder bulk properties. PMID:11072194

  19. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review.

    PubMed

    Oracz, Joanna; Zyzelewicz, Dorota; Nebesny, Ewa

    2015-01-01

    Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and anti-free radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds. PMID:24915346

  20. Cocoa Consumption Alters the Global DNA Methylation of Peripheral Leukocytes in Humans with Cardiovascular Disease Risk Factors: A Randomized Controlled Trial

    PubMed Central

    Crescenti, Anna; Solà, Rosa; Valls, Rosa M.; Caimari, Antoni; del Bas, Josep M.; Anguera, Anna; Anglés, Neus; Arola, Lluís

    2013-01-01

    DNA methylation regulates gene expression and can be modified by different bioactive compounds in foods, such as polyphenols. Cocoa is a rich source of polyphenols, but its role in DNA methylation is still unknown. The objective was to assess the effect of cocoa consumption on DNA methylation and to determine whether the enzymes involved in the DNA methylation process participate in the mechanisms by which cocoa exerts these effects in humans. The global DNA methylation levels in the peripheral blood were evaluated in 214 volunteers who were pre-hypertensive, stage-1 hypertensive or hypercholesterolemic. The volunteers were divided into two groups: 110 subjects who consumed cocoa (6 g/d) for two weeks and 104 control subjects. In addition, the peripheral blood mononuclear cells (PBMCs) from six subjects were treated with a cocoa extract to analyze the mRNA levels of the DNA methyltransferases (DNMTs), methylenetetrahydrofolate reductase (MTHFR), and methionine synthase reductase (MTRR) genes. Cocoa consumption significantly reduced the DNA methylation levels (2.991±0.366 vs. 3.909±0.380, p<0.001). Additionally, we found an association between the cocoa effects on DNA methylation and three polymorphisms located in the MTHFR, MTRR, and DNMT3B genes. Furthermore, in PBMCs, the cocoa extract significantly lowered the mRNA levels of the DNMTs, MTHFR, and MTRR. Our study demonstrates for the first time that the consumption of cocoa decreases the global DNA methylation of peripheral leukocytes in humans with cardiovascular risk factors. In vitro experiments with PBMCs suggest that cocoa may exert this effect partially via the down-regulation of DNMTs, MTHFR and MTRR, which are key genes involved in this epigenetic process. Trial Registration Clinicaltrials.gov NCT00511420 and NCT00502047 PMID:23840361

  1. Preparation of superconductor precursor powders

    DOEpatents

    Bhattacharya, R.

    1998-08-04

    A process for the preparation of a precursor metallic powder composition for use in the subsequent formation of a superconductor. The process comprises the steps of providing an electrodeposition bath comprising an electrolyte medium and a cathode substrate electrode, and providing to the bath one or more soluble salts of one or more respective metals which are capable of exhibiting superconductor properties upon subsequent appropriate treatment. The bath is continually energized to cause the metallic and/or reduced particles formed at the electrode to drop as a powder from the electrode into the bath, and this powder, which is a precursor powder for superconductor production, is recovered from the bath for subsequent treatment. The process permits direct inclusion of all metals in the preparation of the precursor powder, and yields an amorphous product mixed on an atomic scale to thereby impart inherent high reactivity. Superconductors which can be formed from the precursor powder include pellet and powder-in-tube products. 7 figs.

  2. Preparation of superconductor precursor powders

    DOEpatents

    Bhattacharya, Raghunath (Littleton, CO); Blaugher, Richard D. (Evergreen, CO)

    1995-01-01

    A process for the preparation of a precursor metallic powder composition for use in the subsequent formation of a superconductor. The process comprises the steps of providing an electrodeposition bath comprising an electrolyte medium and a cathode substrate electrode, and providing to the bath one or more soluble salts of one or more respective metals, such as nitrate salts of thallium, barium, calcium, and copper, which are capable of exhibiting superconductor properties upon subsequent appropriate treatment. The bath is continually energized to cause the metallic particles formed at the electrode to drop as a powder from the electrode into the bath, and this powder, which is a precursor powder for superconductor production, is recovered from the bath for subsequent treatment. The process permits direct inclusion of thallium in the preparation of the precursor powder, and yields an amorphous product mixed on an atomic scale to thereby impart inherent high reactivity. Superconductors which can be formed from the precursor powder include pellet and powder-in-tube products.

  3. Silica powders for powder evacuated thermal insulating panel and method

    DOEpatents

    Harris, M.T.; Basaran, O.A.; Kollie, T.G.; Weaver, F.J.

    1996-01-02

    A powder evacuated thermal insulating panel using generally spherical and porous silica particles of a median size less than about 100 nanometers in diameter, a pour packing density of about 0.4 to 0.6 g/cm{sup 3} and an external surface area in the range of about 90 to 600 m{sup 2}/g is described. The silica powders are prepared by reacting a tetraalkyl silicate with ammonia and water in an alcohol solvent, distilling the solution after the reaction to remove the ammonia and recover the alcohol. The resulting aqueous slurry was dried, ball-milled, and dried again to provide the silica particles with defined internal and external porosity. The nanometer size and the large external surface area of the silica particles along with the internal and external porosity of the silica particles provide powder evacuated thermal insulating panels with significantly higher R-values than obtainable using previously known silica powders. 2 figs.

  4. Silica powders for powder evacuated thermal insulating panel and method

    DOEpatents

    Harris, Michael T. (Knoxville, TN); Basaran, Osman A. (Oak Ridge, TN); Kollie, Thomas G. (Oak Ridge, TN); Weaver, Fred J. (Knoxville, TN)

    1996-01-01

    A powder evacuated thermal insulating panel using generally spherical and porous silica particles of a median size less than about 100 nanometers in diameter, a pour packing density of about 0.4 to 0.6 g/cm.sup.3 and an external surface area in the range of about 90 to 600 m.sup.2/ g is described. The silica powders are prepared by reacting a tetraakyl silicate with ammonia and water in an alcohol solvent, distilling the solution after the reaction to remove the ammonia and recover the alcohol. The resulting aqueous slurry was dried, ball-milled, and dried again to provide the silica particles with defined internal and external porosity. The nanometer size and the large external surface area of the silica particles along with the internal and external porosity of the silica particles provide powder evacuated thermal insulating panels with significantly higher R-values than obtainable using previously known silica powders.

  5. Silica powders for powder evacuated thermal insulating panel and method

    DOEpatents

    Harris, Michael T. (Knoxville, TN); Basaran, Osman A. (Oak Ridge, TN); Kollie, Thomas G. (Oak Ridge, TN); Weaver, Fred J. (Knoxville, TN)

    1995-01-01

    A powder evacuated thermal insulating panel using generally spherical and porous silica particles of a median size less than about 100 nanometers in diameter, a pour packing density of about 0.4 to 0.6 g/cm.sup.3 and an external surface area in the range of about 90 to 600 m.sup.2/ g is described. The silica powders are prepared by reacting a tetraakyl silicate with ammonia and water in an alcohol solvent, distilling the solution after the reaction to remove the ammonia and recover the alcohol. The resulting aqueous slurry was dried, ball-milled, and dried again to provide the silica particles with defined internal and external porosity. The nanometer size and the large external surface area of the silica particles along with the internal and external porosity of the silica particles provide powder evacuated thermal insulating panels with significantly higher R-values than obtainable using previously known silica powders.

  6. Silica powders for powder evacuated thermal insulating panel and method

    DOEpatents

    Harris, Michael T. (Knoxville, TN); Basaran, Osman A. (Oak Ridge, TN); Kollie, Thomas G. (Oak Ridge, TN); Weaver, Fred J. (Knoxville, TN)

    1994-01-01

    A powder evacuated thermal insulating panel using generally spherical and porous silica particles of a median size less than about 100 nanometers in diameter, a pour packing density of about 0.4 to 0.6 g/cm.sup.3 and an external surface area in the range of about 90 to 600 m.sup.2 /g is described. The silica powders are prepared by reacting a tetraakyl silicate with ammonia and water in an alcohol solvent, distilling the solution after the reaction to remove the ammonia and recover the alcohol. The resulting aqueous slurry was dried, ball-milled, and dried again to provide the silica particles with defined internal and external porosity. The nanometer size and the large external surface area of the silica particles along with the internal and external porosity of the silica particles provide powder evacuated thermal insulating panels with significantly higher R-values than obtainable using previously known silica powders.

  7. Development, validation and determination of multiclass pesticide residues in cocoa beans using gas chromatography and liquid chromatography tandem mass spectrometry.

    PubMed

    Zainudin, Badrul Hisyam; Salleh, Salsazali; Mohamed, Rahmat; Yap, Ken Choy; Muhamad, Halimah

    2015-04-01

    An efficient and rapid method for the analysis of pesticide residues in cocoa beans using gas and liquid chromatography-tandem mass spectrometry was developed, validated and applied to imported and domestic cocoa beans samples collected over 2 years from smallholders and Malaysian ports. The method was based on solvent extraction method and covers 26 pesticides (insecticides, fungicides, and herbicides) of different chemical classes. The recoveries for all pesticides at 10 and 50 ?g/kg were in the range of 70-120% with relative standard deviations of less than 20%. Good selectivity and sensitivity were obtained with method limit of quantification of 10 ?g/kg. The expanded uncertainty measurements were in the range of 4-25%. Finally, the proposed method was successfully applied for the routine analysis of pesticide residues in cocoa beans via a monitoring study where 10% of them was found positive for chlorpyrifos, ametryn and metalaxyl. PMID:25442595

  8. Method for molding ceramic powders

    DOEpatents

    Janney, M.A.

    1990-01-16

    A method for molding ceramic powders comprises forming a slurry mixture including ceramic powder, a dispersant for the metal-containing powder, and a monomer solution. The monomer solution includes at least one multifunctional monomer, a free-radical initiator, and an organic solvent. The slurry mixture is transferred to a mold, and the mold containing the slurry mixture is heated to polymerize and crosslink the monomer and form a firm polymer-solvent gel matrix. The solid product may be removed from the mold and heated to first remove the solvent and subsequently remove the polymer, where after the product may be sintered.

  9. Method for molding ceramic powders

    DOEpatents

    Janney, Mark A. (Knoxville, TN)

    1990-01-01

    A method for molding ceramic powders comprises forming a slurry mixture including ceramic powder, a dispersant for the metal-containing powder, and a monomer solution. The monomer solution includes at least one multifunctional monomer, a free-radical initiator, and an organic solvent. The slurry mixture is transferred to a mold, and the mold containing the slurry mixture is heated to polymerize and crosslink the monomer and form a firm polymer-solvent gel matrix. The solid product may be removed from the mold and heated to first remove the solvent and subsequently remove the polymer, whereafter the product may be sintered.

  10. Shock compaction of molybdenum powder

    NASA Technical Reports Server (NTRS)

    Ahrens, T. J.; Kostka, D.; Vreeland, T., Jr.; Schwarz, R. B.; Kasiraj, P.

    1983-01-01

    Shock recovery experiments which were carried out in the 9 to 12 GPa range on 1.4 distension Mo and appear adequate to compact to full density ( 45 (SIGMA)m) powders were examined. The stress levels, however, are below those calculated to be from 100 to approx. 22 GPa which a frictional heating model predicts are required to consolidate approx. 10 to 50 (SIGMA)m particles. The model predicts that powders that have a distension of m=1.6 shock pressures of 14 to 72 GPa are required to consolidate Mo powders in the 50 to 10 (SIGMA)m range.

  11. Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations?

    PubMed Central

    Papalexandratou, Zoi; Falony, Gwen; Romanens, Edwina; Jimenez, Juan Carlos; Amores, Freddy; Daniel, Heide-Marie; De Vuyst, Luc

    2011-01-01

    Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species were Pichia kudriavzevii and Pichia manshurica, followed by Saccharomyces cerevisiae. Leuconostoc pseudomesenteroides (glucose and fructose fermenting), Fructobacillus tropaeoli-like (fructose fermenting), and Lactobacillus fermentum (citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates. Tatumella saanichensis and Tatumella punctata were among the members of the family Enterobacteriaceae present during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely, Candida sorbosivorans-like. Acetic acid bacteria, whose main representative was Acetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans. PMID:21926224

  12. The effect of cocoa supplementation on hepatic steatosis, reactive oxygen species and LFABP in a rat model of NASH

    PubMed Central

    2011-01-01

    Background Non alcoholic steatohepatitis is hypothesised to develop via a mechanism involving fat accumulation and oxidative stress. The current study aimed to investigate if an increase in oxidative stress was associated with changes in the expression of liver fatty acid binding protein in a rat model of non alcoholic steatohepatitis and whether cocoa supplementation attenuated those changes. Methods Female Sprague Dawley rats were fed a high fat control diet, a high fat methionine choline deficient diet, or one of four 12.5% cocoa supplementation regimes in combination with the high fat methionine choline deficient diet. Results Liver fatty acid binding protein mRNA and protein levels were reduced in the liver of animals with fatty liver disease when compared to controls. Increased hepatic fat content was accompanied by higher levels of oxidative stress in animals with fatty liver disease when compared to controls. An inverse association was found between the levels of hepatic liver fatty acid binding protein and the level of hepatic oxidative stress in fatty liver disease. Elevated NADPH oxidase protein levels were detected in the liver of animals with increased severity in inflammation and fibrosis. Cocoa supplementation was associated with partial attenuation of these pathological changes, although the severity of liver disease induced by the methionine choline deficient diet prevented complete reversal of any disease associated changes. Red blood cell glutathione was increased by cocoa supplementation, whereas liver glutathione was reduced by cocoa compared to methionine choline deficient diet fed animals. Conclusion These findings suggest a potential role for liver fatty acid binding protein and NADPH oxidase in the development of non alcoholic steatohepatitis. Furthermore, cocoa supplementation may have be of therapeutic benefit in less sever forms of NASH. PMID:22081873

  13. Cocoa polyphenols prevent inflammation in the colon of azoxymethane-treated rats and in TNF-?-stimulated Caco-2 cells.

    PubMed

    Rodríguez-Ramiro, Ildefonso; Ramos, Sonia; López-Oliva, Elvira; Agis-Torres, Angel; Bravo, Laura; Goya, Luis; Martín, Maria Angeles

    2013-07-28

    Numerous lines of evidence support a relationship between intestinal inflammation and cancer. Therefore, much attention has recently been focused on the identification of natural compounds with anti-inflammatory activities as a strategy to suppress the early stages of colorectal cancer. Because cocoa is a rich source of bioactive compounds, the present study investigated its anti-inflammatory properties in a rat model of azoxymethane (AOM)-induced colon carcinogenesis and in TNF-?-stimulated Caco-2 cells. A total of forty male rats were fed with control or cocoa-enriched diets (12 %) during 8 weeks and injected with saline or AOM (20 mg/kg body weight) during the third and fourth week (n 10 rats/group). At the end of the experiment, colon samples were evaluated for markers of inflammation. The anti-inflammatory activity of a cocoa polyphenolic extract (10 ?g/ml) was examined in TNF-?-stimulated Caco-2 cells, an in vitro model of experimentally induced intestinal inflammation. The signalling pathways involved, including NF-?B and the mitogen-activated protein kinase family such as c-Jun NH?-terminal kinases (JNK), extracellular signal-regulated kinases and p38, were also evaluated. The results show that the cocoa-rich diet decreases the nuclear levels of NF-?B and the expression of pro-inflammatory enzymes such as cyclo-oxygenase-2 and inducible NO synthase induced by AOM in the colon. Additionally, the experiments in Caco-2 cells confirm that cocoa polyphenols effectively down-regulate the levels of inflammatory markers induced by TNF-? by inhibiting NF-?B translocation and JNK phosphorylation. We conclude that cocoa polyphenols suppress inflammation-related colon carcinogenesis and could be promising in the dietary prevention of intestinal inflammation and related cancer development. PMID:23186731

  14. Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.

    PubMed

    Papalexandratou, Zoi; Falony, Gwen; Romanens, Edwina; Jimenez, Juan Carlos; Amores, Freddy; Daniel, Heide-Marie; De Vuyst, Luc

    2011-11-01

    Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species were Pichia kudriavzevii and Pichia manshurica, followed by Saccharomyces cerevisiae. Leuconostoc pseudomesenteroides (glucose and fructose fermenting), Fructobacillus tropaeoli-like (fructose fermenting), and Lactobacillus fermentum (citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates. Tatumella saanichensis and Tatumella punctata were among the members of the family Enterobacteriaceae present during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely, Candida sorbosivorans-like. Acetic acid bacteria, whose main representative was Acetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans. PMID:21926224

  15. High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.

    PubMed

    Skelhon, Thomas S; Olsson, Patrik K A; Morgan, Adam R; Bon, Stefan A F

    2013-09-01

    Reducing the fat content of chocolate formulations is a major challenge for the confectionery industry. We report the suspension of aqueous microgel agar particles of up to 80% v/v within sunflower oil, cocoa butter, and ultimately chocolate. The optimised emulsification process involves a shear-cooling step. We demonstrate the versatility of our method when applied to white, milk, and dark chocolate formulations, whilst preserving the desired polymorph V of the cocoa butter matrix. In addition, we show that this technology can be used as a strategy to disperse alcoholic beverages into chocolate confectionery. PMID:23799607

  16. Ceramic powder for sintering materials

    NASA Technical Reports Server (NTRS)

    Akiya, H.; Saito, A.

    1984-01-01

    Surface activity of ceramic powders such as MgO and Al2O3, for use in sintering with sp. emphasis on their particle size, shape, particle size distribution, packing, and coexisting additives and impurities are reviewed.

  17. Neutron detectors comprising boron powder

    DOEpatents

    Wang, Zhehui; Morris, Christopher; Bacon, Jeffrey Darnell; Makela, Mark F; Spaulding, Randy Jay

    2013-05-21

    High-efficiency neutron detector substrate assemblies comprising a first conductive substrate, wherein a first side of the substrate is in direct contact with a first layer of a powder material comprising .sup.10boron, .sup.10boron carbide or combinations thereof, and wherein a conductive material is in proximity to the first layer of powder material; and processes of making said neutron detector substrate assemblies.

  18. Luminescence of powdered uranium glasses

    NASA Technical Reports Server (NTRS)

    Eubanks, A. G.; Mcgarrity, J. M.; Silverman, J.

    1974-01-01

    Measurement of cathodoluminescence and photoluminescence efficiencies in powdered borosilicate glasses having different particle size and different uranium content. Excitation with 100 to 350 keV electrons and with 253.7 nm light was found to produce identical absolute radiant exitance spectra in powdered samples. The most efficient glass was one containing 29.4 wt% B2O3, 58.8 wt% SiO2, 9.8 wt% Na2O and 2.0 wt% UO2.

  19. Method for Production of Powders

    NASA Technical Reports Server (NTRS)

    Stoltzfus, Joel M. (Inventor); Sircar, Subhasish (Inventor)

    1997-01-01

    Apparatus and method are disclosed for producing oxides of metals and of metal alloys. The metal or alloy is placed in an oxygen atmosphere in a combustion chamber and ignited. Products of the combustion include one or more oxides of the metal or alloy in powdered form. In one embodiment of the invention a feeder is provided whereby material to be oxidized by combustion can be achieved into a combustion chamber continuously. A product remover receives the powder product of the combustion.

