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Sample records for carroll sue cooke

  1. Dynamics of Carroll particles

    NASA Astrophysics Data System (ADS)

    Bergshoeff, Eric; Gomis, Joaquim; Longhi, Giorgio

    2014-10-01

    We investigate particles whose dynamics are invariant under the Carroll group. Although a single, free such Carroll particle has no non-trivial dynamics (the Carroll particle does not move), we show that non-trivial dynamics exists for a set of interacting Carroll particles. Furthermore, we gauge the Carroll algebra and couple the Carroll particle to these gauge fields. It turns out that for such a coupled system, even a single Carroll particle can have non-trivial dynamics.

  2. Dynamics of Carroll strings

    NASA Astrophysics Data System (ADS)

    Cardona, Biel; Gomis, Joaquim; Pons, Josep M.

    2016-07-01

    We construct the canonical action of a Carroll string doing the Carroll limit of a canonical relativistic string. We also study the Killing symmetries of the Carroll string, which close under an infinite dimensional algebra. The tensionless limit and the Carroll p-brane action are also discussed.

  3. Conformal Carroll groups

    NASA Astrophysics Data System (ADS)

    Duval, C.; Gibbons, G. W.; Horvathy, P. A.

    2014-08-01

    Conformal extensions of Lévy-Leblond's Carroll group, based on geometric properties analogous to those of Newton-Cartan space-time are proposed. The extensions are labeled by an integer k. This framework includes and extends our recent study of the Bondi-Metzner-Sachs (BMS) and Newman-Unti (NU) groups. The relation to conformal Galilei groups is clarified. Conformal Carroll symmetry is illustrated by ‘Carrollian photons’. Motion both in the Newton-Cartan and Carroll spaces may be related to that of strings in the Bargmann space.

  4. Sue U.

    ERIC Educational Resources Information Center

    Rooksby, Jacob H.

    2012-01-01

    Bringing in millions through patents invariably requires university leadership to confront what a patent is: an authorization to sue for infringement. Patents confer the right to exclude others from using a given invention, without the patent holder's permission, for a twenty-year term. Permission, of course, costs money--something universities…

  5. John Carroll University

    ERIC Educational Resources Information Center

    Dean, Kathleen Lis; Rombalski, Patrick; O'Dell, Kyle

    2009-01-01

    John Carroll University (JCU) is a Jesuit Catholic institution located in University Heights, approximately 10 miles east of Cleveland, Ohio. Founded in 1888, the university has a population of 3,400 undergraduates and 800 graduate students. The Division of Student Affairs at JCU comprises 11 units. The mission of the division is the same as that…

  6. AdS-Carroll branes

    NASA Astrophysics Data System (ADS)

    Clark, T. E.; ter Veldhuis, T.

    2016-11-01

    Coset methods are used to determine the action of a co-dimension one brane (domain wall) embedded in (d + 1)-dimensional AdS space in the Carroll limit in which the speed of light goes to zero. The action is invariant under the non-linearly realized symmetries of the AdS-Carroll spacetime. The Nambu-Goldstone field exhibits a static spatial distribution for the brane with a time varying momentum density related to the brane's spatial shape as well as the AdS-C geometry. The AdS-C vector field dual theory is obtained.

  7. Carroll Cave: a Missouri legend

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Carroll Cave is one of the premiere caves of Missouri and the Ozarks region. At over 20 miles of surveyed passage, it is the 2nd longest cave in the state and 33rd longest in the nation. It is also the largest known cave formed in the Ordovician aged (443-485 million years ago) Gasconade Dolomite o...

  8. Interview with Frank Ivy Carroll.

    PubMed

    Carroll, Frank Ivy; Coaker, Hannah

    2013-06-01

    Frank Ivy Carroll received his BS degree in chemistry from Auburn University (AL, USA) in 1957 and was awarded the PhD in chemistry by the University of North Carolina at Chapel Hill (NC, USA) in 1961. He joined the research staff of the Research Triangle Institute (NC, USA) as a Research Chemist and rose steadily to the position of Vice President of the Chemistry and Life Sciences Group, a position he held from 1996-2001. Dr Carroll also served as Director of the Center for Organic and Medicinal Chemistry from 1975-2007. He is presently Distinguished Fellow for Medicinal Chemistry. Dr Carroll has varied research interests, but since 1990, a major thrust of his research efforts has involved development of pharmacotherapies for substance abuse (cocaine, nicotine, methamphetamine, opioids and ethanol) and other CNS disorders. Dr Carroll has published 468 peer-reviewed articles, 33 book chapters and 46 patents and has received numerous awards for his research accomplishments; the most recent are: the 2010 North Carolina Award for Science; the 2010 National Institute on Drug Abuse Public Service Award for Significant Achievement; and the 2012 Alfred Burger Award in Medicinal Chemistry from the American Chemical Society. In 2007, he was inducted into the American Chemical Society Medicinal Chemistry Hall of Fame. Interview conducted by Hannah Coaker, Assistant Commissioning Editor.

  9. 76 FR 73501 - Amendment of Class E Airspace; Carroll, IA

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-11-29

    ... Federal Aviation Administration 14 CFR Part 71 Amendment of Class E Airspace; Carroll, IA AGENCY: Federal... Carroll, IA. Decommissioning of the Carroll non-directional beacon (NDB) at Arthur N. Neu Airport, Carroll... rulemaking to amend Class E airspace for Carroll, IA, reconfiguring controlled airspace at Arthur N....

  10. Survey and hydrogeology of Carroll Cave

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Carroll Cave, located in Camden County, Missouri, is the largest known cave formed in the Gasconade Dolomite of the Salem Plateau. Despite extensive visitation over the last 50 years and multiple survey efforts, a comprehensive map of the cave has never been produced. In 2002, the Carroll Cave Conse...

  11. The Space-Age Legacy of Telescope Designer George A. Carroll

    NASA Astrophysics Data System (ADS)

    Briggs, John W.

    2013-01-01

    Remembered particularly as a founding member of Stony Ridge Observatory near Mount Wilson, George A. Carroll (1902-1987) was legendary in the Southern California telescope making community. In Texas at the age of sixteen, Carroll built and flew his own aircraft, becoming one of the youngest aviators in the country. He eventually became an employee of Lockheed's "Skunk Works" in Burbank. His earliest known commercial telescopes were high-end amateur instruments built by R. R. Cook. As described in a brochure describing his later telescope work, he had "experience in so many branches of technology that it is unbelievable." By the time Carroll's designs were built by Thomas Tool & Die in Sun Valley, his telescopes were well known in the solar community and in use at National Solar Observatory, Caltech, and at many other domestic and international research institutions. Among the most remarkable were large solar spars for Lockheed Solar Observatory in California and Ottawa River Solar Observatory in Canada. His instrumentation also equipped educational facilities including observatories at UCLA, Westmont College, Pasadena City College, Bevard Community College, and many others. A Carroll telescope boasting a particularly distinguished educational history was a small astrograph built in 1953 for Professor George Moyen of Hollywood and subsequently used for the long-running Summer Science Program in Ojai, California. Later solar instruments built by Carson Instruments were closely derivative of Carroll designs.

  12. Strategic Planning at Carroll Community College

    ERIC Educational Resources Information Center

    Clagett, Craig A.

    2004-01-01

    Guided by clear planning principles, and under the custodial care of a governance council, the model strategic planning process at Carroll Community College is evidence-driven, connected to budget decisions, and continuously refreshed.

  13. The symmetries of the Carroll superparticle

    NASA Astrophysics Data System (ADS)

    Bergshoeff, Eric; Gomis, Joaquim; Parra, Lorena

    2016-05-01

    Motivated by recent applications of Carroll symmetries we investigate, using the method of nonlinear realizations, the geometry of flat and curved (AdS) Carroll space and the symmetries of a particle moving in such a space both in the bosonic as well as in the supersymmetric case. In the bosonic case we find that the Carroll particle possesses an infinite-dimensional symmetry which only in the flat case includes dilatations. The duality between the Bargmann and Carroll algebra, relevant for the flat case, does not extend to the curved case. In the supersymmetric case we study the dynamics of the { N }=1 AdS Carroll superparticle. Only in the flat limit we find that the action is invariant under an infinite-dimensional symmetry that includes a supersymmetric extension of the Lifshitz Carroll algebra with dynamical exponent z = 0. We also discuss in the flat case the extension to { N }=2 supersymmetry and show that the flat { N }=2 superparticle is equivalent to the (non-moving) { N }=1 superparticle and that therefore it is not BPS unlike its Galilei counterpart. This is due to the fact that in this case kappa-symmetry eliminates the linearized supersymmetry. In an appendix we discuss the { N }=2 curved case in three-dimensions only and show that there are two { N }=2 theories that are physically different.

  14. Violence and mental illness: what Lewis Carroll had to say.

    PubMed

    Torrey, E Fuller; Miller, Judy

    2014-12-01

    In 1873 Skeffington Lutwidge, a Lunacy Commission inspector of asylums in England, was killed by an asylum patient. Lutwidge was the uncle and close friend of Charles Lutwidge Dodgson, also known as Lewis Carroll. One year later, Carroll began writing The Hunting of the Snark, a poem whose meaning has mystified Carroll enthusiasts. In fact, the poem is a description of the Lunacy Commission inspection team and reflects Carroll's personal understanding of, and reaction to, the killing of his uncle by an individual with a severe mental illness. Carroll's close relationship with his uncle also explains the prominence of psychotic thinking in Carroll's work, including the Mad Hatter's tea party.

  15. Playing around in Lewis Carroll's "Alice" Books

    ERIC Educational Resources Information Center

    Susina, Jan

    2010-01-01

    Mathematician Charles Dodgson's love of play and his need for rules came together in his use of popular games as part of the structure of the two famous children's books, "Alice in Wonderland" and "Through the Looking-Glass," he wrote under the pseudonym Lewis Carroll. The author of this article looks at the interplay between…

  16. Deformed Carroll particle from 2 + 1 gravity

    NASA Astrophysics Data System (ADS)

    Kowalski-Glikman, Jerzy; Trześniewski, Tomasz

    2014-10-01

    We consider a point particle coupled to 2 + 1 gravity, with de Sitter gauge group SO (3 , 1). We observe that there are two contraction limits of the gauge group: one resulting in the Poincaré group, and the second with the gauge group having the form AN (2) ⋉ an (2) *. The former case was thoroughly discussed in the literature, while the latter leads to the deformed particle action with de Sitter momentum space, like in the case of κ-Poincaré particle. However, the construction forces the mass shell constraint to have the form p02 =m2, so that the effective particle action describes the deformed Carroll particle.

  17. Carroll-type deformations in nonlinear elastodynamics

    NASA Astrophysics Data System (ADS)

    Rogers, C.; Saccomandi, G.; Vergori, L.

    2014-05-01

    Classes of deformations in nonlinear elastodynamics with origins in the pioneering work of Carroll are investigated for a Mooney-Rivlin material subject to body forces corresponding to a nonlinear substrate potential. Exact representations are obtained which, inter alia, are descriptive of the propagation of circularly polarized waves and motions with oscillatory spatial dependence. It is shown that a description of slowly modulated waves leads to a novel class of generalized nonlinear Schrödinger equations. The latter class, in general, is not integrable. However, a procedure is presented whereby integrable Hamiltonian subsystems may be isolated for a broad class of deformations.

  18. 8. A VIEW LOOKING NORTHEAST, FROM CARROLL STREET, OF THE ...

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

    8. A VIEW LOOKING NORTHEAST, FROM CARROLL STREET, OF THE SOUTH PORTAL OF THE BRIDGE, THE HEIGHT WARNING MEMBER, GUARD RAILS, VERTICAL AND DIAGONAL MEMBERS AND LATTICE WORK. - Wabash County Bridge No. 509, Spanning Wabash River at Carroll & Smith Streets, Wabash, Wabash County, IN

  19. Lewis Carroll and psychoanalysis: why nothing adds up in wonderland.

    PubMed

    Lane, Christopher

    2011-08-01

    Each generation of psychoanalyst has found different things to value and sometimes to censure in Lewis Carroll's remarkable fiction and flights of fancy. But what does Carroll's almost 'surrealist' perspective in the Alice stories tell us about the rituals and symbols that govern life beyond Wonderland and Looking-Glass World? Arguing that Carroll's strong interest in meaning and nonsense in these and later works helps make the world strange to readers, the better to show it off-kilter, this essay focuses on Jacques Lacan's Carroll - the writer-logician who stressed, as Lacan did, the difficulty and price of adapting to the symbolic order. By reconsidering Lacan's 1966 homage to the eccentric Victorian, I argue that Carroll's insight into meaning and interpretation remains of key interest to psychoanalysts intent on hearing all that he had to say about psychic life.

  20. Chinese Cooking.

    ERIC Educational Resources Information Center

    Kane, Tony

    This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted…

  1. Hydrology of Lake Carroll, Hillsborough County, Florida

    USGS Publications Warehouse

    Henderson, S.E.; Hayes, R.D.; Stoker, Y.E.

    1985-01-01

    Lakeshore property around Lake Carroll has undergone extensive residential development since 1960. This development increased the lake shoreline, altered surface water flow to and from the lake, and may have affected lake-stage characteristics. Some areas of the lake were dredged to provide fill material for lakefront property. Water-balance analyses for 1952-60, a predevelopment period, and 1961-80, a period of residential development, indicate that both net surface water flow to the lake and downward leakage from the lake to the Floridan aquifer were greater after 1960. These changes were due more to changes in the regional climate and related changes in ground-water levels than to changes associated with residential development. Results of water quality analyses in 1980-81 are within State limits for surface waters used for recreation and wildlife propagation. (USGS)

  2. 76 FR 53353 - Proposed Amendment of Class E Airspace; Carroll, IA

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-08-26

    ... Federal Aviation Administration 14 CFR Part 71 Proposed Amendment of Class E Airspace; Carroll, IA AGENCY... action proposes to amend Class E airspace at Carroll, IA. Decommissioning of the Carroll non-directional beacon (NDB) at Arthur N. Neu Airport, Carroll, IA, has made this action necessary for the safety...

  3. 76 FR 64992 - Carrollton Railroad-Abandonment Exemption-in Carroll County, KY CSX Transportation, Inc...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-10-19

    ... Surface Transportation Board Carrollton Railroad--Abandonment Exemption--in Carroll County, KY CSX Transportation, Inc.--Discontinuance of Service Exemption--in Carroll County, KY Carrollton Railroad (CRR) \\1..., Carroll County, KY.\\2\\ The line traverses United States Postal Service Zip Code 41008. \\1\\ CRR is a...

  4. 77 FR 59183 - Jo-Carroll Energy, Inc.; Notice of Application

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-09-26

    ... Energy Regulatory Commission Jo-Carroll Energy, Inc.; Notice of Application Take notice that on September 12, 2012, Jo-Carroll Energy, Inc. (NFP) (JCE) 793 U.S. Route 20 West, Elizabeth, Illinois 61028... toll- free, (886) 208-3676 or TYY, (202) 502-8659. \\1\\ Jo-Carroll Energy, Inc. (NFP), 117 FERC ]...

  5. Carroll Technical Institute and Southwire Company's Educational Renewal Program.

    ERIC Educational Resources Information Center

    Agan, Jimmy L.

    As part of an effort to meet the specific educational needs of local business and industry, a cooperative educational renewal program was developed between Carroll Technical Institute (CTI) in Carrollton, Georgia, and the Southwire Company, a local producer of aluminum and copper materials. A thorough training needs assessment was conducted and,…

  6. Questioning the Athlete's Right to Sue.

    ERIC Educational Resources Information Center

    Lubell, Adele

    1989-01-01

    Questions to a legal expert discuss athletes' right to sue for injuries occurring in inherently dangerous sports. Proposed legislation could establish that injuries are assumed to have occurred from inherent risks, unless it can be proved that they occurred from defendant negligence. (SM)

  7. Linda Sue Park: A Writer Found

    ERIC Educational Resources Information Center

    Pierpont, Katherine

    2004-01-01

    This article profiles Newbery Award-winning author Linda Sue Park, a special breed of author who writes so convincingly about the past it is as if she herself has actually lived these stories from a time long gone. She has provided such spectacular glimpses into Korea's storied past with books such as "A Single Shard" (Clarion, 2001),…

  8. The Population Dynamics of the Spotted Turtle, Clemmys guttata, on Carroll Island.

    DTIC Science & Technology

    1983-06-01

    FD-Ai33 599 THE POPULATION DYNAMICS OF THE SPOTTED TURTLE CLEMMYS i/i GUTTATA ON CARROLL..(U) ARMY ARMAMENT RESEARCH AND DEVELOPMENT COMMAND ABERDEEN...Technical Report TURTLE, Clemmys guttata , ON CARROLL March__82__-_July __82 ISLAND 6. PERFORMING ORG. REPORT NUMBER 7. AUTHOR(*) S. CONTRACT OR GRANT...history Clemmys guttata lifespan K-selection Carroll Island adult size population regulation ecology mark-recapture age-structure negative binomial

  9. 75 FR 73161 - Delta Southern Railroad, Inc.-Abandonment Exemption-In East Carroll Parish, LA

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-11-29

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF TRANSPORTATION Surface Transportation Board Delta Southern Railroad, Inc.--Abandonment Exemption--In East Carroll Parish..., to milepost 471.0, which is approximately a mile south of Lake Providence, in East Carroll Parish,...

  10. Resource Documentation and Recharge Area Delineation of a Large Fluvial Karst System: Carroll Cave, Missouri

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Located along Wet Glaize Creek in the central Missouri Ozarks, Toronto Spring is a distributary spring system where surface stream flow mixes with flow from the Carroll Cave system. Following recharge area delineations for Thunder River and Confusion Creek in Carroll Cave, flow from these rivers wa...

  11. Identifying Source Mixing and Examining Water Chemistry Variations: The Carroll Cave - Toronto Springs System

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Located in the Missouri Ozarks, Carroll Cave is a dendritic stream cave system, formed in Ordivician Gasconade dolomite. In 2002, a new survey effort was launched under the auspices of the Carroll Cave Conservancy to provide a comprehensive map of the system. Since that time, 29.89 km of estimated p...

  12. Designing Lives and Empowering Clients: The Case of Sue.

    ERIC Educational Resources Information Center

    Porfeli, Erik, J.

    2003-01-01

    This case response centers on the client Sue, a professional mediator who seeks counseling to resolve a conflict with her employer (M. C. Rehfuss, 2003). The Selective Optimization with Compensation model of human development and Life-Span Theory of Control are used to frame Sue's career development and assist her in making the transition from…

  13. Gauging the Carroll algebra and ultra-relativistic gravity

    NASA Astrophysics Data System (ADS)

    Hartong, Jelle

    2015-08-01

    It is well known that the geometrical framework of Riemannian geometry that underlies general relativity and its torsionful extension to Riemann-Cartan geometry can be obtained from a procedure known as gauging the Poincaré algebra. Recently it has been shown that gauging the centrally extended Galilei algebra, known as the Bargmann algebra, leads to a geometrical framework that when made dynamical gives rise to Hořava-Lifshitz gravity. Here we consider the case where we contract the Poincaré algebra by sending the speed of light to zero leading to the Carroll algebra. We show how this algebra can be gauged and we construct the most general affine connection leading to the geometry of so-called Carrollian space-times. Carrollian space-times appear for example as the geometry on null hypersurfaces in a Lorentzian space-time of one dimension higher. We also construct theories of ultra-relativistic (Carrollian) gravity in 2+1 dimensions with dynamical exponent z < 1 including cases that have anisotropic Weyl invariance for z = 0.

  14. Healthy Cooking Techniques

    MedlinePlus

    ... or cooking spray for this cooking method. Using herbs and spices Creating meals with herbs, spices and other natural flavorings is one of ... salt or fat. Healthy flavor boosts include: Fresh herbs. Choose herbs that look bright and aren't ...

  15. The Story behind the Modern Language Aptitude Test: An Interview with John B. Carroll (1916-2003)

    ERIC Educational Resources Information Center

    Stansfield, Charles W.; Reed, Daniel J.

    2004-01-01

    This article presents an interview with Dr. John Bissell Carroll, who was considered by many to be the premier psychologist in the 20th century in terms of contributions to educational linguistics. In retrospect, this occasion has very special significance, as it was one of the last interviews that Dr. Carroll granted near the end of his…

  16. 76 FR 62497 - Grenada Railway LLC-Abandonment Exemption-in Grenada, Montgomery, Carroll, Holmes, Yazoo and...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-10-07

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF TRANSPORTATION Surface Transportation Board Grenada Railway LLC--Abandonment Exemption--in Grenada, Montgomery, Carroll..., Carroll, Holmes, Yazoo and Madison Counties, Miss.\\1\\ The line traverses United States Postal Service...

  17. Science and Cooking

    NASA Astrophysics Data System (ADS)

    Many chefs are developing new approaches to prepare and present their cuisine using materials common to many physics labs, such as liquid nitrogen, foams, emulsions and hydrogels. In fact, the ingredients and methods of modern cooking can provide a wonderful inspiration to the teaching of introductory science. This talk will explore the physics of cooking and will include demonstrations. The science of several innovative techniques in cooking, including foams and the use of gelation, as well as more common processes, will be explored. The talk is inspired by a course taught at Harvard University through a collaboration of professors and well-known chefs. Presented by David Weitz, Harvard University.

  18. The Development of a Discipline Code for Sue Bennett College.

    ERIC Educational Resources Information Center

    McLendon, Sandra F.

    A Student Discipline Code (SDC) was developed to govern student life at Sue Bennett College (SBC), Kentucky, a private two-year college affiliated with the Methodist Church. Steps taken in the process included the following: a review of relevant literature on student discipline; examination of discipline codes from six other educational…

  19. "Shutting up like a Telescope": Lewis Carroll's "Curious Condensation Method for Evaluating Determinants"

    ERIC Educational Resources Information Center

    Rice, Adrian; Torrence, Eve

    2007-01-01

    Charles Dodgson (Lewis Carroll) discovered a "curious" method for computing determinants. It is an iterative process that uses determinants of 2 x 2 submatrices of a matrix to obtain a smaller matrix. When the process ends, the result is the determinant of the original matrix. This article discusses both the algorithm and what may have led Dodgson…

  20. The UAW and Education: A Collection of Statements by Carroll M. Hutton.

    ERIC Educational Resources Information Center

    Hutton, Carroll M.

    This compilation of speeches and statements by Carroll M. Hutton, Director of the Education Division of the United Automobile, Aerospace, and Agricultural Implement Workers of America (UAW), reflects the perspectives of the UAW on higher education. The following topics are considered: the role of the community college president; the role of…

  1. Mary Carroll Craig Bradford: Providing Opportunities to Colorado's Women and Children through Suffrage and Education

    ERIC Educational Resources Information Center

    Caldwell, Heather Kleinpeter

    2009-01-01

    This dissertation is a historical biography on the life, suffrage and educational contributions of Mary Carroll Craig Bradford, a wife, mother, suffragist, teacher and educational administrator in the state of Colorado. The purpose of this dissertation was to find out exactly what Bradford's contributions were to her state. The initial observation…

  2. Examining the Hydrology of Carroll Cave and Toronto Springs, Missouri Through Groundwater Tracing and Geochemistry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In a karst area the relationship between activities occurring on the surface and the overall health of the subsurface environment are highly interconnected. However, the complex nature of karst flow systems can often make identification of these connections difficult. Carroll Cave a large stream cav...

  3. Are Cattell-Horn-Carroll Broad Ability Composite Scores Exchangeable across Batteries?

    ERIC Educational Resources Information Center

    Floyd, Randy G.; Bergeron, Renee; McCormack, Allison C.; Anderson, Janice L.; Hargrove-Owens, Gabrielle L.

    2005-01-01

    Many school psychologists use the Cattell-Horn-Carroll (CHC) theory of cognitive abilities to guide their interpretation of scores from intelligence test batteries. Some may frequently assume that composite scores purported to measure the same CHC broad abilities should be relatively similar for individuals no matter what subtests or batteries…

  4. A. G. Vernon Harcourt: A Founder of Chemical Kinetics and a Friend of "Lewis Carroll."

    ERIC Educational Resources Information Center

    Shorter, John

    1980-01-01

    Outlines the life of A. G. Vernon Harcourt, a founder of chemical kinetics, contributor to the purification of coal gas from sulfur compounds, inventor of the percentage chloroform inhaler, friend to Lewis Carroll, and instructor to the Prince of Wales. (CS)

  5. Scoping of flood hazard mapping needs for Carroll County, New Hampshire

    USGS Publications Warehouse

    Flynn, Robert H.

    2006-01-01

    This report was prepared by the U.S. Geological Survey (USGS) New Hampshire/Vermont Water Science Center for scoping of flood-hazard mapping needs for Carroll County, New Hampshire, under Federal Emergency Management Agency (FEMA) Inter-Agency agreement Number HSFE01-05X-0018. FEMA is embarking on a map modernization program nationwide to: 1. Gather and develop updated data for all flood prone areas in support of flood plain management. 2. Provide maps and data in a digital format for the improvement in the efficiency and precision of the mapping program. 3. Integrate FEMA's community and state partners into the mapping process One of the priorities for FEMA, Region 1, is to develop updated Digital Flood Insurance Rate Maps (DFIRMs) and Flood Insurance Studies (FIS) for Carroll County, New Hampshire. The information provided in this report will be used to develop the scope for the first phase of a multiyear project that will ultimately result in the production of new DFIRMs and FIS for the communities and flooding sources in Carroll County. The average age of the FEMA flood plain maps in Carroll County, New Hampshire is 18 years. Most of these studies were computed in the late 1970s to the mid 1980s. However, in the ensuing 20-30 years, development has occurred in many of the watersheds, and the rivers and streams and their flood plains have changed as a result. In addition, as development has occurred, peak flooding has increased downstream of the development from increased flows across impervious surfaces. Therefore, many of the older studies may not depict current conditions nor accurately estimate risk in terms of flood heights. Carroll County gained 3,773 residents between 2000 and 2005. This represents a growth of 8.6 percent compared to 6.0 percent for the state as a whole. Carroll County ranks second (from highest to lowest) out of New Hampshire's 10 counties in terms of rate of population increase. Since 1990, Carroll County has gained 12,029 residents

  6. Bathymetric survey of Carroll Creek Tributary to Lake Tuscaloosa, Tuscaloosa County, Alabama, 2010

    USGS Publications Warehouse

    Lee, K.G.; Kimbrow, D.R.

    2011-01-01

    The U.S. Geological Survey, in cooperation with the City of Tuscaloosa, conducted a bathymetric survey of Carroll Creek, on May 12-13, 2010. Carroll Creek is one of the major tributaries to Lake Tuscaloosa and contributes about 6 percent of the surface drainage area. A 3.5-mile reach of Carroll Creek was surveyed to prepare a current bathymetric map, determine storage capacities at specified water-surface elevations, and compare current conditions to historical cross sections. Bathymetric data were collected using a high-resolution interferometric mapping system consisting of a phase-differencing bathymetric sonar, navigation and motion-sensing system, and a data acquisition computer. To assess the accuracy of the interferometric mapping system and document depths in shallow areas of the study reach, an electronic total station was used to survey 22 cross sections spaced 50 feet apart. The data were combined and processed and a Triangulated Irregular Network (TIN) and contour map were generated. Cross sections were extracted from the TIN and compared with historical cross sections. Between 2004 and 2010, the area (cross section 1) at the confluence of Carroll Creek and the main run of LakeTuscaloosa showed little to no change in capacity area. Another area (cross section 2) showed a maximum change in elevation of 4 feet and an average change of 3 feet. At the water-surface elevation of 224 feet (National Geodetic Vertical Datum of 1929), the cross-sectional area has changed by 260 square feet for a total loss of 28 percent of cross-sectional storage area. The loss of area may be attributed to sedimentation in Carroll Creek and (or) the difference in accuracy between the two surveys.

  7. 76 FR 69797 - Grenada Railway LLC-Abandonment Exemption-in Grenada, Montgomery, Carroll, Holmes, Yazoo and...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-11-09

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF TRANSPORTATION Surface Transportation Board Grenada Railway LLC--Abandonment Exemption--in Grenada, Montgomery, Carroll, Holmes, Yazoo and Madison Counties, MS. AGENCY: Surface Transportation Board. ACTION: Notice of...

  8. 78 FR 61871 - Grenada Railway, LLC-Rail Line in Grenada, Montgomery, Carroll, Holmes, Yazoo and Madison...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-10-04

    ...-No. 1)] Grenada Railway, LLC--Rail Line in Grenada, Montgomery, Carroll, Holmes, Yazoo and Madison... embargo expired as of July 26, 2013. \\2\\ See Grenada Ry.--Rail Line in Grenada, Montgomery,...

  9. Final cook temperature monitoring

    NASA Astrophysics Data System (ADS)

    Stewart, John; Matthews, Michael; Glasco, Marc

    2006-04-01

    Fully cooked, ready-to-eat products represent one of the fastest growing markets in the meat and poultry industries. Modern meat cooking facilities typically cook chicken strips and nuggets at rates of 6000 lbs per hour, and it is a critical food safety issue to ensure the products on these lines are indeed fully cooked. Common practice now employs oven technicians to constantly measure final cook temperature with insertion-type thermocouple probes. Prior research has demonstrated that thermal imagery of chicken breasts and other products can be used to predict core temperature of products leaving an oven. In practice, implementation of a system to monitor core temperature can be difficult for several reasons. First, a wide variety of products are typically produced on the same production line and the system must adapt to all products. Second, the products can be often hard to find because they often leave the process in random order and may be touching or even overlapping. Another issue is finite measurement time which is typically only a few seconds. Finally, the system is subjected to a rigorous sanitation cycle and must hold up under wash down conditions. To address these problems, a calibrated 320x240 micro-bolometer camera was used to monitor the temperature of formed, breaded poultry products on a fully cooked production line for a period of one year. The study addressed the installation and operation of the system as well as the development of algorithms used to identify the product on a cluttered conveyor belt. It also compared the oven tech insertion probe measurements to the non-contact monitoring system performance.

  10. Carroll versus Newton and Galilei: two dual non-Einsteinian concepts of time

    NASA Astrophysics Data System (ADS)

    Duval, C.; Gibbons, G. W.; Horvathy, P. A.; Zhang, P. M.

    2014-04-01

    The Carroll group was originally introduced by Lévy-Leblond (1965 Ann. Inst. Henri Poincaré 3 1) by considering the contraction of the Poincaré group as c → 0. In this paper an alternative definition, based on the geometric properties of a non-Minkowskian, non-Galilean but nevertheless boost-invariant, spacetime structure is proposed. A ‘duality’ with the Galilean limit c → ∞ is established. Our theory is illustrated by Carrollian electromagnetism.

  11. Applying Creativity Research to Cooking

    ERIC Educational Resources Information Center

    Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

    2016-01-01

    What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

  12. Cooking for Lower Cholesterol

    MedlinePlus

    ... Venous Thromboembolism Aortic Aneurysm More Cooking for Lower Cholesterol Updated:Oct 28,2016 A heart-healthy eating ... content was last reviewed on 04/21/2014. Cholesterol • Home • About Cholesterol • Why Cholesterol Matters • Understand Your ...

  13. Chemistry Cook-Off

    ERIC Educational Resources Information Center

    McCormick, Cynthia

    2012-01-01

    For this activity, high school chemistry students compete in a cooking contest. They must determine the chemical and physical changes that occur in the food they prepare, present their recipe as a step-by-step procedure similar to a lab procedure, identify chemicals in the food, and present all measurements in both metric and English units. The…

  14. Outdoorsman: Outdoor Cooking.

    ERIC Educational Resources Information Center

    Alberta Dept. of Agriculture, Edmonton.

    This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

  15. Extrusion cooking: Legume pulses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. However, this processing method is not being commercially used for legume pulses seeds due to the perception that they do not expand well in extrusion. Extrusion cooking of pulses (...

  16. Preliminary assessment report for Camp Carroll Training Center, Installation 02045, Anchorage, Alaska. Installation Restoration Program

    SciTech Connect

    Krokosz, M.; Sefano, J.

    1993-08-01

    This report presents the results of the preliminary assessment (PA) conducted by Argonne National Laboratory at the Alaska Army National Guard property known as Camp Carroll Training Center, located on the Fort Richardson Army facility near Anchorage, Alaska. Preliminary assessments of federal facilities are being conducted to compile the information necessary for the completion of preremedial activities and to provide a basis for establishing, corrective actions in response to releases of hazardous substances. The principal objective of the PA is to characterize the site accurately and determine the need for further action by examining site activities, types and quantities of hazardous substances used, the nature and amounts of wastes generated or stored at the facility, and potential pathways by which contamination could affect public health and the environment. The primary environmentally significant operations (ESOs) associated with the property are (1) the Alaska Air National Guard storage area behind Building S57112 (Organizational Maintenance Shop [OMS] 6); (2) the state of Alaska maintenance facility and the soil/tar-type spill north of the state of Alaska maintenance facility; (3) the waste storage area adjacent to OMS 6; (4) the contaminated area from leaking underground storage tanks (USTs) and the oil-water separator; and (5) soil staining in the parking area at the Camp Carroll Headquarters Building. Camp Carroll appears to be in excellent condition from an environmental standpoint, and current practices are satisfactory. Argonne recommends that the Alaska Department of Military Affairs consider remediation of soil contamination associated with all storage areas, as well as reviewing the practices of other residents of the facility. Argonne also recommends that the current methods of storing waste material behind Building S57112 (OMS 6) be reviewed for alternatives.

  17. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

    PubMed

    Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

    2017-02-15

    Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE.

  18. Non-analyticity of the induced Carroll-Field-Jackiw term at finite temperature

    NASA Astrophysics Data System (ADS)

    Assunção, J. F.; Mariz, T.; Petrov, A. Yu.

    2016-11-01

    In this paper, we discuss the behavior of the Carroll-Field-Jackiw (CFJ) coefficient kμ arising due to integration over massive fermions, and the modification suffered by its topological structure in the finite-temperature case. Our study is based on the imaginary time formalism and summation over the Matsubara frequencies. We demonstrate that the self-energy of photon is non-analytic for the small-kμ limit, i.e., the static limit (k_0=0,k→ 0) and the long-wavelength limit (k_0→ 0,k= 0) do not commute, while the tensorial structure of the CFJ term holds in both limits.

  19. Construction, lithologic, and hydrologic data for test wells in the Cedar Grove area, Carroll County, Tennessee

    USGS Publications Warehouse

    Johnson, S.L.; Carmichael, J.K.

    1993-01-01

    Four test wells were drilled near Cedar Grove in Carroll County, Tennessee, in 1991 to obtain geologic and hydrologic information about the post-Cretaceous strata in the study area. Samples of cuttings and geophysical logs were used to determine the lithology and stratigraphy at the drilling sites. Specific-capacity tests and water-quality analyses were conducted at two test wells completed in the Memphis Sand. Yields of the two test wells were 275 gallons per minute and greater than 350 gallons per minute. The specific capacities for the two wells equalled 17.8 and 10.0 gallons per minute per foot of drawdown, respectively.

  20. Laboratory-based limits on the Carroll-Field-Jackiw Lorentz-violating electrodynamics

    NASA Astrophysics Data System (ADS)

    Gomes, Y. M. P.; Malta, P. C.

    2016-07-01

    The C P T -odd and Lorentz-violating Carroll-Field-Jackiw (CFJ) modification of electrodynamics is discussed, and we study its effects on the energy spectrum of hydrogen, as well as in the generation of a momentum-dependent electric dipole moment for charged leptons. We also briefly comment on the possibility of the detection of Lorentz violation in measurements of vacuum birefringence in resonant cavities. The bounds found are based on local laboratory experimental limits and are not competitive with the ones coming from astrophysical considerations.

  1. Use of LANDSAT data to define soil boundaries in Carroll County, Missouri

    NASA Technical Reports Server (NTRS)

    Davidson, S. E.

    1981-01-01

    Bands 4, 5 and 7 false color composite photographs were prepared using data from LANDSAT scenes acquired during April 1977 and April 1981 on computer compatible tapes, and these color composites were compared with band 7 black and white photographs prepared for the entire county. Delineations of soil boundaries at the soil association level were achieved using LANDSAT spectral reflectance data and slope maps for a portion of Carroll County, Missouri. Forty two spectral reflectance classes from April 1977 LANDSAT data were overlaid on digitized slope maps of nine USGS 7.5 minute series topographic quadrangle slope maps to achieve boundary delineations of the soil associations.

  2. Vocational Cooking Class. Final Report.

    ERIC Educational Resources Information Center

    Morton, Kathy M.

    A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary…

  3. Plaintiff cannot sue under ADA if he seeks disability benefits.

    PubMed

    1996-08-23

    [Name removed] sued a New Jersey Disney store for AIDS discrimination under the Americans with Disabilities Act (ADA). At the same time, [name removed] applied for disability benefits. A U.S. Circuit Court of Appeals ruled that a plaintiff who applies for disability benefits is no longer a qualified individual with a disability and therefore cannot sue for employment discrimination under the Americans with Disabilities Act (ADA). Disney fired [name removed] on November 18, 1993, after he took $2 from the cash register to buy cigarettes. Confronted with the accusation, [name removed] told his supervisor he had AIDS. He was fired immediately. Although [name removed] alleged Disney used the $2 cash transaction as a pretext to fire him, a Federal judge said [name removed] was barred from suing because of the inconsistency between his statements on the disability applications and on the lawsuit.

  4. General and Specific Effects on Cattell-Horn-Carroll Broad Ability Composites: Analysis of the Woodcock-Johnson III Normative Update Cattell-Horn-Carroll Factor Clusters across Development

    ERIC Educational Resources Information Center

    Floyd, Randy G.; McGrew, Kevin S.; Barry, Amberly; Rafael, Fawziya; Rogers, Joshua

    2009-01-01

    Many school psychologists focus their interpretation on composite scores from intelligence test batteries designed to measure the broad abilities from the Cattell-Horn-Carroll theory. The purpose of this study was to investigate the general factor loadings and specificity of the broad ability composite scores from one such intelligence test…

  5. Cooking Up Creative Solutions

    SciTech Connect

    Wiley, H. S.

    2012-05-31

    There comes a time in every scientist’s career when one's mind seems to hit a wall. You can’t think of a new experiment that hasn’t been done before or figure out how to crack a problem that is blocking your progress. The easy questions have been answered. You go back to the wellspring of your creativity and find it dry. What to do? Collaborating with investigators who are investigating problems from a different data or analytical perspective is the best way I know to kick-start research creativity. They not only can provide new data, but they can also bring an expertise on how to get the most “flavor” out of the ingredient that they bring to your problem. As the complexity of the important biological problems continues to grow, too many cooks will never spoil the broth, but become a hallmark of the most creative research.

