Sample records for additional product content

  1. 10 CFR 70.65 - Additional content of applications.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 10 Energy 2 2010-01-01 2010-01-01 false Additional content of applications. 70.65 Section 70.65... Material § 70.65 Additional content of applications. (a) In addition to the contents required by § 70.22.... (b) The integrated safety analysis summary must be submitted with the license or renewal application...

  2. The Impact of Additives on the Phosphorus, Potassium, and Sodium Content of Commonly Consumed Meat, Poultry, and Fish Products Among Patients With Chronic Kidney Disease.

    PubMed

    Parpia, Arti Sharma; L'Abbé, Mary; Goldstein, Marc; Arcand, Joanne; Magnuson, Bernadene; Darling, Pauline B

    2018-03-01

    Patients with chronic kidney disease (CKD) are advised to limit their dietary intake of phosphorus and potassium as hyperphosphatemia and hyperkalemia are both associated with an increased risk of mortality. There is uncertainty concerning the actual content of these minerals in the Canadian food supply, as phosphorus and potassium are increasingly being used as food additives. This study aimed to determine the impact of food additives on the chemically analyzed content of phosphorus, potassium, sodium, and protein in commonly consumed meat, poultry, and fish products (MPFs). Foods representing commonly consumed MPF identified by a food frequency questionnaire in dialysis patients were purchased from three major grocery store chains in Canada. MPF with and without phosphorus and potassium additives listed on their ingredient list (n = 76) as well as reference MPF that was additive free (n = 15) were chemically analyzed for phosphorus, potassium, sodium, and protein content according to Association of Analytical Community official methods. Phosphorus, potassium, and sodium additives were present on the ingredient list in 37%, 9%, and 72% of MPF, respectively. Among MPF categories that contained a phosphorus additive, phosphorus content was significantly (P < .05) higher in MPF with phosphorus additives versus MPF without phosphorus additives and MPF reference foods (median [min, max]): (270 [140, 500] mg/100 g) versus (200 [130, 510] mg/100 g) versus (210 [100, 260] mg/100 g), respectively. Among MPF categories containing a potassium additive, foods listing a potassium additive had significantly more (P < .05) potassium than foods that did not list potassium additives and reference foods (900 [750, 1100] mg/100 g) versus (325 [260, 470] mg/100 g) versus (420 [270, 450] mg/100 g). The use of additives in packaged MPF products as indicated by the ingredient list can significantly contribute to the dietary phosphorus and potassium loads in patients with

  3. Phosphorus and Potassium Content of Enhanced Meat and Poultry Products: Implications for Patients Who Receive Dialysis

    PubMed Central

    Mehta, Ojas

    2009-01-01

    Background and objectives: Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified. Design, setting, participants, & measurements: We measured the phosphorus, potassium, and protein content of 36 uncooked meat and poultry products: Phosphorus using the Association of Analytical Communities (AOAC) official method 984.27, potassium using AOAC official method 985.01, and protein using AOAC official method 990.03. Results: Products that reported the use of additives had an average phosphate-protein ratio 28% higher than additive free products; the content ranged up to almost 100% higher. Potassium content in foods with additives varied widely; additive free products all contained <387 mg/100 g, whereas five of the 25 products with additives contained at least 692 mg/100 g (maximum 930 mg/100 g). Most but not all foods with phosphate and potassium additives reported the additives (unquantified) on the labeling; eight of 25 enhanced products did not list the additives. The results cannot be applied to other products. The composition of the food additives used by food processors may change over time. Conclusions: Uncooked meat and poultry products that are enhanced may contain additives that increase phosphorus and potassium content by as much as almost two- and three-fold, respectively; this modification may not be discernible from inspection of the food label. PMID:19628683

  4. Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.

    PubMed

    Zając, Marzena; Kulawik, Piotr; Tkaczewska, Joanna; Migdał, Władysław; Pustkowiak, Henryk

    2017-07-01

    Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in the present study, it was used as an ingredient in the production of homogenised and liver sausages (0%, 5% and 10% flaxseed addition). Homogenised and liver sausages with the addition of 5% flaxseed were given the highest scores by the consumers, although the colour changed with the addition of flaxseed. The spreadability and hardness of the liver sausages increased with the addition of flaxseed, whereas the texture of homogenised sausages did not change. Addition of flaxseed improved the fatty acids profile from a health point of view for both products, as a result of increasing n-3 fatty acids and overall polyunsaturated fatty acids content. Values for thiobarbituric acid reactive substances were higher in products with flaxseed and were observed to increase during storage. The results of the present study indicate that it is possible to obtain products that are acceptable by consumers and, at the same time, are more healthy. A high level of α-linolenic acid in the sausages at a level of addition of 5% allows the product to be labelled with information regarding their high omega-3 fatty acid content. However, those products are more susceptible to oxidation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. 10 CFR 52.158 - Contents of application; additional technical information.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 10 Energy 2 2010-01-01 2010-01-01 false Contents of application; additional technical information... APPROVALS FOR NUCLEAR POWER PLANTS Manufacturing Licenses § 52.158 Contents of application; additional technical information. The application must contain: (a)(1) Inspections, tests, analyses, and acceptance...

  6. 10 CFR 52.80 - Contents of applications; additional technical information.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 10 Energy 2 2010-01-01 2010-01-01 false Contents of applications; additional technical information... APPROVALS FOR NUCLEAR POWER PLANTS Combined Licenses § 52.80 Contents of applications; additional technical information. The application must contain: (a) The proposed inspections, tests, and analyses, including those...

  7. Exposure to and Content of Marijuana Product Reviews.

    PubMed

    Cavazos-Rehg, Patricia A; Krauss, Melissa J; Sowles, Shaina J; Murphy, Gabrielle M; Bierut, Laura J

    2018-02-01

    Many individuals now seek out product reviews in order to make an informed decision prior to making a purchase. In this study, we investigate consumers' exposure to and content within product reviews about marijuana because of their potential to shape marijuana purchasing decisions. The terms "weed review," "marijuana review," and "cannabis review" were searched on YouTube on June 10-11, 2015; the team viewed and coded the content of 83 product review videos about marijuana. In addition, we surveyed young adult (18-34 years old) current (past month) marijuana users (n = 742) from across the USA online to assess exposure to product reviews about marijuana and associations with socio-demographic characteristics and marijuana use behaviors. In our content analysis of videos, we observed that the reviewers tended to consume marijuana during the video and often shared personal, favorable experiences towards the marijuana they ingested (e.g., became as high as possible or experienced positive effects on physical and mental health). Most videos normalized marijuana use and could be easily accessed by underage youth. About one third (34%) of the survey participants viewed/sought a product review about marijuana in the past 30 days. In a multivariable logistic regression model, living in a state where recreational use is legal or using multiple forms of marijuana was associated with increased odds of viewing/seeking marijuana reviews. Prevention messages should counter product reviews about marijuana that tend to normalize and promote marijuana use given that they are more readily viewed by individuals who are increasingly susceptible to marijuana's potential harms.

  8. 10 CFR 70.65 - Additional content of applications.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 10 Energy 2 2011-01-01 2011-01-01 false Additional content of applications. 70.65 Section 70.65 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) DOMESTIC LICENSING OF SPECIAL NUCLEAR MATERIAL Additional Requirements for Certain Licensees Authorized To Possess a Critical Mass of Special Nuclear...

  9. [Virtual water content of livestock products in China].

    PubMed

    Wang, Hong-rui; Wang, Jun-hong

    2006-04-01

    The paper expatiated the virtual water content concept of livestock products and the study meaning on developing virtual water trade of livestock products in China, then summarized the calculation methods on virtual water and virtual water trade of livestock products. Based on these, the paper analyzed and researched every province virtual water content of livestock products in details, then elicited various situation of every province virtual water content of livestock products in China by year. Moreover, it compared virtual water content of livestock products with local water resources. The study indicated the following results: (1) The virtual water content of livestock products is increasing rapidly in China recently, especially poultry eggs and pork. (2) The distribution of virtual water content of livestock products is not balanced, mainly lies in North China, East China and so on; (3) The increasing production of livestock in Beijing City, Tianjin City, Hebei, Nei Monggol, Liaononing, Jilin, Shandong, Henan and Ningxia province and autonom ous region will bring pressure to local water shortage.

  10. Differences among total and in vitro digestible phosphorus content of meat and milk products.

    PubMed

    Karp, Heini; Ekholm, Päivi; Kemi, Virpi; Hirvonen, Tero; Lamberg-Allardt, Christel

    2012-05-01

    Meat and milk products are important sources of dietary phosphorus (P) and protein. The use of P additives is common both in processed cheese and meat products. Measurement of in vitro digestible phosphorus (DP) content of foods may reflect absorbability of P. The objective of this study was to measure both total phosphorus (TP) and DP contents of selected meat and milk products and to compare amounts of TP and DP and the proportion of DP to TP among different foods. TP and DP contents of 21 meat and milk products were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). In DP analysis, samples were digested enzymatically, in principle, in the same way as in the alimentary canal before the analyses. The most popular national brands of meat and milk products were chosen for analysis. The highest TP and DP contents were found in processed and hard cheeses; the lowest, in milk and cottage cheese. TP and DP contents in sausages and cold cuts were lower than those in cheeses. Chicken, pork, beef, and rainbow trout contained similar amounts of TP, but slightly more variation was found in their DP contents. Foods containing P additives have a high content of DP. Our study confirms that cottage cheese and unenhanced meats are better choices than processed or hard cheeses, sausages, and cold cuts for chronic kidney disease patients, based on their lower P-to-protein ratios and sodium contents. The results support previous findings of better P absorbability in foods of animal origin than in, for example, legumes. Copyright © 2012 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.

  11. Measurement of broiler litter production rates and nutrient content using recycled litter.

    PubMed

    Coufal, C D; Chavez, C; Niemeyer, P R; Carey, J B

    2006-03-01

    It is important for broiler producers to know litter production rates and litter nutrient content when developing nutrient management plans. Estimation of broiler litter production varies widely in the literature due to factors such as geographical region, type of housing, size of broiler produced, and number of flocks reared on the same litter. Published data for N, P, and K content are also highly variable. In addition, few data are available regarding the rate of production, characteristics, and nutrient content of caked litter (cake). In this study, 18 consecutive flocks of broilers were reared on the same litter in experimental pens under simulated commercial conditions. The mass of litter and cake produced was measured after each flock. Samples of all litter materials were analyzed for pH, moisture, N, P, and K. Average litter and cake moisture content were 26.4 and 46.9%, respectively. Significant variation in litter and cake nutrient content was observed and can largely be attributed to ambient temperature differences. Average litter, cake, and total litter (litter plus cake) production rates were 153.3, 74.8, and 228.2 g of dry litter material per kg of live broiler weight (g/kg) per flock, respectively. Significant variation in litter production rates among flocks was also observed. Cumulative litter, cake, and total litter production rates after 18 flocks were 170.3, 78.7, and 249.0 g/kg, respectively. The data produced from this research can be used by broiler producers to estimate broiler litter and cake production and the nutrient content of these materials.

  12. Oxalate content of cereals and cereal products.

    PubMed

    Siener, Roswitha; Hönow, Ruth; Voss, Susanne; Seidler, Ana; Hesse, Albrecht

    2006-04-19

    Detailed knowledge of food oxalate content is of essential importance for dietary treatment of recurrent calcium oxalate urolithiasis. Dietary oxalate can contribute considerably to the amount of urinary oxalate excretion. Because cereal foods play an important role in daily nutrition, the soluble and total oxalate contents of various types of cereal grains, milling products, bread, pastries, and pasta were analyzed using an HPLC-enzyme-reactor method. A high total oxalate content (>50 mg/100 g) was found in whole grain wheat species Triticum durum (76.6 mg/100 g), Triticum sativum (71.2 mg/100 g), and Triticum aestivum (53.3 mg/100 g). Total oxalate content was comparably high in whole grain products of T. aestivum, that is, wheat flakes and flour, as well as in whole grain products of T. durum, that is, couscous, bulgur, and pasta. The highest oxalate content was demonstrated for wheat bran (457.4 mg/100 g). The higher oxalate content in whole grain than in refined grain cereals suggests that oxalic acid is primarily located in the outer layers of cereal grains. Cereals and cereal products contribute to the daily oxalate intake to a considerable extent. Vegetarian diets may contain high amounts of oxalate when whole grain wheat and wheat products are ingested. Recommendations for prevention of recurrence of calcium oxalate stone disease have to take into account the oxalate content of these foodstuffs.

  13. Effects of Juice Processing on Oxalate Contents in Carambola Juice Products.

    PubMed

    Huynh, Nha K; Nguyen, Ha V H

    2017-09-01

    Effects of processing methods including pressing, enzyme-assisted extraction, lactic acid fermentation by Lactobacillus acidophilus, and alcohol fermentation by Saccharomyces cerevisiae on total and soluble oxalate contents of carambola juices were studied. In comparison with pressing, the use of enzyme increased juice yields (15.89-17.29%), but resulted in higher total oxalate (1.60-1.73 times) and soluble oxalate contents (1.16-1.49 times). In addition, extension of enzyme incubation periods led to an increase in soluble oxalate contents in the products (p < 0.05). On the other hand, alcohol fermentation with Saccharomyces cerevisiae from 1 to 5 weeks reduced 37-58% of total oxalate and 39-59% of soluble oxalate contents. Prolonged fermentation also demonstrated better reduction of oxalate contents. Meanwhile, lactic acid fermentation using Lactobacillus acidophilus had no effects on total and soluble oxalate contents in carambola juices. These results suggested that carambola juice products should only be consumed moderately, and that alcohol fermentation could be a potential method to reduce oxalate contents in foods in order to prevent the risks of forming kidney stones.

  14. Effect of sugar addition on glass transition temperatures of cassava starch with low to intermediate moisture contents.

    PubMed

    Figueroa, Yetzury; Guevara, Marvilan; Pérez, Adriana; Cova, Aura; Sandoval, Aleida J; Müller, Alejandro J

    2016-08-01

    This work studies how sucrose (S) addition modifies the thermal properties of cassava starch (CS). Neat CS and CS-S blends with 4, 6 and 8% sugar contents (CS-S-4%, CS-S-6% and CS-S-8%) were prepared and analyzed by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA), in a wide range of moisture levels (2-20%). In equilibrated samples with moisture contents lower than 10%, twoendothermic steps were observed during first DSC heating scans and two corresponding relaxation maxima in tan δ were detected by DMTA. The first transition, detected at around 45-55°C by both DSC and DMTA, is frequently found in starchy foods, while the second observed at higher temperatures is associated to the glass transition temperature of the blends. At higher moisture contents, only one thermal transition was observed. Samples analyzed immediately after cooling from the melt (i.e., after erasing their thermal history), exhibited a single glass transition temperature, regardless of their moisture content. Addition of sugar promotes water plasticization of CS only at high moisture contents. In the low moisture content range, anti-plasticization was observed for both neat and sugar-added CS samples. Addition of sugar decreases the moisture content needed to achieve the maximum value of the glass transition temperature before plasticization starts. The results of this work may be valuable for the study of texture establishment in low moisture content extruded food products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Sodium-Reduced Meat and Poultry Products Contain a Significant Amount of Potassium from Food Additives.

    PubMed

    Parpia, Arti Sharma; Goldstein, Marc B; Arcand, JoAnne; Cho, France; L'Abbé, Mary R; Darling, Pauline B

    2018-05-01

    Sodium-reduced packaged food products are increasingly available to consumers; however, it is not clear whether they are suitable for inclusion in a potassium-reduced diet. For individuals with impaired renal potassium excretion caused by chronic kidney disease and for those taking certain medications that interfere with the rennin-angiotensin aldosterone axis, the need to limit dietary potassium is important in view of the risk for development of hyperkalemia and fatal cardiac arrhythmias. The primary objective of this study was to determine the impact of the reduction of sodium in packaged meat and poultry products (MPPs) on the content of potassium and phosphorus from food additives. This was a cross-sectional study comparing chemically analyzed MPPs (n=38, n=19 original, n=19 sodium-reduced), selected from the top three grocery chains in Canada, based on market share sales. All MPPs with a package label containing a reduced sodium content claim together with their non-sodium-reduced packaged MPP counterparts were selected for analysis. The protein, sodium, phosphorus, and potassium contents of sodium-reduced MPPs and the non-sodium-reduced (original) MPP counterparts were chemically analyzed according to the Association of Analytical Communities official methods 992.15 and 984.27 and compared by using a paired t test. The frequency of phosphorus and potassium additives appearing on the product labels' ingredient lists were compared between groups by using McNemar's test. Sodium-reduced MPPs (n=19) contained 44% more potassium (mg/100 g) than their non-sodium-reduced counterparts (n=19) (mean difference [95% CI): 184 [90-279]; P=0.001). The potassium content of sodium-reduced MPPs varied widely and ranged from 210 to 1,500 mg/100 g. Potassium-containing additives were found on the ingredient list in 63% of the sodium-reduced products and 26% of the non-sodium-reduced products (P=0.02). Sodium-reduced MPPs contained 38% less sodium (mg/100 g) than their non

  16. Sodium content and labelling of processed and ultra-processed food products marketed in Brazil.

    PubMed

    Martins, Carla Adriano; de Sousa, Anete Araújo; Veiros, Marcela Boro; González-Chica, David Alejandro; Proença, Rossana Pacheco da Costa

    2015-05-01

    To analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil. Cross-sectional study. A large supermarket in Florianopolis, southern Brazil. Ingredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket. The study analysed 1416 products, distributed into seven groups and forty-one subgroups. Five products did not have Na information. Most products (58.8 %; 95 % CI 55.4, 62.2 %) had high Na content (>600 mg/100 g). In 78.0 % of the subgroups, variation in Na content was at least twofold between similar products with high and low Na levels, reaching 634-fold difference in the 'garnishes and others' subgroup. More than half of the products (52.0 %; 95 % CI 48.2, 55.6 %) had at least one Na-containing food additive. There was no relationship between the appearance of salt on the ingredients list (first to third position on the list) and a product's Na content (high, medium or low; P=0.08). Most food products had high Na content, with great variation between similar products, which presents new evidence for reformulation opportunities. There were inconsistencies in Na labelling, such as lack of nutritional information and incomplete ingredient descriptions. The position of salt on the ingredients list did not facilitate the identification of high-Na foods. We therefore recommend a reduction in Na in these products and a review of Brazilian legislation.

  17. Strawberries from integrated and organic production: mineral contents and antioxidant activity.

    PubMed

    Kristl, Janja; Krajnc, Andreja Urbanek; Kramberger, Branko; Mlakar, Silva Grobelnik

    2013-01-01

    As the nutritional quality of food is becoming increasingly more important for consumers, significant attention needs to be devoted to agricultural practices and their influences on the nutrient contents in food. The presented investigation studied the mineral contents and antioxidant activities in the fruits of four organically-grown strawberry cultivars 'St. Pierre', 'Elsanta', 'Sugar Lia' and 'Thuchampion' when compared to those of integrated-grown plants. The strawberries were digested and analyzed for K, Mg, Fe, Zn, Cu, and Mn using an atomic absorption spectrometer, whilst P was analyzed using a vanadate-molybdate method. In addition, antioxidant activity was estimated by using the ABTS assay. The results showed that the mineral contents and antioxidant activities in strawberries depends on the cultivar, and its production system. Organically-grown fruits showed higher antioxidant activities and Cu content than the integrated fruits, whilst the integrated fruits were superior in their contents of P, K, Mg, Fe and Mn. All the cultivars showed similar Zn content, probably reflecting the fact that the Zn content in strawberries does not depend on the cultivar.

  18. Nutrient Content and Nutritional Water Productivity of Selected Grain Legumes in Response to Production Environment.

    PubMed

    Chibarabada, Tendai Polite; Modi, Albert Thembinkosi; Mabhaudhi, Tafadzwanashe

    2017-10-26

    There is a need to incorporate nutrition into aspects of crop and water productivity to tackle food and nutrition insecurity (FNS). The study determined the nutritional water productivity (NWP) of selected major (groundnut, dry bean) and indigenous (bambara groundnut and cowpea) grain legumes in response to water regimes and environments. Field trials were conducted during 2015/16 and 2016/17 at three sites in KwaZulu-Natal, South Africa (Ukulinga, Fountainhill and Umbumbulu). Yield and evapotranspiration (ET) data were collected. Grain was analysed for protein, fat, Ca, Fe and Zn nutrient content (NC). Yield, ET and NC were then used to compute NWP. Overall, the major legumes performed better than the indigenous grain legumes. Groundnut had the highest NWP fat . Groundnut and dry bean had the highest NWP protein . For NWP Fe, Zn and Ca , dry bean and cowpea were more productive. Yield instability caused fluctuations in NWP. Water treatments were not significant ( p > 0.05). While there is scope to improve NWP under rainfed conditions, a lack of crop improvement currently limits the potential of indigenous grain legumes. This provides an initial insight on the nutrient content and NWP of a limited number of selected grain legumes in response to the production environment. There is a need for follow-up research to include cowpea data. Future studies should provide more experimental data and explore effects of additional factors such as management practices (fertiliser levels and plant density), climate and edaphic factors on nutrient content and NWP of crops.

  19. Nutrient Content and Nutritional Water Productivity of Selected Grain Legumes in Response to Production Environment

    PubMed Central

    Chibarabada, Tendai Polite; Modi, Albert Thembinkosi

    2017-01-01

    There is a need to incorporate nutrition into aspects of crop and water productivity to tackle food and nutrition insecurity (FNS). The study determined the nutritional water productivity (NWP) of selected major (groundnut, dry bean) and indigenous (bambara groundnut and cowpea) grain legumes in response to water regimes and environments. Field trials were conducted during 2015/16 and 2016/17 at three sites in KwaZulu-Natal, South Africa (Ukulinga, Fountainhill and Umbumbulu). Yield and evapotranspiration (ET) data were collected. Grain was analysed for protein, fat, Ca, Fe and Zn nutrient content (NC). Yield, ET and NC were then used to compute NWP. Overall, the major legumes performed better than the indigenous grain legumes. Groundnut had the highest NWPfat. Groundnut and dry bean had the highest NWPprotein. For NWPFe, Zn and Ca, dry bean and cowpea were more productive. Yield instability caused fluctuations in NWP. Water treatments were not significant (p > 0.05). While there is scope to improve NWP under rainfed conditions, a lack of crop improvement currently limits the potential of indigenous grain legumes. This provides an initial insight on the nutrient content and NWP of a limited number of selected grain legumes in response to the production environment. There is a need for follow-up research to include cowpea data. Future studies should provide more experimental data and explore effects of additional factors such as management practices (fertiliser levels and plant density), climate and edaphic factors on nutrient content and NWP of crops. PMID:29072620

  20. Contribution of Food Additives to Sodium and Phosphorus Content of Diets Rich in Processed Foods

    PubMed Central

    Carrigan, Anna; Klinger, Andrew; Choquette, Suzanne S.; Luzuriaga-McPherson, Alexandra; Bell, Emmy K.; Darnell, Betty; Gutiérrez, Orlando M.

    2013-01-01

    Objective Phosphorus-based food additives increase total phosphorus content of processed foods. However, the extent to which these additives augment total phosphorus intake per day is unclear. Design, setting, and measurements In order to examine the contribution of phosphorus-based food additives to the total phosphorus content of processed foods, separate four-day menus for a low-additive and additive-enhanced diet were developed using Nutrition Data System for Research (NDSR) software. The low-additive diet was designed to conform to United States Department of Agriculture guidelines for energy and phosphorus intake (~2,000 kcal per day and 900 mg of phosphorus per day) and contained minimally-processed foods. The additive-enhanced diet contained the same food items as the low-additive diet except that highly-processed foods were substituted for minimally-processed foods. Food items from both diets were collected, blended, and sent for measurement of energy and nutrient intake. Results Both the low-additive and additive-enhanced diet provided ~2,200 kcal, 700 mg of calcium and 3,000 mg of potassium per day on average. Measured sodium and phosphorus content standardized per 100 mg of food was higher each day of the additive-enhanced diet as compared to the low-additive. When averaged over the four menu days, measured phosphorus and sodium contents of the additive-enhanced diet were 606 ± 125 and 1,329 ± 642 mg higher than the low-additive diet, respectively, representing a 60% increase in total phosphorus and sodium content on average. When comparing the measured values of the additive-enhanced diet to NDSR-estimated values, there were no statistically significant differences in measured vs. estimated phosphorus contents. Conclusion Phosphorus and sodium additives in processed foods can substantially augment phosphorus and sodium intake, even in relatively healthy diets. Current dietary software may provide reasonable estimates of phosphorus content in

  1. Contribution of food additives to sodium and phosphorus content of diets rich in processed foods.

    PubMed

    Carrigan, Anna; Klinger, Andrew; Choquette, Suzanne S; Luzuriaga-McPherson, Alexandra; Bell, Emmy K; Darnell, Betty; Gutiérrez, Orlando M

    2014-01-01

    Phosphorus-based food additives increase the total phosphorus content of processed foods. However, the extent to which these additives augment total phosphorus intake per day is unclear. To examine the contribution of phosphorus-based food additives to the total phosphorus content of processed foods, separate 4-day menus for a low-additive and additive-enhanced diet were developed using Nutrition Data System for Research (NDSR) software. The low-additive diet was designed to conform to U.S. Department of Agriculture guidelines for energy and phosphorus intake (∼2,000 kcal/day and 900 mg of phosphorus per day), and it contained minimally processed foods. The additive-enhanced diet contained the same food items as the low-additive diet except that highly processed foods were substituted for minimally processed foods. Food items from both diets were collected, blended, and sent for measurement of energy and nutrient intake. The low-additive and additive-enhanced diet provided approximately 2,200 kcal, 700 mg of calcium, and 3,000 mg of potassium per day on average. Measured sodium and phosphorus content standardized per 100 mg of food was higher each day of the additive-enhanced diet as compared with the low-additive diet. When averaged over the 4 menu days, the measured phosphorus and sodium contents of the additive-enhanced diet were 606 ± 125 and 1,329 ± 642 mg higher than the low-additive diet, respectively, representing a 60% increase in total phosphorus and sodium content on average. When comparing the measured values of the additive-enhanced diet to NDSR-estimated values, there were no statistically significant differences in measured versus estimated phosphorus contents. Phosphorus and sodium additives in processed foods can substantially augment phosphorus and sodium intake, even in relatively healthy diets. Current dietary software may provide reasonable estimates of the phosphorus content in processed foods. Copyright © 2014 National Kidney

  2. Great Expectations: Content, Communications, Productivity, and the Role of Information Technology in Higher Education.

    ERIC Educational Resources Information Center

    Green, Kenneth C.; Gilbert, Steven W.

    1995-01-01

    College and university investments in information technology should focus on content, curriculum, and communication, not productivity. In addition, expectations about how technology can benefit higher education should be realistic; there is much to be learned about the appropriate use of technological innovation. (MSE)

  3. Effect of technological factors on water activity of extruded corn product with an addition of whey proteins.

    PubMed

    Makowska, Agnieszka; Cais-Sokolińska, Dorota; Lasik, Agata

    2014-01-01

    The value of water activity in extruded products constitutes a significant indicator of their quality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material. The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12.5 and 15.0% moisture contents and different level of addition of whey proteins. It was shown that the degree of mixture moisture content did not have an effect on the value of aw in produced puffs. The greatest difference was recorded when introducing 3% proteins in comparison to aw of puffs produced solely from corn grits. Δaw = 0.023. The greater the content of whey proteins, the lower the aw value. A 3-month storage at a temperature of 18 ±0.5°C influenced aw of snacks produced from a mixture with a higher moisture content.

  4. Improvement of lipid content of Chlorella minutissima MCC 5 for biodiesel production.

    PubMed

    Chakraborty, Sourabh; Mohanty, Debabrata; Ghosh, Supratim; Das, Debabrata

    2016-09-01

    Lipids extracted from microalgae have been considered as a potential source for the production of biodiesel. Enhancement of lipid has the limitations of low biomass productivity. So, the main objective of the present study was to deduce suitable conditions for the improvement of biomass production followed by enhancement of lipid content. After optimization, a strategy for two stage cultivation was utilized where high lipid content was obtained with a high biomass concentration. Optimization of biomass production of Chlorella minutissima MCC 5 was carried out under different intensities of light, temperatures, concentrations of nitrate and phosphate using Taguchi model. A suitable synergy of the four parameters yielded maximum biomass (1.93 g L(-1)) in airlift reactor. Temperature was found to be relatively effective than other parameters for higher biomass production. Activation energy for the cell growth was determined (47.95 kJ mol(-1)). Among the various (photo, thermal, nitrate and phosphate) stress conditions studied, nitrate limitation (1 mM) was found to be suitable for the enhancement of lipid resulting highest yield (48.26% w/w). Two stage cultivation of the microalgae yielded a maximum lipid content of 46% w/w with a biomass concentration of 2.2 g L(-1). Additionally, FAME analysis exhibited significant increase of oleic acid in the biodiesel. So, C. minutissima MCC 5 cultivated under nitrate stress could be a possible feedstock for biodiesel production. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  5. Trans-fatty acid content of food products in Spain in 2015.

    PubMed

    Pérez-Farinós, Napoleón; Dal Re Saavedra, María Ángeles; Villar Villalba, Carmen; Robledo de Dios, Teresa

    2016-01-01

    To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a similar study in 2010. In 2015, the majority of food products studied had a TFA content of less than 0.2g/100g product, and a TFA/total fat ratio of less than 2%. No significant increases were found compared to 2010. Food groups with a higher TFA content were dairy products of possible natural origin. TFA content in Spain is low and has significantly fallen since 2010. Copyright © 2016 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

  6. Feed additive production by fermentation of herb Polygonum hydropiper L. and cassava pulp with simultaneous flavonoid dissolution.

    PubMed

    Song, Zhen-Tao; Zhu, Ming-Jun

    2017-03-01

    Fermentation of herb Polygonum hydropiper L. (PHL) and cassava pulp (CP) for feed additive production with simultaneous flavonoid dissolution was investigated, and a two-stage response surface methodology (RSM) based on Plackett-Burman factorial design (PB design) was used to optimize the flavonoid dissolution and protein content. Using the screening function of PB design, four different significant factors for the two response variables were acquired: factors A (CP) and B (PHL) for the flavonoid dissolution versus factors G (inoculum size) and H (fermentation time) for protein content. Then, two RSMs were used sequentially to improve the values of the two response variables separately. The mutual corroboration of the experimental results in the present study confirmed the validity of the associated experimental design. The validation experiment showed a flavonoid dissolution rate of 94.00%, and a protein content of 18.20%, gaining an increase in 21.20% and 199.10% over the control, respectively. The present study confirms the feasibility of feed additive production by Saccharomyces cerevisiae with CP and PHL and simultaneous optimization of flavonoid dissolution and protein content using a two-stage RSM. © 2016 International Union of Biochemistry and Molecular Biology, Inc.

  7. Towards high-siderophore-content foods: optimisation of coprogen production in submerged cultures of Penicillium nalgiovense.

    PubMed

    Emri, Tamás; Tóth, Viktória; Nagy, Csilla Terézia; Nagy, Gábor; Pócsi, Imre; Gyémánt, Gyöngyi; Antal, Károly; Balla, József; Balla, György; Román, Gyula; Kovács, István; Pócsi, István

    2013-07-01

    Fungal siderophores are likely to possess atheroprotective effects in humans, and therefore studies are needed to develop siderophore-rich food additives or functional foods to increase the siderophore uptake in people prone to cardiovascular diseases. In this study the siderophore contents of mould-ripened cheeses and meat products were analysed and the coprogen production by Penicillium nalgiovense was characterised. High concentrations of hexadentate fungal siderophores were detected in penicillia-ripened Camembert- and Roquefort-type cheeses and also in some sausages. In one sausage fermented by P. nalgiovense, the siderophore content was comparable to those found in cheeses. Penicillium nalgiovense produced high concentrations of coprogen in submerged cultures, which were affected predominantly by the available carbon and nitrogen sources under iron starvation. Considerable coprogen yields were still detectable in the presence of iron when the fermentation medium was supplemented with the iron chelator Na₂-EDTA or when P. nalgiovense was co-cultivated with Saccharomyces cerevisiae. These data may be exploitable in the future development of high-siderophore-content foods and/or food additives. Nevertheless, the use of P. nalgiovense fermentation broths for these purposes may be limited by the instability of coprogen in fermentation media and by the β-lactam production by the fungus. © 2012 Society of Chemical Industry.

  8. [Aluminium content in foods with aluminium-containing food additives].

    PubMed

    Ogimoto, Mami; Suzuki, Kumi; Kabashima, Junichiro; Nakazato, Mitsuo; Uematsu, Yoko

    2012-01-01

    The aluminium (Al) content of 105 samples, including bakery products made with baking powder, agricultural products and seafoods treated with alum, was investigated. The amounts of Al detected were as follows (limit of quantification: 0.01 mg/g): 0.01-0.37 mg/g in 26 of 57 bakery products, 0.22-0.57 mg/g in 3 of 6 powder mixes, 0.01-0.05 mg/g in all three agricultural products examined, 0.03-0.90 mg/g in 4 of 6 seafood samples, 0.01-0.03 mg/g in 3 of 11 samples of instant noodles, 0.04-0.14 mg/g in 3 of 4 samples of vermicelli, 0.01 mg/g in 1 of 16 soybean products, but none in soybeans. Amounts equivalent to the PTWI of a 16 kg infant were detected in two samples of bakery products, two samples of powder mixes and one sample of salted jellyfish, if each sample was taken once a week. These results suggest that certain foods, depending on the product and the intake, might exceed the PTWI of children, especially infants.

  9. Additive manufacturing in production: challenges and opportunities

    NASA Astrophysics Data System (ADS)

    Ahuja, Bhrigu; Karg, Michael; Schmidt, Michael

    2015-03-01

    Additive manufacturing, characterized by its inherent layer by layer fabrication methodology has been coined by many as the latest revolution in the manufacturing industry. Due to its diversification of Materials, processes, system technology and applications, Additive Manufacturing has been synonymized with terminology such as Rapid prototyping, 3D printing, free-form fabrication, Additive Layer Manufacturing, etc. A huge media and public interest in the technology has led to an innovative attempt of exploring the technology for applications beyond the scope of the traditional engineering industry. Nevertheless, it is believed that a critical factor for the long-term success of Additive Manufacturing would be its ability to fulfill the requirements defined by the traditional manufacturing industry. A parallel development in market trends and product requirements has also lead to a wider scope of opportunities for Additive Manufacturing. The presented paper discusses some of the key challenges which are critical to ensure that Additive Manufacturing is truly accepted as a mainstream production technology in the industry. These challenges would highlight on various aspects of production such as product requirements, process management, data management, intellectual property, work flow management, quality assurance, resource planning, etc. In Addition, changing market trends such as product life cycle, mass customization, sustainability, environmental impact and localized production will form the foundation for the follow up discussion on the current limitations and the corresponding research opportunities. A discussion on ongoing research to address these challenges would include topics like process monitoring, design complexity, process standardization, multi-material and hybrid fabrication, new material development, etc.

  10. Drilling mud additives

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Roemer, P.; Downhour, R. Jr.

    1970-06-30

    A drilling mud additive prepared from farinaceous material contains relatively high gluten and fat contents and has between 30 and 40% water soluble solids on a dry basis. The product is particularly useful in rotary drilling as an additive to the drilling mud to inhibit water loss. The key to achieving the desired product is pretreatment of the raw flour and control of moisture. (2 claims)

  11. Recall of Television Content as a Function of Content Type and Level of Production Feature Use.

    ERIC Educational Resources Information Center

    Calvert, Sandra; Watkins, Bruce

    This study investigated developmental changes in children's recall of televised central and incidental content. Central content was plot-relevant; incidental content was peripheral to the plot. Both content types were classified at two levels of production features, high salience and low salience. High salience features were high action, loud…

  12. 10 CFR 52.80 - Contents of applications; additional technical information.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    .... 52.80 Section 52.80 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Combined Licenses § 52.80 Contents of applications; additional technical... the circumstances associated with the loss of large areas of the plant due to explosions or fire as...

  13. 10 CFR 52.80 - Contents of applications; additional technical information.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    .... 52.80 Section 52.80 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Combined Licenses § 52.80 Contents of applications; additional technical... the circumstances associated with the loss of large areas of the plant due to explosions or fire as...

  14. 10 CFR 52.80 - Contents of applications; additional technical information.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    .... 52.80 Section 52.80 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Combined Licenses § 52.80 Contents of applications; additional technical... the circumstances associated with the loss of large areas of the plant due to explosions or fire as...

  15. 10 CFR 52.80 - Contents of applications; additional technical information.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    .... 52.80 Section 52.80 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Combined Licenses § 52.80 Contents of applications; additional technical... the circumstances associated with the loss of large areas of the plant due to explosions or fire as...

  16. Phosphorus-containing food additives and the accuracy of nutrient databases: implications for renal patients.

    PubMed

    Sullivan, Catherine M; Leon, Janeen B; Sehgal, Ashwini R

    2007-09-01

    Phosphorus-containing additives are increasingly being added to food products. We sought to determine the potential impact of these additives. We focused on chicken products as an example. We purchased a variety of chicken products, prepared them according to package directions, and performed laboratory analyses to determine their actual phosphorus content. We used ESHA Food Processor SQL Software (version 9.8, ESHA Research, Salem, OR) to determine the expected phosphorus content of each product. Of 38 chicken products, 35 (92%) had phosphorus-containing additives listed among their ingredients. For every category of chicken products containing additives, the actual phosphorus content was greater than the content expected from nutrient database. For example, actual phosphorus content exceeded expected phosphorus content by an average of 84 mg/100 g for breaded breast strips. There was also a great deal of variation within each category. For example, the difference between actual and expected phosphorus content ranged from 59-165 mg/100 g for breast patties. Two 100-g servings of additive-containing products contained, on average, 440 mg of phosphorus, or about half the total daily recommended intake for dialysis patients. Phosphorus-containing additives significantly increase the amount of phosphorus in chicken products. Available nutrient databases do not reflect this higher phosphorus content, and the variation between similar products makes it impossible for patients and dietitians to accurately estimate phosphorus content. We recommend that dialysis patients limit their intake of additive-containing products, and that the phosphorus content of food products be included on nutrition facts labels.

  17. PHOSPHORUS CONTAINING FOOD ADDITIVES AND THE ACCURACY OF NUTRIENT DATABASES: IMPLICATIONS FOR RENAL PATIENTS

    PubMed Central

    Sullivan, Catherine M.; Leon, Janeen B.; Sehgal, Ashwini R.

    2007-01-01

    Objective Phosphorus containing additives are increasingly added to food products. We sought to determine the potential impact of these additives. We focused on chicken products as an example. Methods We purchased a variety of chicken products, prepared them according to package directions, and performed laboratory analyses to determine their actual phosphorus content. We used ESHA Food Processor SQL Software to determine the expected phosphorus content of each product. Results Of 38 chicken products, 35 (92%) had phosphorus containing additives listed among their ingredients. For every category of chicken products containing additives, the actual phosphorus content was greater than the content expected from nutrient database. For example, actual phosphorus content exceeded expected phosphorus content by an average of 84 mg/100g for breaded breast strips. There was also a great deal of variation within each category. For example, the difference between actual and expected phosphorus content ranged from 59 to 165 mg/100g for breast patties. Two 100 g servings of additive containing products contain an average of 440 mg of phosphorus, or about half the total daily recommended intake for dialysis patients. Conclusion Phosphorus containing additives significantly increase the amount of phosphorus in chicken products. Available nutrient databases do not reflect this higher phosphorus content, and the variation between similar products makes it impossible for patients and dietitians to accurately estimate phosphorus content. We recommend that dialysis patients limit their intake of additive containing products and that the phosphorus content of food products be included on nutrition facts labels. PMID:17720105

  18. FLUORIDE CONTENT OF COMMERCIALLY AVAILABLE SOY MILK PRODUCTS IN THAILAND.

    PubMed

    Rirattanapong, Opas; Rirattanapong, Praphasri

    2016-01-01

    Abstract. In Thailand, the consumption of soy milk products is common but there is limited data about their fluoride content. The purpose of this study was to es- timate the fluoride content of soy milk products available in Thailand. Fluoride content was determined for 76 brands of soy milk using a F-ion-specific electrode. The fluoride concentrations ranged from 0.01 to 3.78 μg/ml. The fluoride content was not related to sugar content, soy bean content or the sterilization process. Among 3 brands of soy milk containing tea powder extract, the fluoride content was high (1.25 to 3.78 μg/ml). Most brands of soy milk tested in our study had fluoride content below the optimal daily intake but brands containing tea powder extract if consumed by children may increase their risk for fluorosis.

  19. 40 CFR Table 1 to Subpart C - VOC Content Limits by Product Category

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 5 2011-07-01 2011-07-01 false VOC Content Limits by Product Category... PRODUCTS National Volatile Organic Compound Emission Standards for Consumer Products Pt. 59, Subpt. C, Table 1 Table 1 to Subpart C—VOC Content Limits by Product Category Product category VOC content limit...

  20. 40 CFR Table 1 to Subpart C - VOC Content Limits by Product Category

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 6 2012-07-01 2012-07-01 false VOC Content Limits by Product Category... PRODUCTS National Volatile Organic Compound Emission Standards for Consumer Products Pt. 59, Subpt. C, Table 1 Table 1 to Subpart C—VOC Content Limits by Product Category Product category VOC content limit...

  1. 40 CFR Table 1 to Subpart C - VOC Content Limits by Product Category

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 5 2010-07-01 2010-07-01 false VOC Content Limits by Product Category... PRODUCTS National Volatile Organic Compound Emission Standards for Consumer Products Pt. 59, Subpt. C, Table 1 Table 1 to Subpart C—VOC Content Limits by Product Category Product category VOC content limit...

  2. [Contents of general flavonoides in Epimedium acuminatum Franch. and its differently-processed products].

    PubMed

    Chen, H L; Wang, J K; Zhang, L L; Wu, Z Y

    2000-04-01

    Determining and comparing the contents of general flavonoides in four kinds of differently-processed products of Epimedium acuminatum. Determining the contents by ultraviolet spectrophotometry. The contents were found in the following seguence: unprocessed product, clearly-fried product, alcohol-broiled product, salt-broiled product, sheep-fat-broiled product. The average recovery rate was 96.01%, with a 0.74% RSD(n = 5). Heating causes the contents of general flavonoides in the processed products to decrease. These processed products are still often used in clinical treatment, for the reason that the adjuvant features certain coordinating and promoting functions. The study is to be pursued further.

  3. [CONTENT OF TRANS FATTY ACIDS IN FOOD PRODUCTS IN SPAIN].

    PubMed

    Robledo de Dios, Teresa; Dal Re Saavedra, M Ángeles; Villar Villalba, Carmen; Pérez-Farinós, Napoleón

    2015-09-01

    trans fatty acids are associated to several health disorders, as ischemic heart disease or diabetes mellitus. to assess the content of trans fatty acids in products in Spain, and the percentage of trans fatty acids respecting total fatty acids. 443 food products were acquired in Spain, and they were classified into groups. The content in fatty acids was analyzed using gas chromatography. Estimates of central tendency and variability of the content of trans fatty acids in each food group were computed (in g of trans fatty acids/100 g of product). The percentage of trans fatty acids respecting total fatty acids was calculated in each group. 443 products were grouped into 42 groups. Median of trans fatty acids was less than 0.55 g / 100 g of product in all groups except one. 83 % of groups had less than 2 % of trans fatty acids, and 71 % of groups had less than 1 %. the content of trans fatty acids in Spain is low, and it currently doesn't play a public health problem. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  4. 76 FR 12944 - Children's Products Containing Lead; Technological Feasibility of 100 ppm for Lead Content...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-09

    ...Section 101(a) of the Consumer Product Safety Improvement Act (``CPSIA'') provides that, as of August 14, 2011, children's products may not contain more than 100 parts per million (``ppm'') of lead unless the U.S. Consumer Product Safety Commission (``CPSC,'' ``Commission,'' or ``we'') determines that such a limit is not technologically feasible. The Commission may make such a determination only after notice and a hearing and after analyzing the public health protections associated with substantially reducing lead in children's products. On February 16, 2011, the Commission conducted a public hearing to receive views from all interested parties about the technological feasibility of meeting the 100 ppm lead content limit for children's products and associated public health considerations. Individual Commissioners requested at the hearing that certain participants respond to additional questions in writing, as well as submit relevant studies and additional data referenced in oral presentations. Accordingly, through this notice, the Commission is reopening the hearing record until March 24, 2011.

  5. Methods of cracking a crude product to produce additional crude products

    DOEpatents

    Mo, Weijian [Sugar Land, TX; Roes, Augustinus Wilhelmus Maria [Houston, TX; Nair, Vijay [Katy, TX

    2009-09-08

    A method for producing a crude product is disclosed. Formation fluid is produced from a subsurface in situ heat treatment process. The formation fluid is separated to produce a liquid stream and a first gas stream. The first gas stream includes olefins. The liquid stream is fractionated to produce one or more crude products. At least one of the crude products has a boiling range distribution from 38.degree. C. and 343.degree. C. as determined by ASTM Method D5307. The crude product having the boiling range distribution from 38.degree. C. and 343.degree. C. is catalytically cracked to produce one or more additional crude products. At least one of the additional crude products is a second gas stream. The second gas stream has a boiling point of at most 38.degree. C. at 0.101 MPa.

  6. 16 CFR 1102.16 - Additional information.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... PUBLICLY AVAILABLE CONSUMER PRODUCT SAFETY INFORMATION DATABASE Content Requirements § 1102.16 Additional... in the Database any additional information it determines to be in the public interest, consistent...

  7. 16 CFR 1102.16 - Additional information.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... PUBLICLY AVAILABLE CONSUMER PRODUCT SAFETY INFORMATION DATABASE Content Requirements § 1102.16 Additional... in the Database any additional information it determines to be in the public interest, consistent...

  8. A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.

    PubMed

    Komprda, Tomáš; Pridal, Antonin; Mikulíková, Renata; Svoboda, Zdeněk; Cwiková, Olga; Nedomová, Šárka; Sýkora, Vladimír

    2017-02-01

    The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. The type of leavening agent and the presence of Ca 2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH 4 ) 2 CO 3 alone was 186.5 µg kg -1 . Irrespective of other tested additives, NaHCO 3 decreased (P < 0.05) AA content to 42% compared to (NH 4 ) 2 CO 3 . Combination of NaHCO 3 + CaCl 2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg -1 ). The AA content in gingerbread (y; µg kg -1 ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r 2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. The present study demonstrates that the combination of additives NaHCO 3 /Ca 2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  9. Phenolic Content, Antioxidant Capacity and Quality of Chokeberry (Aronia melanocarpa) Products.

    PubMed

    Tolić, Mandica-Tamara; Jurčević, Irena Landeka; Krbavčić, Ines Panjkota; Marković, Ksenija; Vahčić, Nada

    2015-06-01

    Chokeberries ( Aronia melanocarpa ) are rarely used in diet in Croatia but they have high content of polyphenolic compounds and one of the highest in vitro antioxidant activities among fruits. The aim of this study is to compare the quality, phenolic content and antioxidant capacity of different chokeberry products (juices, powders, fruit tea, capsules and dried berries). It can be expected that processing influences antioxidant activity and phenolic content of final products reaching consumers. Characterisation of phenolic compounds was carried out by using spectroscopic methods (Folin-Ciocalteu and pH differential methods). Antioxidant activity of chokeberry products was determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. The results show that the investigated products contain high amount of phenols (3002 to 6639 mg per L and 1494 to 5292 mg per 100 g of dry matter) and lower amount of total anthocyanins (150 to 1228 mg per L and 141 to 2468 mg per 100 g of dry matter). The examined juices and other chokeberry products possess high antioxidant capacity (12.09 to 40.19 mmol per L or 58.49 to 191.31 mmol per 100 g of dry matter, respectively) and reducing power (38.71 to 79.86 mmol per L or 13.50 to 68.60 mmol per 100 g of dry matter, respectively). On the basis of phenolic content and antioxidant activity, capsules and powders stand out among other products. The study indicates that there are significant differences (p<0.05) in the quality, phenolic content and antioxidant capacity among examined products.

  10. Organic soil production from urban soil, spent mushroom substrate, and other additives

    NASA Astrophysics Data System (ADS)

    Pham, Nhung Thi Ha

    2017-09-01

    In recent years, spent mushroom substrate (SMS) is becoming the huge problem in environmental pollution issues from mushroom production. However, SMS is also a nutrient-rich ogranic material with available nutrients and high porosity. Therefore, the value of products made from SMS should be exploited to take full advantage of agricultural by-product, support organic agriculture development without environmental pollution. The research has built 5 experimental formulas (4 mixed formulas and 1 control formulas with only urban soil). The analysis results of soil samples from mixed formulas and the control formula witness a significant increase in moisture and OM of mixed formulas (moisture from 36-42%, OM from 5.5-6.9%) after 20 treatment days, and N-P-K contents are also improved remarkably. 60 days later, soil nutrients in mixed formulas continue to rise, with highest OM (8.679%) at CT1; N (0.154%) at CT4; K2O (0,698%) and P2O5 (0,172%) at CT3, in addition, heavy metal contents in all formulas are under standard limit. Synthetic assessment of all norms indicates that the best organic soil product comes from CT3. The pak choi planting experiments are performed show that the growth of plants cultivated on organic soil products made from mixed formulas are much better than plants are grown on initially soil, and they also have no pestilent insect. Specially, pak choi planted on organic soil from CT3 have sharp developing with excellent tolerance ability, quantity and area of leaves are high. Thus, CT3 is the most suitable formula to increase soil nutrients, to solve spent mushroom subtrate streament problems after harvest, and for sustainable agricultural development.

  11. 9 CFR 381.156 - Poultry meat content standards for certain poultry products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry meat content standards for certain poultry products. 381.156 Section 381.156 Animals and Animal Products FOOD SAFETY AND INSPECTION... Definitions and Standards of Identity or Composition § 381.156 Poultry meat content standards for certain...

  12. 9 CFR 381.156 - Poultry meat content standards for certain poultry products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Poultry meat content standards for certain poultry products. 381.156 Section 381.156 Animals and Animal Products FOOD SAFETY AND INSPECTION... Definitions and Standards of Identity or Composition § 381.156 Poultry meat content standards for certain...

  13. Phenolic Content, Antioxidant Capacity and Quality of Chokeberry (Aronia melanocarpa) Products

    PubMed Central

    Jurčević, Irena Landeka; Krbavčić, Ines Panjkota; Marković, Ksenija; Vahčić, Nada

    2015-01-01

    Summary Chokeberries (Aronia melanocarpa) are rarely used in diet in Croatia but they have high content of polyphenolic compounds and one of the highest in vitro antioxidant activities among fruits. The aim of this study is to compare the quality, phenolic content and antioxidant capacity of different chokeberry products (juices, powders, fruit tea, capsules and dried berries). It can be expected that processing influences antioxidant activity and phenolic content of final products reaching consumers. Characterisation of phenolic compounds was carried out by using spectroscopic methods (Folin–Ciocalteu and pH differential methods). Antioxidant activity of chokeberry products was determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. The results show that the investigated products contain high amount of phenols (3002 to 6639 mg per L and 1494 to 5292 mg per 100 g of dry matter) and lower amount of total anthocyanins (150 to 1228 mg per L and 141 to 2468 mg per 100 g of dry matter). The examined juices and other chokeberry products possess high antioxidant capacity (12.09 to 40.19 mmol per L or 58.49 to 191.31 mmol per 100 g of dry matter, respectively) and reducing power (38.71 to 79.86 mmol per L or 13.50 to 68.60 mmol per 100 g of dry matter, respectively). On the basis of phenolic content and antioxidant activity, capsules and powders stand out among other products. The study indicates that there are significant differences (p<0.05) in the quality, phenolic content and antioxidant capacity among examined products. PMID:27904346

  14. Acid-neutralizing capacity and sodium content of antacid products from Belgium.

    PubMed

    Gombatz, V W

    1984-01-01

    The acid-neutralizing capacity and sodium content of nine antacid products available in Belgium were evaluated and compared with typical values for Mylanta-II. Liquid and tablets of Mylanta-II have a higher acid-neutralizing capacity per unit dose than do all the other Belgian antacids tested. On a unit dose basis, the sodium contents of the Mylanta-II products are lower than those of all other Belgian antacids tested except Maalox products. Because the minimum recommended dose (MRD) of Mylanta-II liquid is 5 ml, while that of Maalox is 10 ml, the sodium content of the MRD of Mylanta-II liquid is lower than that of the MRD of any of the other Belgian liquid antacids tested.

  15. Different additives to enhance the gelation of surimi gel with reduced sodium content.

    PubMed

    Cando, Deysi; Herranz, Beatriz; Borderías, A Javier; Moreno, Helena M

    2016-04-01

    This study tested the effect of adding tetra-sodium pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce the sodium content of gels up to 0.3%. These gels were compared with others that contained 3% NaCl content (the amount typically used for surimi processing). To induce protein gelation, gels were first heated and then set at 5 °C/24 h. Once the physicochemical and rheological properties of the gels were determined, cystine and lysine were found to be the most effective additives improving the characteristics of low NaCl surimi gels. The action of these additives is mainly based on the induction of myofibrillar protein unfolding thus facilitating the formation of the types of bonds needed to establish an appropriate network. It was found that a setting period was needed for gel processing to maximize the effect of the additives. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Regulation of metabolic products and gene expression in Fusarium asiaticum by agmatine addition.

    PubMed

    Suzuki, Tadahiro; Kim, Young-Kyung; Yoshioka, Hifumi; Iwahashi, Yumiko

    2013-05-01

    The metabolic products resulting from the cultivation of F. asiaticum in agmatine were identified using capillary electrophoresis-time of flight mass spectrometry. Glyoxylic acid was detected from fungal cultures grown in agmatine, while it was absent in control cells. The abundance of other metabolic products of the glycolytic pathway also increased because of agmatine; however, there was no increase in the amounts of pyruvic acid or metabolites from the tricarboxylic acid cycle. Moreover, gene expression levels within Fusarium asiaticum exposed to agmatine were analyzed by DNA microarray. Changes in gene expression levels directed the changes in metabolic products. Our results suggest that acetyl coenzyme A, which is a starting substrate for the biosynthesis of deoxynivalenol (DON), was simultaneously produced by activated β-oxidation. Furthermore, the content of 4-aminobutyrate (GABA) was increased in the agmatine addition culture medium. GABA can be synthesized from agmatine through putrescine and might influence the regulation of DON-related genes.

  17. 16 CFR § 1102.16 - Additional information.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... PUBLICLY AVAILABLE CONSUMER PRODUCT SAFETY INFORMATION DATABASE Content Requirements § 1102.16 Additional... in the Database any additional information it determines to be in the public interest, consistent...

  18. Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.

    PubMed

    Allouche, Yosra; Uceda, Marino; Jiménez, Antonio; Aguilera, M Paz; Gaforio, José Juan; Beltrán, Gabriel

    2009-10-14

    The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.

  19. [Evaluation of the possibilities to increase the content of conjugated linoleic acid (CLA) in meat and meat product].

    PubMed

    Piotrowska, Anna; Swiader, Katarzyna; Waszkiewicz-Robak, Bozena; Swiderski, Franciszek

    2012-01-01

    The paper characterizes pro-health properties of conjugated linoleic acid (CLA) and assesses the possibility of increasing their content in pork and pork meat products. Studies conducted on animals indicate antitumor, antiatherosclerotic and antiinflammatory effect ofCLA, also find impact on reducing body fat and increasing muscle growth. However, the number of observations concerning human populations is insufficient to fully evaluate the relationship between CLA intake and reducing the risk of lifestyle diseases. Therefore, it is necessary to conduct further research. Literature data indicate that the use in pigs feed suplementation with CLA preparations, can increase the content of these compounds in the meat and also show, that isomer cis-9, trans-11 is accumulated at significantly higher level. However, these changes were accompanied by increased the share of saturated fatty acids at the expense of monounsaturated which is unfavorable for human health. A better way to increase the CLA content in pork meat appears to be the addition of CLA preparation during the production process, because it does not affect the level of saturated fats. Pork and pork meat products enriched in CLA are characterized by low susceptibility to oxidation, which may result from the coupling of double bonds, antioxidantive properties of conjugated linoleic acid and the increased content of saturated fatty acids. The issue of beneficial effects on human health of pork and pork products with a higher content of CLA, requires further studies conducted on humans. Only then these products can be classified as a functional foods.

  20. The effects of leachate recirculation with supplemental water addition on methane production and waste decomposition in a simulated tropical landfill.