  20. Powder collection apparatus/method

    DOEpatents

    Anderson, Iver E. (Ames, IA); Terpstra, Robert L. (Ames, IA); Moore, Jeffery A. (Ames, IA)

    1994-01-11

    Device for separating and collecting ultrafine atomized powder from the gas stream of a gas atomizing apparatus comprises a housing having an interior wall oriented at an angle relative to horizontal so as to form a downwardly converging, conical expansion chamber, an inlet conduit communicated to the expansion chamber proximate an upper region thereof for receiving the gas stream, and an outlet proximate a lower region of the expansion chamber. The inlet conduit is oriented at a compound inclined angle (with respect to horizontal) selected to promote separation and collection of powder from the gas stream in the expansion chamber. The compound angle comprises a first entrance angle that is greater than the angle of repose of the powder on the housing interior wall such that any powder accumulation in the inlet conduit tends to flow down the wall toward the outlet. The second angle is selected generally equal to the angle of the housing interior wall measured from the same horizontal plane so as to direct the gas stream into the expansion chamber generally tangent to the housing interior wall to establish a downward swirling gas stream flow in the expansion chamber. A powder collection container is communicated to the outlet of the expansion chamber to collect the powder for further processing.

  1. Powder collection apparatus/method

    DOEpatents

    Anderson, I.E.; Terpstra, R.L.; Moore, J.A.

    1994-01-11

    Device for separating and collecting ultrafine atomized powder from the gas stream of a gas atomizing apparatus comprises a housing having an interior wall oriented at an angle relative to horizontal so as to form a downwardly converging, conical expansion chamber, an inlet conduit communicated to the expansion chamber proximate an upper region thereof for receiving the gas stream, and an outlet proximate a lower region of the expansion chamber. The inlet conduit is oriented at a compound inclined angle (with respect to horizontal) selected to promote separation and collection of powder from the gas stream in the expansion chamber. The compound angle comprises a first entrance angle that is greater than the angle of repose of the powder on the housing interior wall such that any powder accumulation in the inlet conduit tends to flow down the wall toward the outlet. The second angle is selected generally equal to the angle of the housing interior wall measured from the same horizontal plane so as to direct the gas stream into the expansion chamber generally tangent to the housing interior wall to establish a downward swirling gas stream flow in the expansion chamber. A powder collection container is communicated to the outlet of the expansion chamber to collect the powder for further processing. 4 figures.

  2. Core Fluxome and Metafluxome of Lactic Acid Bacteria under Simulated Cocoa Pulp Fermentation Conditions

    PubMed Central

    Adler, Philipp; Bolten, Christoph Josef; Dohnt, Katrin; Hansen, Carl Erik

    2013-01-01

    In the present work, simulated cocoa fermentation was investigated at the level of metabolic pathway fluxes (fluxome) of lactic acid bacteria (LAB), which are typically found in the microbial consortium known to convert nutrients from the cocoa pulp into organic acids. A comprehensive 13C labeling approach allowed to quantify carbon fluxes during simulated cocoa fermentation by (i) parallel 13C studies with [13C6]glucose, [1,2-13C2]glucose, and [13C6]fructose, respectively, (ii) gas chromatography-mass spectrometry (GC/MS) analysis of secreted acetate and lactate, (iii) stoichiometric profiling, and (iv) isotopomer modeling for flux calculation. The study of several strains of L. fermentum and L. plantarum revealed major differences in their fluxes. The L. fermentum strains channeled only a small amount (4 to 6%) of fructose into central metabolism, i.e., the phosphoketolase pathway, whereas only L. fermentum NCC 575 used fructose to form mannitol. In contrast, L. plantarum strains exhibited a high glycolytic flux. All strains differed in acetate flux, which originated from fractions of citrate (25 to 80%) and corresponding amounts of glucose and fructose. Subsequent, metafluxome studies with consortia of different L. fermentum and L. plantarum strains indicated a dominant (96%) contribution of L. fermentum NCC 575 to the overall flux in the microbial community, a scenario that was not observed for the other strains. This highlights the idea that individual LAB strains vary in their metabolic contribution to the overall fermentation process and opens up new routes toward streamlined starter cultures. L. fermentum NCC 575 might be one candidate due to its superior performance in flux activity. PMID:23851099

  3. Heat and mass transfer through a thick bed of cocoa beans during drying

    NASA Astrophysics Data System (ADS)

    Nganhou, J.

    This article relates to the establishment of macroscopic equations of thick and fixed hygroscopical porous medium allowing an analysis of couply phenomena of heat and mass transfers in drying operation. The drying is done through forced convection by imposing a circulation of hot air across the layer. The authors then make their study particular to the case of thick layer of cocoa beans grown in the region of Yaounde in cameroon. A study realized on a prototype constructed and tested in the laboratory enables the validation of the proposed model.

  4. Ceramic oxide powders and the formation thereof

    DOEpatents

    Katz, J.L.; Chenghung Hung.

    1993-12-07

    Ceramic oxide powders and a method for their preparation. Ceramic oxide powders are obtained using a flame process whereby two or more precursors of ceramic oxides are introduced into a counterflow diffusion flame burner wherein said precursors are converted into ceramic oxide powders. The morphology, particle size, and crystalline form of the ceramic oxide powders are determined by process conditions. 14 figures.

  5. Ceramic oxide powders and the formation thereof

    DOEpatents

    Katz, Joseph L. (Baltimore, MD); Hung, Cheng-Hung (Baltimore, MD)

    1993-01-01

    Ceramic oxide powders and a method for their preparation. Ceramic oxide powders are obtained using a flame process whereby two or more precursors of ceramic oxides are introduced into a counterflow diffusion flame burner wherein said precursors are converted into ceramic oxide powders. The morphology, particle size, and crystalline form of the ceramic oxide powders are determined by process conditions.

  6. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ...6901 Black powder. (a) Black powder shall be used for...stone. (b) Containers of black powder shall be— (1) Nonsparking...of this section. (c) Black powder shall be transferred...damaged explosives. (f) Holes shall not be reloaded for...

  7. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ...6901 Black powder. (a) Black powder shall be used for...stone. (b) Containers of black powder shall be— (1) Nonsparking...of this section. (c) Black powder shall be transferred...damaged explosives. (f) Holes shall not be reloaded for...

  8. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ...6901 Black powder. (a) Black powder shall be used for...stone. (b) Containers of black powder shall be— (1) Nonsparking...of this section. (c) Black powder shall be transferred...damaged explosives. (f) Holes shall not be reloaded for...

  9. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ...6901 Black powder. (a) Black powder shall be used for...stone. (b) Containers of black powder shall be— (1) Nonsparking...of this section. (c) Black powder shall be transferred...damaged explosives. (f) Holes shall not be reloaded for...

  10. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ...6901 Black powder. (a) Black powder shall be used for...stone. (b) Containers of black powder shall be— (1) Nonsparking...of this section. (c) Black powder shall be transferred...damaged explosives. (f) Holes shall not be reloaded for...

  11. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ...6901 Black powder. (a) Black powder shall be used for...stone. (b) Containers of black powder shall be— (1) Nonsparking...of this section. (c) Black powder shall be transferred...damaged explosives. (f) Holes shall not be reloaded for...

  12. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 30 Mineral Resources 1 2014-07-01 2014-07-01 false Black powder. 56.6901 Section 56.6901 Mineral....6901 Black powder. (a) Black powder shall be used for blasting only when a desired result cannot be...) Containers of black powder shall be— (1) Nonsparking; (2) Kept in a totally enclosed cargo space while...

  13. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 30 Mineral Resources 1 2014-07-01 2014-07-01 false Black powder. 57.6901 Section 57.6901 Mineral...-Surface and Underground § 57.6901 Black powder. (a) Black powder shall be used for blasting only when a... dimension stone. (b) Containers of black powder shall be— (1) Nonsparking; (2) Kept in a totally...

  14. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 30 Mineral Resources 1 2011-07-01 2011-07-01 false Black powder. 57.6901 Section 57.6901 Mineral...-Surface and Underground § 57.6901 Black powder. (a) Black powder shall be used for blasting only when a... dimension stone. (b) Containers of black powder shall be— (1) Nonsparking; (2) Kept in a totally...

  15. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 30 Mineral Resources 1 2011-07-01 2011-07-01 false Black powder. 56.6901 Section 56.6901 Mineral....6901 Black powder. (a) Black powder shall be used for blasting only when a desired result cannot be...) Containers of black powder shall be— (1) Nonsparking; (2) Kept in a totally enclosed cargo space while...

  16. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Black powder. 56.6901 Section 56.6901 Mineral....6901 Black powder. (a) Black powder shall be used for blasting only when a desired result cannot be...) Containers of black powder shall be— (1) Nonsparking; (2) Kept in a totally enclosed cargo space while...

  17. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Black powder. 57.6901 Section 57.6901 Mineral...-Surface and Underground § 57.6901 Black powder. (a) Black powder shall be used for blasting only when a... dimension stone. (b) Containers of black powder shall be— (1) Nonsparking; (2) Kept in a totally...

  18. Effect of a cocoa-enriched diet on immune response and anaphylaxis in a food allergy model in Brown Norway rats.

    PubMed

    Abril-Gil, Mar; Pérez-Cano, Francisco J; Franch, Àngels; Castell, Margarida

    2016-01-01

    Previous studies have demonstrated that cocoa intake decreased Th2 immune-related antibodies in rats. In consequence, we aimed to study in depth this cocoa action, particularly assessing its effect on a rat model of food allergy (FA) and also on an anaphylactic response. The involvement of the intestinal immune system was analyzed to allow the action mechanisms to be investigated. The role of cocoa flavonoids in the antiallergic properties of cocoa was also established. Brown Norway rats were fed either a reference diet or diets containing conventional cocoa (CC) or nonfermented cocoa (NFC). FA to ovalbumin (OVA) was induced and, later, an anaphylactic response was provoked. As expected, the synthesis of anti-OVA IgE and other Th2-related antibodies was inhibited by CC diet. In addition, the release of mast cell protease II after anaphylaxis was partially prevented by CC, although other variables were not modified. The CC diet also attenuated the increase of some Th2-related cytokines released from mesenteric lymph node and spleen cells, and modulated the intestinal gene expression of molecules involved in allergic response. These results demonstrated the local and systemic influence of CC diet. The effects of the NFC diet were weaker than those of CC, suggesting that cocoa components other than flavonoids play a role in cocoa's action. In conclusion, by acting on intestinal and systemic immune functions, a cocoa-enriched diet in rats exhibited a protective effect against FA and partially against anaphylaxis, making this a food of high interest to the fields of health and immunonutrition. PMID:26601599

  19. Improving Nutritional Quality of Cocoa Pod (Theobroma cacao) through Chemical and Biological Treatments for Ruminant Feeding: In vitro and In vivo Evaluation

    PubMed Central

    Laconi, Erika B.; Jayanegara, Anuraga

    2015-01-01

    Cocoa pod is among the by-products of cocoa (Theobroma cacao) plantations. The aim of this study was to apply a number of treatments in order to improve nutritional quality of cocoa pod for feeding of ruminants. Cocoa pod was subjected to different treatments, i.e. C (cocoa pod without any treatment or control), CAm (cocoa pod+1.5% urea), CMo (cocoa pod+3% molasses), CRu (cocoa pod+3% rumen content) and CPh (cocoa pod+3% molasses+Phanerochaete chrysosporium inoculum). Analysis of proximate and Van Soest’s fiber fraction were performed on the respective treatments. The pods were then subjected to an in vitro digestibility evaluation by incubation in rumen fluid-buffer medium, employing a randomized complete block design (n = 3 replicates). Further, an in vivo evaluation of the pods (35% inclusion level in total mixed ration) was conducted by feeding to young Holstein steers (average body weight of 145±3.6 kg) with a 5×5 latin square design arrangement (n = 5 replicates). Each experimental period lasted for 30 d; the first 20 d was for feed adaptation, the next 3 d was for sampling of rumen liquid, and the last 7 d was for measurements of digestibility and N balance. Results revealed that lignin content was reduced significantly when cocoa pod was treated with urea, molasses, rumen content or P. chrysosporium (p<0.01) with the following order of effectiveness: CPh>CAm>CRu>CMo. Among all treatments, CAm and CPh treatments significantly improved the in vitro dry matter and organic matter digestibility (p<0.05) of cocoa pod. Average daily gain of steers receiving CAm or CPh treatment was significantly higher than that of control (p<0.01) with an increase of 105% and 92%, respectively. Such higher daily gain was concomitant with higher N retention and proportion of N retention to N intake in CAm and CPh treatments than those of control (p<0.05). It can be concluded from this study that treatment with either urea or P. chrysosporium is effective in improving the nutritive value of cocoa pod. PMID:25656198

  20. Improving Nutritional Quality of Cocoa Pod (Theobroma cacao) through Chemical and Biological Treatments for Ruminant Feeding: In vitro and In vivo Evaluation.

    PubMed

    Laconi, Erika B; Jayanegara, Anuraga

    2015-03-01

    Cocoa pod is among the by-products of cocoa (Theobroma cacao) plantations. The aim of this study was to apply a number of treatments in order to improve nutritional quality of cocoa pod for feeding of ruminants. Cocoa pod was subjected to different treatments, i.e. C (cocoa pod without any treatment or control), CAm (cocoa pod+1.5% urea), CMo (cocoa pod+3% molasses), CRu (cocoa pod+3% rumen content) and CPh (cocoa pod+3% molasses+Phanerochaete chrysosporium inoculum). Analysis of proximate and Van Soest's fiber fraction were performed on the respective treatments. The pods were then subjected to an in vitro digestibility evaluation by incubation in rumen fluid-buffer medium, employing a randomized complete block design (n = 3 replicates). Further, an in vivo evaluation of the pods (35% inclusion level in total mixed ration) was conducted by feeding to young Holstein steers (average body weight of 145±3.6 kg) with a 5×5 latin square design arrangement (n = 5 replicates). Each experimental period lasted for 30 d; the first 20 d was for feed adaptation, the next 3 d was for sampling of rumen liquid, and the last 7 d was for measurements of digestibility and N balance. Results revealed that lignin content was reduced significantly when cocoa pod was treated with urea, molasses, rumen content or P. chrysosporium (p<0.01) with the following order of effectiveness: CPh>CAm>CRu>CMo. Among all treatments, CAm and CPh treatments significantly improved the in vitro dry matter and organic matter digestibility (p<0.05) of cocoa pod. Average daily gain of steers receiving CAm or CPh treatment was significantly higher than that of control (p<0.01) with an increase of 105% and 92%, respectively. Such higher daily gain was concomitant with higher N retention and proportion of N retention to N intake in CAm and CPh treatments than those of control (p<0.05). It can be concluded from this study that treatment with either urea or P. chrysosporium is effective in improving the nutritive value of cocoa pod. PMID:25656198

  1. 76 FR 26931 - Safety Zone; Second Annual Space Coast Super Boat Grand Prix, Atlantic Ocean, Cocoa Beach, FL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-10

    ... SECURITY Coast Guard 33 CFR Part 165 RIN 1625-AA00 Safety Zone; Second Annual Space Coast Super Boat Grand... Cocoa Beach, Florida during the Second Annual Space Coast Super Boat Grand Prix. The Second Annual Space... International Productions, Inc., is hosting the Second Annual Space Coast Super Boat Grand Prix, a series...

  2. 78 FR 25574 - Special Local Regulations; Third Annual Space Coast Super Boat Grand Prix, Atlantic Ocean; Cocoa...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-05-02

    ...) 366-9826. SUPPLEMENTARY INFORMATION: Table of Acronyms DHS Department of Homeland Security FR Federal... SECURITY Coast Guard 33 CFR Part 100 RIN 1625-AA08 Special Local Regulations; Third Annual Space Coast... Ocean east of Cocoa Beach, Florida during the Space Coast Super Boat Grand Prix, a series of...

  3. 77 FR 15006 - Special Local Regulations; Third Annual Space Coast Super Boat Grand Prix, Atlantic Ocean, Cocoa...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-03-14

    ..., 2008, issue of the Federal Register (73 FR 3316). Public Meeting We do not now plan to hold a public... SECURITY Coast Guard 33 CFR Part 100 RIN 1625-AA08 Special Local Regulations; Third Annual Space Coast... of the Atlantic Ocean east of Cocoa Beach, Florida during the Third Annual Space Coast Super...

  4. Identification of cocoa trees combining high yield potential and resistance to diseases in segregating progenies In Ecuador

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Diseases and low yielding planting material are the main factors limiting production of “fine” or “flavour” cocoa in Ecuador. This makes it necessary to develop modern varieties capable of overcoming these limitations. During the 1960s and 1970s INIAP tested several progenies from selected crosses...

  5. CoCoA 4 Reference Card All command names and keywords begin with a capital letter.

    E-print Network

    Robbiano, Lorenzo

    CoCoA 4 Reference Card All command names and keywords begin with a capital letter. Every command represents product: xy is sim- ply shorthand for x*y, and xyzzy is short for x*y^2*z^2. Storage Variables

  6. 77 FR 15006 - Special Local Regulations; Third Annual Space Coast Super Boat Grand Prix, Atlantic Ocean, Cocoa...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-03-14

    ...direct effect on one or more Indian Tribes, on the relationship between the Federal Government and Indian Tribes, or on the distribution...between the Federal Government and Indian Tribes. Energy Effects We have...Super Boat Grand Prix, Atlantic Ocean, Cocoa Beach, FL. (a)...

  7. 78 FR 25574 - Special Local Regulations; Third Annual Space Coast Super Boat Grand Prix, Atlantic Ocean; Cocoa...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-05-02

    ...direct effect on one or more Indian Tribes, on the relationship between the Federal Government and Indian Tribes, or on the distribution...between the Federal Government and Indian Tribes. 12. Energy Effects...Super Boat Grand Prix, Atlantic Ocean; Cocoa Beach, FL. (a)...

