Science.gov

Sample records for baked potato bar

  1. Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes.

    PubMed

    Chan, Chin-Feng; Chiang, Chih-Ming; Lai, Yung-Chang; Huang, Che-Lun; Kao, Shu-Chen; Liao, Wayne C

    2014-12-01

    The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r = 0.69, p < 0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

  2. The effects of microwave-baking and oven-baking on thiabendazole residues in potatoes.

    PubMed

    Friar, P M; Reynolds, S L

    1991-01-01

    The effect of microwave- and oven-baking on residues of the postharvest fungicide thiabendazole (E 233) in potatoes was investigated by comparing amounts present in raw, microwave- and oven-baked tubers. The levels of residues in the whole potato tubers were based on the determination of thiabendazole in peelings and flesh of potato tubers by reversed-phase HPLC analysis with fluorescence and UV detection after extraction with dichloromethane in the presence of anhydrous sodium sulphate. Amounts of thiabendazole determined after microwave- and oven-baking showed that thiabendazole was predominantly retained in the peelings (96.3-98.8%) and not lost during the two types of processing treatments at ca. 100 degrees C. Thus residues did not migrate into the flesh of the tubers.

  3. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

    PubMed

    Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

    2010-01-01

    The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

  4. Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam).

    PubMed

    Lai, Yung-Chang; Huang, Che-Lun; Chan, Chin-Feng; Lien, Ching-Yi; Liao, Wayne C

    2013-12-01

    Sugar composition of seven sweet potato cultivars was successfully analyzed. Fresh CYY95-26 sweet potatoes had the highest (8.41%) total sugar content while TNG73 had the lowest (4.5%). For these fresh sweet potatoes, maltose content was very low (0 ~ 0.39%). Because 49.92 ~ 92.43% of total sugars were sucrose, sucrose was the major sugar composition of fresh sweet potatoes. After the baking treatment, the total sugar content of baked sweet potatoes was dramatically increased due to the formation of maltose. The maltose content significantly increased from 0 ~ 0.39% to 8.81 ~ 13.97% on dry weight basis. Therefore, maltose should be included in calculating the total sugar content. Electronic micrographs of fresh sweet potato samples showed that the size of starch granules was generally less than 20 μm. After the baking treatment, starch granules completely gelatinized.

  5. Type utilization of baked-smashed sweet potato and vegetables on patisserie product

    NASA Astrophysics Data System (ADS)

    Ana; Subekti, S.; Sudewi; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

    2016-04-01

    The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

  6. Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars.

    PubMed

    Dincer, Cuneyt; Karaoglan, Mert; Erden, Fidan; Tetik, Nedim; Topuz, Ayhan; Ozdemir, Feramuz

    2011-11-01

    The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.

  7. Choice and use of standards for dynamic headspace trapping and application to the analysis of the volatiles of baked potato.

    PubMed

    Ames, J M; Duckham, S C; Bakker, J

    2001-01-01

    When attempting to quantify the volatile components of a food isolated by dynamic headspace trapping onto an adsorbent, the analyst has to select the most appropriate compounds to use as standards and at which stage of the analysis to add them. Factors to be borne in mind include the volatility of the standard, the response of the GC detector, and whether to add the standard to the sample or to the adsorbent trap. This chapter considers the issues and describes the application of one chosen method to the quantitation of the volatile components of baked potato.

  8. Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars.

    PubMed

    Rawat, Neelam; Darappa, Indrani

    2015-05-01

    Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75 % on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50 % of BF with FRIM or PRIM. The BEB with 50 % FRIM and PRIM remained chemically stable during storage up to 3 months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.

  9. Multigeneration reproductive and developmental toxicity study of bar gene inserted into genetically modified potato on rats.

    PubMed

    Rhee, Gyu Seek; Cho, Dae Hyun; Won, Yong Hyuck; Seok, Ji Hyun; Kim, Soon Sun; Kwack, Seung Jun; Lee, Rhee Da; Chae, Soo Yeong; Kim, Jae Woo; Lee, Byung Mu; Park, Kui Lea; Choi, Kwang Sik

    2005-12-10

    Each specific protein has an individual gene encoding it, and a foreign gene introduced to a plant can be used to synthesize a new protein. The identification of potential reproductive and developmental toxicity from novel proteins produced by genetically modified (GM) crops is a difficult task. A science-based risk assessment is needed in order to use GM crops as a conventional foodstuff. In this study, the specific characteristics of GM food and low-level chronic exposure were examined using a five-generation animal study. In each generation, rats were fed a solid pellet containing 5% GM potato and non-GM potato for 10 wk prior to mating in order to assess the potential reproductive and developmental toxic effects. In the multigeneration animal study, there were no GM potato-related changes in body weight, food consumption, reproductive performance, and organ weight. Polymerase chain reaction (PCR) was carried out using extracted genomic DNA to examine the possibility of gene persistence in the organ tissues after a long-term exposure to low levels of GM feed. In each generation, the gene responsible for bar was not found in any of the reproductive organs of the GM potato-treated male and female rats, and the litter-related indexes did not show any genetically modified organism (GMO)-related changes. The results suggest that genetically modified crops have no adverse effects on the multigeneration reproductive-developmental ability.

  10. Potato Flavor

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of per-capita vegetable consumption. Potatoes can be prepared in many ways, including baking, boiling, roasting, frying, and microwaving, allowin...

  11. Pastry Baking.

    ERIC Educational Resources Information Center

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…

  12. Selected Baking Formulas.

    ERIC Educational Resources Information Center

    Bogdany, Melvin

    This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…

  13. Baking Soda Science.

    ERIC Educational Resources Information Center

    Science Activities, 1994

    1994-01-01

    Discusses the basic principles of baking soda chemistry including the chemical composition of baking soda, its acid-base properties, the reaction of bicarbonate solution with calcium ions, and a description of some general types of chemical reactions. Includes a science activity that involves removing calcium ions from water. (LZ)

  14. Baking soda overdose

    MedlinePlus

    ... and coaches believe that drinking baking soda before competition helps a person perform for longer periods of time. This is very dangerous. Besides having side effects, it makes the athletes unable to perform. This ...

  15. Baking in the Backwoods

    ERIC Educational Resources Information Center

    Turner, Steve

    2008-01-01

    Baking in the woods can be a lot of fun and can help to make a good trip an amazing one. It does take some time, planning, and preparation, and chosen recipes should be tested in the oven at home before trying them out with friends on a 10-day trip. Outdoor baking requires a different set of rules and equipment than those one uses at home and a…

  16. Storage performance of Taiwanese sweet potato cultivars.

    PubMed

    Huang, Che-Lun; Liao, Wayne C; Chan, Chin-Feng; Lai, Yung-Chang

    2014-12-01

    Three sweet potato cultivars (TNG57, TNG66, and TNG73), provided by the Taiwanese Agricultural Research Institute (TARI), were stored at either 15 °C or under ambient conditions (23.8 ~ 28.4 °C and 77.1 ~ 81.0 % of relative humidity). Sweet potato roots were randomly chosen from each replicate and evaluated for measurement of weight loss, sugar content analysis, and sprouting after 0, 14, 24, 48, 56, 70, 84, and 98 days of storage. Fresh sweet potato roots were baked at 200 °C for 60 min then samples were taken for sugar analysis. After 14 days of ambient condition storage, the sprouting percentages for TNG57, TNG66, and TNG73 were 100, 85, and 95 % respectively. When sweet potatoes were stored at 15 °C, the weight loss became less and no sweet potato root sprouted after 14 days of storage. Because manufacturers can store sweet potatoes at 15 °C for almost 2 month without other treatments, the supply capacity shortage in July and September can be reduced. The total sugar content slowly increased along with increasing the storage time. After baking, the total sugar content of sweet potatoes significantly increased due to the formation of maltose. Maltose became the major sugar of baked sweet potatoes. Raw sweet potatoes stored at 15 °C had higher total sugar contents after baking than those stored under ambient conditions. Raw sweet potatoes were recommended to be stored at 15 °C before baking.

  17. Commercial Baking. Final Report.

    ERIC Educational Resources Information Center

    Booth, Nancy

    A project filmed three commercial baking videotapes for use by secondary and adult students in food service programs. The three topics were basic dinner rolls, bread making, and hard breads and rolls. Quick-rise dough recipes were developed, written down, and explained for use with the videotapes. A pretest, posttest, and student guide were…

  18. Bread Baking Contest.

    ERIC Educational Resources Information Center

    Blanchette, Amy; And Others

    1995-01-01

    Describes a classroom project in which elementary students bake homemade bread to learn about the settlement period in Canadian history and the early history of the students' community. Maintains that students learn to compare the lifestyle of the past with the present. (CFR)

  19. Antibacterial activity of baking soda.

    PubMed

    Drake, D

    1997-01-01

    The antibacterial activity of baking soda (sodium bicarbonate) was assessed using three different experimental approaches. Standard minimum inhibitory concentration analyses revealed substantial inhibitory activity against Streptococcus mutans that was not due to ionic strength or high osmolarity. Short-term exposure assays showed significant killing of bacterial suspensions when baking soda was combined with the detergent sodium dodecylsulfate. Multiple, brief exposures of sucrose-colonized S mutans to baking soda and sodium dodecylsulfate caused statistically significant decreases in numbers of viable cells. Use of oral health care products with high concentrations of baking soda could conceivably result in decreased levels of cariogenic S mutans in saliva and plaque.

  20. Antibacterial activity of baking soda.

    PubMed

    Drake, D

    1996-01-01

    The antibacterial activity of baking soda (sodium bicarbonate) was assessed using three different experimental approaches. Standard minimum inhibitory concentration analyses revealed substantial inhibitory activity against Streptococcus mutans that was not due to ionic strength or high osmolarity. Short-term exposure assays showed significant killing of bacterial suspensions when baking soda was combined with the detergent sodium dodecylsulfate. Multiple, brief exposures of sucrose-colonized S mutans to baking soda and sodium dodecylsulfate caused statistically significant decreases in numbers of viable cells. Use of oral health care products with high concentrations of baking soda could conceivably result in decreased levels of cariogenic S mutans in saliva and plaque.

  1. Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Baked foam films were prepared from four sources of starch: corn, potato, tapioca and chayotextle, and stored at relative moisture conditions of 0 to 75% and at temperatures of 4 and 65 °C. Then, the structural and mechanical properties of the films were evaluated. The results showed that the source...

  2. Potato Types and Characteristics: Laboratory Exercises.

    ERIC Educational Resources Information Center

    Pavlista, Alexander D.

    1997-01-01

    Presents a number of simple exercises that demonstrate potato tuber characteristics and are designed for high school biology students and teachers. Exercises include Typing, Grading, Shape, Eye Characteristics, Defects, Specific Gravity, Dry Matter Content, Glucose Content, Baking, Frying/Chipping, and Taste Testing. (JRH)

  3. Combined effects of storage and processing on the bioactive compounds and pro-apoptotic properties of color-fleshed potatoes in human colon cancer cells.

    PubMed

    Madiwale, Gaurav P; Reddivari, Lavanya; Stone, Martha; Holm, David G; Vanamala, Jairam

    2012-11-07

    Potatoes can be stored for up to 1 year before being processed and consumed. The objective of this study was to determine the extent to which fresh and stored color-fleshed potatoes retain their anticancer properties after baking and chipping compared with unprocessed potatoes. We utilized white-, yellow-, and purple-fleshed potato clones and tested their phenolic and anthocyanin content, antioxidant activity, metabolite profile, and antiproliferative and pro-apoptotic properties. When compared with unprocessed samples, baking or chipping led to significant losses in the phenolic and anthocyanin content and antioxidant activity of the potatoes. However, with storage, total phenolic and anthocyanin content and antioxidant activity increased in baked samples while in the chipped samples they remained constant. Ethanolic extracts of baked and chipped samples suppressed proliferation and elevated apoptosis (p < 0.05) in HCT-116 (p53 wild-type; ras mutated) and HT-29 (p53 mutated; ras wild-type) human colon cancer cell lines. Antiproliferative and pro-apoptotic properties of baked potatoes were similar to that of fresh potatoes, while chipping caused a significant suppression. Phenolic content and antioxidant activity of purple-fleshed potatoes, after baking, were comparable with those of anthocyanin-rich berries. Hence, purple-fleshed potatoes can be a healthier choice for consumers as they possess greater levels of bioactive compounds and anticancer properties even after processing as compared with their white- and yellow-fleshed counterparts.

  4. Baking Soda and Vinegar Rockets

    NASA Astrophysics Data System (ADS)

    Claycomb, James R.; Zachary, Christopher; Tran, Quoc

    2009-02-01

    Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors1,2 that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the experimentally measured rocket height. Baking soda and vinegar rockets present fewer safety concerns and require a smaller launch area than rapid combustion chemical rockets. Both kits were of nearly identical design, costing ˜20. The rockets required roughly 30 minutes of assembly time consisting of mostly taping the soft plastic fuselage to the Styrofoam nose cone.

  5. Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion.

    PubMed

    Hughes, Adrienne; Brown, Alisha; Valento, Matthew

    2016-09-01

    Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

  6. Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

    PubMed Central

    Hughes, Adrienne; Brown, Alisha; Valento, Matthew

    2016-01-01

    Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects. PMID:27625729

  7. Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing.

    PubMed

    Kiran, K Sasi; Padmaja, G

    2003-01-01

    In order to understand the extent of elimination of trypsin inhibitors during processing of sweet potato (Ipomoea batatas) and taro (Colocasia esculenta) tubers, a detailed study was conducted using tubers processed by oven drying, cooking, and microwave baking. Between 80 and 90% trypsin inhibitor (TI) activity was retained in sweet potato chips up to 2h at 70 degrees C. Among the four cultivars of sweet potatoes, RS-III-2 trypsin inhibitors were more heat labile. Heating at 100 degrees C led to rapid inactivation of TI of sweet potatoes. Varietal differences in thermal stability were more pronounced for the trypsin inhibitors of taro than sweet potatoes. Taro inhibitors were also more rapidly inactivated than sweet potato TI. Between 17 and 31% TI activity was retained in cooked tuber pieces of sweet potatoes, while only 3-10% were retained in taro cultivars. Very effective inactivation of trypsin inhibitors of sweet potatoes and taro could be obtained through microwave baking. Flour prepared from taro was devoid of TI activity, while 5-12% TI activity was retained in the flour prepared from sweet potatoes. The study clearly established that among the four techniques used, microwave baking and flour preparation were the best methods to eliminate TI from sweet potatoes and taro.

  8. Collection Development: Hitting the Sweet Spot (Baking)

    ERIC Educational Resources Information Center

    Charles, John

    2010-01-01

    Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…

  9. Baking Soda and Vinegar Rockets

    ERIC Educational Resources Information Center

    Claycomb, James R.; Zachary, Christopher; Tran, Quoc

    2009-01-01

    Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

  10. Baking loss of bread with special emphasis on increasing water holding capacity.

    PubMed

    Kotoki, D; Deka, S C

    2010-01-01

    Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.

  11. An Analysis of the Baking Occupation.

    ERIC Educational Resources Information Center

    Boyadjid, Thomas A; Paoletti, Donald J.

    The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the baking occupation. Such tasks as choosing ingredients and the actual baking process are logical primary concerns, but also explored are the safety and sanitation factors and management problems in a…

  12. Vacuum Baking To Remove Volatile Materials

    NASA Technical Reports Server (NTRS)

    Muscari, J. A.

    1985-01-01

    Outgassing reduced in some but not all nonmetallic materials. Eleven polymeric materials tested by determining outgassing species as temperature of conditioned and unconditioned materials raised to 300 degrees C. Conditioning process consisted of vacuum bake for 24 hours at 80 degrees C in addition to usual cure. Baking did not change residual gas percentage of water molecules.

  13. Baking soda: a potentially fatal home remedy.

    PubMed

    Nichols, M H; Wason, S; Gonzalez del Rey, J; Benfield, M

    1995-04-01

    We present a case of a six-week-old infant who developed life-threatening complications after unintentional sodium bicarbonate intoxication. Baking soda was being used by the mother as a home remedy to "help the baby burp." A review of the literature regarding the use (or misuse) of baking soda follows. Our patient, along with the other noted case reports, emphasizes the need for warnings on baking soda products whose labels recommend its use as an antacid. Poisonings must be high in the differential diagnosis of any patient, regardless of age, who presents with altered mental status or status epilepticus.

  14. Influence of final baking technologies in partially baked frozen gluten-free bread quality.

    PubMed

    Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta

    2015-03-01

    The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.

  15. Competitive position of natural gas: Industrial baking

    SciTech Connect

    Minsker, B.S.; Salama, S.Y.

    1988-01-01

    Industrial baking is one of the largest natural gas consumers in the food industry. In 1985, bread, rolls, cookies, and crackers accounted for over 82 percent of all baked goods production. Bread accounting for 46 percent of all production. The baking industry consumed approximately 16 trillion Btu in 1985. About 93 percent was natural gas, while distillate fuel oil accounted for seven percent, and electricity accounted for much less than one percent. The three main types of baking ovens are the single lap, tunnel, and Lanham ovens. In the single lap oven, trays carry the product back and forth through the baking chamber once. The single lap oven is the most common type of oven and is popular due to its long horizontal runs, extensive steam zone, and simple construction. The tunnel oven is slightly more efficient and more expensive that the single lap oven. IN the tunnel oven, the hearth is a motorized conveyor which passes in a straight line through a series of heating zones, with loading and unloading occurring at opposite ends of the oven. The advantages of the tunnel oven include flexibility with respect to pan size and simple, accurate top and bottom heat control. The tunnel oven is used exclusively in the cookie and cracker baking, with the product being deposited directly on the oven band. The most recently developed type of oven is the Lanham oven. The Lanham oven is the most efficient type of oven, with a per pound energy consumption approaching the practical minimum for baking bread. Between one--half and two--thirds of all new industrial baking ovens are Lanham ovens. In the Lanham oven, the product enters the oven near the top of the chamber, spirals down through a series of heating zones, and exits near the bottom of the oven. The oven is gas--fired directly by ribbon burners. 31 refs.

  16. Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color

    PubMed Central

    Czerko, Zbigniew; Zarzyńska, Krystyna; Borowska-Komenda, Monika

    2016-01-01

    We investigated the effect of cultivation system (conventional or organic), cooking method, and flesh color on the contents of ascorbic acid (AA) and total phenolics (TPs), and on total antioxidant activity (Trolox equivalents, TE) in Solanum tuberosum (potato) tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave) increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer) than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers. PMID:27139188

  17. Bioavailability of a potato chromium complex to the laboratory rat

    SciTech Connect

    Gilbert, H.K.

    1985-01-01

    Research objectives were to study the effect of food source, preparation method and chemical form on bioavailability of chromium. Chromium concentration in potatoes was determined and tubers labeled either intrinsically or extrinsically with radioactive chromate. A labeled chromium complexes was isolated from preparations of raw, baked or fried potatoes and chromatographed on gel permeation media. Availability of the potato chromium complex to the rat was examined in three feeding studies. Animals were dosed with radioactive extrinsically or intrinsically labeled potato extract or with chromate. A labeled chromium complex was isolated from gastrointestinal contents of rats and chromatographed. Potato pulp and peel contained 1.63 and 2.70 ..mu..g Cr/g tissue respectively. True and apparent absorption from extrinsically labeled feedings were 33.4 +/- 4.7 and 29.8 +/- 11.2% respectively, and no differences existed between absorption from raw and cooked potatoes. Absorption from the extrinsic labeled potatoes differed significantly from absorption of inorganic chromatium. Apparent absorption of raw (11.1 +/- 7.9%) and cooked (-0.7 +/- 2.8%) intrinsically labeled feedings differed significantly. Absorption of inorganic chromium was 17.8% (true) and 11.5% (apparent). Examination of the chromium complex isolated from gastrointestinal tract contents showed enlargement of the complex in the stomach after consumption.

  18. DOUBLE-BAKED, SELF-CHANNELLING ELECTRODE

    DOEpatents

    Piper, R.D.; Leifield, R.F.

    1963-03-12

    A method is given for making an electrode for use in the electrolytic reduction of uranium oxides to uranium metal in a fused salt electrolyte. Uranlum oxide such as UO/sub 2/ is mixed with somewhat less than the stoichiometric amount of carbon needed for the reduction, and the mixture is baked and crushed to make a nonspherical material. The latter is then mixed with a carbon binder sufficient to satisfy stoichiometry, pressed into a shape such as a cylinder, and baked. (AEC)

  19. 25. DETAIL OF INSCRIPTION ON BAKE OVEN WHICH READS: PREMIUM ...

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

    25. DETAIL OF INSCRIPTION ON BAKE OVEN WHICH READS: PREMIUM PATENT BAKE OVEN ROASTER BY ALFRED H. REIP NO. 337 BALT. STREET BALTIMORE - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

  20. Potato intake and incidence of hypertension: results from three prospective US cohort studies

    PubMed Central

    Rimm, Eric B; Willett, Walter C; Forman, John P

    2016-01-01

    Objective To determine whether higher intake of baked or boiled potatoes, French fries, or potato chips is associated with incidence of hypertension. Design Prospective longitudinal cohort studies. Setting Healthcare providers in the United States. Participants 62 175 women in Nurses’ Health Study, 88 475 women in Nurses’ Health Study II, and 36 803 men in Health Professionals Follow-up Study who were non-hypertensive at baseline. Main outcome measure Incident cases of hypertension (self reported diagnosis by healthcare provider). Results Compared with consumption of less than one serving a month, the random effects pooled hazard ratios for four or more servings a week were 1.11 (95% confidence interval 0.96 to 1.28; P for trend=0.05) for baked, boiled, or mashed potatoes, 1.17 (1.07 to 1.27; P for trend=0.001) for French fries, and 0.97 (0.87 to 1.08; P for trend=0.98) for potato chips. In substitution analyses, replacing one serving a day of baked, boiled, or mashed potatoes with one serving a day of non-starchy vegetables was associated with decreased risk of hypertension (hazard ratio 0.93, 0.89 to 0.96). Conclusion Higher intake of baked, boiled, or mashed potatoes and French fries was independently and prospectively associated with an increased risk of developing hypertension in three large cohorts of adult men and women. PMID:27189229

  1. Influence of baking method and baking temperature on the optical properties of ZnO thin films

    SciTech Connect

    Ng, Zi-Neng; Chan, Kah-Yoong

    2015-04-24

    In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper.

  2. Physical properties of acetylated and enzyme-modified potato and sweet potato flours.

    PubMed

    Yadav, A R; Guha, M; Reddy, S Y; Tharanathan, R N; Ramteke, R S

    2007-06-01

    Textural profile, pasting behavior, gelatinization characteristics, sedimentation volume, and gel consistency of acetylated (Ac) and enzyme (glucoamylase)-modified (EM) potato and sweet potato flours have been investigated to determine their suitability in products such as baked goods, soup, and pudding. Dough hardness of Ac and EM samples was significantly higher than their native samples (P < 0.01). Dough cohesiveness of modified potato did not change, while it decreased in modified sweet potato. With increase in moisture, textural properties of modified samples, in general, showed reduced values. Rapid Visco Analyser showed least pasting viscosities of Ac flours due to restricted swelling of starch granules while EM flours exhibited high viscosities. Acetylated samples showed reduced gelatinization temperature (GT), and enthalpy (DeltaH) compared to native samples, whereas enzyme-treated samples showed no significant changes in GT, indicating their comparable crystallinity values with those of native samples. Modified flour samples had lower sediment volumes and gel consistency, and the gel consistency of EM flour correlated with its cold paste viscosity.

  3. Effect of processing techniques on color and active components amount of sweet potato (Ipomoea Batatas l) flakes

    NASA Astrophysics Data System (ADS)

    Rahmawati, Y.; Mahmudatussa'adah, A.; Yogha, S.

    2016-04-01

    Sweet potato processing is limited, such as flour, snacks, cystic, or chips. Flakes as pre-cooked meals are made through the stages of making pasta and drying. The purpose of this study was to optimize the production of sweet potato flakes at the stage of making pasta and drying. Making the pasta is done through techniques steamed or baked. Pasta drying using tools a drum dryer or cabinet dryer. As an indicator of optimization is the total of monomeric anthocyanins, β-carotene and color the resulting flakes. The results showed that the amount of anthocyanin monomeric flakes by using steam, and drum dryer (3.83 ± 0.03 mg CYE/g db), flakes by the technique of steam, and cabinet dryer (3.03 ± 0.02 mg CYE/g db), flakes with techniques bake, drum dryer (2.49 ± 0.05 CYE mg/g db), flakes with bake technique, cabinet dryer (1.98 ± 0.03 mg CYE/g db). The Color of purple sweet potato flakes produced through steamed techniques bright purple, while the color purple sweet potato flakes produced through techniques roast give a brownish purple color. The amount of β-carotene yellow flakes sweet potato with stages of cooking steamed, drum dryer (152±0.5 mg/Kg db), grilled drum dryer (136±0.4 mg/Kg db), flakes of yellow sweet potato with stages of roasted and cabinet dryer (140±0.8 mg/Kg db), and grilled stage with cabinet dryer (122±0.3 mg/Kg db). In conclusion sweet potato flakes production techniques through the stages of steam process, and used drum dryers have a number of anthocyanins or β-carotene bigger and brighter colors than the baked flakes techniques and used cabinet dryer.

  4. Potato production in Thailand

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato production has increased dramatically in recent years in Thailand. Consumer demand for fresh and processed potatoes has driven this trend. Most potatoes are produced in northern Thailand in either double cropping highland zones or as a single winter crop following rice in lowland regions. Maj...

  5. 11. HISTORIC AMERICAN BUILDINGS SURVEY George Neuschafer, photographer. INTERIOR: BAKE ...

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

    11. HISTORIC AMERICAN BUILDINGS SURVEY George Neuschafer, photographer. INTERIOR: BAKE OVEN IN CELLAR FIREPLACE IN FIRST ADDITION - American House Hotel, Union Street & Moravian Alley, Hope, Warren County, NJ

  6. Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.

    PubMed

    Mäkinen, Outi E; Zannini, Emanuele; Arendt, Elke K

    2013-03-01

    Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drastic increase of α-amylase activity from 0.3 to 48 U/g, and minor increases in proteolytic and lipolytic activities. Little change was observed in quinoa except a decrease in proteolytic activity from 9.6 to 6.9 U/g. Oat malt addition decreased batter viscosities at both proofing temperature and during heating. These changes led to a decrease in bread density from 0.59 to 0.5 g/ml and the formation of a more open crumb, but overdosing of oat malt deteriorated the product as a result of excessive amylolysis during baking. Quinoa malt had no significant effect on the baking properties due to low α-amylase activity. Despite showing a very different impact on the bread quality, both malts influenced the electrophoretic patterns of rice flour protein similarly. This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation.

  7. Baking the first bread in space

    NASA Technical Reports Server (NTRS)

    1987-01-01

    This Getaway Special program is a joint venture between Spar, Monarch flour and Telesat, with Telesat being responsible for the design, manufacture and implementation of the equipment. The purpose of the experiment is to investigate the behavior of bread yeast in the absence of gravity and in the presence of normal atmospheric pressure. The proposed design mixes flour, water and yeast on-orbit, allows the mixture to prove and then bakes it. This paper outlines the development history of the experiment, the various test programs and some of the problems encountered, with their solutions.

  8. Survival of Salmonella during baking of peanut butter cookies.

    PubMed

    Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

    2014-04-01

    Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

  9. [Effect of soybean lipoxygenae on baking properties of wheat flour].

    PubMed

    Permiakova, M D; Trufanov, V A

    2011-01-01

    Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

  10. Thermodynamics of bread baking: A two-state model

    NASA Astrophysics Data System (ADS)

    Zürcher, Ulrich

    2014-03-01

    Bread baking can be viewed as a complex physico-chemical process. It is governed by transport of heat and is accompanied by changes such as gelation of starch, the expansion of air cells within dough, and others. We focus on the thermodynamics of baking and investigate the heat flow through dough and find that the evaporation of excess water in dough is the rate-limiting step. We consider a simplified one-dimensional model of bread, treating the excess water content as a two-state variable that is zero for baked bread and a fixed constant for unbaked dough. We arrive at a system of coupled, nonlinear ordinary differential equations, which are solved using a standard Runge-Kutta integration method. The calculated baking times are consistent with common baking experience.

  11. Kinetics of the crust thickness development of bread during baking.

    PubMed

    Soleimani Pour-Damanab, Alireza; Jafary, A; Rafiee, Sh

    2014-11-01

    The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.

  12. Methods for determining the degree of baking in anodes

    SciTech Connect

    Hughes, C.P.

    1996-10-01

    Anode baking temperature is recognized as a critical factor in determining anode quality and performance. It is difficult and costly to measure directly and an indirect method, the coke L{sub c} technique, is often used. In this technique, baking temperature is estimated from the average crystallite size in the c direction (L{sub c}) of a coke sample placed in the anode stubhole. The paper details the results of a large statistically designed experimental program in which coke L{sub c} results were compared to anode properties routinely measured by smelters. Anode thermal conductivity and air and carboxy reactivity were found to correlate well with baking temperature. A direct anode L{sub c} measurement technique was also strongly associated with temperature, particularly at high baking temperatures. Recommendations are given on the usefulness and simplicity of traditional anode property measurements for assessing baking temperatures as alternatives to the coke L{sub c} method.

  13. Potato (Solanum tuberosum L.).

    PubMed

    Chetty, Venkateswari J; Narváez-Vásquez, Javier; Orozco-Cárdenas, Martha L

    2015-01-01

    Agrobacterium-mediated transformation is the most common method for the incorporation of foreign genes into the genome of potato as well as many other species in the Solanaceae family. This chapter describes protocols for the genetic transformation of three species of potato: Solanum tuberosum subsp. tuberosum (Desiréé), S. tuberosum subsp. andigenum (Blue potato), and S. tuberosum subsp. andigena using internodal segments as explants.

  14. Acute toxicity from baking soda ingestion.

    PubMed

    Thomas, S H; Stone, C K

    1994-01-01

    Sodium bicarbonate is an extremely well-known agent that historically has been used for a variety of medical conditions. Despite the widespread use of oral bicarbonate, little documented toxicity has occurred, and the emergency medicine literature contains no reports of toxicity caused by the ingestion of baking soda. Risks of acute and chronic oral bicarbonate ingestion include metabolic alkalosis, hypernatremia, hypertension, gastric rupture, hyporeninemia, hypokalemia, hypochloremia, intravascular volume depletion, and urinary alkalinization. Abrupt cessation of chronic excessive bicarbonate ingestion may result in hyperkalemia, hypoaldosteronism, volume contraction, and disruption of calcium and phosphorus metabolism. The case of a patient with three hospital admissions in 4 months, all the result of excessive oral intake of bicarbonate for symptomatic relief of dyspepsia is reported. Evaluation and treatment of patients with acute bicarbonate ingestion is discussed.

  15. Identification of potent odorants formed during the preparation of extruded potato snacks.

    PubMed

    Majcher, Małgorzata A; Jeleń, Henryk H

    2005-08-10

    Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After the extrusion process, snacks were dried at 85 degrees C for 15 min followed by 130 degrees C for 45 min. The potent odorants of extruded potato snacks were identified using aroma extract dilution analysis and gas chromatography-olfactometry. Among the characteristic compounds, methional with boiled potato flavor, benzenemethanethiol with pepper-seed flavor, 2-acetyl-1-pyrroline with popcorn flavor, benzacetaldehyde with strong flowery flavor, butanal with rancid flavor, and 2-acetylpyrazine with roasty flavor were considered to be the main contributors to the aroma of extruded potato snacks. Several compounds were concluded to be developed during extrusion cooking, such as ethanol, 3-methylbutanal, (Z)-1,5-octadien-3-one with geranium flavor, and unknown ones with the flavor of boiled potato, cumin, candy, or parsley root. Compounds such as methanethiol, 2,3-pentanedione, limonene, 2-acetylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2-methyl-3,5-diethylpyrazine, 5-methyl-2,3-diethylpyrazine, and (E)-beta-damascenone were probably developed during air-drying of the potato extrudate.

  16. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    PubMed Central

    Ijah, Udeme Joshua Josiah; Aduloju, Mercy Oluwayemisi; Aransiola, Sesan Abiodun

    2014-01-01

    Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling. PMID:26904642

  17. Bioavailability of zinc from sweet potato roots and leaves

    SciTech Connect

    Baiden, H.N.; Ercanli-Huffman, F.G.

    1986-03-05

    Bioavailability of zinc from sweet potato (SP) roots and leaves were determined, by extrinsic labeling technique, in rats fed control and zinc deficient diets. Weanling male Sprague Dawley (SD) rats (60-75g) were divided into 4 groups, and fed laboratory chow, a control diet (ad libitum and pair fed) and a zinc deficient diet, for 4 weeks. Each group then was divided into at least 2 sub groups, containing 6 rats, which were intubated with one of 3 tubing solutions extrinsically labeled with /sup 65/Zn; baked sweet potato roots (BSPR), raw sweet potato leaves (RSPL) and cooked sweet potato leaves (CSPL). Five hours after intubation the rats were sacrificed, blood, liver, testes, spleen, heart, brain, thymus and lungs were removed. Feces, urine, and GI tract contents were collected and their /sup 65/Zn activity was determined in a gamma counter. In all treatment groups zinc bioavailability from BSPR, RSPL or CSPL were not significantly different. Zinc deficient rats absorbed significantly more (P < 0.01) /sup 65/Zn (86-90% of the dose), regardless of type of tubing solution than the pairfed or control animals (35-58% of the dose). The highest retention of /sup 65/Zn was found in the liver (12-20% of absorbed dose), GI tract (6-17% of absorbed dose), kidney (2-8% of absorbed dose), and blood (1-5% of absorbed dose). The lowest retention was found in the brain, heart, thymus and testes. (< 1% of absorbed dose).

  18. Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Phosphorylated cross-linked resistant starch (RS) is a type 4 RS, which can be used for enhancing the benefits of dietary fiber. The baking performance of the RS was explored using wire-cut cookie baking and benchtop chemically-leavened cracker baking methods to produce low-moisture baked goods (coo...

  19. Potato Consumption and Risk of Type 2 Diabetes: Results From Three Prospective Cohort Studies

    PubMed Central

    Muraki, Isao; Rimm, Eric B.; Willett, Walter C.; Manson, JoAnn E.; Hu, Frank B.

    2016-01-01

    OBJECTIVE We aimed to elucidate whether potato consumption is associated with a higher risk of type 2 diabetes (T2D). RESEARCH DESIGN AND METHODS We analyzed data in three cohorts consisting of U.S. male and female health professionals without diabetes, cardiovascular disease, and cancer at baseline: 70,773 women from the Nurses’ Health Study (1984–2010), 87,739 women from Nurses’ Health Study II (1991–2011), and 40,669 men from the Health Professionals Follow-up Study (1986–2010). Potato consumption was assessed quadrennially using validated food frequency questionnaires (FFQs), and we calculated 4-year change in potato consumption from consecutive FFQs. Self-reported T2D diagnosis was confirmed using a validated supplementary questionnaire. RESULTS During 3,988,007 person-years of follow-up, 15,362 new cases of T2D were identified. Higher consumption of total potatoes (including baked, boiled, or mashed potatoes and french fries) was significantly associated with an elevated risk for T2D: the pooled hazard ratio (HR) of T2D compared with <1 serving/week was 1.07 (95% CI 0.97–1.18) for 2–4 servings/week and 1.33 (95% CI 1.17–1.52) for ≥7 servings/week after adjustment for demographic, lifestyle, and dietary factors. In addition, the pooled HRs of T2D for every 3 servings/week were 1.04 (95% CI 1.01–1.08) for baked, boiled, or mashed potatoes, and 1.19 (95% CI 1.13–1.25) for french fries. We further estimated that the HR of T2D was 0.88 (95% CI 0.84–0.91) for replacing 3 servings/week of total potatoes with the same amount of whole grains. Last, in comparison with stable potato consumption, every 3-servings/week increment of potato consumption in 4 years was associated with a 4% (95% CI 0–8%) higher T2D risk. CONCLUSIONS Greater consumption of potatoes, especially french fries, was associated with a higher T2D risk, independent of BMI and other risk factors. Replacement of potatoes with whole grains was associated with a lower T2D risk

  20. Flat as a Pancake? Exploring Rising in Baked Goods.

    ERIC Educational Resources Information Center

    Journal of Chemical Education, 2000

    2000-01-01

    Presents an activity that can be used for acid-base chemistry, everyday chemistry, or food chemistry. Investigates the rising in baked goods. Includes both instructor information and student activity sheets. (YDS)

  1. 24. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN ...

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

    24. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN OF SOUTH (ORIGINAL) SECTION, SOUTHEAST ROOM, SOUTH WALL, WITH OVEN DOOR CLOSED - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

  2. 23. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN ...

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

    23. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN OF SOUTH (ORIGINAL) SECTION, SOUTHEAST ROOM, SOUTH WALL, WITH OVEN DOOR OPEN - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

  3. Characteristic coloring curve for white bread during baking.

    PubMed

    Onishi, Masanobu; Inoue, Michiko; Araki, Tetsuya; Iwabuchi, Hisakatsu; Sagara, Yasuyuki

    2011-01-01

    The effect of heating conditions on the crust color formation was investigated during the baking of white bread. The surface temperatures were monitored with thermocouples attached to the inside surface of the loaf pan cover. The trace of the surface color in the L(*)a(*)b(*) color coordinate system is defined as the characteristic coloring curve. The overall baking process was classified into the following four stages based on the characteristic coloring curve: i) pre-heating (surface temperature < 110 °C), ii) Maillard reaction (110-150 °C), iii) caramelization (150-200 °C), and iv) over-baking (surface temperature>200 °C). A linear relationship was observed between the L(*) decrease and the increase in weight loss of a sample at each oven air temperature. The L(*) value appeared to be suitable as an indicator to control the surface color by baking conditions.

  4. Thermal inactivation kinetics of β-galactosidase during bread baking.

    PubMed

    Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

    2017-06-15

    In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R(2)=0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes.