    PubMed

    Sanphoti, N; Towprayoon, S; Chaiprasert, P; Nopharatana, A

    2006-10-01

    In order to increase methane production efficiency, leachate recirculation is applied in landfills to increase moisture content and circulate organic matter back into the landfill cell. In the case of tropical landfills, where high temperature and evaporation occurs, leachate recirculation may not be enough to maintain the moisture content, therefore supplemental water addition into the cell is an option that could help stabilize moisture levels as well as stimulate biological activity. The objectives of this study were to determine the effects of leachate recirculation and supplemental water addition on municipal solid waste decomposition and methane production in three anaerobic digestion reactors. Anaerobic digestion with leachate recirculation and supplemental water addition showed the highest performance in terms of cumulative methane production and the stabilization period time required. It produced an accumulated methane production of 54.87 l/kg dry weight of MSW at an average rate of 0.58 l/kg dry weight/d and reached the stabilization phase on day 180. The leachate recirculation reactor provided 17.04 l/kg dry weight at a rate of 0.14l/kg dry weight/d and reached the stabilization phase on day 290. The control reactor provided 9.02 l/kg dry weight at a rate of 0.10 l/kg dry weight/d, and reached the stabilization phase on day 270. Increasing the organic loading rate (OLR) after the waste had reached the stabilization phase made it possible to increase the methane content of the gas, the methane production rate, and the COD removal. Comparison of the reactors' efficiencies at maximum OLR (5 kgCOD/m(3)/d) in terms of the methane production rate showed that the reactor using leachate recirculation with supplemental water addition still gave the highest performance (1.56 l/kg dry weight/d), whereas the leachate recirculation reactor and the control reactor provided 0.69 l/kg dry weight/d and 0.43 l/kg dry weight/d, respectively. However, when considering

  1. Evolution of phospholipid contents during the production of quark cheese from buttermilk.

    PubMed

    Ferreiro, T; Martínez, S; Gayoso, L; Rodríguez-Otero, J L

    2016-06-01

    We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM) contents during the production of quark cheese from buttermilk by successive ultrafiltration concentration, enrichment with cream, concurrent homogenization and pasteurization, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in phospholipids that afford desirable functional and technological properties, and is widely used in dairy products. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, pasteurization or coagulation, we measured the phospholipids at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with lactic acid bacteria, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of milk fat. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the

  2. Detection of allergenic additives in processed meat products.

    PubMed

    Spychaj, Anita; Pospiech, Edward; Iwańska, Ewa; Montowska, Magdalena

    2018-04-19

    At present, allergic response to food components is an increasing problem all over the world. Therefore it is important to protect people vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in production of processed products, i.e. legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties which help to create a texture, flavour profile or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins can cause severe allergic reactions. The aim of this paper is to discuss the application of various recently established methods of detection of allergenic additives in processed meat products, for instance cold cuts and sausages. The new methods are based mainly on protein, DNA and also isoflavones or phytic acid analysis. The article also characterises the latest trends in the development of research on the methods which would enable quick and reliable identification of targeted allergens in meat products. This article is protected by copyright. All rights reserved.

  3. Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour.

    PubMed

    Rakszegi, Marianna; Molnár, István; Lovegrove, Alison; Darkó, Éva; Farkas, András; Láng, László; Bedő, Zoltán; Doležel, Jaroslav; Molnár-Láng, Márta; Shewry, Peter

    2017-01-01

    Cereal grain fiber is an important health-promoting component in the human diet. One option to improve dietary fiber content and composition in wheat is to introduce genes from its wild relatives Aegilops biuncialis and Aegilops geniculata . This study showed that the addition of chromosomes 2U g , 4U g , 5U g , 7U g , 2M g , 5M g , and 7M g of Ae. geniculata and 3U b , 2M b , 3M b , and 7M b of Ae. biuncialis into bread wheat increased the seed protein content. Chromosomes 1U g and 1M g increased the proportion of polymeric glutenin proteins, while the addition of chromosomes 1U b and 6U b led to its decrease. Both Aegilops species had higher proportions of β-glucan compared to arabinoxylan (AX) than wheat lines, and elevated β-glucan content was also observed in wheat chromosome addition lines 5U, 7U, and 7M. The AX content in wheat was increased by the addition of chromosomes 5U g , 7U g , and 1U b while water-soluble AX was increased by the addition of chromosomes 5U, 5M, and 7M, and to a lesser extent by chromosomes 3, 4, 6U g , and 2M b . Chromosomes 5U g and 7M b also affected the structure of wheat AX, as shown by the pattern of oligosaccharides released by digestion with endoxylanase. These results will help to map genomic regions responsible for edible fiber content in Aegilops and will contribute to the efficient transfer of wild alleles in introgression breeding programs to obtain wheat varieties with improved health benefits. Key Message: Addition of Aegilops U- and M-genome chromosomes 5 and 7 improves seed protein and fiber content and composition in wheat.

  4. Hidden sources of phosphorus: presence of phosphorus-containing additives in processed foods.

    PubMed

    Lou-Arnal, Luis M; Arnaudas-Casanova, Laura; Caverni-Muñoz, Alberto; Vercet-Tormo, Antonio; Caramelo-Gutiérrez, Rocío; Munguía-Navarro, Paula; Campos-Gutiérrez, Belén; García-Mena, Mercedes; Moragrera, Belén; Moreno-López, Rosario; Bielsa-Gracia, Sara; Cuberes-Izquierdo, Marta

    2014-01-01

    An increased consumption of processed foods that include phosphorus-containing additives has led us to propose the following working hypothesis: using phosphate-rich additives that can be easily absorbed in processed foods involves a significant increase in phosphorus in the diet, which may be considered as hidden phosphorus since it is not registered in the food composition tables. The quantity of phosphorus contained in 118 processed products was determined by spectrophotometry and the results were contrasted with the food composition tables of the Higher Education Centre of Nutrition and Diet, those of Morandeira and those of the BEDCA (Spanish Food Composition Database) Network. Food processing frequently involves the use of phosphoric additives. The products whose label contains these additives have higher phosphorus content and higher phosphorus-protein ratio. We observed a discrepancy with the food composition tables in terms of the amount of phosphorus determined in a sizeable proportion of the products. The phosphorus content of prepared refrigerated foods hardly appears in the tables. Product labels provide little information on phosphorus content. We observed a discrepancy in phosphorus content in certain foods with respect to the food composition tables. We should educate our patients on reviewing the additives on the labels and on the limitation of processed foods. There must be health policy actions to deal with the problem: companies should analyse the phosphorus content of their products, display the correct information on their labels and incorporate it into the food composition tables. Incentives could be established to prepare food with a low phosphorus content and alternatives to phosphorus-containing additives.

  5. 10 CFR 780.41 - Contents of application.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... of the Atomic Energy Act of 1954 § 780.41 Contents of application. In addition to the information... production or utilization of special nuclear material or atomic energy; (b) The applicant's contention, with... production or utilization of special nuclear material or atomic energy to which applicant proposes to apply...

  6. 10 CFR 780.41 - Contents of application.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... of the Atomic Energy Act of 1954 § 780.41 Contents of application. In addition to the information... production or utilization of special nuclear material or atomic energy; (b) The applicant's contention, with... production or utilization of special nuclear material or atomic energy to which applicant proposes to apply...

  7. 10 CFR 780.41 - Contents of application.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... of the Atomic Energy Act of 1954 § 780.41 Contents of application. In addition to the information... production or utilization of special nuclear material or atomic energy; (b) The applicant's contention, with... production or utilization of special nuclear material or atomic energy to which applicant proposes to apply...

  8. 10 CFR 780.41 - Contents of application.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... of the Atomic Energy Act of 1954 § 780.41 Contents of application. In addition to the information... production or utilization of special nuclear material or atomic energy; (b) The applicant's contention, with... production or utilization of special nuclear material or atomic energy to which applicant proposes to apply...

  9. 10 CFR 780.41 - Contents of application.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... of the Atomic Energy Act of 1954 § 780.41 Contents of application. In addition to the information... production or utilization of special nuclear material or atomic energy; (b) The applicant's contention, with... production or utilization of special nuclear material or atomic energy to which applicant proposes to apply...

  10. [Hydrocyanic acid content in cerals and cereal products].

    PubMed

    Lehmann, G; Zinsmeister, H D; Erb, N; Neunhoeffer, O

    1979-03-01

    In the above paper for the first time a systematic study of the amount of hydrocyanic acid in grains and cereal products is reported. Among 24 analysed wheat, rye, maize and oats types, the presence of hydrocyanic acid could be identified in 19 cases in their Karyopses. Similar is the result with 28 among 31 analysed cereal products. The content of hydrocyanic acid lies between 0.1 and 45 microgram/100 gr dried mass.

  11. Topsoil organic carbon content of Europe, a new map based on a generalised additive model

    NASA Astrophysics Data System (ADS)

    de Brogniez, Delphine; Ballabio, Cristiano; Stevens, Antoine; Jones, Robert J. A.; Montanarella, Luca; van Wesemael, Bas

    2014-05-01

    There is an increasing demand for up-to-date spatially continuous organic carbon (OC) data for global environment and climatic modeling. Whilst the current map of topsoil organic carbon content for Europe (Jones et al., 2005) was produced by applying expert-knowledge based pedo-transfer rules on large soil mapping units, the aim of this study was to replace it by applying digital soil mapping techniques on the first European harmonised geo-referenced topsoil (0-20 cm) database, which arises from the LUCAS (land use/cover area frame statistical survey) survey. A generalized additive model (GAM) was calibrated on 85% of the dataset (ca. 17 000 soil samples) and a backward stepwise approach selected slope, land cover, temperature, net primary productivity, latitude and longitude as environmental covariates (500 m resolution). The validation of the model (applied on 15% of the dataset), gave an R2 of 0.27. We observed that most organic soils were under-predicted by the model and that soils of Scandinavia were also poorly predicted. The model showed an RMSE of 42 g kg-1 for mineral soils and of 287 g kg-1 for organic soils. The map of predicted OC content showed the lowest values in Mediterranean countries and in croplands across Europe, whereas highest OC content were predicted in wetlands, woodlands and in mountainous areas. The map of standard error of the OC model predictions showed high values in northern latitudes, wetlands, moors and heathlands, whereas low uncertainty was mostly found in croplands. A comparison of our results with the map of Jones et al. (2005) showed a general agreement on the prediction of mineral soils' OC content, most probably because the models use some common covariates, namely land cover and temperature. Our model however failed to predict values of OC content greater than 200 g kg-1, which we explain by the imposed unimodal distribution of our model, whose mean is tilted towards the majority of soils, which are mineral. Finally, average

  12. [Determination of folate content in ready-to-eat food products].

    PubMed

    Fajardo Martín, Violeta; Alonso-Aperte, Elena; Varela-Moreiras, Gregorio

    2013-01-01

    In the last years, the consumption of ready-to-eat foods has become an increasing part of the current Spanish diet. Accordingly, the nutritional composition of these food categories should be investigated in order to estimate its contribution to vitamin and nutrient intakes, in particular its folate content. The broad lack of folate data in food composition tables and databases justifies this approach. The aim of this work was to screen the current availability and to supply new folate data in ready-to-eat commercial products in the Spanish market. Seventeen ready-to-eat foods, including mainly vegetable ingredients, were analysed for total folate content using a validated method that relies on Lactobacillus casei ssp. rhamnosus chloramphenicol-resistant folate dependent growth. The accuracy of the analytical procedure was checked using a certified reference material and by a recovery test. Mean TF content ranged from 13.6 to 103.8 μg/100 g in different food matrices on a fresh weight basis. Higher TF quantity was found for vegetable hamburguers, recipes including chickpeas, peas or artichockes. Selected precooked products were also analysed after a soft heat treatment as recommended by the manufacter before its consumption. No significant differences were found in the folate content after processing. The coefficient of variation for the duplicates of the same product was less than 15%. Folate content in ready-to-eat products indicates the potential to considerably increase folate intake by choosing folate-rich foods. There have been no previous reports on folate data in chilled ready-to-eat meals. The present data will assist dietary studies to estimate and evaluate the adequacy of population folate intakes. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

  13. HEAVY METAL CONTENT OF AYURVEDIC HERBAL MEDICINE PRODUCTS

    EPA Science Inventory

    Case reports of individuals taking Ayurvedic herbal medicine products (HMPs) suggest that they may contain lead, mercury, and/or arsenic. We analyzed the heavy metal content of Ayurvedic HMPs manufactured in India and Pakistan, available in South Asian grocery stores in the Bost...

  14. Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content.

    PubMed

    Żbikowska, Anna; Rutkowska, Jarosława; Kowalska, Małgorzata

    2015-01-01

    To determine the content of the main groups of fatty acids in pastries, confectionery, and potato products, paying special attention to trans fatty acids and the products of fat oxidation and hydrolysis, as factors affecting the safety of consumption. A total of 157 products were collected in Poland in 2009-2010. In fats extracted from samples, products of oxidation and hydrolysis were assayed using peroxide (PV), anisidine (AnV), and acid (AV) values. The fatty acid (FA) composition, especially the trans FAs (TFAs) content, was determined by gas chromatography. When assessing the TFA intake, Household Budget Surveys were considered. Highest content of fat was found for wafers with filling and crisps (32.3% and 29.3%, respectively). In 4 out of 9 groups of pastry and confectionery products studied, the quality of fat was decreased due to an excessive oxidation, as evidenced by a substantial content of secondary products of fat oxidation. The extracted fat was rich in SFA (on average, 50 g SFA/100 g FA) except fries and mixes. A great diversity of TFA content in fat of the products was found (0.1-24.8 g TFA/100 g FA). Wafers were characterized by the highest average content of TFA in the group of pastries (1.94 g TFA/100 g of product). Products of natural origin supplied 0.496 g of TFA per day, and those of industrial origin supplied about 1.5 g. The average TFA consumption, about 2 g/day, does not seem to affect health. However, an excessive consumption of pastry and confectionery products may present a risk, due not only to TFA but also to a high consumption of toxic secondary oxidation lipid products. Moreover, because 75% of TFAs in the diet were isomers of industrial origin, their further limitation and monitoring of their level in food seems highly recommendable.

  15. Potential hazards due to food additives in oral hygiene products.

    PubMed

    Tuncer Budanur, Damla; Yas, Murat Cengizhan; Sepet, Elif

    2016-01-01

    Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  16. Improvement of bioinsecticides production through adaptation of Bacillus thuringiensis cells to heat treatment and NaCl addition.

    PubMed

    Ghribi, D; Zouari, N; Jaoua, S

    2005-01-01

    The present work aimed to increase yields of delta-endotoxin production through adaptation of Bacillus thuringiensis cells to heat shock and sodium chloride and to investigate their involvements in bioinsecticides production improvement. Growing B. thuringiensis cells were heat treated after different incubation times to study the response of the adaptative surviving cells in terms of delta-endotoxin synthesis. Similarly, adaptation of B. thuringiensis cells to sodium chloride was investigated. Adaptation to combined stressors was also evaluated. When applied separately in the glucose-based medium, 20-min heat treatment of 6-h-old cultures and addition of 7 g l(-1) NaCl at the beginning of the incubation gave respectively 38 and 27% delta-endotoxin production improvements. Heat shock improved toxin synthesis yields, while NaCl addition improved delta-endotoxin production by increasing the spore titres without significant effect on toxin synthesis yields. Cumulative improvements (66%) were obtained by combination of the two stressors at the conditions previously established for each one. Interestingly, when the similar approach was conducted by using the large scale production medium based on gruel and fish meal, 17, 8 and 29% delta-endotoxin production improvements were respectively, obtained with heat shock, NaCl and combined stressors. Heat treatment of vegetative B. thuringiensis cells and NaCl addition to the culture media improved bioinsecticides production. Heat treatment increased toxin synthesis yields, while addition of NaCl increased biomass production yields. Cumulative improvements of 66 and 29% were obtained in glucose and economic production media, respectively. Overproduction of bioinsecticides by B. thuringiensis could be obtained by the combination of heat treatment of vegetative cells and addition of NaCl to the culture medium. This should contribute to a significant reduction of the cost of B. thuringiensis bioinsecticides production and

  17. Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters.

    PubMed

    Żelaziński, Tomasz; Ekielski, Adam; Siwek, Adam; Dardziński, Leszek

    2017-01-01

    Novel food batters, recommended for various products, are at present manufactured by extru- sion. Thanks to this, it is possible to look for and process new raw materials, if their processing has so far been considered impossible or economically unviable. The purpose of the work was therefore to investigate the extrudates produced from the corn and brewers' spent grain compounds that are subsequently used as raw material for food batter production. The work presents the findings of research on extrusion of corn mixes with varying levels of brewers' spent grains, to the maximum amount of 30%. Tests were conducted using a co-rotating double screw extruder, equipped with a single-outlet matrix with a diameter of 2.5mm. The products obtained were subjected to analysis of their parameters (apparent density, strength parameters, abrasiveness index) and the granulation of a single fraction was checked. The sample for which the percentage content was the highest was subjected to a detailed analysis of particle shape using vision software. It was found that an increase in the content of brewers' spent grains resulted in increased hardness of the products obtained. During the tests it was observed that the increasing hardness of the measured sam- ples is opposite to their abrasion resistance. The maximum decrement of the brasion parameters was seen for extrudates with 30% spent grain addition and was 1.4%, while the minimum decrement values for extrudates with brewers' grain content (10%) amounted to 0.85%. It was noted that this may prove the high brittleness of such products, particularly on the outer surface. It was also observed that lower grindability was recorded for samples produced by extrusion at a temperature of 140°C. On the other hand, higher grindability obtained at a temperature of 120°C may facilitate the grinding of such products, which may be particularly important in the production of food batter. Brewers' spent grains used as an addition to corn groats

  18. Fe, Ca and Mg contents in selected fast food products in Poland.

    PubMed

    Grajeta, H; Prescha, A; Biernat, J

    2002-02-01

    The Fe and Mg contents in selected fast food products available in restaurants and fast food outlets in Poland were determined by AAS, and the Ca content by AES. The mean Fe contents in the studied fast food products were from 0.7 to 2.3 mg/100 g, or from 0.6 to 2.3 per single serving. The highest means for this element were found in a serving of hamburger (2.3 mg), fishburger (2.0 mg) and chicken sandwich (2.0 mg). The mean Ca contents in the studied products were from 11.6 to 192.2 mg/100 g, or 10 to 192.2 mg per serving. The highest means for this element were found in a serving of pizza (192.2 mg) and cheeseburger (134.8 mg). The mean Mg contents in the studied products were from 6.8 to 34.1 mg/100 g1 or 5.9 to 37.3 mg per serving. The highest means for this element were found in a serving of french fries (37.3 mg), chicken sandwich (34.7 mg) and fishburger (30.4 mg). Based on the Fe, Ca and Mg contents found in these products, the percentage of the Recommended Dietary Allowance (RDA) of these elements was calculated for one serving of each product. These calculations were done for various groups of people in Poland. The highest percentage of the recommended Fe intake could be covered by one serving of hamburger (15-23% RDA), fishburger (14-20% RDA), or chicken sandwich (13-20% RDA). The highest percentage of the recommended Ca intake could be covered by one serving of pizza (17-24% RDA) or cheeseburger (12-17% RDA); and for Mg one serving of french fries (11-19% RDA), chicken sandwich (10-17% RDA), or fishburger (9-15% RDA). From the conducted studies it may be concluded that some fast food products can serve as a source of Fe, Ca and Mg in the diet of people of various ages.

  19. Learning a Language and Studying Content in an Additional Language: Student Opinions

    ERIC Educational Resources Information Center

    Ger, Ugur; Bahar, Mustafa

    2018-01-01

    This study aims to understand the opinions of middle school and high school students about language learning and studying other content in an additional language in the school settings where English is used as the medium of instruction to teach more than 50% of the curriculum. For this end, 261 students from three different schools were…

  20. Addition products of alpha-tocopherol with lipid-derived free radicals.

    PubMed

    Yamauchi, Ryo

    2007-01-01

    The addition products of alpha-tocopherol with lipid-derived free radicals have been reviewed. Free radical scavenging reactions of alpha-tocopherol take place via the alpha-tocopheroxyl radical as an intermediate. If a suitable free radical is present, an addition product can be formed from the coupling of the free radical with the alpha-tocopheroxyl radical. The addition products of alpha-tocopherol with lipid-peroxyl radicals are 8a-(lipid-dioxy)-alpha-tocopherones, which are hydrolyzed to alpha-tocopherylquinone. On the other hand, the carbon-centered radicals of lipids prefer to react with the phenoxyl radical of alpha-tocopherol to form 6-O-lipid-alpha-tocopherol under anaerobic conditions. The addition products of alpha-tocopherol with peroxyl radicals (epoxylinoleoyl-peroxyl radicals) produced from cholesteryl ester and phosphatidylcholine were detected in the peroxidized human plasma using a high-sensitive HPLC procedure with postcolumn reduction and electrochemical detection. Thus, the formation of these addition products provides us with much information on the antioxidant function of vitamin E in biological systems.

  1. The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.

    PubMed

    Černíková, Michaela; Nebesářová, Jana; Salek, Richardos Nikolaos; Popková, Romana; Buňka, František

    2018-04-01

    The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. 16 CFR 1102.16 - Additional information.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... PUBLICLY AVAILABLE CONSUMER PRODUCT SAFETY INFORMATION DATABASE (Eff. Jan. 10, 2011) Content Requirements... notices, the CPSC shall include in the Database any additional information it determines to be in the...

  3. [Contents of ten trace elements in Epimedium acuminatum Franch. and its different processed products].

    PubMed

    Chen, H L; Wang, J K; Ren, Y Q; Wu, Z Y

    2001-03-01

    Determine and compare the contents of ten trace elements in crude E. acuminatum and its three different processed products. Using flame atomic absorption spectrometry. The ten trace elements were found in both the crude drug and its three processed products, and in terms of contents some of the trace elements in all the three processed products are higher than those in the crude drug. According to the trace element contents, the three processed products of E. acuminatum have their own advantages. It is thus suggested that thoroughgoing clinical and experimental researches be performed anew for the long-shelved processing methods.

  4. 15 CFR 1180.6 - Production of additional copies.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 15 Commerce and Foreign Trade 3 2010-01-01 2010-01-01 false Production of additional copies. 1180... (Continued) TECHNOLOGY ADMINISTRATION, DEPARTMENT OF COMMERCE TRANSFER BY FEDERAL AGENCIES OF SCIENTIFIC, TECHNICAL AND ENGINEERING INFORMATION TO THE NATIONAL TECHNICAL INFORMATION SERVICE § 1180.6 Production of...

  5. [Changes of dehydroandrographolide's contents of andrographis tablet in the process of production].

    PubMed

    Huang, Xiao-dan; Su, Zi-ren; Lai, Xiao-ping; Lin, Shu-hai; Dong, Xiao-bing; Liu, Zhong-qiu; Xie, Pei-shan

    2002-12-01

    To recognize changes in the contents of ingredients of Andrographis Tablet in the process of production. Adopting TLCS, TLC, HPLC to detect effective contents of ingredients which are produced in every stage of process of Andrographis Table's production. Handling with the fresh Herba Andrographis according to current pharmacopeoia's technology, it showed that only dehyandrographolide can be detected. It indicated that the main factor that leads to chemical change is the heating process in the process of production. Avoiding heating treatment or reducing heating treatment time is the main factor to protect the effective ingredients.

  6. Towards Production of Additive Manufacturing Grade Metallic Powders on the Battlefield

    DTIC Science & Technology

    2017-10-01

    ARL-RP-0618 ● OCT 2017 US Army Research Laboratory Towards Production of Additive Manufacturing Grade Metallic Powders on the...Research Laboratory Towards Production of Additive Manufacturing Grade Metallic Powders on the Battlefield by Marc Pepi Weapons and...REPORT TYPE Reprint 3. DATES COVERED (From - To) June 2016–June 2017 4. TITLE AND SUBTITLE Towards Production of Additive Manufacturing Grade

  7. Identification of flavour additives in tobacco products to develop a flavour library

    PubMed Central

    Krüsemann, Erna JZ; Visser, Wouter F; Cremers, Johannes WJM; Pennings, Jeroen LA; Talhout, Reinskje

    2018-01-01

    Objectives This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Methods Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. Results GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. Conclusions We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. PMID:28190004

  8. Phenolic content and antioxidant capacity in algal food products.

    PubMed

    Machu, Ludmila; Misurcova, Ladislava; Ambrozova, Jarmila Vavra; Orsavova, Jana; Mlcek, Jiri; Sochor, Jiri; Jurikova, Tunde

    2015-01-12

    The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 µmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.

  9. The MODIS Vegetation Canopy Water Content product

    NASA Astrophysics Data System (ADS)

    Ustin, S. L.; Riano, D.; Trombetti, M.

    2008-12-01

    Vegetation water stress drives wildfire behavior and risk, having important implications for biogeochemical cycling in natural ecosystems, agriculture, and forestry. Water stress limits plant transpiration and carbon gain. The regulation of photosynthesis creates close linkages between the carbon, water, and energy cycles and through metabolism to the nitrogen cycle. We generated systematic weekly CWC estimated for the USA from 2000-2006. MODIS measures the sunlit reflectance of the vegetation in the visible, near-infrared, and shortwave infrared. Radiative transfer models, such as PROSPECT-SAILH, determine how sunlight interacts with plant and soil materials. These models can be applied over a range of scales and ecosystem types. Artificial Neural Networks (ANN) were used to optimize the inversion of these models to determine vegetation water content. We carried out multi-scale validation of the product using field data, airborne and satellite cross-calibration. An Algorithm Theoretical Basis Document (ATBD) of the product is under evaluation by NASA. The CWC product inputs are 1) The MODIS Terra/Aqua surface reflectance product (MOD09A1/MYD09A1) 2) The MODIS land cover map product (MOD12Q1) reclassified to grassland, shrub-land and forest canopies; 3) An ANN trained with PROSPECT-SAILH; 4) A calibration file for each land cover type. The output is an ENVI file with the CWC values. The code is written in Matlab environment and is being adapted to read not only the 8 day MODIS composites, but also daily surface reflectance data. We plan to incorporate the cloud and snow mask and generate as output a geotiff file. Vegetation water content estimates will help predicting linkages between biogeochemical cycles, which will enable further understanding of feedbacks to atmospheric concentrations of greenhouse gases. It will also serve to estimate primary productivity of the biosphere; monitor/assess natural vegetation health related to drought, pollution or diseases

  10. Marketing messages in food and alcohol magazine advertisements, variations across type and nutritional content of promoted products: a content analysis.

    PubMed

    Pitts, A; Burke, W; Adams, J

    2014-09-01

    'Marketing messages' are the themes used in advertisements to promote products. We explored the frequency of different marketing messages used in food and alcohol advertisements in UK women's magazines and associations with the type and nutritional content of products promoted. All advertisements for food and alcohol in 108 issues of popular UK monthly women's magazines were identified and text-based marketing messages classified using a bespoke coding framework. This information was linked to existing data on the type (i.e. food group) and nutritional content of advertised products. A total of 2 687 marketing messages were identified in 726 advertisements. Consumer messages such as 'taste' and 'quality' were most frequently found. Marketing messages used in advertisements for food and alcohol were notably different. The relationship between type and nutritional content of products advertised and marketing messages used was not intuitive from a consumer perspective: advertisements for foods 'high in fat and/or sugar' were less likely to use messages related to health, but more likely to use messages emphasizing reduced amounts of specific nutrients. Almost all advertisements included consumer-related marketing messages. Marketing messages used were not always congruent with the type or nutritional content of advertised products. These findings should be considered when developing policy. © The Author 2013. Published by Oxford University Press on behalf of Faculty of Public Health. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  11. Antioxidant properties of fruiting bodies, mycelia, and fermented products of the culinary-medicinal king oyster mushroom, Pleurotus eryngii (higher Basidiomycetes), with high ergothioneine content.

    PubMed

    Liang, Chih-Hung; Ho, Kung-Jui; Huang, Ling-Yi; Tsai, Ching-Hsuan; Lin, Shin-Yi; Mau, Jeng-Leun

    2013-01-01

    The culinary-medicinal king oyster mushroom Pleurotus eryngii is known to contain ergothioneine, and its products, including fruiting bodies, mycelia, and solid-state fermented products (adlay and buckwheat), were prepared to study their antioxidant properties. Fruiting bodies, regular and Hi-Ergo mycelia, and fermented products contained 2.05, 1.68, 5.76, 0.79-0.80 mg/g of ergothioneine, respectively. On the basis of the results obtained, P. eryngii products had effective antioxidant activity, reducing power, and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions. Hi-Ergo mycelia was the most effective in the first 3 antioxidant properties in addition to its ergothioneine content. In addition, fruiting bodies were more effective in all antioxidant properties than regular mycelia. For ethanolic and hot water extracts from mycelia and fruiting bodies, the correlation coefficients between total phenol contents and each antioxidant attribute were 0.483-0.921. Overall, P. eryngii products with high amounts of ergothioneine could be used beneficially as a functional food.

  12. Additive effects of emotional content and spatial selective attention on electrocortical facilitation.

    PubMed

    Keil, Andreas; Moratti, Stephan; Sabatinelli, Dean; Bradley, Margaret M; Lang, Peter J

    2005-08-01

    Affectively arousing visual stimuli have been suggested to automatically attract attentional resources in order to optimize sensory processing. The present study crosses the factors of spatial selective attention and affective content, and examines the relationship between instructed (spatial) and automatic attention to affective stimuli. In addition to response times and error rate, electroencephalographic data from 129 electrodes were recorded during a covert spatial attention task. This task required silent counting of random-dot targets embedded in a 10 Hz flicker of colored pictures presented to both hemifields. Steady-state visual evoked potentials (ssVEPs) were obtained to determine amplitude and phase of electrocortical responses to pictures. An increase of ssVEP amplitude was observed as an additive function of spatial attention and emotional content. Statistical parametric mapping of this effect indicated occipito-temporal and parietal cortex activation contralateral to the attended visual hemifield in ssVEP amplitude modulation. This difference was most pronounced during selection of the left visual hemifield, at right temporal electrodes. In line with this finding, phase information revealed accelerated processing of aversive arousing, compared to affectively neutral pictures. The data suggest that affective stimulus properties modulate the spatiotemporal process along the ventral stream, encompassing amplitude amplification and timing changes of posterior and temporal cortex.

  13. An Analysis Of Additive Manufacturing Production Problems And Solutions

    DTIC Science & Technology

    2016-12-01

    democratization of manufacturing (Hornick, 2015). AM has three distinct advantages over subtractive manufacturing : product customization, design flexibility...58 develops software and other technology solutions for the design , analysis, testing, manufacture , and validation of products (Diane Ryan, personal...NAVAL POSTGRADUATE SCHOOL MONTEREY, CALIFORNIA MBA PROFESSIONAL REPORT AN ANALYSIS OF ADDITIVE MANUFACTURING PRODUCTION

  14. Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt

    NASA Astrophysics Data System (ADS)

    Supriyanti, F. M. T.; Zackiyah; Azizah, N.

    2017-02-01

    This research aimed to determine the effect of lemon juice to the content of protein, fat, lactose and probiotics, in beverages soy yogurt. Soy yogurt which produced was a multifunction yogurt drink high levels of antioxidants, contains probiotics and can be used by people with lactose intolerance. The research method includes the production of fortified soy yogurt with lemon juice, were made with the ratio between the lemon juice and soy yogurt were 0:10 (L0); 1:9 (L1); 2:8 (L2); and 3:7 (L3). Analysis of the results include the content of protein by Kjeldahl method, the content of fat by Soxhletasi method, lactose test by Luff Schoorls method and content of probiotics with total plate count enumeration techniques. The results showed fortified yogurt had a protein content greater than before fortification (L3 > L2 > L1 > L0); The fat content L0 > L1 > L2 > L3. Fortified yogurt lactose content is smaller than before fortification (L0 > L1 > L2 > L3). The content of probiotic yogurt fortified L1 > L3 > L2. From this research can be concluded that the yoghurt fortified (L3) is the best, with the highest protein content, low fat, low lactose than L1 and L2, and had probiotics content. It is advised to conduct further research on the expired time of fortified soy yogurt products

  15. Identification of flavour additives in tobacco products to develop a flavour library.

    PubMed

    Krüsemann, Erna Jz; Visser, Wouter F; Cremers, Johannes Wjm; Pennings, Jeroen LA; Talhout, Reinskje

    2018-01-01

    This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  16. Marketing messages accompanying online selling of low/er and regular strength wine and beer products in the UK: a content analysis.

    PubMed

    Vasiljevic, Milica; Coulter, Lucia; Petticrew, Mark; Marteau, Theresa M

    2018-02-08

    Increased availability of low/er strength alcohol products has the potential to reduce alcohol consumption if they are marketed as substitutes for higher strength products rather than as additional products. The current study compares the main marketing messages conveyed by retailers and producers for low/er and regular strength wine and beer products. A content analysis of the marketing messages stated (in text) or depicted (in image) for low/er and regular strength wines and beers sold online on the websites of the four main UK retailers (Tesco, ASDA, Sainsbury's, and Morrisons), and the producers of these products between February-March 2016. Four themes were identified: (a) suggested occasions for consumption, (b) health-related associations, (c) alcohol content, and (d) taste. Compared with regular strength products, low/er strength equivalents were more often marketed in association with occasions deemed to be suitable for their consumption including lunchtimes [wine: X 2 (1, n = 172) = 11.75, p = .001], outdoor events/barbeques [beer: X 2 (1, n = 96) = 11.16, p = .001] and on sport/fitness occasions [beer: X 2 (1, n = 96) = 7.55, p = .006]. Compared with regular strength wines and beers, low/er strength equivalents were more frequently marketed with images or text associated with health. These included images of fruit [wine: X 2 (1, n = 172) = 7.78, p = .005; beer: X 2 (1, n = 96) = 22.00, p < .001] and the provision of their energy (calorie) content [wine: X 2 (1, n = 172) = 47.97, p < .001; beer: X 2 (1, n = 96) = 15.10, p < .001]. Low/er strength products were also more often marketed with information about their alcohol content. There were few differences in the marketing messages regarding taste. Low/er strength wines and beers appear to be marketed not as substitutes for higher strength products but as ones that can be consumed on additional occasions with an added

  17. Method for creating high carbon content products from biomass oil

    DOEpatents

    Parker, Reginald; Seames, Wayne

    2012-12-18

    In a method for producing high carbon content products from biomass, a biomass oil is added to a cracking reactor vessel. The biomass oil is heated to a temperature ranging from about 100.degree. C. to about 800.degree. C. at a pressure ranging from about vacuum conditions to about 20,700 kPa for a time sufficient to crack the biomass oil. Tar is separated from the cracked biomass oil. The tar is heated to a temperature ranging from about 200.degree. C. to about 1500.degree. C. at a pressure ranging from about vacuum conditions to about 20,700 kPa for a time sufficient to reduce the tar to a high carbon content product containing at least about 50% carbon by weight.

  18. 78 FR 53486 - Addition of Round-Trip Mailer Product to the Competitive Product List

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-29

    ... POSTAL SERVICE Addition of Round-Trip Mailer Product to the Competitive Product List AGENCY... request with the Postal Regulatory Commission to add a product called ``Round-Trip Mailer'' to the...] filed with the Postal Regulatory Commission (Commission) a request to add a ``Round-Trip Mailer...

  19. Effect of stopper processing conditions on moisture content and ramifications for lyophilized products: comparison of "low" and "high" moisture uptake stoppers.

    PubMed

    Donovan, P D; Corvari, V; Burton, M D; Rajagopalan, N

    2007-01-01

    The purpose of this study was to evaluate the effect of processing and storage on the moisture content of two commercially available, 13-mm lyophilization stoppers designated as low moisture (LM) and high moisture (HM) uptake stoppers. The stopper moisture studies included the effect of steam sterilization time, drying time and temperature, equilibrium moisture content, lyophilization and moisture transfer from stopper to a model-lactose lyophilized cake. Results indicated that both stoppers absorbed significant amounts of moisture during sterilization and that the HM stopper absorbed significantly more water than the LM stopper. LM and HM stoppers required approximately 2 and 8 h drying at 105 degrees C, respectively, to achieve final moisture content of not more than 0.5 mg/stopper. Following drying, stopper moisture levels equilibrated rapidly to ambient storage conditions. The apparent equilibrium moisture level was approximately 7 times higher in the HM versus LM stopper. Freeze-drying had minimal effect on the moisture content of dried stoppers. Finally, moisture transfer from the stopper to the lyophilized product is dependent on the initial stopper water content and storage temperature. To better quantify the ramifications of stopper moisture, projections of moisture uptake over the shelf life of a drug product were calculated based on the product-contact surface area of stoppers. Attention to stopper storage conditions prior to use, in addition to processing steps, are necessary to minimize stability issues especially in low-fill, mass lyophilized products.

  20. Addition of Functional Content during Core Content Instruction with Students with Moderate Disabilities

    ERIC Educational Resources Information Center

    Collins, Belva C.; Hager, Karen L.; Galloway, Carey Creech

    2011-01-01

    The purpose of this investigation was to add functional content during core content instruction of language arts, science, and math. The investigation involved three middle school students with moderate disabilities who participated in the state's alternate assessment. During instruction using a constant time delay procedure to teach required…

  1. Process for production of synthesis gas with reduced sulfur content

    DOEpatents

    Najjar, Mitri S.; Corbeels, Roger J.; Kokturk, Uygur

    1989-01-01

    A process for the partial oxidation of a sulfur- and silicate-containing carbonaceous fuel to produce a synthesis gas with reduced sulfur content which comprises partially oxidizing said fuel at a temperature in the range of 1800.degree.-2200.degree. F. in the presence of a temperature moderator, an oxygen-containing gas and a sulfur capture additive which comprises an iron-containing compound portion and a sodium-containing compound portion to produce a synthesis gas comprising H.sub.2 and CO with a reduced sulfur content and a molten slag which comprises (i) a sulfur-containing sodium-iron silicate phase and (ii) a sodium-iron sulfide phase. The sulfur capture additive may optionally comprise a copper-containing compound portion.

  2. Vape shop retailers' perceptions of their customers, products and services: A content analysis.

    PubMed

    Tsai, Jennifer Y; Bluthenthal, Ricky; Allem, Jon-Patrick; Garcia, Robert; Garcia, Jocelyn; Unger, Jennifer; Baezconde-Garbanati, Lourdes; Sussman, Steve Y

    2016-01-01

    The popularity of electronic cigarettes (e-cigarettes) has spurred the growth of vape shops, but little is known about the retailers who may play an important role in the introduction and dissemination of vape products. In this paper we examine how retailers profile their customers and their perceptions of vaping, and the services their shops provide. Semi-structured interviews were conducted with a convenience sample of retailers (n=77) located across southern California. Open-ended questions were coded and analyzed using a content analysis approach. Three themes emerged from the content analysis: who vapes, why people vape, and the vape shop environment. Retailers profiled customers as friendly, health conscious, and interested in tobacco cessation or cessation maintenance. Retailers believed e-cigarettes were used recreationally or as products that help curb other addictive behaviors. While most retailers reported positive experiences with vaping, some reported potentially negative experiences including failed cessation attempts, dual use of e-cigarettes and combustible cigarettes, and increased nicotine dependence. Retailers reported that they regularly answer questions about vaping and believe their shops function as social lounges that are tied to other recreational activities. Retailers attach certain characteristics to their clientele, perceive certain health benefits associated with vaping, and seek to establish their shops as places that provide guidance on vape products as well as shops with a recreational aesthetic. As vape shops grow in popularity, additional research on, and regulation of, these retailers will be necessary. Education campaigns are needed to inform retailers of the benefits and consequences of vaping.

  3. Vape shop retailers’ perceptions of their customers, products and services: A content analysis

    PubMed Central

    Tsai, Jennifer Y.; Bluthenthal, Ricky; Allem, Jon-Patrick; Garcia, Robert; Garcia, Jocelyn; Unger, Jennifer; Baezconde-Garbanati, Lourdes; Sussman, Steve Y.

    2017-01-01

    INTRODUCTION The popularity of electronic cigarettes (e-cigarettes) has spurred the growth of vape shops, but little is known about the retailers who may play an important role in the introduction and dissemination of vape products. In this paper we examine how retailers profile their customers and their perceptions of vaping, and the services their shops provide. METHODS Semi-structured interviews were conducted with a convenience sample of retailers (n=77) located across southern California. Open-ended questions were coded and analyzed using a content analysis approach. RESULTS Three themes emerged from the content analysis: who vapes, why people vape, and the vape shop environment. Retailers profiled customers as friendly, health conscious, and interested in tobacco cessation or cessation maintenance. Retailers believed e-cigarettes were used recreationally or as products that help curb other addictive behaviors. While most retailers reported positive experiences with vaping, some reported potentially negative experiences including failed cessation attempts, dual use of e-cigarettes and combustible cigarettes, and increased nicotine dependence. Retailers reported that they regularly answer questions about vaping and believe their shops function as social lounges that are tied to other recreational activities. CONCLUSIONS Retailers attach certain characteristics to their clientele, perceive certain health benefits associated with vaping, and seek to establish their shops as places that provide guidance on vape products as well as shops with a recreational aesthetic. As vape shops grow in popularity, additional research on, and regulation of, these retailers will be necessary. Education campaigns are needed to inform retailers of the benefits and consequences of vaping. PMID:28736758

  4. Analysis of Levodopa Content in Commercial Mucuna pruriens Products Using High-Performance Liquid Chromatography with Fluorescence Detection.

    PubMed

    Soumyanath, Amala; Denne, Tanya; Hiller, Amie; Ramachandran, Shaila; Shinto, Lynne

    2018-02-01

    Mucuna pruriens (MP) seeds contain levodopa (up to 2% by weight) and have been used in traditional Indian medicine to treat an illness named "Kampavata," now understood to be Parkinson's disease (PD). Studies have shown MP to be beneficial, and even superior, to levodopa alone in treating PD symptoms. Commercial products containing MP are readily available from online and retail sources to patients and physicians. Products often contain extracts of MP seeds, with significantly higher levodopa content than the seeds. However, MP products have limited regulatory controls with respect to quality and content of active ingredient. The aim of this study was to apply a quantitative method to determine levodopa content in readily available MP products that might be used by patients or in research studies. Levodopa present in six commercial MP products was quantified by solvent extraction followed by reversed-phase high-performance liquid chromatography (HPLC) coupled to fluorescence detection (FD). Certificates of analysis (COA) were obtained, from manufacturers of MP products, to assess the existence and implementation of specifications for levodopa content. HPLC-FD analysis revealed that the levodopa content of the six commercial MP products varied from 6% to 141% of individual label claims. No product contained levodopa within normal pharmacopeial limits of 90%-110% label claim. The maximum daily dose of levodopa delivered by the products varied from 14.4 to 720 mg/day. COAs were inconsistent in specifications for and verification of levodopa content. The commercial products tested varied widely in levodopa content, sometimes deviating widely from the label claim. These deficiencies could impact efficacy and safety of MP products used by PD patients and compromise the results of scientific studies on MP products. The HPLC-FD method described in this study could be utilized by both manufacturers and scientific researchers to verify levodopa content of MP products.

  5. Chitosan multiple addition enhances laccase production from Trametes versicolor.

    PubMed

    Adekunle, Abiodun Emmanuel; Wang, Feng; Hu, Jianhua; Ma, Anzhou; Guo, Chen; Zhuang, Guoqiang; Liu, Chun-Zhao

    2015-10-01

    Chitosan multiple addition strategy was developed to improve laccase production from Trametes versicolor cultures. The optimized multiple addition strategy was carried out by two-time addition of 0.1 g L(-1) chitosan to a 2-day-old culture media, with 24-h interval between the treatments. Under these conditions, laccase activity of 644.9 U l(-1) was achieved on the seventh day and laccase production was improved by 93.5 % higher than the control. Chitosan treatment increased reactive oxygen species generation and extracellular protein concentration in the treated mycelia. In contrast, the inducer inhibited the mycelia growth. The result of the quantitative reverse transcription polymerase chain reaction showed that the copy number of the laccase gene transcript increased by 16.7-fold in the treated mycelia relative to the control. This study provides insight into some of the intrinsic metabolic processes involved in the upregulation of laccase production in the presence of chitosan inducer in fungal culture.

  6. The salt content of products from popular fast-food chains in Costa Rica.

    PubMed

    Heredia-Blonval, Katrina; Blanco-Metzler, Adriana; Montero-Campos, Marielos; Dunford, Elizabeth K

    2014-12-01

    Salt is a major determinant of population blood pressure levels. Salt intake in Costa Rica is above levels required for good health. With an increasing number of Costa Ricans visiting fast food restaurants, it is likely that fast-food is contributing to daily salt intake. Salt content data from seven popular fast food chains in Costa Rica were collected in January 2013. Products were classified into 10 categories. Mean salt content was compared between chains and categories. Statistical analysis was performed using Welch ANOVA and Tukey-Kramer HSD tests. Significant differences were found between companies; Subway products had lowest mean salt content (0.97 g/100 g; p < 0.05) while Popeye's and KFC had the highest (1.57 g/100 g; p < 0.05). Significant variations in mean salt content were observed between categories. Salads had a mean salt content of 0.45 g/100 g while sauces had 2.16 g/100 g (p < 0.05). Wide variation in salt content was also seen within food categories. Salt content in sandwiches ranged from 0.5 to 2.1 g/100 g. The high levels and wide variation in salt content of fast food products in Costa Rica suggest that salt reduction is likely to be technically feasible in many cases. With an increasing number of consumers purchasing fast foods, even small improvements in salt levels could produce important health gains. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

  7. Assessment of trace element contents of chicken products from Turkey.

    PubMed

    Uluozlu, Ozgur Dogan; Tuzen, Mustafa; Mendil, Durali; Soylak, Mustafa

    2009-04-30

    Due to the consumption of chicken and chicken products in Turkey at high ratio, trace metal content of chicken and chicken products from Turkey were determined by atomic absorption spectrometry after microwave digestion. The accuracy of the method was confirmed by analysis of standard reference material (NIST SRM 1577b Bovine liver). Trace element content in various parts of chicken samples and chicken products were to be in the range of 0.10-114 microg/g for copper, 0.25-6.09 microg/kg for cadmium, 0.01-0.40 microg/g for lead, 0.10-0.91 microg/g for selenium, 0.05-3.91 microg/g for manganese, 0.06-0.10 microg/g for arsenic, 0.01-0.72 microg/g for chromium, 0.01-2.08 microg/g for nickel, 0.01-0.02 microg/g for cobalt, 0.10-1.90 microg/g for aluminium, 1.21-24.3 microg/g for zinc, 2.91-155 microg/g for iron. The levels of lead in some analyzed chicken products were higher than the recommended legal limits for human consumption.

  8. Content of fragrance mix ingredients and customer complaints of cosmetic products.

    PubMed

    Bárány, E; Lodén, M

    2000-06-01

    In relation to the wide use of cosmetics, serious adverse effects are rare. Occasionally, unwanted effects such as contact dermatitis are reported. Allergic reactions to cosmetics are often caused by fragrances. The aim was to investigate the content of fragrance mix (FM) ingredients in cosmetic products of the brand ACO HUD (Stockholm, Sweden) and the frequency of customer skin complaints about fragranced and unfragranced products over 4.5 years. Content of FM ingredients in the fragrances used was both analyzed and requested from the suppliers. Customer complaints were those reported to the company. Between 1 and 7 of FM ingredients were present in levels of less than 0.1 to 770 ppm. The ingredients, in order of frequency, were geraniol, eugenol, hydroxycitronellal, alpha-amyl cinnamic aldehyde, isoeugenol, cinnamic alcohol, and oak moss. Cinnamic aldehyde was not found. No significant difference was found either between the frequency of complaints about products with and without fragrance (P = .21) or in a paired comparison of 17 formulas marketed with and without fragrance (P = .24). The study suggests that the investigated fragranced products had a low content of FM ingredients, which might explain the absence of a higher frequency of adversities. Furthermore, it appears that under such circumstances fragrances may be used without introducing an increased rate of spontaneous complaints of skin reactions.

  9. The Prevalence of Phosphorus Containing Food Additives in Top Selling Foods in Grocery Stores

    PubMed Central

    León, Janeen B.; Sullivan, Catherine M.; Sehgal, Ashwini R.

    2013-01-01

    Objective To determine the prevalence of phosphorus-containing food additives in best selling processed grocery products and to compare the phosphorus content of a subset of top selling foods with and without phosphorus additives. Design The labels of 2394 best selling branded grocery products in northeast Ohio were reviewed for phosphorus additives. The top 5 best selling products containing phosphorus additives from each food category were matched with similar products without phosphorus additives and analyzed for phosphorus content. Four days of sample meals consisting of foods with and without phosphorus additives were created and daily phosphorus and pricing differentials were computed. Setting Northeast Ohio Main outcome measures Presence of phosphorus-containing food additives, phosphorus content Results 44% of the best selling grocery items contained phosphorus additives. The additives were particularly common in prepared frozen foods (72%), dry food mixes (70%), packaged meat (65%), bread & baked goods (57%), soup (54%), and yogurt (51%) categories. Phosphorus additive containing foods averaged 67 mg phosphorus/100 gm more than matched non-additive containing foods (p=.03). Sample meals comprised mostly of phosphorus additive-containing foods had 736 mg more phosphorus per day compared to meals consisting of only additive-free foods. Phosphorus additive-free meals cost an average of $2.00 more per day. Conclusion Phosphorus additives are common in best selling processed groceries and contribute significantly to their phosphorus content. Moreover, phosphorus additive foods are less costly than phosphorus additive-free foods. As a result, persons with chronic kidney disease may purchase these popular low-cost groceries and unknowingly increase their intake of highly bioavailable phosphorus. PMID:23402914

  10. The prevalence of phosphorus-containing food additives in top-selling foods in grocery stores.

    PubMed

    León, Janeen B; Sullivan, Catherine M; Sehgal, Ashwini R

    2013-07-01

    The objective of this study was to determine the prevalence of phosphorus-containing food additives in best-selling processed grocery products and to compare the phosphorus content of a subset of top-selling foods with and without phosphorus additives. The labels of 2394 best-selling branded grocery products in northeast Ohio were reviewed for phosphorus additives. The top 5 best-selling products containing phosphorus additives from each food category were matched with similar products without phosphorus additives and analyzed for phosphorus content. Four days of sample meals consisting of foods with and without phosphorus additives were created, and daily phosphorus and pricing differentials were computed. Presence of phosphorus-containing food additives, phosphorus content. Forty-four percent of the best-selling grocery items contained phosphorus additives. The additives were particularly common in prepared frozen foods (72%), dry food mixes (70%), packaged meat (65%), bread and baked goods (57%), soup (54%), and yogurt (51%) categories. Phosphorus additive-containing foods averaged 67 mg phosphorus/100 g more than matched nonadditive-containing foods (P = .03). Sample meals comprised mostly of phosphorus additive-containing foods had 736 mg more phosphorus per day compared with meals consisting of only additive-free foods. Phosphorus additive-free meals cost an average of $2.00 more per day. Phosphorus additives are common in best-selling processed groceries and contribute significantly to their phosphorus content. Moreover, phosphorus additive foods are less costly than phosphorus additive-free foods. As a result, persons with chronic kidney disease may purchase these popular low-cost groceries and unknowingly increase their intake of highly bioavailable phosphorus. Copyright © 2013 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.

  11. Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products.

    PubMed

    Kameník, Josef; Saláková, Alena; Vyskočilová, Věra; Pechová, Alena; Haruštiaková, Danka

    2017-09-01

    The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0mgNa/100g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content. The salt (sodium) content may be reduced without a negative impact on sensory or instrumental properties of meat products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Studies of levels of biogenic amines in meat samples in relation to the content of additives.

    PubMed

    Jastrzębska, Aneta; Kowalska, Sylwia; Szłyk, Edward

    2016-01-01

    The impact of meat additives on the concentration of biogenic amines and the quality of meat was studied. Fresh white and red meat samples were fortified with the following food additives: citric and lactic acids, disodium diphosphate, sodium nitrite, sodium metabisulphite, potassium sorbate, sodium chloride, ascorbic acid, α-tocopherol, propyl 3,4,5-trihydroxybenzoate (propyl gallate) and butylated hydroxyanisole. The content of spermine, spermidine, putrescine, cadaverine, histamine, tyramine, tryptamine and 2-phenylethylamine was determined by capillary isotachophoretic methods in meat samples (fresh and fortified) during four days of storage at 4°C. The results were applied to estimate the impact of the tested additives on the formation of biogenic amines in white and red meat. For all tested meats, sodium nitrite, sodium chloride and disodium diphosphate showed the best inhibition. However, cadaverine and putrescine were characterised by the biggest changes in concentration during the storage time of all the additives. Based on the presented data for the content of biogenic amines in meat samples analysed as a function of storage time and additives, we suggest that cadaverine and putrescine have a significant impact on meat quality.

  13. Additional recommendations for use of tetanus toxoid, reduced-content diphtheria toxoid, and acellular pertussis vaccine (Tdap).

    PubMed

    2011-10-01

    The American Academy of Pediatrics and the Centers for Disease Control and Prevention are amending previous recommendations and making additional recommendations for the use of tetanus toxoid, reduced-content diphtheria toxoid, and acellular pertussis vaccine (Tdap). Review of the results from clinical trials and other studies has revealed no excess reactogenicity when Tdap is given within a short interval after other tetanus- or diphtheria-containing toxoid products, and accrual of postmarketing adverse-events reports reveals an excellent safety record for Tdap. Thus, the recommendation for caution regarding Tdap use within any interval after a tetanus- or diphtheria-containing toxoid product is removed. Tdap should be given when it is indicated and when no contraindication exists. In further efforts to protect people who are susceptible to pertussis, the American Academy of Pediatrics and Centers for Disease Control and Prevention recommend a single dose of Tdap for children 7 through 10 years of age who were underimmunized with diphtheria-tetanus-acellular pertussis (DTaP). Also, the age for recommendation for Tdap is extended to those aged 65 years and older who have or are likely to have contact with an infant younger than 12 months (eg, health care personnel, grandparents, and other caregivers).

  14. European survey on the content of lead in lip products.

    PubMed

    Piccinini, Paola; Piecha, Małgorzata; Torrent, Salvador Fortaner

    2013-03-25

    223 lip articles (representing 55 brands) were purchased in 15 European Union Member States and analysed for lead content. Various lip products (lipsticks and lip glosses), shades (red, brown, purple and pink) and price ranges (3 categories) were investigated. The analytical method employed a microwave-assisted acid digestion followed by ICP-MS determination. The results revealed that 49 samples (22%) contained lead at a level higher than 1mg/kg, representing 31% of the tested lipsticks and 4% of the lip glosses. On average, the lead content found in lipsticks (0.75mg/kg) was nearly double that found in lip glosses (0.38mg/kg) and this difference was judged statistically significant at 95% probability. Apart from brown, statistically significant higher levels of lead were also found when comparing the average lead contents in lipsticks and lip glosses of the same shade: pink (0.81 and 0.38mg/kg), purple (0.88 and 0.37mg/kg) and red (0.58 and 0.25mg/kg). The influence of price on lead content was studied on the two lip product types separately. In the case of lip glosses no differences were found. In the case of lipsticks, the more expensive items (price category III) contained a significantly lower quantity of lead in comparison to the cheapest articles (price category I). The lipsticks containing the highest levels of lead belonged to the price category II. In all cases, however, the actual lead concentration measured in the finished products is far below the recommended limits for Germany (20mg/kg) or Canada (10mg/kg). The outcome of this work delivers information about the current situation on the European market and provides information to policy-makers about the quantities of lead in lip articles and technically achievable levels. Copyright © 2012 Elsevier B.V. All rights reserved.

  15. 9 CFR 113.29 - Determination of moisture content in desiccated biological products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Determination of moisture content in desiccated biological products. 113.29 Section 113.29 Animals and Animal Products ANIMAL AND PLANT HEALTH... as “A.” (iii) Return weighing bottles to the desiccator. (2) Remove the sample container seal. (i...

  16. 9 CFR 113.29 - Determination of moisture content in desiccated biological products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 1 2011-01-01 2011-01-01 false Determination of moisture content in desiccated biological products. 113.29 Section 113.29 Animals and Animal Products ANIMAL AND PLANT HEALTH... as “A.” (iii) Return weighing bottles to the desiccator. (2) Remove the sample container seal. (i...

  17. Changes in Phenolic Acid Content in Maize during Food Product Processing.

    PubMed

    Butts-Wilmsmeyer, Carrie J; Mumm, Rita H; Rausch, Kent D; Kandhola, Gurshagan; Yana, Nicole A; Happ, Mary M; Ostezan, Alexandra; Wasmund, Matthew; Bohn, Martin O

    2018-04-04

    The notion that many nutrients and beneficial phytochemicals in maize are lost due to food product processing is common, but this has not been studied in detail for the phenolic acids. Information regarding changes in phenolic acid content throughout processing is highly valuable because some phenolic acids are chemopreventive agents of aging-related diseases. It is unknown when and why these changes in phenolic acid content might occur during processing, whether some maize genotypes might be more resistant to processing induced changes in phenolic acid content than other genotypes, or if processing affects the bioavailability of phenolic acids in maize-based food products. For this study, a laboratory-scale processing protocol was developed and used to process whole maize kernels into toasted cornflakes. High-throughput microscale wet-lab analyses were applied to determine the concentrations of soluble and insoluble-bound phenolic acids in samples of grain, three intermediate processing stages, and toasted cornflakes obtained from 12 ex-PVP maize inbreds and seven hybrids. In the grain, insoluble-bound ferulic acid was the most common phenolic acid, followed by insoluble-bound p-coumaric acid and soluble cinnamic acid, a precursor to the phenolic acids. Notably, the ferulic acid content was approximately 1950 μg/g, more than ten-times the concentration of many fruits and vegetables. Processing reduced the content of the phenolic acids regardless of the genotype. Most changes occurred during dry milling due to the removal of the bran. The concentration of bioavailable soluble ferulic and p-coumaric acid increased negligibly due to thermal stresses. Therefore, the current dry milling based processing techniques used to manufacture many maize-based foods, including breakfast cereals, are not conducive for increasing the content of bioavailable phenolics in processed maize food products. This suggests that while maize is an excellent source of phenolics, alternative

  18. Improvements in nanoscale zero-valent iron production by milling through the addition of alumina

    NASA Astrophysics Data System (ADS)

    Ribas, D.; Cernik, M.; Martí, V.; Benito, J. A.

    2016-07-01

    A new milling procedure for a cost-effective production of nanoscale zero-valent iron for environmental remediation is presented. Conventional ball milling of iron in an organic solvent as Mono Ethylene Glycol produces flattened iron particles that are unlikely to break even after very long milling times. With the aim of breaking down these iron flakes, in this new procedure, further milling is carried out by adding an amount of fine alumina powder to the previously milled solution. As the amount of added alumina increases from 9 to 54 g l-1, a progressive decrease of the presence of flakes is observed. In the latter case, the appearance of the particles formed by fragments of former flakes is rather homogeneous, with most of the final nanoparticles having an equivalent diameter well below 1 µm and with an average particle size in solution of around 400 nm. An additional increase of alumina content results in a highly viscous solution showing worse particle size distribution. Milled particles, in the case of alumina concentrations of 54 g l-1, have a fairly large specific surface area and high Fe(0) content. These new particles show a very good Cr(VI) removal efficiency compared with other commercial products available. This good reactivity is related to the absence of an oxide layer, the large amount of superficial irregularities generated by the repetitive fracture process during milling and the presence of a fine nanostructure within the iron nanoparticles.