  8. Sensitive quantitation of Ochratoxin A in cocoa beans using differential pulse voltammetry based aptasensor.

    PubMed

    Mishra, Rupesh K; Hayat, Akhtar; Catanante, Gaëlle; Istamboulie, Georges; Marty, Jean-Louis

    2016-02-01

    In this work, we propose for the first time a sensitive Ochratoxin A (OTA) detection in cocoa beans using competitive aptasensor by differential pulse voltammetry (DPV). In the proposed method, biotin labeled and free OTA competed to bind with immobilized aptamer onto the surface of a screen printed carbon electrode (SPCE), and percentage binding was calculated. The detection was performed after adding avidin-ALP to perform avidin-biotin reaction; the signal was generated through a suitable substrate 1-naphthyl phosphate (1-NP), for alkaline phosphatase (ALP). The cocoa samples were extracted and purified using molecular imprinted polymer (MIP) columns specifically designed for OTA. The developed aptasensor showed a good linearity in the range 0.15-5 ng/mL with the limit of detection (LOD) 0.07 ng/mL and 3.7% relative standard deviation (RSD). The aptasensor displayed good recovery values in the range 82.1-85% with 3.87% RSD, thus, demonstrated the efficiency of proposed aptasensor for such matrices. PMID:26304413

  9. A PIECE OF THE SPACE SHUTTLE CHALLENGER WASHED ASHORE AT COCOA BEACH

    NASA Technical Reports Server (NTRS)

    1996-01-01

    News media representatives and other onlookers get a close-up view of the piece of Space Shuttle orbiter Challenger debris which washed ashore in Cocoa Beach near the Coconuts on the Beach restaurant and bar. A Cocoa Beach front-end loader picks up the debris which will be carried by flatbed truck to Kennedy Space Center. The piece, about 15 feet by 6 feet, is believed to be part of an elevon or rudder. It is one of the biggest pieces to wash ashore to date. A smaller piece also was found Tuesday several blocks south. NASA recovered thousands of pounds of debris from the Atlantic Ocean after the Jan. 28, 1986 accident which destroyed the Shuttle and claimed the lives of the seven crew members; about 50 percent of the orbiter remained in the ocean after search operations were suspended. Those remains are stored at Cape Canaveral Air Station, mostly in two Minutemen silos. The two newly recovered pieces will be brought to KSC's Security Patrol Headquarters on Contractor Road for examination and temporary storage.

  10. A PIECE OF THE SPACE SHUTTLE CHALLENGER WASHED ASHORE AT COCOA BEACH

    NASA Technical Reports Server (NTRS)

    1996-01-01

    A Cocoa Beach front-end loader holds a large piece of debris from the Space Shuttle orbiter Challenger after it washed ashore in Cocoa Beach near the Coconuts on the Beach restaurant and bar. Overseeing the recovery and protection of the piece is KSC criminal investigator Jan Seinkner, facing camera at center, of EG&G Florida Inc., base operations contractor. The piece, about 15 feet by 6 feet, is believed to be part of an elevon or rudder. It is one of the biggest pieces to wash ashore to date. A smaller piece was found several blocks south. NASA recovered thousands of pounds of debris from the Atlantic Ocean after the Jan. 28, 1986 accident which destroyed the Shuttle and claimed the lives of the seven crew members; about 50 percent of the orbiter remained in the ocean after search operations were suspended. Those remains are stored at Cape Canaveral Air Station, mostly in two Minutemen silos. The two newly recovered pieces will be brought to KSC's Security Patrol Headquarters on Contractor Road for examination and temporary storage.

  11. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent.

    PubMed

    Sonwai, Sopark; Kaphueakngam, Phimnipha; Flood, Adrian

    2014-10-01

    Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB. PMID:25328175

  12. Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

    PubMed Central

    Pedroso, D.L.; Dogenski, M.; Thomazini, M.; Heinemann, R.J.B.; Favaro-Trindade, C.S.

    2013-01-01

    In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at ?18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved. PMID:24516445

  13. Sexual Dimorphism of Pupae and Adults of the Cocoa Pod Borer, Conopomorpha cramerella

    PubMed Central

    Posada, Francisco J.; Virdiana, Ike; Navies, Maisin; Pava-Ripoll, Monica; Hebbar, Prakash

    2011-01-01

    This paper describes the main distinguishing characteristics of female and male pupae and adults of cocoa pod borer, Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae). Two pairs of tubercles present on the sterna of segments IX and X of the female pupae are useful in differentiating female from male pupae. The female genital opening is located anterior to the first pair of tubercles and forms a plateau in which the center has a light brown longitudinal depression that indicates the female genital opening. The male genital opening is a conspicuous, brown, longitudinal slit located between the two pairs of tubercles. The sex of the adult moth can be determined by examining the ventrocaudal segments of the abdomen. The last segment of the female abdomen is white, compressed laterally and at the tip, and the hairy anal papillae can be seen. In the male, the ventrocaudal end of the abdomen is black and robust. This information will be useful for laboratory and field diagnosis and while working on sex ratios of this important pest of cocoa. PMID:21861656

  14. Determination of biogenic amine profiles in conventional and organic cocoa-based products.

    PubMed

    Restuccia, Donatella; Spizzirri, U Gianfranco; Puoci, Francesco; Picci, Nevio

    2015-01-01

    Cocoa contains many compounds such as biogenic amines (BAs), known to influence consumer health. Spermidine, spermidine, putrescine, histamine, tyramine, ?-phenylethylamine, cadaverine and serotonine have been found in several cocoa-based products using HPLC with UV detection after derivatisation with dansyl-chloride. Once optimised in terms of linearity, percentage recovery, LOD, LOQ and repeatability, this method was applied to real samples. Total concentrations of BAs ranged from 5.7 to 79.0 µg g(-)(1) with wide variations depending on the type of sample. BAs present in all samples were in decreasing order: histamine (1.9-38.1 µg g(-)(1)) and tyramine (1.7-31.7 µg g(-)(1)), while putrescine (0.9-32.7 µg g(-)(1)), spermidine (1.0-9.7 µg g(-)(1)) and spermidine (0.6-9.3 µg g(-)(1)) were present in most of the samples. Cadaverine, serotonine and ?-phenylethylamine were present in a few samples at much lower concentrations. Organic samples always contained much lower levels of BAs than their conventional counterparts and, generally speaking, the highest amounts of BAs were found in the most processed products. PMID:25833003

  15. A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter

    SciTech Connect

    Mazzanti,G.; Guthrie, S.; Marangoni, A.; Idziak, S.

    2007-01-01

    We propose a conceptual model to explain the quantitative data from synchrotron X-ray diffraction experiments on the shear-induced phase behavior of cocoa butter, the main structural component of chocolate. We captured two-dimensional diffraction patterns from cocoa butter at crystallization temperatures of 17.5, 20.0, and 22.5 {sup o}C under shear rates from 45 to 1440 s{sup -1} and under static conditions. From the simultaneous analysis of the integrated intensity, correlation length, lamellar thickness, and crystalline orientation, we postulate a conceptual model to provide an explanation for the distribution of phases II, IV, V, and X and the kinetics of the process. As previously proposed in the literature, we assume that the crystallites grow layer upon layer of slightly different composition. The shear rate and temperature applied define these compositions. Simultaneously, the shear and temperature define the crystalline interface area available for secondary nucleation by promoting segregation and affecting the size distribution of the crystallites. The combination of these factors (composition, area, and size distribution) favors dramatically the early onset of phase V under shear and determines the proportions of phases II, IV, V, and X after the transition. The experimental observations, the methodology used, and the proposed explanation are of fundamental and industrial interest, since the structural properties of crystalline networks are determined by their microstructure and polymorphic crystalline state. Different proportions of the phases will thus result in different characteristics of the final material.

  16. Fast and neat--determination of biochemical quality parameters in cocoa using near infrared spectroscopy.

    PubMed

    Krähmer, Andrea; Engel, Annika; Kadow, Daniel; Ali, Naailah; Umaharan, Pathmanathan; Kroh, Lothar W; Schulz, Hartwig

    2015-08-15

    The qualitative heterogeneity and increasing consumption of cocoa products require fast and efficient methods for quality assessment of fermented cocoa with regard to fermentation quality and flavor potential. To date, quality control is achieved by visual inspection (e.g., "cut test") and sensory testing. Chromatographic methods for quantification of flavor relevant substances are limited in their applicability in standard quality control due to laborious isolation and purification steps. Therefore, the aim of this study was the development of a near infrared spectroscopic (NIRS) method for routine analytical prediction of biochemical quality parameters. Different compound classes like phenolic substances (R(2)=0.93) or organic acids (R(2)=0.88) as well as individual substances like epicatechin (R(2)=0.93) or lactic acid (R(2)=0.87) could be precisely determined just as fermentation time (R(2)=0.92) and pH value (R(2)=0.94) presenting NIRS as fast and reliable alternative in routine quality assessment. PMID:25794734

  17. Investigations of Light Transfer in Powder Bed

    NASA Astrophysics Data System (ADS)

    Yuri, Chivel

    At selective laser sintering / melting of powder bodies by laser irradiation it is very important to determine the actual energy deposited in a layer of powder and its distribution over the thickness of the powder bed. By varying the thickness of the powder bed the distribution of absorbed energy over the thickness of the powder bed has been determined. The modeling of sintering of the powder bed from two layers of spherical metal particles in pulse mode of operation validate the efficiency of the method of sintering, the essence of which is the directional focusing of laser radiation to the space between the particles of upper layer under appropriate focus spot dimension.

  18. Phonons from neutron powder diffraction

    SciTech Connect

    Dimitrov, D.A.; Louca, D.; Roeder, H. )

    1999-09-01

    The spherically averaged structure function S([vert bar][bold q][vert bar]) obtained from pulsed neutron powder diffraction contains both elastic and inelastic scattering via an integral over energy. The Fourier transformation of S([vert bar][bold q][vert bar]) to real space, as is done in the pair density function (PDF) analysis, regularizes the data, i.e., it accentuates the diffuse scattering. We present a technique which enables the extraction of off-center ([vert bar][bold q][vert bar][ne]0) phonon information from powder diffraction experiments by comparing the experimental PDF with theoretical calculations based on standard interatomic potentials and the crystal symmetry. This procedure [dynamics from powder diffraction] has been [ital successfully] implemented as demonstrated here for two systems, a simple metal fcc Ni and an ionic crystal CaF[sub 2]. Although computationally intensive, this data analysis allows for a phonon based modeling of the PDF, and additionally provides off-center phonon information from neutron powder diffraction. [copyright] [ital 1999] [ital The American Physical Society

  19. Cocoa-rich diet attenuates beta cell mass loss and function in young Zucker diabetic fatty rats by preventing oxidative stress and beta cell apoptosis.

    PubMed

    Fernández-Millán, Elisa; Cordero-Herrera, Isabel; Ramos, Sonia; Escrivá, Fernando; Alvarez, Carmen; Goya, Luis; Martín, María Angeles

    2015-04-01

    We have recently shown that cocoa flavanols may have anti-diabetic potential by promoting survival and function of pancreatic beta-cells in vitro. In this work, we investigated if a cocoa-rich diet is able to preserve beta-cell mass and function in an animal model of type 2 diabetes and the mechanisms involved. Our results showed that cocoa feeding during the prediabetic state attenuates hyperglycaemia, reduces insulin resistant, and increases beta cell mass and function in obese Zucker diabetic rats. At the molecular level, cocoa-rich diet prevented beta-cell apoptosis by increasing the levels of Bcl-xL and decreasing Bax levels and caspase-3 activity. Cocoa diet enhanced the activity of endogenous antioxidant defenses, mainly glutathione peroxidase, preventing thus oxidative injury induced by the pre-diabetic condition and leading to apoptosis prevention. These findings provide the first in vivo evidence that a cocoa-rich diet may delay the loss of functional beta-cell mass and delay the progression of diabetes by preventing oxidative stress and beta-cell apoptosis. PMID:25559866

  20. Cocoa-rich diet prevents azoxymethane-induced colonic preneoplastic lesions in rats by restraining oxidative stress and cell proliferation and inducing apoptosis.

    PubMed

    Rodríguez-Ramiro, Ildefonso; Ramos, Sonia; López-Oliva, Elvira; Agis-Torres, Angel; Gómez-Juaristi, Miren; Mateos, Raquel; Bravo, Laura; Goya, Luis; Martín, María Ángeles

    2011-12-01

    Cocoa is a rich source of bioactive compounds with potential chemopreventive ability but up to date its effectiveness in animal models of colon carcinogenesis has not been addressed. Herein, we investigated the in vivo effect of a cocoa-rich diet in the prevention of azoxymethane (AOM)-induced colon cancer and the mechanisms involved. Our results showed that cocoa feeding significantly reduced AOM-induced colonic aberrant crypt foci formation and crypt multiplicity. Oxidative imbalance in colon tissues seems to be prevented by cocoa as indicated by reduced oxidation markers levels and increased enzymatic and non-enzymatic endogenous defences. Cocoa-rich diet also exhibited antiproliferative effects by decreasing the levels of extracellular regulated kinases, protein kinase B and cyclin D1 together with pro-apoptotic effects evidenced by reduced Bcl-x(L) levels and increased Bax levels and caspase-3 activity. Our findings provide the first in vivo evidence that a cocoa-rich diet may inhibit the early stage of colon carcinogenesis probably by preventing oxidative stress and cell proliferation and by inducing apoptosis. PMID:21953728

  1. Advanced composites take a powder

    SciTech Connect

    Holty, D.W. )

    1993-06-01

    To a professional chemist with more than 25 years of industrial experience, the world of advanced composites is a fascinating new venue. Here resins and fibers come together in a completely synergistic partnership, achieving marvels of strength and light weight that make advanced composite materials virtually the only solution for challenging applications. In the late 1980s, Professor John Muzzy of the Georgia Institute of Technology, was intrigued by the physical properties of thermoplastics, and he developed a new way to bring the thermoplastic resins together with high-performance fibers. As part of the work Muzzy did with Lockheed and NASA he demonstrated that electrostatic powder coating was an attractive new method for combining thermoplastic resins with reinforcing fibers. Presentation of this work by Lockheed at a government-industry conference led to a new project for Muzzy, sponsored by NASA Langley. Powder prepregging proved to be the attractive alternative that NASA was looking for. While working on powder prepregging with LaRC-TPI, Muzzy and his colleagues developed methods for exposing all of the fibers to the powder to improve the distribution of the resin on the tow, a continuous bundle of filaments. Optimal resin distribution was achieved by spreading the moving tow. A very flexible towpreg was produced by maintaining the spread tow through the powder coating chamber and into the oven, where the resin particles were fused to the individual filaments. Muzzy's invention has enabled Custom Composite Materials, Inc. to offer resin/fiber combinations based on thermoplastic resins such as nylon and polypropylene. Beyond the expected advantages over epoxy thermoset systems, they are beginning to exploit a fundamental property of thermoplastic resins: viscoelasticity, which can be defined as the resistance to flow as a function of applied stress. Thermoplastics have a much higher viscoelasticity than thermosets.

  2. Polymer quenched prealloyed metal powder

    DOEpatents

    Hajaligol, Mohammad R. (Midlothian, VA); Fleischhauer, Grier (Midlothian, VA); German, Randall M. (State College, PA)

    2001-01-01

    A powder metallurgical process of preparing a sheet from a powder having an intermetallic alloy composition such as an iron, nickel or titanium aluminide. The sheet can be manufactured into electrical resistance heating elements having improved room temperature ductility, electrical resistivity, cyclic fatigue resistance, high temperature oxidation resistance, low and high temperature strength, and/or resistance to high temperature sagging. The iron aluminide has an entirely ferritic microstructure which is free of austenite and can include, in weight %, 4 to 32% Al, and optional additions such as .ltoreq.1% Cr, .gtoreq.0.05% Zr .ltoreq.2% Ti, .ltoreq.2% Mo, .ltoreq.1% Ni, .ltoreq.0.75% C, .ltoreq.0.1% B, .ltoreq.1% submicron oxide particles and/or electrically insulating or electrically conductive covalent ceramic particles, .ltoreq.1% rare earth metal, and/or .ltoreq.3 % Cu. The process includes forming a non-densified metal sheet by consolidating a powder having an intermetallic alloy composition such as by roll compaction, tape casting or plasma spraying, forming a cold rolled sheet by cold rolling the non-densified metal sheet so as to increase the density and reduce the thickness thereof and annealing the cold rolled sheet. The powder can be a water, polymer or gas atomized powder which is subjecting to sieving and/or blending with a binder prior to the consolidation step. After the consolidation step, the sheet can be partially sintered. The cold rolling and/or annealing steps can be repeated to achieve the desired sheet thickness and properties. The annealing can be carried out in a vacuum furnace with a vacuum or inert atmosphere. During final annealing, the cold rolled sheet recrystallizes to an average grain size of about 10 to 30 .mu.m. Final stress relief annealing can be carried out in the B2 phase temperature range.

  3. Intradermal needle-free powdered drug injection

    E-print Network

    Liu, John (John Hsiao-Yung)

    2012-01-01

    This thesis presents a new method for needle-free powdered drug injection. The design, construction, and testing of a bench-top helium-powered device capable of delivering powder to controllable depths within the dermis ...

  4. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity...Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye,...

  5. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity...Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye,...

  6. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity...Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye,...

  7. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity...Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye,...

  8. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity...Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye,...

  9. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity...Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye,...

  10. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity...Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye,...

  11. Method for synthesizing ultrafine powder materials

    DOEpatents

    Buss, Richard J. (Albuquerque, NM); Ho, Pauline (Albuquerque, NM)

    1988-01-01

    A method for synthesizing ultrafine powder materials, for example, ceramic and metal powders, comprises admitting gaseous reactants from which the powder material is to be formed into a vacuum reaction chamber maintained at a pressure less than atmospheric and at a temperature less than about 400.degree. K. (127.degree.C.). The gaseous reactants are directed through a glow discharge provided in the vacuum reaction chamber to form the ultrafine powder material.

  12. Chemical and Physical Properties of Tantalum Powder

    NASA Astrophysics Data System (ADS)

    Purushotham, Y.; Balaji, T.; Kumar, Arbind; Govindaiah, R.; Sharma, M. K.; Sethi, V. C.; Prakash, T. L.

    The present work is intended to produce capacitor grade Tantalum powder by sodium reduction of potassium tantalum fluoride prepared from an indigenous ore source. The powder has been characterized for its chemical and physical properties, and compared with the commercially available powders. It is found that indigenous powder has higher impurity levels which could, however, be reduced to acceptance limits. The average particle size is within the prescribed limits.

  13. Container Prevents Oxidation Of Metal Powder

    NASA Technical Reports Server (NTRS)

    Woodford, William H.; Power, Christopher A.; Mckechnie, Timothy N.; Burns, David H.

    1992-01-01

    Sealed high-vacuum container holds metal powder required free of contamination by oxygen from point of manufacture to point of use at vacuum-plasma-spraying machine. Container protects powder from air during filling, storage, and loading of spraying machine. Eliminates unnecessary handling and transfer of powder from one container to another. Stainless-steel container sits on powder feeder of vacuum-plasma-spraying machine.

  14. Improved Production Of Wrought Articles From Powders

    NASA Technical Reports Server (NTRS)

    Thomas, James R.; Singleton, Ogle R.

    1994-01-01

    Improved technique for consolidation of powders into dense articles developed. Peripheral bands used in consolidation, forging, and rolling operations. Facilitates consolidation of dispersion-hardened aluminous powders and composite mixtures for processing to such useful wrought articles as plates and sheets. Potential use in production of plates and sheets and perhaps other objects from "hard" powders, particularly from powders, objects made from which have propensity to crack when mechanically worked to other forms.

  15. Resin Powder Slurry Process for Composite Fabrication

    NASA Technical Reports Server (NTRS)

    Mike, R. A.

