Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef.

PubMed

Frank, Damian; Kaczmarska, Kornelia; Paterson, Janet; Piyasiri, Udayasika; Warner, Robyn

2017-11-01

While the positive effect of intramuscular fat (IMF) on beef tenderness is well-established, its role in flavor generation and flavor release is less defined. To increase understanding, real-time volatile generation was monitored during grilling of beefsteaks (grass and grain-fed Angus and grass-fed Wagyu) with different amounts of IMF by proton transfer reaction mass spectrometry. Volatile concentration increased significantly (p<0.001) when the IMF was >~10%, but did not differ (p>0.05) at lower IMF levels (5.2-10.2%). In vivo release of volatiles during consumption of grilled steaks was also measured using human subjects. Pre- and postswallow volatile release profiles varied according to marbling level and volatile fat solubility. In-mouth release of key hydrophilic volatiles was significantly greater (p<0.05) in high IMF grilled beef, consistent with more intense sensory flavor. Faster oral breakdown and higher peak saliva concentrations of non-volatile flavor compounds in high IMF grilled beef were consistent with higher tenderness and more intense flavor perception. Copyright © 2017. Published by Elsevier Ltd.

Home Fires Involving Grills

MedlinePlus

... the home and from other things that can burn. f fEleven percent of home grill structure fires ... 200 or 49%) of the injuries were thermal burns, including burns both from fire and from contact ...

Interior view of servant's room showing ornamental iron security grille, ...

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

Interior view of servant's room showing ornamental iron security grille, facing south. - Albrook Air Force Station, Company Officer's Quarters, East side of Canfield Avenue, Balboa, Former Panama Canal Zone, CZ

Effect of Different Cooking Methods on Histamine Levels in Selected Foods

PubMed Central

Chung, Bo Young; Park, Sook Young; Byun, Yun Sun; Son, Jee Hee; Choi, Yong Won; Cho, Yong Se

2017-01-01

Background Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. Objective The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. Methods The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay. Results Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it. For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn't show much difference in histamine level after being boiled. Conclusion The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling. PMID:29200758

Small Sample Studies of Food Habits: I. The Relationship between Food Preference and Food Choice in Naval Enlisted Personnel at the Naval Construction Battalion Center, Davisville, Rhode Island

DTIC Science & Technology

1974-10-01

6-44 102. French onion soup 6-48 103. Strawberry milk shake 6-52 104. Sprite 6-56 105. Broccoli w/mock hollandaise sauce 6-60 106. Parmesan...Sandwich with Brown Gravy Grilled Cheeseburger on Toasted Roll Grilled Hamburger on Toasted Roll. • • < Broccoli with Mock Hollandaise Sauce ...MEAL APPENDIX B NAME/NUMBER ♦Beef Barley Soup _ Croutons > _ ♦Baked Virginia Ham with Pineapple Raisin Sauce _ Grilled Frankfurter on Toasted

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).

PubMed

Marimuthu, K; Thilaga, M; Kathiresan, S; Xavier, R; Mas, R H M H

2012-06-01

The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

Towards a deeper understanding of fatty acid bioaccessibility and its dependence on culinary treatment and lipid class: a case study of gilthead seabream (Sparus aurata).

PubMed

Costa, Sara; Afonso, Cláudia; Cardoso, Carlos; Oliveira, Rui; Alves, Francisca; Nunes, Maria L; Bandarra, Narcisa M

2016-11-08

The bioaccessibility of total lipids and fatty acids (FA) in raw and grilled gilthead seabream (Sparus aurata) was determined using an in vitro digestion model. The particular impact of grilling on the FA profile of seabream was also studied. In addition, the influence of lipid class on the bioaccessibility of each FA was analysed. Grilling did not change the relative FA profile, and only the absolute values were altered. However, the relative FA profile varied across lipid classes, being more dissimilar between TAG and phospholipids. Long-chain SFA and PUFA seemed to be less bioaccessible. Moreover, grilling reduced bioaccessibility of protein, fat and many FA, with the highest reductions found in PUFA such as the DHA. Strong evidence supporting a predominantly regioselective action of lipase during in vitro digestion was found, and the impact of this phenomenon on FA bioaccessibility was assessed.

Lower hybrid current drive experiments in the HT-6M tokamak

NASA Astrophysics Data System (ADS)

Jiang, Tongwen; Liu, Yuexiu; Guo, Wenkang; Zhang, Xuelei; Luo, Jiarong

1987-07-01

Lower hybrid current drive (LHCD) experiments with a multijunction grill have been performed in the HT-6M tokamak. When the RF power pulse with 15ms risetime is injected into the plasma, the toroidal current amplitude is raised, but the temporal variation of the loop voltage does not have measurable change. The efficiency of current drive is Irf/Prf=0.57kA/kW at bar ne=3 × 1012cm-3 and Bt=8KG. It seems that the multijunction grill has the same efficiency as the ordinary grill on the LHCD experiments.

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

PubMed

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

2015-08-01

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

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...

FOYER SHOWING THE WOOD GRILLE. VIEW FACING NORTHWEST Camp ...

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

FOYER SHOWING THE WOOD GRILLE. VIEW FACING NORTHWEST - Camp H.M. Smith and Navy Public Works Center Manana Title VII (Capehart) Housing, U-Shaped Two-Bedroom Single-Family Type 6, Birch Circle, Elm Drive, Elm Circle, and Date Drive, Pearl City, Honolulu County, HI

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.

Contributions of burner, pan, meat and salt to PM emission during grilling.

PubMed

Amouei Torkmahalleh, Mehdi; Ospanova, Saltanat; Baibatyrova, Aknur; Nurbay, Shynggys; Zhanakhmet, Gulaina; Shah, Dhawal

2018-07-01

Grilling ground beef meat was conducted in two locations at Nazarbayev University, Kazakhstan. The experiments were designed such that only particles from beef meat were isolated. A similar experimental protocol was applied at both locations. The average particle number and mass emission rates for grilling pure meat itself (excluding particles from pan and burner) were found to be 9.4 × 10 12 (SD = 7.2 × 10 12 particle min -1 and 7.6 × 10 (SD = 6.3 × 10) mg.min -1 , respectively. The PM emissions (number and mass) from the burner were found to be negligible compared to the pan and meat emissions. Ultrafine particle (UFP) concentrations from the heated pan itself were comparable to those of grilled meat. However, the particle mass concentrations from the pan itself were negligible. Approximately an hour of continuous heating resulted in zero emissions from the pan. Copyright © 2018 Elsevier Inc. All rights reserved.

Strengthening Families through a Re-Envisioned Approach to Fatherhood Education

ERIC Educational Resources Information Center

Bates, James S.; Wilkinson, Deanna L.; McCartan, Jason Paul; Remley, Daniel T.; Light, Mark D.; Crawford, David C.; Dellifield, Jami

2017-01-01

Fatherhood education has the potential to affect not only fathers' nurturant behaviors but also multiple dimensions of family life. The weGrill program blends fatherhood, youth development, and nutrition education, with food grilling as the focal activity. Grounded in multiple learning theories, the program helps fathers and their adolescent…

75 FR 17796 - American Vantage Companies; Notice of Application

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-07

... 49% interest in the Border Grill Restaurant (``Border Grill''). The Company privately placed most of... represented or stated that it is involved in any business other than gaming, media, restaurants and..., restaurant, gaming and entertainment fields and that it has never been an investment company as defined by...

FOYER SHOWING WOOD GRILLE AT THE LIVING ROOM AND HALL ...

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

FOYER SHOWING WOOD GRILLE AT THE LIVING ROOM AND HALL TO BEDROOMS. VIEW FACING SOUTH - Camp H.M. Smith and Navy Public Works Center Manana Title VII (Capehart) Housing, Four-Bedroom, Single-Family Type 10, Birch Circle, Elm Drive, Elm Circle, and Date Drive, Pearl City, Honolulu County, HI

78 FR 59372 - Certain Multiple Mode Outdoor Grills and Parts Thererof; Institution of Investigation

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-26

... INTERNATIONAL TRADE COMMISSION [Investigation No. 337-TA-895] Certain Multiple Mode Outdoor Grills and Parts Thererof; Institution of Investigation AGENCY: U.S. International Trade Commission. ACTION: Notice. SUMMARY: Notice is hereby given that a complaint was filed with the U.S. International Trade...

VIEW THROUGH DECORATIVE GRILLE OF LIVING ROOM, WITH SLIDING DOORS ...