  6. Cook stove assembly

    SciTech Connect

    DeFoort, Morgan W; Willson, Bryan D; Lorenz, Nathan; Brady, Michael P; Marchese, Anthony; Miller-Lionberg, Daniel D

    2014-12-02

    A combustion chamber, having an upper part and a lower part, may include an annular constriction, in combination with the combustion chamber, to aid in directing partially combusted gases such as carbon monoxide away from the periphery of the combustion chamber back toward its center, and into the flame front. The annular constriction may also impede the flow of partially combusted gases located at the periphery, thus increasing the time these gases spend within the combustion chamber and increasing the likelihood that any products of incomplete combustion will undergo combustion. The combustion chamber may further comprise a dual burner cooktop for directing combustion gases and exhaust to multiple cooking vessels. In further embodiments, the combustion chamber may be made of, lined, or clad with a metal alloy comprising iron, chromium, and aluminum.

  7. Cattell-Horn-Carroll Abilities and Cognitive Tests: What We've Learned from 20 Years of Research

    ERIC Educational Resources Information Center

    Keith, Timothy Z.; Reynolds, Matthew R.

    2010-01-01

    This article reviews factor-analytic research on individually administered intelligence tests from a Cattell-Horn-Carroll (CHC) perspective. Although most new and revised tests of intelligence are based, at least in part, on CHC theory, earlier versions generally were not. Our review suggests that whether or not they were based on CHC theory, the…

  8. The Role of Cattell-Horn-Carroll (CHC) Cognitive Abilities in Predicting Writing Achievement during the School-Age Years

    ERIC Educational Resources Information Center

    Cormier, Damien C.; Bulut, Okan; McGrew, Kevin S.; Frison, Jessica

    2016-01-01

    Writing is a complex academic task--it involves numerous mental processes. Given the necessity for developing writing skills from elementary to secondary school, this study aimed to investigate the role of broad cognitive abilities derived from the Cattell-Horn-Carroll (CHC) theory of intelligence in predicting skills associated with writing…

  9. The Relative Contributions of the Cattell-Horn-Carroll Cognitive Abilities in Explaining Writing Achievement during Childhood and Adolescence

    ERIC Educational Resources Information Center

    Floyd, Randy G.; McGrew, Kevin S.; Evans, Jeffrey J.

    2008-01-01

    This study examined the relative contributions of measures of Cattell-Horn-Carroll (CHC) cognitive abilities in explaining writing achievement. Drawing from samples that covered the age range of 7 to 18 years, simultaneous multiple regression was used to regress scores from the Woodcock-Johnson III (WJ III; Woodcock, McGrew, & Mather, 2001) that…

  10. Protecting the Water Quality of Carroll Cave and Toronto Springs, Missouri, Through Groundwater Recharge Area Delineation of Groundwater Recharge Areas

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In a karst area the relationship between activities occurring on the surface and the overall health of the subsurface environment are highly interconnected. However the complex nature of karst flow systems can often make identification of these connections difficult. Carroll Cave a large stream cave...

  11. Industrial Technology of Decontamination of Liquid Radioactive Waste in SUE MosSIA 'Radon' - 12371

    SciTech Connect

    Adamovich, Dmitry V.; Neveykin, Petr P.; Karlin, Yuri V.; Savkin, Alexander E.

    2012-07-01

    SUE MosSIA 'RADON' - this enterprise was created more than 50 years ago, which deals with the recycling of radioactive waste and conditioning of spent sources of radiation in stationary and mobile systems in the own factory and operating organizations. Here is represented the experience SUE MosSIA 'Radon' in the field of the management with liquid radioactive waste. It's shown, that the activity of SUE MosSIA 'RADON' is developing in three directions - improvement of technical facilities for treatment of radioactive waters into SUE MosSIA 'RADON' development of mobile equipment for the decontamination of radioactive waters in other organizations, development of new technologies for decontamination of liquid radioactive wastes as part of various domestic Russian and international projects including those related to the operation of nuclear power and nuclear submarines. SUE MosSIA 'RADON' has processed more than 270 thousand m{sup 3} of radioactive water, at that more than 7000 m{sup 3} in other organizations for more than 50 years. It is shown that a number of directions, particularly, the development of mobile modular units for decontamination of liquid radioactive waste, SUE MosSIA 'RADON' is a leader in the world. (authors)

  12. Superfund record of decision (EPA Region 2): Carroll and Dubies Sewage Disposal, Port Jervis, NY, March 31, 1995

    SciTech Connect

    1995-08-01

    This decision document presents the selected remedial action for the Carroll and Dubies Superfund Site (the Site). This operable unit (OU1) represents the first of two operable units planned for the Site. This operable unit addresses the source areas (lagoons and surrounding impacted soils) at the Site and actions needed to ensure that the source areas do not pose a threat to human health or the environment, including any potential cross media impacts to groundwater.

  13. Geologic map of the Ponca quadrangle, Newton, Boone, and Carroll Counties, Arkansas

    USGS Publications Warehouse

    Hudson, Mark R.; Murray, Kyle E.

    2003-01-01

    This digital geologic map compilation presents new polygon (i.e., geologic map unit contacts), line (i.e., fault, fold axis, and structure contour), and point (i.e., structural attitude, contact elevations) vector data for the Ponca 7 1/2' quadrangle in northern Arkansas. The map database, which is at 1:24,000-scale resolution, provides geologic coverage of an area of current hydrogeologic, tectonic, and stratigraphic interest. The Ponca quadrangle is located in Newton, Boone, and Carroll Counties about 20 km southwest of the town of Harrison. The map area is underlain by sedimentary rocks of Ordovician, Mississippian, and Pennsylvanian age that were mildly deformed by a series of normal and strike-slip faults and folds. The area is representative of the stratigraphic and structural setting of the southern Ozark Dome. The Ponca quadrangle map provides new geologic information for better understanding groundwater flow paths and development of karst features in and adjacent to the Buffalo River watershed.

  14. Hydrogeology and chemical quality of water and soil at Carroll Island, Aberdeen Proving Ground, Maryland

    USGS Publications Warehouse

    Tenbus, F.J.; Phillips, S.W.

    1996-01-01

    Carroll Island was used for open-air testing of chemical warfare agents from the late 1940's until 1971. Testing and disposal activities weresuspected of causing environmental contamination at 16 sites on the island. The hydrogeology and chemical quality of ground water, surface water, and soil at these sites were investigated with borehole logs, environmental samples, water-level measurements, and hydrologic tests. A surficial aquifer, upper confining unit, and upper confined aquifer were defined. Ground water in the surficial aquifer generally flows from the east-central part of the island toward the surface-water bodies, butgradient reversals caused by evapotranspiration can occur during dry seasons. In the confined aquifer, hydraulic gradients are low, and hydraulic head is affected by tidal loading and by seasonal pumpage from the west. Inorganic chemistry in the aquifers is affected by brackish-water intrusion from gradient reversals and by dissolution ofcarboniferous shell material in the confining unit.The concentrations of most inorganic constituents probably resulted from natural processes, but some concentrations exceeded Federal water-quality regulations and criteria. Organic compounds were detected in water and soil samples at maximum concentrations of 138 micrograms per liter (thiodiglycol in surface water) and 12 micrograms per gram (octadecanoic acid in soil).Concentrations of organic compounds in ground water exceeded Federal drinking-water regulations at two sites. The organic compounds that weredetected in environmental samples were variously attributed to natural processes, laboratory or field- sampling contamination, fallout from industrial air pollution, and historical military activities.

  15. Lewis Carroll's Doublets Net of English Words: Network Heterogeneity in a Complex System

    PubMed Central

    Fushing, Hsieh; Chen, Chen; Hsieh, Yin-Chen; Farrell, Patrick

    2014-01-01

    Lewis Carroll's English word game Doublets is represented as a system of networks with each node being an English word and each connectivity edge confirming that its two ending words are equal in letter length, but different by exactly one letter. We show that this system, which we call the Doublets net, constitutes a complex body of linguistic knowledge concerning English word structure that has computable multiscale features. Distributed morphological, phonological and orthographic constraints and the language's local redundancy are seen at the node level. Phonological communities are seen at the network level. And a balancing act between the language's global efficiency and redundancy is seen at the system level. We develop a new measure of intrinsic node-to-node distance and a computational algorithm, called community geometry, which reveal the implicit multiscale structure within binary networks. Because the Doublets net is a modular complex cognitive system, the community geometry and computable multi-scale structural information may provide a foundation for understanding computational learning in many systems whose network structure has yet to be fully analyzed. PMID:25517974

  16. Music, affect, method, data: reflections on the Carroll versus Kivy debate.

    PubMed

    Konecni, Vladimir J

    2013-01-01

    The comprehensive exchange between Noel Carroll and Peter Kivy, which took place in 2007, addressed key issues in the relationship between music and affect. More than in any prior philosophical debate on this topic, experimental psychologists' methods and data played a significant role. However, to a nontrivial extent, the findings-perhaps especially the dubious-were misconstrued or misused, usually without acknowledging the existence of contrary data-based opinion within the psychology of music itself. Therefore, one objective of the present article is to identify the specific problematic features and shed light on the broader context shared by the two disciplines. A complementary goal is to examine contributions to philosophers' transgressions by music psychologists' insufficiently conscientious reporting, frequent overgeneralizations, and unawareness of philosophers' critical arguments. Another objective is to examine the current status of key concepts-the relevant music, basic emotions, mood, expression, induction, movement and dance, and methods (including introspection and experimental procedures)-thus perhaps enabling the discussion of music and affect to proceed with fewer misunderstandings. Finally, the article moves beyond the initial debate and builds on a remarkable agreement of philosophical and psychological opinion on a key issue (the induction of non-basic emotions by absolute music) to reach a new conceptual ground.

  17. Some Considerations of Sue-Kirk Study on Chinese-Americans and Its Applications to Merritt College's Chinese Population.

    ERIC Educational Resources Information Center

    Irvine, Jack B.

    A study conducted by Derald Sue and Barbara Kirk in 1972 of Chinese-American students attending the University of California at Berkeley (UCB) is compared with a study and observations of Chinese-American students attending Merritt College. The Sue-Kirk study administered the School and College Ability Test (SCAT), the Strong Vocational Interest…

  18. The Development of Multicultural Counselling Competencies (MCC) Training Module Based on MCC Matrix Model by Sue et al. (1992)

    ERIC Educational Resources Information Center

    Anuar, Azad Athahiri; Rozubi, Norsayyidatina Che; Abdullah, Haslee Sharil

    2015-01-01

    The aims of this study were to develop and validate a MCC training module for trainee counselor based on MCC matrix model by Sue et al. (1992). This module encompassed five sub modules and 11 activities developed along the concepts and components of the MCC matrix model developed by Sue, Arredondo dan McDavis (1992). The design method used in this…

  19. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  20. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  1. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  2. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  3. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  4. Relaciones entre el sueño y la adicción

    PubMed Central

    Cañellas, Francesca; de Lecea, Luis

    2016-01-01

    Resumen La interacción entre los trastornos del sueño y el abuso de sustancias es ya conocida, pero seguramente más compleja de lo que se pensaba. Existe tanto una relación positiva entre tener un trastorno por uso de substancias y sufrir un trastorno de sueño, como viceversa. Los efectos sobre el sueño dependen de la substancia utilizada, pero se ha demostrado que tanto durante su uso como en período de abstinencia los consumidores tienen diferentes problemas de sueño y fundamentalmente un sueño más fragmentado. Sabemos que hay que tener en cuenta los problemas de sueño para evitar recaídas en la adicción. Investigaciones recientes indican que el sistema hipocretinérgico definido por el neuropéptido hipocretina/orexina (Hcrt/ox), localizado en el hipotálamo lateral e implicado entre otros en la regulación del ciclo sueño-vigilia, jugaría un papel importante en las conductas adictivas. Diferentes estudios han demostrado interacciones entre el sistema hipocretinérgico, los circuitos de respuesta aguda al estrés y los sistemas de recompensa. También sabemos que la activación optogenética selectiva del sistema hipocretinérgico incrementa la probabilidad de la transición del sueño a la vigilia, y también es suficiente para iniciar un comportamiento compulsivo de recaída adictiva. La activación del sistema hipocretinérgico podría explicar la hipervigilia asociada al estrés y a la adicción. El mayor conocimiento de esta interacción permitiría entender mejor los mecanismos de la adicción y encontrar nuevas estrategias para el tratamiento de las adicciones. PMID:23241715

  5. Characterization of Cooking-Related Aerosols

    NASA Astrophysics Data System (ADS)

    Niedziela, R. F.; Blanc, L. E.

    2010-12-01

    The temperatures at which food is cooked are usually high enough to drive oils and other organic compounds out of materials which are being prepared for consumption. As these compounds move away from the hot cooking surface and into the atmosphere, they can participate in chemical reactions or condense to form particles. Given the high concentration of cooking in urban areas, cooking-related aerosols likely contribute to the overall amount of particulate matter on a local scale. Reported here are results for the mid-infrared optical characterization of aerosols formed during the cooking of several meat and vegetable samples in an inert atmosphere. The samples were heated in a novel aerosol generator that is designed to collect particles formed immediately above the cooking surface and inject them into a laminar aerosol flow cell. Preliminary results for the chemical processing of cooking-related aerosols in synthetic air will also be presented.

  6. Teachers May Sue for Retaliation when They Challenge Title IX Sex Discrimination Practices in Schools

    ERIC Educational Resources Information Center

    Essex, Nathan L.

    2005-01-01

    In a stunning 5-4 decision, the U.S. Supreme Court has held that teachers and coaches who suffer reprisals for raising complaints regarding illegal sex discrimination against their students can sue their school districts for damages. This ruling is unprecedented with respect to Title IX enforcement and will likely alter how school officials handle…

  7. Supinator Extender (SUE): a pneumatically actuated robot for forearm/wrist rehabilitation after stroke.

    PubMed

    Allington, James; Spencer, Steven J; Klein, Julius; Buell, Meghan; Reinkensmeyer, David J; Bobrow, James

    2011-01-01

    The robot described in this paper, SUE (Supinator Extender), adds forearm/wrist rehabilitation functionality to the UCI BONES exoskeleton robot and to the ArmeoSpring rehabilitation device. SUE is a 2-DOF serial chain that can measure and assist forearm supination-pronation and wrist flexion-extension. The large power to weight ratio of pneumatic actuators allows SUE to achieve the forces needed for rehabilitation therapy while remaining lightweight enough to be carried by BONES and ArmeoSpring. Each degree of freedom has a range of 90 degrees, and a nominal torque of 2 ft-lbs. The cylinders are mounted away from the patient's body on the lateral aspect of the arm. This is to prevent the danger of a collision and maximize the workspace of the arm robot. The rotation axis used for supination-pronation is a small bearing just below the subject's wrist. The flexion-extension motion is actuated by a cantilevered pneumatic cylinder, which allows the palm of the hand to remain open. Data are presented that demonstrate the ability of SUE to measure and cancel forearm/wrist passive tone, thereby extending the active range of motion for people with stroke.

  8. Title IX Covers Whistleblowers, High Court Says: Teachers, Coaches Can Sue under Sex-Bias Law

    ERIC Educational Resources Information Center

    Hendrie, Caroline

    2005-01-01

    Teachers and coaches who suffer reprisals for complaining about illegal sex discrimination against their students will be able to sue their school districts for damages, under a ruling by a sharply divided U.S. Supreme Court. The 5-4 ruling held that the federal law that bars discrimination based on sex in federally financed education programs…

  9. Derald Wing Sue: From All of the Places We've Been

    ERIC Educational Resources Information Center

    Parham, Thomas A.

    2011-01-01

    The personal and professional accomplishments of one of psychology's most accomplished and prolific scholars are profiled in this article. Dr. Derald Wing Sue is a familiar name to many who traverse the landscape of multicultural counseling and Asian American psychology issues. Yet this article affords the reader a rare glimpse into the mindset of…

  10. The Development of a Retention Plan for Use at Sue Bennett College.

    ERIC Educational Resources Information Center

    McLendon, Sandra F.

    In 1992, a practicum was undertaken to develop a student retention plan for use at Sue Bennett College (SBC), an independent junior college located in London, Kentucky. The college had a retention rate of 33 percent between the freshman and sophmore year in 1990 which was a decline from the 62 percent in 1985. The development of the plan included…

  11. The Development of an Incentive Pay System for Use at Sue Bennett College.

    ERIC Educational Resources Information Center

    McLendon, Sandra F.

    This paper reports on a study designed to assist in the development of an incentive pay system at Kentucky's Sue Bennett College that would be utilized to recognize merit and performance through increases in faculty salaries. Study procedures to determine the system's elements involved a literature search, a solicitation of input from the Faculty…

  12. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

    PubMed

    Turp, Gulen Yildiz; Icier, Filiz; Kor, Gamze

    2016-04-01

    The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating.

  13. Organoarsenical species contents in cooked seafood.

    PubMed

    Devesa, V; Súñer, M A; Algora, S; Vélez, D; Montoro, R; Jalón, M; Urieta, I; Macho, M L

    2005-11-02

    The organoarsenical species arsenobetaine (AB), arsenocholine (AC), tetramethylarsonium ion (TMA+), dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) were determined in 64 cooked seafood products (fish, bivalves, squid, crustaceans) included in a Total Diet Study carried out in the Basque Country (Spain). For cooking, various treatments were employed (grilling, roasting, baking, stewing, boiling, steaming, microwaving). The results obtained show that in cooked seafood AB is the major species, followed by DMA and TMA+. AC and MMA are minor species. The results in cooked seafood were compared with the arsenic species contents obtained for the same product raw. After cooking there was an increase in DMA for sardines and bivalves and an increase or appearance of TMA+ for meagrim, anchovy, Atlantic horse mackerel, and sardine. The data provided add to the very scant information available about organoarsenical species contents in cooked seafood.

  14. Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

    PubMed

    Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

    2016-01-01

    This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

  15. Cognitive capacities for cooking in chimpanzees

    PubMed Central

    Warneken, Felix; Rosati, Alexandra G.

    2015-01-01

    The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. PMID:26041356

  16. Cognitive capacities for cooking in chimpanzees.

    PubMed

    Warneken, Felix; Rosati, Alexandra G

    2015-06-22

    The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire.

  17. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes after cooking. Carcasses and parts passed for cooking may be used for the preparation of meat...

  18. Captain Cook on poison fish.

    PubMed

    Doherty, Michael J

    2005-12-13

    On his second voyage of discovery, Captain James Cook charted much of the South Pacific. The journey was long, from 1772 to 1775. During the exploration, the geographic, ethnographic, and scientific variety provided no shortage of work for the accompanying naturalists, astronomers, navigators, and painters. Culinary discoveries included new species of fish, many of which were sketched, dressed, and ultimately eaten. The examined journals and correspondence document clinical poisonings after ingestion of two different species of fish. The clinical findings are described and likely represent ciguatera and tetrodotoxin poisonings. Mechanisms of these toxin's actions are discussed in light of more recent studies.

  19. SUePDF: a program to obtain quantitative pair distribution functions from electron diffraction data

    PubMed Central

    Tran, Dung Trung; Svensson, Gunnar; Tai, Cheuk-Wai

    2017-01-01

    SUePDF is a graphical user interface program written in MATLAB to achieve quantitative pair distribution functions (PDFs) from electron diffraction data. The program facilitates structural studies of amorphous materials and small nanoparticles using electron diffraction data from transmission electron microscopes. It is based on the physics of electron scattering as well as the total scattering methodology. A method of background modeling is introduced to treat the intensity tail of the direct beam, inelastic scattering and incoherent multiple scattering. Kinematical electron scattering intensity is scaled using the electron scattering factors. The PDFs obtained after Fourier transforms are normalized with respect to number density, nanoparticle form factor and the non-negativity of probability density. SUePDF is distributed as free software for academic users. PMID:28190994

  20. 5. UPSTREAM (WEST) VIEW OF SPILLWAY, WITH COOKE DAM POND ...

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

    5. UPSTREAM (WEST) VIEW OF SPILLWAY, WITH COOKE DAM POND IN FOREGROUND AND NORTH EMBANKMENT (MI-98-A) AT LEFT. VIEW TO NORTHEAST. - Cooke Hydroelectric Plant, Spillway, Cook Dam Road at Au Sable River, Oscoda, Iosco County, MI

  1. On Journalistic Authority: The Janet Cooke Scandal.

    ERIC Educational Resources Information Center

    Eason, David L.

    1986-01-01

    Discusses how the Janet Cooke scandal stimulated journalists to reflect on changes that had occurred in the field since the 1960s and to consider the increasingly visible contradictions of their own authority. Describes how Cooke symbolized both the increased presence of minorities in journalism and changes in reporting conventions. (JD)

  2. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 1 2011-01-01 2011-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  3. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 1 2012-01-01 2012-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  4. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  5. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 1 2014-01-01 2014-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  6. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 1 2013-01-01 2013-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  7. Physicochemical changes in nontraditional pasta during cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

  8. Cattell-Horn-Carroll Cognitive Abilities and Their Effects on Reading Decoding Skills: g Has Indirect Effects, More Specific Abilities Have Direct Effects

    ERIC Educational Resources Information Center

    Floyd, Randy G.; Keith, Timothy Z.; Taub, Gordon E.; McGrew, Kevin S.

    2007-01-01

    This study employed structural equation modeling to examine the effects of Cattell-Horn-Carroll (CHC) abilities on reading decoding skills using five age-differentiated subsamples from the standardization sample of the Woodcock-Johnson III (Woodcock, McGrew, & Mather, 2001). Using the Spearman Model including only g, strong direct effects of g on…

  9. Community Involvement in Law Education: Human Resources in Carroll County, Maryland. Law-Related Education Program for the Schools of Maryland.

    ERIC Educational Resources Information Center

    Vetter, Donald P.; Vigliotti, Mark A.

    Community resources, learning activities, teaching tips, field trip suggestions, and other sources available in Carroll County, Maryland, for use by K-12 teachers in developing, planning, and implementing citizenship education programs in the social studies classroom are provided. The first chapter examines procedures to be followed by teachers…

  10. Relationships between Cattell-Horn-Carroll (CHC) Cognitive Abilities and Math Achievement within a Sample of College Students with Learning Disabilities

    ERIC Educational Resources Information Center

    Proctor, Briley

    2012-01-01

    This study examined the relationship between cognitive abilities and math achievement within a sample of college students with learning disabilities (LD). The cognitive abilities were seven areas identified by Stratum II of the Cattell-Horn-Carroll (CHC) theory of cognitive abilities, in addition to the eighth area of Working Memory. Math…

  11. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

    PubMed

    Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

    2016-12-01

    Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research.

  12. Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

    PubMed

    De Backer, Charlotte J S; Hudders, Liselot

    2016-01-01

    Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation.

  13. Opportunity at 'Cook Islands' (Stereo)

    NASA Technical Reports Server (NTRS)

    2009-01-01

    [figure removed for brevity, see original site] Left-eye view of a color stereo pair for PIA11854 [figure removed for brevity, see original site] Right-eye view of a color stereo pair for PIA11854

    NASA's Mars Exploration Rover Opportunity used its navigation camera to take the images combined into this full-circle view of the rover's surroundings during the 1,825th Martian day, or sol, of Opportunity's surface mission (March 12, 2009). North is at the top.

    This view combines images from the left-eye and right-eye sides of the navigation camera. It appears three-dimensional when viewed through red-blue glasses with the red lens on the left.

    The rover had driven half a meter (1.5 feet) earlier on Sol 1825 to fine-tune its location for placing its robotic arm onto an exposed patch of outcrop including a target area informally called 'Cook Islands.' On the preceding sol, Opportunity turned around to drive frontwards and then drove 4.5 meters (15 feet) toward this outcrop. The tracks from the SOl 1824 drive are visible near the center of this view at about the 11 o'clock position. For scale, the distance between the parallel wheel tracks is about 1 meter (about 40 inches). Opportunity had previously been driving backward as a strategy to redistribute lubrication in a wheel drawing more electrical current than usual.

    The outcrop exposure that includes 'Cook Islands' is visible just below the center of the image.

    The terrain in this portion of Mars' Meridiani Planum region includes dark-toned sand ripples and lighter-toned bedrock.

    This view is presented as a cylindrical-perspective projection with geometric seam correction.

  14. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    PubMed

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste.

  15. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  16. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  17. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  18. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  19. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  20. Cooking Up World-Class Training.

    ERIC Educational Resources Information Center

    Zemke, Ron

    1997-01-01

    The Culinary Institute of America (CIA), a training ground for aspiring chefs, is a sophisticated training organization that practices many philosophies and techniques, including team learning, training the whole cook, and training the trainer. (JOW)

  1. 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)

  2. Transfer of risk: "right to sue" legislation and managed care organization stock performance.

    PubMed

    Weeks, W B; Nells, T; Wallace, A E

    2001-01-01

    We examined whether Congress's consideration of legislation that gave consumers the right to sue managed care organizations impacted the performance of these companies' stocks relative to that of the market. For each company examined, the total return related to such legislation was negative and substantially lower than that expected from the market model; losses in market value were from 17 percent to 48 percent for individual companies and 22 percent for a capitalization-weighted portfolio. The study suggests that equity markets responded to the proposed legislation quickly and that the impact of proposed legislation is felt through loss of market value and increased corporate risk.

  3. Solar cooking trends--A preliminary report

    SciTech Connect

    Blum, B.L.

    1992-12-31

    This report discusses early results of research on trends in solar cooking worldwide and the key factors in those trends. It is based on household interviews in Belize, Honduras and Nicaragua and mail surveys from scattered individuals and promotion projects worldwide. Household interviews from six more countries will be included in future reports. Early data indicate that where solar cooking has been introduced an immediate, rapid increase in awareness and interest in solar cooking is followed by slow, sustained growth in actual solar cooking two or three years later, after an incubation period. Access to information and affordable materials for the cookers are important. Individual users and promoters both identify similar key elements for effective promotion projects, but in current projects many are often missing. Even so, successes of these small-scale efforts verify the benefits and acceptability of solar cooking to families in many regions, and should encourage much broader promotion efforts. Future reports will explore various economic, technical, cultural and environmental factors in solar cooking use as guides for larger efforts.

  4. Emissions from cooking microwave popcorn.

    PubMed

    Rosati, Jacky A; Krebs, Kenneth A; Liu, Xiaoyu

    2007-01-01

    This study characterized chemicals released into a chamber in the process of cooking microwave popcorn. Seventeen types of microwave popcorn from eight different brands were studied. The work proceeded in two phases: phase one investigated chemicals emitted during popping and opening, phase two investigated chemicals emitted at discrete intervals from 0-40 minutes post-pop opening. The research was performed using a microwave oven enclosed in a chamber with ports for air sampling of particulate matter (PM) and volatile organic compounds (VOCs). VOCs in the air samples were identified and quantified using gas chromatography/mass spectrometry (GC/MS). PM was characterized using both an aerodynamic particle sizer (APS) and a scanning mobility particle sizer (SMPS) to cover a full range of emitted sizes. The compounds measured during popping and opening included butter flavoring components such as diacetyl, butyric acid, acetoin, propylene glycol, 2-nonanone, and triacetin and bag components such as p-xylene and perfluorinated alcohol 8:2 telomer. The greatest chemical quantity is emitted when the bag is opened post-popping; more than 80% of the total chemical emissions occur at this time.

  5. Update on the debate about the existence and utility of the Big Five: a ten-year follow-up on Carroll's "the Five-Factor Personality Model: how complete and satisfactory is it?

    PubMed

    Merenda, Peter F

    2008-12-01

    This paper is a follow-up comment on John B. Carroll's critique of the Big Five Model and his suggestion years ago on how to design and conduct research properly on the structure of personality and its assessment. The status of research on personality factor models is discussed, and conclusions are reached regarding the likely consequences and further prospects of the failure of personality theorists and practitioners to follow through on Carroll's poignant suggestion for required effort.

  6. Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

    ERIC Educational Resources Information Center

    Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

    2014-01-01

    Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

  7. [Customer satisfaction study in two roman hospitals: comparison between "cook & serve" and "cook & chill"].

    PubMed

    Perata, E; Ferrari, P; Tarsitani, G

    2005-01-01

    We studied patient's satisfaction rate for hospital dishes comparing "cook & chill" method with "cook & serve". As principal instrument we used a comparative questionnaire, anonymous and self-compiled, which is able to evaluate the differences of customer satisfaction's rate between the two methods.

  8. Health assessment for Carrol and Dubies, Port Jervis, Orange County, New York, Region 2. CERCLIS No. NYD010968014. Preliminary report

    SciTech Connect

    Not Available

    1991-07-31

    The Carrol and Dubies site is located in the Neversink River Valley, one mile northeast of the City of Port Jervis, New York. The site was listed in Update 7 of the U.S. Environmental Protection Agency (EPA) National Priorities List (NPL). The site consists of five inactive lagoons which were used for disposal of septic tank wastes. Two of the lagoons received industrial wastes between 1971 and 1979. Two additional lagoons received septic tank wastes after 1979 until early 1989. Based on information reviewed, the site is judged to be an indeterminate public health hazard because the limited data do not indicate that humans are being exposed or have been exposed to levels of contamination that would be expected to cause adverse health effects. However, data or information are not available for all environmental media to which humans may be exposed. Human exposure to volatile organic compounds and metals may be occurring via direct consumption of contaminated groundwater. Limited data are available about the extent of groundwater contamination and about contamination in the sediments of the former lagoons. This site is not being considered for follow-up health activities at this time.

  9. Integrating the switching, inhibition, and updating model of executive function with the Cattell-Horn-Carroll model.

    PubMed

    Jewsbury, Paul A; Bowden, Stephen C; Strauss, Milton E

    2016-02-01

    Executive function is an important concept in neuropsychological and cognitive research, and is often viewed as central to effective clinical assessment of cognition. However, the construct validity of executive function tests is controversial. The switching, inhibition, and updating model is the most empirically supported and replicated factor model of executive function (Miyake et al., 2000). To evaluate the relation between executive function constructs and nonexplicitly executive cognitive constructs, we used confirmatory factor reanalysis guided by the comprehensive Cattell-Horn-Carroll (CHC) model of cognitive abilities. Data from 7 of the best studies supporting the executive function model were reanalyzed, contrasting executive function models and CHC models. Where possible, we examined the effect of specifying executive function factors in addition to the CHC factors. The results suggested that little evidence is available to support updating as a separate factor from general memory factors; that inhibition does not separate from general speed; and that switching is supported as a narrow factor under general speed, but with a more restricted definition than some clinicians and researchers have conceptualized. The replicated executive function factor structure was integrated with the larger body of research on individual difference in cognition, as represented by the CHC model.

  10. Epicondylitis among cooks in nursery schools

    PubMed Central

    Ono, Y.; Nakamura, R.; Shimaoka, M.; Hiruta, S.; Hattori, Y.; Ichihara, G.; Kamijima, M.; Takeuchi, Y.

    1998-01-01

    OBJECTIVES: To investigate the prevalence and risk factors of epicondylitis among cooks in nursery schools in a cross sectional study because they are suspected to have strenuous workloads on the hands and arms. METHODS: Prevalence of epicondylitis among 209 nursery school cooks and 366 control workers aged 40-59 were studied. Both groups consisted of women workers chosen from 1299 subjects who agreed to participate from 1329 social welfare employees in a city. All workers were interviewed with a questionnaire and had a clinical examination of the tenderness to palpation of epicondyles and epicondylar pain provoked by resisted extension and flexion of the wrist. RESULTS: Nursery school cooks had a significantly higher prevalence of epicondylitis (11.5%) than the controls (2.5%). In a logistic regression model, job title of the cook was also found to have a strong association with epicondylitis (odds ratio (OR) 5.4, 95% confidence interval (95% CI) 2.4 to 11.9) after adjustment for age, body length, and body mass index. Weaker associations were also found between epicondylitis and suspected job stress or workload scores for mechanical workload and psychosocial stressors based on factor analysis. CONCLUSIONS: This study supported the hypothesis that nursery school cooks had a higher prevalence of epicondylitis than other workers with less strenuous hand and arm tasks. It was suggested that risk factors of epicondylitis would be multifactorial, including mechanical workload and psychosocial factors.   PMID:9624268

  11. Cooking utensil with improved heat retention

    DOEpatents

    Potter, T.F.; Benson, D.K.; Burch, S.D.

    1997-07-01

    A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber there between. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food. 26 figs.

  12. Cooking utensil with improved heat retention

    DOEpatents

    Potter, Thomas F.; Benson, David K.; Burch, Steven D.

    1997-01-01

    A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food.

  13. Influence of cooking method on arsenic retention in cooked rice related to dietary exposure.

    PubMed

    Rahman, M Azizur; Hasegawa, H; Rahman, M Arifur; Rahman, M Mahfuzur; Miah, M A Majid

    2006-10-15

    Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40+/-0.03 and 0.58+/-0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35+/-0.04 and 1.59+/-0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39+/-0.04 and 0.44+/-0.03 mg/kg in rice cooked with excess water and 1.62+/-0.07 and 1.74+/-0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89+/-0.07 and 1.08+/-0.06 mg/kg (parboiled) and 0.75+/-0.04 and 1.09+/-0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p<0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice.

  14. 77 FR 54576 - Proposed RCRA Prospective Purchaser Agreement, Order on Consent and Covenant Not To Sue for a...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-09-05

    ... Purchaser Agreement, Order on Consent and Covenant Not To Sue for a Portion of the Delphi Flint West Site, a/ k/a Chevy in the Hole in Flint, Genesee County, MI AGENCY: Environmental Protection Agency. ACTION..., notice is hereby given of a proposed administrative settlement concerning a portion of the Delphi...

  15. 78 FR 46948 - Proposed Agreement Regarding Site Costs and Covenants Not To Sue for American Lead and Zinc Mill...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-02

    ... AGENCY Proposed Agreement Regarding Site Costs and Covenants Not To Sue for American Lead and Zinc Mill... response costs incurred at the American Lead and Zinc Mill Superfund Site near Ouray, Colorado. The... via electric mail at rudy.mike@epa.gov and should reference the American Lead and Zinc Mill Site,...

  16. Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

    PubMed Central

    Kamerud, Kristin L.; Hobbie, Kevin A.; Anderson, Kim A.

    2014-01-01

    Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan; cooking times of 2 to 20 hours, ten consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, though significant metal contributions to foods were still observed. The tenth cooking cycle, resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage. PMID:23984718

  17. Stainless steel leaches nickel and chromium into foods during cooking.

    PubMed

    Kamerud, Kristin L; Hobbie, Kevin A; Anderson, Kim A

    2013-10-02

    Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.

  18. Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

    PubMed

    Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

    2009-07-01

    Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

  19. Charles L. Brewer Award for Distinguished Teaching of Psychology: Sue Frantz.

    PubMed

    2016-01-01

    The American Psychological Foundation (APF) Charles L. Brewer Distinguished Teaching of Psychology Award recognizes an outstanding career contribution to the teaching of psychology. The 2016 recipient of the Distinguished Teaching Award is Sue Frantz. Dorothy W. Cantor, president of the APF, will present the Distinguished Teaching Award at the 124th Annual Convention of the American Psychological Association on August 5, 2016, at 4:00 p.m. Members of the 2016 APF Board of Trustees are Dorothy W. Cantor, president; David H. Barlow, vice president; Melba J. T. Vasquez, secretary; Richard C. McCarty, treasurer; Elisabeth R. Straus, executive vice president/executive director; Cynthia Belar; Camilla Benbow; Rosie Phillips Bingham; Connie S. Chan; Anthony Jackson; Terence M. Keane; Archie L. Turner; W. Bruce Walsh; and Bonnie Markham and Rick McGraw, APA Board of Directors liaisons. (PsycINFO Database Record

  20. Who to Sue and Where in ANDA Litigation: Personal Jurisdiction Post-Daimler.

    PubMed

    Weisblatt, H; Frezza, Claire

    2014-01-01

    Historically, courts have afforded patent holders broad discretion to choose where to sue Abbreviated New Drug Application (ANDA) filers. Patent holders' assertions of jurisdiction have typically rested on general personal jurisdiction theories, frequently based on an ANDA filers' conduct within the state, including sales, submission to previous lawsuits, and assignments of agents to accept service of process. Consequently, manyANDA cases have taken place in the Districts of Delaware or New Jersey, or where the patent holder is incorporated, despite the ANDA filer's incorporation in a different state. However, since the Supreme Court's decision in Daimler AG v. Bauman, options for the exercise of personal jurisdiction over ANDA filers have narrowed. This article examines what Daimler means for future ANDA filers, and highlights how many patent holders have failed to take this change into account.

  1. "Savoir Fare": Are Cooking Skills a New Morality?

    ERIC Educational Resources Information Center

    Coveney, John; Begley, Andrea; Gallegos, Danielle

    2012-01-01

    There has been a recent surge of interest in cooking skills in a diverse range of fields, such as health, education and public policy. There appears to be an assumption that cooking skills are in decline and that this is having an adverse impact on individual health and well-being, and family wholesomeness. The problematisation of cooking skills…

  2. Diversity for cooking time in Andean dry bean

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A diversity panel of 250 dry bean lines from the Andean gene pool was evaluated for cooking time. Cooking time ranged from 17 to 90 min with an average of 36 min. A faster cooking time was also correlated with a number of other seed characteristics, most notably, higher levels of boron and potassium...

  3. COOKE DAM POND AND UPSTREAM (WEST) SIDE OF (LR) NORTH ...

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

    COOKE DAM POND AND UPSTREAM (WEST) SIDE OF (L-R) NORTH EMBANKMENT (MI-98-A), SPILLWAY (MI-98-B), PENSTOCK ENTRANCES, POWERHOUSE (MI-98-C), AND SOUTH EMBANKMENT (MI-98-E). VIEW TO NORTHEAST - Cooke Hydroelectric Plant, Cook Dam Road at Au Sable River, Oscoda, Iosco County, MI

  4. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  5. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  6. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  7. Energy Use and Quality of Foods Cooked by Different Appliances.

    ERIC Educational Resources Information Center

    Odland, Dianne; And Others

    1987-01-01

    The authors compared energy consumption, cooking time, and quality of five foods cooked using electric range surface units and oven, induction cooktop, electric frypan, microwave oven, and toaster oven. The induction cooktop was among the most energy conserving. For most products, cooking treatment had little impact on quality. (Author/CH)

  8. Cook Like a Chef 1- and 4-Week Camp Models

    ERIC Educational Resources Information Center

    Condrasky, Margaret D.; Johnson, Glenda; Corr, Anne; Sharp, Julia L.

    2015-01-01

    Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can…

  9. Mutagenic heterocyclic imidazoamines in cooked foods

    SciTech Connect

    Felton, J.S.; Knize, M.G.; Shen, N.H.; Wu, Rebekah; Becher, G.