    1986-01-01

    Potentially useful process for fabrication of fiber-reinforced resinmatrix composites is powder slurry technique. Applicability of technique demonstrated using powdered resin made from thermoplastic polyimide LaRC/ TPI (thermoplastic polyimide). Use of process circumvents need for such high-cost organic solvents as N-methylpyrrolidinone and diglyme (diglycol methyl ether). Two basic slurries for LaRC/TPI powder investigated.

  16. 21 CFR 73.1646 - Bronze powder.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Bronze powder. 73.1646 Section 73.1646 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs § 73.1646 Bronze powder. (a) Identity. (1) The color additive bronze powder is a very fine metallic...

  17. 21 CFR 73.1646 - Bronze powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Bronze powder. 73.1646 Section 73.1646 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs § 73.1646 Bronze powder. (a) Identity. (1) The color additive bronze powder is a very fine metallic...

  18. 21 CFR 73.1646 - Bronze powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Bronze powder. 73.1646 Section 73.1646 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs § 73.1646 Bronze powder. (a) Identity. (1) The color additive bronze powder is a very fine metallic...

  19. 21 CFR 73.1646 - Bronze powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Bronze powder. 73.1646 Section 73.1646 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs § 73.1646 Bronze powder. (a) Identity. (1) The color additive bronze powder is a very fine metallic...

  20. 21 CFR 169.179 - Vanilla powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... specified name of the food is “Vanilla powder _-fold” or “_-fold vanilla powder”, except that if sugar is... the name is filled in with the whole number (disregarding fractions) expressing the number of units of...-fold, the term “_-fold” is omitted from the name. (2) The label of vanilla powder shall bear the...

  1. 21 CFR 169.179 - Vanilla powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... specified name of the food is “Vanilla powder _-fold” or “_-fold vanilla powder”, except that if sugar is... the name is filled in with the whole number (disregarding fractions) expressing the number of units of...-fold, the term “_-fold” is omitted from the name. (2) The label of vanilla powder shall bear the...

  2. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 30 Mineral Resources 1 2012-07-01 2012-07-01 false Black powder. 56.6901 Section 56.6901 Mineral Resources MINE SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR METAL AND NONMETAL MINE SAFETY AND HEALTH SAFETY AND HEALTH STANDARDS-SURFACE METAL AND NONMETAL MINES Explosives General Requirements § 56.6901 Black powder. (a) Black powder...

  3. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 30 Mineral Resources 1 2013-07-01 2013-07-01 false Black powder. 56.6901 Section 56.6901 Mineral Resources MINE SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR METAL AND NONMETAL MINE SAFETY AND HEALTH SAFETY AND HEALTH STANDARDS-SURFACE METAL AND NONMETAL MINES Explosives General Requirements § 56.6901 Black powder. (a) Black powder...

  4. Numerical Simulation of Aerated Powder Consolidation1

    E-print Network

    properties. Over time the excess air diffuses through the powder and eventually escapes through the top discharge from a hopper of a fine powder at a much greater rate than that of the flow of ordinary granularNumerical Simulation of Aerated Powder Consolidation1 Kristy A. Coffey and Pierre A. Gremaud

  5. Numerical Simulation of Aerated Powder Consolidation 1

    E-print Network

    properties. Over time the excess air diffuses through the powder and eventually escapes through the top discharge from a hopper of a fine powder at a much greater rate than that of the flow of ordinary granularNumerical Simulation of Aerated Powder Consolidation 1 Kristy A. Coffey and Pierre A. Gremaud

  6. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 1 2010-07-01 2010-07-01 false Black powder. 56.6901 Section 56.6901 Mineral Resources...Explosives General Requirements § 56.6901 Black powder. (a) Black powder shall be used for blasting only when a...

  7. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 1 2011-07-01 2011-07-01 false Black powder. 57.6901 Section 57.6901 Mineral Resources...Requirements-Surface and Underground § 57.6901 Black powder. (a) Black powder shall be used for blasting only when a...

  8. 30 CFR 57.6901 - Black powder.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 1 2010-07-01 2010-07-01 false Black powder. 57.6901 Section 57.6901 Mineral Resources...Requirements-Surface and Underground § 57.6901 Black powder. (a) Black powder shall be used for blasting only when a...

  9. 30 CFR 56.6901 - Black powder.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 1 2011-07-01 2011-07-01 false Black powder. 56.6901 Section 56.6901 Mineral Resources...Explosives General Requirements § 56.6901 Black powder. (a) Black powder shall be used for blasting only when a...

  10. 21 CFR 73.1646 - Bronze powder.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Bronze powder. 73.1646 Section 73.1646 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs § 73.1646 Bronze powder. (a) Identity. (1) The color additive bronze powder is a very fine metallic...

  11. A PIECE OF THE SPACE SHUTTLE CHALLENGER WASHED ASHORE AT COCOA BEACH

    NASA Technical Reports Server (NTRS)

    1996-01-01

    A large piece of debris from the Space Shuttle orbiter Challenger washes up on Cocoa Beach near the Coconuts on the Beach restaurant and bar almost 11 years after Challenger exploded shortly after liftoff from KSC's Launch Pad 39B. The piece, about 15 feet by 6 feet, is believed to be part of an elevon or rudder. It is one of the biggest pieces to wash ashore to date. A smaller piece also was found Tuesday several blocks south. NASA recovered thousands of pounds of debris from the Atlantic Ocean after the Jan. 28, 1986 accident; about 50 percent of the orbiter remained in the ocean after search operations were suspended. The previously retrieved remains are stored at Cape Canaveral Air Station, mostly in two Minutemen silos. The two newly recovered pieces will be brought to KSC's Security Patrol Headquarters on Contractor Road for examination, documentation and temporary storage.

  12. Continuous Flow Metathesis for Direct Valorization of Food Waste: An Example of Cocoa Butter Triglyceride

    PubMed Central

    2015-01-01

    The direct chemical conversion of cocoa butter triglycerides, a material available as a postmanufacture waste stream from the food industry, to 1-decene by way of ethenolysis is reported. The conversion of the raw waste material was made possible by use of 1 mol % of the [RuCl2(iBu-phoban)2(3-phenylindenyl)] catalyst. The process has been investigated in both batch and flow conditions, where the latter approach employs a Teflon AF-2400 tube-in-tube gas–liquid membrane contactor to deliver ethylene to the reaction system. These preliminary studies culminate in a continuous processing system, which maintained a constant output over a 150 min period tested. PMID:26322250

  13. Adding value to cocoa (Theobroma cacao L.) germplasm information with domestication history and admixture mapping.

    PubMed

    Marcano, Maria; Pugh, Tatiana; Cros, Emile; Morales, Sonia; Portillo Páez, Elvis A; Courtois, Brigitte; Glaszmann, Jean Christophe; Engels, Jan M M; Phillips, Wilbert; Astorga, Carlos; Risterucci, Ange Marie; Fouet, Olivier; González, Ventura; Rosenberg, Kai; Vallat, Isabelle; Dagert, Manuel; Lanaud, Claire

    2007-03-01

    A sound understanding of crop history can provide the basis for deriving novel genetic information through admixture mapping. We confirmed this, by using characterization data from an international collection of cocoa, collected 25 years ago, and from a contemporary plantation. We focus on the trees derived from three centuries of admixture between Meso-American Criollo and South American Forastero genomes. In both cacao sets of individuals, linkage disequilibrium extended over long genetic distances along chromosome regions, as expected in populations derived from recent admixture. Based on loose genome scans, genomic regions involved in useful traits were identified. Fifteen genomic regions involved in seed and fruit weight variation were highlighted. They correspond to ten previously identified QTLs and five novel ones. Admixture mapping can help to add value to genetic resources and thus, help to encourage investment in their conservation. PMID:17252253

  14. 21 CFR 520.1696a - Buffered penicillin powder, penicillin powder with buffered aqueous diluent.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Buffered penicillin powder, penicillin powder with... FORM NEW ANIMAL DRUGS § 520.1696a Buffered penicillin powder, penicillin powder with buffered aqueous diluent. (a) Specifications. When reconstituted, each milliliter contains penicillin G procaine...

  15. 21 CFR 520.1696a - Buffered penicillin powder, penicillin powder with buffered aqueous diluent.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Buffered penicillin powder, penicillin powder with... FORM NEW ANIMAL DRUGS § 520.1696a Buffered penicillin powder, penicillin powder with buffered aqueous diluent. (a) Specifications. When reconstituted, each milliliter contains penicillin G procaine...

  16. 21 CFR 520.1696a - Buffered penicillin powder, penicillin powder with buffered aqueous diluent.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Buffered penicillin powder, penicillin powder with... FORM NEW ANIMAL DRUGS § 520.1696a Buffered penicillin powder, penicillin powder with buffered aqueous diluent. (a) Specifications. When reconstituted, each milliliter contains penicillin G procaine...

  17. 2013 Hosokawa Powder Technology Foundation KONA Powder and Particle Journal No.30 (2013)

    E-print Network

    Luding, Stefan

    2013-01-01

    powder flow in many other experimental devices. The qualitative phenomenology presented here is expected84 2013 Hosokawa Powder Technology Foundation KONA Powder and Particle Journal No.30 (2013 at the quantitative modeling of more realistic frictional, cohesive powders. Seemingly unrealistic materials are used

  18. Analysis of expressed sequence tags (ESTs) from cocoa (Theobroma cacao L) upon infection with Phytophthora megakarya

    PubMed Central

    Naganeeswaran, Sudalaimuthu Asari; Subbian, Elain Apshara; Ramaswamy, Manimekalai

    2012-01-01

    Phytophthora megakarya, the causative agent of cacao black pod disease in West African countries causes an extensive loss of yield. In this study we have analyzed 4 libraries of ESTs derived from Phytophthora megakarya infected cocoa leaf and pod tissues. Totally 6379 redundant sequences were retrieved from ESTtik database and EST processing was performed using seqclean tool. Clustering and assembling using CAP3 generated 3333 non-redundant (907 contigs and 2426 singletons) sequences. The primary sequence analysis of 3333 non-redundant sequences showed that the GC percentage was 42.7 and the sequence length ranged from 101 – 2576 nucleotides. Further, functional analysis (Blast, Interproscan, Gene ontology and KEGG search) were executed and 1230 orthologous genes were annotated. Totally 272 enzymes corresponding to 114 metabolic pathways were identified. Functional annotation revealed that most of the sequences are related to molecular function, stress response and biological processes. The annotated enzymes are aldehyde dehydrogenase (E.C: 1.2.1.3), catalase (E.C: 1.11.1.6), acetyl-CoA C-acetyltransferase (E.C: 2.3.1.9), threonine ammonia-lyase (E.C: 4.3.1.19), acetolactate synthase (E.C: 2.2.1.6), O-methyltransferase (E.C: 2.1.1.68) which play an important role in amino acid biosynthesis and phenyl propanoid biosynthesis. All this information was stored in MySQL database management system to be used in future for reconstruction of biotic stress response pathway in cocoa. PMID:22359437

  19. Optimized preparation and characterization of CLEA-lipase from cocoa pod husk.

    PubMed

    Khanahmadi, Soofia; Yusof, Faridah; Amid, Azura; Mahmod, Safa Senan; Mahat, Mohd Khairizal

    2015-05-20

    Cross-linked enzyme aggregate (CLEA) is easily prepared from crude enzyme and has many advantages to the environment and it is considered as an economic method in the context of industrial biocatalysis compared to free enzyme. In this work, a highly active and stable CLEA-lipase from cocoa pod husk (CPH) which is a by-product after removal of cocoa beans, were assayed for their hydrolytic activity and characterized under the optimum condition successfully. Face centered central composite design (FCCCD) under response surface methodology (RSM) was used to get the optimal conditions of the three significant factors (concentration of ammonium sulfate, concentration of glutaraldehyde and concentration of additive) to achieve higher enzyme activity of CLEA. From 20 runs, the highest activity recorded was around 9.407U (83% recovered activity) under the condition of using 20% saturated ammonium sulfate, 60mM glutaraldehyde as cross-linker and 0.17mM bovine serum albumin as feeder. Moreover, the optimal reaction temperature and pH value in enzymatic reaction for both crude enzyme and immobilized were found to be 45°C at pH 8 and 60°C at pH 8.2, respectively. A systematic study of the stability of CLEA and crude enzyme was taken with regards to temperature (25-60°C) and pH (5-10) value and in both factors, CLEA-lipase showed more stability than free lipase. The Km value of CLEA was higher compared to free enzyme (0.55mM vs. 0.08mM). The CLEA retained more than 60% of the initial activity after six cycles of reuse compared to free enzyme. The high stability and recyclability of CLEA-lipase from CPH make it efficient for different industrial applications. PMID:25481099

  20. Modulation of TNF-? Secretion in Peripheral Blood Mononuclear Cells by Cocoa Flavanols and Procyanidins

    PubMed Central

    Mao, T. K.; van de Water, J.; Keen, C. L.; Schmitz, H. H.; Gershwin, M. E.

    2002-01-01

    Epidemiological reports have suggested that the consumption of foods rich in flavonoids is associated with a lower incidence of certain degenerative diseases, including cardiovascular disease. Flavanols and their related oligomers, the procyanidins CFP, isolated from cocoa can modulate the production and level of several signaling molecules associated with immune function and inflammation in vitro, including several cytokines and eicosanoids. To further elucidate the potential immuno-modulatory functions of flavanol-rich cocoa, the present investigation examined whether isolated CFP fractions (monomers through decamers) influence the secretion of tumor necrosis factor-? (TNF-?) from resting and phytohemagluttinin (PHA)-stimulated human peripheral blood mononuclear cells (PBMC). We used an in vitro culture system where PBMC from 14 healthy subjects were introduced to individual CFP fractions for 72 h prior to measuring the levels of TNF-? released. The intermediate-sized CFP fractions (tetramers through octamers) were the most active on resting cells, causing a 3–4 fold increase in TNF-? relative to media baseline. The monomers and dimers were the least stimulatory of the fractions tested, displaying a 42 and 31% increase, respectively, over media control, whereas the trimers, nonamers and decamers showed an intermediate stimulation of this cytokine. In the presence of PHA, the intermediate-sized CFP fractions again were the most active, enhancing TNF-? secretion in the range of 48–128% relative to the PHA control. The monomers and dimers were slightly inhibitory (–1.5 and –15%, respectively), while trimers, nonamers and decamers stimulated moderate increases in TNF-? levels (13, 19 and 15%, respectively). The above results lend support to the concept that CFP can be immunomodulatory. The stimulation of TNF-? secretion may contribute to the putative beneficial effects of dietary flavanoids against microbial infection and tumorigenesis. PMID:12885154

  1. Particle adhesion in powder coating

    SciTech Connect

    Mazumder, M.K.; Wankum, D.L.; Knutson, M.; Williams, S.; Banerjee, S.

    1996-12-31

    Electrostatic powder coating is a widely used industrial painting process. It has three major advantages: (1) it provides high quality durable finish, (2) the process is environmentally friendly and does not require the use of organic solvents, and (3) it is economically competitive. The adhesion of electrostatically deposited polymer paint particles on the grounded conducting substrate depends upon many parameters: (a) particle size and shape distributions, (b) electrostatic charge distributions, (c) electrical resistivity, (d) dielectric strength of the particles, (e) thickness of the powder film, (f) presence and severity of the back corona, and (g) the conductivity and surface properties of the substrate. The authors present a model on the forces of deposition and adhesion of corona charged particles on conducting substrates.

  2. Mesoscale Simulations of Powder Compaction

    NASA Astrophysics Data System (ADS)

    Lomov, Ilya.; Fujino, Don; Antoun, Tarabay; Liu, Benjamin

    2009-12-01

    Mesoscale 3D simulations of shock compaction of metal and ceramic powders have been performed with an Eulerian hydrocode GEODYN. The approach was validated by simulating a well-characterized shock compaction experiment of a porous ductile metal. Simulation results using the Steinberg material model and handbook values for solid 2024 aluminum showed good agreement with experimental compaction curves and wave profiles. Brittle ceramic materials are not as well studied as metals, so a simple material model for solid ceramic (tungsten carbide) has been calibrated to match experimental compaction curves. Direct simulations of gas gun experiments with ceramic powders have been performed and showed good agreement with experimental data. The numerical shock wave profile has same character and thickness as that measured experimentally using VISAR. The numerical results show reshock states above the single-shock Hugoniot line as observed in experiments. We found that for good quantitative agreement with experiments 3D simulations are essential.

  3. MESOSCALE SIMULATIONS OF POWDER COMPACTION

    SciTech Connect

    Lomov, Ilya; Fujino, Don; Antoun, Tarabay; Liu, Benjamin

    2009-12-28

    Mesoscale 3D simulations of shock compaction of metal and ceramic powders have been performed with an Eulerian hydrocode GEODYN. The approach was validated by simulating a well-characterized shock compaction experiment of a porous ductile metal. Simulation results using the Steinberg material model and handbook values for solid 2024 aluminum showed good agreement with experimental compaction curves and wave profiles. Brittle ceramic materials are not as well studied as metals, so a simple material model for solid ceramic (tungsten carbide) has been calibrated to match experimental compaction curves. Direct simulations of gas gun experiments with ceramic powders have been performed and showed good agreement with experimental data. The numerical shock wave profile has same character and thickness as that measured experimentally using VISAR. The numerical results show reshock states above the single-shock Hugoniot line as observed in experiments. We found that for good quantitative agreement with experiments 3D simulations are essential.

  4. Anti-Corrosive Powder Particles

    NASA Technical Reports Server (NTRS)

    Parker, Donald; MacDowell, Louis, III

    2005-01-01

    The National Aeronautics and Space Administration (NASA) seeks partners for a new approach in protecting embedded steel surfaces from corrosion. Corrosion of reinforced steel in concrete structures is a significant problem for NASA structures at Kennedy Space Center (KSC) because of the close proximity of the structures to salt spray from the nearby Atlantic Ocean. In an effort to minimize the damage to such structures, coatings were developed that could be applied as liquids to the external surfaces of a substrate in which the metal structures were embedded. The Metallic Pigment Powder Particle technology was developed by NASA at KSC. This technology combines the metallic materials into a uniform particle. The resultant powder can be sprayed simultaneously with a liquid binder onto the surface of concrete structures with a uniform distribution of the metallic pigment for optimum cathodic protection of the underlying steel in the concrete. Metallic Pigment Powder Particle technology improves upon the performance of an earlier NASA technology Liquid Galvanic Coating (U.S. Patent No. 6,627,065).