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

VIEW THROUGH DECORATIVE GRILLE OF LIVING ROOM, WITH SLIDING DOORS ON THE LEFT HAND SIDE. VIEW FACING NORTH - Camp H.M. Smith and Navy Public Works Center Manana Title VII (Capehart) Housing, Three-Bedroom Single-Family Type 9, Birch Circle, Elm Drive, Elm Circle, and Date Drive, Pearl City, Honolulu County, HI

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.

PubMed

Viegas, Olga; Moreira, Patrícia S; Ferreira, Isabel M P L V O

2015-01-01

The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.

Dollar Cost Banding: A New Algorithm for Computing Inventory Levels for Army Supply Support Activities

DTIC Science & Technology

2004-01-01

items are too long or bulky to be stored in the limited number of containers, trailers, or flatbeds that are used to deploy most stocks. • Demand pattern...COVER FRAME; WINDOW; VEHICULAR GLASS LAMINATED FLA GRILLE; RADIATOR; VEH GRILLE; VENTILATION HOOD ASSEMBLY HOOD ENGINE COMPART PAN; DRIP 89 APPENDIX D DCB

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

PubMed

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

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

A quoi ça CERN? De l'invention du Web à la Grille de calcul, l'informatique pour tous?

ScienceCinema

None

2018-06-28

Venez débattre autour de l'ordinateur ayant servi à réaliser la première page Web au monde et découvrir sur le grand écran la Grille de calcul mondiale. The video is black for the first 9 minutes.

Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer.

PubMed

Parada, Humberto; Steck, Susan E; Bradshaw, Patrick T; Engel, Lawrence S; Conway, Kathleen; Teitelbaum, Susan L; Neugut, Alfred I; Santella, Regina M; Gammon, Marilie D

2017-06-01

Grilled, barbecued, and smoked meat intake, a prevalent dietary source of polycyclic aromatic hydrocarbon (PAH) carcinogens, may increase the risk of incident breast cancer. However, no studies have examined whether intake of this PAH source influences survival after breast cancer. We interviewed a population-based cohort of 1508 women diagnosed with first primary invasive or in situ breast cancer in 1996 and 1997 at baseline and again approximately five years later to assess grilled/barbecued and smoked meat intake. After a median of 17.6 years of follow-up, 597 deaths, of which 237 were breast cancer related, were identified. Multivariable Cox regression was used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality as related to prediagnosis intake, comparing high (above the median) to low intake, as well as postdiagnosis changes in intake, comparing every combination of pre-/postdiagnosis intake to low pre-/postdiagnosis intake. All statistical tests were two-sided. High prediagnosis grilled/barbecued and smoked meat intake was associated with increased risk of all-cause mortality (HR = 1.23, 95% CI = 1.03 to 1.46). Other associations were noted, but estimates were not statistically significant. These include high prediagnosis smoked beef/lamb/pork intake and increased all-cause (HR = 1.17, 95% CI = 0.99 to 1.38, P trend = .10) and breast cancer-specific (HR = 1.23, 95% CI = 0.95 to 1.60, P trend = .09) mortality. Also, among women with continued high grilled/barbecued and smoked meat intake after diagnosis, all-cause mortality risk was elevated 31% (HR = 1.31, 95% CI = 0.96 to 1.78). Further, breast cancer-specific mortality was decreased among women with any pre- and postdiagnosis intake of smoked poultry/fish (HR = 0.55, 95% CI = 0.31 to 0.97). High intake of grilled/barbecued and smoked meat may increase mortality after breast cancer. © The Author 2017. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Evaluation d’une grille de supervision des laboratoires des leishmanioses cutanées au Maroc

PubMed Central

El Mansouri, Bouchra; Amarir, Fatima; Hajli, Yamina; Fellah, Hajiba; Sebti, Faiza; Delouane, Bouchra; Sadak, Abderrahim; Adlaoui, El Bachir; Rhajaoui, Mohammed

2017-01-01

Introduction Afin d’évaluer une grille de contrôle standardisée de laboratoire de diagnostic des leishmanioses, comme nouveau outil de supervision. Méthodes Un essai pilote a été pratiqué sur sept laboratoires provinciaux, appartenant à quatre provinces au Maroc, en suivant l’évolution de leurs performances tous les deux ans, entre l’année 2006 et 2014. Cette étude détaille la situation des laboratoires provinciaux avant et après la mise en œuvre de la grille de supervision. Au total vingt et une grille sont analysées. Résultats En 2006, les résultats ont montré clairement une insuffisance des performances des laboratoires: besoin en formation (41.6%), personnel pratiquant le prélèvement cutané (25%), pénurie en matériels et réactifs (65%), gestions documentaire et local non conformes (85%). Différentes actions correctives ont été menées par le Laboratoire National de Référence des Leishmanioses (LNRL) durant la période d’étude. En 2014, le LNRL a enregistré une nette amélioration des performances des laboratoires. Les besoins en matière de formation, qualité du prélèvement, dotation en matériels et réactifs ont été comblés et une coordination efficace s’est établie entre le LNRL et les laboratoires provinciaux. Conclusion Ceci montre l'efficacité de la grille comme outil de supervision de grande qualité, et comme pierre angulaire de tout progrès qui doit être obtenu dans les programmes de lutte contre les leishmanioses. PMID:29187922

Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan.

PubMed

Kao, Tsai Hua; Chen, Shaun; Huang, Chun Wei; Chen, Chia Ju; Chen, Bing Huei

2014-09-01

This study aimed to determine the contents of 16 PAHs in kindling-free-charcoal grilled meat and seafood products by GC-MS coupled with a QuEChERS method, and estimate the potential risk associated with consumption of those products in Taiwan. Results showed that the total PAHs contents ranged from 6.3±0.9 to 238.8±8.3 ng/g in poultry meat, 0.1±0.0-547.5±12.2 ng/g in red meat, and 6.6±1.4-249.7±6.4 ng/g in seafood products. Among various PAHs, the highly carcinogenic benzo[a]pyrene was detected in chicken breast grilled at 84°C (30 min), chicken heart at 100°C (26 min), chicken drumstick at 74°C (20 min), duck drumstick at 85°C (40 min), and lamb steak at 88°C (12 min), with its level amounting to 1.3±0.0, 2.4±0.1, 4.0±1.3, 3.1±0.0, and 5.8±0.5 ng/g, respectively. The generation of PAHs was associated with grilling time, temperature and fat content. Risk assessment of dietary exposure to PAHs revealed toxicity equivalent to range from ND - 6.174±0.505 μg/g and margin of exposure was >10,000, which agreed with the EFSA's definition of low public health concern. The lifelong average daily PAHs intake was higher for adults than for elderly people in Taiwan, however, consumption of kindling-free-charcoal grilled meat should not be a public health concern based on cancer risk potency. Copyright © 2014 Elsevier Ltd. All rights reserved.

Analyzing Contingency Contracting Purchases for Operation Iraqi Freedom (Unrestricted Version)

DTIC Science & Technology

2008-01-01

as a “fridge,” “refrig,” “refrigeration,” “refridgerator,” and even “regfrigerator.” Similarly, a popcorn popper purchase was described as a “ popcorn ...firefighter equipment) Training materials Food (not catering) Food (bread, cake, popcorn ) Drinks (sports beverages) Cooking ingredients (cooking oil, salt...grills, books, movies, CDs, party supplies, popcorn machines, stereos, grilling supplies, mobile pedestals) Holiday decorations Religious items

Effects of cooking methods on phenolic compounds in xoconostle (Opuntia joconostle).

PubMed

Cortez-García, Rosa María; Ortiz-Moreno, Alicia; Zepeda-Vallejo, Luis Gerardo; Necoechea-Mondragón, Hugo

2015-03-01

Xoconostle, the acidic cactus pear fruit of Opuntia joconostle of the Cactaceae family, is the source of several phytochemicals, such as betalain pigments and numerous phenolic compounds. The aim of the present study was to analyze the effect of four cooking procedures (i.e., boiling, grilling, steaming and microwaving) on the total phenolic content (TPC) and antioxidant activity (measured by ABTS, DPPH, reducing power, and BCBA) of xoconostle. In addition, HPLC-DAD analyses were performed to identify and quantify individual phenolic compounds. After microwaving and steaming xoconostle, the TPC remained the same that in fresh samples, whereas both grilling and boiling produced a significant, 20% reduction (p ≤ 0.05). Total flavonoids remained unchanged in boiled and grilled xoconostle, but steaming and microwaving increased the flavonoid content by 13 and 20%, respectively. Steaming and microwaving did not produce significant changes in the antioxidant activity of xoconostle, whereas boiling and grilling result in significant decreases. The phenolic acids identified in xoconostle fruits were gallic, vanillic, 4-hydroxybenzoic, syringic, ferulic and protocatechuic acids; the flavonoids identified were epicatechin, catechin, rutin, quercitrin, quercetin and kaempferol. Based on the results, steaming and microwaving are the most suitable methods for retaining the highest level of phenolic compounds and flavonoids in xoconostle.