  19. Wheat flour confectionery products as a source of inorganic nutrients: iron and manganese contents in hard biscuits.

    PubMed

    Sebecić, Blazenka; Dragojević, I Vedrina; Horvatić, M

    2002-06-01

    To evaluate some wheat flour based hard biscuits produced in Croatia with regard to their Fe and Mn contents and thereby their functionality, Fe and Mn are determined by cold-vapor atomic absorption spectrometry (CVAAS) in seven biscuits: classic white wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and milk. Presented data show that Fe contents in seven analyzed biscuits range from 9.32 up to 24.80 mg/kg while Mn contents range from 3.76-16.37 mg/kg depending on type and share of cereal milling products and mineral content of other raw materials used. Thus, enriched biscuits produced from wheat flour type 850 and whole wheat grain flour, having the highest concentrations of Fe and Mn, were about 150% and 250%, respectively, richer in those elements in comparison with classic white flour biscuits of Petit Beurre type. Data show that wheat flour based hard biscuits, particularly enriched biscuits, can be considered as a good additional source of Fe and Mn in diets.

  20. Evaluating leachate recirculation with cellulase addition to enhance waste biostabilisation and landfill gas production.

    PubMed

    Frank, R R; Davies, S; Wagland, S T; Villa, R; Trois, C; Coulon, F

    2016-09-01

    The effect of leachate recirculation with cellulase augmentation on municipal solid waste (MSW) biostabilisation and landfill gas production was investigated using batch bioreactors to determine the optimal conditions of moisture content, temperature and nutrients. Experimentation was thereafter scaled-up in 7L bioreactors. Three conditions were tested including (1) leachate recirculation only, (2) leachate recirculation with enzyme augmentation and (3) no leachate recirculation (control). Cumulative biogas production of the batch tests indicated that there was little difference between the leachate and control test conditions, producing on average 0.043m(3)biogaskg(-1) waste. However the addition of cellulase at 15×10(6)Utonne(-1) waste doubled the biogas production (0.074m(3)biogaskg(-1) waste). Similar trend was observed with the bioreactors. Cellulase addition also resulted in the highest COD reduction in both the waste and the leachate samples (47% and 42% COD reduction, respectively). In both cases, the quantity of biogas produced was closer to the lower value of theoretical and data-based biogas prediction indicators (0.05-0.4m(3)biogaskg(-1) waste). This was likely due to a high concentration of heavy metals present in the leachate, in particular Cr and Mn, which are known to be toxic to methanogens. The cost-benefit analysis (CBA) based on the settings of the study (cellulase concentration of 15×10(6)Utonne(-1) waste) showed that leachate bioaugmentation using cellulase is economically viable, with a net benefit of approximately €12.1million on a 5Mt mixed waste landfill. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Further improvement in ganoderic acid production in static liquid culture of Ganoderma lucidum by integrating nitrogen limitation and calcium ion addition.

    PubMed

    Li, Huan-Jun; Zhang, De-Huai; Han, Li-Liang; Yu, Xuya; Zhao, Peng; Li, Tao; Zhong, Jian-Jiang; Xu, Jun-Wei

    2016-01-01

    To further improve the ganoderic acid (GA) production, a novel integrated strategy by combining nitrogen limitation and calcium ion addition was developed. The effects of the integrated combination on the content of GA-T (one powerful anticancer compound), their intermediates (squalene and lanosterol) and on the transcription levels of GA biosynthetic genes in G. lucidum fermentation were investigated. The maximum GA-T content with the integrated strategy were 1.87 mg/ 100 mg dry cell weight, which was 2.1-4.2 fold higher than that obtained with either calcium ion addition or nitrogen limitation alone, and it is also the highest record as ever reported in submerged fermentation of G. lucidum. The squalene content was increased by 3.9- and 2.2-fold in this case compared with either individual strategy alone. Moreover, the transcription levels of the GA biosynthetic genes encoding 3-hydroxy-3-methyglutaryl coenzyme A reductase and lanosterol synthase were also up-regulated by 3.3-7.5 and 1.3-2.3 fold, respectively.

  2. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.

    PubMed

    Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Rasera, Mariana L; Marabesi, Amanda C; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

    2016-05-01

    The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.

    PubMed

    Shanthilal, J; Babylatha, R; Navya, M C; Chakkaravarthi, A; Bhattacharya, Suvendu

    2018-03-01

    Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack. Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets

  4. 78 FR 77384 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-12-23

    .... FDA-2013-F-1540] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive...)), notice is given that a food additive petition (FAP 2277) has been filed by DSM Nutritional Products, 45...

  5. Investigation of Historic Equilibrium Moisture Content Data from the Forest Products Laboratory

    Treesearch

    Samuel V. Glass; Samuel L. Zelinka; Jay A. Johnson

    2014-01-01

    The Forest Products Laboratory (FPL) has provided equilibrium moisture content (EMC) values of wood for given temperature and relative humidity (RH) conditions in various forms over the course of its history, primarily for practical purposes related to drying lumber and controlling moisture content. The FPL EMC data have been widely cited and reprinted, not only in...

  6. The Effect of Crude Protein Content on Meat and Fat Production in Sheep

    NASA Astrophysics Data System (ADS)

    Mawati, S.; Restitrisnani, V.; Soedarsono

    2018-02-01

    This study was undertaken to evaluate the effect of crude protein (CP) content on meat protein and fat production in sheep. Twenty four male thin tail sheep aged 6-7 months with average body weight of 13±1.56 kg were used in this study. The sheep were fed 10-14% CP. Sheep with the average body weight amount 16.75 kg were slaughter after 4 months rising. Parameters observed in this study were carcass weight, meat weight and fat weight of thin tail sheep. The data were analyzed using correlation analysis. The result of this study showed that CP content on diet had weak and negative correlation with meat production (r = -0.06) (y = -0.148x + 62.54) but had weak and possitive correlation with fat production (r = 0.3) (y = 0.807x2 -18.40x + 119.1). Based on the result, it can be concluded that the optimum CP content for sheep is 12.5% CP.

  7. Potassium as an index of fruit content in baby food products. Part I. Banana-containing and apricot-containing products.

    PubMed

    Harvey, R A; Theuer, R C

    1991-01-01

    Percentage ingredient labeling has been proposed for baby foods. We determined whether or not the potassium content of baby foods could be used to verify the quantity of fruit when the characterizing ingredients were apricots or bananas, fruits rich in potassium. Official values for potassium in fruit (USDA Handbook No. 8-9) did not agree well with actual analyses. The potassium levels of products of known composition were accurately predicted from analyses of the actual ingredients used to make the foods. For banana-containing monofruit products of variable or unknown composition, potassium analysis led to fruit level estimates consistent with either the known composition or the label declaration. For products of unknown composition made with apricot concentrate, however, potassium analysis led to fruit level estimates lower than the probable fruit content. The quantity of fruit in baby foods made with potassium-rich fruits can be estimated from the potassium content if the potassium value for the fruit is representative of the actual ingredients used to make the product. If potassium analysis is to be used to verify compliance with percentage ingredient labeling, there must be statutory specification of the single-strength fruit level for fruit reconstituted from concentrate.

  8. Red mud addition in the raw meal for the production of Portland cement clinker.

    PubMed

    Tsakiridis, P E; Agatzini-Leonardou, S; Oustadakis, P

    2004-12-10

    The aim of the present research work was to investigate the possibility of adding red mud, an alkaline leaching waste, which is obtained from bauxite during the Bayer process for alumina production, in the raw meal for the production of Portland cement clinker. For that reason, two samples of raw meals were prepared: one with ordinary raw materials, as a reference sample ((PC)Ref), and another with 3.5% red mud ((PC)R/M). The effect on the reactivity of the raw mix was evaluated on the basis of the unreacted lime content in samples sintered at 1350, 1400 and 1450 degrees C. Subsequently, the clinkers were produced by sintering the two raw meals at 1450 degrees C. The results of chemical and mineralogical analyses as well as the microscopic examination showed that the use of the red mud did not affect the mineralogical characteristics of the so produced Portland cement clinker. Furthermore, both clinkers were tested by determining the grindability, setting time, compressive strength and expansibility. The hydration products were examined by XRD analysis at 2, 7, 28 and 90 days. The results of the physico-mechanical tests showed that the addition of the red mud did not negatively affect the quality of the produced cement.

  9. Comparison of the nutritional content of products, with and without nutrient claims, targeted at children in Brazil.

    PubMed

    Rodrigues, Vanessa Mello; Rayner, Mike; Fernandes, Ana Carolina; de Oliveira, Renata Carvalho; Proença, Rossana Pacheco da Costa; Fiates, Giovanna Medeiros Rataichesck

    2016-06-01

    Many children's food products highlight positive attributes on their front-of-package labels in the form of nutrient claims. This cross-sectional study investigated all retailed packaged foods (n 5620) in a major Brazilian supermarket, in order to identify the availability of products targeted at children, and to compare the nutritional content of products with and without nutrient claims on labels. Data on energy, carbohydrate, protein, fibre, Na and total and SFA content, along with the presence and type of nutrient claims, were obtained in-store from labels of all products. Products targeted at children were identified, divided into eight food groups and compared for their nutritional content per 100 g/ml and the presence of nutrient claims using the Mann-Whitney U test (P<0·05). Of the 535 food products targeted at children (9·5 % of all products), 270 (50·5 %) displayed nutrient claims on their labels. Children's products with nutrient claims had either a similar or worse nutritional content than their counterparts without nutrient claims. The major differences among groups were found in Group 8 (e.g. sauces and ready meals), in which children's products bearing nutrient claims had higher energy, carbohydrate, Na and total and SFA content per 100 g/ml than products without nutrient claims (P<0·05). This suggests that, to prevent misleading parents who are seeking healthier products for their children, the regulation on the use of nutrient claims should be revised, so that only products with appropriate nutrient profiles are allowed to display them.

  10. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?

    PubMed

    Salvador, Izabela; Massarioli, Adna P; Silva, Anna Paula S; Malaguetta, Heloísa; Melo, Priscilla S; Alencar, Severino M

    2018-05-23

    Cocoa exhibits high content of phenolic compounds, among which trans-resveratrol stands out, associated with several bioactive activities such as antioxidant properties. Chocolate contains reduced amounts of these bioactive compounds due to losses during the production process. Therefore, this study aimed to assess changes in total phenolic content and specifically trans-resveratrol, as well as in the antioxidant activity of cocoa and its products during industrial production of chocolate. A total of ten different cocoa products were analyzed. The processes of fermentation and roasting caused significant loss of total phenolic compounds and antioxidant activity. However, due to high temperature, roasting had a major influence on this loss (71% for total phenolic compounds and 53% to 77% for antioxidant activity), except for trans-resveratrol. The content of trans-resveratrol formed after fermentation (9.8 μg kg -1 ) showed little variation during the processes, and it was detected in higher concentrations both in natural (11.4 μg kg -1 ) and in alkalized cocoa powder (13.5 μg kg -1 ). Alkalization of cocoa products led to loss of capacity of deactivating superoxide radical. These findings contribute to the optimization of the production process of chocolate and other food products containing cocoa and its derivatives aiming to better preserve their bioactive compounds. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  11. Effect of Periodic Water Addition on Citric Acid Production in Solid State Fermentation

    NASA Astrophysics Data System (ADS)

    Utpat, Shraddha S.; Kinnige, Pallavi T.; Dhamole, Pradip B.

    2013-09-01

    Water addition is one of the methods used to control the moisture loss in solid state fermentation (SSF). However, none of the studies report the timing of water addition and amount of water to be added in SSF. Therefore, this work was undertaken with an objective to evaluate the performance of periodic water addition on citric acid production in SSF. Experiments were conducted at different moistures (50-80 %) and temperatures (30-40 °C) to simulate the conditions in a fermenter. Citric acid production by Aspergillus niger (ATCC 9029) using sugarcane baggase was chosen as a model system. Based on the moisture profile, citric acid and sugar data, a strategy was designed for periodic addition of water. Water addition at 48, 96, 144 and 192 h enhanced the citric acid production by 62 % whereas water addition at 72, 120, and 168 h increased the citric acid production by just 17 %.

  12. Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products.

    PubMed

    Żbikowska, Anna; Kowalska, Małgorzata; Rutkowska, Jarosława; Kozłowska, Mariola; Onacik-Gür, Sylwia

    2017-01-01

    Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative changes in fats extracted from thermostat sponge cakes with and without antioxidant additions were determined in this study. In the study, two types of antioxidant were used: natural - green tea extract in three doses (0.02%; 0.2% and 1.0%) and synthetic BHA (0.02%) and 100%, solid bakery shortening. Sponge-cakes were thermostatted at temperatures 63°C after twenty-eight days. In this study, the quality of the lipid fraction was analyzed. The amount of primary (PV) and secondary (AnV) oxidation products was determined, and   a Rancimat test was performed. Adding antioxidants to fats varied in the degree to which oxidation processes of lipids fractions were inhibited. The peroxide value after twenty-eight days of thermostatting ranged from 3.57 meq O/kg (BHA) and 11.14 O meq/kg (extract content - 1%) to 62.85 meq O/kg (control sample). In turn, the value of AnV after the storage period ranged from 4.84 (BHA) and 6.71 (extract content - 1%) to 16.83 (control sample). The best protective effects in the process of oxidation was achieved by BHA. The longest in- duction time and the lowest peroxide value and anisidine value were obtained for this antioxidant. It was achieved after twenty-eight days of fat thermostatting. Nonetheless, the results demonstrated it is possible to use the commercially available green tea extract to slow the adverse process of fat oxidation in sponge cake products.

  13. Effect of antibiotic, Lacto-lase and probiotic addition in chicken feed on protein and fat content of chicken meat

    NASA Astrophysics Data System (ADS)

    Azhar, Noor Amiza; Abdullah, Aminah

    2015-09-01

    This research was conducted to investigate the effect of chicken feed additives (antibiotic, Lacto-lase® and probiotic) on protein and fat content of chicken meat. Chicken fed with control diet (corn-soy based diet) served as a control. The treated diets were added with zinc bacitracin (antibiotic), different amount of Lacto-lase® (a mixture of probiotic and enzyme) and probiotic. Chicken were slaughtered at the age of 43-48 days. Each chicken was divided into thigh, breast, drumstick, drumette and wing. Protein content in chicken meat was determined by using macro-Kjeldahl method meanwhile Soxhlet method was used to analyse fat content. The result of the study showed that the protein content of chicken breast was significantly higher (p≤0.05) while thigh had the lowest protein content (p≤0.05). Antibiotic fed chicken was found to have the highest protein content among the treated chickens but there was no significant different with 2g/kg Lacto-lase® fed chicken (p>0.05). All thighs were significantly higher (p≤0.05) in fat content except for drumette of control chicken while breast contained the lowest fat content compared to other chicken parts studied. The control chicken meat contained significantly higher (p≤0.05) amount of fat compared to the other treated chickens. Chicken fed with 2g/kg Lacto-lase® had the lowest (p≤0.05) fat content. The result of this study indicated that the addition of Lacto-lase® as a replacement of antibiotic in chicken feed will not affect the content of protein and fat of chicken meat.

  14. The isoflavone content of two new alfalfa-derived products for instant beverage preparation.

    PubMed

    Soto-Zarazúa, M Guadalupe; Rodrigues, Francisca; Pimentel, Filipa B; Bah, M M; Oliveira, M Beatriz P P

    2016-01-01

    The frequent use of plant-based products to promote health leads to the search for scientific information related to efficacy and safety of those products for human consumption. Two alfalfa-derived products (ADP), freeze-dried juice (FDJ) and dehydrated powder (DP), from alfalfa harvested in Mexico, are being developed as new possible nutraceuticals. To the best of our knowledge, any study reports the real composition of such products used to prepare instant beverages in what concerns isoflavone contents. Seven isoflavones (glycitein, formononetin, biochanin A, daidzein, genistein, daidzin and genistin) were assessed by HPLC-DAD analysis as well as its variation in five different batches of these products. Different solvents were tested in order to choose the best one to extract isoflavones. The results showed the presence of daidzein, genistein, genistin and daidzin in most samples while glycitein, formononetin and biochanin A were not detected. Significant differences between isoflavone contents were found with different solvent systems. Water was the best option to extract daidzein (0.40-1.08 mg per unit and 1.30-4.90 mg per unit for DP and FDJ, respectively) whereas the water-methanol-formic acid mixture was efficient to extract genistein (0.19-0.43 mg per unit and 0.15-0.72 mg per unit for DP and FDJ, respectively). In all cases, the total isoflavone content was higher in freeze-dried juices than in dehydrated powders. Genistein and daidzein were the more abundant isoflavones quantified. Further physiological and nutritional studies are needed to complete the validation of effectiveness and safety of these products.

  15. A test strategy for the assessment of additive attributed toxicity of tobacco products.

    PubMed

    Kienhuis, Anne S; Staal, Yvonne C M; Soeteman-Hernández, Lya G; van de Nobelen, Suzanne; Talhout, Reinskje

    2016-08-01

    The new EU Tobacco Product Directive (TPD) prohibits tobacco products containing additives that are toxic in unburnt form or that increase overall toxicity of the product. This paper proposes a strategy to assess additive attributed toxicity in the context of the TPD. Literature was searched on toxicity testing strategies for regulatory purposes from tobacco industry and governmental institutes. Although mainly traditional in vivo testing strategies have been applied to assess toxicity of unburnt additives and increases in overall toxicity of tobacco products due to additives, in vitro tests combined with toxicogenomics and validated using biomarkers of exposure and disease are most promising in this respect. As such, tests are needed that are sensitive enough to assess additive attributed toxicity above the overall toxicity of tobacco products, which can associate assay outcomes to human risk and exposure. In conclusion, new, sensitive in vitro assays are needed to conclude whether comparable testing allows for assessment of small changes in overall toxicity attributed to additives. A more pragmatic approach for implementation on a short-term is mandated lowering of toxic emission components. Combined with risk assessment, this approach allows assessment of effectiveness of harm reduction strategies, including banning or reducing of additives. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. 21 CFR 516.145 - Content and format of a request for addition to the index.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... qualified expert panel meets the selection criteria provided for in § 516.141(b); (3) A written report that... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Content and format of a request for addition to the index. 516.145 Section 516.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  17. Differences in the sodium content of bread products in the USA and UK: implications for policy.

    PubMed

    Coyne, Kasey J; Baldridge, Abigail S; Huffman, Mark D; Jenner, Katharine; Xavier, Dagan; Dunford, Elizabeth K

    2018-02-01

    Americans consume Na in excess of daily recommendations. Most dietary Na comes from packaged foods, and bread is a major contributor. In the UK, national Na reduction strategies contributed to lower Na levels in packaged foods and lower population Na intake. Similar initiatives are emerging in the USA and require surveillance to assess effectiveness. We aimed to examine Na levels in bread products in the USA and compare levels with similar UK products. Na data for bread products were obtained from the US Label Insight Open Data Initiative (n 4466) and the FoodSwitch UK database (n 1651). Mean, median and range of Na content, and proportion of products meeting Na targets established by the National Salt Reduction Initiative (NSRI) and the UK Department of Health (DH) were calculated overall, by bread type and by country. Mean (sd) Na content in bread was 455 (170) mg/100 g in the USA and 406 (179) mg/100 g in the UK. In both countries, savoury bread had the highest mean Na (USA=584 mg/100 g, UK=543 mg/100 g) and fruit bread the lowest mean Na (USA=345 mg/100 g, UK=277 mg/100 g). Na content of US bread products was 12 % higher than in the UK, with 21 % of US bread products and 31 % of UK bread products meeting the NSRI and DH targets, respectively. US bread products have, on average, 12 % more Na than similar products in the UK. Variation in Na content within product categories, and between countries, suggests the feasibility of manufacturing products with lower Na to lower dietary Na intake.

  18. The influence of inquiry learning model on additives theme with ethnoscience content to cultural awareness of students

    NASA Astrophysics Data System (ADS)

    Sudarmin, S.; Selia, E.; Taufiq, M.

    2018-03-01

    The purpose of this research is to determine the influence of inquiry learning model on additives theme with ethnoscience content to cultural awareness of students and how the students’ responses to learning. The method applied in this research is a quasi-experimental with non-equivalent control group design. The sampling technique applied in this research is the technique of random sampling. The samples were eight grade students of one of junior high schools in Semarang. The results of this research were (1) thestudents’ cultural awareness of the experiment class is better than the control class (2) inquiry learning model with ethnoscience content strongly influencing the cultural awareness of students by 78% and (3) students gave positive responses to inquiry learning model with ethnoscience content. The conclusions of this research are inquiry-learning model with ethnoscience content has positive influence on students’ cultural awareness.

  19. 78 FR 77384 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-12-23

    .... FDA-2013-F-1539] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive... U.S.C. 348(b)(5)), notice is given that a food additive petition (FAP 2276) has been filed by DSM...

  20. Equilibrium moisture content during storage, manufacturing, and shipping of Bolivian wood products

    Treesearch

    Omar A. Espinoza; Brian H. Bond; Joseph R. Loferski

    2007-01-01

    After lumber is kiln-dried it is important to keep its moisture content (MC) as close as possible to its target value during all stages of production to assure final product quality. Knowledge of climate conditions at all stages of the manufacturing process is essential to provide a good control of lumber MC. This study is the first step to provide Bolivian companies...

  1. 77 FR 71750 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-12-04

    .... FDA-2012-F-1100] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive...) (21 U.S.C. 348(b)(5))), notice is given that a food additive petition (FAP 2273) has been filed by DSM...

  2. Enzymatic pre-treatment of high content cellulosic feedstock improves biogas production

    USDA-ARS?s Scientific Manuscript database

    Animal wastes with high lignin and cellulosic contents can serve as the feedstock for biogas production (mainly methane) that could be used as alternative energy source. However, these high lignin and cellulosic feedstocks are quite recalcitrant to be readily utilized by methanogens to produce ben...

  3. 17 CFR 41.25 - Additional conditions for trading for security futures products.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... trading for security futures products. 41.25 Section 41.25 Commodity and Securities Exchanges COMMODITY FUTURES TRADING COMMISSION SECURITY FUTURES PRODUCTS Requirements and Standards for Listing Security Futures Products § 41.25 Additional conditions for trading for security futures products. (a) Common...

  4. 17 CFR 41.25 - Additional conditions for trading for security futures products.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... trading for security futures products. 41.25 Section 41.25 Commodity and Securities Exchanges COMMODITY FUTURES TRADING COMMISSION SECURITY FUTURES PRODUCTS Requirements and Standards for Listing Security Futures Products § 41.25 Additional conditions for trading for security futures products. (a) Common...

  5. 17 CFR 41.25 - Additional conditions for trading for security futures products.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... trading for security futures products. 41.25 Section 41.25 Commodity and Securities Exchanges COMMODITY FUTURES TRADING COMMISSION SECURITY FUTURES PRODUCTS Requirements and Standards for Listing Security Futures Products § 41.25 Additional conditions for trading for security futures products. (a) Common...

  6. 17 CFR 41.25 - Additional conditions for trading for security futures products.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... trading for security futures products. 41.25 Section 41.25 Commodity and Securities Exchanges COMMODITY FUTURES TRADING COMMISSION (CONTINUED) SECURITY FUTURES PRODUCTS Requirements and Standards for Listing Security Futures Products § 41.25 Additional conditions for trading for security futures products. (a...

  7. Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.

    PubMed

    Keser, Serhat; Celik, Sait; Turkoglu, Semra

    2013-03-01

    Grape is one of the world's largest fruit crops, with an approximate annual production of 58 million metric tons, and it is well known that the grape skins, seeds and stems, waste products generated during wine and grape juice processing, are rich sources of polyphenols. It contains flavonoids, phenolic acids and stilbenes. In this study, we tried to determine antioxidant properties and phenolic contents of grape and grape products (fresh fruit, seed, dried fruit, molasses, pestil, vinegar) of ethanol and water extracts. Antioxidant properties of extracts were investigated by DPPH(√), ABTS(√+), superoxide, H(2)O(2) scavenging, reducing power, metal chelating activity and determination of total phenolic contents. The seed extracts revealed highest ABTS(√+), DPPH(√), H(2)O(2) scavenging and reducing power activities. Furthermore, these extracts showed higher total phenolic contents than other grape product extracts.

  8. Heavy metal, total arsenic, and inorganic arsenic contents of algae food products.

    PubMed

    Almela, C; Algora, S; Benito, V; Clemente, M J; Devesa, V; Súñer, M A; Vélez, D; Montoro, R

    2002-02-13

    The total arsenic, inorganic arsenic, lead, cadmium, and mercury contents of 18 algae food products currently on sale in Spain were determined. The suitability of the analytical methodologies for this type of matrix was confirmed by evaluating their analytical characteristics. The concentration ranges found for each contaminant, expressed in milligrams per kilogram of dry weight, were as follows: total arsenic, 2.3-141; inorganic arsenic, 0.15-88; lead, < 0.05-1.33; cadmium, 0.03-1.9; and mercury, 0.004-0.04. There is currently no legislation in Spain regarding contaminants in algae food products, but some of the samples analyzed revealed Cd and inorganic As levels higher than those permitted by legislation in other countries. Given the high concentrations of inorganic As found in Hizikia fusiforme, a daily consumption of 1.7 g of the product would reach the Provisional Tolerable Weekly Intake recommended by the WHO for an average body weight of 68 kg. A more comprehensive study of the contents and toxicological implications of the inorganic As present in the algae food products currently sold in Spain may be necessary, which might then be the basis for the introduction of specific sales restrictions.

  9. Soil Nitrification and N2O Production: the connection with N concentration and Soil Water Content

    NASA Astrophysics Data System (ADS)

    Zhu-Barker, X.; Horwath, W. R.

    2016-12-01

    The development of mitigation strategies to reduce nitrous oxide (N2O) emission from soils is dependent on explicating the biophysical factors affecting different N2O production pathways. Ammonia oxidation and heterotrophic denitrification are the main pathways of N2O production, depending on soil conditions such as soil moisture content, oxygen (O2) content and N substrate. Many researchers have reported that N2O production increased as substrate concentration and soil moisture content increased. However, less understood is how N fertilizer concentration and moisture content interact to affect N2O production pathways. To investigate interaction and its effect on O2 consumption, we incubated three agricultural soils (clay, sandy loam, and peat) with different concentrations of (NH4)2SO4 (0-1000 µg N g-1) under 50 %, 75%, and 100% of water holding capacity. All treatments received 15N -KNO3 to bring the concentrations of NO3-_N in soils to 50 mg kg-1 soil and the NO3- pool to an enrichment of 10 atom% 15N. In all soils, the total amount of O2 consumption and N2O production increased as soil ammonical N concentration increased. The increased soil moisture significantly promoted N2O production in sandy loam and clay loam soils, compared to the peat soil. These results indicate that N2O production increased as substrate concentration increased likely due to the onset of O2 limitation caused by ammonia oxidation.

  10. 76 FR 44463 - Children's Products Containing Lead; Technological Feasibility of 100 ppm for Lead Content...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-07-26

    ...Section 101(a) of the Consumer Product Safety Improvement Act (``CPSIA'') provides that, as of August 14, 2011, children's products may not contain more than 100 parts per million (``ppm'') of lead unless the Consumer Product Safety Commission (``CPSC,'' ``Commission,'' or ``we'') determines that such a limit is not technologically feasible. The determination can only be made after notice and a hearing and after analyzing the public health protections associated with substantially reducing lead in children's products. On February 16, 2011, we conducted a public hearing to receive views from all interested parties about the technological feasibility of meeting the 100 ppm lead content limit for children's products and associated public health considerations. Through this document, we announce that children's products must meet the statutory 100 ppm lead content limit on August 14, 2011, unless otherwise excluded under CPSC regulations.\\1\\ ---------------------------------------------------------------------------

  11. The relationship of proline content and metabolism on the productivity of maize plants

    PubMed Central

    Špoljarević, Marija; Agić, Dejan; Lisjak, Miroslav; Gumze, Andrej; Wilson, Ian D; Hancock, John T

    2011-01-01

    The free proline content in maize ear-leaves, silk and pollen were analyzed in field grown plants which had matured to the pollination stage. Using maize hybrids PR34F02, PR35P12 and PR36B08 field trials were set up at two locations in eastern Croatia in two different years. Two enzymes of proline metabolism were analyzed in the same leaf samples and specific activities of synthetase (P5CS) and proline dehydrogenase (PDH). Plant productivity was evaluated at harvest by the estimation of total and fully developed grain number per ear and per plant, the mean single grain mass, and the mass of grain per plant. The year in which the plants were grown had a very significant effect on the free proline content in the leaf and pollen, as well as on the enzyme activities assayed. The differences between the plants from the two localities were very significant in all tested parameters of plant grain productivity. There was a significant genotype effect on proline content and P5CS total activity in leaf and on all the productivity parameters. Some of the correlations established suggest that the rate of proline synthesis and degradation in maize ear-leaf at pollination might contribute to the final grain production of the maize plant. Multiple regression analyses was used to further analyze the relationship between proline and grain productivity, but it is clear that future work should include other environmental conditions, plant species and organs such as roots. PMID:21415600

  12. 9 CFR 381.460 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrient content claims for calorie content. 381.460 Section 381.460 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... § 381.460 Nutrient content claims for calorie content. (a) General requirements. A claim about the...

  13. In-Situ Measurement of Vitamin C Content in Commercial Tablet Products by Terahertz Time-Domain

    NASA Astrophysics Data System (ADS)

    Kang, JuHee; Song, Jeonghun; Jung, Tae Sub; Kwak, Kyungwon; Chun, Hyang Sook

    2018-04-01

    Terahertz time-domain spectroscopy (THz-TDS) was applied to investigate the feasibility of in-situ measuring vitamin C content in commercial tablet products without any pretreatments. Characteristic absorption peaks of vitamin C were analyzed with quantum mechanical calculation to reveal the molecular origin of them. The peak appearing at 1.08 THz was then selected and tested for its suitability as a fingerprint signal for analyzing the vitamin C content in dietary supplement tablets. There are a couple of factors influencing THz absorbance other than concentration. Among those, the effects of tablet thickness and types of excipients in the tablet products were found to be significant, and were corrected with the calibration curve to determine vitamin C concentration in tablet forms. Furthermore, commercial tablet products in the market were analyzed using THz-TDS and the measured vitamin C contents were in good agreement with those determined using a reference method (high-performance liquid chromatography). Thus, our results suggest that THz-TDS can be used for the in-situ analysis of vitamin C in commercial tablet products.

  14. 9 CFR 317.360 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrient content claims for calorie content. 317.360 Section 317.360 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... Labeling § 317.360 Nutrient content claims for calorie content. (a) General requirements. A claim about the...

  15. Variable Isoflavone Contents of Red Clover Products Affect Intestinal Disposition of Biochanin A, Formononetin, Genistein and Daidzein

    PubMed Central

    Wang, Stephen W.J.; Chen, Yan; Joseph, Tiby; Hu, Ming

    2009-01-01

    Marketed red clover products use a wide variety of labels and the isoflavone contents from the lable is ambiguous. In the present study, we analyzed the content of various isoflavone products, and determined a) the content and b) how sample matrix of red clover products affects intestinal disposition of main isoflavones within it using the human intestinal Caco-2 cell model. Analysis using high and ultra-performance liquid chromatography indicates that the isoflavone content varied significantly (p<0.05) between the chosen products. Consequently, rates of isoflavone absorption across the Caco-2 cell monolayers varied (p<0.05) greatly. Unexpectedly, permeabilities of biochanin A and formononetin (two key biomarkers) were found to be significantly affected (p<0.05) by the product matrix. As expected, biochanin A was the only isoflavone with noticeable metabolite peaks in both apical and basolateral sides. Interestingly, rates of metabolism and the polarity of the glucuronidated biochanin A excretion were also significantly altered (p<0.05) by product matrix. Studies using breast cancer resistance protein inhibitor dipyridamole showed that both the apical and basolateral excretion of biochanin A glucuronides were significantly (P<0.05) reduced (7.5 and 9.4-fold, respectively) when dipyridamole is present. This provides evidence that BCRP is the main transporter responsible for the apical efflux of isoflavone glucuronides. In conclusion, the isoflavone contents of the marketed red clover products are highly variable, and product matrix significantly affected intestinal disposition of red clover isoflavones by altering their absorption rates, permeabilities, biochanin A glucuronide excretion rates, and the polarity of biochanin A glucuronide excretion. This research provides scientific evidence to support the standardization effort so that consumers can make intelligent product choices. PMID:18370585

  16. Enhanced photo-fermentative H2 production using Rhodobacter sphaeroides by ethanol addition and analysis of soluble microbial products

    PubMed Central

    2014-01-01

    Background Biological fermentation routes can provide an environmentally friendly way of producing H2 since they use renewable biomass as feedstock and proceed under ambient temperature and pressure. In particular, photo-fermentation has superior properties in terms of achieving high H2 yield through complete degradation of substrates. However, long-term H2 production data with stable performance is limited, and this data is essential for practical applications. In the present work, continuous photo-fermentative H2 production from lactate was attempted using the purple non-sulfur bacterium, Rhodobacter sphaeroides KD131. As a gradual drop in H2 production was observed, we attempted to add ethanol (0.2% v/v) to the medium. Results As continuous operation went on, H2 production was not sustained and showed a negligible H2 yield (< 0.5 mol H2/mol lactateadded) within two weeks. Electron balance analysis showed that the reason for the gradual drop in H2 production was ascribed to the increase in production of soluble microbial products (SMPs). To see the possible effect of ethanol addition, a batch test was first conducted. The presence of ethanol significantly increased the H2 yield from 1.15 to 2.20 mol H2/mol lactateadded, by suppressing the production of SMPs. The analysis of SMPs by size exclusion chromatography showed that, in the later period of fermentation, more than half of the low molecular weight SMPs (< 1 kDa) were consumed and used for H2 production when ethanol had been added, while the concentration of SMPs continuously increased in the absence of ethanol. It was found that the addition of ethanol facilitated the utilization of reducing power, resulting in an increase in the cellular levels of NAD+ and NADP+. In continuous operation, ethanol addition was effective, such that stable H2 production was attained with an H2 yield of 2.5 mol H2/mol lactateadded. Less than 15% of substrate electrons were used for SMP production, whereas 35% were used in

  17. Linkage of additional contents to moving objects and video shots in a generic media framework for interactive television

    NASA Astrophysics Data System (ADS)

    Lopez, Alejandro; Noe, Miquel; Fernandez, Gabriel

    2004-10-01

    The GMF4iTV project (Generic Media Framework for Interactive Television) is an IST European project that consists of an end-to-end broadcasting platform providing interactivity on heterogeneous multimedia devices such as Set-Top-Boxes and PCs according to the Multimedia Home Platform (MHP) standard from DVB. This platform allows the content providers to create enhanced audiovisual contents with a degree of interactivity at moving object level or shot change from a video. The end user is then able to interact with moving objects from the video or individual shots allowing the enjoyment of additional contents associated to them (MHP applications, HTML pages, JPEG, MPEG4 files...). This paper focus the attention to the issues related to metadata and content transmission, synchronization, signaling and bitrate allocation of the GMF4iTV project.

  18. Litter P content drives consumer production in detritus-based streams spanning an experimental N:P gradient.

    PubMed

    Demi, Lee M; Benstead, Jonathan P; Rosemond, Amy D; Maerz, John C

    2018-02-01

    Ecological stoichiometry theory (EST) is a key framework for predicting how variation in N:P supply ratios influences biological processes, at molecular to ecosystem scales, by altering the availability of C, N, and P relative to organismal requirements. We tested EST predictions by fertilizing five forest streams at different dissolved molar N:P ratios (2, 8, 16, 32, 128) for two years and tracking responses of macroinvertebrate consumers to the resulting steep experimental gradient in basal resource stoichiometry (leaf litter %N, %P, and N:P). Nitrogen and P content of leaf litter, the dominant basal resource, increased in all five streams following enrichment, with steepest responses in litter %P and N:P ratio. Additionally, increases in primary consumer biomass and production occurred in all five streams following N and P enrichment (averages across all streams: biomass by 1.2×, production by 1.6×). Patterns of both biomass and production were best predicted by leaf litter N:P and %P and were unrelated to leaf litter %N. Primary consumer production increased most in streams where decreases in leaf litter N:P were largest. Macroinvertebrate predator biomass and production were also strongly positively related to litter %P, providing robust experimental evidence for the primacy of P limitation at multiple trophic levels in these ecosystems. However, production of predatory macroinvertebrates was not related directly to primary consumer production, suggesting the importance of additional controls for macroinvertebrates at upper trophic positions. Our results reveal potential drivers of animal production in detritus-based ecosystems, including the relative importance of resource quality vs. quantity. Our study also sheds light on the more general impacts of variation in N:P supply ratio on nutrient-poor ecosystems, providing strong empirical support for predictions that nutrient enrichment increases food web productivity whenever large elemental imbalances

  19. Decrease in glutathione content in boar sperm after cryopreservation. Effect of the addition of reduced glutathione to the freezing and thawing extenders.

    PubMed

    Gadea, Joaquín; Sellés, Elena; Marco, Marco Antonio; Coy, Pilar; Matás, Carmen; Romar, Raquel; Ruiz, Salvador

    2004-08-01

    Although glutathione content in boar spermatozoa has been previously reported, the effect of reduced glutathione (GSH) on semen parameters and the fertilizing ability of boar spermatozoa after cryopreservation has never been evaluated. In this study, GSH content was determined in ejaculated boar spermatozoa before and after cryopreservation. Semen samples were centrifuged and GSH content in the resulting pellet monitored spectrophotometrically. The fertilizing ability of frozen-thawed boar sperm was also tested in vitro by incubating sperm with in vitro matured oocytes obtained from gilts. GSH content in fresh semen was 3.84 +/- 0.21 nM GSH/10(8) sperm. Following semen cryopreservation, there was a 32% decrease in GSH content (P < 0.0001). There were significant differences in sperm GSH content between different boars and after various preservation protocols (P = 0.0102 ). The effect of addition of GSH to the freezing and thawing extenders was also evaluated. Addition of 5 mM GSH to the freezing extender did not have a significant effect on standard semen parameters or sperm fertilizing ability after thawing. In contrast, when GSH was added to the thawing extender, a dose-dependent tendency to increase in sperm fertilizing ability was observed, although no differences were observed in standard semen parameters. In summary, (i) there was a loss in GSH content after cryopreservation of boar semen; (ii) addition of GSH to the freezing extender did not result in any improvement in either standard semen parameters or sperm fertilizing ability; and (iii) addition of GSH to the thawing extender resulted in a significant increase in sperm fertilizing ability. Nevertheless, future studies must conclude if this is the case for all boars. Furthermore, since addition of GSH to the thawing extender did not result in an improvement in standard semen parameters, this suggests that during the thawing process, GSH prevents damage of a sperm property that is critical in the

  20. Additive Manufacturing and Casting Technology Comparison: Mechanical Properties, Productivity and Cost Benchmark

    NASA Astrophysics Data System (ADS)

    Vevers, A.; Kromanis, A.; Gerins, E.; Ozolins, J.

    2018-04-01

    The casting technology is one of the oldest production technologies in the world but in the recent years metal additive manufacturing also known as metal 3D printing has been evolving with huge steps. Both technologies have capabilities to produce parts with internal holes and at first glance surface roughness is similar for both technologies, which means that for precise dimensions parts have to be machined in places where precise fit is necessary. Benchmark tests have been made to find out if parts which are produced with metal additive manufacturing can be used to replace parts which are produced with casting technology. Most of the comparative tests have been made with GJS-400-15 grade which is one of the most popular cast iron grades. To compare mechanical properties samples have been produced using additive manufacturing and tested for tensile strength, hardness, surface roughness and microstructure and then the results have been compared with the samples produced with casting technology. In addition, both technologies have been compared in terms of the production time and production costs to see if additive manufacturing is competitive with the casting technology. The original paper has been written in the Latvian language as part of the Master Thesis within the framework of the production technology study programme at Riga Technical University.

  1. Feed Additives Production Out of Dairy Industry Waste

    NASA Astrophysics Data System (ADS)

    Ulrikh, EV

    2017-05-01

    Application of macro- and microelements in animal feed is the most effective in the case of their industrial brining in mixed feeds, feed mixes, and protein-vitamin supplements in the form of various complex salts. Application of the product contributes to the body’s needs of broiler chickens in vitamins and minerals, normalization of metabolism, and ensures a high rate of growth and development. The composition of the premix can be adjusted depending on the actual proportion of biologically active substances in the feed used by a consumer. It is possible to include in the premix other biologically active substances. Assessing the slaughter qualities of experimental pigs, it was found (Table. 2) that the pigs of group II has a tendency toward greater weight of hot carcass (4.5 kg), of slaughter yelts (by 3.83%) and toward a smaller thickness of fat over the spinous processes of the 6-7th thoracic vertebrae (1.67 mm). The performed investigations have established that there is no significant difference between groups I and II in the content of certain amino acids, however, group I shows poorer results in the content of valine, isoleucine, leucine and lysine by 0.16 g / 100 g of protein (P> 0.999) 0.2 (P> 0.90), 0.46 (P> 0.999) and 0.39 (P> 0.999) g / 100 g protein respectively.

  2. Nutritional content of food and beverage products in television advertisements seen on children's programming.

    PubMed

    Powell, Lisa M; Schermbeck, Rebecca M; Chaloupka, Frank J

    2013-12-01

    Given the high rates of childhood obesity, assessing the nutritional content of food and beverage products in television (TV) advertisements to which children are exposed is important. TV ratings data for children 2-5 and 6-11 years of age were used to examine the nutritional content of food and beverage products in advertisements seen by children on all programming and children's programming (≥35% child-audience share). Nutritional content was assessed based on the federal Interagency Working Group (IWG) recommended nutrients to limit (NTL), including saturated fat, trans fat, sugar, and sodium. A total of 46.2% of 2- to 5-year-olds' and 43.5% of 6- to 11-year-olds' total exposure to food and beverage TV advertising was for ads seen on children's programming. Among children 2-5 and 6-11 years, respectively, 84.1 and 84.4% of ads seen on all programming and 95.8 and 97.3% seen on children's programming were for products high in NTL, and 97.8 and 98.1% of Children's Food and Beverage Advertising Initiative (CFBAI) company-member ads seen on children's programming were for products high in NTL, compared to 80.5 and 89.9% of non-CFBAI product ads. Most food and beverage products in TV ads seen by children do not meet the IWG nutrition recommendations and less than one half of such ads are covered by self-regulation. Products advertised on children's versus general-audience programming and by CFBAI- versus non-CFBAI-member companies are particularly of low nutritional quality, suggesting that self-regulation has not successfully protected children from exposure to advertising for unhealthy foods and that continued monitoring is required.

  3. Effect of glucose and cellulase addition on wet-storage of excessively wilted maize stover and biogas production.

    PubMed

    Guo, Jianbin; Cui, Xian; Sun, Hui; Zhao, Qian; Wen, Xiaoyu; Pang, Changle; Dong, Renjie

    2018-07-01

    In north China, large amounts of excessively wilted maize stover are produced annually. Maize stover wet storage strategies and subsequent biogas production was examined in this study. Firstly, wet storage performances of harvested maize stover, air-dried for different time durations, were evaluated. Results showed that optimal storage performance was obtained when the initial water soluble carbohydrate (WSC) content after air-drying was higher than 8.0%. Therefore, cellulase and glucose were added to the excessively wilted maize stover to achieve the targeted pre-storage WSC levels. Good storage performances were observed in treatments with addition of 76.4 g/kg DM glucose and 12.5 g/kg DM of cellulase; the specific methane yield increased by 23.7% and 19.2%, respectively. However, use of glucose as additive or co-storing with high WSC substrates can serve as economically feasible options to adapt wet storage of excessively wilted maize stover. Copyright © 2018 Elsevier Ltd. All rights reserved.

  4. [Effects of the frequency and intensity of nitrogen addition on soil pH, the contents of carbon, nitrogen and phosphorus in temperate steppe in Inner Mongolia, China.

    PubMed

    Zhou, Ji Dong; Shi, Rong Jiu; Zhao, Feng; Han, Si Qin; Zhang, Ying

    2016-08-01

    A four-year simulated nitrogen (N) deposition experiment involving nine N gradients and two N deposition frequencies (N was added either twice yearly or monthly) was conducted in Inner Mongolian grassland, to examine the effects of frequency and intensity of N addition on pH and the contents of carbon, nitrogen and phosphorus in soil. The results indicated that the soil pH and total phosphorus content, regardless of the N addition frequency, gradually decreased with the increase of N addition intensity. By contrast, the contents of soil available nitrogen and available phosphorus showed an increasing trend, while no significant variation in dissolved organic carbon (DOC) content was observed, and the contents of soil total carbon and total nitrogen had no change. Compared with the monthly N addition, the twice-a-year N addition substantially overestimated the effects of N deposition on decreasing the soil pH and increasing the available phosphorus content, but underestimated the effects of N deposition on increasing the soil available nitrogen content, and the significant difference was found in 0-5 cm soil layer.

  5. Innovations in value-addition of edible meat by-products.

    PubMed

    Toldrá, Fidel; Aristoy, M-Concepción; Mora, Leticia; Reig, Milagro

    2012-11-01

    While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  6. An Inventory of Methods for the Assessment of Additive Increased Addictiveness of Tobacco Products

    PubMed Central

    van de Nobelen, Suzanne; Kienhuis, Anne S.

    2016-01-01

    Background: Cigarettes and other forms of tobacco contain the addictive drug nicotine. Other components, either naturally occurring in tobacco or additives that are intentionally added during the manufacturing process, may add to the addictiveness of tobacco products. As such, these components can make cigarette smokers more easily and heavily dependent. Efforts to regulate tobacco product dependence are emerging globally. Additives that increase tobacco dependence will be prohibited under the new European Tobacco Product Directive. Objective: This article provides guidelines and recommendations for developing a regulatory strategy for assessment of increase in tobacco dependence due to additives. Relevant scientific literature is summarized and criteria and experimental studies that can define increased dependence of tobacco products are described. Conclusions: Natural tobacco smoke is a very complex matrix of components, therefore analysis of the contribution of an additive or a combination of additives to the level of dependence on this product is challenging. We propose to combine different type of studies analyzing overall tobacco product dependence potential and the functioning of additives in relation to nicotine. By using a combination of techniques, changes associated with nicotine dependence such as behavioral, physiological, and neurochemical alterations can be examined to provide sufficient information. Research needs and knowledge gaps will be discussed and recommendations will be made to translate current knowledge into legislation. As such, this article aids in implementation of the Tobacco Product Directive, as well as help enable regulators and researchers worldwide to develop standards to reduce dependence on tobacco products. Implications: This article provides an overall view on how to assess tobacco product constituents for their potential contribution to use and dependence. It provides guidelines that help enable regulators worldwide to

  7. Effect of additives on mineral trioxide aggregate setting reaction product formation.

    PubMed

    Zapf, Angela M; Chedella, Sharath C V; Berzins, David W

    2015-01-01

    Mineral trioxide aggregate (MTA) sets via hydration of calcium silicates to yield calcium silicate hydrates and calcium hydroxide (Ca[OH]2). However, a drawback of MTA is its long setting time. Therefore, many additives have been suggested to reduce the setting time. The effect those additives have on setting reaction product formation has been ignored. The objective was to examine the effect additives have on MTA's setting time and setting reaction using differential scanning calorimetry (DSC). MTA powder was prepared with distilled water (control), phosphate buffered saline, 5% calcium chloride (CaCl2), 3% sodium hypochlorite (NaOCl), or lidocaine in a 3:1 mixture and placed in crucibles for DSC evaluation. The setting exothermic reactions were evaluated at 37°C for 8 hours to determine the setting time. Separate samples were stored and evaluated using dynamic DSC scans (37°C→640°C at10°C/min) at 1 day, 1 week, 1 month, and 3 months (n = 9/group/time). Dynamic DSC quantifies the reaction product formed from the amount of heat required to decompose it. Thermographic peaks were integrated to determine enthalpy, which was analyzed with analysis of variance/Tukey test (α = 0.05). Isothermal DSC identified 2 main exothermal peaks occurring at 44 ± 12 and 343 ± 57 minutes for the control. Only the CaCl2 additive was an accelerant, which was observed by a greater exothermic peak at 101 ± 11 minutes, indicating a decreased setting time. The dynamic DSC scans produced an endothermic peak around 450°C-550°C attributed to Ca(OH)2 decomposition. The use of a few additives (NaOCl and lidocaine) resulted in significantly less Ca(OH)2 product formation. DSC was used to discriminate calcium hydroxide formation in MTA mixed with various additives and showed NaOCl and lidocaine are detrimental to MTA reaction product formation, whereas CaCl2 accelerated the reaction. Copyright © 2015 American Association of Endodontists. Published by Elsevier Inc. All rights reserved.

  8. Effect of Sm content on energy product of rapidly quenched and oriented SmCo5 ribbons

    NASA Astrophysics Data System (ADS)

    Zhang, Wenyong; Li, Xingzhong; Valloppilly, Shah

    2015-03-01

    The Sm-content dependence of phase composition, anisotropy, and other magnetic properties of Sm1+ δ Co5 ( δ ≤ 0.12) ribbons melt spun at 10 m/s has been studied. The samples consist of hexagonal SmCo5 grains whose c axes are preferentially aligned along the long direction of the ribbon. The lattice parameter a and the cell volume ( V) increase with increasing Sm content δ, whereas c decreases. Sm addition appears to improve the degree of the preferred orientation of the c-axis and to increase the mean grain size, which weakens the effective intergranular exchange coupling. Therefore, the remanence ratio, coercivity, and squareness of the hysteresis loops are significantly enhanced. The remanence ratio of 0.91 and the maximum energy product of 21.2 MGOe, which is the highest value reported so far for Sm-Co ribbons, are achieved for δ = 0.06. High performance in combination with simple processing may facilitate high-temperature applications for anisotropic Sm1+ δ Co5 ribbons.

  9. Roller compaction: Effect of morphology and amorphous content of lactose powder on product quality.

    PubMed

    Omar, Chalak S; Dhenge, Ranjit M; Osborne, James D; Althaus, Tim O; Palzer, Stefan; Hounslow, Michael J; Salman, Agba D

    2015-12-30

    The effect of morphology and amorphous content, of three types of lactose, on the properties of ribbon produced using roller compaction was investigated. The three types of lactose powders were; anhydrous SuperTab21AN, α-lactose monohydrate 200 M, and spray dried lactose SuperTab11SD. The morphology of the primary particles was identified using scanning electron microscopy (SEM) and the powder amorphous content was quantified using NIR technique. SEM images showed that 21AN and SD are agglomerated type of lactose whereas the 200 M is a non-agglomerated type. During ribbon production, an online thermal imaging technique was used to monitor the surface temperature of the ribbon. It was found that the morphology and the amorphous content of lactose powders have significant effects on the roller compaction behaviour and on ribbon properties. The agglomerated types of lactose produced ribbon with higher surface temperature and tensile strength, larger fragment size, lower porosity and lesser fines percentages than the non-agglomerated type of lactose. The lactose powder with the highest amorphous content showed to result in a better binding ability between the primary particles. This type of lactose produced ribbons with the highest temperature and tensile strength, and the lowest porosity and amount of fines in the product. It also produced ribbon with more smooth surfaces in comparison to the other two types of lactose. It was noticed that there is a relationship between the surface temperature of the ribbon during production and the tensile strength of the ribbon; the higher the temperature of the ribbon during production the higher the tensile strength of the ribbon. Copyright © 2015 Elsevier B.V. All rights reserved.

  10. Effect of the addition of chia's by-product on the composition of fatty acids in hamburgers through chemometric methods.

    PubMed

    Souza, Aloisio H P; Gohara, Aline K; Rotta, Eliza M; Chaves, Marcia A; Silva, Claudia M; Dias, Lucia F; Gomes, Sandra T M; Souza, Nilson E; Matsushita, Makoto

    2015-03-30

    Hamburger is a meat-based food that is easy to prepare and is widely consumed. It can be enriched using different ingredients, such as chia's by-product, which is rich in omega-3. Chemometrics is a very interesting tool to assess the influence of ingredients in the composition of foods. A complete factorial design 2(2) (two factors in two levels) with duplicate was performed to investigate the influence of the factors (1) concentration of textured soy proteins (TSP) and (2) concentration of chia flour partially defatted (CFPD) as a partial replacement for the bovine meat and porcine fat mix in hamburgers. The results of proximal composition, lipid oxidation, fatty acids sums, ratios, and nutritional indexes were used to propose statistical models. The factors TSP and CFPD were significant, and the increased values contributed to improve the composition in fatty acids, crude protein, and ash. Principal components analysis distinguished the samples with a higher content of chia. In desirability analysis, the highest level of TSP and CFPD was described as the optimal region, and it was not necessary to make another experimental point. The addition of chia's by-product is an alternative to increase the α-linolenic contents and to obtain nutritionally balanced food. © 2014 Society of Chemical Industry.

  11. Determination of the pure silicon monocarbide content of silicon carbide and products based on silicon carbide

    NASA Technical Reports Server (NTRS)

    Prost, L.; Pauillac, A.

    1978-01-01

    Experience has shown that different methods of analysis of SiC products give different results. Methods identified as AFNOR, FEPA, and manufacturer P, currently used to detect SiC, free C, free Si, free Fe, and SiO2 are reviewed. The AFNOR method gives lower SiC content, attributed to destruction of SiC by grinding. Two products sent to independent labs for analysis by the AFNOR and FEPA methods showed somewhat different results, especially for SiC, SiO2, and Al2O3 content, whereas an X-ray analysis showed a SiC content approximately 10 points lower than by chemical methods.

  12. Nutritional Content of Food and Beverage Products in Television Advertisements Seen on Children's Programming

    PubMed Central

    Schermbeck, Rebecca M.; Chaloupka, Frank J.

    2013-01-01

    Abstract Background: Given the high rates of childhood obesity, assessing the nutritional content of food and beverage products in television (TV) advertisements to which children are exposed is important. Methods: TV ratings data for children 2–5 and 6–11 years of age were used to examine the nutritional content of food and beverage products in advertisements seen by children on all programming and children's programming (≥35% child-audience share). Nutritional content was assessed based on the federal Interagency Working Group (IWG) recommended nutrients to limit (NTL), including saturated fat, trans fat, sugar, and sodium. Results: A total of 46.2% of 2- to 5-year-olds' and 43.5% of 6- to 11-year-olds' total exposure to food and beverage TV advertising was for ads seen on children's programming. Among children 2–5 and 6–11 years, respectively, 84.1 and 84.4% of ads seen on all programming and 95.8 and 97.3% seen on children's programming were for products high in NTL, and 97.8 and 98.1% of Children's Food and Beverage Advertising Initiative (CFBAI) company-member ads seen on children's programming were for products high in NTL, compared to 80.5 and 89.9% of non-CFBAI product ads. Conclusions: Most food and beverage products in TV ads seen by children do not meet the IWG nutrition recommendations and less than one half of such ads are covered by self-regulation. Products advertised on children's versus general-audience programming and by CFBAI- versus non-CFBAI-member companies are particularly of low nutritional quality, suggesting that self-regulation has not successfully protected children from exposure to advertising for unhealthy foods and that continued monitoring is required. PMID:24206260

  13. Elevated carbon dioxide and ozone alter productivity and ecosystem carbon content in northern temperate forests.

    PubMed

    Talhelm, Alan F; Pregitzer, Kurt S; Kubiske, Mark E; Zak, Donald R; Campany, Courtney E; Burton, Andrew J; Dickson, Richard E; Hendrey, George R; Isebrands, J G; Lewin, Keith F; Nagy, John; Karnosky, David F

    2014-08-01

    Three young northern temperate forest communities in the north-central United States were exposed to factorial combinations of elevated carbon dioxide (CO2 ) and tropospheric ozone (O3 ) for 11 years. Here, we report results from an extensive sampling of plant biomass and soil conducted at the conclusion of the experiment that enabled us to estimate ecosystem carbon (C) content and cumulative net primary productivity (NPP). Elevated CO2 enhanced ecosystem C content by 11%, whereas elevated O3 decreased ecosystem C content by 9%. There was little variation in treatment effects on C content across communities and no meaningful interactions between CO2 and O3 . Treatment effects on ecosystem C content resulted primarily from changes in the near-surface mineral soil and tree C, particularly differences in woody tissues. Excluding the mineral soil, cumulative NPP was a strong predictor of ecosystem C content (r(2) = 0.96). Elevated CO2 enhanced cumulative NPP by 39%, a consequence of a 28% increase in canopy nitrogen (N) content (g N m(-2) ) and a 28% increase in N productivity (NPP/canopy N). In contrast, elevated O3 lowered NPP by 10% because of a 21% decrease in canopy N, but did not impact N productivity. Consequently, as the marginal impact of canopy N on NPP (∆NPP/∆N) decreased through time with further canopy development, the O3 effect on NPP dissipated. Within the mineral soil, there was less C in the top 0.1 m of soil under elevated O3 and less soil C from 0.1 to 0.2 m in depth under elevated CO2 . Overall, these results suggest that elevated CO2 may create a sustained increase in NPP, whereas the long-term effect of elevated O3 on NPP will be smaller than expected. However, changes in soil C are not well-understood and limit our ability to predict changes in ecosystem C content. © 2014 The Authors Global Change Biology Published by John Wiley & Sons Ltd.