  5. Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato

    PubMed Central

    Julianti, Elisa; Rusmarilin, Herla; Ridwansyah; Yusraini, Era

    2016-01-01

    Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours were not significantly different in water and oil absorption capacity, swelling power, and baking expansion. There was a tendency for the relative viscosities of the composite flours to increase significantly with increasing proportion of the soybean flour and decreasing proportion of sweet potato flour in the mixture. Pasting viscosity measurements of the composite flours gave maximum (peak) viscosity values ranging from 582.00–668.67 cP. The pasting analysis results indicated increased level of setback and final viscosity, pasting temperature, setback and stability ratio while peak viscosity decreased with increasing proportion of soybean flour and decreasing proportion of sweet potato flour in the mixture. PMID:27965751

  6. Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.

    PubMed

    Julianti, Elisa; Rusmarilin, Herla; Ridwansyah; Yusraini, Era

    2016-11-01

    Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours were not significantly different in water and oil absorption capacity, swelling power, and baking expansion. There was a tendency for the relative viscosities of the composite flours to increase significantly with increasing proportion of the soybean flour and decreasing proportion of sweet potato flour in the mixture. Pasting viscosity measurements of the composite flours gave maximum (peak) viscosity values ranging from 582.00-668.67 cP. The pasting analysis results indicated increased level of setback and final viscosity, pasting temperature, setback and stability ratio while peak viscosity decreased with increasing proportion of soybean flour and decreasing proportion of sweet potato flour in the mixture.

  7. [Accidents affecting potato harvesters].

    PubMed

    Hansen, J U

    1993-09-27

    During industrialization in agriculture, many farming machines have been introduced. It is well-known that farming is a dangerous workplace and that farm machinery cause many serious accidents every year. Four cases of accidents with potato harvesters are discussed. In three of four cases the farmers were injured while cleaning the machine without stopping it, which probably was the main cause of the accidents. Farmers are in general not careful enough when using farm machinery. Every year, farmers in Denmark are severely invalided in accidents with potato harvesters. A strategy to lower the accidents is proposed: 1. Information of farmers, farmer schools, machine constructors and importers about mechanisms of injury. 2. A better education of farmers in using potato harvesters (and other farming machines). 3. Better fencing of the potato harvesters. 4. If possibly constructional changes in the potato harvesters so things will not get stuck, or so that the machine will stop if things stuck. 5. Installation of switches on potato harvesters, which can be reached from all positions, stopping the machines immediately, or a remote switch control carried by the farmer.

  8. New baking system for the RFX vacuum vessel

    SciTech Connect

    Collarin, P.; Luchetta, A.; Sonato, P.; Toigo, V.; Zaccaria, P.; Zollino, G.

    1996-12-31

    A heating system based on eddy currents has been developed for the vacuum vessel of the RFX Reversed Field Pinch device. After a testing phase, carried out at low power, the final power supply system has been designed and installed. It has been used during last year to bake out the vessel and the graphite first wall up to 320{degree}C. Recently the heating system has been completed with a control system that allows for baking sessions with an automatic control of the vacuum vessel temperature and for pulse sessions with a heated first wall. After the description of the preliminary analyses and tests, and of the main characteristics of the power supply and control systems, the experimental results of the baking sessions performed during last year are presented. 6 refs., 7 figs.

  9. Potato Science for the Poor, International Potato Center

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The cultivated potato of world commerce, Solanum tuberosum, is one of the primary crops worldwide, forming a basic food and source of primary income for many societies. Wild and cultivated potatoes form the germplasm base for international breeding efforts to improve potato in the face of variety o...

  10. Achieving sustainable cultivation of potatoes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Every phase of the production cycle impacts the sustainability of potato. Potato physiology determines how genetically encoded developmental attributes interact with local environmental conditions as modified through agricultural practice to produce a perishable crop. In this chapter we highlight ho...

  11. Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.

    PubMed

    Cerretani, Lorenzo; Comandini, Patrizia; Fumanelli, Davide; Scazzina, Francesca; Chiavaro, Emma

    2014-11-01

    Iodine is an essential micronutrient of the human diet. Deficiency of iodine is diffused in many areas of the world and mild deficiency is present also in developed countries around Europe. Biofortification of vegetables could represent a better strategy with respect to iodized salt in order to increase iodine intake. The aim of this study was evaluating the stability of iodine, derived from biofortified potatoes, in the preparation process of three Italian typical dishes: dumplings, vegetable pie, and focaccia bread. The obtained results showed a good stability of iodine in cooking processes, in particular, during baking of focaccia bread. Significant losses of iodine were detected during boiling of dumplings and baking of vegetable pie. Although the different stability during the cooking processes, the three dishes maintained a good final content of iodine, ranging from the 33.3% to 52.7% of daily recommended intake in adults for individual serving size.

  12. The potato psyllid genome project

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato psyllid (Bactericera cockerelli) is a Hemipteran pest of solanaceous plants and limits potato and tomato production by the transmission of Candidatus Liberibacter solanacearum. Genomic information on the potato psyllid is limited but is vital in developing appropriate management strategi...

  13. 10 Tips for Parents: How to Get Kids to Eat More Complex Carbohydrates.

    ERIC Educational Resources Information Center

    PTA Today, 1991

    1991-01-01

    Offers 10 suggestions to help parents encourage their children to eat more complex carbohydrates. Suggestions include microwaving baked potatoes; baking whole-grain breads; snacking on gingersnaps, fig bars, pretzels, or vegetable sticks; mixing cereal into low-fat yogurt; and making soup containing beans, rice, pasta, or potatoes. (SM)

  14. Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety.

    PubMed

    Raatz, Susan K; Idso, Laura; Johnson, LuAnn K; Jackson, Matthew I; Combs, Gerald F

    2016-10-01

    Resistant starch (RS) has unique digestive and absorptive properties which may provide health benefits. We conducted a study to determine the contributions of cultivar, cooking method and service temperature on the RS contents of potatoes (Solanum tuberosum L.). We hypothesized that the RS content would vary by variety, cooking method and service temperature. Potatoes of three common commercial varieties (Yukon Gold, Dark Red Norland, and Russet Burbank) were subjected to two methods of cooking (baking or boiling) and three service temperatures: hot (65°C), chilled (4°C) and reheated (4°C for 6d; reheated to 65°C) and analyzed the starch content by modification of a commercially available assay. Results showed that RS content (g/100g) varied by cooking method and service temperature but not variety. Baked potatoes had higher RS contents than boiled; chilled potatoes had more RS than either hot or reheated. These results may assist in dietary choices for reducing chronic disease risk.

  15. Food Production, Management, and Services. Baking. Teacher Edition. Second Edition.

    ERIC Educational Resources Information Center

    Gibson, LeRoy

    These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

  16. Effect of chia seed meal on baking quality of cakes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Chia seed is a good source of dietary fiber and complete proteins; chia seeds contain many health-promoting compounds and can be incorporated into baking goods for high-protein, high-fiber diet. Food grade chia seeds were obtained from a local grocery store and ground into meal using Retsch Model VD...

  17. Arabinoxylan content and characterisation throughout the bread-baking process

    Technology Transfer Automated Retrieval System (TEKTRAN)

    End-use quality of wheat (Triticum aestivum L.) is influenced in a variety of ways by non-starch polysaccharides, especially arabinoxylans (AX). The assessment of AX content and structural properties is often performed on flour and extrapolated to predict the role that AX may play in baked products....

  18. Effect of low temperature baking on niobium cavities

    SciTech Connect

    Peter Kneisel; Ganapati Myneni; William Lanford; Gianluigi Ciovati

    2003-09-01

    A low temperature (100 C-150 C) ''in situ'' baking under ultra-high vacuum has been successfully applied as final preparation of niobium RF cavities by several laboratories over the last few years. The benefits reported consist mainly of an improvement of the cavity quality factor and a recovery from the so-called ''Q-drop'' without field emission at high field. A series of experiments with a CEBAF single cell cavity have been carried out at Jefferson Lab to carefully investigate the effect of baking at progressively higher temperatures for a fixed time on all the relevant material parameters. Measurements of the cavity quality factor in the temperature range 1.37K-280K and resonant frequency shift between 6K-9.3K provide information about the surface resistance, energy gap, penetration depth and mean free path. The experimental data have been analyzed with the complete BCS theory of superconductivity using a modified version of the computer code originally written by J. Halbritter [1] . Small niobium samples inserted in the cavity during its surface preparation were analyzed with respect to their hydrogen content with a Nuclear Reaction Analysis (NRA). The single cell cavity has been tested at three different temperatures before and after baking to gain some insight on thermal conductivity and Kapitza resistance and the data are compared with different models. This paper describes the results from these experiments and comments on the existing models to explain the effect of baking on the performance of niobium RF cavities.

  19. Thermal degradation of deoxynivalenol during maize bread baking.

    PubMed

    Numanoglu, E; Gökmen, V; Uygun, U; Koksel, H

    2012-01-01

    The thermal degradation of deoxynivalenol (DON) was determined at isothermal baking conditions within the temperature range of 100-250°C, using a crust-like model, which was prepared with naturally contaminated maize flour. No degradation was observed at 100°C. For the temperatures of 150, 200 and 250°C, thermal degradation rate constants (k) were calculated and temperature dependence of DON degradation was observed by using Arrhenius equation. The degradation of DON obeyed Arrhenius law with a regression coefficient of 0.95. A classical bread baking operation was also performed at 250°C for 70 min and the rate of DON degradation in the bread was estimated by using the kinetic data derived from the model study. The crust and crumb temperatures recorded during bread baking were used to calculate the thermal degradation rate constants (k) and partial DON degradations at certain time intervals. Using these data, total degradation at the end of the entire baking process was predicted for both crust and crumb. This DON degradation was consistent with the experimental degradation data, confirming the accuracy of kinetic constants determined by means of the crust-like model.

  20. Baking performance of synthetic glycolipids in comparison to commercial surfactants.

    PubMed

    Selmair, Patrick L; Koehler, Peter

    2008-08-13

    To gain insight into structure-activity relationships of glycolipids in breadmaking monogalactosyl dilinoleylglycerol ( 8) and monogalactosyl monolinoleylglycerol ( 6) were synthesized. Then their functional properties in dough and breadmaking were compared to those of commercial surfactants such as lecithins (from soybean, rapeseed, and sunflower), diacetyltartaric acid esters of monoglycerides (DATEM), monoglycerides, and sodium stearoyl-2-lactylate. Chemical synthesis of the galactolipids consisted of a four-step reaction pathway, yielding amounts of 1-1.5 g suitable for the determination of the functional properties. Variation of the acylation time in the third step provided either the monoacyl ( 6) or the diacyl compound ( 8). The functional properties were determined by means of rheological and baking tests on a microscale (10 g of flour). The synthetic galactolipids both displayed an excellent baking performance, with 6 having by far the best baking activity of all examined surfactants. The baking activities of 8, DATEM, and the monoglycerides were in the same range, whereas sodium stearoyl-2-lactylate was less active. Although the lecithins gained similar maxima in bread volume increases as the synthetic surfactants did, considerably higher concentrations were required to do so. An antistaling effect was found for only 6 and not for 8. However, this effect was weaker than for sodium stearoyl-2-lactylate and the monoglycerides.

  1. Effect of corn bran substitution on baking quality of cakes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food-grade corn bran from the grain milling industry is good source of dietary fiber and can be incorporated into baking goods for low calorie, high-fiber diet. Food grade corn bran was obtained from ICM (St. Joseph, MO) and purified from endosperm and germ fragments using a Kice Multi-Aspirator. ...

  2. 34. DESPATCH CORE OVENS, GREY IRON FOUNDRY CORE ROOM, BAKES ...

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

    34. DESPATCH CORE OVENS, GREY IRON FOUNDRY CORE ROOM, BAKES CORES THAT ARE NOT MADE ON HEATED OR COLD BOX CORE MACHINES, TO SET BINDING AGENTS MIXED WITH THE SAND CREATING CORES HARD ENOUGH TO WITHSTAND THE FLOW OF MOLTEN IRON INSIDE A MOLD. - Stockham Pipe & Fittings Company, Grey Iron Foundry, 4000 Tenth Avenue North, Birmingham, Jefferson County, AL

  3. A Database Approach for Predicting and Monitoring Baked Anode Properties

    NASA Astrophysics Data System (ADS)

    Lauzon-Gauthier, Julien; Duchesne, Carl; Tessier, Jayson

    2012-11-01

    The baked anode quality control strategy currently used by most carbon plants based on testing anode core samples in the laboratory is inadequate for facing increased raw material variability. The low core sampling rate limited by lab capacity and the common practice of reporting averaged properties based on some anode population mask a significant amount of individual anode variability. In addition, lab results are typically available a few weeks after production and the anodes are often already set in the reduction cells preventing early remedial actions when necessary. A database approach is proposed in this work to develop a soft-sensor for predicting individual baked anode properties at the end of baking cycle. A large historical database including raw material properties, process operating parameters and anode core data was collected from a modern Alcoa plant. A multivariate latent variable PLS regression method was used for analyzing the large database and building the soft-sensor model. It is shown that the general low frequency trends in most anode physical and mechanical properties driven by raw material changes are very well captured by the model. Improvements in the data infrastructure (instrumentation, sampling frequency and location) will be necessary for predicting higher frequency variations in individual baked anode properties. This paper also demonstrates how multivariate latent variable models can be interpreted against process knowledge and used for real-time process monitoring of carbon plants, and detection of faults and abnormal operation.

  4. Potato genetics, genomics, and applications

    PubMed Central

    Watanabe, Kazuo

    2015-01-01

    Potato has a variety of reproductive uniquenesses besides its clonal propagation by tubers. These traits are controlled by a different kind of genetic control. The reproductive information has been applied to enable interspecific hybridization to enhance valuable traits, such as disease and pest resistances, from the tuber-bearing Solanum gene pool. While progress has been made in potato breeding, many resources have been invested due to the requirements of large populations and long time frame. This is not only due to the general pitfalls in plant breeding, but also due to the complexity of polyploid genetics. Tetraploid genetics is the most prominent aspect associated with potato breeding. Genetic maps and markers have contributed to potato breeding, and genome information further elucidates questions in potato evolution and supports comprehensive potato breeding. Challenges yet remain on recognizing intellectual property rights to breeding and germplasm, and also on regulatory aspects to incorporate modern biotechnology for increasing genetic variation in potato breeding. PMID:25931980

  5. [Baking ingredients, especially alpha-amylase, as occupational inhalation allergens in the baking industry].

    PubMed

    Wüthrich, B; Baur, X

    1990-03-31

    Baker's asthma is the most frequent occupational lung disease in Switzerland and West Germany. Cereal flours, and more rarely flour parasites, are implicated as the responsible allergens. Based on an observation of a case of baker's asthma due to monovalent sensitization to alpha-amylase used as additive to flour, 31 bakers with occupational asthma and/or rhinitis were routinely tested by skin tests and serological RAST examinations for allergic sensitivity to flour, alpha-amylase and other bakery additives. 17/31 subjects (55%) reacted positively in scratch tests to a commercial powdered alpha-amylase and 13/20 (65%) to a lecithin preparation. 23/31 (74%) and 19/31 (61%) were RAST positive to wheat and to rye flour respectively. 32% had RAST specific IgE to alpha-amylase (from Aspergillus oryzae), 19.3% to soya bean flour and 16% to malt. 7/12 and 5/12 respectively reacted to trypsin inhibitor and lipoxidase, the main allergens in soya bean. In two patients monosensitization to alpha-amylase was present. In accordance with other reports we recommend that baking additives, especially alpha-amylase, should be tested in allergological diagnosis of occupational diseases in flour processing workers. Full declaration of all additives used in the bakery industry is needed.

  6. 7 CFR 947.12 - Seed potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Seed potatoes. 947.12 Section 947.12 Agriculture... AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND... Definitions § 947.12 Seed potatoes. Seed potatoes means and includes all potatoes officially certified...

  7. 7 CFR 946.5 - Potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Potatoes. 946.5 Section 946.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.5 Potatoes. Potatoes means all varieties of Irish potatoes grown...

  8. 7 CFR 947.12 - Seed potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Seed potatoes. 947.12 Section 947.12 Agriculture... AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND... Definitions § 947.12 Seed potatoes. Seed potatoes means and includes all potatoes officially certified...

  9. 7 CFR 947.5 - Potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Potatoes. 947.5 Section 947.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND SISKIYOU... Definitions § 947.5 Potatoes. Potatoes means all varieties of Irish potatoes grown within the...

  10. 7 CFR 947.12 - Seed potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Seed potatoes. 947.12 Section 947.12 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND... Definitions § 947.12 Seed potatoes. Seed potatoes means and includes all potatoes officially certified...

  11. 7 CFR 946.5 - Potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Potatoes. 946.5 Section 946.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.5 Potatoes. Potatoes means all varieties of Irish potatoes grown...

  12. 7 CFR 946.5 - Potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Potatoes. 946.5 Section 946.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.5 Potatoes. Potatoes means all varieties of Irish potatoes grown...

  13. 7 CFR 1207.306 - Potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Potatoes. 1207.306 Section 1207.306 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE POTATO RESEARCH AND PROMOTION PLAN Potato Research and Promotion Plan Definitions § 1207.306 Potatoes. Potatoes means any or all...

  14. 7 CFR 1207.306 - Potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Potatoes. 1207.306 Section 1207.306 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE POTATO RESEARCH AND PROMOTION PLAN Potato Research and Promotion Plan Definitions § 1207.306 Potatoes. Potatoes means any or all...

  15. 7 CFR 1207.306 - Potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Potatoes. 1207.306 Section 1207.306 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE POTATO RESEARCH AND PROMOTION PLAN Potato Research and Promotion Plan Definitions § 1207.306 Potatoes. Potatoes means any or all...

  16. 7 CFR 1207.306 - Potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 10 2014-01-01 2014-01-01 false Potatoes. 1207.306 Section 1207.306 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE POTATO RESEARCH AND PROMOTION PLAN Potato Research and Promotion Plan Definitions § 1207.306 Potatoes. Potatoes means any or all...

  17. 7 CFR 947.5 - Potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Potatoes. 947.5 Section 947.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND SISKIYOU... Definitions § 947.5 Potatoes. Potatoes means all varieties of Irish potatoes grown within the...

  18. 7 CFR 947.5 - Potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Potatoes. 947.5 Section 947.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND SISKIYOU... Definitions § 947.5 Potatoes. Potatoes means all varieties of Irish potatoes grown within the...

  19. 7 CFR 946.5 - Potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Potatoes. 946.5 Section 946.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.5 Potatoes. Potatoes means all varieties of Irish potatoes grown...

  20. 7 CFR 947.5 - Potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Potatoes. 947.5 Section 947.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND SISKIYOU... Definitions § 947.5 Potatoes. Potatoes means all varieties of Irish potatoes grown within the...

  1. 7 CFR 947.12 - Seed potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Seed potatoes. 947.12 Section 947.12 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND... Definitions § 947.12 Seed potatoes. Seed potatoes means and includes all potatoes officially certified...

  2. 7 CFR 946.5 - Potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Potatoes. 946.5 Section 946.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.5 Potatoes. Potatoes means all varieties of Irish potatoes grown...

  3. 7 CFR 1207.306 - Potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Potatoes. 1207.306 Section 1207.306 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE POTATO RESEARCH AND PROMOTION PLAN Potato Research and Promotion Plan Definitions § 1207.306 Potatoes. Potatoes means any or all...

  4. 7 CFR 947.12 - Seed potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Seed potatoes. 947.12 Section 947.12 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND... Definitions § 947.12 Seed potatoes. Seed potatoes means and includes all potatoes officially certified...

  5. 7 CFR 947.5 - Potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Potatoes. 947.5 Section 947.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN MODOC AND SISKIYOU... Definitions § 947.5 Potatoes. Potatoes means all varieties of Irish potatoes grown within the...

  6. Computational fluid dynamics modeling of bun baking process under different oven load conditions.

    PubMed

    Tank, A; Chhanwal, N; Indrani, D; Anandharamakrishnan, C

    2014-09-01

    A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model to represent actual bun baking process. Simulation results were validated with experimental measurements of bun temperature at two different positions. Baking process is completed within 20 min, after the temperature of crumb become stable at 98 °C. Further, this study was extended to investigate the effect of partially (two baking trays) loaded and fully loaded (eight baking trays) oven on temperature profile of bun. Velocity and temperature profile differs in partially loaded and fully loaded oven. Bun placed in top rack showed rapid baking while bun placed in bottom rack showed slower baking due to uneven temperature distribution in the oven. Hence, placement of bun inside the oven affects temperature of bun and consequently, the quality of the product.

  7. [Teratogenic effect of potato glycoalkaloids].

    PubMed

    Wang, X G

    1993-02-01

    Potato glycoalkaloids were extracted from potato sprout and then analyzed to determine their purity by using TLC and HPLC methods and compare with pure alpha-Solanine and alpha-Chaconine of Sigma. The result indicated that the purity of potato glycoalkaloids is 78. 31%, which contains 73.64% alpha-Solanine and 4.67% alpha-Chaconine. The LD50 of mice was 44.721 +/- 5.860 4 mg/kg. In order to determine the toxicity and teratogenicity of potato glycoalkaloids, the effect of potato glycoalkaloids on Kunming pregnant mice were studied. The results showed that: (1) potato glycoalkaloids have teratogenic effects on embryos of mice. It could induce neural tube defects (NTDs), and may be an important teratogen of NTDs. (2) potato glycoalkaloids have embryo toxicity. It could cause the death of embryos and result in absorbed and dead fetuses. (3) potato glycoalkaloids could evidently affect the development of embryos and lead to intrauterine growth retardation (IUGR). An interesting phenomena which just like the clinical manifestation of miscarriage in human being was noticed. If potato glycoalkaloids were given to the pregnant mice on the 5th or 6th day of gestation intraabdominally, vaginal bleeding and abortion would occur, and this has not been reported yet. The animal model of NTDs in this experiments supported our hypothesis that sprouted potato could be a teratogen of NTDs.

  8. Bar Codes for Libraries.

    ERIC Educational Resources Information Center

    Rahn, Erwin

    1984-01-01

    Discusses the evolution of standards for bar codes (series of printed lines and spaces that represent numbers, symbols, and/or letters of alphabet) and describes the two types most frequently adopted by libraries--Code-A-Bar and CODE 39. Format of the codes is illustrated. Six references and definitions of terminology are appended. (EJS)

  9. Potato poisoning - green tubers and sprouts

    MedlinePlus

    ... gov/ency/article/002875.htm Potato plant poisoning - green tubers and sprouts To use the sharing features ... Potato plant poisoning occurs when someone eats the green tubers or new sprouts of the potato plant. ...

  10. Optimized Baking of the DIII-D Vessel

    SciTech Connect

    P.M. Anderson; A.G. Kellman

    1999-11-01

    The DIII-D tokamak vacuum vessel baking system is used to heat the vessel walls and internal hardware to an average temperature of 350 C to allow rapid conditioning of the vacuum surfaces. The system combines inductive heating and a circulating hot air system to provide rapid heating with temperature uniformity required by stress considerations. In recent years, the time to reach 350 C had increased from 9 hrs to 14 hrs. To understand and remedy this sluggish heating rate, an evaluation of the baking system was recently performed. The evaluation indicated that the mass of additional in-vessel hardware (50% increase in mass) was primarily responsible. This paper reports on this analysis and the results of the addition of an electric air heater and procedural changes that have been implemented. Preliminary results indicate that the time to 350 C has been decreased to 4.5 hours and the temperature uniformity has improved.

  11. Homespun remedy, homespun toxicity: baking soda ingestion for dyspepsia.

    PubMed

    Ajbani, Keyur; Chansky, Michael E; Baumann, Brigitte M

    2011-04-01

    A 68-year-old man presented to the Emergency Department with a severe metabolic alkalosis after ingesting large quantities of baking soda to treat his dyspepsia. His underlying pulmonary disease and a progressively worsening mental status necessitated intubation for respiratory failure. Laboratory studies revealed a hyponatremic, hypochloremic, hypokalemic metabolic alkalosis. The patient was successfully treated after cessation of the oral bicarbonate, initiation of intravenous hydration, and correction of electrolyte abnormalities.

  12. Modelling thermal degradation of zearalenone in maize bread during baking.

    PubMed

    Numanoglu, E; Yener, S; Gökmen, V; Uygun, U; Koksel, H

    2013-01-01

    The thermal degradation of zearalenone (ZEA) was investigated using a crust-like model, representing maize bread, which was prepared with naturally contaminated maize flour. Model samples were heated under isothermal conditions at the temperature range of 100-250°C. No reduction was observed at 100°C. Thermal degradation rate constants (k) were calculated as 0.0017, 0.0143 and 0.0216 min(-1) for 150, 200 and 250°C, respectively. Maize bread baked at 250°C for 70 min was used to test the capability of model kinetic data for the prediction of ZEA reduction. The time-temperature history in the crust and crumb parts was recorded separately. Partial degradation of ZEA at each time interval was calculated by means of the corresponding k-values obtained by using the Arrhenius equation, and the total reduction occurring at the end of the entire baking process was predicted. The reduction in the crumb and crust of bread was also experimentally determined and found to be consistent with the predicted values. It was concluded that the kinetic constants determined by means of the crust-like model could be used to predict the ZEA reduction occurring during baking of maize bread.

  13. Fate of trichothecene mycotoxins during the processing: milling and baking.

    PubMed

    Lancova, K; Hajslova, J; Kostelanska, M; Kohoutkova, J; Nedelnik, J; Moravcova, H; Vanova, M

    2008-05-01

    Toxic secondary metabolites produced by fungi representing Fusarium genus are common contaminants in cereals worldwide. To estimate the dietary intake of these trichothecene mycotoxins, information on their fate during cereal processing is needed. Up-to-date techniques such as high-performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (LC-MS/MS) was used for the analysis of seven trichothecenes (deoxynivalenol, nivalenol, HT-2 toxin, T-2 toxin, 15- and 3-acetyldeoxynivalenol, and fusarenon-X) in bread production chain (wheat grains, intermediate products collected during milling and baking process, breads). Regardless of whether the grains were naturally infected or artificially inoculated by Fusarium spp. in the field, the fractions obtained from the grain-cleaning procedure contained the highest mycotoxin levels. During milling the highest concentrations of deoxynivalenol were found in the bran, the lowest in the reduction flours. Baking at 210 degrees C for 14 min had no significant effect on deoxynivalenol levels. The rheological properties of dough measured by fermentograph, maturograph, oven rise recorder, and laboratory baking test were carried out, and based on the obtained results the influence of mycotoxin content on rheological behaviour was investigated.

  14. The mysterious potato.

    PubMed

    Spoerke, D

    1994-08-01

    Even though it comes from a potentially toxic family and may contain solanine-type alkaloids, the potato has risen from a wild food stuff of South American Indians to one of the world's most useful plants and important food source. Toxicity of the tuber commonly seen today is low, with the sprouts and green skin most often involved in toxic exposures. New cultivars may bring about more disease resistance, new tastes, and possibly a smaller solanine content.

  15. The contribution of traditional potato breeding to scientific potato improvement

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Conventional potato breeding refers to development of new cultivars from sexual crosses followed by clonal propagation and selection. Nearly all new varieties of potato still emerge from this process free from modern technologies of gene insertion. Conventional breeding remains the most important ...

  16. The naming of Potato virus Y strains infecting potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato virus Y (PVY) strain groups are based on host-response and resistance-gene interactions. The strain groups PVYO, PVYC and PVYN are well-established for the isolates infecting potato in the field. A switch in the emphasis from host response to nucleotide sequence differences in the virus genom...

  17. Effects of bake temperature and surface modifications on hardmask materials for trilayer applications

    NASA Astrophysics Data System (ADS)

    Neef, Charles J.; Finazzo, Jim; Nesbit, Cheryl; Weigand, Michael

    2008-03-01

    A comparison of bake temperature effects on two hardmask materials was performed. The first hardmask was a silicon-based material, BSI.M06092K, and the second was a titanium-based material, BSI.S07051. The materials have inherently different chemistries that performed differently as bake temperature was varied. BSI.M06092K undergoes condensation of silanols on the wafer during baking and BSI.S07051 undergoes removal of the ligand followed by condensation during baking. In general, the performance of BSI.M06092K showed little or no dependency on bake temperature. BSI.S07051 showed an increase in contact angle with water, slower etch rates, and square profiles as bake temperature increased.

  18. Mass modeling for bars

    NASA Technical Reports Server (NTRS)

    Butler, Thomas G.

    1987-01-01

    Methods of modeling mass for bars are surveyed. A method for extending John Archer's concept of consistent mass beyond just translational inertia effects is included. Recommendations are given for various types of modeling situations.

  19. Short Nuss bar procedure

    PubMed Central

    2016-01-01

    The Nuss procedure is now the preferred operation for surgical correction of pectus excavatum (PE). It is a minimally invasive technique, whereby one to three curved metal bars are inserted behind the sternum in order to push it into a normal position. The bars are left in situ for three years and then removed. This procedure significantly improves quality of life and, in most cases, also improves cardiac performance. Previously, the modified Ravitch procedure was used with resection of cartilage and the use of posterior support. This article details the new modified Nuss procedure, which requires the use of shorter bars than specified by the original technique. This technique facilitates the operation as the bar may be guided manually through the chest wall and no additional stabilizing sutures are necessary. PMID:27747185

  20. Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica.

    PubMed

    Bahado-Singh, Perceval S; Riley, Cliff K; Wheatley, Andrew O; Lowe, Henry I C

    2011-01-01

    This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied between 41 ± 5-93 ± 5 for the tubers studied. Samples prepared by boiling had the lowest GI (41 ± 5-50 ± 3), while those processed by baking (82 ± 3-94 ± 3) and roasting (79 ± 4-93 ± 2) had the highest GI values. The study indicates that the glycemic index of Jamaican sweet potatoes varies significantly with the method of preparation and to a lesser extent on intravarietal differences. Consumption of boiled sweet potatoes could minimize postprandial blood glucose spikes and therefore, may prove to be more efficacious in the management of type 2 diabetes mellitus.

  1. Hybrid origins of cultivated potatoes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wild and cultivated potatoes, Solanum section Petota, is taxonomically difficult, partly because of interspecific hybridization at both the diploid and polyploid levels. The taxonomy of cultivated potatoes is particularly controversial. With DNA sequence data of the GBSSI (waxy) gene we here infer r...

  2. Potato Phytonutrient Analysis and Engineering

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potatoes have the highest per capita consumption of any vegetable, a fact which emphasizes their potential to be a key dietary source of health-promoting compounds. Only a fraction of the genetic diversity available in potato wild-species has been incorporated into modern cultivars. LCMS analysis of...

  3. Acrylamide in processed potato products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Trace amounts of acrylamide are found in many foods cooked at high temperatures. Acrylamide in processed potato products is formed from reducing sugars and asparagine and is a product of the Maillard reaction. Processed potato products including fries and chips are relatively high in acrylamide comp...

  4. Russet Burbank, no ordinary potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Russet Burbank potato variety currently occupies first place in acreage planted in North America and is worth in the United States 1.4 billion dollars annually. It is a sport of the Burbank potato which was selected by Luther Burbank in 1873. The ancestry of Burbank stems from a plant introduc...

  5. 21 CFR 102.41 - Potato chips made from dried potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Potato chips made from dried potatoes. 102.41... Specific Nonstandardized Foods § 102.41 Potato chips made from dried potatoes. (a) The common or usual name of the food product that resembles and is of the same composition as potato chips, except that it...

  6. 21 CFR 102.41 - Potato chips made from dried potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Potato chips made from dried potatoes. 102.41... Specific Nonstandardized Foods § 102.41 Potato chips made from dried potatoes. (a) The common or usual name of the food product that resembles and is of the same composition as potato chips, except that it...

  7. 21 CFR 102.41 - Potato chips made from dried potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Potato chips made from dried potatoes. 102.41... Specific Nonstandardized Foods § 102.41 Potato chips made from dried potatoes. (a) The common or usual name of the food product that resembles and is of the same composition as potato chips, except that it...

  8. 7 CFR 946.12 - Seed potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Seed potatoes. 946.12 Section 946.12 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.12 Seed potatoes. Seed potatoes means and includes...

  9. 7 CFR 948.6 - Seed potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Seed potatoes. 948.6 Section 948.6 Agriculture... AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.6 Seed potatoes. Seed potatoes or seed means any...

  10. 7 CFR 948.6 - Seed potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Seed potatoes. 948.6 Section 948.6 Agriculture... AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.6 Seed potatoes. Seed potatoes or seed means any...

  11. 7 CFR 948.5 - Potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Potatoes. 948.5 Section 948.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.5 Potatoes. Potatoes means and includes all varieties of Irish...

  12. 7 CFR 948.5 - Potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Potatoes. 948.5 Section 948.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.5 Potatoes. Potatoes means and includes all varieties of Irish...

  13. 7 CFR 953.5 - Potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Potatoes. 953.5 Section 953.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN SOUTHEASTERN STATES Order Regulating Handling Definitions § 953.5 Potatoes. Potatoes means all varieties of Irish...

  14. 7 CFR 953.5 - Potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Potatoes. 953.5 Section 953.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN SOUTHEASTERN STATES Order Regulating Handling Definitions § 953.5 Potatoes. Potatoes means all varieties of Irish...

  15. 7 CFR 953.5 - Potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Potatoes. 953.5 Section 953.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN SOUTHEASTERN STATES Order Regulating Handling Definitions § 953.5 Potatoes. Potatoes means all varieties of Irish...

  16. 7 CFR 953.5 - Potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Potatoes. 953.5 Section 953.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN SOUTHEASTERN STATES Order Regulating Handling Definitions § 953.5 Potatoes. Potatoes means all varieties of Irish...

  17. 7 CFR 953.5 - Potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Potatoes. 953.5 Section 953.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN SOUTHEASTERN STATES Order Regulating Handling Definitions § 953.5 Potatoes. Potatoes means all varieties of Irish...

  18. 7 CFR 946.12 - Seed potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Seed potatoes. 946.12 Section 946.12 Agriculture... AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.12 Seed potatoes. Seed potatoes means and includes...

  19. 7 CFR 948.6 - Seed potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Seed potatoes. 948.6 Section 948.6 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.6 Seed potatoes. Seed potatoes or seed means any...

  20. 7 CFR 948.5 - Potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Potatoes. 948.5 Section 948.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.5 Potatoes. Potatoes means and includes all varieties of Irish...

  1. 7 CFR 948.6 - Seed potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Seed potatoes. 948.6 Section 948.6 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.6 Seed potatoes. Seed potatoes or seed means any...

  2. 7 CFR 946.12 - Seed potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Seed potatoes. 946.12 Section 946.12 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.12 Seed potatoes. Seed potatoes means and includes...

  3. 7 CFR 948.6 - Seed potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Seed potatoes. 948.6 Section 948.6 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.6 Seed potatoes. Seed potatoes or seed means any...

  4. 7 CFR 946.12 - Seed potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Seed potatoes. 946.12 Section 946.12 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.12 Seed potatoes. Seed potatoes means and includes...

  5. 7 CFR 946.12 - Seed potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Seed potatoes. 946.12 Section 946.12 Agriculture... AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN WASHINGTON Order Regulating Handling Definitions § 946.12 Seed potatoes. Seed potatoes means and includes...

  6. 7 CFR 948.5 - Potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Potatoes. 948.5 Section 948.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.5 Potatoes. Potatoes means and includes all varieties of Irish...

  7. 7 CFR 948.5 - Potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Potatoes. 948.5 Section 948.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Definitions § 948.5 Potatoes. Potatoes means and includes all varieties of Irish...

  8. Leafhopper and psyllid pests of potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Leafhoppers and psyllids are important pests of potato worldwide. These insects cause damage to potato by direct feeding or by acting as vectors of potato pathogens. Economically important leafhoppers that attack potato include Empoasca fabae, Macrosteles fascifrons, and Circulifer tenellus. E. faba...

  9. Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters.

    PubMed

    Lin, Yuguang; Knol, Diny; Menéndez-Carreño, María; Blom, Wendy A M; Matthee, Joep; Janssen, Hans-Gerd; Trautwein, Elke A

    2016-01-27

    Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median POP contents per portion size of cooked foods were 0.57 mg (range 0.05-1.11 mg) with control margarine versus 1.42 mg (range 0.08-20.5 mg) with PS-margarine. The oxidation rate of PS (ORP) was 0.50% (median) with the PS-margarine and 3.66% with the control margarine. Using the PS-margarine, microwave-cooked codfish had the lowest POP content, with 0.08 mg per portion, while shallow-fried potatoes had the highest POP content, 20.5 mg per portion. Median POP contents in cookies, muffins, banana bread, and sponge cake baked with the control or PS-margarine were 0.12 mg (range 0.11-0.21 mg) and 0.24 mg (range 0.19-0.60 mg) per portion, with a corresponding ORP of 1.38% and 0.06%, respectively. POP contents in all the cooked and baked foods did not exceed 20.5 mg per typical portion size. A wide variation in the distribution of individual POP among different foods existed, with 7-keto-PS and 5,6-epoxy-PS being the major oxidation products.

  10. Jackson Bar Training Structure Study

    DTIC Science & Technology

    2015-05-01

    sediment model was used to simulate hydraulic conditions at Jackson Bar, located on the Black Warrior-Tombigbee Waterway (BWT) in the vicinity of...1 Figure 2. November 2003 dredge cut at Jackson Bar, with RM shown in black ...at Jackson Bar, located on the Black Warrior-Tombigbee Waterway (BWT) in the vicinity of Jackson, AL. Jackson Bar, a sand bar, is located on the

  11. Potatoes in Space

    NASA Technical Reports Server (NTRS)

    2004-01-01

    Astroculture is a suite of technologies used to produce and maintain a closed controlled environment for plant growth. The two most recent missions supported growth of potato, dwarf wheat, and mustard plants and provided scientists with the first opportunity to conduct true plant research in space. Light emitting diodes have particular usefulness for plant growth lighting because they emit a much smaller amount of radiant heat than do conventional lighting sources and because they have potential of directing a higher percentage of the emitted light onto plants surfaces. Furthermore, the high output LED's have emissions in the 600-700 nm waveband, which is of highest efficiency for photosynthesis by plants.