Experimental investigation of density behaviors in front of the lower hybrid launcher in experimental advanced superconducting tokamak

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

Zhang, L.; Ding, B. J.; Li, M. H.

2013-06-15

A triple Langmuir probe is mounted on the top of the Lower Hybrid (LH) antenna to measure the electron density near the LH grills in Experimental Advanced Superconducting Tokamak. In this work, the LH power density ranges from 2.3 MWm{sup −2} to 10.3 MWm{sup −2} and the rate of puffing gas varies from 1.7 × 10{sup 20} el/s to 14 × 10{sup 20} el/s. The relation between the edge density (from 0.3 × n{sub e-cutoff} to 20 × n{sub e-cutoff}, where n{sub e-cutoff} is the cutoff density, n{sub e-cutoff} = 0.74 × 10{sup 17} m{sup −3} for 2.45 GHz lowermore » hybrid current drive) near the LH grill and the LH power reflection coefficients is investigated. The factors, including the gap between the LH grills and the last closed magnetic flux surface, line-averaged density, LH power, edge safety factor, and gas puffing, are analyzed. The experiments show that injection of LH power is beneficial for increasing edge density. Gas puffing is beneficial for increasing grill density but excess gas puffing is unfavorable for coupling and current drive.« less

Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca).

PubMed

Matos, J; Lourenço, H M; Brito, P; Maulvault, A L; Martins, L L; Afonso, C

2015-11-01

This study aimed to identify the benefit and risk associated with raw and cooked blue shark consumption taking into account the bioaccessibility of Se, Hg and MeHg, by using in vitro digestion method. Selenium, Hg and MeHg levels were higher in cooked samples, particularly in grilled blue shark. Whereas Se bioaccessibility was above 83% in grilled samples, Hg and MeHg bioaccessibility was lower in grilled samples with values near 50%. In addition, all Se-Health Beneficial Values were negative and the molar MeHg:Se ratios were higher than one. The risk-benefit assessment yielded a maximum consumption of one yearly meal for raw or cooked blue shark, thus emphasizing the need to recommend the consumption of a wider variety of seafood species in a balanced and healthy diet. Copyright © 2015 Elsevier Inc. All rights reserved.

Aeroacoustics of automotive vents

NASA Astrophysics Data System (ADS)

Guérin, S.; Thomy, E.; Wright, M. C. M.

2005-08-01

This paper studies the generation of noise by car ventilation systems whose outlet rates are controlled by a butterfly valve and whose directions are controlled by grilles. First the noise created by the valve alone is analysed with the theory formulated by Nelson and Morfey for spoiler-generated noise in-duct flow. To confirm this theory the fluctuating force experienced by the valve is measured experimentally and the mean drag force is deduced from analytical work presented by Sarpkaya. Then the noise generated by the grille and its effect on sound transmission is investigated. Finally, it is shown that a strong and complex interaction between the wake shed behind the valve and the grille occurs when both elements are placed close together. This is responsible for an overall increase in the noise level although some sound reduction is measured at low frequency. It is found that moving the valve further upstream can reduce the noise by several decibels.

Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef.

PubMed

Porto-Fett, Anna C S; Juneja, Vijay K; Tamplin, Mark L; Luchansky, John B

2009-03-01

Irradiated ground beef samples (ca. 3-g portions with ca. 25% fat) inoculated with Yersina pestis strain KIM5 (ca. 6.7 log CFU/g) were heated in a circulating water bath stabilized at 48.9, 50, 52.5, 55, 57.5, or 60 degrees C (120, 122, 126.5, 131, 135.5, and 140 degrees F, respectively). Average D-values were 192.17, 34.38, 17.11, 3.87, 1.32, and 0.56 min, respectively, with a corresponding z-value of 4.67 degrees C (8.41 degrees F). In related experiments, irradiated ground beef patties (ca. 95 g per patty with ca. 25% fat) were inoculated with Y. pestis strains KIMS or CDC-A1122 (ca. 6.0 log CFU/g) and cooked on an open-flame gas grill or on a clam-shell type electric grill to internal target temperatures of 48.9, 60, and 71.1 degrees C (120, 140, and 160 degrees F, respectively). For patties cooked on the gas grill, strain KIM5 populations decreased from ca. 6.24 to 4.32, 3.51, and < or = 0.7 log CFU/g at 48.9, 60, and 71.1 degrees C, respectively, and strain CDC-A1122 populations decreased to 3.46 log CFU/g at 48.9 degrees C and to < or = 0.7 log CFU/g at both 60 and 71.1 degrees C. For patties cooked on the clam-shell grill, strain KIM5 populations decreased from ca. 5.96 to 2.53 log CFU/g at 48.9 degrees C and to < or = 0.7 log CFU/g at 60 or 71.1 degrees C, and strain CDC-A1122 populations decreased from ca. 5.98 to < or = 0.7 log CFU/g at all three cooking temperatures. These data confirm that cooking ground beef on an open-flame gas grill or on a clam-shell type electric grill to the temperatures and times recommended by the U.S. Department of Agriculture and the U.S. Food and Drug Administration Food Code, appreciably lessens the likelihood, severity, and/or magnitude of consumer illness if the ground beef were purposefully contaminated even with relatively high levels of Y. pestis.

The 1972 Westover Air Force Base Food Preference Survey and Reliability Study

DTIC Science & Technology

1974-02-01

Preferred Foods on BOTH Scales on BOTH Scales Milk Butterscotch Sauce Orange Juice Parsnips Eggs to Order Kidney Bean Salad Grilled Steak Raisin Pie...Knickerbocker Soup Chocolate Milk Mashed Potatoes ’Taken from the top/bottom 25 lists of Both scales There are several additional methods of evaluating...the factors are not highly correlated (26); they appear to be measuring different things. For example, grilled steak and milk are two very popular

Mission Connect Mild TBI Translational Research Consortium

DTIC Science & Technology

2009-08-01

modalities. We recruited to the project Margaret A. Parsley to carry out the Mild Traumatic Brain Injuries (MTBIs) under the supervision of Doug DeWitt...abstracts: Hulsebosch CE, Johnson KM, Dewitt DS, Dash PK, Grill R, Parsley MA, Unabia G, Rea H, Perez-Polo JR. Role of IL-1 and TNF receptor activation in...neurological deficits after TBI National Neurotrauma Society, 2010 Johnson KM, Dewitt DS, Dash PK, Grill R, Parsley MA, Unabia G, Rea H, Perez-Polo

Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast.

PubMed

Conchillo, Ana; Ansorena, Diana; Astiasarán, Iciar

2003-05-01

The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4 degrees C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 microg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 microg/ g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 microg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.

Adapting and Evaluating a Rapid, Low-Cost Method to Enumerate Flies in the Household Setting

PubMed Central

Wolfe, Marlene K.; Dentz, Holly N.; Achando, Beryl; Mureithi, MaryAnne; Wolfe, Tim; Null, Clair; Pickering, Amy J.

2017-01-01

Diarrhea is a leading cause of death among children under 5 years of age worldwide. Flies are important vectors of diarrheal pathogens in settings lacking networked sanitation services. There is no standardized method for measuring fly density in households; many methods are cumbersome and unvalidated. We adapted a rapid, low-cost fly enumeration technique previously developed for industrial settings, the Scudder fly grill, for field use in household settings. We evaluated its performance in comparison to a sticky tape fly trapping method at latrine and food preparation areas among households in rural Kenya. The grill method was more sensitive; it detected the presence of any flies at 80% (433/543) of sampling locations versus 64% (348/543) of locations by the sticky tape. We found poor concordance between the two methods, suggesting that standardizing protocols is important for comparison of fly densities between studies. Fly species identification was feasible with both methods; however, the sticky tape trap allowed for more nuanced identification. Both methods detected a greater presence of bottle flies near latrines compared with food preparation areas (P < 0.01). The grill method detected more flies at the food preparation area compared with near the latrine (P = 0.014) while the sticky tape method detected no difference. We recommend the Scudder grill as a sensitive fly enumeration tool that is rapid and low cost to implement. PMID:27956654

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.

Concentration and particle size distribution of polycyclic aromatic hydrocarbons formed by thermal cooking.

