Science.gov

Sample records for ice cream

  1. Ice Cream Stick Math.

    ERIC Educational Resources Information Center

    Paddock, Cynthia

    1992-01-01

    Described is a teaching technique which uses the collection of ice cream sticks as a means of increasing awareness of quantity in a self-contained elementary special class for students with learning disabilities and mild mental retardation. (DB)

  2. The physics of ice cream

    NASA Astrophysics Data System (ADS)

    Clarke, Chris

    2003-05-01

    Almost everybody likes ice cream, so it can provide an excellent vehicle for discussing and demonstrating a variety of physical phenomena, such as Newton's law of cooling, Boyle's law and the relationship between microstructure and macroscopic properties (e.g. Young's modulus). Furthermore, a demonstration of freezing point depression can be used to make ice cream in the classroom!

  3. Let's Make Metric Ice Cream

    ERIC Educational Resources Information Center

    Zimmerman, Marianna

    1975-01-01

    Describes a classroom activity which involved sixth grade students in a learning situation including making ice cream, safety procedures in a science laboratory, calibrating a thermometer, using metric units of volume and mass. (EB)

  4. The effect of ice-cream-scoop water on the hygiene of ice cream.

    PubMed

    Wilson, I G; Heaney, J C; Weatherup, S T

    1997-08-01

    A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n = 91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 10(6) c.f.u. ml-1 was the modal value for scoop waters. Unopened ice creams generally had counts around 10(3)-10(4) c.f.u. ml-1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained > 100 c.f.u. ml-1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples. PMID:9287941

  5. We Scream for Nano Ice Cream

    ERIC Educational Resources Information Center

    Jones, M. Gail; Krebs, Denise L.; Banks, Alton J.

    2011-01-01

    There is a wide range of new products emerging from nanotechnology, and "nano ice cream" is an easy one that you can use to teach topics from surface area to volume applications. In this activity, students learn how ice cream can be made smoother and creamier tasting through nanoscience. By using liquid nitrogen to cool the cream mixture, students…

  6. Microbiological quality of artisanal ice cream.

    PubMed

    Maifreni, M; Civilini, M; Domenis, C; Manzano, M; Di Prima, R; Comi, G

    1993-09-01

    In the course of the years 1990 and 1991, 396 samples of artisanal ice-cream had been collected from different ice-cream shops in Udine and province and analysed. All tested flavours contained aerobic germs, coliforms, Enterococci and yeasts in different quantities. In the analysed samples neither Salmonellae spp., nor Listeria monocytogenes nor Staphylococcus aureus were detected. Numerous species of coliforms and yeasts were randomly isolated and identified. The statistical analysis, used to compare the variables (flavour, month, year), showed significant differences among the samples analysed in the two years. In September, the means of the total aerobic count were significantly different from the ones of July and of August. No significant differences were noted in the means of coliforms, total aerobic counts and yeasts in the different flavours. The techniques for recovery of freeze-stressed coliforms in artificially contaminated samples of ice-cream showed that the three techniques, which use both selective and non-selective mediums, are better than those ones, which use only selective mediums. Lastly, with regard at the coliform values, the ice-creams tested have small-medium quality. In fact 26% of the ice-creams cannot be sealed, according to the Italian Ministry Ordinance (October 11, 1978). PMID:8267839

  7. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall...

  8. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall...

  9. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable.... The body shall be firm, have substance and readily melt to a creamy consistency when exposed to...

  10. Ice cream preference: gender differences in taste and quality.

    PubMed

    Kunz, J

    1993-12-01

    69 college women showed a preference for expensive ice cream while 53 college men preferred the less expensive ice cream. Analysis indicates the taste for more expensive ice cream is linked to gender, but it is not clear whether this is learned or not. PMID:8170753

  11. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  12. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  13. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  14. Why Does Eating Ice Cream Give Me a Headache?

    MedlinePlus

    ... Got Homework? Here's Help White House Lunch Recipes Ice Cream Headaches KidsHealth > For Kids > Ice Cream Headaches Print A A A Text Size ... a bad headache . But don't blame the ice cream — it's not acting alone. The roof of ...

  15. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall...

  16. Filtrates and Residues: Ice Cream: Delicious Chemistry.

    ERIC Educational Resources Information Center

    Martino, James

    1983-01-01

    An experiment involving preparation of ice cream is conducted after students complete units on solutions, atomic structure, molecular architecture, and bonding. The laboratory gives practical illustration of relation of physical properties to bond type and solution theory developed. Materials needed, procedures used, and questions asked are…

  17. Production of functional probiotic, prebiotic, and synbiotic ice creams.

    PubMed

    Di Criscio, T; Fratianni, A; Mignogna, R; Cinquanta, L; Coppola, R; Sorrentino, E; Panfili, G

    2010-10-01

    In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria after frozen storage that met the minimum required to achieve probiotic effects. Moreover, most of the ice creams showed good nutritional and sensory properties, with the best results obtained with Lb. casei and 2.5% inulin. PMID:20854989

  18. Delicious ice cream, why does salt thaw ice?

    NASA Astrophysics Data System (ADS)

    Bagnoli, Franco

    2016-04-01

    During winter, we use to spread salt to thaw ice on the streets. In a physics show, one can be almost sure that after showing this effect, the answer to what happens to temperature will be "it increases". But no! It goes down, in such amount that one can complement the show by producing hand-made ice creams [1].

  19. Development of technology for manufacture of ragi ice cream.

    PubMed

    Patel, I J; Dharaiya, C N; Pinto, S V

    2015-07-01

    Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream. PMID:26139868

  20. Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass.

    PubMed

    Regand, A; Goff, H D

    2006-01-01

    Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other ingredients (skim milk powder, corn syrup solids, locust bean gum) caused a reduction in ice crystal growth. Significant ISP activity in retarding ice crystal growth was observed in all solutions (44% for the most complex mix) containing 0.13% total protein from AWWE. In heat-shocked ice cream, ice recrystallization rates were significantly reduced 40 and 46% with the addition of 0.0025 and 0.0037% total protein from AWWE. The ISP activity in ice cream was not hindered by its inclusion in mix prior to pasteurization. A synergistic effect between ISP and stabilizer was observed, as ISP activity was reduced in the absence of stabilizer in ice cream formulations. A remarkably smoother texture for ice creams containing ISP after heat-shock storage was evident by sensory evaluation. The efficiency of ISP from AWWE in controlling ice crystal growth in ice cream has been demonstrated. PMID:16357267

  1. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  2. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  3. Increasing the protein content of ice cream.

    PubMed

    Patel, M R; Baer, R J; Acharya, M R

    2006-05-01

    Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein. PMID:16606711

  4. Ice cream and orbifold Riemann-Roch

    NASA Astrophysics Data System (ADS)

    Buckley, Anita; Reid, Miles; Zhou, Shengtian

    2013-06-01

    We give an orbifold Riemann-Roch formula in closed form for the Hilbert series of a quasismooth polarized n-fold (X,D), under the assumption that X is projectively Gorenstein with only isolated orbifold points. Our formula is a sum of parts each of which is integral and Gorenstein symmetric of the same canonical weight; the orbifold parts are called ice cream functions. This form of the Hilbert series is particularly useful for computer algebra, and we illustrate it on examples of {K3} surfaces and Calabi-Yau 3-folds. These results apply also with higher dimensional orbifold strata (see [1] and [2]), although the precise statements are considerably trickier. We expect to return to this in future publications.

  5. Evaluating sago as a functional ingredient in dietetic mango ice cream.

    PubMed

    Patel, Ashish S; Jana, Atanu H; Aparnathi, Kishore D; Pinto, Suneeta V

    2010-10-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9 kcal/100 g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively. PMID:23572690

  6. An ice-cream cone model for coronal mass ejections

    NASA Astrophysics Data System (ADS)

    Xue, X. H.; Wang, C. B.; Dou, X. K.

    2005-08-01

    In this study, we use an ice-cream cone model to analyze the geometrical and kinematical properties of the coronal mass ejections (CMEs). Assuming that in the early phase CMEs propagate with near-constant speed and angular width, some useful properties of CMEs, namely the radial speed (v), the angular width (α), and the location at the heliosphere, can be obtained considering the geometrical shapes of a CME as an ice-cream cone. This model is improved by (1) using an ice-cream cone to show the near real configuration of a CME, (2) determining the radial speed via fitting the projected speeds calculated from the height-time relation in different azimuthal angles, (3) not only applying to halo CMEs but also applying to nonhalo CMEs.

  7. Testing the reliability of ice-cream cone model

    NASA Astrophysics Data System (ADS)

    Pan, Zonghao; Shen, Chenglong; Wang, Chuanbing; Liu, Kai; Xue, Xianghui; Wang, Yuming; Wang, Shui

    2015-04-01

    Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but space-weather prediction. Several models (such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observed by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of all the FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle till July 2012, by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. Then we could discuss the reliability of the ice-cream cone model.

  8. Microbiological quality and public health significance of ice-cream.

    PubMed

    Masud, T

    1989-04-01

    Fifty samples of ice-cream were subjected to microbiological examination. Of these 72% had total viable count over 10(6)/g while 66% had coliform count between 10(2)-10(3)/g. The micro-organisms isolated were Escherichia coli (46%), Enterobacter aerogenes (34%), Staphylococcus aureus (26%), proteus species (16%), Streptococcus faecalis (12%), Citrobacter species (10%) and Bacillus cereus (4%). The results showed that commercially prepared ice-cream sold in the market was not satisfactory for human consumption and preventive measures should be enforced for the supply of satisfactory products. PMID:2501524

  9. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL...

  10. Teaching Process Engineering Principles Using an Ice Cream Maker

    ERIC Educational Resources Information Center

    Kaletunc, Gonul; Duemmel, Kevin; Gecik, Christopher

    2007-01-01

    The ice cream laboratory experiment is designed to illustrate and promote discussion of several engineering and science topics including material and energy balances, heat transfer, freezing, mass transfer, mixing, viscosity, and freezing point depression in a sophomore level engineering class. A pre-lab assignment requires the students to develop…

  11. Ice Cream/I Scream for YA Books

    ERIC Educational Resources Information Center

    Gallo, Don

    2010-01-01

    From a 40-year perspective, Don Gallo examines the field of young adult literature, comparing it to ice cream--its various flavors and levels of richness. The article proclaims the profundity of the field and the quality of its writers, summarizes historical highlights, defends it against its detractors, and explains the importance of helping…

  12. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  13. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  14. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  15. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  16. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  17. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as determined by the standard plate count, and shall contain not more than 10 coliform organisms per gram for plain and not more than 20 coliform per gram in chocolate, fruit, nut or other flavors in three out...

  18. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as determined by the standard plate count, and shall contain not more than 10 coliform organisms per gram for plain and not more than 20 coliform per gram in chocolate, fruit, nut or other flavors in three out...

  19. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as determined by the standard plate count, and shall contain not more than 10 coliform organisms per gram for plain and not more than 20 coliform per gram in chocolate, fruit, nut or other flavors in three out...

  20. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.

    PubMed

    Balthazar, C F; Silva, H L A; Celeguini, R M S; Santos, R; Pastore, G M; Junior, C A Conte; Freitas, M Q; Nogueira, L C; Silva, M C; Cruz, A G

    2015-07-01

    The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception. PMID:25912870

  1. Testing the reliability of ice-cream cone model

    NASA Astrophysics Data System (ADS)

    Pan, Z.; Shen, C.; Wang, Y.; Liu, K.

    2013-12-01

    Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but spaceweather prediction. Several models(such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observated by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of 33 FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. It was demonstrated that the correlation coefficient for the speeds by using these both methods is 0.97.

  2. [Microbiological quality of street-vendor ice cream in Dakar].

    PubMed

    Aïdara-Kane, A; Ranaivo, A; Spiegel, A; Catteau, M; Rocourt, J

    2000-01-01

    During a multicenter study initiated by the International Network of Pasteur Institutes and Associated Institutes, microbiological quality of street-vended ice creams in Dakar was evaluated. 313 samples of ice creams from 170 street-vendors were collected and tested for common foodborne pathogens and indicator organisms. Results showed that microbiological quality of 45% of tested samples was unsatisfactory because of large populations of aerobic mesophilic organisms (36.7%), thermotolerant coliforms bacteria (21.4%) and sometimes E. coli. (10.6%). Strict pathogens as Salmonella, Shigella and Vibrio cholerae were not found. An investigation conducted among vendors showed a lack of education and training; these vendors need information about food preparation and storage practices that reduce microbiological contamination of foods. PMID:14666784

  3. Factors Affecting the Changes of Ice Crystal Form in Ice Cream

    NASA Astrophysics Data System (ADS)

    Wang, Xin; Watanabe, Manabu; Suzuki, Toru

    In this study, the shape of ice crystals in ice cream was quantitatively evaluated by introducing fractal analysis. A small droplet of commercial ice cream mix was quickly cooled to about -30°C on the cold stage of microscope. Subsequently, it was heated to -5°C or -10°C and then held for various holding time. Based on the captured images at each holding time, the cross-sectional area and the length of circumference for each ice crystal were measured to calculate fractal dimension using image analysis software. The results showed that the ice crystals were categorized into two groups, e.g. simple-shape and complicated-shape, according to their fractal dimensions. The fractal dimension of ice crystals became lower with increasing holding time and holding temperature. It was also indicated that the growing rate of complicated-shape ice crystals was relatively higher because of aggregation.

  4. The effect of gum tragacanth on the rheological properties of salep based ice cream mix.

    PubMed

    Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

    2016-06-01

    The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream. PMID:27083350

  5. An analysis of at-home demand for ice cream in the United States.

    PubMed

    Davis, C G; Blayney, D P; Yen, S T; Cooper, J

    2009-12-01

    Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine the effect that changes in retail prices and consumer income have on at-home ice cream consumption. The analysis was based on Nielsen 2005 home scan retail data and used marital status, age, race, education, female employment status, and location in the estimations of aggregate demand elasticities. Results revealed that price and consumer income were the main determinants of demand for ice cream products. Calculated own-price elasticities indicated relatively elastic responses by consumers for all categories except for compensated bulk ice cream. All expenditure elasticities were inelastic except for bulk ice cream, and most of the ice cream categories were substitutes. Ongoing efforts to examine consumer demand for these products will assist milk producers, dairy processors and manufacturers, and dairy marketers as they face changing consumer responses to food and diet issues. PMID:19923626

  6. Effect of storage temperature on quality of light and full-fat ice cream.

    PubMed

    Buyck, J R; Baer, R J; Choi, J

    2011-05-01

    Ice cream quality is dependent on many factors including storage temperature. Currently, the industry standard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of 4 storage temperatures on the quality of commercial vanilla-flavored light and full-fat ice cream. Storage temperatures used were -45.6, -26.1, and -23.3 °C for the 3 treatments and -28.9 °C as the control or industry standard. Ice crystal sizes were analyzed by a cold-stage microscope and image analysis at 1, 19.5, and 39 wk of storage. Ice crystal size did not differ among the storage temperatures of light and full-fat ice creams at 19.5 or 39 wk. An increase in ice crystal size was observed between 19.5 and 39 wk for all storage temperatures except -45.6 °C. Coldness intensity, iciness, creaminess, and storage/stale off-flavor of the light and full-fat ice creams were evaluated at 39 wk of storage. Sensory evaluation indicated no difference among the different storage temperatures for light and full-fat ice creams. In a second study, light and full-fat ice creams were heat shocked by storing at -28.9 °C for 35 wk and then alternating between -23.3 and -12.2 °C every 24h for 4 wk. Heat-shocked ice creams were analyzed at 2 and 4 wk of storage for ice crystal size and were evaluated by the sensory panel. A difference in ice crystal size was observed for light and full-fat ice creams during heat-shock storage; however, sensory results indicated no differences. In summary, storage of light or full-fat vanilla-flavored ice creams at the temperatures used within this research did not affect quality of the ice creams. Therefore, ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 to -26.1 °C. Because freezers will typically fluctuate from the set temperature, usage of -26.1

  7. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.

    PubMed

    Yuennan, Pilapa; Sajjaanantakul, Tanaboon; Goff, H Douglas

    2014-08-01

    Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW. PMID:25040189

  8. Connecting the dots between bacterial biofilms and ice cream

    NASA Astrophysics Data System (ADS)

    Stanley-Wall, Nicola R.; MacPhee, Cait E.

    2015-12-01

    Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and forms a protective layer or raincoat over the bacterial community, but also has a multitude of potential applications in multiphase formulations. Here we document our journey from fundamental research to an examination of the applications for this surface-active protein in ice cream.

  9. Connecting the dots between bacterial biofilms and ice cream.

    PubMed

    Stanley-Wall, Nicola R; MacPhee, Cait E

    2015-01-01

    Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and forms a protective layer or raincoat over the bacterial community, but also has a multitude of potential applications in multiphase formulations. Here we document our journey from fundamental research to an examination of the applications for this surface-active protein in ice cream. PMID:26685107

  10. [Microbiological quality of vanilla ice cream manufactured in Caracas, Venezuela].

    PubMed

    de Tamsut, L S; García, C E

    1989-03-01

    A total of 122 samples of vanilla ice cream, the base product used for all flavors, prepared by eight different large firms at the Metropolitan Area of Caracas, Venezuela, were analyzed for aerobic mesophilic and psicrophilic bacteria, Staphylococcus aureus, Enterobacteriaceae, and Filamentous fungi. Findings revealed that within the sampling, 56.6% complied with the international standards proposed for aerobic mesophilic bacteria, 68% for Staphylococcus aureus, and 23% for Enterobacteriaceae. Three serotypes of enteropathogenic Escherichia coli, one of Salmonella, and one of Shigella were found. Ten genera of Filamentous fungi were isolated and identified. PMID:2487021

  11. Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).

    PubMed

    Goraya, Rajpreet Kaur; Bajwa, Usha

    2015-12-01

    Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream. PMID:26604358

  12. When ice cream was poisonous: adulteration, ptomaines, and bacteriology in the United States, 1850-1910.

    PubMed

    Geist, Edward

    2012-01-01

    With the increasing popularity of ice cream in the nineteenth century, the incidence of foodborne illness attributed to this dessert exploded. Struggling to understand the causes of the mysterious and sometimes lethal ailment called "ice cream poisoning," Victorian doctors and scientists advanced theories including toxic vanilla, galvanism in ice cream freezers, and extreme indigestion. In the late 1880s Victor C. Vaughan's argument that ice cream poisoning could be attributed to the ptomaine "tyrotoxicon" received widespread acceptance. To date historians have neglected the role played by the ptomaine theory of food poisoning in shaping the evolution of both scientific thinking and public health in the late nineteenth century. The case of ice cream poisoning illustrates the emergence, impact, and decline of the ptomaine idea. PMID:23241909

  13. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... fluid mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  14. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

    PubMed Central

    Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

    2016-01-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

  15. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

    PubMed

    Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

    2013-08-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

  16. Evaluation of rice flour for use in vanilla ice cream.

    PubMed

    Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

    2007-10-01

    The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples. PMID:17881678

  17. Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market

    PubMed Central

    Choi, Mi-Jung

    2014-01-01

    The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream. PMID:26761671

  18. Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market.

    PubMed

    Choi, Mi-Jung; Shin, Kwang-Soon

    2014-01-01

    The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream. PMID:26761671

  19. Development of formulations and processes to incorporate wax oleogels in ice cream.

    PubMed

    Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

    2013-12-01

    The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel. PMID:24329951

  20. Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

    PubMed

    Choo, S Y; Leong, S K; Henna Lu, F S

    2010-12-01

    The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value. PMID:21339169

  1. Low-dose irradiation as a measure to improve microbial quality of ice cream.

    PubMed

    Kamat, A; Warke, R; Kamat, M; Thomas, P

    2000-12-01

    The present study was undertaken to investigate the efficacy of low-dose irradiation to improve the microbial safety of ice cream. Initially three different flavors (vanilla, strawberry and chocolate) of ice cream were exposed, at -72 degrees C, to doses of 1, 2, 5, 10 and 30 kGy to gamma-radiation. Irradiation at 1 kGy resulted in reduction of microbial population by one log cycle, thus meeting the requirement limits prescribed by Bureau of Indian Standards. Pathogens such as Listeria monocytogenes 036, Yersinia enterocoliticta 5692 and Escherichia coli O157:H19, respectively, showed the D10 values 0.38, 0.15 and 0.2 kGy in ice cream at -72 degrees C suggesting the efficacy of low doses (1 kGy) in eliminating them. Sensory evaluation studies of ice cream irradiated at 1, 2, 3 and 5 kGy by a 15 member panel demonstrated that doses higher than 2 kGy irradiation induced off-odour and an aftertaste was evident in vanilla ice cream. A radiation dose of 1 kGy was sufficient to eliminate the natural number of pathogens present in the ice cream. No statistically significant differences were observed in the sensory attributes of all the three flavours of ice cream either unirradiated or exposed to 1 kGy (P < 0.05). PMID:11139019

  2. Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream.

    PubMed

    Senanayake, Suraji A; Fernando, Sirimali; Bamunuarachchi, Arthur; Arsekularatne, Mariam

    2013-11-01

    A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P < 0.05) of total solids (42%), proteins (16.5%), and titratable acidity (2.2%) was observed in the test sample compared to the nonprobiotic ice cream. Significantly low pH level in the probiotic sample may be due to the lactic acid produced by the probiotic culture. No significant difference (P > 0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P < 0.05) of melting in the probiotic one may have resulted from less over run, than the nonprobiotic sample. Rapid reduction in the viable cells during frozen storage occurred at -18°C and gradual adaptation occurred over the first 4 weeks. At the 10th week, 1.0 × 10(7) numbers of viable organisms were present in 1 g of the probiotic ice cream. Results show the presence of a sufficient number of viable organisms in the product for the 10-week period, which would be beneficial to consumers. PMID:24804052

  3. A review of modern instrumental techniques for measurements of ice cream characteristics.

    PubMed

    Bahram-Parvar, Maryam

    2015-12-01

    There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conventional methods for testing this product encourage the use of alternative techniques such as rheometry, spectroscopy, X-ray, electro-analytical techniques, ultrasound, and laser. Despite the development of novel instrumental applications in food science, use of some of them in ice cream testing is few, but has shown promising results. Developing the novel methods should increase our understanding of characteristics of ice cream and may allow online testing of the product. This review article discusses the potential of destructive and non-destructive methodologies in determining the quality and characteristics of ice cream and similar products. PMID:26041240

  4. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  5. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  6. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  7. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  8. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  9. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

    PubMed

    Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

    2014-11-01

    This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream. PMID:25218746

  10. Enrichment of functional properties of ice cream with pomegranate by-products.

    PubMed

    Çam, Mustafa; Erdoğan, Fatma; Aslan, Duygu; Dinç, Merve

    2013-10-01

    Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil. PMID:24102443

  11. The application of the hazard analysis and control points (HACCP) in an ice cream production plant.

    PubMed

    El-Tawila, M M

    1998-01-01

    The HACCP system is applied in the present study as a preventive food safety approach to control some hazards appearing in one of the ice cream production plants in Egypt. The problem comprised the presence of bacteriological and some chemical contamination in most of the company products. Before applying the HACCP system, the samples examination showed high total mesophilic plat count in 50% of the samples and high coliform count in all samples compared to the level recommended in the Egyptian standards. The highest staphylococcal count (negative for coagulase test) obtained was that of chocolate (1.3 x 10(4) CFU/g) followed by mango ice cream (l.0 x 10(4) CFU/g). Faecal coliform was only positive in mango ice cream. Additionally, the levels of lead, iron and copper have been determined. Copper was higher than the recommended level in all samples and ranged between 0.46 ppm in pistachio ice cream and 2.48 ppm in chocolate ice cream. Most of the CCPs in the ice cream production were mainly due to improper handling and practices throughout the processing steps and also related to the lack of food hygiene knowledge of the workers. The application of HACCP system has successfully reduced the bacteriological hazards in all samples. After applying the corrective actions, the highest total aerobic plate count (8.0 x 10(4)) was that of Swiss chocolate ice cream which corresponds to 50% of the recommended level by the Egyptian standards. Coliform count was less than 10 in all samples except mango ice cream (43 MPN). A significant decrease in staphylococcal count, faecal coliform and trace metal contamination was also recorded in all samples. PMID:17219921

  12. [Microbiological quality of " ice, ice cream. sorbet" sold on the streets of Phnom Penh; April 1996-April 1997].

    PubMed

    Kruy, S L; Soares, J L; Ping, S; Sainte-Marie, F F

    2001-12-01

    A study of the microbiological quality of ice lice creams/sorbets sold on the streets of Phnom Penh city was conducted from April 1996 to April 1997. Socio-demographic and environmental characteristics with two ice/ice creams samples were collected from vendors selected in the city. A total of 105 vendors and 210 ice/ice creams samples were randomly selected for the study period. Ice/ice cream vendors in the streets of Phnom Penh were adults (mean age: 28 years old) with a male predominance (86.5%). Mean educational level of vendors was 5 years with no training in mass catering. Most ice creams and sorbets (81.7%) were made using traditional methods. Microbiological analysis performed in the laboratory of Pasteur Institute of Cambodia indicated the poor bacteriological quality of the samples. The proportions of samples classified unsafe according to microbiological criteria were 83.3% for total bacterial count at 30 degrees C, 70% for total coliforms, 30% for faecal coliforms, 12.2% for Staphylococcus aureus and 1.9% for presence of Salmonella spp. These bacterial results suggest that many other food products sold in the streets may be similarly poor. Safety measures should be undertaken to avoid potential threats. Regulation of the street food sector should be part of a larger strategy for enhanced food safety and environmental quality in the city. PMID:11889944

  13. Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.

    PubMed

    Li, Liying; Kim, Jae-Hyeong; Jo, Yeon-Ji; Min, Sang-Gi; Chun, Ji-Yeon

    2015-01-01

    The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH. PMID:26761823

  14. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

    PubMed

    Gonzalez, S; Duncan, S E; O'Keefe, S F; Sumner, S S; Herbein, J H

    2003-01-01

    The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products. Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13 degrees C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows. PMID:12613850

  15. Perception of melting and flavor release of ice cream containing different types and contents of fat.

    PubMed

    Hyvönen, L; Linna, M; Tuorila, H; Dijksterhuis, G

    2003-04-01

    Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream. PMID:12741536

  16. Evaluation of the bacteriological quality of ice cream sold at San Jose, Costa Rica.

    PubMed

    Windrantz, P; Arias, M L

    2000-09-01

    The presence of total and fecal coliforms, E. coli, Listeria sp and Salmonella sp. was evaluated in 65 samples of both commercial and homemade ice cream. 37.1% of homemade ice cream and 20% of commercial ice cream did not fulfill the international standard for total coliforms. At the same time 82.9% of home made samples and 56.7% of commercial ones presented fecal coliforms. E. coli was found in 51.4% of home made samples and 26.7% of commercial ones. Sixteen Listeria sp. isolates were obtained, 50% corresponded to Listeria monocytogenes and 50% to L. innocua. The overall presence of L. monocytogenes in ice cream samples was of 12.3% and it was isolated in all cases, from homemade ice cream samples. Salmonella was not isolated from the samples analyzed. Although the results obtained show an important improvement in the quality of ice cream, compared with a previous work done also in Costa Rica, further efforts shall be done, in order to offer safe products to consumers. PMID:11347303

  17. Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream.

    PubMed

    Fetsch, A; Contzen, M; Hartelt, K; Kleiser, A; Maassen, S; Rau, J; Kraushaar, B; Layer, F; Strommenger, B

    2014-09-18

    In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the party took place, were found to contain SE and high amounts of coagulase positive staphylococci. Enterotoxigenic Staphylococcus aureus strains isolated from ice-cream and human cases were of the same spa-type (t127), harboured the sea gene and displayed identical phenotypic resistance-, Fourier transform infrared spectroscopy- (FT-IR) and microarray-profiles. Despite the strong microbiological and epidemiological evidence of ice-cream being the incriminated food vehicle of the outbreak, a common source of S. aureus from the ice-cream could not be deduced. As none of the employees carried the outbreak strain, either the equipment used for the production of the ice-cream or a contaminated ingredient is the most likely introduction source. PMID:25033424

  18. Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream

    PubMed Central

    2015-01-01

    The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH. PMID:26761823

  19. Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

    PubMed

    Liou, B K; Grün, I U

    2007-10-01

    Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream. PMID:17995626

  20. Regenerator-based thermoacoustic refrigerator for ice cream storage applications

    NASA Astrophysics Data System (ADS)

    Poese, Matthew E.; Smith, Robert W. M.; Garrett, Steven L.

    2003-10-01

    A regenerator-based chiller has been built in the ``bellows bounce'' style [J. Acoust. Soc. Am. 112, 15 (2002)] to replace the vapor compression system in an ice cream sales cabinet. It utilizes a 6-in.-diam metal bellows to form a compliant cavity that contains the dynamic pressure oscillation (>50 kPa). The stiffness of the gas trapped in the bellows is resonated against the mass of the bellows-cap and the mass of a moving-magnet linear motor which is capable of high (>85%) electro-acoustic efficiency. A second resonator, operated well below its natural frequency, uses the gas stiffness of a 1-l volume nested within the bellows and the inertia of an ordinary loudspeaker cone to create the pressure difference across the regenerator that drives gas flow that is in-phase with pressure. The mass of the cone can be adjusted to vary the multiplication factor that is typically 5%-10% greater than the dynamic pressure within the bellows. The loudspeaker cone suffers none of the hydrodynamic losses associated with an acoustic inertance and eliminates problems with dc gas flow in the energy feedback path. The cold heat exchanger forms one surface of the pressure vessel permitting direct contact with any thermal load. [Work supported by Ben and Jerry's Homemade.

  1. Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

    PubMed Central

    Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo

    2015-01-01

    The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream. PMID:26877639

  2. Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.

    PubMed

    Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo; Davaatseren, Munkhtugs; Choi, Mi-Jung

    2015-01-01

    The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream. PMID:26877639

  3. Reward sensitivity predicts ice cream-related attentional bias assessed by inattentional blindness.

    PubMed

    Li, Xiaoming; Tao, Qian; Fang, Ya; Cheng, Chen; Hao, Yangyang; Qi, Jianjun; Li, Yu; Zhang, Wei; Wang, Ying; Zhang, Xiaochu

    2015-06-01

    The cognitive mechanism underlying the association between individual differences in reward sensitivity and food craving is unknown. The present study explored the mechanism by examining the role of reward sensitivity in attentional bias toward ice cream cues. Forty-nine college students who displayed high level of ice cream craving (HICs) and 46 who displayed low level of ice cream craving (LICs) performed an inattentional blindness (IB) task which was used to assess attentional bias for ice cream. In addition, reward sensitivity and coping style were assessed by the Behavior Inhibition System/Behavior Activation System Scales and Simplified Coping Style Questionnaire. Results showed significant higher identification rate of the critical stimulus in the HICs than LICs, suggesting greater attentional bias for ice cream in the HICs. It was indicated that attentional bias for food cues persisted even under inattentional condition. Furthermore, a significant correlation was found between the attentional bias and reward sensitivity after controlling for coping style, and reward sensitivity predicted attentional bias for food cues. The mediation analyses showed that attentional bias mediated the relationship between reward sensitivity and food craving. Those findings suggest that the association between individual differences in reward sensitivity and food craving may be attributed to attentional bias for food-related cues. PMID:25681293

  4. Bacteriological quality of some dairy products (kariesh cheese and ice cream) in alexandria.

    PubMed

    Bahareem, Omar H; El-Shamy, Hoda A; Bakr, Wafaa M; Gomaa, Naglaa F

    2007-01-01

    The present study estimated the total viable bacterial density, total and faecal coliforms, and E. coli in Kariesh cheese and ice cream. The study included 160 ice cream and kariesh cheese samples (80 samples each). Ice cream samples were 47 packed (33 cup and 14 stick) and 33 open samples while kariesh cheese samples were 62 open, 18 packed samples (8 of known brand and 10 of unknown brand). Samples were collected from supermarkets, shops and street vendors. All samples were analyzed for enumeration of total viable heterotrophic bacteria using standard pour plate method, and for the determination of the total coliforms, fecal coliforms and E. coli using multiple tube dilution method. Ice cream samples, showed that the total bacterial count was >/=1.5x105 cfu/g in 26 (32.5%) samples, total coliforms were >/= 10 MPN/g in 36 (45.0%) samples, fecal coliforms were detected in 45 (56.3%) samples ,and E. coli was detected in 34 (42.5%). kariesh cheese samples, showed a total coliforms of >/= 10 MPN/g in 54 (67.5%) samples, while fecal coliforms were detected in 64 (80%) samples, and E. coli was detected in 60 (75%). It is recommended to use and implement immediate regulatory measures like good manufacturing practices as well as distribution and retail storage practices for ensuring microbiological safety of ice cream and kariesh cheese. PMID:18706301

  5. Development of a full ice-cream cone model for halo CME structures

    NASA Astrophysics Data System (ADS)

    Na, Hyeonock; Moon, Yong-Jae

    2015-04-01

    The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 33 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs (28 events) are dominant over shallow ice-cream cone CMEs (5 events). So we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection points with the observed ones. We apply this model to several halo CMEs and compare the results with those from other methods such as a Graduated Cylindrical Shell model and a geometrical triangulation method.