  14. Qualitative identification of permitted and non-permitted colour additives in food products.

    PubMed

    Harp, Bhakti Petigara; Miranda-Bermudez, Enio; Baron, Carolina I; Richard, Gerald I

    2012-01-01

    Colour additives are dyes, pigments or other substances that can impart colour when added or applied to food, drugs, cosmetics, medical devices, or the human body. The substances must be pre-approved by the US Food and Drug Administration (USFDA) and listed in Title 21 of the US Code of Federal Regulations before they may be used in products marketed in the United States. Some also are required to be batch certified by the USFDA prior to their use. Both domestic and imported products sold in interstate commerce fall under USFDA jurisdiction, and the USFDA's district laboratories use a combination of analytical methods for identifying or confirming the presence of potentially violative colour additives. We have developed a qualitative method for identifying 17 certifiable, certification exempt, and non-permitted colour additives in various food products. The method involves extracting the colour additives from a product and isolating them from non-coloured components with a C(18) Sep-Pak cartridge. The colour additives are then separated and identified by liquid chromatography (LC) with photodiode array detection, using an Xterra RP18 column and gradient elution with aqueous ammonium acetate and methanol. Limits of detection (LODs) ranged from 0.02 to 1.49 mg/l. This qualititative LC method supplements the visible spectrophotometric and thin-layer chromatography methods currently used by the USFDA's district laboratories and is less time-consuming and requires less solvent compared to the other methods. The extraction step in the new LC method is a simple and an efficient process that can be used for most food types.

  15. 15 CFR 713.4 - Advance declaration requirements for additionally planned production, processing, or consumption...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... INDUSTRY AND SECURITY, DEPARTMENT OF COMMERCE CHEMICAL WEAPONS CONVENTION REGULATIONS ACTIVITIES INVOLVING SCHEDULE 2 CHEMICALS § 713.4 Advance declaration requirements for additionally planned production... additionally planned production, processing, or consumption of Schedule 2 chemicals. 713.4 Section 713.4...

  16. 15 CFR 713.4 - Advance declaration requirements for additionally planned production, processing, or consumption...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... INDUSTRY AND SECURITY, DEPARTMENT OF COMMERCE CHEMICAL WEAPONS CONVENTION REGULATIONS ACTIVITIES INVOLVING SCHEDULE 2 CHEMICALS § 713.4 Advance declaration requirements for additionally planned production... additionally planned production, processing, or consumption of Schedule 2 chemicals. 713.4 Section 713.4...

  17. Time-Domain Nuclear Magnetic Resonance (TD-NMR) and Chemometrics for Determination of Fat Content in Commercial Products of Milk Powder.

    PubMed

    Nascimento, Paloma Andrade Martins; Barsanelli, Paulo Lopes; Rebellato, Ana Paula; Pallone, Juliana Azevedo Lima; Colnago, Luiz Alberto; Pereira, Fabíola Manhas Verbi

    2017-03-01

    This study shows the use of time-domain (TD)-NMR transverse relaxation (T2) data and chemometrics in the nondestructive determination of fat content for powdered food samples such as commercial dried milk products. Most proposed NMR spectroscopy methods for measuring fat content correlate free induction decay or echo intensities with the sample's mass. The need for the sample's mass limits the analytical frequency of NMR determination, because weighing the samples is an additional step in this procedure. Therefore, the method proposed here is based on a multivariate model of T2 decay, measured with Carr-Purcell-Meiboom-Gill pulse sequence and reference values of fat content. The TD-NMR spectroscopy method shows high correlation (r = 0.95) with the lipid content, determined by the standard extraction method of Bligh and Dyer. For comparison, fat content determination was also performed using a multivariate model with near-IR (NIR) spectroscopy, which is also a nondestructive method. The advantages of the proposed TD-NMR method are that it (1) minimizes toxic residue generation, (2) performs measurements with high analytical frequency (a few seconds per analysis), and (3) does not require sample preparation (such as pelleting, needed for NIR spectroscopy analyses) or weighing the samples.

  18. Morphology, production, and chemical content performance of black rice Matesih accession with several comparisons

    NASA Astrophysics Data System (ADS)

    Nandariyah; Purwanto, E.; Meidini, A. N.

    2018-03-01

    Rice (Oryza sativa L.) is an important food crop in Indonesia. In Matesih area, Karanganyar, recently found new varieties of black rice cultured by local farmers which morphology and chemical content have not yet identified. The purpose of this research was to obtain information of morphology, production, and chemical content of black rice matesih accession and to compare the appearance in order to detect the superiority of black rice matesih accession with the comparison of other accession of black rice. There were four accessions of black rice tested, namely Matesih Accession, Klaten Accession, Toraja, and Cempo. Research data were divided into qualitative data which processed by scoring, and quantitative data are processed with simple descriptive statistic. The kinship test was done by using NTSYSpc program with SIMQual and SIMInt function. The observation of qualitative properties indicates that accession matesih has a form that is relatively similar to other accessions. Qualitatively, accession matesih superior at leaf length, leaf width, plant height and culm diameter. Klaten accession has higher production than accession matesih. Matesih accession has the advantage of having shorter period on heading time and harvest time than other accessions. Matesih accession has the highest amylose content, lower protein content than klaten accession and lower content of anthocyanin than toraja accession. The kinship analysis showed that matesih accession and klaten accession has close kinship.

  19. An analysis of Bronx-based online grocery store circulars for nutritional content of food and beverage products.

    PubMed

    Ethan, Danna; Samuel, Lalitha; Basch, Corey H

    2013-06-01

    With the rising rates of diabetes and obesity in New York City's poorest communities, efforts to assist low-income residents in spending money to promote nutritious food consumption have increased. The objective of this study was to assess the extent to which Bronx-based grocery stores offered nutritious foods on sale through their weekly circulars. Over a 2-month period, we analyzed 2,311 food and beverage products placed on the first page of online circulars for fifteen Bronx-based grocery stores. For each circular, we recorded the number of starchy and non-starchy fruits and vegetables; for each product, total fiber and carbohydrate content per serving (in grams), whether the product was processed, and sale price were recorded. Total sugar content (in grams) was recorded for all sugar-sweetened beverages. Over 84 % of the products were processed, and almost 40 % had at least one carbohydrate choice (15 g) per food serving. Only 16.5 % of the products were fresh fruits and green leafy vegetables, and 1.4 % had fiber content of 5 or more grams per serving. Requiring the purchase of multiples of unhealthy products to receive the sale price was also noted. Almost three-quarters of the sugar-sweetened beverages were advertised with promotional sales compared to over half of the fresh fruits and only one-third of fresh vegetables. We identified no other studies that address nutritional content of foods found in grocery store circulars. More research is necessary to determine if purchasing nutritious products at grocery stores in low-income neighborhoods is influenced by sale prices.

  20. 36 CFR 223.229 - Contents of prospectus.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ...) The amount of performance bond required; and (k) Such additional information about the sale as the....229 Section 223.229 Parks, Forests, and Public Property FOREST SERVICE, DEPARTMENT OF AGRICULTURE SALE... Contents of prospectus. The prospectus for the sale of special forest products shall include the following...

  1. Infrared spectroscopic monitoring of urea addition to oriented strandboard resins

    Treesearch

    Chi-Leung So; Thomas L. Eberhardt; Ernest Hsu; Brian K. Via; Chung Y. Hse

    2007-01-01

    One of the variables in phenol formaldehyde adhesive resin formulation is the addition of urea, which allows the resin manufacturer to manipulate both product functionality and cost. Nitrogen content can be used as a measure of the level of urea addition because most of the nitrogen present is derived from urea added at the end of the preparation process. Nitrogen...

  2. 9 CFR 317.360 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Nutrient content claims for calorie content. 317.360 Section 317.360 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION...

  3. 9 CFR 381.460 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Nutrient content claims for calorie content. 381.460 Section 381.460 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION...

  4. 9 CFR 317.360 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Nutrient content claims for calorie content. 317.360 Section 317.360 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION...

  5. 9 CFR 317.360 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrient content claims for calorie content. 317.360 Section 317.360 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION...

  6. 9 CFR 381.460 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrient content claims for calorie content. 381.460 Section 381.460 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION...

  7. 9 CFR 381.460 - Nutrient content claims for calorie content.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Nutrient content claims for calorie content. 381.460 Section 381.460 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION...

  8. Enhanced Production of Green Tide Algal Biomass through Additional Carbon Supply

    PubMed Central

    de Paula Silva, Pedro H.; Paul, Nicholas A.; de Nys, Rocky; Mata, Leonardo

    2013-01-01

    Intensive algal cultivation usually requires a high flux of dissolved inorganic carbon (Ci) to support productivity, particularly for high density algal cultures. Carbon dioxide (CO2) enrichment can be used to overcome Ci limitation and enhance productivity of algae in intensive culture, however, it is unclear whether algal species with the ability to utilise bicarbonate (HCO3 −) as a carbon source for photosynthesis will benefit from CO2 enrichment. This study quantified the HCO3 − affinity of three green tide algal species, Cladophora coelothrix, Cladophora patentiramea and Chaetomorpha linum, targeted for biomass and bioenergy production. Subsequently, we quantified productivity and carbon, nitrogen and ash content in response to CO2 enrichment. All three species had similar high pH compensation points (9.7–9.9), and grew at similar rates up to pH 9, demonstrating HCO3 − utilization. Algal cultures enriched with CO2 as a carbon source had 30% more total Ci available, supplying twenty five times more CO2 than the control. This higher Ci significantly enhanced the productivity of Cladophora coelothrix (26%), Chaetomorpha linum (24%) and to a lesser extent for Cladophora patentiramea (11%), compared to controls. We demonstrated that supplying carbon as CO2 can enhance the productivity of targeted green tide algal species under intensive culture, despite their clear ability to utilise HCO3 −. PMID:24324672

  9. Enhanced production of green tide algal biomass through additional carbon supply.

    PubMed

    de Paula Silva, Pedro H; Paul, Nicholas A; de Nys, Rocky; Mata, Leonardo

    2013-01-01

    Intensive algal cultivation usually requires a high flux of dissolved inorganic carbon (Ci) to support productivity, particularly for high density algal cultures. Carbon dioxide (CO2) enrichment can be used to overcome Ci limitation and enhance productivity of algae in intensive culture, however, it is unclear whether algal species with the ability to utilise bicarbonate (HCO3 (-)) as a carbon source for photosynthesis will benefit from CO2 enrichment. This study quantified the HCO3 (-) affinity of three green tide algal species, Cladophora coelothrix, Cladophora patentiramea and Chaetomorpha linum, targeted for biomass and bioenergy production. Subsequently, we quantified productivity and carbon, nitrogen and ash content in response to CO2 enrichment. All three species had similar high pH compensation points (9.7-9.9), and grew at similar rates up to pH 9, demonstrating HCO3 (-) utilization. Algal cultures enriched with CO2 as a carbon source had 30% more total Ci available, supplying twenty five times more CO2 than the control. This higher Ci significantly enhanced the productivity of Cladophora coelothrix (26%), Chaetomorpha linum (24%) and to a lesser extent for Cladophora patentiramea (11%), compared to controls. We demonstrated that supplying carbon as CO2 can enhance the productivity of targeted green tide algal species under intensive culture, despite their clear ability to utilise HCO3 (-).

  10. Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

    NASA Astrophysics Data System (ADS)

    Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

    2018-01-01

    Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

  11. Anaerobic sludge digestion with a biocatalytic additive

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Ghosh, S.; Henry, M.P.; Fedde, P.A.

    1982-01-01

    The objective of this research was to evaluate the effects of a lactobacillus additive an anaerobic sludge digestion under normal, variable, and overload operating conditions. The additive was a whey fermentation product of an acid-tolerant strain of Lactobacillus acidophilus fortified with CaCO/sub 3/, (NH/sub 4/)/sub 2/HPO/sub 4/, ferrous lactate, and lactic acid. The lactobacillus additive is multifunctional in nature and provides growth factors, metabolic intermediates, and enzymes needed for substrate degradation and cellular synthesis. The experimental work consisted of several pairs of parallel mesophilic (35/sup 0/C) digestion runs (control and test) conducted in five experimental phases. Baseline runs without themore » additive showed that the two experimental digesters had the same methane content, gas production rate (GPR), and ethane yield. The effect of the additive was to increase methane yield and GPR by about 5% (which was statistically significant) during digester operation at a loading rate (LR) of 3.2 kg VS/m/sup 3/-day and a hydraulic retention time (HRT) of 14 days. Data collected from the various experimental phases showed that the biochemical additive increased methane yield, gas production rate, and VS reduction, and decreased volatile acids accumulation. In addition, it enhanced digester buffer capacity and improved the fertilizer value and dewatering characteristics of the digested residue.« less

  12. Homepage to distribute the anatomy learning contents including Visible Korean products, comics, and books.

    PubMed

    Chung, Beom Sun; Chung, Min Suk

    2018-03-01

    The authors have operated the homepage (http://anatomy.co.kr) to provide the learning contents of anatomy. From the homepage, sectioned images, volume models, and surface models-all Visible Korean products-can be downloaded. The realistic images can be interactively manipulated, which will give rise to the interest in anatomy. The various anatomy comics (learning comics, comic strips, plastination comics, etc.) are approachable. Visitors can obtain the regional anatomy book with concise contents, mnemonics, and schematics as well as the simplified dissection manual and the pleasant anatomy essay. Medical students, health allied professional students, and even laypeople are expected to utilize the easy and comforting anatomy contents. It is hoped that other anatomists successively produce and distribute their own informative contents.

  13. Investigation of biomass concentration, lipid production, and cellulose content in Chlorella vulgaris cultures using response surface methodology.

    PubMed

    Aguirre, Ana-Maria; Bassi, Amarjeet

    2013-08-01

    The microalgae Chlorella vulgaris produce lipids that after extraction from cells can be converted into biodiesel. However, these lipids cannot be efficiently extracted from cells due to the presence of the microalgae cell wall, which acts as a barrier for lipid removal when traditional extraction methods are employed. Therefore, a microalgae system with high lipid productivity and thinner cell walls could be more suitable for lipid production from microalgae. This study addresses the effect of culture conditions, specifically carbon dioxide and sodium nitrate concentrations, on biomass concentration and the ratio of lipid productivity/cellulose content. Optimization of culture conditions was done by response surface methodology. The empirical model for biomass concentration (R(2)  = 96.0%) led to a predicted maximum of 1123.2 mg dw L(-1) when carbon dioxide and sodium nitrate concentrations were 2.33% (v/v) and 5.77 mM, respectively. For lipid productivity/cellulose content ratio (R(2)  = 95.2%) the maximum predicted value was 0.46 (mg lipid L(-1)  day(-1) )(mg cellulose mg biomass(-1) )(-1) when carbon dioxide concentration was 4.02% (v/v) and sodium nitrate concentration was 3.21 mM. A common optimum point for both variables (biomass concentration and lipid productivity/cellulose content ratio) was also found, predicting a biomass concentration of 1119.7 mg dw L(-1) and lipid productivity/cellulose content ratio of 0.44 (mg lipid L(-1)  day(-1) )(mg cellulose mg biomass(-1) )(-1) for culture conditions of 3.77% (v/v) carbon dioxide and 4.01 mM sodium nitrate. The models were experimentally validated and results supported their accuracy. This study shows that it is possible to improve lipid productivity/cellulose content by manipulation of culture conditions, which may be applicable to any scale of bioreactors. Copyright © 2013 Wiley Periodicals, Inc.

  14. Interspecific correlation between red blood cell mitochondrial ROS production, cardiolipin content and longevity in birds.

    PubMed

    Delhaye, Jessica; Salamin, Nicolas; Roulin, Alexandre; Criscuolo, François; Bize, Pierre; Christe, Philippe

    2016-12-01

    Mitochondrial respiration releases reactive oxygen species (ROS) as by-products that can damage the soma and may in turn accelerate ageing. Hence, according to "the oxidative stress theory of ageing", longer-lived organisms may have evolved mechanisms that improve mitochondrial function, reduce ROS production and/or increase cell resistance to oxidative damage. Cardiolipin, an important mitochondrial inner-membrane phospholipid, has these properties by binding and stabilizing mitochondrial inner-membrane proteins. Here, we investigated whether ROS production, cardiolipin content and cell membrane resistance to oxidative attack in freshly collected red blood cells (RBCs) are associated with longevity (range 5-35 years) in 21 bird species belonging to seven Orders. After controlling for phylogeny, body size and oxygen consumption, variation in maximum longevity was significantly explained by mitochondrial ROS production and cardiolipin content, but not by membrane resistance to oxidative attack. RBCs of longer-lived species produced less ROS and contained more cardiolipin than RBCs of shorter-lived species did. These results support the oxidative stress theory of ageing and shed light on mitochondrial cardiolipin as an important factor linking ROS production to longevity.

  15. The relationship between antiglycation activity and procyanidin and phenolic content in commercial grape seed products.

    PubMed

    Sun, Cathy; McIntyre, Kristina; Saleem, Ammar; Haddad, Pierre Selim; Arnason, John Thor

    2012-02-01

    Eight commercial grape seed products (GSPs) were assessed for their inhibition of the formation of advanced glycation end-products in vitro. All 8 commercial GSPs included in this study were potent inhibitors of advanced glycation end-product formation with IC(50) values ranging from 2.93 to 20.0 µg/mL. Total procyanidin content ranged from 60% to 73%. HPLC-DAD-ELSD results indicate that (+)-catechin, (-)-epicatechin, procyanidin B1, and procyanidin B2 were predominant and ubiquitously present in all the products under study, while gallic acid and procyanidin B4 were present in relatively minor amounts. The IC(50) values correlated with total phenolic content, and multiple regression analysis indicated that IC(50) is a linear function of the concentration of gallic acid and procyanidins B1, B2, and B4. Based on this study, GSPs have the potential to complement conventional diabetes medication toward disease management and prevention.

  16. Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance.

    PubMed

    Negro, Emilse; González, Marcela Aída; Bernal, Claudio Adrián; Williner, María Rosa

    2017-08-01

    Studies have reported the relationship between the excessive intake of saturated fatty acids (SFA) and trans fatty acids (t-FA) and an increased risk of cardiovascular disease. Since 2006, the MERCOSUR countries require that the mandatory nutrition labeling should include information not only about the content of SFA but also about the content of t-FA. This does not apply to fractionated products at the point of retail, such as bakery products. This paper aimed to determine the total fat content and the fatty acid profile in unpackaged traditional bakery products (breads, biscuits and pastries) in Santa Fe, Argentina. Except for French bread, the contribution of t-FA and SFA to the total FA consumption from baked products was high. On the other hand, due to the high variability detected in the FA composition of bakery products between bakeries, it would be necessary to implement regulations making nutrition labeling mandatory in these products.

  17. The production of paper soaps from coconut oil and Virgin Coconut Oil (VCO) with the addition of glycerine as plasticizer

    NASA Astrophysics Data System (ADS)

    Widyasanti, Asri; Miracle Lenyta Ginting, Anastasia; Asyifani, Elgina; Nurjanah, Sarifah

    2018-03-01

    Hand washing with soap is important because it is proven to clean hands from germs and bacteria. The paper soapswere made from coconut oil and virgin coconut oil (VCO) with the addition of glycerin as a plasticizer. The aims of this research were to determine both formulation of paper soap using coconut oil and VCO based with addition of glycerin, and to determine the quality of the paper soapswhich is a disposable hand soap. This research used laboratory experimental method using descriptive analysis. The treatments of this research were treatment A (paper soap without the addition of glycerin), treatment B (paper soap with the addition of glycerin 10% (w/w)), treatment C (paper soap with the addition of glycerin 15% (w/w)), treatment D (paper soap with the addition of glycerin of 20% (w/w)). Parameters tested were moisture content, stability of foam, pH value, insoluble material in ethanol, free alkali content, unsaponified fat, antibacterial activity test, and organoleptic test. The result of physicochemical characteristics for bothcoconut oil-paper soap and VCO-paper soap revealed that treatment C (the addition of glycerin 15% (w/w) was the best soap formulation. Coconut Oil papersoap 15% w/w glicerin had water content 13.72%, the content of insoluble material in ethanol 3.93%, the content of free alkali 0.21%, and the content of unsaponified fat 4.06%, pH value 10.78, stability of foam 97.77%, and antibacterial activity against S. aureus 11.66 mm. Meanwhile, VCO paper soap 15% w/w glicerin had the value of water content of 18.47%, the value stability of foam of 96.7%, the pH value of 10.03, the value of insoluble material in ethanol of 3.49%, the value of free alkali content 0.17%, the value of unsaponified fat 4.91%, and the value of inhibition diameter on the antibacterial activity test 15.28 mm. Based on Mandatory Indonesian National Standard of solid soap SNI 3532:2016 showed that both of paper soap had not been accorded with SNI 3532:2016, unless the

  18. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.

    PubMed

    Gu, Liwei; House, Suzanne E; Wu, Xianli; Ou, Boxin; Prior, Ronald L

    2006-05-31

    Cocoa and chocolate products from major brands were analyzed blind for total antioxidant capacity (AOC) (lipophilic and hydrophilic ORAC(FL)), catechins, and procyanidins (monomer through polymers). Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolate with NIST certified values. Procyanidin (PC) content was related to the nonfat cocoa solid (NFCS) content. The natural cocoa powders (average 87% of NFCS) contained the highest levels of AOC (826 +/- 103 micromol of TE/g) and PCs (40.8 +/- 8.3 mg/g). Alkalized cocoa (Dutched powders, average 80% NFCS) contained lower AOC (402 +/- 6 micromol of TE /g) and PCs (8.9 +/- 2.7 mg/g). Unsweetened chocolates or chocolate liquor (50% NFCS) contained 496 +/- 40 micromol of TE /g of AOC and 22.3 +/- 2.9 mg/g of PCs. Milk chocolates, which contain the least amount of NFCS (7.1%), had the lowest concentrations of AOC (80 +/- 10 micromol of TE /g) and PCs (2.7 +/- 0.5 mg/g). One serving of cocoa (5 g) or chocolate (15 or 40 g, depending upon the type of chocolate) provides 2000-9100 micromol of TE of AOC and 45-517 mg of PCs, amounts that exceed the amount in a serving of the majority of foods consumed in America. The monomers through trimers, which are thought to be directly bioavailable, contributed 30% of the total PCs in chocolates. Hydrophilic antioxidant capacity contributed >90% of AOC in all products. The correlation coefficient between AOC and PCs in chocolates was 0.92, suggesting that PCs are the dominant antioxidants in cocoa and chocolates. These results indicate that NFCS is correlated with AOC and PC in cocoa and chocolate products. Alkalizing dramatically decreased both the procyanidin content and antioxidant capacity, although not to the same extent.

  19. Pomegranate juice adulteration by addition of grape or peach juices.

    PubMed

    Nuncio-Jáuregui, Nallely; Calín-Sánchez, Ángel; Hernández, Francisca; Carbonell-Barrachina, Ángel A

    2014-03-15

    Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, owing to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence it is imperative to establish criteria for detecting adulteration. Addition of grape juice significantly increased the contents of Ca, Mg and Fe and especially tartaric acid and proline and simultaneously decreased the content of K. Addition of peach juice up to 10% (v/v) only resulted in a significant increase in sucrose content. Regarding the volatile composition, adulteration of pomegranate juice with grape juice resulted in significant increases in acetic acid, isoamyl butyrate and especially 1-hexanol and linalool, while adulteration with peach juice resulted in significant increases in butyl acetate, isobutyl butyrate, benzyl acetate and especially isoamyl butyrate. The control protocols used in this study can serve as a basis for identification of pomegranate juice adulteration. It is important to highlight that it is necessary to simultaneously analyze and have results from several parameters to conclude that a particular pomegranate juice has been adulterated by mixing with another fruit juice. © 2013 Society of Chemical Industry.

  20. 75 FR 43942 - Children's Products Containing Lead; Technological Feasibility of 100 ppm for Lead Content...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-07-27

    ...Section 101(a) of the Consumer Product Safety Improvement Act (``CPSIA'') provides that, as of August 11, 2011, children's products may not contain more than 100 parts per million (``ppm'') of lead, unless the Consumer Product Safety Commission (``CPSC'' or ``Commission''), determines that it is not technologically feasible, after notice and a hearing and after analyzing the public health protections associated with substantially reducing lead in children's products. The reduction can be for a product or product category. This notice requests comment and information on the technological feasibility of meeting the 100 ppm lead content limit for children's products.

  1. Production tolerance of additive manufactured polymeric objects for clinical applications.

    PubMed

    Braian, Michael; Jimbo, Ryo; Wennerberg, Ann

    2016-07-01

    To determine the production tolerance of four commercially available additive manufacturing systems. By reverse engineering annex A and B from the ISO_12836;2012, two geometrical figures relevant to dentistry was obtained. Object A specifies the measurement of an inlay-shaped object and B a multi-unit specimen to simulate a four-unit bridge model. The objects were divided into x, y and z measurements, object A was divided into a total of 16 parameters and object B was tested for 12 parameters. The objects were designed digitally and manufactured by professionals in four different additive manufacturing systems; each system produced 10 samples of each objects. For object A, three manufacturers presented an accuracy of <100μm and one system showed an accuracy of <20μm. For object B, all systems presented an accuracy of <100μm, and most parameters were <40μm. The standard deviation for most parameters were <40μm. The growing interest and use of intra-oral digitizing systems stresses the use of computer aided manufacturing of working models. The additive manufacturing techniques has the potential to help us in the digital workflow. Thus, it is important to have knowledge about production accuracy and tolerances. This study presents a method to test additive manufacturing units for accuracy and repeatability. Copyright © 2016 The Academy of Dental Materials. Published by Elsevier Ltd. All rights reserved.

  2. Regulation of docosahexaenoic acid production by Schizochytrium sp.: effect of nitrogen addition.

    PubMed

    Ren, Lu-Jing; Sun, Li-Na; Zhuang, Xiao-Yan; Qu, Liang; Ji, Xiao-Jun; Huang, He

    2014-05-01

    Docosahexaenoic acid (DHA) percentage in total fatty acids (TFAs) is an important index in DHA microbial production. In this study, the change of DHA percentage in response to fermentation stages and the strategies to increase DHA percentage were investigated. Two kinds of conventional nitrogen sources, monosodium glutamate (MSG) and ammonium sulfate (AS), were tested to regulate DHA synthesis. Results showed that MSG addition could accelerate the substrate consumption rate but inhibit lipid accumulation, while AS addition could increase DHA percentage in TFAs effectively but extend fermentation period slightly. Finally, the AS addition strategy was successfully applied in 7,000-L fermentor and DHA percentage in TFAs and DHA yield reached 46.06 % and 18.48 g/L, which was 19.54 and 17.41 % higher than that of no-addition strategy. This would provide guidance for the large-scale production of the other similar polyunsaturated fatty acid, and give insight into the nitrogen metabolism in oil-producing microorganisms.

  3. Strategies for multivariate modeling of moisture content in freeze-dried mannitol-containing products by near-infrared spectroscopy.

    PubMed

    Yip, Wai Lam; Gausemel, Ingvil; Sande, Sverre Arne; Dyrstad, Knut

    2012-11-01

    Accurate determination of residual moisture content of a freeze-dried (FD) pharmaceutical product is critical for prediction of its quality. Near-infrared (NIR) spectroscopy is a fast and non-invasive method routinely used for quantification of moisture. However, several physicochemical properties of the FD product may interfere with absorption bands related to the water content. A commonly used stabilizer and bulking agent in FD known for variation in physicochemical properties, is mannitol. To minimize this physicochemical interference, different approaches for multivariate correlation between NIR spectra of a FD product containing mannitol and the corresponding moisture content measured by Karl Fischer (KF) titration have been investigated. A novel method, MIPCR (Main and Interactions of Individual Principal Components Regression), was found to have significantly increased predictive ability of moisture content compared to a traditional PLS approach. The philosophy behind the MIPCR is that the interference from a variety of particle and morphology attributes has interactive effects on the water related absorption bands. The transformation of original wavelength variables to orthogonal scores gives a new set of variables (scores) without covariance structure, and the possibility of inclusion of interaction terms in the further modeling. The residual moisture content of the FD product investigated is in the range from 0.7% to 2.6%. The mean errors of cross validated prediction of models developed in the investigated NIR regions were reduced from a range of 24.1-27.6% for traditional PLS method to 15.7-20.5% for the MIPCR method. Improved model quality by application of MIPCR, without the need for inclusion of a large number of calibration samples, might increase the use of NIR in early phase product development, where availability of calibration samples is often limited. Copyright © 2012 Elsevier B.V. All rights reserved.

  4. Mango and acerola pulps as antioxidant additives in cassava starch bio-based film.

    PubMed

    Souza, Carolina O; Silva, Luciana T; Silva, Jaff R; López, Jorge A; Veiga-Santos, Pricila; Druzian, Janice I

    2011-03-23

    The objective of this study was to investigate the feasibility of incorporating mango and acerola pulps into a biodegradable matrix as a source of polyphenols, carotenoids, and other antioxidant compounds. We also sought to evaluate the efficacy of mango and acerola pulps as antioxidants in film-forming dispersions using a response surface methodology design experiment. The bio-based films were used to pack palm oil (maintained for 45 days of storage) under accelerated oxidation conditions (63% relative humidity and 30 °C) to simulate a storage experiment. The total carotenoid, total polyphenol, and vitamin C contents of films were evaluated, while the total carotenoid, peroxide index, conjugated diene, and hexanal content of the packaged product (palm oil) were also monitored. The same analysis also evaluated palm oil packed in films without antioxidant additives (C1), palm oil packed in low-density polyethylene films (C2), and palm oil with no package (C3) as a control. Although the film-forming procedure affected the antioxidant compounds, the results indicated that antioxidants were effective additives for protecting the packaged product. A lower peroxide index (36.12%), which was significantly different from that of the control (p<0.05), was detected in products packed in film formulations containing high concentration of additives. However, it was found that the high content of vitamin C in acerola pulp acted as a prooxidant agent, which suggests that the use of rich vitamin C pulps should be avoided as additives for films.

  5. Sugarcane for bioenergy production: an assessment of yield and regulation of sucrose content.

    PubMed

    Waclawovsky, Alessandro J; Sato, Paloma M; Lembke, Carolina G; Moore, Paul H; Souza, Glaucia M

    2010-04-01

    An increasing number of plant scientists, including breeders, agronomists, physiologists and molecular biologists, are working towards the development of new and improved energy crops. Research is increasingly focused on how to design crops specifically for bioenergy production and increased biomass generation for biofuel purposes. The most important biofuel to date is bioethanol produced from sugars (sucrose and starch). Second generation bioethanol is also being targeted for studies to allow the use of the cell wall (lignocellulose) as a source of carbon. If a crop is to be used for bioenergy production, the crop should be high yielding, fast growing, low lignin content and requiring relatively small energy inputs for its growth and harvest. Obtaining high yields in nonprime agricultural land is a key for energy crop development to allow sustainability and avoid competition with food production. Sugarcane is the most efficient bioenergy crop of tropical and subtropical regions, and biotechnological tools for the improvement of this crop are advancing rapidly. We focus this review on the studies of sugarcane genes associated with sucrose content, biomass and cell wall metabolism and the preliminary physiological characterization of cultivars that contrast for sugar and biomass yield.

  6. Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life.

    PubMed

    Michalak, Joanna; Gujska, Elżbieta; Czarnowska, Marta; Klepacka, Joanna; Nowak, Fabian

    2016-03-01

    This study investigated the effects of storage and temperature duration on the stability of acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life. Products were analysed fresh and stored at temperatures of 4 and 25 °C after 6 and 12 months (with the exception of soft bread samples, which were analysed after 15 and 30 days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array detector (DAD). AA and HMF were not stable in many processed plant products with a long shelf-life. The highest AA reduction and the largest increase in HMF content were observed in the samples stored at a higher temperature (25 °C) for 12 months. It was found that an initial water activity of 0.4 is favourable to HMF formation and that AA reduction may be considerably greater in stored products with a low initial water activity. The kind of product and its composition may also have a significant impact on acrylamide content in stored food. In the final period of storage at 25 °C, acrylamide content in 100% cocoa powder, instant baby foods, 20% cocoa powder and instant coffee was 51, 39, 35 and 33% lower than in products before storage, respectively. It was observed that a large quantity of ε-NH2 and SH groups of amino acids in some products can be assumed as the reason for the significant AA degradation.

  7. Additive Manufactured Product Integrity

    NASA Technical Reports Server (NTRS)

    Waller, Jess; Wells, Doug; James, Steve; Nichols, Charles

    2017-01-01

    NASA is providing key leadership in an international effort linking NASA and non-NASA resources to speed adoption of additive manufacturing (AM) to meet NASA's mission goals. Participants include industry, NASA's space partners, other government agencies, standards organizations and academia. Nondestructive Evaluation (NDE) is identified as a universal need for all aspects of additive manufacturing.

  8. Effect of total solid content and pretreatment on the production of lactic acid from mixed culture dark fermentation of food waste.

    PubMed

    Yousuf, Ahasa; Bastidas-Oyanedel, Juan-Rodrigo; Schmidt, Jens Ejbye

    2018-04-28

    Food waste landfilling causes environmental degradation, and this work assesses a sustainable food valorization technique. In this study, food waste is converted into lactic acid in a batch assembly by dark fermentation without pH control and without the addition of external inoculum at 37 °C. The effect of total solid (TS), enzymatic and aeration pretreatment was investigated on liquid products concentration and product yield. The maximum possible TS content was 34% of enzymatic pretreated waste, and showed the highest lactic acid concentration of 52 g/L, with a lactic acid selectivity of 0.6 g lactic /g totalacids . The results indicated that aeration pretreatment does not significantly improve product concentration or yield. Non-pretreated waste in a 29% TS system showed a lactic acid concentration of 31 g/L. The results showed that enzymatic pretreated waste at TS of 34% results in the highest production of lactic acid. Copyright © 2018 Elsevier Ltd. All rights reserved.

  9. Ethanol production from food waste at high solid contents with vacuum recovery technology

    USDA-ARS?s Scientific Manuscript database

    Ethanol production from food wastes does not only solve the environmental issues but also provide renewable biofuel to partially substitute fossil fuels. This study investigated the feasibility of utilization of food wastes for producing ethanol at high solid contents (35%, w/w). Vacuum recovery sys...

  10. Low Nicotine Content Descriptors Reduce Perceived Health Risks and Positive Cigarette Ratings in Participants Using Very Low Nicotine Content Cigarettes.

    PubMed

    Denlinger-Apte, Rachel L; Joel, Danielle L; Strasser, Andrew A; Donny, Eric C

    2017-10-01

    Understanding how smokers perceive reduced nicotine content cigarettes will be important if the FDA and global regulatory agencies implement reduced nicotine product standards for cigarettes. Prior research has shown that some smokers incorrectly believe "light" cigarettes are less harmful than regular cigarettes. Similar misunderstandings of health risk could also apply to reduced nicotine cigarettes. To date, most studies of reduced nicotine cigarettes have blinded subjects to the nicotine content. Therefore, little is known about how smokers experience reduced nicotine content cigarettes when they are aware of the reduced content, and how use may be impacted. The present study was a within-subjects experiment with 68 adult daily smokers who smoked two identical very low nicotine content Quest 3 (0.05 mg nicotine yield) cigarettes. Subjects were told that one cigarette contained "average" nicotine content, and the other contained "very low" nicotine content. After smoking each cigarette, subjects completed subjective measures about their smoking experience. Subjects rated the "very low" nicotine cigarette as less harmful to their health overall compared to the "average" nicotine cigarette; this effect held true for specific smoking-related diseases. Additionally, they rated the "very low" nicotine cigarette as having less desirable subjective effects than the "average" nicotine cigarette and predicted having greater interest in quitting smoking in the future if only the "very low" nicotine cigarette was available. Explicit knowledge of very low nicotine content changes smokers' perceptions of very low nicotine content cigarettes, resulting in reduced predicted harm, subjective ratings and predicted future use. Before a reduced nicotine product standard for cigarettes can be implemented, it is important to understand how product information impacts how smokers think about and experience very low nicotine content cigarettes. Prior research has shown that smokers

  11. Improvement of neutral oil quality in the production of sulfonate additives

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Zhurba, A.S.; Bludilin, V.M.; Antonov, V.N.

    This paper is concerned with improvement of neutral oil used as materials for sulfonation to produce additives for lubricating oils. In this article the authors analyze the basic reasons for the unsatisfactory quality of the neutral oil and attempt to define the ways in which the process technology can be improved so as to produce neutral oil with the required composition, at the same time raising the efficiency of utilization of the MSG-8 oil used as a feedstock for this process. Experimental results are presented which demonstrate the feasibility of sulfonating neutral oil in the high-speed mixer under near-optimal conditions.more » The yield of sulfonic acid approaches the theoretical yield. With the lowest contents of aromatic hydrocarbons in the original neutral oil, the aromatic hydrocarbons are almost completely converted to sulfonic acids. The yield of neutral oil is sufficiently high, and the residual content of aromatic hydrocarbons in the oil is no greater than 3%.« less

  12. 9 CFR 381.461 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrient content claims for the sodium content. 381.461 Section 381.461 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  13. 9 CFR 381.461 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Nutrient content claims for the sodium content. 381.461 Section 381.461 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  14. 9 CFR 317.361 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Nutrient content claims for the sodium content. 317.361 Section 317.361 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  15. 9 CFR 317.361 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrient content claims for the sodium content. 317.361 Section 317.361 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  16. 9 CFR 381.461 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Nutrient content claims for the sodium content. 381.461 Section 381.461 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  17. 9 CFR 317.361 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Nutrient content claims for the sodium content. 317.361 Section 317.361 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  18. 9 CFR 381.461 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrient content claims for the sodium content. 381.461 Section 381.461 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  19. 9 CFR 317.361 - Nutrient content claims for the sodium content.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrient content claims for the sodium content. 317.361 Section 317.361 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATIO...

  20. Effect of temperature and relative humidity during transportation on green coffee bean moisture content and ochratoxin A production.

    PubMed

    Palacios-Cabrera, Hector A; Menezes, Hilary C; Iamanaka, Beatriz T; Canepa, Frederico; Teixeira, Aldir A; Carvalhaes, Nelson; Santi, Domenico; Leme, Plinio T Z; Yotsuyanagi, Katumi; Taniwaki, Marta H

    2007-01-01

    Changes in temperature, relative humidity, and moisture content of green coffee beans were monitored during transportation of coffee from Brazil to Italy. Six containers (three conventional and three prototype) were stowed in three different places (hold, first floor, and deck) on the ship. Each prototype was located next to a conventional container. The moisture content of the coffee in the container located on the first floor was less affected by environmental variations (0.7%) than that in the hold and on the deck. Coffee located in the hold showed the highest variation in moisture content (3%); in addition, the container showed visible condensation. Coffee transported on the deck showed an intermediary variation in moisture (2%), and there was no visible condensation. The variation in coffee moisture content of the prototype containers was similar to that of the conventional ones, especially in the top layers of coffee bags (2 to 3%), while the increase in water activity was 0.70. This suggests that diffusion of moisture occurs very slowly inside the cargo and that there are thus sufficient time and conditions for fungal growth. The regions of the container near the wall and ceiling are susceptible to condensation since they are close to the headspace with its high relative humidity. Ochratoxin A production occurred in coffee located at the top of the container on the deck and in the wet bags from the hold (those found to be wet on opening the containers at the final destination).

  1. 15 CFR 714.3 - Advance declaration requirements for additionally planned production of Schedule 3 chemicals.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... COMMERCE CHEMICAL WEAPONS CONVENTION REGULATIONS ACTIVITIES INVOLVING SCHEDULE 3 CHEMICALS § 714.3 Advance declaration requirements for additionally planned production of Schedule 3 chemicals. (a) Declaration... additionally planned production of Schedule 3 chemicals. 714.3 Section 714.3 Commerce and Foreign Trade...

  2. 9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... acids, and cholesterol content. 317.362 Section 317.362 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. Link to..., and cholesterol in a product may only be made on the label or in labeling of products if: (1) The...

  3. 9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... acids, and cholesterol content. 381.462 Section 381.462 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. Link to..., and cholesterol in a product may only be made on the label or in labeling of products if: (1) The...

  4. The Development of Narrative Productivity, Syntactic Complexity, Referential Cohesion and Event Content in Four- to Eight-Year-Old Finnish Children

    ERIC Educational Resources Information Center

    Mäkinen, Leena; Loukusa, Soile; Nieminen, Lea; Leinonen, Eeva; Kunnari, Sari

    2014-01-01

    This study focuses on the development of narrative structure and the relationship between narrative productivity and event content. A total of 172 Finnish children aged between four and eight participated. Their picture-elicited narrations were analysed for productivity, syntactic complexity, referential cohesion and event content. Each measure…

  5. Acrylamide content distribution and possible alternative ingredients for snack foods.

    PubMed

    Cheng, Wei Chih; Sun, De Chao; Chou, Shin Shou; Yeh, An I

    2012-12-01

    Acrylamide (AA) contents in 294 snack foods including cereal-based, root- and tuber-based, and seafood-based foods, nuts, dried beans, and dried fruits purchased in Taiwan were determined by gas chromatography-mass spectrometry in this study. The highest levels of average AA content were found in root- and tuber-based snack foods (435 μg/kg), followed by cereal-based snack foods (299 μg/kg). Rice flour-based, seafood-based, and dried fruit snack foods had the lowest average AA content (<50 μg/kg). This is the first large surveillance of AA content in snack foods in Taiwan. The results could provide important data regarding intake information from the snack foods. In addition, the results showed a great diversity of AA content in snack foods prepared from different ingredients. Rice- and seafood-based products had much lower AA than those made from other ingredients. This information could constitute a good reference for consumers to select products for healthy snacking.

  6. Addition of biochar to sewage sludge decreases freely dissolved PAHs content and toxicity of sewage sludge-amended soil.

    PubMed

    Stefaniuk, Magdalena; Oleszczuk, Patryk

    2016-11-01

    Due to an increased content of polycyclic aromatic hydrocarbons (PAHs) frequently found in sewage sludges, it is necessary to find solutions that will reduce the environmental hazard associated with their presence. The aim of this study was to determine changes of total and freely dissolved concentration of PAHs in sewage sludge-biochar-amended soil. Two different sewage sludges and biochars with varying properties were tested. Biochars (BC) were produced from biogas residues at 400 °C or 600 °C and from willow at 600 °C. The freely dissolved PAH concentration was determined by means of passive sampling using polyoxymethylene (POM). Total and freely dissolved PAH concentration was monitored at the beginning of the experiment and after 90 days of aging of the sewage sludge with the biochar and soil. Apart from chemical evaluation, the effect of biochar addition on the toxicity of the tested materials on bacteria - Vibrio fischeri (Microtox ® ), plants - Lepidium sativum (Phytotestkit F, Phytotoxkit F), and Collembola - Folsomia candida (Collembolan test) was evaluated. The addition of biochar to the sewage sludges decreased the content of C free PAHs. A reduction from 11 to 43% of sewage sludge toxicity or positive effects on plants expressed by root growth stimulation from 6 to 25% to the control was also found. The range of reduction of C free PAHs and toxicity was dependent on the type of biochar. After 90 days of incubation of the biochars with the sewage sludge in the soil, C free PAHs and toxicity were found to further decrease compared to the soil with sewage sludge alone. The obtained results show that the addition of biochar to sewage sludges may significantly reduce the risk associated with their environmental use both in terms of PAH content and toxicity of the materials tested. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Ergothioneine Contents in Fruiting Bodies and Their Enhancement in Mycelial Cultures by the Addition of Methionine

    PubMed Central

    Lee, Wi Young; Ahn, Jin Kwon; Ka, Kang-Hyeon

    2009-01-01

    The levels of ergothioneine (ERG), which have been shown to act as an excellent antioxidant, were determined in both fruiting bodies and mycelia of various mushroom species. We found that ERG accumulated at different levels in fruiting bodies of mushrooms and showed up to a 92.3-fold difference between mushrooms. We also found that ERG accumulated at higher levels in mycelia than in fruiting bodies of economically important mushroom species such as Ganoderma neo-japonicum, G. applanatum and Paecilomyces tenuipes. The addition of 2 mM methionine (Met) to mycelial culture medium increased the ERG contents in most mushroom species tested, indicating that Met is a good additive to enhance the ERG levels in a variety of mushroom species. Taking these results into consideration, we suggest that the addition of Met to the mycelial culture medium is an efficient way to enhance the antioxidant properties in economically important mushroom species. PMID:23983506

  8. Effect of the addition of fatty by-products from the refining of vegetable oil on methane production in co-digestion.

    PubMed

    Torrijos, M; Sousbie, P; Badey, L; Bosque, F; Steyer, J P

    2012-01-01

    The purpose of this work was to investigate the effects of the addition of by-products from the refining of vegetable oil on the behavior of co-digestion reactors treating a mixture of grass, cow dung and fruit and vegetable waste. Three by-products were used: one soapstock, one used winterization earth and one skimming of aeroflotation of the effluents. Three 15 l reactors were run in parallel and fed five times a week. In a first phase of 4 weeks, the three reactors were fed with the co-digestion substrates alone (grass, cow dung and fruit and vegetable waste) at an organic loading rate (OLR) of 1.5 g VS/kg d (VS: volatile solids). Then, a different by-product from the refining of oil was added to the feed of each reactor at an OLR of 0.5 g VS/kg d, generating a 33% increase in the OLR. The results show that the addition of by-products from the refining of oil is an efficient way of increasing the methane production of co-digestion reactors thanks to high methane yield of such by-products (0.69-0.77 l CH(4)/g VS loaded). In fact, in this work, it was possible to raise the methane production of the reactors by about 60% through a 33% increase in the OLR thanks to the addition of the by-products from the refining of vegetable oil.

  9. Emerging role of phenolic compounds as natural food additives in fish and fish products.

    PubMed

    Maqsood, Sajid; Benjakul, Soottawat; Shahidi, Fereidoon

    2013-01-01

    Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products.

  10. A Survey of N'-Nitrosonornicotine (NNN) and Total Water Content in Select Smokeless Tobacco Products Purchased in the United States in 2015.

    PubMed

    Ammann, Jeffrey R; Lovejoy, Katherine S; Walters, Matthew J; Holman, Matthew R

    2016-06-01

    This investigation provides an updated survey measuring the levels of N'-nitrosonornicotine (NNN) and water content of a select number of smokeless tobacco products sold in the United States in 2015. A total of 34 smokeless tobacco products were collected and analyzed for NNN and water content using LC-MS/MS and GC-TCD, respectively. Smokeless tobacco products were chosen to obtain a representative sample of the different types of products on the U.S. market. These smokeless products represent 12 of the 25 top-selling smokeless tobacco products according to 2013 Nielsen net sales data while five of the smokeless tobacco products are of lower selling smokeless tobacco products. The NNN levels and the water content of the smokeless tobacco products were determined and compared to previous studies. Although the range of NNN levels found was broad for the examined smokeless tobacco products (0.64-12.0 μg/g dry weight), dry snuff had the highest levels of NNN observed (>5 μg/g dry weight). We observed a general decrease in NNN levels for the same six moist snuff products that were analyzed in 2004 compared to our current 2015 study. The water content of the smokeless tobacco products surveyed ranged from 3.92 to 54.8%.

  11. A Survey of N′-Nitrosonornicotine (NNN) and Total Water Content in Select Smokeless Tobacco Products Purchased in the United States in 2015

    PubMed Central

    Ammann, Jeffrey R.; Lovejoy, Katherine S.; Walters, Matthew J.; Holman, Matthew R.

    2016-01-01

    This investigation provides an updated survey measuring the levels of N′-nitrosonornicotine (NNN) and water content of a select number of smokeless tobacco products sold in the United States in 2015. A total of 34 smokeless tobacco products were collected and analyzed for NNN and water content using LC-MS/MS and GC-TCD, respectively. Smokeless tobacco products were chosen to obtain a representative sample of the different types of products on the U.S. market. These smokeless products represent 12 of the 25 top-selling smokeless tobacco products according to 2013 Nielsen net sales data while five of the smokeless tobacco products are of lower selling smokeless tobacco products. The NNN levels and the water content of the smokeless tobacco products were determined and compared to previous studies. Although the range of NNN levels found was broad for the examined smokeless tobacco products (0.64–12.0 µg/g dry weight), dry snuff had the highest levels of NNN observed (>5 µg/g dry weight). We observed a general decrease in NNN levels for the same six moist snuff products that were analyzed in 2004 compared to our current 2015 study. The water content of the smokeless tobacco products surveyed ranged from 3.92 to 54.8%. PMID:27192054

  12. Dissection of additive, dominance, and imprinting effects for production and reproduction traits in Holstein cattle.

    PubMed

    Jiang, Jicai; Shen, Botong; O'Connell, Jeffrey R; VanRaden, Paul M; Cole, John B; Ma, Li

    2017-05-30

    Although genome-wide association and genomic selection studies have primarily focused on additive effects, dominance and imprinting effects play an important role in mammalian biology and development. The degree to which these non-additive genetic effects contribute to phenotypic variation and whether QTL acting in a non-additive manner can be detected in genetic association studies remain controversial. To empirically answer these questions, we analyzed a large cattle dataset that consisted of 42,701 genotyped Holstein cows with genotyped parents and phenotypic records for eight production and reproduction traits. SNP genotypes were phased in pedigree to determine the parent-of-origin of alleles, and a three-component GREML was applied to obtain variance decomposition for additive, dominance, and imprinting effects. The results showed a significant non-zero contribution from dominance to production traits but not to reproduction traits. Imprinting effects significantly contributed to both production and reproduction traits. Interestingly, imprinting effects contributed more to reproduction traits than to production traits. Using GWAS and imputation-based fine-mapping analyses, we identified and validated a dominance association signal with milk yield near RUNX2, a candidate gene that has been associated with milk production in mice. When adding non-additive effects into the prediction models, however, we observed little or no increase in prediction accuracy for the eight traits analyzed. Collectively, our results suggested that non-additive effects contributed a non-negligible amount (more for reproduction traits) to the total genetic variance of complex traits in cattle, and detection of QTLs with non-additive effect is possible in GWAS using a large dataset.

  13. The effect of yeast extract addition on quality of fermented sausages at low NaCl content.

    PubMed

    Campagnol, Paulo Cezar Bastianello; dos Santos, Bibiana Alves; Wagner, Roger; Terra, Nelcindo Nascimento; Pollonio, Marise Aparecida Rodrigues

    2011-03-01

    Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

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

    PubMed Central

    Kennedy, Ryan David; Connolly, Gregory N.

    2014-01-01

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

  15. Warming and Nitrogen Addition Alter Photosynthetic Pigments, Sugars and Nutrients in a Temperate Meadow Ecosystem.

    PubMed

    Zhang, Tao; Yang, Shaobo; Guo, Rui; Guo, Jixun

    2016-01-01

    Global warming and nitrogen (N) deposition have an important influence on terrestrial ecosystems; however, the influence of warming and N deposition on plant photosynthetic products and nutrient cycling in plants is not well understood. We examined the effects of 3 years of warming and N addition on the plant photosynthetic products, foliar chemistry and stoichiometric ratios of two dominant species, i.e., Leymus chinensis and Phragmites communis, in a temperate meadow in northeastern China. Warming significantly increased the chlorophyll content and soluble sugars in L. chinensis but had no impact on the carotenoid and fructose contents. N addition caused a significant increase in the carotenoid and fructose contents. Warming and N addition had little impact on the photosynthetic products of P. communis. Warming caused significant decreases in the N and phosphorus (P) concentrations and significantly increased the carbon (C):P and N:P ratios of L. chinensis, but not the C concentration or the C:N ratio. N addition significantly increased the N concentration, C:P and N:P ratios, but significantly reduced the C:N ratio of L. chinensis. Warming significantly increased P. communis C and P concentrations, and the C:N and C:P ratios, whereas N addition increased the C, N and P concentrations but had no impact on the stoichiometric variables. This study suggests that both warming and N addition have direct impacts on plant photosynthates and elemental stoichiometry, which may play a vital role in plant-mediated biogeochemical cycling in temperate meadow ecosystems.

  16. Warming and Nitrogen Addition Alter Photosynthetic Pigments, Sugars and Nutrients in a Temperate Meadow Ecosystem

    PubMed Central

    Zhang, Tao; Yang, Shaobo; Guo, Rui; Guo, Jixun

    2016-01-01

    Global warming and nitrogen (N) deposition have an important influence on terrestrial ecosystems; however, the influence of warming and N deposition on plant photosynthetic products and nutrient cycling in plants is not well understood. We examined the effects of 3 years of warming and N addition on the plant photosynthetic products, foliar chemistry and stoichiometric ratios of two dominant species, i.e., Leymus chinensis and Phragmites communis, in a temperate meadow in northeastern China. Warming significantly increased the chlorophyll content and soluble sugars in L. chinensis but had no impact on the carotenoid and fructose contents. N addition caused a significant increase in the carotenoid and fructose contents. Warming and N addition had little impact on the photosynthetic products of P. communis. Warming caused significant decreases in the N and phosphorus (P) concentrations and significantly increased the carbon (C):P and N:P ratios of L. chinensis, but not the C concentration or the C:N ratio. N addition significantly increased the N concentration, C:P and N:P ratios, but significantly reduced the C:N ratio of L. chinensis. Warming significantly increased P. communis C and P concentrations, and the C:N and C:P ratios, whereas N addition increased the C, N and P concentrations but had no impact on the stoichiometric variables. This study suggests that both warming and N addition have direct impacts on plant photosynthates and elemental stoichiometry, which may play a vital role in plant-mediated biogeochemical cycling in temperate meadow ecosystems. PMID:27171176

  17. Dry matter production and nutrient content of longan grown on an acid Ultisol

    USDA-ARS?s Scientific Manuscript database

    Little is known about the adaptability of longan (Dimocarpus longan) to acidic soils high in aluminum (Al). A 2-year field study was conducted to determine the effects of various levels of soil Al on dry matter production, plant growth, and nutrient content in shoots of four cultivars of longan. S...

  18. Control of final moisture content of food products baked in continuous tunnel ovens

    NASA Astrophysics Data System (ADS)

    McFarlane, Ian

    2006-02-01

    There are well-known difficulties in making measurements of the moisture content of baked goods (such as bread, buns, biscuits, crackers and cake) during baking or at the oven exit; in this paper several sensing methods are discussed, but none of them are able to provide direct measurement with sufficient precision. An alternative is to use indirect inferential methods. Some of these methods involve dynamic modelling, with incorporation of thermal properties and using techniques familiar in computational fluid dynamics (CFD); a method of this class that has been used for the modelling of heat and mass transfer in one direction during baking is summarized, which may be extended to model transport of moisture within the product and also within the surrounding atmosphere. The concept of injecting heat during the baking process proportional to the calculated heat load on the oven has been implemented in a control scheme based on heat balance zone by zone through a continuous baking oven, taking advantage of the high latent heat of evaporation of water. Tests on biscuit production ovens are reported, with results that support a claim that the scheme gives more reproducible water distribution in the final product than conventional closed loop control of zone ambient temperatures, thus enabling water content to be held more closely within tolerance.

  19. [Impact of Thermal Treatment on Biogas Production by Anaerobic Digestion of High-solid-content Swine Manure].

    PubMed

    Hu, Yu-ying; Wu, Jing; Wang, Shi-feng; Cao, Zhi-ping; Wang, Kai-jun; Zuo, Jian-e

    2015-08-01

    Livestock manure is a kind of waste with high organic content and sanitation risk. In order to investigate the impact of thermal treatment on the anaerobic digestion of high-solid-content swine manure, 70 degrees C thermal treatment was conducted to treat raw manure (solid content 27.6%) without any dilution. The results indicated that thermal treatment could reduce the organic matters and improve the performance of anaerobic digestion. When the thermal treatment time was 1d, 2d, 3d, 4d, the VS removal rates were 15.1%, 15.5%, 17.8% and 20.0%, respectively. The methane production rates (CH4/VSadd) were 284.4, 296.3, 309.2 and 264.4 mL x g(-1), which was enhanced by 49.7%, 55.9%, 62.7% and 39.2%, respectively. The highest methane production rate occurred when the thermal treatment time was 3d. The thermal treatment had an efficient impact on promoting the performance of methane production rate with a suitable energy consumption. On the other hand, thermal treatment could act as pasteurization. This showed that thermal treatment would be of great practical importance.

  20. The effects of flue gas desulfurization (FGD) system additives on solid by-products. Final report

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Huyck, K.A.; Tatum, G.S.; DeKraker, D.P.

    This study was designed to examine characteristics of by-products from flue gas desulfurization (FGD) systems that use performance-enhancing additives. The by-products were evaluated for handling, disposal, properties, and utilization potential. This study was designed to identify potential operation-limiting consequences (fatal flaws) caused by using FGD system additives. It was not intended to be an all-encompassing study of the possible process, environmental, and utilization circumstances at each plant. Seven utilities conducting additive testing agreed to provide samples for this study both before and during their testing. Solid samples were collected from FGD systems using the following additives: di-basic acid (DBA), whichmore » is a mixture of succinic, glutaric, and adipic acids; formate; sulfur; ethylene diamine tetraacetic acid (EDTA); and chloride. Changes in handling properties that may alter process operations were observed at sites where DBS was used. Changes in leaching behavior, permeability and unconfined compressive strength (properties that affect by-product disposal properties) showed no clear trend for additive or system type. The intent of this study is to provide an overall assessment of potential system-limiting effects of FGD additive use. There were no overriding problems relating to disposal with the use of additives. However, properties of solids produced with and without additives should be tested at each site prior to use of an FGD system additive. This is necessary because of the variability in state disposal and permitting requirements and the influence of specific operating conditions on by-product properties.« less

  1. Effect of salt type and concentration on the growth and lipid content of Chlorella vulgaris in synthetic saline wastewater for biofuel production.

    PubMed

    Church, Jared; Hwang, Jae-Hoon; Kim, Keug-Tae; McLean, Rebecca; Oh, You-Kwan; Nam, Bora; Joo, Jin Chul; Lee, Woo Hyoung

    2017-11-01

    Microalgae can offer several benefits for wastewater treatment with their ability to produce large amounts of lipids for biofuel production and the high economic value of harvested biomass for biogas and fertilizer. This study found that salt concentration (∼45gL -1 ) had more of an effect than salt type on metabolisms of Chlorella vulgaris for wastewater treatment and biofuel production. Salinity stress decreased the algal growth rate in wastewater by 0.003day -1 permScm -1 and slightly reduced nutrient removal rates. However, salinity stress was shown to increase total lipid content from 11.5% to 16.1% while also increasing the saturated portions of fatty acids in C. vulgaris. In addition, salinity increased the algal settling rate from 0.06 to 0.11mday -1 which could potentially reduce the cost of harvesting for algal biofuel production. Overall, C. vulgaris makes a suitable candidate for high salinity wastewater cultivation and biofuel production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Effect of iron and magnesium addition for ethanol production from the conversion of palm oil mill effluent by anaerobic processes

    NASA Astrophysics Data System (ADS)

    Handajani, M.; Gumilar, A.; Syafila, M.