    1987-06-01

    Cooking ground beef at 300/sup 0/C produces at least 8 distinct mutagens. All of these compounds fit into a general chemical class called aminoimidazoazaarenes (AIAs). Our studies suggest that most of this set of AIAs are present in cooked beef, pork, and chicken. Described in this manuscript are two new mutagens that appear to have oxygen atoms in the ring system. The amounts of these very potent bacterial mutagens vary from 20 ppB to <0.1 ppB depending on the mutagen, cooking conditions, and food tested. The production of these mutagens in food depends on the presence of creatine or creatinine and specific amino acids and cooking temperatures between 150 to 300/sup 0/C for an appropriate period of time. In CHO (Chinese hamster ovary) cells, the relative potency of the compounds differed significantly from the bacterial responses. The risk from consuming these compounds is still very unclear because of their relatively low levels in our diet and the lack of consistency in the biological response data. 36 refs., 4 figs., 1 tab.

  10. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS CARRYING MORE THAN 150... OCMI to be necessary for safety. (e) Sea rails, with suitable barriers to prevent accidental...

  11. Cooking breakfast after a brain injury

    PubMed Central

    Tanguay, Annick N.; Davidson, Patrick S. R.; Guerrero Nuñez, Karla V.; Ferland, Mark B.

    2014-01-01

    Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik and Bialystok, 2006) as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task. Patients also completed the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003) and prepared actual meals that were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on) relative to controls. Surprisingly, however, patients' Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency. PMID:25228863

  12. What's Cooking in America's Schoolyard Gardens?

    ERIC Educational Resources Information Center

    Salter, Cathy

    2010-01-01

    This article discusses what's cooking in America's schoolyard gardens. From First Lady Michelle Obama's world-famous Kitchen Garden, to Alice Waters' groundbreaking Edible Schoolyard in Berkeley, California, to a nationally recognized elementary school learning garden in the small Midwestern town of Ashland, Missouri, school children are planting…

  13. Solid fuel cooking stoves: International directory

    SciTech Connect

    Not Available

    1981-02-01

    Optimal design and promotion of the use of fuel efficient cooking stoves demand continued interaction and exchange of information between researchers, extension workers, policy makers and others concerned with stove projects. The directory is aimed at listing all the known organisations in this area.

  14. Marine Ice Atlas for Cook Inlet, Alaska

    DTIC Science & Technology

    2007-11-02

    and 130 km wide, that is characterized by its extensive ground moraine , outwash plains, drumlin fields, eskers, kettles, and swampland. 2.2 Cook...knolls, and glacial moraine . Anchorage is consid- ered to have a Transition-type climate but is the most Continental of the four stations used in this

  15. Diet and Cancer Are Cooked Meats Involved

    SciTech Connect

    LLNL - University of California Television

    2008-05-01

    Diet has been associated with differences in cancer rates in human populations for many years. Mark Knize presents the latest research on cancer causes including work performed at Lawrence Livermore National Laboratory investigating some interesting chemical products created when meat is cooked and how to reduce them. Series: Science on Saturday [10/2006] [Health and Medicine] [Science] [Show ID: 11542

  16. Serving Up Activities for TV Cooking Shows.

    ERIC Educational Resources Information Center

    Katchen, Johanna E.

    This paper documents a presentation given on the use of English-language television cooking shows in English-as-a-Second-Language (ESL) and English-as-a-Foreign-Language (EFL) classrooms in Taiwan. Such shows can be ideal for classroom use, since they have a predictable structure consisting of short segments, are of interest to most students,…

  17. Diet and Cancer Are Cooked Meats Involved

    ScienceCinema

    LLNL - University of California Television

    2016-07-12

    Diet has been associated with differences in cancer rates in human populations for many years. Mark Knize presents the latest research on cancer causes including work performed at Lawrence Livermore National Laboratory investigating some interesting chemical products created when meat is cooked and how to reduce them. Series: Science on Saturday [10/2006] [Health and Medicine] [Science] [Show ID: 11542

  18. System and technique for ultrasonic determination of degree of cooking

    DOEpatents

    Bond, Leonard J.; Diaz, Aaron A.; Judd, Kayte M.; Pappas, Richard A.; Cliff, William C.; Pfund, David M.; Morgen, Gerald P.

    2007-03-20

    A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

  19. Cooking losses of minerals in foods and its nutritional significance.

    PubMed

    Kimura, M; Itokawa, Y

    1990-01-01

    To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly high in minerals of vegetables. (3) Among various cooking methods, loss of mineral was largest in squeezing after boil and in soaking in water after thin slice, followed by parching, frying and stewing. (4) Cooking losses of minerals in meals cooked in home brought about the similar results as those by the mass cooking procedures. (5) The measures to prevent cooking loss are (a) eating the boiled food with the soup, (b) addition of small amount of salt (about 1% NaCl) in boiling, (c) avoidance of too much boiling, (d) selection of a cooking method causing less mineral loss (stewing, frying or parching).

  20. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.

    PubMed

    Sánchez Del Pulgar, José; Gázquez, Antonio; Ruiz-Carrascal, Jorge

    2012-03-01

    This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60°C or 80°C), time (5 or 12h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P=0.054) and at a lower temperature (P<0.001). Samples cooked at 60°C showed more lightness (L*) and redness (a*) (P<0.001). Lipid oxidation showed an interaction between cooking time and temperature (P=0.007), with higher TBARs values for samples cooked for 12h at 60°C and lower for those cooked for 12h at 80°C. Samples cooked at 80°C for 12h showed lower (P<0.05) values for most textural parameters than all the other types of samples. Vacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature×time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.

  1. Li- and F-bearing alkali amphibole from granitic pegmatite at Hurricane Mountain, Carroll County, New Hampshire

    USGS Publications Warehouse

    Foord, E.E.; Erd, Richard C.; Robie, S.B.; Lichte, F.E.; King, V.T.

    1996-01-01

    At Hurricane Mountain, Carroll County, New Hampshire, bodies of granitic pegmatite in riebeckite granite contain large (up to 10 cm long and 2 cm across) primary crystals of Li-bearing fluor-arfvedsonite in miarolitic cavities, grading to euhedral Li- and F-poor arfvedsonite. Fine-grained, fibrous, light blue-gray riebeckite occurs as a late-stage hydrothermal filling in the miarolitic cavities. The early, Li-rich, fluor-arfvedsonite has: a 9.836(5), b 17.997(7), c 5.316(4) A??, ?? 103.735(4)??, V 914.20(6) A??3; Z = 2, Dmeas. 3.34 g/cm3, Dcalc. 3.353 g/cm3; biaxial (-), 2Vmeas. 44(1)??, 2Vcalc. 46??; ?? 1.681(2), ?? 1.692(2), ?? 1.694(2), inclined dispersion, r > v; X ??? c -7??, Y = b, Z ??? a +7??; X dark blue, Y lavender gray, Z pale yellowish brown; X > Y > Z; X is opaque at 0.03 mm thickness. A structural formula, on the basis of 24 (O,OH,F) atoms is: (Na0.86K0.25)Na2(Fe2+2.54Fe3+1.485Mn0.10Zn 0.02Li0.49Ti0.07)(Si7.71Al 0.07)O22(F1.34OH0.63). Arfvedsonite within the miarolitic cavities contains less Li and F than that of the earlier generation, and the still later riebeckite contains only 0.09 wt.% Li2O and 0.3 wt.% F. The Fe3+:Fe2+ ratio of the early Li-bearing fluor-arfvedsonite and that of the euhedral arfvedsonite crystals within miarolitic cavities is 0.58. The late, fibrous, cavity-filling riebeckite has an Fe3+:Fe2+ ratio of 0.99. The total iron content of the three amphiboles increases with continued crystallization. These amphiboles are products of peralkaline pegmatites locally derived from peralkaline granite.

  2. New passive solar cooking system. Final report

    SciTech Connect

    Schlussler, L.

    1981-11-01

    The development of a solar cooking system which uses a phase change process to passively transfer heat from a collector to a cooker is presented. In the design of this cooking system steam is produced in the collector and then is used as the heat transfer fluid in the cooker. The most efficient use of the system is to heat food directly by condensing the steam onto the food, whereas a heat exchanger is necessary to heat an oven or a frying pan. A pressure cooker was successfully built and tested using the steam from the collector. Brief discussions on the collector design and performance, and heat storage phase change materials are provided. (BCS)

  3. Cook-off resistant initiation trains

    SciTech Connect

    Cutting, J.L.; Nichols, A.L. III; von Holle, W.G.; Lee, R.S.

    1992-03-26

    We have developed and tested initiation trains which are designed to withstand abnormal thermal environments. The design philosophy is to use a slapper detonator to initiate a small quantity of initiating explosive, whose mass is too small to permit a transition to detonation in a cook-off environment. We have successfully used PETN and HNS as the initiating explosive. The detonation of the initiating explosive drives a thin metal flyer plate onto an ultrafine-particle-size TATB booster which, in turn, initiates a main charge. The booster can be scaled to almost any size without compromising the cook-off resistance by using the ultrafine TATB to initiate a larger charge of LX-17 insensitive explosive as a secondary booster.

  4. Instrumentation of Slow Cook-off Events

    NASA Astrophysics Data System (ADS)

    Sandusky, Harold

    2001-06-01

    Slow cook-off experiments are being conducted with measurements of temperature, pressure, and volume until the onset of reaction; and measurements of case velocity and blast overpressure during reaction. The goal is to relate changes in the energetic material during heating with time and position for onset of reaction plus reaction violence as a function of sample size, confinement, gas sealing, and heating profile. An apparatus in which the sample is confined by spring-loaded rams in a heated cylinder has been evaluated, both experimentally and computationally, with inert samples of Teflon. Experiments on the explosive PBXN-109 will be conducted and predicted without foreknowledge of the results. This effort is in conjunction with characterization of PBXN-109 and cook-off experiments in cylinders with fixed ends at the Naval Air Warfare Center/China Lake, and other characterization measurements as well as modeling at the Lawrence Livermore and Sandia National Laboratories.

  5. High Altitude Cooking and Food Safety

    MedlinePlus

    ... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... High Altitude Cooking and Food Safety Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

  6. Ciguatera poisoning in the Cook Islands.

    PubMed

    Bailey, Stephanie; Withers, Tristan

    2014-06-25

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks.

  7. Ciguatera poisoning in the Cook Islands

    PubMed Central

    Bailey, Stephanie; Withers, Tristan

    2014-01-01

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks. PMID:24966268

  8. The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.

    PubMed

    Shi, Jianbin; Yang, Qiulin; Lin, Lu

    2014-04-15

    This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process.

  9. Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks.

    PubMed

    Lai, Ching-Huang; Jaakkola, Jouni J K; Chuang, Chien-Yi; Liou, Saou-Hsing; Lung, Shih-Chun; Loh, Ching-Hui; Yu, Dah-Shyong; Strickland, Paul T

    2013-01-01

    Cooking oil fumes (COF) contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde, which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to COF and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient (β), β=0.06, 95% CI 0.001-0.12) and (β=0.07, 95% CI 0.001-0.13), respectively. Exposure to PAHs, or other compounds in cooking oil fumes, may cause both oxidative DNA damage and lipid peroxidation.

  10. Chimpanzees, cooking, and a more comparative psychology.

    PubMed

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Brosnan, Sarah F; Sayers, Ken

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offered alternative explanations and mechanisms that could account for the behavioral responses of those chimpanzees, and questioned the manner in which the data were used to examine human evolution (Beran, Hopper, de Waal, Sayers, & Brosnan, 2015). Two commentaries suggested either that we were overly critical of the original report's claims and methodology (Rosati & Warneken, 2016), or that, contrary to our statements, early biological thinkers contributed little to questions concerning the evolutionary importance of cooking (Wrangham, 2016). In addition, both commentaries took issue with our treatment of chimpanzee referential models in human evolutionary studies. Our response offers points of continued disagreement as well as points of conciliation. We view Warneken and Rosati's general conclusions as a case of affirming the consequent-a logical conundrum in which, in this case, a demonstration of a partial list of the underlying abilities required for a cognitive trait/suite (understanding of cooking) are suggested as evidence for that ability. And although we strongly concur with both Warneken and Rosati (2015) and Wrangham (2016) that chimpanzee research is invaluable and essential to understanding humanness, it can only achieve its potential via the holistic inclusion of all available evidence-including that from other animals, evolutionary theory, and the fossil and archaeological records.

  11. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  12. Used cooking oil as a green chemical admixture in concrete

    NASA Astrophysics Data System (ADS)

    Salmia, B.; Che Muda, Zakaria; Ashraful Alam, Md; Sidek, L. M.; Hidayah, B.

    2013-06-01

    According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

  13. Determination of advanced glycation endproducts in cooked meat products.

    PubMed

    Chen, Gengjun; Smith, J Scott

    2015-02-01

    Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples.

  14. Formation of heterocyclic amines during cooking of duck meat.

    PubMed

    Liao, G Z; Wang, G Y; Zhang, Y J; Xu, X L; Zhou, G H

    2012-01-01

    Heterocyclic amines (HAs) are an important class of food mutagens and carcinogens produced in meat cooked at high temperature. In the present study, the effects of various cooking methods: boiling, microwave cooking, charcoal-grilling, roasting, deep-frying and pan-frying on the formation of HAs in duck breast were studied. The various HAs formed during cooking were isolated by solid-phase extraction and analysed by HPLC. Results showed that both the varieties and contents of HAs and the cooking loss of duck breast increase along with increasing cooking temperature and time. Pan-fried duck breasts contained the highest amount of total HAs, followed by charcoal-grilling, deep-frying, roasting, microwave cooking and boiling. 9H-pyrido[3,4-b]indole (norharman) and 1-methyl-9H-pyrido[3,4-b]indole (harman) were detected in all of the cooked duck meat, with levels in the range of 0.1-33 ng g⁻¹. 2-Amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP) was formed easily in duck meat cooked by pan-frying and charcoal-grilling in the range of 0.9-17.8 ng g⁻¹. 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ) was identified in duck meat cooked by charcoal-grilling and pan-frying, in the range of 0.4-4.2 ng g⁻¹. 2-Amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx) was detected in amounts below 4.5 ng g⁻¹ in duck meat cooked by charcoal-grilling, roasting, deep-frying and pan-frying. The other HAs were detected in amounts below 10 ng g⁻¹. Colour development increased with cooking temperature, but no correlation with HAs' content was observed.

  15. Influence of cooking methods on antioxidant activity of vegetables.

    PubMed

    Jiménez-Monreal, A M; García-Diz, L; Martínez-Tomé, M; Mariscal, M; Murcia, M A

    2009-04-01

    The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO. scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH. scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. According to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables.

  16. Optimum cooking conditions for shrimp and Atlantic salmon.

    PubMed

    Brookmire, Lauren; Mallikarjunan, P; Jahncke, M; Grisso, R

    2013-02-01

    The quality and safety of a cooked food product depends on many variables, including the cooking method and time-temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the complex heating profile of a food product during cooking. Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan-frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the Salmonella thermal inactivation data. Minimum cooking temperatures necessary to destroy Salmonella in shrimp and salmon were determined. The heating profiles of the 2 products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles were then used in the kinetic modeling of quality change and Salmonella inactivation during cooking. The optimum cooking times for a 3-log reduction of Salmonella and maintaining 95% of quality attributes are 100, 233, 159, 378, 1132, and 399 s for boiling extra jumbo shrimp, baking extra jumbo shrimp, boiling colossal shrimp, baking colossal shrimp, baking Atlantic salmon, and pan frying Atlantic Salmon, respectively.

  17. Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

    PubMed

    Zahr, Rola; Sibeko, Lindiwe

    2017-03-01

    A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

  18. Simply Great Cooking Instruction. A Manual for Teaching Cooking to Non-Reading Students.

    ERIC Educational Resources Information Center

    Sesto, Cameron

    This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some…

  19. 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…

  20. Alcoholic fermentation of sorghum without cooking

    SciTech Connect

    Thammarutwasik, P.; Koba, Y.; Ueda, S.

    1986-07-01

    Sorgum was used as raw material for alcoholic fermentation without cooking. Two varieties of sorghum grown in Thailand, KU 439 and KU 257, contained 80.0 and 75.8% of total sugar. Optimum amount of sorghum for alcoholic fermentation should be between 30 and 35% (w/v) in the fermentation broth. In these conditions 13.0 and 12.6% (v/v) of alcohol could be obtained in 84 and 91.9% yield based on the theoretical value of the starch content from KU 439 and KU 257, respectively.

  1. Instrumentation of Slow Cook-Off Events

    NASA Astrophysics Data System (ADS)

    Sandusky, H. W.; Chambers, G. P.

    2002-07-01

    An arrangement was developed for validating models of slow cook-off. Experiments were conducted on the explosive PBXN-109 with measurements of temperature, pressure, and volume until the onset of reaction; and measurements of case velocity and blast overpressure during reaction. The goal is to relate changes in the energetic material during heating with time and position for onset of reaction plus reaction violence as a function of sample size, confinement, gas sealing, and heating profile. A mild range of reactions occurred as evidenced by fragmentation of the confinement into mostly large pieces; however, at the highest confinement no sample was recovered.

  2. Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.

    PubMed

    Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

    2014-06-01

    Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view.

  3. Does it Make Sense to Speak of Self-Locating Uncertainty in the Universal Wave Function? Remarks on Sebens and Carroll

    NASA Astrophysics Data System (ADS)

    Kent, Adrian

    2015-02-01

    Following a proposal of Vaidman (Int Stud Philos Sci 12:245-261, 1998) (in: Zalta EN (ed) The Stanford encyclopaedia of philosophy, 2014) (in: Ben-Menahem Y, Hemmo M (ed) The probable and the improbable: understanding probability in physics, essays in memory of Itamar Pitowsky, 2011), Sebens and Carroll (Quantum theory: a two-time success story 2014), (arXiv preprint arXiv:1405.7577 2014) have argued that in Everettian (i.e. purely unitary) quantum theory, observers are uncertain, before they complete their observation, about which Everettian branch they are on. They argue further that this solves the problem of making sense of probabilities within Everettian quantum theory, even though the theory itself is deterministic. We note some problems with these arguments.

  4. Dynamical evolution of shear-free gravitational collapse in the background of generalized Carroll-Duvvuri-Trodden-Turner f(R) model

    NASA Astrophysics Data System (ADS)

    Kausar, Hafiza Rizwana

    2014-04-01

    In connection to our previous work on the aspect of dynamical instability of gravitational collapse by using well-known f(R) models, here we have adopted the same problem in the framework of generalized Carroll-Duvvuri-Trodden-Turner f(R) model. This model combines both the previous models addressed by Sharif & Kausar and Kausar in spherical and cylindrical symmetry, respectively. In this paper, we also include the worthwhile condition of shear-free dynamical evolution to discuss the instability problem of collapsing stars in the form of adiabatic index. Shear-free condition represents the isotropic relative motion of the departing Galaxies in cosmology whereas in strong gravity it causes the appearance of a naked singularity by violating cosmic censorship hypothesis. Moreover, the obtained generalized results are reduced to some special cases which yield dependence of instability equation on many constraints between effective curvature terms.

  5. Relationships between Cattell-Horn-Carroll (CHC) cognitive abilities and math achievement within a sample of college students with learning disabilities.

    PubMed

    Proctor, Briley

    2012-01-01

    This study examined the relationship between cognitive abilities and math achievement within a sample of college students with learning disabilities (LD). The cognitive abilities were seven areas identified by Stratum II of the Cattell-Horn-Carroll (CHC) theory of cognitive abilities, in addition to the eighth area of Working Memory. Math performance was assessed via math calculation and math reasoning tasks. Instruments include the Woodcock-Johnson III Tests of Cognitive Abilities and Tests of Achievement. Participants were 158 college students with a diagnosed LD in math. Multiple regression analyses found that Processing Speed and Working Memory were related to Math Calculation scores and that Comprehension-Knowledge, Fluid Reasoning, and Working Memory were related to Math Reasoning. Implications for the assessment of math LD in the college populations are discussed.

  6. Domestic Cooking and Food Skills: A Review.

    PubMed

    McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira

    2015-11-30

    Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports and systematic reviews on cooking and home food preparation interventions (Rees et al. 2012 ; Reicks et al. 2014 ) provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs: qualitative; cross-sectional; and dietary interventions; conducted from 1998-2013. Most measures were not theory-based, limited psychometric data was available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and FV intake were reported; though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g. food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behaviour and dietary quality. This will aid future dietary intervention design.

  7. Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

    PubMed Central

    2011-01-01

    Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6) completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society. PMID:22085523

  8. Cooking Up a Learning Community with Corn, Beans, and Rice.

    ERIC Educational Resources Information Center

    Howell, Nancy M.

    1999-01-01

    Describes using cooking as a vehicle for creating community among three culturally diverse classrooms of prekindergartners and third graders. Notes how the choice of corn, beans, and rice in the cooking exercise planted the roots of understanding, tolerance, and compassion, and an appreciation of diversity. (SD)

  9. Characterization of indoor cooking aerosol using neutron activation analysis

    SciTech Connect

    Wu, D.; Landsberger, S.; Larson, S. )

    1993-01-01

    Suspended particles in air are potentially harmful to human health, depending on their sizes and chemical composition. Residential indoor particles mainly come from (a) outdoor sources that are transported indoors, (b) indoor dust that is resuspended, and (c) indoor combustion sources, which include cigarette smoking, cooking, and heating. Jedrychowski stated that chronic phlegm in elderly women was strongly related to the cooking exposure. Kamens et al. indicated that cooking could generate small particles (<0.1 [mu]m), and cooking one meal could contribute [approximately]5 to 18% of total daytime particle volume exposure. Although cooking is a basic human activity, there are not many data available on the properties of particles generated by this activity. Some cooking methods, such as stir-frying and frying, which are the most favored for Chinese and other Far East people, generate a large quantity of aerosols. This research included the following efforts: 1. investigating particle number concentrations, distributions, and their variations with four different cooking methods and ventilation conditions; 2. measuring the chemical composition of cooking aerosol samples by instrumental neutron activation analysis.

  10. Chimpanzee food preferences, associative learning, and the origins of cooking.

    PubMed

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Sayers, Ken; Brosnan, Sarah F

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees, without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution.

  11. Diversity for cooking time in Andean dry beans

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dry beans (Phaseolus vulgaris L) are a nutrient dense, low cost food and therefore are an excellent value for consumers (Drewnowski and Rehm, 2013). In spite of this value, long cooking times limit bean consumption. This is true in developing countries where cooking fuel is sometimes scarce and in d...

  12. The effect of cooking on the phytochemical content of vegetables.

    PubMed

    Palermo, Mariantonella; Pellegrini, Nicoletta; Fogliano, Vincenzo

    2014-04-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing.

  13. Various cooking methods and the flavonoid content in onion.

    PubMed

    Ioku, K; Aoyama, Y; Tokuno, A; Terao, J; Nakatani, N; Takei, Y

    2001-02-01

    Onion is a major source of flavonoids and is cooked in various ways in the world. The major flavonoids in onion are two quercetin glycosides, quercetin 4'-O-beta-glucoside (Q4'G) and quercetin 3,4'-O-beta-diglucosides (Q3,4'G), which are recognized as bioactive substances that are good for our health. We have investigated the effect of cooking procedures on the content of antioxidants. We selected quercetin conjugates, total phenol compounds, and ascorbic acid to estimate the amount of flavonoid ingestion from onion. We examined the following cooking methods: boiling, frying with oil and butter, and microwave cooking. Various cooking methods do not consider the degradation of quercetin conjugates when cooking onion. Microwave cooking without water better retains flavonoids and ascorbic acid. Frying does not affect flavonoid intake. The boiling of onion leads to about 30% loss of quercetin glycosides, which transfers to the boiling water. At that time, the effect of additives on the quercetin conjugates is different according to the compounds. The hydrolysis of quercetin glycosides for daily cooking might occur with the addition of seasonings such as glutamic acid. Additional ferrous ions accelerated the loss of flavonoids.

  14. Evaluation of texture differences among varieties of cooked quinoa

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

  15. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  16. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  17. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  18. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  19. Microwave Cooking: Knowledge, Attitudes, and Practices of California Foods Teachers.

    ERIC Educational Resources Information Center

    Stalder, Laura D.; And Others

    1990-01-01

    A survey of 500 California secondary foods teachers (172 responses) indicated their understanding of microwave cooking principles and techniques and positive attitudes toward microwave cooking and safety. A majority used microwave instruction in their classrooms, although many indicated a need for ovens and microwave educational materials. (SK)

  20. Characterization of volatile organic compounds from different cooking emissions

    NASA Astrophysics Data System (ADS)

    Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wen, Wei; Wang, Xiaoqi; Yao, Sen

    2016-11-01

    Cooking fume is regarded as one of the main sources of urban atmospheric volatile organic compounds (VOCs) and its chemical characteristics would be different among various cooking styles. In this study, VOCs emitted from four different Chinese cooking styles were collected. VOCs concentrations and emission characteristics were analyzed. The results demonstrated that Barbecue gave the highest VOCs concentrations (3494 ± 1042 μg/m3), followed by Hunan cuisine (494.3 ± 288.8 μg/m3), Home cooking (487.2 ± 139.5 μg/m3), and Shandong cuisine (257.5 ± 98.0 μg/m3). The volume of air drawn through the collection hood over the stove would have a large impact on VOCs concentration in the exhaust. Therefore, VOCs emission rates (ER) and emission factors (EF) were also estimated. Home cooking had the highest ER levels (12.2 kg/a) and Barbecue had the highest EF levels (0.041 g/kg). The abundance of alkanes was higher in Home cooking, Shandong cuisine and Hunan cuisine with the value of 59.4%-63.8%, while Barbecue was mainly composed of alkanes (34.7%) and alkenes (39.9%). The sensitivity species of Home cooking and Hunan cuisine were alkanes, and that of Shandong cuisine and Barbecue were alkenes. The degree of stench pollution from cooking fume was lighter.

  1. Cooking and Eating with Children: A Way to Learn.

    ERIC Educational Resources Information Center

    McAfee, Oralie; And Others

    This pamphlet describes ways for children and caregivers to plan, cook, and eat together, blending practical health suggestions with sound educational philosophy. The ideas and concepts children can learn from cooking are outlined (e.g. motor skills, language, mathematics, executive abilities, etc.), and the importance of eating with children,…

  2. A Formative Evaluation of the Cooking with a Chef Program

    ERIC Educational Resources Information Center

    Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine

    2010-01-01

    The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…

  3. Fate of enniatins and deoxynivalenol during pasta cooking.

    PubMed

    de Nijs, Monique; van den Top, Hester; de Stoppelaar, Joyce; Lopez, Patricia; Mol, Hans

    2016-12-15

    The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).

  4. Cooking losses of thiamin in food and its nutritional significance.

    PubMed

    Kimura, M; Itokawa, Y; Fujiwara, M

    1990-01-01

    To clarify the discrepancy between values of thiamin intake reported in national nutrition survey in Japan and judgment which was concluded by medical and biochemical examination in our field survey, thiamin of various daily foods were analyzed pre and post cooking in the various cooking methods, the following results were obtained. (1) The thiamin contents in cooked daily meals were 50-60 percent of the calculated values on an average. (2) The cooking losses of thiamin were particularly large in rice and green vegetables. (3) The loss of thiamin largest in boiling, followed by baking, parching and frying. (4) High temperature, pH, and chlorine on the public water accelerated thiamin losses. (5) The decrease of thiamin in cooked foods is caused by both of getting away of thiamin from foods and cleavage of thiamin of foods.

  5. Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

    PubMed Central

    Jones, Anna K.; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J.; Jones, Trevor R.; Wigley, Paul; Cross, Paul

    2016-01-01

    In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs’ ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public’s preference for rareness and thus preferred to serve them more rare. We estimated that 19%–52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%–98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections. PMID:27314748

  6. Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

    PubMed

    del Pulgar, Jose Sanchez; Roldan, Mar; Ruiz-Carrascal, Jorge

    2013-10-10

    The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  7. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  8. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  9. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  10. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  11. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  12. Planning waste cooking oil collection systems.

    PubMed

    Ramos, Tânia Rodrigues Pereira; Gomes, Maria Isabel; Barbosa-Póvoa, Ana Paula

    2013-08-01

    This research has been motivated by a real-life problem of a waste cooking oil collection system characterized by the existence of multiple depots with an outsourced vehicle fleet, where the collection routes have to be plan. The routing problem addressed allows open routes between depots, i.e., all routes start at one depot but can end at the same or at a different one, depending on what minimizes the objective function considered. Such problem is referred as a Multi-Depot Vehicle Routing Problem with Mixed Closed and Open Inter-Depot Routes and is, in this paper, modeled through a mixed integer linear programming (MILP) formulation where capacity and duration constraints are taken into account. The model developed is applied to the real case study providing, as final results, the vehicle routes planning where a decrease of 13% on mileage and 11% on fleet hiring cost are achieved, when comparing with the current company solution.

  13. Molecular gastronomy, a scientific look at cooking.

    PubMed

    This, Hervé

    2009-05-19

    Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

  14. Food, cooking skills, and health: a literature review.

    PubMed

    Engler-Stringer, Rachel

    2010-01-01

    Over the past century, a major shift in North American food practices has been taking place. However, the literature on this topic is lacking in several areas. Some available research on food and cooking practices in the current context is presented, with a focus on how these are affecting health and how they might be contributing to health inequalities within the population. First, cooking and cooking skills are examined, along with the ambiguities related to terms associated with cooking in the research literature. Food choice, cooking, and health are described, particularly in relation to economic factors that may lead to health inequalities within the population. The importance of developing an understanding of factors within the wider food system as part of food choice and cooking skills is presented, and gaps in the research literature are examined and areas for future research are presented. Cooking practices are not well studied but are important to an understanding of human nutritional health as it relates to cultural, environmental, and economic factors.

  15. Aging: physical difficulties and safety in cooking tasks.

    PubMed

    Ibrahim, N I; Davies, S

    2012-01-01

    It is known that many older people have difficulties in performing daily living activities such as cooking. These are due to the demands of the tasks and the changes in functional capabilities of the older people. This study examines cooking tasks performed by the aged that includes preparing and cooking meals, and storing kitchen tools in the kitchen. The objectives are to investigate the cooking difficulties encounter by older people and the safety concerning cooking tasks. This study focuses on individuals of age 65 years and above who can cook for themselves and/or family. Data were collected through observation, interviews, questionnaires and role play methods. The findings revealed that the common problems were due to the awkward body position where subjects had to bend down to take things from lower shelves, taking/storing things on higher shelves and cleaning the cooker. Moreover, the safety concerns were the layout of work centres (storage, cooker and sink), the use of cooker and opening packaging. It can be concluded that cooking difficulties are caused by inappropriate kitchen design and the decline of functional capabilities in older people.

  16. Physicochemical properties of foal meat as affected by cooking methods.

    PubMed

    Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

    2015-10-01

    The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (P<0.001), being lower in foal steaks cooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (P<0.001) by thermal treatment, since the smallest WHC values were observed in samples from microwave treatment. Thermal treatment also caused a significant (P<0.001) increase in the force needed to cut the foal steaks. Regarding colour parameter, cooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples.

  17. Spent brewer's yeast extract as an ingredient in cooked hams.

    PubMed

    Pancrazio, Gaston; Cunha, Sara C; de Pinho, Paula Guedes; Loureiro, Mónica; Meireles, Sónia; Ferreira, Isabel M P L V O; Pinho, Olívia

    2016-11-01

    This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics.

  18. The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles.

    PubMed

    Walsh, H; Martins, S; O'Neill, E E; Kerry, J P; Kenny, T; Ward, P

    2010-03-01

    The aim was to investigate the effect of different cooking regimes on the cook yield and tenderness of non-injected and brine injected (0.5% residual NaCl) bovine M. triceps brachii caput longum (TB), M. supraspinatus (SP) and M. pectoralis profundus (PP). Injected and non-injected TB, SP and PP muscle sections (400 g) were (a) conventionally oven cooked to 72 degrees C or cooked slowly (using a Delta10 programme) to 72 degrees C or (b) cooked in a water bath to 72 degrees C or cooked in a water bath to 55 degrees C and held at this temperature for 2 h before heating to 72 degrees C. In addition, injected PP muscle sections were oven cooked to 69 degrees C and held at this temperature for up to 12 h. Slow cooking using a Delta10 programme had no significant (P<0.05) effect on WBSF values of injected or non-injected SP and TB muscles but significantly (P<0.05) decreased the WBSF values of injected and non-injected PP muscles when compared to conventional cooking. Slow cooking significantly (P<0.05) increased % cook yield of injected PP, SP and TB muscles. Staged cooking significantly (P<0.05) decreased the WBSF values and had no significant effect on sensory tenderness ratings of non-injected TB, SP and PP muscles and injected PP muscles. Staged cooked injected or non-injected PP, SP and TB muscles had lower % cook yield values than those cooked straight to 72 degrees C. Increasing the cooking time of injected PP muscles at 69 degrees C to 8 and 12 h decreased % cook yield, decreased WBSF values and increased sensory tenderness ratings. It also alleviated the problem of residual chewiness which was evident in PP muscles cooked using the other regimes.

  19. Formation of mutagens in beef and beef extract during cooking.

    PubMed

    Commoner, B; Vithayathil, A J; Dolara, P; Nair, S; Madyastha, P; Cuca, G C

    1978-09-08

    Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

  20. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow. Carcasses and parts passed for cooking may be rendered into lard in accordance with § 319.702 of...

  1. Post-Occupancy Evaluation (POE) Methodologies for School Facilities: A Case Study of the V. Sue Cleveland High School Post Occupancy Evaluation

    ERIC Educational Resources Information Center

    Harmon, Marcel; Larroque, Andre; Maniktala, Nate

    2012-01-01

    The New Mexico Public School Facilities Authority (NMPSFA) is the agency responsible for administering state-funded capital projects for schools statewide. Post occupancy evaluation (POE) is the tool selected by NMPSFA for measuring project outcomes. The basic POE process for V. Sue Cleveland High School (VSCHS) consisted of a series of field…

  2. Effect of rice-cooking water to the daily arsenic intake in Bangladesh: results of field surveys and rice-cooking experiments.

    PubMed

    Ohno, K; Matsuo, Y; Kimura, T; Yanase, T; Rahman, M H; Magara, Y; Matsushita, T; Matsui, Y

    2009-01-01

    The effect of rice-cooking water to the daily arsenic intake of Bangladeshi people was investigated. At the first field survey, uncooked rice and cooked rice of 29 families were collected. Their arsenic concentrations were 0.22+/-0.11 and 0.26+/-0.15 mg/kg dry wt, respectively. In 15 families, arsenic concentration in rice increased after cooking. Good correlation (R(2)=0.89) was observed between arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. In the second survey, we collected one-day duplicated food of 18 families. As a result, we estimated that six of 18 families likely used the arsenic contaminated water for cooking rice even they drank less arsenic-contaminated water for drinking purpose. We also conducted rice-cooking experiments in the laboratory, changing arsenic concentration in rice-cooking water. Clear linear relationships were obtained between the arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. Factors that affect arsenic concentration in cooked rice are suggested as follows: (1) arsenic concentration in uncooked rice, (2) that in rice-cooking water, (3) difference in water content of rice before and after cooking, and (4) types of rice, especially, the difference between parboiled and non-parboiled rice.

  3. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., a room or building separate from the sleeping facilities shall be provided for cooking and eating... proper proportion to the capacity of the housing and shall be separate from the sleeping quarters....

  4. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., a room or building separate from the sleeping facilities shall be provided for cooking and eating... proper proportion to the capacity of the housing and shall be separate from the sleeping quarters....

  5. 19. Topside facility, crew kitchen, view towards cook's office. Lyon ...

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

    19. Topside facility, crew kitchen, view towards cook's office. Lyon - Whiteman Air Force Base, Oscar O-1 Minuteman Missile Alert Facility, Southeast corner of Twelfth & Vendenberg Avenues, Knob Noster, Johnson County, MO

  6. [Risk assessment for food preparation, cooking and service].

    PubMed

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

  7. [Reduction of radioactive cesium content in pond smelt by cooking].

    PubMed

    Nabeshi, Hiromi; Tsutsumi, Tomoaki; Hachisuka, Akiko; Matsuda, Rieko

    2013-01-01

    In Japan, seafood may be eaten raw or after having been cooked in diverse ways. Therefore, it is important to understand the effect of cooking on the extent of contamination with radioactive materials in order to avoid internal exposure to radioactive materials via seafood. In this study, we investigated the changes in radioactive cesium content in pond smelt cooked in four different ways: grilled, stewed (kanroni), fried and soaked (nanbanzuke). The radioactive cesium content in grilled, kanroni and fried pond smelt was almost unchanged compared with the uncooked state. In contrast, radioactive cesium content in nanbanzuke pond smelt was decreased by about 30%. Our result suggests that soaking cooked pond smelt in seasoning is an effective method of reducing the burden radioactive cesium.

  8. 1. Photocopy of an engravingca, 18501859 DANFORTH, COOKE, & Co's. ...

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

    1. Photocopy of an engraving--ca, 1850-1859 DANFORTH, COOKE, & Co's. LOCOMOTIVE & MACHINE WORKS: PATERSON, NEW JERSEY - Danforth Locomotive & Machine Company, Market Street, Paterson, Passaic County, NJ

  9. The Janet Cooke Tragedy: A Lesson for J-Education.

    ERIC Educational Resources Information Center

    Corrigan, Don

    1981-01-01

    The profession of journalism and journalism teachers need to dim the spotlight on the big stories and begin stressing and rewarding what "Washington Post" reporter Janet Cooke's disillusioned colleague described as "consistent craftsmanship." (HOD)

  10. Heterocyclic amines: occurrence and prevention in cooked food.

    PubMed Central

    Robbana-Barnat, S; Rabache, M; Rialland, E; Fradin, J

    1996-01-01

    This article deals with the mutagenic heterocyclic amines, especially the aminoimidazoazaarenes family, isolated from cooked foods. The conditions which lead to their occurrence in foods are discussed. This formation primarily depends on the characteristics of the food, such as the type of the food and the presence of precursors, water, and lipids. Secondarily, it depends on the cooking modes where the temperature is considered to be the most important factor involved in their formation. As their formation during cooking represents a health risk, we present some ways and means to limit their formation by alternative cooking methods that tend to decrease heterocyclic amine concentrations in foods as they are implicated in cancer risks. PMID:8919766

  11. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... ventilation. (b) When workers or their families are permitted or required to cook and eat in a common facility... adequate for the intended use of the facility; and (5) adequate sinks with hot and cold water...

  12. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... ventilation. (b) When workers or their families are permitted or required to cook and eat in a common facility... adequate for the intended use of the facility; and (5) adequate sinks with hot and cold water...