  12. Baking soda induced severe metabolic alkalosis in a haemodialysis patient.

    PubMed

    Solak, Yalcin; Turkmen, Kultigin; Atalay, Huseyin; Turk, Suleyman

    2009-08-01

    Metabolic alkalosis is a rare occurence in hemodialysis population compared to metabolic acidosis unless some precipitating factors such as nasogastric suction, vomiting and alkali ingestion or infusion are present. When metabolic alkalosis develops, it may cause serious clinical consequences among them are sleep apnea, resistent hypertension, dysrhythmia and seizures. Here, we present a 54-year-old female hemodialysis patient who developed a severe metabolic alkalosis due to baking soda ingestion to relieve dyspepsia. She had sleep apnea, volume overload and uncontrolled hypertension due to metabolic alkalosis. Metabolic alkalosis was corrected and the patient's clinical condition was relieved with negative-bicarbonate hemodialysis.

  13. Studies on the baking properties of wheat: pigeonpea flour blends.

    PubMed

    Harinder, K; Kaur, B; Sharma, S

    1999-01-01

    Pigeonpea flour was substituted at levels of 0, 5, 10, 15, 20, 25% to wheat flour and whole wheat meal for bread and Chapatti making, respectively. Blends were prepared up to 50% for cookie making. Increasing levels of pigeonpeas in the blends significantly increased the protein and mineral content of the baked products. The bread from 10% pigeonpea flour blend with 2-3% vital gluten and 0.5% SSL had high loaf volume and loaf quality. Blends containing 15% pigeonpea flour were acceptable for Chapatti and 30% pigeonpea flour with 0.25% SSL were acceptable for cookie making.

  14. [Influence of stir-baked with sand on active ingredients, diarrhea and hepatoprotection of Herpetospermum caudigerum].

    PubMed

    Li, Juan-juan; Shen, Gang; Yin, Rong-li; Shen, Cheng-ying; Cheng, Ling; Qiu, Ling; Han, Jin; Yuan, Hai-long

    2015-01-01

    To study the influence of stir-baked with sand on active ingredients, diarrhea and hepatoprotection of Herpetospermum caudigerum, the contents of herperione and herpetin in H. caudigerum before and after stir-baking with sand were analyzed by HPLC. The effect of stir-baked with sand on diarrhea of H. caudigerum TL was evaluated using the mean stool rate (MSR) and mean diarrheal index ( MDI) and the influence of stir-baked with sand on hepatoprotective effect of H. caudigerum TL was examined using a mouse model of CCl4-induced liver injury based on the analysis of serum ALT and AST activities. The results of HPLC analysis showed the content of herperione in H. caudigerum after stir-baking with sand decreased by 40.9% (P < 0.01) and the content of herpetin had no change. Pharmacodynamic results showed that the MSR and MDI of high-dose and middle-dose group of H. caudigerum TL after stir-baking with sand were significantly lower than that of high-dose and middle-dose group of H. caudigerum TL without stir-baking with sand; The high-dose and middle-dose of H. caudigerum TL with/without stir-baking with sand significantly alleviated liver injury as indicated by the decreased levels of serum ALT and AST, but the ALT and AST levels of high-dose and middle-dose group of H. caudigerum TL after stir-baking with sand were higher than that of H. caudigerum TL without stir-baking with sand. The results revealed that the stir-baking with sand could effectively relieve diarrhea effect of H. caudigerum TL, while it also reduces the hepatoprotection of H. caudigerum TL.

  15. Paleointensities From a Baked Contact: a Multi-Method Experiment

    NASA Astrophysics Data System (ADS)

    Bohnel, H.; Herrero-Bervera, E.; Hill, M. J.; Yamamoto, Y.

    2011-12-01

    The baked contact test is traditionally used to prove the origin of a NRM in old rocks. It consists in the comparison of the NRM from an igneous rock with that of the rock which has been reheated by that igneous rock. In the vicinity of the City of Queretaro (Mexico) such a situation is given by an upper Tertiary lava flow which has reheated profoundly underlying lake/alluvial sediments. This situation was deemed to be ideal for testing different PI methods, as the lava flow and baked sediments are thought to have different rock magnetic properties, but should have recorded the same paleointensity. As the success of paleointensity experiments is often dependent on the rock magnetic properties, such a situation may provide information about the conditions that may be responsible for the success or failure in a particular PI method. The PI methods applied to the lava and sediment rocks are: Thellier-Coe, microwave, multi-specimen pTRM, LTD-DHT Shaw.

  16. Effects of baking-soda-containing dentifrices on oral malodor.

    PubMed

    Brunette, D M

    1996-01-01

    Oral malodor, also known as bad breath or halitosis, is an extremely common problem. Bad breath can arise from many sources in the body, but most frequently is produced in the mouth by the action of gram-negative anaerobic bacteria on sulfur-containing proteinaceous substrates in the saliva, such as debris and plaque. The primary molecules responsible for oral malodor are volatile sulfur compounds (VSC), such as hydrogen sulfide and methylmercaptan. Increased malodor production is related to greater bacterial numbers, reducing conditions, availability of protein substrates, and a pH above neutral. Bad breath is more common in the elderly, as well as those with unhygienic mouths, gingivitis, and periodontitis, but bad breath can also be found in some individuals who are periodontally healthy. The major source of oral malodor is the tongue. Approaches to controlling malodor have included masking, oral hygiene, antibacterial agents, conversion of VSC to nonodorous forms, oxidizing agents, and traditional approaches, including the use of baking soda. Results of controlled double-blind crossover studies, using both organoleptic (sensory) and gas chromatographic analysis of mouth air VSC, indicate that two dentifrices with high baking-soda concentrations, Arm & Hammer Dental Care and Arm & Hammer PeroxiCare, reduce oral malodor.

  17. Preliminary Experience with ''In-Site'' Baking of Niobium Cavities

    SciTech Connect

    P. Kneisel

    2000-01-01

    In a series of experiments several single cell and multi-cell niobium cavities made from reactor grade and high RRR niobium (frequencies were 700 MHz, 1300 MHz and 1497 MHz) have been baked--after initial testing--in-situ around 145 C for up to 90 hours prior to being recooled. Surprisingly, all cavities showed significant improvements in Q-values between 4.2 and 1.6K. The BCS surface resistance was lowered by nearly a factor of two. This cannot be explained by solely a reduction of dielectric losses caused by adsorbates at the surface or by a decrease of the mean free path due to possibly diffusion of oxygen into the surface layer. In several experiments also the high field behavior of the cavity improved after the in-situ baking procedure. The observed effect opens the possibility for the CEBAF upgrade cavities, which in turn will permit to run the cavities at higher gradients if field emission loading can be prevented. Utilizing this effect can possibly translate into sizeable cost savings since fewer modules are needed for the upgrade program.

  18. Normative data for distal line bisection and baking tray task.

    PubMed

    Facchin, Alessio; Beschin, Nicoletta; Pisano, Alessia; Reverberi, Cristina

    2016-09-01

    Line bisection is one of the tests used to diagnose unilateral spatial neglect (USN). Despite its wide application, no procedure or norms were available for the distal variant when the task was performed at distance with a laser pointer. Furthermore, the baking tray task was an ecological test aimed at diagnosing USN in a more natural context. The aim of this study was to collect normative values for these two tests in an Italian population. We recruited a sample of 191 healthy subjects with ages ranging from 20 to 89 years. They performed line bisection with a laser pointer on three different line lengths (1, 1.5, and 2 m) at a distance of 3 m. After this task, the subjects performed the baking tray task and a second repetition of line bisection to test the reliability of measurement. Multiple regression analysis revealed no significant effects of demographic variables on the performance of both tests. Normative cut-off values for the two tests were developed using non-parametric tolerance intervals. The results formed the basis for clinical use of these two tools for assessing lateralized performance of patients with brain injury and for diagnosing USN.

  19. Sulfuric acid baking and leaching of spent Co-Mo/Al2O3 catalyst.

    PubMed

    Kim, Hong-In; Park, Kyung-Ho; Mishra, Devabrata

    2009-07-30

    Dissolution of metals from a pre-oxidized refinery plant spent Co-Mo/Al(2)O(3) catalyst have been tried through low temperature (200-450 degrees C) sulfuric acid baking followed by mild leaching process. Direct sulfuric acid leaching of the same sample, resulted poor Al and Mo recoveries, whereas leaching after sulfuric acid baking significantly improved the recoveries of above two metals. The pre-oxidized spent catalyst, obtained from a Korean refinery plant found to contain 40% Al, 9.92% Mo, 2.28% Co, 2.5% C and trace amount of other elements such as Fe, Ni, S and P. XRD results indicated the host matrix to be poorly crystalline gamma- Al(2)O(3). The effect of various baking parameters such as catalyst-to-acid ratio, baking temperature and baking time on percentage dissolutions of metals has been studied. It was observed that, metals dissolution increases with increase in the baking temperature up to 300 degrees C, then decreases with further increase in the baking temperature. Under optimum baking condition more than 90% Co and Mo, and 93% Al could be dissolved from the spent catalyst with the following leaching condition: H(2)SO(4)=2% (v/v), temperature=95 degrees C, time=60 min and Pulp density=5%.

  20. Exploration of functionality of low glycemic impact sugars and polyols using DSC, RVA, and cookie baking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Consumers' interest in healthy cookies is increasing, including expectations for prebiotic nutritional benefits and low glycemic impact. Plasticization of flour polymers is critical to mixing and baking for baked goods. However, concentrated sugar solutions act as anti-plasticizers compared to wat...

  1. Navy bean flour particle size and protein content affect cake baking and batter quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

  2. Improvement of baking quality traits through a diverse soft winter wheat population

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Breeding baking quality improvements into soft winter wheat (SWW) entails crossing lines based on quality traits, assessing new lines, and repeating several times as little is known about the genetics of these traits. Previous research on SWW baking quality focused on quantitative trait locus and ge...

  3. Hypernatremia and metabolic alkalosis as a consequence of the therapeutic misuse of baking soda.

    PubMed

    Fuchs, S; Listernick, R

    1987-12-01

    When used appropriately, baking soda (sodium bicarbonate, USP) is a nontoxic, readily available, multipurpose product found in many households. We report an infant who presented with hypernatremia and metabolic alkalosis due to the addition of baking soda to her water. This case represents the possible dangerous use of a common household product in infants owing to the lack of proper warning labels.

  4. Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking.

    PubMed

    Siegel, David; Feist, Michael; Proske, Matthias; Koch, Matthias; Nehls, Irene

    2010-09-08

    The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether>alternariol>altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products.

  5. Optimization of outgassing bake-out temperatures and duration of space systems

    NASA Technical Reports Server (NTRS)

    Scialdone, J. J.

    1986-01-01

    Satellite components, e.g., solar panels, were subjected to bake-out tests to model outgassing characteristics and to identify methods for minimizing the bake-out time. Bake-out removes gases and particulates that are trapped at the surfaces of components during manufacture, storage, transit and handling. The tests covered temperatures from 45-85 C for up to 200 hr. Measurements of the mass loss rates were used to model the process as a function of the temperature, time and mass. Data sampling with a quartz crystal microbalance was found to be an effective means for ascertaining the mass loss rate and the activation energy of the release. The tests showed that the duration of the bake-out depends on the amount of material which must be removed and the type of outgassing which occurs. Materials which are resistant to high temperatures can be baked at the highest feasible temperatures to accelerate the outgassing process.

  6. Toll Bar on Sea

    ERIC Educational Resources Information Center

    Hunter, Dave

    2008-01-01

    In the summer of 2007 the United Kingdom experienced some of the heaviest rainfall since records began. Toll Bar in South Yorkshire featured prominently in media coverage as the village and the homes surrounding it began to flood. Many people lost everything: their homes, their furniture, their possessions. In an effort to come to terms with what…

  7. Breaking through the Bar

    ERIC Educational Resources Information Center

    Gray, Katti

    2011-01-01

    Howard University School of Law had a problem, and school officials knew it. Over a 20-year period, 40 percent of its graduates who took the Maryland bar exam failed it on their first try. During the next 24 months--the time frame required to determine its "eventual pass rate"--almost 90 percent of the students did pass. What they did…

  8. Potato Tuber Callus

    PubMed Central

    Shaw, Roy; Varns, Jerry L.; Miller, Karon A.; Talley, Eugene A.

    1976-01-01

    Callus was initiated from explants of tubers of the Norchip cultivar of Solanum tuberosum L. and grown on medium with a single carbon source and without addition of coconut milk, protein hydrolysate, or amino acid. Callus samples were harvested at intervals and compared to mature tubers for which there was good biochemical knowledge. The amino acid spectrum, the glycoalkaloid content, and the properties of the isolated invertase and sucrose synthetase were similar in callus and in tuber. Significantly the level of sucrose synthetase varied with the age of the developing callus just as it did with the age of the developing tuber. Of greater significance, levels of reducing sugars and invertase varied with the age of developing callus and also with time and temperature of storage after the callus has ceased growth. Similar changes occur in intact tubers. Callus and tuber biochemistry differed in the amount of deposited starch and in the absence of potato invertase inhibitor. PMID:16659698

  9. Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing.

    PubMed

    Kotíková, Zora; Šulc, Miloslav; Lachman, Jaromír; Pivec, Vladimír; Orsák, Matyáš; Hamouz, Karel

    2016-04-15

    This research aimed to investigate the effect of thermal processing on carotenoid profile, quantity and stability in 22 colour-fleshed potato cultivars grown in the Czech Republic. The total of nine carotenoids was analysed by HPLC using a C30 column and PDA detection. The total carotenoid content for all cultivars ranged from 1.44 to 40.13 μg/g DM. Yellow cultivars showed a much higher average total carotenoid content (26.22 μg/g DM) when compared to red/purple-fleshed potatoes (5.69 μg/g DM). Yellow cultivars were dominated by antheraxanthin, whereas neoxanthin was the main carotenoid in red/purple cultivars. Thermal processing significantly impacted all potato cultivars. Boiling decreased the total carotenoids by 92% compared to baking (88%). Lutein was the most stable carotenoid against thermal processing (decreased by 24-43%) followed by β-carotene (decreased by 78-83%); other carotenoids were degraded nearly completely. Increased formation of (Z)-isomers by thermal processing has not been confirmed.

  10. Measurements of vertical bar Vcb vertical bar and vertical bar Vub vertical bar at BaBar

    SciTech Connect

    Rotondo, M.

    2005-10-12

    We report results from the BABAR Collaboration on the semileptonic B decays, highlighting the measurements of the magnitude of the Cabibbo-Kobayashi-Maskawa matrix elements Vub and Vcb. We describe the techniques used to obtain the matrix element |Vcb| using the measurement of the inclusive B {yields} Xclv process and a large sample of exclusive B {yields} D*lv decays. The vertical bar Vub vertical bar matrix elements has been measured studying different kinematic variables of the B {yields} Xulv process, and also with the exclusive reconstruction of B {yields} {pi}({rho})lv decays.

  11. Membrane biology: fission behind BARs.

    PubMed

    Haucke, Volker

    2012-06-05

    Membrane bending is accomplished in part by amphipathic helix insertion into the bilayer and the assembly of BAR domain scaffolds preparing the membrane for fission. Two recent studies highlight the roles of amphipathic helices and BAR scaffolds in membrane fission and establish the structural basis of membrane bending by the N-BAR protein endophilin.

  12. The Shake-and-Bake structure determination of triclinic lysozyme.

    PubMed

    Deacon, A M; Weeks, C M; Miller, R; Ealick, S E

    1998-08-04

    The crystal structure of triclinic lysozyme, comprised of 1,001 non-H protein atoms and approximately 200 bound water molecules, has been determined ab initio (using native data alone) by the "Shake-and-Bake" method by using the computer program SnB. This is the largest structure determined so far by the SnB program. Initial experiments, using default SnB parameters derived from studies of smaller molecules, were unsuccessful. In fact, such experiments produced electron density maps dominated by a single large peak. This problem was overcome by considering the choice of protocol used during the parameter-shift phase refinement. When each phase was subjected to a single shift of +/-157.5 degrees during each SnB cycle, an unusually high percentage of random trials (approximately 22%) yielded correct solutions within 750 cycles. This success rate is higher than that typically observed, even for much smaller structures.

  13. Rising dough and baking bread at the Australian synchrotron

    NASA Astrophysics Data System (ADS)

    Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

    2016-01-01

    Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

  14. HIGH FIELD Q-SLOPE AND THE BAKING EFFECT

    SciTech Connect

    Ciovati, Gianluigi

    2009-11-01

    The performance of SRF cavities made of bulk Nb at high fields (peak surface magnetic field greater than about 90 mT) is characterized by exponentially increasing RF losses (high-field Q-slope), in the absence of field emission, which are often mitigated by a low temperature (100-140 °C, 12-48h) baking. In this contribution, recent experimental results and phenomenological models to explain this effect will be briefly reviewed. New experimental results on the high-field Q-slope will be presented for cavities that had been heat treated at high temperature in the presence of a small partial pressure of nitrogen. Improvement of the cavity performances have been obtained, while surface analysis measurements on Nb samples treated with the cavities revealed significantly lower hydrogen concentration than for samples that followed standard cavity treatments.

  15. Dark matter trapping by stellar bars: the shadow bar

    NASA Astrophysics Data System (ADS)

    Petersen, Michael S.; Weinberg, Martin D.; Katz, Neal

    2016-12-01

    We investigate the complex interactions between the stellar disc and the dark-matter halo during bar formation and evolution using N-body simulations with fine temporal resolution and optimally chosen spatial resolution. We find that the forming stellar bar traps dark matter in the vicinity of the stellar bar into bar-supporting orbits. We call this feature the shadow bar. The shadow bar modifies both the location and magnitude of the angular momentum transfer between the disc and dark matter halo and adds 10 per cent to the mass of the stellar bar over 4 Gyr. The shadow bar is potentially observable by its density and velocity signature in spheroid stars and by direct dark matter detection experiments. Numerical tests demonstrate that the shadow bar can diminish the rate of angular momentum transport from the bar to the dark matter halo by more than a factor of 3 over the rate predicted by dynamical friction with an untrapped dark halo, and thus provides a possible physical explanation for the observed prevalence of fast bars in nature.

  16. Resveratrol in raw and baked blueberries and bilberries.

    PubMed

    Lyons, Mary M; Yu, Chongwoo; Toma, R B; Cho, Sool Yeon; Reiboldt, Wendy; Lee, Jacqueline; van Breemen, Richard B

    2003-09-24

    Resveratrol in the fruits of bilberry (Vaccinium myrtillus L.), the lowbush "wild" blueberry (Vaccinium angustifolium Aiton), the rabbiteye blueberry (Vaccinium ashei Reade), and the highbush blueberry (Vaccinium corymbosum L.) were measured using a new assay based on high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS). The LC-MS/MS assay provided lower limits of detection than previous methods for resveratrol measurement, 90 fmol of trans-resveratrol injected on-column, and a linear standard curve spanning >3 orders of magnitude. The recoveries of resveratrol from blueberries spiked with 1.8, 3.6, or 36 ng/g were 91.5 +/- 4.5, 95.6 +/- 6.5, and 88.0 +/- 3.6%, respectively. trans-Resveratrol but not cis-resveratrol was detected in both blueberry and bilberry samples. The highest levels of trans-resvertatrol in these specimens were 140.0 +/- 29.9 pmol/g in highbush blueberries from Michigan and 71.0 +/- 15.0 pmol/g in bilberries from Poland. However, considerable regional variation was observed; highbush blueberries from British Columbia contained no detectable resveratrol. Because blueberries and bilberries are often consumed after cooking, the effect of baking on resveratrol content was investigated. After 18 min of heating at 190 degrees C, between 17 and 46% of the resveratrol had degraded in the various Vaccinium species. Therefore, the resveratrol content of baked or heat-processed blueberries or bilberries should be expected to be lower than in the raw fruit. Although blueberries and bilberries were found to contain resveratrol, the level of this chemoprotective compound in these fruits was <10% that reported for grapes. Furthermore, cooking or heat processing of these berries will contribute to the degradation of resveratrol.

  17. Porcelain-metal bonding: part I. Effects of repeated baking process.

    PubMed

    Nagasawa, S; Yoshida, T; Mizoguchi, H; Ito, M; Oshida, Y

    2001-01-01

    A plurality of repeated porcelain-baking procedures are normally practiced in order to achieve the final adjustment metal-porcelain restorations. By increasing the number of baking cycles, the undesired internal strain would be built-up, causing the reduction of mechanical properties and deterioration of color characteristics. However the extensive studies on such deterioration have not been done. In this study, effects of numbers (up to 10 times) of repeated baking cycles on baking shrinkage, surface roughness, bend strength, color changes and internal microstructure were investigated when opaque, body and enamel was individually applied or when a triple-player comprising of these three porcelains was repeatedly applied. It was concluded that (1) the bend strengths increased by increasing baking cycles, (2) the average surface roughness decreased by increasing number of baking procedures, (3) changes in color characteristics was very small in the Vintage halo porcelain system, and (4) since the pores entrapped in the porcelain remained even by increasing baking cycles, it is recommended to remove the surface pores before forming the next layer when handling the high viscous opaque porcelain.

  18. Influence of electrical and hybrid heating on bread quality during baking.

    PubMed

    Chhanwal, N; Ezhilarasi, P N; Indrani, D; Anandharamakrishnan, C

    2015-07-01

    Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm(3)), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

  19. Waffle Production: Influence of Baking Plate Material on Sticking of Waffles.

    PubMed

    Huber, Regina; Kalss, Georg; Schoenlechner, Regine

    2017-01-01

    Background of this study was to understand the factors that contribute to sticking of fresh egg waffles on baking plates. The aim of this study was to investigate the sticking (adhesion) behavior of waffles on 4 different baking plate materials (ductile iron, grey iron, low alloyed steel, and steel with titanium nitrite coating) at different baking parameters (temperature and time) and application of 3 different release agents (different fat compositions). Baking plates from ductile and grey iron showed lower release properties of waffles than the 2 steel baking plates. Baking parameters had to be high enough to allow rapid product crust formation but prevent burning, which again increases sticking behavior. Release agents based on short-chain fatty acids with higher degree of saturation provided better release behavior of waffles than those based on long-chain fatty acids or on emulsifier-acid combinations. Baking plates with increased hardness, good heat storage capacity, and smooth surface seemed to be best suitable. Further research on appropriate coating material might be promising for future.

  20. Genetic fingerprinting of potato varieties from the Northwest Potato Variety Development Program

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Northwest Potato Variety Development Program using conventional breeding has successfully released more than 40 improved varieties of potato since its inception in 1983. Potato breeders rely primarily on morphological and phenotypic data for selection and breeding of potato cultivars. With the a...

  1. 21 CFR 102.41 - Potato chips made from dried potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... largest type used in the words “potato chips.” ... Specific Nonstandardized Foods § 102.41 Potato chips made from dried potatoes. (a) The common or usual name of the food product that resembles and is of the same composition as potato chips, except that it...

  2. 21 CFR 102.41 - Potato chips made from dried potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... largest type used in the words “potato chips.” ... Specific Nonstandardized Foods § 102.41 Potato chips made from dried potatoes. (a) The common or usual name of the food product that resembles and is of the same composition as potato chips, except that it...

  3. Strained graphene Hall bar

    NASA Astrophysics Data System (ADS)

    Milovanović, S. P.; Peeters, F. M.

    2017-02-01

    The effects of strain, induced by a Gaussian bump, on the magnetic field dependent transport properties of a graphene Hall bar are investigated. The numerical simulations are performed using both classical and quantum mechanical transport theory and we found that both approaches exhibit similar characteristic features. The effects of the Gaussian bump are manifested by a decrease of the bend resistance, R B, around zero-magnetic field and the occurrence of side-peaks in R B. These features are explained as a consequence of bump-assisted scattering of electrons towards different terminals of the Hall bar. Using these features we are able to give an estimate of the size of the bump. Additional oscillations in R B are found in the quantum description that are due to the population/depopulation of Landau levels. The bump has a minor influence on the Hall resistance even for very high values of the pseudo-magnetic field. When the bump is placed outside the center of the Hall bar valley polarized electrons can be collected in the leads.

  4. Bar coded retroreflective target

    DOEpatents

    Vann, Charles S.

    2000-01-01

    This small, inexpensive, non-contact laser sensor can detect the location of a retroreflective target in a relatively large volume and up to six degrees of position. The tracker's laser beam is formed into a plane of light which is swept across the space of interest. When the beam illuminates the retroreflector, some of the light returns to the tracker. The intensity, angle, and time of the return beam is measured to calculate the three dimensional location of the target. With three retroreflectors on the target, the locations of three points on the target are measured, enabling the calculation of all six degrees of target position. Until now, devices for three-dimensional tracking of objects in a large volume have been heavy, large, and very expensive. Because of the simplicity and unique characteristics of this tracker, it is capable of three-dimensional tracking of one to several objects in a large volume, yet it is compact, light-weight, and relatively inexpensive. Alternatively, a tracker produces a diverging laser beam which is directed towards a fixed position, and senses when a retroreflective target enters the fixed field of view. An optically bar coded target can be read by the tracker to provide information about the target. The target can be formed of a ball lens with a bar code on one end. As the target moves through the field, the ball lens causes the laser beam to scan across the bar code.

  5. Diploid potato (Solanum tuberosum L.) as a model crop to study transgene expression.

    PubMed

    Nadolska-Orczyk, Anna; Pietrusinska, Aleksandra; Binka-Wyrwa, Agnieszka; Kuc, Dominik; Orczyk, Wacław

    2007-01-01

    This paper presents a method of Agrobacterium-mediated transformation for two diploid breeding lines of potato, and gives a detailed analysis of reporter gene expression. In our lab, these lines were also used to obtain tetraploid somatic hybrids. We tested four newly prepared constructs based on the pGreen vector system containing the selection gene nptII or bar under the 35S or nos promoter. All these vectors carried gus under 35S. We also tested the pDM805 vector, with the bar and gus genes respectively under the Ubi1 and Act1 promoters, which are strong for monocots. The selection efficiency (about 17%) was highest in the stem and leaf explants after transformation with pGreen where nptII was under 35S. About half of the selected plants were confirmed via PCR and Southern blot analysis to be transgenic and, depending on the combination, 0 to 100% showed GUS expression. GUS expression was strongest in multi-copy transgenic plants where gus was under Act1. The same potato lines carrying multi-copy bar under Ubi1 were also highly resistant to the herbicide Basta. The suggestion of using Agrobacterium-mediated transformation of diploid lines of potato as a model crop is discussed herein.

  6. Conditioning of the vacuum system of the TPS storage ring without baking in situ

    NASA Astrophysics Data System (ADS)

    Chan, C. K.; Chang, C. C.; Shueh, C.; Yang, I. C.; Wu, L. H.; Chen, B. Y.; Cheng, C. M.; Huang, Y. T.; Chuang, J. Y.; Cheng, Y. T.; Hsiao, Y. M.; Sheng, Albert

    2017-04-01

    To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

  7. Potato Types: Their Characteristics and Uses.

    ERIC Educational Resources Information Center

    Pavlista, Alexander D.

    1997-01-01

    Presents material for a talk and demonstration about the relationship of potato types to their different uses by consumers and processors. Includes background information for the instructor and discussions to accompany classroom exercises. Discusses the history of the potato, potato types and external characteristics, and internal characteristics…

  8. Effects of plastic mulch on potato growth

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Northern China is a major potato production region, and water-saving measures that can enhance both potato yield and quality play an important role in this region due to general water shortages. Plastic mulch has been used as an effective water-saving measure for potato cultivation in China. This ch...

  9. Liberibacter transmission efficiency among potato psyllid haplotypes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato psyllid, Bactericera cockerelli (Šulc) (Hemiptera: Triozidae), is a vector of the phloem-limited bacterium ‘Candidatus Liberibacter solanacearum’ (Lso), the putative causal agent of zebra chip disease of potato. Little is known on the mechanisms by which the potato psyllid transmits Lso t...

  10. Acoustic Measurement of Potato Cannon Velocity

    ERIC Educational Resources Information Center

    Courtney, Michael; Courtney, Amy

    2007-01-01

    Potato cannon velocity can be measured with a digitized microphone signal. A microphone is attached to the potato cannon muzzle, and a potato is fired at an aluminum target about 10 m away. Flight time can be determined from the acoustic waveform by subtracting the time in the barrel and time for sound to return from the target. The potato…

  11. Sustainable potato production: global case studies

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato (Solanum tuberosum L.) is grown in over 100 countries throughout the world. As a staple food, potato is the fourth most important crop after rice, wheat, and maize, and has historically contributed to food and nutrition security in the world. Global interest in potato increased sharply in 200...

  12. Reinventing potato at the diploid level

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We are positioned to revolutionize potato by reconstructing it as a diploid inbred-line based crop. Currently, potato is an asexually propagated cross-pollinated tetraploid crop, for which breeding methodologies have not changed substantially in 100 years. Current methods for creating new potato cul...

  13. Potato psyllid genome and metagenome project

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato psyllid (Bactericera cockerelli) is a Hemipteran pest of solanaceous plants and limits potato and tomato production by the transmission of Candidatus Liberibacter solanacearum. Genomic information on the potato psyllid is limited but is vital in developing appropriate management strategi...

  14. Diversity of potato genetic resources

    PubMed Central

    Machida-Hirano, Ryoko

    2015-01-01

    A considerable number of highly diverse species exist in genus Solanum. Because they can adapt to a broad range of habitats, potato wild relatives are promising sources of desirable agricultural traits. Potato taxonomy is quite complex because of introgression, interspecific hybridization, auto- and allopolyploidy, sexual compatibility among many species, a mixture of sexual and asexual reproduction, possible recent species divergence, phenotypic plasticity, and the consequent high morphological similarity among species. Recent researchers using molecular tools have contributed to the identification of genes controlling several types of resistance as well as to the revision of taxonomical relationships among potato species. Historically, primitive forms of cultivated potato and its wild relatives have been used in breeding programs and there is still an enormous and unimaginable potential for discovering desirable characteristics, particularly in wild species Different methods have been developed to incorporate useful alleles from these wild species into the improved cultivars. Potato germplasm comprising of useful alleles for different breeding objectives is preserved in various gene banks worldwide. These materials, with their invaluable information, are accessible for research and breeding purposes. Precise identification of species base on the new taxonomy is essential for effective use of the germplasm collection. PMID:25931978

  15. Potato (Solanum tuberosum L.).

    PubMed

    Millam, Steve

    2006-01-01

    Potato (Solanum tuberosum L.) is a globally important crop plant producing high yields of nutritionally valuable food in the form of tubers. It has been the focus of substantial study because of its use both as a staple food crop and as a potentially significant source of compounds of interest. This has included the development and application of transgenic technology for introducing novel traits of fundamental and applied interest. This chapter describes a rapid, efficient, and cost-effective system for the routine transformation of this crop plant at rates above 40% efficiency, calculated as the mean number of Southern blot- confirmed independent transgenics per number of internodal explants originally plated. Internodal sections are co-cultivated with Agrobacterium tumefaciens and subjected to a two-stage callus induction/shoot outgrowth system under kanamycin selection. Shoot regeneration rates are high using the described method, and excised independent shoots rooting from the cut end of the stem after two further subcultures on kanamycin are 95% certain to be transformed. The transgenic status can be confirmed by molecular analysis and the plants grown on for tuber production enabling a wide spectrum of further studies.

  16. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.

    PubMed

    Derde, Liesbeth J; Gomand, Sara V; Courtin, Christophe M; Delcour, Jan A

    2014-07-09

    Electrical resistance oven (ERO) baking processes bread dough with little temperature gradient in the baking dough. Heating of the dough by means of an ERO is based on the principles of Joule's first law and Ohm's law. This study compared the changes in moisture distribution and physical changes in starch of breads conventionally baked or using an ERO. The moisture contents in fresh ERO breads are generally lower than those in conventional breads. During storage of conventionally baked breads, water migrates from the crumb to the crust and moisture contents decrease throughout the bread crumb. Evidently, less moisture redistribution occurs in ERO breads. Also, the protons of ERO bread constituents were less mobile than their counterparts in conventional bread. Starch retrogradation occurs to similar extents in conventional and ERO bread. As a result, the changes in proton mobility cannot be attributed to differences in levels of retrograded starch and seem to be primarily determined by the overall lower moisture content.

  17. Modelling heat and mass transfer in bread baking with mechanical deformation

    NASA Astrophysics Data System (ADS)

    Nicolas, V.; Salagnac, P.; Glouannec, P.; Ploteau, J.-P.; Jury, V.; Boillereaux, L.

    2012-11-01

    In this paper, the thermo-hydric behaviour of bread during baking is studied. A numerical model has been developed with Comsol Multiphysics© software. The model takes into account the heat and mass transfers in the bread and the phenomenon of swelling. This model predicts the evolution of temperature, moisture, gas pressure and deformation in French "baguette" during baking. Local deformation is included in equations using solid phase conservation and, global deformation is calculated using a viscous mechanic model. Boundary conditions are specified with the sole temperature model and vapour pressure estimation of the oven during baking. The model results are compared with experimental data for a classic baking. Then, the model is analysed according to physical properties of bread and solicitations for a better understanding of the interactions between different mechanisms within the porous matrix.

  18. Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.

    PubMed

    Bryła, Marcin; Roszko, Marek; Szymczyk, Krystyna; Jędrzejczak, Renata; Słowik, Elżbieta; Obiedziński, Mieczysław W

    2014-10-22

    The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.

  19. Effect of switched-bias bakes on the postirradiation electrical response of MOS devices

    SciTech Connect

    Fleetwood, D.M.; Shaneyfelt, M.R.; Riewe, L.C.; Winokur, P.S.

    1993-01-01

    Qualitatively different trends in postirradiation electrical response are observed in MOS devices after very long (up to 2.75-year) switched-bias bakes. A revised defect nomenclature is introduced, and implications for MOS defect models are discussed.

  20. Effect of switched-bias bakes on the postirradiation electrical response of MOS devices

    SciTech Connect

    Fleetwood, D.M.; Shaneyfelt, M.R.; Riewe, L.C.; Winokur, P.S.

    1993-03-01

    Qualitatively different trends in postirradiation electrical response are observed in MOS devices after very long (up to 2.75-year) switched-bias bakes. A revised defect nomenclature is introduced, and implications for MOS defect models are discussed.

  1. Quantitative protein composition and baking quality of winter wheat as affected by late sulfur fertilization.

    PubMed

    Zörb, Christian; Steinfurth, Dorothee; Seling, Simone; Langenkämper, Georg; Koehler, Peter; Wieser, Herbert; Lindhauer, Meinolf G; Mühling, Karl H

    2009-05-13

    Increasing prices for wheat products and fertilizers, as well as reduced sulfur (S) contributions from the atmosphere, call for an improvement of product quality and agricultural management. To detect the impact of a time-dependent S fertilization, the quantitative protein composition and the baking quality of two different wheat cultivars, Batis and Turkis, were evaluated. The glutathione concentration in grains serves as a reliable marker of the need for added S fertilizer. The quantitation of gliadins and glutenin subunits by reversed-phase high-performance liquid chromatography confirmed that S-rich proteins significantly increased with S fertilization, whereas the S-poor proteins significantly decreased. Proteome analysis by means of high-resolution protein profiles detected 55 and 37 proteins from Batis and Turkis changed by late S fertilization. A microscale baking test using wholemeal flour was implemented for the evaluation of baking quality, and late S fertilization was found to improve the composition of gluten proteins and baking quality.

  2. Effect of substrate baking temperature on zinc sulfide and germanium thin films optical parameters

    NASA Astrophysics Data System (ADS)

    Liu, Fang; Gao, Jiaobo; Yang, Chongmin; Zhang, Jianfu; Liu, Yongqiang; Liu, Qinglong; Wang, Songlin; Mi, Gaoyuan; Wang, Huina

    2016-10-01

    ZnS and Ge are very normal optical thin film materials in Infrared wave. Studying the influence of different substrate baking temperature to refractive index and actual deposition rates is very important to promote optical thin film quality. In the same vacuum level, monitoring thickness and evaporation rate, we use hot evaporation to deposit ZnS thin film materials and use ion-assisted electron beam to deposit Ge thin film materials with different baking temperature. We measure the spectral transmittance with the spectrophotometer and calculate the actual deposition rates and the refractive index in different temperature. With the higher and higher temperature in a particular range, ZnS and Ge refractive index become higher and actual deposition rates become smaller. The refractive index of Ge film material change with baking temperature is more sensitive than ZnS. However, ZnS film actual deposition rates change with baking temperature is more sensitive than Ge.

  3. Critical dimension sensitivity to post-exposure bake temperaturevariation in EUV photoresists

    SciTech Connect

    Cain, Jason P.; Naulleau, Patrick; Spanos, Costas J.

    2005-01-11

    Chemically amplified resists depend upon the post-exposure bake (PEB) process to drive the deprotection reactions (in positive resists) that lead to proper resist development. For this reason they often exhibit critical dimension (CD) sensitivity to PEB temperature variation. In this work the effects of variation in different aspects of the PEB step on post-develop CD are studied for two extreme ultraviolet (EUV) photoresists. The spatial and temporal temperature uniformity of the PEB plate is measured using a wireless sensor wafer. Programmed variations in the bake plate temperature set point are then used to measure the CD sensitivity to steady state temperature variation. In addition, the initial temperature ramp time is modified using a thin sheet of polyimide film between the wafer and the bake plate. This allows for measurement of the CD sensitivity to transient temperature variation. Finally, the bake time is adjusted to measure the CD sensitivity to this parameter.

  4. The impact of baking time and bread storage temperature on bread crumb properties.

    PubMed

    Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A

    2013-12-15

    Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network.

  5. The FlashBake oven: Lightwave oven delivers high-quality, quick cooking

    SciTech Connect

    Gregerson, J.

    1995-06-01

    The FlashBake oven is a well-publicized new electrotechnology that over 40 utilities are promoting for commercial food service applications, but is it worth its high price? E Source research shows that this $5,000 to $8,500 lightwave oven can increase sales and profitability in a number of applications, thus paying for itself within months to a year or two. The FlashBake does so by cooking foods less than two inches thick in two minutes or less, as quickly as microwave ovens do, but with quality equal to or greater than that of conventional gas and electric ovens. The FlashBake makes sense for restaurants and kiosks that offer quick-order menus, as well as for full-menu restaurants that can use the FlashBake during slow periods (instead of larger ovens) and during busy periods (for extra capacity). In these target market applications, the FlashBake is likely to use less energy due to its extremely low idle energy use. It is not well suited to banquet and institutional kitchens that require large numbers of the same item to be cooked and ready simultaneously. The FlashBake has only one tray, so cooking large volumes may take longer, require more labor, and use more energy than a conventional oven that has multiple cooking racks. Energy use is rarely a major concern of those who buy FlashBake ovens, since energy for cooking represents a small fraction of a restaurant`s overall operating costs. The main selling point of the FlashBake is menu and productivity enhancement.