PubMed

Saito, E; Tanaka, N; Miyazaki, A; Tsuzaki, M

2014-06-15

The concentration and particle size distribution of 19 major polycyclic aromatic hydrocarbons (PAHs) emitted by thermal cooking were investigated. Corn, trout, beef, prawns, and pork were selected for grilling. The PAHs in the oil mist emitted when the food was grilled were collected according to particle size range and analysed by GC/MS. Much higher concentrations of PAHs were detected in the oil mist emitted by grilled pork, trout, and beef samples, which were rich in fat. The main components of the cooking exhaust were 3- and 4-ring PAHs, regardless of food type. The particle size distribution showed that almost all the PAHs were concentrated in particles with diameters of <0.43 μm. For pork, the toxic equivalent of benzo[a]pyrene accounted for 50% of the PAHs in particles with diameters of <0.43 μm. From these results, we estimated that >90% of the PAHs would reach the alveolar region of the lungs. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.

PubMed

Roncero-Ramos, Irene; Mendiola-Lanao, Mónica; Pérez-Clavijo, Margarita; Delgado-Andrade, Cristina

2017-05-01

Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the β-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.

Emissions from street vendor cooking devices (charcoal grilling). Final report, January 1998--March 1999

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

Lee, S.Y.

1999-06-01

The report discusses a joint US/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 the streets of Mexicali, Mexico, were investigated experimentally by measuring levels of particulate matter, particle size distributions, volatile and semivolatile organic compounds, aldehydes, and oxides of nitrogen and sulfur, emitted when meat is cooked on a grill over a charcoal fire. To investigate the emission rate, both beef and chicken were tested. Furthermore, both meats were marinated with a mixture similarmore » to that used by the street vendors. Some tests were conducted with non-marinated beef for comparison. Two blank runs were performed sampling charcoal fires without meat. Finally, a simple control device, normally used in an exhaust fan to trap grease over a kitchen stove, was evaluated for its effectiveness in reducing emissions.« less

Detection of 1-nitropyrene in yakitori (grilled chicken).

PubMed

Kinouchi, T; Tsutsui, H; Ohnishi, Y

1986-01-01

Pieces of raw chicken with or without a marinating sauce were grilled over a city gas flame, extracted with benzene-ethanol (4:1) by ultrasonication and fractionated into diethyl ether-soluble neutral, acidic and basic fractions. The mutagenicity of these fractions was measured with Salmonella typhimurium strains TA100, TA98, TA98NR and TA98/1,8-DNP6 in the presence and absence of a 9000 X g post-mitochondrial supernatant from Aroclor 1254-treated Sprague-Dawley rat liver (S9 mix). The basic fraction of yakitori without the sauce was more mutagenic than the other fractions for S. typhimurium strain TA98 in the presence of S9 mix. This is probably due to the presence of amino acid or protein pyrolysates. However, when the chicken was grilled with the sauce, the basic fraction showed lower mutagenicity for strain TA98 in the presence of S9 mix than did the same fraction without the sauce. The neutral fraction of yakitori with sauce showed high mutagenicity for strain TA98 in the absence of S9 mix, but low mutagenicity for strains TA98NR and TA98/1,8-DNP6, suggesting that this fraction might contain nitropyrenes (NPs). The neutral fraction of yakitori was analyzed by high-performance liquid chromatography (HPLC). The neutral fraction of the chicken grilled with the sauce for 3, 5 and 7 min contained 3.8, 19 and 43 ng, respectively, of 1-NP per gram of yakitori accounting for 3.0, 2.7 and 1.3%, respectively, of the total mutagenicity.(ABSTRACT TRUNCATED AT 250 WORDS)

Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).

PubMed

Campos, Sílvia D; Alves, Rita C; Mendes, Eulália; Costa, Anabela S G; Casal, Susana; Oliveira, Maria Beatriz P P

2013-04-01

Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g). Copyright © 2012 Elsevier Ltd. All rights reserved.

Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish Products

PubMed Central

Olatunji, Olatunde S.; Fatoki, Olalekan S.; Opeolu, Beatrice O.; Ximba, Bhekumusa J.

2015-01-01

In this study, the concentration levels of the probable carcinogenic PAH fractions, benzo[a]pyrene (BaP) and benzo[k]fluoranthrene (BkF) in fillets of some processed fish species were investigated. Fish species comprising Merluccius poli (hake), Tyrsites atun (snoek), Seriola lalandi (yellow-tail) and Brama brama (angel fish) were bought in fish shops at Gordon’s Bay, Western Cape, South Africa. The fish were gutted, filleted and prepared for edibility by frying, grilling and boiling. Polycyclic aromatic hydrocarbons were extracted from each homogenized fish sample, cleaned-up using solid phase extraction (SPE), and analysed for the PAH fractions, BaP and BkF using a Gas Chromatograph coupled with a Flame Ionization Detector (GC-FID). The sum of the two PAHs (∑2PAH) i.e., BaP and BkF ranged between 0.56 and 1.46 µg/kg, in all boiled, grilled and fried fish species. The fried fish extracts showed significantly higher (p < 0.05) abundance of ∑2PAH, than grilled and boiled fish. Dietary safety and PAHs toxicity was also discussed. PMID:25607603

Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

PubMed

Erkan, Nuray; Özden, Özkan; Selçuk, Arif

2010-12-01

Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

Employing a Modified Diffuser Momentum Model to Simulate Ventilation of the Orion CEV (DRAFT)

NASA Technical Reports Server (NTRS)

Straus, John; Ball, Tyler; OHara, William; Barido, Richard

2011-01-01

Computational Fluid Dynamics (CFD) is used to model the flow field in the Orion CEV cabin. The CFD model employs a momentum model used to account for the effect of supply grilles on the supply flow. The momentum model is modified to account for non-uniform velocity profiles at the approach of the supply grille. The modified momentum model is validated against a detailed vane-resolved model before inclusion into the Orion CEV cabin model. Results for this comparison, as well as that of a single ventilation configuration are presented.

Modeling of the thermal comfort in vehicles using COMSOL multiphysics

NASA Astrophysics Data System (ADS)

Gavrila, Camelia; Vartires, Andreea

2016-12-01

The environmental quality in vehicles is a very important aspect of building design and evaluation of the influence of the thermal comfort inside the car for ensuring a safe trip. The aim of this paper is to modeling and simulating the thermal comfort inside the vehicles, using COMSOL Multiphysics program, for different ventilation grilles. The objective will be the implementing innovative air diffusion grilles in a prototype vehicle. The idea behind this goal is to introduce air diffusers with a special geometry allowing improving mixing between the hot or the cold conditioned air introduced in the cockpit and the ambient.

A Survey of Quality Assurance Practices in Nonmilitary Hospitals

DTIC Science & Technology

1983-04-01

160 ° ) Power (1600) Scrambled Egg (1450) Final Rinse (1900) SF Scrambled Egg (145) Rinse (190_) Broth ( 190) Hot Beverage (1850) 1 Juices (40-450...3 4 5 Barbecued beef sandwich 1 2 3 4 5 Egg & tuna salad sandwiches 1 2 3 4 5 Beef & noodle casserole 1 2 3 4 5 Grilled ham & cheese sandwich 1 2 3 4...5 Spaghetti & meat sauce 1 2 3 4 5 Grilled hamburger 1 2 3 4 5 Hot turkey sandwich 1 2 3 4 5 Swedish meatballs 1 2 3 4 5 Stuffed green pepper 1 2 3 4

Fish, omega-3 long-chain fatty acids, and all-cause mortality in a low-income US population: results from the Southern Community Cohort Study

PubMed Central

Villegas, R; Takata, Y; Murff, H; Blot, WJ

2015-01-01

Background We examined associations between fish and n-3 LCFA and mortality in a prospective study with a large proportion of blacks with low socio-economic status. Methods and Results We observed 6,914 deaths among 77,604 participants with dietary data (follow-up time 5.5 years). Of these, 77,100 participants had available time-to-event data. We investigated associations between mortality with fish and n-3 LCFA intake, adjusting for age, race, sex, kcals/day, body mass index (BMI), smoking, alcohol consumption, physical activity, income, education, chronic disease, insurance coverage, and meat intake. Intakes of fried fish, baked/grilled fish and total fish, but not tuna, were associated with lower mortality among all participants. Analysis of trends in overall mortality by quintiles of intake showed that intakes of fried fish, baked/grilled fish and total fish, but not tuna, were associated with lower risk of total mortality among all participants. When participants with chronic disease were excluded, the observed association remained only between intakes of baked/grilled fish, while fried fish was associated with lower risk of mortality in participants with prevalent chronic disease. The association between n-3 LCFA intake and lower risk of mortality was significant among those with diabetes at baseline. There was an inverse association of mortality with fried fish intake in men, but not women. Total fish and baked/grilled fish intakes were associated with lower mortality among blacks while fried fish intake was associated with lower mortality among whites. Effect modifications were not statistically significant. Conclusion Our findings suggest a modest benefit of fish consumption on mortality. PMID:26026210

Fish, omega-3 long-chain fatty acids, and all-cause mortality in a low-income US population: Results from the Southern Community Cohort Study.