    2018-01-01

    Nowadays, crisis of the energy is the main problem in the world. Currently, most the energy resource derived from the fossil material that cannot be refurbished. Ethanol is an alternative fuel that content as a fossil fuels. Wastewater with the high concentration of the organic can be used for the ethanol production to replace foodstuff as a raw material. In this study, palm oil mill effluent (POME) with the concentration of COD is 24,500 mg/L has been used as a substrate. The purpose of this study was to determine the effect of the metal addition in the substrate metabolic pathways. Circulating batch reactor (CBR) is used with the flushing N2 1L/min for 24 hours and continued operates for 72 hours by internal biogas. The additional variation concentration of Fe(II) ion are 0.5; 1.0 and 2.5 mg/L, and Mg(II) are 0.5 and 1.5 mg/L were added by combination. The results showed that the combination of Fe (II) 2.5 mg/L and Mg(II) 1.5 mg/L produced the highest ethanol concentration is 715.8 mg/L and degree of acidification (DA) 0.284-0.357. Another combination of Fe(II) and Mg(II) provide results for the ethanol production 463.7-689.7 mg/L with the rate of ethanol production is 1.09-26.5 mg/L/hour.

  3. Determination of Ca content of coral skeleton by analyte additive method using the LIBS technique

    NASA Astrophysics Data System (ADS)

    Haider, A. F. M. Y.; Khan, Z. H.

    2012-09-01

    Laser-induced breakdown spectroscopic (LIBS) technique was used to study the elemental profile of coral skeletons. Apart from calcium and carbon, which are the main elemental constituents of coral skeleton, elements like Sr, Na, Mg, Li, Si, Cu, Ti, K, Mn, Zn, Ba, Mo, Br and Fe were detected in the coral skeletons from the Inani Beach and the Saint Martin's island of Bangladesh and the coral from the Philippines. In addition to the qualitative analysis, the quantitative analysis of the main elemental constituent, calcium (Ca), was done. The result shows the presence of (36.15±1.43)% by weight of Ca in the coral skeleton collected from the Inani Beach, Cox's Bazar, Bangladesh. It was determined by using six calibration curves, drawn for six emission lines of Ca I (428.301 nm, 428.936 nm, 431.865 nm, 443.544 nm, 443.569 nm, and 445.589 nm), by standard analyte additive method. Also from AAS measurement the percentage content of Ca in the same sample of coral skeleton obtained was 39.87% by weight which compares fairly well with the result obtained by the analyte additive method.

  4. Production scheduling with discrete and renewable additional resources

    NASA Astrophysics Data System (ADS)

    Kalinowski, K.; Grabowik, C.; Paprocka, I.; Kempa, W.

    2015-11-01

    In this paper an approach to planning of additional resources when scheduling operations are discussed. The considered resources are assumed to be discrete and renewable. In most research in scheduling domain, the basic and often the only type of regarded resources is a workstation. It can be understood as a machine, a device or even as a separated space on the shop floor. In many cases, during the detailed scheduling of operations the need of using more than one resource, required for its implementation, can be indicated. Resource requirements for an operation may relate to different resources or resources of the same type. Additional resources are most often referred to these human resources, tools or equipment, for which the limited availability in the manufacturing system may have an influence on the execution dates of some operations. In the paper the concept of the division into basic and additional resources and their planning method was shown. A situation in which sets of basic and additional resources are not separable - the same additional resource may be a basic resource for another operation is also considered. Scheduling of operations, including greater amount of resources can cause many difficulties, depending on whether the resource is involved in the entire time of operation, only in the selected part(s) of operation (e.g. as auxiliary staff at setup time) or cyclic - e.g. when an operator supports more than one machine, or supervises the execution of several operations. For this reason the dates and work times of resources participation in the operation can be different. Presented issues are crucial when modelling of production scheduling environment and designing of structures for the purpose of scheduling software development.

  5. Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.

    PubMed

    Fajardo, Violeta; Alonso-Aperte, Elena; Varela-Moreiras, Gregorio

    2015-02-15

    Ready-to-eat foods have nowadays become a significant portion of the diet. Accordingly, nutritional composition of these food categories should be well-known, in particular its folate content. However, there is a broad lack of folate data in food composition tables and databases. A total of 21 fresh-cut vegetable and fruit packed products were analysed for total folate (TF) content using a validated method that relies on the folate-dependent growth of chloramphenicol-resistant Lactobacillus casei subspecies rhamnosus (NCIMB 10463). Mean TF content ranged from 10.0 to 140.9μg/100g for the different matrices on a fresh weight basis. Higher TF quantity, 140.9-70.1μg/100g, was found in spinach, rocket, watercress, chard and broccoli. Significant differences were observed between available data for fresh vegetables and fruits from food composition tables or databases and the analysed results for fresh-cut packed products. Supplied data support the potential of folate-rich fresh-cut ready-to-eat vegetables to increase folate intake significantly. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. The use of NaCl addition for the improvement of polyhydroxyalkanoate production by Cupriavidus necator.

    PubMed

    Passanha, Pearl; Kedia, Gopal; Dinsdale, Richard M; Guwy, Alan J; Esteves, Sandra R

    2014-07-01

    External stress factors in the form of ionic species or temperature increases have been shown to produce a stress response leading to enhanced PHA production. The effect of five different NaCl concentrations, namely 3.5, 6.5, 9, 12 and 15 g/l NaCl on PHA productivity using Cupriavidus necator has been investigated alongside a control (no added NaCl). A dielectric spectroscopy probe was used to measure PHA accumulation online in conjunction with the chemical offline analysis of PHA. The highest PHA production was obtained with the addition of 9 g/l NaCl, which yielded 30% higher PHA than the control. Increasing the addition of NaCl to 15 g/l was found to inhibit the production of PHA. NaCl addition can therefore be used as a simple, low cost, sustainable, non toxic and non reactive external stress strategy for increasing PHA productivity. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Antioxidant activity of honey supplemented with bee products.

    PubMed

    Juszczak, Lesław; Gałkowska, Dorota; Ostrowska, Małgorzata; Socha, Robert

    2016-06-01

    The aim of this work was to evaluate the influence of supplementation of multiflower honey with bee products on the phenolic compound content and on antioxidant activity. Average total phenolic and flavonoids contents in the multiflower honeys were 36.06 ± 10.18 mg GAE/100 g and 4.48 ± 1.69 mg QE/100 g, respectively. The addition of royal jelly did not affect significantly the phenolic compound content and antioxidant activity. Supplementation of honey with other bee products, i.e. beebread, propolis, pollen, resulted in significant increase in the total phenolic and flavonoids contents, and in antiradical activity and reducing power, with the largest effect found for addition of beebread. Significant linear correlations between the total phenolic and flavonoids contents and antiradical activity and reducing power were found.

  8. Effects of water soaking and/or sodium polystyrene sulfonate addition on potassium content of foods.

    PubMed

    Picq, Christian; Asplanato, Marion; Bernillon, Noémie; Fabre, Claudie; Roubeix, Mathilde; Ricort, Jean-Marc

    2014-09-01

    In this study, we determined, by atomic absorption spectrophotometry, the potassium amount leached by soaking or boiling foods identified by children suffering from chronic renal failure as "pleasure food" and that they cannot eat because of their low-potassium diet, and evaluated whether addition of sodium polystyrene sulfonate resin (i.e. Kayexalate®) during soaking or boiling modulated potassium loss. A significant amount of potassium content was removed by soaking (16% for chocolate and potato, 26% for apple, 37% for tomato and 41% for banana) or boiling in a large amount of water (73% for potato). Although Kayexalate® efficiently dose-dependently removed potassium from drinks (by 48% to 73%), resin addition during soaking or boiling did not eliminate more potassium from solid foods. Our results therefore provide useful information for dietitians who elaborate menus for people on potassium-restricted diets and would give an interesting alternative to the systematic elimination of all potassium-rich foods from their diet.

  9. Production of Low-Freezing-Point Highly Branched Alkanes through Michael Addition.

    PubMed

    Jing, Yaxuan; Xia, Qineng; Liu, Xiaohui; Wang, Yanqin

    2017-12-22

    A new approach for the production of low-freezing-point, high-quality fuels from lignocellulose-derived molecules was developed with Michael addition as the key step. Among the investigated catalysts, CoCl 2 ⋅6 H 2 O was found most active for the Michael addition of 2,4-pentanedione with FA (single aldol adduct of furfural and acetone, 4-(2-furanyl)-3-butene-2-one). Over CoCl 2 ⋅6 H 2 O, a high carbon yield of C 13 oxygenates (about 75 %) can be achieved under mild conditions (353 K, 20 h). After hydrodeoxygenation, low-freezing-point (<223 K) branched alkanes with 13 carbons within jet fuel ranges were obtained over a Pd/NbOPO 4 catalyst. Furthermore, C 18,23 fuel precursors could be easily synthesized through Michael addition of 2,4-pentanedione with DFA (double-condensation product of furfural and acetone) under mild conditions and the molar ratio of C 18 /C 23 is dependent on the reaction conditions of Michael addition. After hydrodeoxygenation, high density (0.8415 g mL -1 ) and low-freezing-point (<223 K) branched alkanes with 18, 23 carbons within lubricant range were also obtained over a Pd/NbOPO 4 catalyst. These highly branched alkanes can be directly used as transportation fuels or additives. This work opens a new strategy for the synthesis of highly branched alkanes with low freezing point from renewable biomass. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. Effect of total solids content on biohydrogen production and lactic acid accumulation during dark fermentation of organic waste biomass.

    PubMed

    Ghimire, Anish; Trably, Eric; Frunzo, Luigi; Pirozzi, Francesco; Lens, Piet N L; Esposito, Giovanni; Cazier, Elisabeth A; Escudié, Renaud

    2018-01-01

    Production of biohydrogen and related metabolic by-products was investigated in Solid State Dark Fermentation (SSDF) of food waste (FW) and wheat straw (WS). The effect of the total solids (TS) content and H 2 partial pressure (pp H2 ), two of the main operating factors of SSDF, were investigated. Batch tests with FW at 10, 15, 20, 25 and 30% TS showed considerable effects of the TS on metabolites distribution. H 2 production was strongly inhibited for TS contents higher than 15% with a concomitant accumulation of lactic acid and a decrease in substrate conversion. Varying the pp H2 had no significant effect on the conversion products and overall degradation of FW and WS, suggesting that pp H2 was not the main limiting factor in SSDF. This study showed that the conversion of complex substrates by SSDF depends on the substrate type and is limited by the TS content. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. [Effects of menthol as an additive in tobacco products and the need for regulation].

    PubMed

    Kahnert, S; Nair, U; Mons, U; Pötschke-Langer, M

    2012-03-01

    Menthol is the most widely used and the most prominent tobacco additive in tobacco products advertised and marketed by the tobacco industry. Besides its characteristic flavor, it possesses a variety of pharmacological properties facilitating tobacco smoke inhalation and potentiating dependence. These properties of menthol not only favor tobacco initiation and consumption but can also prevent smoking cessation. This article summarizes the effect of menthol as an additive in tobacco products and its effect on tobacco consumption that causes a number of chronic diseases and premature death and, therefore, counteracts tobacco control measures. Currently, there is no legislative regulation in Germany that considers the health hazard, addiction-enhancing and attractiveness-increasing properties of additives permitted in tobacco products. Effective regulation or even a ban could contribute to a reduction of tobacco consumption and, hence, save many people from a long-lasting tobacco dependence.

  12. Inorganic carbon addition stimulates snow algae primary productivity

    NASA Astrophysics Data System (ADS)

    Hamilton, T. L.; Havig, J. R.

    2017-12-01

    Earth has experienced glacial/interglacial oscillations throughout its history. Today over 15 million square kilometers (5.8 million square miles) of Earth's land surface is covered in ice including glaciers, ice caps, and the ice sheets of Greenland and Antarctica, most of which are retreating as a consequence of increased atmospheric CO2. Glaciers are teeming with life and supraglacial snow and ice surfaces are often red due to blooms of photoautotrophic algae. Recent evidence suggests the red pigmentation, secondary carotenoids produced in part to thrive under high irradiation, lowers albedo and accelerates melt. However, there are relatively few studies that report the productivity of snow algae communities and the parameters that constrain their growth on snow and ice surfaces. Here, we demonstrate that snow algae primary productivity can be stimulated by the addition of inorganic carbon. We found an increase in light-dependent carbon assimilation in snow algae microcosms amended with increasing amounts of inorganic carbon. Our snow algae communities were dominated by typical cosmopolitan snow algae species recovered from Alpine and Arctic environments. The climate feedbacks necessary to enter and exit glacial/interglacial oscillations are poorly understood. Evidence and models agree that global Snowball events are accompanied by changes in atmospheric CO2 with increasing CO2 necessary for entering periods of interglacial time. Our results demonstrate a positive feedback between increased CO2 and snow algal productivity and presumably growth. With the recent call for bio-albedo effects to be considered in climate models, our results underscore the need for robust climate models to include feedbacks between supraglacial primary productivity, albedo, and atmospheric CO2.

  13. Utilization of household food waste for the production of ethanol at high dry material content.

    PubMed

    Matsakas, Leonidas; Kekos, Dimitris; Loizidou, Maria; Christakopoulos, Paul

    2014-01-08

    Environmental issues and shortage of fossil fuels have turned the public interest to the utilization of renewable, environmentally friendly fuels, such as ethanol. In order to minimize the competition between fuels and food production, researchers are focusing their efforts to the utilization of wastes and by-products as raw materials for the production of ethanol. household food wastes are being produced in great quantities in European Union and their handling can be a challenge. Moreover, their disposal can cause severe environmental issues (for example emission of greenhouse gasses). On the other hand, they contain significant amounts of sugars (both soluble and insoluble) and they can be used as raw material for the production of ethanol. Household food wastes were utilized as raw material for the production of ethanol at high dry material consistencies. A distinct liquefaction/saccharification step has been included to the process, which rapidly reduced the viscosity of the high solid content substrate, resulting in better mixing of the fermenting microorganism. This step had a positive effect in both ethanol production and productivity, leading to a significant increase in both values, which was up to 40.81% and 4.46 fold, respectively. Remaining solids (residue) after fermentation at 45% w/v dry material (which contained also the unhydrolyzed fraction of cellulose), were subjected to a hydrothermal pretreatment in order to be utilized as raw material for a subsequent ethanol fermentation. This led to an increase of 13.16% in the ethanol production levels achieving a final ethanol yield of 107.58 g/kg dry material. In conclusion, the ability of utilizing household food waste for the production of ethanol at elevated dry material content has been demonstrated. A separate liquefaction/saccharification process can increase both ethanol production and productivity. Finally, subsequent fermentation of the remaining solids could lead to an increase of the overall

  14. Improved methane production from waste activated sludge with low organic content by alkaline pretreatment at pH 10.

    PubMed

    Feng, L Y; Yang, L Q; Zhang, L X; Chen, H L; Chen, J

    2013-01-01

    Sludge with low organic content always results in an unsatisfactory performance, even failure of anaerobic digestion. The alkaline pretreatment effect on anaerobic digestion of sludge with low organic content has seldom been studied although it gives many benefits for sludge with high organic content. In this study the influence of alkaline pretreatment (pH 10, an effective alkaline pH) on the solubilization and methane production from waste activated sludge (WAS) with low organic content was investigated. Results from biochemical methane potential (BMP) experiments showed that anaerobic biodegradability of WAS was greatly improved by alkaline pretreatment at pH 10. Methane production from the current WAS under conditions of pretreatment time 4 h and digestion time 15 d was 139.6 mL/g VS (volatile solids), much higher than that from the unpretreated WAS with digestion time of 20 d (75.2 mL/g VS). Also, the solubilization of WAS was significantly accelerated by alkaline pretreatment. Mechanism exploration indicated that the general activities of anaerobic microorganisms, specific activities of key enzymes and the amounts of methanogens were enhanced by alkaline pretreatment at pH 10, showing good agreement with methane production.

  15. Effect of additives and steaming on quality of air dried noodles.

    PubMed

    Gatade, Abhijeet Arun; Sahoo, Akshaya Kumar

    2015-12-01

    Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.

  16. 77 FR 33269 - Designation of Product Categories for Federal Procurement

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-06-05

    ... under such a contract.'' Thus, Federal contractors, as well as Federal agencies, are expressly subject... generally to procure such a product composed of the highest percentage of recovered materials content... those product categories that contain the highest biobased content. In addition, as the program matures...

  17. The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

    PubMed

    Contreras, A; Hidalgo, C; Schmidt, S; Henschke, P A; Curtin, C; Varela, C

    2015-07-16

    High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control. Copyright © 2015 Elsevier B.V. All rights reserved.

  18. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

    PubMed

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. On-line content creation for photo products: understanding what the user wants

    NASA Astrophysics Data System (ADS)

    Fageth, Reiner

    2015-03-01

    This paper describes how videos can be implemented into printed photo books and greeting cards. We will show that - surprisingly or not- pictures from videos are similarly used such as classical images to tell compelling stories. Videos can be taken with nearly every camera, digital point and shoot cameras, DSLRs as well as smartphones and more and more with so-called action cameras mounted on sports devices. The implementation of videos while generating QR codes and relevant pictures out of the video stream via a software implementation was contents in last years' paper. This year we present first data about what contents is displayed and how the users represent their videos in printed products, e.g. CEWE PHOTOBOOKS and greeting cards. We report the share of the different video formats used.

  20. Monitoring changes in the nutritional content of ready-to-eat grain-based dessert products manufactured and purchased between 2005 and 2012.

    PubMed

    Mathias, Kevin C; Ng, Shu Wen; Popkin, Barry

    2015-03-01

    Monitoring changes in the nutritional content of food/beverage products and shifts in consumer purchasing behaviors is needed to measure the effectiveness of efforts by both food manufacturers and policy makers to improve dietary quality in the United States. To examine changes in the nutritional content (eg, energy, saturated fat, and sugar density) of ready-to-eat (RTE) grain-based dessert (GBD) products manufactured and purchased between 2005 and 2012. Nutrition Facts panel information from commercial databases was linked to RTE GBD products purchased by households (N=134,128) in the Nielsen Homescan longitudinal dataset 2005-2012. Linear regression models were used to examine changes in the energy, saturated fat, and sugar density of RTE GBD products manufactured in each year between 2005 and 2012. Random effects models controlling for demographics, household composition/size, and geographic location were used to examine changes in household purchases of RTE GBD products (in grams) and the average energy, saturated fat, and sugar density of RTE GBD products purchased. The saturated fat density (grams/100 g) of RTE GBD products increased significantly from 6.5±0.2 in 2005 to 7.3±0.2 and 7.9±0.2 for pre-existing and newly introduced products in 2012, respectively. Between 2005 and 2012, the energy density (kilocalories/100 g) of RTE GBD products purchased decreased significantly from 433±0.2 to 422±0.2, the saturated fat density (grams/100 g) of products purchased increased significantly from 6.3±0.01 to 6.6±0.01, the sugar density (grams/100 g) of products purchased decreased significantly from 32.4±0.03 to 31.3±0.02, and household purchases of RTE GBD products (in grams) decreased by 24.1%±0.4%. These results highlight an opportunity for both food manufacturers and public health officials to develop new strategies to shift consumer purchases toward products with lower energy, saturated fat, and sugar densities in addition to decreasing overall

  1. Monitoring Changes in the Nutritional Content of Ready-To-Eat Grain-Based Dessert Products Manufactured and Purchased Between 2005 and 2012

    PubMed Central

    Mathias, Kevin C.; Wen, Shu; Popkin, Barry; Kenan, W.R.

    2014-01-01

    Background Monitoring changes in the nutritional content of food/beverage products and shifts in consumer purchasing behaviors is needed to measure the effectiveness of efforts by both food manufacturers and policy makers to improve dietary quality in the United States. Objective Examine changes in the nutritional content (e.g., energy, saturated fat, and sugar density) of Ready-To-Eat (RTE) Grain-Based Dessert (GBD) products manufactured and purchased between 2005 and 2012. Design Nutrition facts panel information from commercial databases was linked to RTE GBD products purchased by households (n=134,128) in the Nielsen Homescan longitudinal dataset 2005–2012. Statistical Analysis Linear regression models were utilized to examine changes in the energy, saturated fat, and sugar density of RTE GBD products manufactured in each year between 2005 and 2012. Random effects models controlling for demographics, household composition/size, and geographic location were utilized to examine changes in household purchases of RTE GBD products (grams) and the average energy, saturated fat, and sugar density of RTE GBD products purchased. Results The saturated fat density (g/100 g) of RTE GBD products increased significantly from 6.5 ± 0.2 in 2005 to 7.3 ± 0.2 and 7.9 ± 0.2 for pre-existing and newly introduced products in 2012, respectively. Between 2005 and 2012, the energy density (kcal/100 g) of RTE GBD products purchased decreased significantly from 433 ± 0.2 to 422 ± 0.2, the saturated fat density (g/100 g) of products purchased increased significantly from 6.3 ± 0.01 to 6.6 ± 0.01, the sugar density (g/100 g) of products purchased decreased significantly from 32.4 ± 0.03 to 31.3 ± 0.02, and household purchases of RTE GBD products (grams) decreased by 24.1 ± 0.4%. Conclusions These results highlight an opportunity for both food manufacturers and public health officials to develop new strategies to shift consumer purchases towards products with lower energy

  2. CO2 Reduction Selective for C≥2 Products on Polycrystalline Copper with N-Substituted Pyridinium Additives.

    PubMed

    Han, Zhiji; Kortlever, Ruud; Chen, Hsiang-Yun; Peters, Jonas C; Agapie, Theodor

    2017-08-23

    Electrocatalytic CO 2 reduction to generate multicarbon products is of interest for applications in artificial photosynthetic schemes. This is a particularly attractive goal for CO 2 reduction by copper electrodes, where a broad range of hydrocarbon products can be generated but where selectivity for C-C coupled products relative to CH 4 and H 2 remains an impediment. Herein we report a simple yet highly selective catalytic system for CO 2 reduction to C ≥2 hydrocarbons on a polycrystalline Cu electrode in bicarbonate aqueous solution that uses N-substituted pyridinium additives. Selectivities of 70-80% for C 2 and C 3 products with a hydrocarbon ratio of C ≥2 /CH 4 significantly greater than 100 have been observed with several additives. 13 C-labeling studies verify CO 2 to be the sole carbon source in the C ≥2 hydrocarbons produced. Upon electroreduction, the N-substituted pyridinium additives lead to film deposition on the Cu electrode, identified in one case as the reductive coupling product of N -arylpyridinium. Product selectivity can also be tuned from C ≥2 species to H 2 (∼90%) while suppressing methane with certain N-heterocyclic additives.

  3. Life cycle assessment of microalgae-based aviation fuel: Influence of lipid content with specific productivity and nitrogen nutrient effects.

    PubMed

    Guo, Fang; Zhao, Jing; A, Lusi; Yang, Xiaoyi

    2016-12-01

    The aim of this work is to compare the life cycle assessments of low-N and normal culture conditions for a balance between the lipid content and specific productivity. In order to achieve the potential contribution of lipid content to the life cycle assessment, this study established relationships between lipid content (nitrogen effect) and specific productivity based on three microalgae strains including Chlorella, Isochrysis and Nannochloropsis. For microalgae-based aviation fuel, the effects of the lipid content on fossil fuel consumption and greenhouse gas (GHG) emissions are similar. The fossil fuel consumption (0.32-0.68MJ·MJ -1 MBAF) and GHG emissions (17.23-51.04gCO 2 e·MJ -1 MBAF) increase (59.70-192.22%) with the increased lipid content. The total energy input decreases (2.13-3.08MJ·MJ -1 MBAF, 14.91-27.95%) with the increased lipid content. The LCA indicators increased (0-47.10%) with the decreased nitrogen recovery efficiency (75-50%). Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products.

    PubMed

    Lee, Seung Un; Lee, Jong Ha; Choi, Suk Hyun; Lee, Jin Shik; Ohnisi-Kameyama, Mayumi; Kozukue, Nobuyuki; Levin, Carol E; Friedman, Mendel

    2008-09-24

    Onion plants synthesize flavonoids as protection against damage by UV radiation and by intracellular hydrogen peroxide. Because flavonoids also exhibit health-promoting effects in humans, a need exists to measure their content in onions and in processed onion products. To contribute to the knowledge about the levels of onion flavonoids, HPLC and LC-MS were used to measure levels of seven quercetin and isorhamnetin glucosides in four Korean commercial onion bulb varieties and their distribution within the onion, in scales of field-grown onions exposed to home processing or to fluorescent light and in 16 commercial dehydrated onion products sold in the United States. Small onions had higher flavonoid content per kilogram than large ones. There was a graduated decrease in the distribution of the flavonoids across an onion bulb from the first (outside) to the seventh (innermost) scale. Commercial, dehydrated onion products contained low amounts or no flavonoids. Losses of onion flavonoids subjected to "cooking" (in percent) ranged as follows: frying, 33; sauteing, 21; boiling, 14-20; steaming, 14; microwaving, 4; baking, 0. Exposure to fluorescent light for 24 and 48 h induced time-dependent increases in the flavonoid content. The results extend the knowledge about the distribution of flavonoids in fresh and processed onions.

  5. Microparticle content of platelet concentrates is predicted by donor microparticles and is altered by production methods and stress.

    PubMed

    Maurer-Spurej, Elisabeth; Larsen, Rune; Labrie, Audrey; Heaton, Andrew; Chipperfield, Kate

    2016-08-01

    In circulation, shedding of microparticles from a variety of viable cells can be triggered by pathological activation of inflammatory processes, by activation of coagulation or complement systems, or by physical stress. Elevated microparticle content (MPC) in donor blood might therefore indicate a clinical condition of the donor which, upon transfusion, might affect the recipient. In blood products, elevated MPC might also represent product stress. Surprisingly, the MPC in blood collected from normal blood donors is highly variable, which raises the question whether donor microparticles are present in-vivo and transfer into the final blood component, and how production methods and post-production processing might affect the MPC. We measured MPC using ThromboLUX in (a) platelet-rich plasma (PRP) of 54 apheresis donors and the corresponding apheresis products, (b) 651 apheresis and 646 pooled platelet concentrates (PCs) with plasma and 414 apheresis PCs in platelet additive solution (PAS), and (c) apheresis PCs before and after transportation, gamma irradiation, and pathogen inactivation (N = 8, 7, and 12 respectively). ThromboLUX-measured MPC in donor PRP and their corresponding apheresis PC samples were highly correlated (r = 0.82, P = .001). The average MPC in pooled PC was slightly lower than that in apheresis PC and substantially lower in apheresis PC stored with PAS rather than plasma. Mirasol Pathogen Reduction treatment significantly increased MPC with age. Thus, MPC measured in donor samples might be a useful predictor of product stability, especially if post-production processes are necessary. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  6. A study on the influence of eWOM using content analysis: how do comments on value for money, product sophistication and experiential feeling affect our choices?

    NASA Astrophysics Data System (ADS)

    Cho, Vincent; Chan, Alpha

    2017-07-01

    The influence of electronic word of mouth (eWOM) has been heavily investigated in relation to online ratings. However, only a few studies examined the content of eWOM. From the perspective of the consideration sets model, consumers formulate an awareness set, a consideration set and a choice set before making a purchase. We argue that the formulation of these sets is influenced by eWOM based on its volume, valance and content relating to product attributes such as value for money, product sophistication and experiential feeling. In this study, the content of posts relating to Shure professional earphones in the online forum Mingo (www.mingo-hmw.com/forum) was captured and annotated. During the data collection period, Mingo was the sole online forum relating to professional earphones. Without much interference from other online forums, the circumstances of this study closely approximate a laboratory setting. In addition, we collected the actual sales, marketing costs, fault rates and number of retail stores selling the Shure professional earphones for 126 weeks. Our findings show that the weekly volume of posts, their relative number of positive (negative) comments, especially regarding value for money and sound quality, and those posts from the earlier week impinged strongly on weekly sales of Shure products. From the regression models, the explained variance in sales jumps from 0.236 to 0.732 due to the influence of eWOM.

  7. Combining a popularity-productivity stochastic block model with a discriminative-content model for general structure detection.

    PubMed

    Chai, Bian-fang; Yu, Jian; Jia, Cai-Yan; Yang, Tian-bao; Jiang, Ya-wen

    2013-07-01

    Latent community discovery that combines links and contents of a text-associated network has drawn more attention with the advance of social media. Most of the previous studies aim at detecting densely connected communities and are not able to identify general structures, e.g., bipartite structure. Several variants based on the stochastic block model are more flexible for exploring general structures by introducing link probabilities between communities. However, these variants cannot identify the degree distributions of real networks due to a lack of modeling of the differences among nodes, and they are not suitable for discovering communities in text-associated networks because they ignore the contents of nodes. In this paper, we propose a popularity-productivity stochastic block (PPSB) model by introducing two random variables, popularity and productivity, to model the differences among nodes in receiving links and producing links, respectively. This model has the flexibility of existing stochastic block models in discovering general community structures and inherits the richness of previous models that also exploit popularity and productivity in modeling the real scale-free networks with power law degree distributions. To incorporate the contents in text-associated networks, we propose a combined model which combines the PPSB model with a discriminative model that models the community memberships of nodes by their contents. We then develop expectation-maximization (EM) algorithms to infer the parameters in the two models. Experiments on synthetic and real networks have demonstrated that the proposed models can yield better performances than previous models, especially on networks with general structures.

  8. Combining a popularity-productivity stochastic block model with a discriminative-content model for general structure detection

    NASA Astrophysics Data System (ADS)

    Chai, Bian-fang; Yu, Jian; Jia, Cai-yan; Yang, Tian-bao; Jiang, Ya-wen

    2013-07-01

    Latent community discovery that combines links and contents of a text-associated network has drawn more attention with the advance of social media. Most of the previous studies aim at detecting densely connected communities and are not able to identify general structures, e.g., bipartite structure. Several variants based on the stochastic block model are more flexible for exploring general structures by introducing link probabilities between communities. However, these variants cannot identify the degree distributions of real networks due to a lack of modeling of the differences among nodes, and they are not suitable for discovering communities in text-associated networks because they ignore the contents of nodes. In this paper, we propose a popularity-productivity stochastic block (PPSB) model by introducing two random variables, popularity and productivity, to model the differences among nodes in receiving links and producing links, respectively. This model has the flexibility of existing stochastic block models in discovering general community structures and inherits the richness of previous models that also exploit popularity and productivity in modeling the real scale-free networks with power law degree distributions. To incorporate the contents in text-associated networks, we propose a combined model which combines the PPSB model with a discriminative model that models the community memberships of nodes by their contents. We then develop expectation-maximization (EM) algorithms to infer the parameters in the two models. Experiments on synthetic and real networks have demonstrated that the proposed models can yield better performances than previous models, especially on networks with general structures.

  9. 30 CFR 250.1629 - Additional production and fuel gas system requirements.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    .... (4) Fire- and gas-detection system. (i) Fire (flame, heat, or smoke) sensors shall be installed in all enclosed classified areas. Gas sensors shall be installed in all inadequately ventilated, enclosed... 30 Mineral Resources 2 2010-07-01 2010-07-01 false Additional production and fuel gas system...

  10. 30 CFR 250.1629 - Additional production and fuel gas system requirements.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... structure. (4) Fire- and gas-detection system. (i) Fire (flame, heat, or smoke) sensors shall be installed in all enclosed classified areas. Gas sensors shall be installed in all inadequately ventilated... 30 Mineral Resources 2 2011-07-01 2011-07-01 false Additional production and fuel gas system...

  11. 9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... acids, and cholesterol content. 317.362 Section 317.362 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

  12. 9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... acids, and cholesterol content. 381.462 Section 381.462 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

  13. 9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... acids, and cholesterol content. 381.462 Section 381.462 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

  14. 9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... acids, and cholesterol content. 317.362 Section 317.362 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

  15. Social aspects in additive manufacturing of pharmaceutical products.

    PubMed

    Lind, Johanna; Kälvemark Sporrong, Sofia; Kaae, Susanne; Rantanen, Jukka; Genina, Natalja

    2017-08-01

    Additive manufacturing (AM) techniques, such as drug printing, represent a new engineering approach that can implement the concept of personalized medicine via on-demand manufacturing of dosage forms with individually adjusted doses. Implementation of AM principles, such as pharmacoprinting, will challenge the entire drug distribution chain and affect the society at different levels. Areas covered: This work summarizes the concept of personalized medicine and gives an overview of possibilities for monitoring patients' health. The most recent activities in the field of printing technologies for fabrication of dosage forms and 'polypills' with flexible doses and tailored release profiles are reviewed. Different scenarios for the drug distribution chain with the required adjustments in drug logistics, quality systems and environmental safety are discussed, as well as whether AM will be used for production of on-demand medicine. The impact of such changes in the distribution chain on regulation, healthcare professionals and patients are highlighted. Expert opinion: Drug manufacturing by traditional methods is well-established, but it lacks the possibility for on-demand personalized drug production. With the recent approval of the first printed medicine, society should be prepared for the changes that will follow the introduction of printed pharmaceuticals.

  16. The role of cocoa as a cigarette additive: opportunities for product regulation.

    PubMed

    Sokol, Natasha A; Kennedy, Ryan David; Connolly, Gregory N

    2014-07-01

    The 2009 Family Smoking Prevention and Tobacco Control Act prohibited the use of characterizing flavors in cigarettes; however, some of these flavors are still used in cigarettes at varying levels. We reviewed tobacco industry internal documents to investigate the role of one of these flavors, cocoa, with the objective of understanding its relationship to sensory and risk perception, promotion of dependence, and enhancement of attractiveness and acceptability. We used the Legacy Tobacco Documents Library to identify documents relevant to our research questions. Initial search terms were generated following an examination of published literature on cocoa, other cigarette additives, and sensory and risk perception. Further research questions and search terms were generated based on review of documents generated from the initial search terms. Cocoa is widely applied to cigarettes and has been used by the tobacco industry as an additive since the early 20th century. Cocoa can alter the sensory properties of cigarette smoke, including by providing a more appealing taste and decreasing its harshness. The tobacco industry has experimented with manipulating cocoa levels as a means of achieving sensory properties that appeal to women and youth. Although cocoa is identified as a flavor on tobacco industry Web sites, it may serve other sensory purposes in cigarettes as well. Eliminating cocoa as an additive from tobacco products may affect tobacco product abuse liability by altering smokers' perceptions of product risk, and decreasing product appeal, especially among vulnerable populations. © The Author 2014. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  17. Internet surveillance: content analysis and monitoring of product-specific internet prescription opioid abuse-related postings.

    PubMed

    Butler, Stephen F; Venuti, Synne Wing; Benoit, Christine; Beaulaurier, Richard L; Houle, Brian; Katz, Nathaniel

    2007-09-01

    This study describes the development of a systematic approach to the analysis of Internet chatter as a means of monitoring potentially abusable opioid analgesics. Message boards dedicated to drug abuse were selected using specific inclusion criteria. Threaded discussions containing 48,293 posts were captured. A coding system was created to compare content of posts related to 3 opioid analgesics: Kadian, Vicodin, and OxyContin. The number of posts containing mentions of the target drugs were significantly different [OxyContin (1813)>Vicodin (940)>Kadian (27), P<0.001]. Analyses revealed that these differences were not simply a reflection of the availability of each product (ie, number of prescriptions written). Reliability tests indicated that the content coding system achieved good interrater reliability coefficients (average kappa across all categories=0.76, range=0.52 to 1.0). Content analysis of a sample of 234 randomly selected posts indicated that the proportion of Internet posts endorsing abuse of Kadian was statistically significantly less than OxyContin (45.5% vs. 68.4%, P=0.036, not adjusted for multiple comparisons). These results suggest that a systematic approach to postmarketing surveillance of Internet chatter related to pharmaceutical products is feasible and yields reliable information about the quantity of discussion of specific products and qualitative information regarding the nature of the discussions. Kadian was associated with fewer Internet mentions than either OxyContin or Vicodin. This investigation stands as a first attempt to establish systematic methods for conducting Internet surveillance.

  18. 21 CFR 1304.26 - Additional recordkeeping requirements applicable to drug products containing gamma-hydroxybutyric...

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... to drug products containing gamma-hydroxybutyric acid. 1304.26 Section 1304.26 Food and Drugs DRUG....26 Additional recordkeeping requirements applicable to drug products containing gamma-hydroxybutyric....22, practitioners dispensing gamma-hydroxybutyric acid that is manufactured or distributed in...

  19. 9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... acids, and cholesterol content. 381.462 Section 381.462 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. Link to... level of fat, fatty acid, and cholesterol in a product may only be made on the label or in labeling of...

  20. 9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... acids, and cholesterol content. 317.362 Section 317.362 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. Link to... level of fat, fatty acid, and cholesterol in a product may only be made on the label or in labeling of...

  1. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.

    PubMed

    Khanal, R C; Howard, L R; Prior, R L

    2009-08-01

    Grape juice processing by-products, grape seed and pomace are a rich source of procyanidins, compounds that may afford protection against chronic disease. This study was undertaken to identify optimal extrusion conditions to enhance the contents of monomers and dimers at the expense of large molecular weight procyanidin oligomers and polymers in grape seed and pomace. Extrusion variables, temperature (160, 170, and 180 degrees C in grape seed, and 160, 170, 180, and 190 degrees C in pomace) and screw speed (100, 150, and 200 rpm in both) were tested using mixtures of grape seed as well as pomace with decorticated white sorghum flour at a ratio of 30 : 70 and moisture content of 45%. Samples of grape seed and pomace were analyzed for procyanidin composition before and after extrusion, and total anthocyanins were determined in pomace. Additionally, chromatograms from diol and normal phase high-performance liquid chromatography were compared for the separation of procyanidins. Extrusion of both grape by-products increased the biologically important monomer and dimers considerably across all temperature and screw speeds. Highest monomer content resulted when extruded at a temperature of 170 degrees C and screw speed of 200 rpm, which were 120% and 80% higher than the unextruded grape seed and pomace, respectively. Increases in monomer and dimer contents were apparently the result of reduced polymer contents, which declined by 27% to 54%, or enhanced extraction facilitated by disruption of the food matrix during extrusion. Extrusion processing reduced total anthocyanins in pomace by 18% to 53%. Extrusion processing can be used to increase procyanidin monomer and dimer contents in grape seed and pomace. Procyanidins in grape by-products have many health benefits, but most are present as large molecular weight compounds, which are poorly absorbed. Extrusion processing appears to be a promising technology to increase levels of the bioactive low molecular weight

  2. Recognition and Recall Performance Both Benefit from the Production Effect with Content-Specific Information

    ERIC Educational Resources Information Center

    Rumbaugh, Christopher M.; Landau, Joshua D.

    2018-01-01

    Two experiments assessed how reading aloud versus reading silently would benefit recognition and recall performance of content-specific vocabulary (i.e., the production effect). Participants studied 30 terms from an American history curriculum by reading half of the vocabulary aloud, while the remaining words were read silently. After a brief…

  3. Nutritional value content, biomass production and growth performance of Daphnia magna cultured with different animal wastes resulted from probiotic bacteria fermentation

    NASA Astrophysics Data System (ADS)

    Endar Herawati, Vivi; Nugroho, R. A.; Pinandoyo; Hutabarat, Johannes

    2017-02-01

    Media culture is an important factor for the growth and quality of Daphnia magna nutrient value. This study has purpose to find the increasing of nutritional content, biomass production and growth performance of D. magna using different animal wastes fermented by probiotic bacteria. This study conducted using completely randomized experimental design with 10 treatments and 3 replicates. Those media used different animal manures such as chicken manure, goat manure and quail manure mixed by rejected bread and tofu waste fermented by probiotic bacteria then cultured for 24 days. The results showed that the media which used 50% chicken manure, 100% rejected bread and 50% tofu waste created the highest biomass production, population and nutrition content of D.magna about 2111788.9 ind/L for population; 342 grams biomass production and 68.85% protein content. The highest fatty acid profile is 6.37% of linoleic and the highest essential amino acid is 22.8% of lysine. Generally, the content of ammonia, DO, temperature, and pH during the study were in the good range of D. magna’s life. This research has conclusion that media used 50% chicken manure, 100% rejected bread and 50% tofu waste created the highest biomass production, population and nutrition content of D. magna.

  4. Utilization of household food waste for the production of ethanol at high dry material content

    PubMed Central

    2014-01-01

    Background Environmental issues and shortage of fossil fuels have turned the public interest to the utilization of renewable, environmentally friendly fuels, such as ethanol. In order to minimize the competition between fuels and food production, researchers are focusing their efforts to the utilization of wastes and by-products as raw materials for the production of ethanol. household food wastes are being produced in great quantities in European Union and their handling can be a challenge. Moreover, their disposal can cause severe environmental issues (for example emission of greenhouse gasses). On the other hand, they contain significant amounts of sugars (both soluble and insoluble) and they can be used as raw material for the production of ethanol. Results Household food wastes were utilized as raw material for the production of ethanol at high dry material consistencies. A distinct liquefaction/saccharification step has been included to the process, which rapidly reduced the viscosity of the high solid content substrate, resulting in better mixing of the fermenting microorganism. This step had a positive effect in both ethanol production and productivity, leading to a significant increase in both values, which was up to 40.81% and 4.46 fold, respectively. Remaining solids (residue) after fermentation at 45% w/v dry material (which contained also the unhydrolyzed fraction of cellulose), were subjected to a hydrothermal pretreatment in order to be utilized as raw material for a subsequent ethanol fermentation. This led to an increase of 13.16% in the ethanol production levels achieving a final ethanol yield of 107.58 g/kg dry material. Conclusions In conclusion, the ability of utilizing household food waste for the production of ethanol at elevated dry material content has been demonstrated. A separate liquefaction/saccharification process can increase both ethanol production and productivity. Finally, subsequent fermentation of the remaining solids could

  5. [Content comparison of diterpenoid pigments in different processed products of Gardenia jasminoides].

    PubMed

    Zhang, Cun; Xiao, Yong-Qing; Li, Li; Li, Gui-Liu; Pang, Zhen

    2008-11-01

    To compare the contents of diterpenoid pigments in the different processed products of Gardenia jasminoides. The separation of Crocin 1, Crocin 2, Crocin 3, Crocetin were determined simultaneously by HPLC on a kromasil C18 column at 35 degrees C with the m methanol-acetonitrile-0.3% formic acid anhydrous in gradient elution as the mobile phrase. The detection wavelength was set at 440 nm and the flow rate was 1.0 mL x min(-1). The obtained linearity of the four components was better over 0.9995 and the average recoveries were 97.77%, 100.05% , 98.40%, 101.02%, respectively. The method is simple, accurate with good reproducibility. The results showed that the remarkable variation regulations appear among the different processed products.

  6. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.

    PubMed

    Garaguso, Ivana; Nardini, Mirella

    2015-07-15

    Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. The influence of additional water content towards the spectroscopy and physicochemical properties of genus Apis and stingless bee honey

    NASA Astrophysics Data System (ADS)

    Omar, Ahmad Fairuz; Mardziah Yahaya, Ommi Kalsom; Tan, Kok Chooi; Mail, Mohd Hafiz; Seeni, Azman

    2016-04-01

    The major issues concerning to food products are related to its authenticity. Honey is one of the common food products that suffer from adulteration, mainly due to its constant high market demand and price. Several studies on the authenticity detection have been done mainly on honey from genus Apis (GA), but less research has been conducted on Stingless Bee Honey (SBH) even the market demand for this food product is increasing, particularly in Malaysia due to its possible health benefits. Thus, identification of unadulterated and authenticity of honey is a very key issue for products processors, retailers, consumers and regulatory authorities. There is an increasing demand for appropriate instruments and methods to shield consumers against fraud and to guarantee a fair competition between honey producers. The study presented in this paper shows the effect of diluting pure honey from both genus Apis and Stingless Bee towards its physicochemical attributes (i.e. soluble solids content and pH) and VIS-NIR spectral absorbance features.

  8. 76 FR 4641 - Children's Products Containing Lead; Technological Feasibility of 100 ppm for Lead Content...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-01-26

    ...Section 101(a) of the Consumer Product Safety Improvement Act (``CPSIA'') provides that, as of August 14, 2011, children's products may not contain more than 100 parts per million (``ppm'') of lead unless the Consumer Product Safety Commission (``CPSC,'' ``Commission,'' or ``we'') determines that such a limit is not technologically feasible. The Commission may make such a determination only after notice and a hearing and after analyzing the public health protections associated with substantially reducing lead in children's products. Through this notice, the Commission is announcing that it will conduct a public hearing to receive views from all interested parties about the technological feasibility of meeting the 100 ppm lead content limit for children's products and associated public health considerations.

  9. [Comparison of polycyclic aromatic hydrocarbons (PAHS) contents in bakery products].

    PubMed

    Ciemniak, Artur; Witczak, Agata

    2010-01-01

    Polycyclic aromatic hydrocarbons are a group of well-known chemical carcinogens with a wide distribution in the environment and formed by the incomplete combustion of organic substances. PAHs have attracted most attention because of their carcinogenic potential. PAHs have been found as contaminants in different food categories such as dairy products, smoked and barbecued meat, vegetables, fruits, oils, coffee, tea, and cereals. Processing of food at high temperatures increases the amount of PAHs in the food Diet is the major source of human exposure to PAHs. The major dietary source of PAH are oils and fats, cereals products and vegetables. The aims of this study were to determine the content levels of 23 PAHs in various sorts of bread. The analytical procedure was based Soxhlet extraction with n--hexane and cleaned up in aflorisil cartridge. Chromatographic separation was performed using gas chromatography (HP 6890) coupled to mass spectrometry (HP 5973). The total concentration of PAHs was low end varied between 2.61 microg/kg to 43.4 microg/kg. Furthermore, the results revealed differences in concentrations of PAHs between rind and bread-crumb.

  10. Is nutrient content and other label information for prescription prenatal supplements different from nonprescription products?

    USDA-ARS?s Scientific Manuscript database

    Prenatal supplements are often recommended to pregnant women to help meet their nutrient needs. Many products are available, making it difficult to choose a suitable supplement because little is known about their labeling and contents to evaluate their appropriateness. To determine differences bet...

  11. Marketing foods to children: a comparison of nutrient content between children's and non-children's products.

    PubMed

    Lythgoe, Amelia; Roberts, Caireen; Madden, Angela M; Rennie, Kirsten L

    2013-12-01

    The predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options. Nutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size. UK. Per 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g. Significant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.

  12. Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products.

    PubMed

    Rodriguez-Garcia, I; Silva-Espinoza, B A; Ortega-Ramirez, L A; Leyva, J M; Siddiqui, M W; Cruz-Valenzuela, M R; Gonzalez-Aguilar, G A; Ayala-Zavala, J F

    2016-07-26

    Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.

  13. 75 FR 33824 - Pharmaceutical Products and Chemical Intermediates, Fourth Review: Advice Concerning the Addition...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-06-15

    ... production of pharmaceuticals (pharmaceuticals zero-for-zero initiative) and to conduct periodic reviews to... eliminated duties on additional pharmaceutical items. The USTR indicated that participants in the zero- for-zero initiative are conducting a fourth review to determine if products can be added to the initiative...

  14. Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries.

    PubMed

    Ziauddeen, Nida; Fitt, Emily; Edney, Louise; Dunford, Elizabeth; Neal, Bruce; Jebb, Susan A

    2015-11-01

    Fast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases. We surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast-food items from five major chains across ten countries, comparing product categories as well as specific food items available in most countries. MRC Human Nutrition Research, Cambridge, UK. Data for 2961 food and drink products were collected, with most from Canada (n 550) and fewest from the United Arab Emirates (n 106). There was considerable variability in energy and fat contents of fast foods across countries, reflecting both the portfolio of products and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649-1197 kJ/100 g) and sandwiches (552-1050 kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat contents (g/100 g); for example, extreme variation in McDonald's Chicken McNuggets with 12 g total fat/100 g in Germany compared with 21·1 g/100 g in New Zealand. These cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast-food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption.

  15. Variability in the reported energy, total fat and saturated fat content in fast food products across ten countries

    PubMed Central

    Ziauddeen, Nida; Fitt, Emily; Edney, Louise; Dunford, Elizabeth; Neal, Bruce; Jebb, Susan A.

    2016-01-01

    Objective Fast foods are often energy dense and offered in large serving sizes. Observational data has linked the consumption of fast food to an increased risk of obesity and related diseases. Design We surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast food items from five major chains across 10 countries, comparing product categories as well as specific food items available in most countries. Setting MRC Human Nutrition Research (HNR), Cambridge Subjects Data for 2961 food and drink products were collected, with most from Canada (n=550) and fewest from United Arab Emirates (n=106). Results There was considerable variability in energy and fat content of fast food across countries, reflecting both the portfolio of products, and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649-1197kJ/100g) and sandwiches (552-1050kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat content (g/100g) with extreme variation in McDonald’s Chicken McNuggets with 12g total fat (g/100g) in Germany compared to 21.1g in New Zealand. Conclusions These cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption. PMID:25702788

  16. Changes in Average Sodium Content of Prepacked Foods in Slovenia during 2011-2015.

    PubMed

    Pravst, Igor; Lavriša, Živa; Kušar, Anita; Miklavec, Krista; Žmitek, Katja

    2017-08-29

    A voluntary gradual reduction in the salt content of processed foods was proposed Slovenia in 2010. Our objective was to determine the sodium content of prepacked foods in 2015 and to compare these results with data from 2011. Labelled sodium content and 12-month sales data were collected for prepacked foods ( N = 5759) from major food stores in Slovenia. The average and sales-weighted sodium content, as well as the share in total sodium sales (STSS) were calculated for different food category levels, particularly focusing on processed meat and derivatives (STSS: 13.1%; 904 mg Na/100 g), bread (9.1%; 546 mg), cheese (5.1%; 524 mg), and ready-to-eat meals (2.2%; 510 mg). Reduced sale-weighted sodium content was observed in cheese (57%), a neutral trend was observed in processed meat and derivatives (99%) and bread (100%), and an increase in sodium content was found in ready meals (112%). Similar trends were observed for average sodium levels, but the difference was significant only in the case of ready meals. No statistically significant changes were observed for the matched products, although about one-third of the matched products had been reformulated by lowering the sodium level by more than 3.8%. Additional efforts are needed to ensure salt reduction in processed foods in Slovenia. Such efforts should combine closer collaboration with the food industry, additional consumer education, and setting specific sodium content targets (limits) for key food categories.

  17. Evaluation of concordance between labelling and content of 52 hair dye products: overview of the market of oxidative hair dye.

    PubMed

    Antelmi, Annarita; Bruze, Magnus; Zimerson, Erik; Engfeldt, Malin; Young, Ewa; Persson, Lena; Foti, Caterina; Sörensen, Östen; Svedman, Cecilia

    2017-04-01

    Hair dyes contain strong allergens and are widely available. Correct labelling is a necessity in order to provide information about the contents. To compare the labelling and content of hair dyes. In total, 52 hair dyes, from 11 different countries, were bought over the counter. High-pressure liquid chromatography was used for the analysis of p-phenylenediamine (PPD), toluene-2,5-diamine (2,5-TDA), and three oxidation products of PPD. There was good agreement between labelling and content, although seven of the 52 products (13.5%) studied were incorrectly labelled. There were differences in the geographical use of PPD and 2,5-TDA; 2,5-TDA was more common in European products, while PPD was more common in products purchased outside Europe and was present in higher concentrations. All dyes purchased in Europe contained PPD and 2,5-TDA at levels within the limits defined by European legislation, however, levels were higher in some products purchased outside Europe. Only a small group of hair dyes sold in Europe were mislabelled. Further improvement in labelling, by providing the concentration of chemicals, may facilitate products to be purchased both locally and within the global market, when travelling or on the internet.

  18. Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production.

    PubMed

    López-Alvarez, Arnoldo; Díaz-Pérez, Alma Laura; Sosa-Aguirre, Carlos; Macías-Rodríguez, Lourdes; Campos-García, Jesús

    2012-05-01

    In tequila production, fermentation is an important step. Fermentation determines the ethanol productivity and organoleptic properties of the beverage. In this study, a yeast isolated from native residual agave must was identified as Kluyveromyces marxianus UMPe-1 by 26S rRNA sequencing. This yeast was compared with the baker's yeast Saccharomyces cerevisiae Pan1. Our findings demonstrate that the UMPe-1 yeast was able to support the sugar content of agave must and glucose up to 22% (w/v) and tolerated 10% (v/v) ethanol concentration in the medium with 50% cells survival. Pilot and industrial fermentation of agave must tests showed that the K. marxianus UMPe-1 yeast produced ethanol with yields of 94% and 96% with respect to fermentable sugar content (glucose and fructose, constituting 98%). The S. cerevisiae Pan1 baker's yeast, however, which is commonly used in some tequila factories, showed 76% and 70% yield. At the industrial level, UMPe-1 yeast shows a maximum velocity of fermentable sugar consumption of 2.27g·L(-1)·h(-1) and ethanol production of 1.38g·L(-1)·h(-1), providing 58.78g ethanol·L(-1) at 72h fermentation, which corresponds to 96% yield. In addition, the major and minor volatile compounds in the tequila beverage obtained from UMPe-1 yeast were increased. Importantly, 29 volatile compounds were identified, while the beverage obtained from Pan1-yeast contained fewer compounds and in lower concentrations. The results suggest that the K. marxianus UMPe-1 is a suitable yeast for agave must fermentation, showing high ethanol productivity and increased volatile compound content comparing with a S. cerevisiae baker's yeast used in tequila production. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  19. Task-Based Learning and Content and Language Integrated Learning Materials Design: Process and Product

    ERIC Educational Resources Information Center

    Moore, Pat; Lorenzo, Francisco

    2015-01-01

    Content and language integrated learning (CLIL) represents an increasingly popular approach to bilingual education in Europe. In this article, we describe and discuss a project which, in response to teachers' pleas for materials, led to the production of a significant bank of task-based primary and secondary CLIL units for three L2s (English,…

  20. 77 FR 34068 - Notice Pursuant to the National Cooperative Research and Production Act of 1993-Secure Content...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-06-08

    ... DEPARTMENT OF JUSTICE Antitrust Division Notice Pursuant to the National Cooperative Research and Production Act of 1993--Secure Content Storage Association, LLC Notice is hereby given that, on May 3, 2012, pursuant to Section 6(a) of the National Cooperative Research and Production Act of 1993, 15 U.S.C. 4301 et seq. (``the Act''), the Secure...

  1. Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.

    PubMed

    Glicerina, Virginia; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco; Romani, Santina

    2017-11-17

    The effect of partial replacement of wheat flour with soy paste and wheat fiber on rheological, textural, physicochemical, and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g., enriched cooked ham, whey cheese, and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity, and metabolic heat were tested. On the final product, produced at the industrial level, textural, color, sensory, and nutritional analyses were performed. Preliminary rheological analysis was essential to evaluate the suitability of the new pizza to be processed at industrial level. Both pizza dough samples showed a solid elastic-like behavior; however, the addition of soy and fiber increased moisture content of E pizza, due to the water binding ability of soy protein and to the effect of fibers that also decreased E dough elasticity. No differences in extensibility between the two samples were observed, whereas significantly lower values of resistance to extension and dough force were shown in sample E. These differences were likely due to the presence of soy that interfere with gluten formation and to the dietary fibers that interact with water. Ingredients used in E pizza improved its nutritional quality increasing dietary fibers and protein, and decreasing saturated fatty acids and cholesterol content, which contributed to decrease energy value, in terms of kilocalorie reduction. In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid

  2. Association between body energy content in the dry period and post-calving production disease status in dairy cattle.

    PubMed

    Smith, G L; Friggens, N C; Ashworth, C J; Chagunda, M G G

    2017-09-01

    . Cows diagnosed with subclinical mastitis in the first 30 days of lactation had significantly greater milk yield at dry off in the previous lactation than cows that developed a reproductive tract disorder or metabolic disease in addition to a significantly higher yield to body energy content ratio at dry off than healthy cows. Physiological and production traits recorded in the lactation and dry period preceding a disease event differed between cows which developed different diseases post-calving. Differences in these traits allow the development of new disease indicators for use in models for the prediction of disease risk in the transition period.

  3. Inorganic arsenic contents in ready-to-eat rice products and various Korean rice determined by a highly sensitive gas chromatography-tandem mass spectrometry.

    PubMed

    Jung, Mun Yhung; Kang, Ju Hee; Jung, Hyun Jeong; Ma, Sang Yong

    2018-02-01

    Rice and rice products have been reported to contain high contents of toxic inorganic arsenic (iAs). The inorganic arsenic contents in microwavable ready-to-eat rice products (n=30) and different types of Korean rice (n=102) were determined by a gas chromatography-tandem mass spectrometry (GC-MS/MS). The method showed low limit of detection (0.015pg), high intra- and inter-day repeatability (<7.3%, RSD), and recovery rates (90-117%). The mean iAs content in the ready-to-eat rice products was 59μgkg -1 (dry weight basis). The mean iAs contents in polished white, brown, black, and waxy rice were 65, 109, 91, and 66μgkg -1 , respectively. The percentages of ready-to-eat rice products, white, brown, black, and waxy rice containing iAs over the maximum level (100μgkg -1 ) set by EU for the infant foods were 17, 4, 70, 36 and 0%, respectively. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.