  6. 40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 11 2013-07-01 2013-07-01 false Anode Bake Furnace Limits for Emission... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for Emission Averaging Number of furnaces Emission limit (lb/ton of anode) TF POM 2 0.11 0.17 3 0.090 0.17 4...

  7. 40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 11 2014-07-01 2014-07-01 false Anode Bake Furnace Limits for Emission... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for Emission Averaging Number of furnaces Emission limit (lb/ton of anode) TF POM 2 0.11 0.17 3 0.090 0.17 4...

  8. 40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 10 2011-07-01 2011-07-01 false Anode Bake Furnace Limits for Emission... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for Emission Averaging Number of furnaces Emission limit (lb/ton of anode) TF POM 2 0.11 0.17 3 0.090 0.17 4...

  9. 40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 11 2012-07-01 2012-07-01 false Anode Bake Furnace Limits for Emission... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for Emission Averaging Number of furnaces Emission limit (lb/ton of anode) TF POM 2 0.11 0.17 3 0.090 0.17 4...

  10. 40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 10 2010-07-01 2010-07-01 false Anode Bake Furnace Limits for Emission... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for Emission Averaging Number of furnaces Emission limit (lb/ton of anode) TF POM 2 0.11 0.17 3 0.090 0.17 4...

  11. Metabolic alkalosis secondary to baking soda treatment of a diaper rash.

    PubMed

    Gonzalez, J; Hogg, R J

    1981-06-01

    A 4-month-old infant was seen with hypokalemic metabolic alkalosis that was associated with prior application of liberal amounts of sodium bicarbonate (baking soda) to a diaper rash. After exclusion of other etiologies of the infant's acid-base disturbance, a complete resolution occurred following discontinuation of the baking soda applications. This case report provides a reminder of the significant side effects that may result from the excessive use of a seemingly harmless household substance.

  12. Potato in the age of biotechnology.

    PubMed

    Mullins, Ewen; Milbourne, Dan; Petti, Carlo; Doyle-Prestwich, Barbara M; Meade, Conor

    2006-05-01

    Biotechnology-based tools are now widely used to enhance and expand the traditional remit of potato in food production. By modifying its functionality, the capacity of the potato to produce, for example, therapeutic or industrial compounds is now a reality, and its ability to resist disease can also be radically improved. Two developments have been crucial to expanding the role of potato: the recent advances in the fields of structural and functional potato genomics and the ability to integrate genes of interest into the potato genome. In this review we discuss how both developments have diversified the remit of this crop.

  13. Physeal bar equivalent.

    PubMed

    Peterson, Hamlet A; Shaughnessy, William J; Stans, Anthony A

    2016-09-29

    Premature partial physeal arrest without the formation of an osseous bar - physeal bar equivalent (PBE) - is uncommon. Four children with a PBE had an infection near the distal femoral physis before the age of 11 months. Some growth was achieved after resection of the PBE in each case. Of two cases diagnosed and treated early, one required only contralateral physeal arrests to achieve limb-length equality at maturity. The other, currently 8 years and 4 months old, has a 1.1-cm limb-length discrepancy 6 years after PBE resection and will require observation until maturity. Of two cases diagnosed and treated late, one required ipsilateral femoral lengthening and contralateral femoral shortening and physeal arrests to treat the limb-length discrepancy and angular deformity. The other, currently 7 years and 1 month old, has a 4.8-cm discrepancy and will need future surgical limb-length equalization. Early recognition and treatment of PBE is required to avoid severe limb-length inequality and angular deformity.

  14. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

    PubMed

    Bajd, Franci; Serša, Igor

    2011-04-01

    The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types.

  15. Effect of strain rate on bake hardening response of BH220 steel

    NASA Astrophysics Data System (ADS)

    Das, Anindya; Tarafder, Soumitro; Sivaprasad, S.; Chakrabarti, Debalay

    2015-09-01

    This study aims at understanding the bake hardening ability of ultra low carbon BH220 steel at different strain rates. The as-received material has been pre-strained to four different levels and then deformed in tension under (a) as pre-strained state and (b) after baking at 170 ∘C for 20 minutes, at three different strain rates of 0.001, 0.1 and 100/s. In both the conditions, yield stress increased with pre-strain and strain rate, but bake hardening ability was found to decrease when strain rate was increased. The strain rate sensitivity of the material was also found to decrease with bake hardening. Generation of dislocation forests and their subsequent immobility during baking treatment enables them to act as long range obstacles during further deformation. At higher strain rates, less amount of dislocations are produced which can interact with themselves and produce hardening, because of which bake hardening ability and the strain rate drops. A dislocation based strengthening model, as proposed by Larour et al. 2011 [7], was used to predict the yield stress values obtained at different conditions. The equation produced excellent co-relation with the experimental data.

  16. Bar-Code-Scribing Tool

    NASA Technical Reports Server (NTRS)

    Badinger, Michael A.; Drouant, George J.

    1991-01-01

    Proposed hand-held tool applies indelible bar code to small parts. Possible to identify parts for management of inventory without tags or labels. Microprocessor supplies bar-code data to impact-printer-like device. Device drives replaceable scribe, which cuts bar code on surface of part. Used to mark serially controlled parts for military and aerospace equipment. Also adapts for discrete marking of bulk items used in food and pharmaceutical processing.

  17. Effects of baking-soda-containing dentifrices on oral malodor.

    PubMed

    Brunette, D M

    1997-01-01

    Oral malodor, also known as bad breath or halitosis, is an extremely common problem. Bad breath can arise from many sources in the body, but most frequently is produced in the mouth by the action of gram-negative anaerobic bacteria on sulfur-containing proteinaceous substrates in the saliva, such as debris and plaque. The primary molecules responsible for oral malodor are volatile sulfur compounds (VSC), such as hydrogen sulfide and methylmercaptan. Increased malodor production is related to greater bacterial numbers, reducing conditions, availability of protein substrates, and a pH above neutral. Bad breath is more common in the elderly, as well as those with unhygienic mouths, gingivitis, and periodontitis, but bad breath can also be found in some individuals who are periodontally healthy. The major source of oral malodor is the tongue. Approaches to controlling malodor have included masking, oral hygiene, antibacterial agents, conversion of VSC to nonodorous forms, oxidizing agents, and traditional approaches, including the use of backing soda. Results of controlled double-blind crossover studies, using both organoleptic (sensory) and gas chromatographic analysis of mouth air VSC, indicate that two dentifrices with high baking-soda concentrations, Arm & Hammer Dental Care and Arm & Hammer PeroxiCare, reduce oral malodor.

  18. Determination of caffeine, theobromine, and theophylline in standard reference material 2384, baking chocolate, using reversed-phase liquid chromatography.

    PubMed

    Thomas, Jeanice Brown; Yen, James H; Schantz, Michele M; Porter, Barbara J; Sharpless, Katherine E

    2004-06-02

    A rapid and selective isocratic reversed-phase liquid chromatographic method has been developed at the National Institute of Standards and Technology to simultaneously measure caffeine, theobromine, and theophylline in a food-matrix standard reference material (SRM) 2384, Baking Chocolate. The method uses isocratic elution with a mobile phase composition (volume fractions) of 10% acetronitrile/90% water (pH adjusted to 2.5 using acetic acid) at a flow rate of 1.5 mL/min with ultraviolet absorbance detection (274 nm). Total elution time for these analytes is less than 15 min. Concentration levels of caffeine, theobromine, and theophylline were measured in single 1-g samples taken from each of eight bars of chocolate over an eight-day period. Samples were defatted with hexane, and beta-hydroxyethyltheophylline was added as the internal standard. The repeatability for the caffeine, theobromine, and theophylline measurements was 5.1, 2.3, and 1.9%, respectively. The limit of quantitation for all analytes was <100 ng/mL. The measurements from this method were used in the value-assignment of caffeine, theobromine, and theophylline in SRM 2384.

  19. 7 CFR 945.7 - Certified seed potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Certified seed potatoes. 945.7 Section 945.7... AGREEMENTS AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN... Certified seed potatoes. Certified seed potatoes means and includes all potatoes officially certified...

  20. 7 CFR 945.7 - Certified seed potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Certified seed potatoes. 945.7 Section 945.7... AGREEMENTS AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN... Certified seed potatoes. Certified seed potatoes means and includes all potatoes officially certified...

  1. 7 CFR 945.7 - Certified seed potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Certified seed potatoes. 945.7 Section 945.7... Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN... Certified seed potatoes. Certified seed potatoes means and includes all potatoes officially certified...

  2. 7 CFR 945.7 - Certified seed potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Certified seed potatoes. 945.7 Section 945.7... Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN... Certified seed potatoes. Certified seed potatoes means and includes all potatoes officially certified...

  3. 7 CFR 945.7 - Certified seed potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Certified seed potatoes. 945.7 Section 945.7... Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN... Certified seed potatoes. Certified seed potatoes means and includes all potatoes officially certified...

  4. The evolution of potato breeding

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato cultivars in most regions of the world are tetraploid and clonally propagated. For over a century, the breeding strategy has been phenotypic recurrent selection. However, the polyploid nature of the crop prevents breeders from eliminating deleterious alleles and assembling positive alleles fo...

  5. Growth of potatoes for CELSS

    NASA Technical Reports Server (NTRS)

    Tibbitts, T. W.; Cao, W.; Wheeler, R. M.

    1994-01-01

    This report summarizes research on the utilization of white potatoes (Solanum tuberosum L.) for space life support systems at the University of Wisconsin-Madison over the period of 1984 to 1993. At full maturity the tuber productivity was 37.5 gm(exp -2) d(exp -1), equating to a growing area requirement for one human (2800 kcal d(exp -1)) of 10.1 m(exp -2). A recirculating nutrient system using slanted trays produced best potato growth and tuber yields when a 2-3 cm layer of gravel or arcillite media was utilized. Potato production was close to maximum under lighting levels of 400 micromol m(exp -2) s(exp -1) of photosynthetic photo flux (PPF) for 24 hours or 800 micromol m(exp -2) s(exp -1) for 12 hours, alternating diurnal temperatures of 22 C and 14 C, relative humidity of 85 percent, and a carbon dioxide level of 1000 micromol m(exp -1). The range of effective concentrations of each separate nutrient is reported. The extensive studies with potatoes in this project have demonstrated that this crop has high productivity of nutritous tubers with a high harvest index in controlled environments, and can fulfill a significant portion of the energy and protein requirements for humans in space.

  6. Magnetic resonance imaging (MRI) of a cookie in comparison with time-lapse photographic analysis (TLPA) during baking process.

    PubMed

    Hong, S W; Yan, Z Y; Otterburn, M S; McCarthy, M J

    1996-01-01

    Magnetic Resonance Imaging (MRI) has been used to study the baking of a cookie. The structural and dynamic changes occurring during baking have been monitored, including changes in the internal moisture saturations and distribution. The images reveal the moisture distribution is initially uniform, and during baking a gradient in moisture develops from the interior to the edge. Changes in physical dimensions calculated from the data are consistent with those obtained from time-lapsed photography.

  7. GASEOUS STRUCTURES IN BARRED GALAXIES: EFFECTS OF THE BAR STRENGTH

    SciTech Connect

    Kim, Woong-Tae; Seo, Woo-Young; Kim, Yonghwi

    2012-10-10

    Using hydrodynamic simulations, we investigate the physical properties of gaseous substructures in barred galaxies and their relationships with the bar strength. The gaseous medium is assumed to be isothermal and unmagnetized. The bar potential is modeled as a Ferrers prolate with index n. To explore situations with differing bar strength, we vary the bar mass f{sub bar} relative to the spheroidal component as well as its aspect ratio R. We derive expressions as functions of f{sub bar} and R for the bar strength Q{sub b} and the radius r(Q{sub b} ) where the maximum bar torque occurs. When applied to observations, these expressions suggest that bars in real galaxies are most likely to have f{sub bar} {approx} 0.25-0.50 and n {approx}< 1. Dust lanes approximately follow one of the x{sub 1}-orbits and tend to be straighter under a stronger and more elongated bar, but are insensitive to the presence of self-gravity. A nuclear ring of a conventional x{sub 2} type forms only when the bar is not so massive or elongated. The radius of an x{sub 2}-type ring is generally smaller than the inner Lindblad resonance, decreases systematically with increasing Q{sub b} , and is slightly larger when self-gravity is included. This is evidence that the ring position is not determined by the resonance, but instead by the amount of angular momentum loss at dust-lane shocks. Nuclear spirals exist only when the ring is of the x{sub 2} type and is sufficiently large in size. Unlike the other features, nuclear spirals are transient in that they start out being tightly wound and weak, and then, due to the nonlinear effect, unwind and become stronger until they turn into shocks, with an unwinding rate that is higher for larger Q{sub b} . The mass inflow rate to the galaxy center is found to be less than 0.01 M{sub Sun} yr{sup -1} for models with Q{sub b} {approx}< 0.2, while becoming larger than 0.1 M{sub Sun} yr{sup -1} when Q{sub b} {approx}> 0.2 and self-gravity is included.

  8. Soft-Bake Purification of SWCNTs Produced by Pulsed Laser Vaporization

    NASA Technical Reports Server (NTRS)

    Yowell, Leonard; Nikolaev, Pavel; Gorelik, Olga; Allada, Rama Kumar; Sosa, Edward; Arepalli, Sivaram

    2013-01-01

    The "soft-bake" method is a simple and reliable initial purification step first proposed by researchers at Rice University for single-walled carbon nanotubes (SWCNT) produced by high-pressure carbon mon oxide disproportionation (HiPco). Soft-baking consists of annealing as-produced (raw) SWCNT, at low temperatures in humid air, in order to degrade the heavy graphitic shells that surround metal particle impurities. Once these shells are cracked open by the expansion and slow oxidation of the metal particles, the metal impurities can be digested through treatment with hydrochloric acid. The soft-baking of SWCNT produced by pulsed-laser vaporization (PLV) is not straightforward, because the larger average SWCNT diameters (.1.4 nm) and heavier graphitic shells surrounding metal particles call for increased temperatures during soft-bake. A part of the technology development focused on optimizing the temperature so that effective cracking of the graphitic shells is balanced with maintaining a reasonable yield, which was a critical aspect of this study. Once the ideal temperature was determined, a number of samples of raw SWCNT were purified using the soft-bake method. An important benefit to this process is the reduced time and effort required for soft-bake versus the standard purification route for SWCNT. The total time spent purifying samples by soft-bake is one week per batch, which equates to a factor of three reduction in the time required for purification as compared to the standard acid purification method. Reduction of the number of steps also appears to be an important factor in improving reproducibility of yield and purity of SWCNT, as small deviations are likely to get amplified over the course of a complicated multi-step purification process.

  9. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

    PubMed

    Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

    2014-01-01

    The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

  10. Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar).

    PubMed

    Raatz, Susan K; Golovko, Mikhail Y; Brose, Stephen A; Rosenberger, Thad A; Burr, Gary S; Wolters, William R; Picklo, Matthew J

    2011-10-26

    The consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (22:6n-3) have known protective effects in the vasculature. It is not known whether the consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the contents of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regioisomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6) and EPA, while significantly increasing hydroxyl-linoleic acid levels. The contents of prostanoids and resolvins were reduced several-fold with baking. The inclusion of a coating on the salmon prior to baking reduced the loss of some MHFA but had no effect on prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA contents, indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids, and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.

  11. Improving the bulk laser-damage resistance of KDP by baking and pulsed-laser irradiation

    SciTech Connect

    Swain, J.E.; Stokowski, S.E.; Milam, D.; Rainer, F.

    1981-09-16

    Isolated bulk damage centers are produced when KDP crystals are irradiated by 1-ns 1064-nm pulses. We have tested about 100 samples and find the median threshold to be 7 J/cm/sup 2/ when the samples are irradiated only once at each test volume (1-on-1 tests). The median threshold increased to 11 J/cm/sup 2/ when the test volumes were first subjected to subthreshold laser irradiation (n-on-1 tests). We baked several crystals at temperatures from 110 to 165/sup 0/C and remeasured their thresholds. Baking increased thresholds in some crystals, but did not change thresholds of others. The median threshold of baked crystals ranged from 8 to 10 J/cm/sup 2/ depending on the baking temperature. In crystals that had been baked, subthreshold irradiation produced a large change in the bulk damage threshold, and reduced the volume density of damage centers relative to the density observed in unbaked crystals. The data are summarized in the table.

  12. A 3D mathematical model for the horizontal anode baking furnace

    SciTech Connect

    Kocaefe, Y.S.; Dernedde, E.; Kocaefe, D.; Ouellet, R.; Jiao, Q.; Crowell, W.F.

    1996-10-01

    In the aluminum industry, carbon anodes are baked in large horizontal or vertical ring-type furnaces. The anode quality depends strongly on the baking conditions (heating rate, soaking time and final anode temperature). A three-dimensional mathematical model has been developed for a horizontal anode baking furnace to assess the effects of different parameters on the baking process and to improve the furnace operation and design at Noranda Aluminum Smelter in New Madrid, Missouri. The commercial CFD code CFDS-FLOW3D is used to solve the governing differential equations. The model gives the temperature, velocity and concentration distributions in the flue, and the variation of the temperature distribution with time in the pit. In this paper, a description of the 3D model for the horizontal anode baking furnace will be given. Some of the results from a case study will also be presented. The results show clearly the importance of flue geometry on the gas flow distribution in the flue and the heat transfer to the anodes.

  13. 78 FR 9629 - Irish Potatoes Grown in Colorado; Reestablishment of Membership on the Colorado Potato...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-02-11

    ...; ] DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 948 Irish Potatoes Grown in Colorado; Reestablishment of Membership on the Colorado Potato Administrative Committee, Area No. 2 AGENCY: Agricultural... membership on the Colorado Potato Administrative Committee, Area No. 2 (Committee). The Committee...

  14. Emerging diversity in Potato virus Y poses new challenges for the U.S. potato industry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Until recently tobacco and potato tuber necrotic strains of Potato virus Y (PVY) were considered to be absent from the U.S., and seed certification programs were able to limit PVY incidence in seed potatoes. PVY has become more problematic in recent years and beginning in 2002, necrotic strains of P...

  15. Organic potato production – seed potato production and participatory variety trials

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potatoes are vegetatively propagated, thus many pathogens can be transmitted in seed potatoes and affect the subsequent crop. Certified seed potatoes, which are inspected to ensure that pathogen levels are below a specified threshold, provide effective control of most tuber-borne diseases. Organic g...

  16. The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches.

    PubMed

    Guo, Li; Hu, Jian; Zhang, Juanjuan; Du, Xianfeng

    2016-12-01

    The hydrodynamic properties of potato starch and sweet potato starch in dilute and semi-dilute aqueous solutions were studied using a Ubbelohde viscometer, a transmission electron microscope, and steady shear rheological measurements. The results indicated that the potato starch solutions showed a linear shape of the ηred versus c curves. The sweet potato starch solutions presented a non-linear shape with a downturn in dilute solutions, or the concentrations were lower than entanglement concentration (ce). The ce values of the potato and sweet potato starch solutions were 0.43% and 0.54%, respectively. These findings indicated that the impact of the ce value on the network formation of the potato starch solutions was much more significant compared with the impact on the sweet potato starch solutions. The potato and sweet potato starch solutions showed shear thinning behaviour hardly occurs when the concentrations were less than ce, while shear thinning behaviour approached when the concentrations were equal to or greater than ce. Similarly, the potato and sweet potato starch solutions rarely resembled a pseudoplastic state when the concentrations were lower than or equal to ce, while the pseudoplastic behaviour developed when the concentrations were higher than ce.

  17. What is the source of potato psyllids colonizing Washington, Oregon, and Idaho potato fields?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Managing zebra chip disease in the potato growing regions of Washington, Oregon, and Idaho is complicated by confusion about the geographic source of the insect vector (potato psyllid) as it colonizes potato fields in these growing regions. Not knowing the source of the vector makes it difficult fo...

  18. Assessing potato psyllid haplotypes in potato crops in the Pacific Northwestern United States

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato psyllid, Bactericera cockerelli (Šulc), is a vector of the bacterium ‘Candidatus Liberibacter solanacearum’ (Lso) that has been linked to the economically devastating zebra chip disease of potato. To date, four haplotypes of the potato psyllid have been identified and include Central, We...

  19. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.

    PubMed

    Xu, Jianteng; Su, Xiaoyu; Lim, Soyoung; Griffin, Jason; Carey, Edward; Katz, Benjamin; Tomich, John; Smith, J Scott; Wang, Weiqun

    2015-11-01

    Purple-fleshed sweet potato P40 has been shown to prevent colorectal cancer in a murine model. This study is to identify anthocyanins by using HPLC/MS-MS and assess the stability during various cooking conditions. P40 possesses a high content of anthocyanins up to 14 mg/g dry matter. Total 12 acylated anthocyanins are identified. Top three anthocyanins, e.g., cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, peonidin 3-caffeoyl sophoroside-5-glucoside, and cyanidin 3-(6"-caffeoyl-6"-feruloylsophoroside)-5-glucoside, account for half of the anthocyanin contents. Over 80% of anthocyanins measured by acid hydrolysis were cyanidin derivatives, indicating P40 is unique when compared with other purple-fleshed sweet potatoes that usually contain more peonidin than cyanidin. Steaming, pressure cooking, microwaving, and frying but not baking significantly reduced 8-16% of total anthocyanin contents. Mono-acylated anthocyanins showed a higher resistance against heat than di- and non-acylated. Among of which, cyanidin 3-p-hydroxybenzoylsophoroside-5-glucoside exhibited the best thermal stability. The stable acylated and cyanidin-predominated anthocyanins in P40 may provide extra benefits for cancer prevention.

  20. Sweet potatoes as a basic component in developing a medium for the cultivation of lactobacilli.

    PubMed

    Hayek, Saeed A; Shahbazi, Aboghasem; Awaisheh, Saddam S; Shah, Nagendra P; Ibrahim, Salam A

    2013-01-01

    A sweet potato medium (SPM) was formed with extract from baked sweet potatoes supplemented with 0, 4, or 8 g/L of each nitrogen source (beef extract, yeast extract, and proteose peptone #3) to form SPM1, SPM2, and SPM3 respectively. Lactobacilli MRS was used as control medium. Ten Lactobacillus strains containing an average of 2.34 ± 0.29 log CFU/mL were inoculated individually into batches of MRS, SPM1, SPM2, and SPM3. The growth patterns for the tested Lactobacillus strains growing in SPM2 and SPM3 were found to be similar to that in MRS. The average final population after 24 h of incubation in MRS, SPM2, and SPM3 reached 10.41 ± 0.35, 10.59 ± 0.27, and 10.72 ± 0.19 log CFU/mL respectively. SPM2 and SPM3 maintained higher pH values throughout the incubation period than MRS. These findings indicate that SPM2 can be a suitable medium for the growth of Lactobacillus and can provide an alternative at low-cost.

  1. An unexpected cause of anaphylaxis: potato.

    PubMed

    Eke Gungor, H; Uytun, S; Murat Sahiner, U; Altuner Torun, Y

    2016-07-01

    Immediate reactions against contact to raw potato has been reported in adults with generally being in the form of an oral contact dermatitis or contact urticaria, but it may also manifest as rhinitis symptoms, wheezing or even anaphylaxis. Cooked or raw potato allergy has been rarely reported in children as some is being immediate and others being late reactions, and it usually results from ingestion. Herein, we report two cases with a background of allergic diseases developed anaphylaxis one with cooked potato and the other one with raw potato.

  2. Bar shapes and orbital stochasticity

    SciTech Connect

    Athanassoula, E. )

    1990-06-01

    Several independent lines of evidence suggest that the isophotes or isodensities of bars in barred galaxies are not really elliptical in shape but more rectangular. The effect this might have on the orbits in two different types of bar potentials is studied, and it is found that in both cases the percentage of stochastic orbits is much larger when the shapes are more rectangularlike or, equivalently, when the m = 4 components are more important. This can be understood with the help of the Chirikov criterion, which can predict the limit for the onset of global stochasticity. 9 refs.

  3. Dynamical Evolution: Spirals and Bars

    NASA Astrophysics Data System (ADS)

    Combes, F.

    Non-axisymmetric modes like spirals and bars are the main driver of the evolution of disks, in transferring angular momentum, and allowing mass accretion. This evolution proceeds through self-regulation and feedback mechanisms, such as bar destruction or weakening by a central mass concentration, decoupling of a nuclear bar taking over the gas radial flows and mass accretion, etc.. These internal mechanisms can also be triggered by interaction with the environment. Recent problems are discussed, like the influence of counter-rotation in the m=1 and m=2 patterns development and on mass accretion by a central AGN.

  4. The carry-through of residues of thiabendazole, tecnazene and chlorpropham from potatoes following manufacture into potato crisps and jacket potato crisps.

    PubMed

    Lewis, D J; Thorpe, S A; Reynolds, S L

    1996-01-01

    Potatoes, commercially treated with thiabendazole, tecnazene and chlorpropham, were processed into potato crisps and jacket potato crisps at a crisp factory using standard manufacturing conditions. A multi-residue method based on gas chromatography with mass spectrometric detection was developed and used to determine pesticide residue levels in the potatoes and potato crisps. Results showed that the residues of all three pesticides were significantly reduced to less than 2% and less than 10% of the maximum theoretical residue carry-through level for potato crisps and jacket potato crisps respectively.

  5. Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry.

    PubMed

    Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; George, Trevor W; Spencer, Jeremy P E

    2014-05-07

    Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.

  6. The effect of baking and enzymatic treatment on the structural properties of wheat starch.

    PubMed

    Fuentes, Catalina; Zielke, Claudia; Prakash, Manish; Kumar, Puneeth; Peñarrieta, J Mauricio; Eliasson, Ann-Charlotte; Nilsson, Lars

    2016-12-15

    In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using (1)H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed.

  7. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

    PubMed

    Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

    2007-05-01

    Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

  8. Effects of repeated baking on the mechanical and physical properties of metal-ceramic systems.

    PubMed

    Nagasawa, Sakae; Yoshida, Takamitsu; Mizoguchi, Toshihide; Terashima, Nobuyoshi; Kamijyo, Kuni; Ito, Michio; Oshida, Yoshiki

    2004-06-01

    This study evaluates effects of repeated baking processes on the mechanical and physical properties of single and triple applications of opaque, body and enamel porcelains fused to three different metal substrates (precious metal, semi-precious metal and non-precious metal). The vintage halo porcelain system was employed and fused to metals. Fused samples were subjected to three-point bend tests to evaluate bend strength and modulus of elasticity. It was found that, by increasing repeated baking cycles, (1) body and enamel porcelains increased bend strengths but opaque porcelain did not show any changes, (2) all triple-layered porcelains fired to metals increased bend strengths, and (3) all three porcelains and metal substrates did not exhibit changes in thermal expansion percentage. It was concluded that repeating baking procedures up to 10 cycles did not exhibit any adverse effects on the final properties of porcelain-fired to metals, rather it was noticed that mechanical strengths increased by increasing cycles.

  9. Property Control through Bar Coding.

    ERIC Educational Resources Information Center

    Kingma, Gerben J.

    1984-01-01

    A public utility company uses laser wands to read bar-coded labels on furniture and equipment. The system allows an 80 percent savings of the time required to create reports for inventory control. (MLF)

  10. Triple bar, high efficiency mechanical sealer

    DOEpatents

    Pak, Donald J.; Hawkins, Samantha A.; Young, John E.

    2013-03-19

    A clamp with a bottom clamp bar that has a planar upper surface is provided. The clamp may also include a top clamp bar connected to the bottom clamp bar, and a pressure distribution bar between the top clamp bar and the bottom clamp bar. The pressure distribution bar may have a planar lower surface in facing relation to the upper surface of the bottom clamp bar. An object is capable of being disposed in a clamping region between the upper surface and the lower surface. The width of the planar lower surface may be less than the width of the upper surface within the clamping region. Also, the pressure distribution bar may be capable of being urged away from the top clamp bar and towards the bottom clamp bar.

  11. Torsional Split Hopkinson Bar Optimization

    DTIC Science & Technology

    2012-04-10

    is the torsional wave speed . Also, one can relate the torque with the yield stress of the material, as seen in equation 2; where r is the radius of...be equal to the mechanical impedance of the bars. In other words, the product of density, speed of wave and polar moment of inertia must remain...pillow blocks used to mount the incident and transmitter bars are cast iron based- mounted Babbitt-lined bearing split, for 1 in. shaft diameter

  12. Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.

    PubMed

    Gibis, Monika; Weiss, Jochen

    2013-06-01

    Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings--salami and cooked ham--were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; 0.2 ng/g), 4,8-DiMeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 0.5 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8-DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer-baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs.

  13. [Analysis of allelic content of genes responsible for baking properties in allocytoplasmic wheat hybrids].

    PubMed

    Klimushina, M V; Divashuk, M G; Mukhammed, T A K; Semenov, O G; Karlov, G I

    2013-05-01

    A collection comprised of allocytoplasmic hybrids of mild wheat (ACPH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy). The possibility of the introgression of the Waxy gene of T. timopheevii into the mild wheat genome was demonstrated in several ACPH samples using the set of molecular markers. Allelic gene variants responsible for the baking properties were revealed for 22 ACPH samples, which make it possible to detect the most challenging samples for both molecular-genetic research and applied science.

  14. Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process

    SciTech Connect

    Yoder Jr, Graydon L; Harvey, Karen; Ferrada, Juan J

    2011-02-01

    A preliminary analysis has been performed examining the temperature distribution in the Divertor Primary Heat Transfer System (PHTS) piping and the divertor itself during the gas baking process. During gas baking, it is required that the divertor reach a temperature of 350 C. Thermal losses in the piping and from the divertor itself require that the gas supply temperature be maintained above that temperature in order to ensure that all of the divertor components reach the required temperature. The analysis described in this report was conducted in order to estimate the required supply temperature from the gas heater.

  15. Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

    PubMed

    Odland, D; Davis, C

    1982-08-01

    Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

  16. Effects of a Baking Soda Gum on extrinsic dental stain: results of a longitudinal 4-week assessment.

    PubMed

    Soparkar, P; Newman, M B

    2001-07-01

    An evaluation of the effects of ARM & HAMMER DENTAL CARE The Baking Soda Gum (AHDC) on extrinsic dental stain was made in 48 subjects presenting with measurable extrinsic stain. The subjects were randomized to use either the baking soda gum or a non-baking soda placebo gum for 20 minutes twice daily after lunch and dinner while brushing once daily. The procedure of limited brushing was chosen to simulate the level of hygiene normally practiced by participants entering a clinical study. After 4 weeks, the reduction in measurable extrinsic stain in the baking soda gum group was statistically significant (P = .0044) relative to baseline. Statistical analysis of the placebo gum group revealed no significant change in extrinsic stain from baseline. The magnitude of the unadjusted longitudinal reduction in extrinsic stain in the baking soda gum group was 29.7% at 4 weeks.

  17. Developing the Nutritional Potential of Potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potatoes are the most consumed vegetable in the developed world and consumption is increasing in the developing world. Consequently, the phytonutrient content of potato can have a large impact on public health. Moreover, because of the high consumption even modest increases in tuber phytonutrient co...

  18. 7 CFR 945.5 - Potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Potatoes. 945.5 Section 945.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN DESIGNATED COUNTIES IN IDAHO, AND MALHEUR COUNTY, OREGON Order Regulating Handling Definitions § 945.5...

  19. 7 CFR 945.5 - Potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Potatoes. 945.5 Section 945.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN DESIGNATED COUNTIES IN IDAHO, AND MALHEUR COUNTY, OREGON Order Regulating Handling Definitions § 945.5...

  20. 7 CFR 945.5 - Potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Potatoes. 945.5 Section 945.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN DESIGNATED COUNTIES IN IDAHO, AND MALHEUR COUNTY, OREGON Order Regulating Handling Definitions § 945.5...

  1. 7 CFR 945.5 - Potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Potatoes. 945.5 Section 945.5 Agriculture Regulations... Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN DESIGNATED COUNTIES IN IDAHO, AND MALHEUR COUNTY, OREGON Order Regulating Handling Definitions § 945.5...

  2. 7 CFR 945.5 - Potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Potatoes. 945.5 Section 945.5 Agriculture Regulations... ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN CERTAIN DESIGNATED COUNTIES IN IDAHO, AND MALHEUR COUNTY, OREGON Order Regulating Handling Definitions § 945.5...

  3. Potato tuber dormancy and postharvest sprout control

    Technology Transfer Automated Retrieval System (TEKTRAN)

    For an indeterminate period of time following harvest, potatoes will not sprout and are physiologically dormant. Dormancy is gradually lost during postharvest storage and the resultant sprouting is detrimental to the nutritional and processing qualities of potatoes. Because of this, sprouting resu...

  4. Molecular characterization of potato leafroll virus, potato virus A, and potato virus X isolates from potatoes in Alaskan cities and villages

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Commercialized potatoes in Alaska are mainly grown in the Matanuska Valley, Tanana Valley and Delta Junction, and are routinely monitored for viruses and pests. In contrast, non-commercial potato production sites occurring throughout Alaska are rarely scrutinized for diseases. In addition, virtually...

  5. Reinventing potato at the diploid level

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The outcrossing polyploidy nature of cultivated potato has hindered the use of genomics resources to dissect the genetic basis of agronomically important traits. Reversion to the diploid level allows us to apply powerful tools toward this effort. Parthenogenesis generates diploid cultivated potato, ...

  6. The changing face of Potato virus Y

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This presentation will help growers, seed certification and regulatory officials, consultants, and other practitioners in the United States understand how and why Potato virus Y (PVY) is affecting the seed potato crop and if left unchecked why it will become a major disease issue for the food sector...

  7. Potato cyst nematodes: pests of national importance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato cyst nematodes (PCN; G. rostochiensis and G. pallida) are internationally-recognized quarantine pests and considered the most devastating pests of potatoes due to annual worldwide yield losses estimated at 12.2%. PCNs continue to spread throughout North America and were recently detected in I...

  8. [The inhibition of potato tubers wound reparation].

    PubMed

    Chalenko, G I; Vasiukova, N I; Gerasimova, N G; Ozeretskovskaia, O l

    2009-01-01

    The multiple washing of the wound surface of potato tubers by water adversely affected the protective properties of wound periderm. Immune inhibitor beta-1,3-beta-1,6 glucan had a property of local effect and inhibited the process of wound healing. The pentasaccharide of xyloglucan caused necrosis of potato tuber tissue and prevented the wound reparation process.

  9. Potato zebra chip disease: a phytopathological tale

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato zebra chip (ZC) disease is a relative newcomer to the world of important potato diseases. First reported in Mexico in the 1990s, by 2004-2005 the disease was causing serious economic damage in parts of Texas. ZC is now widespread in the western United States, Mexico, Central America, and wa...

  10. Improved genetic disease resistance solutions for potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Halterman Lab research program is focused on understanding the genetic basis of disease resistance in potato. Several diseases, such as late blight, early blight, potato virus Y, and verticillium wilt, are particularly problematic in Wisconsin. With the exception of early blight, major genes hav...

  11. Ensuring the genetic diversity of potatoes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Opportunities for advances in the potato crop through genetics are great, since potato has many needs for improvement, and many related species with the traits required are available. Genebanks provide a centralized and specialized resource for providing the services of acquisition, classification, ...

  12. Glycoalkaloids and calystegine alkaloids in potatoes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potatoes contain two classes of alkaloids: the glycoalkaloids and the calystegines. The presence of glycoalkaloids in potatoes and their toxicity has been known for more than a century and much has been written about them. Discovery of the nortropane calystegine alkaloids is more recent, and the k...

  13. 7 CFR 948.51 - Colorado Potato Committee.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Colorado Potato Committee. 948.51 Section 948.51... AGREEMENTS AND ORDERS; FRUITS, VEGETABLES, NUTS), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Committees § 948.51 Colorado Potato Committee. The Colorado Potato...

  14. 7 CFR 948.151 - Colorado Potato Committee membership.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Colorado Potato Committee membership. 948.151 Section... POTATOES GROWN IN COLORADO Rules and Regulations Modification of Inspection Requirements § 948.151 Colorado Potato Committee membership. The Colorado Potato Committee shall be comprised of six members...

  15. 7 CFR 948.151 - Colorado Potato Committee membership.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Colorado Potato Committee membership. 948.151 Section... POTATOES GROWN IN COLORADO Rules and Regulations Modification of Inspection Requirements § 948.151 Colorado Potato Committee membership. The Colorado Potato Committee shall be comprised of six members...

  16. 7 CFR 948.151 - Colorado Potato Committee membership.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Colorado Potato Committee membership. 948.151 Section... POTATOES GROWN IN COLORADO Rules and Regulations Modification of Inspection Requirements § 948.151 Colorado Potato Committee membership. The Colorado Potato Committee shall be comprised of six members...

  17. 7 CFR 51.1578 - Off-Grade potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 2 2014-01-01 2014-01-01 false Off-Grade potatoes. 51.1578 Section 51.1578... (INSPECTION, CERTIFICATION, AND STANDARDS) United States Consumer Standards for Potatoes Off-Grade § 51.1578 Off-Grade potatoes. Potatoes which fail to meet the requirements of any of the foregoing grades...

  18. 7 CFR 51.1578 - Off-Grade potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Off-Grade potatoes. 51.1578 Section 51.1578... STANDARDS) United States Consumer Standards for Potatoes Off-Grade § 51.1578 Off-Grade potatoes. Potatoes which fail to meet the requirements of any of the foregoing grades shall be Off-Grade...

  19. 7 CFR 51.1578 - Off-Grade potatoes.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 2 2011-01-01 2011-01-01 false Off-Grade potatoes. 51.1578 Section 51.1578... STANDARDS) United States Consumer Standards for Potatoes Off-Grade § 51.1578 Off-Grade potatoes. Potatoes which fail to meet the requirements of any of the foregoing grades shall be Off-Grade...

  20. 7 CFR 51.1578 - Off-Grade potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 2 2012-01-01 2012-01-01 false Off-Grade potatoes. 51.1578 Section 51.1578... STANDARDS) United States Consumer Standards for Potatoes Off-Grade § 51.1578 Off-Grade potatoes. Potatoes which fail to meet the requirements of any of the foregoing grades shall be Off-Grade...