  5. Mesoscale simulations of powder compaction

    NASA Astrophysics Data System (ADS)

    Lomov, Ilya; Antoun, Tarabay; Liu, Benjamin

    2009-06-01

    Mesoscale 3D simulations of metal and ceramic powder compaction in shock waves have been performed with an Eulerian hydrocode GEODYN. The approach was validated by simulating shock compaction of porous well-characterized ductile metal using Steinberg material model. Results of the simulations with handbook values for parameters of solid 2024 aluminum have good agreement with experimental compaction curves and wave profiles. Brittle ceramic materials are not so well studied as metals, so material model for ceramic (tungsten carbide) has been fitted to shock compression experiments of non-porous samples and further calibrated to experimental match compaction curves. Direct simulations of gas gun experiments with ceramic powder have been performed and showed good agreement with experimental data. Numerical shock wave profile has same character and thickness as measured with VISAR. Numerical results show evidence of hard-to-explain reshock states above the single-shock Hugoniot line, which have also been observed in the experiments. We found that to receive good quantitative agreement with experiment it is essential to perform 3D simulations, since 2D results tend to underpredict stress levels for high-porosity powders regardless of material properties. We developed a process to extract macroscale information for the simulation which can be directly used in calibration of continuum model for heterogeneous media.

  6. Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.

    PubMed

    Ioannone, F; Di Mattia, C D; De Gregorio, M; Sergi, M; Serafini, M; Sacchetti, G

    2015-05-01

    The effect of roasting on the content of flavanols and proanthocyanidins and on the antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three temperatures (125, 135 and 145 °C), for different times, to reach moisture contents of about 2 g 100 g(-1). Flavanols and proanthocyanidins were determined, and the antioxidant activity was tested by total phenolic index (TPI), ferric reducing antioxidant power (FRAP) and total radical trapping antioxidant parameter (TRAP) methods. The rates of flavanol and total proanthocyanidin loss increased with roasting temperatures. Moisture content of the roasted beans being equal, high temperature-short time processes minimised proanthocyanidins loss. Moisture content being equal, the average roasting temperature (135 °C) determined the highest TPI and FRAP values and the highest temperature (145 °C) determined the lowest TPI values. Moisture content being equal, low temperature-long time roasting processes maximised the chain-breaking activity, as determined by the TRAP method. PMID:25529678

  7. Compactible powders of omega-3 and ?-cyclodextrin.

    PubMed

    Vestland, Tina Lien; Jacobsen, Øyvind; Sande, Sverre Arne; Myrset, Astrid Hilde; Klaveness, Jo

    2015-10-15

    Omega-3 fatty acids are used in both nutraceuticals and pharmaceuticals in the form of triglycerides and ethyl esters. Administration forms available for omega-3 include bulk oil, soft gel capsules, emulsions and some powder compositions. Cyclodextrins are substances well known for their ability to encapsulate lipophilic molecules. In the present work, powders loaded with omega-3 oil, ranging from 10 to 40% (w/w), have been prepared by vacuum drying, freeze drying or spray granulation of aqueous mixtures of omega-3 oil and ?-cyclodextrin. The powders were found to be partially crystalline by powder X-ray diffraction and to contain crystalline phases not present in pure ?-cyclodextrin, indicating true complexation. The compactibility of the powders has been explored, revealing that a dry and compactible powder can be prepared from various omega-3 oils and ?-cyclodextrin. Spray granulation was found to be the superior drying method for the preparation of compactible powders. PMID:25952853

  8. Compaction and Sintering of Mo Powders

    SciTech Connect

    Nunn, Stephen D; Kiggans, Jim; Bryan, Chris

    2013-01-01

    To support the development of Mo-99 production by NorthStar Medical Technologies, LLC, Mo metal powders were evaluated for compaction and sintering characteristics as they relate to Mo-100 accelerator target disk fabrication. Powders having a natural isotope distribution and enriched Mo-100 powder were examined. Various powder characteristics are shown to have an effect on both the compaction and sintering behavior. Natural Mo powders could be cold pressed directly to >90% density. All of the powders, including the Mo-100 samples, could be sintered after cold pressing to >90% density. As an example, a compacted Mo-100 disk reached 89.7% density (9.52 g/cm3) after sintering at 1000 C for 1 hr. in flowing Ar/4%H2. Higher sintering temperatures were required for other powder samples. The relationships between processing conditions and the resulting densities of consolidated Mo disks will be presented.

  9. 76 FR 26931 - Safety Zone; Second Annual Space Coast Super Boat Grand Prix, Atlantic Ocean, Cocoa Beach, FL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-10

    ...The Coast Guard is establishing a temporary safety zone on the waters of the Atlantic Ocean east of Cocoa Beach, Florida during the Second Annual Space Coast Super Boat Grand Prix. The Second Annual Space Coast Super Boat Grand Prix will consist of a series of high- speed boat races. The event is scheduled to take place on Saturday, May 21, 2011 and Sunday, May 22, 2011. The temporary safety......

  10. Effect of Dietary Cocoa Tea (Camellia ptilophylla) Supplementation on High-Fat Diet-Induced Obesity, Hepatic Steatosis, and Hyperlipidemia in Mice

    PubMed Central

    Yang, Xiao Rong; Wat, Elaine; Wang, Yan Ping; Ko, Chun Hay; Koon, Chi Man; Siu, Wing Sum; Gao, Si; Cheung, David Wing Shing; Lau, Clara Bik San; Ye, Chuang Xing; Leung, Ping Chung

    2013-01-01

    Recent studies suggested that green tea has the potential to protect against diet-induced obesity. The presence of caffeine within green tea has caused limitations. Cocoa tea (Camellia ptilophylla) is a naturally decaffeinated tea plant. To determine whether cocoa tea supplementation results in an improvement in high-fat diet-induced obesity, hyperlipidemia and hepatic steatosis, and whether such effects would be comparable to those of green tea extract, we studied six groups (n = 10) of C57BL/6 mice that were fed with (1) normal chow (N); (2) high-fat diet (21% butterfat + 0.15% cholesterol, wt/wt) (HF); (3) a high-fat diet supplemented with 2% green tea extract (HFLG); (4) a high-fat diet supplemented with 4% green tea extract (HFHG); (5) a high-fat diet supplemented with 2% cocoa tea extract (HFLC); and (6) a high-fat diet supplemented with 4% cocoa tea extract (HFHC). From the results, 2% and 4% dietary cocoa tea supplementation caused a dose-dependent decrease in (a) body weight, (b) fat pad mass, (c) liver weight, (d) total liver lipid, (e) liver triglyceride and cholesterol, and (f) plasma lipids (triglyceride and cholesterol). These data indicate that dietary cocoa tea, being naturally decaffeinated, has a beneficial effect on high-fat diet-induced obesity, hepatomegaly, hepatic steatosis, and elevated plasma lipid levels in mice, which are comparable to green tea. The present findings have provided the proof of concept that dietary cocoa tea might be of therapeutic value and could therefore provide a safer and cost effective option for patients with diet-induced metabolic syndrome. PMID:23935682

  11. Genetic Diversity and Structure of Managed and Semi-natural Populations of Cocoa (Theobroma cacao) in the Huallaga and Ucayali Valleys of Peru

    PubMed Central

    ZHANG, DAPENG; AREVALO-GARDINI, ENRIQUE; MISCHKE, SUE; ZÚÑIGA-CERNADES, LUIS; BARRETO-CHAVEZ, ALEJANDRO; AGUILA, JORGE ADRIAZOLA DEL

    2006-01-01

    • Background and Aims Cocoa (Theobroma cacao) is indigenous to the Amazon region of South America, and it is well known that the Peruvian Amazon harbours a large number of diverse cocoa populations. A small fraction of the diversity has been collected and maintained as an ex-situ germplasm repository in Peru. However, incorrect labelling of accessions and lack of information on genetic diversity have hindered efficient conservation and use of this germplasm. This study targeted assessment of genetic diversity and population structure in a managed and a semi-natural population. •Methods Using a capillary electrophoresis genotyping system, 105 cocoa accessions collected from the Huallaga and Ucayali valleys of Peru were fingerprinted. Based on 15 loci SSR profiles, genetic identity was examined for each accession and duplicates identified, population structure assessed and genetic diversity analysed in these two populations. •Key Results Ten synonymous mislabelled groups were identified among the 105 accessions. The germplasm group in the Huallaga valley was clearly separated from the group in Ucayali valley by the Bayesian assignment test. The Huallaga group has lower genetic diversity, both in terms of allelic richness and of gene diversity, than the Ucayali group. Analysis of molecular variance suggested genetic substructure in the Ucayali group. Significant spatial correlation between genetic distance and geographical distances was detected in the Ucayali group by Mantel tests. •Conclusions These results substantiate the hypothesis that the Peruvian Amazon hosts a high level of cocoa genetic diversity, and the diversity has a spatial structure. The introduction of exotic seed populations into the Peruvian Amazon is changing the cocoa germplasm spectrum in this region. The spatial structure of cocoa diversity recorded here highlights the need for additional collecting and conservation measures for natural and semi-natural cocoa populations. PMID:16845139

  12. Apparent metabolisable energy and digestibility of shea (Vitellaria paradoxa) fat, cocoa (Theobroma cacao) fat and soybean oil in broiler chicks.

    PubMed

    Dei, H K; Rose, S P; Mackenzie, A M

    2006-10-01

    1. The objective of this experiment was to determine and compare the apparent lipid digestibility coefficient and apparent metabolisable energy (AME) value of shea nut (Vitellaria paradoxa, Gaertn.) fat in broiler chickens with that of soybean oil and cocoa fat. 2. One hundred and sixty 13-d-old male broiler chicks were used in a randomised complete block design. The fats were added at 30, 60 and 90 g/kg to a basal diet. A tenth dietary treatment was the basal feed with no added fats or oils. The birds were fed on the diets for 8 d and all droppings were collected for the final 4 d. 3. The mean coefficient of apparent lipid digestibility for shea fat (0.58) was similar to that of cocoa fat (0.54) but lower than that of soybean oil (0.95). There was evidence of a lipid x concentration interaction with the 90 g/kg shea fat diet having low lipid digestibility (0.43). 4. There was an interaction between the effects of dietary lipid concentration and test lipid on AME but, at dietary levels of 60 g/kg and below, the AME of shea fat (22.0 MJ/kg DM) and cocoa fat (26.4 MJ/kg DM) was significantly lower than that of soybean oil (39.8 MJ/kg DM). PMID:17050106

  13. Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography.

    PubMed

    Esatbeyoglu, Tuba; Wray, Victor; Winterhalter, Peter

    2015-07-15

    The main procyanidins, including dimeric B2 and B5, trimeric C1, tetrameric and pentameric procyanidins, were isolated from unroasted cocoa beans (Theobroma cacao L.) using various techniques of countercurrent chromatography, such as high-speed countercurrent chromatography (HSCCC), low-speed rotary countercurrent chromatography (LSRCCC) and spiral-coil LSRCCC. Furthermore, dimeric procyanidins B1 and B7, which are not present naturally in the analysed cocoa beans, were obtained after semisynthesis of cocoa bean polymers with (+)-catechin as nucleophile and separated by countercurrent chromatography. In this way, the isolation of dimeric procyanidin B1 in considerable amounts (500mg, purity>97%) was possible in a single run. This is the first report concerning the isolation and semisynthesis of dimeric to pentameric procyanidins from T. cacao by countercurrent chromatography. Additionally, the chemical structures of tetrameric (cinnamtannin A2) and pentameric procyanidins (cinnamtannin A3) were elucidated on the basis of (1)H NMR spectroscopy. Interflavanoid linkage was determined by NOE-correlations, for the first time. PMID:25722166

  14. Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study—a randomized controlled trial1234

    PubMed Central

    Mastroiacovo, Daniela; Kwik-Uribe, Catherine; Grassi, Davide; Necozione, Stefano; Raffaele, Angelo; Pistacchio, Luana; Righetti, Roberta; Bocale, Raffaella; Lechiara, Maria Carmela; Marini, Carmine; Ferri, Claudio; Desideri, Giovambattista

    2015-01-01

    Background: Recent evidence has indicated that flavanol consumption may have many health benefits in humans, including improved cognitive activities. Objective: The aim was to evaluate the effect of flavanol consumption on cognitive performance in cognitively intact elderly subjects. Design: This was a double-blind, controlled, parallel-arm study conducted in 90 elderly individuals without clinical evidence of cognitive dysfunction who were randomly assigned to consume daily for 8 wk a drink containing 993 mg [high flavanol (HF)], 520 mg [intermediate flavanol (IF)], or 48 mg [low flavanol (LF)] cocoa flavanols (CFs). Cognitive function was assessed at baseline and after 8 wk by using the Mini-Mental State Examination (MMSE), the Trail Making Test (TMT) A and B, and the Verbal Fluency Test (VFT). Results: The changes in MMSE score in response to the 3 different treatments were not different. In contrast, there was a positive impact of the intervention on specific aspects of cognitive function. Mean changes (±SEs) in the time required to complete the TMT A and B after consumption of the HF (?8.6 ± 0.4 and ?16.5 ± 0.8 s, respectively) and IF (?6.7 ± 0.5 and ?14.2 ± 0.5 s, respectively) drinks significantly (P < 0.0001) differed from that after consumption of the LF drinks (?0.8 ± 1.6 and ?1.1 ± 0.7 s, respectively). Similarly, VFT scores significantly improved among all treatment groups, but the magnitude of improvement in the VFT score was significantly (P < 0.0001) greater in the HF group (7.7 ± 1.1 words/60 s) than in the IF (3.6 ± 1.2 words/60 s) and LF (1.3 ± 0.5 words/60 s) groups. Significantly different improvements in insulin resistance (P < 0.0001), blood pressure (P < 0.0001), and lipid peroxidation (P = 0.001) were also observed for the HF and IF groups in comparison with the LF group. Changes in insulin resistance explained ?17% of changes in composite z score (partial r2 = 0.1703, P < 0.0001). Conclusions: This dietary intervention study provides evidence that regular CF consumption can reduce some measures of age-related cognitive dysfunction, possibly through an improvement in insulin sensitivity. These data suggest that the habitual intake of flavanols can support healthy cognitive function with age. This trial was registered at www.controlled-trials.com as ISRCTN68970511. PMID:25733639

  15. New technology for separating resin powder and fiberglass powder from fiberglass-resin powder of waste printed circuit boards.

    PubMed

    Li, Jia; Gao, Bei; Xu, Zhenming

    2014-05-01

    New recycling technologies have been developed lately to enhance the value of the fiberglass powder-resin powder fraction (FRP) from waste printed circuit boards. The definite aim of the present paper is to present some novel methods that use the image forces for the separation of the resin powder and fiberglass powder generated from FRP during the corona electrostatic separating process. The particle shape charactization and particle trajectory simulation were performed on samples of mixed non-metallic particles. The simulation results pointed out that particles of resin powder and particles of fiberglass powder had different detach trajectories at the conditions of the same size and certain device parameters. An experiment carried out using a corona electrostatic separator validated the possibility of sorting these particles based on the differences in their shape characteristics. The differences in the physical properties of the different types of particles provided the technical basis for the development of electrostatic separation technologies for the recycling industry. PMID:24678800

  16. Roller compaction of moist pharmaceutical powders.

    PubMed

    Wu, C-Y; Hung, W-L; Miguélez-Morán, A M; Gururajan, B; Seville, J P K

    2010-05-31

    The compression behaviour of powders during roller compaction is dominated by a number of factors, such as process conditions (roll speed, roll gap, feeding mechanisms and feeding speed) and powder properties (particle size, shape, moisture content). The moisture content affects the powder properties, such as the flowability and cohesion, but it is not clear how the moisture content will influence the powder compression behaviour during roller compaction. In this study, the effect of moisture contents on roller compaction behaviour of microcrystalline cellulose (MCC, Avicel PH102) was investigated experimentally. MCC samples of different moisture contents were prepared by mixing as-received MCC powder with different amount of water that was sprayed onto the powder bed being agitated in a rotary mixer. The flowability of these samples were evaluated in terms of the poured angle of repose and flow functions. The moist powders were then compacted using the instrumented roller compactor developed at the University of Birmingham. The flow and compression behaviour during roller compaction and the properties of produced ribbons were examined. It has been found that, as the moisture content increases, the flowability of moist MCC powders decreases and the powder becomes more cohesive. As a consequence of non-uniform flow of powder into the compaction zone induced by the friction between powder and side cheek plates, all produced ribbons have a higher density in the middle and lower densities at the edges. For the ribbons made of powders with high moisture contents, different hydration states across the ribbon width were also identified from SEM images. Moreover, it was interesting to find that these ribbons were split into two halves. This is attributed to the reduction in the mechanical strength of moist powder compacts with high moisture contents produced at high compression pressures. PMID:20176096

  17. CCAR1/CoCoA pair-mediated recruitment of the Mediator defines a novel pathway for GATA1 function

    PubMed Central

    Mizuta, Shumpei; Minami, Tomoya; Fujita, Haruka; Kaminaga, Chihiro; Matsui, Keiji; Ishino, Ruri; Fujita, Azusa; Oda, Kasumi; Kawai, Asami; Hasegawa, Natsumi; Urahama, Norinaga; Roeder, Robert G.; Ito, Mitsuhiro

    2015-01-01

    The MED1 subunit of the Mediator transcriptional coregulator complex coactivates GATA1 and induces erythropoiesis. Here, we show the dual mechanism of GATA1- and MED1-mediated transcription. MED1 expression levels in K562 erythroleukemia cells paralleled the levels of GATA1-targeted gene transcription and erythroid differentiation. An N-terminal fragment of MED1, MED1(1–602), which is incapable of interacting with GATA1, enhanced GATA1-targeted gene transcription and erythroid differentiation, and introduction of MED1(1–602) into Med1?/? mouse embryonic fibroblasts (MEFs) partially rescued GATA1-mediated transcription. The C-terminal zinc-finger domain of GATA1 interacts with the MED1(1–602)-interacting coactivator CCAR1, CoCoA, and MED1(681–715). CCAR1 and CoCoA synergistically enhanced GATA1-mediated transcription from the ?-globin promoter in MEFs. Recombinant GATA1, CCAR1, CoCoA, and MED1(1–602) formed a complex in vitro, and GATA1, CCAR1, CoCoA, and MED1 were recruited to the ?-globin promoter in K562 cells during erythroid differentiation. Therefore, in addition to the direct interaction between GATA1 and MED1, CoCoA and CCAR1 appear to relay the GATA1 signal to MED1, and multiple modes of the GATA1-MED1 axis may help to fine-tune GATA1 function during GATA1-mediated homeostasis events. PMID:24245781

  18. CCAR1/CoCoA pair-mediated recruitment of the Mediator defines a novel pathway for GATA1 function.

    PubMed

    Mizuta, Shumpei; Minami, Tomoya; Fujita, Haruka; Kaminaga, Chihiro; Matsui, Keiji; Ishino, Ruri; Fujita, Azusa; Oda, Kasumi; Kawai, Asami; Hasegawa, Natsumi; Urahama, Norinaga; Roeder, Robert G; Ito, Mitsuhiro

    2014-01-01

    The MED1 subunit of the Mediator transcriptional coregulator complex coactivates GATA1 and induces erythropoiesis. Here, we show the dual mechanism of GATA1- and MED1-mediated transcription. MED1 expression levels in K562 erythroleukemia cells paralleled the levels of GATA1-targeted gene transcription and erythroid differentiation. An N-terminal fragment of MED1, MED1(1-602), which is incapable of interacting with GATA1, enhanced GATA1-targeted gene transcription and erythroid differentiation, and introduction of MED1(1-602) into Med1(-/-) mouse embryonic fibroblasts (MEFs) partially rescued GATA1-mediated transcription. The C-terminal zinc-finger domain of GATA1 interacts with the MED1(1-602)-interacting coactivator CCAR1, CoCoA and MED1(681-715). CCAR1 and CoCoA synergistically enhanced GATA1-mediated transcription from the ?-globin promoter in MEFs. Recombinant GATA1, CCAR1, CoCoA and MED1(1-602) formed a complex in vitro, and GATA1, CCAR1, CoCoA and MED1 were recruited to the ?-globin promoter in K562 cells during erythroid differentiation. Therefore, in addition to the direct interaction between GATA1 and MED1, CoCoA and CCAR1 appear to relay the GATA1 signal to MED1, and multiple modes of the GATA1-MED1 axis may help to fine-tune GATA1 function during GATA1-mediated homeostasis events. PMID:24245781

  19. DNA-based differentiation of the Ecuadorian cocoa types CCN-51 and Arriba based on sequence differences in the chloroplast genome.