  13. 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

  14. 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

  15. Naval Weapon Cook-Off Improvement Concepts and Development

    DTIC Science & Technology

    1981-01-01

    developed that would predict reacting times to cook-off of an explosively loaded ordnance item immersed in a JP-5 fuel fire. The model operates with an... plastisol , or modern hot melt) and embedded desensitizer. In general, liners should have good thermoviscoelastic properties (see Section F) and be...previous tests. A plastisol (35% s-trithiane-65% Denflex) yielded the longest cook-off time of 9 minutes. F. Liner Pyrolysis 6 Vetter proposed a failure

  16. Influence of Heating Temperature on Cooking Curve of Rice

    NASA Astrophysics Data System (ADS)

    Nakamura, Kunio; Akutsu, Atsuko; Otake, Ayumi; Moritaka, Hatsue

    The swelling behavior of a rice grain in water and an aqueous NaCl and acetic acid solution was investigated as a function of temperature. We observed that the rice grain in water shows an abrupt change in shape and size at 61 °C. The transition temperature Tv became higher in an order: sodium chloride aqueous solution > water > acetic acid aqueous solution. In order to clarify Tv, we also investigated kinetics on cooking of rice grains by the rheological measurement. The time development of compliance of rice grains in compression (cooking curve) from 5 to 1440 min was measured in the range of cooking temperatures from 61 to 80°C. We found that Tv is the onset temperature to complete the cooking of rice. The cooking curve at the cooking temperature neighborhood Tv was approximated by the first order reaction with the two different rate constants. The faster and slower reactions were explained as indicating the plasticizing effect of water on rice grains, and mainly the gelatinization of the starch in rice grains, respectively.

  17. Gas cooking and reduced lung function in school children

    NASA Astrophysics Data System (ADS)

    Moshammer, Hanns; Hutter, Hans-Peter; Neuberger, Manfred

    RationaleOutdoor nitrogen dioxide (NO 2) is associated with reduced respiratory health. This could be due to a unique biological effect of this gaseous pollutant or because it serves as a surrogate of fine particles from incineration sources. Cooking with gas in small kitchens produces high concentrations of gaseous irritants (mainly nitrogen dioxide), but not fine particles. ObjectivesTo study the relative impact of cooking with gas on lung function parameters in a cross sectional study of school children. MethodsNearly all elementary school children (2898 children aged 6-10 years) living in the city of Linz (capital of Upper Austria) underwent lung function testing. In a questionnaire administered simultaneously to their parents, information on household conditions including cooking and tobacco smoke exposure was collected. Impact of cooking with gas on lung function controlling for various confounders was analyzed using loglinear multiple regression. ResultsGas cooking reduced lung function parameters ranging from 1.1% (not significant) for MEF 25 up to 3.4% ( p=0.01) for peak expiratory flow (PEF). ConclusionsGas stoves can have an adverse impact on children's respiratory health. Parents and caretakers should be advised to insure good ventilation while and after cooking, especially in small and poorly ventilated rooms. This study adds to the growing evidence that gaseous pollutants from incineration sources affect respiratory health directly.

  18. An evidence-based conceptual framework of healthy cooking.

    PubMed

    Raber, Margaret; Chandra, Joya; Upadhyaya, Mudita; Schick, Vanessa; Strong, Larkin L; Durand, Casey; Sharma, Shreela

    2016-12-01

    Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements), further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

  19. Development of a monoclonal antibody specific to cooked mammalian meats.

    PubMed

    Hsieh, Y H; Sheu, S C; Bridgman, R C

    1998-04-01

    Detection of species adulteration in ground meat products is important for consumer protection and food-labeling law enforcement. This study was conducted to develop monoclonal antibodies (MAbs) that can be used in an enzyme-linked immunosorbent assay (ELISA) for rapid detection of any cooked mammalian meats in cooked poultry products. Soluble muscle proteins extracted from cooked pork (heated at 100 degrees C for 15 min) were used as the antigen to immunized mice for developing the MAb. One that was developed, MAb 2F8 (IgG2b class), strongly reacted with cooked meat of five mammalian species (beef cattle, hogs, sheep, horse, and deer) but did not react with any cooked poultry (chicken, turkey, and duck) or raw meats. At least 0.5% by weight of pork, beef, lamb, and horse meats in a chicken-based mixture could not detect using the indirect ELISA with MAb 2F8. The MAb 2F8 is useful in a single initial screening test to detect the presence of five nonpoultry meat adulterants in cooked poultry products.

  20. Performance of Installed Cooking Exhaust Devices

    SciTech Connect

    Singer, Brett C.; Delp, William W.; Apte, Michael G.; Price, Philip N.

    2011-11-01

    The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of fifteen cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat bottom surfaces (no capture hood) – including exhaust fan/microwave combination appliances – were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 57 dB when operating at the highest fan setting for all 14 devices evaluated for sound performance.

  1. Solar Concentration for Electricity and Cooking

    NASA Astrophysics Data System (ADS)

    Kim, Mike; Fourt, Connor; Schwartz, Pete; Lee, Michael; Frostholm, Taylor; Fernandes, Josh; Tower, Jared

    2012-11-01

    Over 8000 Schefflers exist worldwide, mostly in Africa and Asia. Having constructed the first Scheffler reflector in North America 2 years ago, the next goal was to make it less expensive. The original model took 4 students 2 months and about 1000. In order to lower the cost and construction time the design was minimized, less expensive materials were used, and the construction process was automated. The original complex frame took 1000 people-hours and it was minimized to a day. Instead of using aluminum for the reflective dish, we turned to using aluminized Mylar, which cut the cost by over 90%. A thermal storage unit was added to extend cooking time well into the evening. Finally, a concentrated solar module of High Efficiency Photo Voltaics (HEPV) is to be placed at the focus of the concentrator to generate electricity and water as a byproduct. The final cost is estimated to be about 200 (0.10 per thermal watt) including the HEPV, an 80% cost reduction. Such technology is practical in the U.S. as well as developing nations.

  2. Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.

    PubMed

    Alarcón-Flores, M Isabel; Hernández-Sánchez, Francisco; Romero-González, Roberto; Plaza-Bolaños, Patricia; Martínez Vidal, J Luis; Garrido Frenich, Antonia

    2014-11-01

    Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

  3. Representation of the Cattell-Horn-Carroll Theory of Cognitive Abilities in the Factor Structure of the Dutch-Language Version of the WAIS-IV.

    PubMed

    van Aken, Loes; van der Heijden, Paul T; van der Veld, William M; Hermans, Laureen; Kessels, Roy P C; Egger, Jos I M

    2015-09-30

    The Cattell-Horn-Carroll (CHC) theory of cognitive abilities has been guiding in the revision of the Wechsler Adult Intelligence Scale-Fourth edition (WAIS-IV). Especially the measurement of fluid reasoning (Gf) is improved. A total of five CHC abilities are included in the WAIS-IV subtests. Using confirmatory factor analysis, a five-factor model based on these CHC abilities is evaluated and compared with the four index scores in the Dutch-language version of the WAIS-IV. Both models demonstrate moderate fit, preference is given to the five-factor CHC model both on statistical and theoretical grounds. Evaluation of the WAIS-IV according to CHC terminology enhances uniformity, and can be important when interpreting possible sources of index discrepancies. To optimally assemblage CHC and WAIS-IV, more knowledge of the interaction of abilities is needed. This can be done by incorporating intelligence testing in neuropsychological assessment. Using this functional approach contributes to a better understanding of an individual's cognitive profile.

  4. An alternative Cattell-Horn-Carroll (CHC) factor structure of the WAIS-IV: age invariance of an alternative model for ages 70-90.

    PubMed

    Niileksela, Christopher R; Reynolds, Matthew R; Kaufman, Alan S

    2013-06-01

    The Wechsler Adult Intelligence Scale--Fourth Edition (WAIS-IV) is by the far the most popular intelligence test for the assessment of adults in clinical and neuropsychological practice. Despite a number of studies examining the factor structure of the WAIS-IV from a Cattell-Horn-Carroll (CHC) perspective (Benson, Hulac, & Kranzler, 2010; Ward, Bergman, & Hebert, 2012), a CHC interpretation of the WAIS-IV for individuals ages 70 and above has been absent from the literature. The exclusion of individuals ages 70 and above in previous research is likely due to the absence of several key supplemental subtests used to create a full CHC model. We provide an alternative five-factor CHC model of the WAIS-IV which includes only the subtests administered to individuals ages 70 and above in the standardization sample. Our results show (a) the alternative CHC model fits the data well; (b) this alternative CHC model met criteria for partial strict measurement invariance across the life span (only Similarities showed noninvariance) using strict criteria; (c) the five factors for ages 70-90 measure the same five CHC broad abilities identified in previous analyses reported for ages 16-69; and (d) the five-factor CHC solution for ages 70-90 is valid for the entire WAIS-IV age range and can be used whenever examiners administer the core battery but opt not to administer supplemental subtests.

  5. The home that the Woman's Building built: Cheri Gaulke and Sue Maberry construct a visual narrative of the lesbian family.

    PubMed

    Swartz, Anne

    2010-01-01

    Artists Cheri Gaulke and Sue Maberry's feminist activism learned at the Woman's Building, combined with their lesbianism, radicalized them to create ongoing documentation of their family. This article examines how Gaulke has intertwined her domestic, private imagery and narrative with her artistic, public work in a way that reveals a useful mode for her to examine the range of experiences as lesbian, parent, and artist. Thus, these two bodies of work co-exist and inform each other in her oeuvre and in her art with partner Maberry. They have created a kind of sexualized display sometimes inverting heteronormative conventions while other times presenting the family as a single unit, transgressive in its happiness and unity.

  6. 76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-01-14

    ... (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking... antidumping and countervailing duty orders on imports of top-of-the- stove stainless steel cooking ware from... effective date of the revocation of the antidumping duty order on imports of top-of-the-stove...

  7. How To Identify Johnson-Cook Parameters From Machining Simulations

    NASA Astrophysics Data System (ADS)

    Shrot, Aviral; Bäker, Martin

    2011-05-01

    The Johnson-Cook material model is a robust material model which has demonstrated its usefulness in describing material behaviour over large ranges of strains, strain rates and temperatures. During machining the material in the shear zone undergoes strains of more than 200%, strain-rates of the order of 106 per second or more and a temperature rise of several hundreds of degrees Celsius. The determination of the Johnson-Cook parameters, which are needed to describe the material behaviour in the severe conditions found during machining, has proved to be challenging, even using the state-of-the-art experimental methods. Recent experimental methods rely on data obtained from strains of around 50% and strain rates of the order of 103 per second. In this paper, an inverse method for determining the Johnson-Cook parameters from machining simulations is described. To demonstrate the concept, a finite element model of orthogonal cutting is created and a particular Johnson-Cook parameter set is used for the simulation. It has been shown earlier that multiple Johnson-Cook parameter sets exist which give rise to almost indistinguishable chips and cutting forces for a single set of cutting parameters. In order to eliminate some of these different sets, machining simulations are carried out for two different rake angles. Using the Levenberg-Marquardt optimisation algorithm, the original Johnson-Cook parameter set is re-identified. In order to achieve this, the chip morphology and the cutting force are used to construct the objective function for minimisation. To determine the direction of the steepest descent, the Jacobian matrix is determined numerically with respect to the Johnson-Cook parameters.

  8. Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.

    PubMed

    Filgueras, Renata S; Gatellier, Philippe; Ferreira, Claude; Zambiazi, Rui C; Santé-Lhoutellier, Véronique

    2011-09-01

    The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and cooked meat. In addition, myofibrillar proteins were exposed in vitro to proteases of the digestive tract. Cooking markedly affected the protein surface hydrophobicity. The BBP bound content was three times greater in cooked than in fresh rhea meat. A small increment in tryptophan content after cooking was observed. Storage influenced Schiff bases formation indicating the presence of protein-aldehyde adducts after cooking. High content of Schiff bases was found after cooking of samples stored for 5 days, demonstrating a probable implication of free amino groups, most likely from lysine. Cooking decreased the myofibrillar protein susceptibility to pepsin activity. After cooking, the proteolysis rate by pancreatic enzymes increased. Our findings support the importance of protein aggregation in the nutritional value of meat proteins.

  9. Genetic Evidence of Human Adaptation to a Cooked Diet

    PubMed Central

    Carmody, Rachel N.; Dannemann, Michael; Briggs, Adrian W.; Nickel, Birgit; Groopman, Emily E.; Wrangham, Richard W.; Kelso, Janet

    2016-01-01

    Humans have been argued to be biologically adapted to a cooked diet, but this hypothesis has not been tested at the molecular level. Here, we combine controlled feeding experiments in mice with comparative primate genomics to show that consumption of a cooked diet influences gene expression and that affected genes bear signals of positive selection in the human lineage. Liver gene expression profiles in mice fed standardized diets of meat or tuber were affected by food type and cooking, but not by caloric intake or consumer energy balance. Genes affected by cooking were highly correlated with genes known to be differentially expressed in liver between humans and other primates, and more genes in this overlap set show signals of positive selection in humans than would be expected by chance. Sequence changes in the genes under selection appear before the split between modern humans and two archaic human groups, Neandertals and Denisovans, supporting the idea that human adaptation to a cooked diet had begun by at least 275,000 years ago. PMID:26979798

  10. Mutagenic activity of heterocyclic amines in cooked foods

    SciTech Connect

    Felton, J.S.; Knize, M.G.; Dolbeare, F.A.

    1993-01-19

    Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150[degrees]C. These compounds are present from 0.1 to 50 ppb depending on the food and the cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, chicken, and in baked and fried foods derived from grain. Mutagenicity of fried beef hamburgers cooked at 230[degrees]C is 800 [plus minus] 37 TA98 revertants per gram cooked weight. We measured 2-amino-3,8-dimethylimidazo(4,5-flquinoxaline (MelQx), 2-amino-3,4,8-trimethylimidazo[4,5-flquinoxaline (DiMeIQx), and 2-amino-3-methylimidazo[4,5-flquinoline (IQ) formation at this temperature and found 3.0 [plus minus] 2.0,1.0 [plus minus] 0.18, and 0.06 [plus minus] 0.03 ng/g, respectively. 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was found at a higher concentration of 9.6 ng/g. We have shown these heterocyclic amines are capable of producing both reverse and forward mutations in Salmonella bacteria and forward mutations in Chinese Hamster Cells.

  11. Genetic Evidence of Human Adaptation to a Cooked Diet.

    PubMed

    Carmody, Rachel N; Dannemann, Michael; Briggs, Adrian W; Nickel, Birgit; Groopman, Emily E; Wrangham, Richard W; Kelso, Janet

    2016-04-13

    Humans have been argued to be biologically adapted to a cooked diet, but this hypothesis has not been tested at the molecular level. Here, we combine controlled feeding experiments in mice with comparative primate genomics to show that consumption of a cooked diet influences gene expression and that affected genes bear signals of positive selection in the human lineage. Liver gene expression profiles in mice fed standardized diets of meat or tuber were affected by food type and cooking, but not by caloric intake or consumer energy balance. Genes affected by cooking were highly correlated with genes known to be differentially expressed in liver between humans and other primates, and more genes in this overlap set show signals of positive selection in humans than would be expected by chance. Sequence changes in the genes under selection appear before the split between modern humans and two archaic human groups, Neandertals and Denisovans, supporting the idea that human adaptation to a cooked diet had begun by at least 275,000 years ago.

  12. Determination of optimum oven cooking procedures for lean beef products.

    PubMed

    Rodas-González, Argenis; Larsen, Ivy L; Uttaro, Bethany; Juárez, Manuel; Parslow, Joyce; Aalhus, Jennifer L

    2015-11-01

    In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P < 0.05). Roast weights ≥1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg (P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

  13. Effect of cooking on banana and plantain texture.

    PubMed

    Qi, B; Moore, K G; Orchard, J

    2000-09-01

    The effect of temperature and duration of cooking on plantain and banana fruit texture and cytpoplasmic and cell wall components was investigated. The firmness of both banana and plantain pulp tissues decreased rapidly during the first 10 min of cooking in water above 70 degrees C, although plantain was much firmer than banana. Cooking resulted in pectin solubilzation and middle lamella dissolution leading to cell wall separation (as observed by SEM). Dessert banana showed more advanced and extensive breakdown than plantain. Although dessert banana had a higher total pectin content than plantain, the former had smaller-sized carboxyethylenediaminetetraacetic acid (CDTA) soluble pectic polymers which are associated with plant tissues that have a propensity to soften. Plantain had higher levels of starch and amylose than banana but this was associated with a firmer fruit texture rather than a softening due to cell swelling during starch gelatinization. Different cooking treatments showed that cooking in 0.5% of CaCl(2) solution and temperatures below 70 degrees C had significant effects on maintenance of pulp firmness.

  14. Biodiesel from waste cooking oil in Mexico City.

    PubMed

    Sheinbaum, Claudia; Balam, Marco V; Robles, Guillermo; Lelo de Larrea, Sebastian; Mendoza, Roberto

    2015-08-01

    The aim of this article is to evaluate the potential use of biodiesel produced from waste cooking oil in Mexico City. The study is divided in two main areas: the analysis of a waste cooking oil collection pilot project conducted in food markets of a Mexico City region; and the exhaust emissions performance of biodiesel blends measured in buses of the Mexico City public bus transportation network (RTP). Results from the waste cooking oil collection pilot project show that oil quantities disposed depend upon the type of food served and the operational practices in a cuisine establishment. Food markets' waste cooking oil disposal rate from fresh oil is around 10%, but with a very high standard deviation. Emission tests were conducted using the Ride-Along-Vehicle-Emissions-Measuring System in two different types of buses while travelling a regular route. Results shows that the use of biodiesel blends reduces emissions only for buses that have exhaust gas recirculation systems, as analysed by repeated measure analysis of variance. The potential use in Mexico City of waste cooking oil for biodiesel is estimated to cover 2175 buses using a B10 blend.

  15. Implementation Science to Accelerate Clean Cooking for Public Health

    PubMed Central

    Rosenthal, Joshua; Balakrishnan, Kalpana; Bruce, Nigel; Chambers, David; Graham, Jay; Jack, Darby; Kline, Lydia; Masera, Omar; Mehta, Sumi; Mercado, Ilse Ruiz; Neta, Gila; Pattanayak, Subhrendu; Puzzolo, Elisa; Petach, Helen; Punturieri, Antonello; Rubinstein, Adolfo; Sage, Michael; Sturke, Rachel; Shankar, Anita; Sherr, Kenny; Smith, Kirk; Yadama, Gautam

    2017-01-01

    Summary: Clean cooking has emerged as a major concern for global health and development because of the enormous burden of disease caused by traditional cookstoves and fires. The World Health Organization has developed new indoor air quality guidelines that few homes will be able to achieve without replacing traditional methods with modern clean cooking technologies, including fuels and stoves. However, decades of experience with improved stove programs indicate that the challenge of modernizing cooking in impoverished communities includes a complex, multi-sectoral set of problems that require implementation research. The National Institutes of Health, in partnership with several government agencies and the Global Alliance for Clean Cookstoves, has launched the Clean Cooking Implementation Science Network that aims to address this issue. In this article, our focus is on building a knowledge base to accelerate scale-up and sustained use of the cleanest technologies in low- and middle-income countries. Implementation science provides a variety of analytical and planning tools to enhance effectiveness of clinical and public health interventions. These tools are being integrated with a growing body of knowledge and new research projects to yield new methods, consensus tools, and an evidence base to accelerate improvements in health promised by the renewed agenda of clean cooking. PMID:28055947

  16. Kinetics of hydration properties of meat emulsions containing various fillers during smokehouse cooking.

    PubMed

    Correia, L R; Mittal, G S

    1991-01-01

    The cooking kinetics of meat emulsions containing various fillers was determined by monitoring changes in hydration properties such as cooking loss and water-holding capacity during smokehouse cooking. Press juice, consumer cook test and emulsion stability of cooked product were also determined. The fillers used were buttermilk powder, corn starch, microcrystalline cellulose, modified corn starch, modified wheat flour, soy-protein concentrate and whey-protein concentrate. The cooking process was modelled using reaction kinetics and Eyring's absolute reaction rate theory. Enthalpy and entropy changes of activation were calculated for various properties and fillers.

  17. Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill.

    PubMed

    Gill, C O; Devos, J; Youssef, M K; Yang, X

    2014-06-01

    Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, respectively. When steaks were cooked to ≤71°C and turned over once during cooking, E. coli O157:H7 was recovered from steaks in groups turned over after ≤8 min but not from steaks turned over after 10 or 12 min. E. coli O157:H7 was recovered in similar numbers from steaks that were not held or were held for 3 min after cooking when steaks were turned over once after 4 or 6 min during cooking. When steaks were cooked on the grill with the barbeque lid open and turned over every 2 or 4 min during cooking to 63 or 56°C, E. coli O157:H7 was recovered from only those steaks turned over at 4-min intervals and cooked to 56°C. E. coli O157:H7 was recovered from some steaks turned over once during cooking on the grill and held or not held after cooking to 63°C. E. coli O157:H7 was not recovered from steaks turned over after 4 min during cooking to 60°C on the grill with the barbeque lid closed or when the lid was closed after 6 min. Apparently, the microbiological safety of mechanically tenderized steaks can be assured by turning steaks over at intervals of about 2 min during cooking to ≥60°C in an open skillet or on a barbecue grill. When steaks are turned over only once during cooking to ≥60°C, microbiological safety may be assured by covering the skillet or grill with a lid during at least the final minutes of cooking.

  18. 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.

  19. Carboxyhaemoglobin in women exposed to different cooking fuels.

    PubMed

    Behera, D; Dash, S; Yadav, S P

    1991-05-01

    Blood carboxyhaemoglobin levels were estimated by double wavelength spectrophotometry in non-smoking women living in Chandigarh and its environs and related to the cooking fuel they used. Twenty nine used kerosene, 28 biomass fuel, and 30 liquified petroleum gas; the 27 control subjects had not done any cooking for seven days. The carboxyhaemoglobin concentrations were significantly higher in the women using the three types of fuel (mean (SEM) concentration 7.49% [corrected] (0.67%) for kerosene, 15.74% (0.83%) for biomass fuel, and 17.16% (0.62%) for liquified petroleum gas, compared with 3.52% (0.33%) in the control subjects. It is concluded that cooking with any of the three fuels causes indoor air pollution. It is important to have better designed houses with adequate ventilation and stove vents that are cleaned regularly if pollution is to be reduced.

  20. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

    PubMed

    Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

    2014-05-01

    This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.

  1. Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

    SciTech Connect

    Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

    2014-08-01

    Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

  2. Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks.

    PubMed

    Yancey, J W S; Apple, J K; Wharton, M D

    2016-10-01

    Steaks from USDA Select inside rounds (Exp. 1) and shoulder clods (Exp. 2) were used to test the interactive effect of cookery method and endpoint temperature on Warner-Bratzler shear force (WBSF) and internal cooked color. Pairs of 2.5-cm-thick semimembranosus (SM) or infraspinatus (INF) steaks ( = 360/muscle) were cut from each subprimal, labeled, vacuum packaged, and frozen at -30°C in the dark for approximately 60 d before being cooked to 65.5, 71.1, or 76.6°C using 1) a forced-air convection oven (FAC); 2) a forced-air impingement oven (IMP); 3) a gas-fired, open-hearth charbroiler (CHAR); 4) an electric countertop griddle (GRID); or 5) a clam-shell grill (CLAM). Thawed steaks were cooked to their assigned endpoint temperature × cookery method combination, and, after a 5-min cooling period, steaks were weighed to calculate cooking loss percentage and subsequently sliced perpendicular to the cut surface to measure instrumental cooked color. Then, 6 cores were removed for measurement of WBSF. Cooking losses of SM steaks increased ( < 0.05) with each increase in endpoint temperature, whereas INF steaks cooked on a CHAR had the greatest ( < 0.05) cooking losses and cooking INF steaks with the GRID and the CLAM resulted in lesser ( < 0.05) cooking losses than cooking with the FAC and the IMP. Cooking SM steaks on the CHAR resulted in greater ( < 0.05) WBSF values than all other cookery methods when cooked to 65.5 and 76.6°C and greater ( < 0.05) WBSF values than those cooked on the FAC, GRID, and CLAM when cooked to 71.1°C. Shear force values were greater ( < 0.05) for INF steaks cooked to 71.1 and 76.6°C than those cooked to 65.5°C, but INF WBSF values were similar ( = 0.55) among cookery methods. At 65.5°C, FAC-cooked SM steaks were redder ( < 0.05) than those cooked with the GRID and the IMP and, at 71.1°C, CLAM-cooked SM steaks were redder ( < 0.05) than FAC- and IMP-cooked SM steaks; however, a* values were similar ( > 0.05) among cookery methods when

  3. Is it ever justified for doctors to sue their patients whose allegations against them have been dismissed by the courts or the Health Professions Council of South Africa?

    PubMed

    McQuoid-Mason, David Jan

    2015-11-09

    Doctors should be cautious about suing their patients, because it may generate bad publicity. Where a criminal or civil case or complaint to the Health Professions Council of South Africa by a patient about a doctor's professional conduct is withdrawn or dismissed, a doctor may only sue the patient for defamation if it can be proved that the patient acted from malice, spite or an improper motive. Doctors may only sue patients for malicious prosecution or abuse of civil proceedings if such patients acted with 'malice' and 'without reasonable and probable cause'. If a doctor successfully defends a case against a patient, the court will usually order the patient to pay the doctor's costs.

  4. [Mechanism of cooked blanched garlic leaves against platelet aggregation].

    PubMed

    Wang, Xin-Hua; Di, Yan-Hui

    2014-06-01

    This study was purposed to explore the mechanism of cooked blanched garlic leave juice against platelet aggregation. The juice of blanched garlic leaves was mixed with platelet rich plasma (PRP), the human platelet aggregation, the activation of human platelets induced by adenosine diphosphate (ADP) and collagen were observed; the expression levels of the activated platelets (Fib-R) and P-selectin (CD62P), and the amount of platelet fibrinogen binding were detected by flow cytometry; 10 rabbits were randomly divided into two groups, in addition to the normal diet, they were fed with physiologic saline and cooked blanched garlic leave juice respectively. After 1, 3, 5 , 8 weeks, the maximum ratio of rabbit platelet aggregation induced by ADP and collagen were observed . The results showed that the cooked blanched garlic leave juice could significantly inhibit human platelet aggregation induced by ADP and collagen (P < 0.05), the inhibitory ratio were 87.37% and 86.24% respectively; the juice could not inhibit activated platelets Fib-R and CD62P expression levels (P > 0.05), but was able to inhibit platelet fibrinogen binding capacity (P < 0.05); the rabbit platelet aggregation rate in the group given cooked blanched garlic leave juice was significantly lower than that in control group (P < 0.05). It is concluded that the cooked blanched garlic leave juice can inhibit platelet aggregation in vitro and in vivo, the inhibition of aggregation pathway mainly is blocking the combination of fibrinogen with Fib-R, which finally results in the inhibition of platelet aggregation. Therefore, regular consumption of cooked blanched garlic leaves may prevent cardiovascular thrombotic diseases.

  5. Microwave Cooking Practices in Minnesota Food Service Establishments.

    PubMed

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  6. Effect of erythorbic acid on cooked color in ground beef.

    PubMed

    Phillips, A L; Mancini, R; Sun, Q; Lynch, M P; Faustman, C

    2001-01-01

    Consumers often use the color of cooked ground beef as an indicator of doneness. For safety reasons, it is recommended that the center of ground beef products be heated to 71°C. In some instances beef may appear done before reaching 71°C, a condition termed premature browning (PMB). Ground beef (15% fat), with added erythorbic acid (ERY) at 0.04 and 0.06% was formed into patties, wrapped in oxygen permeable film, and stored in the dark at 4°C. Patties were stored for either 10 h or 58 h and then cooked to internal end point temperatures of 60, 66, 71 or 77°C. Internal cooked color L(∗), a(∗) and b(∗) values were measured. For beef patties stored 10 h, there was no effect of ERY on internal cooked color. After 58 h storage, ground beef with 0.04 and 0.06% ERY had higher a(∗) values than controls at 60°C (P<0.05). Beef with 0.04% ERY cooked to an internal temperature of 66°C had higher a(∗) values than 0.06% ERY and controls (P<0.05). There was no effect of ERY on color of beef patties cooked to 71 or 77°C. The presence of 0.04% ERY in ground beef patties stored 58 h appeared to maintain red color at internal temperatures of 60 and 66°C.

  7. Understanding diffusion theory and Fick's law through food and cooking.

    PubMed

    Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C

    2015-09-01

    Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion theory and Fick's first law. These exercises are part of a 10-wk undergraduate course that uses food and cooking to teach fundamental concepts in physiology and biophysics to students, including nonscience majors. Consistent demonstration of practical applications in a classroom setting has the potential to fundamentally change how students view the role of science in their lives (15).

  8. The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras".

    PubMed

    Théron, L; Astruc, T; Bouillier-Oudot, M; Molette, C; Vénien, A; Peyrin, F; Vitezica, Z G; Fernandez, X

    2011-12-01

    Fat loss during cooking of duck "foie gras" is the main quality issue in processing plants. To better understand this phenomenon, a histological and ultrastructural study was conducted. The aim was to characterize changes in lipid droplets of duck "foie gras" related to fat loss during cooking. Ten fatty livers were sampled before and after cooking and prepared for optical and transmission electron microscopy. In raw livers, the lipid droplets were nearly spherical while after cooking, they were larger and lost their spherical shape. We also observed a decrease in the number of droplets after cooking, probably due to droplet fusion caused by the heat treatment. Before cooking, there were fewer lipid droplets and a higher osmium tetroxyde staining intensity in the fatty liver, which later gave a lower technological yield. Fat loss during cooking was higher when there was more fusion of lipid droplets before cooking.

  9. SOURCE STRENGTHS OF ULTRAFINE AND FINE PARTICLES DUE TO COOKING WITH A GAS STOVE

    EPA Science Inventory

    Cooking, particularly frying, is an important source of particles indoors. Few studies have measured a full range of particle sizes, including ultrafine particles, produced during cooking. In this study, semicontinuous instruments with fine size discriminating ability were us...

  10. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 17 2011-07-01 2011-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook...

  11. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 17 2010-07-01 2010-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook...

  12. 10 CFR 429.23 - Conventional cooking tops, conventional ovens, microwave ovens.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 10 Energy 3 2014-01-01 2014-01-01 false Conventional cooking tops, conventional ovens, microwave... Conventional cooking tops, conventional ovens, microwave ovens. (a) Sampling plan for selection of units for... and microwave ovens; and (2) For each basic model of conventional cooking tops, conventional ovens...

  13. 10 CFR 429.23 - Conventional cooking tops, conventional ovens, microwave ovens.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 3 2012-01-01 2012-01-01 false Conventional cooking tops, conventional ovens, microwave... Conventional cooking tops, conventional ovens, microwave ovens. (a) Sampling plan for selection of units for... and microwave ovens; and (2) For each basic model of conventional cooking tops, conventional ovens...

  14. 10 CFR 429.23 - Conventional cooking tops, conventional ovens, microwave ovens.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 10 Energy 3 2013-01-01 2013-01-01 false Conventional cooking tops, conventional ovens, microwave... Conventional cooking tops, conventional ovens, microwave ovens. (a) Sampling plan for selection of units for... and microwave ovens; and (2) For each basic model of conventional cooking tops, conventional ovens...

  15. Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Corn bran was subjected to high-shear and jet-cooking with or without alkaline treatment. The highest antioxidant activity was found in the soluble solids from jet-cooked corn bran without alkaline treatment. Jet-cooking under alkaline conditions resulted in a soluble fraction having the highest phe...

  16. A bioassay approach for determining the effect of cooking on fumonisin today

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fumonisin mycotoxins are found in corn and corn-based foods, but the effect of cooking on fumonisin toxicity has not been studied extensively. Rat feeding studies were used as an in vivo bioassay to compare the toxicity of extrusion cooked and nixtamalized (alkaline cooked) fumonisin-contaminated p...

  17. 50 CFR 226.220 - Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas).

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... beluga whale (Delphinapterus leucas). 226.220 Section 226.220 Wildlife and Fisheries NATIONAL MARINE... DESIGNATED CRITICAL HABITAT § 226.220 Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas). Critical habitat is designated in Cook Inlet, Alaska, for the Cook Inlet beluga whale as described...

  18. 50 CFR 226.220 - Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas).

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... beluga whale (Delphinapterus leucas). 226.220 Section 226.220 Wildlife and Fisheries NATIONAL MARINE... DESIGNATED CRITICAL HABITAT § 226.220 Critical habitat for the Cook Inlet beluga whale (Delphinapterus leucas). Critical habitat is designated in Cook Inlet, Alaska, for the Cook Inlet beluga whale as described...

  19. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 1 2013-10-01 2013-10-01 false Cooking systems on vessels carrying passengers for hire. 25.45-2 Section 25.45-2 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY UNINSPECTED VESSELS REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying...

  20. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided...

  1. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 1 2014-10-01 2014-10-01 false Cooking systems on vessels carrying passengers for hire. 25.45-2 Section 25.45-2 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY UNINSPECTED VESSELS REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying...

  2. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided...

  3. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided...

  4. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 4 2011-10-01 2011-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided...

  5. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 1 2010-10-01 2010-10-01 false Cooking systems on vessels carrying passengers for hire. 25.45-2 Section 25.45-2 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY UNINSPECTED VESSELS REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying...

  6. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided...

  7. 76 FR 2920 - Porcelain-on-Steel Cooking Ware From China

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-01-18

    ... COMMISSION Porcelain-on-Steel Cooking Ware From China AGENCY: United States International Trade Commission...-steel cooking ware from China. SUMMARY: The Commission hereby gives notice of the scheduling of an... determine whether revocation of the antidumping duty order on porcelain-on-steel cooking ware from...

  8. 76 FR 12369 - Porcelain-on-Steel Cooking Ware From China

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-07

    ... COMMISSION Porcelain-on-Steel Cooking Ware From China Determination On the basis of the record \\1\\ developed... antidumping duty order on porcelain-on-steel cooking ware from China would be likely to lead to continuation... 2011), entitled Porcelain-on-Steel Cooking Ware from China: Investigation No. 731-TA- 298 (Third...

  9. 9 CFR 310.6 - Carcasses and parts passed for cooking; marking.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... INSPECTION AND CERTIFICATION POST-MORTEM INSPECTION § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by...

  10. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 18 2012-07-01 2012-07-01 false Cook Inlet Intrastate Air...

  11. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 18 2014-07-01 2014-07-01 false Cook Inlet Intrastate Air...

  12. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 18 2013-07-01 2013-07-01 false Cook Inlet Intrastate Air...

  13. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Toasted partially defatted cooked cottonseed flour... defatted cooked cottonseed flour. (a) Identity. (1) The color additive toasted partially defatted cooked cottonseed flour is a product prepared as follows: Food quality cottonseed is delinted and decorticated;...

  14. Waste cooking oil as source for renewable fuel in Romania

    NASA Astrophysics Data System (ADS)

    Allah, F. Um Min; Alexandru, G.

    2016-08-01

    Biodiesel is non-toxic renewable fuel which has the potential to replace diesel fuel with little or no modifications in diesel engine. Waste cooking oil can be used as source to produce biodiesel. It has environmental and economic advantages over other alternative fuels. Biodiesel production from transesterification is affected by water content, type f alcohol, catalyst type and concentration, alcohol to oil ratio, temperature, reaction rate, pH, free fatty acid (FFA) and stirrer speed. These parameters and their effect on transesterification are discussed in this paper. Properties of biodiesel obtained from waste cooking oil are measured according to local standards by distributor and their comparison with European biodiesel standard is also given in this paper. Comparison has shown that these properties lie within the limits of the EN 14214 standard. Furthermore emission performance of diesel engine for biodiesel-diesel blends has resulted in reduction of greenhouse gas emissions. Romanian fuel market can ensure energy security by mixing fuel share with biodiesel produced from waste cooking oil. Life cycle assessment of biodiesel produced from waste cooking oil has shown its viability economically and environmentally.

  15. 78 FR 20714 - Environmental Impact Statement: Cook County, Illinois

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-04-05

    ... Federal Highway Administration Environmental Impact Statement: Cook County, Illinois AGENCY: Federal... revised notice of intent to advise the public that an environmental impact statement is being prepared for... Transportation, is preparing an environmental impact statement (EIS) on a proposal to improve Interstate 290...

  16. Effect of cooking on enrofloxacin residues in chicken tissue.

    PubMed

    Lolo, M; Pedreira, S; Miranda, J M; Vázquez, B I; Franco, C M; Cepeda, A; Fente, C

    2006-10-01

    The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC-MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5 ng g-1 quinolones in muscle samples. The method was shown to be linear over the range 5-500 ng g-1. Mean intra-day relative standard deviation (RSD) at a concentration of 50 ng g-1 (n = 6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65-101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11 +/- 1.01 ng g-1 (n = 6). In water, enrofloxacin remained stable for 3 h when heated at 100 degrees C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration.

  17. Understanding Diffusion Theory and Fick's Law through Food and Cooking

    ERIC Educational Resources Information Center

    Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C.

    2015-01-01

    Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion…

  18. Relating raw rice color and composition to cooked rice color.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Traditionally, the color of milled rice is economically important. The whiter the rice the more it is preferred by consumers and the more value it has in the market place. Little attention has been given to relating raw rice color to cooked milled rice color and, specifically, to determining the i...

  19. What's Cooking in the School Library Media Center?

    ERIC Educational Resources Information Center

    Barron, Daniel D.

    2001-01-01

    Discusses ways in which cooking and food can be used to integrate school library media programs into the curriculum. Topics include gender consciousness; family literacy; alternative formats for special physical or learning challenges; history and social studies applications; world cultures; and cookbooks and literature. (LRW)

  20. Cooking and Science. Ideas in Science. Notes for Teachers.

    ERIC Educational Resources Information Center

    Murphy, Pat, Ed.

    Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…

  1. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    NASA Astrophysics Data System (ADS)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-08-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

  2. Glycemic index of sweetpotato as affected by cooking methods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Understanding the effect of cooking on glucose availability will aid in the recommendation for including sweet potatoes as a regular component in American diets. Heating breaks down starch granules to allow amylopectin and amylose to be more readily digested by pancreatic amylase, which theoreticall...

  3. Baseline data on the oceanography of Cook Inlet, Alaska

    NASA Technical Reports Server (NTRS)

    Gatto, L. W.

    1975-01-01

    Regional relationships between river hydrology, sediment transport, circulation and coastal processes were analyzed utilizing aircraft, ERTS-1 and N.O.A.A. -2 and -3 imagery and corroborative ground truth data. The use of satellite and aircraft imagery provides a means of acquiring synoptic information for analyzing the dynamic processes of Cook Inlet in a fashion not previously possible.