  1. 7 CFR 948.151 - Colorado Potato Committee membership.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 8 2013-01-01 2013-01-01 false Colorado Potato Committee membership. 948.151 Section... POTATOES GROWN IN COLORADO Rules and Regulations Modification of Inspection Requirements § 948.151 Colorado Potato Committee membership. The Colorado Potato Committee shall be comprised of six members...

  2. 7 CFR 51.1578 - Off-Grade potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 2 2013-01-01 2013-01-01 false Off-Grade potatoes. 51.1578 Section 51.1578... (INSPECTION, CERTIFICATION, AND STANDARDS) United States Consumer Standards for Potatoes Off-Grade § 51.1578 Off-Grade potatoes. Potatoes which fail to meet the requirements of any of the foregoing grades...

  3. A Brief History of the Potato in Ireland.

    ERIC Educational Resources Information Center

    Social Education, 2000

    2000-01-01

    Provides historical information on the potato in Ireland focusing on how the potato arrived in Ireland and the advantages and disadvantages of the potato as a food crop. Discusses the Irish potato famine in Ireland, effects of the famine, and the government's laissez-faire response. Includes a list of questions. (CMK)

  4. 7 CFR 948.51 - Colorado Potato Committee.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 8 2012-01-01 2012-01-01 false Colorado Potato Committee. 948.51 Section 948.51... Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE IRISH POTATOES GROWN IN COLORADO Order Regulating Handling Committees § 948.51 Colorado Potato Committee. The Colorado Potato...

  5. Soil phosphorus changes impacted by potato cropping management

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato crops generally require high amounts of phosphorus (P) fertilizer to reach economically acceptable yields as the low root density of potato plants makes mobilization and acquisition of phosphate a key factor in potato plant growth. In this work, we evaluated soil P changes in 10 potato fields...

  6. 7 CFR 318.13-25 - Sweet potatoes from Hawaii.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 5 2010-01-01 2010-01-01 false Sweet potatoes from Hawaii. 318.13-25 Section 318.13... Articles From Hawaii and the Territories § 318.13-25 Sweet potatoes from Hawaii. (a) Sweet potatoes may be... 5 Sweet potatoes may also be moved interstate from Hawaii with irradiation in accordance with §...

  7. Systematics, diversity, genetics, and evolution of wild and cultivated potatoes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cultivated potato, Solanum tuberosum L., is the third most important food crop and is grown and consumed worldwide. Indigenous primitive cultivated (landrace) potatoes, and wild potatoes, all classified as Solanum section Petota, are widely used for potato improvement. Members of section Petota are ...

  8. Low energy {bar p} physics at FNAL

    SciTech Connect

    Hsueh, S.Y.

    1992-12-01

    The charmonium formation experiment is the only low energy {bar p} experiment at FNAL. This paper describes the performance of the Fermilab {bar p} Accumulator during fixed target run for the experiment and the planned upgrades. We also discuss the proposal for the direct CP violation search in {bar p} + p {yields} {bar {Lambda}} + {Lambda} {yields} {bar p}{pi}{sup +} + p{pi}{sup {minus}}.

  9. Baking enables McLeod gauge to measure in ultrahigh vacuum range

    NASA Technical Reports Server (NTRS)

    Kreisman, W. S.

    1965-01-01

    Accurate measurements in the ultrahigh vacuum range by a conventional McLeod gage requires degassing of the gage's glass walls. A closed system, in which mercury is forced into the gage by gravity alone, and in which the gage components are baked out for long periods, is used to achieve this degassing.

  10. Characterization of lipids and their oxidation products in baked or fried breaded shrimp products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Two breaded shrimp products were examined for the changes in cholesterol, phytosterols, and fatty acids that occurred during cooking. The products were analyzed by gas chromatography (GC) in the raw, baked, and fried states after separation into breading and shrimp components. Cholesterol, campest...

  11. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Chia (Salvia hispanica L.) seed is an ancient crop of the Aztecs that has recently gained interest as a functional food. Chia seeds are a good source of polyphenolic compounds with antioxidant activity. However, the effect of baking and storage on the antioxidant properties of chia seed meal is not ...

  12. Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

    PubMed

    Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

    2015-01-01

    Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14)C-sucrose radioisotope and reducing value-based assays, the former yielding K(m) and V(max) values of 14.7 mM and 8.2 μmol/(mg ∙ min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

  13. Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.

    PubMed

    Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre

    2013-12-15

    This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake.

  14. Cloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking

    PubMed Central

    Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

    2015-01-01

    Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using 14C-sucrose radioisotope and reducing value-based assays, the former yielding Km and Vmax values of 14.7 mM and 8.2 μmol/(mg∙min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking. PMID:25603169

  15. Formation of monochloropropane-1,2-diol and its esters in biscuits during baking.

    PubMed

    Mogol, Burçe Ataç; Pye, Céline; Anderson, Warwick; Crews, Colin; Gökmen, Vural

    2014-07-23

    The formation of free monochloropropane-1,2-diol (3-MCPD and 2-MCPD) and its esters (bound-MCPD) was investigated in biscuits baked with various time and temperature combinations. The effect of salt as a source of chloride on the formation of these processing contaminants was also determined. Kinetic examination of the data indicated that an increasing baking temperature led to an increase in the reaction rate constants for 3-MCPD, 2-MCPD, and bound-MCPD. The activation energies of formation of 3-MCPD and 2-MCPD were found to be 29 kJ mol(-1). Eliminating salt from the recipe decreased 3-MCPD and 2-MCPD formation rate constants in biscuits by 57.5 and 85.4%, respectively. In addition, there was no formation of bound-MCPD in biscuits during baking without salt. Therefore, lowering the thermal load or limiting the chloride concentration should be considered a means of reducing or eliminating the formation of these contaminants in biscuits. Different refined oils were also used in the recipe to test their effect on the occurrence of free MCPD and its esters in biscuits. Besides the baking process, the results also confirmed the role of refined oil in the final concentration of these contaminants in biscuits.

  16. EFFECT OF POLYPHOSPHATE TREATMENT ON THE QUALITY OF BAKED OR MICROWAVED CATFISH FILLETS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Frozen fish fillets designed to be baked in the home oven have been one of the major ways fish are consumed in the US. Examples include frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However, frozen ca...

  17. Home-Made Breads [and] Home-Baked Breads for Busy People.

    ERIC Educational Resources Information Center

    Kirk, John

    This packet contains two lesson plans for a class on making bread to be taught in an adult literacy program. Developed by a teacher who has taught the classes to 175 people, the lesson plans each contain complete directions for working with students while baking bread. One lesson plan is for experienced home bakers, and the other is a simpler…

  18. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  19. Bran characteristics and bread-baking quality of whole grain wheat flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Varietal variations in physical and compositional characteristics of bran and their associations with bread-baking quality of whole grain wheat flour (WWF) were investigated using bran obtained from roller milling of 18 wheat varieties. Bran was characterized for composition including protein, fat, ...

  20. Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

    ERIC Educational Resources Information Center

    Dade County Public Schools, Miami, FL.

    The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

  1. Effect of precooking and polyphosphate treatment on the quality of baked catfish fillets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Frozen fish fillets designed to be baked or reheated in the home oven constitute one of the major ways fish are consumed in the US. Examples include frozen salmon, tilapia, pollock, and cod that are prepared with different types of pre-treatment such as precooked, marinated, or breaded and par-frie...

  2. Development of a benchtop baking method for chemically leavened crackers. II. Validation of the method

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. Using a diagnostic formula and procedure, dough rheology was analyzed to evaluate the extent of gluten development during mixing and machinin...

  3. Identification of milling and baking quality QTL in multiple soft wheat mapping populations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat derived food products require a range of characteristics. Identification and understanding of the genetic components controlling end-use quality of wheat is important for crop improvement. We assessed the underlying genetics controlling specific milling and baking quality parameters of soft wh...

  4. A microbiological and clinical study of the safety and efficacy of baking-soda dentifrices.

    PubMed

    Zambon, J J; Mather, M L; Gonzales, Y

    1997-01-01

    This article reports the results of a study that examined the clinical and microbiological changes associated with regular use of baking-soda dentifrices. Two dentifrice formulations were examined in a 6-month longitudinal study of 101 adult subjects with assessments for plaque, gingival inflammation, and stain at baseline and 3 and 6 months during the active phase of the study, and at 3 months after cessation of product use. One dentifrice contained 52% baking soda and 3% sodium percarbonate (Arm & Hammer PeroxiCare) while the other dentifrice contained 65% baking soda (Arm & Hammer Dental Care). Both dentifrices resulted in statistically significant reductions in dental plaque, gingival inflammation, and stain at all time periods compared to baseline. Dental plaque and buccal soft-tissue samples were obtained for microbiological analysis from a 50-subject subset. Microbiological assays, including bacterial culture, phase-contrast microscopy, and immunofluorescence microscopy, confirmed the safety of both formulations. Beneficial alterations in dental plaque bacteria were noted, including significant reductions in the levels of Actinomyces species. The data from this study indicate that dentifrices containing high levels of baking soda are clinically effective and microbiologically safe.

  5. A microbiological and clinical study of the safety and efficacy of baking-soda dentifrices.

    PubMed

    Zambon, J J; Mather, M L; Gonzales, Y

    1996-01-01

    This article reports the results of a study that examined the clinical and microbiological changes associated with regular use of baking-soda dentifrices. Two dentifrice formulations were examined in a 6-month longitudinal study of 101 adult subjects with assessments for plaque, gingival inflammation, and stain at baseline and 3 and 6 months during the active phase of the study, and at 3 months after cessation of product use. One dentifrice contained 52% baking soda and 3% sodium percarbonate (Arm & Hammer PeroxiCare) while the other dentifrice contained 65% baking soda (Arm & Hammer Dental Care). Both dentifrices resulted in statistically significant reductions in dental plaque, gingival inflammation, and stain at all time periods compared to baseline. Dental plaque and buccal soft-tissue samples were obtained for microbiological analysis from a 50-subject subset. Microbiological assays, including bacterial culture, phase-contrast microscopy, and immunofluorescence microscopy, confirmed the safety of both formulations. Beneficial alterations in dental plaque bacteria were noted, including significant reductions in the levels of Actinomyces species. The data from this study indicate that dentifrices containing high levels of baking soda are clinically effective and microbiologically safe.

  6. Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

    ERIC Educational Resources Information Center

    Dade County Public Schools, Miami, FL.

    This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

  7. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration.

    PubMed

    Xue, Cheng; Auf'm Erley, Gunda Schulte; Rossmann, Anne; Schuster, Ramona; Koehler, Peter; Mühling, Karl-Hermann

    2016-01-01

    The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

  8. AFM investigation of thin post-baked photoresistive films for microsystem technology application

    SciTech Connect

    Alexandrov, S. E.; Speshilova, A. B. Soloviev, Y. V.; Ermeychik, O. I.

    2007-04-15

    In this paper, we discuss the application of photoresist films as the sacrificial layers for 'bridge' working elements in microsystem technology. Different regimes and conditions of post-baking and plasma chemical etching processes for the formation of sacrificial layers with precise thickness and roughness are investigated. The photoresist surface morphology was observed with the help of atomic force and scanning electron microscopy.

  9. Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

    ERIC Educational Resources Information Center

    Dade County Public Schools, Miami, FL.

    This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

  10. Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

    PubMed

    Bainy, Eduarda Molardi; Bertan, Larissa Canhadas; Corazza, Marcos Lucio; Lenzi, Marcelo Kaminski

    2015-08-01

    The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

  11. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration

    PubMed Central

    Xue, Cheng; auf’m Erley, Gunda Schulte; Rossmann, Anne; Schuster, Ramona; Koehler, Peter; Mühling, Karl-Hermann

    2016-01-01

    The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems. PMID:27313585

  12. Magnetohydrodynamic Simulations of Barred Galaxies

    NASA Astrophysics Data System (ADS)

    Kim, W.-T.

    2013-04-01

    Magnetic fields are pervasive in barred galaxies, especially in gaseous substructures such as dust lanes and nuclear rings. To explore the effects of magnetic fields on the formation of the substructures as well as on the mass inflow rates to the galaxy center, we run two-dimensional, ideal magnetohydrodynamic simulations. We use a modified version of the Athena code whose numerical magnetic diffusivity is shown to be of third order in space. In the bar regions, magnetic fields are compressed and abruptly bent around the dust-lane shocks. The associated magnetic stress not only reduces the peak density of the dust-lane shocks but also removes angular momentum further from the gas that is moving radially in. Nuclear rings that form at the location of centrifugal barrier rather than resonance with the bar are smaller and more radially distributed, and the mass flow rate to the galaxy center is correspondingly larger in models with stronger magnetic fields. Outside the bar regions, the bar potential and strong shear conspire to amplify the field strength near the corotation resonance. The amplified fields transport angular momentum outward, producing trailing magnetic arms with strong fields and low density. The base of the magnetic arms are found to be unstable to a tearing-mode instability of magnetic reconnection. This produces numerous magnetic islands that eventually make the outer regions highly chaotic.

  13. Fate of toxic potato glycoalkaloids in a potato field.

    PubMed

    Jensen, Pia H; Strobel, Bjarne W; Hansen, Hans Christian B; Jacobsen, Ole Stig

    2009-04-08

    The toxic glycoalkaloids, alpha-solanine and alpha-chaconine, are present in all parts of the potato plant and are possibly transferred to the terrestrial environment. The amounts of glycoalkaloids in plant, soil, and groundwater were followed in a potato field to investigate their distribution and fate during the season. The amount of glycoalkaloids in the plants was up to 25 kg/ha during maturity and decreased to below 0.63 kg/ha during plant senescence. The glycoalkaloids were detected in the upper soil (up to 0.6 kg/ha); this amount accounted only for a minor fraction of the amount present in the plants. Maximum glycoalkaloid concentration of 2.8 mg/kg dry weight soil was detected in September. Dissipation during winter appeared to be slow because glycoalkaloids were still present in the soil in March. No traces of glycoalkaloids were detected in the groundwater (detection limit 0.2 microg/L). From these results, the leaching potential of the glycoalkaloids is evaluated to be small.

  14. Detection of sweet potato virus C, sweet potato virus 2 and sweet potato feathery mottle virus in Portugal.

    PubMed

    Varanda, Carla M R; Santos, Susana J; Oliveira, Mônica D M; Clara, Maria Ivone E; Félix, Maria Rosário F

    2015-06-01

    Field sweet potato plants showing virus-like symptoms, as stunting, leaf distortion, mosaic and chlorosis, were collected in southwest Portugal and tested for the presence of four potyviruses, sweet potato virus C (SPVC), sweet potato virus 2 (SPV2), sweet potato feathery mottle virus (SPFMV), sweet potato virus G (SPVG), and the crinivirus sweet potato chlorotic stunt virus (SPCSV). DsRNA fractions were extracted from symptomatic leaves and used as templates in single and multiplex RT-PCR assays using previously described specific primers for each analyzed virus. The amplified reaction products for SPVC, SPV2 and SPFMV were of expected size, and direct sequencing of PCR products revealed that they correspond to the coat protein gene (CP) and showed 98%, 99% and 99% identity, respectively, to those viruses. Comparison of the CP genomic and amino acid sequences of the Portuguese viral isolates recovered here with those of ten other sequences of isolates obtained in different countries retrieved from the GenBank showed very few differences. The application of the RT-PCR assays revealed for the first time the presence of SPVC and SPFMV in the sweet potato crop in Portugal, the absence of SPVG and SPCSV in tested plants, as well as the occurrence of triple virus infections under field conditions.

  15. Non-potato host plants of potato psyllid in the Pacific Northwest: a year-round complication?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Managing zebra chip disease in the potato growing regions of Washington, Oregon, and Idaho is complicated by confusion about the source of the insect vector (potato psyllid) as it colonizes potato fields in these growing regions. Not knowing where the psyllid is before arriving in Washington potato...

  16. Standardized RT-PCR conditions for detection and identification of eleven viruses of potato and Potato spindle tuber viroid

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Standardized RT-PCR procedures were developed and validated for detection of Alfalfa mosaic virus (AMV), Impatiens necrotic spot virus (INSV), Tobacco rattle virus (TRV), Tomato spotted wilt virus (TSWV), Potato leaf roll virus (PLRV), Potato mop top virus (PMTV), Potato virus A (PVA), Potato viru...

  17. Molecular structure and baking performance of individual glycolipid classes from lecithins.

    PubMed

    Selmair, Patrick L; Koehler, Peter

    2009-06-24

    The potential of individual glycolipid classes from lecithins (soybean, rapeseed, and sunflower) in breadmaking was determined in comparison to classical surfactants such as diacetyltartaric acid esters of mono- and diacylglycerides (DATEM), monoacylglycerides, sodium stearoyl-2-lactylate (SSL), and two synthetic glycolipids by means of rheological and baking tests on a microscale. A highly glycolipid-enriched sample containing the entire glycolipid moiety of the lecithin was obtained using an optimized batch procedure with silica gel. This sample was subsequently used to gain individual glycolipid classes through column chromatography on silica gel. The major glycolipid classes in the lecithins, digalactosyl diacylglycerides (1), sterol glucosides (2), acylated sterol glucosides (3), and cerebrosides (4), were identified and characterized. All isolated glycolipid classes displayed excellent baking performance. A better baking activity than that of the classical surfactants was displayed by 1, 3, and 4 and an equivalent baking activity by 2. The same glycolipid classes, except 3, of different lecithin origin showed only slight differences in their baking activities, due to different fatty acid compositions. Furthermore, the glycolipid classes influenced the crumb structure significantly by improving the crumb softness and grain. Interestingly, none of the glycolipid classes showed significant antistaling effect. A direct effect on the overall rheological behavior of the dough was only found for the commercial surfactants. However, the rheological effect seen on gluten isolated from surfactant-containing dough revealed that the surfactants could be divided into two main groups, one of them directly forming and stabilizing liquid film lamellae through adsorption to interfaces and the other indirectly increasing the surface activity of the endogenous lipids in the flour. The results suggest that in wheat dough, glycolipids seem to have an impact on the dough liquor

  18. Control of sweet potato virus diseases.

    PubMed

    Loebenstein, Gad

    2015-01-01

    Sweet potato (Ipomoea batatas) is ranked seventh in global food crop production and is the third most important root crop after potato and cassava. Sweet potatoes are vegetative propagated from vines, root slips (sprouts), or tubers. Therefore, virus diseases can be a major constrain, reducing yields markedly, often more than 50%. The main viruses worldwide are Sweet potato feathery mottle virus (SPFMV) and Sweet potato chlorotic stunt virus (SPCSV). Effects on yields by SPFMV or SPCSV alone are minor, or but in complex infection by the two or other viruses yield losses of 50%. The orthodox way of controlling viruses in vegetative propagated crops is by supplying the growers with virus-tested planting material. High-yielding plants are tested for freedom of viruses by PCR, serology, and grafting to sweet potato virus indicator plants. After this, meristem tips are taken from those plants that reacted negative. The meristems were grown into plants which were kept under insect-proof conditions and away from other sweet potato material for distribution to farmers after another cycle of reproduction.

  19. Characterization of potato leaf starch.

    PubMed

    Santacruz, Stalin; Koch, Kristine; Andersson, Roger; Aman, Per

    2004-04-07

    The starch accumulation-degradation process as well as the structure of leaf starch are not completely understood. To study this, starch was isolated from potato leaves collected in the early morning and late afternoon in July and August, representing different starch accumulation rates. The starch content of potato leaves varied between 2.9 and 12.9% (dry matter basis) over the night and day in the middle of July and between 0.6 and 1.5% in August. Scanning electron microscopy analyses of the four isolated starch samples showed that the granules had either an oval or a round shape and did not exceed 5 microm in size. Starch was extracted by successive washing steps with dimethyl sulfoxide and precipitated with ethanol. An elution profile on Sepharose CL-6B of debranched starch showed the presence of a material with a chain length distribution between that generally found for amylose and amylopectin. Amylopectin unit chains of low molecular size were present in a higher amount in the afternoon than in the morning samples. What remains at the end of the night is depleted in specific chain lengths, mainly between DP 15 and 24 and above DP 35, relative to the end of the day.

  20. Hybrid origins of cultivated potatoes.

    PubMed

    Rodríguez, Flor; Ghislain, Marc; Clausen, Andrea M; Jansky, Shelley H; Spooner, David M

    2010-10-01

    Solanum section Petota is taxonomically difficult, partly because of interspecific hybridization at both the diploid and polyploid levels. The taxonomy of cultivated potatoes is particularly controversial. Using DNA sequence data of the waxy gene, we here infer relationships among the four species of cultivated potatoes accepted in the latest taxonomic treatment (S. ajanhuiri, S. curtilobum, S. juzepczukii and S. tuberosum, the latter divided into the Andigenum and Chilotanum Cultivar Groups). The data support prior ideas of hybrid origins of S. ajanhuiri from the S. tuberosum Andigenum Group (2x = S. stenotomum) × S. megistacrolobum; S. juzepczukii from the S. tuberosum Andigenum Group (2x = S. stenotomum) × S. acaule; and S. curtilobum from the S. tuberosum Andigenum Group (4x = S. tuberosum subsp. andigenum) × S. juzepczukii. For the tetraploid cultivar-groups of S. tuberosum, hybrid origins are suggested entirely within much more closely related species, except for two of three examined accessions of the S. tuberosum Chilotanum Group that appear to have hybridized with the wild species S. maglia. Hybrid origins of the crop/weed species S. sucrense are more difficult to support and S. vernei is not supported as a wild species progenitor of the S. tuberosum Andigenum Group.

  1. Potato chromosomes IX and XI carry genes for resistance to potato virus M.

    PubMed

    Marczewski, W; Strzelczyk-Zyta, D; Hennig, J; Witek, K; Gebhardt, C

    2006-05-01

    Two new loci for resistance to potato virus M (PVM), Gm and Rm, have been mapped in potato. The gene Gm was derived from Solanum gourlayi, whereas, Solanum megistacrolobum is the source of the gene Rm. Gm confers resistance to PVM infection after mechanical inoculation. Rm induces a hypersensitive response in potato plants. Two diploid populations segregating for Gm and Rm, bulked segregant analysis (BSA) using random amplified polymorphic DNA (RAPD) and inter-simple sequence repeat (ISSR), and available potato molecular maps were instrumental for mapping the resistance loci. The novel locus Gm was mapped to a central region on potato chromosome IX. The locus Rm was placed on the short arm of chromosome XI, close to the marker loci GP250 and GP283, where a hotspot for monogenic and polygenic resistance to diverse pathogens is located in the potato and tomato genome.

  2. Bar-spheroid interaction in galaxies

    NASA Technical Reports Server (NTRS)

    Hernquist, Lars; Weinberg, Martin D.

    1992-01-01

    N-body simulation and linear analysis is employed to investigate the secular evolution of barred galaxies, with emphasis on the interaction between bars and spheroidal components of galaxies. This interaction is argued to drive secular transfer of angular momentum from bars to spheroids, primarily through resonant coupling. A moderately strong bar, having mass within corotation about 0.3 times the enclosed spheroid mass, is predicted to shed all its angular momentum typically in less than about 10 exp 9 yr. Even shorter depletion time scales are found for relatively more massive bars. It is suggested either that spheroids around barred galaxies are structured so as to inhibit strong coupling with bars, or that bars can form by unknown processes long after disks are established. The present models reinforce the notion that bars can drive secular evolution in galaxies.

  3. Race nonspecific resistance for potato late blight.

    PubMed

    Staples, Richard C

    2004-01-01

    The late blight fungus (Phytophthora infestans) rots susceptible species of potato plants. None of the major varieties of potato (Solanum tuberosum) grown in the USA is resistant to US-8, the most prevalent genotype of the fungus. Now, Junqi Song, James Bradeen and colleagues have cloned the RB gene from the wild diploid potato species, Solanum bulbocastanum, using a map-based approach in combination with long-range PCR. Transgenic plants containing the gene, normally fully susceptible, displayed broad-spectrum late blight resistance.

  4. Lesions of potato sprout and extracted potato sprout alkaloid toxicity in Syrian hamsters.

    PubMed

    Baker, D; Keeler, R; Gaffield, W

    1987-01-01

    Hamsters were gavaged either dried potato sprout material, alkaloid extract of potato sprouts, or the marc from which the alkaloid fraction was extracted and then were examined for gross and microscopic lesions. Nine of 10 hamsters receiving dried potato sprout material and 3 of 5 hamsters receiving alkaloid extract had severe gastric and intestinal mucosal necrosis which was most severe in the glandular stomach, duodenum and proximal jejunum. All control hamsters gavaged with water and all hamsters gavaged with the potato sprout marc survived to the time of euthanasia and did not have gross or microscopic lesions.

  5. Climate risks on potato yield in Europe

    NASA Astrophysics Data System (ADS)

    Sun, Xun; Lall, Upmanu

    2016-04-01

    The yield of potatoes is affected by water and temperature during the growing season. We study the impact of a suite of climate variables on potato yield at country level. More than ten climate variables related to the growth of potato are considered, including the seasonal rainfall and temperature, but also extreme conditions at different averaging periods from daily to monthly. A Bayesian hierarchical model is developed to jointly consider the risk of heat stress, cold stress, wet and drought. Future climate risks are investigated through the projection of future climate data. This study contributes to assess the risks of present and future climate risks on potatoes yield, especially the risks of extreme events, which could be used to guide better sourcing strategy and ensure food security in the future.

  6. Cooking Potatoes: Experimentation and Mathematical Modeling.

    ERIC Educational Resources Information Center

    Chen, Xiao Dong

    2002-01-01

    Describes a laboratory activity involving a mathematical model of cooking potatoes that can be solved analytically. Highlights the microstructure aspects of the experiment. Provides the key aspects of the results, detailed background readings, laboratory procedures and data analyses. (MM)

  7. "Hot potato voice" in peritonsillitis: a misnomer.

    PubMed

    Bhutta, Mahmood F; Worley, George A; Harries, Meredydd L

    2006-12-01

    The "hot potato voice" is widely recognized as a symptom of peritonsillar cellulitis or abscess; yet there have been no studies assessing the resonance characteristics of the vocal tract in peritonsillitis. Analysis was undertaken of formant frequencies in the articulation of the vowels /i:/. /a:/ and /u:/ in six subjects with peritonsillitis and compared with articulation once the peritonsillitis had settled. Significant variation was found in F1 when articulating /i:/ and in F2 when articulating /a:/, which are explainable by dyskinesis of the peritonsillar musculature. These findings were compared with six subjects articulating the same vowels with and without a hot potato in their mouth. Variation was found in both F1 and F2 when articulating /i:/, which can be related to interference of the potato with movement of the anterior tongue. The changes in the vocal tract differ in these two cases and the title "hot potato voice" in peritonsillitis is a misnomer.

  8. Development of molecular resistance in potato against potato leaf roll virus and potato virus Y through Agrobacterium-mediated double transgenesis

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato leafroll virus (PLRV) and potato virus Y (PVY) are the two major viral problems for the potato production all over the world. Transgenic approaches involving the expression of viral genes are being developed to provide protection for plants against viral diseases. The purpose of this study w...

  9. Salt release from potato crisps.

    PubMed

    Tian, Xing; Fisk, Ian D

    2012-04-01

    The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20-30 s a peak in salivary sodium levels was recorded. A similar trend was observed with sensory perceived saltiness by trained panellists. The results suggest that a significant proportion of the crisp's salt flavouring is released in a pulse-type mechanism which would not be encountered when the crisp is exposed to normal eating patterns and would result in the consumption of a large proportion of unperceived sodium.

  10. Positioning bars for large wire harnesses

    NASA Technical Reports Server (NTRS)

    Glessner, J. R.

    1978-01-01

    By tying positioning bars to harness, its configuration can be preserved during transport, thus facilitating installation. Harness can also be showed temporarily by placing hanging hooks on end of bar.

  11. Effect of bars on the galaxy properties

    NASA Astrophysics Data System (ADS)

    Vera, Matias; Alonso, Sol; Coldwell, Georgina

    2016-10-01

    Aims: With the aim of assessing the effects of bars on disk galaxy properties, we present an analysis of different characteristics of spiral galaxies with strong bars, weak bars and without bars. Methods: We identified barred galaxies from the Sloan Digital Sky Survey (SDSS). By visual inspection of SDSS images we classified the face-on spiral galaxies brighter than g< 16.5 mag into strong-bar, weak-bar, and unbarred galaxies. With the goal of providing an appropriate quantification of the influence of bars on galaxy properties, we also constructed a suitable control sample of unbarred galaxies with similar redshifts, magnitudes, morphology, bulge sizes, and local density environment distributions to those of barred galaxies. Results: We found 522 strong-barred and 770 weak-barred galaxies; this represents a bar fraction of 25.82% with respect to the full sample of spiral galaxies, in good agreement with several previous studies. We also found that strong-barred galaxies show lower efficiency in star formation activity and older stellar populations (as derived with the Dn(4000) spectral index) with respect to weak-barred and unbarred spirals from the control sample. In addition, there is a significant excess of strong-barred galaxies with red colors. The color-color and color-magnitude diagrams show that unbarred and weak-barred galaxies are more extended towards the blue zone, while strong-barred disk objects are mostly grouped in the red region. Strong-barred galaxies present an important excess of high metallicity values compared to unbarred and weak-barred disk objects, which show similar distributions. Regarding the mass-metallicity relation, we found that weak-barred and unbarred galaxies are fitted by similar curves, while strong-barred ones show a curve that falls abruptly with more significance in the range of low stellar masses (log (M∗/M⊙) < 10.0). These results would indicate that prominent bars produced an accelerating effect on the gas processing

  12. Polydimethylsiloxane extraction from silicone rubber into baked goods detected by direct analysis in real time mass spectrometry.

    PubMed

    Gross, Jürgen H

    2015-01-01

    Flexible baking molds and other household utensils are made of polydimethylsiloxane (PDMS), also known as silicone rubber. PDMS is prone to release oligomers upon elongated contact with fats, e.g., in the process of baking dough. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) provides an efficient tool for the analysis of PDMS up to m/z 3000. Here, DART ionization is employed in combination with Fourier transform ion cyclotron resonance MS to detect PDMS released into muffins when baked in silicone rubber baking molds. Intensive signals caused by PDMS do occur in the m/z 700-1500 range of DART mass spectra obtained from the crusty surface of muffins after the use of such silicone rubber molds. In addition, triacylglyceroles (TAGs) present as natural ingredients of the analyzed muffins were detected as [TAG+NH(4)](+) ions.

  13. Ethanol production from potato peel waste (PPW).

    PubMed

    Arapoglou, D; Varzakas, Th; Vlyssides, A; Israilides, C

    2010-10-01

    Considerable concern is caused by the problem of potato peel waste (PPW) to potato industries in Europe. An integrated, environmentally-friendly solution is yet to be found and is currently undergoing investigation. Potato peel is a zero value waste produced by potato processing plants. However, bio-ethanol produced from potato wastes has a large potential market. If Federal Government regulations are adopted in light of the Kyoto agreement, the mandatory blending of bio-ethanol with traditional gasoline in amounts up to 10% will result in a demand for large quantities of bio-ethanol. PPW contain sufficient quantities of starch, cellulose, hemicellulose and fermentable sugars to warrant use as an ethanol feedstock. In the present study, a number of batches of PPW were hydrolyzed with various enzymes and/or acid, and fermented by Saccharomyces cerevisae var. bayanus to determine fermentability and ethanol production. Enzymatic hydrolysis with a combination of three enzymes, released 18.5 g L(-1) reducing sugar and produced 7.6 g L(-1) of ethanol after fermentation. The results demonstrate that PPW, a by-product of the potato industry features a high potential for ethanol production.

  14. Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

    PubMed Central

    Heredia-Sandoval, Nina G.; Valencia-Tapia, Maribel Y.; Calderón de la Barca, Ana M.; Islas-Rubio, Alma R.

    2016-01-01

    Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality. PMID:28231153

  15. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

    PubMed

    Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

    2016-12-15

    The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb.

  16. Determination of suitable drying curve model for bread moisture loss during baking

    NASA Astrophysics Data System (ADS)

    Soleimani Pour-Damanab, A. R.; Jafary, A.; Rafiee, S.

    2013-03-01

    This study presents mathematical modelling of bread moisture loss or drying during baking in a conventional bread baking process. In order to estimate and select the appropriate moisture loss curve equation, 11 different models, semi-theoretical and empirical, were applied to the experimental data and compared according to their correlation coefficients, chi-squared test and root mean square error which were predicted by nonlinear regression analysis. Consequently, of all the drying models, a Page model was selected as the best one, according to the correlation coefficients, chi-squared test, and root mean square error values and its simplicity. Mean absolute estimation error of the proposed model by linear regression analysis for natural and forced convection modes was 2.43, 4.74%, respectively.

  17. Production of starch with antioxidative activity by baking starch with organic acids.

    PubMed

    Miwa, Shoji; Nakamura, Megumi; Okuno, Michiko; Miyazaki, Hisako; Watanabe, Jun; Ishikawa-Takano, Yuko; Miura, Makoto; Takase, Nao; Hayakawa, Sachio; Kobayashi, Shoichi

    2011-01-01

    A starch ingredient with antioxidative activity, as measured by the DPPH method, was produced by baking corn starch with an organic acid; it has been named ANOX sugar (antioxidative sugar). The baking temperature and time were fixed at 170 °C and 60 min, and the organic acid used was selected from preliminary trials of various kinds of acid. The phytic acid ANOX sugar preparation showed the highest antioxidative activity, but the color of the preparation was almost black; we therefore selected L-tartaric acid which had the second highest antioxidative activity. The antioxidative activity of the L-tartaric acid ANOX sugar preparation was stable against temperature, light, and enzyme treatments (α-amylase and glucoamylase). However, the activity was not stable against variations in water content and pH value. The antioxidative activity of ANOX sugar was stabilized by treating with boiled water or nitrogen gas, or by pH adjustment.

  18. Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems.

    PubMed

    Waters, Deborah M; Murray, Patrick G; Ryan, Liam A; Arendt, Elke K; Tuohy, Maria G

    2010-06-23

    In this study, novel extracellular thermozymes were produced by the thermophilic fungus Talaromyces emersonii (IMI 392299) on low-cost carbon inducers. This paper reports the cocktail characterization, substrate hydrolysis studies, and their application in baking. Relevant enzymes were optimally active at pH 4.5-5.0 and 70 degrees C. Model studies confirmed production of significant levels of yeast monosaccharide sugars during cereal flour hydrolysis. The "thermozyme cocktails" are thermostable secreted T. emersonii enzyme blends. In baking trials, these thermozyme cocktails showed significant improvements in bread quality with respect to hardness, staling, and loaf volume (p < 0.5). Thermozyme cocktail B- treated loaf volume was 23.2% greater than the control and 49.5% softer. Staling analysis showed that bread treated with cocktail B was 41.7% softer than the control. This is the first report of T. emersonii thermozymes positively influencing bread quality.

  19. The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.

    PubMed

    Ramírez, Aldana; Pérez, Gabriela T; Ribotta, Pablo D; León, Alberto E

    2003-11-19

    Grain hardness is a quality parameter in wheat and other cereals. In wheat, a group of M(r) 15 000 proteins called friabilins have been shown to be related to grain hardness. The objective of this study was to determine the presence of friabilins on starch granules of different triticale lines and their relationship with grain texture and baking quality. The triticale lines studied have a wide range of hardness, which presented correlation with baking quality parameters such as damaged starch and solvent retention capacity. All of the triticale lines contained friabilins on the starch granules. However, the correlation between hardness and friabilin content was not observed, suggesting that these proteins would not be directly involved in grain texture determination of triticale. Consequently, friabilin content did not have any relation with cookie quality in triticale flours, but it could be related to breadmaking quality because it has a positive correlation with the sodium dodecyl sulfate sedimentation index.

  20. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste.

    PubMed

    Qamaruz-Zaman, N; Kun, Y; Rosli, R-N

    2015-01-01

    Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.

  1. Influence of baking conditions on the quality attributes of sponge cake.

    PubMed

    Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

    2017-03-01

    Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

  2. Grocery store baking soda. A source of sodium bicarbonate in the management of chronic metabolic acidosis.

    PubMed

    Booth, B E; Gates, J; Morris, R C

    1984-02-01

    Oral sodium bicarbonate is used to treat metabolic acidosis in patients with renal tubular acidosis. Since infants and young children are unable to swallow tablets, those affected must ingest sodium bicarbonate in a powder or liquid form. Pharmacy-weighed sodium bicarbonate is expensive and inconvenient to obtain; some pharmacists are reluctant to provide it. We determined that the sodium bicarbonate contained in 8-oz boxes of Arm and Hammer Baking Soda was sufficiently constant in weight that, dissolved in water to a given volume, it yielded a quantitatively acceptable therapeutic solution of sodium bicarbonate at a cost of approximately 3 percent of that of pharmacy-weighed sodium bicarbonate. Grocery store baking soda can be a safe, economical, and convenient source of sodium bicarbonate for the treatment of chronic metabolic acidosis in infants and young children.

  3. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.

    PubMed

    Buksa, Krzysztof

    2016-09-05

    The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3-6% AX and 3-6% rye protein isolate at 94-88% of rye starch meaning with the most similar properties to low extraction rye flour. Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb.

  4. Detection of maltose fermentation genes in the baking yeast strains of Saccharomyces cerevisiae.

    PubMed

    Oda, Y; Tonomura, K

    1996-10-01

    The presence of any one of the five unlinked MAL loci (MAL1, MAL2, MAL3, MAL4 and MAL6) confers the ability to ferment maltose on the yeast Saccharomyces cerevisiae. Each locus is composed of three genes encoding maltose permease, alpha-glucosidase and MAL activator. Chromosomal DNA of seven representative baking strains has been separated by pulse-field gel electrophoresis and probed with three genes in MAL6 locus. The DNA bands to which all of the three MAL-derived probes simultaneously hybridized were chromosome VII carrying MAL1 in all of the strains tested, chromosome XI carrying MAL4 in six strains, chromosome III carrying MAL2 in three strains and chromosomes II and VIII carrying MAL3 and MAL6, respectively, in the one strain. The number of MAL loci in baking strains was comparable to those of brewing strains.