    PubMed

    Herrmann, Luise; Haase, Ilka; Blauhut, Maike; Barz, Nadine; Fischer, Markus

    2014-12-17

    Two cocoa types, Arriba and CCN-51, are being cultivated in Ecuador. With regard to the unique aroma, Arriba is considered a fine cocoa type, while CCN-51 is a bulk cocoa because of its weaker aroma. Because it is being assumed that Arriba is mixed with CCN-51, there is an interest in the analytical differentiation of the two types. Two methods to identify CCN-51 adulterations in Arriba cocoa were developed on the basis of differences in the chloroplast DNA. On the one hand, a different repeat of the sequence TAAAG in the inverted repeat region results in a different length of amplicons for the two cocoa types, which can be detected by agarose gel electrophoresis, capillary gel electrophoresis, and denaturing high-performance liquid chromatography. On the other hand, single nucleotide polymorphisms (SNPs) between the CCN-51 and Arriba sequences represent restriction sites, which can be used for restriction fragment length polymorphism analysis. A semi-quantitative analysis based on these SNPs is feasible. A method for an exact quantitation based on these results is not realizable. These sequence variations were confirmed for a comprehensive cultivar collection of Arriba and CCN-51, for both bean and leaf samples. PMID:25404556

  20. Process for the synthesis of iron powder

    DOEpatents

    Welbon, William W. (Belleair, FL)

    1983-01-01

    A process for preparing iron powder suitable for use in preparing the iron-potassium perchlorate heat-powder fuel mixture used in thermal batteries, comprises preparing a homogeneous, dense iron oxide hydroxide precipitate by homogeneous precipitation from an aqueous mixture of a ferric salt, formic or sulfuric acid, ammonium hydroxide and urea as precipitating agent; and then reducing the dense iron oxide hydroxide by treatment with hydrogen to prepare the iron powder.

  1. Process for the synthesis of iron powder

    DOEpatents

    Not Available

    1982-03-06

    A process for preparing iron powder suitable for use in preparing the iron-potassium perchlorate heat-powder fuel mixture used in thermal batteries, comprises preparing a homogeneous, dense iron oxide hydroxide precipitate by homogeneous precipitation from an aqueous mixture of a ferric salt, formic or sulfuric acid, ammonium hydroxide and urea as precipitating agent; and then reducing the dense iron oxide hydroxide by treatment with hydrogen to prepare the iron powder.

  2. Process for the synthesis of iron powder

    DOEpatents

    Welbon, W.W.

    1983-11-08

    A process for preparing iron powder suitable for use in preparing the iron-potassium perchlorate heat-powder fuel mixture used in thermal batteries, comprises preparing a homogeneous, dense iron oxide hydroxide precipitate by homogeneous precipitation from an aqueous mixture of a ferric salt, formic or sulfuric acid, ammonium hydroxide and urea as precipitating agent; and then reducing the dense iron oxide hydroxide by treatment with hydrogen to prepare the iron powder. 2 figs.

  3. Diamond powders as neutron filters

    NASA Astrophysics Data System (ADS)

    Nagler, S. E.; Robertson, J. L.; Crow, M. L.; Chia, H.

    2006-11-01

    Low-energy band-pass filters are essential components for many neutron-scattering measurements, particularly cold-neutron inelastic scattering. There has been widespread use of polycrystalline Be filters for typical cutoff energies near 5 meV. The need to cool the filters to minimize thermal diffuse scattering is inconvenient for many experiments and for this reason we have investigated alternatives. Polycrystalline diamond appears to be an excellent candidate, with the large Debye temperature reducing the need for cooling, an abundant supply of inexpensive material, and a large scattering length density. Using the ORELA pulsed neutron source and the HFIR at ORNL, we have characterized the energy dependence of the room temperature neutron transmission for several commercially available powders of both natural and artificial diamond with homogeneous particle sizes ranging from single digits to hundreds of microns. Sharp cutoffs are observed near neutron energies of 5 meV. The low-energy transmission is reduced by small-angle scattering from voids, and we have begun to investigate methods of overcoming this limitation. Nevertheless, for some applications room temperature diamond powders are viable neutron filters.

  4. High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome

    PubMed Central

    2010-01-01

    Background Chocolate is rich in flavonoids that have been shown to be of benefit in disparate conditions including cardiovascular disease and cancer. The effect of polyphenol rich chocolate in subjects with chronic fatigue syndrome (CFS) has not been studied previously. Methods We conducted a double blinded, randomised, clinical pilot crossover study comparing high cocoa liquor/polyphenol rich chocolate (HCL/PR) in comparison to simulated iso-calorific chocolate (cocoa liquor free/low polyphenols(CLF/LP)) on fatigue and residual function in subjects with chronic fatigue syndrome. Subjects with CFS having severe fatigue of at least 10 out of 11 on the Chalder Fatigue Scale were enrolled. Subjects had either 8 weeks of intervention in the form of HCL/PR or CLF/LP, with a 2 week wash out period followed by 8 weeks of intervention with the other chocolate. Results Ten subjects were enrolled in the study. The Chalder Fatigue Scale score improved significantly after 8 weeks of the HCL/PR chocolate arm [median (range) Exact Sig. (2-tailed)] [33 (25 - 38) vs. 21.5 (6 - 35) 0.01], but that deteriorated significantly when subjects were given simulated iso-calorific chocolate (CLF/CP) [ 28.5 (17 - 20) vs. 34.5 (13-26) 0.03]. The residual function, as assessed by the London Handicap scale, also improved significantly after the HCL/PR arm [0.49 (0.33 - 0.62) vs. 0.64 (0.44 - 0.83) 0.01] and deteriorated after iso-calorific chocolate [00.44 (0.43 - 0.68) vs. 0.36 (0.33 - 0.62)0.03]. Likewise the Hospital Anxiety and Depression score also improved after the HCL/PR arm, but deteriorated after CLF/CP. Mean weight remained unchanged throughout the trial. Conclusion This study suggests that HCL/PR chocolate may improve symptoms in subjects with chronic fatigue syndrome. PMID:21092175

  5. Metal powder reactions in ball milling

    NASA Technical Reports Server (NTRS)

    Arias, A.

    1976-01-01

    On milling chromium powder in three metal chlorides and either chromium or nickel powders in ten organic liquids representative of nine different functional groups, the powders always reacted with the liquids and became contaminated with elements from them. The milled powders had specific surface areas ranging from 0.14 to 37 sq m/g, and the total contamination with elements from the milling liquid ranged from 0.01 to 56 wt%. In most milling runs, compounds resulting from substitution, addition, or elimination reactions formed in or from the milling liquid, and in most runs with organic liquids H2, CH4, and CO2 were generated.

  6. Dendritic microstructure in argon atomized superalloy powders

    NASA Technical Reports Server (NTRS)

    Tewari, S. N.; Kumar, Mahundra

    1986-01-01

    The dendritic microstructure of atomized nickel base superalloy powders (Ni-20 pct Cr, NIMONIC-80A, ASTROALOY, and ZHS6-K) was studied. Prealloyed vacuum induction melted ingots were argon-atomized, the powders were cooled to room temperature, and various powder-size fractions were examined by optical metallography. Linear correlations were obtained for the powder size dependence of the secondary dendrite arm spacing, following the expected d-alpha (R) to the m power dependence on the particle size for all four superalloy compositions. However, the Ni-20 pct Cr alloy, which had much coarser arm spacing as compared to the other three alloys, had a much larger value of m.

  7. Cocoa protective effects against abnormal fat storage and oxidative stress induced by a high-fat diet involve PPAR? signalling activation.

    PubMed

    Fidaleo, Marco; Fracassi, Anna; Zuorro, Antonio; Lavecchia, Roberto; Moreno, Sandra; Sartori, Claudia

    2014-11-01

    A high-fat (HF) diet increases lipid storage and oxidative stress in mouse liver and this process seems to be mediated by Peroxisome Proliferator-Activated Receptor ? (PPAR?). In this study we evaluated the protective effect of cocoa against hepatic steatosis induced by a HF diet. The HF diet down-regulated PPAR? expression and turned off PPAR?-signalling, deregulated the ?-oxidation (?-Ox) system and catalase (CAT) activity, increased fat storage, reduced expression of enzymatic activity involved in oxidative defence in the liver and doubled the weight gain per calorie consumed compared to animals under the normal diet. In contrast, cocoa improved hepatic ?-Ox, activated PPAR?-signalling and up-regulated both gene and protein expression of SOD1. Moreover, when co-administered with the HF diet, cocoa treatment counteracted lipid storage in the liver, improved the lipid-metabolizing activity and oxidative stress defences and normalized the weight gain per calorie consumed. PMID:25214316

  8. Quantification of neonicotinoid insecticide residues in soils from cocoa plantations using a QuEChERS extraction procedure and LC-MS/MS.

    PubMed

    Dankyi, Enock; Gordon, Christopher; Carboo, Derick; Fomsgaard, Inge S

    2014-11-15

    The use of neonicotinoids as an insecticide group in Ghana has been quite significant particularly in cocoa production. The high usage has been mainly as a result of a government policy of free insecticide spraying on cocoa farms, in an effort to curb declining yields caused by pests and diseases and to prevent the use of unapproved or banned insecticides on cocoa farms. However the scale of cocoa farming, the frequency and intensity of usage coupled with the mode of application may result in large physical volumes of insecticides in the environment. This makes the knowledge of the concentration and fate of neonicotinoids in the environment extremely important. The present study was aimed at assessing the levels of five major neonicotinoids in soils from cocoa farmlands in Ghana. Extraction and cleanup of analytes were performed by use of a method based on the original QuEChERS procedure after optimizing salts, sorbents and instrumental conditions. Analyte extraction with NaCl and MgSO4 in acidified acetonitrile followed by cleanup with primary secondary amine (PSA) presented the optimum conditions for extraction. Quantification was performed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) with electrospray ionization (ESI). Validation of the procedure showed average recoveries ranging from 72.0 to 104.8% for all analytes at all fortification levels with relative standard deviation (RSD) ? 15.0. Limits of quantitation were <10 ?g kg(-1) for all neonicotinoids studied. The results obtained from the analysis of 52 samples from cocoa farms revealed imidacloprid as the predominant neonicotinoid with concentrations ranging from 4.3 to 251.4 ?g kg(-1) in >50% of samples analyzed. PMID:25194905

  9. Cocoa Beach students take part in nationwide project for STARSHINE spacecraft

    NASA Technical Reports Server (NTRS)

    1999-01-01

    Students Scott Kerley and Bryan Geer demonstrate how they polished mirrors for STARSHINE, a student spacecraft built by the Naval Research Laboratory in Washington, D.C. The two seventh graders at McNair Magnet School, Cocoa Beach, Fla., are among dozens of students teams of elementary, middle and high school students who have polished nearly nine hundred of the one-inch mirrors and returned them to Utah for coating with a protective transparent layer of Silicon Dioxide at Hill Air Force Base. The mirrors are being mounted on the surface of the spacecraft. STARSHINE is being deployed into a highly inclined low-earth orbit from a Hitchhiker canister on mission STS-96, targeted to launch May 20. After deployment from the Shuttle in May, the spacecraft will reflect flashes of sunlight to observers on the earth during the mission. This twinkling satellite will be naked- eye visible against the star background for about six months during recurring morning and evening twilight periods to student observers around the world.

  10. Ground-water hydrology of the Cocoa well-field area, Orange County, Florida

    USGS Publications Warehouse

    Tibbals, C.H.; Frazee, J.M.

    1976-01-01

    The city of Cocoa, Brevard County, Florida, supplies water for much of central Brevard County including Cape Kennedy and Patrick Air Force Base. The water supply is obtained from a well field in east Orange County. Many of the easternmost wells in that well field yield salty water (chloride concentration greater than 250 milligrams per liter). The interface between the fresh and salty water in the west part of the well field occurs at a depth of about 1,400 feet. An upward hydraulic gradient exists between the the lower (salty) zones and the upper, or pumped zones of the Floridan aquifer in the west part of the well field. Secondary artesian aquifers in the well-field area are relatively high-yielding but are of limited areal extent. However, they are suitable as a source of water for supplemental supply or for artificially recharging the Floridan aquifer. Fresh water was transferred by siphon from a secondary artesian aquifer to the Floridan aquifer at 90 gallons per minute. Artificial recharge and recovery experiments show that it is feasible to retrieve fresh water stored in salty zones of the Floridan aquifer. (Woodard-USGS)

  11. Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter.

    PubMed

    Solís-Fuentes, J A; Durán-de-Bazúa, M C

    2004-03-01

    This paper deals with the physicochemical characterization, including thermal behaviour, by differential scanning calorimetry of mango seed almond fat (MAF), alone and in mixtures with cocoa butter (CB). Results showed that mango almond seeds contain about 5.28-11.26% (dw) of fat. The refraction index is 1.466, the saponification index 189.0 and the iodine index 41.76. Fatty acids found in MAF are oleic, stearic, and palmitic acids (40.81%, 39.07% and 9.29% (w/w), respectively) as well as smaller amounts of linoleic, with arachidic, behenic, lignoceric, and linolenic acids, among others. Calorimetric analysis showed that MAF crystallizes between 14.6 and -24.27 degrees C with a DeltaHc of 56.06 J/g and melts between -17.1 and 53.8 degrees C, with fusion maxima at 18.54 degrees C and 40.0 degrees C for the alpha and beta polymorphic forms. Their fusion enthalpies are 70.12 and 115.7 J/g. The MAF solids content profile is very similar to that of CB, both in stabilized and non-stabilized samples. The mixing compatibility was analyzed using isosolids curves of mixtures of different compositions. PMID:14643988

  12. Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.

    PubMed

    Sonwai, Sopark; Ornla-Ied, Pimwalan; Aneknun, Tanapa

    2015-01-01

    Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-LCBR. The blend met the requirements to be considered as LCBR and has potential as an alternative to commercial LCBR that are being used nowadays and hence it was recommended as LCBR (called R-LCBR). The polymorphic behavior of both C-LCBR and R-LCBR was investigated and both fats displayed mainly short spacing pattern associated with ?' polymorph, a required polymorph for LCBR. The compatibility between R-LCBR and CB was investigated by mixing the R-LCBR with CB in different proportions and softening due to the eutectic effect was observed in the mixed fats. This limits the proportion of CB and the R-LCBR in compound coatings to no more than 5% of CB in the total fat phase. PMID:25766934

  13. Modelling the mechanical behaviour of pharmaceutical powders during compaction

    E-print Network

    Elliott, James

    . Introduction Powder compaction is a process widely used in many industries. For instance, in the powder metallurgy and ceramic industries, powders are generally compacted into a green body before being sintered are made of dry powder through a powder compaction process. In the pharmaceutical industry, billions

  14. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.

    PubMed

    Papalexandratou, Zoi; Lefeber, Timothy; Bahrim, Bakhtiar; Lee, Ong Seng; Daniel, Heide-Marie; De Vuyst, Luc

    2013-09-01

    Two spontaneous Malaysian cocoa bean box fermentations (one farm, two plantation plots) were investigated. Physical parameters, microbial community dynamics, yeast and bacterial species diversity [mainly lactic acid bacteria (LAB) and acetic acid bacteria (AAB)], and metabolite kinetics were monitored, and chocolates were produced from the respective fermented dry cocoa beans. Similar microbial growth and metabolite profiles were obtained for the two fermentations. Low concentrations of citric acid were found in the fresh pulp, revealing low acidity of the raw material. The main end-products of the catabolism of the pulp substrates glucose, fructose, and citric acid by yeasts, LAB, and AAB were ethanol, lactic acid, acetic acid, and/or mannitol. Hanseniaspora opuntiae, Lactobacillus fermentum, and Acetobacter pasteurianus were the prevalent species of the two fermentations. Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus pentosus, and Acetobacter ghanensis were also found during the mid-phase of the fermentation processes. Leuconostoc pseudomesenteroides and Acetobacter senegalensis were among the prevailing species during the initial phase of the fermentations. Tatumella saanichensis and Enterobacter sp. were present in the beginning of the fermentations and they could be responsible for the degradation of citric acid and/or the production of gluconic acid and lactic acid, respectively. The presence of facultative heterofermentative LAB during the fermentations caused a high production of lactic acid. Finally, as these fermentations were carried out with high-quality raw material and were characterised by a restricted microbial species diversity, resulting in successfully fermented dry cocoa beans and good chocolates produced thereof, it is likely that the prevailing species H. opuntiae, S. cerevisiae, Lb. fermentum, and A. pasteurianus were responsible for it. PMID:23664257

  15. Autoclave heat treatment for prealloyed powder products

    NASA Technical Reports Server (NTRS)

    Freche, J. C.; Ashbrook, R. L.

    1973-01-01

    Technique could be applied directly to loose powders as part of hot pressing process of forming them to any required shapes. This would eliminate initial extrusion step commonly applied to prealloyed powders, substantially reduce cost of forming operation, and result in optimum properties.

  16. Slip casting and nitridation of silicon powder

    NASA Technical Reports Server (NTRS)

    Seiko, Y.

    1985-01-01

    Powdered Silicon was slip-cast with a CaSO4 x 0.5H2O mold and nitrided in a N atm. containing 0 or 5 vol. % H at 1000 to 1420 deg. To remove the castings, the modeling faces were coated successively with an aq. salt soap and powdered cellulose containing Na alginate, and thus prevented the sticking problem.

  17. 21 CFR 529.2464 - Ticarcillin powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Ticarcillin powder. 529.2464 Section 529.2464 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS CERTAIN OTHER DOSAGE FORM NEW ANIMAL DRUGS § 529.2464 Ticarcillin powder. (a) Specifications. Each vial...