    PubMed

    Sebecić, Blazenka; Vedrina-Dragojević, Irena

    2004-04-01

    Cereal-based confectionery products being consumed through whole human life are considered mainly to be a source of carbohydrates, that is energy, although cereals are a rich source of minerals as well. To evaluate some hard biscuits produced in Croatia as a source of different trace elements in nutrition, in this study Zn and Cu contents were determined in classic wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and skimmed milk. Zn was determined by flame atomic absorption spectrometry (AAS); Cu was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES). The results show that the Zn content in different kinds of biscuits ranges from 5.89 up to 17.64 mg/kg and the Cu content ranges from 1.15 up to 2.79 mg/kg depending on the type of wheat milling products and mineral content of other ingredients used. Enriched dietetic biscuits produced from wheat flour type 850 and whole wheat grain flour and/or soya flour and skimmed milk were almost 200% and 150% higher in Zn and Cu, respectively, in comparison to classic white wheat flour biscuits and can be considered as good sources of Zn and Cu in nutrition.

  5. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages.

    PubMed

    Pereira, Anirene Galvão Tavares; Ramos, Eduardo Mendes; Teixeira, Jacyara Thaís; Cardoso, Giselle Pereira; Ramos, Alcinéia de Lemos Souza; Fontes, Paulo Rogério

    2011-12-01

    The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color. Copyright © 2011 Elsevier Ltd. All rights reserved.

  6. In Situ Biodiesel Production from Fast-Growing and High Oil Content Chlorella pyrenoidosa in Rice Straw Hydrolysate

    PubMed Central

    Li, Penglin; Miao, Xiaoling; Li, Rongxiu; Zhong, Jianjiang

    2011-01-01

    Rice straw hydrolysate was used as lignocellulose-based carbon source for Chlorella pyrenoidosa cultivation and the feasibility of in situ biodiesel production was investigated. 13.7 g/L sugar was obtained by enzymatic hydrolyzation of rice straw. Chlorella pyrenoidosa showed a rapid growth in the rice straw hydrolysate medium, the maximum biomass concentration of 2.83 g/L was obtained in only 48 hours. The lipid content of the cells reached as high as 56.3%. In situ transesterification was performed for biodiesel production. The optimized condition was 1 g algal powder, 6 mL n-hexane, and 4 mL methanol with 0.5 M sulfuric acid at the temperature of 90°C in 2-hour reaction time, under which over 99% methyl ester content and about 95% biodiesel yield were obtained. The results suggested that the method has great potential in the production of biofuels with lignocellulose as an alternative carbon source for microalgae cultivation. PMID:21318171

  7. CO 2 Reduction Selective for C ≥2 Products on Polycrystalline Copper with N-Substituted Pyridinium Additives

    DOE PAGES

    Han, Zhiji; Kortlever, Ruud; Chen, Hsiang -Yun; ...

    2017-07-21

    Electrocatalytic CO 2 reduction to generate multicarbon products is of interest for applications in artificial photosynthetic schemes. This is a particularly attractive goal for CO 2 reduction by copper electrodes, where a broad range of hydrocarbon products can be generated but where selectivity for C–C coupled products relative to CH 4 and H 2 remains an impediment. Herein we report a simple yet highly selective catalytic system for CO 2 reduction to C ≥2 hydrocarbons on a polycrystalline Cu electrode in bicarbonate aqueous solution that uses N-substituted pyridinium additives. Selectivities of 70–80% for C 2 and C 3 products withmore » a hydrocarbon ratio of C ≥2/CH 4 significantly greater than 100 have been observed with several additives. 13C-labeling studies verify CO 2 to be the sole carbon source in the C ≥2 hydrocarbons produced. Upon electroreduction, the N-substituted pyridinium additives lead to film deposition on the Cu electrode, identified in one case as the reductive coupling product of N-arylpyridinium. As a result, product selectivity can also be tuned from C ≥2 species to H 2 (~90%) while suppressing methane with certain N-heterocyclic additives.« less

  8. CO 2 Reduction Selective for C ≥2 Products on Polycrystalline Copper with N-Substituted Pyridinium Additives

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Han, Zhiji; Kortlever, Ruud; Chen, Hsiang -Yun

    Electrocatalytic CO 2 reduction to generate multicarbon products is of interest for applications in artificial photosynthetic schemes. This is a particularly attractive goal for CO 2 reduction by copper electrodes, where a broad range of hydrocarbon products can be generated but where selectivity for C–C coupled products relative to CH 4 and H 2 remains an impediment. Herein we report a simple yet highly selective catalytic system for CO 2 reduction to C ≥2 hydrocarbons on a polycrystalline Cu electrode in bicarbonate aqueous solution that uses N-substituted pyridinium additives. Selectivities of 70–80% for C 2 and C 3 products withmore » a hydrocarbon ratio of C ≥2/CH 4 significantly greater than 100 have been observed with several additives. 13C-labeling studies verify CO 2 to be the sole carbon source in the C ≥2 hydrocarbons produced. Upon electroreduction, the N-substituted pyridinium additives lead to film deposition on the Cu electrode, identified in one case as the reductive coupling product of N-arylpyridinium. As a result, product selectivity can also be tuned from C ≥2 species to H 2 (~90%) while suppressing methane with certain N-heterocyclic additives.« less

  9. US-TEC: A new data assimilation product from the Space Environment Center characterizing the ionospheric total electron content using real-time GPS data

    NASA Astrophysics Data System (ADS)

    Fuller-Rowell, Tim; Araujo-Pradere, Eduardo; Minter, Cliff; Codrescu, Mihail; Spencer, Paul; Robertson, Doug; Jacobson, Abram R.

    2006-12-01

    The potential of data assimilation for operational numerical weather forecasting has been appreciated for many years. For space weather it is a new path that we are just beginning to explore. With the emergence of satellite constellations and the networks of ground-based observations, sufficient data sources are now available to make the application of data assimilation techniques a viable option. The first space weather product at Space Environment Center (SEC) utilizing data assimilation techniques, US-TEC, was launched as a test operational product in November 2004. US-TEC characterizes the ionospheric total electron content (TEC) over the continental United States (CONUS) every 15 min with about a 15-min latency. US-TEC is based on a Kalman filter data assimilation scheme driven by a ground-based network of real-time GPS stations. The product includes a map of the vertical TEC, an estimate of the uncertainty in the map, and the departure of the TEC from a 10-day average at that particular universal time. In addition, data files are provided for vertical TEC and the line-of-sight electron content to all GPS satellites in view over the CONUS at that time. The information can be used to improve single-frequency GPS positioning by providing more accurate corrections for the ionospheric signal delay, or it can be used to initialize rapid integer ambiguity resolution schemes for dual-frequency GPS systems. Validation of US-TEC indicates an accuracy of the line-of-sight electron content of between 2 and 3 TEC units (1 TECU = 1016 el m-2), equivalent to less than 50 cm signal delay at L1 frequencies, which promises value for GPS users. This is the first step along a path that will likely lead to major improvement in space weather forecasting, paralleling the advances achieved in meteorological weather forecasting.

  10. Dropwise additive manufacturing of pharmaceutical products for melt-based dosage forms.

    PubMed

    Içten, Elçin; Giridhar, Arun; Taylor, Lynne S; Nagy, Zoltan K; Reklaitis, Gintaras V

    2015-05-01

    The US Food and Drug Administration introduced the quality by design approach and process analytical technology guidance to encourage innovation and efficiency in pharmaceutical development, manufacturing, and quality assurance. As part of this renewed emphasis on the improvement of manufacturing, the pharmaceutical industry has begun to develop more efficient production processes with more intensive use of online measurement and sensing, real-time quality control, and process control tools. Here, we present dropwise additive manufacturing of pharmaceutical products (DAMPP) as an alternative to conventional pharmaceutical manufacturing methods. This mini-manufacturing process for the production of pharmaceuticals utilizes drop on demand printing technology for automated and controlled deposition of melt-based formulations onto edible substrates. The advantages of drop-on-demand technology, including reproducible production of small droplets, adjustable drop sizing, high placement accuracy, and flexible use of different formulations, enable production of individualized dosing even for low-dose and high-potency drugs. In this work, DAMPP is used to produce solid oral dosage forms from hot melts of an active pharmaceutical ingredient and a polymer. The dosage forms are analyzed to show the reproducibility of dosing and the dissolution behavior of different formulations. © 2015 Wiley Periodicals, Inc. and the American Pharmacists Association.

  11. Indications of Transformation Products from Hydraulic Fracturing Additives in Shale-Gas Wastewater.

    PubMed

    Hoelzer, Kathrin; Sumner, Andrew J; Karatum, Osman; Nelson, Robert K; Drollette, Brian D; O'Connor, Megan P; D'Ambro, Emma L; Getzinger, Gordon J; Ferguson, P Lee; Reddy, Christopher M; Elsner, Martin; Plata, Desiree L

    2016-08-02

    Unconventional natural gas development (UNGD) generates large volumes of wastewater, the detailed composition of which must be known for adequate risk assessment and treatment. In particular, transformation products of geogenic compounds and disclosed additives have not been described. This study investigated six Fayetteville Shale wastewater samples for organic composition using a suite of one- and two-dimensional gas chromatographic techniques to capture a broad distribution of chemical structures. Following the application of strict compound-identification-confidence criteria, we classified compounds according to their putative origin. Samples displayed distinct chemical distributions composed of typical geogenic substances (hydrocarbons and hopane biomarkers), disclosed UNGD additives (e.g., hydrocarbons, phthalates such as diisobutyl phthalate, and radical initiators such as azobis(isobutyronitrile)), and undisclosed compounds (e.g., halogenated hydrocarbons, such as 2-bromohexane or 4-bromoheptane). Undisclosed chloromethyl alkanoates (chloromethyl propanoate, pentanoate, and octanoate) were identified as potential delayed acids (i.e., those that release acidic moieties only after hydrolytic cleavage, the rate of which could be potentially controlled), suggesting they were deliberately introduced to react in the subsurface. In contrast, the identification of halogenated methanes and acetones suggested that those compounds were formed as unintended byproducts. Our study highlights the possibility that UNGD operations generate transformation products and underscores the value of disclosing additives injected into the subsurface.

  12. The Hidden Strand of Mathematical Proficiency: Defining and Assessing for Productive Disposition in Elementary School Teachers' Mathematical Content Knowledge

    ERIC Educational Resources Information Center

    Siegfried, John Zig Michael

    2012-01-01

    Teachers' mathematical content knowledge is one of the most important constructs considered by researchers studying elementary mathematics education (Fennema & Franke, 1992). One component of mathematical content knowledge that is complicated, ill-defined, and oft-ignored is "productive disposition," defined as the…

  13. Screening of industrial wastewaters as feedstock for the microbial production of oils for biodiesel production and high-quality pigments

    DOE PAGES

    Schneider, Teresa; Graeff-Honninger, Simone; French, William Todd; ...

    2012-01-01

    The production of biodiesel has notably increased over the past decade. Currently, plant oil is the main feedstock for biodiesel production, but, due to concerns related to the competition with food production, alternative oil feedstocks have to be found. Oleaginous yeasts are known to produce high amounts of lipids, but no integrated process from microbial fermentation to final biodiesel production has reached commercial realization yet due to economic constraints. Therefore, growth and lipid production of red yeast Rhodotorula glutinis was tested on low-cost substrates, namely, wastewaters from potato, fruit juice, and lettuce processing. Additionally, the production of carotenoids as high-valuemore » by-products was examined. All evaluated wastewaters met the general criteria for microbial lipid production. However, no significant increase in lipid content was observed, probably due to lack of available carbon in wastewaters from fruit juice and lettuce processing, and excess of available nitrogen in potato processing wastewater, respectively. During growth on wastewaters from fruit juice and lettuce processing the carotenoid content increased significantly in the first 48 hours. The relations between carbon content, nitrogen content, and carotenoid production need to be further assessed. For economic viability, lipid and carotenoid production needs to be increased significantly. Lastly, the screening of feedstocks should be extended to other wastewaters.« less

  14. Polyphenols content of spent coffee grounds subjected to physico-chemical pretreatments influences lignocellulolytic enzymes production by Bacillus sp. R2.

    PubMed

    Khelil, Omar; Choubane, Slimane; Cheba, Ben Amar

    2016-07-01

    The objective of this study was to investigate the impact of polyphenols content changes issued after physico-chemical treatments of spent coffee grounds on lignocellulolytic enzymes production by Bacillus sp. R2. Total polyphenols of the collected substrates were extracted with water under autoclaving conditions. Results showed that polyphenols content of spent coffee grounds decreased with continued treatments. Untreated spent coffee grounds were the best substrate for cellulase and pectinase (1.33±0.06μ/ml and 0.32±0.02μ/ml respectively). A strong positive correlation was noticed between polyphenols content and cellulase and pectinase activities. However, xylanase and peroxidase correlated moderately with polyphenols content and their highest activities were registered with spent coffee grounds treated with boiling water and 1% EDTA (0.31±0.002μ/ml and 15.56±0.56μ/ml respectively). The obtained results indicate that polyphenols content of the pretreated substrates influences the production of lignocellulolytic enzymes by Bacillus sp. R2. Copyright © 2016. Published by Elsevier Ltd.

  15. Changes in Average Sodium Content of Prepacked Foods in Slovenia during 2011–2015

    PubMed Central

    Lavriša, Živa

    2017-01-01

    A voluntary gradual reduction in the salt content of processed foods was proposed Slovenia in 2010. Our objective was to determine the sodium content of prepacked foods in 2015 and to compare these results with data from 2011. Labelled sodium content and 12-month sales data were collected for prepacked foods (N = 5759) from major food stores in Slovenia. The average and sales-weighted sodium content, as well as the share in total sodium sales (STSS) were calculated for different food category levels, particularly focusing on processed meat and derivatives (STSS: 13.1%; 904 mg Na/100 g), bread (9.1%; 546 mg), cheese (5.1%; 524 mg), and ready-to-eat meals (2.2%; 510 mg). Reduced sale-weighted sodium content was observed in cheese (57%), a neutral trend was observed in processed meat and derivatives (99%) and bread (100%), and an increase in sodium content was found in ready meals (112%). Similar trends were observed for average sodium levels, but the difference was significant only in the case of ready meals. No statistically significant changes were observed for the matched products, although about one-third of the matched products had been reformulated by lowering the sodium level by more than 3.8%. Additional efforts are needed to ensure salt reduction in processed foods in Slovenia. Such efforts should combine closer collaboration with the food industry, additional consumer education, and setting specific sodium content targets (limits) for key food categories. PMID:28850061

  16. The content of the message matters: The differential effects of promotive and prohibitive team voice on team productivity and safety performance gains.

    PubMed

    Li, Alex Ning; Liao, Hui; Tangirala, Subrahmaniam; Firth, Brady M

    2017-08-01

    We propose that it is important to take the content of team voice into account when examining its impact on team processes and outcomes. Drawing on regulatory focus theory (Higgins, 1997), we argue that promotive team voice and prohibitive team voice help teams achieve distinct collective outcomes-that is, team productivity performance gains and team safety performance gains, respectively. Further, we identify mechanisms through which promotive and prohibitive team voices uniquely influence team outcomes as well as boundary conditions for such influences. In data collected from 88 production teams, we found that promotive team voice had a positive association with team productivity performance gains. By contrast, prohibitive team voice had a positive association with team safety performance gains. The relationship between promotive team voice and team productivity performance gains was mediated by team innovation, and the relationship between prohibitive team voice and team safety performance gains was mediated by team monitoring. In addition, the indirect effect of prohibitive team voice on team safety performance gains via team monitoring was stronger when prior team safety performance was lower. We discuss the theoretical and practical implications of these findings. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

  17. Effect of Fodder Tree Species with Condensed Tannin Contents on In vitro Methane Production

    PubMed Central

    Vázquez, Ernestina Gutiérrez; Medina, Leonardo Hernández; Benavides, Liliana Márquez; Caratachea, Aureliano Juárez; Razo, Guillermo Salas; Burgos, Armin Javier Ayala; Rodríguez, Ruy Ortiz

    2016-01-01

    The objective was to evaluate the effect of fodder tree species (FTS) with condensed tannin contents: Cordia elaeagnoides, Platymiscium lasiocarpum, Vitex mollis, and Haematoxylon brasiletto, on in vitro methane (CH4) production at 24 h post incubation. The analysis was performed using the in vitro gas production technique, with three levels of inclusion/species: 600, 800, and 1,000 mg and with 4 replicates/species/level of inclusion. The substrate was incubated at 39°C, and the gas and CH4 production were recorded at 4, 8, 12, and 24 h post incubation. The data collected was analyzed through Pearson correlation, polinomial regression and fixed effects models. There were negative correlations between FTS-total gas volume (r = −0.40; p<0.001); FTS-volume of CH4 produced (r = −0.40; p<0.001) and between the inclusion level-volume of CH4 produced (r = −0.20; p<0.001). As well as a positive correlation between hours post incubation-total gas volume (r = 0.42; p<0.001) and between hours post incubation-volume of CH4 produced (r = 0.48; p<0.001). The FTS: C. elaeagnoides, V. mollis, and H. brasiletto have potential, in the three inclusion levels analyzed, to reduce CH4 emission on in vitro trials (>32.7%), taking into account the total CH4 production at 24 h of the forage used as reference (Avena sativa). It’s suggested that C. elaeagnoides-according to its crude protein, neutral detergent fiber, and condensed tannins content- is the best alternative within the FTS analyzed, for feeding ruminants and for the control of CH4 emissions during the dry season. PMID:26732330

  18. Comparison of Very Low Energy Diet Products Available in Australia and How to Tailor Them to Optimise Protein Content for Younger and Older Adult Men and Women

    PubMed Central

    Gibson, Alice A.; Franklin, Janet; Pattinson, Andrea L.; Cheng, Zilvia G. Y.; Samman, Samir; Markovic, Tania P.; Sainsbury, Amanda

    2016-01-01

    Very low energy diets (VLED) are efficacious in inducing rapid weight loss but may not contain adequate macronutrients or micronutrients for individuals with varying nutritional requirements. Adequate protein intake during weight loss appears particularly important to help preserve fat free mass and control appetite, and low energy and carbohydrate content also contributes to appetite control. Therefore, the purpose of this study was to compare the nutritional content (with a focus on protein), nutritional adequacy and cost of all commercially-available VLED brands in Australia. Nutritional content and cost were extracted and compared between brands and to the Recommended Dietary Intake (RDI) or adequate intake (AI) of macronutrients and micronutrients for men and women aged 19–70 years or >70 years. There was wide variability in the nutritional content, nutritional adequacy and cost of VLED brands. Most notably, even brands with the highest daily protein content, based on consuming three products/day (KicStart™ and Optislim®, ~60 g/day), only met estimated protein requirements of the smallest and youngest women for whom a VLED would be indicated. Considering multiple options to optimise protein content, we propose that adding pure powdered protein is the most suitable option because it minimizes additional energy, carbohydrate and cost of VLEDs. PMID:27657150

  19. Introducing MISR Version 23: Resolution and Content Improvements to MISR Aerosol and Land Surface Product

    NASA Astrophysics Data System (ADS)

    Garay, M. J.; Bull, M. A.; Witek, M. L.; Diner, D. J.; Seidel, F.

    2017-12-01

    Since early 2000, the Multi-angle Imaging SpectroRadiometer (MISR) instrument on NASA's Terra satellite has been providing operational Level 2 (swath-based) aerosol optical depth (AOD) and particle property retrievals at 17.6 km spatial resolution and atmospherically corrected land surface products at 1.1 km resolution. A major, multi-year development effort has led to the release of updated operational MISR Level 2 aerosol and land surface retrieval products. The spatial resolution of the aerosol product has been increased to 4.4 km, allowing more detailed characterization of aerosol spatial variability, especially near local sources and in urban areas. The product content has been simplified and updated to include more robust measures of retrieval uncertainty and other fields to benefit users. The land surface product has also been updated to incorporate the Version 23 aerosol product as input and to improve spatial coverage, particularly over mountainous terrain and snow/ice-covered surfaces. We will describe the major upgrades incorporated in Version 23, present validation of the aerosol product, and describe some of the applications enabled by these product updates.

  20. Utilization of municipal sewage sludge as additives for the production of eco-cement.

    PubMed

    Lin, Yiming; Zhou, Shaoqi; Li, Fuzhen; Lin, Yixiao

    2012-04-30

    The effects of using dried sewage sludge as additive on cement property in the process of clinker burning were investigated in this paper. The eco-cement samples were prepared by adding 0.50-15.0% of dried sewage sludge to unit raw meal, and then the mixtures were burned at 1450 °C for 2 h. The results indicated that the major components in the eco-cement clinkers were similar to those in ordinary Portland cement. Although the C(2)S phase formation increased with the increase of sewage sludge content, it was also found that the microstructure of the mixture containing 15.0% sewage sludge in raw meal was significantly different and that a larger amount of pores were distributed in the clinker. Moreover, all the eco-cement pastes had a longer initial setting time and final setting time than those of plain cement paste, which increased as the sewage sludge content in the raw meal increased. All the eco-cement pastes had lower early flexural strengths, which increased as the sewage sludge content increased, while the compressive strengths decreased slightly. However, this had no significant effect on all the strengths at later stages. Furthermore, the leaching concentrations of all the types of eco-cement clinkers met the standard of Chinese current regulatory thresholds. Copyright © 2012 Elsevier B.V. All rights reserved.

  1. Two distinct auditory-motor circuits for monitoring speech production as revealed by content-specific suppression of auditory cortex.

    PubMed

    Ylinen, Sari; Nora, Anni; Leminen, Alina; Hakala, Tero; Huotilainen, Minna; Shtyrov, Yury; Mäkelä, Jyrki P; Service, Elisabet

    2015-06-01

    Speech production, both overt and covert, down-regulates the activation of auditory cortex. This is thought to be due to forward prediction of the sensory consequences of speech, contributing to a feedback control mechanism for speech production. Critically, however, these regulatory effects should be specific to speech content to enable accurate speech monitoring. To determine the extent to which such forward prediction is content-specific, we recorded the brain's neuromagnetic responses to heard multisyllabic pseudowords during covert rehearsal in working memory, contrasted with a control task. The cortical auditory processing of target syllables was significantly suppressed during rehearsal compared with control, but only when they matched the rehearsed items. This critical specificity to speech content enables accurate speech monitoring by forward prediction, as proposed by current models of speech production. The one-to-one phonological motor-to-auditory mappings also appear to serve the maintenance of information in phonological working memory. Further findings of right-hemispheric suppression in the case of whole-item matches and left-hemispheric enhancement for last-syllable mismatches suggest that speech production is monitored by 2 auditory-motor circuits operating on different timescales: Finer grain in the left versus coarser grain in the right hemisphere. Taken together, our findings provide hemisphere-specific evidence of the interface between inner and heard speech. © The Author 2014. Published by Oxford University Press. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

  2. Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

    NASA Astrophysics Data System (ADS)

    Swastawati, Fronthea; Ambaryanto; Cahyono, Bambang; Wijayanti, Ima; Chilmawati, Diana

    2018-02-01

    Milkfish meatballs are one of the value-added product that is potential to be developed because this product is favored by consumers. The aims of this study were mainly to evaluate the effect of nano encapsulation liquid smoke addition to the properties of milkfish meatballs. The different concentration (0%, 1%, 3% and 5%) of nano encapsulation liquid smoke was treated into milkfish meatballs with three replications. Test parameters used include texture (hardness, deformation and gel strength); proximate (moisture, protein, fat, ash and carbohydrates content); sensory (organoleptic and hedonic). Parametric data were analysis using ANOVA and non-parametric parameters using Kruskal Wallis test. Analysis of variant shows that nanoencapsulation gave significant effect on the hardness, deformation, and gel strength; protein, lipid, ash and water content(P<0,05), but gave no significant effect on carbohydrate (P >0.05). The best texture characteristic was obtained by milkfish meatball added with 1% of nanoencapsulation liquid smoke indicated by the moisture water; protein; fat; ash and carbohydrate content: 66,35%; 12,69%; 6,75%; 2,42% and 5,93% respectively. The best organoleptic and hedonic value of milkfish meatballs was achieved by a panelist at the sample with the addition of 1% liquid smoke, but this sample found gave no significance different to control in terms of sensory valle.

  3. 27 CFR 7.71 - Alcoholic content.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Alcoholic content. 7.71 Section 7.71 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF MALT BEVERAGES Interim Regulations for Alcoholic Content Statements § 7.71 Alcoholic content. ...

  4. 27 CFR 7.71 - Alcoholic content.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Alcoholic content. 7.71 Section 7.71 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF MALT BEVERAGES Interim Regulations for Alcoholic Content Statements § 7.71 Alcoholic content. ...

  5. 27 CFR 7.71 - Alcoholic content.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Alcoholic content. 7.71 Section 7.71 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF MALT BEVERAGES Interim Regulations for Alcoholic Content Statements § 7.71 Alcoholic content. ...

  6. 27 CFR 7.71 - Alcoholic content.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Alcoholic content. 7.71 Section 7.71 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF MALT BEVERAGES Interim Regulations for Alcoholic Content Statements § 7.71 Alcoholic content. ...

  7. 27 CFR 7.71 - Alcoholic content.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Alcoholic content. 7.71 Section 7.71 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF MALT BEVERAGES Interim Regulations for Alcoholic Content Statements § 7.71 Alcoholic content. ...

  8. Effect of biochar addition on hydrogen and methane production in two-phase anaerobic digestion of aqueous carbohydrates food waste.

    PubMed

    Sunyoto, Nimas M S; Zhu, Mingming; Zhang, Zhezi; Zhang, Dongke

    2016-11-01

    Effect of biochar addition on hydrogen and methane production in two-phase anaerobic digestion of aqueous carbohydrates was studied using bench-scale bioreactors. The cultures with biochar additions were placed in 100ml reactors and incubated at 35°C and pH 5 for hydrogen production. The residual cultures were then used for methane production, incubated at 35°C and pH 7. Daily yields of hydrogen and methane and weekly yield of volatile fatty acids (VFA) were measured. The hydrogen and methane production potentials, rate and lag phases of the two phases were analysed using the Gompertz model. The results showed that biochar addition increased the maximum production rates of hydrogen by 32.5% and methane 41.6%, improved hydrogen yield by 31.0% and methane 10.0%, and shortened the lag phases in the two phases by 36.0% and 41.0%, respectively. Biochar addition also enhanced VFA generation during hydrogen production and VFA degradation in methane production. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.

    PubMed

    Demirci, Zeynep Ozben; Yılmaz, Ismail; Demirci, Ahmet Şukru

    2014-05-01

    This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.

  10. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content.

    PubMed

    Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Pugajeva, Iveta; Zadeike, Daiva; Juodeikiene, Grazina; Cizeikiene, Dalia

    2018-06-01

    The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production. © 2018 Institute of Food Technologists®.

  11. Composted Poultry Litter as an Amendment for Substrates with High Wood Content

    USDA-ARS?s Scientific Manuscript database

    Whole Tree (WT) and Clean Chip Residual (CCR) are potential new nursery substrates that are by-products of the forestry industry containing high wood content. Initial immobilization of nitrogen is one limitation of these new substrates, however the addition of composted poultry litter (CPL) to subs...

  12. Low-cost production of green microalga Botryococcus braunii biomass with high lipid content through mixotrophic and photoautotrophic cultivation.

    PubMed

    Yeesang, Chittra; Cheirsilp, Benjamas

    2014-09-01

    Botryococcus braunii is a microalga that is regarded as a potential source of renewable fuel because of its ability to produce large amounts of lipid that can be converted into biodiesel. Agro-industrial by-products and wastes are of great interest as cultivation medium for microorganisms because of their low cost, renewable nature, and abundance. In this study, two strategies for low-cost production of B. braunii biomass with high lipid content were performed: (i) the mixotrophic cultivation using molasses, a cheap by-product from the sugar cane plant as a carbon source, and (ii) the photoautotrophic cultivation using nitrate-rich wastewater supplemented with CO2 as a carbon source. The mixotrophic cultivation added with 15 g L(-1) molasses produced a high amount of biomass of 3.05 g L(-1) with a high lipid content of 36.9 %. The photoautotrophic cultivation in nitrate-rich wastewater supplemented with 2.0 % CO2 produced a biomass of 2.26 g L(-1) and a lipid content of 30.3 %. The benefits of this photoautotrophic cultivation are that this cultivation would help to reduce accumulation of atmospheric carbon dioxide and more than 90 % of the nitrate could be removed from the wastewater. When this cultivation was scaled up in a stirred tank photobioreactor and run with semi-continuous cultivation regime, the highest microalgal biomass of 5.16 g L(-1) with a comparable lipid content of 32.2 % was achieved. These two strategies could be promising ways for producing cheap lipid-rich microalgal biomass that can be used as biofuel feedstocks and animal feeds.

  13. Nitrogen deposition alters nitrogen cycling and reduces soil carbon content in low-productivity semiarid Mediterranean ecosystems

    PubMed Central

    Ochoa-Hueso, Raúl; Maestre, Fernando T.; Ríos, Asunción de los; Valea, Sergio; Theobald, Mark R.; Vivanco, Marta G.; Manrique, Esteban; Bowker, Mathew A.

    2015-01-01

    Nitrogen (N) deposition is a threat to European Mediterranean ecosystems, but the evidence of real ecological impacts is still scarce. We combined data from a real N deposition gradient (4.3-7.3 kg N ha−1 yr−1) from semiarid portions of Spain with data from a field experiment in central Spain to evaluate N deposition effects on soil fertility, function and cyanobacteria community structure. Soil organic N did not increase along the extant deposition gradient, whereas C:N ratios decreased in most locations. Nitrogen fixation decreased along existing and experimental N deposition gradients, a result possibly related to compositional shifts in soil cyanobacteria community. Nitrogen mineralization rates were reduced by N fertilization, suggesting ecosystem N saturation. Soil organic C content and the activity of β-glucosidase decreased along the extant gradient. Our results suggest that semiarid soils in low-productivity sites are unable to store additional N inputs, and that are also unable to mitigate increasing C emissions to the atmosphere when experiencing increased N deposition. PMID:23685631

  14. Nutrient composition, digestible and metabolizable energy content, and prediction of energy for animal protein by-products in finishing pig diets

    USDA-ARS?s Scientific Manuscript database

    An industry survey and an animal experiment were conducted to evaluate compositional variability and DE and ME content of animal protein by-products, and to generate equations to predict DE and ME content based on chemical analysis. For the 220 samples collected, the greatest concentration of CP was...

  15. Improving aerobic stability and biogas production of maize silage using silage additives.

    PubMed

    Herrmann, Christiane; Idler, Christine; Heiermann, Monika

    2015-12-01

    The effects of air stress during storage, exposure to air at feed-out, and treatment with silage additives to enhance aerobic stability on methane production from maize silage were investigated at laboratory scale. Up to 17% of the methane potential of maize without additive was lost during seven days exposure to air on feed-out. Air stress during storage reduced aerobic stability and further increased methane losses. A chemical additive containing salts of benzoate and propionate, and inoculants containing heterofermentative lactic acid bacteria were effective to increase aerobic stability and resulted in up to 29% higher methane yields after exposure to air. Exclusion of air to the best possible extent and high aerobic stabilities should be primary objectives when ensiling biogas feedstocks. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  16. 27 CFR 4.37 - Net contents.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Net contents. 4.37 Section 4.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.37 Net contents. (a) Statement of net contents. The net...

  17. 27 CFR 4.36 - Alcoholic content.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Alcoholic content. 4.36 Section 4.36 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.36 Alcoholic content. (a) Alcoholic content shall be...

  18. 27 CFR 4.36 - Alcoholic content.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Alcoholic content. 4.36 Section 4.36 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.36 Alcoholic content. (a) Alcoholic content shall be...

  19. 27 CFR 7.27 - Net contents.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Net contents. 7.27 Section 7.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF MALT BEVERAGES Labeling Requirements for Malt Beverages § 7.27 Net contents. (a) Net contents shall...

  20. 27 CFR 4.37 - Net contents.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Net contents. 4.37 Section 4.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.37 Net contents. (a) Statement of net contents. The net...

  1. 27 CFR 4.36 - Alcoholic content.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Alcoholic content. 4.36 Section 4.36 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.36 Alcoholic content. (a) Alcoholic content shall be...

  2. 27 CFR 7.27 - Net contents.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Net contents. 7.27 Section 7.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF MALT BEVERAGES Labeling Requirements for Malt Beverages § 7.27 Net contents. (a) Net contents shall...

  3. 27 CFR 4.37 - Net contents.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Net contents. 4.37 Section 4.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.37 Net contents. (a) Statement of net contents. The net...

  4. 27 CFR 7.27 - Net contents.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Net contents. 7.27 Section 7.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF MALT BEVERAGES Labeling Requirements for Malt Beverages § 7.27 Net contents. (a) Net contents shall...

  5. 27 CFR 4.37 - Net contents.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Net contents. 4.37 Section 4.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.37 Net contents. (a) Statement of net contents. The net...

  6. 27 CFR 4.36 - Alcoholic content.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Alcoholic content. 4.36 Section 4.36 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.36 Alcoholic content. (a) Alcoholic content shall be...

  7. 27 CFR 7.27 - Net contents.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Net contents. 7.27 Section 7.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF MALT BEVERAGES Labeling Requirements for Malt Beverages § 7.27 Net contents. (a) Net contents shall...

  8. 27 CFR 7.27 - Net contents.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Net contents. 7.27 Section 7.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF MALT BEVERAGES Labeling Requirements for Malt Beverages § 7.27 Net contents. (a) Net contents shall...

  9. 27 CFR 4.37 - Net contents.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Net contents. 4.37 Section 4.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.37 Net contents. (a) Statement of net contents. The net...

  10. 27 CFR 4.36 - Alcoholic content.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Alcoholic content. 4.36 Section 4.36 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.36 Alcoholic content. (a) Alcoholic content shall be...

  11. Pilot-plant studies of the pipe- and pipe-cross reactors in production of granular polyphosphate fertilizers. TVA Circular Z-148. [Methods of increasing polyphosphate content of suspension fertilizers

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Parker, B.R.; Norton, M.M.; Stumpe, T.R.

    1982-01-01

    Improvements have been made in the pipe-reactor or pipe-cross reactor/drum-granulator process to increase the polyphosphate content of the granular product. The goal of producing a granular APP product containing 20% of P/sub 2/O/sub 5/ as polyphosphate without adding external heat or sulfuric acid to the process has not yet been realized; however, products containing slightly more than 10% of the P/sub 2/O/sub 5/ as polyphosphate have been made without the need for external heat. Test results indicate that additions of small amounts of sulfuric acid, use of reactant NH/sub 3/:H/sub 3/PO/sub 4/ed mole ratios greater than 1.05, or use ofmore » some acid preheat may be required to consistently obtain 12% of the P/sub 2/O/sub 5/ as polyphosphate as is desired for use of the product in the preparation of suspension fertilizers. However, continued testing is being done to determine how high a mole ratio may be used successfully and to determine the effect of sulfate addition on use of the granular products for producing suspension fertilizers. The effort to obtain higher polyphosphate levels from the pipe-reactor and drum and the pipe-cross reactor and drum systems is being continued.« less

  12. Data on optimum recycle aggregate content in production of new structural concrete.

    PubMed

    Paul, Suvash Chandra

    2017-12-01

    This data presented herein are the research summary of "mechanical behavior and durability performance of concrete containing recycled concrete aggregate" (Paul, 2011) [1]. The results reported in this article relate to an important parameter of optimum content of recycle concrete aggregate (RCA) in production of new concrete for both structural and non-structural applications. For the purpose of the research various types of physical, mechanical and durability tests are performed for concrete made with different percentages of RCA. Therefore, this data set can be a great help of the readers to understand the mechanism of RCA in relates to the concrete properties.

  13. [Effects of grape seed addition in swine manure-wheat straw composting on the compost microbial community and carbon and nitrogen contents].

    PubMed

    Huang, Yi-Mei; Liu, Xue-Ling; Jiang, Ji-Shao; Huang, Hua; Liu, Dong

    2012-08-01

    Taking substrates swine manure and wheat straw (fresh mass ratio 10.5:1) as the control (PMW), a composting experiment was conducted in a self-made aerated static composting bin to study the effects of adding 8% grape seed (treatment PMW + G) on the succession of microbial community and the transformation of carbon and nitrogen in the substrates during the composting. Seven samples were collected from each treatment, according to the temperature of the compost during the 30 d composting period. The microbial population and physiological groups were determined, and the NH4(+)-N, NO3(-)-N, organic N, and organic C concentrations in the compost were measured. Grape seed addition induced a slight increase of bacterial count and a significant increase of actinomycetes count, but decreased the fungal count significantly. Grape seed addition also decreased the ratio of bacteria to actinomycetes and the counts of ammonifiers and denitrifiers, but increased the counts of nitrifiers, N-fixing bacteria, and cellulose-decomposing microorganisms. The contents of NH4(+)-N and organic C decreased, while that of NO3(-)-N increased obviously. The NO3(-)-N content in the compost was positively correlated with the actinomycetes count. During composting, the compost temperature in treatment PMW + G increased more rapidly, and remained steady in thermophilic phase, while the water content changed little, which provided a stable and higher population of actinomycetes and nitrifiers in thermophilic phase, being beneficial to the increase of compost nitrate N.

  14. Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products.

    PubMed

    Ingle, Prashant D; Christian, Roney; Purohit, Piyush; Zarraga, Veronica; Handley, Erica; Freel, Keith; Abdo, Saleem

    2016-01-01

    Protein is a principal component in commonly used dietary supplements and health food products. The analysis of these products, within the consumer package form, is of critical importance for the purpose of ensuring quality and supporting label claims. A rapid test method was developed using near-infrared (NIR) spectroscopy as a compliment to current protein determination by the Dumas combustion method. The NIR method was found to be a rapid, low-cost, and green (no use of chemicals and reagents) complimentary technique. The protein powder samples analyzed in this study were in the range of 22-90% protein. The samples were prepared as mixtures of soy protein, whey protein, and silicon dioxide ingredients, which are common in commercially sold protein powder drink-mix products in the market. A NIR regression model was developed with 17 samples within the constituent range and was validated with 20 independent samples of known protein levels (85-88%). The results show that the NIR method is capable of predicting the protein content with a bias of ±2% and a maximum bias of 3% between NIR and the external Dumas method.

  15. Effect of Mg Addition on the Refinement and Homogenized Distribution of Inclusions in Steel with Different Al Contents

    NASA Astrophysics Data System (ADS)

    Wang, Linzhu; Yang, Shufeng; Li, Jingshe; Zhang, Shuo; Ju, Jiantao

    2017-04-01

    To investigate the effect of Mg addition on the refinement and homogenized distribution of inclusions, deoxidized experiments with different amounts of aluminum and magnesium addition were carried out at 1873 K (1600 °C) under the condition of no fluid flow. The size distribution of three-dimensional inclusions obtained by applying the modified Schwartz-Saltykov transformation from the observed planar size distribution, and degree of homogeneity in inclusion dispersion quantified by measuring the inter-surface distance of inclusions, were studied as a function of the amount of Mg addition and holding time. The nucleation and growth of inclusions based on homogeneous nucleation theory and Ostwald ripening were discussed with the consideration of supersaturation degree and interfacial energy between molten steel and inclusions. The average attractive force acted on inclusions in experimental steels was estimated according to Paunov's theory. The results showed that in addition to increasing the Mg addition, increasing the oxygen activity at an early stage of deoxidation and lowering the dissolved oxygen content are conductive to the increase of nucleation rate as well as to the refinement of inclusions Moreover, it was found that the degree of homogeneity in inclusion dispersion decreases with an increase of the attractive force acted on inclusions, which is largely dependent on the inclusion composition and volume fraction of inclusions.

  16. Measurement of the water content in oil and oil products using IR light-emitting diode-photodiode optrons

    NASA Astrophysics Data System (ADS)

    Bogdanovich, M. V.; Kabanau, D. M.; Lebiadok, Y. V.; Shpak, P. V.; Ryabtsev, A. G.; Ryabtsev, G. I.; Shchemelev, M. A.; Andreev, I. A.; Kunitsyna, E. V.; Ivanov, E. V.; Yakovlev, Yu. P.

    2017-02-01

    The feasibility of using light-emitting devices, the radiation spectrum of which has maxima at wavelengths of 1.7, 1.9, and 2.2 μm for determining the water concentration in oil and oil products (gasoline, kerosene, diesel fuel) has been demonstrated. It has been found that the measurement error can be lowered if (i) the temperature of the light-emitting diode is maintained accurate to 0.5-1.0°C, (ii) by using a cell through which a permanently stirred analyte is pumped, and (iii) by selecting the repetition rate of radiation pulses from the light-emitting diodes according to the averaging time. A meter of water content in oil and oil products has been developed that is built around IR light-emitting device-photodiode optrons. This device provides water content on-line monitoring accurate to 1.5%.

  17. Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangifera x odorata) Juice

    NASA Astrophysics Data System (ADS)

    Desnilasari, D.; Kumalasari, R.

    2017-12-01

    Whey cheese could be utilized become product such as fermented drink which is added by mango kweni juice to improve their acceptance. The aim of this research was to characterized physicochemical, sensory, and microbiology of fermented drink based on whey cheese with addition different concentration mango kweni juice of (0%, 5%, 10%, and 15%) by Lactobacillus casei. Color scale, viscosity, pH, total soluble solid, total free acid, fat, protein, total L. casei and sensory evaluation from panelist were examined after 24 hour of fermentation. Result showed that addition mango juice significantly affects the color scale, viscosity, pH, protein and number of L. casei of the product. The color of the product becomes more dark, red, and yellow. The product becomes more viscous. pH of the product become more acid and reduces protein content. Respectively total number of L. casei of the product increased 1 log. But addition of mango juice significantly did not affect sensory acceptance, total soluble solid, total free acid, and fat of the product. Sensory acceptance of the product range in dislike slightly and slightly like score that means formulation of the product need to be improved again.

  18. [Relativity among starch quantity, polysaccharides content and total alkaloid content of Dendrobium loddigesii].

    PubMed

    Zhu, Hua; Teng, Jianbei; Cai, Yi; Liang, Jie; Zhu, Yilin; Wei, Tao

    2011-12-01

    To find out the relativity among starch quantity, polysaccharides content and total alkaloid content of Dendrobium loddigesii. Microscopy-counting process was applied to starch quantity statistics, sulfuric acid-anthrone colorimetry was used to assay polysaccharides content and bromocresol green colorimetry was used to assay alkaloid content. Pearson product moment correlation analysis, Kendall's rank correlation analysis and Spearman's concordance coefficient analysis were applied to study their relativity. Extremely significant positive correlation was found between starch quantity and polysaccharides content, and significant negative correlation between alkaloid content and starch quantity was discovered, as well was between alkaloid content and polysaccharides content.

  19. [Effects of handling and processing on deoxynivalenol and zearalenone content of cereals and cereal products].

    PubMed

    Wolff, J

    2005-12-01

    Since national limits have been introduced for the content of DON and ZEA in cereals and cereal products designated for human consumption, it is highly important to understand how these toxins are distributed during sorting, cleaning and further processing to bakery products and pasta. Cereals from several crops were analysed before and after sorting and cleaning. After milling, flours, breads, semolinas, pastas and others were analysed. The results show that that the distribution of DON and ZEA was different. ZEA was more effectively removed than DON. The efficacy of the various processes varied markedly from one lot to the other.

  20. Seagrass metabolism across a productivity gradient using the eddy covariance, Eulerian control volume, and biomass addition techniques

    NASA Astrophysics Data System (ADS)

    Long, Matthew H.; Berg, Peter; Falter, James L.

    2015-05-01

    The net ecosystem metabolism of the seagrass Thalassia testudinum was studied across a nutrient and productivity gradient in Florida Bay, Florida, using the Eulerian control volume, eddy covariance, and biomass addition techniques. In situ oxygen fluxes were determined by a triangular Eulerian control volume with sides 250 m long and by eddy covariance instrumentation at its center. The biomass addition technique evaluated the aboveground seagrass productivity through the net biomass added. The spatial and temporal resolutions, accuracies, and applicability of each method were compared. The eddy covariance technique better resolved the short-term flux rates and the productivity gradient across the bay, which was consistent with the long-term measurements from the biomass addition technique. The net primary production rates from the biomass addition technique, which were expected to show greater autotrophy due to the exclusion of sediment metabolism and belowground production, were 71, 53, and 30 mmol carbon m-2 d-1 at 3 sites across the bay. The net ecosystem metabolism was 35, 25, and 11 mmol oxygen m-2 d-1 from the eddy covariance technique and 10, -103, and 14 mmol oxygen m-2 d-1 from the Eulerian control volume across the same sites, respectively. The low-flow conditions in the shallow bays allowed for periodic stratification and long residence times within the Eulerian control volume that likely reduced its precision. Overall, the eddy covariance technique had the highest temporal resolution while producing accurate long-term flux rates that surpassed the capabilities of the biomass addition and Eulerian control volume techniques in these shallow coastal bays.

  1. 27 CFR 71.55 - Content.

    Code of Federal Regulations, 2010 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 2013-04-01 2013-04-01 false Content. 71.55 Section 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Citations § 71.55 Content. (a) Citation for the suspension, revocation or annulment of a permit shall be...

  2. 27 CFR 71.55 - Content.

    Code of Federal Regulations, 2010 CFR

    2003-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2003-04-01 2003-04-01 false Content. 71.55 Section 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE....55 Content. (a) Citation for the suspension, revocation or annulment of a permit shall be issued by...

  3. 27 CFR 71.55 - Content.

    Code of Federal Regulations, 2010 CFR

    2004-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2004-04-01 2004-04-01 false Content. 71.55 Section 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE....55 Content. (a) Citation for the suspension, revocation or annulment of a permit shall be issued by...

  4. Spatial prediction of Soil Organic Carbon contents in croplands, grasslands and forests using environmental covariates and Generalized Additive Models (Southern Belgium)

    NASA Astrophysics Data System (ADS)

    Chartin, Caroline; Stevens, Antoine; van Wesemael, Bas

    2015-04-01

    Providing spatially continuous Soil Organic Carbon data (SOC) is needed to support decisions regarding soil management, and inform the political debate with quantified estimates of the status and change of the soil resource. Digital Soil Mapping techniques are based on relations existing between a soil parameter (measured at different locations in space at a defined period) and relevant covariates (spatially continuous data) that are factors controlling soil formation and explaining the spatial variability of the target variable. This study aimed at apply DSM techniques to recent SOC content measurements (2005-2013) in three different landuses, i.e. cropland, grassland, and forest, in the Walloon region (Southern Belgium). For this purpose, SOC databases of two regional Soil Monitoring Networks (CARBOSOL for croplands and grasslands, and IPRFW for forests) were first harmonized, totalising about 1,220 observations. Median values of SOC content for croplands, grasslands, and forests, are respectively of 12.8, 29.0, and 43.1 g C kg-1. Then, a set of spatial layers were prepared with a resolution of 40 meters and with the same grid topology, containing environmental covariates such as, landuses, Digital Elevation Model and its derivatives, soil texture, C factor, carbon inputs by manure, and climate. Here, in addition to the three classical texture classes (clays, silt, and sand), we tested the use of clays + fine silt content (particles < 20 µm and related to stable carbon fraction) as soil covariate explaining SOC variations. For each of the three land uses (cropland, grassland and forest), a Generalized Additive Model (GAM) was calibrated on two thirds of respective dataset. The remaining samples were assigned to a test set to assess model performance. A backward stepwise procedure was followed to select the relevant environmental covariates using their approximate p-values (the level of significance was set at p < 0.05). Standard errors were estimated for each of

  5. Indications of Transformation Products from Hydraulic Fracturing Additives in Shale Gas Wastewater

    NASA Astrophysics Data System (ADS)

    Elsner, Martin; Hoelzer, Kathrin; Sumner, Andrew J.; Karatum, Osman; Nelson, Robert K.; Drollette, Brian D.; O'Connor, Megan P.; D'Ambro, Emma; Getzinger, Gordon J.; Ferguson, P. Lee; Reddy, Christopher M.; Plata, Desiree L.

    2016-04-01

    Unconventional natural gas development (UNGD) generates large volumes of wastewater, whose detailed composition must be known for adequate risk assessment and treatment. In particular, there is a need to elucidate the structures of organic chemical additives, extracted geogenic compounds, and transformation products. This study investigated six Fayetteville Shale UNGD wastewater samples for their organic composition using purge-and-trap gas chromatography-mass spectrometry (P&T-GC-MS) in combination with liquid-liquid extraction with comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry (GCxGC-TOF-MS). Following application of strict compound identification confidence criteria, we classified compounds according to their putative origin. Samples displayed distinct chemical distributions composed of typical geogenic substances (hydrocarbons), disclosed UNGD additives (e.g., hydrocarbons, phthalates, such as diisobutyl phthalate, and radical initiators, such as azobisisobutyronitrile), and undisclosed compounds (e.g., halogenated hydrocarbons, such as 2-bromohexane or 4-bromoheptane). Undisclosed chloromethyl alkanoates (chloromethyl propanoate, pentanoate, and octanoate) were identified as putative delayed acids (those that release acidic moieties only after hydrolytic cleavage, whose rate could potentially be controlled), suggesting they were deliberately introduced to react in the subsurface. Identification of halogenated methanes and acetones, in contrast, suggested they were formed as unintended by-products. Our study highlights the possibility that UNGD operations generate transformation products, knowledge of which is crucial for risk assessment and treatment strategies, and underscores the value of disclosing potential precursors that are injected into the subsurface.

  6. Risks associated with endotoxins in feed additives produced by fermentation.

    PubMed

    Wallace, R John; Gropp, Jürgen; Dierick, Noël; Costa, Lucio G; Martelli, Giovanna; Brantom, Paul G; Bampidis, Vasileios; Renshaw, Derek W; Leng, Lubomir

    2016-01-15

    Increasingly, feed additives for livestock, such as amino acids and vitamins, are being produced by Gram-negative bacteria, particularly Escherichia coli. The potential therefore exists for animals, consumers and workers to be exposed to possibly harmful amounts of endotoxin from these products. The aim of this review was to assess the extent of the risk from endotoxins in feed additives and to calculate how such risk can be assessed from the properties of the additive. Livestock are frequently exposed to a relatively high content of endotoxin in the diet: no additional hazard to livestock would be anticipated if the endotoxin concentration of the feed additive falls in the same range as feedstuffs. Consumer exposure will be unaffected by the consumption of food derived from animals receiving endotoxin-containing feed, because the small concentrations of endotoxin absorbed do not accumulate in edible tissues. In contrast, workers processing a dusty additive may be exposed to hazardous amounts of endotoxin even if the endotoxin concentration of the product is low. A calculation method is proposed to compare the potential risk to the worker, based on the dusting potential, the endotoxin concentration and technical guidance of the European Food Safety Authority, with national exposure limits.

  7. High-accuracy measurement of low-water-content in liquid using NIR spectral absorption method

    NASA Astrophysics Data System (ADS)

    Peng, Bao-Jin; Wan, Xu; Jin, Hong-Zhen; Zhao, Yong; Mao, He-Fa

    2005-01-01

    Water content measurement technologies are very important for quality inspection of food, medicine products, chemical products and many other industry fields. In recent years, requests for accurate low-water-content measurement in liquid are more and more exigent, and great interests have been shown from the research and experimental work. With the development and advancement of modern production and control technologies, more accurate water content technology is needed. In this paper, a novel experimental setup based on near-infrared (NIR) spectral technology and fiber-optic sensor (OFS) is presented. It has a good measurement accuracy about -/+ 0.01%, which is better, to our knowledge, than most other methods published until now. It has a high measurement resolution of 0.001% in the measurement range from zero to 0.05% for water-in-alcohol measurement, and the water-in-oil measurement is carried out as well. In addition, the advantages of this method also include pollution-free to the measured liquid, fast measurement and so on.

  8. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.

    PubMed

    Lu, Xikun; Brennan, Margaret A; Serventi, Luca; Liu, Jianfu; Guan, Wenqiang; Brennan, Charles S

    2018-10-30

    This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

  9. Dropwise additive manufacturing of pharmaceutical products for amorphous and self emulsifying drug delivery systems.

    PubMed

    Içten, Elçin; Purohit, Hitesh S; Wallace, Chelsey; Giridhar, Arun; Taylor, Lynne S; Nagy, Zoltan K; Reklaitis, Gintaras V

    2017-05-30

    The improvements in healthcare systems and the advent of the precision medicine initiative have created the need to develop more innovative manufacturing methods for the delivery and production of individualized dosing and personalized treatments. In accordance with the changes observed in healthcare systems towards more innovative therapies, this paper presents dropwise additive manufacturing of pharmaceutical products (DAMPP) for small scale, distributed manufacturing of individualized dosing as an alternative to conventional manufacturing methods A dropwise additive manufacturing process for amorphous and self-emulsifying drug delivery systems is reported, which utilizes drop-on-demand printing technology for automated and controlled deposition of melt-based formulations onto inert tablets. The advantages of drop on demand technology include reproducible production of droplets with adjustable sizing and high placement accuracy, which enable production of individualized dosing even for low dose and high potency drugs. Flexible use of different formulations, such as lipid-based formulations, allows enhancement of the solubility of poorly water soluble and highly lipophilic drugs with DAMPP. Here, DAMPP is used to produce solid oral dosage forms from melts of an active pharmaceutical ingredient and a surfactant. The dosage forms are analyzed to show the amorphous nature, self-emulsifying drug delivery system characteristics and dissolution behavior of these formulations. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. Effect of SrO content on Zeolite Structure

    NASA Astrophysics Data System (ADS)

    Widiarti, N.; Sari, U. S.; Mahatmanti, F. W.; Harjito; Kurniawan, C.; Prasetyoko, D.; Suprapto

    2018-04-01

    The aims of current studies is to investigate the effect of strontium oxide content (SrO) on synthesized zeolite. Zeolite was synthesized from Tetraethyl orthosilicate (TEOS) as precursors of SiO2 and aluminum isopropoxide (AIP) precursors. The mixture was aged for 3 days and hydrothermally treated for 6 days. The SrO content was added by impregnation method. The products were then characterized using X-Ray Diffraction (XRD), Fourier Transform Infrared (FTIR), and Surface Area Analyzer (SAA). The diffractogram confirmed the formation of Faujasite-like zeolite. However, after the addition of SrO, the crystallinity of zeolite was deformed. The diffractograms shows the amorphous phase of zeolite were decrease as the SrO content is increase. The structural changes was also observed from FTIR spectra which shows the shifting and peak formation. The surface area analysis showed that the increasing loading of SrO/Zeolites reduced the catalyst surface area.

  11. 27 CFR 71.55 - Content.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 2012-04-01 2011-04-01 true Content. 71.55 Section 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY (CONTINUED) PROCEDURES AND PRACTICES RULES OF PRACTICE IN PERMIT PROCEEDINGS Hearing Procedure Citations § 71.55 Content. (a) Citation for...

  12. 27 CFR 71.55 - Content.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 2014-04-01 2014-04-01 false Content. 71.55 Section 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY (CONTINUED) PROCEDURES AND PRACTICES RULES OF PRACTICE IN PERMIT PROCEEDINGS Hearing Procedure Citations § 71.55 Content. (a) Citation for...

  13. 27 CFR 71.55 - Content.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 2010-04-01 2010-04-01 false Content. 71.55 Section 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY (CONTINUED) PROCEDURES AND PRACTICES RULES OF PRACTICE IN PERMIT PROCEEDINGS Hearing Procedure Citations § 71.55 Content. (a) Citation for...

  14. 27 CFR 71.55 - Content.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 2011-04-01 2011-04-01 false Content. 71.55 Section 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY (CONTINUED) PROCEDURES AND PRACTICES RULES OF PRACTICE IN PERMIT PROCEEDINGS Hearing Procedure Citations § 71.55 Content. (a) Citation for...

  15. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs.

    PubMed

    Yılmaz, Ismail

    2004-06-01

    Rye bran was used as a fat substitute in the production of meatballs. The effect of rye bran addition on the fatty acid composition, trans fatty acids, total fat, some physico-chemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% rye bran addition. Control samples were formulated with 10% fat addition. Meatballs containing rye bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% rye bran had the highest protein, ash contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was a significant difference among the meatball samples in respect to sensory properties and 5%, 10% rye bran added meatballs and control samples had high acceptability.

  16. Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition.

    PubMed

    Lim, Seung-Taik; Han, Jung-Ah

    2016-05-15

    The physico-chemical, oxidative and sensory characteristics of fried rice snack, yukwa with different amounts of turmeric powder (Curcuma longa) were investigated. The moisture content of the pallet ranged from 16.47% to 19.84%. After frying the pallet, a slight decrease in the degree of expansion was obtained with increasing turmeric powder content. The textural properties of yukwa were not changed until the turmeric powder content reached 5%; however, over 8% addition induced a decrease in the hardness and an increase in the crispiness. Oxidative deterioration was effectively inhibited by turmeric powder addition, and more turmeric powder in yukwa led to higher free radical scavenging activity. Based on the sensory characteristics, a 5% addition of turmeric powder was the most acceptable for the yukwa product. In the correlation results among variables, the moisture content of the pallet proved to be the most important factor for yukwa quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Additive manufacturing techniques for the production of tissue engineering constructs.

    PubMed

    Mota, Carlos; Puppi, Dario; Chiellini, Federica; Chiellini, Emo

    2015-03-01

    'Additive manufacturing' (AM) refers to a class of manufacturing processes based on the building of a solid object from three-dimensional (3D) model data by joining materials, usually layer upon layer. Among the vast array of techniques developed for the production of tissue-engineering (TE) scaffolds, AM techniques are gaining great interest for their suitability in achieving complex shapes and microstructures with a high degree of automation, good accuracy and reproducibility. In addition, the possibility of rapidly producing tissue-engineered constructs meeting patient's specific requirements, in terms of tissue defect size and geometry as well as autologous biological features, makes them a powerful way of enhancing clinical routine procedures. This paper gives an extensive overview of different AM techniques classes (i.e. stereolithography, selective laser sintering, 3D printing, melt-extrusion-based techniques, solution/slurry extrusion-based techniques, and tissue and organ printing) employed for the development of tissue-engineered constructs made of different materials (i.e. polymeric, ceramic and composite, alone or in combination with bioactive agents), by highlighting their principles and technological solutions. Copyright © 2012 John Wiley & Sons, Ltd.