  4. [The question of nickel release from stainless steel cooking pots].

    PubMed

    Vrochte, H; Schätzke, M; Dringenberg, E; Wölwer-Rieck, U; Büning-Pfaue, H

    1991-09-01

    For three items of foods (rhubarb, spinach, sauerkraut) the possible release of nickel (by means of AAS) was analysed, a release which may be caused by a possible corrosive effect of the concerned (oxalic-, milk-, vinegar-) acids (as well as common salt) within a normal domestic food-preparation. For this analysis stainless steel cooking pots of different manufacturers, various types and in a representative selection and quantity were taken into consideration; the detailed analyses were extended so far that clear statistical evaluations were possible. This method complies regulations for accuracy to determine traces of heavy metal. For all three analysed food-stuffs an identical result was reached that no nickel release from the stainless steel cooking pots into the food was found. Differences of the various stainless steel cooking pots with regard to their surfaces' quality or their origin (manufacturers) were not yielded, either. All detected concentrations of nickel are within the reach of the natural nickel content of the analysed food-stuffs and their amount is even much lower than other food's content of nickel. This leads up to the conclusion that the former view of a possible nickel release of stainless steel cooking pots has to be revised because these assumptions were not confirmed in the presented results of this analysis and therefore have to be regarded as not correct.

  5. Before You Cook in Matrics. Teacher's Guide [and] Student Materials.

    ERIC Educational Resources Information Center

    Noyes, Joan

    This document contains individualized units of study for use in classroom learning centers to teach intermediate and junior high school students about the metric system. The unit was developed by teachers. Upon completion of the units students should be able to demonstrate the correct use of the metric terms and symbols used in cooking and be able…

  6. EMISSIONS FROM STREET VENDOR COOKING DEVICES (CHARCOAL GRILLING)

    EPA Science Inventory

    The report discusses a joint U.S./Mexican program to establish a reliable emissions inventory for street vendor cooking devices (charcoal grilling), a significant source of air pollutants in the Mexicali-Imperial Valley area of Mexico. Emissions from these devices, prevalent in t...

  7. Extrusion cooking with glucose supplementation reduced fumonisin concentrations and toxicity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion cooking involves forcing material through a heated barrel under high pressure using one (single-screw configuration) or two (twin-screw configuration) augers. We previously demonstrated (Bullerman et al., Journal of Agricultural and Food Chemistry 56:2400-2405, 2008; Voss et al., Journal o...

  8. Kitchen Magic: A Nutrition and Cooking Activities Handbook.

    ERIC Educational Resources Information Center

    Crist, Mary Jo; And Others

    This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

  9. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS ELECTRICAL INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for... purposes must comply with subpart 58.16 of this chapter. (d) Each electric space-heater must be...

  10. Food mutagens: The role of cooked food in genetic changes

    SciTech Connect

    1995-07-01

    Of all the toxic substances producing during cooking, the most important are likely to be the heterocyclic amines. For 17 years, LLNL researchers have been identifying these food mutagens, measuring their abundance in cooked foods typical of the Western diet, working to understand how they can trigger malignant tumors in laboratory animals that have been exposed to high mutagen doses, and estimating the importance of human exposures. Our success is largely a function of the interdisciplinary approach we have taken to quantify food mutagens and to study their biological effects. LLNL investigators were the first to identify five of the most important mutagens in heated food, including PhIP and DiMeIQx. We have shown that fried beef may be the most important single source of heterocyclic amines in the human diet and the PhIP accounts for most of the combined mass of mutagens in fried beef cooked well-done. Most nonmeat foods contain low or undetectable levels of these types of compounds, but some cooked protein-containing foods, such as those high in wheat gluten, have significant levels of unknown aromatic amine mutagens. Cooking time and temperature significantly affect the amounts of mutagens generated. For example, reducing the frying temperature of ground beef from 250 to 200{degrees}C lowers the mutagenic activity by six- to sevenfold. Microwave pretreatment of meat and discarding the liquid that is formed also greatly reduces the formation of heterocyclic amines. Our related work on dose and risk assessment will be described in a forthcoming article.

  11. Evaluation of texture differences among varieties of cooked quinoa.

    PubMed

    Wu, Geyang; Morris, Craig F; Murphy, Kevin M

    2014-11-01

    Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. 'Black,' 'Cahuil,' and 'Red Commercial' yielded harder texture, while '49ALC,' '1ESP,' and 'Col.#6197' showed softer texture. '49ALC,' '1ESP,' 'Col.#6197,' and 'QQ63' were more adhesive, while other varieties were not sticky. The texture profile correlated to physical--chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = -0.63, P = 0.02). Onset gelatinization temperature (To ) was significantly positively correlated with all the texture profile parameters, and peak temperature (Tp ) was moderately correlated with cohesiveness, whereas neither conclusion temperature (Tc ) nor enthalpy correlated with the texture of cooked quinoa.

  12. DOE/EA-1498: Environmental Assessment for the Advanced Coal Utilization Byproduct Beneficiation Processing Plant Ghent Power Station, Carroll County, Kentucky (January 2005)

    SciTech Connect

    N /A

    2005-01-01

    The Clean Coal Power Initiative (CCPI) is a cost-shared partnership between the U.S. Department of Energy (DOE) and industry to demonstrate advanced coal-based power generation technologies. Through the CCPI, candidate technologies are demonstrated at commercial-scale facilities to foster widespread application. The goals of the program are to realize environmental and economic benefits through DOE and industry partnerships, as well as to move promising, yet commercially risky, advanced coal energy systems to market. DOE proposes to provide funding, through a cooperative agreement with the University of Kentucky Research Foundation (UKRF), Center for Applied Energy Research (CAER), for the design, construction, and operation of an advanced coal ash beneficiation processing plant at Kentucky Utilities (KU) Ghent Power Station in Carroll County, Kentucky. The proposed project would contribute to CCPI program goals by demonstrating a means to reduce the net costs of particulate control technologies through the conversion of ash into salable products. DOE would provide $4,492,008, approximately 50 percent of total project cost. The proposed demonstration plant would process 200,000 tons per year of fly ash generated at the Ghent Power Station into: 156,000 tons per year of pozzolan for concrete; 16,000 tons per year of high-quality block sand; 16,000 tons per year of graded fill sand; 1,500 tons per year of high-quality polymer filler; and 8,000 tons of carbon fuel. Because the proposed project would utilize an existing waste to produce concrete and masonry materials, which could replace Portland cement, overall CO2 emissions resulting from concrete manufacturing could be reduced. Furthermore, the need for additional storage areas for fly ash would be reduced. The findings of this Environmental are that no significant impacts to human health and safety or the environment from construction and operation of the proposed demonstration plant are anticipated. Because the

  13. COOKING APPLIANCE USE IN CALIFORNIA HOMES DATA COLLECTED FROM A WEB-BASED SURVEY

    SciTech Connect

    Klug, Victoria; Lobscheid, Agnes; Singer, Brett

    2011-08-01

    Cooking of food and use of natural gas cooking burners generate pollutants that can have substantial impacts on residential indoor air quality. The extent of these impacts depends on cooking frequency, duration and specific food preparation activities in addition to the extent to which exhaust fans or other ventilation measures (e.g. windows) are used during cooking. With the intent of improving our understanding of indoor air quality impacts of cooking-related pollutants, we created, posted and advertised a web-based survey about cooking activities in residences. The survey included questions similar to those in California's Residential Appliance Saturation Survey (RASS), relating to home, household and cooking appliance characteristics and weekly patterns of meals cooked. Other questions targeted the following information not captured in the RASS: (1) oven vs. cooktop use, the number of cooktop burners used and the duration of burner use when cooking occurs, (2) specific cooking activities, (3) the use of range hood or window to increase ventilation during cooking, and (4) occupancy during cooking. Specific cooking activity questions were asked about the prior 24 hours with the assumption that most people are able to recollect activities over this time period. We examined inter-relationships among cooking activities and patterns and relationships of cooking activities to household demographics. We did not seek to obtain a sample of respondents that is demographically representative of the California population but rather to inexpensively gather information from homes spanning ranges of relevant characteristics including the number of residents and presence or absence of children. This report presents the survey, the responses obtained, and limited analysis of the results.

  14. Distinción Empírica Entre Engagement y Trabajolismo en Enfermeras Hospitalarias de Japón: Efecto Sobre la Calidad del Sueño y el Desempeño Laboral

    PubMed Central

    Kubota, Kazumi; Shimazu, Akihito; Kawakami, Norito; Takahashi, Masaya; Nakata, Akinori; Schaufeli, Wilmar B.

    2016-01-01

    Objetivo El objetivo de este estudio es demostrar la distinción entre engagement y trabajolismo, estudiando su relación con la calidad del sueño y el desempeño laboral. Método Un total de 447 enfermeras de 3 hospitales de Japón fueron entrevistadas mediante un cuestionario autoadministrado que incluía la escala Utrecht (UWES, Utrecht Work Engagement Scale), la Escala de Adicción al Trabajo Holandesa (DUWAS, Dutch Workaholism Scale), preguntas sobre la calidad del sueño (7 ítems) con respecto a (1) dificultad para conciliar el sueño, (2) dificultad para mantener el sueño, (3) despertar temprano por la mañana, (4) dormirse o tomar siestas durante el día, (5) somnolencia diurna excesiva en el trabajo, (6) dificultad para despertarse por la mañana, y (7) despertar cansado en la mañana, y el Cuestionario sobre Salud y Desempeño (CSD) de la Organización Mundial de la Salud. Resultados Los modelos de ecuaciones estructurales demostraron que el engagement se relaciona positivamente con la calidad del sueño y el rendimiento laboral, mientras que el trabajolismo tiene una relación negativa con la calidad del sueño y el desempeño laboral. Conclusión Los resultados indican que el engagement y el trabajolismo son conceptualmente diferentes. El primero tiene una connotación positiva, mientras que el segundo se asocia de manera negativa al bienestar (buena calidad del sueño y buen rendimiento en el trabajo). PMID:26752805

  15. Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system.

    PubMed

    Icier, Filiz; Sengun, Ilkin Yucel; Yildiz Turp, Gulen; Arserim, Ender Hikmet

    2014-03-01

    Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models. Desirability function was used to determine the optimum ohmic pre-cooking condition by considering the criteria of minimizing hardness ratio, and maximizing chewiness ratio, resilience ratio, log reduction in microbial load, outside chroma ratio, inside chroma ratio and in range of springiness, gumminess and inside L ratios. The optimum ohmic pre-cooking condition was found to be a 15.26 V/cm voltage gradient with no holding time. It is concluded that application of the optimum condition in the related ohmic system offers potential for the production of high quality and safe semi-cooked meat products.

  16. Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the US market place there are many examples of precooked poultry products designed to be reheated in a microwave oven and to a lesser extent fish products such as tilapia. However, there are few US catfish products designed to be microwave cooked or reheated in the market place. The first objecti...

  17. Cooking and coughing: Estimating the effects of clean fuel for cooking on the respiratory health of children in the Philippines.

    PubMed

    Capuno, Joseph J; Tan, Carlos Antonio R; Javier, Xylee

    2016-07-04

    Household air pollution (HAP) arising from the use of solid fuels for cooking is known to have adverse health effects including acute respiratory infections in children, which remains a major public health concern in developing countries. Hence, various interventions to reduce HAP have been advocated or piloted in many countries. To provide additional evidence on the effectiveness and applicability of the interventions in various settings, we investigate the effects of clean fuel for cooking on the risks of respiratory illness of children below five years old in the Philippines. We apply the propensity score matching method on a subsample of households culled from the 2013 round of the National Demographic and Health Survey to account for the systematic differences in their characteristics that could influence their choices of cooking fuel. We find that the use of electricity, liquefied petroleum gas, natural gas or biogas can lower by 2.4 percentage points the incidence of severe coughing with difficulty in breathing in young children. Our results support worldwide initiatives to promote the household use of clean fuels for cooking and heating to reduce HAP and its undesirable impacts on population health.

  18. Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

    PubMed

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2015-04-15

    This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process. Sensory analyses highlighted the role of thiamine as a precursor of cooked ham aroma.

  19. The impact of video technology on learning: A cooking skills experiment.

    PubMed

    Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

    2017-03-28

    This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients.

  20. Fate of ochratoxin a during cooking of naturally contaminated polished rice.

    PubMed

    Park, Je Won; Chung, Soo-Hyun; Lee, Chan; Kim, Young-Bae

    2005-10-01

    Ochratoxin A (OTA), a mycotoxin widespread in cereals, occurs in polished rice that is consumed as cooked rice after washing and steaming. Cooking decreases OTA levels in food to varying extents, but little is known about how cooking changes the biological activity of this mycotoxin. We therefore evaluated the fate of OTA during rice cooking to determine the OTA residues and cytotoxic potential in vitro. Water-washed rice, ordinary cooked rice, and pressure-cooked rice were prepared from three polished rice lots naturally contaminated with OTA. Residual OTA in each sample was analyzed by high-performance liquid chromatography (HPLC), whereas in vitro cytotoxicity of OTA to C6 glioma cells, susceptible to low levels (nanograms per milliliter) of OTA, was used to confirm the chemical analysis. OTA concentration, as determined by HPLC analysis, in the cooked rice by both types of cookers was significantly lower than (59 to 75%) in the raw polished rice and water-washed rice. The cytotoxicity of the OTA that remained in the pressure-cooked rice from three lots was markedly decreased (approximately 20%, P < 0.05) when compared with other samples in respective lots. This confirms that cooking lowers OTA residues. Although washing polished rice with water had little effect on OTA levels, pressure steaming appeared to be the critical cooking step not only to reduce OTA residues in polished rice before reaching the consumer as the dietary staple of cooked rice, but also to diminish cytotoxicity of OTA.

  1. Effect of age and cut on cooking loss, juiciness and flavour of South African beef.

    PubMed

    Schönfeldt, H C; Strydom, P E

    2011-03-01

    The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n=61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash) were performed. Tender cuts were cooked by a dry heat method, and less tender cuts were cooked by moist heat methods. A trained panel (n=10) evaluated sensory quality characteristics including initial and sustained juiciness, aroma and flavour. Flavour intensity was the biggest discriminant between the three age groups and declined with an increase in age. Initial impression of juiciness decreased with increased age of the animal and cooking losses increased nonlinearly with age, irrespective of the muscle. In contrast sustained juiciness increased with increased age. Cuts cooked according to a dry heat cooking method were reported juicier (both initial and sustained) than those cooked by moist heat methods.

  2. Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.

    PubMed

    Borrisser-Pairó, F; Panella-Riera, N; Gil, M; Kallas, Z; Linares, M B; Egea, M; Garrido, M D; Oliver, M A

    2017-01-01

    Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint.

  3. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan.

    PubMed

    Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa

    2017-01-01

    In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

  4. 75 FR 81967 - Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-12-29

    ...] Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of Antidumping... of the antidumping duty order on porcelain-on-steel cooking ware (POS cooking ware) from Taiwan... antidumping duty order is porcelain-on-steel cooking ware from Taiwan that does not have self-...

  5. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

    PubMed

    Savell, J W; Lorenzen, C L; Neely, T R; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O

    1999-03-01

    The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top sirloin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top sirloin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Top sirloin steaks, regardless of city, were consistently cooked to well done or higher degrees of doneness. Dry-heat methods such as outdoor grilling, broiling, and indoor grilling were the most frequent cooking methods used. Four significant interactions existed for OLIKE: USDA quality grade x cooking method (P = .02), city x cooking method (P = .0001), city x degree of doneness (P = .01), and cooking method x degree of doneness (P = .009). Greater differences were found between cooking methods within USDA quality grade than between USDA quality grades within cooking method. Consumers in Houston rated steaks cooked by outdoor grilling higher than those from the other cities, and steaks cooked by indoor grilling were rated the highest among all cooking methods by consumers in Chicago. In Chicago, steaks cooked to more advanced degrees of doneness tended to receive higher ratings, but few differences between degrees of doneness in the other three cities were detected. For outdoor grilling, broiling, and pan-frying, the trend was for OLIKE ratings to decline as degree of doneness increased. The lowest customer satisfaction ratings tended to be given to top sirloin steaks cooked to more advanced degrees of doneness, and consumers most frequently cooked steaks to at least the well done stage. Consumer information programs or the development of postmortem techniques that would ensure acceptable palatability of top sirloin steaks may need to be developed.

  6. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.

    PubMed

    Zhuang, Hong; Savage, Elizabeth M

    2013-11-01

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality attributes of cooked boneless skinless white meat, broiler breast fillets (pectoralis major) prepared directly from a frozen state or prepared from a thawed state. In each replication, fresh broiler fillets (removed from carcasses 6-8 h postmortem) were procured from a local commercial processing plant and stored in a -20°C freezer until use. On the sensory evaluation date, fillets were cooked to an endpoint temperature of 78°C either directly from the frozen state (thawing during cooking) or after the frozen samples were thawed in a refrigerator (2°C) overnight (thawing before cooking). Cook loss and Warner-Bratzler (WB) shear force were used as indicators for instrumental quality measurements. Sensory quality measurements were conducted by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Results show that there were no differences (P > 0.05) in measurements for sensory descriptive flavor attributes of cooked fillets between the 2 sample thawing methods, indicating that the sensory flavor profiles of both methods were similar to each other. However, WB shear force (36.98 N), cook loss (21.2%), sensory texture attributes of cohesiveness (intensity score was 5.59), hardness (5.14), rate of breakdown (5.50), and chewiness (5.21) of the breast fillets cooked directly from the frozen state were significantly higher (P < 0.05) than those of the breast meat cooked after being thawed (30.56 N, 19.0%, 5.19, 4.78, 5.29, and 5.02, respectively). These results indicate that cookery directly from frozen boneless skinless white meat can result in different measurement values of cook loss, shear force, and sensory descriptive texture attributes compared with cookery after frozen fillets are thawed.

  7. Isoflavone content and profile comparisons of cooked soybean-rice mixtures: electric rice cooker versus electric pressure rice cooker.

    PubMed

    Chung, Ill-Min; Yu, Bo-Ra; Park, Inmyoung; Kim, Seung-Hyun

    2014-12-10

    This study examined the effects of heat and pressure on the isoflavone content and profiles of soybeans and rice cooked together using an electric rice cooker (ERC) and an electric pressure rice cooker (EPRC). The total isoflavone content of the soybean-rice mixture after ERC and EPRC cooking relative to that before cooking was ∼90% in soybeans and 14-15% in rice. Malonylglucosides decreased by an additional ∼20% in EPRC-cooked soybeans compared to those cooked using the ERC, whereas glucosides increased by an additional ∼15% in EPRC-cooked soybeans compared to those in ERC-cooked soybeans. In particular, malonylgenistin was highly susceptible to isoflavone conversion during soybean-rice cooking. Total genistein and total glycitein contents decreased in soybeans after ERC and EPRC cooking, whereas total daidzein content increased in EPRC-cooked soybeans (p < 0.05). These results may be useful for improving the content of nutraceuticals, such as isoflavones, in soybeans.

  8. Microcomputers and minipopulations: the 1981 Cook Islands census.

    PubMed

    Hayes, G R

    1983-01-01

    This paper presents some of the background behind the installation and use of a microcomputer for census processing and briefly reviews the results of the 1981 census in the light of the Cook Islands' special demographic situation. Since independence from New Zealand in 1965, the Cook Islands has gradually developed a capacity for statistics gathering in general and census taking in particular. The 1981 quinquennial census represents a watershed in the development of local personnel without the aid of external advisors; it was the 1st census to be processed within the Cook Islands by means of a computer. Both the installation of the microcomputer and the processing of the 1981 census are counted as successes. This is due to a number of factors, namely: a long period of careful planning procedures which preceded the choice of system and installation; the enthusiasm of the local staff closely involved in the planning; the emphasis on training; tests of the equipment before installation by computer practitioners with knowledge of local needs and capacities; reasonable goal setting; and the supply, with the system, of adequate spare parts tools and maintenance and training manuals. Like many island populations, that of the Cook Islands is characterized by considerable instability as illustrated by the 1981 census results. As the rate and direction of population change varies from island to island, generalizations across the nation as a whole are difficult. For example, while some of the northern atolls experienced population decline during the latest intercensal period, most had their popultion increase in 1981. All the southern islands declined during the 1976-81 period at annual rates varying from 0.6% to 3.2%. The explanation for these patterns of change lies primarily in the different rates and direction of external migration on each island, as Cook Islanders are exempt from immigration regulations to New Zealand and Australia. In recent years, women have formed a

  9. Effect of aging on volatile compounds in cooked beef.

    PubMed

    Watanabe, A; Kamada, G; Imanari, M; Shiba, N; Yonai, M; Muramoto, T

    2015-09-01

    Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic, homocyclic, and heterocyclic compounds were identified. A significant positive regression model for storage could be adopted for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-acetylthiazole, and 2-formyl-3-methylthiophene. Increases in the quantity of these compounds, with the exception of toluene, suggest the importance of the Strecker and Maillard reactions in cooked meat previously aged under vacuum conditions. As such, the aging process may lead to an increase not only in the amount of compounds related to the taste of meat, but also in the quantity of odor-active compounds. The increased quantity of toluene during storage seemed to be influenced by lipid oxidation.

  10. Magnetovariational measurements in the Cook Strait region of New Zealand

    NASA Astrophysics Data System (ADS)

    Ingham, Malcolm R.

    1985-08-01

    Magnetovariational measurements have been made at 10 sites on the northern side of the Cook Strait, New Zealand. Single-station transfer functions have been calculated for the sites and indicate that the effect of induction in the shallow water of the Cook Strait is most important at around 1000 s period. At longer periods the effect of induced currents in the Pacific Ocean predominates. A two-dimensional electrical conductivity model including local conductivity structure has been shown to satisfy the measured responses at sites about 60-80 km distance from the strait. Closer to the strait the inductive process is strongly three-dimensional. A simple d.c. line current model of current flow has been shown to reproduce some of the features of the observed responses. Induction arrows indicate the existence of conductivity anomalies associated with a known lateral seismic boundary and with one of the two principal faults in the region.

  11. Search for seamounts in the southern Cook and Austral region

    SciTech Connect

    Lambeck, K.; Coleman, R.

    1982-04-01

    The existence of uncharted seamounts in the Cook-Austral region of the South Pacific has been investigated using GEOS 3 and SEASAT radar altimeter observations. Three previously uncharted submarine seamounts, provisionally named GEOS A to GEOS C, have been located between Mauke and Rimatara and a fourth, GEOS D, has been located east of Rurutu. This confirms that the Aitutaki-Mauke islands of the Southern Cooks are a continuation of the Austral chain. A second group of uncharted seamounts has been provisionally located some 200 km south of Rimatara and Maria and this is suggestive of a second seamount chain, south of the first, that includes Raratonga and Mangaia. Fabert Bank, to the south of Mangaia, appears to be mislocated by about 2/sup 0/ in longitude.

  12. Coal database for Cook Inlet and North Slope, Alaska

    USGS Publications Warehouse

    Stricker, Gary D.; Spear, Brianne D.; Sprowl, Jennifer M.; Dietrich, John D.; McCauley, Michael I.; Kinney, Scott A.

    2011-01-01

    This database is a compilation of published and nonconfidential unpublished coal data from Alaska. Although coal occurs in isolated areas throughout Alaska, this study includes data only from the Cook Inlet and North Slope areas. The data include entries from and interpretations of oil and gas well logs, coal-core geophysical logs (such as density, gamma, and resistivity), seismic shot hole lithology descriptions, measured coal sections, and isolated coal outcrops.

  13. Preliminary evaluation of wind energy potential: Cook Inlet area, Alaska

    SciTech Connect

    Hiester, T.R.

    1980-06-01

    This report summarizes work on a project performed under contract to the Alaska Power Administration (APA). The objective of this research was to make a preliminary assessment of the wind energy potential for interconnection with the Cook Inlet area electric power transmission and distribution systems, to identify the most likely candidate regions (25 to 100 square miles each) for energy potential, and to recommend a monitoring program sufficient to quantify the potential.

  14. 75 FR 62144 - Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of-the-Stove Stainless Steel Cooking...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-10-07

    ...-304 (Third Review))] Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of- the-Stove... from China and Taiwan and the antidumping and countervailing duty orders on top-of-the-stove stainless... and the countervailing and antidumping duty orders on top-of-the-stove stainless steel cooking...

  15. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

  16. URINARY MUTAGENESIS AS AN EXPOSURE BIOMARKER OF COOKED-MEAT-ASSOCIATED MUTAGENS: INFLUENCE OF COOKING TEMPERATURE, PHENOTYPE, AND GENOTYPE IN A CONTROLLED METABOLIC FEEDING STUDY

    EPA Science Inventory

    ABSTRACT
    We evaluated urinary mutagenicity and selected phenotypes and genotypes in 60 subjects in a metabolic feeding study in which meat cooked at low temperature (100oC) was consumed for 1 week followed by meat cooked at high temperature (250oC) the second week. Meat coo...

  17. Identification and origin of odorous sulfur compounds in cooked ham.

    PubMed

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2014-07-15

    The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of this pork product. They were 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl) disulphide. Addition of thiamine or cysteine also enabled us to study the effect of these odour precursors on the formation of odorant furans during the cooking of ham. The results revealed a direct link between the thermal degradation of thiamine and the formation of these compounds. By contrast, addition of cysteine in the presence of fructose or xylose did not appreciably increase their production.

  18. Optical and Chemical Characterization of Aerosols Produced from Cooked Meats

    NASA Astrophysics Data System (ADS)

    Niedziela, R. F.; Foreman, E.; Blanc, L. E.

    2011-12-01

    Cooking processes can release a variety compounds into the air immediately above a cooking surface. The distribution of compounds will largely depend on the type of food that is being processed and the temperatures at which the food is prepared. High temperatures release compounds from foods like meats and carry them away from the preparation surface into cooler regions where condensation into particles can occur. Aerosols formed in this manner can impact air quality, particularly in urban areas where the amount of food preparation is high. Reported here are the results of laboratory experiments designed to optically and chemically characterize aerosols derived from cooking several types of meats including ground beef, salmon, chicken, and pork both in an inert atmosphere and in synthetic air. The laboratory-generated aerosols are studied using a laminar flow cell that is configured to accommodate simultaneous optical characterization in the mid-infrared and collection of particles for subsequent chemical analysis by gas chromatography. Preliminary optical results in the visible and ultra-violet will also be presented.

  19. [Analysis on oil fume particles in catering industry cooking emission].

    PubMed

    Tan, De-Sheng; Kuang, Yuan-Cheng; Liu, Xin; Dai, Fei-Hong

    2012-06-01

    By measuring the particulate matter of oil fume which is over 10 microm or below 10 microm separately and using microradiography and Electrical Low Pressure Impactor (ELPI), it is found out the distributing characteristic of oil fume particles in catering industry cooking emission. The result shows that the diameter of the oil fume particles which was sedimentated in the kitchen is between 10-400 microm, the concentration peak value is between 10-100 microm. The diameter of oil fume aerosol is mostly smaller than 1 microm, while the concentration peak value is between 0.063-0.109 microm. In addition, the mass concentration peak value is between 6.560-9.990 microm. Through the analysis to the physical characteristics of oil fume from catering industry cooking emissions, the eigenvalue of the oil fume has been found and the feature matter for monitoring the oil fume has been discovered to provide a reasonable standard for controlling and monitoring the catering industry cooking emission.

  20. Charged particles and cluster ions produced during cooking activities.

    PubMed

    Stabile, L; Jayaratne, E R; Buonanno, G; Morawska, L

    2014-11-01

    Previous studies showed that a significant number of the particles present in indoor air are generated by cooking activities, and measured particle concentrations and exposures have been used to estimate the related human dose. The dose evaluation can be affected by the particle charge level which is usually not considered in particle deposition models. To this purpose, in this paper we show, for the very first time, the electric charge of particles generated during cooking activities and thus extending the interest on particle charging characterization to indoor micro-environments, so far essentially focused on outdoors. Particle number, together with positive and negative cluster ion concentrations, was monitored using a condensation particle counter and two air ion counters, respectively, during different cooking events. Positively-charged particle distribution fractions during gas combustion, bacon grilling, and eggplant grilling events were measured by two Scanning Mobility Particle Sizer spectrometers, used with and without a neutralizer. Finally, a Tandem Differential Mobility Analyzer was used to measure the charge specific particle distributions of bacon and eggplant grilling experiments, selecting particles of 30, 50, 80 and 100 nm in mobility diameter. The total fraction of positively-charged particles was 4.0%, 7.9%, and 5.6% for gas combustion, bacon grilling, and eggplant grilling events, respectively, then lower than other typical outdoor combustion-generated particles.

  1. Biomass Cooking Fuels and Health Outcomes for Women in Malawi.

    PubMed

    Das, Ipsita; Jagger, Pamela; Yeatts, Karin

    2017-03-01

    In sub-Saharan Africa, biomass fuels account for approximately 90% of household energy consumption. Limited evidence exists on the association between different biomass fuels and health outcomes. We report results from a cross-sectional sample of 655 households in Malawi. We calculated odds ratios between hypothesized determinants of household air pollution (HAP) exposure (fuel, stove type, and cooking location) and five categories of health outcomes (cardiopulmonary, respiratory, neurologic, eye health, and burns). Reliance on high- or low-quality firewood or crop residue (vs. charcoal) was associated with significantly higher odds of shortness of breath, difficulty breathing, chest pains, night phlegm, forgetfulness, dizziness, and dry irritated eyes. Use of high-quality firewood was associated with significantly lower odds of persistent phlegm. Cooks in rural areas (vs. urban areas) had significantly higher odds of experiencing shortness of breath, persistent cough, and phlegm, but significantly lower odds of phlegm, forgetfulness, and burns. With deforestation and population pressures increasing reliance on low-quality biomass fuels, prevalence of HAP-related cardiopulmonary and neurologic symptoms will likely increase among cooks. Short- to medium-term strategies are needed to secure access to high-quality biomass fuels given limited potential for scalable transitions to modern energy.

  2. Effect of pressure cooking on aflatoxin B1 in rice.

    PubMed

    Park, Je Won; Kim, Young-Bae

    2006-03-22

    The effect of pressure cooking on aflatoxin residues in polished rice was conducted to determine reduction of aflatoxin and mutagenic potentials. Three rice lots consisting of naturally contaminated, A. parasiticus-infested, and aflatoxin-spiked rice were steamed by ordinary and pressure cookers after they were washed with water. They were chemically analyzed for aflatoxins using a silica solid phase extraction tube and high-performance liquid chromatography (HPLC)-fluorescence detection (FD), and the presence of aflatoxin residues was confirmed using HPLC-electrospray ionization (ESI)-mass spectrometry (MS). An in vitro mutagenicity test with Salmonella typhimurium TA100 was employed to verify the results based on chemical analyses. The aflatoxin loss (78-88%) was notable after pressure cooking, and the reduction of aflatoxin-induced mutagenic potential (68-78%) was in good agreement with the HPLC results. It can be concluded that Koreans are safe from the aflatoxin-related risk if a pressure cooker is employed for cooking rice. The average Korean daily intake of aflatoxin through the consumption of staple rice would fall to 0.15 ng/kg bw/day, which would not exceed the established tolerable daily intake (0.40 ng/kg bw/day).

  3. Volcanic tsunamis and prehistoric cultural transitions in Cook Inlet, Alaska

    USGS Publications Warehouse

    Beget, J.; Gardner, C.; Davis, K.

    2008-01-01

    The 1883 eruption of Augustine Volcano produced a tsunami when a debris avalanche traveled into the waters of Cook Inlet. Older debris avalanches and coeval paleotsunami deposits from sites around Cook Inlet record several older volcanic tsunamis. A debris avalanche into the sea on the west side of Augustine Island ca. 450??years ago produced a wave that affected areas 17??m above high tide on Augustine Island. A large volcanic tsunami was generated by a debris avalanche on the east side of Augustine Island ca. 1600??yr BP, and affected areas more than 7??m above high tide at distances of 80??km from the volcano on the Kenai Peninsula. A tsunami deposit dated to ca. 3600??yr BP is tentatively correlated with a southward directed collapse of the summit of Redoubt Volcano, although little is known about the magnitude of the tsunami. The 1600??yr BP tsunami from Augustine Volcano occurred about the same time as the collapse of the well-developed Kachemak culture in the southern Cook Inlet area, suggesting a link between volcanic tsunamis and prehistoric cultural changes in this region of Alaska. ?? 2008 Elsevier B.V.

  4. A semi-automatic annotation tool for cooking video

    NASA Astrophysics Data System (ADS)

    Bianco, Simone; Ciocca, Gianluigi; Napoletano, Paolo; Schettini, Raimondo; Margherita, Roberto; Marini, Gianluca; Gianforme, Giorgio; Pantaleo, Giuseppe

    2013-03-01

    In order to create a cooking assistant application to guide the users in the preparation of the dishes relevant to their profile diets and food preferences, it is necessary to accurately annotate the video recipes, identifying and tracking the foods of the cook. These videos present particular annotation challenges such as frequent occlusions, food appearance changes, etc. Manually annotate the videos is a time-consuming, tedious and error-prone task. Fully automatic tools that integrate computer vision algorithms to extract and identify the elements of interest are not error free, and false positive and false negative detections need to be corrected in a post-processing stage. We present an interactive, semi-automatic tool for the annotation of cooking videos that integrates computer vision techniques under the supervision of the user. The annotation accuracy is increased with respect to completely automatic tools and the human effort is reduced with respect to completely manual ones. The performance and usability of the proposed tool are evaluated on the basis of the time and effort required to annotate the same video sequences.

  5. Ground-water availability in part of the Borough of Carroll Valley, Adams County, Pennsylvania, and the establishment of a drought-monitor well

    USGS Publications Warehouse

    Low, Dennis J.; Conger, Randall W.

    2002-01-01

    Continued population growth in the Borough of Carroll Valley (Borough) coupled with the drought of 2001 have increased the demand for ground water in the Borough. This demand has led Borough officials to undertake an effort to evaluate the capability of the crystalline-bedrock aquifers to meet future, projected growth and to establish a drought-monitor well within and for the use of the Borough. As part of this effort, this report summarizes ground-water data available from selected sections within the Borough and provides geohydrologic information needed to evaluate ground-water availability and recharge sources within part of the Borough. The availability of ground water in the Borough is limited by the physical characteristics of the underlying bedrock, and its upland topographic setting. The crystalline rocks (metabasalt, metarhyolite, greenstone schist) that underlie most of the study area are among the lowest yielding aquifers in the Commonwealth. More than 25 percent of the wells drilled in the metabasalt, the largest bedrock aquifer in the study area, have driller reported yields less than 1.25 gallons per minute. Driller reports indicate also that water-producing zones are shallow and few in number. In general, 50 percent of the water-producing zones reported by drillers are penetrated at depths of 200 feet or less and 90 percent at depths of 370 feet or less. Borehole geophysical data indicate that most of the water-producing zones are at lithologic contacts, but such contacts are penetrated infrequently and commonly do not intersect areas of ground-water recharge. Single-well aquifer tests and slug tests indicate that the bedrock aquifers also do not readily transmit large amounts of water. The median hydraulic conductivity and transmissivity of the bedrock aquifers are 0.01 foot per dayand 2.75 feet squared per day, respectively. The crystalline and siliciclastic (Weverton and Loudoun Formations) bedrock aquifers are moderately to highly resistant to

  6. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

    PubMed

    el-Adawy, Tarek A

    2002-01-01

    The effects of cooking treatments (boiling, autoclaving and microwave cooking) and germination on the nutritional composition and antinutritional factors of chickpeas were studied. Cooking treatments and/or germination caused significant (p < 0.05) decreases in fat, total ash, carbohydrate fractions, antinutritional factors, minerals and B-vitamins. Germination was less effective than cooking treatments in reducing trypsin inhibitor, hemagglutinin activity, tannins and saponins; it was more effective in reducing phytic acid, stachyose and raffinose. Cooking treatments and germination decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked and germinated chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving. Germination resulted in greater retention of all minerals and B-vitamins compared to cooking treatments. In vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all treatments. The chemical score and limiting amino acid of chickpeas subjected to the various treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking appears to be the best alternative for legume preparation in households and restaurants.

  7. Arsenic species in raw and cooked rice: implications for human health in rural Bengal.

    PubMed

    Halder, Dipti; Biswas, Ashis; Šlejkovec, Zdenka; Chatterjee, Debashis; Nriagu, Jerome; Jacks, Gunnar; Bhattacharya, Prosun

    2014-11-01

    This study compares the concentrations of total and different species of arsenic (As) in 29 pairs of raw and cooked rice samples collected from households in an area of West Bengal affected by endemic arsenicism. The aim is to investigate the effects of indigenous cooking practice of the rural villagers on As accumulation and speciation in cooked rice. It is found that inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). Cooking of rice with water low in As (<10 μg L(-1)) significantly decreases the total and inorganic As content in cooked rice compared to raw rice. Arsenic concentration is mainly decreased during boiling of rice grains with excess water. Washing of rice grains with low As water has negligible effect on grain As concentration. The study suggests that rice cooking with low As water by the villagers is a beneficial risk reduction strategy. Despite reductions in As content in cooked rice because of cooking with low As water, the consumption of cooked rice represents a significant health threat (in terms of chronic As toxicity) to the study population.

  8. Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water

    PubMed Central

    Carey, Manus; Jiujin, Xiao; Gomes Farias, Júlia; Meharg, Andrew A.

    2015-01-01

    A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continual stream of percolating near boiling water, either low in Asi, or Asi free. This has the advantage of not only exposing grain to large volumes of cooking water, but also physically removes any Asi leached from the grain into the water receiving vessel. The relationship between cooking water volume and Asi removal in conventional rice cooking was demonstrated for the rice types under study. At a water-to-rice cooking ratio of 12:1, 57±5% of Asi could be removed, average of 6 wholegrain and 6 polished rice samples. Two types of percolating technology were tested, one where the cooking water was recycled through condensing boiling water steam and passing the freshly distilled hot water through the grain in a laboratory setting, and one where tap water was used to cook the rice held in an off-the-shelf coffee percolator in a domestic setting. Both approaches proved highly effective in removing Asi from the cooking rice, with up to 85% of Asi removed from individual rice types. For the recycled water experiment 59±8% and 69±10% of Asi was removed, on average, compared to uncooked rice for polished (n=27) and wholegrain (n=13) rice, respectively. For coffee percolation there was no difference between wholegrain and polished rice, and the effectiveness of Asi removal was 49±7% across 6 wholegrain and 6 polished rice samples. The manuscript explores the potential applications and further optimization of this percolating cooking water, high Asi removal, discovery. PMID:26200355

  9. Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water.