  5. Effect of baking and pulsed laser irradiation on the bulk laser damage threshold of potassium dihydrogen phosphate crystals

    SciTech Connect

    Swain, J.E.; Stokowski, S.E.; Milam, D.; Kennedy, G.C.

    1982-07-01

    We increased the bulk laser damage threshold of potassium dihydrogen phosphate crystals by as much as a factor of 5 by first baking the crystals at 140 /sup 0/C for 24 h and then irradiating them with laser pulses of increasing fluence. The combination of baking and subthreshold laser irradiation was more effective in improving bulk damage thresholds than either process alone. The combined process was effective for all laser pulse durations from 1 to 20 ns.

  6. COSII-Based Mapping and Diversity in Potato, Tomato, Sweet Potato and Carrot

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This poster presentation reports progress on a USDA NRI grant to enhance understanding of and access to the genetic diversity in wild and landrace relatives of tomato, potato, sweet potato, and carrot, and contribute to the same for other euasterid plant species. This is being done with Conserved Or...

  7. Breeding for improved potato nutrition: High amylose starch potatoes show promise as fiber source

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato starch is composed of approximately 75% amylopectin and 25% amylose. We are interested in breeding for higher amylose content, which would increase the fiber content of potato and decrease glycemic index. In order to make progress in a breeding program, we have developed a high throughput ass...

  8. Use and costs of insecticdes to control potato psyllids and zebra chip on potatoes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Zebra chip disease in potatoes has become a serious problem in North America. Researchers in Texas developed a sampling and reporting program for cooperating growers in three states. Data from this project enabled us to document insecticide use and costs for ZC control in commercial potato fields...

  9. Resistance of selected potato genotypes to the potato psyllid (Hemiptera: Triozidae)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The characterization of resistance of selected potato, Solanum tuberosum L., breeding clones to the potato psyllid, Bactericera cockerelli (Sulc) (Hemiptera: Triozidae) was investigated. Antixenosis was assessed in choice tests in which a single plant of each genotype was placed inside a rearing cag...

  10. Impact of Potato virus Y on long term storage of potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In recent years, Potato virus Y has reemerged as a serious disease problem in many potato production areas in the northern United States and eastern Canada. In Wisconsin, two widely grown cultivars, Russet Norkotah and Silverton, express mild or no symptoms when infected with PVY. The lack of sympto...

  11. First report of potato mop top virus on potatoes in North Dakota

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato mop-top virus (PMTV) is the type member of genus Pomovirus. PMTV is an important pathogen of potato, causing serious economic losses in Northern Europe, North and South America, and Asia. PMTV in the United States was first reported in Maine (2). PMTV is vectored by plasmodiophoromycete Sp...

  12. Biotech potatoes in the 21st century: 20 years since the first biotech potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato is the world's most important vegetable crop, with nearly 400 million tons produced worldwide every year, lending to stability in food supply and socioeconomics. In general, potato is an intensively managed crop, requiring irrigation, fertilization, and frequent pesticide applications in orde...

  13. Investigation of Calcium Sulfate’s Contribution to Chemical Off Flavor in Baked Items

    DTIC Science & Technology

    2013-09-30

    Ready to Eat™ (MRE™) bread , Shelf Stable Sandwiches (SSS), and Filled French Toast (FFT). Each product has a slightly different dough formulation, but...for approximately 3 min longer than the FFT variables. Both types of bread variables were made using the straight dough method. The dough was mixed...trays were placed in a proof box (Hobart, Troy, OH) at 90 oF and 85% RH for 1 h. The bread dough was then baked in a convection oven (Hobart, Troy

  14. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

    PubMed

    Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

    2003-06-01

    The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

  15. The effect of baking soda when applied to bleached enamel prior to restorative treatment.

    PubMed

    Tostes, Bhenya Ottoni; Mondelli, Rafael Francisco Lia; Lima-Arsati, Ynara Bosco de Oliveira; Rodrigues, Jose Augusto; Costa, Leonardo Cesar

    2013-08-01

    This in vitro study evaluated the effect of 10% baking soda solution and sodium bicarbonate powder (applied with jets) when applied to bleached enamel prior to restorative treatment. The surfaces of 40 bovine incisors were flattened and divided into 5 groups (n = 8): Group B (bleached and restored, negative control), Group W (bleached, stored in distilled water for 7 days, and restored), Group BSJ (bleached, abraded with baking soda jet for 1 min, and restored), Group BSS (bleached, application of 10% baking soda solution for 5 min, and restored), and Group R (restored, without bleaching, positive control). The samples were bleached in 1 session with 3 applications of 35% HP-based gel and activated with a LED appliance for 9 min each. Resin composite cylinders (2 mm height and 0.8 mm diameter) were made on the enamel surface after the acid etching and a conventional 1-step single vial adhesive application was performed. After storage in distilled water (37 ± 1°C, 24 hr), the microshear bond test was performed (1 mm/min). ANOVA and Tukey tests were applied to compare the results. The mean results of these tests showed that Groups W, BBS, and R were not statistically different. These groups also indicated a higher bond strength when compared with Groups B and BSJ. The application of 10% baking soda solution for 5 min may be an alternative pre-restorative treatment for bleached enamel, but further studies are needed to consider whether or not this treatment may be effectively used in clinical practice.

  16. Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy

    PubMed

    Samuel

    1996-07-26

    Ancient Egyptian methods of baking and brewing are investigated by optical and scanning electron microscopy of desiccated bread loaves and beer remains. The results suggest that current conceptions about ancient Egyptian bread and beer making should be modified. Bread was made not only with flour from raw grain, but sometimes also with malt and with yeast. Brewing blended cooked and uncooked malt with water; the mixture was strained free of husk before inoculation with yeast.

  17. ORBITAL SUPPORT OF FAST AND SLOW INNER BARS IN DOUBLE-BARRED GALAXIES

    SciTech Connect

    Maciejewski, Witold; Small, Emma E.

    2010-08-10

    We analyze how the orbital support of the inner bar in a double-barred galaxy (nested bars) depends on the angular velocity (i.e., pattern speed) of this bar. We study orbits in seven models of double bars using the method of invariant loops. The range of pattern speed is covered exhaustively. We find that not all pattern speeds are allowed when the inner bar rotates in the same direction as the outer bar. Below a certain minimum pattern speed orbital support for the inner bar abruptly disappears, while at high values of this speed the orbits indicate an increasingly round bar that looks more like a twist in the nuclear isophotes than a dynamically independent component. For values between these two extremes, orbits supporting the inner bar extend further out as the bar's pattern speed decreases, their corresponding loops become more eccentric, pulsate more, and their rotation becomes increasingly non-uniform, as they speed up and slow down in their motion. Lower pattern speeds also lead to a less coherent bar, as the pulsation and acceleration increasingly varies among the loops supporting the inner bar. The morphologies of fast and slow inner bars expected from the orbital structure studied here have been recently recovered observationally by decomposition of double-barred galaxies. Our findings allow us to link the observed morphology to the dynamics of the inner bar.

  18. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

    PubMed

    Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

    2009-02-11

    This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

  19. Marker-assisted selection for recognizing wheat mutant genotypes carrying HMW glutenin alleles related to baking quality.

    PubMed

    Zamani, Mohammad Javad; Bihamta, Mohammad Reza; Naserian Khiabani, Behnam; Tahernezhad, Zahra; Hallajian, Mohammad Taher; Shamsi, Marzieh Varasteh

    2014-01-01

    Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker's results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism).

  20. Experimental and simulation study on bake-out with dilution ventilation technology for building materials.

    PubMed

    Lv, Yang; Liu, Jing; Wei, Shanshan; Wang, Haifeng

    2016-11-01

    With recent improvements to living standards and renovations to many residential buildings, a large volume of new building materials have been utilized throughout China. Formaldehyde and other kinds of VOC pollutants, such as benzene, toluene and xylene found in new building materials, however, emit gases that may lead to some direct or potential health problems. Bake-out with dilution ventilation technology has the potential to shorten emission cycles of indoor air pollution, by which off-gassing from building materials can be reduced. In this paper, a test chamber was used to represent a newly renovated residential room in China. Experiments were conducted to study the applicability of the technology for removing of formaldehyde, benzene, toluene and xylene. A numerical method was used to simulate a 1 m3-chamber-TVOC removing amount under different operating conditions and the concentration change of TVOC during the bake-out exhaust dilution process. The effects of bake-out temperatures and times, ventilation times, and air change rates on removal are also discussed.

  1. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

    PubMed

    Almeida, Eveline Lopes; Steel, Caroline Joy; Chang, Yoon Kil

    2016-01-01

    Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

  2. Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food.

    PubMed

    Venkateshmurthy, K; Raghavarao, K S M S

    2015-08-01

    Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%.

  3. [Effects of steaming and baking on content of alkaloids in Aconite Lateralis Radix (Fuzi)].

    PubMed

    Yang, Chang-lin; Huang, Zhi-fang; Zhang, Yi-han; Liu, Yu-hong; Liu, Yun-huan; Chen, Yan; Yi, Jin-hai

    2014-12-01

    To study the effect of steaming and baking process on contents of alkaloids in Aconite Lateralis Radix (Fuzi), 13 alkaloids were analyzed by UPLC-MS/MS equipped with ESI ion source in MRM mode. In steaming process, the contents of diester-diterpenoid alkaloids decreased rapidly, the contents of monoester-diterpenoid alkaloids firstly increased, reached the peak at 40 min, and then deceased gradually. The contents of aconine alkaloids (mesaconine, aconine and hypaconine) increased all the time during processing, while the contents of fuziline, songorine, karacoline, salsolionl were stable or slightly decreased. In baking process, dynamic variations of alkaloids were different from that in the steaming process. Diester-diterpenoid alkaloids were degraded slightly slower than in steaming process. Monoester-diterpenoid alkaloids, aconine alkaloids and the total alkaloids had been destroyed at different degrees, their contents were significantly lower than the ones in steaming Fuzi at the same processing time. This experiment revealed the dynamic variations of alkaloids in the course of steaming and baking. Two processing methods which can both effectively remove the toxic ingredients and retain the active ingredients are simple and controllable, and are valuable for popularization and application.

  4. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

    SciTech Connect

    Qamaruz-Zaman, N. Kun, Y.; Rosli, R.-N.

    2015-01-15

    Highlights: • Approximately 50 g baking soda reduced odour concentration by 70%. • Reducing volatile acid concentration reduces odour concentration. • Ammonia has less effect on odour concentration. - Abstract: Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100 g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8 l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100 g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.

  5. Efficacy of baking soda-containing chewing gum in removing natural tooth stain.

    PubMed

    Mankodi, S M; Conforti, N; Berkowitz, H

    2001-07-01

    A 14-week, double-blind, randomized clinical trial was conducted with 126 healthy volunteers to compare the efficacy of twice-daily use of 3 baking soda-containing chewing gums in removing natural tooth stain when used in conjunction with a program of regular oral hygiene. All 3 chewing gums significantly reduced extrinsic stain (P < .0001) and improved the whitened appearance of teeth (P < .0001) at both the 2-week interim and the final 4-week evaluations. ARM & HAMMER DENTAL CARE The Baking Soda Gum (AHDC) reduced dental stain by 70.8%, compared to reductions of 71.9% and 65.3%, after use of 2 experimental gum formulations. Whitened appearance improved by 1.73 shade tabs using AHDC gum, and up to 2.49 shade tabs with the experimental formulations. These results suggest that the use of baking soda-containing gum after meals, in conjunction with good oral hygiene, can improve both extrinsic dental staining and the whitened appearance of teeth.

  6. The motivational benefits of a dentifrice containing baking soda and hydrogen peroxide.

    PubMed

    Fischman, S L; Kugel, G; Truelove, R B; Nelson, B J; Cancro, L P

    1992-01-01

    Twenty-two family practice dentists, in a large metropolitan area, were recruited to act as independent examiners in a study to evaluate the compliance of their patients to accept a good oral hygiene regimen with the use of a fluoride dentifrice, containing hydrogen peroxide and baking soda, dispensed from a dual dispensing package. To evaluate compliance, the dentists attended an orientation seminar and were trained to assess gingival health using the CPITN periodontal probe. Each dentist evaluated the gingival health status of five to seven of his own patients, initially and after one and three months of product use following hygiene instruction and product assignment. One-hundred and thirty-one patients successfully completed the study. After one month of using the hydrogen peroxide/baking soda toothpaste, the mean reduction in bleeding sites was 53%; at three months the reduction was 62%. The hydrogen peroxide/baking soda dentifrice was well accepted by dentist and patient, and a discernible improvement in oral health of the patients was achieved when the product was used in a conscientious oral hygiene program.

  7. Bar-holding prosthetic limb

    NASA Technical Reports Server (NTRS)

    Vest, Thomas W. (Inventor); Norton, William E. (Inventor); Belcher, Jewell G. (Inventor); Carden, James R. (Inventor)

    1992-01-01

    A prosthetic device for below-the-elbow amputees is disclosed. The device has a removable effector, which is attached to the end of an arm cuff. The effector is comprised of a pair of C-shaped members that are oriented so as to face each other. Working in concert, the C-shaped members are able to hold a bar such as a chainsaw handle. A flat spring is fitted around the C-shaped members to hold them together.

  8. Galaxy Zoo: Observing secular evolution through bars

    SciTech Connect

    Cheung, Edmond; Faber, S. M.; Koo, David C.; Athanassoula, E.; Bosma, A.; Masters, Karen L.; Nichol, Robert C.; Melvin, Thomas; Bell, Eric F.; Lintott, Chris; Schawinski, Kevin; Skibba, Ramin A.; Willett, Kyle W.

    2013-12-20

    In this paper, we use the Galaxy Zoo 2 data set to study the behavior of bars in disk galaxies as a function of specific star formation rate (SSFR) and bulge prominence. Our sample consists of 13,295 disk galaxies, with an overall (strong) bar fraction of 23.6% ± 0.4%, of which 1154 barred galaxies also have bar length (BL) measurements. These samples are the largest ever used to study the role of bars in galaxy evolution. We find that the likelihood of a galaxy hosting a bar is anticorrelated with SSFR, regardless of stellar mass or bulge prominence. We find that the trends of bar likelihood and BL with bulge prominence are bimodal with SSFR. We interpret these observations using state-of-the-art simulations of bar evolution that include live halos and the effects of gas and star formation. We suggest our observed trends of bar likelihood with SSFR are driven by the gas fraction of the disks, a factor demonstrated to significantly retard both bar formation and evolution in models. We interpret the bimodal relationship between bulge prominence and bar properties as being due to the complicated effects of classical bulges and central mass concentrations on bar evolution and also to the growth of disky pseudobulges by bar evolution. These results represent empirical evidence for secular evolution driven by bars in disk galaxies. This work suggests that bars are not stagnant structures within disk galaxies but are a critical evolutionary driver of their host galaxies in the local universe (z < 1).

  9. Host plant preference in Colorado potato beetle (Coleoptera: Chrysomelidae)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Field and laboratory-choice tests were conducted to better understand host plant preference by the Colorado potato beetle, Leptinotarsa decemlineata Say (Coleoptera: Chrysomelidae), in Virginia. In laboratory olfactometer studies, L. decemlineata preferred potato over both tomato and eggplant foli...

  10. 7 CFR 980.1 - Import regulations; Irish potatoes.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ..., shoestrings, starch and flour. Processing does not include potatoes that are only peeled, or cooled, sliced..., shoestrings, starch and flour. Processing does not include potatoes that are only peeled, or cooled,...

  11. White Potatoes, Human Health, and Dietary Guidance12

    PubMed Central

    King, Janet C.; Slavin, Joanne L.

    2013-01-01

    The white potato is a concentrated source of carbohydrate, dietary fiber, and resistant starch and continues to be the staple food of choice for many cultures. The white potato is also a concentrated source of vitamin C and potassium. Two of the nutrients in white potatoes, dietary fiber and potassium, have been designated as nutrients of concern in the 2010 Dietary Guidelines for Americans. Potatoes are often maligned in nutrition circles because of their suspected link to obesity, and popular potato foods often contain more fat calories than carbohydrate calories. Some food guides do not include potatoes in the vegetable group because of their association with high-fat diets. However, potatoes should be included in the vegetable group because they contribute critical nutrients. All white vegetables, including white potatoes, provide nutrients needed in the diet and deserve a prominent position in food guides. PMID:23674809

  12. Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

    PubMed Central

    De Moura, Fabiana F.; Miloff, Alexander; Boy, Erick

    2015-01-01

    HarvestPlus, part of the Consultative Group on Internation Agriculture research (CGIAR) Program on Agriculture for Nutrition and Health (A4NH) uses conventional plant breeding techniques to develop staple food crops that are rich in micronutrients, a food-based approach to reduce micronutrient malnutrition known as biofortification. The nutritional breeding targets are established based on the food intake of target populations, nutrient losses during storage and processing and bioavailability. This review collates the evidence on the retention of provitamin A carotenoid (pVAC) after processing, cooking, and storing of the staple crops targeted for pVAC biofortification: cassava, maize, and sweet potato. Sun drying was more detrimental to the pVAC levels (27–56% retention) in cassava than shade (59%) or oven (55–91%) drying, while the pVAC retention levels (66–96%) in sweet potato were not significantly different among the various drying methods. Overall, boiling and steaming had higher pVAC retention (80–98%) compared to baking (30–70%) and frying (18–54%). Gari, the most frequently consumed form of cassava in West Africa had the lowest pVAC retention (10–30%). The pVAC retention of maize grain and cassava and sweet potato flour reached levels as low as 20% after 1–4 months of storage and was highly dependent on genotype. Therefore, we recommend that an evaluation of the pVAC degradation rate among different genotypes be performed before a high pVAC crop is promoted. PMID:24915386

  13. Retention of provitamin a carotenoids in staple crops targeted for biofortification in Africa: cassava, maize and sweet potato.

    PubMed

    De Moura, Fabiana F; Miloff, Alexander; Boy, Erick

    2015-01-01

    HarvestPlus, part of the Consultative Group on Internation Agriculture research (CGIAR) Program on Agriculture for Nutrition and Health (A4NH) uses conventional plant breeding techniques to develop staple food crops that are rich in micronutrients, a food-based approach to reduce micronutrient malnutrition known as biofortification. The nutritional breeding targets are established based on the food intake of target populations, nutrient losses during storage and processing and bioavailability. This review collates the evidence on the retention of provitamin A carotenoid (pVAC) after processing, cooking, and storing of the staple crops targeted for pVAC biofortification: cassava, maize, and sweet potato. Sun drying was more detrimental to the pVAC levels (27-56% retention) in cassava than shade (59%) or oven (55-91%) drying, while the pVAC retention levels (66-96%) in sweet potato were not significantly different among the various drying methods. Overall, boiling and steaming had higher pVAC retention (80-98%) compared to baking (30-70%) and frying (18-54%). Gari, the most frequently consumed form of cassava in West Africa had the lowest pVAC retention (10-30%). The pVAC retention of maize grain and cassava and sweet potato flour reached levels as low as 20% after 1-4 months of storage and was highly dependent on genotype. Therefore, we recommend that an evaluation of the pVAC degradation rate among different genotypes be performed before a high pVAC crop is promoted.

  14. Optimization of the bake-on siliconization of cartridges. Part I: Optimization of the spray-on parameters.

    PubMed

    Funke, Stefanie; Matilainen, Julia; Nalenz, Heiko; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Friess, Wolfgang

    2016-07-01

    Biopharmaceutical products are increasingly commercialized as drug/device combinations to enable self-administration. Siliconization of the inner syringe/cartridge glass barrel for adequate functionality is either performed at the supplier or drug product manufacturing site. Yet, siliconization processes are often insufficiently investigated. In this study, an optimized bake-on siliconization process for cartridges using a pilot-scale siliconization unit was developed. The following process parameters were investigated: spray quantity, nozzle position, spray pressure, time for pump dosing and the silicone emulsion concentration. A spray quantity of 4mg emulsion showed best, immediate atomization into a fine spray. 16 and 29mg of emulsion, hence 4-7-times the spray volume, first generated an emulsion jet before atomization was achieved. Poor atomization of higher quantities correlated with an increased spray loss and inhomogeneous silicone distribution, e.g., due to runlets forming build-ups at the cartridge lower edge and depositing on the star wheel. A prolonged time for pump dosing of 175ms led to a more intensive, long-lasting spray compared to 60ms as anticipated from a higher air-to-liquid ratio. A higher spray pressure of 2.5bar did not improve atomization but led to an increased spray loss. At a 20mm nozzle-to-flange distance the spray cone exactly reached the cartridge flange, which was optimal for thicker silicone layers at the flange to ease piston break-loose. Initially, 10μg silicone was sufficient for adequate extrusion in filled cartridges. However, both maximum break-loose and gliding forces in filled cartridges gradually increased from 5-8N to 21-22N upon 80weeks storage at room temperature. The increase for a 30μg silicone level from 3-6N to 10-12N was moderate. Overall, the study provides a comprehensive insight into critical process parameters during the initial spray-on process and the impact of these parameters on the characteristics of the

  15. Taxonomy of Cultivated Potatoes (Solanum section Petota: Solanaceae)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Solanum tuberosum, the cultivated potato of world commerce, is a primary food crop worldwide. Wild and cultivated potatoes form the germplasm base for international breeding efforts to improve potato in the face of variety of disease, environmental, and agronomic constraints. A series of national an...

  16. Taxonomy of cultivated potatoes (solanum section petota: solanaceae)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Solanum tuberosum, the cultivated potato of world commerce, is a primary food crop worldwide. Wild and cultivated potatoes form the germplasm base for international breeding efforts to improve potato in the face of variety of disease, environmental, and agronomic constraints. A series of national an...

  17. Genomic origins of potato polyploids: GBSSI gene sequencing data

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The common potato of world commerce, Solanum tuberosum, has a rich genepool of about 190 wild and cultivated species (Solanum section Petota) that are of great importance in potato improvement. About 70% of the wild potato species are diploid at 2n = 2x = 24, and the rest form a polyploid series of ...

  18. 75 FR 22707 - United States Standards for Grades of Potatoes

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-04-30

    ... characteristic requirement to allow mixed colors and/or types of potatoes when designated as a mixed or specialty... inserting language into the standard to allow mixed colors and/or types of potatoes when designated as a... proposed standard to allow for mixed colors and/or types of potatoes when designated as a mixed...

  19. 7 CFR 980.1 - Import regulations; Irish potatoes.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., shoestrings, starch and flour. Processing does not include potatoes that are only peeled, or cooled, sliced... 7 Agriculture 8 2013-01-01 2013-01-01 false Import regulations; Irish potatoes. 980.1 Section 980...; IMPORT REGULATIONS § 980.1 Import regulations; Irish potatoes. (a) Findings and determinations...

  20. 7 CFR 980.1 - Import regulations; Irish potatoes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ..., shoestrings, starch and flour. Processing does not include potatoes that are only peeled, or cooled, sliced... 7 Agriculture 8 2012-01-01 2012-01-01 false Import regulations; Irish potatoes. 980.1 Section 980...; IMPORT REGULATIONS § 980.1 Import regulations; Irish potatoes. (a) Findings and determinations...

  1. Amylose content decreases during tuber development in potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato starch is composed of amylopectin and amylose in an approximately three to one ratio. Amylose is considered to be nutritionally desirable, so there is interest in finding strategies to increase the amylose content of potatoes. There is also interest in marketing “baby” potatoes, which are har...

  2. 7 CFR 948.51 - Colorado Potato Committee.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Colorado Potato Committee. 948.51 Section 948.51... Order Regulating Handling Committees § 948.51 Colorado Potato Committee. The Colorado Potato Committee... selected from each area committee. Committeemen shall be selected by the Secretary from nominations of...

  3. 7 CFR 948.51 - Colorado Potato Committee.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Colorado Potato Committee. 948.51 Section 948.51... Order Regulating Handling Committees § 948.51 Colorado Potato Committee. The Colorado Potato Committee... selected from each area committee. Committeemen shall be selected by the Secretary from nominations of...

  4. 7 CFR 948.51 - Colorado Potato Committee.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 8 2011-01-01 2011-01-01 false Colorado Potato Committee. 948.51 Section 948.51... Order Regulating Handling Committees § 948.51 Colorado Potato Committee. The Colorado Potato Committee... selected from each area committee. Committeemen shall be selected by the Secretary from nominations of...

  5. Sensory evaluation of pigmented flesh potatoes (Solanum tuberosum L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appear- ance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greate...

  6. Economic assessments of potato production systems in Maine

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Using an integrated enterprise and whole-farm budget model for a 324-ha medium-sized potato farm, the profitability of potatoes grown in combination with fifteen common potato rotation crops in Maine are evaluated. Enterprise budgets for all sixteen crops are calculated while a whole-farm budget syn...

  7. 7 CFR 980.1 - Import regulations; Irish potatoes.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ...) Therefore it is hereby determined that: (i) Imports of red-skinned, round type potatoes during each month of...), applicable to potatoes of the red-skinned, round type shall be the respective grade, size, quality, and maturity requirements for all imported red-skinned, round type potatoes. (2) Through the entire year,...

  8. 7 CFR 948.151 - Colorado Potato Committee membership.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 8 2014-01-01 2014-01-01 false Colorado Potato Committee membership. 948.151 Section 948.151 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Potato Committee membership. The Colorado Potato Committee shall be comprised of six members...

  9. Memristors: Memory elements in potato tubers.

    PubMed

    Volkov, Alexander G; Nyasani, Eunice K; Blockmon, Avery L; Volkova, Maya I

    2015-01-01

    A memristor is a nonlinear element because its current-voltage characteristic is similar to that of a Lissajous pattern for nonlinear systems. This element was postulated recently and researchers are looking for it in different biosystems. We investigated electrical circuitry of red Irish potato tubers (Solanum tuberosum L.). The goal was to discover if potato tubers might have a new electrical component - a resistor with memory. The analysis was based on a cyclic current-voltage characteristic where the resistor with memory should manifest itself. We found that the electrostimulation by bipolar sinusoidal or triangle periodic waves induces electrical responses in the potato tubers with fingerprints of memristors. Tetraethylammonium chloride, an inhibitor of voltage gated K(+) channels, transforms a memristor to a resistor in potato tubers. Our results demonstrate that a voltage gated K(+) channel in the excitable tissue of potato tubers has properties of a memristor. Uncoupler carbonylcyanide-4-trifluoromethoxy-phenyl hydrazone decreases the amplitude of electrical responses at low and high frequencies of bipolar periodic sinusoidal or triangle electrostimulating waves. The discovery of memristors in plants creates a new direction in the understanding of electrical phenomena in plants.

  10. Memristors: Memory elements in potato tubers

    PubMed Central

    Volkov, Alexander G; Nyasani, Eunice K; Blockmon, Avery L; Volkova, Maya I

    2015-01-01

    A memristor is a nonlinear element because its current-voltage characteristic is similar to that of a Lissajous pattern for nonlinear systems. This element was postulated recently and researchers are looking for it in different biosystems. We investigated electrical circuitry of red Irish potato tubers (Solanum tuberosum L.). The goal was to discover if potato tubers might have a new electrical component - a resistor with memory. The analysis was based on a cyclic current-voltage characteristic where the resistor with memory should manifest itself. We found that the electrostimulation by bipolar sinusoidal or triangle periodic waves induces electrical responses in the potato tubers with fingerprints of memristors. Tetraethylammonium chloride, an inhibitor of voltage gated K+ channels, transforms a memristor to a resistor in potato tubers. Our results demonstrate that a voltage gated K+ channel in the excitable tissue of potato tubers has properties of a memristor. Uncoupler carbonylcyanide-4-trifluoromethoxy-phenyl hydrazone decreases the amplitude of electrical responses at low and high frequencies of bipolar periodic sinusoidal or triangle electrostimulating waves. The discovery of memristors in plants creates a new direction in the understanding of electrical phenomena in plants. PMID:26237427

  11. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.

    PubMed

    Besbes, Emna; Le Bail, Alain; Seetharaman, Koushik

    2016-01-01

    The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T20, T21 and T22) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

  12. Involvement of potato (Solanum tuberosum L.) MKK6 in response to potato virus Y.

    PubMed

    Lazar, Ana; Coll, Anna; Dobnik, David; Baebler, Spela; Bedina-Zavec, Apolonija; Zel, Jana; Gruden, Kristina

    2014-01-01

    Mitogen-activated protein kinase (MAPK) cascades have crucial roles in the regulation of plant development and in plant responses to stress. Plant recognition of pathogen-associated molecular patterns or pathogen-derived effector proteins has been shown to trigger activation of several MAPKs. This then controls defence responses, including synthesis and/or signalling of defence hormones and activation of defence related genes. The MAPK cascade genes are highly complex and interconnected, and thus the precise signalling mechanisms in specific plant-pathogen interactions are still not known. Here we investigated the MAPK signalling network involved in immune responses of potato (Solanum tuberosum L.) to Potato virus Y, an important potato pathogen worldwide. Sequence analysis was performed to identify the complete MAPK kinase (MKK) family in potato, and to identify those regulated in the hypersensitive resistance response to Potato virus Y infection. Arabidopsis has 10 MKK family members, of which we identified five in potato and tomato (Solanum lycopersicum L.), and eight in Nicotiana benthamiana. Among these, StMKK6 is the most strongly regulated gene in response to Potato virus Y. The salicylic acid treatment revealed that StMKK6 is regulated by the hormone that is in agreement with the salicylic acid-regulated domains found in the StMKK6 promoter. The involvement of StMKK6 in potato defence response was confirmed by localisation studies, where StMKK6 accumulated strongly only in Potato-virus-Y-infected plants, and predominantly in the cell nucleus. Using a yeast two-hybrid method, we identified three StMKK6 targets downstream in the MAPK cascade: StMAPK4_2, StMAPK6 and StMAPK13. These data together provide further insight into the StMKK6 signalling module and its involvement in plant defence.

  13. Involvement of Potato (Solanum tuberosum L.) MKK6 in Response to Potato virus Y

    PubMed Central

    Lazar, Ana; Coll, Anna; Dobnik, David; Baebler, Špela; Bedina-Zavec, Apolonija; Žel, Jana; Gruden, Kristina

    2014-01-01

    Mitogen-activated protein kinase (MAPK) cascades have crucial roles in the regulation of plant development and in plant responses to stress. Plant recognition of pathogen-associated molecular patterns or pathogen-derived effector proteins has been shown to trigger activation of several MAPKs. This then controls defence responses, including synthesis and/or signalling of defence hormones and activation of defence related genes. The MAPK cascade genes are highly complex and interconnected, and thus the precise signalling mechanisms in specific plant–pathogen interactions are still not known. Here we investigated the MAPK signalling network involved in immune responses of potato (Solanum tuberosum L.) to Potato virus Y, an important potato pathogen worldwide. Sequence analysis was performed to identify the complete MAPK kinase (MKK) family in potato, and to identify those regulated in the hypersensitive resistance response to Potato virus Y infection. Arabidopsis has 10 MKK family members, of which we identified five in potato and tomato (Solanum lycopersicum L.), and eight in Nicotiana benthamiana. Among these, StMKK6 is the most strongly regulated gene in response to Potato virus Y. The salicylic acid treatment revealed that StMKK6 is regulated by the hormone that is in agreement with the salicylic acid-regulated domains found in the StMKK6 promoter. The involvement of StMKK6 in potato defence response was confirmed by localisation studies, where StMKK6 accumulated strongly only in Potato-virus-Y-infected plants, and predominantly in the cell nucleus. Using a yeast two-hybrid method, we identified three StMKK6 targets downstream in the MAPK cascade: StMAPK4_2, StMAPK6 and StMAPK13. These data together provide further insight into the StMKK6 signalling module and its involvement in plant defence. PMID:25111695

  14. [Nutritional characteristics of cereal and peanut bars].

    PubMed

    Escobar, B; Estévez, A M; Tepper, A; Aguayo, M

    1998-06-01

    Snack with good nutritional value could play an important role in the physical and mental development of children and teenagers since they show a great preference for them. The tendency is increasing their nutritional value by supplying proteins, carbohydrates, fiber, vitamins and minerals in a balanced form. The purpose of this research was to evaluate the chemical, sensorial and nutritional quality of cereal and peanut bars. Three types of bars using different ratios of oat, wheat germ, peanut, toasted and expanded amaranthus and wheat extrudate were prepared. Bars proximate composition was determined according the AOAC methods, and their acceptability according Hedonic Scale. In the biological assays, rats fed with 10% protein diets, were used to obtain the Protein Efficiency Ratio (PER) Net Protein Ratio (NPR) and Apparent Digestibility (AD). Corrected PER, relative PER, relative AD, PER and NPR values did not showed difference between bars CM1 and CM2 (PER: 2.59-2.57; NPR: 3.99-3.95 respectively); CM3 bar showed a lower quality. There were not differences among bars in relation to AD. CM1 and CM2 bars had a better biological quality of the protein being CM3 bar of lower quality. From a chemical and sensorial point of view CM1 bar shows the highest protein content (14.23%) and acceptability (6.8) and CM2 bar shows a high raw fiber content (2.27%).

  15. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

    PubMed

    García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

    2010-11-01

    Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

  16. In vivo antioxidant, hypoglycemic, and anti-tumor activities of anthocyanin extracts from purple sweet potato

    PubMed Central

    Zhao, Jin-Ge; Yan, Qian-Qian; Lu, Li-Zhen

    2013-01-01

    Anthocyanin from purple sweet potato (PSP) extracted by microwave baking (MB) and acidified electrolyzed water (AEW) exhibited antioxidant activity. After further purification by macroporous AB-8 resin, the color value of PSP anthocyanin (PSPA) reached 30.15 with a total flavonoid concentration of 932.5 mg/g. The purified extracts had more potent antioxidant activities than the crude extracts. After continuously administering the PSP extracts to 12-mo-old mice for 1 mo, the anti-aging index of the experimental group was not significantly different from that of 5-mo-old mice. To a certain degree, PSPA was also effective for controlling plasma glucose levels in male Streptozocin (STZ)-treated diabetic mice. In addition, the extracts inhibited Sarcoma S180 cell growth in ICR mice. Mice consuming the PSP extracts formed significantly fewer and smaller sarcomas than mice consuming the control diets. The highest inhibition rate was 69.03%. These results suggest that anthocyanin extracts from PSP not only exert strong antioxidant effects in vitro, but also had anti-aging, anti-hyperglycemic, and anti-tumor activities. PMID:24133614

  17. Different Properties of the \\varvec{bar{K}NN} and \\varvec{bar{K}bar{K}N} Systems

    NASA Astrophysics Data System (ADS)

    Shevchenko, N. V.

    2017-03-01

    A series of exact or accurate three-body calculations of different properties of the bar{K}NN and bar{K}bar{K}N systems is described. In particular, binding energies and widths of the quasi-bound states in the systems were calculated. Near-threshold elastic K^- d amplitudes were also found together with the 1 s level shift and width of kaonic deuterium. Different dependences of the three-body results on two-body inputs are discussed.

  18. Plastid transformation in potato: Solanum tuberosum.

    PubMed

    Valkov, Vladimir T; Gargano, Daniela; Scotti, Nunzia; Cardi, Teodoro

    2014-01-01

    Although plastid transformation has attractive advantages and potential applications in plant biotechnology, for long time it has been highly efficient only in tobacco. The lack of efficient selection and regeneration protocols and, for some species, the inefficient recombination using heterologous flanking regions in transformation vectors prevented the extension of the technology to major crops. However, the availability of this technology for species other than tobacco could offer new possibilities in plant breeding, such as resistance management or improvement of nutritional value, with no or limited environmental concerns. Herein we describe an efficient plastid transformation protocol for potato (Solanum tuberosum subsp. tuberosum). By optimizing the tissue culture system and using transformation vectors carrying homologous potato flanking sequences, we obtained up to one transplastomic shoot per bombardment. Such efficiency is comparable to that usually achieved in tobacco. The method described in this chapter can be used to regenerate potato transplastomic plants expressing recombinant proteins in chloroplasts as well as in amyloplasts.

  19. Protein synthesis inhibitor from potato tuber

    SciTech Connect

    Romaen, R. )

    1989-04-01

    A protein fraction capable of inhibit in vitro protein synthesis was found in potato tubers in fresh and wounded tissue. Inhibitor activity from fresh tissue decays with wounding. Inhibition activity was detected absorbed to ribsomal fraction and cytosol of potato tuber tissue by a partially reconstituted in vitro system from potato tuber and wheat germ. Adsorbed ribosomal fraction was more suitable of purification. This fraction was washed from ribosomes with 0.3M KCl, concentrated with ammonium sulfate precipitation and purified through sephadex G100 and sephadex G-75 columns chromatography. After 61 fold purification adsorbed protein fraction can inhibit germination of maize, wheat and sesame seeds, as well as {sup 3}H-leucine incorporation into protein by imbibed maize embryos. Inhibition activity was lost by temperature, alkali and protease-K hydrolysis. Preliminar analysis could not show presence of reductor sugars. Physiological role of this inhibitor in relation to rest and active tissue remains to be studied.

  20. Effect of bread baking on the bioavailability of hydrogen-reduced iron powder added to unenriched refined wheat flour.

    PubMed

    Maekawa, Atsushi A; Glahn, Raymond P; Lei, Xin Gen; Miller, Dennis D

    2006-10-18

    Elemental iron powders are widely used to fortify flour and other cereal products. Our objective was to test the hypothesis that baking enhances the bioavailability of elemental iron powders by oxidizing Fe(0) to Fe(2+) or Fe(3+). An in vitro digestion/Caco-2 cell culture model and a piglet model were used to measure bioavailability. Bread flour, either unfortified or fortified with hydrogen-reduced (HR) iron powder or FeSO(4) (300 mg Fe/kg flour), was baked into bread. For the in vitro studies, bread samples were treated with pepsin at pH 2, 3, 4, 5, 6, or 7 and subsequently incubated with pancreatic enzymes at pH 7 in a chamber positioned above monolayers of cultured Caco-2 cells. Ferritin formation in the cells was used as an index of iron bioavailability. Ferritin formation in cells fed HR Fe bread was similar to cells fed FeSO(4) bread when the peptic digestion was conducted at a pH 2 but lower when the peptic phase was conducted at pH 3, 4, 5, 6, or 7 (P < 0.05). Pig diets containing 35% dried bread were prepared and fed to cross-bred (Hampshire x Landrace x Yorkshire) anemic pigs in two studies. The rate of increase in hemoglobin Fe over the feeding period was used to calculate relative biological value (RBV), an index of iron bioavailability. In the first pig study, RBV of HR Fe added to flour prior to baking was 47.9% when compared to FeSO(4) fortified flour (P < 0.05). In the second pig study, a third treatment consisting of unfortified bread with HR iron added during diet mixing (after bread baking) was included. RBVs of the HR Fe diet (Fe added after baking) and HR Fe diet (Fe added before baking) were 40.1% and 53.5%, respectively, compared to the FeSO(4) diet. Differences in RBV between the HR Fe (before and after baking) and FeSO(4) (before baking) treatment groups were significant, but the difference between the before and after HR treatment groups was not significant. We conclude that bread baking does not enhance the bioavailability of elemental

  1. Boric Acid Reclamation System (BARS)

    SciTech Connect

    Kniazewycz, B.G.; Markind, J.