  18. Effects of Fuel Aromatic Content on Nonvolatile Particulate Emissions of an In-Production Aircraft Gas Turbine.

    PubMed

    Brem, Benjamin T; Durdina, Lukas; Siegerist, Frithjof; Beyerle, Peter; Bruderer, Kevin; Rindlisbacher, Theo; Rocci-Denis, Sara; Andac, M Gurhan; Zelina, Joseph; Penanhoat, Olivier; Wang, Jing

    2015-11-17

    Aircraft engines emit particulate matter (PM) that affects the air quality in the vicinity of airports and contributes to climate change. Nonvolatile PM (nvPM) emissions from aircraft turbine engines depend on fuel aromatic content, which varies globally by several percent. It is uncertain how this variability will affect future nvPM emission regulations and emission inventories. Here, we present black carbon (BC) mass and nvPM number emission indices (EIs) as a function of fuel aromatic content and thrust for an in-production aircraft gas turbine engine. The aromatics content was varied from 17.8% (v/v) in the neat fuel (Jet A-1) to up to 23.6% (v/v) by injecting two aromatic solvents into the engine fuel supply line. Fuel normalized BC mass and nvPM number EIs increased by up to 60% with increasing fuel aromatics content and decreasing engine thrust. The EIs also increased when fuel naphthalenes were changed from 0.78% (v/v) to 1.18% (v/v) while keeping the total aromatics constant. The EIs correlated best with fuel hydrogen mass content, leading to a simple model that could be used for correcting fuel effects in emission inventories and in future aircraft engine nvPM emission standards.

  19. [Sugar content in common prepackaged sugary foods sampling from supermarkets].

    PubMed

    Hou, Linlin; Zhang, Xuesong; Wang, Guodong; Wang, Zhu

    2017-05-01

    To analyze the content of sugar in the sugary foods in China, in order to provide data for further assessment of the level of consumption of sugar among residents. The most common sugary foods, including drinks, biscuits, pastries, milk and dairy products, sugar, candy, and so on, were randomly collected. The content of galactose, glucose, fructose, sucrose, lactose, maltose were determined by chromatographic method. In addition, the content of the sugar was compared with the content in the US food. All measurement data was classified based on the national standard classification of sugary foods, the level of content of sugar in the foods of same class, sugar nutrition claims as well. The content of sugar varied significantly in different kinds of sugary food, the content of total sugar in the drinks ranged of 3. 00-34. 9 g/100 g( mL), the content of total sugar in the biscuits was in the range of 2. 39-27. 2 g/100 g, the content of total sugar in the processing pastry was in the range of 10. 5-19. 8 g/100 g, the content of total sugar in the bread was in the range of 7. 97-18. 4 g/100 g, the content of total sugar in the milk and dairy products was in the range of 6. 09-45. 1 g/100 g( mL), the content of total sugar in the milk and dairy products was in the range of 11. 6-42. 0 g/100 g. Among the other sugary foods, plain oatmeal contained the minimum content of total sugar( 2. 25 ± 0. 23 g/100 g), while the maximum content of total sugar was in jam( 65. 9 ± 7. 06 g/100 g). When compared with the US content data, the content of total sugar in our ice cream, pastry and non-biscuit was less than that in the US food( P < 0. 05), while the content of total sugar in China's whole wheat bread and soda cracker was higher than that in the US food( P < 0. 05). The sugar composition is related to the certain category of sugary foods. Sucrose is the most widespread type of sugar in sugary food of this study, and the content of sucrose in the biscuits, pastry and candy is

  20. Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

    PubMed Central

    Van Hecke, Thomas; Vossen, Els; Vanden Bussche, Julie; Raes, Katleen; Vanhaecke, Lynn; De Smet, Stefaan

    2014-01-01

    The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during in vitro digestion. The formation of these products during digestion is suggested to be responsible for the association between red meat and processed meat consumption and colorectal cancer risk. Digestion of uncured pork to which fat was added (total fat content 5 or 20%), resulted in significantly higher lipid and protein oxidation in the mimicked duodenal and colonic fluids, compared to digestion of pork without added fat (1% fat). A higher fat content also significantly favored the formation of O6-carboxy-methylguanine in the colon. Nitrite-curing of meat resulted in significantly lower lipid and protein oxidation before and after digestion, while an inconsistent effect on the formation of O6-carboxy-methylguanine was observed. The presented results demonstrate that haem-Fe is not solely responsible for oxidation and nitrosation reactions throughout an in vitro digestion approach but its effect is promoted by a higher fat content in meat. PMID:24978825

  1. Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products.

    PubMed

    Albuquerque, Tânia Gonçalves; Santos, Joana; Silva, Mafalda Alexandra; Oliveira, M Beatriz P P; Costa, Helena S

    2017-11-15

    Bakery and pastry products are highly appreciated worldwide. Due to consumer demand, a wide diversity of this type of food is available all over the world. The aim of this study was to evaluate the content of salt, fat and fatty acids in the composition of 91 bakery and pastry products commercialised in Portugal. Moreover, a detailed comparison between commercial and supermarket brands of similar foods, as well as between foods with or without gluten was performed. The obtained results allowed us to conclude that most of the analysed foods have a high percentage of saturated fatty acids. Also, considerable amounts of salt were determined, while the trans fatty acid content in the analysed foods was in general low (<0.5%). Moreover, differences in the salt content higher than 6-fold between brands of the same type of foodstuff were observed, which should be considered at the moment of choice. This fact proves that it is possible to produce similar foods which are healthier with better nutritional quality. Since this type of food is highly appreciated by people of all ages, but mostly by children and young people, it is of utmost importance to implement strategies and establish goals, to improve their nutritional quality.

  2. Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

    PubMed

    Valerio, Francesca; Conte, Amalia; Di Biase, Mariaelena; Lattanzio, Veronica M T; Lonigro, S Lisa; Padalino, Lucia; Pontonio, Erica; Lavermicocca, Paola

    2017-04-15

    A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with respect to a reference bread (REF) not containing the fermentation product. Sensory analysis indicated that the Bio21B bread with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF). l-Glutamate and total free amino acid content did not differ between REF and Bio21B breads, while the acids lactic, acetic, phenyllactic, 4-OH-phenyllactic and indole-3-lactic were present only in Bio21B breads. Moreover, the presence of several umami (uridine monophosphate, inosine monophosphate, adenosine, and guanosine) and kokumi (γ-l-glutamyl-l-valine) taste-related molecules was ascertained both in REF and in Bio21B breads. Therefore, a possible role of the acidic molecules in compensating the negative perception of salt reduction can be hypothesized. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Post Processing Methods used to Improve Surface Finish of Products which are Manufactured by Additive Manufacturing Technologies: A Review

    NASA Astrophysics Data System (ADS)

    Kumbhar, N. N.; Mulay, A. V.

    2016-08-01

    The Additive Manufacturing (AM) processes open the possibility to go directly from Computer-Aided Design (CAD) to a physical prototype. These prototypes are used as test models before it is finalized as well as sometimes as a final product. Additive Manufacturing has many advantages over the traditional process used to develop a product such as allowing early customer involvement in product development, complex shape generation and also save time as well as money. Additive manufacturing also possess some special challenges that are usually worth overcoming such as Poor Surface quality, Physical Properties and use of specific raw material for manufacturing. To improve the surface quality several attempts had been made by controlling various process parameters of Additive manufacturing and also applying different post processing techniques on components manufactured by Additive manufacturing. The main objective of this work is to document an extensive literature review in the general area of post processing techniques which are used in Additive manufacturing.

  4. Environmental behavior of cement-based stabilized foundry sludge products incorporating additives.

    PubMed

    Ruiz, M C; Irabien, A

    2004-06-18

    A series of experiments were conducted to stabilize the inorganic and organic pollutants in a foundry sludge from a cast iron activity using Portland cement as binder and three different types of additives, organophilic bentonite, lime and coal fly ash. Ecotoxicological and chemical behavior of stabilized mixes of foundry sludge were analyzed to assess the feasibility to immobilize both types of contaminants, all determined on the basis of compliance leaching tests. The incorporation of lime reduces the ecotoxicity of stabilized mixes and enhances stabilization of organic pollutants obtaining better results when a 50% of cement is replaced by lime. However, the alkalinity of lime increases slightly the leached zinc up to concentrations above the limit set under neutral conditions by the European regulations. The addition of organophilic bentonite and coal fly ash can immobilize the phenolic compounds but are inefficient to reduce the ecotoxicity and mobility of zinc of final products.

  5. Role of litter decomposition sensitivity to water content in non-additive litter mixture effect: theoretical demonstration and validation with a peatland litter experiment

    NASA Astrophysics Data System (ADS)

    Gogo, Sébastien; Leroy, Fabien; Zoccatelli, Renata; Bernard-Jannin, Léonard; Laggoun-Défarge, Fatima

    2017-04-01

    In this work, we showed theoretically that differences in litter water content, evaporation rate and reaction rate sensitivity to water content can give account of non-additive litter mixture effect. More specifically two litters with the same dependence to litter water content and contrasted water content, and 2 litters with contrasted decomposition sensitivity to litter water content can exert synergistic mixture effect on decomposition when the 2 litters interact. In these situations, water can flow from the wettest to the driest litter, changing the whole reaction rate without changing the whole litter water content. The reaction rate increase of the litter receiving the water was relatively more important than the reaction rate decrease of the litter supplying the water. These theoretical considerations were validated with experimental data. Sphagnum rubellum and Molinia caerulea decompose faster in measured mixture than expected from the rates obtained in monoculture incubation. Sphagnum rubellum litter can contain more water, which evaporates at a slower rate than Molinia caerulea. It is thus proposed that water flowed from Sphagnum rubellum litter to the Molinia caerulea litter, with a substantial increase of the decomposition of the latter. The physical and biochemical litter characteristics towards water explains a fraction of the synergistic effect of mixing the 2 litters, which suggests that other factors intervene in this effect, such as the carbon substrate.

  6. Effect of the chlortetracycline addition method on methane production from the anaerobic digestion of swine wastewater.

    PubMed

    Huang, Lu; Wen, Xin; Wang, Yan; Zou, Yongde; Ma, Baohua; Liao, Xindi; Liang, Juanboo; Wu, Yinbao

    2014-10-01

    Effects of antibiotic residues on methane production in anaerobic digestion are commonly studied using the following two antibiotic addition methods: (1) adding manure from animals that consume a diet containing antibiotics, and (2) adding antibiotic-free animal manure spiked with antibiotics. This study used chlortetracycline (CTC) as a model antibiotic to examine the effects of the antibiotic addition method on methane production in anaerobic digestion under two different swine wastewater concentrations (0.55 and 0.22mg CTC/g dry manure). The results showed that CTC degradation rate in which manure was directly added at 0.55mg CTC/g (HSPIKE treatment) was lower than the control values and the rest of the treatment groups. Methane production from the HSPIKE treatment was reduced (p<0.05) by 12% during the whole experimental period and 15% during the first 7days. The treatments had no significant effect on the pH and chemical oxygen demand value of the digesters, and the total nitrogen of the 0.55mg CTC/kg manure collected from mediated swine was significantly higher than the other values. Therefore, different methane production under different antibiotic addition methods might be explained by the microbial activity and the concentrations of antibiotic intermediate products and metabolites. Because the primary entry route of veterinary antibiotics into an anaerobic digester is by contaminated animal manure, the most appropriate method for studying antibiotic residue effects on methane production may be using manure from animals that are given a particular antibiotic, rather than adding the antibiotic directly to the anaerobic digester. Copyright © 2014. Published by Elsevier B.V.

  7. Quantifying blue and green virtual water contents in global crop production as well as potential production losses without irrigation

    NASA Astrophysics Data System (ADS)

    Siebert, Stefan; Döll, Petra

    2010-04-01

    SummaryCrop production requires large amounts of green and blue water. We developed the new global crop water model GCWM to compute consumptive water use (evapotranspiration) and virtual water content (evapotranspiration per harvested biomass) of crops at a spatial resolution of 5' by 5', distinguishing 26 crop classes, and blue versus green water. GCWM is based on the global land use data set MIRCA2000 that provides monthly growing areas for 26 crop classes under rainfed and irrigated conditions for the period 1998-2002 and represents multi-cropping. By computing daily soil water balances, GCWM determines evapotranspiration of blue and green water for each crop and grid cell. Cell-specific crop production under both rainfed and irrigated conditions is computed by downscaling average crop yields reported for 402 national and sub-national statistical units, relating rainfed and irrigated crop yields reported in census statistics to simulated ratios of actual to potential crop evapotranspiration for rainfed crops. By restricting water use of irrigated crops to green water only, the potential production loss without any irrigation was computed. For the period 1998-2002, the global value of total crop water use was 6685 km 3 yr -1, of which blue water use was 1180 km 3 yr -1, green water use of irrigated crops was 919 km 3 yr -1 and green water use of rainfed crops was 4586 km 3 yr -1. Total crop water use was largest for rice (941 km 3 yr -1), wheat (858 km 3 yr -1) and maize (722 km 3 yr -1). The largest amounts of blue water were used for rice (307 km 3 yr -1) and wheat (208 km 3 yr -1). Blue water use as percentage of total crop water use was highest for date palms (85%), cotton (39%), citrus fruits (33%), rice (33%) and sugar beets (32%), while for cassava, oil palm and cocoa, almost no blue water was used. Average crop yield of irrigated cereals was 442 Mg km -2 while average yield of rainfed cereals was only 266 Mg km -2. Average virtual water content of cereal

  8. Exogenous addition of H2 for an in situ biogas upgrading through biological reduction of carbon dioxide into methane.

    PubMed

    Mulat, Daniel Girma; Mosbæk, Freya; Ward, Alastair James; Polag, Daniela; Greule, Markus; Keppler, Frank; Nielsen, Jeppe Lund; Feilberg, Anders

    2017-10-01

    Biological reduction of CO 2 into CH 4 by exogenous addition of H 2 is a promising technology for upgrading biogas into higher CH 4 content. The aim of this work was to study the feasibility of exogenous H 2 addition for an in situ biogas upgrading through biological conversion of the biogas CO 2 into CH 4. Moreover, this study employed systematic study with isotope analysis for providing comprehensive evidence on the underlying pathways of CH 4 production and upstream processes. Batch reactors were inoculated with digestate originating from a full-scale biogas plant and fed once with maize leaf substrate. Periodic addition of H 2 into the headspace resulted in a completely consumption of CO 2 and a concomitant increase in CH 4 content up to 89%. The microbial community and isotope analysis shows an enrichment of hydrogenotrophic Methanobacterium and the key role of hydrogenotrophic methanogenesis for biogas upgrading to higher CH 4 content. Excess H 2 was also supplied to evaluate its effect on overall process performance. The results show that excess H 2 addition resulted in accumulation of H 2 , depletion of CO 2 and inhibition of the degradation of acetate and other volatile fatty acids (VFA). A systematic isotope analysis revealed that excess H 2 supply led to an increase in dissolved H 2 to the level that thermodynamically inhibit the degradation of VFA and stimulate homo-acetogens for production of acetate from CO 2 and H 2 . The inhibition was a temporary effect and acetate degradation resumed when the excess H 2 was removed as well as in the presence of stoichiometric amount of H 2 and CO 2 . This inhibition mechanism underlines the importance of carefully regulating the H 2 addition rate and gas retention time to the CO 2 production rate, H 2 -uptake rate and growth of hydrogenotrophic methanogens in order to achieve higher CH 4 content without the accumulation of acetate and other VFA. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Evaluation of low copper content antifouling paints containing natural phenolic compounds as bioactive additives.

    PubMed

    Pérez, Miriam; García, Mónica; Blustein, Guillermo

    2015-08-01

    Cuprous oxide is the most commonly used biocide in antifouling paints. However, copper has harmful effects not only on the fouling community but also on non-target species. In the current study, we investigated the use of thymol, eugenol and guaiacol in this role combined with small quantities of copper. Phenolic compounds were tested for anti-settlement activity against cyprid larvae of the barnacle Balanus amphitrite and for their toxicity to nauplius larvae. Thymol, eugenol and guaiacol were active for anti-settlement but guaiacol had the disadvantage of being toxic to nauplius larvae. However, all of them showed therapeutic ratio>1. Antifouling paints with thymol (low copper content/thymol, LCP/T), eugenol (low copper content/eugenol, LCP/E) and guaiacol (low copper content/guaiacol, LCP/G) combined with small copper content were formulated for field trials. After 12 months exposure in the sea, statistical analysis revealed that LCP/T and LCP/E paints were the most effective combinations and had similar performances to control paints with high copper content (traditional cuprous oxide based paints). In contrast, LCP/G paint was only partially effective in preventing and inhibiting biofouling and was colonized by some hard and soft foulers. However, this antifouling paint was effective against calcareous tubeworm Hydroides elegans. In the light of various potential applications, thymol, eugenol and guaiacol have thus to be considered in future antifouling formulations. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Cull sow knife-separable lean content evaluation at harvest and lean mass content prediction equation development.

    PubMed

    Abell, Caitlyn E; Stalder, Kenneth J; Hendricks, Haven B; Fitzgerald, Robert F

    2012-07-01

    The objectives of this study were to develop a prediction equation for carcass knife-separable lean within and across USDA cull sow market weight classes (MWC) and to determine carcass and individual primal cut knife separable lean content from cull sows. There were significant percent lean and fat differences in the primal cuts across USDA MWC. The two lighter USDA MWC had a greater percent carcass lean and lower percent fat compared to the two heavier MWC. In general, hot carcass weight explained the majority of carcass lean variation. Additionally, backfat was a significant variation source when predicting cull sow carcass lean. The findings support using a single lean prediction equation across MWC to assist processors when making cull sow purchasing decisions and determine the mix of animals from various USDA MWC that will meet their needs when making pork products with defined lean:fat content. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Virtual water content for meat and egg production through livestock farming in Saudi Arabia

    NASA Astrophysics Data System (ADS)

    Chowdhury, Shakhawat; Ouda, Omar K. M.; Papadopoulou, Maria P.

    2017-12-01

    The concept of virtual water content (VWC) may facilitate an understanding of total water demand for commodity production. The water consumption for livestock production forms a significant fraction of freshwater demand in arid regions, i.e., Saudi Arabia. In this paper, VWC was estimated for different livestocks in the 13 regions of Saudi Arabia. The VWC for camel production was also estimated, which has not been investigated in the previous studies. The overall VWC for livestock in Saudi Arabia was about 10.5 and 8.9 billion m3 in 2006 and 2010, respectively. This study shows the decreasing trend of overall VWC in producing livestock in Saudi Arabia. The VWC were highest in Riyadh followed by Eastern region, Qaseem, Hail, and Makkah with ranges of 3587-4112, 1684-2044, 1007-1331, 644-810, and 504-715 million m3/year, respectively. The results demonstrate that a shift in diet from the high VWC meat to low VWC meat may reduce the overall VWC for livestock production. The findings of this analysis provide an assessment of the quantity and trend of water demand for livestock production in Saudi Arabia, which is useful to assess the development of an information-based agricultural water management strategy.

  12. Hydrogen sulfide production by sulfate-reducing bacteria utilizing additives eluted from plastic resins.

    PubMed

    Tsuchida, Daisuke; Kajihara, Yusuke; Shimidzu, Nobuhiro; Hamamura, Kengo; Nagase, Makoto

    2011-06-01

    In the present study it was demonstrated that organic additives eluted from plastic resins could be utilized as substrates by sulfate-reducing bacteria. Two laboratory-scale experiments, a microcosm experiment and a leaching experiment, were conducted using polyvinyl chloride (PVC) as a model plastic resin. In the former experiment, the conversion of sulfate to sulfide was evident in microcosms that received plasticized PVC as the sole carbon source, but not in those that received PVC homopolymer. Additionally, dissolved organic carbon accumulated only in microcosms that received plasticized PVC, indicating that the dissolved organic carbon originated from additives. In the leaching experiment, phenol and bisphenol A were found in the leached solutions. These results suggest that the disposal of waste plastics in inert waste landfills may result in the production of H(2)S.

  13. Reducing the nicotine content of combusted tobacco products sold in New Zealand.

    PubMed

    Donny, Eric C; Walker, Natalie; Hatsukami, Dorothy; Bullen, Chris

    2017-03-01

    Large reductions in nicotine content could dramatically reduce reinforcement from and dependence on cigarettes. In this article, we summarise the potential benefits of reducing nicotine in combusted tobacco and address some of the common concerns. We focus specifically on New Zealand because it may be ideally situated to implement such a policy. The available data suggest that, in current smokers, very low nicotine content (VLNC) cigarettes decrease nicotine exposure, decrease cigarette dependence, reduce the number of cigarettes smoked per day and increase the likelihood of contemplating, making and succeeding at a quit attempt. New smokers would almost certainly be exposed to far less nicotine as a result of smoking VLNC cigarettes and, consequently, would probably be less likely to become chronic, dependent, smokers. Many of the concerns about reducing nicotine including compensatory smoking, an exacerbation of psychiatric symptoms, the perception that VLNC cigarettes are less harmful, and the potential for a black market are either not supported by the available data, likely mitigated by other factors including the availability of nicotine-containing e-cigarettes, or unlikely to offset the potential benefit to public health. Although not all concerns have been addressed or can be a priori, the magnitude of the potential benefits and the growing evidence of relatively few potential harms should make nicotine reduction one of the centrepieces for discussion of how to rapidly advance tobacco control. Policies that aim to render the most toxic tobacco products less addictive could help New Zealand attain their goal of becoming smokefree by 2025. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  14. Comparison of Biogenic Amines and Mycotoxins in Alfalfa and Red Clover Fodder Depending on Additives

    PubMed Central

    Skladanka, Jiri; Adam, Vojtech; Zitka, Ondrej; Mlejnkova, Veronika; Kalhotka, Libor; Horky, Pavel; Konecna, Klara; Hodulikova, Lucia; Knotova, Daniela; Balabanova, Marie; Slama, Petr; Skarpa, Petr

    2017-01-01

    In the production of fermented feed, each crop can be contaminated with a variety of microorganisms that may produce natural pollutants. Biogenic amines, mycotoxins, and undesirable organic acids can decrease health feed safety. The aim of this study was to compare the counts of microorganisms, levels of biogenic amines, and the mycotoxins in forage legumes, and also to compare the occurrence of microorganisms and levels of mycotoxins in green fodder and subsequently produced silage and the influence of additives on the content of natural harmful substances in silage. The experimental plot was located in Troubsko and Vatín, in the Czech Republic. Two varieties of Medicago sativa and one variety of Trifolium pratense were compared. Green fodder and subsequently produced silage reaching up to 23% of dry matter were evaluated and prepared using a bio-enzymatic additive and a chemical additive. Green fodder of Medicago sativa was more contaminated by Enterococci than Trifolium pratense fodder. The obvious difference was determined by the quality of silage leachate. The silage prepared from Medicago sativa fodder was more contaminated with butyric acid. Fungi were present in higher counts in the anaerobic environment of green fodder and contaminated it with zearalenone and deoxynivalenol. Lower counts of fungi were found in silage, although the zearalenone content did not change. Lower content of deoxynivalenol was detected in silage, compared with green fodder. Silages treated with a chemical additive were found not to contain butyric acid. Lower ethanol content was determined, and the tendency to reduce the risk of biogenic amines occurrence was evident. The additives proved to have no influence on the content of mycotoxins. PMID:28420109

  15. Comparison of Biogenic Amines and Mycotoxins in Alfalfa and Red Clover Fodder Depending on Additives.

    PubMed

    Skladanka, Jiri; Adam, Vojtech; Zitka, Ondrej; Mlejnkova, Veronika; Kalhotka, Libor; Horky, Pavel; Konecna, Klara; Hodulikova, Lucia; Knotova, Daniela; Balabanova, Marie; Slama, Petr; Skarpa, Petr

    2017-04-14

    In the production of fermented feed, each crop can be contaminated with a variety of microorganisms that may produce natural pollutants. Biogenic amines, mycotoxins, and undesirable organic acids can decrease health feed safety. The aim of this study was to compare the counts of microorganisms, levels of biogenic amines, and the mycotoxins in forage legumes, and also to compare the occurrence of microorganisms and levels of mycotoxins in green fodder and subsequently produced silage and the influence of additives on the content of natural harmful substances in silage. The experimental plot was located in Troubsko and Vatín, in the Czech Republic. Two varieties of Medicago sativa and one variety of Trifolium pratense were compared. Green fodder and subsequently produced silage reaching up to 23% of dry matter were evaluated and prepared using a bio-enzymatic additive and a chemical additive. Green fodder of Medicago sativa was more contaminated by Enterococci than Trifolium pratense fodder. The obvious difference was determined by the quality of silage leachate. The silage prepared from Medicago sativa fodder was more contaminated with butyric acid. Fungi were present in higher counts in the anaerobic environment of green fodder and contaminated it with zearalenone and deoxynivalenol. Lower counts of fungi were found in silage, although the zearalenone content did not change. Lower content of deoxynivalenol was detected in silage, compared with green fodder. Silages treated with a chemical additive were found not to contain butyric acid. Lower ethanol content was determined, and the tendency to reduce the risk of biogenic amines occurrence was evident. The additives proved to have no influence on the content of mycotoxins.

  16. Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products.

    PubMed

    Marino, R; Albenzio, M; Della Malva, A; Muscio, A; Sevi, A

    2015-03-01

    Nutritional properties and consumer evaluation were performed in bresaola and salami from donkey meat compared with respective conventional products. Donkey bresaola and salami showed higher content of protein and lower content of fat than beef bresaola and pork salami. Significant differences in the unsaturation level of fatty acids were found. Particularly, donkey meat products showed lower saturated fatty acids, higher polyunsatured fatty acid content and better nutritional indices than conventional beef bresaola and pork salami. Furthermore, donkey meat products, especially bresaola, showed the highest content of essential amino acids. Both donkey meat products resulted to be more tender than conventional products, in addition donkey bresaola showed also higher consumer acceptability. Our investigation demonstrates the possibility of processing donkey meat into products comparable to traditional ones with a high nutritional value. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Particulate-matter content of 11 cephalosporin injections: conformance with USP limits.

    PubMed

    Parkins, D A; Taylor, A J

    1987-05-01

    The particulate-matter content of 11 dry-powder cephalosporin injections was determined using a modified version of the official United States Pharmacopeial Convention (USP) method for particulate matter in small-volume injections (SVIs). Ten vials of each cephalosporin product were each constituted with 10 mL of Water for Injections BP that had been filtered through a 0.22-micron membrane. The pooled contents of the 10 vials for each product were allowed to stand under reduced pressure to ensure removal of gas bubbles. Particulate-matter content was determined using a HIAC/Royco particle counter on six 10-mL samples obtained from the pooled solutions for each product. All solution preparation and particle counting was performed in a horizontal-laminar-airflow hood. Modifications of the USP method used in this study included the use of six rather than two samples from each pooled solution, the addition of diluent to the injections through the rubber closure with a needle instead of into the open container, and changes in the degassing method. Particle counts for all products examined were lower than USP limits for SVIs. All but two products contained less than 15% of USP limits for particles greater than or equal to 10 microns in effective diameter and particles greater than or equal to 25 microns in effective diameter. The standard USP method for degassing (standing for two minutes) was inadequate. Application of reduced pressure for up to 10 minutes was necessary for thorough degassing of products.(ABSTRACT TRUNCATED AT 250 WORDS)

  18. 9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be... fat. (iv) A synonym for “___ percent fat free” is “___ percent lean.” (c) Fatty acid content claims...

  19. 9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be.... (iv) A synonym for “___ percent fat free” is “___ percent lean.” (c) Fatty acid content claims. (1...

  20. [Contents of total flavonoids in Rhizoma Arisaematis].

    PubMed

    Du, S S; Lin, H Y; Zhou, Y X; Wei, L X

    2001-06-01

    Comparing the contents of total flavonoides of Rhizoma Arisaematis, which collected in different time, regions, different varieties and processed. Determining the contents by ultraviolet spectro-photometry. The contents were found in the following sequence: 1. the end of July, the begin of July, August, September; 2. Beijing, Shanxi, Sichuan, Anhui; 3. Arisaema erubenscens, A. heterophyllum, A. amurense; 4. unprocessed product, processed product.

  1. Scale Adhesion, Sulfur Content, and TBC Failure on Single Crystal Superalloys

    NASA Technical Reports Server (NTRS)

    Smialek, James L.

    2002-01-01

    This paper summarizes the main effects of sulfur impurity content on the cyclic oxidation resistance of single crystal superalloys, with emphasis on scale and TBC adhesion. Eleven hundred degrees C cyclic oxidation of PWA 1480 produces scale spallation leading to a weight loss of more than 30 Mg/sq cm after 500 one-hr cycles for a sulfur content of 6 ppmw. The sulfur content was reduced to levels below 0.1 ppmw by hydrogen annealing, resulting in weight gains of only 0.5 to 1.0 Mg/sq cm after 1000 one-hr cycles. Samples were produced with various sulfur contents by adjusting the annealing temperature, time, and sample thickness (i.e., diffusion product Dt/L(exp 2)). The subsequent cyclic oxidation behavior, mapped over a sulfur content/thickness diagram, shows a transition to adherent behavior at sulfur levels equivalent to 1 monolayer of total segregation. Additional information is contained in the original extended abstract.

  2. Epigenetic Manipulation of a Filamentous Fungus by the Proteasome-Inhibitor Bortezomib Induces the Production of an Additional Secondary Metabolite.

    PubMed

    VanderMolen, Karen M; Darveaux, Blaise A; Chen, Wei-Lun; Swanson, Steven M; Pearce, Cedric J; Oberlies, Nicholas H

    2014-01-01

    The use of epigenetic modifiers, such as histone deacetylase inhibitors and DNA methyltransferase inhibitors, has been explored increasingly as a technique to induce the production of additional microbial secondary metabolites. The application of such molecules to microbial cultures has been shown to upregulate otherwise suppressed genes, and in several cases has led to the production of new molecular structures. In this study, the proteasome inhibitor bortezomib was used to induce the production of an additional metabolite from a filamentous fungus (Pleosporales). The induced metabolite was previously isolated from a plant, but the configuration was not assigned until now; in addition, an analogue was isolated from a degraded sample, yielding a new compound. Proteasome inhibitors have not previously been used in this application and offer an additional tool for microbial genome mining.

  3. Dropwise additive manufacturing of pharmaceutical products for solvent-based dosage forms.

    PubMed

    Hirshfield, Laura; Giridhar, Arun; Taylor, Lynne S; Harris, Michael T; Reklaitis, Gintaras V

    2014-02-01

    In recent years, the US Food and Drug Administration has encouraged pharmaceutical companies to develop more innovative and efficient manufacturing methods with improved online monitoring and control. Mini-manufacturing of medicine is one such method enabling the creation of individualized product forms for each patient. This work presents dropwise additive manufacturing of pharmaceutical products (DAMPP), an automated, controlled mini-manufacturing method that deposits active pharmaceutical ingredients (APIs) directly onto edible substrates using drop-on-demand (DoD) inkjet printing technology. The use of DoD technology allows for precise control over the material properties, drug solid state form, drop size, and drop dynamics and can be beneficial in the creation of high-potency drug forms, combination drugs with multiple APIs or individualized medicine products tailored to a specific patient. In this work, DAMPP was used to create dosage forms from solvent-based formulations consisting of API, polymer, and solvent carrier. The forms were then analyzed to determine the reproducibility of creating an on-target dosage form, the morphology of the API of the final form and the dissolution behavior of the drug over time. DAMPP is found to be a viable alternative to traditional mass-manufacturing methods for solvent-based oral dosage forms. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

  4. Effects of resource addition on recovery of production and plant functional composition in degraded semiarid grasslands.

    PubMed

    Chen, Qing; Hooper, David U; Li, Hui; Gong, Xiao Ying; Peng, Fei; Wang, Hong; Dittert, Klaus; Lin, Shan

    2017-05-01

    Degradation of semiarid ecosystems from overgrazing threatens a variety of ecosystem services. Rainfall and nitrogen commonly co-limit production in semiarid grassland ecosystems; however, few studies have reported how interactive effects of precipitation and nitrogen addition influence the recovery of grasslands degraded by overgrazing. We conducted a 6-year experiment manipulating precipitation (natural precipitation and simulated wet year precipitation) and nitrogen (0, 25 and 50 kg N ha -1 ) addition at two sites with different histories of livestock grazing (moderately and heavily grazed) in Inner Mongolian steppe. Our results suggest that recovery of plant community composition and recovery of production can be decoupled. Perennial grasses provide long-term stability of high-quality forage production in this system. Supplemental water combined with exclosures led, in the heavily grazed site, to the strongest recovery of perennial grasses, although widespread irrigation of rangeland is not a feasible management strategy in many semiarid and arid regions. N fertilization combined with exclosures, but without water addition, increased dominance of unpalatable annual species, which in turn retarded growth of perennial species and increased inter-annual variation in primary production at both sites. Alleviation of grazing pressure alone allowed recovery of desired perennial species via successional processes in the heavily grazed site. Our experiments suggest that recovery of primary production and desirable community composition are not necessarily correlated. The use of N fertilization for the management of overgrazed grassland needs careful and systematic evaluation, as it has potential to impede, rather than aid, recovery.

  5. Fermentation Quality and Additives: A Case of Rice Straw Silage

    PubMed Central

    Oladosu, Yusuff; Magaji, Usman; Hussin, Ghazali; Ramli, Asfaliza; Miah, Gous

    2016-01-01

    Rice cultivation generates large amount of crop residues of which only 20% are utilized for industrial and domestic purposes. In most developing countries especially southeast Asia, rice straw is used as part of feeding ingredients for the ruminants. However, due to its low protein content and high level of lignin and silica, there is limitation to its digestibility and nutritional value. To utilize this crop residue judiciously, there is a need for improvement of its nutritive value to promote its utilization through ensiling. Understanding the fundamental principle of ensiling is a prerequisite for successful silage product. Prominent factors influencing quality of silage product include water soluble carbohydrates, natural microbial population, and harvesting conditions of the forage. Additives are used to control the fermentation processes to enhance nutrient recovery and improve silage stability. This review emphasizes some practical aspects of silage processing and the use of additives for improvement of fermentation quality of rice straw. PMID:27429981

  6. Fermentation Quality and Additives: A Case of Rice Straw Silage.

    PubMed

    Oladosu, Yusuff; Rafii, Mohd Y; Abdullah, Norhani; Magaji, Usman; Hussin, Ghazali; Ramli, Asfaliza; Miah, Gous

    2016-01-01

    Rice cultivation generates large amount of crop residues of which only 20% are utilized for industrial and domestic purposes. In most developing countries especially southeast Asia, rice straw is used as part of feeding ingredients for the ruminants. However, due to its low protein content and high level of lignin and silica, there is limitation to its digestibility and nutritional value. To utilize this crop residue judiciously, there is a need for improvement of its nutritive value to promote its utilization through ensiling. Understanding the fundamental principle of ensiling is a prerequisite for successful silage product. Prominent factors influencing quality of silage product include water soluble carbohydrates, natural microbial population, and harvesting conditions of the forage. Additives are used to control the fermentation processes to enhance nutrient recovery and improve silage stability. This review emphasizes some practical aspects of silage processing and the use of additives for improvement of fermentation quality of rice straw.

  7. The low-AGE content of low-fat vegan diets could benefit diabetics - though concurrent taurine supplementation may be needed to minimize endogenous AGE production.

    PubMed

    McCarty, Mark F

    2005-01-01

    Increased endogenous generation of advanced glycation endproducts (AGEs) contributes importantly to the vascular complications of diabetes, in part owing to activation of the pro-inflammatory RAGE receptor. However, AGE-altered oligopeptides with RAGE-activating potential can also be absorbed from the diet, and indeed make a significant contribution to the plasma and tissue pool of AGEs; this contribution is especially prominent when compromised renal function impairs renal clearance of AGEs. Perhaps surprisingly, foods rich in both protein and fat, and cooked at high heat, tend to be the richest dietary sources of AGEs, whereas low-fat carbohydrate-rich foods tend to be relatively low in AGEs. Conceivably, this reflects the fact that the so-called "AGEs" in the diet are generated primarily, not by glycation reactions, but by interactions between oxidized lipids and protein; such reactions are known to give rise to certain prominent AGEs, such as epsilonN-carboxymethyl-lysine and methylglyoxal. Although roasted nuts and fried or broiled tofu are relatively high in AGEs, low-fat plant-derived foods, including boiled or baked beans, typically are low in AGEs. Thus, a low-AGE content may contribute to the many benefits conferred to diabetics by a genuinely low-fat vegan diet. Nonetheless, the plasma AGE content of healthy vegetarians has been reported to be higher than that of omnivores - suggesting that something about vegetarian diets may promote endogenous AGE production. Some researchers have proposed that the relatively high-fructose content of vegetarian diets may explain this phenomenon, but there so far is no clinical evidence that normal intakes of fructose have an important impact on AGE production. An alternative or additional possibility is that the relatively poor taurine status of vegetarians up-regulates the physiological role of myeloperoxidase-derived oxidants in the generation of AGEs - in which case, taurine supplementation might be expected to

  8. Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

    PubMed Central

    Kondo, Makoto; Hirano, Yoshiaki; Kita, Kazumi; Jayanegara, Anuraga; Yokota, Hiro-omi

    2014-01-01

    Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, 10, 45 days after ensiling. Fermentation characteristics and nutrient composition, including tannins, were monitored and the silages on day 45 were subjected to in vitro ruminal fermentation to assess anti-nutritive effects of tannins using polyethylene glycol (PEG) as a tannin-binding agent. Results showed that the GTS and BTS silages were stable and fermented slightly when ensiled at 10°C. The GTS stored at 20°C and 30°C showed rapid pH decline and high acetic acid concentration. The BTS was fermented gradually with moderate change of pH and acid concentration. Acetic acid was the main acid product of fermentation in both GTS and BTS. The contents of total extractable phenolics and total extractable tannins in both silages were unaffected by storage temperatures, but condensed tannins in GTS were less when stored at high temperature. The GTS showed no PEG response on in vitro gas production, and revealed only a small increase by PEG on NH3-N concentration. Storage temperature of GTS did not affect the extent of PEG response to both gas production and NH3-N concentration. On the other hand, addition of PEG on BTS markedly increased both the gas production and NH3-N concentration at any ensiled temperature. It can be concluded that tannins in both GTS and BTS suppressed rumen fermentation, and tannins in GTS did more weakly than that in BTS. Ensiling temperature for both tea by-products did not affect the tannin’s activity in the rumen. PMID:25050034

  9. Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures.

    PubMed

    Kondo, Makoto; Hirano, Yoshiaki; Kita, Kazumi; Jayanegara, Anuraga; Yokota, Hiro-Omi

    2014-07-01

    Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, 10, 45 days after ensiling. Fermentation characteristics and nutrient composition, including tannins, were monitored and the silages on day 45 were subjected to in vitro ruminal fermentation to assess anti-nutritive effects of tannins using polyethylene glycol (PEG) as a tannin-binding agent. Results showed that the GTS and BTS silages were stable and fermented slightly when ensiled at 10°C. The GTS stored at 20°C and 30°C showed rapid pH decline and high acetic acid concentration. The BTS was fermented gradually with moderate change of pH and acid concentration. Acetic acid was the main acid product of fermentation in both GTS and BTS. The contents of total extractable phenolics and total extractable tannins in both silages were unaffected by storage temperatures, but condensed tannins in GTS were less when stored at high temperature. The GTS showed no PEG response on in vitro gas production, and revealed only a small increase by PEG on NH3-N concentration. Storage temperature of GTS did not affect the extent of PEG response to both gas production and NH3-N concentration. On the other hand, addition of PEG on BTS markedly increased both the gas production and NH3-N concentration at any ensiled temperature. It can be concluded that tannins in both GTS and BTS suppressed rumen fermentation, and tannins in GTS did more weakly than that in BTS. Ensiling temperature for both tea by-products did not affect the tannin's activity in the rumen.

  10. Influence of process parameters on content uniformity of a low dose active pharmaceutical ingredient in a tablet formulation according to GMP.

    PubMed

    Muselík, Jan; Franc, Aleš; Doležel, Petr; Goněc, Roman; Krondlová, Anna; Lukášová, Ivana

    2014-09-01

    The article describes the development and production of tablets using direct compression of powder mixtures. The aim was to describe the impact of filler particle size and the time of lubricant addition during mixing on content uniformity according to the Good Manufacturing Practice (GMP) process validation requirements. Processes are regulated by complex directives, forcing the producers to validate, using sophisticated methods, the content uniformity of intermediates as well as final products. Cutting down of production time and material, shortening of analyses, and fast and reliable statistic evaluation of results can reduce the final price without affecting product quality. The manufacturing process of directly compressed tablets containing the low dose active pharmaceutical ingredient (API) warfarin, with content uniformity passing validation criteria, is used as a model example. Statistic methods have proved that the manufacturing process is reproducible. Methods suitable for elucidation of various properties of the final blend, e.g., measurement of electrostatic charge by Faraday pail and evaluation of mutual influences of researched variables by partial least square (PLS) regression, were used. Using these methods, it was proved that the filler with higher particle size increased the content uniformity of both blends and the ensuing tablets. Addition of the lubricant, magnesium stearate, during the blending process improved the content uniformity of blends containing the filler with larger particles. This seems to be caused by reduced sampling error due to the suppression of electrostatic charge.

  11. Turbidimetric determination of the total glucozinolate content of rape

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Kononova, R.V.; Chaika, I.K.; Levitskii, A.P.

    1986-03-01

    The objective of the investigation was to develop a procedure for the determination of the total GZ (glucozinolate--non-nurishing substances found in rapeseed) content from the content of sulfate ion SO/sup 2 -4/which is formed in the fermentative hydrolysis of GZ, based on the degree of turbidity formed by the addition of a barium chloride solution in the presence of the surfactant Tween-80 (poly(20)ethoxysorbitan monooleate.). The supernatant liquid is used to determine the SO/sup 2 -4 -/ion before and after fermentative hydrolysis. The GZ content of the analyzed sample of rapeseed raw material was calculated from an equation. Data show thatmore » the precision, reliability, and reproducibility of the results obtained by the proposed method are satisfactory. The procedure can be sued for serial analysis in selection establishments as well as feed production plants.« less

  12. A Study of the Possible Harmful Effects of Cosmetic Beauty Products on Human Health.

    PubMed

    Kaličanin, Biljana; Velimirović, Dragan

    2016-04-01

    The origins of the usage of different substances in beauty, skin, body, hair, and nails care products can be found in ancient times. To achieve better quality and enhance their effects, some additives such as preservatives, stabilizers, mineral pigments, dye, and shine were added to these products. Some of these substances may also have allergic, irritating, and harmful effects on human health. The aim of this study was the optimization of the potentiometric stripping analysis (PSA) for the purpose of determining the content of heavy metals (lead, cadmium, zinc), in some commercial cosmetic beauty products (lipsticks, lip glosses, eye shadows, and henna hair dye). In addition, in order to monitor the potential adverse effects of henna dye on hair quality, as well as the total body burden of heavy metals (Pb, Cd), the paper analyzed hair samples before and after henna dye treatment. Beauty products used for cosmetic purposes can have adverse effects to human health due to the fact that they contain lead, a highly toxic metal. The lead content in the tested samples varied depending on the additives used along with the method of production. The cosmetic products that were analyzed in this study contained a certain amount of zinc, which is an essential element, although its content above the prescribed limit may lead to side effects. Highly toxic metal, cadmium, was not detected in the tested samples. The presence of these metals in cosmetic products certainly indicate that it is necessary to monitor and determinate the content of toxic heavy metals in these products, especially because they are in direct contact with skin or mucous membranes and are often used in daily life.

  13. Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages.

    PubMed

    Coloretti, Fabio; Tabanelli, Giulia; Chiavari, Cristiana; Lanciotti, Rosalba; Grazia, Luigi; Gardini, Fausto; Montanari, Chiara

    2014-03-01

    The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation), aroma profile and sensory characteristics. Three batches of salami were produced: without wine addition and with 7.5% or 15% (v/w) of white wine. The fermented sausages showed characteristics that can increase product diversification. Some of the sensory features (i.e. increased salty perception) can represent an important strategy because of the trend to reduce salt intake for health reasons. The presence of wine immediately reduced the pH and is a source of ethanol, which can have an inhibitory effect against undesirable microflora. The microbiological results observed regarding Enterobacteriaceae and enterococci were encouraging. The addition of wine did not negatively affect the ripening time or increase the presence of biogenic amines. The samples containing wine showed reduced concentrations of putrescine. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Black tattoo inks induce reactive oxygen species production correlating with aggregation of pigment nanoparticles and product brand but not with the polycyclic aromatic hydrocarbon content.

    PubMed

    Høgsberg, Trine; Jacobsen, Nicklas Raun; Clausen, Per Axel; Serup, Jørgen

    2013-07-01

    Black tattoo inks are composed of carbon nanoparticles, additives and water and may contain polycyclic aromatic hydrocarbons (PAHs). We aimed to clarify whether reactive oxygen species (ROS) induced by black inks in vitro is related to pigment chemistry, physico-chemical properties of the ink particles and the content of chemical additives and contaminants including PAHs. The study included nine brands of tattoo inks of six colours each (black, red, yellow, blue, green and white) and two additional black inks of different brands (n = 56). The ROS formation potential was determined by the dichlorofluorescein (DCFH) assay. A semiquantitative method was developed for screening extractable organic compounds in tattoo ink based on gas chromatography-mass spectrometry (GC-MS) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Two black inks produced high amounts of ROS. Peroxyl radicals accounted for up to 72% of the free radicals generated, whereas hydroxyl radicals and H₂O₂ accounted for <14% and 16%, respectively. The same two inks aggregated strongly in water in contrast to the other black inks. They did not exhibit any shared pattern in PAHs and other organic substances. Aggregation was exclusively shared by all ink colours belonging to the same two brands. Ten of 11 black inks had PAH concentrations exceeding the European Council's recommended level, and all 11 exceeded the recommended level for benzo(a)pyrene. It is a new finding that aggregation of tattoo pigment particles correlates with ROS production and brand, independently of chemical composition including PAHs. ROS is hypothesized to be implicated in minor clinical symptoms. © 2013 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  15. 27 CFR 5.37 - Alcohol content.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Alcohol content. 5.37 Section 5.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.37 Alcohol content. (a)...

  16. 40 CFR 211.104 - Label content.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 26 2012-07-01 2011-07-01 true Label content. 211.104 Section 211.104 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) NOISE ABATEMENT PROGRAMS PRODUCT NOISE LABELING General Provisions § 211.104 Label content. The following data and information must be on the label of all products for which...

  17. 27 CFR 5.37 - Alcohol content.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Alcohol content. 5.37 Section 5.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.37 Alcohol content. (a)...

  18. 40 CFR 211.104 - Label content.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 26 2013-07-01 2013-07-01 false Label content. 211.104 Section 211.104 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) NOISE ABATEMENT PROGRAMS PRODUCT NOISE LABELING General Provisions § 211.104 Label content. The following data and information must be on the label of all products for which...

  19. 40 CFR 211.104 - Label content.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 25 2014-07-01 2014-07-01 false Label content. 211.104 Section 211.104 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) NOISE ABATEMENT PROGRAMS PRODUCT NOISE LABELING General Provisions § 211.104 Label content. The following data and information must be on the label of all products for which...

  20. 27 CFR 5.37 - Alcohol content.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Alcohol content. 5.37 Section 5.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.37 Alcohol content. (a)...

  1. 40 CFR 211.104 - Label content.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 24 2010-07-01 2010-07-01 false Label content. 211.104 Section 211.104 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) NOISE ABATEMENT PROGRAMS PRODUCT NOISE LABELING General Provisions § 211.104 Label content. The following data and information must be on the label of all products for which...

  2. 27 CFR § 71.55 - Content.

    Code of Federal Regulations, 2010 CFR

    2017-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 2017-04-01 2017-04-01 false Content. § 71.55 Section § 71.55 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... Procedure Citations § 71.55 Content. (a) Citation for the suspension, revocation or annulment of a permit...

  3. 40 CFR 211.104 - Label content.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 25 2011-07-01 2011-07-01 false Label content. 211.104 Section 211.104 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) NOISE ABATEMENT PROGRAMS PRODUCT NOISE LABELING General Provisions § 211.104 Label content. The following data and information must be on the label of all products for which...

  4. 27 CFR 5.37 - Alcohol content.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Alcohol content. 5.37 Section 5.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.37 Alcohol content. (a)...

  5. 27 CFR 5.37 - Alcohol content.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Alcohol content. 5.37 Section 5.37 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.37 Alcohol content. (a)...

  6. Wide-scale utilization of MSWI fly ashes in cement production and its impact on average heavy metal contents in cements: The case of Austria.

    PubMed

    Lederer, Jakob; Trinkel, Verena; Fellner, Johann

    2017-02-01

    A number of studies present the utilization of fly ashes from municipal solid waste incineration (MSWI) in cement production as a recycling alternative to landfilling. While there is a lot of research on the impact of MSWI fly ashes utilization in cement production on the quality of concrete or the leaching of heavy metals, only a few studies have determined the resulting heavy metal content in cements caused by this MSWI fly ashes utilization. Making use of the case of Austria, this study (1) determines the total content of selected heavy metals in cements currently produced in the country, (2) designs a scenario and calculates the resulting heavy metal contents in cements assuming that all MSWI fly ashes from Austrian grate incinerators were used as secondary raw materials for Portland cement clinker production and (3) evaluates the legal recyclability of demolished concretes produced from MSWI fly ash amended cements based on their total heavy metal contents. To do so, data from literature and statistics are combined in a material flow analysis model to calculate the average total contents of heavy metals in cements and in the resulting concretes according to the above scenario. The resulting heavy metal contents are then compared (i) to their respective limit values for cements as defined in a new technical guideline in Austria (BMLFUW, 2016), and (ii) to their respective limit values for recycling materials from demolished concrete. Results show that MSWI fly ashes utilization increases the raw material input in cement production by only +0.9%, but the total contents of Cd by +310%, and Hg, Pb, and Zn by +70% to +170%. However these and other heavy metal contents are still below their respective limit values for Austrian cements. The same legal conformity counts for recycling material derived from concretes produced from the MSWI fly ash cements. However, if the MSWI fly ash ratio in all raw materials used for cement production were increased from 0.9% to 22

  7. Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content.

    PubMed

    Guàrdia, M D; Guerrero, L; Gelabert, J; Gou, P; Arnau, J

    2006-07-01

    Lowering salt content in meat products is possible from a technological and sensorial point of view, although little information is available about the consumers' attitude and acceptance of these products. Attitude towards low salt meat products, following the Theory of Planned Behaviour (TPB) proposed by Ajzen, was evaluated by 392 consumers. Acceptability of small calibre fermented sausages with 50% molar substitution of NaCl by six different mixtures of KCl (0-50%) and K-lactate (0-50%) and the control (22g NaCl/kg) was determined by 98 consumers. The preference of the previous best two treatments was compared to the batch control by 279 consumers. In general consumers had a positive attitude towards low salt meat products, being higher for women than for men. Women showed stronger ideas and higher Perceived Control on the Behaviour towards reduced sodium meat products than men. Smokers showed lower intense beliefs than non-smokers. Consumers with a basic level of education were more affected by what other people important for them thought they should do. The final model obtained using the Theory of Planned Behaviour showed a good predictive capacity (R(2)=0.60) and a good internal consistency. Regarding the acceptability study, batches with substitution levels of 50% and 40% by K-lactate, showed lower overall acceptance than the control batch. Significant differences in acceptability were found regarding the gender and place of residence of the consumers. The preference study showed no differences between the batch control and batches with 50% KCl and 40% KCl + 10% of K-lactate substitution levels. According to these results and from a sensorial point of view, it is possible to reduce NaCl content in small calibre fermented sausages by 50% and obtain a product acceptable for consumers.

  8. Production of high-quality polydisperse construction mixes for additive 3D technologies.

    NASA Astrophysics Data System (ADS)

    Gerasimov, M. D.; Brazhnik, Yu V.; Gorshkov, P. S.; Latyshev, S. S.

    2018-03-01

    The paper describes a new design of a mixer allowing production of high quality polydisperse powders, used in additive 3D technologies. A new principle of dry powder particle mixing is considered, implementing a possibility of a close-to-ideal distribution of such particles in common space. A mathematical model of the mixer is presented, allowing evaluating quality indicators of the produced mixture. Experimental results are shown and rational values of process parameters of the mixer are obtained.

  9. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

    PubMed Central

    Dhiraj, B.; Prabhasankar, P.

    2013-01-01

    This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina). Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour) and Comb3 (T. aestivum wheat semolina and T. durum semolina) were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta. PMID:26904601

  10. Design of Phosphonium-Type Zwitterion as an Additive to Improve Saturated Water Content of Phase-Separated Ionic Liquid from Aqueous Phase toward Reversible Extraction of Proteins

    PubMed Central

    Ito, Yoritsugu; Kohno, Yuki; Nakamura, Nobuhumi; Ohno, Hiroyuki

    2013-01-01

    We designed phosphonium-type zwitterion (ZI) to control the saturated water content of separated ionic liquid (IL) phase in the hydrophobic IL/water biphasic systems. The saturated water content of separated IL phase, 1-butyl-3-methyimidazolium bis(trifluoromethanesulfonyl)imide, was considerably improved from 0.4 wt% to 62.8 wt% by adding N,N,N-tripentyl-4-sulfonyl-1-butanephosphonium-type ZI (P555C4S). In addition, the maximum water content decreased from 62.8 wt% to 34.1 wt% by increasing KH2PO4/K2HPO4 salt content in upper aqueous phosphate buffer phase. Horse heart cytochrome c (cyt.c) was dissolved selectively in IL phase by improving the water content of IL phase, and spectroscopic analysis revealed that the dissolved cyt.c retained its higher ordered structure. Furthermore, cyt. c dissolved in IL phase was re-extracted again from IL phase to aqueous phase by increasing the concentration of inorganic salts of the buffer solution. PMID:24013379

  11. 27 CFR 5.38 - Net contents.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Net contents. 5.38 Section 5.38 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.38 Net contents. (a) Bottles...

  12. 27 CFR 5.38 - Net contents.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Net contents. 5.38 Section 5.38 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.38 Net contents. (a) Bottles...

  13. 27 CFR 5.38 - Net contents.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Net contents. 5.38 Section 5.38 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.38 Net contents. (a) Bottles...

  14. 27 CFR 5.38 - Net contents.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Net contents. 5.38 Section 5.38 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.38 Net contents. (a) Bottles...

  15. 27 CFR 19.644 - Net contents.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Net contents. 19.644 Section 19.644 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Liquor Bottle and Label Requirements Bottle Label Requirements § 19.644 Net contents. The net...

  16. 27 CFR 5.38 - Net contents.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Net contents. 5.38 Section 5.38 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF DISTILLED SPIRITS Labeling Requirements for Distilled Spirits § 5.38 Net contents. (a) Bottles...

  17. Content Analysis of Trends in Print Magazine Tobacco Advertisements.

    PubMed

    Banerjee, Smita; Shuk, Elyse; Greene, Kathryn; Ostroff, Jamie

    2015-07-01

    To provide a descriptive and comparative content analysis of tobacco print magazine ads, with a focus on rhetorical and persuasive themes. Print tobacco ads for cigarettes, cigars, e-cigarettes, moist snuff, and snus (N = 171) were content analyzed for the physical composition/ad format (e.g., size of ad, image, setting, branding, warning label) and the content of the ad (e.g., rhetorical themes, persuasive themes). The theme of pathos (that elicits an emotional response) was most frequently utilized for cigarette (61%), cigar (50%), and moist snuff (50%) ads, and the theme of logos (use of logic or facts to support position) was most frequently used for e-cigarette (85%) ads. Additionally, comparative claims were most frequently used for snus (e.g., "spit-free," "smoke-free") and e-cigarette ads (e.g., "no tobacco smoke, only vapor," "no odor, no ash"). Comparative claims were also used in cigarette ads, primarily to highlight availability in different flavors (e.g., "bold," "menthol"). This study has implications for tobacco product marketing regulation, particularly around limiting tobacco advertising in publications with a large youth readership and prohibiting false or misleading labels, labeling, and advertising for tobacco products, such as modified risk (unless approved by the FDA) or therapeutic claims.

  18. THE CARCINOGENIC RESPONSE TO A MIXTURE OF DRINKING WATER DISINFECTION BY-PRODUCTS (DBP) WAS LESS THAN ADDITIVE

    EPA Science Inventory

    THE CARCINOGENIC RESPONSE TO A MIXTURE OF DRINKING WATER DISINFECTION BY -PRODUCTS (DBP) W AS LESS THAN ADDITIVE.

    Current default risk assessments for chemical mixtures assume additivity of carcinogenic effects but this may under or over represent the actual biological res...

  19. Content Management Systems

    ERIC Educational Resources Information Center

    Wisniewski, Jeff; Stenstrom, Cheryl

    2007-01-01

    In this article, the authors provide a guide in acquiring content management system. They conducted a vendor survey that covers four areas: (1) general information about the product (including standards supported); (2) administration of the product; (3) functionality; and (4) contact information for readers who want to know more. A list of product…

  20. Content, Process, and Product: Modeling Differentiated Instruction

    ERIC Educational Resources Information Center

    Taylor, Barbara Kline

    2015-01-01

    Modeling differentiated instruction is one way to demonstrate how educators can incorporate instructional strategies to address students' needs, interests, and learning styles. This article discusses how secondary teacher candidates learn to focus on content--the "what" of instruction; process--the "how" of instruction;…

  1. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.