  6. Flow properties of ice cream mix prepared from palm oil: anhydrous milk fat blends.

    PubMed

    Rosnani, A I Wan; Aini, I Nor; Yazid, A M M; Dzulkifly, M H

    2007-05-15

    Ice cream mixes containing 33.4% total solids including 10% fat, 11.1% milk solid-non fat (MSNF), 12% sugar, 0.35% commercial blend of emulsifier/ stabiliser and water were produced. The blending of PO with AMF were conducted at three different ratios 30: 70, 50: 50 and 70: 30, respectively. The experimental ice cream mixes were compared with a control ice cream mix prepared from AMF. The flow properties were measured after ageing at 0, 1, 1.5, 2 and 24 h and determined using a controlled stress rheometer (Haake RS 100). The Power Law and Casson equation was employed to estimate the yield stress of an ice cream mixes. The regression coefficients (r) was represented well by the Casson model (r > 0.99) for all the samples, indicating goodness of fit. The profiles of the consistency coefficients (K(c)) were quite similar for all experimental samples, which could be attributed to the fact that all the samples exhibited similar viscoelastic behaviour. The flow behaviour index (n) of an ice cream mix prepared from PO and their blends with AMF were less then 1.0 (range 0.04-0.08) indicating that they were psuedoplastic fluid. The eta(o) at shear rate 20(-1) indicated higher degree of viscosity in AMF. PMID:19086519

  7. Manufacture of ice cream with improved microbiological safety by using gamma irradiation

    NASA Astrophysics Data System (ADS)

    Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

    2009-07-01

    Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 °C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

  8. PLC based automatic control of pasteurize mix in ice cream production

    NASA Astrophysics Data System (ADS)

    Yao, Xudong; Liang, Kai

    2013-03-01

    This paper describes the automatic control device of pasteurized mix in the ice cream production process.We design a scheme of control system using FBD program language and develop the programmer in the STEP 7-Micro/WIN software, check for any bugs before downloading into PLC .These developed devices will able to provide flexibility and accuracy to control the step of pasteurized mix. The operator just Input the duration and temperature of pasteurized mix through control panel. All the steps will finish automatically without any intervention in a preprogrammed sequence stored in programmable logic controller (PLC). With the help of this equipment we not only can control the quality of ice cream for various conditions, but also can simplify the production process. This control system is inexpensive and can be widely used in ice cream production industry.

  9. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream.

    PubMed

    Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

    2013-09-01

    The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications. PMID:24024686

  10. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  11. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  12. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  13. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  14. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

    PubMed

    Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

    2014-10-01

    The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream. PMID:23785067

  15. Summertime, and the Choosin' Ain't Easy: An Ice Cream Counting Problem.

    ERIC Educational Resources Information Center

    Kreith, Kurt

    1992-01-01

    Utilizes the problem of determining the number of different ice cream cones and cups that can be made from a choice of 31 flavors to investigate the concepts of combinations and permutations. Provides a set of six related problems with their answers. (MDH)

  16. Does Hot Water Freeze Faster Than Cold? Or Why Mpemba's Ice Cream Is a Discrepant Event

    ERIC Educational Resources Information Center

    Palmer, Bill

    1993-01-01

    A discrepant event is a happening contrary to our current beliefs. Discrepant events are said to be useful in clarifying concepts. This is one of the interesting features of current theories of constructivism. The story of Mpemba's ice cream is quite well known, but it is the educational aspects of the experiment that are of interest in this…

  17. Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.

    PubMed

    Cadena, R S; Cruz, A G; Faria, J A F; Bolini, H M A

    2012-09-01

    The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice cream (3 traditional and 3 with reduced fat and sugar) were determined. The attributes brightness and sweet aftertaste for sample and creaminess (appearance and texture) and sweet aroma contributed positively to the acceptance of ice cream samples. The attributes aeration, powdered milk aroma and flavor, and white chocolate aroma and flavor contributed positively to the acceptance of the ice creams. The attributes hydrogenated fat aroma and flavor were responsible for the lower acceptance of samples. The reduction in fat and sugar did not necessarily cause a decrease in acceptance. The most important factors were selection of the appropriate sweetener system and the use of good quality raw material. PMID:22916888

  18. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids.

    PubMed

    BahramParvar, M; Razavi, S M A; Khodaparast, M H H

    2010-02-01

    The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s(n). All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended. PMID:21339124

  19. Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

    PubMed

    BahramParvar, Maryam; Tehrani, Mostafa Mazaheri; Razavi, Seyed M A; Koocheki, Arash

    2015-03-01

    This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization. PMID:25745216

  20. Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream.

    PubMed

    Kumar, Deep Diyuti; Mann, Bimlesh; Pothuraju, Ramesh; Sharma, Rajan; Bajaj, Rajesh; Minaxi

    2016-01-01

    In the present investigation, the preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) and its incorporation into ice cream were undertaken. Among the different combinations, the most stable formulation was observed using milk fat (8%), medium chain triglycerides (2%), curcumin (0.24%) and sodium caseinate (6%) with a mean particle size of 333.8 ± 7.18 nm, a zeta potential of -44.1 ± 0.72 mV and an encapsulation efficiency of 96.9 ± 0.28%. The effect of different processing conditions (heating, pH and ionic strength) on the particle size distribution and zeta potential of the nanoemulsion was evaluated. During heat treatment, the particle size of the nanoemulsion was increased from 333.8 ± 7.18 to 351.1 ± 4.04 nm. The nanoemulsion was destabilized at pH 4.6 and the particle size increased above and below pH 5.0. However, there was a slight increase in the particle size with a change in the ionic concentration. The release kinetics data suggested that in simulated gastro-intestinal digestion, the nanoemulsion was stable against pepsin digestion (a 5.25% release of curcumin), while pancreatic action led to a 16.12% release of curcumin from the nanoemulsion. Finally, our formulation was successfully incorporated into ice cream and the sensory attributes were evaluated. No significant difference was observed in the scores of the sensory attributes between the control and ice cream prepared with a curcumin nanoemulsion. Moreover, the encapsulation efficiency of the curcumin incorporated into the ice cream was 93.7%, which indicates that it can withstand the processing conditions. The findings suggest that ice cream is a suitable dairy product for the delivery of lipophilic bioactive components (curcumin) which can be used for therapeutic purposes. PMID:26501983

  1. Determination of HCME 3-D parameters using a full ice-cream cone model

    NASA Astrophysics Data System (ADS)

    Na, Hyeonock; Moon, Yong-Jae; Lee, Harim

    2016-05-01

    It is very essential to determine three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) for space weather forecast. Several cone models (e.g., an elliptical cone model, an ice-cream cone model, an asymmetric cone model) have been examined to estimate these parameters. In this study, we investigate which cone type is close to a halo CME morphology using 26 CMEs: halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From cone shape parameters of these CMEs such as their front curvature, we find that near full ice-cream cone type CMEs are much closer to observations than shallow ice-cream cone type CMEs. Thus we develop a new cone model in which a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3-D parameters from our method are similar to those from other stereoscopic methods (a geometrical triangulation method and a Graduated Cylindrical Shell model) based on multi-spacecraft data. We are developing a general ice-cream cone model whose front shape is a free parameter determined by observations.

  2. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.

    PubMed

    Dertli, Enes; Toker, Omer S; Durak, M Zeki; Yilmaz, Mustafa T; Tatlısu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan

    2016-01-20

    This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS(+)Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42 °C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 °C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS(+) strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties. PMID:26572373

  3. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

    PubMed

    Abdel-Haleem, Amal M H; Awad, R A

    2015-10-01

    The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability. PMID:26396387

  4. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.

    PubMed

    Akalin, A S; Erişir, D

    2008-05-01

    The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in low-fat ice cream stored at -18 degrees C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P < 0.05). However, the highest increase in firmness, the lowest change in melting properties, and the longest 1st dripping time were obtained in probiotic ice cream containing inulin (P < 0.05). Some textural properties have also improved especially by the end of storage. Freezing process caused a significant decrease in the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 (P < 0.05). Oligofructose significantly improved the viability of L. acidophilus La-5 and B. animalis Bb-12 in ice cream mix (P < 0.05). Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of 10(6) CFU/g was maintained for B. animalis Bb-12 in only ice cream with oligofructose during storage. PMID:18460135

  5. Comparison of CME radial velocities from a flux rope model and an ice cream cone model

    NASA Astrophysics Data System (ADS)

    Kim, T.; Moon, Y.; Na, H.

    2011-12-01

    Coronal Mass Ejections (CMEs) on the Sun are the largest energy release process in the solar system and act as the primary driver of geomagnetic storms and other space weather phenomena on the Earth. So it is very important to infer their directions, velocities and three-dimensional structures. In this study, we choose two different models to infer radial velocities of halo CMEs since 2008 : (1) an ice cream cone model by Xue et al (2005) using SOHO/LASCO data, (2) a flux rope model by Thernisien et al. (2009) using the STEREO/SECCHI data. In addition, we use another flux rope model in which the separation angle of flux rope is zero, which is morphologically similar to the ice cream cone model. The comparison shows that the CME radial velocities from among each model have very good correlations (R>0.9). We will extending this comparison to other partial CMEs observed by STEREO and SOHO.

  6. Effect of milk fat content on flavor perception of vanilla ice cream.

    PubMed

    Li, Z; Marshall, R; Heymann, H; Fernando, L

    1997-12-01

    The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. The HPLC data showed that the amount of free vanillin decreased when fat content increased. Perceptions of vanilla flavor and sweetness were evaluated by a trained panel using time-intensity methodology. No significant difference was found in sweetness perception. Among 11 time-intensity parameters for vanilla flavor perception, the panel found a significant difference only in the time required to reach maximum vanilla intensity. However, free-choice profiling and a consumer preference panel showed, respectively, that, as fat content was increased, sensory quality improved, and overall preference increased. PMID:9436093

  7. Comparison of Asymmetric and Ice-cream Cone Models for Halo Coronal Mass Ejections

    NASA Astrophysics Data System (ADS)

    Na, H.; Moon, Y.

    2011-12-01

    Halo coronal mass ejections (HCMEs) are major cause of the geomagnetic storms. To minimize the projection effect by coronagraph observation, several cone models have been suggested: an ice-cream cone model, an asymmetric cone model etc. These models allow us to determine the three dimensional parameters of HCMEs such as radial speed, angular width, and the angle between sky plane and central axis of the cone. In this study, we compare these parameters obtained from different models using 48 well-observed HCMEs from 2001 to 2002. And we obtain the root mean square error (RMS error) between measured projection speeds and calculated projection speeds for both cone models. As a result, we find that the radial speeds obtained from the models are well correlated with each other (R = 0.86), and the correlation coefficient of angular width is 0.6. The correlation coefficient of the angle between sky plane and central axis of the cone is 0.31, which is much smaller than expected. The reason may be due to the fact that the source locations of the asymmetric cone model are distributed near the center, while those of the ice-cream cone model are located in a wide range. The average RMS error of the asymmetric cone model (85.6km/s) is slightly smaller than that of the ice-cream cone model (87.8km/s).

  8. Detection of microbial concentration in ice-cream using the impedance technique.

    PubMed

    Grossi, M; Lanzoni, M; Pompei, A; Lazzarini, R; Matteuzzi, D; Riccò, B

    2008-06-15

    The detection of microbial concentration, essential for safe and high quality food products, is traditionally made with the plate count technique, that is reliable, but also slow and not easily realized in the automatic form, as required for direct use in industrial machines. To this purpose, the method based on impedance measurements represents an attractive alternative since it can produce results in about 10h, instead of the 24-48h needed by standard plate counts and can be easily realized in automatic form. In this paper such a method has been experimentally studied in the case of ice-cream products. In particular, all main ice-cream compositions of real interest have been considered and no nutrient media has been used to dilute the samples. A measurement set-up has been realized using benchtop instruments for impedance measurements on samples whose bacteria concentration was independently measured by means of standard plate counts. The obtained results clearly indicate that impedance measurement represents a feasible and reliable technique to detect total microbial concentration in ice-cream, suitable to be implemented as an embedded system for industrial machines. PMID:18353628

  9. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake.

    PubMed

    Levin, M A; Burrington, K J; Hartel, R W

    2016-09-01

    Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel. PMID:27344387

  10. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.

    PubMed

    Ahmadi, Abbas; Milani, Elnaz; Madadlou, Ashkan; Mortazavi, Seyed Ali; Mokarram, Reza Rezaei; Salarbashi, Davoud

    2014-08-01

    Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage. PMID:25114349

  11. Effect of calcium chloride addition on ice cream structure and quality.

    PubMed

    Costa, F F; Resende, J V; Abreu, L R; Goff, H D

    2008-06-01

    The influence of calcium fortification by the addition of calcium chloride on quality parameters of ice cream based on physical properties was investigated, as was the effect of kappa-carrageenan at modifying the effects of this calcium fortification. Four ice cream mixes of conventional composition, with added kappa-carrageenan (0 or 0.025%) and added calcium chloride (0 or 4.4 g L(-1) = 40 mM of added Ca(2+)), were prepared. Modulated temperature-differential scanning calorimetry was used to investigate the effect of calcium chloride on the nucleation temperature, enthalpy of melting, and freezing point depression. The protein composition of 15.4% (wt/wt) reconstituted skim milk powder solutions with or without 4.4 g L(-1) added CaCl(2) and in the supernatant after ultracentrifugation was determined. Fat particle size distributions in ice cream were characterized by light scattering. Ice crystal sizes before and after temperature cycling were determined by cold-stage light microscopy. The results demonstrated that the addition of calcium chloride led to a substantial increase in ice crystal sizes and in fat partial coalescence, which were exacerbated by the addition of kappa-carrageenan. These results can be explained by the interaction between Ca(2+) ions and casein micelles, rather than any effects on freezing point depression. The calcium ions led to a more compact micelle, less serum beta-casein, and high fat destabilization, all of which would be expected to reduce macromolecular structure and volume occupancy in the unfrozen phase, which led to increased rates of ice recrystallization. PMID:18487638

  12. A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations.

    PubMed

    Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

    2015-01-01

    In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means-end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). This study conducted one-on-one in-depth interviews with participants. The interview content was subsequently analyzed and coded to produce an implication matrix and a hierarchical value map, which was further used to determine customers' value perceptions. The results indicate the terminal values of the highest strength comprised economy, pleasure, and efficiency. Pleasure was emphasized among consumers who were on a date or gathering with friends, whereas satisfaction was emphasized among consumers who craved ice cream. Based on the results, the study also provides suggestions to the industry and future researchers. PMID:26682112

  13. Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake.

    PubMed

    Rizzo, G; Masic, U; Harrold, J A; Norton, J E; Halford, J C G

    2016-10-01

    The effect of coconut oil (CO, containing mainly medium chain triglycerides - MCTs) and sunflower oil (SO, containing mainly long chain triglycerides - LCTs) used as fat source (10% fat ice cream) in different ratios (25% CO and 75% SO - 25CO:75SO, 50% CO and 50% SO - 50CO:50SO, 75% CO and 25% SO - 75CO:25SO) was investigated to assess differences in appetite and ad-libitum (evening and snack) food intake using a single blind design. 36 healthy female participants consumed a fixed portion (150g) of ice cream 45min before an ad-libitum dinner and snacks. Appetite sensations were tracked across the day. Participants ate significantly less fat after 75CO:25SO than 25CO:75SO (p=0.007) and there was also a trend for lower fat intake in this condition as compared to 50CO:50SO (p=0.068). High fat savoury snack intake significantly decreased after 75CO:25SO in comparison with both 25CO:75SO (p=0.038) and 50CO:50SO (p=0.008). Calorie intake from snacks was also found to be significantly lower after 25CO:75SO and 50CO:50SO than 75CO:25SO (p=0.021 and 0.030 respectively). There was no effect of condition on appetite or desire ratings over the day. Eating a standard portion of ice cream containing different ratios of MCTs and LCTs can modestly influence acute food selection and intake, with MCTs manifesting their effect earlier and LCTs later due to differences in the absorption and metabolism of these lipids. However, the differences evident in the present study were small, and require further research before firm conclusions can be drawn. PMID:27235735

  14. Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream.

    PubMed

    Arslan, Seza; Eyi, Ayla; Küçüksarı, Rümeysa

    2014-02-01

    Bacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined for the presence of following virulence genes hblC, nheA, cytK and ces genes, and tested for a range of the extracellular enzymes, and antimicrobial susceptibility. The strains were found to produce extracellular enzymes: proteolytic and lipolytic activity, gelatin hydrolysis and lecithinase production (100%), DNase production (93.1%) and amylase activity (93.1%). Of 29 strains examined, 24 (82.8%) showed hemolytic activity on blood agar. Beta-lactamase enzyme was only produced by 20.7% of B. cereus group. Among 29 B. cereus group from ice cream, nheA was the most common virulence gene detected in 44.8% of the strains, followed by hblC gene with 17.2%. Four (13.8%) of the 29 strains were positive for both hblC gene and nheA gene. Contrarily, cytK and ces genes were not detected in any of the strains. Antimicrobial susceptibility of ice cream isolates was tested to 14 different antimicrobial agents using the disc diffusion method. We detected resistance to penicillin and ampicillin with the same rate of 89.7%. Thirty-one percent of the strains were multiresistant to three or more antibiotics. This study emphasizes that the presence of natural isolates of Bacillus spp. harboring one or more enterotoxin genes, producing extracellular enzymes which may cause spoilage and acquiring antibiotic resistance might hold crucial importance in the food safety and quality. PMID:24309214

  15. [Hygiene and microbiologic quality of ice creams produced in Cameroon. A public health problem].

    PubMed

    Wouafo, M N; Njine, T; Tailliez, R

    1996-01-01

    Three hundred samples of ice cream produced in two main towns in Cameroon (Douala and Yaoundé) are evaluated for their hygienic quality. The microbiologic examinations show that many of them are contaminated with bacteria of faecal origin, pathogenic Staphylococcus and Salmonella respectively in 71.3, 49.6 and 5% of the products examinations in the study. The use of non potable water and the disrespect of the hygienic rules during the production are the main causes of contamination. Recommendations are made to preserve the public health in the developing country. PMID:9264738

  16. Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums

    SciTech Connect

    Smith, D.E.; Bakshi, A.S.; Gay, S.A.

    1985-01-01

    Changes in electrical energy required to operate a continuous freezer were monitored for various ice cream formulae. Ice cream formulae consisted of nine different combinations of sucrose, 36 DE corn syrup, and 42 high fructose corn syrup as well as two ratios of guar gum to locust bean gum. Within the same sweetening system, a mix high in locust bean gum tended to have a lower energy demand than mix with large amounts of guar gum. This was especially pronounced in mixes with 50% 42 high fructose corn syrup and/or 50% 36 DE corn syrup solids.

  17. [Street-vendor foods: quality of ice creams, sherbets and sorbets sold in the urban agglomeration of Antananarivo].

    PubMed

    Ravaonindrina, N; Rasolomandimby, R; Rajaomiarisoa, E; Rakotoarisoa, R; Andrianantara, L; Rasolofonirina, N; Roux, J F

    1996-01-01

    A survey of selling conditions and bacteriological examinations of ice-cream was carried-out in Antananarivo from June 1996 to May 1997. The way of investigation by vendors and of bacteriological examinations were widely described. Sellers had classic features of a street-vended food vendor: uneducated, no having professional training and mishandling foodstuffs. 202 samples of ice-cream were collected. The contamination prevalence rate was of 95% +/- 3.7%. Salmonella typhimurium was isolated from one sample. Immediate and rigourous measures ought to be put into effect by authorities to right this alarming situation. PMID:12463022

  18. Salmonella enteritidis contamination of ice cream associated with a 1994 multistate outbreak.

    PubMed

    Vought, K J; Tatini, S R

    1998-01-01

    Nine ice cream sample containers, representing three production lots involved in a 1994 outbreak of salmonellosis, were obtained from the manufacturer's distribution warehouse and from consumers. Single 100-g samples from each container were tested initially, with analyses beginning seven weeks after the ice cream was produced. Quantitative salmonella analysis of these samples was performed 14 weeks after the production date using a three-replicate, three-dilution most probable number (MPN) procedure using 100-, 10-, and 1-g samples. The MPN/g estimates ranged from 0.004 to 0.46 Salmonella enteritidis per g with six of nine samples showing an MPN value of 0.093 S. enteritidis per g. The 95% confidence interval for S. enteritidis among these samples was < 0.001 to 2.4 cells/g. The 95% upper limit of S. enteritidis per g was 0.38 for five of six consumer samples. Based on this, the number of S. enteritidis cells per serving (65 g) was 25. Based on the consumption of a single sundae cone (73 g, prepackaged), which caused severe illness in an eight-year-old boy and moderate to mild illness in the adult parents, the infective dose would appear to be no more than 28 cells. PMID:9708244

  19. Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers.

    PubMed

    Minhas, Kuldip S; Sidhu, Jiwan S; Mudahar, Gurmail S; Singh, A K

    2002-01-01

    Ice cream made with buffalo milk, using optimum levels of various stabilizers of plant origin, was evaluated for its flow behavior characteristics, with the objective of producing an acceptable quality product. The minimum variation in the viscosity of mix was observed at three rates of shear (348.88, 523.33 and 1046.66 S(-1)) for all ice cream mixes. The flow behavior index (n) of all the mixes having optimum levels of various stabilizers was observed to be less than 1; indicating their pseudoplastic nature. Consistency coefficient (m) of sodium alginate was found to be 1.19; highest among all the stabilizers, followed by gelatin (1.17), karaya (1.08), guar gum (0.75), acacia gum (0.70), ghatti gum (0.36), and the control (0.29). The consistency coefficient (m) signifies the apparent viscosity of the pseudoplastic fluid. The viscosity of the mixes having various stabilizers (optimum levels) was found to be in descending order: Sodium alginate, gelatin, karaya, guar gum, acacia, ghatti and control. PMID:11855619

  20. Recovery of biogas as a source of renewable energy from ice-cream production residues and wastewater.

    PubMed

    Demirel, Burak; Orok, Murat; Hot, Elif; Erkişi, Selin; Albükrek, Metin; Onay, Turgut T

    2013-01-01

    Proper management of waste streams and residues from agro-industry is very important to prevent environmental pollution. In particular, the anaerobic co-digestion process can be used as an important tool for safe disposal and energy recovery from agro-industry waste streams and residues. The primary objective of this laboratory-scale study was to determine whether it was possible to recover energy (biogas) from ice-cream production residues and wastewater, through a mesophilic anaerobic co-digestion process. A high methane yield of 0.338 L CH4/gCOD(removed) could be achieved from anaerobic digestion of ice-cream wastewater alone, with almost 70% of methane in biogas, while anaerobic digestion of ice-cream production residue alone did not seem feasible. When wastewater and ice-cream production residue were anaerobically co-digested at a ratio of 9:1 by weight, the highest methane yield of 0.131 L CH4/gCOD(removed) was observed. Buffering capacity seemed to be imperative in energy recovery from these substrates in the anaerobic digestion process. PMID:24350463

  1. Growth and Survival of Some Probiotic Strains in Simulated Ice Cream Conditions

    NASA Astrophysics Data System (ADS)

    Homayouni, A.; Ehsani, M. R.; Azizi, A.; Razavi, S. H.; Yarmand, M. S.

    A Completely Randomized Design (CRD) experiment was applied in triplicates to evaluate the survival of four probiotic strains in simulated ice cream conditions. The growth and survival rate of these probiotic strains (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium longum) in varying amount of sucrose (10, 15, 20 and 25%), oxygen scavenging components (0.05% L-cysteine and 0.05% L-ascorbate) and temperatures (4 and -20°C) during different periods of time (1, 2 and 3 months) were evaluated in MRS-broth medium. Optical density at 580 nm was used to measure growth. Lactobacilli strains proved to be highly resistant in comparison with Biffidobacteria strains. The viable cell number of Lactobacillus casei in different sucrose concentrations, different oxidoreduction potentials and refrigeration temperature was 1x1010, 2x108 and 5x107 cfu mL-1, respectively. Growth and survival rate of Lactobacillus casei showed to be the highest.

  2. A 4-D dataset for validation of crystal growth in a complex three-phase material, ice cream

    NASA Astrophysics Data System (ADS)

    Rockett, P.; Karagadde, S.; Guo, E.; Bent, J.; Hazekamp, J.; Kingsley, M.; Vila-Comamala, J.; Lee, P. D.

    2015-06-01

    Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is quickly becoming an accepted tool for quantifying the development of microstructures to both inform and validate models. However, most of the systems studied have been relatively simple binary compositions with only two phases. In this study we present a quantitative dataset of the phase evolution in a complex three-phase material, ice cream. The microstructure of ice cream is an important parameter in terms of sensorial perception, and therefore quantification and modelling of the evolution of the microstructure with time and temperature is key to understanding its fabrication and storage. The microstructure consists of three phases, air cells, ice crystals, and unfrozen matrix. We perform in situ synchrotron X-ray imaging of ice cream samples using in-line phase contrast tomography, housed within a purpose built cold-stage (-40 to +20oC) with finely controlled variation in specimen temperature. The size and distribution of ice crystals and air cells during programmed temperature cycling are determined using 3D quantification. The microstructural evolution of three-phase materials has many other important applications ranging from biological to structural and functional material, hence this dataset can act as a validation case for numerical investigations on faceted and non-faceted crystal growth in a range of materials.

  3. Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

    PubMed Central

    Monakhova, Yulia B.; Godelmann, Rolf; Andlauer, Claudia; Kuballa, Thomas; Lachenmeier, Dirk W.

    2013-01-01

    Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R2 0.75–0.95) and 17 compounds in ice cream (R2 0.83–0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes. PMID:26904597

  4. Aflatoxin M1 contamination of milk and ice cream in Abeokuta and Odeda local governments of Ogun State, Nigeria.

    PubMed

    Atanda, Olusegun; Oguntubo, Adenike; Adejumo, Oloyede; Ikeorah, John; Akpan, Iyang

    2007-07-01

    A survey was undertaken to determine the aflatoxin M(1) contamination of milk and some locally produced dairy products in Abeokuta and Odeda local governments of Ogun State, Nigeria. Samples of human and cow milk, yoghurt, "wara", ice cream and "nono" were collected randomly within the local governments and analysed for aflatoxin M(1) using the two-dimensional TLC. Aflatoxin M(1) contamination in the range of 2.04-4.00 microg l(-1) was noticed only in milk and ice cream. In particular, samples of human milk, cow milk and ice cream recorded high scores of 4.0 microg l(-1), 2.04 microg l(-1) and 2.23 microg l(-1), respectively in Abeokuta local governments and a score of 4.0 microg l(-1) for cow milk in Odeda local government. This indicates a high level contamination in the local governments since the weighted mean concentration of aflatoxin M1 in milk for African diet is 0.002 microg l(-1). Therefore the concentration of AFB1 in feeds which is transformed to AFM1 in milk should be reduced by good manufacturing and good storage practices. Furthermore, there is need for stringent quality control during processing and distribution of these products. PMID:17490709

  5. Ice cream headache in students and family history of headache: a cross-sectional epidemiological study.

    PubMed

    Zierz, Antonia Maria; Mehl, Theresa; Kraya, Torsten; Wienke, Andreas; Zierz, Stephan

    2016-06-01

    Headache attributed to ingestion of a cold stimulus (ICHD-3 beta 4.5.1) is also known as ice cream headache (ICH). This cross-sectional epidemiological study included 283 students (10-14-year-olds) attending a grammar school in Germany, their parents (n = 401), and 41 teachers. A self-administered questionnaire was used to analyze the prevalence and characteristics of ICH based on the ICHD classification. Additionally, the association between ICH and other headaches was investigated in students and parents. Prevalence of ICH in students was 62 % without gender difference. In adults, only 36 % of females and 22 % of males reported ICH. There was an increased risk for ICH in students when mother (OR 10.7) or father (OR 8.4) had ICH. Other headaches in parents had no influence on the prevalence of ICH in students. However, in the groups of students and parents itself there was a highly significant association between ICH and other headaches (students: OR 2.4, mothers: OR 2.9, fathers: OR 6.8). There was a decreased risk for ICH when parents and students had no headache at all (OR < 0.4). ICH in students clearly shows a familial disposition by both father and mother. There was also an association between ICH and other headaches within the student and adult groups. The absence of headache history seems to be a protective factor for ICH. PMID:27039390

  6. [Determination of the sanitary quality and detection of Salmonella spp and Yersinia enterocolitica in ice cream].

    PubMed

    de Centorbi, O P; de Guzmán, A C; de Cuadrado, A A; Laciar, A L; Alcaraz, L E; de Milán, M C; de Pederiva, N B

    1989-01-01

    In order to determine the sanitary quality of ice-creams and the presence of pathogenic or potentially pathogenic species of Salmonella and Yersinia enterocolitica, 50 samples from 5 different industrial and semi-industrial producers in San Luis (Argentine) were examined. The enumeration of coliforms was positive for all the samples with values less than or equal to 20/g. Fourteen per cent of the samples were positive for the investigation of Staphylococcus aureus in 1 g. For the plates enumeration 12.0% of the samples gave less than 10 u.f.c./g, 4.0% between 101 and 1000 and 4.0% between 1001 and 10,000. Fifteen strains were isolated, 26.6% biotype A (human ecovar) and the others biotype C (bovine ecovar). All of them were susceptible to chloramphenicol, cephalosporin and erythromycin; 46.6% to penicillin G and ampicillin; 93.3% to kanamycin (6.6% intermediate ones = I); 73.3% to methicillin (26.6% I); 86.6% to tetracycline (13.3% I). Six per cent of the samples over came the acceptability limit for S. aureus. Salmonella spp was not isolated. In 4.0% of the samples Y. enterocolitica were isolated, one of them typified as B1; 0:3, 50, 51, Lis Xz. The latter, isolated in samples with values of coliforms inferior to the limit fixed by some legislations, suggests a post elaboration contamination. PMID:2616772

  7. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration.

    PubMed

    Karaman, Safa; Toker, Ömer Said; Yüksel, Ferhat; Çam, Mustafa; Kayacier, Ahmed; Dogan, Mahmut

    2014-01-01

    In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and viscosity), textural (hardness, stickiness, and work of penetration), bioactive (antiradical activity and total phenolic content), and sensory properties of samples were investigated. The technique for order preference by similarity to ideal solution approach was used for the determination of optimum persimmon puree concentration based on the sensory and bioactive characteristics of final products. Increase in persimmon puree resulted in a decrease in the dry matter, ash, fat, protein contents, and viscosity of ice cream mix. Glucose, fructose, sucrose, and lactose were determined to be major sugars in the ice cream samples including persimmon and increase in persimmon puree concentration increased the fructose and glucose content. Better melting properties and textural characteristics were observed for the samples with the addition of persimmon. Magnesium, K, and Ca were determined to be major minerals in the samples and only K concentration increased with the increase in persimmon content. Bioactive properties of ice cream samples improved and, in general, acetone-water extracts showed higher bioactivity compared with ones obtained using methanol-water extracts. The technique for order preference by similarity to ideal solution approach showed that the most preferred sample was the ice cream containing 24% persimmon puree. PMID:24268400

  8. 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

  9. Analysis of buccolingual dimensional changes of the extraction socket using the "ice cream cone" flapless grafting technique.

    PubMed

    Tan-Chu, Jocelyn H P; Tuminelli, Frank J; Kurtz, Kenneth S; Tarnow, Dennis P

    2014-01-01

    The socket or ridge preservation approach known as the "ice cream cone" technique was used in type 2 sockets in this retrospective analysis of 11 extraction sites. A type 2 extraction socket is defined as having the presence of facial soft tissue with a partial or complete dehiscence of the buccal bone plate. All teeth were extracted atraumatically without flap elevation. A resorbable collagen membrane was contoured into an ice cream cone- shape, placed into the socket defect, and grafted with human freeze-dried bone allograft. Buccolingual dimensional changes were measured manually with a digital caliper sensitive to 0.01 mm on pre- and posttreatment casts using an acrylic template and a three-dimensional (3D) digital scanner, as well as radiographically with pre- and post-cone beam computed tomography (CBCT) scans. All implants were placed 6 months after socket preservation and achieved primary stability with a minimum torque value of 35 Ncm with a mean buccal-lingual dimensional loss of 1.32 mm. The dimensional change of the ridge from pre- to postextraction reflective of the healed grafted site ranged from a loss of 0.46 to 2.25 mm with a mean of 1.28 mm (CBCT), 0.31 to 2.71 mm with a mean of 1.36 mm (digital calipers), and 0.21 to 2.80 mm with a mean of 1.32 mm (3D digital scanner). All 11 implants were immobile and clinically osseointegrated. The so-called ice cream cone technique allows for the reconstruction of a buccal plate dehiscence to enable the placement of an implant; however, the ridge dimension was diminished by 1.32 mm compared with the width of the extraction socket prior to tooth removal. PMID:24804291

  10. Modification of fatty acid profile of cow milk by calcium salts of fatty acids and its use in ice cream.

    PubMed

    Nadeem, Muhammad; Abdullah, Muhammad; Hussain, Imtiaz; Inayat, Saima

    2015-02-01

    This study was conducted to determine the effect of calcium salts of fatty acids (CSFA) on fatty acid profile of milk of "Sahiwal" cows and suitability of milk with modified fatty acids in the formulation of ice cream. Fatty acid profile of cow milk was modified by feeding CSFA to eighteen randomly stratified "Sahiwal" cows of first and early lactation divided into three groups. CSFA were offered at two different levels i.e. T1 (150 g per cow per day) T2 (300 g per cow per day) both treatments were compared with a control (T0) without any addition of calcium salts of fatty acids. Iso caloric and iso nitrogenous feeds were given to both experimental groups and control. Concentrations of short chain fatty acids in T0, T1 and T2 were 9.85 ± 0.48a, 8.8 ± 0.24b and 7.1 ± 0.37c %, respectively and the concentrations of C18:1 and C18:2 increased (P < 0.05) from 27.6 ± 1.32b % to 31.7 ± 1.68a % and 2.15 ± 0.09b % to 2.79 ± 0.05a %, respectively, at T2 level. Incorporation of milk fat of T1 and T2 (modified fatty acids profile) in ice cream did not have any adverse effect on pH, acidity and compositional attributes of ice cream. Viscosity of T1 was 67.94 ± 3.77a as compared to (T0) control 68.75 ± 2.46a (CP). Firmness of experimental samples and control were almost similar (P > 0.05) overall acceptability score of T2 was 7.1 ± 0.28b out of 9 (total score) which was more than 78 ± 2.92 %. It was concluded that CSFA may be successfully incorporated up to T2 level (300 g per cow per day) into the feed of "Sahiwal" cows to produce milk with higher content of unsaturated fatty acids and it may be used in the formulation of ice cream with acceptable sensory characteristics and increased health benefits. PMID:25694719

  11. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams.