    1986-03-01

    KLM Technologies' personnel have identified a Boric Acid Reclamation System (BARS) utilizing reverse osmosis and ultrafiltration to produce a recyclable grade of otherwise waste boric acid at PWRs, thus reducing a major source of low-level radwaste. The design of a prototype BARS as a compact volume reduction system was the result of KLM's Phase 1 Program, and based upon a preliminary feasibility program, which assessed the applicability of membrane technology to refurbish and recycle waste boric acid from floor and equipment drain streams. The analysis of the overall program indicated a substantial savings regarding off-site disposal costs. Today's economic scenario indicates that optimization of volume reduction operation procedures could significantly reduce waste management costs, especially where burial penalties have become more severe. As a reaction to the economic burden imposed by final disposal, many nuclear plants are currently modifying their design and operating philosophies concerning liquid radwaste processing systems to meet stricter environmental regulations, and to derive potential economic benefits by reducing the ever-increasing volumes of wastes that are produced. To effect these changes, innovative practices in waste management and more efficient processing technologies are being successfully implemented.

  2. Studies on potato irradiation in the G.D.R.

    NASA Astrophysics Data System (ADS)

    Luther, Th.; Hübner, G.; Grahn, Ch.; Döllstädt, R.

    The studies of potato irradiation have been conducted in the framework of the National Food Irradiation Research Project for 4 years. Although in the G.D.R. the use of chemical sprout inhibitors is allowed, potato irradiation can be an alternative technique for potato processing. Before irradiation a wound healing period of approx. 2 weeks is absolutely necessary to protect the potatoes from Fusarium. The method that presents the minimum risk of damage is irradiation in containers. Economic evaluations for the irradiation of potatoes are also made.

  3. Structure, processing, and properties of potatoes

    NASA Technical Reports Server (NTRS)

    Lloyd, Isabel K.; Kolos, Kimberly R.; Menegaux, Edmond C.; Luo, Huy; Mccuen, Richard H.; Regan, Thomas M.

    1992-01-01

    The objective of this experiment and lesson intended for high school students in an engineering or materials science course or college freshmen is to demonstrate the relation between processing, structure, and thermodynamic and physical properties. The specific objectives are to show the effect of structure and structural changes on thermodynamic properties (specific heat) and physical properties (compressive strength); to illustrate the first law of thermodynamics; to compare boiling a potato in water with cooking it in a microwave in terms of the rate of structural change and the energy consumed to 'process' the potato; and to demonstrate compression testing.

  4. An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.

    PubMed

    Anishaparvin, A; Chhanwal, N; Indrani, D; Raghavarao, K S M S; Anandharamakrishnan, C

    2010-01-01

    A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread.

  5. Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.

    PubMed

    Seyhun, Nadide; Sumnu, Gülüm; Sahin, Serpil

    2003-08-01

    The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier or gum addition and baked in an conventional oven at 175 degrees C for 25 min was used. Weight loss, firmness, soluble starch and amylose content of the cakes were used as the indicators of staling criteria. Cakes were baked in a microwave oven for 1.5 min at 100% power. Variation of staling parameters during storage of cakes followed zero-order kinetics. Use of emulsifiers and gums helped to retard staling of microwave-baked cakes. Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage. DATEM and Purawave were the most effective emulsifier types. Using gums in combination with emulsifiers gave better moisture retention and softer cakes than using gums alone.

  6. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

    PubMed

    Şakıyan, Özge

    2015-05-01

    The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

  7. Laboratory investigation of PCB bake-out from tertiary contaminated concrete for remediation of buildings.

    PubMed

    Kolarik, Barbara; Andersen, Helle Vibeke; Frederiksen, Marie; Gunnarsen, Lars

    2017-03-25

    Polychlorinated biphenyls (PCBs) have been used in flexible construction products from the 1950s to the 1970s. Despite a relatively low vapour pressure, PCBs have over the years emitted to the indoor air and adsorbed to other surfaces, creating tertiary sources. While necessary to protect the environment and health of building occupants, remediation of the contaminated buildings is an expensive and difficult process. The aim of this study was to investigate the effect of bake-out as a method for removing PCB from contaminated indoor surfaces. Four painted and four sandblasted samples of concrete wall were kept at 50 or 65 °C for 10 or 20 days in small scale chambers, which were ventilated with clean air at area specific rates comparable to full scale rooms. The air concentrations were measured several times during the bake-out. Concentrations of PCB in paint, plaster and concrete were measured before and after the experiment. For the painted samples, PCB28 and PCB52 followed by PCB138 and PCB153 were the predominant congeners measured in air. A significant reduction of the PCB concentration was only found for more volatile congeners in paint, while no significant effects were observed in the plaster or concrete. For the most effective setting (65 °C, 20 days), the concentration of PCB∑7 in the paint was reduced by 40%. For the sandblasted samples, the less volatile congeners PCB138 and PCB153 were predominant in the air during bake-out. No effect was observed on the initially low concentrations of the sandblasted samples, possibly due to analytical limitations.

  8. Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties.

    PubMed

    Ral, Jean-Philippe; Whan, Alex; Larroque, Oscar; Leyne, Emmett; Pritchard, Jeni; Dielen, Anne-Sophie; Howitt, Crispin A; Morell, Matthew K; Newberry, Marcus

    2016-01-01

    Late maturity α-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α-amylase in particular genotypes in the grain prior to harvest. The enhanced expression of α-amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, along with a reduced price for growers. The FN test is unable to distinguish between LMA and PHS; thus, both defects are treated similarly when grain is traded. However, in PHS-affected grains, proteases and other degradative process are activated, and this has been shown to have a negative impact on end product quality. No studies have been conducted to determine whether LMA is detrimental to end product quality. This work demonstrated that wheat in which an isoform α-amylase (TaAmy3) was overexpressed in the endosperm of developing grain to levels of up to 100-fold higher than the wild-type resulted in low FN similar to those seen in LMA- or PHS-affected grains. This increase had no detrimental effect on starch structure, flour composition and enhanced baking quality, in small-scale 10-g baking tests. In these small-scale tests, overexpression of TaAmy3 led to increased loaf volume and Maillard-related browning to levels higher than those in control flours when baking improver was added. These findings raise questions as to the validity of the assumption that (i) LMA is detrimental to end product quality and (ii) a low FN is always indicative of a reduction in quality. This work suggests the need for a better understanding of the impact of elevated expression of specific α-amylase on end product quality.

  9. Simulating the effects of bake process parameters on resist thermal reflow

    NASA Astrophysics Data System (ADS)

    Lee, Jae-Won; Feng, Zhaohua; Engelstad, Roxann L.; Lovell, Edward G.

    2004-12-01

    Producing smaller feature sizes by extending current and near-term lithographic printing tools is a cost-effective strategy for high-volume production of integrated circuits. The hardbake process, as an annealing step to strengthen resist structures, includes a desirable thermal reflow that can facilitate this objective. Thermal reflow of polymer-based resists is a phase-dependent phenomenon in which a polymeric material with recyclable / reversible thermal characteristics experiences dimensional changes through relaxation during thermal cycling at hardbake. Unlike polymer melts, resist reflow is accompanied by a continuous change in the physical state of the resist over a specific temperature range, so it can be described on the basis of the relaxation modulus-temperature relation. Resist behavior during thermal transitions (e.g., glassy, leathery, rubbery plateau, etc.) can effectively be classified into either solid or viscous, depending on whether the resist material is below or above the characteristic glass transition temperature. In general, resist contact hole size can be significantly reduced by optimizing the principal factors driving resist reflow, i.e., temperature-dependent material properties, bake cycle parameters, contact-hole dimensions, and the type of contact array. Recognizable size reduction of the contact hole appears as the resist passes through the leathery state, and its maximum permanent deformation after thermal cycling completely depends on the resist material used. This research focuses on a bake profile of the resist described by the parameters in typical three-stage proximity contact wafer processing. Simulation programs were developed to characterize the primary thermal properties and process parameters affecting the bake profile, and to identify their relative effects on the resist contact-hole response.

  10. Development and bioassay of transgenic Chinese cabbage expressing potato proteinase inhibitor II gene

    PubMed Central

    Zhang, Junjie; Liu, Fan; Yao, Lei; Luo, Chen; Yin, Yue; Wang, Guixiang; Huang, Yubi

    2012-01-01

    Lepidopteran larvae are the most injurious pests of Chinese cabbage production. We attempted the development of transgenic Chinese cabbage expressing the potato proteinase inhibitor II gene (pinII) and bioassayed the pest-repelling ability of these transgenic plants. Cotyledons with petioles from aseptic seedlings were used as explants for Agrobacterium-mediated in vitro transformation. Agrobacterium tumefaciens C58 contained the binary vector pBBBasta-pinII-bar comprising pinII and bar genes. Plants showing vigorous PPT resistance were obtained by a series concentration selection for PPT resistance and subsequent regeneration of leaf explants dissected from the putative chimera. Transgenic plants were confirmed by PCR and genomic Southern blotting, which showed that the bar and pinII genes were integrated into the plant genome. Double haploid homozygous transgenic plants were obtained by microspore culture. The pinII expression was detected using quantitative real time polymerase chain reaction (qRT-PCR) and detection of PINII protein content in the transgenic homozygous lines. Insect-feeding trials using the larvae of cabbage worm (Pieris rapae) and the larvae of the diamondback moth (Plutella xylostella) showed higher larval mortality, stunted larval development, and lower pupal weights, pupation rates, and eclosion rates in most of the transgenic lines in comparison with the corresponding values in the non-transformed wild-type line. PMID:23136521

  11. DO BARS DRIVE SPIRAL DENSITY WAVES?

    SciTech Connect

    Buta, Ronald J.; Knapen, Johan H.; Elmegreen, Bruce G.; Salo, Heikki; Laurikainen, Eija; Elmegreen, Debra Meloy; Puerari, Ivanio; Block, David L. E-mail: jhk@iac.es E-mail: hsalo@sun3.oulu.fi E-mail: elmegreen@vassar.edu E-mail: David.Block@wits.ac.za

    2009-05-15

    We present deep near-infrared K{sub s} -band Anglo-Australian Telescope Infrared Imager and Spectrograph observations of a selected sample of nearby barred spiral galaxies, including some with the strongest known bars. The sample covers a range of Hubble types from SB0{sup -} to SBc. The goal is to determine if the torque strengths of the spirals correlate with those of the bars, which might be expected if the bars actually drive the spirals as has been predicted by theoretical studies. This issue has implications for interpreting bar and spiral fractions at high redshift. Analysis of previous samples suggested that such a correlation exists in the near-infrared, where effects of extinction and star formation are less important. However, the earlier samples had only a few excessively strong bars. Our new sample largely confirms our previous studies, but still any correlation is relatively weak. We find two galaxies, NGC 7513 and UGC 10862, where there is only a weak spiral in the presence of a very strong bar. We suggest that some spirals probably are driven by their bars at the same pattern speed, but that this may be only when the bar is growing or if there is abundant gas and dissipation.

  12. Basic physics of xylophone and marimba bars

    NASA Astrophysics Data System (ADS)

    Suits, B. H.

    2001-07-01

    The frequency-dependent wave velocity and nonsinusoidal spatial dependence found for transverse waves in finite vibrating bars stands in stark contrast to the solutions to the one-dimensional wave equation, for example for the idealized vibrating string. The difference is particularly important when the resulting vibrations are used to produce music. Here, the appropriate approximate equations for transverse vibrations on a uniform bar are developed and compared to measurements using wooden bars. The results are extended using a simple finite element model to provide a means to predict normal mode behavior in nonuniform wooden bars such as those used for xylophones, marimbas, and related musical instruments.

  13. New design of high performance ionizing bar

    NASA Astrophysics Data System (ADS)

    Wang, Ronggang; Sun, Yurong

    2013-03-01

    This paper introduces a new design of DC-pulse ionizing bar to solve the problem of imbalance offset voltage for the AC ionizing bar, which is easily affected by the environment, as well as indicate the final tests. The new design mainly includes five parts: power supply circuit, main control unit, logic circuit, high frequency transformer unit, and feedback unit. The ionizing bar can automatically adjust the discharge voltage, pulse frequency and pulse width to balance the positive and negative ions. The final test results indicate that the DC ionizing bar owns good effect in electrostatic elimination.

  14. Properties of Bars in the Local Universe

    NASA Astrophysics Data System (ADS)

    Nair, Preethi

    2009-12-01

    Early work on bar fractions suffered from poor sample sizes which limited the study of correlations between bar fraction and physical properties. Recent large surveys like SDSS and COSMOS have helped rectify this deficiency. Sheth et al. (2008) using a sample of 2000 galaxies from COSMOS, have shown that bar fractions decrease with redshift as claimed by Abraham et al. (1999) and van den Bergh et al. (2000) . In addition, they find the bar fraction of spiral galaxies is a strong function of stellar mass, color and bulge prominence such that more massive, redder, concentrated galaxies have a larger bar fraction than less massive, bluer, diskier galaxies. Barazza et al. (2008) using 2000 galaxies from SDSS find results counter to Sheth et al. (2008) i.e., bar fractions increase with decreasing mass and bluer colors (corresponding to late type galaxies). Using a larger sample of 15000 visually classified SDSS galaxies (which includes bar classifications) I further investigate the properties of barred galaxies in the local universe. In addition, I will describe the variation of total fine fraction (bars + rings +lenses) with physical properties and the effects of AGN on the observed fine fraction.

  15. Detection of radiation-induced hydrocarbons in baked sponged cake prepared with irradiated liquid egg

    NASA Astrophysics Data System (ADS)

    Schulzki, G.; Spiegelberg, A.; Bögl, K. W.; Schreiber, G. A.

    1995-02-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg.

  16. Effect of low temperature baking on the RF properties of niobium superconducting cavities for particle accelerators

    SciTech Connect

    Gianluigi Ciovati

    2004-03-01

    Radio-frequency superconducting (SRF) cavities are widely used to accelerate a charged particle beam in particle accelerators. The performance of SRF cavities made of bulk niobium has significantly improved over the last ten years and is approaching the theoretical limit for niobium. Nevertheless, RF tests of niobium cavities are still showing some ''anomalous'' losses that require a better understanding in order to reliably obtain better performance. These losses are characterized by a marked dependence of the surface resistance on the surface electromagnetic field and can be detected by measuring the quality factor of the resonator as a function of the peak surface field. A low temperature (100 C-150 C) ''in situ'' bake under ultra-high vacuum has been successfully applied as final preparation of niobium RF cavities by several laboratories over the last few years. The benefits reported consist mainly of an improvement of the cavity quality factor at low field and a recovery from ''anomalous'' losses (so-called ''Q-drop'') without field emission at higher field. A series of experiments with a CEBAF single-cell cavity have been carried out at Jefferson Lab to carefully investigate the effect of baking at progressively higher temperatures for a fixed time on all the relevant material parameters. Measurements of the cavity quality factor in the temperature range 1.37 K-280 K and resonant frequency shift between 6 K-9.3 K provide information about the surface resistance, energy gap, penetration depth and mean free path. The experimental data have been analyzed with the complete BCS theory of superconductivity. The hydrogen content of small niobium samples inserted in the cavity during its surface preparation was analyzed with Nuclear Reaction Analysis (NRA). The single-cell cavity has been tested at three different temperatures before and after baking to gain some insight on thermal conductivity and Kapitza resistance and the data are compared with different models

  17. [Self-treatment with baking soda can lead to severe metabolic alkalosis].

    PubMed

    Jensen, Sara; Skriver, Signe

    2014-12-15

    This case report describes a 66-year-old man, previously healthy besides mild hypertension. He ingested a self-made folk remedy consisting of baking soda and water against acid reflux in dosages that resulted in severe metabolic alkalosis (pH 7.8). Diagnosing and treating MA is easy and cheap, but if the condition is not treated, consequences can be severe. The challenge is to uncover patients' use of non prescription medications and folk remedies in the diagnostic process. Having this information it is possible to prevent MA in both high- and low-risk patients.

  18. Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

    PubMed

    Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony

    2014-08-01

    The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.

  19. Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients.

    PubMed

    Tanabe, S; Arai, S; Watanabe, M

    1996-08-01

    Based on the wheat glutenin IgE-binding epitope, Gln-Gln-Gln-Pro-Pro, a practical method is proposed for the production of hypoallergenic wheat flour. Bromelain was found effective for decomposing the epitope structure. In practice, soft flour was mixed with water dissolving bromelain and the mixture was incubated at 37 degrees C for 4 h. The result of IgE-ELISA (enzyme-linked immunosorbent assay) suggested negative allergenicity. A mixture of bromelain-modified flour, glucose, citric, acid, a surfactant and sodium hydrogen carbonate was baked to produce hypoallergenic bread, resembling English muffins.

  20. Partial self-reversal of TRM in baked soils and ceramics from Ecuador

    NASA Astrophysics Data System (ADS)

    Roperch, Pierrick; Chauvin, Annick; Valdez, Francisco

    2012-11-01

    Partial self-reversed thermoremanent magnetizations (SRTRMs) were observed in samples of baked soils, hearths and ceramics from the Rumipamba archeological site near Quito (Ecuador) and ceramics from sites near the town of Esmeraldas (Ecuador). The SRTRMs were recognized at room temperature on few samples but cooling the samples in liquid nitrogen enhanced the intensity of the SRTRM and measurement at 77°K enables its rapid detection in many samples from these sites. Alternating field demagnetization of the SRTRM indicate median destructive field of the order of 50 mT and thermal demagnetization give unblocking temperatures in the temperature range 280-380 °C. The magnetic carriers of the SRTRM are stable to heating in air or in vacuum up to 600 °C suggesting that titanomaghemite should not be the magnetic carrier of the SRTRM. The studied baked clays and ceramics contain detrital material of mainly volcanic origin. Ti-poor titanomagnetite is the main magnetic carrier identified by strong field data or susceptibility measurements versus temperature. Ilmeno-hematite grains were recognized with microscope observations under reflected light. Scanning electron microscope observations with energy dispersive X-ray spectrometry indicate a Ti/Fe ratio corresponding to an ilmenite content of ˜0.55. We also compared the magnetic properties of the partially self-reversed baked clays with those of the self-reversed Pinatubo pumices. The SRTRMs were measured upon cooling from room temperature to 20°K with the MPMS. Upon cooling to 20°K the SRTRM show a nearly tenfold increase in intensity with respect to the room temperature measurement. The baked clay and ceramics from Ecuador carrying the SRTRM share similar magnetic properties with the Pinatubo pumices (unblocking temperatures, low temperature behavior) supporting the interpretation that detrital hemoilmenite originating from the Holocene activity of the numerous Ecuadorian volcanoes is the main carrier of the SRTRM in

  1. Field and storage testing Bt potatoes for resistance to potato tuberworm (Lepidoptera: Gelichiidae).

    PubMed

    Douches, D S; Pett, W; Santos, F; Coombs, J; Grafius, E; Li, W; Metry, E A; el-Din, T Nasr; Madkour, M

    2004-08-01

    Potato tuberworm, Phthorimaea operculella (Zeller), is the most serious insect pest of potatoes worldwide. The introduction of the Bacillus thuringiensis (Bt) toxin gene through genetic engineering offers host plant resistance for the management of potato tuberworm. We report on the field and storage studies to evaluate Bt-cry5 potato lines for resistance to potato tuberworm in Egypt under natural infestations and their agronomic performance in both Egypt and Michigan. From 1997 to 2001, field experiments were conducted at the International Potato Center (CIP) Research Station, Kafr El-Zyat, Egypt, and/or Agricultural Genetic Engineering Institute (AGERI), Giza, Egypt, to evaluate resistance to tuberworm. A total of 27 Bt-transgenic potato lines from six different Bt constructs were evaluated over a 5-yr period. After harvest and evaluation of the agronomic trials, storage evaluation of potato tuberworm damage was done at the CIP Research Station. The 1997 field trial was the first field test of genetically engineered crops in Egypt. Field tests to assess potato tuberworm resistance in Egypt were able to differentiate between the Bt-transgenic lines and the nontransgenic lines/cultivars in 1999, 2000, and 2001. The Bt-cry5-Spunta lines (Spunta-G2, Spunta-G3, and Spunta-6a3) were the most resistant lines in field with 99-100% of tubers free of damage. In the 2001 storage study, these lines were also over 90% free of tuberworm damage after 3 mo. NYL235-4.13, which combines glandular trichomes with the Bt-cry5/gus fusion construct, also had a high percentage of clean tubers in the field studies. In agronomic field trials in Michigan from 1997 to 2001, the Bt-transgenic lines in most instances performed similar to the nontransgenic line in the agronomic trials; however, in Egypt (1998-1999), the yields were less than one-half of those in Michigan. Expression of the Bt-cry5 gene in the potato tuber and foliage will provide the seed producer and grower a tool in which to

  2. PREDICTIONS FOR $B \\to \\tau \\bar{\\mu} + \\mu \\bar{\\tau}$

    NASA Astrophysics Data System (ADS)

    Boubaa, Dris; Datta, Alakabha; Duraisamy, Murugeswaran; Khalil, Shaaban

    2013-12-01

    The observation of B -> τ \\bar {μ } + μ \\bar {τ } at present experiments would be a clear sign of new physics. In this paper, we calculate this process in an extended Higgs sector framework where the decay is mediated by the exchange of spin zero particle with flavor changing neutral current couplings. If we identify the scalar with the newly discovered state at LHC with a mass 125 GeV then we find that, after imposing all experimental constraints, the BR(Bs -> τ \\bar {μ } + μ \\bar {τ }) can be as high as 10-6 and BR (Bd -> τ \\bar {μ } + μ \\bar {τ }) can be as high as 10-7. We also calculate this process in the minimal supersymmetric standard model and find the BR(Bs ->τ \\bar {μ } + μ \\bar {τ }) is typically of the order 10-8.

  3. Influence of fertilization on the Colorado potato beetle, Leptinotarsa decemlineata, in organic potato production.

    PubMed

    Boiteau, G; Lynch, D H; Martin, R C

    2008-04-01

    The abundance of the Colorado potato beetle, Leptinotarsa decemlineata (Say), in organically grown potato did not change significantly in response to increasing rates of dehydrated poultry manure. However, peaks of abundance of larvae were shifted forward in time in response to the high rate of organic fertilizer. Tests using excised foliage showed that the shift was not caused by differential larval mortality or longer developmental times. Time allocation to resting, walking, and feeding by adults was similar regardless of fertilizer rate. Adult foliage consumption was unaffected by organic fertilizer rates in no choice tests and significantly affected in few choice tests. A 22% longer larval development time on plants treated with low fertilizer rate than on plants with high rate was the most significant effect. Even though maximum plant height, canopy, biomass, and yield were significantly smaller in the organic than in conventional plots, the suitability of the plants was not affected except for reduced feeding by summer beetles. Summer adults spent less time feeding and consumed two to five times less foliage on organic potato than on inorganically fertilized and conventionally produced plants. The overall influence of fertilizer on Colorado potato beetle populations was limited and therefore can only play a secondary role in management strategies for organic potato. Avoidance of excessive organic fertilizer that promotes short larval development time and extension of the period over which large Colorado potato beetle larvae are present should be recommended.

  4. Expressing the sweet potato orange gene in transgenic potato improves drought tolerance and marketable tuber production.

    PubMed

    Cho, Kwang-Soo; Han, Eun-Heui; Kwak, Sang-Soo; Cho, Ji-Hong; Im, Ju-Seong; Hong, Su-Young; Sohn, Hwang-Bae; Kim, Yun-Hee; Lee, Shin-Woo

    2016-01-01

    Potato (Solanum tuberosum L.) is generally considered to be sensitive to drought stress. Even short periods of water shortage can result in reduced tuber production and quality. We previously reported that transgenic potato plants expressing the sweet potato orange gene (IbOr) under the control of the stress-inducible SWPA2 promoter (referred to as SOR plants) showed increased tolerance to methyl viologen-mediated oxidative stress and high salinity, along with increased carotenoid contents. In this study, in an effort to improve the productivity and environmental stress tolerance of potato, we subjected transgenic potato plants expressing IbOr to water-deficient conditions in the greenhouse. The SOR plants exhibited increased tolerance to drought stress under greenhouse conditions. IbOr expression was associated with slightly negative phenotypes, including reduced tuber production. Controlling IbOr expression imparted the same degree of drought tolerance while ameliorating these negative phenotypic effects, leading to levels of tuber production similar to or better than those of wild-type plants under drought stress conditions. In particular, under drought stress, drought tolerance and the production of marketable tubers (over 80g) were improved in transgenic plants compared with non-transgenic plants. These results suggest that expressing the IbOr transgene can lead to significant gains in drought tolerance and tuber production in potato, thereby improving these agronomically important traits.

  5. Preliminary survey of potato virus Y (PVy) strains in potato samples from Kurdistan (Iran).

    PubMed

    Bahrami-Kamangar, S; De Jonghe, K; Kamangar, S; Maes, M; Smagghe, G

    2010-01-01

    Potato virus Y (PVY) is the type species in the potyvirus genus of the family potyviridae. This plant pathogenic virus is transmitted through plant sap inoculation by stem and core grafting and by at least 25 aphid species in a non-persistent manner. According to potato specialists in most parts of the world, PVY is currently considered as the most harmful virus in cultivated potatoes. This is also the case for potato production in Iran. In this project we investigated potato leaves that were collected in the Kurdistan province in Iran for the presence of PVY with use of different biochemical/molecular techniques as ELISA, RT-PCR and qPCR. The different PVY strains, including PVY-O, PVY-N, PVYN-TN, PVY-NWi, were determined by using a triplex RT-PCR. In conclusion, the results demonstrated the presence of PVY-NWi strains in the potato leaf samples from Kurdistan (Iran). The data are discussed in relation to prevalence of PVY strains in Iran.

  6. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

    PubMed

    Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

    2013-12-15

    The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.

  7. An Assessment of Recycled Refractory Material Performance After Two Years of Service in a Carbon Bake Furnace

    SciTech Connect

    Schubert, N.; Bennett, J.P.; Kwong, K.S.

    1999-10-27

    Material removed from carbon bake furnaces used to manufacture anodes for the production of aluminum metal has historically been disposed by landfill. This material is composed primarily of 50% alumina refractory. in 1997, Alcoa completed a highly successful program to reuse the spent refractories in castables for carbon bake furnace headwalls and flooring, as roadbed aggregate, and in other internal applications. This program recycled/reused 11,000 metric tons of used refractory material (99% of the material removed from the carbon bake furnace) and saved Alcoa over 3.8 of the 9.6 million dollar projected furnace rebuild costs. As assessment is made of the performance of the recycled refractory components after two years of service.

  8. Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

    PubMed

    Bosmans, Geertrui M; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A

    2014-12-15

    Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at -25°C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23°C.

  9. Too Much Bar and Not Enough Mitzvah? A Proposed Research Agenda on Bar/Bat Mitzvah

    ERIC Educational Resources Information Center

    Schoenfeld, Stuart

    2010-01-01

    Jewish educators are understandably interested in research on how bar/bat mitzvah affect Jewish education or research on what Jewish schools have done to avoid the distortions of a focus on bar/bat mitzvah. Research might also focus on the somewhat different and more ambitious topic of the role that bar/bat mitzvah play in contemporary Jewish…

  10. Internal Ballistics of a Pneumatic Potato Cannon

    ERIC Educational Resources Information Center

    Mungan, Carl E.

    2009-01-01

    Basic laws of thermodynamics and mechanics are used to analyse an air gun. Such devices are often employed in outdoor physics demonstrations to launch potatoes using compressed gas that is here assumed to expand reversibly and adiabatically. Reasonable agreement is found with reported muzzle speeds for such homebuilt cannons. The treatment is…

  11. Hormone Metabolism During Potato Tuber Dormancy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    At harvest and for an indeterminate period thereafter potato tubers will not sprout and are physiologically dormant. The length of tuber dormancy is dependent on cultivar and pre- and postharvest environmental conditions. Plant hormones have been shown to be involved in all phases of dormancy prog...

  12. Potato Response to Tillage and Nitrogen Management

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato responses to different rates of pre-plant and in-season N management are evaluated under reduced and conventional tillage under center pivot irrigation. Tuber yield, tuber size distribution, and tuber specific gravity were largely similar across different tillage and N management practices. P...

  13. Studies of Amylose Content in Potato Starch

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato starch is typically low in amylose (~20-25%), but high amylose starch has superior nutritional qualities. The ratio between amylose and amylopectin is the most important property influencing the physical properties of starch. There is a strong case to be made for the development of food crops...

  14. Alcohol production from fermentation of sweet potatoes

    SciTech Connect

    Egg, R.P.; Coble, C.G.; O'Neal, H.P.; Sweeten, J.M.

    1982-12-01

    A study was conducted to determine the ethanol production characteristics of sweet potatoes. Ethanol yields were as high as 137 liters per tonne of feedstock using procedures developed for grain. Major problems encountered were low ethanol concentrations in the beer and poor stillage dewatering properties.

  15. Light-colored, Low Acrylamide Potato Chips

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Potato tubers are stored at cold temperatures to prevent sprouting, minimize disease losses and increase the marketing window. Cold storage also causes an accumulation of reducing sugars, a phenomenon referred to as cold-induced sweetening. Unacceptable, dark colored chips and fries are formed durin...

  16. Grower price effects of Innate™ potato

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The revival of biotechnology applications for potato raises interesting economic questions that we examine here. Technologies of this sort increase supply by decreasing waste and reducing percentage of off-grade product. Increased supply leads, eventually, to reductions in the market price, so that ...

  17. Potato Processing from Low Temperature Storage

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Everyone who grows or stores potatoes for chips or fries knows how challenging it is to deliver tubers that consistently produce light-colored fried products that meet processor and consumer expectations. Many factors contribute to dark color formation, including heat and water stress during tuber d...

  18. Yellow Nutsedge control in Potato with Imazosulfuron

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Yellow nutsedge control in potato with imazosulfuron was evaluated in trials conducted on a sandy loam soil near Pasco, WA and on a silt loam soil near Ontario, OR in 2007. Imazosulfuron was tested at 0.34, 0.45, and 0.56 kg ai/ha applied preemergence (PRE), PRE followed by postemergence (POST), and...

  19. Sustainable potato production and global food security

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato (Solanum spp.) is currently the leading non-grain commodity in the global food system with production exceeding 329 million metric tonnes in 2009. The extraordinary adaptive range of this species complex combined with ease of cultivation and high nutritional content have promoted steady i...

  20. Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

    PubMed

    Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

    2016-05-01

    This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production.

  1. Development of Cu-bearing bake-hardenable steel sheets for automotive exposed panels

    NASA Astrophysics Data System (ADS)

    Hong, Moon-Hi; Cho, Noi-Ha; Kim, Sung-Il; Kwon, Ohjoon; Lim, Sung-Hwan; Moon, Won-Jin

    2010-12-01

    Recently, newly developed bake-hardenable (BH) steel sheets strengthened by copper sulfide (CuS) have been successfully employed in commercial production lines that supply automotive outer panels. The metallurgical concepts governing fabrication of these new BH steel sheets require keeping carbon content as low as 0.0015 wt.% without any additional amount of titanium and/or niobium for solute carbon scavenging. The role of CuS precipitates has turned out to raise the yield strength acting as a barrier against dislocation movement. In this paper, we studied the effects of chemical compositions and manufacturing process variables on the microstructure and mechanical properties of newly developed BH steel sheets. We found that the control of carbon and nitrogen showed a good balance between bake-hardenability (BH) and yield point elongation (YP-El). We identified the crystallographic relationship between the nano-size CuS precipitates and the ferrite matrix of (001)sulfide//(001)α-Fe and [001]sulfide//[001]α-Fe. We also found that the BH and YP-El were affected by the formation of aluminium nitride (AlN) and the annealing temperature.

  2. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

    PubMed

    Shafi, Musarat; Baba, Waqas N; Masoodi, Farooq Ahmad; Bazaz, Rafiya

    2016-12-01

    Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

  3. Production of crude xylanase from Thermoascus aurantiacus CBMAI 756 aiming the baking process.

    PubMed

    Oliveira, Denise S; Meherb-Dini, Carolina; Franco, Célia M L; Gomes, Eleni; Da-Silva, Roberto

    2010-09-01

    In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity (<1 and 15 U/mL, respectively). This enzyme profile may be more profitable for the baking industry, because it results in a slower degradation of gluten. Our results confirm this finding, because the enzyme obtained by fermentation in corncob resulted in a gluten with a higher specific volume than all the other substrates that were tested. The crude xylanase presented maximum activity at a pH of 5, and the optimum temperature was 75 °C. It was stable up to 70 °C for an hour and at a pH range from 4 to 10.

  4. Effect of temper rolling on the bake-hardening behavior of low carbon steel

    NASA Astrophysics Data System (ADS)

    Kuang, Chun-fu; Zhang, Shen-gen; Li, Jun; Wang, Jian; Li, Pei

    2015-01-01

    In a typical process, low carbon steel was annealed at two different temperatures (660°C and 750°C), and then was temper rolled to improve the mechanical properties. Pre-straining and baking treatments were subsequently carried out to measure the bake-hardening (BH) values. The influences of annealing temperature and temper rolling on the BH behavior of the steel were investigated. The results indicated that the microstructure evolution during temper rolling was related to carbon atoms and dislocations. After an apparent increase, the BH value of the steel significantly decreased when the temper rolling reduction was increased from 0% to 5%. This was attributed to the increase in solute carbon concentration and dislocation density. The maximum BH values of the steel annealed at 660°C and 750°C were 80 MPa and 89 MPa at the reductions of 3% and 4%, respectively. Moreover, increasing the annealing temperature from 660 to 750°C resulted in an obvious increase in the BH value due to carbide dissolution.

  5. In situ baking method for degassing of a kicker magnet in accelerator beam line

    SciTech Connect

    Kamiya, Junichiro Ogiwara, Norio; Yanagibashi, Toru; Kinsho, Michikazu; Yasuda, Yuichi

    2016-03-15

    In this study, the authors propose a new in situ degassing method by which only kicker magnets in the accelerator beam line are baked out without raising the temperature of the vacuum chamber to prevent unwanted thermal expansion of the chamber. By simply installing the heater and thermal radiation shield plates between the kicker magnet and the chamber wall, most of the heat flux from the heater directs toward the kicker magnet. The result of the verification test showed that each part of the kicker magnet was heated to above the target temperature with a small rise in the vacuum chamber temperature. A graphite heater was selected in this application to bake-out the kicker magnet in the beam line to ensure reliability and easy maintainability of the heater. The vacuum characteristics of graphite were suitable for heater operation in the beam line. A preliminary heat-up test conducted in the accelerator beam line also showed that each part of the kicker magnet was successfully heated and that thermal expansion of the chamber was negligibly small.

  6. Degradation and epimerization of ergot alkaloids after baking and in vitro digestion.

    PubMed

    Merkel, Stefan; Dib, Baha; Maul, Ronald; Köppen, Robert; Koch, Matthias; Nehls, Irene

    2012-11-01

    The degradation and epimerization of ergot alkaloids (EAs) in rye flour were investigated after baking cookies and subsequently subjecting them to an in vitro digestion model. Different steps of digestion were analyzed using salivary, gastric, and duodenal juices. The degradation and bidirectional conversion of the toxicologically relevant (R)-epimers and the biologically inactive (S)-epimers for seven pairs of EAs were determined by a HPLC method coupled with fluorescence detection. Baking cookies resulted in degradation of EAs (2-30 %) and a shift in the epimeric ratio toward the (S)-epimer for all EAs. The applied digestion model led to a selective toxification of ergotamine and ergosine, two ergotamine-type EAs. The initial percentage of the toxic (R)-epimer in relation to the total toxin content was considerably increased after digestion of cookies. Ergotamine and ergosine increased from 32 to 51 % and 35 to 55 %, respectively. In contrast, EAs of the ergotoxine type (ergocornine, α- and β-ergocryptine, and ergocristine) showed an epimeric shift toward their biologically inactive (S)-epimers. Further experiments indicated that the selective epimerization of ergotamine EAs occurs in the duodenal juice only. These results demonstrate that toxification of EAs in the intestinal tract should be taken into consideration.

  7. The laboratory and clinical safety evaluation of a dentifrice containing hydrogen peroxide and baking soda.

    PubMed

    Fischman, S L; Truelove, R B; Hart, R; Cancro, L P

    1992-01-01

    This study reports the laboratory, clinical, and microbiological finding of the safety testing and daily use of a dentifrice delivering 0.75% hydrogen peroxide and 5% baking soda. Laboratory studies using Ca45 labeled teeth and biologically stained teeth confirmed that the dentifrice did not decalcify enamel or bleach teeth. Over the course of a six-month period, 62 subjects using a hydrogen peroxide-baking soda dentifrice and 21 subjects using a control dentifrice were examined for oral soft tissue change and hard tissue alterations. No soft tissue changes attributable to the use of either dentifrice were noted. Experienced clinicians using Trubyte shade guide teeth observed no significant changes to the subjects' anterior teeth following 6 months use of the test dentifrice. Paired discrimination tests revealed that the examiners could distinguish color differences in the shade guide teeth at 0.7%. Microbiological monitoring of the subjects for six months use of their assigned dentifrice and for the following months on the control dentifrice, revealed neither an increased incidence of candida nor increased candida counts.

  8. Deprotection blue in extreme ultraviolet photoresists: influence of base loading and post-exposure bake temperture

    SciTech Connect

    Anderson, Christopher N.; Naulleau, Patrick P.