  18. 30 CFR 56.6133 - Powder chests.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... HEALTH SAFETY AND HEALTH STANDARDS-SURFACE METAL AND NONMETAL MINES Explosives Storage § 56.6133 Powder... CFR part 51. Copies are available at MSHA, 1100 Wilson Blvd., Room 2436, Arlington, Virginia 22209... 30 Mineral Resources 1 2013-07-01 2013-07-01 false Powder chests. 56.6133 Section 56.6133...

  19. 30 CFR 56.6133 - Powder chests.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... HEALTH SAFETY AND HEALTH STANDARDS-SURFACE METAL AND NONMETAL MINES Explosives Storage § 56.6133 Powder... CFR part 51. Copies are available at MSHA, 1100 Wilson Blvd., Room 2436, Arlington, Virginia 22209... 30 Mineral Resources 1 2011-07-01 2011-07-01 false Powder chests. 56.6133 Section 56.6133...

  20. 30 CFR 56.6133 - Powder chests.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... HEALTH SAFETY AND HEALTH STANDARDS-SURFACE METAL AND NONMETAL MINES Explosives Storage § 56.6133 Powder... CFR part 51. Copies are available at MSHA, 1100 Wilson Blvd., Room 2436, Arlington, Virginia 22209... 30 Mineral Resources 1 2014-07-01 2014-07-01 false Powder chests. 56.6133 Section 56.6133...

  1. 30 CFR 56.6133 - Powder chests.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... HEALTH SAFETY AND HEALTH STANDARDS-SURFACE METAL AND NONMETAL MINES Explosives Storage § 56.6133 Powder... CFR part 51. Copies are available at MSHA, 1100 Wilson Blvd., Room 2436, Arlington, Virginia 22209... 30 Mineral Resources 1 2012-07-01 2012-07-01 false Powder chests. 56.6133 Section 56.6133...

  2. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity and specifications. The....1646 (a)(1) and (b). (b) Uses and restrictions. Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  3. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity and specifications. The....1647 (a)(1) and (b). (b) Uses and restrictions. Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  4. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity and specifications. The....1647 (a)(1) and (b). (b) Uses and restrictions. Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  5. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity and specifications. The....1646 (a)(1) and (b). (b) Uses and restrictions. Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  6. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity and specifications. The....1646 (a)(1) and (b). (b) Uses and restrictions. Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  7. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity and specifications. The....1647 (a)(1) and (b). (b) Uses and restrictions. Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  8. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity and specifications. The....1647 (a)(1) and (b). (b) Uses and restrictions. Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  9. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity and specifications. The....1646 (a)(1) and (b). (b) Uses and restrictions. Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  10. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2646 Bronze powder. (a) Identity and specifications. The....1646 (a)(1) and (b). (b) Uses and restrictions. Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  11. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2647 Copper powder. (a) Identity and specifications. The....1647 (a)(1) and (b). (b) Uses and restrictions. Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with...

  12. Wet powder seal for gas containment

    DOEpatents

    Stang, Louis G. (Sayville, NY)

    1982-01-01

    A gas seal is formed by a compact layer of an insoluble powder and liquid filling the fine interstices of that layer. The smaller the particle size of the selected powder, such as sand or talc, the finer will be the interstices or capillary spaces in the layer and the greater will be the resulting sealing capacity, i.e., the gas pressure differential which the wet powder layer can withstand. Such wet powder seal is useful in constructing underground gas reservoirs or storage cavities for nuclear wastes as well as stopping leaks in gas mains buried under ground or situated under water. The sealing capacity of the wet powder seal can be augmented by the hydrostatic head of a liquid body established over the seal.

  13. Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity

    PubMed Central

    Illeghems, Koen; De Vuyst, Luc; Papalexandratou, Zoi; Weckx, Stefan

    2012-01-01

    This is the first report on the phylogenetic analysis of the community diversity of a single spontaneous cocoa bean box fermentation sample through a metagenomic approach involving 454 pyrosequencing. Several sequence-based and composition-based taxonomic profiling tools were used and evaluated to avoid software-dependent results and their outcome was validated by comparison with previously obtained culture-dependent and culture-independent data. Overall, this approach revealed a wider bacterial (mainly ?-Proteobacteria) and fungal diversity than previously found. Further, the use of a combination of different classification methods, in a software-independent way, helped to understand the actual composition of the microbial ecosystem under study. In addition, bacteriophage-related sequences were found. The bacterial diversity depended partially on the methods used, as composition-based methods predicted a wider diversity than sequence-based methods, and as classification methods based solely on phylogenetic marker genes predicted a more restricted diversity compared with methods that took all reads into account. The metagenomic sequencing analysis identified Hanseniaspora uvarum, Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus as the prevailing species. Also, the presence of occasional members of the cocoa bean fermentation process was revealed (such as Erwinia tasmaniensis, Lactobacillus brevis, Lactobacillus casei, Lactobacillus rhamnosus, Lactococcus lactis, Leuconostoc mesenteroides, and Oenococcus oeni). Furthermore, the sequence reads associated with viral communities were of a restricted diversity, dominated by Myoviridae and Siphoviridae, and reflecting Lactobacillus as the dominant host. To conclude, an accurate overview of all members of a cocoa bean fermentation process sample was revealed, indicating the superiority of metagenomic sequencing over previously used techniques. PMID:22666442

  14. TcCYS4, a cystatin from cocoa, reduces necrosis triggered by MpNEP2 in tobacco plants.

    PubMed

    Santana, L S; Costa, M G C; Pirovani, N M; Almeida, A F; Alvim, F C; Pirovani, C P

    2014-01-01

    In Brazil, most cocoa bean production occurs in Southern Bahia. Witches' broom disease arrived in this area in 1989 and has since caused heavy losses in production. The disease is caused by the basidiomycete fungus Moniliophthora perniciosa, a hemibiotrophic fungus that produces the necrosis and ethylene-inducting protein (MpNEP2) during infection; this protein can activate cysteine proteases and induce programmed cell death. Cysteine proteases can be modulated by cystatin. In this study, we overexpressed TcCYS4, a cocoa cystatin, in tobacco plants and evaluated the effect on MpNEP2 in model plants. Tccys4 cDNA was cloned into the pCAMBIA 1390 vector and inserted into the tobacco plants via Agrobacterium tumefaciens. Transgene expression was analyzed by reverse transcription-quantitative PCR and Western blot analysis. Transcript and protein levels in Tcccys4:tobacco lines were 8.9- and 1.5-fold higher than in wild-type plants (wt). Tcccys4:tobacco lines showed no change in growth compared to wt plants. CO2 net assimilation (A) increased in Tcccys4:tobacco lines compared to wt plants. Only one line showed statistically significant stomatal conductance (gs) and transpiration rate (E) changes. MpNEP2 was infiltered into the foliar mesophyll of Tcccys4:tobacco lines and wt plants, and necrotic lesions were attenuated in lines highly expressing Tccys4. Our results suggest that cocoa cystatin TcCYS4 affects MpNEP2 activity related to the progression of programmed cell death in tobacco plants. This may occur through the action of cystatin to inhibit cysteine proteases activated by MpNEP2 in plant tissues. Further studies are necessary to examine cystatin in the Theobroma cacao-M. perniciosa pathosystem. PMID:25299077

  15. An analysis of un-dissolved powders of instant powdered soup by using ultrasonographic image

    NASA Astrophysics Data System (ADS)

    Kawaai, Yukinori; Kato, Kunihito; Yamamoto, Kazuhiko; Kasamatsu, Chinatsu

    2008-11-01

    Nowadays, there are many instant powdered soups around us. When we make instant powdered soup, sometimes we cannot dissolve powders perfectly. Food manufacturers want to improve this problem in order to make better products. Therefore, they have to measure the state and volume of un-dissolved powders. Earlier methods for analyzing removed the un-dissolved powders from the container, the state of the un-dissolved power was changed. Our research using ultrasonographic image can measure the state of un-dissolved powders with no change by taking cross sections of the soup. We then make 3D soup model from these cross sections of soup. Therefore we can observe the inside of soup that we do not have ever seen. We construct accurate 3D model. We can visualize the state and volume of un-dissolved powders with analyzing the 3D soup models.

  16. 21 CFR 520.1696b - Penicillin G powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...2013-04-01 2013-04-01 false Penicillin G powder. 520.1696b Section...NEW ANIMAL DRUGS § 520.1696b Penicillin G powder. (a) Specifications. Each gram of powder contains penicillin G potassium equivalent to...

  17. 21 CFR 520.1696b - Penicillin G powder.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...2014-04-01 2014-04-01 false Penicillin G powder. 520.1696b Section...NEW ANIMAL DRUGS § 520.1696b Penicillin G powder. (a) Specifications. Each gram of powder contains penicillin G potassium equivalent to...

  18. 21 CFR 872.6660 - Porcelain powder for clinical use.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...2010-04-01 false Porcelain powder for clinical use. 872.6660 Section 872.6660... § 872.6660 Porcelain powder for clinical use. (a) Identification. Porcelain powder for clinical use is a device consisting...

  19. Powdered solution technology: principles and mechanism.

    PubMed

    Spireas, S S; Jarowski, C I; Rohera, B D

    1992-10-01

    The concept of powdered solutions can be used to formulate liquid medications in dry, nonadherent, free-flowing, and readily compressible powders. The technique is based on simple admixture of drug solution or liquid drug with selected carrier and coating materials. Improved drug release profiles are exhibited by such delivery systems even for poorly water-soluble drugs. Previous work using this method has rendered its industrial application impractical because of the unsatisfactory flow properties of the powder admixtures. This article presents a theoretical model based on the principles and mechanism of powdered solutions and introduces a new physical property of powders termed the flowable liquid-retention potential (phi value). Mathematical expressions are derived that can be used to calculate the optimum amount of excipients required to yield powder admixtures with acceptable flowability. The validity and applicability of these expressions have been verified experimentally using clofibrate and prednisolone as test materials. The proposed model is shown to be superior to previously reported studies in optimizing the amount of excipients needed to prepare powdered solutions with acceptable flow properties. PMID:1448438

  20. Dynamic fragmentation of powders in spherical geometry

    NASA Astrophysics Data System (ADS)

    Milne, A. M.; Floyd, E.; Longbottom, A. W.; Taylor, P.

    2014-09-01

    Experimental evidence from a wide range of sources shows that the expanding cloud of explosively disseminated material comprises of "particles" or fragments which have different dimensions from those associated with the original material. Photographic evidence shows jets or fingers behind these expanding fragments. Powders and liquids have often been used to surround explosives to act as blast mitigants; this is the main driver for our research. Other examples of areas where these features are observed include fuel air explosives and enhanced blast explosives as well as quasi-static pressure mitigation systems. In this paper, we consider the processes occurring when an explosive interacts with a surrounding layer of powder in spherical geometry. Results from explosive experiments designed to investigate the effects of powder grain size and powder fill-to-burster charge mass ratio (/) are presented and compared with results from numerical modelling to explore what determines the primary fragment size distribution resulting from explosive dissemination of a layer of material and when this process begins. The evidence clearly shows that the process starts during the first wave transit period of the powder material and, despite the surrounding material initially being a loose powder, shows the characteristics of a brittle fracture mechanism. Later time video evidence shows the same number of jets or fingers as are identified by X-rays of the early, primary fragmentation process. The number of fragments is only a very weak function of the initial grain size of the powder.

  1. Linking flowability and granulometry of lactose powders.

    PubMed

    Boschini, F; Delaval, V; Traina, K; Vandewalle, N; Lumay, G

    2015-10-15

    The flowing properties of 10 lactose powders commonly used in pharmaceutical industries have been analyzed with three recently improved measurement methods. The first method is based on the heap shape measurement. This straightforward measurement method provides two physical parameters (angle of repose ?r and static cohesive index ?r) allowing to make a first screening of the powder properties. The second method allows to estimate the rheological properties of a powder by analyzing the powder flow in a rotating drum. This more advanced method gives a large set of physical parameters (flowing angle ?f, dynamic cohesive index ?f, angle of first avalanche ?a and powder aeration %ae) leading to deeper interpretations. The third method is an improvement of the classical bulk and tapped density measurements. In addition to the improvement of the measurement precision, the densification dynamics of the powder bulk submitted to taps is analyzed. The link between the macroscopic physical parameters obtained with these methods and the powder granulometry is analyzed. Moreover, the correlations between the different flowability indexes are discussed. Finally, the link between grain shape and flowability is discussed qualitatively. PMID:26283279

  2. Dustiness of Fine and Nanoscale Powders

    PubMed Central

    Evans, Douglas E.; Baron, Paul A.

    2013-01-01

    Dustiness may be defined as the propensity of a powder to form airborne dust by a prescribed mechanical stimulus; dustiness testing is typically intended to replicate mechanisms of dust generation encountered in workplaces. A novel dustiness testing device, developed for pharmaceutical application, was evaluated in the dustiness investigation of 27 fine and nanoscale powders. The device efficiently dispersed small (mg) quantities of a wide variety of fine and nanoscale powders, into a small sampling chamber. Measurements consisted of gravimetrically determined total and respirable dustiness. The following materials were studied: single and multiwalled carbon nanotubes, carbon nanofibers, and carbon blacks; fumed oxides of titanium, aluminum, silicon, and cerium; metallic nanoparticles (nickel, cobalt, manganese, and silver) silicon carbide, Arizona road dust; nanoclays; and lithium titanate. Both the total and respirable dustiness spanned two orders of magnitude (0.3–37.9% and 0.1–31.8% of the predispersed test powders, respectively). For many powders, a significant respirable dustiness was observed. For most powders studied, the respirable dustiness accounted for approximately one-third of the total dustiness. It is believed that this relationship holds for many fine and nanoscale test powders (i.e. those primarily selected for this study), but may not hold for coarse powders. Neither total nor respirable dustiness was found to be correlated with BET surface area, therefore dustiness is not determined by primary particle size. For a subset of test powders, aerodynamic particle size distributions by number were measured (with an electrical low-pressure impactor and an aerodynamic particle sizer). Particle size modes ranged from approximately 300nm to several micrometers, but no modes below 100nm, were observed. It is therefore unlikely that these materials would exhibit a substantial sub-100nm particle contribution in a workplace. PMID:23065675

  3. High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension

    PubMed Central

    Rostami, Ali; Khalili, Mohammad; Haghighat, Neda; Eghtesadi, Shahryar; Shidfar, Farzad; Heidari, Iraj; Ebrahimpour-Koujan, Soraiya; Eghtesadi, Maryam

    2015-01-01

    BACKGROUND The aim was to examine the effects of high-cocoa polyphenol-rich chocolate on lipid profiles, weight, blood pressure, glycemic control, and inflammation in individuals with Type 2 diabetes and hypertension. METHODS Sixty individuals [32 in dark chocolate group (DCG) and 28 in white chocolate group (WCG)] with Type 2 diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind study. Subjects were randomized to consume 25 g DCG or WCG for 8 weeks. Changes in weight, blood pressure, glycemic control, lipid profile, and high sensitive C-reactive protein (hsCRP) were measured at the beginning and end of the intervention. This clinical trial was registered at the Iranian registry of clinical trials. RESULTS In DCC group, compared with baseline, serum levels of Apo A-1 (P = 0.045) was increased and fasting blood sugar (FBS) (P = 0.027), hemoglobin A1c (HbA1c) (P = 0.025), Apo B (P = 0.012) and Log of hsCRP (P = 0.043) levels were decreased at the end of study. No changes were seen within the WCG in studied parameters. High polyphenol chocolate consumption compared to white chocolate resulted in significant decrease in of systolic (?5.93 ± 6.25 vs. ?1.07 ± 7.97 mmHg, P = 0.004) and diastolic blood pressure (?6.4 ± 6.25 vs. 0.17 ± 7.9 mmHg, P = 0.002), FBS (?7.84 ± 19.15 vs. 4.00 ± 20.58 mg/dl, P = 0.019) over the course of 8 weeks of daily chocolate consumption neither weight nor body mass index and TG levels altered from baseline. CONCLUSION High polyphenol chocolate is effective in improving TG levels in hypertensive patients with diabetes and decreasing blood pressure and FBS without affecting weight, inflammatory markers, insulin resistance or glycemic control. PMID:26089927

  4. Making biodiversity-friendly cocoa pay: combining yield, certification, and REDD for shade management.

    PubMed

    Waldron, A; Justicia, R; Smith, L E

    2015-03-01

    The twin United Nations' Millennium Development Goals of biodiversity preservation and poverty reduction both strongly depend on actions in the tropics. In particular, traditional agroforestry could be critical to both biological conservation and human livelihoods in human-altered rainforest areas. However, traditional agroforestry is rapidly disappearing, because the system itself is economically precarious, and because the forest trees that shade traditional crops are now perceived to be overly detrimental to agricultural yield. Here, we show a case where the commonly used agroforestry shade metric, canopy cover, would indeed suggest complete removal of shade trees to maximize yield, with strongly negative biodiversity and climate implications. However, a yield over 50% higher was achievable if approximately 100 shade trees per hectare were planted in a spatially organized fashion, a win-win for biodiversity and the smallholder. The higher yield option was detected by optimizing simultaneously for canopy cover, and a second shade metric, neighboring tree density, which was designed to better capture the yield value of ecological services flowing from forest trees. Nevertheless, even a 50% yield increase may prove insufficient to stop farmers converting away from traditional agroforestry. To further increase agroforestry rents, we apply our results to the design of a sustainable certification (eco-labelling) scheme for cocoa-based products in a biodiversity hotspot, and consider their implications for the use of the United Nations REDD (reducing emissions from deforestation and forest degradation) program in agroforestry systems. Combining yield boost, certification, and REDD has the potential to incentivize eco-friendly agroforestry and lift smallholders out of poverty, simultaneously. PMID:26263660

  5. Compatibility of header materials with pyrotechnic powder

    SciTech Connect

    Weirick, L.J.

    1982-12-01

    The intent of this research program is to qualify several stainless steels, nickel-base alloys and a titanium alloy as candidates for explosive component applications. This report focuses on the compatibility of these materials with pyrotechnic powder. The powder is a combined titanium subhydride-potassium perchlorate mixture, used both wet and dry. Hollow tensile bars were utilized to discern interactions between the metal and powder which underwent accelerated aging. Metallography was employed along with the mechanical property results to characterize the extent of interaction. No degradation in mechanical properties was noted. 6 figures, 6 tables.

  6. Powder metallurgy design manual, 2nd edition

    SciTech Connect

    1995-12-31

    This book is the most concise and comprehensive book of its kind on powder metallurgy (P/M) technology for both component design and application. Completely updated from the previous edition, this valuable reference gives an entirely new coverage on metal injection molding (MIM) and powder forging (P/F) with applicable case histories. There is revised information on P/M compared with other technologies, prototyping, and properties and characteristics of alloys, powders and P/M materials. In addition there`s expanded data on sintering including liquid phase processing and hardening.