    PubMed

    Yüksel, Arzu Kavaz; Şat, Ihsan Güngör; Yüksel, Mehmet

    2015-12-01

    The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists. PMID:26604374

  12. Comparative Study of Probiotic Ice Cream and Probiotic Drink on Salivary Streptococcus mutans Levels in 6-12 Years Age Group Children

    PubMed Central

    Mahantesha, Taranatha; Reddy, K M Parveen; Kumar, N H Praveen; Nara, Asha; Ashwin, Devasya; Buddiga, Vinutna

    2015-01-01

    Background: Dental caries is one of the most common health problems in the world. Probiotics are one the various preventive methods to reduce dental caries. The aim of this study is to compare the effectiveness of probiotic ice cream and drink on salivary Streptococcus mutans levels in children of 6-12 years age group. Materials and Methods: A three phase study was carried out in children (n = 50) of 6-12 years age with zero decayed missing filled teeth (dmft)/DMFT. They were randomly divided into two equal groups. Saliva samples were collected before the consumptions of probiotic ice cream and probiotic drink. Colony count obtained was recorded as baseline data. For both groups probiotic ice cream and drink was given randomly for 7 days and a washout period of 90 days were given and then the saliva samples were collected and colony counting was done. Results: Statistical analysis was performed using Student’s paired t-test and multiple comparisons by Tukey’s honest significant difference test which showed, there is a significant reduction in salivary S. mutans level in both groups after 7 days period. However, after washout period only probiotic ice cream showed reduction whereas drink did not. Also, there was no significant difference between probiotic ice cream and drink. Conclusion: Probiotic organisms definitely have a role in reducing the salivary S. mutans level and ice cream would be a better choice than drink. However, the prolonged use of the agents and their effects on caries is still to be determined. PMID:26435616

  13. Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making.

    PubMed

    Mariod, Abdalbasit Adam; Fadul, Hadia

    2015-07-01

    Three methods were used for extraction of gelatin from two insects, melon bug (Coridius viduatus) and sorghum bug (Agonoscelis versicoloratus versicoloratus). Extraction of insect gelatin using hot water gave higher yield reached up to 3.0%, followed by mild acid extraction which gave 1.5% and distilled water extraction which gave only 1.0%, respectively. The obtained gelatins were characterized by FTIR and the spectra of insect's gelatin seem to be similar when compared with commercial gelatin. Amide II bands of gelatins from melon and sorghum bug appeared around at 1542-1537 cm(-1). Slight differences in the amino acid composition of gelatin extracted from the two insects were observed. Ice cream was made by using 0.5% insect's gelatin and compared with that made using 0.5% commercial gelatin as stabilizing agent. The properties of the obtained ice cream produced using insects gelatin were significantly different when compared with that made using commercial gelatin. PMID:24958775

  14. Effect of Probiotic Containing Ice-cream on Salivary Mutans Streptococci (SMS) Levels in Children of 6-12 Years of Age: A Randomized Controlled Double Blind Study with Six-months Follow Up

    PubMed Central

    KE, Vijayaprasad; Taranath, Mahanthesh; Ramagoni, Naveen Kumar; Nara, Asha; Sarpangala, Mythri

    2015-01-01

    Introduction: To evaluate the caries risk based on the salivary levels of streptococcus mutans in children of 6-12 years of age group before and after consuming probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5. Materials and Methods: A double blind, placebo controlled trial was carried out in 60 children aged between 6 to 12 years with zero decayed, missing, and filled teeth (DMFT). They were randomly divided into two equal groups. Saliva sample were collected before the consumption of ice-cream and Streptococcus mutans count was calculated and recorded as baseline data. For the next seven days both the groups were given ice creams marked as A and B. Saliva samples were collected after ice-cream consumption at the end of study period and also after a washout period of 30 days and again after six months. Samples were inoculated and colonies were counted. Results: On statistical evaluation by students paired t-test, probiotic ice-cream brought significant reduction in the Streptococcus mutans count after seven days of ice-cream ingestion (p<0.001) and also after 30 d of washout period (p<0.001). There was no significant reduction (p=0.076) by normal ice-cream consumption. After six months of the study period in both the groups the salivary levels of Streptococcus mutans was similar to the baseline. Conclusion: Probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5 can cause reduction in caries causative organism. The dosage of the probiotic organisms for the long term or synergetic effect on the oral health are still needed to be explored. PMID:25859515

  15. Detection and enumeration of Salmonella enteritidis in homemade ice cream associated with an outbreak: comparison of conventional and real-time PCR methods.

    PubMed

    Seo, K H; Valentin-Bon, I E; Brackett, R E

    2006-03-01

    Salmonellosis caused by Salmonella Enteritidis (SE) is a significant cause of foodborne illnesses in the United States. Consumption of undercooked eggs and egg-containing products has been the primary risk factor for the disease. The importance of the bacterial enumeration technique has been enormously stressed because of the quantitative risk analysis of SE in shell eggs. Traditional enumeration methods mainly depend on slow and tedious most-probable-number (MPN) methods. Therefore, specific, sensitive, and rapid methods for SE quantitation are needed to collect sufficient data for risk assessment and food safety policy development. We previously developed a real-time quantitative PCR assay for the direct detection and enumeration of SE and, in this study, applied it to naturally contaminated ice cream samples with and without enrichment. The detection limit of the real-time PCR assay was determined with artificially inoculated ice cream. When applied to the direct detection and quantification of SE in ice cream, the real-time PCR assay was as sensitive as the conventional plate count method in frequency of detection. However, populations of SE derived from real-time quantitative PCR were approximately 1 log higher than provided by MPN and CFU values obtained by conventional culture methods. The detection and enumeration of SE in naturally contaminated ice cream can be completed in 3 h by this real-time PCR method, whereas the cultural enrichment method requires 5 to 7 days. A commercial immunoassay for the specific detection of SE was also included in the study. The real-time PCR assay proved to be a valuable tool that may be useful to the food industry in monitoring its processes to improve product quality and safety. PMID:16541697

  16. Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management.

    PubMed

    Trinidade, Aaron; Martinelli, Katrina; Andreou, Zenon; Kothari, Prasad

    2012-04-01

    Patients with head and neck cancer have complex swallowing and nutritional concerns. Most patients are malnourished, and treatment modalities within the aerodigestive tract have profound effects on future swallowing and nutrition. The objective of this study is to investigate whether the introduction of fortified soft ice-cream to post-operative head and neck cancer patients would increase compliance with oral-feeding regimes. Using a questionnaire study, an ice-cream machine that produces fortified soft ice-cream was introduced onto our ward, and 30 patients were asked to fill out questionnaires based on their experience in addition to their oral-feeding regime. Results indicate that overall patient satisfaction and compliance with oral-feeding regimes increased: 77% felt that the taste was excellent and also felt that it was easy to eat; 60% felt that it eased the symptoms associated with their symptoms, in particular its cold temperature. We conclude from the results that the inability of patients undergoing multi-modal treatment for upper aerodigestive tract cancer to enjoy normal foods and its effects on their quality of life is underestimated. Providing a food to that is palatable, familiar and acceptable as it is safe and nutritionally sound can increase compliance with oral-feeding regimes. The ice-cream was safe to use in the early post-operative period, especially soothing in patients undergoing upper aerodigestive radiotherapy and high in protein and calorific content. Our practice may have wider benefits, including patients with oral and oropharyngeal infections, the elderly and patients with neurological dysphagia resulting from stroke. PMID:21935631

  17. Usefulness of the Ice-Cream Cone Pattern in Computed Tomography for Prediction of Angiomyolipoma in Patients With a Small Renal Mass

    PubMed Central

    Kim, Kwang Ho; Yun, Bu Hyeon; Hwang, In Sang; Hwang, Eu Chang; Kang, Taek Won; Kwon, Dong Deuk; Park, Kwangsung; Kim, Jin Woong

    2013-01-01

    Purpose A morphologic contour method for assessing an exophytic renal mass as benign versus malignant on the basis of the shape of the interface with the renal parenchyma was recently developed. We investigated the usefulness of this morphologic contour method for predicting angiomyolipoma (AML) in patients who underwent partial nephrectomy for small renal masses (SRMs). Materials and Methods From January 2004 to March 2013, among 197 patients who underwent partial nephrectomy for suspicious renal cell carcinoma (RCC), the medical records of 153 patients with tumors (AML or RCC) ≤3 cm in diameter were retrospectively reviewed. Patient characteristics including age, gender, type of surgery, size and location of tumor, pathologic results, and specific findings of the imaging study ("ice-cream cone" shape) were compared between the AML and RCC groups. Results AML was diagnosed in 18 patients and RCC was diagnosed in 135 patients. Gender (p=0.001), tumor size (p=0.032), and presence of the ice-cream cone shape (p=0.001) showed statistically significant differences between the AML group and the RCC group. In the multivariate logistic regression analysis, female gender (odds ratio [OR], 5.20; 95% confidence interval [CI], 1.45 to 18.57; p=0.011), tumor size (OR, 0.34; 95% CI, 0.12 to 0.92; p=0.034), and presence of the ice-cream cone shape (OR, 18.12; 95% CI, 4.97 to 66.06; p=0.001) were predictors of AML. Conclusions This study confirmed a high incidence of AML in females. Also, the ice-cream cone shape and small tumor size were significant predictors of AML in SRMs. These finding could be beneficial for counseling patients with SRMs. PMID:23956824

  18. Anaerobic digestion of ice-cream wastewater: A comparison of single and two-phase reactor systems

    SciTech Connect

    Borja, R.; Banks, C.J.

    1995-03-01

    The anaerobic digestion of ice-cream wastewater, a complex substrate which includes milk proteins, carbohydrates, and lipids, has received little attention. Work using an aerobic contact system showed that at a 7.5-d hydraulic retention time (HRT), with an organic loading rate of 1.7 g COD/Ld and influent TSS (total suspended solids) of 5870 mg/L, the effluent COD was 628 mg/L, BOD was 91 mg/L and TSS was 674. Anaerobic filters have also been used at organic loadings of 6 kg COD/m{sup 3}d applied at a HRT of 0.42 day, with COD removals of 80%. Goodwing showed that this waste was capable of being treated by the UASB process with granulation commencing after 60-70 days, and gas production ranging between 0.73 and 0.93 L CH{sub 4}/g COD removed with loading rates between 0.7 and 3.0 g TOC/Ld. Two-phase anaerobic digestion is an innovative fermentation mode that has recently received increased attention. The kinetically dissimilar fermentation phases, hydrolysis-acidification and acetogenesis-methanation are operated in two separate reactors; the first of which is maintained at a very short HRT. The effluent from the first, acid-forming, phase is used as the substrate for the methane-phase reactor which has a longer HRT or cell immobilization. The aim of this work was to compare the methane production capability and performance of a single-phase upflow fixed bed reactor with a two-phase digestion system. The two-phase digestion system consists of a completely mixed reactor for the acidogenic reaction and an upflow fixed bed reactor for the methanogenic reaction. Because of the high lipid content and COD of ice cream wastewater off site disposal has proved to be both expensive and poses problems to the receiving effluent treatment plant. For this reason the potential for a rapid anaerobic stabilization of the waste, with energy recovery in the form of methane gas, has been investigated in an attempt to minimize plant size and maximize gas production. 9 refs., 2 tabs.

  19. Growth of GaAs “nano ice cream cones” by dual wavelength pulsed laser ablation

    NASA Astrophysics Data System (ADS)

    Schamp, C. T.; Jesser, W. A.; Shivaram, B. S.

    2007-05-01

    Harmonic generation crystals inherently offer the possibility of using multiple wavelengths of light in a single laser pulse. In the present experiment, the fundamental (1064 nm) and second harmonic (532 nm) wavelengths from an Nd:YAG laser are focused together on GaAs and GaSb targets for ablation. Incident energy densities up to about 45 J/cm 2 at 10 Hz with substrate temperatures between 25 and 600 °C for durations of about 60 s have been used in an ambient gas pressure of about 10 -6 Torr. The ablated material was collected on electron-transparent amorphous carbon films for TEM analysis. Apart from a high density of isolated nanocrystals, the most common morphology observed consists of a crystalline GaAs cone-like structure in contact with a sphere of liquid Ga, resembling an "ice cream cone", typically 50-100 nm in length. For all of the heterostuctures of this type, the liquid/solid/vacuum triple junction is found to correspond to the widest point on the cone. These heterostructures likely form by preferential evaporation of As from molten GaAs drops ablated from the target. The resulting morphology minimizes the interfacial and surface energies of the liquid Ga and solid GaAs.

  20. Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development.

    PubMed

    Kumar, S Sravan; Manoj, P; Shetty, N P; Prakash, Maya; Giridhar, P

    2015-08-01

    Basella rubra L. (Basellaceae) commonly known as Malabar spinach is a leafy vegetable which accumulates pigments in its fruits. To find out the feasibility of utilizing pigment rich extracts of its fruit as natural food colourant, fruits at different stages were analysed for pigment profiling, carbohydrate content, physical dimensions and weight. Total betalains content increased rapidly from early (green) through intermediate (half-done red-violet) to matured stage (red-violet). Maximum pigment content was observed in ripened fruits (143.76 mg/100 g fresh weight). The major betalain pigment characterized was gomphrenin I in ripened fruits (26.06 mg), followed by intermediate fruits (2.15 mg) and least in early fruits (0.23 mg) in 100 g of fresh deseeded fruits. Total carbohydrates content and the chroma values (redness) were also increased during ontogeny of B. rubra fruits. The textural characters of developing fruits showed the smoothness of green fruits with lower rupture force (0.16 N/s) than ripe ones (0.38 N/s). The pigment-rich fruit extract was used as natural colourant in ice-cream, to evaluate its effect on physicochemical properties and acceptability of the product. After six months of storage at -20 °C, 86.63 % colour was retained in ice-cream. The ice-cream had good overall sensorial quality and was liked by consumers indicating that addition of B. rubra fruit extract did not alter the sensory quality of the product. The colour values also indicate that there was no significant decrease of this pigment-rich extracts of fruits for its incorporation in food products. PMID:26243919

  1. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak.

    PubMed

    Chen, Yi; Allard, Emma; Wooten, Anna; Hur, Minji; Sheth, Ishani; Laasri, Anna; Hammack, Thomas S; Macarisin, Dumitru

    2016-01-01

    The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study. PMID:27242775

  2. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis.

    PubMed

    Fonseca, Fernando G A; Esmerino, Erick A; Filho, Elson R Tavares; Ferraz, Juliana P; da Cruz, Adriano G; Bolini, Helena M A

    2016-05-01

    Rapid sensory profiling methods have gained space in the sensory evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis" and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient=0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used. PMID:26923040

  3. In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams.

    PubMed

    Matias, Natalia Silva; Padilha, Marina; Bedani, Raquel; Saad, Susana Marta Isay

    2016-10-01

    The viability and resistance to simulated gastrointestinal (GI) conditions of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in synbiotic ice creams, in which milk was replaced by soy extract and/or whey protein isolate (WPI) with inulin, were investigated. The ice creams were showed to be satisfactory vehicles for La-5 and Bb-12 (populations around 7.5logCFU/g), even after the whole storage period (84days/-18°C). In all formulations, the propidium monoazide qPCR (PMA-qPCR) analysis demonstrated that probiotics could resist the in vitro GI assay, with significant survival levels, achieving survival rates exceeding 50%. Additionally, scanning electron microscopy images evidenced cells with morphological differences, suggesting physiological changes in response to the induced stress during the in vitro assay. Although all formulations provided resistance to the probiotic strains under GI stress, the variation found in probiotic survival suggests that GI tolerance is indeed affected by the choice of the food matrix. PMID:27387254

  4. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak

    PubMed Central

    Chen, Yi; Allard, Emma; Wooten, Anna; Hur, Minji; Sheth, Ishani; Laasri, Anna; Hammack, Thomas S.; Macarisin, Dumitru

    2016-01-01

    The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study. PMID:27242775

  5. PeoplePersonality: Chris Clarke - a physicist who studies ice cream Teaching Anecdotes: Annie Jump Cannon Obituary: György Marx 1927-2002 Starting Out: What Katie did next: part 3 Opinions: What is really important?

    NASA Astrophysics Data System (ADS)

    2003-03-01

    Featuring relationships, personalities, interactions, environments and reputations involved in physics and education PERSONALITY (156) Chris Clarke - a physicist who studies ice cream TEACHING ANECDOTES (157) Annie Jump Cannon OBITUARY (158) György Marx 1927-2002 Steven Chapman STARTING OUT (159) What Katie did next: part 3 Katie Pennicott OPINIONS (160) What is really important? Kerry Parker

  6. Sports cream overdose

    MedlinePlus

    Sports creams are creams or ointments used to treat aches and pains. Sports cream overdose can occur if someone uses this ... Two ingredients in sports creams that can be poisonous are: Menthol Methyl salicylate

  7. Prevalence and clinical characteristics of an experimental model of 'ice-cream headache' in migraine and episodic tension-type headache patients.

    PubMed

    Selekler, H M; Erdogan, M S; Budak, F

    2004-04-01

    This study was designed to compare the prevalence and clinical characteristics of 'cold-induced headache' between migraine and episodic tension-type headache patients. Seventy-six migraine and 38 episodic tension-type headache patients were included in the study. An experimental model of an 'ice-cream headache' was developed for the study. The pain occurrence period, its location and quality were recorded for each patient who felt pain in their head during the test procedure. Pain in the head occurred in 74% of migraine and 32% of 'tension-type headache' patients. Although the most frequent pain location was the temple in both groups of patients, this rate was greater than twofold in migraine patients when compared with episodic tension-type headache patients. While headache quality was throbbing in 71% of migraine patients, it was so in only 8% of the episodic tension-type headache patients. Considering all the results, it seems that 'cold-stimulus headache' is not only more frequent in migraine patients, but also its location and quality differ from 'tension-type headache'. PMID:15030539

  8. A Hot Knife Through Ice-Cream: Earthflow Response to Channel Incision (Or Channel Response to Earthflows?), Eel River Canyon, California

    NASA Astrophysics Data System (ADS)

    Mackey, B. H.; Roering, J. J.; McKean, J. A.

    2007-12-01

    Abundant glacier-like earthflow features are recognized as a primary erosional process in the highly erodable Franciscan Melange of the Eel River Basin, CA. Despite their prominence in this "melting ice-cream" topography, many questions regarding their effects on the long term sediment flux from this rapidly eroding basin remain unresolved. For example, does an earthflow's basal shear zone propagate vertically downwards with vertical river incision? What controls the upslope and lateral extent of individual earthflows? How does the erosive power of a river influence the rate of earthflow movement, or conversely do earthflow toe deposits regulate the rate of river incision? Here we present preliminary findings derived from study of 200km2 of lidar data (1m resolution) covering hillslopes adjacent to 30km of the Eel River. Lidar allows detailed analysis of the interaction between earthflows and the drainage network, and we document how inferred changes in local base level are propagated throughout adjacent hillslopes via earthflow movement. The most active earthflows (determined by field surveying and analysis of aerial photos rectified using lidar- generated digital topography) coincide with locally steep sections of channel, while downstream of the most active flows we frequently observe less-active or dormant earthflows. This observation supports the idea that the locations of the most active earthflows coincide with headward propagating knickpoints in the channel. The rate of earthflow movement appears to slow when an earthflow exhausts the upslope area of easily mobilized sediment. Earthflow toes can protrude directly into the channel, causing the channel to narrow and steepen, and even undercut the opposite bank. Large resistant boulders (>2m diameter) transported by the earthflow accumulate in the streambed and appear to both act as a check on further channel incision and earthflow movement. In contrast, areas adjacent to active earthflows exhibit smooth

  9. Job submission and management through web services: the experience with the CREAM service

    NASA Astrophysics Data System (ADS)

    Aiftimiei, C.; Andreetto, P.; Bertocco, S.; Fina, S. D.; Ronco, S. D.; Dorigo, A.; Gianelle, A.; Marzolla, M.; Mazzucato, M.; Sgaravatto, M.; Verlato, M.; Zangrando, L.; Corvo, M.; Miccio, V.; Sciaba, A.; Cesini, D.; Dongiovanni, D.; Grandi, C.

    2008-07-01

    Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface.

  10. Butoconazole Vaginal Cream

    MedlinePlus

    ... is used to treat yeast infections of the vagina.This medication is sometimes prescribed for other uses; ... comes as a cream to insert into the vagina. It is usually used daily at bedtime. Follow ...

  11. Butoconazole Vaginal Cream

    MedlinePlus

    ... provided with the medication and follow these steps: Fill the special applicator that comes with the cream to the level indicated. Lie on your back with your knees drawn upward and spread apart. ...

  12. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  13. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  14. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  15. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  16. Treatment of scabies, permethrin 5% cream vs. crotamiton 10% cream.

    PubMed

    Pourhasan, Abolfazl; Goldust, Mohamad; Rezaee, Elham

    2013-01-01

    Scabies is one of the three most common skin disorders in children, along with tinea and pyoderma. The treatment of choice is still controversial. The aim of this study is to compare the efficacy of permethrin 5% cream vs. crotamiton 10% cream in the treatment of scabies. In total, 350 patients with scabies were enrolled, and randomized into two groups. The first group received permethrin 5% cream on two occasions with a one-week interval, while the second group received topical crotamiton 10% cream and were told to apply this twice daily for five consecutive days. The treatment was evaluated at intervals of 2 and 4 weeks, and the treatment was repeated if treatment failure was found at the 2-week follow-up. Two applications of permethrin 5 % cream provided a cure rate of 70% at the 2-week follow-up, which increased to 85% at the 4-week follow-up after repeating the treatment. Treatment with single applications of crotamiton 10% cream was effective in 45% of patients at the 2-week follow-up, which increased to 65% at the 4-week follow-up after this treatment was repeated. Two applications of permethrin 5% cream was as effective as single applications of crotamiton 10% cream at the 2-week follow-up. After repeating the treatment, permethrin 5 % cream was superior to crotamiton 10% cream at the 4-week follow up. PMID:24881286

  17. Jet-cooked high amylose corn starch and shortening composites for use in cake icings

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cake decorating continues to be popular for special occasions. Butter cream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As the consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, low-...

  18. Ivermectin cream for rosacea.

    PubMed

    2015-11-01

    Rosacea is a chronic facial skin disease that mainly occurs in people aged over 30 years. It is common, with an estimated incidence of 1·7 per 1,000 person-years in general practice in the UK.(1,2) Rosacea can cause embarrassment, anxiety, low self-esteem and lack of confidence.(3) A new topical treatment has become available for the treatment of one of the clinical subtypes of rosacea. Ivermectin 10mg/g (1%) cream (Soolantra-Galderma) has received marketing authorisation for the treatment of inflammatory lesions of papulopustular rosacea in adults.(4) Here we review the safety and effectiveness of ivermectin cream in the treatment of rosacea and assess how it compares with standard therapies. PMID:26563877

  19. Using CREAM and CEMonitor for job submission and management in the gLite middleware

    NASA Astrophysics Data System (ADS)

    Aiftimiei, C.; Andreetto, P.; Bertocco, S.; Dalla Fina, S.; Dorigo, A.; Frizziero, E.; Gianelle, A.; Marzolla, M.; Mazzucato, M.; Mendez Lorenzo, P.; Miccio, V.; Sgaravatto, M.; Traldi, S.; Zangrando, L.

    2010-04-01

    In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

  20. The Coffee and Cream Problem.

    ERIC Educational Resources Information Center

    Greenslade, Thomas B.

    1994-01-01

    Describes how Newton's Law of Cooling and the Method of Mixtures are used to solve the basic dilemma of whether to add the cool cream to the hot coffee or to let the black coffee cool down first and then add the cream. (ZWH)

  1. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food... Tolnaftate cream. (a) Specifications. The drug contains 1 percent tolnaftate in an anhydrous cream base. (b... amount of the cream to the affected areas once or twice a day for 2 to 4 weeks. (2) Indications for...

  2. 21 CFR 524.450 - Clotrimazole cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Clotrimazole cream. 524.450 Section 524.450 Food... Clotrimazole cream. (a) Specifications. Each gram of cream contains 10 milligrams of clotrimazole. (b) Sponsor. See 000859 in § 510.600(c). (c) Conditions of use—(1) Amount. Apply 1/4-inch ribbon of cream...

  3. 21 CFR 524.450 - Clotrimazole cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Clotrimazole cream. 524.450 Section 524.450 Food... Clotrimazole cream. (a) Specifications. Each gram of cream contains 10 milligrams of clotrimazole. (b) Sponsor. See 000859 in § 510.600(c). (c) Conditions of use—(1) Amount. Apply 1/4-inch ribbon of cream...

  4. 21 CFR 524.450 - Clotrimazole cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Clotrimazole cream. 524.450 Section 524.450 Food... Clotrimazole cream. (a) Specifications. Each gram of cream contains 10 milligrams of clotrimazole. (b) Sponsor. See 000859 in § 510.600(c). (c) Conditions of use—(1) Amount. Apply 1/4-inch ribbon of cream...

  5. Terconazole Vaginal Cream, Vaginal Suppositories

    MedlinePlus

    ... to treat fungal and yeast infections of the vagina.This medication is sometimes prescribed for other uses; ... a cream and suppository to insert into the vagina. It is usually used daily at bedtime for ...

  6. CREAM Balloon Flights and Beyond

    NASA Astrophysics Data System (ADS)

    Seo, Eun-Suk

    2012-07-01

    The Cosmic Ray Energetics And Mass (CREAM) payload was launched from McMurdo Station in Antarctica on December 21, 2010 for its sixth flight. A cumulative exposure of ~ 161 days was achieved when this almost 6-day flight was terminated on December 26, 2010. The calorimeter module was recovered in one piece on the pallet without dis-assembly, despite the challenging recovery location at high altitude on the opposite side of the Antarctic continent from McMurdo Station. The recovered CREAM-VI instrument was calibrated at CERN in October 2011, and it is being integrated for a CREAM-VII flight in Antarctica. The CREAM-V instrument recovered previously was refurbished, and it is being re-configured for exposure on the International Space Station (ISS). The instrument performance, results from the ongoing data analysis, and future plans will be presented.

  7. The 37-day flight of CREAM during the 2009-2010 austral summer

    NASA Astrophysics Data System (ADS)

    Seo, Eun-Suk

    The balloon-borne Cosmic Ray Energetics And Mass (CREAM) experiment was launched from McMurdo Station Antarctica on December 1, 2009, an early-launch record for Antarctic Long Duration Balloon (LDB) flights. A cumulative exposure of ˜ 156 days was achieved when this 37-day fifth flight of CREAM was terminated over the Ross Ice Shelf on January 8, 2010. Combining a sampling calorimeter for energy measurement with multiple charge detectors for particle identification, CREAM-V provided a large data sample to measure elemental spectra for 1 ≤ Z ≤ 26 in energies above 1014 eV. This was the first time that CREAM was supported with the standard Support Instrumentation Package (SIP) for LDB payloads. The first four flights were supported by the Command and Data Module (CDM) developed by the NASA Wallops Flight Facility for Ultra Long Duration Balloon (ULDB) flights. The instrument performance, results from the ongoing data analysis, and future plans will be presented.

  8. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Light whipping cream. 131.157 Section 131.157 Food... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.157 Light whipping cream. (a) Description. Light whipping cream is cream which contains not less than 30 percent...

  9. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Light whipping cream. 131.157 Section 131.157 Food... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.157 Light whipping cream. (a) Description. Light whipping cream is cream which contains not less than 30 percent...

  10. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Light whipping cream. 131.157 Section 131.157 Food... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.157 Light whipping cream. (a) Description. Light whipping cream is cream which contains not less than 30 percent...

  11. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Light whipping cream. 131.157 Section 131.157 Food... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.157 Light whipping cream. (a) Description. Light whipping cream is cream which contains not less than 30 percent...

  12. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous...

  13. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous...

  14. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous...

  15. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous...

  16. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous...

  17. 21 CFR 131.160 - Sour cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream... titratable acidity of not less than 0.5 percent, calculated as lactic acid. (b) Optional ingredients....

  18. 21 CFR 131.160 - Sour cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream... titratable acidity of not less than 0.5 percent, calculated as lactic acid. (b) Optional ingredients....

  19. 21 CFR 131.160 - Sour cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream... titratable acidity of not less than 0.5 percent, calculated as lactic acid. (b) Optional ingredients....

  20. 21 CFR 131.160 - Sour cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream... titratable acidity of not less than 0.5 percent, calculated as lactic acid. (b) Optional ingredients....

  1. 21 CFR 131.160 - Sour cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream... titratable acidity of not less than 0.5 percent, calculated as lactic acid. (b) Optional ingredients....

  2. Ivermectin 1% cream for rosacea.

    PubMed

    Gupta, G; Daigle, D; Gupta, A K; Gold, L S

    2015-01-01

    The etiology of papulopustular rosacea (PPR) is not well understood yet appears to involve both the innate and adaptive immune response in addition to possible infestation with Demodex mites. Current treatments for PPR consist mainly of antibiotics. Ivermectin cream 1%, a new topical treatment for PPR, possesses both anti-inflammatory and anti-parasitic properties. After 12 weeks of treatment, subjects treated with ivermectin cream 1% had significantly greater reductions in PPR symptoms and enhanced diseaserelated quality of life improvements compared to subjects who received vehicle. Furthermore, PPR symptoms continued to improve with prolonged treatment (40 weeks). Ivermectin cream 1% offers a multi-pronged approach to combat the complex pathophysiology of rosacea. PMID:26382711

  3. 21 CFR 524.520 - Cuprimyxin cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Cuprimyxin cream. 524.520 Section 524.520 Food and... cream. (a) Specifications. The drug contains 0.5 percent cuprimyxin (6-methoxy-1-phenazinol 5, 10-dioxide, cupric complex) in an aqueous cream base. (b) Sponsor. See No. 063238 in § 510.600(c) of...

  4. 21 CFR 524.520 - Cuprimyxin cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Cuprimyxin cream. 524.520 Section 524.520 Food and... cream. (a) Specifications. The drug contains 0.5 percent cuprimyxin (6-methoxy-1-phenazinol 5, 10-dioxide, cupric complex) in an aqueous cream base. (b) Sponsor. See No. 063238 in § 510.600(c) of...

  5. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  6. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  7. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  8. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  9. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  10. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the...

  11. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the...

  12. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the...

  13. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the...

  14. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the...

  15. 21 CFR 524.2483 - Triamcinolone cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Triamcinolone cream. 524.2483 Section 524.2483 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... Triamcinolone cream. (a) Specifications. The vanishing cream contains 0.1 percent triamcinolone acetonide....

  16. 7 CFR 58.322 - Cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cream. 58.322 Section 58.322 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....322 Cream. Cream separated at an approved plant and used for the manufacture of butter shall have...

  17. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food... Tolnaftate cream. (a) Specifications. The drug contains 1 percent tolnaftate (2-naphthyl-N-methyl-N-(3-tolyl) thionocarbamate) in an anhydrous cream base. (b) Sponsor. See No. 000061 in § 510.600(c) of this chapter....

  18. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food... Tolnaftate cream. (a) Specifications. The drug contains 1 percent tolnaftate (2-naphthyl-N-methyl-N-(3-tolyl) thionocarbamate) in an anhydrous cream base. (b) Sponsor. See No. 000061 in § 510.600(c) of this chapter....

  19. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food... Tolnaftate cream. (a) Specifications. The drug contains 1 percent tolnaftate (2-naphthyl-N-methyl-N-(3-tolyl) thionocarbamate) in an anhydrous cream base. (b) Sponsor. See No. 000061 in § 510.600(c) of this chapter....

  20. 7 CFR 58.322 - Cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cream. 58.322 Section 58.322 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....322 Cream. Cream separated at an approved plant and used for the manufacture of butter shall have...

  1. 21 CFR 524.2483 - Triamcinolone cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Triamcinolone cream. 524.2483 Section 524.2483 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... Triamcinolone cream. (a) Specifications. The vanishing cream contains 0.1 percent triamcinolone acetonide....

  2. 21 CFR 524.2483 - Triamcinolone cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Triamcinolone cream. 524.2483 Section 524.2483 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... Triamcinolone cream. (a) Specifications. The vanishing cream contains 0.1 percent triamcinolone acetonide....

  3. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food... Tolnaftate cream. (a) Specifications. The drug contains 1 percent tolnaftate (2-naphthyl-N-methyl-N-(3-tolyl) thionocarbamate) in an anhydrous cream base. (b) Sponsor. See No. 000061 in § 510.600(c) of this chapter....

  4. 7 CFR 58.322 - Cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream. 58.322 Section 58.322 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....322 Cream. Cream separated at an approved plant and used for the manufacture of butter shall have...

  5. 21 CFR 524.2483 - Triamcinolone cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Triamcinolone cream. 524.2483 Section 524.2483 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... Triamcinolone cream. (a) Specifications. The vanishing cream contains 0.1 percent triamcinolone acetonide....

  6. 21 CFR 524.2483 - Triamcinolone cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Triamcinolone cream. 524.2483 Section 524.2483 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... Triamcinolone cream. (a) Specifications. The vanishing cream contains 0.1 percent triamcinolone acetonide....

  7. The Coffee and Cream Dilemma

    NASA Astrophysics Data System (ADS)

    Minor, Brandon; Feldman, Gerald

    2011-10-01

    Many coffee drinkers take cream with their coffee and often wonder whether to add the cream earlier or later. With the objective of keeping their coffee as hot as possible over a moderate time period (10-15 minutes), this is a question that most of them can never answer definitively. We investigated this problem empirically using hot and cold water, with special emphasis on the calorimetry of the mixture. Assuming a coffee:cream (hot:cold) ratio of 3:1, we began with two identical styrofoam coffee cups containing hot water and then added cold water at t = 200 s in one cup and t = 700 s in the other cup. Using two Vernier temperature probes to simultaneously track the temperature change during the cool-down period of the water in both cups over δt = 1000 s, we obtained a real-time graphical account of which process achieved the higher temperature over this time period. In addition, the effect of evaporation was explored by comparing trials with and without a lid on the coffee cup. The application of Newton's Law of Cooling, as compared to the graphical temperature data acquired, will leave no doubt as to the best strategy for adding cool cream to hot coffee.