PubMed

Villegas, R; Takata, Y; Murff, H; Blot, W J

2015-07-01

We examined associations between fish and n-3 LCFA and mortality in a prospective study with a large proportion of blacks with low socio-economic status. We observed 6914 deaths among 77,604 participants with dietary data (follow-up time 5.5 years). Of these, 77,100 participants had available time-to-event data. We investigated associations between mortality with fish and n-3 LCFA intake, adjusting for age, race, sex, kcal/day, body mass index (BMI), smoking, alcohol consumption, physical activity, income, education, chronic disease, insurance coverage, and meat intake. Intakes of fried fish, baked/grilled fish and total fish, but not tuna, were associated with lower mortality among all participants. Analysis of trends in overall mortality by quintiles of intake showed that intakes of fried fish, baked/grilled fish and total fish, but not tuna, were associated with lower risk of total mortality among all participants. When participants with chronic disease were excluded, the observed association remained only between intakes of baked/grilled fish, while fried fish was associated with lower risk of mortality in participants with prevalent chronic disease. The association between n-3 LCFA intake and lower risk of mortality was significant among those with diabetes at baseline. There was an inverse association of mortality with fried fish intake in men, but not women. Total fish and baked/grilled fish intakes were associated with lower mortality among blacks while fried fish intake was associated with lower mortality among whites. Effect modifications were not statistically significant. Our findings suggest a modest benefit of fish consumption on mortality. Copyright © 2015 Elsevier B.V. All rights reserved.

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation.

PubMed

Baptista, R F; Lemos, M; Teixeira, C E; Vital, H C; Carneiro, C S; Mársico, E T; Conte Júnior, C A; Mano, S B

2014-06-01

The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature. Poultry Science Association Inc.

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.

PubMed

Bueno, Mónica; Campo, M Mar; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

2014-12-01

The objective of the work is to understand the role of the different aroma compounds in the perception of the local "lamb flavour" concept. For this, a set of 70 loins (Longissimus dorsi) from approximately seventy day-old Rasa Aragonesa male lambs were grilled and the aroma-active chemicals released during the grilling process were trapped and analyzed. Carbonyl compounds were derivatizated and determined by GC-NCI-MS, whereas other aromatic compounds were directly analyzed by GC-GC-MS. Odour activity values (OAVs) were calculated using their odour threshold values in air. Lamb flavour could be satisfactory explained by a partial least-squares model (74% explained variance in cross-validation) built by the OAVs of 32 aroma-active chemical compounds. The model demonstrates that the lamb flavour concept is the result of a complex balance. Its intensity critically and positively depends to the levels of volatile fatty acids and several dimethylpyrazines while is negatively influenced by the different alkenals and alkadienals. (E,E)-2,4-decadienal and (E)-2-nonenal showed top OAVs. Copyright © 2014 Elsevier Ltd. All rights reserved.

Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food.

PubMed

Jogsten, Ingrid Ericson; Perelló, Gemma; Llebaria, Xavier; Bigas, Esther; Martí-Cid, Roser; Kärrman, Anna; Domingo, José L

2009-07-01

In this study, the role that some food processing and packaging might play as a source of perfluorinated compounds (PFCs) through the diet was assessed. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), liver lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. Among the 11 PFCs analyzed, only PFHxS, PFOS, PFHxA, and PFOA were detected in at least one composite sample, while the levels of the remaining PFCs (PFBuS, PFHpA, PFNA, PFDA, PFUnDA, and PFDoDA) were under their respective detection limits. PFOS was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while PFHxA was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. According to the results of the present study, it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.

Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.

PubMed

Barrington, P J; Baker, R S; Truswell, A S; Bonin, A M; Ryan, A J; Paulin, A P

1990-03-01

Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found tht the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.

Bumper and grille airbags concept for enhanced vehicle compatibility in side impact: phase II.

PubMed

Barbat, Saeed; Li, Xiaowei; Prasad, Priya

2013-01-01

Fundamental physics and numerous field studies have shown a higher injury and fatality risk for occupants in smaller and lighter vehicles when struck by heavier, taller and higher vehicles. The consensus is that the significant parameters influencing compatibility in front-to-side crashes are geometric interaction, vehicle stiffness, and vehicle mass. The objective of this research is to develop a concept of deployable bumper and grille airbags for improved vehicle compatibility in side impact. The external airbags, deployed upon signals from sensors, may help mitigate the effect of weight, geometry and stiffness differences and reduce side intrusions. However, a highly reliable pre-crash sensing system is required to enable the reliable deployment, which is currently not technologically feasible. Analytical and numerical methods and hardware testing were used to help develop the deployable external airbags concept. Various Finite Element (FE) models at different stages were developed and an extensive number of iterations were conducted to help optimize airbag and inflator parameters to achieve desired targets. The concept development was executed and validated in two phases. This paper covers Phase II ONLY, which includes: (1) Re-design of the airbag geometry, pressure, and deployment strategies; (2) Further validation using a Via sled test of a 48 kph perpendicular side impact of an SUV-type impactor against a stationary car with US-SID-H3 crash dummy in the struck side; (3) Design of the reaction surface necessary for the bumper airbag functionality. The concept was demonstrated through live deployment of external airbags with a reaction surface in a full-scale perpendicular side impact of an SUV against a stationary passenger car at 48 kph. This research investigated only the concept of the inflatable devices since pre-crash sensing development was beyond the scope of this research. The concept design parameters of the bumper and grille airbags are presented in this paper. Full vehicle-to-vehicle crash test results, Via sled test, and simulation results are also presented. Head peak acceleration, Head Injury Criteria (HIC), Thoracic Trauma Index (TTI), and Pelvic acceleration for the SID-H3 dummy and structural intrusion profiles were used as performance metrics for the bumper and grille airbags. Results obtained from the Via sled tests and the full vehicle-to-vehicle tests with bumper and grille airbags were compared to those of baseline test results with no external airbags.

Etude experimentale des excitations topologiques de l'effet Hall quantique a nu = 1 dans les heterostructures semiconductrices a double puits quantique

NASA Astrophysics Data System (ADS)

Charlebois, Serge

De nombreux travaux theoriques et experimentaux ont ete publies sur les excitations topologiques de gaz electroniques bidimensionnels (GE2D), appellees skyrmions, dans le regime de l'effet Hall quantique a remplissage unitaire. On attend des excitations semblables appellees bimerons dans les systemes formes de deux GE2D couples. Contrairement au cas des GE2D simples, aucune experience n'a, a notre connaissance, presente la mesure d'une propriete specifique aux bimerons. Nous presentons dans cette these des travaux experimentaux ayant pour objectif l'etude d'excitations topologiques dans les heterostructures a double puits quantique. Une manifestation attendue (les bimerons est la presence d'une anisotropie dans la conductivite a travers une constriction. Nous avons concu un dispositif original a point de contact a trois grilles non-coplanaires. Ce dispositif a trois grilles a la particularite de permettre la creation d'une constriction etroite dans le double GE2D tout en permettant l'equilibrage de la densite electronique entre les deux puits dans l'etroit canal de conduction. Nous avons fabrique ce dispositif de taille submicronique par electrolithographie sur des heterostructures a double puits. Les dispositifs ainsi fabriques ont ete etudies a basse temperature (0.3K) et ont montre un fonctionnement conforme aux attentes. Les travaux n'ont pas permis de mettre en evidence une anisotropie de transport revelatrice de l'existence de bimerons. Cette these est a notre connaissance la premiere etude experimentale visant la realisation de l'experience d'anisotropie de transport et est ainsi une contribution significative a l'avancement des connaissances dans ce domaine. Les travaux theoriques que nous presentons ont permis de montrer l'effet des excitations topologiques sur la capacite grille-GE2D du systeme. Ces travaux ouvrent la voie de la detection des bimerons par l'intermediaire de la mesure de la capacite grille-GE2D ou encore de la susceptibilite electrique du GE2D. Poursuivant cet objectif, nous avons concu, realise et teste un dispositif de mesure in situ de la capacite grille-GE2D d'une heterostructure. Nous avons egalement suggere d'autres methodes experimentales pour la mise en evidence des bimerons par le couplage de la texture de pseudospin a la capacite du GE2D.

Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness.