    2008-06-02

    The deprotection blur of Rohm and Haas XP 5435, XP 5271, and XP5496 extreme ultraviolet photoresists has been determined as their base weight percent is varied. They have also determined the deprotection blur of TOK EUVR P1123 photoresist as the post-exposure bake temperature is varied from 80 C to 120 C. In Rohm and Haas XP 5435 and XP5271 resists 7x and 3x (respective) increases in base weight percent reduce the size of successfully patterned 1:1 line-space features by 16 nm and 8 nm with corresponding reductions in deprotection blur of 7 nm and 4 nm. In XP 5496 a 7x increase in base weight percent reduces the size of successfully patterned 1:1 line-space features from 48 nm to 38 nm without changing deprotection blur. In TOK EUVR P1123 resist, a reduction in post-exposure bake temperature from 100 C to 80 C reduces deprotection blur from 21 nm to 10 nm and reduces patterned LER from 4.8 nm to 4.1 nm.

  9. Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs

    PubMed Central

    2016-01-01

    The effect of ultra-sonication on quality characteristics and flavor of baked eggs was studied. One hundred and twenty eggs were cooked and assigned to six treatments groups (n=20 each) that were then soaked in saline solution at various concentrations (5, 10 and 18%) with/or without further ultra-sonication treatment at 35 kHz for 1 h. The pH values were lower in the ultra-sonicated samples in comparison with the non-ultra-sonicated samples (p<0.05). The values for texture traits were higher in the samples soaked in 10% saline solution with ultra-sonication in comparison with other remaining treatments or control (p<0.05). The sodium content in samples soaked in 10% saline solution with ultra-sonication was similar to that of the ones soaked in 18% saline solution without ultra-sonication. The higher flavor scores were also given for the ultra-sonicated samples in comparison with the control or non-ultra-sonicated ones. These results suggest that the application of ultra-sonication may produce a faster sodium penetration into baked eggs, simultaneously improves some textural traits (e.g., hardness) as well as flavor of the products. PMID:27621685

  10. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

    PubMed Central

    Eduardo, Maria; Ahrné, Lilia

    2014-01-01

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking. PMID:26904634

  11. Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

    PubMed

    Crassina, K; Sudha, M L

    2015-09-01

    Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2 °C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

  12. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.

    PubMed

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2014-01-01

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  13. Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.

    PubMed

    Surdyk, Nicolas; Rosén, Johan; Andersson, Roger; Aman, Per

    2004-04-07

    A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed. The dough contained wheat endosperm flour with a low content of precursors for acrylamide formation (asparagine and reducing sugars), dry yeast, salt, and water. The effects of asparagine and fructose, added to the dough, were studied in an experiment with a full factorial design. More than 99% of the acrylamide was found in the crust. Added asparagine dramatically increased the content of acrylamide in crusts dry matter (from about 80 microg/kg to between 600 and 6000 microg/kg) while added fructose did not influence the content. The effects of temperature and time of baking were studied in another experiment using a circumscribed central composite design. Mainly temperature (above 200 degrees C) but also time increased the acrylamide content in crust dry matter (from below 10 to 1900 microg/kg), and a significant interaction was found between these two factors. When baked at different conditions with the same ingredients, a highly significant relationship (P < 0.001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions.

  14. Nanometer-scale fabrication of hydrogen silsesquioxane (HSQ) films with post exposure baking.

    PubMed

    Kim, Dong-Hyun; Kang, Se-Koo; Yeom, Geun-Young; Jang, Jae-Hyung

    2013-03-01

    A nanometer-scale grating structure with a 60-nm-wide gap and 200-nm-wide ridge has been successfully demonstrated on a silicon-on-insulator substrate by using a 220-nm-thick hydrogen silsesquioxane (HSQ) negative tone electron beam resist. A post exposure baking (PEB) process and hot development process with low concentration (3.5 wt%) of tetramethylammonium hydroxide (TMAH) solution were introduced to realize the grating pattern. To study the effects of post exposure baking on the HSQ resist, Fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS) analyses were carried out. From the FT-IR and XPS analyses, it was verified that a thin SiO2 with high cross-linked network structure was formed on the HSQ surface during the PEB step. This SiO2 layer prevents the formation of unwanted bonds on the HSQ surface, which results in clearly defined grating structures with a 60-nm-gap and 200-nm-wide-ridge on the 220-nm-thick HSQ resist. The nanometer-scale grating pattern was successfully transfered to the 280-nm-thick silicon layer of a silicon-on-insulator (SOI) substrate by using inductively-coupled-plasma-reactive-ion-etching (ICP-RIE).

  15. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

    NASA Astrophysics Data System (ADS)

    Engmann, Jan

    2008-07-01

    We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

  16. Conservative Groups Threaten to Sue Bar Association

    ERIC Educational Resources Information Center

    Jacobson, Jennifer

    2006-01-01

    A proposed revision in the American Bar Association's accrediting standards for law schools is coming under fire from the U.S. Commission on Civil Rights, which says the proposal seems to require the schools to use racial preferences in hiring and admissions despite federal and state laws limiting such policies. Although a bar-association official…

  17. Bar Study Stories. Issues in Prevention

    ERIC Educational Resources Information Center

    Higher Education Center for Alcohol, Drug Abuse, and Violence Prevention, 2012

    2012-01-01

    This issue of "Issues in Prevention" focuses on the impact of the availability of drinks in licensed establishments, such as bars and taverns on student drinking. This issue contains the following articles: (1) Cheap Drinks at College Bars Can Escalate Student Drinking (John D. Clapp); (2) High Alcohol Outlet Density: A Problem for Campuses and…

  18. Bars as seen by Herschel and Sloan

    NASA Astrophysics Data System (ADS)

    Consolandi, Guido; Dotti, Massimo; Boselli, Alessandro; Gavazzi, Giuseppe; Gargiulo, Fabio

    2017-02-01

    We present an observational study of the effect of bars on the gas component and on the star formation properties of their host galaxies in a statistically significant sample of resolved objects, the Herschel Reference Sample. The analysis of optical and far-infrared images allows us to identify a clear spatial correlation between stellar bars and the cold-gas distribution mapped by the warm dust emission. We find that the infrared counterparts of optically identified bars are either bar-like structures or dead central regions in which star formation is strongly suppressed. Similar morphologies are found in the distribution of star formation directly traced by Hα maps. The sizes of such optical and infrared structures correlate remarkably well, hinting at a causal connection. In the light of previous observations and of theoretical investigations in the literature, we interpret our findings as further evidence of the scenario in which bars drive strong inflows toward their host nuclei: young bars are still in the process of perturbing the gas and star formation clearly delineates the shape of the bars; old bars on the contrary already removed any gas within their extents, carving a dead region of negligible star formation.

  19. Needle bar for warp knitting machines

    DOEpatents

    Hagel, Adolf; Thumling, Manfred

    1979-01-01

    Needle bar for warp knitting machines with a number of needles individually set into slits of the bar and having shafts cranked to such an extent that the head section of each needle is in alignment with the shaft section accommodated by the slit. Slackening of the needles will thus not influence the needle spacing.

  20. Flexible scaffolding made of rigid BARs.

    PubMed

    Frolov, Vadim A; Zimmerberg, Joshua

    2008-03-07

    Crescent-shaped BAR domains are generic actors in the creation of membrane curvature. In this issue, Frost et al. (2008) reveal how collective twisting of rigid F-BAR domains on a soft membrane surface may lead to different membrane curvatures.

  1. Utilization of potatoes for life support in space. V. Evaluation of cultivars in response to continuous light and high temperature

    NASA Technical Reports Server (NTRS)

    Tibbitts, T. W.; Cao, W.; Bennett, S. M.

    1992-01-01

    Twenty-four potato (Solanum tuberosum L.) cultivars from different regions of the world were evaluated in terms of their responses to continuous light (24 h photoperiod) and to high temperature (30 C) in two separate experiments under controlled environments. In each experiment, a first evaluation of the cultivars was made at day 35 after transplanting, at which time 12 cultivars exhibiting best growth and tuber initiation were selected. A final evaluation of the 12 cultivars was made after an additional 21 days of growth, at which time plant height, total dry weight, tuber dry weight, and tuber number were determined. In the continuous light evaluation, the 12 selected cultivars were Alaska 114, Atlantic, Bintje, Denali, Desiree, Haig, New York 81, Ottar, Rutt, Snogg, Snowchip, and Troll. In the high temperature evaluation, the 12 selected cultivars were Alpha, Atlantic, Bake King, Denali, Desiree, Haig, Kennebec, Norland, Russet Burbank, Rutt, Superior, and Troll. Among the cultivars selected under continuous irradiation, Desiree, Ottar, Haig, Rutt, Denali and Alaska showed the best potential for high productivity whereas New York 81 and Bintje showed the least production capability. Among the cultivars selected under high temperature, Rutt, Haig, Troll and Bake King had best performance whereas Atlantic, Alpha, Kennebec and Russet Burbank exhibited the least production potential. Thus, Haig and Rutt were the two cultivars that performed well under continuous irradiation and high temperature conditions, and could have maximum potential for adaptation to varying stress environments. These two cultivars may have the best potential for use in future space farming in which continuous light and/or high temperature conditions may exist. However, cultivar responses under combined conditions of continuous light and high temperature remains for further validation.

  2. Anthocyanin-containing purple-fleshed potatoes suppress colon tumorigenesis via elimination of colon cancer stem cells.

    PubMed

    Charepalli, Venkata; Reddivari, Lavanya; Radhakrishnan, Sridhar; Vadde, Ramakrishna; Agarwal, Rajesh; Vanamala, Jairam K P

    2015-12-01

    Cancer stem cells (CSCs) are shown to be responsible for initiation and progression of tumors in a variety of cancers. We previously showed that anthocyanin-containing baked purple-fleshed potato (PP) extracts (PA) suppressed early and advanced human colon cancer cell proliferation and induced apoptosis, but their effect on colon CSCs is not known. Considering the evidence of bioactive compounds, such as anthocyanins, against cancers, there is a critical need to study anticancer activity of PP, a global food crop, against colon CSCs. Thus, isolated colon CSCs (positive for CD44, CD133 and ALDH1b1 markers) with functioning p53 and shRNA-attenuated p53 were treated with PA at 5.0 μg/ml. Effects of baked PP (20% wt/wt) against colon CSCs were also tested in vivo in mice with azoxymethane-induced colon tumorigenesis. Effects of PA/PP were compared to positive control sulindac. In vitro, PA suppressed proliferation and elevated apoptosis in a p53-independent manner in colon CSCs. PA, but not sulindac, suppressed levels of Wnt pathway effector β-catenin (a critical regulator of CSC proliferation) and its downstream proteins (c-Myc and cyclin D1) and elevated Bax and cytochrome c, proteins-mediating mitochondrial apoptosis. In vivo, PP reduced the number of crypts containing cells with nuclear β-catenin (an indicator of colon CSCs) via induction of apoptosis and suppressed tumor incidence similar to that of sulindac. Combined, our data suggest that PP may contribute to reduced colon CSCs number and tumor incidence in vivo via suppression of Wnt/β-catenin signaling and elevation of mitochondria-mediated apoptosis.

  3. Potential impacts of bioprocessing of sweet potato: Review.

    PubMed

    El Sheikha, Aly Farag; Ray, Ramesh C

    2017-02-11

    Sweet potato (Ipomoea batatas L.) is among the major food crops in the world and is cultivated in all tropical and subtropical regions particularly in Asia, Africa, and the Pacific. Asia and Africa regions account for 95% of the world's production. Among the root and tuber crops grown in the world, sweet potato ranks second after cassava. In previous decades, sweet potato represented food and feed security, now it offers income generation possibilities, through bioprocessing products. Bioprocessing of sweet potato offers novel opportunities to commercialize this crop by developing a number of functional foods and beverages such as sour starch, lacto-pickle, lacto-juice, soy sauce, acidophilus milk, sweet potato curd and yogurt, and alcoholic drinks through either solid state or submerged fermentation. Sweet potato tops, especially leaves are preserved as hay or silage. Sweet potato flour and bagassae are used as substrates for production of microbial protein, enzymes, organic acids, monosodium glutamate, chitosan, etc. Additionally, sweet potato is a promising candidate for production of bioethanol. This review deals with the development of various products from sweet potato by application of bioprocessing technology. To the best of our knowledge, there is no review paper on the potential impacts of the sweet potato bioprocessing.

  4. [Development of cereal bar with pineapple skin].

    PubMed

    Fonseca, Renata Siqueira; Del Santo, Victor Rogério; Souza, Gilberto Batista de; Pereira, Cíntia Alessandra Matiucci

    2011-06-01

    The cereal bars are multi-component products consisting of cereals, dried fruit and syrup binder and may be added to the consumable parts of fruits and vegetables which usually are not exploited and have high nutritional value, thereby reducing food waste. It was developed a jam with pineapple skin, which it was utilized in 13.5% in the cereal bar formulation. The cereal bar was sensorial evaluated and had its centesimal and mineral composition determined. The new product achieved average of 8.3 for global impression using 9 points hedonic scale, 91% of acceptance rate and 67% of purchase intent. In this first use of pineapple skin jam as food ingredient it can be concluded that its aggregation in the cereal bar formula is feasible, making an accepted product with fibers, proteins and minerals, as an alternative to traditional cereal bars.

  5. Zinc enrichment of whole potato tuber by vacuum impregnation.

    PubMed

    Erihemu; Hironaka, Kazunori; Koaze, Hiroshi; Oda, Yuji; Shimada, Kenichiro

    2015-04-01

    Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world's population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam-cooking and storage at 4 °C on the zinc content of VI whole potatoes was evaluated. Whole potato tubers were immersed in a 9 g/100 g zinc (zinc gluconate) solution. Vacuum pressure of 1,000 Pa was applied for 0-120 min, and atmospheric pressure restoration for 0-4 h. Experimental results showed that the zinc content of VI potatoes increased with vacuum and restoration time. Moreover, VI-cooked unpeeled or peeled potatoes had 63-94 times and 47-75 times higher zinc contents than un-VI-cooked unpeeled or peeled potatoes, respectively. The world daily potato consumption (86 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 130-148% and 100-135% of the recommended daily allowance (RDA) of zinc, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes supplied adult women with 178-203% and 137-185% of the RDA level, respectively. In addition, the VI potatoes had 40 times higher zinc contents through 30 days of storage at 4 °C, compared with un-VI-treated potatoes. This study indicated that VI treatment of whole potatoes was useful for enriching the zinc content.

  6. Exploring the binding dynamics of BAR proteins.

    PubMed

    Kabaso, Doron; Gongadze, Ekaterina; Jorgačevski, Jernej; Kreft, Marko; Van Rienen, Ursula; Zorec, Robert; Iglič, Aleš

    2011-09-01

    We used a continuum model based on the Helfrich free energy to investigate the binding dynamics of a lipid bilayer to a BAR domain surface of a crescent-like shape of positive (e.g. I-BAR shape) or negative (e.g. F-BAR shape) intrinsic curvature. According to structural data, it has been suggested that negatively charged membrane lipids are bound to positively charged amino acids at the binding interface of BAR proteins, contributing a negative binding energy to the system free energy. In addition, the cone-like shape of negatively charged lipids on the inner side of a cell membrane might contribute a positive intrinsic curvature, facilitating the initial bending towards the crescent-like shape of the BAR domain. In the present study, we hypothesize that in the limit of a rigid BAR domain shape, the negative binding energy and the coupling between the intrinsic curvature of negatively charged lipids and the membrane curvature drive the bending of the membrane. To estimate the binding energy, the electric potential at the charged surface of a BAR domain was calculated using the Langevin-Bikerman equation. Results of numerical simulations reveal that the binding energy is important for the initial instability (i.e. bending of a membrane), while the coupling between the intrinsic shapes of lipids and membrane curvature could be crucial for the curvature-dependent aggregation of negatively charged lipids near the surface of the BAR domain. In the discussion, we suggest novel experiments using patch clamp techniques to analyze the binding dynamics of BAR proteins, as well as the possible role of BAR proteins in the fusion pore stability of exovesicles.

  7. 33 CFR 13.01-40 - Miniature medals and bars.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... GENERAL DECORATIONS, MEDALS, RIBBONS AND SIMILAR DEVICES Gold and Silver Lifesaving Medals, Bars, and Miniatures § 13.01-40 Miniature medals and bars. (a) Miniature Gold and Silver Lifesaving Medals and bars...

  8. 33 CFR 13.01-40 - Miniature medals and bars.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... GENERAL DECORATIONS, MEDALS, RIBBONS AND SIMILAR DEVICES Gold and Silver Lifesaving Medals, Bars, and Miniatures § 13.01-40 Miniature medals and bars. (a) Miniature Gold and Silver Lifesaving Medals and bars...

  9. 33 CFR 13.01-40 - Miniature medals and bars.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... GENERAL DECORATIONS, MEDALS, RIBBONS AND SIMILAR DEVICES Gold and Silver Lifesaving Medals, Bars, and Miniatures § 13.01-40 Miniature medals and bars. (a) Miniature Gold and Silver Lifesaving Medals and bars...

  10. 33 CFR 13.01-40 - Miniature medals and bars.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... GENERAL DECORATIONS, MEDALS, RIBBONS AND SIMILAR DEVICES Gold and Silver Lifesaving Medals, Bars, and Miniatures § 13.01-40 Miniature medals and bars. (a) Miniature Gold and Silver Lifesaving Medals and bars...

  11. 33 CFR 13.01-40 - Miniature medals and bars.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... GENERAL DECORATIONS, MEDALS, RIBBONS AND SIMILAR DEVICES Gold and Silver Lifesaving Medals, Bars, and Miniatures § 13.01-40 Miniature medals and bars. (a) Miniature Gold and Silver Lifesaving Medals and bars...

  12. Use of Electrical Penetration Graph Technology to Examine Transmission of ‘Candidatus Liberibacter solanacearum’ to Potato by Three Haplotypes of Potato Psyllid (Bactericera cockerelli; Hemiptera: Triozidae)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato psyllid, Bactericera cockerelli (Šulc) (Hemiptera: Triozidae), is a vector of the phloem-limited bacterium ‘Candidatus Liberibacter solanacearum’ (Lso), the putative causal agent of zebra chip disease of potato. Little is known about how potato psyllid transmits Lso to potato. We used ele...

  13. Phylogenetic relationships of closely related potyviruses infecting sweet potato determined by genomic characterizaiton of Sweet potato virus G and Sweet potato virus 2

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Complete nucleotide sequences of Sweet potato virus G (SPVG) and Sweet potato virus 2 (SPV2) were determined to be 10,800 and 10,731 nucleotides, respectively, excluding the 3’-poly(A) tail in this study. Their genomic organization is typical of potyviruses, encoding a polyprotein which is likely cl...

  14. Acetic acid pretreatment improves the hardness of cooked potato slices.

    PubMed

    Zhao, Wenlin; Shehzad, Hussain; Yan, Shoulei; Li, Jie; Wang, Qingzhang

    2017-08-01

    The effects of acetic acid pretreatment on the texture of cooked potato slices were investigated in this work. Potato slices were pretreated with acetic acid immersion (AAI), distilled water immersion (DWI), or no immersion (NI). Subsequently, the cell wall material of the pretreated samples was isolated and fractioned to evaluate changes in the monosaccharide content and molar mass (MM), and the hardness and microscopic structure of the potato slices in different pretreatments before and after cooking were determined. The results showed that the highest firmness was obtained with more intact structure of the cell wall for cooked potato slices with AAI pretreatment. Furthermore, the MM and sugar ratio demonstrated that the AAI pretreated potato slices contained a higher content of the small molecular polysaccharides of cell walls, especially in the hemicellulose fraction. This work may provide a reference for potato processing.

  15. Energy consumption evaluation of fuel bioethanol production from sweet potato.

    PubMed

    Ferrari, Mario Daniel; Guigou, Mairan; Lareo, Claudia

    2013-05-01

    The energy consumption for different operative conditions and configurations of the bioethanol production industrial process from an experimental variety of sweet potato (Ipomea batatas) K 9807.1 was evaluated. A process simulation model was developed using SuperPro Designer® software. The model was based on experimental data gathered from our laboratory experiments and technology and equipment suppliers. The effects of the dry matter ratio of sweet potato to water, the fermentation efficiency, and sweet potato sugar content, on the energy consumption (steam and electricity) were respectively evaluated. All factors were significant. The best ratio of dry matter to total water to work with fresh sweet potato was 0.2 kg dry sweet potato/kg water, as for greater ratios was not found a significant reduction in energy consumption. Also, the drying of the sweet potato previous its processing was studied. It presented an energy consumption greater than the energetic content of the bioethanol produced.

  16. Simultaneous detection and differentiation of four closely related sweet potato potyviruses by a multiplex one-step RT-PCR

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Four closely related potyviruses, Sweet potato feathery mottle virus (SPFMV), Sweet potato virus C (SPVC), Sweet potato virus G (SPVG) and/or Sweet potato virus 2 (SPV2), are involved in Sweet Potato Viral Disease, the most devastating disease of sweet potato worldwide. Identification and detection ...

  17. Cam-controlled boring bar

    DOEpatents

    Glatthorn, Raymond H.

    1986-01-01

    A cam-controlled boring bar system (100) includes a first housing (152) which is rotatable about its longitudinal axis (154), and a second housing in the form of a cam-controlled slide (158) which is also rotatable about the axis (154) as well as being translatable therealong. A tool-holder (180) is mounted within the slide (158) for holding a single point cutting tool. Slide (158) has a rectangular configuration and is disposed within a rectangularly configured portion of the first housing (152). Arcuate cam slots (192) are defined within a side plate (172) of the housing (152), while cam followers (194) are mounted upon the cam slide (158) for cooperative engagement with the cam slots (192). In this manner, as the housing (152) and slide (158) rotate, and as the slide (158) also translates, a through-bore (14) having an hourglass configuration will be formed within a workpiece (16) which may be, for example, a nuclear reactor steam generator tube support plate.

  18. BAR domain proteins regulate Rho GTPase signaling

    PubMed Central

    Aspenström, Pontus

    2014-01-01

    BAR proteins comprise a heterogeneous group of multi-domain proteins with diverse biological functions. The common denominator is the Bin-Amphiphysin-Rvs (BAR) domain that not only confers targeting to lipid bilayers, but also provides scaffolding to mold lipid membranes into concave or convex surfaces. This function of BAR proteins is an important determinant in the dynamic reconstruction of membrane vesicles, as well as of the plasma membrane. Several BAR proteins function as linkers between cytoskeletal regulation and membrane dynamics. These links are provided by direct interactions between BAR proteins and actin-nucleation-promoting factors of the Wiskott-Aldrich syndrome protein family and the Diaphanous-related formins. The Rho GTPases are key factors for orchestration of this intricate interplay. This review describes how BAR proteins regulate the activity of Rho GTPases, as well as how Rho GTPases regulate the function of BAR proteins. This mutual collaboration is a central factor in the regulation of vital cellular processes, such as cell migration, cytokinesis, intracellular transport, endocytosis, and exocytosis. PMID:25483303

  19. Tidally Induced Bars of Galaxies in Clusters

    NASA Astrophysics Data System (ADS)

    Łokas, Ewa L.; Ebrová, Ivana; del Pino, Andrés; Sybilska, Agnieszka; Athanassoula, E.; Semczuk, Marcin; Gajda, Grzegorz; Fouquet, Sylvain

    2016-08-01

    Using N-body simulations, we study the formation and evolution of tidally induced bars in disky galaxies in clusters. Our progenitor is a massive, late-type galaxy similar to the Milky Way, composed of an exponential disk and a Navarro-Frenk-White dark matter halo. We place the galaxy on four different orbits in a Virgo-like cluster and evolve it for 10 Gyr. As a reference case, we also evolve the same model in isolation. Tidally induced bars form on all orbits soon after the first pericenter passage and survive until the end of the evolution. They appear earlier, are stronger and longer, and have lower pattern speeds for tighter orbits. Only for the tightest orbit are the properties of the bar controlled by the orientation of the tidal torque from the cluster at pericenter. The mechanism behind the formation of the bars is the angular momentum transfer from the galaxy stellar component to its halo. All of the bars undergo extended periods of buckling instability that occur earlier and lead to more pronounced boxy/peanut shapes when the tidal forces are stronger. Using all simulation outputs of galaxies at different evolutionary stages, we construct a toy model of the galaxy population in the cluster and measure the average bar strength and bar fraction as a function of clustercentric radius. Both are found to be mildly decreasing functions of radius. We conclude that tidal forces can trigger bar formation in cluster cores, but not in the outskirts, and thus can cause larger concentrations of barred galaxies toward the cluster center.

  20. Exploration of Sugar Functionality in Sugar-Snap and Wire-Cut Cookie Baking: Implications for Sucrose Reduction or Replacement

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sugars are plasticizers of the biopolymers of wheat flour, but concentrated sugar solutions act as anti-plasticizers, compared to water alone. As a result, gluten development during dough mixing and starch gelatinization/pasting during cookie baking are delayed or prevented. In great excess, aqueou...

  1. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.

    PubMed

    Valle-Algarra, F M; Mateo, E M; Medina, A; Mateo, F; Gimeno-Adelantado, J V; Jimenez, M

    2009-06-01

    Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature-time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature-time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.

  2. Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products.

    PubMed

    Vidal, Arnau; Sanchis, Vicente; Ramos, Antonio J; Marín, Sonia

    2015-07-01

    The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels.

  3. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

    PubMed

    de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

    2015-12-01

    The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

  4. Analysis of thin baked-on silicone layers by FTIR and 3D-Laser Scanning Microscopy.

    PubMed

    Funke, Stefanie; Matilainen, Julia; Nalenz, Heiko; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Friess, Wolfgang

    2015-10-01

    Pre-filled syringes (PFS) and auto-injection devices with cartridges are increasingly used for parenteral administration. To assure functionality, silicone oil is applied to the inner surface of the glass barrel. Silicone oil migration into the product can be minimized by applying a thin but sufficient layer of silicone oil emulsion followed by thermal bake-on versus spraying-on silicone oil. Silicone layers thicker than 100nm resulting from regular spray-on siliconization can be characterized using interferometric profilometers. However, the analysis of thin silicone layers generated by bake-on siliconization is more challenging. In this paper, we have evaluated Fourier transform infrared (FTIR) spectroscopy after solvent extraction and a new 3D-Laser Scanning Microscopy (3D-LSM) to overcome this challenge. A multi-step solvent extraction and subsequent FTIR spectroscopy enabled to quantify baked-on silicone levels as low as 21-325μg per 5mL cartridge. 3D-LSM was successfully established to visualize and measure baked-on silicone layers as thin as 10nm. 3D-LSM was additionally used to analyze the silicone oil distribution within cartridges at such low levels. Both methods provided new, highly valuable insights to characterize the siliconization after processing, in order to achieve functionality.

  5. Baking Industry. Grade 2. One in a Series of Career Development Curriculum Units for the Elementary Classroom. (Second Edition).

    ERIC Educational Resources Information Center

    Barret, Jennifer; And Others

    Focusing on the occupational clusters of natural resources and manufacturing, this unit entitled "Baking Industry" is one of four grade 2 units which are part of a total set of twenty-seven career development curriculum units for grades K-6. This unit is organized into four sections. Section 1 identifies one career development-centered…

  6. Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.

    PubMed

    Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Oshiro, Satoshi; Shima, Jun; Takagi, Hiroshi

    2013-08-01

    During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast.

  7. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

    PubMed Central

    de la Horra, Ana E.; Steffolani, María Eugenia; Barrera, Gabriela N.; Ribotta, Pablo D.

    2015-01-01

    Summary The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products. PMID:27904379

  8. Utilization of oleogels as a replacement for solid fat in aerated baked goods: physicochemical, rheological, and tomographic characterization

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in m...

  9. Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers.

    PubMed

    Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli Lucy

    2013-11-15

    Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time-temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS(+) radical scavenging abilities than their yellow counterparts, at all time-temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature×long time and high temperature×short time, the smallest loss with moderate temperature×short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers.

  10. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

  11. Anesthetic Management of a Patient with Sustained Severe Metabolic Alkalosis and Electrolyte Abnormalities Caused by Ingestion of Baking Soda

    PubMed Central

    Lim, Jeffrey

    2014-01-01

    The use of alternative medicine is prevalent worldwide. However, its effect on intraoperative anesthetic care is underreported. We report the anesthetic management of a patient who underwent an extensive head and neck cancer surgery and presented with a severe intraoperative metabolic alkalosis from the long term ingestion of baking soda and other herbal remedies. PMID:25180100

  12. Anesthetic management of a patient with sustained severe metabolic alkalosis and electrolyte abnormalities caused by ingestion of baking soda.

    PubMed

    Soliz, Jose; Lim, Jeffrey; Zheng, Gang

    2014-01-01

    The use of alternative medicine is prevalent worldwide. However, its effect on intraoperative anesthetic care is underreported. We report the anesthetic management of a patient who underwent an extensive head and neck cancer surgery and presented with a severe intraoperative metabolic alkalosis from the long term ingestion of baking soda and other herbal remedies.

  13. Development of a benchtop baking method for chemically leavened crackers. I. Identification of a diagnostic formula and procedure

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. In order to identify a diagnostic cracker formula, the effects of leavening system (sodium bicarbonate, monocalcium phosphate, and ammonium b...

  14. First Measurement of σ(gg → t$\\bar{t}$)/σ(p$\\bar{p}$ → t$\\bar{t}$)

    SciTech Connect

    Alamdari, Shabnaz Pashapour

    2008-01-01

    The work presented here is the first measurement of the fraction of top quark pair production through gluon-gluon fusion. We use an integrated luminosity of 0.96 ± 0.06 fb-1 of p{bar p} collisions at √s of 1.96 TeV collected by the CDF II detector. We select t$\\bar{t}$ candidates by identifying a high-pT lepton candidate, a large missing ET as evidence for a neutrino candidate and at least four high ET jets, one of which has to be identified as originating from a b quark. The challenge is to discriminate between the two production processes with the identical final state, gg → t$\\bar{t}$ and q$\\bar{p}$ → t$\\bar{t}$. We take advantage of the fact that compared to a quark, a gluon is more likely to radiate a low momentum gluon and therefore, one expects a larger number of charged particles with low pT in a process involving more gluons. Given the large uncertainties associated with the modeling of the low pT charged particle multiplicity, a data-driven technique was employed. Using calibration data samples, we show there exists a clear correlation between the observed average number of low pT charged particles and the average number of gluons involved in the production process predicted by Monte Carlo calculations. Given the correlation, one can identify low pT charged particle multiplicity distributions associated with specific average number of gluons. The W + 0 jet sample and dijets sample with leading jet ET in the range of 80-100 GeV are used to find no-gluon and gluon-rich low p{sub T} charged particle multiplicity distributions, respectively. Using these no-gluon and gluon-rich distributions in a likelihood fit, we find the fraction of gluon-rich events in t{bar t} candidates. This fraction has contributions from the signal and background events. Taking into account these contributions and the gg → t$\\bar{t}$ and q$\\bar{q}$ → t$\\bar

  15. Infragravity waves over a natural barred profile

    USGS Publications Warehouse

    Sallenger, A.H.; Holman, R.A.

    1987-01-01

    Measurements of cross-shore flow were made across the surf zone during a storm as a nearshore bar became better developed and migrated offshore. Measured infragravity band spectra were compared to synthetic spectra calculated numerically over the natural barred profile assuming a white run-up spectrum of leaky mode or high-mode edge waves. The dominant wave observed early in the storm was consistent with Symond and Bowen's (1984) theoretical prediction of resonant amplification of discrete frequencies over a barred profile. -from Authors

  16. Solid-phase extraction and cleanup procedures for determination of acrylamide in fried potato products by liquid chromatography/mass spectrometry.

    PubMed

    Young, Michael S; Jenkins, Kevin M; Mallet, Claude R

    2004-01-01

    In response to recent discoveries of acrylamide in heated foods, a solid-phase extraction and cleanup protocol was developed for the determination of acrylamide in fried or baked potato samples by liquid chromatography/mass spectrometry (LC/MS). The analyte was extracted from the matrix by using 2M NaCl, and an aliquot of the initial extract was loaded onto a reversed-phase cartridge. After the analyte was eluted from the cartridge, the eluate was cleaned up on a mixed-mode cation-exchange cartridge. The eluate was then evaporated, and the residue was reconstituted in mobile phase before LC/MS analysis. Recoveries, based on the recovery of an added internal standard, ranged from 96 to 101% with relative standard deviations (RSDs) of 5-11%. The response was linear for a concentration range of 100-2000 ng/g with a coefficient of determination (R2) of 0.992 (n = 25). An interday study showed good accuracy and precision of the method over a 3-day period with a recovery of 98% and an RSD of 9.5% (n = 15). The analyses of 6 potato chip samples showed concentrations of incurred acrylamide ranging from 260 to 1500 ng/g.

  17. Applications of biotechnology and genomics in potato improvement.

    PubMed

    Barrell, Philippa J; Meiyalaghan, Sathiyamoorthy; Jacobs, Jeanne M E; Conner, Anthony J

    2013-10-01

    Potato is the third most important global food crop and the most widely grown noncereal crop. As a species highly amenable to cell culture, it has a long history of biotechnology applications for crop improvement. This review begins with a historical perspective on potato improvement using biotechnology encompassing pathogen elimination, wide hybridization, ploidy manipulation and applications of cell culture. We describe the past developments and new approaches for gene transfer to potato. Transformation is highly effective for adding single genes to existing elite potato clones with no, or minimal, disturbances to their genetic background and represents the only effective way to produce isogenic lines of specific genotypes/cultivars. This is virtually impossible via traditional breeding as, due to the high heterozygosity in the tetraploid potato genome, the genetic integrity of potato clones is lost upon sexual reproduction as a result of allele segregation. These genetic attributes have also provided challenges for the development of genetic maps and applications of molecular markers and genomics in potato breeding. Various molecular approaches used to characterize loci, (candidate) genes and alleles in potato, and associating phenotype with genotype are also described. The recent determination of the potato genome sequence has presented new opportunities for genomewide assays to provide tools for gene discovery and enabling the development of robustly unique marker haplotypes spanning QTL regions. The latter will be useful in introgression breeding and whole-genome approaches such as genomic selection to improve the efficiency of selecting elite clones and enhancing genetic gain over time.

  18. New qualitative detection methods of genetically modified potatoes.

    PubMed

    Watanabe, Takahiro; Kuribara, Hideo; Mishima, Takashi; Kikuchi, Hiroyuki; Kodama, Takashi; Futo, Satoshi; Kasama, Kikuko; Toyota, Akie; Nouno, Masanori; Saita, Ayako; Takahashi, Kunihiko; Hino, Akihiro; Akiyama, Hiroshi; Maitani, Tamio; Kubo, Misao

    2004-09-01

    In Japan, 8 lines of genetically modified (GM) potato (2 lines of NewLeaf potato; NL, 3 lines of NewLeaf Plus potato; NLP, and 3 lines of NewLeaf Y potato; NLY) have already been authorized as safe for use in foods and feeds. We have developed polymerase chain reaction (PCR) methods for the qualitative detection of the GM potatoes for the screening and the identification of NL, NLP and NLY. The gene encoding uridine diphosphate (UDP)-glucose pyrophosphorylase (UGPase) was used as a taxon specific gene. We designed the primer pair to detect the cryIIIA genes as a screening method for GM potatoes because the gene should be inserted in all 8 lines of the GM potatoes. For identification of NL, NLP and NLY, we further designed three specific primer pairs for the different recombinant DNAs (r-DNA) specifically introduced into NL, NLP, or NLY. In addition, to identify the 3 lines of NLY that have been introduced with the same r-DNA, the three line-specific primer pairs for the border sequence between the r-DNA and genomic DNA of NLY 3 lines were designed. Six lines of GM potato used as the test material were specifically identified using the each primer pair under the same PCR condition. The detection limits of all the GM potatoes should be approximately 0.1%. Furthermore, the specificity and reproducibility of the methods were confirmed in a six-laboratory collaborative study.

  19. Naturally occurring allele diversity allows potato cultivation in northern latitudes.

    PubMed

    Kloosterman, Bjorn; Abelenda, José A; Gomez, María del Mar Carretero; Oortwijn, Marian; de Boer, Jan M; Kowitwanich, Krissana; Horvath, Beatrix M; van Eck, Herman J; Smaczniak, Cezary; Prat, Salomé; Visser, Richard G F; Bachem, Christian W B

    2013-03-14

    Potato (Solanum tuberosum L.) originates from the Andes and evolved short-day-dependent tuber formation as a vegetative propagation strategy. Here we describe the identification of a central regulator underlying a major-effect quantitative trait locus for plant maturity and initiation of tuber development. We show that this gene belongs to the family of DOF (DNA-binding with one finger) transcription factors and regulates tuberization and plant life cycle length, by acting as a mediator between the circadian clock and the StSP6A mobile tuberization signal. We also show that natural allelic variants evade post-translational light regulation, allowing cultivation outside the geographical centre of origin of potato. Potato is a member of the Solanaceae family and is one of the world's most important food crops. This annual plant originates from the Andean regions of South America. Potato develops tubers from underground stems called stolons. Its equatorial origin makes potato essentially short-day dependent for tuberization and potato will not make tubers in the long-day conditions of spring and summer in the northern latitudes. When introduced in temperate zones, wild material will form tubers in the course of the autumnal shortening of day-length. Thus, one of the first selected traits in potato leading to a European potato type is likely to have been long-day acclimation for tuberization. Potato breeders can exploit the naturally occurring variation in tuberization onset and life cycle length, allowing varietal breeding for different latitudes, harvest times and markets.

  20. Cryopreservation for preservation of potato genetic resources

    PubMed Central

    Niino, Takao; Arizaga, Miriam Valle

    2015-01-01

    Cryopreservation is becoming a very important tool for the long-term storage of plant genetic resources and efficient cryopreservation protocols have been developed for a large number of plant species. Practical procedures, developed using in vitro tissue culture, can be a simple and reliable preservation option of potato genetic resources rather than maintaining by vegetative propagation in genebanks due their allogamous nature. Cryopreserved materials insure a long-term backup of field collections against loss of plant germplasm. Occurrence of genetic variation, in tissue culture cells during prolonged subcultures, can be avoided with suitable cryopreservation protocols that provide high regrowth, leading and facilitating a systematic and strategic cryo-banking of plant genetic resources. Cryopreservation protocols for potato reviewed here, can efficiently complement field and in vitro conservation, providing for preservation of genotypes difficult to preserve by other methods, wild types and other species decided as priority collections. PMID:25931979