  8. [Therapy of activated gonarthrosis with etofenamate cream (Rheumon cream)].

    PubMed

    Gross, W

    1983-11-17

    In a multicenter single-blind study on 60 patients with unilateral gonarthrosis the efficacy and tolerance of etofenamate cream were compared to a commonly used ointment containing salicylic acid and other ingredients. With respect to therapeutic success etofenamate was superior to the control medication. Mobility and circumference of the knee joint as well as pain parameters improved more rapidly in the etofenamate group, whereby the difference between both groups frequently was statistically significant. With the control medication therapy failed in three cases, with etofenamate cream clinical symptoms improved in all patients. With the exception of a transient local reddening of the skin in one patient of the etofenamate group no adverse drug reactions were observed. PMID:6654301

  9. 7 CFR 1000.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1000.16 Section 1000.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Definitions § 1000.16 Fluid cream product. Fluid cream product means cream (other than plastic cream or...

  10. 7 CFR 1000.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1000.16 Section 1000.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Definitions § 1000.16 Fluid cream product. Fluid cream product means cream (other than plastic cream or...

  11. 7 CFR 1000.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1000.16 Section 1000.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Definitions § 1000.16 Fluid cream product. Fluid cream product means cream (other than plastic cream or...

  12. 7 CFR 1000.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1000.16 Section 1000.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Definitions § 1000.16 Fluid cream product. Fluid cream product means cream (other than plastic cream or...

  13. 7 CFR 1000.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1000.16 Section 1000.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Definitions § 1000.16 Fluid cream product. Fluid cream product means cream (other than plastic cream or...

  14. Fusidic acid betamethasone lipid cream.

    PubMed

    Girolomoni, G; Mattina, R; Manfredini, S; Vertuani, S; Fabrizi, G

    2016-05-01

    Bacterial infections of the skin and soft tissues are frequent disorders. They can be primitive infections (e.g. impetigo, folliculitis) or secondary infections complicating other diseases, particularly atopic dermatitis. The most common aetiologic agent is Staphylococcus aureus. Topical antibiotic therapy may be sufficient in many instances to control these infections. Fusidic acid is an antibiotic used topically on the skin which is very active against S. aureus, including methicillin-resistant strains, and other Gram-positive bacteria. Resistance rates to fusidic acid are stably low. A fusidic acid and betamethasone formulation in a lipid-enriched cream (lipid cream) has been recently developed in order to provide effective antibacterial and anti-inflammatory activities in conjunction with a powerful emollient and moisturising effect. This preparation may be especially useful in patients with atopic-infected eczema. PMID:27121235

  15. Herbal haemorrhoidal cream for haemorrhoids.

    PubMed

    Gurel, Ebru; Ustunova, Savas; Ergin, Bulent; Tan, Nur; Caner, Metin; Tortum, Osman; Demirci-Tansel, Cihan

    2013-10-31

    Although hemorrhoids are one of the most common diseases in the world, the exact etiology underlying the development of hemorrhoids is not clear. Many different ointments are currently used to treat hemorrhoids; however, there is little evidence of the efficacy of these treatments to support their use. The aim of this study was to compare different herbal creams used for the treatment of hemorrhoids. Twenty-eight male Wistar albino rats, 6-8 weeks old and weighing 160-180 g, were used in this study as 1-control, 2-croton oil, 3-croton oil+fig leaves+artichoke leaves+walnut husks and 4-croton oil+fig leaves+artichoke leaves+walnut husks+horse chestnut fruit. After 3 days of croton oil application, rats were treated with 0.1 ml of cream or saline twice a day for 15 days by syringe. Tissue and blood samples were collected for histological, immunohistochemical and biochemical studies. Statistical significance was determined using one-way ANOVA followed by Tukey's multiple comparison tests. Croton oil administration resulted in severe inflammation. The third group showed partial improvement in inflammation; however, the greatest degree of improvement was seen in the fourth group, and some recovered areas were observed. Myeloperoxidase immunoreactivity was found to be decreased in the third and fourth groups compared to the second group. Additionally, biochemical analyses (Myeloperoxidase, Malondyaldehyde, nitrate/nitrite and nitrotyrosine levels and Superoxide Dismutase activity) were in agreement with the histological and immunohistochemical results. In conclusion, croton oil causes inflammation in the anal area and results in hemorrhoids. Treatment with our herbal hemorrhoid creams demonstrated anti-inflammatory and anti-oxidant effects in this model. PMID:24032710

  16. Is permethrin 5% cream effective for rosacea?

    PubMed

    Swenor, M Elizabeth

    2003-03-01

    Permethrin 5% cream is a safe alternative for the topical treatment of papulopustular rosacea. Permethrin 5% cream is superior to metronidazole 0.75% gel and placebo in decreasing Demodex folliculorum, and is as effective as metronidazole 0.75% gel in treating erythema and papules. PMID:12620164

  17. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  18. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  19. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  20. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  1. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  2. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Plastic cream. 58.348 Section 58.348 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.348 Plastic cream. The flavor shall be sweet,...

  3. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Plastic cream. 58.348 Section 58.348 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.348 Plastic cream. The flavor shall be sweet,...

  4. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Plastic cream. 58.348 Section 58.348 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.348 Plastic cream. The flavor shall be sweet,...

  5. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.348 Section 58.348 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.348 Plastic cream. The flavor shall be sweet,...

  6. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Plastic cream. 58.348 Section 58.348 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.348 Plastic cream. The flavor shall be sweet,...

  7. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cream cheese. 133.133 Section 133.133 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.133 Cream cheese....

  8. 7 CFR 58.321 - Cream storage tanks.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream...

  9. 7 CFR 58.321 - Cream storage tanks.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream...

  10. 7 CFR 58.321 - Cream storage tanks.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream...

  11. 7 CFR 58.321 - Cream storage tanks.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream...

  12. 7 CFR 58.321 - Cream storage tanks.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream...

  13. I Like Chocolate Ice Cream: A Lesson in Thinking Civics

    ERIC Educational Resources Information Center

    Waterson, Robert A.

    2012-01-01

    In curricula that encourages philosophy as having an integral role in educational programs, students get the opportunity to wonder and speculate, in a natural state surrounded by questions. A. K. Salmon notes that when thinking becomes a part of a young child's routine, the child becomes more open and responsive to situations that require thinking…

  14. Bundled-Up Babies & Dangerous Ice Cream: Correlation Puzzlers

    ERIC Educational Resources Information Center

    Offenholley, Kathleen H.

    2013-01-01

    The Borough of Manhattan Community College (BMCC) in New York City is fourth among all community colleges in awarding degrees to minority students and in awarding degrees to African Americans. The BMCC student body is approximately 37 percent Hispanic, 33 percent black, 15 percent white, and 15 percent Asian. In addition, a significant proportion…

  15. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... FOR HUMAN CONSUMPTION FROZEN DESSERTS Requirements for Specific Standardized Frozen Desserts § 135.115....110, the name of the food is “goat's milk frozen custard” or, alternatively, “frozen custard made...

  16. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... FOR HUMAN CONSUMPTION FROZEN DESSERTS Requirements for Specific Standardized Frozen Desserts § 135.115....110, the name of the food is “goat's milk frozen custard” or, alternatively, “frozen custard made...

  17. Enjoying Homemade Ice Cream without the Risk of Salmonella Infection

    MedlinePlus

    ... responsible for the outbreaks is raw or undercooked eggs. A person infected with Salmonella Enteritidis (SE), the strain of Salmonella found most frequently in raw eggs, usually has fever, diarrhea and abdominal cramps beginning ...

  18. "Tastes Like ICE CREAM!": Writing Portraits in New Journalese.

    ERIC Educational Resources Information Center

    Bloom, Lynn Z.

    The purpose of a semester course for journalism and creative writing students at Washington University was to help students, through reading and writing portraits in "new journalese," become capable critics of new journalistic writing. Students first were introduced to the techniques of new journalism in Tom Wolfe's book on new journalism and in…

  19. Ice Cream Seminars for Graduate Students: Imparting Chemical Information Literacy

    ERIC Educational Resources Information Center

    Garritano, Jeremy R.

    2007-01-01

    This article provides information on a chemical information literacy program designed primarily for new graduate students. The full implementation of this program is discussed, including defining its purpose, topics covered, content presented, methods of marketing, and evaluation. The result is a series of voluntary seminars given biweekly…

  20. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... treating the concentrated skim milk with calcium hydroxide and disodium phosphate; and whey and those... percent total milk solids are: Casein prepared by precipitation with gums, ammonium caseinate,...

  1. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... treating the concentrated skim milk with calcium hydroxide and disodium phosphate; and whey and those... percent total milk solids are: Casein prepared by precipitation with gums, ammonium caseinate,...

  2. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... treating the concentrated skim milk with calcium hydroxide and disodium phosphate; and whey and those... percent total milk solids are: Casein prepared by precipitation with gums, ammonium caseinate,...

  3. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... treating the concentrated skim milk with calcium hydroxide and disodium phosphate; and whey and those... percent total milk solids are: Casein prepared by precipitation with gums, ammonium caseinate,...

  4. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...: Provided, however, That where the characterizing flavor and a trademark or brand are presented together, other written, printed, or graphic matter that is a part of or is associated with the trademark or brand, may intervene if the required words are in such relationship with the trademark or brand as to...

  5. Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cake decorating continues to be popular for special occasions. Buttercream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As the consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, low-...

  6. BB creams and their photoprotective effect.

    PubMed

    Couteau, Céline; Paparis, Eva; Coiffard, Laurence J M

    2016-01-01

    BB creams appeared on the market quite recently. These creams, which give a perfect complexion by covering up the skin's blemishes, have a photoprotective effect in the majority of cases. An SPF value ranging from 10 to 45 concerning the products we tested is displayed on the packaging. The 21 commercially-available BB creams were tested to assess their efficacy (determination of the SPF) and their photostability (determination of their efficacy after UV irradiation). It was shown that 70% of the products tested have an SPF determined in vitro by us which matches the SPF displayed on the product. For the remaining 30%, it can be seen that products have SPF values of between 2 and 10 times lower than those indicated on the products. It can also be noted that there is a large disparity in terms of photostability since, under the same experimental conditions, however, some products only lose 5% of their photoprotective efficacy, whereas others lose 60%. PMID:25268183

  7. Exploring the cosmic ray spectrum with the cream experiment

    NASA Astrophysics Data System (ADS)

    Anderson, Tyler B.

    The Cosmic Ray Energetics and Mass (CREAM) project endeavors to resolve the cosmic-ray spectrum in an energy range between 1010 and 1015 eV for all particles with charges in the range Z = 1 (hydrogen) to Z = 26 (iron). From 2004 to 2011, the CREAM instrument was own in a succession of long-duration balloon (LDB) missions over the Antarctic continent. To date, it has completed six successful campaigns, for a cumulative 161 days in flight. Starting in 2011, CREAM began a process of reconfiguration in order to prepare for ISSCREAM| a three-year mission bound for the International Space Station in 2014. In addition, a subset of detectors from CREAM's balloon flights have been upgraded and reassembled for the Boron And Carbon Cosmic rays in the Upper Stratosphere (BACCUS) mission, which will mount a new LDB campaign during the 2013{2014 Antarctic summer season. The CREAM project is presented, with a special emphasis on the design, construction, and performance of CREAM's (and BACCUS') Timing Charge Detector (TCD) and ISS-CREAM's Boronated Scintillator Detector (BSD), two instruments originating from the CREAM group at the Pennsylvania State University. Several new endeavors will be described, including the results of the TCD's charge calibration using data from CREAM's fourth flight; a set of newly commissioned readout electronics for CREAM's BACCUS mission; and the results of a 2012 beam test of a prototype version of the ISS-CREAM BSD.

  8. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... enzymes specified in paragraph (b)(2) of this section is added to coagulate the dairy ingredients. The..., nonfat milk, or cream, as defined in § 133.3, used alone or in combination. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin. (3) Other optional...

  9. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... enzymes specified in paragraph (b)(2) of this section is added to coagulate the dairy ingredients. The..., nonfat milk, or cream, as defined in § 133.3, used alone or in combination. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin. (3) Other optional...

  10. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... enzymes specified in paragraph (b)(2) of this section is added to coagulate the dairy ingredients. The..., nonfat milk, or cream, as defined in § 133.3, used alone or in combination. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin. (3) Other optional...

  11. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... enzymes specified in paragraph (b)(2) of this section is added to coagulate the dairy ingredients. The..., nonfat milk, or cream, as defined in § 133.3, used alone or in combination. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin. (3) Other optional...

  12. From CREAM to ISS-CREAM: A Next Step in the Direct Measurement of Cosmic Rays

    NASA Astrophysics Data System (ADS)

    Angelaszek, David; Iss-Cream Collaboration

    2015-04-01

    The balloon-borne Cosmic Ray Energetics and Mass (CREAM) Experiment has carried out six successful ?ights around the continent of Antarctica for a total exposure of over 160 days. The CREAM Data Acquisition (CDAQ) software system, utilized on all six balloon missions, is a crucial component of the CREAM instrument that facilitates data-taking, monitoring, commanding and calibration of the entire apparatus. Currently, a CREAM payload is being developed for integration on the International Space Station (ISS) in the spring of 2015. The shift from a balloon-borne experiment to a space mission required numerous hardware modifications and introduces a new command and data handling environment. New operational considerations are also needed to accommodate a multi-year mission. These hardware, environmental and operational modifications must be accommodated in CDAQ. The nature of these modifications and how they are reflected in the CDAQ software are discussed here. This work was supported by NASA Headquarters under the NASA Earth and Space Science Fellowship Program-Grant NNX12AL57H, NASA Grant NNX11AC52G and their predecessors.

  13. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  14. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  15. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  16. 21 CFR 524.981c - Fluocinolone and neomycin cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Fluocinolone and neomycin cream. 524.981c Section 524.981c Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... § 524.981c Fluocinolone and neomycin cream. (a) Specifications. The drug contains 0.025...

  17. 7 CFR 1001.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1001.16 Section 1001.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1001.16 Fluid cream product. See § 1000.16....

  18. 7 CFR 1126.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1126.16 Section 1126.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1126.16 Fluid cream product. See § 1000.16....

  19. 7 CFR 1126.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1126.16 Section 1126.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1126.16 Fluid cream product. See § 1000.16....

  20. 7 CFR 1131.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1131.16 Section 1131.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1131.16 Fluid cream product. See § 1000.16....

  1. 7 CFR 1033.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1033.16 Section 1033.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1033.16 Fluid cream product. See § 1000.16....

  2. 7 CFR 1006.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1006.16 Section 1006.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1006.16 Fluid cream product. See § 1000.16....

  3. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1032.16 Section 1032.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1032.16 Fluid cream product. See § 1000.16....

  4. 7 CFR 1124.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1124.16 Section 1124.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Regulating Handling Definitions § 1124.16 Fluid cream product. See § 1000.16....

  5. 7 CFR 1005.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1005.16 Section 1005.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Regulating Handling Definitions § 1005.16 Fluid cream product. See § 1000.16....

  6. 7 CFR 1126.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1126.16 Section 1126.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1126.16 Fluid cream product. See § 1000.16....

  7. 7 CFR 1033.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1033.16 Section 1033.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1033.16 Fluid cream product. See § 1000.16....

  8. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1032.16 Section 1032.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1032.16 Fluid cream product. See § 1000.16....

  9. 7 CFR 1005.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1005.16 Section 1005.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1005.16 Fluid cream product. See § 1000.16....

  10. 7 CFR 1131.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1131.16 Section 1131.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1131.16 Fluid cream product. See § 1000.16....

  11. 7 CFR 1030.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1030.16 Section 1030.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Regulating Handling Definitions § 1030.16 Fluid cream product. See § 1000.16....

  12. 7 CFR 1030.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1030.16 Section 1030.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1030.16 Fluid cream product. See § 1000.16....

  13. 7 CFR 1001.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1001.16 Section 1001.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1001.16 Fluid cream product. See § 1000.16....

  14. 7 CFR 1005.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1005.16 Section 1005.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1005.16 Fluid cream product. See § 1000.16....

  15. 7 CFR 1131.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1131.16 Section 1131.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1131.16 Fluid cream product. See § 1000.16....

  16. 7 CFR 1033.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1033.16 Section 1033.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1033.16 Fluid cream product. See § 1000.16....

  17. 7 CFR 1007.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1007.16 Section 1007.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1007.16 Fluid cream product. See § 1000.16....

  18. 7 CFR 1131.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1131.16 Section 1131.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1131.16 Fluid cream product. See § 1000.16....

  19. 7 CFR 1030.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1030.16 Section 1030.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Regulating Handling Definitions § 1030.16 Fluid cream product. See § 1000.16....

  20. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1032.16 Section 1032.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1032.16 Fluid cream product. See § 1000.16....

  1. 7 CFR 1001.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1001.16 Section 1001.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1001.16 Fluid cream product. See § 1000.16....

  2. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1032.16 Section 1032.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1032.16 Fluid cream product. See § 1000.16....

  3. 7 CFR 1007.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1007.16 Section 1007.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1007.16 Fluid cream product. See § 1000.16....

  4. 7 CFR 1006.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1006.16 Section 1006.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1006.16 Fluid cream product. See § 1000.16....

  5. 7 CFR 1005.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1005.16 Section 1005.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1005.16 Fluid cream product. See § 1000.16....

  6. 7 CFR 1006.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1006.16 Section 1006.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1006.16 Fluid cream product. See § 1000.16....

  7. 7 CFR 1030.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1030.16 Section 1030.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1030.16 Fluid cream product. See § 1000.16....

  8. 7 CFR 1007.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1007.16 Section 1007.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1007.16 Fluid cream product. See § 1000.16....

  9. 7 CFR 1030.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1030.16 Section 1030.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1030.16 Fluid cream product. See § 1000.16....

  10. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1032.16 Section 1032.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1032.16 Fluid cream product. See § 1000.16....

  11. 7 CFR 1005.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1005.16 Section 1005.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Regulating Handling Definitions § 1005.16 Fluid cream product. See § 1000.16....

  12. 7 CFR 1033.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1033.16 Section 1033.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1033.16 Fluid cream product. See § 1000.16....

  13. 7 CFR 1126.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1126.16 Section 1126.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1126.16 Fluid cream product. See § 1000.16....

  14. 7 CFR 1001.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1001.16 Section 1001.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1001.16 Fluid cream product. See § 1000.16....

  15. 7 CFR 1006.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1006.16 Section 1006.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1006.16 Fluid cream product. See § 1000.16....

  16. 7 CFR 1001.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1001.16 Section 1001.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1001.16 Fluid cream product. See § 1000.16....

  17. 7 CFR 1131.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1131.16 Section 1131.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1131.16 Fluid cream product. See § 1000.16....

  18. 7 CFR 1124.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1124.16 Section 1124.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1124.16 Fluid cream product. See § 1000.16....

  19. 7 CFR 1006.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1006.16 Section 1006.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1006.16 Fluid cream product. See § 1000.16....

  20. 7 CFR 1124.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Fluid cream product. 1124.16 Section 1124.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Regulating Handling Definitions § 1124.16 Fluid cream product. See § 1000.16....

  1. 7 CFR 1126.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1126.16 Section 1126.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1126.16 Fluid cream product. See § 1000.16....

  2. 7 CFR 1007.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Fluid cream product. 1007.16 Section 1007.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING... Handling Definitions § 1007.16 Fluid cream product. See § 1000.16....

  3. 7 CFR 1033.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Fluid cream product. 1033.16 Section 1033.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1033.16 Fluid cream product. See § 1000.16....

  4. 7 CFR 1007.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1007.16 Section 1007.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Handling Definitions § 1007.16 Fluid cream product. See § 1000.16....

  5. 7 CFR 1124.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Fluid cream product. 1124.16 Section 1124.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1124.16 Fluid cream product. See § 1000.16....

  6. 7 CFR 1124.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1124.16 Section 1124.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 1124.16 Fluid cream product. See § 1000.16....

  7. Sea Ice

    NASA Technical Reports Server (NTRS)

    Parkinson, Claire L.; Cavalieri, Donald J.

    2005-01-01

    Sea ice covers vast areas of the polar oceans, with ice extent in the Northern Hemisphere ranging from approximately 7 x 10(exp 6) sq km in September to approximately 15 x 10(exp 6) sq km in March and ice extent in the Southern Hemisphere ranging from approximately 3 x 10(exp 6) sq km in February to approximately 18 x 10(exp 6) sq km in September. These ice covers have major impacts on the atmosphere, oceans, and ecosystems of the polar regions, and so as changes occur in them there are potential widespread consequences. Satellite data reveal considerable interannual variability in both polar sea ice covers, and many studies suggest possible connections between the ice and various oscillations within the climate system, such as the Arctic Oscillation, North Atlantic Oscillation, and Antarctic Oscillation, or Southern Annular Mode. Nonetheless, statistically significant long-term trends are also apparent, including overall trends of decreased ice coverage in the Arctic and increased ice coverage in the Antarctic from late 1978 through the end of 2003, with the Antarctic ice increases following marked decreases in the Antarctic ice during the 1970s. For a detailed picture of the seasonally varying ice cover at the start of the 21st century, this chapter includes ice concentration maps for each month of 2001 for both the Arctic and the Antarctic, as well as an overview of what the satellite record has revealed about the two polar ice covers from the 1970s through 2003.

  8. Ancient ice

    NASA Astrophysics Data System (ADS)

    2009-11-01

    Simon Belt, Guillaume Massé and colleagues rammed their way through sheets of ice, spotting some polar bears on the way, in their attempt to reconstruct Arctic sea-ice records covering thousands of years.

  9. Over Ice

    NASA Video Gallery

    All about NASA's IceBridge P-3B plane and its IceBridge retrofit. Upgraded with 21st century "special modifications", the aircraft is less a cold war relic and more like the Space Agency's Millenni...

  10. Arbutin determination in medicinal plants and creams.

    PubMed

    Thongchai, W; Liawruangrath, B; Liawruangrath, S

    2009-04-01

    A simple flow injection (FI) manifold with spectrophotometric detection was fabricated and tested for arbutin determination. It is based on the measurement of a red-coloured product at 514 nm formed by the complexation reaction between arbutin and 4-aminoantipyrine (4-AP) in the presence of hexacyanoferrate (III) in an alkaline medium. On injecting 300 microL standard solutions at various concentrations of arbutin into the FI system under optimum conditions, a linear calibration graph over the range of 1.0-30.0 microg mL(-1) arbutin was established. It is expressed by the regression equation y = 0.2188 +/- 0.0036x + 0.1019 +/- 0.0366 (r(2) = 0.9990, n = 5). The detection limit (3sigma) and the limit of quantitation (10sigma) were 0.04 microg mL(-1) and 0.13 microg mL(-1), respectively. The RSD of intraday and interday precisions were found to be 1.2-1.4% and 1.7-2.7%, respectively. The method was successfully applied in the determination of arbutin in four selected fruits and three commercial whitening cream extracts with the mean recoveries of the added arbutin over the range of 96.2-99.0%. No interference effects from some common excipients used in commercial whitening creams were observed. The method is simple, rapid, selective, accurate, reproducible and relatively inexpensive. PMID:19267792

  11. Skin protection creams in medical settings: successful or evil?

    PubMed Central

    Xhauflaire-Uhoda, Emmanuelle; Macarenko, Elena; Denooz, Raphaël; Charlier, Corinne; Piérard, Gérald E

    2008-01-01

    Background Chronic exposure to mild irritants including cleansing and antiseptic products used for hand hygiene generates insults to the skin. To avoid unpleasant reactions, skin protection creams are commonly employed, but some fail to afford protection against a variety of xenobiotics. In this study, two skin protection creams were assayed comparatively looking for a protective effect if any against a liquid soap and an alcohol-based gel designed for hand hygiene in medical settings. Methods Corneosurfametry and corneoxenometry are two in vitro bioessays which were selected for their good reproducibility, sensitivity and ease of use. A Kruskal-Wallis ANOVA test followed by the Dunn test was realized to compare series of data obtained. Results Significant differences in efficacy were obtained between the two assayed skin protection creams. One of the two tested creams showed a real protective effect against mild irritants, but the other tested cream presented an irritant potential in its application with mild irritants. Conclusion The differences observed for the two tested skin protection creams were probably due to their galenic composition and their possible interactions with the offending products. As a result, the present in vitro bioassays showed contrasted effects of the creams corresponding to either a protective or an irritant effect on human stratum corneum. PMID:18655702

  12. Photostability and interaction of ascorbic acid in cream formulations.

    PubMed

    Ahmad, Iqbal; Sheraz, Muhammad Ali; Ahmed, Sofia; Shaikh, Riaz Hussain; Vaid, Faiyaz H M; ur Rehman Khattak, Saif; Ansari, Shakeel A

    2011-09-01

    The kinetics of photolysis of ascorbic acid in cream formulations on UV irradiation has been studied using a specific spectrophotometric method with a reproducibility of ± 5%. The apparent first-order rate constants (k(obs)) for the photolysis of ascorbic acid in creams have been determined. The photoproducts formed in the cream formulations include dehydroascorbic acid and 2,3-diketogulonic acid. The photolysis of ascorbic acid appears to be affected by the concentration of active ingredient, pH, and viscosity of the medium and formulation characteristics. The study indicates that the ionized state and redox potentials of ascorbic acid are important factors in the photostability of the vitamin in cream formulations. The viscosity of the humectant present in the creams appears to influence the photostability of ascorbic acid. The results show that the physical stability of the creams is an important factor in the stabilization of the vitamin. In the cream formulations stored in the dark, ascorbic acid undergoes aerobic oxidation and the degradation is affected by similar factors as indicated in the photolysis reactions. The rate of oxidative degradation in the dark is about seventy times slower than that observed in the presence of light. PMID:21735345

  13. GENITAL VITILIGO FOLLOWING USE OF IMIQUIMOD 5% CREAM

    PubMed Central

    Zhang, Ruzhi; Zhu, Wenyuan

    2011-01-01

    Imiquimod is a small molecule with adjuvant pro-inflammatory effects that can be topically delivered as a cream for treating external genital and perianal warts. In our report, two Chinese males at the ages of 25 and 22 years were treated with imiquimod 5% cream for recurrent condyloma accuminatum, three times per week for 18 and 12. weeks, respectively. Depigmentation were noted and gradually enlarged in the treated areas after the two patients discontinued imiquimod. Therefore, clinicians should be made aware of the possible pigmentary changes associated with application of this cream. PMID:21772604

  14. Doxepin cream vs betamethasone cream for treatment of chronic skin lesions due to sulfur mustard.

    PubMed

    Panahi, Yunes; Davoudi, Seyyed Masoud; Beiraghdar, Fatemeh; Amiri, Mojtaba

    2011-01-01

    Oral doxepin was shown to reduce chronic pruritus due to sulfur mustard. The present study compared the effects of topical doxepin 5% with betamethasone 1% for the treatment of pruritus in veterans exposed to sulfur mustard. This investigator-blinded, randomized, clinical trial was conducted in an outpatient dermatology clinic. Seventy-five men who were exposed to sulfur mustard 23 to 28 years ago during the Iran-Iraq war who complained of pruritus were randomized to receive doxepin cream 5% (n = 40) or betamethasone cream 0.1% (n = 35) twice a day for 6 weeks. Pruritus severity and Dermatology Life Quality Index (DLQI) were evaluated before and after each treatment. Both groups showed significant improvement regarding pruritus (P < .05), burning sensation, skin dryness (P < .001), and skin scaling (P < 0.05). The lesions of all regions significantly reduced after treatments (P < .05), except those on the head, face, and genitalia. Pruritus, visual analog scores, and DLQI significantly decreased (P < .01, P < .01, and P < .001, respectively) in doxepin- and betamethasone-treated groups, and there was no difference between groups. All DLQI subscores decreased after both type of treatments (P < .01). Equal efficacy of doxepin cream and betamethasone suggest that doxepin is a potential alternative to control pruritus caused by sulfur mustard in exposed veterans. PMID:21675494

  15. Silicon charge detector for the CREAM experiment

    NASA Astrophysics Data System (ADS)

    Park, I. H.; Park, N. H.; Nam, S. W.; Ahn, H. S.; Allison, P.; Bagliesi, M. G.; Baek, S. J.; Beatty, J. J.; Bigongiari, G.; Boyle, P.; Childers, J. T.; Conkin, N. B.; Coutu, S.; Duvernois, M. A.; Ganel, O.; Han, J. H.; Hyun, H. J.; Jeon, J. A.; Kim, K. C.; Lee, M. H.; Lutz, L.; Maestro, P.; Malinine, A.; Marrocchesi, P. S.; Minnick, S.; Mognet, S. I.; Nutter, S.; Park, J. H.; Seo, E. S.; Sina, R.; Swordy, S.; Wakely, S.; Wu, J.; Yang, J.; Yoon, Y. S.; Zei, R.; Zinn, S. Y.

    2007-01-01

    The Cosmic Ray Energetics And Mass (CREAM) payload had its first successful flight in December 2004 from McMurdo Station, Antarctica as a Long Duration Balloon mission. Its aim is to explore the supernova acceleration limit of cosmic rays, the relativistic gas of protons, electrons and heavy nuclei arriving at Earth from outside of the solar system. The instrument is equipped with several systems to measure charge and energy spectra for Z=1 26 nuclei over the energy range 10 10eV. The Silicon Charge Detector (SCD) is a precision device to measure the charge of incident cosmic rays. The design, construction, integration and preliminary performance of the SCD are detailed in this paper.

  16. How to Use Vaginal Tablets, Suppositories, and Creams

    MedlinePlus

    Using Vaginal Tablets, Suppositories, and CreamsIt is best to use these products just before your bedtime. Lying down will reduce leakage of the medication from your vagina that could possibly occur while standing or walking ...

  17. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  18. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  19. 21 CFR 131.162 - Acidified sour cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.... Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid....

  20. 21 CFR 131.162 - Acidified sour cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.... Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid....

  1. 21 CFR 131.162 - Acidified sour cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.... Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid....

  2. 21 CFR 131.162 - Acidified sour cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.... Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid....

  3. 21 CFR 131.162 - Acidified sour cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.... Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid....

  4. Mercury content in low cost skin lightening cream products.

    PubMed

    Naser, J; Kirm, I

    2012-04-01

    Skin lightening creams were randomly collected from local markets in Sultanate of Oman for analysis of mercury (II) content. All the products collected were of low cost imported materials from different countries. Cream samples were digested in nitric acid and hydrogen peroxide at elevated temperature using a microwave digester. The mercury content was measured using Flow Injection Atomic Spectroscopy (FIAS)-Mercury Hydride System. Out of forty cream samples analyzed, about one fourth of the samples contained higher levels of mercury which is more than the maximum mercury content of 1 microg/g permitted by the Food and Drug Administration regulation. The mercury level in the analyzed samples is found to be in the range from 0.02 to 25.7 microg/g. Among the analyzed skin lightening cream samples half of the materials did not have any detectable mercury content. PMID:24749377

  5. Sea Ice

    NASA Technical Reports Server (NTRS)

    Perovich, D.; Gerland, S.; Hendricks, S.; Meier, Walter N.; Nicolaus, M.; Richter-Menge, J.; Tschudi, M.

    2013-01-01

    During 2013, Arctic sea ice extent remained well below normal, but the September 2013 minimum extent was substantially higher than the record-breaking minimum in 2012. Nonetheless, the minimum was still much lower than normal and the long-term trend Arctic September extent is -13.7 per decade relative to the 1981-2010 average. The less extreme conditions this year compared to 2012 were due to cooler temperatures and wind patterns that favored retention of ice through the summer. Sea ice thickness and volume remained near record-low levels, though indications are of slightly thicker ice compared to the record low of 2012.

  6. Sea ice terminology

    SciTech Connect

    Not Available

    1980-09-01

    A group of definitions of terms related to sea ice is presented, as well as a graphic representation of late winter ice zonation of the Beaufort Sea Coast. Terms included in the definition list are belt, bergy bit, bight, brash ice, calving, close pack ice, compacting, compact pack ice, concentration, consolidated pack ice, crack, diffuse ice edge, fast ice, fast-ice boundary, fast-ice edge, first-year ice, flaw, flaw lead, floe, flooded ice, fractured, fractured zone, fracturing, glacier, grey ice, grey-white ice, growler, hummock, iceberg, iceberg tongue, ice blink, ice boundary, ice cake, ice edge, ice foot, ice free, ice island, ice shelf, large fracture, lead, medium fracture, multiyear ice, nilas, old ice, open pack ice, open water, pack ice, polar ice, polynya, puddle, rafted ice, rafting, ram, ridge, rotten ice, second-year ice, shearing, shore lead, shore polynya, small fracture, strip, tabular berg, thaw holes, very close pack ice, very open pack ice, water sky, young coastal ice, and young ice.

  7. Studies on comparison of the efficacy of terbinafine 1% cream and butenafine 1% cream for the treatment of Tinea cruris

    PubMed Central

    Das, Sudip; Barbhuniya, J. N.; Biswas, Indranil; Bhattacharya, S.; Kundu, P. K.