  7. The acute and sub-chronic effects of cocoa flavanols on mood, cognitive and cardiovascular health in young healthy adults: a randomized, controlled trial

    PubMed Central

    Massee, Laura A.; Ried, Karin; Pase, Matthew; Travica, Nikolaj; Yoganathan, Jaesshanth; Scholey, Andrew; Macpherson, Helen; Kennedy, Greg; Sali, Avni; Pipingas, Andrew

    2015-01-01

    Cocoa supplementation has been associated with benefits to cardiovascular health. However, cocoa's effects on cognition are less clear. A randomized, placebo-controlled, double-blind clinical trial (n = 40, age M = 24.13 years, SD = 4.47 years) was conducted to investigate the effects of both acute (same-day) and sub-chronic (daily for four-weeks) 250 mg cocoa supplementation on mood and mental fatigue, cognitive performance and cardiovascular functioning in young, healthy adults. Assessment involved repeated 10-min cycles of the Cognitive Demand Battery (CDB) encompassing two serial subtraction tasks (Serial Threes and Sevens), a Rapid Visual Information Processing task, and a mental fatigue scale over the course of half an hour. The Swinburne University Computerized Cognitive Assessment Battery (SUCCAB) was also completed to evaluate cognition. Cardiovascular function included measuring both peripheral and central blood pressure and cerebral blood flow. At the acute time point, consumption of cocoa significantly improved self-reported mental fatigue and performance on the Serial Sevens task in cycle one of the CDB. No other significant effects were found. This trial was registered with the Australian and New Zealand Clinical Trial Registry (Trial ID: ACTRN12613000626763). Accessible via http://www.anzctr.org.au/TrialSearch.aspx?searchTxt=ACTRN12613000626763&ddlSearch=Registered. PMID:26042037

  8. An industry consensus study on an HPLC fluorescence method for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products

    PubMed Central

    2011-01-01

    Background This manuscript describes the results of an HPLC study for the determination of the flavan-3-ol monomers, (±)-catechin and (±)-epicatechin, in cocoa and plain dark and milk chocolate products. The study was performed under the auspices of the National Confectioners Association (NCA) and involved the analysis of a series of samples by laboratories of five member companies using a common method. Methodology The method reported in this paper uses reversed phase HPLC with fluorescence detection to analyze (±)-epicatechin and (±)-catechin extracted with an acidic solvent from defatted cocoa and chocolate. In addition to a variety of cocoa and chocolate products, the sample set included a blind duplicate used to assess method reproducibility. All data were subjected to statistical analysis with outliers eliminated from the data set. Results The percent coefficient of variation (%CV) of the sample set ranged from approximately 7 to 15%. Conclusions Further experimental details are described in the body of the manuscript and the results indicate the method is suitable for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products and represents the first collaborative study of this HPLC method for these compounds in these matrices. PMID:21729298

  9. The Effects of Acute Post Exercise Consumption of Two Cocoa-Based Beverages with Varying Flavanol Content on Indices of Muscle Recovery Following Downhill Treadmill Running

    PubMed Central

    Peschek, Katelyn; Pritchett, Robert; Bergman, Ethan; Pritchett, Kelly

    2013-01-01

    Dietary flavanols have been associated with reduced oxidative stress, however their efficacy in promoting recovery after exercise induced muscle damage is unclear. This study examined the effectiveness of acute consumption of cocoa-flavanols on indices of muscle recovery including: subsequent exercise performance, creatine kinase, muscle tenderness, force, and self-perceived muscle soreness. Eight endurance-trained athletes (VO2max 64.4 ± 7.6 mL/kg/min) completed a downhill running protocol to induce muscle soreness, and 48-h later completed a 5-K (kilometer) time trial. Muscle recovery measurements were taken at PRE, 24 h-POST, 48 h-POST, and POST-5K. Participants consumed 1.0 g of carbohydrate per kilogram of body weight of a randomly assigned beverage (CHOC: 0 mg flavanols vs. CocoaCHOC: 350 mg flavanols per serving) immediately after the downhill run and again 2 h later. The same protocol was repeated three weeks later with the other beverage. An ANOVA revealed no significant difference (p = 0.97) between trials for 5 K completion time (CHOC 1198.3 ± 160.6 s, CocoaCHOC 1195.5 ± 148.8 s). No significant difference was found for creatine kinase (CK) levels (p = 0.31), or muscle soreness (p = 0.21) between groups over time. These findings suggest that the acute addition of cocoa flavanols to low-fat chocolate milk offer no additional recovery benefits. PMID:24362706

  10. The acute and sub-chronic effects of cocoa flavanols on mood, cognitive and cardiovascular health in young healthy adults: a randomized, controlled trial.

    PubMed

    Massee, Laura A; Ried, Karin; Pase, Matthew; Travica, Nikolaj; Yoganathan, Jaesshanth; Scholey, Andrew; Macpherson, Helen; Kennedy, Greg; Sali, Avni; Pipingas, Andrew

    2015-01-01

    Cocoa supplementation has been associated with benefits to cardiovascular health. However, cocoa's effects on cognition are less clear. A randomized, placebo-controlled, double-blind clinical trial (n = 40, age M = 24.13 years, SD = 4.47 years) was conducted to investigate the effects of both acute (same-day) and sub-chronic (daily for four-weeks) 250 mg cocoa supplementation on mood and mental fatigue, cognitive performance and cardiovascular functioning in young, healthy adults. Assessment involved repeated 10-min cycles of the Cognitive Demand Battery (CDB) encompassing two serial subtraction tasks (Serial Threes and Sevens), a Rapid Visual Information Processing task, and a mental fatigue scale over the course of half an hour. The Swinburne University Computerized Cognitive Assessment Battery (SUCCAB) was also completed to evaluate cognition. Cardiovascular function included measuring both peripheral and central blood pressure and cerebral blood flow. At the acute time point, consumption of cocoa significantly improved self-reported mental fatigue and performance on the Serial Sevens task in cycle one of the CDB. No other significant effects were found. This trial was registered with the Australian and New Zealand Clinical Trial Registry (Trial ID: ACTRN12613000626763). Accessible via http://www.anzctr.org.au/TrialSearch.aspx?searchTxt=ACTRN12613000626763&ddlSearch=Registered. PMID:26042037

  11. Method performance and multi-laboratory assessment of a normal phase HPLC/FLD method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The quantitative parameters and method performance for a normal-phase HPLC separation of flavanols and procyanidins in chocolate and cocoa-containing food products were optimized and assessed. The chromatographic separation based on degree of polymerization (DP) was achieved on a diol stationary ph...

  12. The relic Criollo cacao in Belize- genetic diversity and relationship with Trinitario and other cacao clones held in the International Cocoa Genebank, Trinidad

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cacao (Theobroma cacao L.) is native to the South American rainforest but it was domesticated in Mesoamerica. The relic Criollo cocoa in Belize has been well known in the premium chocolate market for its high-quality. Knowledge of genetic diversity in this variety is essential for efficient conserva...

  13. Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cocoa butter in chocolates was replaced with C-trim30 (5, 10, 15% by weight), a beta-glucan-rich hydrocolloid containing elevated amount of beta-glucan (32%, db). Then, the effects of the C-trim30 on the rheological, tribological, and textural properties of chocolates were investigated. The viscos...

  14. Effect of cocoa and green tea on biomarkers of glucose regulation, oxidative stress, inflammation and hemostasis in obese adults at risk for insulin resistance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Flavanols may provide protection against insulin resistance, but little is known about the amounts and types of flavanols that may be efficacious. This study was designed to determine whether cocoa flavanols, over a range of intakes, improve biomarkers of glucose regulation, inflammation and hemost...

  15. Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample.

    PubMed

    Illeghems, Koen; Weckx, Stefan; De Vuyst, Luc

    2015-09-01

    A high-resolution functional metagenomic analysis of a representative single sample of a Brazilian spontaneous cocoa bean fermentation process was carried out to gain insight into its bacterial community functioning. By reconstruction of microbial meta-pathways based on metagenomic data, the current knowledge about the metabolic capabilities of bacterial members involved in the cocoa bean fermentation ecosystem was extended. Functional meta-pathway analysis revealed the distribution of the metabolic pathways between the bacterial members involved. The metabolic capabilities of the lactic acid bacteria present were most associated with the heterolactic fermentation and citrate assimilation pathways. The role of Enterobacteriaceae in the conversion of substrates was shown through the use of the mixed-acid fermentation and methylglyoxal detoxification pathways. Furthermore, several other potential functional roles for Enterobacteriaceae were indicated, such as pectinolysis and citrate assimilation. Concerning acetic acid bacteria, metabolic pathways were partially reconstructed, in particular those related to responses toward stress, explaining their metabolic activities during cocoa bean fermentation processes. Further, the in-depth metagenomic analysis unveiled functionalities involved in bacterial competitiveness, such as the occurrence of CRISPRs and potential bacteriocin production. Finally, comparative analysis of the metagenomic data with bacterial genomes of cocoa bean fermentation isolates revealed the applicability of the selected strains as functional starter cultures. PMID:25998815

  16. Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

    PubMed Central

    Pereira, Gilberto Vinícius de Melo; Miguel, Maria Gabriela da Cruz Pedrozo; Ramos, Cíntia Lacerda

    2012-01-01

    Spontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (with Saccharomyces cerevisiae as the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentum and Lactobacillus plantarum were the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicalis was the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strains L. fermentum UFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol), S. cerevisiae UFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), and Acetobacter tropicalis UFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes. PMID:22636007

  17. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.

    PubMed

    Prindiville, E A; Marshall, R T; Heymann, H

    2000-10-01

    Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating. PMID:11049061

  18. Microwave-assisted activated carbon from cocoa shell as adsorbent for removal of sodium diclofenac and nimesulide from aqueous effluents.

    PubMed

    Saucier, Caroline; Adebayo, Matthew A; Lima, Eder C; Cataluña, Renato; Thue, Pascal S; Prola, Lizie D T; Puchana-Rosero, M J; Machado, Fernando M; Pavan, Flavio A; Dotto, G L

    2015-05-30

    Microwave-induced chemical activation process was used to prepare an activated carbon from cocoa shell for efficient removal of two anti-inflammatories, sodium diclofenac (DFC) and nimesulide (NM), from aqueous solutions. A paste was obtained from a mixture of cocoa shell and inorganic components; with a ratio of inorganic: organic of 1 (CSC-1.0). The mixture was pyrolyzed in a microwave oven in less than 10 min. The CSC-1.0 was acidified with a 6 mol L(-1) HCl under reflux to produce MWCS-1.0. The CSC-1.0 and MWCS-1.0 were characterized using FTIR, SEM, N2 adsorption/desorption curves, X-ray diffraction, and point of zero charge (pHpzc). Experimental variables such as initial pH of the adsorbate solutions and contact time were optimized for adsorptive characteristics of MWCS-1.0. The optimum pH for removal of anti-inflammatories ranged between 7.0 and 8.0. The kinetic of adsorption was investigated using general order, pseudo first-order and pseu do-second order kinetic models. The maximum amounts of DCF and NM adsorbed onto MWCS-1.0 at 25 °C are 63.47 and 74.81 mg g(-1), respectively. The adsorbent was tested on two simulated hospital effluents. MWCS-1.0 is capable of efficient removal of DCF and NM from a medium that contains high sugar and salt concentrations. PMID:25702636

  19. Accurate determination of genetic identity for a single cacao bean, using molecular markers with a nanofluidic system, ensures cocoa authentication.

    PubMed

    Fang, Wanping; Meinhardt, Lyndel W; Mischke, Sue; Bellato, Cláudia M; Motilal, Lambert; Zhang, Dapeng

    2014-01-15

    Cacao (Theobroma cacao L.), the source of cocoa, is an economically important tropical crop. One problem with the premium cacao market is contamination with off-types adulterating raw premium material. Accurate determination of the genetic identity of single cacao beans is essential for ensuring cocoa authentication. Using nanofluidic single nucleotide polymorphism (SNP) genotyping with 48 SNP markers, we generated SNP fingerprints for small quantities of DNA extracted from the seed coat of single cacao beans. On the basis of the SNP profiles, we identified an assumed adulterant variety, which was unambiguously distinguished from the authentic beans by multilocus matching. Assignment tests based on both Bayesian clustering analysis and allele frequency clearly separated all 30 authentic samples from the non-authentic samples. Distance-based principle coordinate analysis further supported these results. The nanofluidic SNP protocol, together with forensic statistical tools, is sufficiently robust to establish authentication and to verify gourmet cacao varieties. This method shows significant potential for practical application. PMID:24354624

  20. Laminated composite of magnetic alloy powder and ceramic powder and process for making same

    DOEpatents

    Moorhead, Arthur J. (Knoxville, TN); Kim, Hyoun-Ee (Seoul, KR)

    1999-01-01

    A laminated composite structure of alternating metal powder layers, and layers formed of an inorganic bonding media powder, and a method for manufacturing same are discosed. The method includes the steps of assembling in a cavity alternating layers of a metal powder and an inorganic bonding media of a ceramic, glass, and glass-ceramic. Heat, with or without pressure, is applied to the alternating layers until the particles of the metal powder are sintered together and bonded into the laminated composite structure by the layers of sintered inorganic bonding media to form a strong composite structure. The method finds particular application in the manufacture of high performance magnets wherein the metal powder is a magnetic alloy powder.

  1. Laminated composite of magnetic alloy powder and ceramic powder and process for making same

    DOEpatents

    Moorhead, A.J.; Kim, H.

    1999-08-10

    A laminated composite structure of alternating metal powder layers, and layers formed of an inorganic bonding media powder, and a method for manufacturing same are disclosed. The method includes the steps of assembling in a cavity alternating layers of a metal powder and an inorganic bonding media of a ceramic, glass, and glass-ceramic. Heat, with or without pressure, is applied to the alternating layers until the particles of the metal powder are sintered together and bonded into the laminated composite structure by the layers of sintered inorganic bonding media to form a strong composite structure. The method finds particular application in the manufacture of high performance magnets wherein the metal powder is a magnetic alloy powder. 9 figs.

  2. Making Pure Fine-Grained Inorganic Powder

    NASA Technical Reports Server (NTRS)

    Wood, C.

    1985-01-01

    Sustained arc plasma chemical reactor fabricates very-fine-grained inorganic solids having low thermal conductivity. Powder fabrication method, based on plasma tube technique produces pure solids without contamination commonly produced by grinding.

  3. Effects of milk powders in milk chocolate.

    PubMed

    Liang, B; Hartel, R W

    2004-01-01

    The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effect on the processing conditions and characteristics of chocolates in which they were used. Many aspects of chocolate manufacture and storage (tempering conditions, melt rheology, hardness, bloom stability) were dependent on the level of free milk fat in the milk powder. However, particle characteristics of the milk powder also influenced the physical and sensory properties of the final products. PMID:14765806

  4. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION...specifications. The color additive copper powder shall conform...amounts consistent with good manufacturing practice. (c) Labeling. The color additive and any mixture...

  5. 21 CFR 73.2645 - Aluminum powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION...specifications. The color additive aluminum powder shall...amounts consistent with good manufacturing practice. (c) Labeling. The color additive and any mixture...

  6. 21 CFR 73.2646 - Bronze powder.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION...specifications. The color additive bronze powder shall conform...amounts consistent with good manufacturing practice. (c) Labeling. The color additive and any mixture...

  7. 21 CFR 73.2645 - Aluminum powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION...specifications. The color additive aluminum powder shall...amounts consistent with good manufacturing practice. (c) Labeling. The color additive and any mixture...

  8. 21 CFR 73.2647 - Copper powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION...specifications. The color additive copper powder shall conform...amounts consistent with good manufacturing practice. (c) Labeling. The color additive and any mixture...

  9. 7 CFR 160.93 - Powdered rosin.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... REGULATIONS AND STANDARDS FOR NAVAL STORES Labeling, Advertising and Packing § 160.93 Powdered rosin. The classification...of preventing coalescence there may be incorporated in such article a limited and necessary quantity of inert, nonresinous...

  10. 7 CFR 160.93 - Powdered rosin.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... REGULATIONS AND STANDARDS FOR NAVAL STORES Labeling, Advertising and Packing § 160.93 Powdered rosin. The classification...of preventing coalescence there may be incorporated in such article a limited and necessary quantity of inert, nonresinous...

  11. 7 CFR 160.93 - Powdered rosin.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... REGULATIONS AND STANDARDS FOR NAVAL STORES Labeling, Advertising and Packing § 160.93 Powdered rosin. The classification...of preventing coalescence there may be incorporated in such article a limited and necessary quantity of inert, nonresinous...

  12. 7 CFR 160.93 - Powdered rosin.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... REGULATIONS AND STANDARDS FOR NAVAL STORES Labeling, Advertising and Packing § 160.93 Powdered rosin. The classification...of preventing coalescence there may be incorporated in such article a limited and necessary quantity of inert, nonresinous...

  13. 7 CFR 160.93 - Powdered rosin.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... REGULATIONS AND STANDARDS FOR NAVAL STORES Labeling, Advertising and Packing § 160.93 Powdered rosin. The classification...of preventing coalescence there may be incorporated in such article a limited and necessary quantity of inert, nonresinous...

  14. Screening and classification of ceramic powders

    NASA Technical Reports Server (NTRS)

    Miwa, S.

    1983-01-01

    A summary is given of the classification technology of ceramic powders. Advantages and disadvantages of the wet and dry screening and classification methods are discussed. Improvements of wind force screening devices are described.

  15. Metal powder production by gas atomization

    NASA Technical Reports Server (NTRS)

    Ting, E. Y.; Grant, N. J.

    1986-01-01

    The confined liquid, gas-atomization process was investigated. Results from a two-dimensional water model showed the importance of atomization pressure, as well as delivery tube and atomizer design. The atomization process at the tip of the delivery tube was photographed. Results from the atomization of a modified 7075 aluminum alloy yielded up to 60 wt pct. powders that were finer than 45 microns in diameter. Two different atomizer designs were evaluated. The amount of fine powders produced was correlated to a calculated gas-power term. An optimal gas-power value existed for maximized fine powder production. Atomization at gas-power greater than or less than this optimal value produced coarser powders.

  16. 21 CFR 73.2645 - Aluminum powder.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2645 Aluminum powder. (a) Identity and specifications... externally applied cosmetics, including cosmetics intended for use in the area of the eye, in...

  17. 21 CFR 73.2645 - Aluminum powder.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2645 Aluminum powder. (a) Identity and specifications... externally applied cosmetics, including cosmetics intended for use in the area of the eye, in...

  18. 21 CFR 73.2645 - Aluminum powder.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2645 Aluminum powder. (a) Identity and specifications... externally applied cosmetics, including cosmetics intended for use in the area of the eye, in...

  19. 21 CFR 73.2645 - Aluminum powder.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2645 Aluminum powder. (a) Identity and specifications... externally applied cosmetics, including cosmetics intended for use in the area of the eye, in...

  20. 21 CFR 73.2645 - Aluminum powder.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... ADDITIVES EXEMPT FROM CERTIFICATION Cosmetics § 73.2645 Aluminum powder. (a) Identity and specifications... externally applied cosmetics, including cosmetics intended for use in the area of the eye, in...