    PubMed

    Wang, Lu; Luo, You; Wu, Yanan; Liu, Yan; Wu, Zhenqiang

    2018-10-30

    There are both soluble and insoluble-bound forms of phenolics in tea-leaf products. In order to increase total soluble phenolics contents, guava leaves tea (GLT) was first fermented with Monascus anka and Saccharomyces cerevisiae, and then hydrolyzed with complex enzymes. The changes in phenolics profiles, antioxidant activities and inhibitory effect on α-glucosidase in processed GLT were investigated. Compared with the un-fermented GLT, fermentation and complex enzymatic processing (FE) significantly increased the total phenolics, total flavonoids, quercetin and kaempferol contents by 2.1, 2.0, 13.0 and 6.8 times, respectively. After the FE, a major proportion of phenolics existed in the soluble form. Quercetin was released in the highest amount among different phenolics. In addition, soluble phenolic extracts from GLT following FE exhibited a highest antioxidant activity and inhibitory effect on α-glucosidase. The paper suggested an improved method for processing GLT into high-value products rich in phenolics and flavonoids aglycones with enhanced health benefits. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. [Production of a carp-based hamburger-like product by reducing the water activity].

    PubMed

    Santillán, M; Morales, L J

    1992-06-01

    The experimental conditions were determined in order to conserve lean fish by means of combined factors based on Aw and pH reduction as well as the addition of an antifungal. Theoretical Aw was determined in formulas containing fish, sodium chloride, glycerol and sorbitol applying a mathematic model. From the results of the prediction, 4 formulas were prepared experimentally with (Cyprinus carpio). Phosphoric acid was added to the products in order to obtain a 5.5-6.0 pH. The final formulas were packed in plastic bags and stored with a control product (100% carp pulp) at 25 +/- 2 degrees C and 38 +/- 3% R.H. during one month. Aw, water content and pH determinations were carried at weekly intervals. Results indicated a slight but significative (P < 0.025) lowering of Aw, water content and pH. Microbiological analysis showed an increase in MAB count with no growth of pathogens. A control product (100% carp pulp) was deteriorated in a five day period. Sensory evaluation of the products indicated a slight acceptance among an inexperienced panel.

  3. 27 CFR 19.356 - Alcohol content and fill.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Alcohol content and fill. 19.356 Section 19.356 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... Bottling, Packaging, and Removal of Products § 19.356 Alcohol content and fill. (a) General. At...

  4. 9 CFR 381.409 - Nutrition label content.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrition label content. 381.409... INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Nutrition Labeling § 381.409 Nutrition... program qualify for nutrition claims. (3) The declaration of nutrient and food component content shall be...

  5. 9 CFR 381.409 - Nutrition label content.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrition label content. 381.409... INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Nutrition Labeling § 381.409 Nutrition... program qualify for nutrition claims. (3) The declaration of nutrient and food component content shall be...

  6. An inventory of methods suitable to assess additive-induced characterising flavours of tobacco products.

    PubMed

    Talhout, Reinskje; van de Nobelen, Suzanne; Kienhuis, Anne S

    2016-04-01

    Products with strong non-tobacco flavours are popular among young people, and facilitate smoking initiation. Similar to the U.S. Food and Drug Administration Tobacco Control Act, the new European Tobacco Product Directive (TPD) prohibits cigarettes and roll-your-own tobacco with a characterising flavour other than tobacco. However, no methods are prescribed or operational to assess characterising flavours. This is the first study to identify, review and synthesize the existing peer-reviewed and tobacco industry literature in order to provide an inventory of methods suitable to assess characterising flavours. Authors gathered key empirical and theoretical papers examining methods suitable to assess characterising flavours. Scientific literature databases (PubMed and Scopus) and tobacco industry documents were searched, based on several keyword combinations. Inclusion criteria were relevance for smoked tobacco products, and quality of data. The findings reveal that there is a wide variation in natural tobacco flavours. Flavour differences from natural tobacco can be described by both expert and consumer sensory panels. Most methods are based on smoking tests, but odour evaluation has also been reported. Chemical analysis can be used to identify and quantify levels of specific flavour additives in tobacco products. As flavour perception is subjective, and requires human assessment, sensory analysis in consumer or expert panel studies is necessitated. We recommend developing validated tests for descriptive sensory analysis in combination with chemical-analytical measurements. Testing a broad range of brands, including those with quite subtle characterizing flavours, will provide the concentration above which an additive will impart a characterising flavour. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

  7. Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.

    PubMed

    Romero-Lopez, Maria R; Osorio-Diaz, Perla; Bello-Perez, Luis A; Tovar, Juscelino; Bernardino-Nicanor, Aurea

    2011-01-01

    Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.

  8. 27 CFR 19.386 - Alcohol content and fill.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Alcohol content and fill. 19.386 Section 19.386 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... Manufacture of Articles Bottling, Packaging, and Removal of Products § 19.386 Alcohol content and fill. (a...

  9. Health and nutrition content claims on websites advertising infant formula available in Australia: A content analysis.

    PubMed

    Berry, Nina J; Gribble, Karleen D

    2017-10-01

    The use of health and nutrition content claims in infant formula advertising is restricted by many governments in response to WHO policies and WHA resolutions. The purpose of this study was to determine whether such prohibited claims could be observed in Australian websites that advertise infant formula products. A comprehensive internet search was conducted to identify websites that advertise infant formula available for purchase in Australia. Content analysis was used to identify prohibited claims. The coding frame was closely aligned with the provisions of the Australian and New Zealand Food Standard Code, which prohibits these claims. The outcome measures were the presence of health claims, nutrition content claims, or references to the nutritional content of human milk. Web pages advertising 25 unique infant formula products available for purchase in Australia were identified. Every advertisement (100%) contained at least one health claim. Eighteen (72%) also contained at least one nutrition content claim. Three web pages (12%) advertising brands associated with infant formula products referenced the nutritional content of human milk. All of these claims appear in spite of national regulations prohibiting them indicating a failure of monitoring and/or enforcement. Where countries have enacted instruments to prohibit health and other claims in infant formula advertising, the marketing of infant formula must be actively monitored to be effective. © 2016 John Wiley & Sons Ltd.

  10. Water-insoluble material from apple pomace makes changes in intracellular NAD⁺/NADH ratio and pyrophosphate content and stimulates fermentative production of hydrogen.

    PubMed

    Sato, Osamu; Suzuki, Yuma; Sato, Yuki; Sasaki, Shinsuke; Sonoki, Tomonori

    2015-05-01

    Apple pomace is one of the major agricultural residues in Aomori prefecture, Japan, and it would be useful to develop effective applications for it. As apple pomace contains easily fermentable sugars such as glucose, fructose and sucrose, it can be used as a feedstock for the fermentation of fuels and chemicals. We previously isolated a new hydrogen-producing bacterium, Clostridium beijerinckii HU-1, which could produce H2 at a production rate of 14.5 mmol of H2/L/h in a fed-batch culture at 37 °C, pH 6.0. In this work we found that the HU-1 strain produces H2 at an approximately 20% greater rate when the fermentation medium contains the water-insoluble material from apple pomace. The water-insoluble material from apple pomace caused a metabolic shift that stimulated H2 production. HU-1 showed a decrease of lactate production, which consumes NADH, accompanied by an increase of the intracellular pyrophosphate content, which is an inhibitor of lactate dehydrogenase. The intracellular NAD(+)/NADH ratios of HU-1 during H2 fermentation were maintained in a more reductive state than those observed without the addition of the water insoluble material. To correct the abnormal intracellular redox balance, caused by the repression of lactate production, H2 production with NADH oxidation must be stimulated. Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  11. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

    PubMed Central

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-01-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety. PMID:29389843

  12. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.

    PubMed

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-02-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.

  13. Selenium content of foods purchased or produced in Ohio.

    PubMed

    Snook, J T; Kinsey, D; Palmquist, D L; DeLany, J P; Vivian, V M; Moxon, A L

    1987-06-01

    Approximately 450 samples of about 100 types of foods consumed by rural and urban Ohioans were analyzed for selenium. Meat, dairy products, eggs, and grain products produced in Ohio have considerably lower selenium content than corresponding products produced in high selenium areas, such as South Dakota. Retail Ohio foods with interregional distribution tended to be higher in selenium content than corresponding foods produced in Ohio. Best sources of selenium in Ohio foods commonly consumed were meat and pasta products. Poor sources of selenium were fruits, most vegetables, candies, sweeteners, and alcoholic and nonalcoholic beverages. Establishment of an accurate data base for selenium depends on knowledge of the interregional distribution of foods, the selenium content of foods at their production site, and the selenium content of foods with wide local distribution.

  14. Associating cooking additives with sodium hydroxide to pretreat bamboo residues for improving the enzymatic saccharification and monosaccharides production.

    PubMed

    Huang, Caoxing; He, Juan; Wang, Yan; Min, Douyong; Yong, Qiang

    2015-10-01

    Cooking additive pulping technique is used in kraft mill to increase delignification degree and pulp yield. In this work, cooking additives were firstly applied in the sodium hydroxide pretreatment for improving the bioconversion of bamboo residues to monosaccharides. Meanwhile, steam explosion and sulfuric acid pretreatments were also carried out on the sample to compare their impacts on monosaccharides production. Results indicated that associating anthraquinone with sodium hydroxide pretreatment showed the best performance in improving the original carbohydrates recovery, delignification, enzymatic saccharification, and monosaccharides production. After consecutive pretreatment and enzymatic saccharification process, 347.49 g, 307.48 g, 142.93 g, and 87.15 g of monosaccharides were released from 1000 g dry bamboo residues pretreated by sodium hydroxide associating with anthraquinone, sodium hydroxide, steam explosion and sulfuric acid, respectively. The results suggested that associating cooking additive with sodium hydroxide is an effective pretreatment for bamboo residues to enhance enzymatic saccharification for monosaccharides production. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. 21 CFR 201.56 - Requirements on content and format of labeling for human prescription drug and biological products.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 4 2011-04-01 2011-04-01 false Requirements on content and format of labeling for human prescription drug and biological products. 201.56 Section 201.56 Food and Drugs FOOD AND DRUG... Contraindications Warnings and Precautions Adverse Reactions Drug Interactions Use in Specific Populations Full...

  16. Convergent production and tolerance among 107 woody species and divergent production between shrubs and trees.

    PubMed

    He, Wei-Ming; Sun, Zhen-Kai

    2016-02-08

    Green leaves face two fundamental challenges (i.e., carbon fixation and stress tolerance) during their lifespan. However, the relationships between leaf production potential and leaf tolerance potential have not been explicitly tested with a broad range of plant species in the same environment. To do so, we conducted a field investigation based on 107 woody plants grown in a common garden and complementary laboratory measurements. The values, as measured by a chlorophyll meter, were significantly related to the direct measurements of chlorophyll content on a leaf area basis. Area-based chlorophyll content was positively correlated with root surface area, whole-plant biomass, leaf mass per area (LMA), and force to punch. Additionally, LMA had a positive correlation with force to punch. Shrubs had a higher leaf chlorophyll content than trees; however, shrubs and trees exhibited a similar leaf lifespan, force to punch, and LMA. These findings suggest that the production potential of leaves and their tolerance to stresses may be convergent in woody species and that the leaf production potential may differ between shrubs and trees. This study highlights the possibility that functional convergence and divergence might be linked to long-term selection pressures and genetic constraints.

  17. Convergent production and tolerance among 107 woody species and divergent production between shrubs and trees

    PubMed Central

    He, Wei-Ming; Sun, Zhen-Kai

    2016-01-01

    Green leaves face two fundamental challenges (i.e., carbon fixation and stress tolerance) during their lifespan. However, the relationships between leaf production potential and leaf tolerance potential have not been explicitly tested with a broad range of plant species in the same environment. To do so, we conducted a field investigation based on 107 woody plants grown in a common garden and complementary laboratory measurements. The values, as measured by a chlorophyll meter, were significantly related to the direct measurements of chlorophyll content on a leaf area basis. Area-based chlorophyll content was positively correlated with root surface area, whole-plant biomass, leaf mass per area (LMA), and force to punch. Additionally, LMA had a positive correlation with force to punch. Shrubs had a higher leaf chlorophyll content than trees; however, shrubs and trees exhibited a similar leaf lifespan, force to punch, and LMA. These findings suggest that the production potential of leaves and their tolerance to stresses may be convergent in woody species and that the leaf production potential may differ between shrubs and trees. This study highlights the possibility that functional convergence and divergence might be linked to long-term selection pressures and genetic constraints. PMID:26854019

  18. Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds.

    PubMed

    Oszmiański, Jan; Lachowicz, Sabina

    2016-08-22

    The aim of this study was to evaluate the production of dried fruits and juices from chokeberry as potential sources of bioactive compounds with beneficial effects on human health. Dry powders and juices from chokeberry were analyzed for the contents of sugars with high-performance liquid chromatography coupled with an evaporative light scattering detector (HPLC-ELSD method), and the antioxidant capacity was analyzed by the FRAP (ferric-reducing ability of plasma) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) tests. Polyphenols were identified by high performance liquid chromatography (HPLC) coupled with a tandem mass spectrometer and a photodiode-array detector (LC-PDA-ESI-MS/MS), and their quantitative analysis was carried out by UPLC-MS/MS (using a Q/TOF detector and a PDA detector). A total of 27 polyphenolic compounds was identified in chokeberry products, including 7 anthocyanins, 11 flavonols, 5 phenolic acids, 3 flavan-3-ols and 1 flavanone. Three anthocyanin derivatives were reported for the first time from chokeberry fruit. A higher activity of the bioactive compounds was determined in dried fruit pomace and in juice obtained from crushed fruits than in those from the whole fruits. In addition, the pomace was found to be a better material for the production of dry powders, compared to chokeberry fruits.

  19. Effect of yeast extract addition to a mineral salts medium containing hydrolyzed plant xylan on fungal pullulan production.

    PubMed

    Kennedy Ii, Daniel E; West, Thomas P

    2018-05-16

    The ability of the fungus Aureobasidium pullulans ATCC 42023 to produce pullulan from yeast extract-supplemented xylan hydrolysates of the prairie grass prairie cordgrass was examined relative to polysaccharide and cell biomass production, yield, and pullulan content of the polysaccharide. A pullulan concentration of 11.2 g L-1 and yield of 0.79 g g-1 was produced by ATCC 42023 when grown for 168 h at 30°C on the phosphate-buffered hydrolysate supplemented with yeast extract. The highest biomass level being 8.8 g L-1 was produced by ATCC 42023 after 168 h on a yeast extract-supplemented, hydrolysate-containing complete medium lacking sodium chloride. The highest pullulan content of the polysaccharide produced by ATCC 42023 after 168 h on the hydrolysate medium supplemented with yeast extract and ammonium sulfate was 70%. The findings indicate that a polysaccharide with a high pullulan content can be produced at a relatively high yield by the fungus grown on a yeast extract-supplemented xylan hydrolysate, suggesting that pullulan could be produced using a biomass-based process.

  20. Effect of different CO2 concentrations on biomass, pigment content, and lipid production of the marine diatom Thalassiosira pseudonana.

    PubMed

    Sabia, Alessandra; Clavero, Esther; Pancaldi, Simonetta; Salvadó Rovira, Joan

    2018-02-01

    The marine diatom Thalassiosira pseudonana grown under air (0.04% CO 2 ) and 1 and 5% CO 2 concentrations was evaluated to determine its potential for CO 2 mitigation coupled with biodiesel production. Results indicated that the diatom cultures grown at 1 and 5% CO 2 showed higher growth rates (1.14 and 1.29 div day -1 , respectively) and biomass productivities (44 and 48 mg AFDW L -1  day -1 ) than air grown cultures (with 1.13 div day -1 and 26 mg AFDW L -1  day -1 ). The increase of CO 2 resulted in higher cell volume and pigment content per cell of T. pseudonana. Interestingly, lipid content doubled when air was enriched with 1-5% CO 2 . Moreover, the analysis of the fatty acid composition of T. pseudonana revealed the predominance of monounsaturated acids (palmitoleic-16:1 and oleic-18:1) and a decrease of the saturated myristic acid-14:0 and polyunsaturated fatty acids under high CO 2 levels. These results suggested that T. pseudonana seems to be an ideal candidate for biodiesel production using flue gases.

  1. Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition.

    PubMed

    Yılmaz, Neşe; Tuncel, Necati Barış; Kocabıyık, Habib

    2014-06-01

    Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined. The free fatty acid content of rice bran stabilized at 600 W IR power for 5 min remained below 5% for 165 days. No significant change in γ-oryzanol content or fatty acid composition but a significant decrease in tocopherol content was observed in stabilized rice bran compared with raw bran. IR stabilization was found to be comparable to extrusion with regard to energy consumption. IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity. © 2013 Society of Chemical Industry.

  2. Effect of growth phase on harvesting characteristics, autoflocculation and lipid content of Ettlia texensis for microalgal biodiesel production.

    PubMed

    Salim, S; Shi, Z; Vermuë, M H; Wijffels, R H

    2013-06-01

    The effect of growth phase on the recovery of the autoflocculating microalgae Ettlia texensis was studied. In the stationary phase, 90% recovery was achieved after 3h settling. Scanning electron microscopic pictures revealed that extracellular polymeric substances (EPS) on the cell surface were involved in autoflocculation. During the stationary phase an increase of the protein fraction in the EPS was observed while the total fatty acids content increased. The autoflocculating properties of E. texensis combined with favourite fatty acid content and composition make this microalgae an excellent candidate for biodiesel production if harvested at the end of the stationary phase. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. 15 CFR 714.3 - Advance declaration requirements for additionally planned production of Schedule 3 chemicals.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... additionally planned production of Schedule 3 chemicals. 714.3 Section 714.3 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade (Continued) BUREAU OF INDUSTRY AND SECURITY, DEPARTMENT OF COMMERCE CHEMICAL WEAPONS CONVENTION REGULATIONS ACTIVITIES INVOLVING SCHEDULE 3 CHEMICALS § 714.3 Advance...

  4. Introduction of low alcohol content beer. A test of the addition-substitution hypothesis.

    PubMed

    Whitehead, P C; Szandorowska, B

    1977-11-01

    Survey results indicate that most use of a low-alcohol-content beer is in place of other alcoholic beverages; the beer is also being used in situations in which formerly no alcoholic beverage had been consumed.

  5. The effects of chemical additives on the production of disinfection byproducts and ecotoxicity in simulated ballast water

    NASA Astrophysics Data System (ADS)

    Park, Chul; Cha, Hyung-Gon; Lee, Ji-Hyun; Choi, Tae Seop; Lee, Jungsuk; Kim, Young-Hee; Bae, Minjung; Shin, Kyoungsoon; Choi, Keun-Hyung

    2017-11-01

    The management of ship ballast water is essential to stemming the introduction of non-indigenous species. Approval for onboard installation of a system to treat ballast water requires rigorous land-based testing as dictated in the G8 guideline by the International Maritime Organization. However, this testing lacks standardization-most notably augmentation of organic carbon for influent water by adding chemical additives. Electrochlorination is a popular treatment method for ballast water, in which chlorinated oxidants react with organisms and organic matter in water. The additives could thus affect the treatment efficacy of the ballast water. Here, we examined the effects of several candidates of organic carbon additives on the consumption of total residual oxidant (TRO), the production of disinfection byproducts (DBPs), plankton survival, and ecotoxicity. The TRO consumption over five days of storage was higher in electrochlorinated seawater amended with lignin and Metamucil when compared with seawaters with other organic carbon compounds. DBP production varied by almost two orders of magnitude as a function of the various additives. This was largely attributed to the production of tribromomethane and dibromoacetic acid. The survival of Artemia franciscana was significantly different across waters of different organic carbon additives. Algal toxicity testing with the marine haptophyte Isochrysis galbana significantly reduced growth in lignin- and Metamucil-treated seawaters, but not with other organic carbon compounds. Bioluminescence in Vibrio fischeri sharply declined in electrochlorinated seawaters with all types of organic carbon compounds, but no toxicity was manifested once the electrochlorinated seawaters were neutralized with sodium thiosulfate. The varying degrees of outcome suggest that it might be better to eliminate the requirements of adding organic carbon to test water as long as natural water was used for land-based testing of BWMS. If needed, the

  6. Content Analysis of Trends in Print Magazine Tobacco Advertisements

    PubMed Central

    Banerjee, Smita; Shuk, Elyse; Greene, Kathryn; Ostroff, Jamie

    2015-01-01

    Objectives To provide a descriptive and comparative content analysis of tobacco print magazine ads, with a focus on rhetorical and persuasive themes. Methods Print tobacco ads for cigarettes, cigars, e-cigarettes, moist snuff, and snus (N = 171) were content analyzed for the physical composition/ad format (e.g., size of ad, image, setting, branding, warning label) and the content of the ad (e.g., rhetorical themes, persuasive themes). Results The theme of pathos (that elicits an emotional response) was most frequently utilized for cigarette (61%), cigar (50%), and moist snuff (50%) ads, and the theme of logos (use of logic or facts to support position) was most frequently used for e-cigarette (85%) ads. Additionally, comparative claims were most frequently used for snus (e.g., “spit-free,” “smoke-free”) and e-cigarette ads (e.g., “no tobacco smoke, only vapor,” “no odor, no ash”). Comparative claims were also used in cigarette ads, primarily to highlight availability in different flavors (e.g., “bold,” “menthol”). Conclusions This study has implications for tobacco product marketing regulation, particularly around limiting tobacco advertising in publications with a large youth readership and prohibiting false or misleading labels, labeling, and advertising for tobacco products, such as modified risk (unless approved by the FDA) or therapeutic claims. PMID:26236763

  7. Influence of moisture content, particle size and forming temperature on productivity and quality of rice straw pellets

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Ishii, Kazuei, E-mail: k-ishii@eng.hokudai.ac.jp; Furuichi, Toru

    Highlights: • Optimized conditions were determined for the production of rice straw pellets. • The moisture content and forming temperature are key factors. • High quality rice pellets in the lower heating value and durability were produced. - Abstract: A large amount of rice straw is generated and left as much in paddy fields, which causes greenhouse gas emissions as methane. Rice straw can be used as bioenergy. Rice straw pellets are a promising technology because pelletization of rice straw is a form of mass and energy densification, which leads to a product that is easy to handle, transport, storemore » and utilize because of the increase in the bulk density. The operational conditions required to produce high quality rice straw pellets have not been determined. This study determined the optimal moisture content range required to produce rice straw pellets with high yield ratio and high heating value, and also determined the influence of particle size and the forming temperature on the yield ratio and durability of rice straw pellets. The optimal moisture content range was between 13% and 20% under a forming temperature of 60 or 80 °C. The optimal particle size was between 10 and 20 mm, considering the time and energy required for shredding, although the particle size did not significantly affect the yield ratio and durability of the pellets. The optimized conditions provided high quality rice straw pellets with nearly 90% yield ratio, ⩾12 MJ/kg for the lower heating value, and >95% durability.« less

  8. Survey of nitrite content in foods from north-east China.

    PubMed

    Yuan, Y; Zhang, T; Zhuang, H; Wang, K; Zheng, Y; Zhang, H; Zhou, B; Liu, J

    2010-01-01

    This study reports a survey of nitrite in a variety of foods consumed in north-east China and estimates the intake of nitrite for the north-east Chinese consumer. A total of 642 food categories including rice and rice products, flour and flour products, soybean and products, vegetables, fruit, preserved vegetables, cured meat products, dairy products, fish products, salt, and soy sauce were analysed for their content of nitrite. Nitrite content was quite different both between different food categories and within the same food category, ranging from not determined (n.d.) to 19.7 mg kg(-1). A great variation in the content of nitrite was found for all the food products. The average content of nitrite was highest in cured meat products (14.3 mg kg(-1)). Next to that, the nitrite content was high in the order of preserved vegetables (4.1 mg kg(-1)), soybean products (3.5 mg kg(-1)), and dairy products (1.9 mg kg(-1)). The lowest average values of nitrite were detected in soy sauce, rice and rice products, salt and fish products, the contents being 0.1, 0.3, 0.3, and 0.6 mg kg(-1). Calculations on the basis of these results and including dietary surveys show that the average intake of nitrite in north-east China from food was 0.03 mg kg(-1) body weight for an average Chinese person weighing 60 kg, and the data are lower than the established acceptable daily intake (ADI) for nitrite. Cured meat products are normally the major contributor to average nitrite intake of the north-east Chinese population. The second contributor is vegetables.

  9. 27 CFR 19.326 - Spirits content of chemicals produced.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...-Products § 19.326 Spirits content of chemicals produced. All chemicals produced, including chemical by... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Spirits content of chemicals produced. 19.326 Section 19.326 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND...

  10. Effect of total solids content on methane and volatile fatty acid production in anaerobic digestion of food waste.

    PubMed

    Liotta, Flavia; d'Antonio, Giuseppe; Esposito, Giovanni; Fabbricino, Massimiliano; van Hullebusch, Eric D; Lens, Piet N L; Pirozzi, Francesco; Pontoni, Ludovico

    2014-10-01

    This work investigates the role of the moisture content on anaerobic digestion of food waste, as representative of rapidly biodegradable substrates, analysing the role of volatile fatty acid production on process kinetics. A range of total solids from 4.5% to 19.2% is considered in order to compare methane yields and kinetics of reactors operated under wet to dry conditions. The experimental results show a reduction of the specific final methane yield of 4.3% and 40.8% in semi-dry and dry conditions compared with wet conditions. A decreasing trend of the specific initial methane production rate is observed when increasing the total solids concentration. Because of lack of water, volatile fatty acids accumulation occurs during the first step of the process at semi-dry and dry conditions, which is considered to be responsible for the reduction of process kinetic rates. The total volatile fatty acids concentration and speciation are proposed as indicators of process development at different total solids content. © The Author(s) 2014.

  11. Consumers' Preferences for Electronic Nicotine Delivery System Product Features: A Structured Content Analysis.

    PubMed

    Kistler, Christine E; Crutchfield, Trisha M; Sutfin, Erin L; Ranney, Leah M; Berman, Micah L; Zarkin, Gary A; Goldstein, Adam O

    2017-06-07

    To inform potential governmental regulations, we aimed to develop a list of electronic nicotine delivery system (ENDS) product features important to U.S. consumers by age and gender. We employed qualitative data methods. Participants were eligible if they had used an ENDS at least once. Groups were selected by age and gender (young adult group aged 18-25, n = 11; middle-age group aged 26-64, n = 9; and women's group aged 26-64, n = 9). We conducted five individual older adult interviews (aged 68-80). Participants discussed important ENDS features. We conducted a structured content analysis of the group and interview responses. Of 34 participants, 68% were white and 56% were female. Participants mentioned 12 important ENDS features, including: (1) user experience; (2) social acceptability; (3) cost; (4) health risks/benefits; (5) ease of use; (6) flavors; (7) smoking cessation aid; (8) nicotine content; (9) modifiability; (10) ENDS regulation; (11) bridge between tobacco cigarettes; (12) collectability. The most frequently mentioned ENDS feature was modifiability for young adults, user experience for middle-age and older adults, and flavor for the women's group. This study identified multiple features important to ENDS consumers. Groups differed in how they viewed various features by age and gender. These results can inform ongoing regulatory efforts.

  12. Correlation between Chlorophyll and Chlorogenic Acid Content in Tobacco Leaves 1

    PubMed Central

    Sheen, S. J.

    1973-01-01

    A positive correlation (r = 0.75, P < 0.01) was obtained between chlorophyll and chlorogenic acid content in the seedling leaves of burley and dark tobaccos. The dark tobaccos contained significantly higher concentrations of both constituents than the burleys. Such a correlation also occurred in a cytoplasmic mutant of chlorophyll-variegated tobacco when the green and yellow laminae were compared. In addition, the activity of phenylalanine ammonia-lyase and polyphenol-oxidase was higher in the green lamina than in the yellow tissue, which coincided with quantitative distribution of chlorogenic acid. Chlorophyll deficiency induced by streptomycin in tobacco seedlings resulted in a progressive decrease in chlorogenic acid content. However, an interruption of streptomycin treatment provoked accumulation of the two compounds. Dark-grown seedlings showed an increase in the content of chlorophyll and chlorogenic acid upon illumination. Incorporation of l-phenylalanine-U-14C into chlorogenic acid during leaf greening was drastically reduced owing to the presence of phenylpyruvate; the latter compound is a possible by-product of chlorophyll biosynthesis. This phenomenon was also evident with light-grown leaves. Results suggest that in addition to phenylalanine ammonia-lyase as a key enzyme regulating chlorogenic acid biosynthesis, an alternative pathway involving the conversion of phenylpyruvate to cinnamate may be functional in tobacco leaves. This pathway may bear importance as to higher chlorogenic acid content in dark tobaccos than in burleys. PMID:16658575

  13. Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

    PubMed

    Çakmakçı, Songül; Topdaş, Elif Feyza; Çakır, Yusuf; Kalın, Pınar

    2016-03-30

    The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties. © 2015 Society of Chemical Industry.

  14. 27 CFR 200.55 - Content.

    Code of Federal Regulations, 2010 CFR

    1997-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 1997-04-01 1997-04-01 false Content. 200.55 Section 200.55 ALCOHOL, TOBACCO AND OTHER EXCISE TAXES-Continued RULES OF PRACTICE IN PERMIT PROCEEDINGS Hearing Procedure Citations § 200.55 Content. (a) Citation for the suspension, revocation or annulment of...

  15. 27 CFR 200.55 - Content.

    Code of Federal Regulations, 2010 CFR

    1999-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 2 1999-04-01 1999-04-01 false Content. 200.55 Section 200.55 ALCOHOL, TOBACCO AND OTHER EXCISE TAXES-Continued RULES OF PRACTICE IN PERMIT PROCEEDINGS Hearing Procedure Citations § 200.55 Content. (a) Citation for the suspension, revocation or annulment of...

  16. Soil Water Content Sensor Response to Organic Matter Content under Laboratory Conditions

    PubMed Central

    Fares, Ali; Awal, Ripendra; Bayabil, Haimanote K.

    2016-01-01

    Studies show that the performance of soil water content monitoring (SWCM) sensors is affected by soil physical and chemical properties. However, the effect of organic matter on SWCM sensor responses remains less understood. Therefore, the objectives of this study are to (i) assess the effect of organic matter on the accuracy and precision of SWCM sensors using a commercially available soil water content monitoring sensor; and (ii) account for the organic matter effect on the sensor’s accuracy. Sand columns with seven rates of oven-dried sawdust (2%, 4%, 6%, 8%, 10%, 12% and 18% v/v, used as an organic matter amendment), thoroughly mixed with quartz sand, and a control without sawdust were prepared by packing quartz sand in two-liter glass containers. Sand was purposely chosen because of the absence of any organic matter or salinity, and also because sand has a relatively low cation exchange capacity that will not interfere with the treatment effect of the current work. Sensor readings (raw counts) were monitored at seven water content levels (0, 0.02, 0.04, 0.08, 0.12, 0.18, 0.24, and 0.30 cm3 cm−3) by uniformly adding the corresponding volumes of deionized water in addition to the oven-dry one. Sensor readings were significantly (p < 0.05) affected by the organic matter level and water content. Sensor readings were strongly correlated with the organic matter level (R2 = 0.92). In addition, the default calibration equation underestimated the water content readings at the lower water content range (<0.05 cm3 cm−3), while it overestimated the water content at the higher water content range (>0.05 cm3 cm−3). A new polynomial calibration equation that uses raw count and organic matter content as covariates improved the accuracy of the sensor (RMSE = 0.01 cm3 cm−3). Overall, findings of this study highlight the need to account for the effect of soil organic matter content to improve the accuracy and precision of the tested sensor under different soils and

  17. Soil Water Content Sensor Response to Organic Matter Content under Laboratory Conditions.

    PubMed

    Fares, Ali; Awal, Ripendra; Bayabil, Haimanote K

    2016-08-05

    Studies show that the performance of soil water content monitoring (SWCM) sensors is affected by soil physical and chemical properties. However, the effect of organic matter on SWCM sensor responses remains less understood. Therefore, the objectives of this study are to (i) assess the effect of organic matter on the accuracy and precision of SWCM sensors using a commercially available soil water content monitoring sensor; and (ii) account for the organic matter effect on the sensor's accuracy. Sand columns with seven rates of oven-dried sawdust (2%, 4%, 6%, 8%, 10%, 12% and 18% v/v, used as an organic matter amendment), thoroughly mixed with quartz sand, and a control without sawdust were prepared by packing quartz sand in two-liter glass containers. Sand was purposely chosen because of the absence of any organic matter or salinity, and also because sand has a relatively low cation exchange capacity that will not interfere with the treatment effect of the current work. Sensor readings (raw counts) were monitored at seven water content levels (0, 0.02, 0.04, 0.08, 0.12, 0.18, 0.24, and 0.30 cm³ cm(-3)) by uniformly adding the corresponding volumes of deionized water in addition to the oven-dry one. Sensor readings were significantly (p < 0.05) affected by the organic matter level and water content. Sensor readings were strongly correlated with the organic matter level (R² = 0.92). In addition, the default calibration equation underestimated the water content readings at the lower water content range (<0.05 cm³ cm(-3)), while it overestimated the water content at the higher water content range (>0.05 cm³ cm(-3)). A new polynomial calibration equation that uses raw count and organic matter content as covariates improved the accuracy of the sensor (RMSE = 0.01 cm³ cm(-3)). Overall, findings of this study highlight the need to account for the effect of soil organic matter content to improve the accuracy and precision of the tested sensor under different soils and

  18. Filamentous fungi for production of food additives and processing aids.

    PubMed

    Archer, David B; Connerton, Ian F; MacKenzie, Donald A

    2008-01-01

    Filamentous fungi are metabolically versatile organisms with a very wide distribution in nature. They exist in association with other species, e.g. as lichens or mycorrhiza, as pathogens of animals and plants or as free-living species. Many are regarded as nature's primary degraders because they secrete a wide variety of hydrolytic enzymes that degrade waste organic materials. Many species produce secondary metabolites such as polyketides or peptides and an increasing range of fungal species is exploited commercially as sources of enzymes and metabolites for food or pharmaceutical applications. The recent availability of fungal genome sequences has provided a major opportunity to explore and further exploit fungi as sources of enzymes and metabolites. In this review chapter we focus on the use of fungi in the production of food additives but take a largely pre-genomic, albeit a mainly molecular, view of the topic.

  19. High content live cell imaging for the discovery of new antimalarial marine natural products

    PubMed Central

    2012-01-01

    Background The human malaria parasite remains a burden in developing nations. It is responsible for up to one million deaths a year, a number that could rise due to increasing multi-drug resistance to all antimalarial drugs currently available. Therefore, there is an urgent need for the discovery of new drug therapies. Recently, our laboratory developed a simple one-step fluorescence-based live cell-imaging assay to integrate the complex biology of the human malaria parasite into drug discovery. Here we used our newly developed live cell-imaging platform to discover novel marine natural products and their cellular phenotypic effects against the most lethal malaria parasite, Plasmodium falciparum. Methods A high content live cell imaging platform was used to screen marine extracts effects on malaria. Parasites were grown in vitro in the presence of extracts, stained with RNA sensitive dye, and imaged at timed intervals with the BD Pathway HT automated confocal microscope. Results Image analysis validated our new methodology at a larger scale level and revealed potential antimalarial activity of selected extracts with a minimal cytotoxic effect on host red blood cells. To further validate our assay, we investigated parasite's phenotypes when incubated with the purified bioactive natural product bromophycolide A. We show that bromophycolide A has a strong and specific morphological effect on parasites, similar to the ones observed from the initial extracts. Conclusion Collectively, our results show that high-content live cell-imaging (HCLCI) can be used to screen chemical libraries and identify parasite specific inhibitors with limited host cytotoxic effects. All together we provide new leads for the discovery of novel antimalarials. PMID:22214291

  20. High content live cell imaging for the discovery of new antimalarial marine natural products.

    PubMed

    Cervantes, Serena; Stout, Paige E; Prudhomme, Jacques; Engel, Sebastian; Bruton, Matthew; Cervantes, Michael; Carter, David; Tae-Chang, Young; Hay, Mark E; Aalbersberg, William; Kubanek, Julia; Le Roch, Karine G

    2012-01-03

    The human malaria parasite remains a burden in developing nations. It is responsible for up to one million deaths a year, a number that could rise due to increasing multi-drug resistance to all antimalarial drugs currently available. Therefore, there is an urgent need for the discovery of new drug therapies. Recently, our laboratory developed a simple one-step fluorescence-based live cell-imaging assay to integrate the complex biology of the human malaria parasite into drug discovery. Here we used our newly developed live cell-imaging platform to discover novel marine natural products and their cellular phenotypic effects against the most lethal malaria parasite, Plasmodium falciparum. A high content live cell imaging platform was used to screen marine extracts effects on malaria. Parasites were grown in vitro in the presence of extracts, stained with RNA sensitive dye, and imaged at timed intervals with the BD Pathway HT automated confocal microscope. Image analysis validated our new methodology at a larger scale level and revealed potential antimalarial activity of selected extracts with a minimal cytotoxic effect on host red blood cells. To further validate our assay, we investigated parasite's phenotypes when incubated with the purified bioactive natural product bromophycolide A. We show that bromophycolide A has a strong and specific morphological effect on parasites, similar to the ones observed from the initial extracts. Collectively, our results show that high-content live cell-imaging (HCLCI) can be used to screen chemical libraries and identify parasite specific inhibitors with limited host cytotoxic effects. All together we provide new leads for the discovery of novel antimalarials. © 2011 Cervantes et al; licensee BioMed Central Ltd.

  1. Enhancing the polyphenol content of a red-fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol-rich extract from the skins.

    PubMed

    de Beer, Dalene; Steyn, Naomi; Joubert, Elizabeth; Muller, Nina

    2012-10-01

    Plum skins are a waste product generated during production of plum juice or pulp. Polyphenols, shown to have various health-promoting properties, can be recovered from this waste product. Red-fleshed plum nectar formulations containing plum skin extract in varying amounts were characterised in terms of intensity of sensory attributes, consumer acceptability, colour, polyphenol content and antioxidant activity. Commercial beverages containing red fruits were used as benchmarks. The polyphenolic profile of the plum skin extract was similar to that of the pulp, including anthocyanins, flavonols, flavan-3-ols and a phenolic acid. Addition of the extract to plum nectar, which enhanced the colour, polyphenol content and antioxidant capacity, was limited by its negative sensory impact. The formulations were deemed acceptable by consumers, although a decrease in positive sensory attributes (plum flavour, plum aroma and sweetness) and an increase in negative sensory attributes (plant-like flavour, plant-like aroma, acidity and astringency) were observed with increasing skin extract content. The formulations compared favourably with commercial beverages in terms of colour total polyphenol content and antioxidant activity. Plum skins were successfully used to enhance the functional status of plum nectar. Use of a functional ingredient from plum skins is, therefore, a feasible value-addition strategy. Copyright © 2012 Society of Chemical Industry.

  2. Anthraquinone Content in Noni (Morinda citrifolia L.).

    PubMed

    Bussmann, Rainer W; Hennig, Lothar; Giannis, Athanassios; Ortwein, Jutta; Kutchan, Toni M; Feng, Xi

    2013-01-01

    Noni has been used in traditional medicine and as food for thousands of years. While the fruits serve as food and internal medicine, leaves were traditionally used only topically. In recent years, concern regarding the possible content of anthraquinones in noni has led to scrutiny by the European Food Safety Authority. Little research existed on the content of anthraquinones in different noni preparations, with no information about the potential effect of harvest and preparation methods. Our research focused on lucidin, alizarin, and rubiadin, the most important anthraquinones from a health perspective. We found that the production process (fermentation/juice production versus drying/lyophilization) has no effect on the anthraquinone content. The source product, however, does have implications: noni fruit puree from which seeds had been removed as well as consumer products produced from such puree had no detectable amounts of any anthraquinones. Products that did contain seed or leaf material in all cases did contain partly significant amounts of anthraquinones. To alleviate safety concerns, we suggest that noni products, whether fermented or unfermented juice or powder, should be derived only from fully ripe noni fruits, and that any seed material needs to be removed during the production process.

  3. Effect of addition of ripe bananas on some physico-chemical properties of maize 'extract'.

    PubMed

    Okezie, U; Akanbi, C T; Otunola, E T; Adeyemi, I A

    2003-11-01

    Flour mixes obtained by the addition of banana pulp in various proportions (0-50%) to maize 'extracts' were evaluated for some quality characteristics. All the mixes had significantly lower values of crude protein, fat and water-holding capacity. Gelation, however, significantly increased the water-holding capacity in all cases. The ash content, titratable acidity and total sugars increased tremendously with an increase in the level of banana substitution. While both Adam's consistency values and equilibrium moisture content decreased with an increase in the level of banana substitution, the syneresis values did not show any consistent pattern. The consistently low moisture content and the results of the moisture sorption isotherms suggest a good storage stability of all the mixes, especially when kept under conditions of water activity of 0.30 and below, and their possible suitability for baked products.

  4. Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient

    PubMed Central

    Romero-Lopez, Maria R.; Osorio-Diaz, Perla; Bello-Perez, Luis A.; Tovar, Juscelino; Bernardino-Nicanor, Aurea

    2011-01-01

    Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response. PMID:21731434

  5. Adding nickel formate in alkali lignin to increase contents of alkylphenols and aromatics during fast pyrolysis.

    PubMed

    Geng, Jing; Wang, Wen-Liang; Yu, Yu-Xiang; Chang, Jian-Min; Cai, Li-Ping; Shi, Sheldon Q

    2017-03-01

    The composition of pyrolysis vapors obtained from alkali lignin pyrolysis with the additive of nickel formate was examined using the pyrolysis gas chromatography-mass spectrometry (Py-GC/MS). Characterization of bio-chars was performed using X-ray diffraction (XRD). Results showed that the nickel formate significantly increased liquid yield, simplified the types of alkali lignin pyrolysis products and increased individual component contents. The additive of nickel formate increased contents of alkylphenols and aromatics from alkali lignin pyrolysis. With an increase in temperature, a greater amount of the relative contents can be achieved. The nickel formate was thermally decomposed to form hydrogen, resulting in hydrodeoxygenation of alkali lignin during pyrolysis. It was also found that Ni is in favor of producing alkylphenols. The analysis based on the experimental result provided evidences used to propose reaction mechanism for pyrolysis of nickel formate-assisted alkali lignin. Copyright © 2016. Published by Elsevier Ltd.

  6. Pectinesterase inhibitor from jelly-fig (Ficus awkeotsang Makino) achenes reduces methanol content in carambola wine.

    PubMed

    Wu, James Swi-Bea; Wu, Ming-Chang; Jiang, Chii-Ming; Hwang, Ya-Ping; Shen, Szu-Chuan; Chang, Hung-Min

    2005-11-30

    Crude pectinesterase (PE) inhibitor (PEI) extracted from jelly-fig achenes (JFA) (Ficus awakeosang Makino) was added to carambola (Averrhoa carambola L.) puree to determine the change in methanol production during fermentation. Addition of pectin or microbial pectic enzyme to puree increased dose-dependently the methanol content in fermented products. Decreasing ratio (from 1:0 to 1:19, v:v) of pectic enzyme to diluted crude PEI solution in the puree-enzyme mixture decreased the PE activity remarkably. Except for transmittance (%T), addition of crude PEI to puree did not affect apparently the physical and chemical properties of wine; however, it reduced methanol content in the control from 256 to 58 ppm. The degree of esterification (DE) of pectin in starting puree was approximately 70%. It decreased to approximately 27% in the control group and reduced slightly to approximately 67% in fermented puree with crude PEI added after 14 days of fermentation. This reveals that crude PEI solution was potent in inhibiting intrinsic carambola PE activity and appeared to be a potential alternative for methanol reduction in wines.

  7. Long-term nitrogen additions and the intrinsic water-use efficiency of boreal Scots pine.

    NASA Astrophysics Data System (ADS)

    Marshall, John; Wallin, Göran; Linder, Sune; Lundmark, Tomas; Näsholm, Torgny

    2015-04-01

    Nitrogen fertilization nearly always increases productivity in boreal forests, at least in terms of wood production, but it is unclear how. In a mature (80 yrs. old) Scots pine forest in northern Sweden, we tested the extent to which nitrogen fertilization increased intrinsic photosynthetic water-use efficiency. We measured δ13C both discretely, in biweekly phloem sampling, and continuously, by monitoring of bole respiration. The original experiment was designed as a test of eddy covariance methods and is not therefore strictly replicated. Nonetheless, we compared phloem contents among fifteen trees from each plot and stem respiration from four per plot. The treatments included addition of 100 kg N/ha for eight years and a control. Phloem contents have the advantage of integrating over the whole canopy and undergoing complete and rapid turnover. Their disadvantage is that some have observed isotopic drift with transport down the length of the stem, presumably as a result of preferential export and/or reloading. We also measured the isotopic composition of stem respiration from four trees on each plot using a Picarro G1101-I CRDS attached to the vent flow from a continuous gas-exchange system. We detected consistent differences in δ13C between the treatments in phloem contents. Within each treatment, the phloem δ13C was negatively correlated with antecedent temperature (R2= 0.65) and no other measured climate variable. The isotopic composition of stem CO2 efflux will be compared to that of phloem contents. However, when converted to intrinsic water-use efficiency, the increase amounted to only about 4%. This is a small relative to the near doubling in wood production. Although we were able to detect a clear and consistent increase in water-use efficiency with N-fertilization, it constitutes but a minor cause of the observed increase in wood production.

  8. Surfactins in natto: the surfactin production capacity of the starter strains and the actual surfactin contents in the products.

    PubMed

    Juola, Mari; Kinnunen, Kristiina; Nielsen, Kristian Fog; von Wright, Atte

    2014-12-01

    Surfactin-type lipopeptides are suspected of being implicated in the rare food poisonings caused by Bacillus species outside the Bacillus cereus cluster. In order to get information on surfactin levels in actual human foods, bacilli from three commercial samples of a Japanese traditional bean product, natto, were isolated in order to clarify their potential to produce the suspect lipopeptides. The isolated bacilli were characterized as Bacillus subtilis. They were β-hemolytic and gave a positive signal in the PCR screen for genes associated with surfactin production, and their culture extracts were cytotoxic to boar sperm cells. Organic extracts of both Bacillus cultures and the natto samples were analyzed for their surfactin content using ultrahigh-performance liquid chromatography with high-resolution mass spectrometry. All the strains proved to be surfactin producers (15 to 39 μg/ml culture medium); the natto samples contained as much as 2.2 mg g(-1) of surfactins. This means that consumers can ingest at least approximately 80 to 100 mg of surfactins per single 50-g natto serving apparently without suffering any ill effects, indicating a very low human toxicity.

  9. Methane production from grape skins. Final technical report

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Yunghans, W.N.

    1981-10-09

    Methane production from grape pomace was measured for a 50-day digestion period. Gas production was calculated to be 2400 ft/sup 3//10 d/ton at 53% methane content. Microorganisms particularly a fungus which grows on grape pomace and lignin was isolated. Lignin content of pomace was measured at approximately 60%. Lignin is slowly digested and may represent a residue which requires long term digestion. Research is continuing on isolation of anaerobic methane bacteria and codigestion of pomace with enzymes as cellulase and pectinase. The sewage sludge functioned adequately as a mixed source of organisms capable of digesting grape pomace. A sediment frommore » stored grape juice produced significant amounts of methane and represents a nutrient substrate for additional studies on continuous flow methane production. 3 figs.« less

  10. Predicting acute and chronic effects of wood preservative products in Daphnia magna and Pseudokirchneriella subcapitata based on the concept of concentration addition.

    PubMed

    Coors, Anja; Weisbrod, Barbara; Schoknecht, Ute; Sacher, Frank; Kehrer, Anja

    2014-02-01

    The current European legislation requires that combined effects of the active substances and any substance of concern contained in biocidal products are taken into account in environmental risk assessment. The hypothesis whether the consideration of active substances together with all formulation additives that are labeled as presenting an environmental hazard is sufficient for a reliable environmental risk assessment was tested in the present study by investigating 3 wood preservative products. Relevant single substances in the products, some of their generic mixtures, the biocidal products themselves, and aqueous eluates prepared from the products (representing potential environmental mixtures) were tested for effects on algal growth and Daphnia acute immobilization as well as reproduction. Predictions for the products and the eluates were based on the concept of concentration addition and were mostly found to provide reliable or at least protective estimates for the observed acute and chronic toxicity of the mixtures. The mixture toxicity considerations also indicated that the toxicity of each product was dominated by just 1 of the components, and that assessments based only on the dominating substance would be similarly protective as a full-mixture risk assessment. Yet, there remained uncertainty in some cases that could be related to the toxicity of transformation products, the impact of unidentified formulation additives, or synergistic interaction between active substances and formulation additives. © 2013 SETAC.

  11. 76 FR 70975 - Petition Requesting Exception From Lead Content Limits

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-11-16

    ... Exception From Lead Content Limits AGENCY: Consumer Product Safety Commission. ACTION: Notice. SUMMARY: The... requesting an exception from the 100 ppm lead content limit under section 101(b) of the Consumer Product... younger that contain lead content in excess of 100 ppm are considered to be banned hazardous substances...

  12. Biogas from mesophilic digestion of cow dung using charcoal and gelatin as additives

    NASA Astrophysics Data System (ADS)

    Islam, Md Rashedul; Salam, Bodius; Rahman, Md Mizanur; Mamun, Abdullah Al

    2017-06-01

    Biogas, a source of renewable energy is produced from bacteria in the process of biodegradation of organic matter under anaerobic conditions. A research work was performed to find out the production of biogas from cow dung using charcoal and gelatin as additives. Five laboatory scale experimental set-up were constructed using 0, 0.2, 0.4, 0.6 and 0.8% gelatin with cow dung as additive to perform the research work. For all the set-up 0.5% charcoal was also added. All the set-ups were made from 1-liter capacity conical flask. The amount of water and cow dung was used respectively 382 gm. and 318 gm. in every set-up. Total solid content was maintained 8% throughout all set-ups. The digesters were operated at ambient temperature of 26°-32°C. The total gas yield without using gelatin additive was found to be 12 L/kg cow dung. The maximum gas yield was found from 0.2% gelatin additive and 23% more as compared to without gelatin gas production. The retention time varied from 28 to 79 days for the experiments.

  13. 7 CFR 2902.7 - Determining biobased content.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ....7 Determining biobased content. (a) Certification requirements. For any product offered for... the weight (mass) of the total organic carbon in the material or product. (d) Products with the same...

  14. Platform-Independent Authoring and Production of Rapid E-Learning Content

    ERIC Educational Resources Information Center

    Gutbrod, Martin; Werner, Christian; Fischer, Stefan

    2006-01-01

    One of today's major problems in the field of e-learning is that the creation of high-quality content is still rather time consuming and expensive. In the past, many efforts have been made to produce educational content on the fly, but the results were mainly static blocks of recorded lecture lacking sophisticated navigation facilities. Facing…

  15. Thermodynamic evaluation of hydrogen production for fuel cells by using bio-ethanol steam reforming: Effect of carrier gas addition

    NASA Astrophysics Data System (ADS)

    Hernández, Liliana; Kafarov, Viatcheslav

    Omitting the influence of the addition of carrier gas to the reaction system for hydrogen production by bio-ethanol steam reforming can lead to wrong conclusions, especially when it is going to be made to scale. The effect of carrier gas addition to produce hydrogen using bio-ethanol steam reforming to feed fuel cells was evaluated. Thermodynamic calculations in equilibrium conditions were made, however the analysis derived from them can also be applied to kinetic conditions. These calculations were made by using the Aspen-HYSYS software at atmospheric pressure and different values of temperature, water/ethanol molar ratios, and inert (argon)/(water/ethanol) molar ratios. The addition of inert carrier gas modifies the concentrations of the reaction products in comparison to those obtained without its presence. This behavior occurs because most of the reactions which take place in bio-ethanol steam reforming have a positive difference of moles. This fact enhances the system sensitivity to inert concentration at low and moderated temperatures (<700 °C). At high values of temperature, the inert addition does not influence the composition of the reaction products because of the predominant effect of inverse WGS reaction.

  16. Anti-wear additive content in fully synthetic PAO and PAG base oils and its effect on electrostatic and tribological phenomena in a rotating shaft-oil-lip seal system

    NASA Astrophysics Data System (ADS)

    Gajewski, Juliusz B.; Głogowski, Marek J.

    2013-03-01

    The paper presents the results of experiments on electrostatic and tribological aspects of different anti-wear additive's contents when an additive is blended with different fully synthetic (poly-α-olefin) and PAG (polyalkylene glycol) base oils in a rotating shaft-oil and oil-lip seal interfacial system. The experimental results are the relationships of electric potential induced in a lip seal's stiffening ring to angular velocity of a rotating metal shaft and to temperature of the oils tested. The braking torque of a shaft is measured with a torquemeter sensor connected directly with a microprocessor-based system for controlling the rotational speed and for measuring the shaft's braking torque and oil temperature. The beneficial and promising results are obtained for PAG when an external DC electric field is applied to the system and the braking torque is then reduced for a certain combination of the base oil and additive's contents. On the basis of the former and present research results an analysis is made to permit one to show how the type of the oils and additives tested can affect both interfaces: rotating shaft-oil and oil-lip of the lip seal and especially the braking torque.

  17. Effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions.

    PubMed

    Kristensen, N B; Sloth, K H; Højberg, O; Spliid, N H; Jensen, C; Thøgersen, R

    2010-08-01

    The present study aimed to investigate the effects of 2 corn silage inoculation strategies (homofermentative vs. heterofermentative inoculation) under field conditions and to monitor responses in silage variables over the feeding season from January to August. Thirty-nine commercial dairy farms participated in the study. Farms were randomly assigned to 1 of 3 treatments: control (nonactive carrier; Chr. Hansen A/S, Hørsholm, Denmark), Lactisil (inoculation with 1 x 10(5)Lactobacillus pentosus and 2.5 x 10(4)Pediococcus pentosaceus per gram of fresh matter; Chr. Hansen A/S), and Lalsil Fresh (inoculation with 3 x 10(5)Lactobacillus buchneri NCIMB 40788 per gram of fresh matter; Lallemand Animal Nutrition, Blagnac, France). Inoculation with Lactisil had no effects on fermentation variables and aerobic stability. On the contrary, inoculation with Lalsil Fresh doubled the aerobic stability: 37, 38, and 80+/-8h for control, Lactisil, and Lalsil Fresh, respectively. The effect of Lalsil Fresh on aerobic stability tended to differ between sampling times, indicating a reduced difference between treatments in samples collected in April. Lalsil Fresh inoculation increased silage pH and contents of acetic acid, propionic acid, propanol, propyl acetate, 2-butanol, propylene glycol, ammonia, and free AA. The contents and ratios of DL-lactic acid, L-lactic acid relative to DL-lactic acid, free glucose, and DL-lactic acid relative to acetic acid decreased with Lalsil Fresh inoculation. Lalsil Fresh inoculation increased the silage counts of total lactic acid bacteria and reduced yeast counts. The Fusarium toxins deoxynivalenol, nivalenol, and zearalenone were detected in all silages at all collections, but the contents were not affected by ensiling time or by inoculation treatment. The effect of inoculation treatments on milk production was assessed by collecting test-day results from the involved farms and comparing the actual milk production with predicted milk production

  18. [Effect of moisture content on anaerobic methanization of municipal solid waste].

    PubMed

    Qu, Xian; He, Pin-Jing; Shao, Li-Ming; Bouchez, Théodore

    2009-03-15

    Biogas production, gas and liquid characteristics were investigated for comparing the effect of moisture content on methanization process of MSW with different compositions of food waste and cellulosic waste. Batch reactors were used to study the anaerobic methanization of typical Chinese and French municipal solid waste (MSW) and cellulosic waste with different moisture content, as 35%, field capacity (65%-70%), 80%, and saturated state (> 95%). The results showed that for the typical Chinese and French waste, which contained putrescible waste, the intermediate product, VFA, was diluted by high content of water, which helped to release the VFA inhibition on hydrolysis and methanization. Mass amount of methane was produced only when the moisture content of typical French waste was higher than 80%, while higher content of moisture was needed when the content of putrescible waste was higher in MSW, as > 95% for typical Chinese waste. Meanwhile the methane production rate and the ultimate cumulated methane production were increased when moisture content was leveled up. The ultimate cumulated methane production of the typical French waste with saturated state was 0.6 times higher than that of the waste with moisture content of 80%. For cellulosic waste, high moisture content of cellulosic materials contributed to increase the attachment area of microbes and enzyme on the surface of the materials, which enhance the waste hydrolysis and methanization. When the moisture content of the cellulosic materials increased from field capacity (65%) to saturated state (> 95%), the ultimate cumulated methane production increased for 3.8 times.

  19. 27 CFR 19.649 - Restrictions on alcohol content.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Restrictions on alcohol content. 19.649 Section 19.649 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Vaporizing Process Rules for Operating Vinegar Plants § 19.649 Restrictions on alcohol content. No person may...

  20. Social networks lack useful content for incontinence.

    PubMed

    Sajadi, Kamran P; Goldman, Howard B

    2011-10-01

    To assess the incontinence resources readily available for patients among social networks. Social networks allow users to connect with each other and share content and are a widely popular resource on the Internet. These sites attract millions of users; however, social media are underused in the healthcare industry. A search for "incontinence" was performed on Facebook, Twitter, and YouTube in September 2010. The first 30 results were reviewed for each. The results were evaluated as useful or not useful and additionally catalogued as healthcare professionals, commercial products, or complementary and alternative medicine resources. On Facebook, 4 results (13%) were informative, 12 (40%) advertised commercial incontinence products, and 14 (47%) had no usable information. Of the live "tweets" reviewed on Twitter, 18 (60%) linked to incontinence-related healthcare information (none were from, or referred one to, healthcare professionals), 9 (30%) advertised for commercial incontinence products, 1 (3%) advertised complementary and alternative medicine resources, and 2 (7%) were humorous. Of 4 Twitter user results, 1 was comic, 1 provided incontinence-related health information, and 2 were incontinence medical supply companies. There were 14 (47%) informational YouTube videos, of which 9 came from healthcare professionals or professional organizations. Of the remainder, 12 (40%) were commercial, 1 (3%) advertised complementary and alternative medicine resources, and the remaining 3 (10%) were not useful. The results of our study show that social networks have insufficient useful incontinence content, especially from healthcare professionals and incontinence organizations. Medical professionals and societies should target these avenues to reach and educate patients. Copyright © 2011 Elsevier Inc. All rights reserved.