    2010-01-01

    Background: In this study, 76 male patients aged between 18 and 61 years affected with Tinea cruris attending the outpatient department of NRS Medical College during a 1-year period were selected. Materials and Methods: The patients were divided into two groups as Regimen I (n 37) and Regimen II (n 39) who were treated with Terbinafine (gr I) cream and Butenafine (gr II) cream, respectively. Results: The predominant pathogen was found to be Trichophyton rubrum in 99% of cases. Mycological cure, overall cure and effective treatment were evaluated on 7, 14 and 42 days. Conclusions: From the study, it was found that Butenafine produced the quickest result and primary efficacy end points were much higher with Butenafine cream than that of Terbinafine cream and this difference was statistically significant (P < 0.01). PMID:23130183

  8. Ice detector

    NASA Technical Reports Server (NTRS)

    Weinstein, Leonard M. (Inventor)

    1988-01-01

    An ice detector is provided for the determination of the thickness of ice on the outer surface on an object (e.g., aircraft) independently of temperature or the composition of the ice. First capacitive gauge, second capacitive gauge, and temperature gauge are embedded in embedding material located within a hollowed out portion of the outer surface. This embedding material is flush with the outer surface to prevent undesirable drag. The first capacitive gauge, second capacitive gauge, and the temperature gauge are respectively connected to first capacitive measuring circuit, second capacitive measuring circuit, and temperature measuring circuit. The geometry of the first and second capacitive gauges is such that the ratio of the voltage outputs of the first and second capacitance measuring circuits is proportional to the thickness of ice, regardless of ice temperature or composition. This ratio is determined by offset and dividing circuit.

  9. Use of thermography in testing skin creams

    NASA Astrophysics Data System (ADS)

    Anttonen, Hannu; Kauppinen, Timo T.; Lehmuskallio, Eero; Rintamaki, Hannu

    1994-03-01

    The aim of the study was to test the effect of skin creams and their components in windy (3 m/s) and cold (-15 degree(s)C) conditions on face temperature and heat flux. The tests were carried out in a climatic chamber with 18 persons sitting in front of the opening of the wind tunnel, the wind directed against the face. Skin temperatures were measured from 4 points on both sides of the face with thermistors and the heat fluxes were measured using heat flux sensors on both cheeks. Also the ambient temperature and wind were registered. In addition to these measurements an IR thermal scanner was also used to measure the spatial and temporal distribution of temperature variation on the face during the exposure. The results were continuously recorded on VHS-video tape. Using still pictures from recorded material the area temperature of the cheek was measured, which described the mean temperature of the cheek. Test periods were 30 minutes and the same test subjects were not used until 48 h after the previous cold exposure. The test persons were young (20 - 30 years) healthy male persons. The total number of tests was 38.

  10. Cosmic Ray Energetics and Mass (CREAM)

    NASA Technical Reports Server (NTRS)

    Coutu, Stephane

    2005-01-01

    The CREAM instrument was flown on a Long Duration Balloon in Antarctica in December 2004 and January 2005, achieving a flight duration record of nearly 42 days. It detected and recorded cosmic ray primary particles ranging in type from hydrogen to iron nuclei and in energy from 1 TeV to several hundred TeV. With the data collected we will have the world's best measurement of the energy spectra and mass composition of nuclei in the primary cosmic ray flux at these energies, close to the astrophysical knee . The instrument utilized a thin calorimeter, a transition radiation detector and a timing charge detector, which also provided time-of-flight information. The responsibilities of our group have been with the timing charge detector (TCD), and with the data acquisition electronics and ground station support equipment. The TCD utilized fast scintillators to measure the charge of the primary cosmic ray before any interactions could take place within the calorimeter. The data acquisition electronics handled the output of the various detectors, in a fashion fully integrated with the payload bus. A space-qualified flight computer controlled the acquisition, and was used for preliminary trigger information processing and decision making. Ground support equipment was used to monitor the health of the payload, acquire and archive the data transmitted to the ground, and to provide real-time control of the instrument in flight.

  11. OCT monitoring of cosmetic creams in human skin in vivo

    NASA Astrophysics Data System (ADS)

    Han, Seung Hee; Yoon, Chang Han; Conroy, Leigh; Vitkin, I. Alex

    2012-02-01

    Optical coherence tomography (OCT) is a tool currently used for noninvasive diagnosis of human disease as well as for monitoring treatment during or after therapy. In this study, OCT was used to examine penetration and accumulation of cosmetic creams on human hand skin. The samples varied in collagen content with one formulation containing soluble collagen as its primary active ingredient. Collagen is a major connective tissue protein that is essential in maintaining health vitality and strength of many organs. The penetration and localization of collagen in cosmetic creams is thought to be the main determinant of the efficacy of new collagen synthesis. Detection and quantification of collagen in cosmetic creams applied to skin may thus help predict the eventual efficacy of the product in skin collagen regeneration. We hypothesize that the topically applied collagen may be detectable by OCT through its modulation of skin scattering properties. To test this hypothesis, we used a FDML swept-source optical coherence tomography (SS-OCT) system. A particular location on the skin of two male adult volunteers was used to investigate 4 different cosmetic creams. The duration of OCT monitoring of cosmetic penetration into skin ranged from 5 minutes to 2 hours following topical application. The results showed that OCT can discriminate between a cream with collagen and other collagen-free formulations. Thus it seems feasible that OCT intensity can monitor the in vivo effects of topical application of collagen contained in cosmetic formulations.

  12. Selection of fragrance for cosmetic cream containing olive oil.

    PubMed

    Parente, María Emma; Gámbaro, Adriana; Boinbaser, Lucía; Roascio, Antonella

    2014-01-01

    Perceptions of essences for potential use in the development of a line of cosmetic emulsions containing olive oil were studied. Six cream samples prepared with six essences selected in a preliminary study were evaluated for overall liking and intention to purchase by a 63-women sample. A check-all-that-apply (CATA) question consisting of 32 terms was used to gather information about consumer perceptions of fragrance, affective associations, effects on the skin, price, target market, zones of application, and occasions of use. Hierarchical cluster analysis led to the identification of two consumer clusters with different frequency of use of face creams. The two clusters assigned different overall liking scores to the samples and used the CATA terms differently to describe them. A fragrance with jasmine as its principal note was selected for further development of cosmetic creams, as it was awarded the highest overall liking scores by respondents of the two clusters, and was significantly associated with cosmetic features including nourishing, moisturizing, softening, with a delicious and mild smell, and with a natural image, as well as being considered suitable for face and body creams. The use of CATA questions enabled the rapid identification of attributes associated by respondents with a cosmetic cream's fragrance, in addition to contributing relevant information for the definition of marketing and communication strategies. PMID:25043487

  13. Stability conditions and mechanism of cream soaps: role of glycerol.

    PubMed

    Sagitani, Hiromichi

    2014-01-01

    Fatty acids, fatty acid potassium soaps, glycerol and water are essential ingredients in the production of stable cream soaps. In this study, the behavior of these components in solution was investigated to elucidate the stability conditions and mechanism of cream soaps. It was determined that the cream soaps were a dispersion of 1:1 acid soap (1:1 molar ratio of potassium soap/fatty acid) crystals in the lamellar gel phase, which has confirmed from the phase behavior diagrams and small angle X-ray scattering data. Glycerol was crucial ingredient in the formation of the lamellar gel phase. The cleansing process of the cream soaps was also evaluated using the same diagrams. The structure of the continuous phase in cream soaps changed from lamellar gel to a micellar aqueous solution upon the addition of water. This structural change during the washing process is important in producing the foaming activity of acid soaps to wash away dirt or excess fats from the skin surface. PMID:24671023

  14. Mercury levels in locally manufactured Mexican skin-lightening creams.

    PubMed

    Peregrino, Claudia P; Moreno, Myriam V; Miranda, Silvia V; Rubio, Alma D; Leal, Luz O

    2011-06-01

    Mercury is considered one of the most toxic elements for plants and animals. Nevertheless, in the Middle East, Asia and Latin America, whitening creams containing mercury are being manufactured and purchased, despite their obvious health risks. Due to the mass distribution of these products, this can be considered a global public health issue. In Mexico, these products are widely available in pharmacies, beauty aid and health stores. They are used for their skin lightening effects. The aim of this work was to analyze the mercury content in some cosmetic whitening creams using the cold vapor technique coupled with atomic absorption spectrometry (CV-AAS). A total of 16 skin-lightening creams from the local market were investigated. No warning information was noted on the packaging. In 10 of the samples, no mercury was detected. The mercury content in six of the samples varied between 878 and 36,000 ppm, despite the fact that the U.S. Food and Drug Administration (FDA) has determined that the limit for mercury in creams should be less than 1 ppm. Skin creams containing mercury are still available and commonly used in Mexico and many developing countries, and their contents are poorly controlled. PMID:21776243

  15. Mercury Levels in Locally Manufactured Mexican Skin-Lightening Creams

    PubMed Central

    Peregrino, Claudia P.; Moreno, Myriam V.; Miranda, Silvia V.; Rubio, Alma D.; Leal, Luz O.

    2011-01-01

    Mercury is considered one of the most toxic elements for plants and animals. Nevertheless, in the Middle East, Asia and Latin America, whitening creams containing mercury are being manufactured and purchased, despite their obvious health risks. Due to the mass distribution of these products, this can be considered a global public health issue. In Mexico, these products are widely available in pharmacies, beauty aid and health stores. They are used for their skin lightening effects. The aim of this work was to analyze the mercury content in some cosmetic whitening creams using the cold vapor technique coupled with atomic absorption spectrometry (CV-AAS). A total of 16 skin-lightening creams from the local market were investigated. No warning information was noted on the packaging. In 10 of the samples, no mercury was detected. The mercury content in six of the samples varied between 878 and 36,000 ppm, despite the fact that the U.S. Food and Drug Administration (FDA) has determined that the limit for mercury in creams should be less than 1 ppm. Skin creams containing mercury are still available and commonly used in Mexico and many developing countries, and their contents are poorly controlled. PMID:21776243

  16. Management of chronic pruritus with a UV filtering topical cream.

    PubMed

    Zanardelli, Matteo; Kovacevic, Maja; McCoy, John; Wang, Xingang; Goren, Andy; Lotti, Torello

    2016-03-01

    Chronic pruritus is a common dermatological condition affecting 10-13% of the general population. UVB phototherapy has been demonstrated to be effective in relieving the symptoms of pruritus. However, phototherapy is rarely administered because the treatment is time-consuming and expensive, when compared to other topical drugs. In previous works, it has been reported that a topical cream, which selectively filters solar UVB can be used as a convenient alternative to traditional phototherapy. Here, we report the results of a pilot study aimed at assessing the effectiveness of the cream for treating pruritus. Seven patients with pruritus symptoms were included in the study. After 3 months of treatment (3 sessions per week), all patients noted improvement in pruritus symptoms. These preliminary results demonstrate that the novel topical cream could provide a convenient, low cost treatment for chronic pruritus patients. PMID:26849280

  17. Production of staphylococcal enterotoxin A in cream-filled cake.

    PubMed

    Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

    1995-07-01

    Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci. PMID:7577363

  18. Plasma cell balanitis of Zoon: response to Trimovate cream.

    PubMed

    Tang, A; David, N; Horton, L W

    2001-02-01

    Our objective was to evaluate the response to Trimovate cream in patients with Zoon's balanitis. Patients attending the penile dermatosis clinic between October 1996 and October 1999 with the clinical and histological features diagnostic of Zoon's balanitis were included in this study. They were treated with Trimovate cream for a varying length of time according to clinical response, having declined circumcision as first-line treatment. All cases had photographs taken before and after treatment. Ten cases of histologically-confirmed Zoon's balanitis were treated. Clinical resolution was observed in all cases, all of whom remain on long-term follow-up. In conclusion, topical Trimovate cream is an effective treatment for Zoon's balanitis. PMID:11236107

  19. Assessment of a Novel Anti-Aging Hand Cream.

    PubMed

    Schlessinger, Joel; Saxena, Subhash; Mohr, Stuart

    2016-04-01

    There are few creams that have been developed for the purpose of treating the aging hand, yet UV damage and secondary signs of aging on the hands make them one of the most obvious indicators of age outside the face. This study documents results of a 120 day trial using a novel cream preparation containing ingredients including Retinol, Alpha-Arbutin, Kojic Dipalmitate, Azaeleic Acid, Hexylresorcinol, Licorice Root, and other ingredients. Results were tabulated comparing physician and patient assessment scores using a comprehensive scoring assay, which showed significant improvements across eight parameters tested. This was statistically significant for physician ratings of texture, wrinkles and pigment at 120 days versus baseline (P <0.001). Further research is needed, but the results appear to indicate the benefits of a targeted hand cream in improving the appearance of the aging hand.

    J Drugs Dermatol. 2016;15(4):496-503. PMID:27050706

  20. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be...

  1. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  2. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  3. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  4. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  5. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  6. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be...

  7. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be...

  8. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be...

  9. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be...

  10. 21 CFR 131.25 - Whipped cream products containing flavoring or sweetening.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whipped cream products containing flavoring or... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION MILK AND CREAM General Provisions § 131.25 Whipped cream products containing flavoring or sweetening. The unqualified name “whipped cream” should not be applied...

  11. 21 CFR 1210.25 - Permits for pasteurized milk or cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Permits for pasteurized milk or cream. 1210.25... UNDER THE FEDERAL IMPORT MILK ACT Permit Control § 1210.25 Permits for pasteurized milk or cream. Permits to ship or transport pasteurized milk or cream into the United States will be granted only...

  12. 21 CFR 1210.26 - Permits for raw milk or cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Permits for raw milk or cream. 1210.26 Section... FEDERAL IMPORT MILK ACT Permit Control § 1210.26 Permits for raw milk or cream. Except as provided in § 1210.27, permits to ship or transport raw milk or cream into the United States will be granted...

  13. 21 CFR 131.25 - Whipped cream products containing flavoring or sweetening.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Whipped cream products containing flavoring or... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION MILK AND CREAM General Provisions § 131.25 Whipped cream products containing flavoring or sweetening. The unqualified name “whipped cream” should not be applied...

  14. 21 CFR 1210.25 - Permits for pasteurized milk or cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Permits for pasteurized milk or cream. 1210.25... UNDER THE FEDERAL IMPORT MILK ACT Permit Control § 1210.25 Permits for pasteurized milk or cream. Permits to ship or transport pasteurized milk or cream into the United States will be granted only...

  15. 21 CFR 1210.26 - Permits for raw milk or cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Permits for raw milk or cream. 1210.26 Section... FEDERAL IMPORT MILK ACT Permit Control § 1210.26 Permits for raw milk or cream. Except as provided in § 1210.27, permits to ship or transport raw milk or cream into the United States will be granted...

  16. 21 CFR 1210.25 - Permits for pasteurized milk or cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Permits for pasteurized milk or cream. 1210.25... UNDER THE FEDERAL IMPORT MILK ACT Permit Control § 1210.25 Permits for pasteurized milk or cream. Permits to ship or transport pasteurized milk or cream into the United States will be granted only...

  17. 21 CFR 1210.26 - Permits for raw milk or cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Permits for raw milk or cream. 1210.26 Section... FEDERAL IMPORT MILK ACT Permit Control § 1210.26 Permits for raw milk or cream. Except as provided in § 1210.27, permits to ship or transport raw milk or cream into the United States will be granted...

  18. 21 CFR 1210.26 - Permits for raw milk or cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Permits for raw milk or cream. 1210.26 Section... FEDERAL IMPORT MILK ACT Permit Control § 1210.26 Permits for raw milk or cream. Except as provided in § 1210.27, permits to ship or transport raw milk or cream into the United States will be granted...

  19. 21 CFR 1210.26 - Permits for raw milk or cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Permits for raw milk or cream. 1210.26 Section... FEDERAL IMPORT MILK ACT Permit Control § 1210.26 Permits for raw milk or cream. Except as provided in § 1210.27, permits to ship or transport raw milk or cream into the United States will be granted...

  20. 21 CFR 1210.25 - Permits for pasteurized milk or cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Permits for pasteurized milk or cream. 1210.25... UNDER THE FEDERAL IMPORT MILK ACT Permit Control § 1210.25 Permits for pasteurized milk or cream. Permits to ship or transport pasteurized milk or cream into the United States will be granted only...

  1. 21 CFR 131.25 - Whipped cream products containing flavoring or sweetening.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Whipped cream products containing flavoring or... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION MILK AND CREAM General Provisions § 131.25 Whipped cream products containing flavoring or sweetening. The unqualified name “whipped cream” should not be applied...

  2. 21 CFR 131.25 - Whipped cream products containing flavoring or sweetening.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Whipped cream products containing flavoring or... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION MILK AND CREAM General Provisions § 131.25 Whipped cream products containing flavoring or sweetening. The unqualified name “whipped cream” should not be applied...

  3. 21 CFR 1210.25 - Permits for pasteurized milk or cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Permits for pasteurized milk or cream. 1210.25... UNDER THE FEDERAL IMPORT MILK ACT Permit Control § 1210.25 Permits for pasteurized milk or cream. Permits to ship or transport pasteurized milk or cream into the United States will be granted only...

  4. 21 CFR 131.25 - Whipped cream products containing flavoring or sweetening.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Whipped cream products containing flavoring or... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION MILK AND CREAM General Provisions § 131.25 Whipped cream products containing flavoring or sweetening. The unqualified name “whipped cream” should not be applied...

  5. Herbal creams used for atopic eczema in Birmingham, UK illegally contain potent corticosteroids

    PubMed Central

    Ramsay, H; Goddard, W; Gill, S; Moss, C

    2003-01-01

    Aims: To determine whether "herbal creams" reported as being effective for the treatment of childhood atopic eczema contained corticosteroids. Methods: Patients attending the paediatric dermatology clinic at Birmingham Children's Hospital, April 2001 to March 2002, and who reported using "herbal creams" with good effect for atopic eczema were asked to submit the cream for analysis. Hydrocortisone, clobetasone butyrate, betamethasone valerate, and clobetasol propionate were analysed by HPLC. Results: Twenty four creams from 19 patients, median (interquartile range) age 3.82 (0.69–7.98) years were analysed. All five creams labelled Wau Wa and the two labelled Muijiza cream contained clobetasol propionate. Thirteen of 17 unnamed creams contained corticosteroids: clobetasol proprionate (n = 4), clobetasol proprionate + hydrocortisone (n = 1), betamethasone valerate (n = 2), clobetasone butyrate (n = 3), and hydrocortisone (n = 2); there was an unidentified peak in one. Further analysis suggested Wau Wa cream contained approximately 20% proprietary Dermovate Cream in a paraffin base. No parents were aware that the creams contained steroid. Conclusions: The majority of herbal creams analysed illegally contained potent or very potent topical steroids. There is an urgent need for tighter regulation of herbal creams and for increased public education about the potential dangers of alternative therapies. PMID:14670768

  6. Operation IceBridge: Sea Ice Interlude

    NASA Video Gallery

    Sea ice comes in an array of shapes and sizes and has its own ephemeral beauty. Operation IceBridge studies sea ice at both poles, and also runs across interesting formations en route to other targ...

  7. Our experience with EMLA Cream (for painless venous cannulation in children).

    PubMed

    Wig, J; Johl, K S

    1990-04-01

    The local analgesic efficacy of EMLA Cream (a eutectic mixture of lidocaine and prilocaine; Astra Pharmaceuticals, Sweden) in reducing the pain at Venous cannulation was investigated in a randommized blind study in 75 children scheduled for elective surgery. In 25 children placebo cream and in 50 children, EMLA cream was applied at the site of venous cannulation 1 hour prior. EMLA Cream was found to be highly effective (84% patients in contrast to 16% patients in placebo group; P less than 0.005). Local side effects of EMLA Cream were negligible. PMID:2253982

  8. Jet-cooked high amylose corn starch and shortening composites for use in cake icings.

    PubMed

    Singh, Mukti; Byars, Jeffrey A

    2011-10-01

    Butter cream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, and low-fat food increases. High-amylose corn starch was cooked in an excess-steam jet cooker in the presence of oleic acid. Amylose formed helical inclusion complexes with the fatty acid. Shortening was added at different levels to jet-cooked starch. The resulting starch-lipid composites (SLC) had 0%, 8%, 16%, and 24% fat. The composites were used to substitute shortening in the preparation of cake icings with 1% to 13% fat. SLC icings were formulated by either keeping the total solids constant, or the starch and sugar to water ratio constant as the fat level was reduced. The effect of fat and formulation of shortening and SLC icings on the physical and rheological characteristics were studied. It was found that low-fat SLC icings can be prepared by optimizing the formulation. Practical Application:  This study indicates potential new applications for SLC that benefit the confectionary industry by generating new products offering healthy alternatives to the consumers. PMID:22417587

  9. Breakup of Pack Ice, Antarctic Ice Shelf

    NASA Technical Reports Server (NTRS)

    1991-01-01

    Breakup of Pack Ice along the periphery of the Antarctic Ice Shelf (53.5S, 3.0E) produced this mosaic of ice floes off the Antarctic Ice Shelf. Strong offshore winds, probably associated with strong katabatic downdrafts from the interior of the continent, are seen peeling off the edges of the ice shelf into long filamets of sea ice, icebergs, bergy bits and growlers to flow northward into the South Atlantic Ocean. 53.5S, 3.0E

  10. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  11. Studies on the contraceptive efficacy of Praneem polyherbal cream.

    PubMed

    Garg, S; Taluja, V; Upadhyay, S N; Talwar, G P

    1993-12-01

    Praneem polyherbal cream, a spermicidal formulation, has been developed at the National Institute of Immunology, which makes use of Praneem, a purified extract from the dried seeds of an ancient Indian plant Azadirachta indica (Neem), extract from the pericarp of fruits of Sapindus species and quinine hydrochloride. These ingredients have a synergistic spermicidal activity and an optimised formula was derived. The components were made into a water-soluble cream base prepared by using pharmaceutically acceptable base and stabilised by addition of IP grade antioxidant and preservatives. The cream is devoid of irritation and sensitization potential, as seen with standard Draize test on normal and abraded skin of rabbits and by 21-day cumulative skin sensitivity in human volunteers. The formulation was found to be safe under subacute toxicity studies in monkeys. The formulation has shown high contraceptive efficacy in rabbits and in monkeys after intravaginal application. The shelf-life of the cream at room temperature is estimated to be 18 months by accelerated stability studies. PMID:8131399

  12. Regression of post-orthodontic lesions by a remineralizing cream.

    PubMed

    Bailey, D L; Adams, G G; Tsao, C E; Hyslop, A; Escobar, K; Manton, D J; Reynolds, E C; Morgan, M V

    2009-12-01

    Orthodontic patients have an increased risk of white-spot lesion formation. A clinical trial was conducted to test whether, in a post-orthodontic population using fluoride toothpastes and receiving supervised fluoride mouthrinses, more lesions would regress in participants using a remineralizing cream containing casein phosphopeptide- amorphous calcium phosphate compared with a placebo. Forty-five participants (aged 12-18 yrs) with 408 white-spot lesions were recruited, with 23 participants randomized to the remineralizing cream and 22 to the placebo. Product was applied twice daily after fluoride toothpaste use for 12 weeks. Clinical assessments were performed according to ICDAS II criteria. Transitions between examinations were coded as progressing, regressing, or stable. Ninety-two percent of lesions were assessed as code 2 or 3. For these lesions, 31% more had regressed with the remineralizing cream than with the placebo (OR = 2.3, P = 0.04) at 12 weeks. Significantly more post-orthodontic white-spot lesions regressed with the remineralizing cream compared with a placebo over 12 weeks. PMID:19887683

  13. The Cosmic Ray Energetics And Mass (CREAM) instrument

    NASA Astrophysics Data System (ADS)

    Ahn, H. S.; Allison, P.; Bagliesi, M. G.; Beatty, J. J.; Bigongiari, G.; Boyle, P.; Childers, J. T.; Conklin, N. B.; Coutu, S.; DuVernois, M. A.; Ganel, O.; Han, J. H.; Jeon, J. A.; Kim, K. C.; Lee, J. K.; Lee, M. H.; Lutz, L.; Maestro, P.; Malinin, A.; Marrocchesi, P. S.; Minnick, S. A.; Mognet, S. I.; Nam, S. W.; Nutter, S. L.; Park, I. H.; Park, N. H.; Seo, E. S.; Sina, R.; Swordy, S. P.; Wakely, S. P.; Wu, J.; Yang, J.; Yoon, Y. S.; Zei, R.; Zinn, S. Y.

    2007-09-01

    The Cosmic Ray Energetics And Mass (CREAM) experiment is designed to investigate high-energy (10 12˜10 15 eV) cosmic rays over the elemental range from hydrogen to iron (1⩽ Z⩽26), through a series of long balloon flights. Originally planned to be flown on the first of the new Ultra Long Duration Balloons (ULDB) being developed by NASA, the CREAM instrument was launched as a Long Duration Balloon (LDB) payload from McMurdo Station, Antarctica on December 16, 2004 and flew for a record-breaking 42 days. A second CREAM flight one year later lasted 28 days. The CREAM design is unique in that it obtains two independent energy measurements using a tungsten/scintillator sampling calorimeter and a Transition Radiation Detector (TRD) with up to four independent charge measurements of incident particles using a novel Timing-based scintillator Charge Detector (TCD), a plastic Cherenkov Detector (CD), scintillating fiber hodoscopes, and a Silicon Charge Detector (SCD). The energy limits are determined by trigger efficiency and telemetry bandwidth at the low end and by statistics at the high end.

  14. Optimisation of Non-Stick Insect Repellent Cream Formulation

    NASA Astrophysics Data System (ADS)

    Rajin, Mariani; Bono, Awang; Abang, Sariah; Krishnaiah, Duduku

    Nowadays, insect repellent is widely used by consumer, especially insect repellent that is produced from natural-based. Since the component of insect repellent could not be applied directly to human skin, base cream with insect repellents need to be formulated. The quality of the base cream is directly linked to the basic material used in the formulation. In this work, various compositions of carbopol, triethylamide, glycerine, water and ethanol were used to prepare the base cream formulations. D-optimal mixture design was performed to obtain the optimum formulation. Twenty-five combination components were selected according to the D-optimal criterion. The consumer acceptance and physical properties of the base cream such as viscosity, drying time stickiness were studied. Three-dimensional surface plots were formed to assess the change in the response surface and to understand the effect of the mixture composition on lipstick characteristics. The result indicates that there are relationships between the processing variables of the lipstick formulation and the consumer acceptance.

  15. Pimecrolimus 1% cream for the treatment of rosacea.

    PubMed

    Kim, Moon-Bum; Kim, Gun-Wook; Park, Hyun-Je; Kim, Hoon-Soo; Chin, Hyun-Woo; Kim, Su-Han; Kim, Byung-Soo; Ko, Hyun-Chang

    2011-12-01

    Rosacea is a common inflammatory skin disorder; the pathogenesis is unclear. Various treatment options for rosacea are available, but most have limited effectiveness. The aim of this study was to investigate the efficacy and safety of 1% pimecrolimus cream for the treatment of rosacea. Thirty patients with rosacea were enrolled in this 4-week, single-center, open-label study of 1% pimecrolimus cream. Patients were instructed to apply the cream to their faces twice daily and were not permitted to use any other agents. Clinical efficacy was evaluated by a rosacea grading system using photographic documentation and a mexameter. The 26 patients who completed the study experienced significantly reduced rosacea clinical scores from 9.65 ± 1.79 at baseline to 7.27 ± 2.11 at the end of treatment (P < 0.05). The mexameter-measured erythema index decreased significantly from 418.54 ± 89.56 at baseline to 382.23 ± 80.04 at week 4 (P < 0.05). The side-effects were mostly transient local irritations. The results of this study suggest that 1% pimecrolimus cream is an effective and well-tolerated treatment for patients with mild to moderate inflammatory rosacea. PMID:21954922

  16. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  17. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.134...

  18. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  19. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  20. CHEMICALS, RUNOFF, AND EROSION FROM AGRICULTURAL MANAGEMENT SYSTEMS - CREAMS

    EPA Science Inventory

    The CREAMS model can simulate pollutant movement on and from a field site, including such constituents as fertilizers (N and P), pesticides, and sediment. The effects of various agricultural practices can be assessed by simulation of the potential water, soil, nutrient, and pesti...

  1. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Surgeon's gloving cream. 878.4470 Section 878.4470 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical Devices § 878.4470 Surgeon's gloving...

  2. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Surgeon's gloving cream. 878.4470 Section 878.4470 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical Devices § 878.4470 Surgeon's gloving...

  3. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Surgeon's gloving cream. 878.4470 Section 878.4470 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical Devices § 878.4470 Surgeon's gloving...

  4. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Surgeon's gloving cream. 878.4470 Section 878.4470 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical Devices § 878.4470 Surgeon's gloving...

  5. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Surgeon's gloving cream. 878.4470 Section 878.4470 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical Devices § 878.4470 Surgeon's gloving...

  6. How to Use Vaginal Tablets, Suppositories, and Creams

    MedlinePlus

    Using Vaginal Tablets, Suppositories, and CreamsIt is best to use these products just before your bedtime. Lying down will reduce leakage ... and remove the applicator from the tube.For tablets or suppositories: Remove the medication from the wrapper ...

  7. Status and Plan of the ISS-CREAM Experiment

    NASA Astrophysics Data System (ADS)

    Picot-Clemente, Nicolas; Iss-Cream Collaboration

    2016-03-01

    The Cosmic Ray Energetics and Mass (CREAM) project began as a balloon-borne experiment, which was flown successfully for 161 days in six flights over Antarctica. It was subsequently reconfigured for implementation on the International Space Station (ISS) to provide an order of magnitude increase in the exposure time with no atmospheric overburden. The ISS-CREAM instrument is configured of four subsystems: four layers of silicon charge detector (SCD) for charge measurements, top and bottom counting detectors (TCD/BCD) for electron/proton separation, a calorimeter (CAL) for energy measurements, and a boronated scintillator detector (BSD) for additional electron/proton distinction. CREAM is designed to investigate cosmic-ray origin, acceleration, and propagation by directly measuring individual particles with energy between 1012-1015eV and determining cosmic ray composition from protons to iron. The hardware was successfully tested, and remote monitoring and control capabilities were verified. It is scheduled for launch in 2016. The status and plan of the ISS-CREAM experiment will be presented.

  8. 78 FR 50420 - Determination That LIDEX (fluocinonide) Cream and LIDEX-E (fluocinonide) Cream and Nine Other...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-19

    ... what is now section 505(j)(7) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 355(j)(7)), which... the drug's NDA or ANDA for reasons of safety or effectiveness, or if FDA determines that the listed... HUMAN SERVICES Food and Drug Administration Determination That LIDEX (fluocinonide) Cream and...

  9. Terbinafin 1% Cream and Ketoconazole 2% Cream in the Treatment of Pityriasis Versicolor: A randomized comparative clinical trial

    PubMed Central

    Rad, Farrokh; Nik-Khoo, Bahram; Yaghmaee, Roxana; Gharibi, Fardin

    2014-01-01

    Objective: To make a comparison between terbinafine 1% cream and ketoconazole 2% cream in the treatment of pityriasis versicolor. Methods: This randomized single blind study included 110 patients with clinical diagnosis of pityriasis versicolor and positive mycological test for Malassezia furfur. The patients were randomly assigned to two groups. Group 1 used terbinafine cream and group 2 applied ketoconazole cream on the skin lesions for two weeks. Each group consisted of 55 patients. Clinical and mycological examinations were performed at baseline, at the end of the 2nd, 4th and 8th week of starting the treatment regimens. Results: At the end of the 2nd week we achieved cure rates of 72% and 64.3% for group 1 and group 2 respectively. At the end of the 4th week the respective cure rates for group 1 and group 2 were 81.2% and 69%, and at the end of the 8th week 70.8% of the patients in group 1 and 61.9% of the patients in group 2 were cured. Conclusion: The results of this study showed no significant statistical differences between the two groups in regard to cure and recurrence rates. But the numbers of cured patients were higher and recurrent cases were lower in group 1. PMID:25674122

  10. ‘ZipperCream-CG’ and ‘WhiteAcre-DG’: Two New Cream-type Southernpea Cultivars with Persistent Green Seed Phenotypes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Efforts to incorporate genes conditioning a persistent green seed phenotype into ‘Zipper Cream’ and ‘White Acre’ type backgrounds were completed with the official release of the new southernpea (Vigna unguiculata (L.) Walp.) cultivars ZipperCream-CG and WhiteAcre-DG on 29 January 2008. ‘ZipperCream...

  11. A comparative multicentre trial of halometasone/triclosan cream and diflucortolone valerate/chlorquinaldol cream in the treatment of acute dermatomycoses.

    PubMed

    Maeder, E; Schindléry, C; Macarol, V; Schoenenberger, P M

    1983-01-01

    In this multicentre, between-patient trial the efficacy and tolerability of a cream, containing 0.05% halometasone and 1% triclosan, was compared with those of Nerisona C cream, containing 0.1% diflucortolone valerate and 1% chlorquinaldol, in 183 patients with acute dermatomycoses. Halometasone/triclosan cream and the comparative cream showed closely similar results with respect to good to very good therapeutic effects (60% versus 57%). However, halometasone/triclosan cream proved superior to the comparative preparation with regard to very good (cured) results (53% versus 46%), an early cure in less than 30 days (41% versus 34%) and onset of action within 3 days of starting the treatment (32% versus 18%). Mycological findings were positive on direct microscopy in 36% and 43% and in culture in 19% and 17% of the patients following treatment with halometasone/triclosan cream and the comparative cream preparation, respectively. Adverse effects were reported in seven out of 108 patients treated with halometasone/triclosan cream and in five out of 107 patients treated with the comparative preparation. PMID:6339293

  12. Antifreeze and cryoprotective activities of ice-binding collagen peptides from pig skin.

    PubMed

    Cao, Hui; Zhao, Ying; Zhu, Yu Bing; Xu, Fei; Yu, Jing Song; Yuan, Min

    2016-03-01

    A novel "hyperactive" ice-binding peptide from porcine collagen was prepared by alkaline protease hydrolysis and a series of column chromatography separations, and then its antifreeze and cryoprotective properties were reported. Using differential scanning calorimetry (DSC), the thermal hysteresis (TH) of ice-binding collagen peptides was closely related to their concentration and crystal fraction. Collagen hydrolysates with maximal TH were obtained by hydrolysis at pH 8.0, DH 15.0%, and 5% alkaline protease at 55°C. After purification by column chromatography, the AP-3 ice-binding collagen peptide (GLLGPLGPRGLL) with 1162.8Da molecular weights exhibited the highest TH (5.28°C), which can be classified as "hyperactive". Recrystallisation and melt-resistance of ice cream were improved by AP-3 ice-binding collagen peptide at 0.2% (w/v) in a similar manner to natural antifreeze proteins. Moreover, the addition of AP-3 collagen peptides in ice cream greatly elevated the glass transition temperature (Tg) to -17.64°C. PMID:26471678

  13. ISS-CREAM Thermal and Fluid System Design and Analysis

    NASA Technical Reports Server (NTRS)

    Thorpe, Rosemary S.