    PubMed

    Carey, Manus; Jiujin, Xiao; Gomes Farias, Júlia; Meharg, Andrew A

    2015-01-01

    A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continual stream of percolating near boiling water, either low in Asi, or Asi free. This has the advantage of not only exposing grain to large volumes of cooking water, but also physically removes any Asi leached from the grain into the water receiving vessel. The relationship between cooking water volume and Asi removal in conventional rice cooking was demonstrated for the rice types under study. At a water-to-rice cooking ratio of 12:1, 57±5% of Asi could be removed, average of 6 wholegrain and 6 polished rice samples. Two types of percolating technology were tested, one where the cooking water was recycled through condensing boiling water steam and passing the freshly distilled hot water through the grain in a laboratory setting, and one where tap water was used to cook the rice held in an off-the-shelf coffee percolator in a domestic setting. Both approaches proved highly effective in removing Asi from the cooking rice, with up to 85% of Asi removed from individual rice types. For the recycled water experiment 59±8% and 69±10% of Asi was removed, on average, compared to uncooked rice for polished (n=27) and wholegrain (n=13) rice, respectively. For coffee percolation there was no difference between wholegrain and polished rice, and the effectiveness of Asi removal was 49±7% across 6 wholegrain and 6 polished rice samples. The manuscript explores the potential applications and further optimization of this percolating cooking water, high Asi removal, discovery.

  10. The relationship between translucency of rice grain and gelatinization of starch in the grain during cooking.

    PubMed

    He, G; Suzuki, H

    1987-08-01

    The soaked and nonsoaked rice grains were cooked by the excess water method and the steamer method, and subjected to Ranghino's test, X-ray diffraction, and microscopic observation. The starch granules in the nonsoaked rice were gelatinized at the same time as the grains became translucent during cooking. However, when the grains of medium amylose varieties and waxy rice were presoaked, the starch granules were not fully gelatinized in the translucent grains cooked for Ranghino's cooking time. The gelatinization of starch granules proceeded faster in the soaked rice and by the excess water method than that in the nonsoaked rice and by the steamer method. The cooking time and gelatinization time correlated negatively with the water content after soaking, and positively with the amylose content in the rice grains. The japonica rices were gelatinized fully in less than 20 min when the amount of water added for cooking was adequate.

  11. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

    PubMed

    Uran, Harun; Gokoglu, Nalan

    2014-04-01

    The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

  12. Comment on “An unconfined groundwater model of the Death Valley Regional Flow System and a comparison to its confined predecessor” by R.W.H. Carroll, G.M. Pohll and R.L. Hershey [Journal of Hydrology 373/3–4, pp. 316–328

    USGS Publications Warehouse

    Faunt, Claudia C.; Provost, Alden M.; Hill, Mary C.; Belcher, Wayne R.

    2011-01-01

    Carroll et al. (2009) state that the United States Geological Survey (USGS) Death Valley Regional Flow System (DVRFS) model, which is based on MODFLOW, is “conceptually inaccurate in that it models an unconfined aquifer as a confined system and does not simulate unconfined drawdown in transient pumping simulations.” Carroll et al. (2009) claim that “more realistic estimates of water availability” can be produced by a SURFACT-based model of the DVRFS that simulates unconfined groundwater flow and limits withdrawals from wells to avoid excessive drawdown. Differences in results from the original MODFLOW-based model and the SURFACT-based model stem primarily from application by Carroll et al. (2009) of head limits that can also be applied using the existing MODLOW model and not from any substantial difference in the accuracy with which the unconfined aquifer is represented in the two models. In a hypothetical 50-year predictive simulation presented by Carroll et al. (2009), large differences between the models are shown when simulating pumping from the lower clastic confining unit, where the transmissivity is nearly two orders of magnitude less than in an alluvial aquifer. Yet even for this extreme example, drawdowns and pumping rates from the MODFLOW and SURFACT models are similar when the head-limit capabilities of the MODFLOW MNW Package are applied. These similarities persist despite possible discrepancies between assigned hydraulic properties. The resulting comparison between the MODFLOW and SURFACT models of the DVRFS suggests that approximating the unconfined system in the DVRFS as a constant-saturated-thickness system (called a “confined system” by Carroll et al., 2009) performs very well.

  13. Stability and retention of micronutrients in fortified rice prepared using different cooking methods.

    PubMed

    Wieringa, Frank T; Laillou, Arnaud; Guyondet, Christophe; Jallier, Vincent; Moench-Pfanner, Regina; Berger, Jacques

    2014-09-01

    Fortified rice holds great potential for bringing essential micronutrients to a large part of the world population. However, it is unknown whether differences in cooking methods or in production of rice premix affect the final amount of micronutrient consumed. This paper presents a study that quantified the losses of five different micronutrients (vitamin A, iron, zinc, folic acid, and vitamin B12) in fortified rice that was produced using three different techniques (hot extrusion, cold extrusion, and coating) during cooking and five different cooking methods (absorption method with or without soaking, washing before cooking, cooking in excess water, and frying rice before cooking). Fortified rice premix from six different producers (two for each technique) was mixed with normal rice in a 1:100 ratio. Each sample was prepared in triplicate, using the five different cooking methods, and retention of iron, zinc, vitamin A, vitamin B12, and folic acid was determined. It was found that the overall retention of iron, zinc, vitamin B12, and folic acid was between 75% and 100% and was unaffected by cooking method, while the retention of vitamin A was significantly affected by cooking method, with retention ranging from 0% (excess water) to 80% (soaking), depending on the cooking method and producer of the rice premix. No systematic differences between the different production methods were observed. We conclude that different cooking methods of rice as used in different regions of the world do not lead to a major loss of most micronutrients, with the exception of vitamin A. The factors involved in protecting vitamin A against losses during cooking need to be identified. All production techniques of rice premix yielded similar results, showing that coating is not inferior to extrusion techniques. Standard overages (50%) for vitamin B12 and folic acid are too high.

  14. Kinetics of pH and colour of meat emulsions containing various fillers during smokehouse cooking.

    PubMed

    Correia, L R; Mittal, G S

    1991-01-01

    The cooking kinetics of meat emulsions containing various fillers was determined by monitoring changes in pH and colour during smokehouse cooking. The fillers used were buttermilk powder, corn starch, microcrystallline cellulose, modified corn starch, modified wheat flour, soy-protein concentrate and whey-protein concentrate. The cooking process was modelled using reaction kinetics and Eyring's absolute reaction rate theory. Enthalpy and entropy changes of activation were calculated for various properties and fillers.

  15. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

    PubMed

    Ye, Xiaoting; Sui, Zhongquan

    2016-03-01

    Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles.

  16. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.

    PubMed

    Bowers, L J; Dikeman, M E; Murray, L; Stroda, S L

    2012-10-01

    A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking.

  17. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.

    PubMed

    Yancey, J W S; Wharton, M D; Apple, J K

    2011-05-01

    Steaks from 60 beef ribeye rolls were used to test the interactive effects of cookery method and end-point temperature on Warner-Bratzler shear force (WBSF) and internal cooked color. Pairs of longissimus thoracis (LT) steaks were assigned to combinations of 3 different end-point temperatures and 5 cookery methods. The forced-air convection oven (FAC) required the longest time and produced the reddest internal color, regardless of end-point temperature. The clam-shell grill (CLAM) required the least cooking time and resulted in the lowest cooking losses, but CLAM-cooked steaks also had the greatest WBSF values and least red internal color. Repeatability values for WBSF were acceptable (>0.60) for all degrees of doneness when steaks were cooked in the FAC and impingement oven, but steaks cooked on the CLAM were not repeatable. The relationship of myofibrillar toughening, moisture loss and cooked color changes in beef LT steaks also differed due to cookery methods.

  18. Petroleum geology of Cook Inlet basin - an exploration model

    USGS Publications Warehouse

    Magoon, L.B.; Claypool, G.E.

    1981-01-01

    Oil exploration commenced onshore adjacent to lower Cook Inlet on the Iniskin Peninsula in 1900, shifted with considerable success to upper Cook Inlet from 1957 through 1965, then returned to lower Cook Inlet in 1977 with the COST well and Federal OCS sale. Lower Cook Inlet COST No. 1 well, drilled to a total depth of 3,775.6 m, penetrated basinwide unconformities at the tops of Upper Cretaceous, Lower Cretaceous, and Upper Jurassic strata at 797.1, 1,540.8, and 2,112.3 m, respectively. Sandstone of potential reservoir quality is present in the Cretaceous and lower Tertiary rocks. All siltstones and shales analyzed are low (0 to 0.5 wt. %) in oil-prone organic matter, and only coals are high in humic organic matter. At total depth, vitrinite readings reached a maximum ave age reflectance of 0.65. Several indications of hydrocarbons were present. Oil analyses suggest that oils from the major fields of the Cook Inlet region, most of which produce from the Tertiary Hemlock Conglomerate, have a common source. More detailed work on stable carbon isotope ratios and the distribution of gasoline-range and heavy (C12+) hydrocarbons confirms this genetic relation among the major fields. In addition, oils from Jurassic rocks under the Iniskin Peninsula and from the Hemlock Conglomerate at the southwestern tip of the Kenai lowland are members of the same or a very similar oil family. The Middle Jurassic strata of the Iniskin Peninsula are moderately rich in organic carbon (0.5 to 1.5 wt. %) and yield shows of oil and of gas in wells and in surface seeps. Extractable hydrocarbons from this strata are similar in chemi al and isotopic composition to the Cook Inlet oils. Organic matter in Cretaceous and Tertiary rocks is thermally immature in all wells analyzed. Oil reservoirs in the major producing fields are of Tertiary age and unconformably overlie Jurassic rocks; the pre-Tertiary unconformity may be significant in exploration for new oil reserves. The unconformable relation

  19. Prescriptive vs. performance based cook-off fire testing.

    SciTech Connect

    Nakos, James Thomas; Tieszen, Sheldon Robert; Erikson, William Wilding; Gill, Walter; Blanchat, Thomas K.

    2010-07-01

    In the fire safety community, the trend is toward implementing performance-based standards in place of existing prescriptive ones. Prescriptive standards can be difficult to adapt to changing design methods, materials, and application situations of systems that ultimately must perform well in unwanted fire situations. In general, this trend has produced positive results and is embraced by the fire protection community. The question arises as to whether this approach could be used to advantage in cook-off testing. Prescribed fuel fire cook-off tests have been instigated because of historical incidents that led to extensive damage to structures and loss of life. They are designed to evaluate the propensity for a violent response. The prescribed protocol has several advantages: it can be defined in terms of controllable parameters (wind speed, fuel type, pool size, etc.); and it may be conservative for a particular scenario. However, fires are inherently variable and prescribed tests are not necessarily representative of a particular accident scenario. Moreover, prescribed protocols are not necessarily adaptable and may not be conservative. We also consider performance-based testing. This requires more knowledge and thought regarding not only the fire environment, but the behavior of the munitions themselves. Sandia uses a performance based approach in assuring the safe behavior of systems of interest that contain energetic materials. Sandia also conducts prescriptive fire testing for the IAEA, NRC and the DOT. Here we comment on the strengths and weakness of both approaches and suggest a path forward should it be desirable to pursue a performance based cook-off standard.

  20. Environment friendly biomass gasifier cookstove for community cooking.

    PubMed

    Panwar, N L; Rathore, N S

    2015-01-01

    Traditional community cookstoves have a low level of efficiency due to their poor heat transfer efficiency and incomplete combustion. The low efficiency results in a high consumption of fuel wood, thereby creating a need of more fuel wood. This paper deals with the development of a biomass cookstove suitable for community cooking. The stove exhibits approximately 36.38% thermal efficiency and has a thermal power rating of 5 kW. The maximum flame temperature recorded was 712°C. The data indicate that the developed cookstove can save approximately 7155 kg of CO2 per annum.

  1. Formation of mutagens in cooked foods. I. Beef.

    PubMed

    Spingarn, N E; Weisburger, J H

    1979-09-01

    Mutagens detectable by Salmonella typhimurium TA98, after activation by liver S-9 fraction, are formed when meat is cooked by frying, broiling and boiling. High levels of mutagenic activity are formed rapidly when frying, or more slowly during broiling. Formation of mutagens in boiled beef stock requires several days under reflux, but shows a strong concentration dependence. Time curves suggest that a period exists during which mutagens are not readily formed; however, after this period mutagen production is rapid. Hamburgers from commercial franchises were frequently mutagenically active.

  2. Current water quality in Cook Inlet, Alaska, study. Final report

    SciTech Connect

    Segar, D.A.

    1995-03-01

    The University of Alaska Anchorage`s Environment and Natural Resources Institue conducted a 1993 field investigation to establish a baseline of information on the occurrence of petroleum hydrocarbons, naturally occuring radioactive materials, and trace metals in Cook Inlet, Alaska. The sampling and analyses included trace metals and hydrocarbons in water, biota, and sediments; sediment grain size; carbon-hydrogen-nitrogen in sediments; naturally occurring radioactive materials in mollusc shells; total suspended solids and suspended sediment trace metals in water; hydrgraphy; and water and sediment bioassays.

  3. Nutritive value of foods cooked in solar cooker

    SciTech Connect

    Devadas, R.P.; Venmathi, A.

    1992-12-31

    This paper outlines the effects of solar cooking on the nutritive value of foods. Nutrients were measured in foods prepared in solar cookers and compared with those in foods prepared in pressure cookers. The foods prepared were parboiled rice, red gram dhal and beans, all foods commonly used in India. The prepared foods were analyzed for protein, minerals and vitamins and the results are presented in tables. It was concluded that solar cookers can be used satisfactorily for preparing cereals and legumes but do not perform well for seasoning, frying and making cheppatti.

  4. Scientific Literacy in Food Education: Gardening and Cooking in School

    NASA Astrophysics Data System (ADS)

    Strohl, Carrie A.

    Recent attention to socio-scientific issues such as sustainable agriculture, environmental responsibility and nutritional health has spurred a resurgence of public interest in gardening and cooking. Seen as contexts for fostering scientific literacy---the knowledge domains, methodological approaches, habits of mind and discourse practices that reflect one's understanding of the role of science in society, gardening and cooking are under-examined fields in science education, in part, because they are under-utilized pedagogies in school settings. Although learning gardens were used historically to foster many aspects of scientific literacy (e.g., cognitive knowledge, norms and methods of science, attitudes toward science and discourse of science), analysis of contemporary studies suggests that science learning in gardens focuses mainly on science knowledge alone. Using multiple conceptions of scientific literacy, I analyzed qualitative data to demonstrate how exploration, talk and text fostered scientific literacy in a school garden. Exploration prompted students to engage in scientific practices such as making observations and constructing explanations from evidence. Talk and text provided background knowledge and accurate information about agricultural, environmental and nutritional topics under study. Using a similar qualitative approach, I present a case study of a third grade teacher who explicitly taught food literacy through culinary arts instruction. Drawing on numerous contextual resources, this teacher created a classroom community of food practice through hands-on cooking lessons, guest chef demonstrations, and school-wide tasting events. As a result, she promoted six different types of knowledge (conceptual, procedural, dispositional, sensory, social, and communal) through leveraging contextual resources. This case study highlights how food literacy is largely contingent on often-overlooked mediators of food literacy: the relationships between

  5. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1989-01-01

    Answers child care center directors' questions about effects of new recommendations for measles immunization on child care programs, the process of finding a pediatrician interested in working with child care programs on health promotion, and radon. (BB)

  6. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1991-01-01

    Answers questions about health concerns regarding contamination of perishable foods, the association between electromagnetic field exposure and cancer, measles immunization for children and adults, and the newest recommendations for meningitis (Hib) vaccine. (SH)

  7. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1990-01-01

    Infant and Child First Aid Training is recommended over CPR for child caregivers. Digital thermometers are considered more reliable, safer, and more versatile than other thermometers. Super-absorbent, disposable diapers are recommended as superior to cloth diapers for sanitary and health reasons. (SH)

  8. Ask Dr. Sue.

    ERIC Educational Resources Information Center

    Aronson, Susan S.

    1990-01-01

    Discusses the need for child care providers to be sure children in their care who are between the ages of 15 months and 5 years have had Haemophilus influenzae type b (Hib) vaccine. Urges child care center staff to avoid use of bean bag infant cushions and to inform parents about the hazards posed by the cushions. (DR)

  9. Whistleblower sues over retaliation

    NASA Astrophysics Data System (ADS)

    Gwynne, Peter

    2015-01-01

    A physicist has filed a lawsuit against the California Institute of Technology accusing it of retaliating against her and making her working conditions intolerable because she complained about a postdoc in her research team whom she suspected of violating US export laws.

  10. Effect of polishing and cooking on the antioxidant activities of local rice

    NASA Astrophysics Data System (ADS)

    Rosnaini, Rahmah Mastura; Abdullah, Aminah

    2016-11-01

    The effect of polishing and cooking on the antioxidant activities of local rice was studied. Brown rice was polished to 2%, 4% and 6% of polishing degree using embryo rice machine to produce three levels of embryo rice. All rice sample (brown rice, embryo rice 1 (2%), embryo rice 2 (4%), embryo rice 3 (6%) and white rice) were cooked using electric rice cooker. The raw and cooked rice samples were analyzed for antioxidant by total phenolic content (TPC), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Polishing degree and cooking treatment showed significant (p≤ 0.05) effects on both antioxidant activities (TPC, FRAP and DPPH radical scavenging values) of the raw and cooked rice samples. Results showed that raw brown rice and raw embryo rice 1 were significantly higher than the other type of rice samples for TPC and FRAP values. In DPPH radical scavenging activities, raw brown rice had the highest value while white rice indicated the otherwise. Cooked brown rice demonstrated significantly higher of FRAP values (p≤ 0.05) than embryo rice 1, followed by embryo rice 2, embryo rice 3 and white rice. No significant differences were observed either between TPC values of cooked brown rice and cooked embryo rice 1 or between the DPPH radical scavenging values of cooked embryo rice 2 and cooked embryo rice 3. High positive correlations were determined between TPC, FRAP and DPPH assays (R2 > 0.70) of the samples. In overall, moderate level of antioxidant activities were detected in the raw and cooked rice samples.

  11. Cooking Dinner at Home--From the Office

    NASA Technical Reports Server (NTRS)

    2005-01-01

    It is well past quitting time, but you are still stuck in the office. Your spouse left work over an hour ago, but is caught in bumper-to-bumper traffic. As a result, neither of you were available to pick up your daughter on time from her soccer game. If your son hadn't gotten detention at school today, which also made him late for work, he could have picked her up. The next thing you know, it is already 8:30 at night, and your family members are finally all together under the same roof. No one has had a bite to eat since lunch, and dinner certainly isn't going to cook itself, or is it? For those who are all too familiar with this situation, it might be time to welcome the oven of the future into your homes: the ConnectIo Intelligent Oven, brought to you by TMIO, LLC, of Cleveland. Applying the same remote command and control concepts that NASA uses to run experiments on the International Space Station (ISS), ConnectIo allows its owners to cook dinner from the road, via a cell phone, personal digital assistant, or Internet connection.

  12. Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition.

    PubMed

    Locatelli, D A; Nazareno, M A; Fusari, C M; Camargo, A B

    2017-04-01

    The antioxidant properties and the main beneficial organosulphur compounds of home-cooked garlic samples were studied in order to establish relationships between them. Antioxidant activity was tested by free radical scavenging against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS(+)), Fe(III) reducing ability (FRAP) and linoleic acid co-oxidation initiated by soybean lipoxygenase in a micelle system. DPPH, ABTS and FRAP assays showed the highest activity for raw garlic samples, while β-carotene bleaching assay yielded the highest activity for stir-fried garlic. Pure organosulphur compounds tested by DPPH, FRAP and β-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as iron reducing capacity; while antioxidant activity was the main mechanism for ajoenes and 2-VD. To our knowledge, this study is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the same time, elucidates the mechanisms involved in this activity.

  13. Passive acoustic monitoring of Cook Inlet beluga whales (Delphinapterus leucas).

    PubMed

    Lammers, Marc O; Castellote, Manuel; Small, Robert J; Atkinson, Shannon; Jenniges, Justin; Rosinski, Anne; Oswald, Julie N; Garner, Chris

    2013-09-01

    The endangered beluga whale (Delphinapterus leucas) population in Cook Inlet, AK faces threats from a variety of anthropogenic factors, including coastal development, oil and gas exploration, vessel traffic, and military activities. To address existing gaps in understanding about the occurrence of belugas in Cook Inlet, a project was developed to use passive acoustic monitoring to document the year-round distribution of belugas, as well as killer whales (Orcinus orca), which prey on belugas. Beginning in June 2009, ten moorings were deployed throughout the Inlet and refurbished every two to eight months. Despite challenging conditions consisting of strong tidal currents carrying debris and seasonal ice cover, 83% of mooring deployments were successfully recovered. Noise from water flow, vessel traffic, and/or industrial activities was present at several sites, potentially masking some signals. However, belugas were successfully detected at multiple locations. Detections were relatively common in the upper inlet and less common or absent at middle and lower inlet locations. Killer whale signals were also recorded. Some seasonal variability in the occurrence of both belugas and killer whales was evident.

  14. Holocene carbonate sedimentation in Aitutaki Lagoon, Cook Islands, South Pacific

    SciTech Connect

    Richmond, B.M.; Hein, J.R.

    1987-05-01

    Aitutaki, an almost-atoll in the Southern Cook Islands, is characterized by a shallow enclosed lagoon. Sediment distribution within the lagoon can be broadly placed into three sedimentary-bathymetric provinces. (1) A low-relief reef rim (< 2 m deep), including sand flats and washover fans, is comprised mostly of clean sand and gravel. (2) The majority of the lagoon floor, which lies between 3 and 6 m water depth, is dominated by sand and silt; coral-algal patch reefs are common with densities greater than 500 reefs/km/sup 2/. Sediment commonly is coarser grained near the patch reefs. (3) Enclosed and elongate-sinuous topographic lows (basins) up to 10 m deep are marked by coral-algal reef growth along their margins. These features are typically narrow, less than 100 m wide, and are U-shaped in cross section and infilled by carbonate and terrigenous muds. High-resolution continuous seismic profiling and limited drilling indicate that differences in thickness of Holocene sediment result from primary irregularities in the pre-Holocene basement surface. Aitutaki was formed by late Miocene volcanism, with a post-edifice building mid-Pleistocene (0.77 Ma) volcanic episode. Two islets within the lagoon are also of volcanic origin, and sinuous coral ridges which extend for several kilometers probably developed on Quaternary lava flows. The coral ridges and meandering enclosed basins appear to be unique to Aitutaki in the Cook Islands.

  15. Naringenin from cooked tomato paste is bioavailable in men.

    PubMed

    Bugianesi, Rossana; Catasta, Giovina; Spigno, Patrizia; D'Uva, Antonio; Maiani, Giuseppe

    2002-11-01

    Naringenin has been shown to exert antiestrogenic, cholesterol-lowering and antioxidant activities, as well as an indirect modulation on the metabolism of many xenobiotics. It is one of the most abundant polyphenols in tomato. Given the widespread consumption of tomato (Lycopersicum esculentum) and tomato-based products, this study was designed to determine whether plasma levels of naringenin were detectable in five men after consumption of a test meal containing 150 mg of cooked tomato paste. Naringenin intake with the test meal was 3.8 mg. Blood was drawn from fasting subjects and 2, 4, 6, 8 and 24 h after the meal. To compare the results with a control, the same meal without tomato paste (control meal) was administered to the same subjects 2 wk later. Analyses were performed using high-performance liquid chromatography coupled with a CoulArray electrochemical detector. The peak plasma concentration was 0.12 +/- 0.03 micro mol/L 2 h after the meal. Unconjugated naringenin was not detected. Naringenin was not detected in plasma at any time after consumption of the control meal. In addition to naringenin, we detected rutin and chlorogenic acid in tomato paste, but these polyphenols and their derivatives (quercetin and caffeic acid) were not detected in plasma at any time. To the best of our knowledge, this is the first study demonstrating naringenin bioavailability in humans after consumption of a meal containing cooked tomato paste.

  16. Emulsifiers and thickeners on extrusion-cooked instant rice product.

    PubMed

    Wang, Jin Peng; An, Hong Zhou; Jin, Zheng Yu; Xie, Zheng Jun; Zhuang, Hai Ning; Kim, Jin Moon

    2013-08-01

    Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.

  17. Royalty relief, leasing, exploration may help maintain Cook Inlet production

    SciTech Connect

    1996-07-01

    Cook Inlet production largely held its own in 1995 while Alaska`s overall oil production fell 4%. The Inlet`s seven oil fields produced 15.5 million bbl of oil, or a decline of only 0.6% from 1994`s 15.6 million bbl. Fields and their average production in 1995 compared with 1994 in parentheses, are McArthur River 18,142 b/d (19,427); Middle Ground Shoal 7.753 b/d (7,577); Granite Point 7,069 b/d (6,053); Swanson River 4,738 b/d (4,645); West McArthur River 2,526 b/d (2,522); Trading Bay 1,979 b/d (2,037); and Beaver Creek 362 b/d (383). The paper discusses Unocal`s plans, royalty relief, ARCO`s outlook, sales of Shell, explorations by Marathon, drilling by Stewart, reserves and production, and Cook Inlet leases.

  18. Something fishy about home-cooked infant feeding recipes.

    PubMed

    Carstairs, Sharon A; Marais, Debbi; Craig, Leone C A; Kiezebrink, Kirsty

    2016-04-01

    There is no evidence available indicating whether popular infant and young child feeding (IYCF) cookbooks provide nutritious options for home-cooking, what the most common food types are within the recipes, and what accompanying dietary advice is provided to parents. This study surveyed available IYCF cookbooks from local libraries and Amazon UK's top 20 bestsellers (May to July 2013 to examine the prevalence and nutritional content of cookbook recipes comparing these to recommendations whilst investigating the messages portrayed towards parents on giving different foods to their child during IYCF. Vegetable-based recipes (median=29) predominated main-meal options while a proportional number of red meat, poultry and seafood-based recipes were included providing parents with options of protein-rich recipes for their young child. These home-cooked recipes adequately met or exceeded age-specific dietary recommendations. Mixed messages were apparent on the inclusion of foods during IYCF within and across these cookbooks, in particular for seafood, highlighting a lack of consistent advice portrayed to parents during the early years. Community-based health professionals should advise parents of the inconsistent and incorrect messages on food inclusion portrayed in some IYCF cookbooks and guide them towards formal recommendations.

  19. Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking).

    PubMed

    Voss, Kenneth; Ryu, Dojin; Jackson, Lauren; Riley, Ronald; Gelineau-van Waes, Janee

    2017-02-07

    Fumonisins are mycotoxins found in corn. They are toxic to animals and cause cancer in rodents and neural tube defects in LM/Bc mice. Reducing their concentrations in corn-based foods is therefore desirable. Chemical analysis or in vitro bioassays of food extracts might not detect toxic fumonisin reaction products that are unknown or unextractable from food matrices, thus potentially underestimating in vivo toxicity. The effectiveness of two common cooking methods, extrusion and nixtamalization (alkaline cooking), to reduce the toxicity of fumonisin-contaminated corn grits (extrusion) and whole kernel corn (nixtamalization) was shown by means of rat feeding bioassays using fumonisin-specific kidney effects as indicators of potential toxicity. A third bioassay showed that in contrast to fumonisin B1 (FB1), hydrolyzed fumonisin B1 (HFB1; formed from FB1 during nixtamalization) did not cause neural tube defects in LM/Bc mice. The findings indicate that extrusion and nixtamalization reduce the potential toxicity of FB1-contaminated corn.

  20. The cooking task: making a meal of executive functions.

    PubMed

    Doherty, T A; Barker, L A; Denniss, R; Jalil, A; Beer, M D

    2015-01-01

    Current standardized neuropsychological tests may fail to accurately capture real-world executive deficits. We developed a computer-based Cooking Task (CT) assessment of executive functions and trialed the measure with a normative group before use with a head-injured population. Forty-six participants completed the computerized CT and subtests from standardized neuropsychological tasks, including the Tower and Sorting Tests of executive function from the Delis-Kaplan Executive Function System (D-KEFS) and the Cambridge prospective memory test (CAMPROMPT), in order to examine whether standardized executive function tasks, predicted performance on measurement indices from the CT. Findings showed that verbal comprehension, rule detection and prospective memory contributed to measures of prospective planning accuracy and strategy implementation of the CT. Results also showed that functions necessary for cooking efficacy differ as an effect of task demands (difficulty levels). Performance on rule detection, strategy implementation and flexible thinking executive function measures contributed to accuracy on the CT. These findings raise questions about the functions captured by present standardized tasks particularly at varying levels of difficulty and during dual-task performance. Our preliminary findings also indicate that CT measures can effectively distinguish between executive function and Full Scale IQ abilities. Results of the present study indicate that the CT shows promise as an ecologically valid measure of executive function for future use with a head-injured population and indexes selective executive function's captured by standardized tests.

  1. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

    PubMed Central

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers. PMID:26877635

  2. 77 FR 51071 - Indiana Michigan Power Company, Donald C. Cook Nuclear Plant, Unit 2, Environmental Assessment...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-23

    ... COMMISSION Indiana Michigan Power Company, Donald C. Cook Nuclear Plant, Unit 2, Environmental Assessment and... Indiana Michigan Power Company (the licensee), for operation of Donald C. Cook Nuclear Plant, Unit 2 (CNP... not change normal plant operating conditions (i.e., no changes are expected in the fuel...

  3. Aqueous carbon black dispersions prepared with steam jet-cooked corn starch

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The utilization of jet-cooked waxy and normal corn starch to prepare aqueous dispersions of hydrophobic carbon black (Vulcan XC-72R) is reported. Blending carbon black (CB) into aqueous jet-cooked dispersions of starch followed by high pressure homogenization produced stable aqueous carbon black di...

  4. SOLID-FUEL HOUSEHOLD COOK STOVES: CHARACTERIZATION OF PERFORMANCE AND EMISSIONS

    EPA Science Inventory

    Previous studies have shown that some fuel-efficient solid-fuel cook stoves have had worse pollutant emissions of PICs (products of incomplete combustion) than traditional cooking methods. Better stoves have been developed to reduce emissions, but test results have not previously...

  5. Potential applications for amylose inclusion complexes produced by steam jet cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Steam jet cooking is a commercially scalable method of thermomechanically processing starch for many applications. Previous studies at NCAUR have revealed the specific effects of heat and shear on various starch types cooked under different steam flow, pressure, and slurry flow conditions. Starch-...

  6. Effects of processing and cooking on mycotoxins: Lessons from studies on fumonisin B1 and deoxynivalenol.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Processing and cooking are among the factors affecting the amounts of Fusarium mycotoxins found in foods. Nixtamalization (alkaline cooking) reduced fumonisin B1 (FB1) concentrations (50 to 80 percent) through a combination of extraction and hydrolysis. Deoxynivalenol (DON) was significantly reduce...

  7. Cooking Up U.S. History: Recipes and Research To Share with Children. Second Edition.

    ERIC Educational Resources Information Center

    Barchers, Suzanne I.; Marden, Patricia C.

    Focusing on the rich heritage of North American cooking, this resource encourages teachers of elementary and middle school students to use cooking experiences when teaching about U.S. history. More than 100 recipes are grouped by historical periods, by the cultural groups, or regional areas which influenced food preferences at that time. Recipes…

  8. Effect of cooling of cooked white rice on resistant starch content and glycemic response.

    PubMed

    Sonia, Steffi; Witjaksono, Fiastuti; Ridwan, Rahmawati

    2015-01-01

    Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshly cooked white rice (control rice), cooked white rice cooled for 10 hours at room temperature (test rice I), and cooked white rice cooled for 24 hours at 4°C then reheated (test rice II). The results showed that resistant starch contents in control rice, test rice I, and test rice II were 0.64 g/100 g, 1.30 g/100 g, and 1.65 g/100 g, respectively. Test rice II had higher resistant starch content than test rice I, hence used in the clinical study along with control rice to characterize glycemic response in 15 healthy adults. The clinical study was a randomized, single-blind crossover study. In the clinical study, test rice II significantly lowered glycemic response compared with control rice (125±50.1 vs 152±48.3 mmol.min/L, respectively; p=0.047). In conclusion, cooling of cooked white rice increased resistant starch content. Cooked white rice cooled for 24 hours at 4°C then reheated lowered glycemic response compared with freshly cooked white rice.

  9. Good Grubbin': Impact of a TV Cooking Show for College Students Living off Campus

    ERIC Educational Resources Information Center

    Clifford, Dawn; Anderson, Jennifer; Auld, Garry; Champ, Joseph

    2009-01-01

    Objective: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. Design: A randomized controlled trial with pre-, post- and follow-up tests. Setting:…

  10. Cooking with the Sun. How To Build and Use Solar Cookers.

    ERIC Educational Resources Information Center

    Halacy, Beth; Halacy, Dan

    For those working with solar energy and/or conservation and the careful use of resources, constructing a solar oven can be a fun and useful activity. This book describes the construction and use of solar ovens for cooking. Construction details are provided for two inexpensive solar ovens and a reflector hot plate that can then be used to cook 100…

  11. Extrusion cooking using a twin-screw apparatus reduces toxicity of fumonisin-contaminated corn grits

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion cooking using a single screw configuration reduced fumonisin concentrations of corn grits in an earlier study. Adding glucose before cooking enhanced reductions and, in one of three trials, partially reversed in vivo toxicity. To determine the effectiveness of extrusion using the more effi...

  12. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

    PubMed

    O'Sullivan, Maurice G; Le Floch, Sandrine; Kerry, Joseph P

    2015-03-01

    This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately.

  13. COOKING-RELATED PARTICLE CONCENTRATIONS MEASURED IN AN OCCUPIED TOWNHOME IN RESTON, VA

    EPA Science Inventory

    In non-smoking households, cooking is one of the most significant sources of indoor particles. To date, there are limited data available regarding indoor particle concentrations generated by different types of cooking. To increase the knowledge base associated with particles ...

  14. Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.

    PubMed

    Aslan, O; Hamill, R M; Sweeney, T; Reardon, W; Mullen, A M

    2009-01-01

    It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking meat to a range of core temperatures on the quality and quantity of subsequently isolated genomic (specifically, nuclear) DNA. Triplicate steak samples were cooked in a water bath (100 degrees C) until their final internal temperature was 75, 80, 85, 90, 95, or 100 degrees C, and DNA was extracted. Deoxyribonucleic acid quantity was significantly reduced in cooked meat samples compared with raw (6.5 vs. 56.6 ng/microL; P < 0.001), but there was no relationship with cooking temperature. Quality (A(260)/A(280), i.e., absorbance at 260 and 280 nm) was also affected by cooking (P < 0.001). For all 3 genes, large PCR amplicons (product size >800 bp) were observed only when using DNA from raw meat and steak cooked to lower core temperatures. Small amplicons (<200 bp) were present for all core temperatures. Cooking meat to high temperatures thus resulted in a reduced overall yield and probable fragmentation of DNA to sizes less than 800 bp. Although nuclear DNA is preferable to mitochondrial DNA for food authentication, it is less abundant, and results suggest that analyses should be designed to use small amplicon sizes for meat cooked to high core temperatures.

  15. Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods.

    PubMed

    Perelló, Gemma; Martí-Cid, Roser; Llobet, Juan M; Domingo, José L

    2008-12-10

    The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).

  16. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.

    PubMed

    Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M

    2014-06-01

    The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P<0.001) higher when foal steaks were microwaved or roasted. The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter.

  17. Adapting the Bilingual Aphasia Test to Rarotongan (Cook Islands Maori): Linguistic and Clinical Considerations

    ERIC Educational Resources Information Center

    Amberber, Amanda Miller

    2011-01-01

    This article describes the adaptation of the Bilingual Aphasia Test (BAT) to the Rarotongan dialect of Cook Islands Maori, a Polynesian language spoken in the Cook Islands and expatriate communities. A brief linguistic sketch of Rarotongan is presented. As Rarotongan is characterised by a complex pronominal system, "a" versus "o" possession and…

  18. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 5 2012-10-01 2012-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  19. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 5 2013-10-01 2013-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  20. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 5 2014-10-01 2014-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  1. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 5 2011-10-01 2011-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  2. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids...

  3. Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This research aimed at developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25°C, 40°C and 55°C for 30 min and then dried by ai...

  4. Fatty acid composition including cis-9, trans-11 CLA of cooked ground lamb

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Little information is available on effect of cooking on beneficial fatty acids such as conjugated linoleic acid (CLA) and n-3 polyunsaturated fatty acids (PUFA). The objective of this study was to examine impact of cooking on the FA composition of ground lamb of two different muscles. Samples were p...

  5. The effect of cooking on veterinary drug residues in food: 2. levamisole.

    PubMed

    Rose, M D; Argent, L C; Shearer, G; Farrington, W H

    1995-01-01

    The heat stability of levamisole was investigated. Results obtained indicated that the drug was stable in boiling water at 100 degrees C, but unstable at 260 degrees C in cooking oil, with a half-life of about 5 minutes. The effect of cooking (microwaving, boiling, roasting, grilling and frying) on levamisole residues in a range of fortified and incurred tissue was studied. No evidence of instability was obtained in any of the cooking methods investigated. Most observed net changes fell within the limits of the precision of the method once allowance for weight loss during cooking was made to counter an apparent increase in concentration. Roasting was the only method of cooking where a net loss of levamisole was observed. Insufficient juices were produced to permit analysis in this instance. The net loss of levamisole in the cooked tissue was similar to that found with other cooking methods, where the levamisole lost was found in the cooking liquid or juices. An assessment of homogeneity of the incurred tissue used in the investigation was made. The pig muscle was found not to be homogeneous with larger differences seen between different areas of the animal than within the same muscle. The findings of this investigation showed that data obtained from measurements on raw tissue are suitable for use in consumer exposure estimates and dietary intake calculations.

  6. Metabolomic and functional genomic analyses reveal varietal differences in bioactive compounds of cooked rice

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Emerging evidence supports that cooked brown rice (Oryza sativa L.) contains metabolites with biomedical activities, yet little is known about the genetic diversity that is responsible for metabolite variation and differences in health beneficial traits. Metabolites from cooked brown rice of ten div...

  7. URINARY MUTAGENICITY AS A BIOMARKER OF COOKED-MEAT-ASSOCIATED MUTAGENS AND RISK FOR COLORECTAL ADENOMA

    EPA Science Inventory

    Urinary Mutagenicity as a Biomarker of Cooked-Meat-Associated Mutagens and Risk for Colorectal Adenoma

    In a controlled feeding study involving 60 subjects, we have investigated urinary mutagenicity as a biomarker of exposure to cooked-meat-associated mutagens. In a separa...