PubMed

Shackelford, S D; Wheeler, T L; Koohmaraie, M

2004-03-01

Experiments were conducted to compare the effects of two cookery methods, two shear force procedures, and sampling location within non-callipyge and callipyge lamb LM on the magnitude, variance, and repeatability of LM shear force data. In Exp. 1, 15 non-callipyge and 15 callipyge carcasses were sampled, and Warner-Bratzler shear force (WBSF) was determined for both sides of each carcass at three locations along the length (anterior to posterior) of the LM, whereas slice shear force (SSF) was determined for both sides of each carcass at only one location. For approximately half the carcasses within each genotype, LM chops were cooked for a constant amount of time using a belt grill, and chops of the remaining carcasses were cooked to a constant endpoint temperature using open-hearth electric broilers. Regardless of cooking method and sampling location, repeatability estimates were at least 0.8 for LM WBSF and SSF. For WBSF, repeatability estimates were slightly higher at the anterior location (0.93 to 0.98) than the posterior location (0.88 to 0.90). The difference in repeatability between locations was probably a function of a greater level of variation in shear force at the anterior location. For callipyge LM, WBSF was higher (P < 0.001) at the anterior location than at the middle or posterior locations. For non-callipyge LM, WBSF was lower (P < 0.001) at the anterior location than at the middle or posterior locations. Consequently, the difference in WBSF between callipyge and non-callipyge LM was largest at the anterior location. Experiment 2 was conducted to obtain an estimate of the repeatability of SSF for lamb LM chops cooked with the belt grill using a larger number of animals (n = 87). In Exp. 2, LM chops were obtained from matching locations of both sides of 44 non-callipyge and 43 callipyge carcasses. Chops were cooked with a belt grill and SSF was measured, and repeatability was estimated to be 0.95. Repeatable estimates of lamb LM tenderness can be achieved either by cooking to a constant endpoint temperature with electric broilers or cooking for a constant amount of time with a belt grill. Likewise, repeatable estimates of lamb LM tenderness can be achieved with WBSF or SSF. However, use of belt grill cookery and the SSF technique could decrease time requirements which would decrease research costs.

Prevalence of foodborne pathogens in grilled chicken from street vendors and retail outlets in Reynosa, Tamaulipas, Mexico.

PubMed

Díaz-López, A; Cantú-Ramírez, R C; Garza-González, E; Ruiz-Tolentino, L; Tellez-Luis, S J; Rivera, G; Bocanegra-García, V

2011-08-01

We analyzed a total of 70 grilled chicken samples bought randomly from street vendors and retail outlets in the city of Reynosa, Mexico, to determine the prevalence of Escherichia coli (Shiga toxin producing and enterotoxin producing), Salmonella spp., Staphylococcus aureus, Listeria spp., and Campylobacter spp. using microbiological methods and PCR detection of bacterial sequences. Of the 70 samples, 27 (38.5%) were from retail outlets and 43 (61.4%) from street vendors. All specimens were negative by both microbiological and molecular methods for Listeria monocytogenes, Shiga toxin 2 of Shiga toxin-producing E. coli, lt of enterotoxin-producing E. coli, and st enterotoxin, and all were negative for Salmonella spp. and Campylobacter jejuni by PCR. Of the samples studied, 49 (70%) had undetectable levels of the foodborne pathogens studied with the methods used. In the remaining 21 (30%) specimens, at least one pathogen was isolated or detected, with E. coli being the pathogen most frequently isolated and with two samples bearing the hlyA gene. We found no statistical difference in bacterial prevalence between retail and street vendor samples. The presence of pathogens in grilled chicken is an important public health risk because of the great demand for and daily consumption of this product in this region.

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. Copyright © 2014 Elsevier Ltd. All rights reserved.

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

PubMed Central

Choi, Yun-Sang; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Eun-Mi; Sung, Jung-Min; Kim, Hyun-Wook

2016-01-01

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak. PMID:27499656

Efficient full wave code for the coupling of large multirow multijunction LH grills

NASA Astrophysics Data System (ADS)

Preinhaelter, Josef; Hillairet, Julien; Milanesio, Daniele; Maggiora, Riccardo; Urban, Jakub; Vahala, Linda; Vahala, George

2017-11-01

The full wave code OLGA, for determining the coupling of a single row lower hybrid launcher (waveguide grills) to the plasma, is extended to handle multirow multijunction active passive structures (like the C3 and C4 launchers on TORE SUPRA) by implementing the scattering matrix formalism. The extended code is still computationally fast because of the use of (i) 2D splines of the plasma surface admittance in the accessibility region of the k-space, (ii) high order Gaussian quadrature rules for the integration of the coupling elements and (iii) utilizing the symmetries of the coupling elements in the multiperiodic structures. The extended OLGA code is benchmarked against the ALOHA-1D, ALOHA-2D and TOPLHA codes for the coupling of the C3 and C4 TORE SUPRA launchers for several plasma configurations derived from reflectometry and interferometery. Unlike nearly all codes (except the ALOHA-1D code), OLGA does not require large computational resources and can be used for everyday usage in planning experimental runs. In particular, it is shown that the OLGA code correctly handles the coupling of the C3 and C4 launchers over a very wide range of plasma densities in front of the grill.

Measurement of LHCD antenna position in Aditya tokamak

NASA Astrophysics Data System (ADS)

Ambulkar, K. K.; Sharma, P. K.; Virani, C. G.; Parmar, P. R.; Thakur, A. L.; Kulkarni, S. V.

2010-02-01

To drive plasma current non-inductively in ADITYA tokamak, 120 kW pulsed Lower Hybrid Current Drive (LHCD) system at 3.7 GHz has been designed, fabricated and installed on ADITYA tokamak. In this system, the antenna consists of a grill structure, having two rows, each row comprising of four sub-waveguides. The coupling of LHCD power to the plasma strongly depends on the plasma density near the mouth of grill antenna. Thus the grill antenna has to be precisely positioned for efficient coupling. The movement of mechanical bellow, which contracts or expands up to 50mm, governs the movement of antenna. In order to monitor the position of the antenna precisely, the reference position of the antenna with respect to the machine/plasma position has to be accurately determined. Further a mechanical system or an electronic system to measure the relative movement of the antenna with respect to the reference position is also desired. Also due to poor accessibility inside the ADITYA machine, it is impossible to measure physically the reference position of the grill antenna with respect to machine wall, taken as reference position and hence an alternative method has to be adopted to establish these measurements reliably. In this paper we report the design and development of a mechanism, using which the antenna position measurements are made. It also describes a unique method employing which the measurements of the reference position of the antenna with respect to the inner edge of the tokamak wall is carried out, which otherwise was impossible due to poor accessibility and physical constraints. The position of the antenna is monitored using an electronic scale, which is developed and installed on the bellow. Once the reference position is derived, the linear potentiometer, attached to the bellow, measures the linear distance using position transmitter. The accuracy of measurement obtained in our setup is within +/- 0.5 % and the linearity, along with repeatability is excellent.

Monitoring Of The Middle Atmosphere: Grille Spectrometer Experiment Results On Board SPACELAB 1 And Scientific Program Of ATLAS 1 Mission

NASA Astrophysics Data System (ADS)

Papineau, N.; Camy-Peyret, C.; Ackerman, Marcel E.

1989-10-01

Measurements of atmospheric trace gases have been performed during the first Spacelab mission on board the Space Shuttle. The principle of the observations is infrared absorption spectroscopy using the solar occultation technique. Infrared absorption spectra of NO, CO, CO2, NO2, N20, CH4 and H2O have been recorded using the Grille spectrometer developped by ONERA and IASB. From the observed spectra, vertical profiles for these molecules have been derived. The present paper summarizes the main results and compares them with computed vertical profiles from a zonally averaged model of the middle atmosphere. The scientific objectives of the second mission, Atlas 1, planned for 1990 are also presented.

[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.

A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish.

PubMed

Viegas, O; Novo, P; Pinho, O; Ferreira, I M P L V O

2012-01-15

A method for analysis of 15 PAHs in charcoal-grilled meat/fish was established by high performance liquid chromatography and fluorescence detection. Gradient elution was performed with methanol/water/ethyl acetate. Maxima excitation and emission wavelengths were selected for each PAH. Retention times were very stable with coefficients of variation below 0.24% within analytical day and below 0.60% across analytical days. Two different methods of cleanup and pre-concentration steps were compared. Solvent extraction assisted by sonication carried out with n-hexane on 2g of lyophilized meat or 1g of lyophilized fish allowed to obtain high sensitivity, reproducibility and better extraction efficiency. Limits of quantification (LOQs, s/n=10) were lower than 0.01ng/g of meat wet weight and lower than 0.02ng/g of fish wet weight for all PAHs (except for Na, Fl and IP that were lower than 0.1ng/g). Two different quantification methods were compared. Standard addition method compensated PAHs losses due to incomplete extraction and it is recommended for analyses of grilled meat and fish samples that usually contain very low amounts of the eight high molecular weight PAHs (BaA, Ch, BbF, BkF, BaP, IP, BgP, DhA). Copyright © 2011 Elsevier B.V. All rights reserved.

Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839).

PubMed

Maulvault, Ana Luísa; Anacleto, Patrícia; Machado, Raquel; Amaral, Andressa; Carvalho, Maria Luísa; Lourenço, Helena Maria; Nunes, Maria Leonor; Marques, António

2012-05-01

Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish. Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish. Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.

The effect of green tea and olive oil on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia.

PubMed

Awney, Hala

2011-05-01

The effect of green tea (GT) and green tea with olive oil (GT+OL) as antioxidants on the formation and mutagenic activity of heterocyclic aromatic amines (HCAs) extracted from beef shawerma, grilled chicken and fried beef liver was examined. HCAs were extracted by blue rayon, analyzed as spiked and unspiked samples with high-performance liquid chromatography and its mutagenic response was assessed by Sallmonela typhimurium 100 in the Ames test. Surprisingly, GT and GT+OL augmented HCAs measured in beef shawerma and grilled chicken but total HCAs measured in GT+OL were less than GT treatment. Both treatments altered the HCA profile as imidazoquinoline type became the most abundant. In control and GT+OL fried beef liver no HCAs were detected, but Trp-P1 was detected in GT treatment. Generally, the mutagenic response of HCAs measured in GT+OL was less than GT in beef shawerma and grilled chicken. However, the mutagenic response of control and 2% GT+OL fried liver was negative. These data suggest that GT concentrations used in this study may induce free radical formation during the Millared reaction due to its pro-oxidative effect, which augmented the HCAs formed and its mutagenic response. In order to optimize both safety and quality of our diets, more need to be done to fully understand the risk of HCAs in food.

The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.

PubMed

Yilmaz, I; Yetim, H; Ockerman, H W

2002-08-01

In this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdağ were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71 degrees C) and oven-cooked (79 degrees C), 3-4 log cycles in microwave (97 degrees C) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.

The Benign Hamburger.

ERIC Educational Resources Information Center

Peaslee, Graham; Lantz, Juliette M.; Walczak, Mary M.

1998-01-01

Uses a case study of food poisoning from hamburgers at the fictitious Jill-at-the-Grill to teach the nuclear science behind food irradiation. Includes case teaching notes on the benign hamburger. (ASK)

Winter Weather: Indoor Safety

MedlinePlus

... Use flashlights or lanterns instead. Never use an electric generator or a gas or charcoal grill indoors. ... heater. Make sure that the cord of an electric space heater is not a tripping hazard but ...

43 CFR 8360.0-5 - Definitions.

Code of Federal Regulations, 2014 CFR

2014-10-01

...; potable water; grills or fire rings; tables; or controlled access. (d) Public lands means any lands and... controlled fire occurring out of doors, used for cooking, branding, personal warmth, lighting, ceremonial or...

43 CFR 8360.0-5 - Definitions.

Code of Federal Regulations, 2013 CFR

2013-10-01

...; potable water; grills or fire rings; tables; or controlled access. (d) Public lands means any lands and... controlled fire occurring out of doors, used for cooking, branding, personal warmth, lighting, ceremonial or...

43 CFR 8360.0-5 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-10-01

...; potable water; grills or fire rings; tables; or controlled access. (d) Public lands means any lands and... controlled fire occurring out of doors, used for cooking, branding, personal warmth, lighting, ceremonial or...

43 CFR 8360.0-5 - Definitions.

Code of Federal Regulations, 2012 CFR

2012-10-01

...; potable water; grills or fire rings; tables; or controlled access. (d) Public lands means any lands and... controlled fire occurring out of doors, used for cooking, branding, personal warmth, lighting, ceremonial or...

Eating out

MedlinePlus

... your meal. Healthy Eating at All Types of Restaurants Sandwich restaurants or deli counters allow you to better manage ... be grilled or toasted without added butter. Chinese restaurants offer healthy choices if you are careful: Most ...

Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study.

PubMed

Kazerouni, N; Sinha, R; Hsu, C H; Greenberg, A; Rothman, N

2001-05-01

Animal studies have shown that dietary intake of benzo[a]pyrene (BaP), a polycyclic aromatic hydrocarbon (PAH), causes increased levels of tumors at several sites, particularly in the upper gastrointestinal tract. However, the role of dietary intake of BaP and cancer in humans is not clear. We created a BaP database of selected food products that could be linked to Food Frequency Questionnaires (FFQs) to estimate BaP intake. BaP levels were measured for each food line-item (composite samples) which consisted of a variety of foods in a FFQ. Composite sample parts were derived from the Second National Health and Nutrition Examination Survey (NHANES II) which represents the most common food items consumed by the general population. Meat samples were cooked by different techniques in controlled conditions, and by various restaurants and fast-food chains. Non-meat products were purchased from the major national supermarket chains. The quantities of BaP were measured using a thin-layer chromatography (TLC)/spectrofluorometer technique and were highly correlated with both BaP (r=0.99) [corrected] and sum of carcinogenic PAH (r=0.98) measured by HPLC technique. We linked our database to the results from a FFQ and estimated the daily BaP intake of various food items in 228 subjects in the Washington, DC metropolitan area. The highest levels of BaP (up to about 4 ng BaP/g of cooked meat) were found in grilled/barbecued very well done steaks and hamburgers and in grilled/barbecued well done chicken with skin. BaP concentrations were lower in meats that were grilled/barbecued to medium done and in all broiled or pan-fried meat samples regardless of doneness level. The BaP levels in non-meat items were generally low. However, certain cereals and greens (e.g. kale, collard greens) had levels up to 0.5 ng/g. In our population, the bread/cereal/grain, and grilled/barbecued meat, respectively, contributed 29 and 21 percent to the mean daily intake of BaP. This database may be helpful in initial attempts to assess dietary BaP exposures in studies of cancer etiology.

Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.

PubMed

Shen, Cangliang; Adler, Jeremy M; Geornaras, Ifigenia; Belk, Keith E; Smith, Gary C; Sofos, John N

2010-03-01

This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (-20 degrees C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (-20 degrees C, 42 h), and tempered (4 degrees C, 2.5 h) before cooking. Partially thawed (-2 +/- 1 degrees C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65 degrees C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) >/= double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) < Oster toaster oven (11.3 to 45.0 min) < Presto electric skillet (16.3 to 55.0 min) < Sanyo grill (14.3 to 65.0 min) < standard kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.

Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken.

PubMed

Aguirre, M E; Owens, C M; Miller, R K; Alvarado, C Z

2018-04-01

The broiler industry is currently experiencing a muscle anomaly referred to as "woody breast," and the effect of different cooking methods on the marination properties of severe woody breast (SWB) has not yet been reported. This study compared the texture attributes of marinated (injected) normal (NOR) and SWB using a convection oven and a flat-top grill. The objectives were 1) to develop and validate a descriptive texture attribute panel with 6 trained panelists using a 16-point scale and 2) to evaluate the instrumental texture profile analysis (TPA) using a texture analyzer. Sixty-four NOR and SWB were obtained from a commercial facility. Fillet color (L*, a*, b*) and pH were measured before marination. In each of 2 trials, the breast muscles were injected in bulk with 15% brine (0.48 STPP, 0.55% NaCl, final concentration), and marinade retention was determined after 20 minutes. The meat was vacuum packaged, stored at -20°C (7 d sensory; 29 d TPA) and then thawed (4°C, 24 h). Fillets were cooked to 73°C on a flat-top grill (176°C) or in an oven (176°C), and cook loss % was determined. Panelist samples (2 × 2 cm) and TPA samples (4 × 2 cm) were cut into 3 pieces. Color and pH were higher for SWB than NOR fillets (P < 0.05). Marinade retention was 83.21% for NOR meat and 59.23% for SWB meat. The flat-top grill method resulted in higher cook loss than oven (P < 0.05). SWB had higher cook loss when compared to NOR (P < 0.05). Sensory texture descriptors springiness, hardness, denseness, cohesiveness, fracturability, fibrousness, crunchiness, and chewiness were higher for SWB than NOR fillets (P < 0.05). TPA attributes also showed higher values for SWB compared to NOR (P < 0.05). No differences in texture were found between the grill and oven for sensory and TPA attributes. In summary, marinated SWB has significant texture differences when compared to NOR, regardless of cooking method.