    2015-01-01

    Thermal and Fluids Analysis Workshop (TFAWS), Silver Spring MD NCTS 21070-15. The ISS-CREAM (Cosmic Ray Energetics And Mass for the International Space Station) payload is being developed by an international team and will provide significant cosmic ray characterization over a long time frame. Cold fluid provided by the ISS Exposed Facility (EF) is the primary means of cooling for 5 science instruments and over 7 electronics boxes. Thermal fluid integrated design and analysis was performed for CREAM using a Thermal Desktop model. This presentation will provide some specific design and modeling examples from the fluid cooling system, complex SCD (Silicon Charge Detector) and calorimeter hardware, and integrated payload and ISS level modeling. Features of Thermal Desktop such as CAD simplification, meshing of complex hardware, External References (Xrefs), and FloCAD modeling will be discussed.

  14. CREAM Observation of January 20th Solar Flare

    NASA Astrophysics Data System (ADS)

    Yoon, Y.; Ahn, H. S.; Allison, P.; Bagliesi, M. G.; Beatty, J. J.; Bigongiari, G.; Boyle, P.; Childers, J. T.; Conklin, N. B.; Coutu, S.; Duvernois, M. A.; Ganel, O.; Han, J. H.; Hyun, H. J.; Jeon, J. A.; Kim, K. C.; Lee, J. K.; Lee, M. H.; Lutz, L.; Maestro, P.; Malinine, A.; Marrocchesi, P. S.; Minnick, S.; Mognet, S. I.; Nam, S. W.; Nutter, S.; Park, H.; Park, I. H.; Park, N. H.; Seo, E. S.; Sina, R.; Swordy, S.; Wakely, S.; Wu, J.; Yang, J.; Zei, R.; Zinn, S. Y.

    2005-12-01

    The Cosmic Ray Energetics and Mass (CREAM) balloon instrument, designed to detect and measure the composition and spectra of high energy galactic cosmic ray particles, had its maiden flight on December 16 2004 and was afloat and taking data during the January 20th solar flare. The CREAM instrument consists of a finely segmented silicon charge detector, a timing charge detector, and several layers of scintillating fiber hodoscopes, as well as a calorimeter and transition radiation detectors to measure cosmic-ray energies above several hundred GeV. While the latter were not designed to be triggered by solar particles, signals were seen in the silicon charge detector and several layers of hodoscopes at the onset of the giant solar flare, indicating that solar flare particles were passing through the instrument. We will review our measurements and analysis of the data recorded during the solar flare.

  15. Clinical safety evaluation of a novel barrier protection cream.

    PubMed

    Slade, Herbert B; Fowler, Joseph; Reece, Barry T; Cargill, D Innes

    2008-10-01

    Patients with contact dermatitis require both preventive and therapeutic interventions to minimize their burden of disease. The ideal product would support resolution of inflamed skin without the use of glucocorticoids while protecting undamaged skin against further contact with irritants and antigens. COR806.805 (Tetrix Cream) is a novel barrier cream formulated for use on both lesional and nonlesional skin. Three clinical trials were conducted to evaluate the safety of this new product by studying sensitization, cumulative irritation, and effect on healing; a combined total of 265 participants completed the studies (210, 45, and 10, respectively), with no serious adverse events considered to be related to the product. Six mild adverse events were considered related or potentially related. As tested, COR806.805 is neither sensitizing nor irritating when applied to intact or lesional skin. Testing indicates that COR806.805 does not inhibit healing of allergic contact dermatitis lesions. PMID:19202672

  16. Irradiated beetroot extract as a colorant for cream cheese

    NASA Astrophysics Data System (ADS)

    Junqueira-Goncalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira; Miltz, Joseph

    2011-01-01

    A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 °C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

  17. The CREAM Calorimeter: Performance In Tests And Flights

    SciTech Connect

    Lee, M. H.; Ahn, H. S.; Ganel, O.; Han, J. H.; Kim, K. C.; Lutz, L.; Malinine, A.; Sina, R.; Walpole, P.; Wu, J.; Zinn, S. Y.; Allison, P.; Beatty, J. J.; Brandt, T. J.; Bagliesi, M. G.; Bigongiari, G.; Maestro, P.; Marrocchesi, P. S.; Zei, R.; Barbier, L.

    2006-10-27

    The Cosmic Ray Energetics And Mass (CREAM) balloon-borne experiment, designed to directly measure cosmic-ray particle energies from {approx}1011 to {approx}1015 eV, had two successful flights since December 2004, with a total duration of 70 days. The CREAM calorimeter is comprised of 20 layers of 1 radiation length (X0) tungsten interleaved with 20 active layers each made up of fifty 1 cm wide scintillating fiber ribbons. The scintillation signals are read out with multi pixel Hybrid Photo Diodes (HPDs), VA32-HDR2/TA32C ASICs and LTC1400 ADCs. During detector construction, various tests were carried out using radioactive sources, UV-LEDs, and particle beams. We will present results from these tests and show preliminary results from the two flights.

  18. Breast milk in Botswana: cream and vitamin C contents.

    PubMed

    Woll, P J; Parkin, J M

    1982-06-01

    Breast milk samples taken at the end of suckling from 112 Botswanan and 17 British mothers were analysed for cream and vitamin C content. Cream was estimated using the creamatocrit method. Measurements of triceps skinfold thickness and mid upper arm circumference were similar in the two groups. The mean (s.d.) vitamin D content of milk in Botswana was 84.60 mumol/l (73.81) [1.49 mg/dl (1.30)] which was less than the mean of 269.70 mumol/l (109.58) [4.75 mg/dl (1.93)] (P less than 0.0001) in Britain, especially among grand multiparae. The Botswanan mean (s.d.) creamatocrit of of 5.32% (2.48%) was lower than that of the British, 7.93% (2.81%) (P less than 0.01). Possible explanations are discussed. PMID:6185080

  19. Cream Formulation Impact on Topical Administration of Engineered Colloidal Nanoparticles

    PubMed Central

    Marzi, Roberta; Cigni, Clara; Bedoni, Marzia; Gramatica, Furio; Palugan, Luca; Corsi, Fabio; Granucci, Francesca; Colombo, Miriam

    2015-01-01

    In order to minimize the impact of systemic toxicity of drugs in the treatment of local acute and chronic inflammatory reactions, the achievement of reliable and efficient delivery of therapeutics in/through the skin is highly recommended. While the use of nanoparticles is now an established practice for drug intravenous targeted delivery, their transdermal penetration is still poorly understood and this important administration route remains almost unexplored. In the present study, we have synthesized magnetic (iron oxide) nanoparticles (MNP) coated with an amphiphilic polymer, developed a water-in-oil emulsion formulation for their topical administration and compared the skin penetration routes with the same nanoparticles deposited as a colloidal suspension. Transmission and scanning electron microscopies provided ultrastructural evidence that the amphiphilic nanoparticles (PMNP) cream formulation allowed the efficient penetration through all the skin layers with a controllable kinetics compared to suspension formulation. In addition to the preferential follicular pathway, also the intracellular and intercellular routes were involved. PMNP that crossed all skin layers were quantified by inductively coupled plasma mass spectrometry. The obtained data suggests that combining PMNP amphiphilic character with cream formulation improves the intradermal penetration of nanoparticles. While PMNP administration in living mice via aqueous suspension resulted in preferential nanoparticle capture by phagocytes and migration to draining lymph nodes, cream formulation favored uptake by all the analyzed dermis cell types, including hematopoietic and non-hematopoietic. Unlike aqueous suspension, cream formulation also favored the maintenance of nanoparticles in the dermal architecture avoiding their dispersion and migration to draining lymph nodes via afferent lymphatics. PMID:25962161

  20. Successful treatment of genital Bowen's disease with imiquimod 5% cream.

    PubMed

    Kishi, Chikako; Shimizu, Akira; Kato, Madoka; Amano, Hiroo; Ishikawa, Osamu

    2015-09-01

    A 64-year-old Japanese woman was diagnosed as having Bowen's disease on the vulva. The histopathological findings revealed papillomatosis, koilocytosis and clumping cells with atypical nuclei. Human papillomavirus DNA was not detected on polymerase chain reaction using consensus primers. The lesion was successfully treated with topical imiquimod 5% cream after two months. Histopathologically, no atypical cells were observed after treatment. Imiquimod can be a potential treatment modality for lesions that are difficult to treat with surgical excision. PMID:25258393

  1. Cream formulation impact on topical administration of engineered colloidal nanoparticles.

    PubMed

    Santini, Benedetta; Zanoni, Ivan; Marzi, Roberta; Cigni, Clara; Bedoni, Marzia; Gramatica, Furio; Palugan, Luca; Corsi, Fabio; Granucci, Francesca; Colombo, Miriam

    2015-01-01

    In order to minimize the impact of systemic toxicity of drugs in the treatment of local acute and chronic inflammatory reactions, the achievement of reliable and efficient delivery of therapeutics in/through the skin is highly recommended. While the use of nanoparticles is now an established practice for drug intravenous targeted delivery, their transdermal penetration is still poorly understood and this important administration route remains almost unexplored. In the present study, we have synthesized magnetic (iron oxide) nanoparticles (MNP) coated with an amphiphilic polymer, developed a water-in-oil emulsion formulation for their topical administration and compared the skin penetration routes with the same nanoparticles deposited as a colloidal suspension. Transmission and scanning electron microscopies provided ultrastructural evidence that the amphiphilic nanoparticles (PMNP) cream formulation allowed the efficient penetration through all the skin layers with a controllable kinetics compared to suspension formulation. In addition to the preferential follicular pathway, also the intracellular and intercellular routes were involved. PMNP that crossed all skin layers were quantified by inductively coupled plasma mass spectrometry. The obtained data suggests that combining PMNP amphiphilic character with cream formulation improves the intradermal penetration of nanoparticles. While PMNP administration in living mice via aqueous suspension resulted in preferential nanoparticle capture by phagocytes and migration to draining lymph nodes, cream formulation favored uptake by all the analyzed dermis cell types, including hematopoietic and non-hematopoietic. Unlike aqueous suspension, cream formulation also favored the maintenance of nanoparticles in the dermal architecture avoiding their dispersion and migration to draining lymph nodes via afferent lymphatics. PMID:25962161

  2. CHERCAM: The Cherenkov imager of the CREAM experiment

    NASA Astrophysics Data System (ADS)

    Sallaz-Damaz, Y.; Barrau, A.; Bazer-Bachi, R.; Bourrion, O.; Bouvier, J.; Boyer, B.; Buénerd, M.; Derome, L.; Eraud, L.; Foglio, R.; Gallin-Martel, L.; Ganel, O.; Han, J. H.; Kim, K. C.; Lee, M. H.; Lutz, L.; Mangin-Brinet, M.; Malinine, A.; Menchaca-Rocha, A.; Périé, J. N.; Putze, A.; Scordilis, J.-P.; Seo, E. S.; Walpole, P.; Yoo, J. H.; Yoon, Y. S.; Zinn, S. Y.

    2008-09-01

    A Cherenkov imager, CHERCAM (CHERenkov CAMera), has been designed and built for the CREAM (Cosmic-Ray Energetic and Mass) balloon-borne experiment. The instrument will perform charge measurements of nuclear cosmic-ray over a range extending from proton to iron. It will achieve individual charge separation of the elements over this range [M. Buénerd, et al., in: 28th ICRC, Tsukuba, Japan, OG 1.5, 2003, p. 2157. [2

  3. Tactile perception of skin and skin cream by friction induced vibrations.

    PubMed

    Ding, Shuyang; Bhushan, Bharat

    2016-11-01

    Skin cream smooths, softens, and moistens skin by altering surface roughness and tribological properties of skin. Sliding generates vibrations that activate mechanoreceptors located in skin. The brain interprets tactile information to identify skin feel. Understanding the tactile sensing mechanisms of skin with and without cream treatment is important to numerous applications including cosmetics, textiles, and robotics sensors. In this study, frequency spectra of friction force and friction induced vibration signals were carried out to investigate tactile perception by an artificial finger sliding on skin. The influence of normal load, velocity, and cream treatment time were studied. Coherence between friction force and vibration signals were found. The amplitude of vibration decreased after cream treatment, leading to smoother perception. Increasing normal load or velocity between contacting surfaces generated a smoother perception with cream treatment, but rougher perception without treatment. As cream treatment time increases, skin becomes smoother. The related mechanisms are discussed. PMID:27474814

  4. CREAM: High Energy Frontier of Cosmic Ray Elemental Spectra

    NASA Astrophysics Data System (ADS)

    Seo, Eun-Suk

    The balloon-borne Cosmic Ray Energetics And Mass (CREAM) experiment was flown for 161 days in six flights over Antarctica. High energy cosmic-ray data were collected over a wide energy range from 10 (10) to 10 (15) eV at an average altitude of 38.5 km with 3.9 g/cm (2) atmospheric overburden. Cosmic-ray elements from protons (Z = 1) to iron nuclei (Z = 26) are separated with excellent charge resolution. Building on success of the balloon flights, the payload is being reconfigured for exposure on the International Space Station (ISS). This ISS-CREAM instrument is configured with the CREAM calorimeter for energy measurements, and four finely segmented Silicon Charge Detector layers for precise charge measurements. In addition, the Top and Bottom Counting Detectors (TCD and BCD) and Boronated Scintillator Detector (BSD) have been newly developed. The TCD and BCD are scintillator based segmented detectors to separate electrons from nuclei using the shower profile differences, while BSD distinguishes electrons from nuclei by detecting thermal neutrons that are dominant in nuclei induced showers. An order of magnitude increase in data collecting power is possible by utilizing the ISS to reach the highest energies practical with direct measurements. The project status including results from on-going analysis of existing data and future plans will be discussed.

  5. Effects of cream on bactericidal and metabolic functions of bovine polymorphonuclear neutrophils.

    PubMed

    Eshelman, J E; Eberhart, R J; Scholz, R W

    1981-05-01

    The effects of cream on the bactericidal capacity and on selected metabolic characteristics of bovine blood polymorphonuclear leukocytes (PMN) were examined in vitro. These properties were also compared in blood PMN and PMN isolated from milk. Addition of 4% cream to the incubation medium reduced killing of Staphylococcus aureus by blood PMN. The PMN from milk were as bactericidal as blood PMN when incubated in a synthetic medium without cream. Cream reduced the phagocytosis-induced increment in O2 uptake in blood PMN. Compared to blood PMN in the absence of cream, PMN isolated from milk had reduced O2 uptake during phagocytosis. In all PMN preparations [14C]CO2 production from [1-14C]glucose and [6-14C]glucose was increased during phagocytosis. Rates of [14C]CO2 conversion from [1-C14]glucose were not significantly different among blood PMN, blood PMN plus cream, and milk PMN. Cream reduced [14C]CO2 conversion from [6-14C]glucose by blood PMN; milk PMN converted even less [6-14C]glucose to [14C]CO2 than did blood PMN in the presence of cream. Cream added to blood PMN preparations in the absence of other phagocytizable particles increased O2 uptake, increased (nonsignificantly) [14C]CO2 conversion from [1-14C]glucose, and reduced conversion from [6-14C]glucose. These studies confirm that cream reduces the bactericidal capacity of bovine PMN and reveal cream-induced alterations in selected metabolic pathways during phagocytosis. They show also that cream itself, in the absence of bacteria, alters PMN metabolism. PMID:7258794

  6. Ice Observatory

    NASA Astrophysics Data System (ADS)

    blugerman, n.

    2015-10-01

    My project is to make ice observatories to perceive astral movements as well as light phenomena in the shape of cosmic rays and heat, for example.I find the idea of creating an observation point in space, that in time will change shape and eventually disappear, in consonance with the way we humans have been approaching the exploration of the universe since we started doing it. The transformation in the elements we use to understand big and small transformations, within the universe elements.

  7. Chlorhexidine-calcium phosphate nanoparticles - Polymer mixer based wound healing cream and their applications.

    PubMed

    Viswanathan, Kaliyaperumal; Monisha, P; Srinivasan, M; Swathi, D; Raman, M; Dhinakar Raj, G

    2016-10-01

    In this work, we developed a wound healing cream composed of two different polymers, namely chitosan and gelatin with chlorhexidine along with calcium phosphate nanoparticles. The physicochemical properties of the prepared cream were investigated based on SEM, EDX, Raman, FTIR and the results indicated that the cream contained gelatin, chitosan, calcium phosphate nanoparticles and chlorhexidine. The maximum swelling ratio studies indicated that the ratio was around of 52±2.2 at pH7.4 and the value was increased in acidic and alkaline pH. The antimicrobial activity was tested against bacteria and the results indicated that, both chlorhexidine and the hybrid cream devoid of chlorhexidine exhibited antimicrobial activity but the chlorhexidine impregnated cream showed three fold higher antimicrobial activity than without chlorhexidine. In vivo wound healing promoting activities of hybrid cream containing 0.4mg/L chlorhexidine were evaluated on surgically induced dermal wounds in mice. The results indicated that the cream with incorporated chlorhexidine significantly enhanced healing compared with the control samples. For the field validations, the veterinary clinical animals were treated with the cream and showed enhanced healing capacity. In conclusion, a simple and efficient method for design of a novel wound healing cream has been developed for veterinary applications. PMID:27287150

  8. 7 CFR 58.2825 - United States Standard for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... from the use of bulky optional ingredients, chocolate and cocoa solids used shall be considered the... ingredients are used, the weight of chocolate or cocoa solids may be multiplied by 2.5; the weight of fruit...

  9. 7 CFR 58.2825 - United States Standard for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... from the use of bulky optional ingredients, chocolate and cocoa solids used shall be considered the... ingredients are used, the weight of chocolate or cocoa solids may be multiplied by 2.5; the weight of fruit...

  10. An Entrepreneurial Strand in the Business Law Course: The Ice Cream Project

    ERIC Educational Resources Information Center

    Robson, Regina M.

    2009-01-01

    America is a nation of entrepreneurs. Whether engaged in a start-up operation, managing a family business, or as part of an entrepreneurial venture within a larger entity, American entrepreneurs have provided the vision and energy that have powered the U.S. economy for the last century. Educating entrepreneurs presents special challenges,…

  11. "As Good as Chocolate" and "Better than Ice Cream": How Toddler, and Older, Breastfeeders Experience Breastfeeding

    ERIC Educational Resources Information Center

    Gribble, Karleen D.

    2009-01-01

    The breastfeeding experiences of 114 Australian children who were currently breastfeeding were explored via maternal observation and direct questioning of the children. Mothers commonly stated that their child breastfed for comfort and this opinion was validated by observations of when the children breastfed, which was often in the transition to…

  12. Ice cream scooper's hand. Report of an occupationally related stress fracture of the hand.

    PubMed

    Howard, R S; Conrad, G R

    1992-09-01

    Stress fracture of the hand is uncommon but can be a significant source of morbidity if not promptly diagnosed. The authors present a case of metacarpal stress fracture in which the occupational history was key to the diagnosis and management of long-standing hand pain. PMID:1395344

  13. "I can't taste ice cream": an unusual case of tinnitus and dysgeusia.

    PubMed

    Ness, Brian; Steger, Jamie; Della-Giustina, David

    2004-12-01

    Auricular foreign bodies are usually presented to the emergency department in an easily recognizable fashion. We report the case of a 16-year-old male who presented to the emergency department with complaints of unilateral tinnitus and dysgeusia. He denied any history of injury except for falling from his bike in the woods earlier that day. On examination, a wooden foreign body was found in the external auditory canal. A computed tomography scan revealed a 3-cm-long twig that pierced the middle ear disrupting the ossicles. He was taken to the operating room for removal and microscopic evaluation. On evaluation, the chorda tympani nerve was found to be severed along with disruption of the ossicles. This is an unusual presentation for an aural foreign body, and the resulting injury of the chorda tympani is not well published. One should consider the possibility of injury to the middle and inner ear and perform the necessary clinical evaluation before and after removal of aural foreign bodies. PMID:15572973

  14. How many universes are necessary for an ice cream to melt?

    NASA Astrophysics Data System (ADS)

    Cirkovic, Milan M.

    We investigate a quantitative consequence of the Acausal-Anthropic approach to solving the long-standing puzzle of the thermodynamical arrow of time. Notably, the size of the required multiverse is estimated on the basis of the classical Boltzmann connection between entropy and probability, as well as the thermodynamic properties of black holes.

  15. Detailed plans for the reduction in waste load from a dairy and ice cream plant

    SciTech Connect

    Carawan, R.E.; Rushing, J.E.

    1987-02-28

    The waste load from a dairy processing plant is largely a result of milk products which are intentionally or inadvertaintly lost to the sewer system. Researchers have estimated that over 90 percent of the waste load is of product origin (milk and milk products). The reduction of water and waste requires the application of the best technology to achieve reduced product loss, reduced water usage and reduced ingredient loss. There are two proven ways to reduce water use, wastewater discharge, waste loads and product loss. One method is to operate the plant more efficiently. The other is to institute process changes which have been shown to reduce water use, product waste and wasteloads. This project places emphasis on detailing those losses, recovering these losses, and preventing the milk solids from becoming part of the waste load.

  16. 7 CFR 58.2825 - United States Standard for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... from the use of bulky optional ingredients, chocolate and cocoa solids used shall be considered the... ingredients are used, the weight of chocolate or cocoa solids may be multiplied by 2.5; the weight of fruit...

  17. 7 CFR 58.2825 - United States Standard for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... from the use of bulky optional ingredients, chocolate and cocoa solids used shall be considered the... ingredients are used, the weight of chocolate or cocoa solids may be multiplied by 2.5; the weight of fruit...

  18. 7 CFR 58.2825 - United States Standard for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... from the use of bulky optional ingredients, chocolate and cocoa solids used shall be considered the... ingredients are used, the weight of chocolate or cocoa solids may be multiplied by 2.5; the weight of fruit...

  19. The Ice Cream Stories: A Study in Normal and Psychotic Narrations.

    ERIC Educational Resources Information Center

    Chaika, Elaine; Alexander, Paul

    1986-01-01

    Indicates that the psychotic and normal populations showed definable differences in encoding strategies when presented with an adaption of the Pear Stories study. Supports theories claiming that faulty filtering mechanisms, vulnerability to distraction, and attentional deficits account for psychotic subjects' reactions. (JD)

  20. Pickles and ice cream! Food cravings in pregnancy: hypotheses, preliminary evidence, and directions for future research

    PubMed Central

    Orloff, Natalia C.; Hormes, Julia M.

    2014-01-01

    Women in the United States experience an increase in food cravings at two specific times during their life, (1) perimenstrually and (2) prenatally. The prevalence of excess gestational weight gain (GWG) is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of (1) hormonal changes, (2) nutritional deficits, (3) pharmacologically active ingredients in the desired foods, and (4) cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: (1) validation of food craving and eating-related measures specifically in pregnant populations, (2) use of ecological momentary assessment to obtain real time data on cravings during pregnancy, (3) implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and GWG, and (4) development of interventions to ensure proper prenatal nutrition and prevent excess GWG. PMID:25295023

  1. Potency ranking of two new topical corticosteroid creams containing 0.1% desonide or 0.05% halometasone utilising the human skin blanching assay.

    PubMed

    Meyer, E; Smith, E W; Haigh, J M; Kanfer, I

    1988-12-01

    The human blanching assay was used to assess the potency of two new proprietary corticosteroid creams. The blanching abilities of 0.1% desonide cream and 0.05% halometasone cream were evaluated relative to the blanching elicited by 0.05% clobetasol 17-propionate cream, 0.1% betamethasone 17-valerate cream and 0.05% clobetasone 17-butyrate cream. The results of the trial indicated that the 0.1% desonide cream falls into the potent group of topical corticosteroid preparations and the 0.05% halometasone cream falls into the moderately potent group. PMID:3245859

  2. Scrambled Ice

    NASA Technical Reports Server (NTRS)

    1998-01-01

    This complex area on the side of Europa which faces away from Jupiter shows several types of features which are formed by disruptions of Europa's icy crust. North is to the top of the image, taken by NASA's Galileo spacecraft, and the Sun illuminates the surface from the left. The prominent wide, dark bands are up to 20 kilometers (12 miles) wide and over 50 kilometers (30 miles) long. They are believed to have formed when Europa's icy crust fractured, separated and filled in with darker, 'dirtier' ice or slush from below. A relatively rare type of feature on Europa is the 15-kilometer-diameter (9.3-mile) impact crater in the lower left corner. The small number of impact craters on Europa's surface is an indication of its relatively young age. A region of chaotic terrain south of this impact crater contains crustal plates which have broken apart and rafted into new positions. Some of these 'ice rafts' are nearly 1 kilometer (about half a mile) across. Other regions of chaotic terrain are visible and indicate heating and disruption of Europa's icy crust from below. The youngest features in this scene are the long, narrow cracks in the ice which cut across all other features. One of these cracks is about 30 kilometers (18 miles) to the right of the impact crater and extends for hundreds of miles from the top to the bottom of the image.

    The image, centered near 23 degrees south latitude and 179 degrees longitude, covers an area about 240 by 215 kilometers (150 by 130 miles) across. The finest details that can be discerned in this picture are about 460 meters (500 yards) across. The image was taken as Galileo flew by Europa on March 29, 1998. The image was taken by the onboard solid state imaging system camera from an altitude of 23,000 kilometers (14,000 miles).

    The Jet Propulsion Laboratory, Pasadena, CA manages the Galileo mission for NASA's Office of Space Science, Washington, DC. JPL is an operating division of California Institute of Technology (Caltech

  3. Cosmic Ray surveyor for Earth-Mars missions (CREAM surveyor)

    NASA Astrophysics Data System (ADS)

    Spillantini, P.; Casolino, M.; Papini, P.; Taccetti, F.

    The main scientific objective of the CREAM surveyor experiment is the observation of the Solar Energetic Particles registering particle by particle their nature, kinetic energy and arrival direction up to the highest involved energies. The measurement of the arrival direction will cover the whole solid angle and will be continuous in time on the whole period of duration of a long duration mission in the interplanetary space in order to acquire the information in correspondence of the different solar event typology during a large fraction of the 11-year solar cycle. The experiment is conceived in the plan of activities for the realization of passive and active shielding systems against ionising radiation in the future manned interplanetary flights and their integration in the project of the spaceship for the first manned mission to Mars. The complexity of the problems to be solved and the long time needed for the development of the suitable techniques requires that these thematic be considered well in advance of the formulation of detailed plans. The knowledge of the SEPs arrival directions as a function of their energy and in correspondence of the different solar phenomena is a basic input for providing an adequate protection and for planning a long duration human presence on Mars. The CREAM instrument will be based on two ``classical'' detection techniques working together: the measurement of the particle direction and charge by a microstrip silicon system and the measurement of its energy by the time of flight through two scintillation counters placed at a distance. The high precision that can be reached on the time measurement allows to maintain the dimensions of the CREAM instrument very small. The quasi-spherical layout of the instrument allows to sample the particles coming from a large fraction of the whole solid angle and to do therefore the measurement independent from the attitude of the carrying spacecraft.

  4. Stability Conditions and Mechanism of Cream Soaps: Effect of Polyols.

    PubMed

    Sagitani, Hiromichi; Komoriya, Masumi

    2015-01-01

    Fatty acids, fatty acid potassium soaps, polyols and water are essential ingredients for producing stable cream soaps. The solution behavior of the above four components system has been studied to elucidate the effect of four sorts of polyols (glycerol, 1,3-butylene glycol, polyethylene glycol 400 and dipropylene glycol) on the stability of cream soaps. It has been revealed that the lamellar liquid crystalline one-phase converted to a two-phase of a lamellar phase and an isotropic aqueous solution by the addition of a few percent of 1,3-butylene glycol, polyethylene glycol 400 and dipropylene glycol, whereas the lamellar one-phase was remained by about 50 wt% of glycerol in the aqueous solution. The X-ray data at room temperature showed that the existence of 1:1 acid soap (1:1 mole ratio of potassium soap/fatty acid) crystals in the 1,3-butylene glycol, polyethylene glycol 400 and dipropylene glycol systems, whereas that the coexistence of 1:1 acid soap crystal and a lamellar gel phase (swelled lamellar gel structure) in the glycerol system. The phase transition peaks from coagel to gel (Tgel) and from gel to liquid state (Tc) were appeared in the above four polyol systems by DSC measurements. It was confirmed from the combined data of SAXS and DSC that the existence of anhydrous 1:1 acid soap gels (or with small amount of bound water) in the all polyol systems, whereas the coexistence of the anhydrate gel and the swelled gel with a lot of intermediate water in the only glycerol system. This swelled gel structure would be contributed to stabilize the dispersed anhydrate acid soap crystals in cream soaps. PMID:26179000

  5. Aminoguanidine cream ameliorates skin tissue microenvironment in diabetic rats

    PubMed Central

    Tian, Ming; Qing, Chun; Niu, Yiwen; Dong, Jiaoyun; Cao, Xiaozan; Song, Fei; Ji, Xiaoyun

    2016-01-01

    Introduction The aim of the study was to explore the effect of aminoguanidine cream on the skin tissue microenvironment in diabetic rats. Material and methods A total of 51 healthy male Sprague Dawley (SD) rats were randomly divided into three groups: the diabetes group (n = 18), the aminoguanidine group (n = 18) and the control group (n = 15). Rats in the diabetes group and aminoguanidine group were injected with 65 mg/kg streptozotocin to induce the diabetes model, and in the control group with citrate buffer. After successful induction of diabetes, the back hair of all rats was stripped by barium sulfide, and the aminoguanidine group was treated with aminoguanidine cream using disinfected cotton swabs twice every day for 40 days, while the diabetes and control groups were treated with the cream matrix. The pathological changes of skin were observed by HE staining, while the content of inflammatory cytokines (TNF-α, IL-8, ICAM and IL-1α) and the antioxidant indexes (T-AOC, GSH-PX, MPO MDA H2O2) were examined using commercial kits. Results After 40 days of treatment, the diabetes group manifested tissue lesions, whereas the aminoguanidine group seemed normal. Compared with the diabetes group, the content of inflammatory cytokines TNF-α, IL-8, ICAM and IL-1α was dramatically lower in the aminoguanidine group. T-AOC in all groups underwent dramatic changes and returned to normal finally. The activities of GSH-PX and MPO and content of H2O2 in the diabetes group were all higher than those in the aminoguanidine group. Conclusions Aminoguanidine may have a good systemic effect on alleviating the pathological changes of skin tissue in diabetic rats, which may be attributed to the regulation of GSH-PX, TNF-α, IL-8, ICAM and IL-1α. PMID:26925135

  6. Enhancement of human skin facial revitalization by moringa leaf extract cream

    PubMed Central

    Akhtar, Naveed; Chowdhary, Farzana

    2014-01-01

    Introduction Solar ultraviolet exposure is the main cause of skin damage by initiation of reactive oxygen species (ROS) leading to skin collagen imperfection and eventually skin roughness. This can be reduced by proper revitalization of skin enhancing younger and healthier appearance. Aim To evaluate the skin facial revitalization effect of a cream formulation containing the Moringa oleifera leaf extract on humans. Material and methods Active cream containing 3% of the concentrated extract of moringa leaves was developed by entrapping in the inner aqueous phase of cream. Base contained no extract. Skin revitalizing parameters, i.e. surface, volume, texture parameters and surface evaluation of the living skin (SELS) were assessed comparatively after application of the base and active cream on human face using Visioscan® VC 98 for a period of 3 months. Results Surface values were increased by the base and decreased by the active cream. Effects produced for the base and active cream were significant and insignificant, respectively, as observed in the case of surface. Unlike the base, the active cream showed significant effects on skin volume, texture parameters (energy, variance and contrast) and SELS, SEr (skin roughness), SEsc (skin scaliness), SEsm (skin smoothness), and SEw (skin wrinkles) parameters. Conclusions The results suggested that moringa cream enhances skin revitalization effect and supports anti-aging skin effects. PMID:25097471

  7. 21 CFR 524.981c - Fluocinolone acetonide, neomycin sulfate cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Fluocinolone acetonide, neomycin sulfate cream. 524.981c Section 524.981c Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... ANIMAL DRUGS § 524.981c Fluocinolone acetonide, neomycin sulfate cream. (a) Specifications. The...

  8. Effects of School Choice on the Margin: The Cream Is Already Skimmed

    ERIC Educational Resources Information Center

    Walsh, Patrick

    2009-01-01

    Critics of school choice argue that cream-skimming will worsen outcomes for those left behind in public schools. Since "high ability" families may have already sorted themselves out of the schools in question, this paper will examine whether existing within-school heterogeneity leaves any scope for cream-skimming to operate. It asks, "given the…

  9. 21 CFR 524.981c - Fluocinolone acetonide, neomycin sulfate cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Fluocinolone acetonide, neomycin sulfate cream. 524.981c Section 524.981c Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... ANIMAL DRUGS § 524.981c Fluocinolone acetonide, neomycin sulfate cream. (a) Specifications. The...

  10. 21 CFR 524.981c - Fluocinolone acetonide, neomycin sulfate cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Fluocinolone acetonide, neomycin sulfate cream. 524.981c Section 524.981c Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... ANIMAL DRUGS § 524.981c Fluocinolone acetonide, neomycin sulfate cream. (a) Specifications. The...

  11. Ice sheet margins and ice shelves

    NASA Technical Reports Server (NTRS)

    Thomas, R. H.