  8. Genetic Diversity and Genome Wide Association Analysis of Cooking Time in Dry Bean (Phaseolus vulgaris L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dry beans (Phaseolus vulgaris L.) are a nutrient dense food and a dietary staple in parts of Africa and Latin America. One of the major factors that limits greater utilization of beans is their long cooking times compared to other foods. Cooking time is an important trait with implications for gende...

  9. Science of Food and Cooking: A Non-Science Majors Course

    ERIC Educational Resources Information Center

    Miles, Deon T.; Bachman, Jennifer K.

    2009-01-01

    Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the…

  10. Experiential Cooking Programs for Low-Income Adults: Strategies for Success

    ERIC Educational Resources Information Center

    Franck, Karen; Vineyard, Michelle; Olson, Ann; Peterson, Ashley

    2012-01-01

    Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…

  11. The Introduction of Broadcast Television in the Cook Islands. A Report on the First Six Months.

    ERIC Educational Resources Information Center

    Varan, Duane

    A preliminary study described the first 6 months after the introduction of broadcast television to the Cook Islands, a self-governing group of 15 Polynesian islands in the South Pacific ocean, on Christmas Day, 1989. Data were gathered from field observations and in-depth face-to-face interviews conducted in the Cook Islands during a 2-month…

  12. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The influence of jet-cooking Prowashonupana barley flour on total phenolic contents, antioxidant activities, water holding capacities, and viscoelastic properties was studied. Barley flour was jet-cooked without or with pH adjustment at 7, 9, or 11. Generally, the free phenolic content and antioxi...

  13. 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…

  14. 78 FR 54668 - Cook Inlet Regional Citizens' Advisory Council (CIRCAC) Charter Renewal

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-09-05

    ... CIRCAC to monitor the activities of terminal facilities and crude oil tankers under the Cook Inlet... crude oil terminals and oil tankers. On October 18, 1991, the President delegated his authority under 33... terminal facilities and crude oil tankers under the Cook Inlet Program established by Congress, 33...

  15. 77 FR 6065 - Proposed Information Collection; Comment Request; Cook Inlet Beluga Whale Economic Survey

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-02-07

    ... Inlet Beluga Whale Economic Survey AGENCY: National Oceanic and Atmospheric Administration (NOAA....Lew@noaa.gov . SUPPLEMENTARY INFORMATION: I. Abstract The population of Cook Inlet beluga whales found...). The public benefits associated with the results of protection actions on the Cook Inlet beluga...

  16. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.

    PubMed

    Güzel, Demet; Sayar, Sedat

    2012-02-01

    The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P < 0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

  17. Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

    PubMed

    Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

    2014-03-01

    The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

  18. Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products.

    PubMed

    Lee, S J; Shin, J H; Sung, N J; Kim, J G; Hotchkiss, J H

    2003-01-01

    Only N-nitrosodimethylamine (NDMA) was detected when N-nitrosamines (NA) were analysed in seven dried seafood products, either uncooked or cooked. The cooking methods used were a briquet fire, a gas range, an electric oven, a microwave oven, a steam cooker and an electric coil cooker. The contents of NDMA ranged from 1.0 to 46.9 microgram kg(-1) in uncooked products. When these samples were cooked, regardless of the cooking method, the content of NDMA tended to increase, ranging from 1.1 to 630.5 microgram kg(-1). In general, indirect heating such as a steam cooker and a microwave oven, as compared with direct heating such as a gas range and a briquet fire, caused less increase in NDMA during cooking.

  19. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods.

    PubMed

    Crews, C; Brereton, P; Davies, A

    2001-04-01

    The results are reported of a study to determine the effect of domestic cooking procedures on the level of 3-monochloropropane-1,2-diol (3-MCPD) in selected foods. Samples of 23 foods comprising stock cubes, gravies, a cake mix, batters, breads, cheese and meats were subjected to a range of cooking procedures including grilling, toasting and microwaving. The resulting levels of 3-MCPD were compared with those present in the foods before cooking. Grilling and toasting produced substantial increases in the 3-MCPD content of bread, forming up to 0.3 mg/kg, and of most cheeses, resulting in levels of up to about 0.1 mg/kg. Microwave cooking produced elevated 3-MCPD levels in some cheeses. Frying laboratory-produced batters increased 3-MCPD levels to about 0.1 mg/kg whereas a retail batter contained no detectable 3-MCPD when fried. The remaining foods showed little or no discernible increase on cooking.

  20. Early Scientific Astronomy on the American Northwest Coast: Captain Cook's Sojourn at Nootka Sound in 1778

    NASA Astrophysics Data System (ADS)

    Wells, William; Orchiston, W.

    2011-01-01

    Between 1768 and 1778 England's premier maritime explorer, James Cook, made three much-published and very successful expeditions to the Pacific, when important contributions were made to anthropology, botany and zoology, not to mention maritime astronomy. Astronomy played a vital role in navigation and coastal cartography, and consequently there were astronomers on all three Pacific expeditions. On the final voyage Cook would lose his life in Hawaii, but not before exploring the northwest coast of the American continent. Three astronomers, Bayly, King and Cook himself, formed part of retinue of this two-vessel expedition, and during the sojourn of the Resolution and Discovery at Nootka Sound they set up their observatories and used a variety of instruments to carry out important astronomical observations. In this paper we review the rationale for Cook's third voyage, discuss the Nootka Sound stop-over, provide biographical information about Bayly, Cook and King, examine their scientific instruments and review their astronomical observations.

  1. Health benefits of the potato affected by domestic cooking: A review.

    PubMed

    Tian, Jinhu; Chen, Jianchu; Ye, Xingqian; Chen, Shiguo

    2016-07-01

    Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body as nutrients supplementary and antioxidants. However, cooked potato is also considered as a high-glycemic-index food because of its high content of rapidly digestible starch, long-term consumption of which will increase the risk of cardiovascular disease and type-2 diabetes. Domestic cooking (boiling, frying, steaming, etc.) are usually adopted before potato consumption. The chemical, physical and enzyme modifications that occur during cooking will alter the potato's antioxidant capacity and digestibility, which subsequently affected on the bioavailability of phytochemicals and the postprandial glycemic response of the human body. We reviewed the recent publications on the effects of domestic cooking on the nutrition, phytochemicals and the glycemic index changes of the cooked potato. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested.

  2. Short-chain chlorinated paraffins in cooking oil and related products from China.

    PubMed

    Cao, Yang; Harada, Kouji H; Liu, Wanyang; Yan, Junxia; Zhao, Can; Niisoe, Tamon; Adachi, Ayumu; Fujii, Yukiko; Nouda, Chihiro; Takasuga, Takumi; Koizumi, Akio

    2015-11-01

    Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from <9 to 7500 ng g(-1). Estimated dietary intakes of total SCCPs in cooking oil ranged from <0.78 to 38 μg d(-1). The estimated dietary intake of SCCPs was relatively high (mean 14.8 μg d(-1)) for residents of Beijing. Fried confectionery was found to contain SCCP concentrations of 11-1000 ng g(-1). Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil.

  3. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.

    PubMed

    Mora, B; Curti, E; Vittadini, E; Barbanti, D

    2011-07-01

    Turkey breast samples were cooked using a forced convection oven at three relative humidity levels (RH=8, 35 and 88%) at 100°C. Cooking parameters (temperature, cook value, and yield), textural and sensory properties as well as water status of the samples were evaluated. The application of different RH levels resulted in different cooking performances and cooked meat quality. Low steam cooking conditions (RH=35%) significantly increased cooking yield (7% higher than the high steam cooking), moisture content and water-holding capacity and had a positive effect on perceived tenderness, as shown by sensory analysis, where steam cooked samples were perceived as the most tender. The more mobile protons of (1)H T(2) (relaxing at times longer than 1s) in low steam samples were related to the higher perceived tenderness. Low steam cooking allowed for less water consumption, making this process an attractive cooking method as compared to high steam, as it also resulted in higher quality cooked turkey meat.

  4. Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.

    PubMed

    Feng, Xi; Moon, Sunhee; Lee, Hyunyong; Ahn, Dong U

    2016-12-01

    The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked turkey products, but accelerated lipid oxidation in uncured cooked turkey breast meat (P < 0.05). Protein oxidation was increased both in cured and uncured meats (P < 0.05), but more in cured cooked meat by irradiation. The redness of uncured cooked turkey was increased (P < 0.05), but the redness of cured cooked turkey meat was faded by irradiation (P < 0.05). Irradiated cured cooked turkey meat products produced less off-odor volatile compounds (dimethyl disulfide, 3-methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked meat products due to various additives in the cured meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to odor deterioration than uncured cooked turkey meat products.

  5. 9 CFR 315.3 - Disposal of products passed for cooking if not handled according to this part.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Disposal of products passed for... OF CARCASSES AND PARTS PASSED FOR COOKING § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in...

  6. Qualitative Investigation of the "Cooking with Kids" Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

    ERIC Educational Resources Information Center

    Lukas, Catherine V.; Cunningham-Sabo, Leslie

    2011-01-01

    Objective: Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the "Cooking with Kids" classroom experience from the child and adult participant perspectives. Methods: FG topics included students' cooking experiences at school and home and perceptions of "Cooking with Kids". Verified transcripts of…

  7. Joseph Gurney Barclay and the 1860 10-inch Cooke refractor

    NASA Astrophysics Data System (ADS)

    Barclay, C. E.

    2006-12-01

    Joseph Gurney Barclay (1816-1898) was a partner in the banking firm of Barclay, Bevan & Co. He was, like his grandfather, Robert Barclay of Clapham, a keen Astronomer who observed regularly at his home Knotts Green House in Leyton, Essex, England, and he was a frequent contributor to the Monthly Notices of the Royal Astronomical Society. Employing professional astronomers, he made many original observations, especially following the acquisition of a 10-inch Cooke refractor in 1860. Gifted to the Radcliffe Observatory, Oxford in 1885, the 'Barclay Equatorial' continued in professional use until 1935 when it was removed to Marlborough College in Wiltshire, England, where it is now in full computerized use following complete restoration.

  8. A spherical catadioptric telescope system based on Cooke corrector group

    NASA Astrophysics Data System (ADS)

    Zhang, Jian; Kang, Yusi; Liu, Weiqi

    2009-08-01

    To obtain a number of advantages in fabrication, testing and alignment, many designs in which spherical mirrors replace classical Cassegrain-form aspheric mirrors are present in the literature. However, spherical mirrors suffer from substantial spherical aberration and thereby require some form of corrector group. But in this case, the question encountered is that of making the basic optical configuration more complex. In this paper, a new design based on Cooke corrector group is presented for eliminating spherical aberration, which is believed to provide higher performance with less complexity than previous approaches. Besides, the cost and fabrication period will be extremely decreased. The telescope system using corrector group here can achieve good optical performance with f# of 10, full field of 0.5°, obscuration of 1/3 and MTF (Modulation Transfer Function) of 0.48 corresponding to 50@lp/mm.

  9. Johnson - Cook Strength Models for Mild and DP 590 Steels

    SciTech Connect

    Vedantam, K.; Brar, N. S.; Bajaj, D.; Hill, S.

    2006-07-28

    Automotive steels, Mild and Dual Phase590 (DP590) are characterized in tension at room temperature, using the quasi-static and split Hopkinson bar techniques at various strain rates ranging from {approx}10-3/s to {approx}1800/s. Tension stress-strain data for both the steels are analyzed to determine the Johnson-Cook Strength model constants, J-C strength model constants for mild steel are A=217 MPa, B = 234 MPa, n = 0.643 and C = 0.076 and for DP590 steel are A = 430 MPa, B = 824 MPa, n = 0.510 and C = 0.017. Higher value of strain rate sensitivity constant C for mild steel (0.076) compared to DP 590 (0.017) is also reflected in the stress- strain data at various strain rates.

  10. Inefficacy of cooking methods on mercury reduction from shark.

    PubMed

    Chicourel, E L; Sakuma, A M; Zenebon, O; Tenuta-Filho, A

    2001-09-01

    Shark and other carnivorous fishes present high potential risk of excessive contamination by mercury. The distribution of mercury throughout the body of blue shark--Prionace glauca--was analysed, and the effects on mercury levels by frying and baking in a laboratory oven, and in a microwave oven, were measured. There was no significant statistical difference in mercury levels in the samples taken from regions near the head, or from central and tail parts, indicating homogeneous distribution of the metal in muscles throughout the body. Frying and baking did not affect original mercury levels present in blue shark. This study indicates that specific studies are needed to define the efficacy or inefficacy of the cooking methods on mercury reduction from fish, in order to clearly resolve divergent opinions in the literature.

  11. Modelling the cooking doneness via integrating sensory evaluation and kinetics.

    PubMed

    Li, Jingpeng; Deng, Li; Jin, Zhengyu; Yan, Yong

    2017-02-01

    The aim of the current work was to develop a novel method to model and quantitatively determine cooking doneness via integrating sensory evaluation and kinetics based on the maturity value (M value) which was redefined. The well-done food was first selected from a series of samples with different M values by sensory evaluation, the average termination maturity values (AMT values) were obtained in accordance with the weighted M values of the selected doneness samples. Among, the changes of M values were assumed to be accorded with the first-order reaction kinetic model and a specific zM value was set as well. The zM value was then obtained due to the rationality of the hypothesis, which was validated by rigorous data analysis. Results showed that maturity time values (MT values) were existing and stable for specific types of materials and a specific population. Quantitative determination of the degree of doneness has profound significance in industrial production.

  12. Experimental Evaluation of Installed Cooking Exhaust Fan Performance

    SciTech Connect

    Singer, Brett C.; Delp, William W.; Apte, Michael G.

    2010-11-01

    The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics. The sample included two rear downdraft systems, two under-cabinet microwave over range (MOR) units, three different installations of an under-cabinet model with grease screens across the bottom and no capture hood, two devices with grease screens covering the bottom of a large capture hood (one under-cabinet, one wall-mount chimney), four under-cabinet open hoods, and two open hoods with chimney mounts over islands. Performance assessment included measurement of airflow and sound levels across fan settings and experiments to quantify the contemporaneous capture efficiency for the exhaust generated by natural gas cooking burners.Capture efficiency is defined as the fraction of generated pollutants that are removed through the exhaust and thus not available for inhalation of household occupants. Capture efficiency (CE) was assessed for various configurations of burner use (e.g., single front, single back, combination of one front and one back, oven) and fan speed setting. Measured airflow rates were substantially lower than the levels noted in product literature for many of the units. This shortfall was observed for several units costing in excess of $1000. Capture efficiency varied widely (from<5percent to roughly 100percent) across devices and across conditions for some devices. As expected, higher capture efficiencies were achieved with higher fan settings and the associated higher air flow rates. In most cases, capture efficiencies were substantially higher for rear burners than for front burners. The best and most consistent performance was observed for open hoods that covered all cooktop burners and operated at higher airflow rates. The lowest capture efficiencies were measured when a front burner was used with a rear backdraft system or with lowest fan setting for above the range

  13. Translocation of uranium from water to foodstuff while cooking.

    PubMed

    Krishnapriya, K C; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T

    2015-10-30

    The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO2(2+), the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO2(2+) with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO2(NO3)2·6H2O), as well as the leachate of a stable oxide of uranium, UO2(s), both of which exist as UO2(2+) in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and without NaCl affected the extent of chemical interaction but was not consistent with the carbohydrate content. Uranium interaction with D-mannose monitored through ESI-MS, under optimized instrumental parameters, identified the peaks corresponding to uranyl adduct with mannose monomer, dimer and trimer and the species were confirmed by MS/MS studies. The product ion mass spectra showed peaks illustrating water loss from the parent ion as the collision energy was increased, an evidence for the strong interaction of uranium with mannose. This study would constitute the essential background for understanding interaction of uranium with various foods. Extension of this work would involve identification of foodstuff as green heavy metal scavengers.

  14. The Eating and Cooking Healthy (TEACH) Kitchen: A Research Protocol

    PubMed Central

    White, Sashia; Alva-Ruiz, Roberto; Chen, Lucia; Conger, Jason; Kuang, Christopher; Murphy, Cameron; Okashah, Najeah; Ollila, Eric; Smith, Selina A.; Ansa, Benjamin E.

    2016-01-01

    Background Diet-related chronic diseases, such as diabetes mellitus, hypertension, and hyperlipidemia have affected millions of individuals, resulting in disease-related complications and mortality. Strategies that may improve the outcome of chronic disease management include modification of lifestyle risk factors such as unhealthy diets. TEACH Kitchen is an experiential education program related to community nutrition, the goal of which is to teach patients management of chronic disease through dietary change. Methods Adults (n=144) ≥18 years old and their children (n=144) 7–17 years old will complete four 2-hour sessions. Components of each session will include brief nutrition education (20 min), an interactive cooking session (1 hr), and after-dinner discussion (40 min). Pre- and post-session questionnaires will be administered to all participants for self-reported demographics, knowledge, attitude, and beliefs about healthy nutrition. Medical records will be used to collect information about adult participants’ demographics and clinical indicators (hemoglobin A1c, lipid profile, blood pressure, weight, height, and body mass index [BMI]). Descriptive analyses will be performed to determine socio-demographic characteristics using frequencies and proportions for all categorical data, and means for continuous variables. T-tests and multiple logistic regression analysis will be accomplished to compare the differences in means. Results Differences in the pre- and post-session knowledge, attitude, and beliefs related to healthy eating will be evaluated for adults and children. The anticipated outcomes include enhanced education promoting healthy eating in the community, prevention of chronic disease complications related to poor diet, and prevention of obesity-related chronic diseases in children. Conclusions Enhancement of chronic disease management among patients, and the prevention of obesity among children, can be accomplished through healthy cooking and

  15. Supplementary catechins attenuate cooking-oil-fumes-induced oxidative stress in rat lung.

    PubMed

    Yang, Chao-Huei; Lin, Chun-Yao; Yang, Joan-Hwa; Liou, Shaw-Yih; Li, Ping-Chia; Chien, Chiang-Ting

    2009-06-30

    Cooking-oil-fumes containing toxic components may induce reactive oxygen species (ROS) to oxidize macromolecules and lead to acute lung injury. Our previous study showed that a decaffineated green tea extract containing (+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-)-epigallocatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate can inhibit oxidation, inflammation, and apoptosis. We determined whether the catechins supplement may reduce cooking-oil-fumes-induced acute lung injury in rat. In the urethane-anesthetized Wistar rat subjected to 30-120 min of cooking-oil-fumes exposure, blood ROS significantly increased in the recovery stage. After 30-min cooking-oil-fumes exposure, the enhanced blood ROS level further increased in a time-dependent manner during the recovery stage (321 +/- 69 counts/10 s after 1 h, 540 +/- 89 counts/10 s after 2 h, and 873 +/- 112 counts/10 s after 4 h). Four hours after 30-min cooking-oil-fumes exposure, lung lavage neutrophils and ROS as well as lung tissue dityrosine and 4-hydroxy-2-nonenal increased significantly. Two weeks of catechins supplememnt significantly reduced the enhanced lavage ROS, lung dityrosine and 4-hydroxy-2-nonenal level. Cooking-oil-fumes-induced oxidative stress decreased lung Bcl-2/Bax ratio and HSP70 expression, but catechins treatment preserved the downregulation of Bcl-2/Bax ratio and HSP70 expression. We conclude that catechins supplement attenuates cooking-oil-fumes-induced acute lung injury via the preservation of oil-smoke induced downregulation of antioxidant, antiapoptosis, and chaperone protein expression.

  16. Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

    SciTech Connect

    Lunden, Melissa M.; Delp, William W.

    2014-06-05

    Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.

  17. Apoptotic effects of cooked and in vitro digested soy on human prostate cancer cells.

    PubMed

    Dong, Xin; Xu, Wenqing; Sikes, Robert A; Wu, Changqing

    2012-12-01

    Previous laboratory and animal studies reported that soy isoflavones were major bioactive compounds in soy to exert chemoprotection of prostate cancer. However, these studies cannot reflect the realistic effects that soy may induce through diets, and little is known about the bioavailability of isoflavones from whole soy food and their bioactivities after cooking and digestion. In this study, cooking and in vitro digestion were used to prepare soy extracts and the effects of cooking and digestion on the isoflavone contents and bioactivities of the whole soy extracts were examined. The cooking procedure generally increased the amount of daidzin, genistin and daidzein, but decreased that of genistein. Digestion process significantly lowered contents of daidzin and genistin in 60min cooked sample, while increased the contents of daidzin and daidzein and decreased the content of genistein in the uncooked sample. Antioxidant activities of soy extracts increased after cooking and in vitro digestion, while no consistent increase of the four soy isoflavones was determined. The apoptotic effects of soy extracts on both LNCaP and C4-2B cells were generally in a dose-dependent manner. Compared to purified single isoflavones, cooked and digested soy were more effective on induction of prostate cancer cell apoptosis, which indicated synergistic interactions between various bioactive compounds in the whole soy.

  18. Indoor acrolein emission and decay rates resulting from domestic cooking events

    NASA Astrophysics Data System (ADS)

    Seaman, Vincent Y.; Bennett, Deborah H.; Cahill, Thomas M.

    2009-12-01

    Acrolein (2-propenal) is a common constituent of both indoor and outdoor air, can exacerbate asthma in children, and may contribute to other chronic lung diseases. Recent studies have found high indoor levels of acrolein and other carbonyls compared to outdoor ambient concentrations. Heated cooking oils produce considerable amounts of acrolein, thus cooking is likely an important source of indoor acrolein. A series of cooking experiments were conducted to determine the emission rates of acrolein and other volatile carbonyls for different types of cooking oils (canola, soybean, corn and olive oils) and deep-frying different food items. Similar concentrations and emission rates of carbonyls were found when different vegetable oils were used to deep-fry the same food product. The food item being deep-fried was generally not a significant source of carbonyls compared to the cooking oil. The oil cooking events resulted in high concentrations of acrolein that were in the range of 26.4-64.5 μg m -3. These concentrations exceed all the chronic regulatory exposure limits and many of the acute exposure limits. The air exchange rate and the decay rate of the carbonyls were monitored to estimate the half-life of the carbonyls. The half-life for acrolein was 14.4 ± 2.6 h, which indicates that indoor acrolein concentrations can persist for considerable time after cooking in poorly-ventilated homes.

  19. The influence of cooking process on the microwave-assisted extraction of cottonseed oil.

    PubMed

    Taghvaei, Mostafa; Jafari, Seid Mahdi; Nowrouzieh, Shahram; Alishah, Omran

    2015-02-01

    Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction. The effect of cooking process on the physicochemical properties of extracted oil from two varieties of cottonseed (Pak and Sahel) was evaluated by free fatty acid content, melting point, smoke point and refractive index. Our results didn't show any significant differences between cooked and uncooked samples (P > 0.05) regarding physicochemical characteristics. From GC analysis of extracted oils, it was found there is no significant difference in fatty acid composition of cooked, uncooked and control (conventional extraction) samples. The thermal stability (Rancimat) analysis of oil samples showed the cooking process could cause a slight increase in the stability of oils for both varieties (about 40 min). The cooking process also increased total extracted phenolic compounds and considerably decreased total gossypol content of the cottonseed oil; but the extraction efficiency didn't change considerably after elimination of the cooking process. It can be concluded that microwave rays can destroy the structure of oil cells during process and facilitate the oil extraction without any heat treatment before extraction.

  20. Citric acid production in Yarrowia lipolytica SWJ-1b yeast when grown on waste cooking oil.

    PubMed

    Liu, Xiaoyan; Lv, Jinshun; Xu, Jiaxing; Zhang, Tong; Deng, Yuanfang; He, Jianlong

    2015-03-01

    In this study, citric acid was produced from waste cooking oil by Yarrowia lipolytica SWJ-1b. To get the maximal yield of citric acid, the compositions of the medium for citric acid production were optimized, and our results showed that extra nitrogen and magnesium rather than vitamin B1 and phosphate were needed for CA accumulation when using waste cooking oil. The results also indicated that the optimal initial concentration of the waste cooking oil in the medium for citric acid production was 80.0 g/l, and the ideal inoculation size was 1 × 10(7) cells/l of medium. We also reported that during 10-l fermentation, 31.7 g/l of citric acid, 6.5 g/l of isocitric acid, 5.9 g/l of biomass, and 42.1 g/100.0 g cell dry weight of lipid were attained from 80.0 g/l of waste cooking oil within 336 h. At the end of the fermentation, 94.6 % of the waste cooking oil was utilized by the cells of Y. lipolytica SWJ-1b, and the yield of citric acid was 0.4 g/g waste cooking oil, which suggested that waste cooking oil was a suitable carbon resource for citric acid production.

  1. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.

    PubMed

    Dai, Yan; Miao, Jing; Yuan, Shan-Zhen; Liu, Yi; Li, Xing-Min; Dai, Rui-Tong

    2013-04-01

    The objective of this study was to investigate the effects of ohmic (OH) and waterbath (WB) cooking on colour attributes and sarcoplasmic changes of porcine longissimus dorsi muscle at the same endpoint temperatures (EPTs; range 10°C-80°C). The OH treatment was carried out at 10 Vcm(-1), and the WB temperature at 85°C. The colour parameters, deoxymyoglobin% (DeoMb) and metmyoglobin% (MetMb) of the OH-cooked meat were significantly lower (P<0.05) than those obtained by WB-cooking at the same EPTs (range 60°C-80°C). SDS-PAGE analysis showed that the meat treated with WB-cooking had a lower sarcoplasmic protein solubility (5.97 mg/g vs.14.89 mg/g, P<0.05) and fainter protein bands than that of OH-cooking thus, indicating paler colour, and lower water-holding capacity especially in WB-cooked meat at EPTs above 40°C. Strong correlations among lightness, browness, metmyoglobin% and soluble proteins were observed in meat following OH-cooking.

  2. Capture efficiency of cooking-related fine and ultrafine particles by residential exhaust hoods.

    PubMed

    Lunden, M M; Delp, W W; Singer, B C

    2015-02-01

    Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking-generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80%. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38% for low (51-68 l/s) and 54-72% for high (109-138 l/s) settings. CEs for 0.3-2.0 μm particles during front burner stir-frying were 3-11% on low and 16-70% on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80% both for burner combustion products and for cooking-related particles.

  3. Climate and mortality changes due to reductions in household cooking emissions

    NASA Astrophysics Data System (ADS)

    Bergman, Tommi; Mielonen, Tero; Arola, Antti; Kokkola, Harri

    2016-04-01

    Household cooking is a significant cause for health and environmental problems in the developing countries. There are more than 3 billion people who use biomass for fuel in cooking stoves in their daily life. These cooking stoves use inadequate ventilation and expose especially women and children to indoor smoke. To reduce problems of the biomass burning, India launched an initiative to provide affordable and clean energy solutions for the poorest households by providing clean next-generation cooking stoves. The improved cooking stoves are expected to improve outdoor air quality and to reduce the climate-active pollutants, thus simultaneously slowing the climate change. Previous research has shown that the emissions of black carbon can be decreased substantially, as much as 90 % by applying better technology in cooking stoves. We have implemented reasonable (50% decrease) and best case (90% decrease) scenarios of the reductions in black and organic carbon due to improved cooking stoves in India into ECHAM-HAMMOZ aerosol-climate model. The global simulations of the scenarios will be used to study how the reductions of emissions in India affect the pollutant concentrations and radiation. The simulated reductions in particulate concentrations will also be used to estimate the decrease in mortality rates. Furthermore, we will study how the emission reductions would affect the global climate and mortality if a similar initiative would be applied in other developing countries.

  4. Measurement of emissions of fine particulate organic matter from Chinese cooking

    NASA Astrophysics Data System (ADS)

    He, Ling-Yan; Hu, Min; Huang, Xiao-Feng; Yu, Ben-De; Zhang, Yuan-Hang; Liu, De-Quan

    Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

  5. Biogas Cook Stoves for Healthy and Sustainable Diets? A Case Study in Southern India

    PubMed Central

    Anderman, Tal Lee; DeFries, Ruth S.; Wood, Stephen A.; Remans, Roseline; Ahuja, Richie; Ulla, Shujayath E.

    2015-01-01

    Alternative cook stoves that replace solid fuels with cleaner energy sources, such as biogas, are gaining popularity in low-income settings across Asia, Africa, and South America. Published research on these technologies focuses on their potential to reduce indoor air pollution and improve respiratory health. Effects on other cooking-related aspects, such as diets and women’s time management, are less understood. In this study, in southern India, we investigate if using biogas cook stoves alters household diets and women’s time management. We compare treatment households who are supplied with a biogas cook stove with comparison households who do not have access to these stoves, while controlling for several socio-economic factors. We find that diets of treatment households are more diverse than diets of comparison households. In addition, women from treatment households spend on average 40 min less cooking and 70 min less collecting firewood per day than women in comparison households. This study illustrates that alongside known benefits for respiratory health, using alternative cook stoves may benefit household diets and free up women’s time. To inform development investments and ensure these co-benefits, we argue that multiple dimensions of sustainability should be considered in evaluating the impact of alternative cook stoves. PMID:26442274

  6. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method.

    PubMed

    Serrano, A; Librelotto, J; Cofrades, S; Sánchez-Muniz, F J; Jiménez-Colmenero, F

    2007-11-01

    The study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P<0.05) in M sample and lowest (P<0.05) in W samples. Microwaved restructured steaks had higher (P<0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P<0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful.

  7. Chemical compositions of fine particulate organic matter emitted from Chinese cooking.

    PubMed

    Zhao, Yunliang; Hu, Min; Slanina, Sjaak; Zhang, Yuanhang

    2007-01-01

    Food cooking can be a significant source of atmospheric particulate organic matter. In this study, the chemical composition of particulate organic matter (POM) in PM2.5 emitted from four different Chinese cooking styles were examined by gas chromotography-mass spectrometry (GC-MS). The identified species are consistent in the emissions from different Chinese cooking styles and the quantified compounds account for 5-10% of total POM in PM2.5. The dominant homologue is fatty acids, constituting 73-85% of the quantified compounds. The pattern of n-alkanes and the presence of beta-sitosterol and levoglucosan indicate that vegetables are consumed during Chinese cooking operations. Furthermore, the emissions of different compounds are impacted significantly by the cooking ingredients. The candidates of organic tracers used to describe and distinguish emissions from Chinese cooking in Guangzhou are tetradecanoic acid, hexadecanoic acid, octadecanoic acid, oleic acid, levoglucosan, mannosan, galactosan, nonanal, and lactones. During the sampling period, the relative contribution of Chinese cooking to the mass concentration of atmospheric hexadecanoic acid should be less than 1.3% in Guangzhou.

  8. Advances to improve the eating and cooking qualities of rice by marker-assisted breeding.

    PubMed

    Phing Lau, Wendy Chui; Latif, Mohammad Abdul; Y Rafii, Mohd; Ismail, Mohd Razi; Puteh, Adam

    2016-01-01

    The eating and cooking qualities of rice are heavily emphasized in breeding programs because they determine market values and they are the appealing attributes sought by consumers. Conventional breeding has developed traditional varieties with improved eating and cooking qualities. Recently, intensive genetic studies have pinpointed the genes that control eating and cooking quality traits. Advances in genetic studies have developed molecular techniques, thereby allowing marker-assisted breeding (MAB) for improved eating and cooking qualities in rice. MAB has gained the attention of rice breeders for the advantages it can offer that conventional breeding cannot. There have been successful cases of using MAB to improve the eating and cooking qualities in rice over the years. Nevertheless, MAB should be applied cautiously given the intensive effort needed for genotyping. Perspectives from conventional breeding to marker-assisted breeding will be discussed in this review for the advancement of the eating and cooking qualities of fragrance, amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) in rice. These four parameters are associated with eating and cooking qualities in rice. The genetic basis of these four parameters is also included in this review. MAB is another approach to rice variety improvement and development in addition to being an alternative to genetic engineering. The MAB approach shortens the varietal development time, and is therefore able to deliver improved rice varieties to farmers within a shorter period of time.

  9. Cooking increases net energy gain from a lipid-rich food.

    PubMed

    Groopman, Emily E; Carmody, Rachel N; Wrangham, Richard W

    2015-01-01

    Starch, protein, and lipid are three major sources of calories in the human diet. The unique and universal human practice of cooking has been demonstrated to increase the energy gained from foods rich in starch or protein. Yet no studies have tested whether cooking has equivalent effects on the energy gained from lipid-rich foods. Using mice as a model, we addressed this question by examining the impact of cooking on the energy gained from peanuts, a lipid-rich oilseed, and compared this impact against that of nonthermal processing (blending). We found that cooking consistently increased the energy gained per calorie, whereas blending had no detectable energetic benefits. Assessment of fecal fat excretion showed increases in lipid digestibility when peanuts were cooked, and examination of diet microstructure revealed concomitant alterations to the integrity of cell walls and the oleosin layer of proteins that otherwise shield lipids from digestive lipases. Both effects were consistent with the greater energy gain observed with cooking. Our findings highlight the importance of cooking in increasing dietary energy returns for humans, both past and present.

  10. Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef.

    PubMed

    Jones-Ibarra, Amie M; Wall, Kayley R; Vuia-Riser, Jennifer; Kerth, Chris R; Castillo, Alejandro; Taylor, T Matthew

    2016-09-01

    Escherichia albertii is an emerging foodborne pathogen recovered from young children and adults exhibiting symptoms of gastroenteritis via pathogenesis factors including attaching and effacing lesions, cytolethal distending toxin, and Shiga toxin variants. Study objectives were to determine E. albertii survival following (i) exposure to lactic acid as a function of solution pH and incubation period and (ii) cooking ground beef patties to different endpoint temperatures. E. albertii was incubated in phosphate buffer containing 3.0% l-lactic acid adjusted to pH 3.0, 4.0, 5.0, or 7.0; survivors were determined every 30 min for 150 min. Ground beef patties (80% lean) were cooked to temperature endpoints simulating undercooking (62°C), the minimum temperature for safe cooking (71.1°C), and cooking to well done (76°C). Maximal pathogen reduction was observed after a 30-min exposure to pH 3.0 l-lactic acid. Reductions of 3.9, 4.4, and 4.9 log CFU/g were obtained following cooking ground beef patties to 62, 71.1, and 76°C, respectively, but the reductions did not differ as a function of the endpoint cooking temperature (P ≥ 0.05). E. albertii may be controlled on beef through the proper application of antimicrobial interventions and cooking.

  11. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham.

    PubMed

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-11-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, "selected" cooked ham and "high quality" cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an "electronic eye" and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

  12. Pressure wave measurements from thermal cook-off of an HMX based high explosive

    SciTech Connect

    Forbes, J W; Tarver, C M; Urtiew, P A; Garcia, F; Greenwood, D W; Vandersall, K S

    2000-10-10

    A better understanding of thermal cook-off is important for safe handling and storing explosive devices. A number of safety issues exist about what occurs when a cased explosive thermally cooks off. For example, violence of the events as a function of confinement are important for predictions of collateral damage. This paper demonstrates how adjacent materials can be gauged to measure the resulting pressure wave and how this wave propagates in this adjacent material. The output pulse from the thermal cook-off explosive containing fixture is of obvious interest for assessing many scenarios.

  13. Pressure Wave Measurements from Thermal Cook-off of an HMX Based Explosive

    SciTech Connect

    Forbes, J W; Tarver, C M; Urtiew, P A; Garcia, F; Greenwood, D W; Vandersall, K S

    2001-05-09

    A better understanding of thermal cook-off is important for safe handling and storing explosive devices. A number of safety issues exist about what occurs when a cased explosive thermally cooks off. For example, violence of the events as a function of confinement are important for predictions of collateral damage. This paper demonstrates how adjacent materials can be gauged to measure the resulting pressure wave and how this wave propagates in this adjacent material. The output pulse from the thermal cook-off explosive containing fixture is of obvious interest for assessing many scenarios.

  14. Pressure Wave Measurements from Thermal Cook-Off of an HMX Based High Explosive PBX 9501

    SciTech Connect

    Garcia, F; Forbes, J W; Tarver, C M; Urtiew, P A; Greenwood, D W; Vandersall, K S

    2001-05-31

    A better understanding of thermal cook-off is important for safe handling and storing explosive devices. A number of safety issues exist about what occurs when a cased explosive thermally cooks off. For example, violence of the events as a function of confinement are important for predictions of collateral damage. This paper demonstrates how adjacent materials can be gauged to measure the resulting pressure wave and how this wave propagates in this adjacent material. The output pulse from the thermal cook-off explosive containing fixture is of obvious interest for assessing many scenarios.

  15. Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus.

    PubMed

    Starzyńska-Janiszewska, Anna; Stodolak, Bożena; Jamróz, Małgorzata

    2008-07-15

    Antiradical and total antioxidant activities of extracts from raw, prepared for inoculation, fermented (tempeh) and cooked seeds of grass pea (Lathyrus sativus Krab and Derek cultivars) were measured. Tempeh fermentation with Rhizopus oligosporus resulted in higher scavenging activity towards DPPH and ABTS(+) radicals which correlated well with the content of total phenols. In Derek cultivar, fermentation caused a significant inhibition of linoleic acid oxidation by methanol extracts. In buffer extracts the highest TAA values were observed in raw seeds. Cooking of seeds lowered RSA values as compared to fermentation, especially for the DPPH assay. Methanol and buffer extracts from cooked seeds showed prooxidant activity towards linoleic acid.

  16. Who is teaching the kids to cook? Results from a nationally representative survey of secondary school students in New Zealand.

    PubMed

    Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

    2016-08-10

    Learning how to cook is an important skill for developing healthy eating behaviors. Moreover, involvement in home cooking may offer young people opportunities for skill building, identity development and social engagement with their families. Recently, there have been concerns that the current generation of young people may not have the opportunities to develop sufficient cooking skills. These concerns have been addressed by the initiation of numerous, localized interventions. Yet, little is known about where the current generation of young people learn cooking skills. The objective of this study was to describe where the current generation of young people report learning to cook, drawing on nationally representative data from New Zealand. Data were collected as part of Youth2012, a nationally representative survey of secondary school students (n=8500) in New Zealand. Almost all students reported learning to cook and from multiple sources. Almost all students reported learning to cook from a family member (mother, father, or other family member), approximately 60% of students reported that they learned to cook from certain media (cookbooks, TV, or the Internet) and half of all students reported learning to cook at school. There were numerous differences in where students learned to cook by socio-demographic characteristics. Findings from the current research highlight the important role that families play in teaching young people to cook and will be useful for those working with young people to develop these skills.

  17. Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.