    1984-01-01

    The effect of climate warming on the size of ice sheet margins in polar regions is considered. Particular attention is given to the possibility of a rapid response to warming on the order of tens to hundreds of years. It is found that the early response of the polar regions to climate warming would be an increase in the area of summer melt on the ice sheets and ice shelves. For sufficiently large warming (5-10C) the delayed effects would include the breakup of the ice shelves by an increase in ice drainage rates, particularly from the ice sheets. On the basis of published data for periodic changes in the thickness and melting rates of the marine ice sheets and fjord glaciers in Greenland and Antarctica, it is shown that the rate of retreat (or advance) of an ice sheet is primarily determined by: bedrock topography; the basal conditions of the grounded ice sheet; and the ice shelf condition downstream of the grounding line. A program of satellite and ground measurements to monitor the state of ice sheet equilibrium is recommended.

  12. The low earth orbit environment observed using CREAM and CREDO.

    PubMed

    Watson, C J; Dyer, C S; Truscott, P R; Peerless, C L; Sims, A J; Barth, J L

    1998-01-01

    The Cosmic Radiation Environment and Dosimetry experiment (CREDO) has been operational on board the Advanced Photovoltaics & Electronics Experiment Spacecraft since August 1994. Extensive measurements of cosmic ray linear energy transfer spectra (using data to January 1996) and total dose (using data to November 1994) have been made, and compared with predictions of standard models. Detailed consideration of spacecraft shielding effects have been made. Predictions are shown to overestimate the measured linear energy transfer spectra. The CREAM experiment was flown on STS-63 in the SpaceHab module. Results show penetration of high energy electrons into the SpaceHab module. PMID:11542876

  13. Preliminary results from the second flight of CREAM

    NASA Astrophysics Data System (ADS)

    Marrocchesi, P. S.; Ahn, H. S.; Allison, P.; Bagliesi, M. G.; Barbier, L.; Beatty, J. J.; Bigongiari, G.; Brandt, T. J.; Childers, J. T.; Conklin, N. B.; Coutu, S.; DuVernois, M. A.; Ganel, O.; Han, J. H.; Jeon, J. A.; Kim, K. C.; Lee, M. H.; Lutz, L.; Maestro, P.; Malinine, A.; Minnick, S.; Mognet, S. I.; Nam, S. W.; Nutter, S.; Park, I. H.; Park, N. H.; Seo, E. S.; Sina, R.; Walpole, P.; Wu, J.; Yang, J.; Yoon, Y. S.; Zei, R.; Zinn, S. Y.

    Launched from McMurdo (Antarctica) in December 2005, the balloon experiment CREAM (cosmic ray energetics and mass) collected about 15 million triggers during its second flight of 28 days. Redundant charge identification, by two pixelated silicon arrays and a time resolved pulse shaping technique from a scintillator system, allowed a clear signature of the primary nuclei. The energy was measured with a tungsten/SciFi calorimeter preceded by a graphite target. Preliminary results from the analysis of the data of the second flight are presented.

  14. Preliminary results from the second flight of CREAM

    NASA Astrophysics Data System (ADS)

    Marrocchesi, P. S.; Cream Collaboration

    Launched from McMurdo Antarctica in December 2005 CREAM Cosmic Ray Energetics And Mass balloon experiment collected about 15 million triggers during its second flight of 28 days Redundant charge identification by two pixellated silicon arrays and a time resolved pulse shaping technique from a scintillator system allowed a clear signature of the primary nuclei The energy was measured with a tungsten SciFi calorimeter preceded by a graphite target Preliminary results on cosmic ray elemental composition from the data of the second flight will be presented

  15. Pharmaceutical availability of clobetasol-17-propionate from cream and ointment.

    PubMed

    Dyderski, S; Grześkowiak, E; Szałek, E; Mrzygłód, A

    2001-01-01

    Kinetics of drug release from both compared preparations available as a cream and an ointment, was in vitro studied. A reversed-phase HPLC method was developed for the determination of clobetasol-17-propionate in lipophylic bases using clobetasol-17-butyrate as an internal standard. Analyses were performed using a C18 reversed-phase column with a mobile phase of methanol-water and ultraviolet detection at lambda=254 nm. The calibration curve was constructed for the concentration range 0.5-40.0 microg/ml. The method is simple, accurate and precise. PMID:12197615

  16. Prediction of soil loss with the CREAMS model

    SciTech Connect

    Becker, N.M.

    1984-07-24

    Variations in soil loss as a function of certain land use and land management practices were investigated on a small watershed in the Texas Panhandle using CREAMS, a recently developed computer model capable of simulating dynamic rainfall, runoff, and erosion processes over the time-frame of decades. Simulations of different curve numbers, three types of cropping, and varying crop yield and plowing practices were made to determine the sensitivity of soil loss to these parameters. Comparisons were made to actual in-field measurements of soil loss on experimental plots. 8 references, 3 figures.

  17. An Aluminum Magnesium Hydroxide Stearate-based Skin Barrier Protection Cream Used for the Management of Eczematous Dermatitis

    PubMed Central

    Bhambri, Sanjay; Michaels, Brent

    2008-01-01

    Eczematous dermatoses can often be very difficult to treat. An aluminum magnesium hydroxide stearate-based cream has recently become available for clinical use. Aluminum magnesium hydroxide stearate-based cream provides an alternative option in treating these dermatoses while providing barrier protection against external allergens and irritants. This article reviews various studies evaluating aluminum magnesium hydroxide stearate-based cream. PMID:21212843

  18. 7 CFR 58.336 - Frequency of sampling for quality control of cream, butter and related products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Frequency of sampling for quality control of cream... of sampling for quality control of cream, butter and related products. (a) Microbiological. Samples... churnings or batches from samples taken from the cream as often as is necessary to aid in the control...

  19. 7 CFR 58.336 - Frequency of sampling for quality control of cream, butter and related products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Frequency of sampling for quality control of cream... of sampling for quality control of cream, butter and related products. (a) Microbiological. Samples... churnings or batches from samples taken from the cream as often as is necessary to aid in the control...

  20. 7 CFR 58.336 - Frequency of sampling for quality control of cream, butter and related products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Frequency of sampling for quality control of cream... of sampling for quality control of cream, butter and related products. (a) Microbiological. Samples... churnings or batches from samples taken from the cream as often as is necessary to aid in the control...

  1. Relating sensory and chemical properties of sour cream to consumer acceptance.

    PubMed

    Shepard, L; Miracle, R E; Leksrisompong, P; Drake, M A

    2013-09-01

    Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to flavor or acceptance have not been established, nor has a comprehensive study been conducted to characterize drivers of liking for sour cream. The objective of this study was to characterize chemical and sensory properties of sour cream and to determine the drivers of liking for sour cream. Descriptive sensory and instrumental analyses followed by consumer testing were conducted. Flavor and texture attributes of 32 (22 full-fat, 6 reduced-fat, and 4 fat-free) commercial sour creams were evaluated by a trained descriptive sensory panel. Percent solids, percent fat, pH, titratable acidity, and colorimetric measurements were conducted to characterize physical properties of sour creams. Organic acids were evaluated by HPLC and volatile aroma active compounds were evaluated by gas chromatography-mass spectrometry with gas chromatography-olfactometry. Consumer acceptance testing (n=201) was conducted on selected sour creams, followed by external preference mapping. Full-fat sour creams were characterized by the lack of surface gloss and chalky textural attributes, whereas reduced-fat and fat-free samples displayed high intensities of these attributes. Full-fat sour creams were higher in cooked/milky and milk fat flavors than the reduced-fat and fat-free samples. Reduced-fat and fat-free sour creams were characterized by cardboard, acetaldehyde/green, and potato flavors, bitter taste, and astringency. Lactic acid was the prominent organic acid in all sour creams, followed by acetic and citric acids. High aroma-impact volatile compounds in sour creams were 2,3-butanedione, acetic acid, butyric acid, octanal, 2-methyl-3-furanthiol, 1-octene-3-one, and acetaldehyde. Positive drivers of liking for sour cream were milk fat, cooked/milky and sweet aromatic flavors, opacity, color intensity, and adhesiveness. This comprehensive study established

  2. Icing: Accretion, Detection, Protection

    NASA Technical Reports Server (NTRS)

    Reinmann, John J.

    1994-01-01

    The global aircraft industry and its regulatory agencies are currently involved in three major icing efforts: ground icing; advanced technologies for in-flight icing; and tailplane icing. These three major icing topics correspondingly support the three major segments of any aircraft flight profile: takeoff; cruise and hold; and approach and land. This lecture addressess these three topics in the same sequence as they appear in flight, starting with ground deicing, followed by advanced technologies for in-flight ice protection, and ending with tailplane icing.

  3. Comparative development and evaluation of topical gel and cream formulations of psoralen.

    PubMed

    Patel, N A; Patel, N J; Patel, R P

    2009-10-01

    The aim of the present investigation is to develop topical gel and cream formulations of psoralen for enhancing its transport through the skin, with the goal to shorten the delay between drug application and UVA irradiation. In our first studies, oil-in-water (O/W) creams of psoralen (0.05% concentration) were prepared using Apifil (PEG-8 Beeswax) and Plurol Stearique WL 1009 as emulsifying agents and aqueous cream (British Pharmaceutical Codex) as the cream base material. In our second studies, hydroalcoholic transparent gel formulations of this drug in a 0.05% concentration were prepared using hydroxypropylcellulose (HPC) as the gelling agent. The physicochemical compatibility between psoralen and formulation excipients used in the cream and gel formulations was confirmed by using differential scanning calorimetry and Fourier transform infrared spectroscopy. All prepared cream and gel formulations were evaluated for drug content uniformity, viscosity, pH, stability, and limpidity. The release of psoralen from all formulations via dialysis through a cellulose membrane into phosphate buffer pH 6.8 at 37°C was studied. The penetration enhancing effect of menthol (0-12.5%, w/w) on the percutaneous flux of psoralen through excised rat epidermis from gel and cream formulations was also investigated. The release profile of psoralen from gel formulations was higher than that from cream formulations. The percutaneous flux and enhancement ratio of psoralen across rat epidermis was significantly enhanced by the addition of menthol in both gel and cream formulations as compared to gel and cream formulations prepared without menthol (p < 0.05). PMID:22495634

  4. New insights into eutectic cream skin penetration enhancement.

    PubMed

    Fiala, Sarah; Roman, Marie; Inacio, Ricardo; Mashal, Sumaia; Brown, Marc B; Jones, Stuart A

    2016-02-29

    The manner in which the eutectic cream EMLA enhances the percutaneous penetration of lidocaine and prilocaine into human skin is still not fully understood. The purpose of this study was to investigate if the modification of drug aggregation played a role in the way EMLA facilitates delivery. Light scattering analysis of lidocaine alone in water gave a critical aggregation concentration (CAC) of 572 μM and a mean aggregate size of 58.8 nm. The analysis of prilocaine in identical conditions gave a CAC of 1177 μM and a mean aggregate size of 105.7 ± 24.8 nm. When the two drugs were mixed at their eutectic 1:1 ratio in water the CAC reduced to 165.8 μM and the aggregate size was 43.82 nm. This lidocaine-prilocaine interaction in water was further modified upon addition of polyoxyethylene hydrogenated castor oil, the surfactant in the EMLA aqueous phase, to produce aggregates of <20 nm. The physical characterisation data suggested that it was the EMLA cream's surfactant that modified the drug molecular interactions in the aqueous continuous phase and caused a 6 fold higher drug penetration through human epidermal tissue compared to the oil formulations tested in this study. PMID:26732522

  5. Skin decontamination cream for radiological contaminants: Formulation development and evaluation

    PubMed Central

    Khan, Abdul Wadood; Kotta, Sabna; Rana, Sudha; Ansari, Shahid Husain; Sharma, Rakesh Kumar; Ali, Javed

    2013-01-01

    Background: Increased use of the radioactive materials in the field of research, medical, nuclear power plant, and industry has increased the risk of accidental exposure. Intentional use of the radioisotopes by terrorist organizations could cause exposure/contamination of a number of the population. In view of the accidental contamination, there is a need to develop self-usable decontamination formulations that could be used immediately after contamination is suspected. Materials and Methods: Present work was planned to optimize and develop self-usable radiation decontamination cream formulation. Various pharmaceutical parameters were characterized. 99mTc-sodium pertechnetate was used as radiocontaminant. Static counts were recorded before and after decontamination using single photon emission computed tomography. Results: Decontamination efficacy of the cream was found to be 42% ± 3% at 0-0.5 h after the exposure. Primary skin irritancy test was satisfactory as no erythema or edema was observed visually after 2 weeks of the formulation application. Conclusion: The decontamination studies proved the potential of EDTA to remove the radiological contaminants effectively. PMID:23799206

  6. Arctic ice islands

    SciTech Connect

    Sackinger, W.M.; Jeffries, M.O.; Lu, M.C.; Li, F.C.

    1988-01-01

    The development of offshore oil and gas resources in the Arctic waters of Alaska requires offshore structures which successfully resist the lateral forces due to moving, drifting ice. Ice islands are floating, a tabular icebergs, up to 60 meters thick, of solid ice throughout their thickness. The ice islands are thus regarded as the strongest ice features in the Arctic; fixed offshore structures which can directly withstand the impact of ice islands are possible but in some locations may be so expensive as to make oilfield development uneconomic. The resolution of the ice island problem requires two research steps: (1) calculation of the probability of interaction between an ice island and an offshore structure in a given region; and (2) if the probability if sufficiently large, then the study of possible interactions between ice island and structure, to discover mitigative measures to deal with the moving ice island. The ice island research conducted during the 1983-1988 interval, which is summarized in this report, was concerned with the first step. Monte Carlo simulations of ice island generation and movement suggest that ice island lifetimes range from 0 to 70 years, and that 85% of the lifetimes are less then 35 years. The simulation shows a mean value of 18 ice islands present at any time in the Arctic Ocean, with a 90% probability of less than 30 ice islands. At this time, approximately 34 ice islands are known, from observations, to exist in the Arctic Ocean, not including the 10-meter thick class of ice islands. Return interval plots from the simulation show that coastal zones of the Beaufort and Chukchi Seas, already leased for oil development, have ice island recurrences of 10 to 100 years. This implies that the ice island hazard must be considered thoroughly, and appropriate safety measures adopted, when offshore oil production plans are formulated for the Alaskan Arctic offshore. 132 refs., 161 figs., 17 tabs.

  7. Stochastic ice stream dynamics

    NASA Astrophysics Data System (ADS)

    Mantelli, Elisa; Bertagni, Matteo Bernard; Ridolfi, Luca

    2016-08-01

    Ice streams are narrow corridors of fast-flowing ice that constitute the arterial drainage network of ice sheets. Therefore, changes in ice stream flow are key to understanding paleoclimate, sea level changes, and rapid disintegration of ice sheets during deglaciation. The dynamics of ice flow are tightly coupled to the climate system through atmospheric temperature and snow recharge, which are known exhibit stochastic variability. Here we focus on the interplay between stochastic climate forcing and ice stream temporal dynamics. Our work demonstrates that realistic climate fluctuations are able to (i) induce the coexistence of dynamic behaviors that would be incompatible in a purely deterministic system and (ii) drive ice stream flow away from the regime expected in a steady climate. We conclude that environmental noise appears to be crucial to interpreting the past behavior of ice sheets, as well as to predicting their future evolution.

  8. Sea ice ecosystems.

    PubMed

    Arrigo, Kevin R

    2014-01-01

    Polar sea ice is one of the largest ecosystems on Earth. The liquid brine fraction of the ice matrix is home to a diverse array of organisms, ranging from tiny archaea to larger fish and invertebrates. These organisms can tolerate high brine salinity and low temperature but do best when conditions are milder. Thriving ice algal communities, generally dominated by diatoms, live at the ice/water interface and in recently flooded surface and interior layers, especially during spring, when temperatures begin to rise. Although protists dominate the sea ice biomass, heterotrophic bacteria are also abundant. The sea ice ecosystem provides food for a host of animals, with crustaceans being the most conspicuous. Uneaten organic matter from the ice sinks through the water column and feeds benthic ecosystems. As sea ice extent declines, ice algae likely contribute a shrinking fraction of the total amount of organic matter produced in polar waters. PMID:24015900

  9. Stochastic ice stream dynamics.

    PubMed

    Mantelli, Elisa; Bertagni, Matteo Bernard; Ridolfi, Luca

    2016-08-01

    Ice streams are narrow corridors of fast-flowing ice that constitute the arterial drainage network of ice sheets. Therefore, changes in ice stream flow are key to understanding paleoclimate, sea level changes, and rapid disintegration of ice sheets during deglaciation. The dynamics of ice flow are tightly coupled to the climate system through atmospheric temperature and snow recharge, which are known exhibit stochastic variability. Here we focus on the interplay between stochastic climate forcing and ice stream temporal dynamics. Our work demonstrates that realistic climate fluctuations are able to (i) induce the coexistence of dynamic behaviors that would be incompatible in a purely deterministic system and (ii) drive ice stream flow away from the regime expected in a steady climate. We conclude that environmental noise appears to be crucial to interpreting the past behavior of ice sheets, as well as to predicting their future evolution. PMID:27457960

  10. Top Sounder Ice Penetration

    NASA Astrophysics Data System (ADS)

    Porter, D. L.; Goemmer, S. A.; Sweeney, J. H.

    2014-12-01

    Ice draft measurements are made as part of normal operations for all US Navy submarines operating in the Arctic Ocean. The submarine ice draft data are unique in providing high resolution measurements over long transects of the ice covered ocean. The data has been used to document a multidecadal drop in ice thickness, and for validating and improving numerical sea-ice models. A submarine upward-looking sonar draft measurement is made by a sonar transducer mounted in the sail or deck of the submarine. An acoustic beam is transmitted upward through the water column, reflecting off the bottom of the sea ice and returning to the transducer. Ice thickness is estimated as the difference between the ship's depth (measured by pressure) and the acoustic range to the bottom of the ice estimated from the travel time of the sonar pulse. Digital recording systems can provide the return off the water-ice interface as well as returns that have penetrated the ice. Typically, only the first return from the ice hull is analyzed. Information regarding ice flow interstitial layers provides ice age information and may possibly be derived with the entire return signal. The approach being investigated is similar to that used in measuring bottom sediment layers and will involve measuring the echo level from the first interface, solving the reflection loss from that transmission, and employing reflection loss versus impedance mismatch to ascertain ice structure information.

  11. Measurement of ice thickness (icing) in aeronautics

    NASA Technical Reports Server (NTRS)

    Hansman, R. John; Kirby, Mark S. JR.

    1988-01-01

    Pulsed ultrasonic techniques have been used to measure the formation of ice in flight in an icing wind tunnel with a precision of + or - 0.5 mm. Two icing regimes, humid and dry, are identified. Both natural and artificial conditions are considered. On the basis of ice formation rates obtained by the ultrasound technique and the observed surface conditions, it is found that the heat transfer coefficients are larger in the wind tunnel tests than in actual flight, presumably due to the higher level of turbulence in the wind tunnel tests. Profiles obtained during flight under natural conditions are compared with mechanical-type measurements and with the results of stereographic analysis.

  12. Adhesion, friction and wear characterization of skin and skin cream using atomic force microscope.

    PubMed

    Tang, Wei; Bhushan, Bharat

    2010-03-01

    Skin cream is commonly used to improve skin health and create a smooth, soft, and moist perception by altering the surface roughness, friction, and adhesion of skin surface. In this study, a systematic characterization of the friction and adhesion properties of skin and skin cream was carried out, which is essential to develop better skin care products and advance biological, dermatology, and cosmetic science. Since cream rheology is expected to be a function of its thickness as well as the velocity and normal load during its application, friction and adhesion experiments were performed at a range of cream film thickness, velocity, and normal load in order to study their effect on virgin skin and cream treated skin. Since environmental dependence of skin and skin cream is of importance, the effect of relative humidity and temperature on the coefficient of friction and adhesive force was also studied. Durability of the virgin skin and cream treated skin was studied by repeated cycling tests. These experiments were performed by using an atomic force microscope (AFM) and a macroscale friction test apparatus in order to study the scale effects. Friction and wear mechanisms under various operating conditions are discussed. PMID:19879737

  13. Analysis of photodynamic cream effect in dental caries using optical coherence tomography

    NASA Astrophysics Data System (ADS)

    Barbosa, P. S.; Freitas, A. Z.; de Sant´Anna, G. R.

    2015-06-01

    The aim of this study was to assess the effect in the enamel demineralization of low-intensity infrared laser (λ=810 nm, 100 mW/cm2, 90 sec, 4.47 J/cm2, 9 J) with or without photodynamic cream fluorinated or not fluorinated, using Optical Coherence Tomography (OCT). Background data: Lasers can be used as tools for the prevention of tooth enamel demineralization. All enamel specimens (n= 105) were analyzed using OCT at baseline, and randomly assigned into seven groups (n=15): C (+), laser application; C(-), no treatment; (F), acid fluoride gel; cream (IV); cream and neutral fluoride (IVF); cream and laser (IVL); and cream with neutral fluoride+ laser (IVFL). The specimens were submitted to all kind of treatments before demineralizing pH cycling challenge and were reanalyzed. ANOVA and Tukey's multiple comparative analysis (p <0.01) demonstrated a greater delta attenuation between baseline and post challenge for C + (0.034 +/- 0.011) compared to IVF (0.016 +/- 0.007) F (0.018 +/- 0.010) IVFL (0.019 +/- 0.008), and IVL (0.014 +/- 0.010). The cream laser group (IVL) also showed lower delta (0.014 +/- 0.010) compared to C - (0.025 +/- 0.008). The OCT technique demonstrated that cream associated with laser showed the lowest quantitative enamel mineral looses after cariogenic challenge.

  14. A bilateral comparison study of pimecrolimus cream 1% and a topical medical device cream in the treatment of patients with atopic dermatitis.

    PubMed

    Emer, Jason J; Frankel, Amylynne; Sohn, Andrew; Lebwohl, Mark

    2011-07-01

    Corticosteroids are the mainstay of therapy for atopic dermatitis, but long-term use is associated with adverse effects. We sought to evaluate the clinical efficacy of two steroid-sparing creams for atopic dermatitis. Twenty patients were enrolled in an investigator-blinded, bilateral comparison study. Patients applied pimecrolimus cream twice daily to a target lesion on one side of the body and also applied a topical medical device cream three times daily on a symmetrical target lesion on the opposite side of the body for four weeks. Clinical assessments including Physician Global Assessment (PGA), Target Lesion Symptom Score (TLSS), subject self-assessment and digital photography were performed at the baseline, 2 week, and 4 week visits. Seventy-five percent of patients (pimecrolimus, 15 of 20; topical medical device, 15 of 20) were rated "clear" (0) or "almost clear" (1) by PGA for both medications after four weeks. Percent improvement of the PGA from randomization for pimecrolimus cream and the topical medical device cream were 72.50 and 71.67 respectively (P=0.9283). PGA scores decreased significantly from baseline for both treatments (P=0.004). Overall, there was no statistically significant difference between treatment groups for PGA scores throughout the study (P=0.8236). No cutaneous side effects were noted. Our study was limited by a small sample size and lack of double-blinding; however, both treatments were found to be safe and effective in treating atopic dermatitis over four weeks. Significant improvements were noted for all efficacy variables. In conclusion, a lipid-rich, non-steroidal, topical medical device cream was as effective in improving atopic dermatitis as pimecrolimus cream. PMID:21720655

  15. Mercury poisoning associated with beauty cream--Texas, New Mexico, and California, 1995-1996.

    PubMed

    1996-05-17

    The Texas Department of Health (TDH), New Mexico Department of Health (NMDH), and San Diego County Health Department (SDCHD) recently investigated three cases of mercury poisoning among persons who had used a beauty cream produced in Mexico. The investigations implicated the beauty cream as the source of the mercury. The cream, marketed as "Crema de Belleza--Manning," lists "calomel" (mercurous chloride) as an ingredient and was found to contain 6%-8% mercury by weight. This report summarizes the ongoing investigation of these and other possible cases. PMID:8609883

  16. Doped Artificial Spin Ice

    NASA Astrophysics Data System (ADS)

    Olson Reichhardt, Cynthia; Libal, Andras; Reichhardt, Charles

    We examine square and kagome artificial spin ice for colloids confined in arrays of double-well traps. Unlike magnetic artificial spin ices, colloidal and vortex artificial spin ice realizations allow creation of doping sites through double occupation of individual traps. We find that doping square and kagome ice geometries produces opposite effects. For square ice, doping creates local excitations in the ground state configuration that produce a local melting effect as the temperature is raised. In contrast, the kagome ice ground state can absorb the doping charge without generating non-ground-state excitations, while at elevated temperatures the hopping of individual colloids is suppressed near the doping sites. These results indicate that in the square ice, doping adds degeneracy to the ordered ground state and creates local weak spots, while in the kagome ice, which has a highly degenerate ground state, doping locally decreases the degeneracy and creates local hard regions.

  17. Greenland Ice Flow

    NASA Video Gallery

    Greenland looks like a big pile of snow seen from space using a regular camera. But satellite radar interferometry helps us detect the motion of ice beneath the snow. Ice starts flowing from the fl...

  18. Ice rule correlations in stuffed spin ice

    NASA Astrophysics Data System (ADS)

    Aldus, R. J.; Fennell, T.; Deen, P. P.; Ressouche, E.; Lau, G. C.; Cava, R. J.; Bramwell, S. T.

    2013-01-01

    Stuffed spin ice is a chemical variation of a spin ice material like Ho2Ti2O7 in which extra magnetic ions are inserted into the crystal structure. Previous studies have shown that the degree of stuffing has very little effect on the residual entropy in the system, which takes a value very close to the spin ice entropy. We argue, however, that the observation of this entropy does not imply long range coherence of the ice rules, that determine the local spin configurations. We have characterized deviations from the ice rules by means of a polarized neutron diffraction study of a single crystal of Ho2+δTi2-δO7-δ/2 with δ = 0.3. Our results demonstrate that the ice rules in stuffed spin ice are strictly valid only over a relatively short range, and that at longer range stuffed spin ice exhibits some characteristics of a ‘cluster glass’, with a tendency to more conventional ferromagnetic correlations.

  19. Radiation environment measurements on shuttle missions using the CREAM experiment

    NASA Astrophysics Data System (ADS)

    Dyer, C. S.; Sims, A. J.; Truscott, P. R.; Farren, J.; Underwood, C.

    1992-12-01

    The Cosmic Radiation Environment and Activation Monitor (CREAM) was successfully deployed in the middeck area on Shuttle missions STS-48 and STS-44 during September and November 1991 with the aim of monitoring those aspects of the primary and secondary radiation environment responsible for single event upsets in microelectronics and background noise in sensors. Results are compared with the outputs of standard radiation environment models. For the accurate location of trapped protons the choice of geomagnetic field model is shown to be critical, while results at high latitudes show the low-altitude manifestation of the new trapped proton belt observed to follow the March 1991 solar flare event. From deployment at a number of locations there is clear evidence for a significant build-up with shielding of secondary charged particles and neutrons.

  20. Updated measurements from CREAM & CREDO & implications for environment & shielding models.

    PubMed

    Dyer, C S; Truscott, P R; Peerless, C L; Watson, C J; Evans, H E; Knight, P; Cosby, M; Underwood, C; Cousins, T; Noulty, R

    1998-06-01

    Flight data obtained between 1995 and 1997 from the Cosmic Radiation Environment Monitors CREAM & CREDO carried on UoSat-3, Space Shuttle, STRV-1a (Space Technology Research Vehicle) and APEX (Advanced Photovoltaic and Electronics Experiment Spacecraft) have been added to the dataset affording coverage since 1990. The modulation of cosmic rays and evolution of the South Atlantic Anomaly are observed, the former comprising a factor three increase at high latitudes and the latter a general increase accompanied by a westward drift. Comparison of particle fluxes and linear energy transfer spectra is made with improved environment & radiation transport calculations which account for shield distributions and secondary particles. While there is an encouraging convergence between predictions and observations, significant improvements are still required, particularly in the treatrnent of locally produced secondary particles. PMID:11542404

  1. Topical Pimecrolimus 1% Cream in the Treatment of Seborrheic Dermatitis

    PubMed Central

    Kim, Grace K.

    2013-01-01

    Seborrheic dermatitis is a multifactorial skin disease characterized by a chronic course with periods of exacerbation and remission. Although topical corticosteroids have been the mainstay of treatment, alternative therapies are often needed to avoid protracted use of topical corticosteroid therapy in order to avert side effects and to sustain control of the disorder. Topical pimecrolimus, a calcinuerin inhibitor, is a safe alternative for seborrheic dermatitis and is more ideal for long-term use. More specifically, topical pimecrolimus not only has an attractive safety profile with no risk of many of the potential side effects seen with topical corticosteroids, but also has favorable efficacy data, including more data on long-term use. This is a review of literature evaluating the efficacy and safety profile of topical pimecrolimus 1% cream for the treatment of seborrheic dermatitis. PMID:23441238

  2. Topical pimecrolimus 1% cream in the treatment of seborrheic dermatitis.

    PubMed

    Kim, Grace K; Rosso, James Del

    2013-02-01

    Seborrheic dermatitis is a multifactorial skin disease characterized by a chronic course with periods of exacerbation and remission. Although topical corticosteroids have been the mainstay of treatment, alternative therapies are often needed to avoid protracted use of topical corticosteroid therapy in order to avert side effects and to sustain control of the disorder. Topical pimecrolimus, a calcinuerin inhibitor, is a safe alternative for seborrheic dermatitis and is more ideal for long-term use. More specifically, topical pimecrolimus not only has an attractive safety profile with no risk of many of the potential side effects seen with topical corticosteroids, but also has favorable efficacy data, including more data on long-term use. This is a review of literature evaluating the efficacy and safety profile of topical pimecrolimus 1% cream for the treatment of seborrheic dermatitis. PMID:23441238

  3. Treatment of oral lichen sclerosus with 1% pimecrolimus cream.

    PubMed

    Kim, Chi Yeon; Kim, Jin Gu; Oh, Chee Won

    2010-08-01

    Lichen sclerosus is a chronic inflammatory mucocutaneous disorder predominately affecting prepubertal girls and postmenopausal women. Isolated lichen sclerosus affecting the oral mucosa is exceedingly rare, and only 13 patients with biopsy-proved isolated oral disease have been reported in the literature. We report on a 7-year-old Korean girl with a well-demarcated 1.2x1.2 cm atrophic white plaque with an erythematous border and focal telangiectasia on the left vermillion lip, extending to the labial mucosa. No other cutaneous surfaces, including genitalia, were involved. An incisional biopsy of the plaque on the lip revealed a patchy lichenoid infiltrate of lymphocytes associated with sclerosis of the papillary dermis and a thinned epidermis consistent with a diagnosis of linear orofacial lichen sclerosus. Treatment with a short course of 1% pimecrolimus cream effectively prevented the progression of this lesion. PMID:20711272

  4. Ice electrode electrolytic cell

    DOEpatents

    Glenn, D.F.; Suciu, D.F.; Harris, T.L.; Ingram, J.C.

    1993-04-06

    This invention relates to a method and apparatus for removing heavy metals from waste water, soils, or process streams by electrolytic cell means. The method includes cooling a cell cathode to form an ice layer over the cathode and then applying an electric current to deposit a layer of the heavy metal over the ice. The metal is then easily removed after melting the ice. In a second embodiment, the same ice-covered electrode can be employed to form powdered metals.

  5. Ice electrode electrolytic cell

    DOEpatents

    Glenn, David F.; Suciu, Dan F.; Harris, Taryl L.; Ingram, Jani C.

    1993-01-01

    This invention relates to a method and apparatus for removing heavy metals from waste water, soils, or process streams by electrolytic cell means. The method includes cooling a cell cathode to form an ice layer over the cathode and then applying an electric current to deposit a layer of the heavy metal over the ice. The metal is then easily removed after melting the ice. In a second embodiment, the same ice-covered electrode can be employed to form powdered metals.

  6. Ice electrode electrolytic cell

    SciTech Connect

    Glenn, D.F.; Suciu, D.F.; Harris, T.L.; Ingram, J.C.

    1992-12-31

    This invention relates to a method and apparatus for removing heavy metals from waste water, soils, or process streams by electrolytic cell means. The method includes cooling a cell cathode to form an ice layer over the cathode and then applying an electric current to deposit a layer of the heavy metal over the ice. The metal is then easily removed after melting the ice. In a second embodiment, the same ice-covered electrode can be employed to form powdered metals.

  7. Ice Formation on Wings

    NASA Technical Reports Server (NTRS)

    Ritz, L

    1939-01-01

    This report makes use of the results obtained in the Gottingen ice tunnel in which the atmospheric conditions are simulated and the process of ice formation photographed. The effect of ice formation is threefold: 1) added weight to the airplane; 2) a change in the lift and drag forces; 3) a change in the stability characteristics.

  8. The Antarctic Ice.

    ERIC Educational Resources Information Center

    Radok, Uwe

    1985-01-01

    The International Antarctic Glaciological Project has collected information on the East Antarctic ice sheet since 1969. Analysis of ice cores revealed climatic history, and radar soundings helped map bedrock of the continent. Computer models of the ice sheet and its changes over time will aid in predicting the future. (DH)

  9. Experiments in Ice Physics.

    ERIC Educational Resources Information Center

    Martin, P. F.; And Others

    1978-01-01

    Describes experiments in ice physics that demonstrate the behavior and properties of ice. Show that ice behaves as an ionic conductor in which charge is transferred by the movement of protons, its electrical conductivity is highly temperature-dependent, and its dielectric properties show dramatic variation in the kilohertz range. (Author/GA)

  10. Technology for Ice Rinks

    NASA Technical Reports Server (NTRS)

    1983-01-01

    Ron Urban's International Ice Shows set up portable ice rinks for touring troupes performing on temporary rinks at amusement parks, sports arenas, dinner theaters, shopping malls and civic centers. Key to enhanced rink portability, fast freezing and maintaining ice consistency is a mat of flexible tubing called ICEMAT, an offshoot of a solar heating system developed by Calmac, Mfg. under contract with Marshall.

  11. Ice Versus Rock

    ERIC Educational Resources Information Center

    Rule, Audrey C.; Olson, Eric A.; Dehm, Janet

    2005-01-01

    During a snow bank exploration, students noticed "ice caves," or pockets, in some of the larger snow banks, usually below darker layers. Most of these caves had many icicles hanging inside. Students offered reasonable explanations of ice cave formation--squirrels, kids, snow blowers--and a few students came close to the true ice cave-formation…

  12. Antimicrobial activity of cream incorporated with silver nanoparticles biosynthesized from Withania somnifera

    PubMed Central

    Marslin, Gregory; Selvakesavan, Rajendran K; Franklin, Gregory; Sarmento, Bruno; Dias, Alberto CP

    2015-01-01

    We report on the antimicrobial activity of a cream formulation of silver nanoparticles (AgNPs), biosynthesized using Withania somnifera extract. Aqueous extracts of leaves promoted efficient green synthesis of AgNPs compared to fruits and root extracts of W. somnifera. Biosynthesized AgNPs were characterized for their size and shape by physical-chemical techniques such as UV-visible spectroscopy, laser Doppler anemometry, transmission electron microscopy, scanning electron microscopy, atomic force microscopy, X-ray diffraction, and X-ray energy dispersive spectroscopy. After confirming the antimicrobial potential of AgNPs, they were incorporated into a cream. Cream formulations of AgNPs and AgNO3 were prepared and compared for their antimicrobial activity against human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Proteus vulgaris, Escherichia coli, and Candida albicans) and a plant pathogen (Agrobacterium tumefaciens). Our results show that AgNP creams possess significantly higher antimicrobial activity against the tested organisms. PMID:26445537

  13. Letter: Generalized lichen nitidus successfully treated with pimecrolimus 1 percent cream.

    PubMed

    Farshi, Susan; Mansouri, Parvin

    2011-01-01

    An eight-year-old child presented with generalized popular eruptions of two years duration. The diagnosis was lichen nitidus with pathologic confirmation. The lesions were successfully reduced and flattened by pimecrolimus 1 percent cream for 8 weeks. PMID:21810396

  14. Antimicrobial activity of cream incorporated with silver nanoparticles biosynthesized from Withania somnifera.

    PubMed

    Marslin, Gregory; Selvakesavan, Rajendran K; Franklin, Gregory; Sarmento, Bruno; Dias, Alberto C P

    2015-01-01

    We report on the antimicrobial activity of a cream formulation of silver nanoparticles (AgNPs), biosynthesized using Withania somnifera extract. Aqueous extracts of leaves promoted efficient green synthesis of AgNPs compared to fruits and root extracts of W. somnifera. Biosynthesized AgNPs were characterized for their size and shape by physical-chemical techniques such as UV-visible spectroscopy, laser Doppler anemometry, transmission electron microscopy, scanning electron microscopy, atomic force microscopy, X-ray diffraction, and X-ray energy dispersive spectroscopy. After confirming the antimicrobial potential of AgNPs, they were incorporated into a cream. Cream formulations of AgNPs and AgNO3 were prepared and compared for their antimicrobial activity against human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Proteus vulgaris, Escherichia coli, and Candida albicans) and a plant pathogen (Agrobacterium tumefaciens). Our results show that AgNP creams possess significantly higher antimicrobial activity against the tested organisms. PMID:26445537

  15. Alclometasone dipropionate cream 0.05% versus clobetasone butyrate cream 0.05%. A controlled clinical comparison in the treatment of atopic dermatitis in children.

    PubMed

    Lassus, A

    1984-10-01

    A randomized, double-blind, parallel-group study was conducted comparing the efficacy and safety of alclometasone dipropionate cream 0.05% and clobetasone butyrate cream 0.05% in the treatment of atopic dermatitis in 43 children. The medications were applied to study areas as a thin layer of cream twice daily for 2 weeks. Efficacy was assessed by evaluation of three disease signs (erythema, induration, and pruritus) and by mean of a physician's global evaluation following treatment. Safety was evaluated through patient-reported and clinically observed adverse experiences. Both treatments were effective. At the end of the trial, average reduction in disease signs was 85% for alclometasone dipropionate-treated patients and 86% in the clobetasone butyrate-treated group. In the global evaluation, the physician rated symptoms as cleared in 9 of 22 alclometasone dipropionate-treated patients and in 10 of 21 clobetasone butyrate-treated patients. PMID:6389385

  16. Seasat and floating ice

    NASA Technical Reports Server (NTRS)

    Weeks, W. F.

    1974-01-01

    Data collected by SEASAT would be useful in developing predictive physical models for the drift and deformation of sea ice, for estimating the heat budget of the polar seas, for the optimum routing of shipping through pack ice areas, for the design of both offshore structures and shipping capable of surviving in heavy pack ice, and for the tracking of large icebergs and ice islands. The instrument package for SEASAT-A is particularly useful for studying sea ice in that the Coherent Imaging Radar (CIR), the Scanning Multifrequency Microwave Radiometer (SMMR) and the Compressed Pulse Radar Altimeter (CPRA) are not limited by the presence of clouds.

  17. Alaska marine ice atlas

    SciTech Connect

    LaBelle, J.C.; Wise, J.L.; Voelker, R.P.; Schulze, R.H.; Wohl, G.M.

    1982-01-01

    A comprehensive Atlas of Alaska marine ice is presented. It includes information on pack and landfast sea ice and calving tidewater glacier ice. It also gives information on ice and related environmental conditions collected over several years time and indicates the normal and extreme conditions that might be expected in Alaska coastal waters. Much of the information on ice conditions in Alaska coastal waters has emanated from research activities in outer continental shelf regions under assessment for oil and gas exploration and development potential. (DMC)

  18. Treatment of rosacea with topical ivermectin cream: a series of 34 cases.

    PubMed

    Mendieta Eckert, Marta; Landa Gundin, Nerea

    2016-01-01

    Rosacea is a highly prevalent, chronic inflammatory disease. The use of topical ivermectin cream has recently been described in the treatment of rosacea in three clinical trials. We report our experience in a series of 34 patients treated with topical ivermectin cream. The results are a reflection of the reality of clinical practice and the perception of patients of the treatment. We also evaluate the efficacy in cases of mild rosacea and erythematotelangiectatic rosacea which have not been studied in trials. PMID:27617938

  19. GIA Ice Models

    NASA Astrophysics Data System (ADS)

    Kachuck, Samuel; Cathles, Larry; Amantov, Aleksey

    2013-04-01

    Defining the ice load in a way that avoids circularity is perhaps the most difficult aspect of GIA modeling. At any instant of past time the global land-supported ice load must honor the meltwater curve and the known edges of the ice, but within these constraints the ice mass can be swapped to a considerable extent between the various glacial systems and parts of those systems. In our models, ice thickness is controlled by the effective basal shear stress (EBSS). This parameter incorporates the sub-ice lithology (e.g., whether the ice rests on sediment of crystalline rock), the relative local snow accumulation rate, and the local basal shear strength (which presumably depends most strongly on sub-ice temperature). The effective basal shear stress can be fairly easily modified to construct an ice model. The ice model is evaluated by the geological reasonability of its changes in EBSS in space and time, and by how well it matches measured GIA data. The risk that an incorrect earth model can be forced to fit the GIA data by manipulating the ice model (the circularity mentioned above) can be minimized by evaluating the longest wavelength deformations (peripheral bulge behavior) before proceeding to the shorter wavelength deformations (local emergence variations). The poster will describe how we have proceeded in this fashion to develop a framework for interpreting GIA data in Norway. The poster will be augmented by computer software that compares emergence data to models at specific sites in Norway.

  20. ICE SLURRY APPLICATIONS

    PubMed Central

    Kauffeld, M.; WANG, M. J.; Goldstein, V.; Kasza, K. E.

    2011-01-01

    The role of secondary refrigerants is expected to grow as the focus on the reduction of greenhouse gas emissions increases. The effectiveness of secondary refrigerants can be improved when phase changing media are introduced in place of single phase media. Operating at temperatures below the freezing point of water, ice slurry facilitates several efficiency improvements such as reductions in pumping energy consumption as well as lowering the required temperature difference in heat exchangers due to the beneficial thermo-physical properties of ice slurry. Research has shown that ice slurry can be engineered to have ideal ice particle characteristics so that it can be easily stored in tanks without agglomeration and then be extractable for pumping at very high ice fraction without plugging. In addition ice slurry can be used in many direct contact food and medical protective cooling applications. This paper provides an overview of the latest developments in ice slurry technology. PMID:21528014

  1. ICE SLURRY APPLICATIONS.

    PubMed

    Kauffeld, M; Wang, M J; Goldstein, V; Kasza, K E

    2010-12-01

    The role of secondary refrigerants is expected to grow as the focus on the reduction of greenhouse gas emissions increases. The effectiveness of secondary refrigerants can be improved when phase changing media are introduced in place of single phase media. Operating at temperatures below the freezing point of water, ice slurry facilitates several efficiency improvements such as reductions in pumping energy consumption as well as lowering the required temperature difference in heat exchangers due to the beneficial thermo-physical properties of ice slurry. Research has shown that ice slurry can be engineered to have ideal ice particle characteristics so that it can be easily stored in tanks without agglomeration and then be extractable for pumping at very high ice fraction without plugging. In addition ice slurry can be used in many direct contact food and medical protective cooling applications. This paper provides an overview of the latest developments in ice slurry technology. PMID:21528014

  2. Use of Theraflex-TMJ topical cream for the treatment of temporomandibular joint and muscle pain.

    PubMed

    Lobo, Silvia Lobo; Mehta, Noshir; Forgione, Albert G; Melis, Marcello; Al-Badawi, Emad; Ceneviz, Caroline; Zawawi, Khalid H

    2004-04-01

    This randomized, double-blind study was designed to evaluate the effectiveness of the topical cream Theraflex-TMJ (NaBob/Rx, San Mateo, CA) in patients with masseter muscle pain and temporomandibular joint (TMJ) pain. Fifty-two subjects (5 males and 47 females) were instructed to apply a cream over the afflicted masseter muscle(s) or over the jaw joint(s) twice daily for two weeks. Theraflex-TMJ cream was used by the experimental group, while a placebo cream was used by the control group. The means of pain ratings were calculated prior to the application of the cream (baseline), after ten days of tx (period 1), and 15 days of tx (period 2) days of treatment and five days after stopping the treatment (follow-up). There was a significant decrease in reported pain levels from baseline in the experimental group for period 1 (p < 0.01), period 2 (p < 0.001), and follow-up (p < 0.01). For the control group, no significant differences were found between the different time periods (p > 0.05). There was evidence of minor side effects such as skin irritation and/or burning on the site of the application in two subjects in the experimental as well as two subjects in the control groups. The data strongly suggest that Theraflex-TMJ topical cream is safe and effective for reducing pain in the masseter muscle and the temporomandibular joint. PMID:15134414

  3. Preparation and structure of a water-in-oil cream containing lipid nanoparticles.

    PubMed

    de Vringer, T; de Ronde, H A

    1995-04-01

    To obtain a topical dermatological product with a high degree of occlusivity combined with attractive cosmetic properties, a water-in-oil (w/o) cream containing small particles of solid paraffin was developed. Dynamic light scattering, freeze-fracture electron microscopy, polarization microscopy, and differential scanning calorimetry were used to characterize the cream. The preparation method essentially consisted of two steps. First, an aqueous dispersion of solid paraffin particles, with a mean diameter of 200 nm, was prepared with an oil-in-water (o/w) emulsifier. The aqueous dispersion proved to be extremely stable, and the particles had a spherical shape. Second, the aqueous dispersion was incorporated into the water phase of the cream during its production. After production of the cream, 68% of the paraffin was present as particles in the dispersed water phase. The size and shape of these particles did not change by the mechanical treatment during the production of the cream. At least 28% of the paraffin was present in the continuous oily phase, either as solid particles or in the form of a gel structure. At most, 4% of the paraffin was dissolved in this oily phase. The excess o/w emulsifier present in the aqueous phase of the w/o cream did not cause physical instability. PMID:7629738

  4. Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter.

    PubMed

    Ewe, Joo-Ann; Loo, Su-Yi

    2016-06-15

    The primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cream. The incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. Changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of L. helveticus in cream were focused in this research. Fermented butter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 °C for 24 h. Physicochemical analysis, proximate analysis and rheology properties of LH-butter were compared with butter produced using unfermented cream (control). LH-butter showed a significantly (P<0.05) higher fat content and acid value; lower moisture and ash; and was softer than the control. Cream fermentation modified nutritional and textural properties of butter in which LH-butter contained higher health beneficial unsaturated fatty acids than the control and thus rendered the product softer. Its enrichment with probiotics could thus further enhance its functional property. PMID:26868544

  5. Cassia tora Linn Cream Inhibits Ultraviolet-B-Induced Psoriasis in Rats

    PubMed Central

    Singhal, Manmohan; Kansara, Niraj

    2012-01-01

    The aim of present study was to determine the antipsoriatic activity of newly formulated O/W creams of methanolic extract of Cassia tora L. leaves by using ultraviolet-B-induced psoriasis in rat. The plant Cassia tora L. is traditionally claimed to be useful in the treatment of a number of skin diseases. However, there are no established scientific reports for its antipsoriatic activity. Methanolic Cassia tora L. leaves extract was used to prepare various concentrations of O/W creams and tested for acute dermal toxicity study. The different O/W creams showed good physical characteristics and passed the sensitivity, irritation, grittiness and bleeding test. The results of acute dermal toxicity showed that the creams were safe up to the dose of 2000 mg/kg. In case of psoriasis model, histopathological analysis revealed that there were absence of Munro's microabscess, elongation of rete ridges, and capillary loop dilation in the section in Test 2 (0.1%) and standard group. O/W creams and methanolic extract of Cassia tora L. leaves exhibited significant reduction in percentage of relative epidermal thickness and spleen index as compared to positive control. We concluded that topical O/W creams and crude extract containing methanolic extract of Cassia tora L. leaves have potent antipsoriatic activity in ultraviolet-B-induced psoriasis in rat. PMID:22536527

  6. Topical Cream-Based Dosage Forms of the Macrocyclic Drug Delivery Vehicle Cucurbit[6]uril

    PubMed Central

    Seif, Marian; Impelido, Michael L.; Apps, Michael G.; Wheate, Nial J.

    2014-01-01

    The macrocycle family of molecules called cucurbit[n]urils are potential drug delivery vehicles as they are able to form host-guest complexes with many different classes of drugs. This study aimed to examine the utility of Cucurbit[6]uril (CB[6]) in topical cream-based formulations for either localised treatment or for transdermal delivery. Cucurbit[6]uril was formulated into both buffered cream aqueous- and oily cream-based dosage forms. The solid state interaction of CB[6] with other excipients was studied by differential scanning calorimetry and the macrocycle's transdermal permeability was determined using rat skin. Significant solid state interactions were observed between CB[6] and the other dosage form excipients. At concentrations up to 32% w/w the buffered aqueous cream maintained its normal consistency and could be effectively applied to skin, but the oily cream was too stiff and is not suitable as a dosage form. Cucurbit[6]uril does not permeate through skin; as such, the results imply that cucurbituril-based topical creams may potentially only have applications for localised skin treatment and not for transdermal drug delivery. PMID:24454850

  7. Of Ice and Microbes

    NASA Astrophysics Data System (ADS)

    Deming, Jody

    2006-12-01

    Inuit hunters of the North have long recognized ice as the natural state of water from which life flows on Earth. Although unaware of the microscopic world, they chart changes in properties of ice and water that derive from a succession of microbial inhabitants. Scientific hunters of the West have largely overlooked all but the warmest of ices as dynamic scenes of microbial life, considering the frozen realm to archive life forms instead. Deeply frozen glacial ice on Earth does appear to preserve microbes effectively, but isn't the ocean beneath the geologically dynamic ice of Europa believed too salty? Aren't the subsurface ices of Mars expected to be rich in all manner of mineralogical impurities? Wherever salt and other mineral impurities are sufficiently abundant in Earth ice, the ice contains interior liquid water that can range from nano-layer films on grain surfaces (glacial ice) to a porous network of brine (Arctic winter sea ice down to 20°C). Other recent studies of saline ices have indicated a world of interacting life forms, with viruses infecting bacteria in brines at -12°C (the lowest temperature tested), the domains of Bacteria and Archaea undergoing succession in winter ices (down to -28°C), and evidence that cellular maintenance may go forward incrementally even below the eutectic of seawater (-55°C). Microbes are also known to alter the physical properties of their icy homes by producing exopolymers that further depress the freezing point, either directly or by entraining more salt into the ice. Even the most inhospitable of ices to human hunters may contain interior oases for microbes, in control to some degree of their own space. In considering the habitability of icy worlds beyond Earth, we'd do well to learn more about the evolutionary prowess of microbes in adapting to conditions beyond our warm-blooded imaginations.

  8. Multiwalled ice helixes and ice nanotubes

    PubMed Central

    Bai, Jaeil; Wang, Jun; Zeng, X. C.

    2006-01-01

    We report six phases of high-density nano-ice predicted to form within carbon nanotubes (CNTs) at high pressure. High-density nano-ice self-assembled within smaller-diameter CNT (17,0) exhibits a double-walled helical structure where the outer wall consists of four double-stranded helixes, which resemble a DNA double helix, and the inner wall is a quadruple-stranded helix. Four other double-walled nano-ices, self-assembled respectively in two larger-diameter CNTs (20,0 and 22,0), display tubular structure. Within CNT (24,0), the confined water can freeze spontaneously into a triple-walled helical nano-ice where the outer wall is an 18-stranded helix and the middle and inner walls are hextuple-stranded helixes. PMID:17170136

  9. Preparing and Analyzing Iced Airfoils

    NASA Technical Reports Server (NTRS)

    Vickerman, Mary B.; Baez, Marivell; Braun, Donald C.; Cotton, Barbara J.; Choo, Yung K.; Coroneos, Rula M.; Pennline, James A.; Hackenberg, Anthony W.; Schilling, Herbert W.; Slater, John W.; Burke, Kevin M.; Nolan, Gerald J.; Brown, Dennis

    2004-01-01

    SmaggIce version 1.2 is a computer program for preparing and analyzing iced airfoils. It includes interactive tools for (1) measuring ice-shape characteristics, (2) controlled smoothing of ice shapes, (3) curve discretization, (4) generation of artificial ice shapes, and (5) detection and correction of input errors. Measurements of ice shapes are essential for establishing relationships between characteristics of ice and effects of ice on airfoil performance. The shape-smoothing tool helps prepare ice shapes for use with already available grid-generation and computational-fluid-dynamics software for studying the aerodynamic effects of smoothed ice on airfoils. The artificial ice-shape generation tool supports parametric studies since ice-shape parameters can easily be controlled with the artificial ice. In such studies, artificial shapes generated by this program can supplement simulated ice obtained from icing research tunnels and real ice obtained from flight test under icing weather condition. SmaggIce also automatically detects geometry errors such as tangles or duplicate points in the boundary which may be introduced by digitization and provides tools to correct these. By use of interactive tools included in SmaggIce version 1.2, one can easily characterize ice shapes and prepare iced airfoils for grid generation and flow simulations.

  10. Halometasone 0.05% Cream in Eczematous Dermatoses

    PubMed Central

    2013-01-01

    Objective: The authors aimed to document the real-life performance of halometasone 0.05% w/w cream in day-today practice through this multicenter, open-label, Phase 4 study in India. Methods: The authors enrolled 302 eligible patients either with acute or chronic eczema and treated them with halometasone 0.05% cream daily. Efficacy variables (i.e., investigator’s global assessment and pruritis severity score) were assessed at baseline and end of study. Physician’s global evaluation of efficacy was assessed at the end of treatment. Treatment response was assessed as either a success or failure based on improvement in investigator’s global assessment. Results: Study population included 61.26 percent male and 38.74 percent female participants, with the average age being 30.79±14.52 (mean±SD) years. Contact dermatitis was seen in 22.52 percent of the study population. The mean (±SD) duration of primary diagnosis was 461.45 days (±854.67). The most common type observed was “chronic” (60.49%), followed by “acute” (24.83%) conditions. Levocetirizine was the most commonly prescribed concomitant medication (31.39%), followed by emollients (15.33%). The mean and median duration of therapy was 18.50 and 25 days, respectively. Post therapy, there was a significant (p<0.0001) reduction in the severity of eczema and pruritus. Therapeutic success defined as cure (85.43%) and improvement (11.26%) was seen in 96.69 percent of patients. Physician’s global evaluation of efficacy showed that in 96.67 percent of patients, treatment produced either an “excellent” (31.67%) or “good” (65.00%) response. Adverse events were reported in only 0.99 percent (3/302), with erythema being most common (0.66%). Conclusion: Halometasone is efficacious with a good safety and tolerability profile in patients with noninfected corticosteroid-responsive eczematous dermatoses. PMID:24307924

  11. Retrospective Evaluation on the Analgesic Activities of 2 Compounded Topical Creams and Voltaren Gel in Chronic Noncancer Pain.

    PubMed

    Somberg, John C; Molnar, Janos

    2015-01-01

    Pharmacologic treatment of chronic pain is challenging. Oral therapy may require multiple medications; each has side effects, dose limitations, and limited efficacy. Compounded topical formulations have evolved as potential treatment options. The objective of this study was to evaluate the efficacy of 2 compounded topical creams, "Cream I" and "Cream II," in patients with chronic extremity, joint, musculoskeletal, neuropathic, or other chronic topical pain conditions and compare their efficacy with Voltaren gel. The primary efficacy outcome was the change in visual numeric pain intensity score from pretreatment to posttreatment. The Cream I contained Flurbiprofen (20%), Tramadol (5%), Clonidine (0.2%), Cyclobenzaprine (4%), and Bupivacaine (3%). The Cream II contained Flurbiprofen (20%), Baclofen (2%), Clonidine (0.2%), Gabapentin (10%), and Lidocaine (5%). The Voltaren gel contained 1% diclofenac sodium. A total of 2177 patients were evaluated, 826 males and 1351 females. During their medical treatment, 1141 patients received Cream I, 527 patients received Cream II, and 509 patients received Voltaren gel. After treatment, the pain intensity score decreased by 3.11 ± 1.65 (37%) with Cream I (from 8.44 ± 1.19 to 5.33 ± 2.0, P < 0.001), by 2.93 ± 1.58 (35%) with Cream II (from 8.42 ± 1.27 to 5.50 ± 1.96, P < 0.001), and by 1.49 ± 0.73 (19%) with Voltaren gel (from 7.93 ± 0.81 to 6.44 ± 1.14, P < 0.001). Cream I and Cream II did not differ significantly in efficacy, and both were significantly more effective than Voltaren gel (P < 0.001). It is concluded that Voltaren gel had less efficacy than the compounded creams, which were effective and provided pain relief in the majority of the patients studied. PMID:26352120

  12. The Effect of Pimecrolimus Cream 1% Compared with Triamcinolone Acetonide Paste in Treatment of Atrophic-Erosive Oral Lichen Planus

    PubMed Central

    Pakfetrat, Atessa; Delavarian, Zahra; Falaki, Farnaz; Khorashadizadeh, Mahboubeh; Saba, Mina

    2015-01-01

    Introduction: Oral lichen planus (OLP) is a common chronic mucocutaneous disease. Patients with atrophic and erosive types of OLP often have symptoms of soreness, and require proper treatment. The main treatment for OLP has been the administration of topical or systemic corticosteroids. The objective of this study was to compare the efficacy of adcortyl cream (triamcinolone acetonide in orabase) with topical pimecrolimus cream for the treatment of erosive OLP. Materials and Methods: Twenty-eight patients with OLP were enrolled in a single blind clinical trial and assigned to either a pimecrolimus 1% cream group or an adcortyl 0.1% cream group. The medication was applied every day for 2 months and patients were assessed every 2 weeks. Results: The mean lesion size and mean pain and burning sensation scores did not differ between the pimecrolimus and adcortyl cream groups. The pimecrolimus cream was well tolerated. No clinical drug-related adverse events were observed. Conclusion: Topical pimecrolimus cream may be recommended as a safe and effective alternative therapy in the treatment of OLP. Pimecrolimus cream is as effective as adcortyl cream in managing the signs and symptoms of OLP. PMID:25938083

  13. Prospecting for Martian Ice

    NASA Technical Reports Server (NTRS)

    McBride, S. A.; Allen, C. C.; Bell, M. S.

    2005-01-01

    During high Martian obliquity, ice is stable to lower latitudes than predicted by models of present conditions and observed by the Gamma Ray Spectrometer (approx. 60 deg N). An ice-rich layer deposited at mid-latitudes could persist to the present day; ablation of the top 1 m of ice leaving a thin insulating cover could account for lack of its detection by GRS. The presence of an ice-layer in the mid-latitudes is suggested by a network of polygons, interpreted as ice-wedge cracks. This study focuses on an exceptional concentration of polygons in Western Utopia (section of Casius quadrangle, roughly 40 deg - 50 deg N, 255 deg - 300 deg W). We attempt to determine the thickness and age of this ice layer through crater-polygons relations.

  14. Ice-Nucleating Bacteria

    NASA Astrophysics Data System (ADS)

    Obata, Hitoshi

    Since the discovery of ice-nucleating bacteria in 1974 by Maki et al., a large number of studies on the biological characteristics, ice-nucleating substance, ice nucleation gene and frost damage etc. of the bacteria have been carried out. Ice-nucleating bacteria can cause the freezing of water at relatively warm temperature (-2.3°C). Tween 20 was good substrates for ice-nucleating activity of Pseudomonas fluorescens KUIN-1. Major fatty acids of Isolate (Pseudomonas fluorescens) W-11 grown at 30°C were palmitic, cis-9-hexadecenoic and cis-11-octadecenoic which amounted to 90% of the total fatty acids. Sequence analysis shows that an ice nucleation gene from Pseudomonas fluorescens is related to the gene of Pseudomonas syringae.

  15. Naled ice growth

    NASA Astrophysics Data System (ADS)

    Schohl, G. A.; Ettema, R.

    1986-02-01

    Based on theoretical formulation and dimensional analysis, supported by the results of laboratory experiments, a theory and a detailed description of naled ice growth are presented. The theory, concepts, and data should be of interest to engineers concerned with the effects of naleds (also referred to as aufeis or icings) on engineering works. The growth of a two dimensional, or laterally confined (flume), naled is shown to depend primarily on seven, independent, dimensionless parameters. The early, two dimensional, phase of growth, a naled consists of a mixture of ice and water, or ice-water slush, forming on a frigid base. The influence of two of the three remaining parameters is not felt until after a transition time has passed. The continuing, cyclic process by which slush layers form and eventually freeze results in the ice laminations that are a feature of naled ice.

  16. Producing desired ice faces

    PubMed Central

    Shultz, Mary Jane; Brumberg, Alexandra; Bisson, Patrick J.; Shultz, Ryan

    2015-01-01

    The ability to prepare single-crystal faces has become central to developing and testing models for chemistry at interfaces, spectacularly demonstrated by heterogeneous catalysis and nanoscience. This ability has been hampered for hexagonal ice, Ih––a fundamental hydrogen-bonded surface––due to two characteristics of ice: ice does not readily cleave along a crystal lattice plane and properties of ice grown on a substrate can differ significantly from those of neat ice. This work describes laboratory-based methods both to determine the Ih crystal lattice orientation relative to a surface and to use that orientation to prepare any desired face. The work builds on previous results attaining nearly 100% yield of high-quality, single-crystal boules. With these methods, researchers can prepare authentic, single-crystal ice surfaces for numerous studies including uptake measurements, surface reactivity, and catalytic activity of this ubiquitous, fundamental solid. PMID:26512102

  17. Amitriptyline 2% cream vs. capsaicin 0.75% cream in the treatment of painful diabetic neuropathy (Double blind, randomized clinical trial of efficacy and safety).

    PubMed

    Kiani, Javad; Ahmad Nasrollahi, Saman; Esna-Ashari, Farzaneh; Fallah, Puyan; Sajedi, Firuzeh

    2015-01-01

    Because of less systemic side effects of topical medications in pain relief of the painful form of diabetic peripheral neuropathy, this study aimed to compare the effect of amitriptyline and capsaicin cream in relieving pain in this condition. In this randomized, double-blind and non -inferiority trial, 102 patients received amitriptyline 2% and capsaicin 0.75% creams 3 times a day for 12 weeks on the feet. Pain relief was measured by the visual analog scale (0-10). Treatment responding was considered as cure rate greater than 50% from baseline. Evaluations of the pain severity, compliance and drugs adverse effects were performed at each of the 4-week follow -up visits. Both drugs significantly relieved pain in 12 weeks compared with baseline values (P < 0.001 for both). Treatment responders were similar in both groups (P = 0.545). Intention-To-Treat analysis showed no significant difference in the efficacy between the two treatments (P = 0.703). Adverse events were more common in capsaicin group (P = 0.001). Dermatologic complications were the most common: itching, blister formation and erythema in the capsaicin group and skin dryness and itching in the amitriptyline group. This study demonstrates the similar efficacy of amitriptyline cream with capsaicin cream in managing diabetic neuropathic pain with fewer side effects. PMID:26664395

  18. Rheological investigation of body cream and body lotion in actual application conditions

    NASA Astrophysics Data System (ADS)

    Kwak, Min-Sun; Ahn, Hye-Jin; Song, Ki-Won

    2015-08-01

    The objective of the present study is to systematically evaluate and compare the rheological behaviors of body cream and body lotion in actual usage situations. Using a strain-controlled rheometer, the steady shear flow properties of commercially available body cream and body lotion were measured over a wide range of shear rates, and the linear viscoelastic properties of these two materials in small amplitude oscillatory shear flow fields were measured over a broad range of angular frequencies. The temperature dependency of the linear viscoelastic behaviors was additionally investigated over a temperature range most relevant to usual human life. The main findings obtained from this study are summarized as follows: (1) Body cream and body lotion exhibit a finite magnitude of yield stress. This feature is directly related to the primary (initial) skin feel that consumers usually experience during actual usage. (2) Body cream and body lotion exhibit a pronounced shear-thinning behavior. This feature is closely connected with the spreadability when cosmetics are applied onto the human skin. (3) The linear viscoelastic behaviors of body cream and body lotion are dominated by an elastic nature. These solid-like properties become a criterion to assess the selfstorage stability of cosmetic products. (4) A modified form of the Cox-Merz rule provides a good ability to predict the relationship between steady shear flow and dynamic viscoelastic properties for body cream and body lotion. (5) The storage modulus and loss modulus of body cream show a qualitatively similar tendency to gradually decrease with an increase in temperature. In the case of body lotion, with an increase in temperature, the storage modulus is progressively decreased while the loss modulus is slightly increased and then decreased. This information gives us a criterion to judge how the characteristics of cosmetic products are changed by the usual human environments.

  19. Photochemical interaction of ascorbic acid with riboflavin, nicotinamide and alpha-tocopherol in cream formulations.

    PubMed

    Ahmad, I; Sheraz, M A; Ahmed, S; Bano, R; Vaid, F H M

    2012-04-01

    The present work is based on a study of the effect of some vitamins such as riboflavin (RF), nicotinamide (NA) and alpha-tocopherol (TP) on the photodegradation of ascorbic acid (vitamin C) (AH₂) in oil-in-water cream formulations using a UV irradiation source. A UV spectrophotometric and the official iodimetric methods have been used for the assay of AH₂ in cream formulations. These methods have been validated in the presence of RF, NA and TP before their application to the creams. The recoveries of AH₂ in the creams are in the range of 90-95% and the reproducibility of the method is within ±5%. The apparent first-order rate constants (k(obs) ) for the photodegradation of AH₂ in the presence of RF, NA and TP, individually, in the creams have been obtained. The second-order rate constants for the photochemical interaction of AH₂ and the vitamins RF, NA and TP have been determined from the plots of k(obs) for AH₂ photolysis versus the individual vitamin concentration along with the values of k₀ from the intercept on the vertical axis. The values of k₀ in the presence of RF and NA are lower than those of the k(obs) , indicating that these vitamins act as photosensitizers for the degradation of AH₂ in creams. On the contrary, the value of k₀ in the presence of TP is higher than that of the k(obs) , suggesting a stabilizing effect of this vitamin on the degradation of AH₂ in creams. The mode of interaction of the individual vitamins with AH₂ on photolysis has been discussed. PMID:22014159

  20. The Impact of Turmeric Cream on Healing of Caesarean Scar

    PubMed Central

    Mahmudi, G; Nikpour, M; Azadbackt, M; Zanjani, R; Jahani, MA; Aghamohammadi, A; Jannati, Y

    2015-01-01

    ABSTRACT Objective: The aim of this study was to assess the impact of turmeric cream on the healing of Caesarean wound. Methods: This study was done as a randomized double blind trial in three groups of women who had a Caesarean operation. The redness, oedema, ecchymosis, drainage, approximation (REEDA) scale was used to evaluate the wound healing process. The χ2, analysis of variance (ANOVA) and Tukey tests were used for statistical analysis. Results: Seven days after the surgery, the averages of REEDA score in the intervention, placebo and control groups were respectively, 0.46, 0.88 and 1.17 (p < 0.001), while on day 14, it was 0.03, 0.22 and 0.36 (p < 0.001), showing a significant statistical difference. Similarly, there was a difference between the intervention and placebo groups in the amount of oedema on the 7th and 14th days after the surgery (respectively, p = 0.066 and p < 0.001). The observed difference between the intervention and control groups in the amount of oedema was statistically significant on the 7 th and 14 th days after the surgery (p < 0.001). Conclusion: Turmeric was effective in faster healing of wounds of Caesarean operation. The use of turmeric is suggested to reduce the complications of the wounds from Caesarean section. PMID:26624595