    PubMed

    Guillén, Sofía; Mir-Bel, Jorge; Oria, Rosa; Salvador, María L

    2017-02-15

    Colour, pigments, total phenolic content and antioxidant activity were investigated in artichokes, green beans, broccoli and carrots cooked under different conditions. Domestic induction hobs with temperature control were used to evaluate the effect of boiling, sous-vide cooking and water immersion cooking at temperatures below 100°C on the properties of each vegetable. Sous-vide cooking preserved chlorophyll, carotenoids, phenolic content and antioxidant activity to a greater extent than boiling for all of the vegetables tested and retained colour better, as determined by a(∗). A reduction of only 10-15°C in the cooking temperature was enough to improve the properties of the samples cooked by water immersion, except for green beans. Artichokes and carrots suffered pronounced losses of antioxidant activity during boiling (17.0 and 9.2% retention, respectively), but the stability of this parameter significantly increased with sous-vide cooking (84.9 and 55.3% retention, respectively).

  18. Distributions of PM2.5 source strengths for cooking from the Research Triangle Park particulate matter panel study.

    PubMed

    Olson, David A; Burke, Janet M

    2006-01-01

    Emission rates, decay rates, and cooking durations are reported from continuous PM2.5 (particulate matter less than 2.5 microm) concentrations measured using personal DataRam nephelometers (1-min time resolution) from the Research Triangle Park (RTP) PM panel study. The study (n = 37 participants) included monitoring for 7 consecutive days in each of four consecutive seasons (summer 2000 through spring 2001). Cooking episodes (n = 411) were selected using time-activity diaries and criteria for cooking event duration, peak concentration level, and decay curve quality. Averaged across all cooking events, mean source strengths were 36 mg/min (median = 12 mg/min), mean decay rates were 0.27 h(-1) (0.17 h(-1)), and mean cooking durations were 11 min (7 min). Cooking events were further separated into one of seven categories representing cooking method: burned food (oven cooking, toaster, or stovetop cooking), grilling, microwave, toaster oven, frying, oven cooking, and stovetop cooking. The highest mean source strengths were identified from burned food (mean = 470 mg/min), grilling (173 mg/min), and frying (60 mg/ min); differences between both burned food and grilling compared with all remaining cooking methods were statistically significant. Source strengths, decay rates, and cooking durations were also compared by season and typical meal times (8:00 a.m., 12:00 p.m., and 6:00 p.m.); differences were generally not statistically significant for these cases. Mean source strengths using electric appliances were typically a factor of 2 greater than those using gas appliances for identical cooking methods (frying, oven cooking, or stovetop cooking), although in all cases the difference was not statistically significant. Distributions of source strengths and decay rates for cooking events were also compared among study subjects to assess both within- and between-subject variability. Each subject's distribution of source strengths during the study tended to be either lower

  19. Improved Biomass Cooking Stoves and Improved Stove Emission Equipment

    SciTech Connect

    HATFIELD, MICHAEL; Still, Dean

    2013-04-15

    In developing countries, there is an urgent need for access to safe, efficient, and more affordable cooking technologies. Nearly 2.5 billion people currently use an open fire or traditional cookstove to prepare their meals, and recent models predict that use of biomass for cooking will continue to be the dominant energy use in rural, resource-poor households through 2030. For these families, cooking poses serious risks to health, safety, and income. An alarming 4 million people, primarily women and children, die prematurely each year from indoor and outdoor exposure to the harmful emissions released by solid fuel combustion. Use of traditional stoves can also have a significant impact on deforestation and climate change. This dire situation creates a critical need for cookstoves that significantly and verifiably reduce fuel use and emissions in order to reach protective levels for human health and the environment. Additionally, advances in the scientific equipment needed to measure and monitor stove fuel use and emissions have not kept pace with the significant need within the industry. While several testing centers in the developed world may have hundred thousand-dollar emissions testing systems, organizations in the field have had little more than a thermometer, a scale, and subjective observations to quantify the performance of stove designs. There is an urgent need for easy-to-use, inexpensive, accurate, and robust stove testing equipment for use by laboratory and field researchers around the world. ASAT and their research partner, Aprovecho Research Center (ARC), have over thirty years of experience addressing these two needs, improved cookstoves and emissions monitoring equipment, with expertise spanning the full spectrum of development from conceptual design to product manufacturing and dissemination. This includes: 1) research, design, and verification of clean biomass cookstove technology and emissions monitoring equipment; 2) mass production of quality

  20. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.

    PubMed

    Ai, Yongfeng; Cichy, Karen A; Harte, Janice B; Kelly, James D; Ng, Perry K W

    2016-11-15

    The impact of extrusion cooking on the chemical composition and functional properties of bean powders from four common bean varieties was investigated. The raw bean powders were extruded under eight different conditions, and the extrudates were then dried and ground (particle size⩽0.5mm). Compared with corresponding non-extruded (raw) bean powders (particle size⩽0.5mm), the extrusion treatments did not substantially change the protein and starch contents of the bean powders and showed inconsistent effects on the sucrose, raffinose and stachyose contents. The extrusion cooking did cause complete starch gelatinization and protein denaturation of the bean powders and thus changed their pasting properties and solvent-retention capacities. The starch digestibilities of the cooked non-extruded and cooked extruded bean powders were comparable. The extruded bean powders displayed functional properties similar to those of two commercial bean powders.

  1. Exposure to open-fire cooking and cognitive performance in children.

    PubMed

    Munroe, Robert L; Gauvain, Mary

    2012-01-01

    We reexamined field data on cognitive performance in light of recent research that shows open-fire cooking--with its emission of harmful substances--to pose a risk to healthy physical development. Tests of three- to nine-year-old children in four communities around the world yielded evidence concerning block-building skills, memory, and the discernment of embedded figures. Naturalistic observations of these children were also undertaken in everyday settings. Open-fire cooking (as opposed to cooking on kerosene stoves) was associated with both lower cognitive performance and less frequent structured play at all ages. Although these correlational results do not reveal causal mechanisms, they are consistent with ideas about negative developmental consequences of exposure to open-fire cooking and suggest that research is needed on the effect on brain development of practices involving production of indoor smoke.

  2. The effect of cooking on veterinary drug residues in food: nicarbazin (dinitrocarbanilide component).

    PubMed

    Tarbin, J A; Bygrave, J; Bigwood, T; Hardy, D; Rose, M; Sharman, M

    2005-11-01

    The change of concentration of residues of the marker compound for the anti-coccidial drug nicarbazin, N,N'-bis(4-nitrophenyl)urea (dinitrocarbanilide, DNC), was investigated in model oil and aqueous solutions and in chicken muscle and egg. In model aqueous solutions, DNC decreased rapidly in concentration upon heating followed by a much more gradual decomposition. The curves produced when this information was plotted were not typical of exponential decay. In model cooking oil solutions, DNC generally showed a slower decrease in concentration over time when compared with aqueous solutions. DNC residues in egg were stable to microwave cooking and residues in chicken muscle were stable to stewing and microwaving. Other cooking procedures led to a decrease in amount of DNC by 22% to 48% of the total amount of analyte present. Only a small amount (<2%) of residue leached with juices which exuded as the food was cooked.

  3. Thermal Cook-off of an HMX Based Explosive: Pressure Gauge Experiments and Modeling

    SciTech Connect

    Urtiew, P A; Forbes, J W; Tarver, C M; Garcia, F; Greenwood, D W; Vandersall, K S

    2002-04-02

    Safety issues related to thermal cook-off are important for handling and storing explosive devices. Violence of event as a function of confinement is important for prediction of collateral events. There are major issues, which require an understanding of the following events: (1) transit to detonation of a pressure wave from a cook-off event, (2) sensitivity of HMX based explosives changes with thermally induced phase transitions and (3) the potential danger of neighboring explosive devices being affected by a cook-off reaction. Results of cook-off events of known size, confinement and thermal history allows for development and/or calibrating computer models for calculating events that are difficult to measure experimentally.

  4. A method for identification of frozen meat used for production of cooked ham.

    PubMed

    de Peña, M P; Cid, M C; Bello, J

    1998-03-01

    A simple method to distinguish if the meat used for production of cooked hams was frozen or unfrozen was developed. Several analytical parameters of quality in meat products (general and colour parameters and protein fraction) were determined in two types of cooked hams: one elaborated with refrigerated (R) and another with frozen and thawed (F/T) raw hams. Student's t-test was applied to compare both groups, but it could not be concluded if R and F/T cooked hams had the same quality or not. For this reason two multivariate statistical analyses, Factor (FA) and Discriminant Analysis (DA), were applied. The application of FA resulted in the separation of the two groups of cooked hams and allowed the selection of the parameters which were used in Discriminant Analysis (DA). A discriminant function, that is both easy to use and to interpret, was obtained.

  5. Relationship of cooked rice nutritionally-important starch fractions with other physicochemical properties.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sixteen rice cultivars representing 5 cytosine-thymine repeat (CTn) microsatellite genetic marker groups were analyzed for their cooked rice nutritionally-important starch fractions (rapidly digestible, slowly digestible, and resistant starch), basic grain quality indices (apparent amylose, crude pr...

  6. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values.

    PubMed

    Galobart, J; Moran, E T

    2004-12-01

    Five hundred broiler males were grown to 56 d and processed under common terms. Front halves were deboned 24 h postmortem to obtain breast fillets, and CIELAB light reflectance was measured on the skin side of each fillet 24 h later. All fillets were bagged and frozen (-20 degrees C) for 5 mo. Then the fillets exhibiting the lowest (dark), median (normal), and highest (pale) L* values 48 h postmortem were thawed (3 d at 4 degrees C) and cooked (internal temperature 80 degrees C). Thawing reduced the L* value in the pale fillets and increased it in the dark ones, and cooking further increased L* value and reduced the differences in L*, a*, and b* between groups. Thawing and cooking losses were not affected by initial L* value until they were combined. Total losses increased with initial L*, which was in parallel with a lower increase in thickness after cooking.

  7. Effect of different cooking methods on structure and quality of industrially frozen carrots.

    PubMed

    Paciulli, Maria; Ganino, Tommaso; Carini, Eleonora; Pellegrini, Nicoletta; Pugliese, Alessandro; Chiavaro, Emma

    2016-05-01

    The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.

  8. Pre-freezing raw hams affects quality traits in cooked hams: potential influence of protein oxidation.

    PubMed

    Utrera, M; Armenteros, M; Ventanas, S; Solano, F; Estévez, M

    2012-12-01

    The influence of protein carbonylation and lipid oxidation on colour and texture changes in cooked hams from fresh and pre-frozen (frozen/thawed) raw material was studied. Samples from three muscles, biceps femoris (BF) quadriceps femoris (QF) and semimembranosus (SM) were analysed for the gain of specific protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes, the gain of TBA-RS and their colour and texture properties by instrumental and sensory techniques. The formation of protein carbonyls occurred concomitantly with an intense loss of redness and increase of hardness. Both phenomena were found to be more intense in QF and SM muscles in cooked hams elaborated from frozen material. Lipid oxidation played a negligible role on the impaired quality traits observed in cooked hams as a result of pre-freezing. Plausible mechanisms by which protein carbonylation may be implicated in the loss of quality in cooked hams produced from pre-frozen material are discussed.

  9. Policy trade-offs between climate mitigation and clean cook-stove access in South Asia

    NASA Astrophysics Data System (ADS)

    Cameron, Colin; Pachauri, Shonali; Rao, Narasimha D.; McCollum, David; Rogelj, Joeri; Riahi, Keywan

    2016-01-01

    Household air pollution from traditional cook stoves presents a greater health hazard than any other environmental factor. Despite government efforts to support clean-burning cooking fuels, over 700 million people in South Asia could still rely on traditional stoves in 2030. This number could rise if climate change mitigation efforts increase energy costs. Here we quantify the costs of support policies to make clean cooking affordable to all South Asians under four increasingly stringent climate policy scenarios. Our most stringent mitigation scenario increases clean fuel costs 38% in 2030 relative to the baseline, keeping 21% more South Asians on traditional stoves or increasing the minimum support policy cost to achieve universal clean cooking by up to 44%. The extent of this increase depends on how policymakers allocate subsidies between clean fuels and stoves. These additional costs are within the range of financial transfers to South Asia estimated in efforts-sharing scenarios of international climate agreements.

  10. Geologic framework and petroleum systems of Cook Inlet basin, south-central Alaska

    USGS Publications Warehouse

    LePain, D.L.; Stanley, R.G.; Helmold, K.P.; Shellenbaum, D.P.; Stone, D.M.; Hite, D.M.

    2013-01-01

    This report provides a comprehensive overview of the stratigraphy, structure, tectonics, and petroleum systems of the Cook Inlet basin, an important oil- and gas-producing region in south-central Alaska.

  11. Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.

    PubMed

    Comandini, Patrizia; Cerretani, Lorenzo; Rinaldi, Massimiliano; Cichelli, Angelo; Chiavaro, Emma

    2013-11-01

    Biofortification of food crops through fertilization and salt iodization are key strategies for the prevention and control of iodine deficiency disorder. However, considerable losses of iodine can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots and tomatoes was evaluated during different domestic cooking procedures, as this matter was poorly discussed in literature. The stability of iodized salt during baking and boiling of carrots and potatoes not fortified was also investigated. All the adopted cooking procedures have proven to be suitable to preserve the iodine content in biofortified vegetables. During boiling test with iodized salt, neither potatoes nor carrots were able to absorb iodine added with salt, probably owing to the losses occurred during cooking. On the contrary, baking test on potatoes has not caused a significant degradation of iodized salt, and no significant differences in iodine concentration were detected before and after cooking.

  12. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory.

    PubMed

    van der Sman, R G M

    2013-12-01

    In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (WHC). For cooking temperatures up to boiling point and practical relevant cooking times, the model renders good prediction of heat and mass transport and the total loss of moisture. We have shown that for cooking temperatures above boiling point, the model has to be extended with the dynamic growth of capillary water (drip) channels. Furthermore, we discuss that the Flory-Rehner theory provides the proper physical basis for describing the change of the WHC by a wide variety of factors like salt and pH.

  13. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.

    PubMed

    Padalino, L; Mastromatteo, M; Lecce, L; Spinelli, S; Conte, A; Del Nobile, M A

    2015-05-01

    In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta cooking and nutritional quality was evaluated. The wholemeal spaghetti samples showed an improvement in the chemical composition (high protein and insoluble dietary fibre content) but they have a decline in the cooking quality (high cooking loss) with respect to the semolina spaghetti. In particular, the wholemeal spaghetti Cappelli and Core samples recorded the highest protein and insoluble dietary fibre content, respectively. As compared to the other samples, the wholemeal spaghetti Iride recorded a higher cooking loss. Moreover, the wholemeal spaghetti showed the lowest overall quality due to the low score of elasticity, firmness and colour. Specifically, the wholemeal Cappelli recorded a slight rise of the overall quality with respect to other wholemeal samples. In conclusion, the wholemeal spaghetti Cappelli was found to be an optimum compromise between the sensory and nutritional quality.

  14. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

    PubMed

    Skog, K I; Johansson, M A; Jägerstad, M I

    1998-01-01

    Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review.

  15. Conversion of waste cooking oil to jet biofuel with nickel-based mesoporous zeolite Y catalyst.

    PubMed

    Li, Tao; Cheng, Jun; Huang, Rui; Zhou, Junhu; Cen, Kefa

    2015-12-01

    Three types of zeolites (Meso-Y, SAPO-34, and HY) loaded with nickel were used to convert waste cooking oil to jet biofuel. Mesoporous zeolite Y exhibited a high jet range alkane selectivity of 53% and a proper jet range aromatic hydrocarbon selectivity of 13.4% in liquid fuel products. Reaction temperature was optimized to produce quality jet biofuel. Zeolite Meso-Y exhibited a high jet range alkane yield of 40.5% and a low jet range aromatic hydrocarbon yield of 11.3% from waste cooking oil at 400°C. The reaction pathway for converting waste cooking oil to jet biofuel was proposed. Experimental results showed that waste cooking oil mainly deoxygenated to heptadecane (C17H36) and pentadecane (C15H30) through the decarbonylation pathway for the first 3h. Long chain alkanes cracked into jet range alkanes (C8-C16). Cycloalkanes and aromatic hydrocarbons were produced through cyclization and dehydrogenation pathways.

  16. Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.).

    PubMed

    Lo Scalzo, Roberto; Fibiani, Marta; Francese, Gianluca; D'Alessandro, Antonietta; Rotino, Giuseppe L; Conte, Pellegrino; Mennella, Giuseppe

    2016-03-01

    Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin-Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking.

  17. Metaphorical mapping between raw-cooked food and strangeness-familiarity in Chinese culture.

    PubMed

    Deng, Xiaohong; Qu, Yuan; Zheng, Huihui; Lu, Yang; Zhong, Xin; Ward, Anne; Li, Zijun

    2017-02-01

    Previous research has demonstrated metaphorical mappings between physical coldness-warmth and social distance-closeness. Since the concepts of interpersonal warmth are frequently expressed in terms of food-related words in Chinese, the present study sought to explore whether the concept of raw-cooked food could be unconsciously and automatically mapped onto strangeness-familiarity. After rating the nutritive value of raw or cooked foods, participants were presented with morphing movies in which their acquaintances gradually transformed into strangers or strangers gradually morphed into acquaintances, and were asked to stop the movies when the combined images became predominantly target faces. The results demonstrated that unconscious and automatic metaphorical mappings between raw-cooked food and strangeness-familiarity exist. This study provides a foundation for testing whether Chinese people can think about interpersonal familiarity using mental representations of raw-cooked food and supports cognitive metaphor theory from a crosslinguistic perspective.

  18. The intensive margin of technology adoption--Experimental evidence on improved cooking stoves in rural Senegal.

    PubMed

    Bensch, Gunther; Peters, Jörg

    2015-07-01

    Today, almost 3 billion people in developing countries rely on biomass as primary cooking fuel, with profound negative implications for their well-being. Improved biomass cooking stoves are alleged to counteract these adverse effects. This paper evaluates take-up and impacts of low-cost improved stoves through a randomized controlled trial. The randomized stove is primarily designed to curb firewood consumption, but not smoke emissions. Nonetheless, we find considerable effects not only on firewood consumption, but also on smoke exposure and, consequently, smoke-related disease symptoms. The reduced smoke exposure results from behavioural changes in terms of increased outside cooking and a reduction in cooking time. We conclude that in order to assess the effectiveness of a technology-oriented intervention, it is critical to not only account for the incidence of technology adoption - the extensive margin - but also for the way the new technology is used - the intensive margin.

  19. Parabolic solar cooker: Cooking with heat pipe vs direct spiral copper tubes

    NASA Astrophysics Data System (ADS)

    Craig, Omotoyosi O.; Dobson, Robert T.

    2016-05-01

    Cooking with solar energy has been seen by many researchers as a solution to the challenges of poverty and hunger in the world. This is no exception in Africa, as solar coking is viewed as an avenue to eliminate the problem of food insecurity, insufficient energy supply for household and industrial cooking. There are several types of solar cookers that have been manufactured and highlighted in literature. The parabolic types of solar cookers are known to reach higher temperatures and therefore cook faster. These cookers are currently being developed for indoor cooking. This technology has however suffered low cooking efficiency and thus leads to underutilization of the high heat energy captured from the sun in the cooking. This has made parabolic solar cookers unable to compete with other conventional types of cookers. Several methods to maximize heat from the sun for indirect cooking has been developed, and the need to improve on them of utmost urgency. This paper investigates how to optimize the heat collected from the concentrating types of cookers by proposing and comparing two types of cooking sections: the spiral hot plate copper tube and the heat pipe plate. The system uses the concentrating solar parabolic dish technology to focus the sun on a conical cavity of copper tubes and the heat is stored inside an insulated tank which acts both as storage and cooking plate. The use of heat pipes to transfer heat between the oil storage and the cooking pot was compared to the use of a direct natural syphon principle which is achieved using copper tubes in spiral form like electric stove. An accurate theoretical analysis for the heat pipe cooker was achieved by solving the boiling and vaporization in the evaporator side and then balancing it with the condensation and liquid-vapour interaction in the condenser part while correct heat transfer, pressure and height balancing was calculated in the second experiment. The results show and compare the cooking time, boiling

  20. Performance of Charcoal Cookstoves for Haiti, Part 2: Results from the Controlled Cooking Test

    SciTech Connect

    Lask, Kathleen; Jones, Jennifer; Booker, Kayje; Ceballos, Cristina; Yang, Nina; Gadgil, Ashok

    2011-11-30

    Five charcoal cookstoves were tested using a Controlled Cooking Test (CCT) developed from cooking practices in Haiti. Cookstoves were tested for total burn time, specific fuel consumption, and emissions of carbon monoxide (CO), carbon dioxide (CO2), and the ratio of carbon monoxide to carbon dioxide (CO/CO2). These results are presented in this report along with LBNL testers’ observations regarding the usability of the stoves.

  1. Effect of cooking and cold storage on biologically active antibiotic residues in meat.

    PubMed Central

    O'Brien, J. J.; Campbell, N.; Conaghan, T.

    1981-01-01

    An investigation was undertaken to see if cooking or cold storage would destroy or decrease the level of biologically active antibiotic in tissues from animals given therapeutic doses of antibiotic on three occasions prior to slaughter. The effects of cooking and cold storage on the biological activity of the residues of ampicillin, chloramphenicol, oxytetracycline, streptomycin and sulphadimidine were varied; in some instances the effects were minimal, in others nil. PMID:7310129

  2. Solar Cooking. What We Make. Science and Technology Education in Philippine Society.

    ERIC Educational Resources Information Center

    Philippines Univ., Quezon City. Inst. for Science and Mathematics Education Development.

    This module is designed to help students: (1) describe a way of tapping solar energy; (2) identify the main parts of a box type solar cooker; (3) describe how each part contributes to the trapping of heat energy in the cooker; (4) cook some food in a solar cooker; and (5) recognize that food cooked in a solar cooker is safe to eat. It includes: an…

  3. Simultaneous saccharification and fermentation and economic evaluation of ultrasonic and jet cooking pretreatment of corn slurry.

    PubMed

    Montalbo-Lomboy, Melissa; Khanal, Samir Kumar; van Leeuwen, Johannes Hans; Raman, David Raj; Grewell, David

    2011-01-01

    The potential of ultrasonics to replace hydrocooking in corn-to-ethanol plants was examined in this study. Batch and continuous experiments were conducted on corn slurry with sonication at a frequency of 20 kHz. Batch mode used a catenoidal horn operated at an amplitude of 144 μm peak-to-peak (p–p) for 90 s. Continuous experiments used a donut horn operating at inner radius amplitude of 12 μm p–p. Jet-cooked samples from the same ethanol plant were compared with ultrasonicated samples. The highest starch-to-ethanol conversion was obtained by the jet-cooked samples with a yield of 74% of the theoretical yield. Batch and continuous sonication achieved 71.2% and 68% conversion, respectively, however, statistical analysis showed no significant difference between the jet cooking and ultrasonication. On the basis of the similar performance, an economic analysis was conducted comparing jet cooking and ultrasonic pretreatment. The analysis showed that the capital cost for the ultrasonics system was ~10 times higher compared to the capital cost of a hydrocooker. However,due to the large energy requirements of hydrocookers, the analysis showed lower total overall costs for continuous ultrasonication than that for jet cooking, assuming the current energy prices. Because of the high utility cost calculated for jet cooking, it is concluded that ultrasonication poses as a more economical option than jet cooking. Overall, the study shows that ultrasonics is a technically and economically viable alternative to jet cooking in dry-grind corn ethanol plant.

  4. [The effect of lime cooking of corn on phytic acid, calcium, total and ionizable iron content].

    PubMed

    Urizar Hernández, A L; Bressani, R

    1997-09-01

    The present study was carried out with the objective to learn about the effect of the nixtamalization process of corn on the content of phytic acid and availability of iron in the lime-cooked corn. For the study, lots of corn with 0, 0.4, 0.8 and 1.20% of lime on the basis of corn weight, in water in the ratio of 3 to 1, and cooking times at each level of lime of 55, 65 and 75 minutes, were processed. Half of the treatments were not soaked after cooking, while the other half were soaked in the cooking solution for a 12-hour period. Statistical analysis of the data and correlations calculated showed that the phytic acid content decreased significantly during the nixtamalization process, affected by the cooking time and the level of lime used, reaching levels of reduction of around 35%. Both the ionizable iron and calcium level increased up to 52-77% and 400-478% respectively. The amount of calcium present in the cooked corn as the result of the lime cooking process, is significantly higher in comparison with the phytic acid content, which may be easily saturated and thus, unavailable to bind iron. An inverse relationship was found between phytic acid and bioavailable iron and its absorption percentage. On the other hand, soaking time did not significantly affected the phytic acid and available iron, although it contributed to a slightly higher Ca accumulation. The amount of ionizable iron was higher at higher levels of lime, which suggested that the nixtamalization process would favor the biological utilization of iron in lime-cooked corn and provide calcium to the diet.

  5. Alcohol production from various enzyme-converted starches with or without cooking

    SciTech Connect

    Park, Y.K.; Rivera, B.C.

    1982-02-01

    The effectiveness of alcoholic fermentation was compared by measuring alcoholic yields from various starch mashes, both cooked and uncooked. Alcohol yields from cooked and liquefied starch by bacterial ..cap alpha..-amylase were 93.9% for corn, 92.0% for cassava, 90.6% for potato, and 73.0% for babassu, whereas alcohol yields from raw starch were 90.0% for corn, 89.0% for cassava, 48.9% for babassu, and 11.4% for potato. (JMT)

  6. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

    PubMed

    Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin

    2013-06-01

    Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

  7. Chemical characteristics of fine particles emitted from different gas cooking methods

    NASA Astrophysics Data System (ADS)

    See, Siao Wei; Balasubramanian, Rajasekhar

    Gas cooking is an important indoor source of fine particles (PM 2.5). The chemical characteristics of PM 2.5 emitted from different cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying were investigated in a domestic kitchen. Controlled experiments were conducted to measure the mass concentration of PM 2.5 and its chemical constituents (elemental carbon (EC), organic carbon (OC), polycyclic aromatic hydrocarbons (PAHs), metals and ions) arising from these five cooking methods. To investigate the difference in particle properties of different cooking emissions, the amount and type of food, and the heat setting on the gas stove were kept constant during the entire course of the experiments. Results showed that deep-frying gave rise to the largest amount of PM 2.5 and most chemical components, followed by pan-frying, stir-frying, boiling, and steaming. Oil-based cooking methods released more organic pollutants (OC, PAHs, and organic ions) and metals, while water-based cooking methods accounted for more water-soluble (WS) ions. Their source profiles are also presented and discussed.

  8. The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

    PubMed Central

    Jeong, Jong Youn; Lim, Seung Taek; Kim, Cheon Jei

    2016-01-01

    This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties. PMID:27621696

  9. Weight maintenance through behaviour modification with a cooking course or neurolinguistic programming.

    PubMed

    Sørensen, Lone Brinkmann; Greve, Tine; Kreutzer, Martin; Pedersen, Ulla; Nielsen, Claus Meyer; Toubro, Søren; Astrup, Arne

    2011-01-01

    We compared the effect on weight regain of behaviour modification consisting of either a gourmet cooking course or neurolinguistic programming (NLP) therapy. Fifty-six overweight and obese subjects participated. The first step was a 12-week weight loss program. Participants achieving at least 8% weight loss were randomized to five months of either NLP therapy or a course in gourmet cooking. Follow-up occurred after two and three years. Forty-nine participants lost at least 8% of their initial body weight and were randomized to the next step. The NLP group lost an additional 1.8 kg and the cooking group lost 0.2 kg during the five months of weight maintenance (NS). The dropout rate in the cooking group was 4%, compared with 26% in the NLP group (p=0.04). There was no difference in weight maintenance after two and three years of follow-up. In conclusion, weight loss in overweight and obese participants was maintained equally efficiently with a healthy cooking course or NLP therapy, but the dropout rate was lower during the active cooking treatment.

  10. Cooking fish is not effective in reducing exposure to perfluoroalkyl and polyfluoroalkyl substances.

    PubMed

    Bhavsar, Satyendra P; Zhang, Xianming; Guo, Rui; Braekevelt, Eric; Petro, Steve; Gandhi, Nilima; Reiner, Eric J; Lee, Holly; Bronson, Roni; Tittlemier, Sheryl A

    2014-05-01

    Consumption of fish is considered a part of a healthy diet; however, health risks from fish consumption exist due to potential exposure to various contaminants accumulated in fish. Cooking fish can reduce exposure to many organic chemicals in fish. Similar results have been presented for low levels of perfluoroalkyl and polyfluoroalkyl substances (PFASs), a class of contaminants of emerging concern, in grocery store fish. We examined the effectiveness of three cooking methods (i.e., baking, broiling, and frying) on reducing PFAS levels in four sport fish species. Samples of Chinook salmon, common carp, lake trout and walleye were collected from four rivers in Ontario, Canada and skin-off fillets were analyzed for regular groups of PFASs such as perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs), as well as perfluoroalkyl phosphonic acids (PFPAs), perfluoroalkyl phosphinic acids (PFPIAs) and polyfluoroalkyl phosphoric acid diesters (diPAPs), which are PFASs of emerging concern. Perfluorooctane sulfonate (PFOS) was the dominant PFAS detected and the concentrations were more than an order of magnitude higher than those reported for fish from grocery stores in Canada, Spain, and China. Although concentrations of PFOS in fish fillets generally increase after cooking, amounts of PFOS largely remain unchanged. Relatively minor differences in changes in the fish PFAS amounts after cooking depended on fish species and cooking method used. We conclude that cooking sport fish is generally not an effective approach to reduce dietary exposure to PFASs, especially PFOS.

  11. Development of thermoacoustic engine operating by waste heat from cooking stove

    NASA Astrophysics Data System (ADS)

    Chen, B. M.; Abakr, Y. A.; Riley, P. H.; Hann, D. B.

    2012-06-01

    There are about 1.5 billion people worldwide use biomass as their primary form of energy in household cooking[1]. They do not have access to electricity, and are too remote to benefit from grid electrical supply. In many rural communities, stoves are made without technical advancements, mostly using open fires cooking stoves which have been proven to be extremely low efficiency, and about 93% of the energy generated is lost during cooking. The cooking is done inside a dwelling and creates significant health hazard to the family members and pollution to environment. SCORE (www.score.uk.com) is an international collaboration research project to design and build a low-cost, high efficiency woodstove that uses about half amount of the wood of an open wood fire, and uses the waste heat of the stove to power a thermoacoustic engine (TAE) to produce electricity for applications such as LED lighting, charging mobile phones or charging a 12V battery. This paper reviews on the development of two types of the thermoacoustic engine powered by waste heat from cooking stove which is either using Propane gas or burning of wood as a cooking energy to produce an acceptable amount of electricity for the use of rural communities.

  12. Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature.

    PubMed

    Kerth, Chris

    2016-07-01

    Top loin steaks with a United States Department of Agriculture (USDA) grade of Select were cut 1.3cm, 2.5cm, or 3.8cm thick and cooked on a skillet at 177°C, 204°C, or 232°C. Aroma compounds described as fatty, tallow, and oily are highly related to the identity of beef flavor. These compounds are produced in the highest quantity when steaks are cooked either at low temperatures (177°C) or for short periods of time. Whereas, aroma compounds described as roasted, nutty, or fruity are developed from browning the surface of the steak as a result of cooking at high skillet surface temperatures (232°C) or for long periods of time, as would be seen cooking thick steaks (3.8cm). This study shows that the amount of specific aroma compounds can be predicted (r(2) values up to 0.62) from measured cooking times and temperatures. It may be possible to develop beef steak flavor by recommending steak thickness and cooking temperatures.

  13. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.

    PubMed

    Modzelewska-Kapituła, Monika; Dąbrowska, Ewa; Jankowska, Barbara; Kwiatkowska, Aleksandra; Cierach, Marek

    2012-06-01

    The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and temperature influenced moisture, total collagen content in cooked meat and cooking loss, whereas muscle type affected fat, total collagen content and cooking loss. Warner-Bratzler shear force values were affected by cooking method, which also influenced juiciness of roasts. Temperature affected tenderness and juiciness, whereas muscle type influenced juiciness. The most desirable tenderness had INF heated in steam and dry air to 95°C. Processing SEM in dry air to 85 and 95°C lowered the juiciness of the roasts. There were significant correlations between physico-chemical, sensorial and image attributes, however high accuracy of prediction (r(2)>0.8) was achieved only for SEM muscle.

  14. Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

    NASA Astrophysics Data System (ADS)

    Kor, Gamze; Icier, Filiz

    2016-11-01

    The temperature measurements during the infrared cooking of the semi-cooked cylindrical minced beef product (koefte) were taken by both contact (thermocouples) and non-contact (thermal imaging) techniques. The meat product was semi-cooked till its core temperature reached up to 75 °C by ohmic heating applied at 15.26 V/cm voltage gradient. Then, infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.7, 5.7 and 8.5 kW/m2), applied distances (10.5, 13.5 and 16.5 cm) and applied durations (4, 8 and 12 min). The average surface temperature increased as the heat flux and the applied duration increased but the applied distance decreased. The temperature distribution of the surface during infrared cooking was determined successfully by non-contact measurements. The temperature homogeneity varied between 0.77 and 0.86. The process condition of 8.5 kW/m2 for 8 min resulted in core temperature greater than 75 °C, which was essential for safe production of ready-to-eat (RTE) meat products. Thermal imaging was much more convenient method for minimizing the point measurement mistakes and determining temperature distribution images more clear and visual.

  15. Heterocyclic amine levels in cooked meat and the implication for New Zealanders.

    PubMed

    Thomson, B

    1999-07-01

    This paper was presented to an expert workshop on meat intake and colorectal cancer risk, held in Adelaide, Australia on 4 December 1998, as a contribution to discussion of the possible role of heterocyclic amines (HCAs) in colorectal cancer. HCAs, which are genotoxic and carcinogenic to experimental animals, are formed in fish, meat and meat residues under certain cooking conditions which are relevant to human lifestyle practices. The most important variables contributing to the formation of HCAs are: cooking temperature (>150 degrees C), cooking time (>2 min), cooking method (frying, oven grilling/broiling, barbecuing), and meat type (e.g. sausage < whole meat). Humans will be exposed to HCAs from the consumption of meat or fish cooked by these methods and from the consumption of gravy prepared from pan residues. Approximately one-third of the meat consumed on a daily basis in New Zealand is cooked by methods likely to result in the formation of HCAs. When intake estimates are combined with animal cancer potency data, the greatest contributor to cancer risk is from the consumption of chicken. Red meat is no more implicated than any other meat type. Although the role of HCA in human cancer is yet to be clearly established, exposure can be minimized by lifestyle choices.

  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. Fuel properties and engine performance of biodiesel from waste cooking oil collected in Dhaka city

    NASA Astrophysics Data System (ADS)

    Islam, R. B.; Islam, R.; Uddin, M. N.; Ehsan, Md.

    2016-07-01

    Waste cooking oil can be a potential source of biodiesel that has least effect on the edible oil consumption. Increasing number of hotel-restaurants and more active monitoring by health authorities have increased the generation of waste cooking oil significantly in densely populated cities like Dhaka. If not used or disposed properly, waste cooking oil itself may generate lot of environmental issues. In this work, waste cooking oils from different restaurants within Dhaka City were collected and some relevant properties of these waste oils were measured. Based on the samples studied one with the highest potential as biodiesel feed was identified and processed for engine performance. Standard trans-esterification process was used to produce biodiesel from the selected waste cooking oil. Biodiesel blends of B20 and B40 category were made and tested on a single cylinder direct injection diesel engine. Engine performance parameters included - bhp, bsfc and exhaust emission for rated and part load conditions. Results give a quantitative assessment of the potential of using biodiesel from waste cooking oil as fuel for diesel engines in Bangladesh.

  18. Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants.

    PubMed

    Green Brown, Laura; Khargonekar, Shivangi; Bushnell, Lisa

    2013-12-01

    This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge about chicken. Forty percent of managers said that they never, rarely, or only sometimes designated certain cutting boards for raw meat (including chicken). One-third of managers said that they did not wash and rinse surfaces before sanitizing them. Over half of managers said that thermometers were not used to determine the final cook temperature of chicken. Only 43% of managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat. These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. Findings from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts to improve chicken preparation and cooking practices and knowledge concerning safe chicken preparation.

  19. Risk of lung cancer from residential heating and cooking fuels in Montreal, Canada.

    PubMed

    Ramanakumar, Agnihotram V; Parent, Marie-Elise; Siemiatycki, Jack

    2007-03-15

    Among the major sources of indoor air pollution are combustion by-products from heating and cooking. Concern is increasing that use of polluting heating and cooking sources can increase cancer risk. In Canada, most cooking and heating currently relies on electricity or natural gas, but, in the past, and still in some areas, coal and wood stoves were used for heating and gas and wood for cooking. In the course of a case-control study of lung cancer carried out in Montreal in 1996-2001, the authors collected information on subjects' lifetime exposure to such sources of domestic pollution by means of a personal interview with the subject or a next-of-kin proxy. Questionnaires were completed for 739 male cases, 925 male controls, 466 female cases, and 616 female controls. Odds ratios were computed in relation to a few indices of exposure to traditional heating and cooking sources, adjusting for a number of covariates, including smoking. Among men, there was no indication of excess risks. Among women, the odds ratio for those exposed to both traditional heating and cooking sources was 2.5 (95% confidence interval: 1.5, 3.6; n = 253). The findings for women suggest the need for research dedicated to exploring this association, with particular emphasis on improved exposure assessment.

  20. Cooking characterization of Coleus tuberosus noodle in various arenga starch substitution

    NASA Astrophysics Data System (ADS)

    Miftakhussolikhah, Ariani, Dini; Angwar, Mukhamad; Jeremia Kevin M., M.

    2017-01-01

    Coleus tuberosus is one of local commodities in Indonesia which contains high carbohydrate. However, its utilization isn't done maximally. Therefore, C. tuberosus made into flour by grater method, and then be used for noodle making with arenga strach as substituting material. The aim of this study was to determine the effect of C. tuberosus flour substitution in the noodle preparation from arenga starch on its cooking properties. In this study, noodle was made in some variations which were 100% arenga starch; 75% arenga starch:25% C. tuberosus flour; 50% arenga starch:50% C. tuberosus flour; 25% arenga starch:75% C. tuberosus flour and 100% C. tuberosus flour. Characterization of noodle were investigated including water content, cooking time, cooking loss, swelling index, and expansion ratio Noodle was compared with two commercial products. The result showed that arenga starch substitution in C. tuberosus noodle affect cooking properties of noodle. The higher concentration of C. tuberosus flour caused swelling index and expansion ratio getting low. The water content, cooking loss and cooking time were increased as the C. tuberosus flour substitution ratio increase. None of the noodle resulted from C. tuberosus flour and arenga starch mixture was exactly as same as maize and rice commercial noodles. However 25% of C.tuberosus noodle has better characteristics than other C.tuberosus noodles.