Sex differences in thermal detection and thermal pain threshold and the thermal grill illusion: a psychophysical study in young volunteers.

PubMed

Averbeck, Beate; Seitz, Lena; Kolb, Florian P; Kutz, Dieter F

2017-09-01

Sex-related differences in human thermal and pain sensitivity are the subject of controversial discussion. The goal of this study in a large number of subjects was to investigate sex differences in thermal and thermal pain perception and the thermal grill illusion (TGI) as a phenomenon reflecting crosstalk between the thermoreceptive and nociceptive systems. The thermal grill illusion is a sensation of strong, but not necessarily painful, heat often preceded by transient cold upon skin contact with spatially interlaced innocuous warm and cool stimuli. The TGI was studied in a group of 78 female and 58 male undergraduate students and was evoked by placing the palm of the right hand on the thermal grill (20/40 °C interleaved stimulus). Sex-related thermal perception was investigated by a retrospective analysis of thermal detection and thermal pain threshold data that had been measured in student laboratory courses over 5 years (776 female and 476 male undergraduate students) using the method of quantitative sensory testing (QST). To analyse correlations between thermal pain sensitivity and the TGI, thermal pain threshold and the TGI were determined in a group of 20 female and 20 male undergraduate students. The TGI was more pronounced in females than males. Females were more sensitive with respect to thermal detection and thermal pain thresholds. Independent of sex, thermal detection thresholds were dependent on the baseline temperature with a specific progression of an optimum curve for cold detection threshold versus baseline temperature. The distribution of cold pain thresholds was multi-modal and sex-dependent. The more pronounced TGI in females correlated with higher cold sensitivity and cold pain sensitivity in females than in males. Our finding that thermal detection threshold not only differs between the sexes but is also dependent on the baseline temperature reveals a complex processing of "cold" and "warm" inputs in thermal perception. The results of the TGI experiment support the assumption that sex differences in cold-related thermoreception are responsible for sex differences in the TGI.

Winter Storms and Extreme Cold

MedlinePlus

... your home to keep out the cold with insulation, caulking, and weather stripping. Learn how to keep ... and grills outdoors and away from windows. Never heat your home with a gas stovetop or oven. ...

Cook with Heart-Healthy Foods

MedlinePlus

... the calories in your meals by broiling, microwaving, baking, roasting, steaming or grilling foods. Avoid frying foods ... unsaturated fats. Instead of butter or margarine when baking... Try substituting half with applesauce. Why? Fewer calories ...

Particulate Matter (Environmental Health Student Portal)

MedlinePlus

... on a charcoal or gas grill, or burning fossil fuels in a power plant. How can PM ... and understand the health effects associated with this form of pollution. Air Pollution: What's the Solution? (U.S. ...

5. Historic American Buildings Survey, December, 1959 DETAIL OF WINDOW ...

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

5. Historic American Buildings Survey, December, 1959 DETAIL OF WINDOW AND IRON GRILLE, FIRST FLOOR, CHESTNUT STREET FACADE. - Provident Life & Trust Company Bank, 407-409 Chestnut Street, Philadelphia, Philadelphia County, PA

Parent's Guide to Preventing Inhalant Abuse

MedlinePlus

... irritability, or restlessness. What could be other telltale behaviors of inhalant abuse? Inhalant abusers also may exhibit ... to three companions, the four teenagers had taken gas from a family's grill propane tank. They put ...

Liven Up Your Meals with Vegetables and Fruits

MedlinePlus

... cook vegetables and fruits. Try grilling mushrooms, onions, peppers, or zucchini on a kabob skewer. Brush with ... vegetables to your pasta dish. Slip some herbs, peppers, spinach, red beans, onions, or cherry tomatoes into ...

43 CFR 8365.2-3 - Occupancy and use.

Code of Federal Regulations, 2013 CFR

2013-10-01

... Act of 1949, as amended (40 U.S.C. 484(m)); (c) Build any fire except in a stove, grill, fireplace or ring provided for such purpose; (d) Enter or remain in campgrounds closed during established night...

43 CFR 8365.2-3 - Occupancy and use.

Code of Federal Regulations, 2012 CFR

2012-10-01

... Act of 1949, as amended (40 U.S.C. 484(m)); (c) Build any fire except in a stove, grill, fireplace or ring provided for such purpose; (d) Enter or remain in campgrounds closed during established night...

43 CFR 8365.2-3 - Occupancy and use.

Code of Federal Regulations, 2011 CFR

2011-10-01

... Act of 1949, as amended (40 U.S.C. 484(m)); (c) Build any fire except in a stove, grill, fireplace or ring provided for such purpose; (d) Enter or remain in campgrounds closed during established night...

43 CFR 8365.2-3 - Occupancy and use.

Code of Federal Regulations, 2014 CFR

2014-10-01

... Act of 1949, as amended (40 U.S.C. 484(m)); (c) Build any fire except in a stove, grill, fireplace or ring provided for such purpose; (d) Enter or remain in campgrounds closed during established night...

First Results From the Alcator C-Mod Lower Hybrid Experiment

NASA Astrophysics Data System (ADS)

Parker, Ronald; Bernabei, Stefano; Grimes, Montgomery; Hosea, Joel; Johnson, David; Wilson, Randy

2005-10-01

A lower hybrid system operating at 4.6 GHz and capable of 3 MW source power has been installed on Alcator C-Mod. The grill facing the plasma consists of 4 rows of 24 waveguides. Electronic control of the amplitude and phase of the 12 klystrons supplying the RF power enables the launcher's n|| spectrum to be dynamically controlled over a wide range with a time response of 1 ms. Since the deposition of current depends on n|| as well as the temperature profile, the spatial distribution of the driven current can be varied with the same time response. Detection of fast electron Bremsstrahlung is the primary means of monitoring the driven current profile. Initial measurements at the 100 kW power level show that reflection coefficients as low as 7% are obtained at optimal phasing and density at the grill mouth. Comparison of these results with modeling predictions will be presented in a companion paper.

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

PubMed

Victoria-Campos, Claudia I; Ornelas-Paz, José de Jesús; Yahia, Elhadi M; Jiménez-Castro, Jorge A; Cervantes-Paz, Braulio; Ibarra-Junquera, Vrani; Pérez-Martínez, Jaime David; Zamudio-Flores, Paul B; Escalante-Minakata, Pilar

2013-10-16

Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.

[Microbiological evaluation of chicken meal "shaverma" as a factor for Salmonella transmission].

PubMed

Sergevnin, V I; Udavikhina, L S; Gorokhova, S V; Istomina, L F; Khasanov, R Kh; Sarmometov, E V; Novoselov, V G

2012-01-01

It has been established that the dish shawarma may be a factor for Salmonella transmission, by involving in sporadic and outbreak cases of Salmonella infection. Chicken fillet grilling when cooking the dish shawarma has been found to ensure its guaranteed freedom from Salmonella only in a piece less than 2 cm thick. Deeper layers of chicken and its juice that accumulates in the grill tray may remain be Salmonella-contaminated throughout the heat treatment. Obviously, for the epidemiological safety of the dish shawarma, it is necessary to cut a not more than 2-cm piece of fillet every time the latter is ready-made, i.e. a white color and a clear juice are produced. At the time one should not use the chicken juice as sauce to the ready-made fillet and to gather and crumble the latter in a separate container rather than in the tray.

Bumpers: Traffic Safety Tips

DOT National Transportation Integrated Search

1996-01-01

This fact sheet, NHTSA Facts: Summer 1996, discusses automobile bumpers. It notes that a car bumper is not a safety device to prevent or reduce injuries to people in the car. Instead, it is designed to protect the hood, trunk, grille, parking lights,...

Should You Have the Air Ducts in Your Home Cleaned?

EPA Pesticide Factsheets

2017-02-14

Duct cleaning generally refers to the cleaning of various heating and cooling system components of forced air systems, including the supply and return air ducts and registers, grilles and diffusers, heat exchangers heating and cooling coils.

Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

PubMed

Shrestha, Subash; Cornforth, Daren; Nummer, Brian A

2010-09-01

Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P < 0.05) patty diameter (98 compared with 93 mm) and increased (P < 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P < 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P < 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P < 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity.

Dietary effect on mixed function P450 1A2 activity assayed by estimation of caffeine metabolism in man.

PubMed

Kall, M A; Clausen, J

1995-10-01

Two studies were performed in order to evaluate cytochrome P450 1A2 mediated caffeine metabolism during different nutritional conditions. 1. In the first study, 23 healthy male non-smokers, mean age 25, changed from a customary mixed diet to a standard diet in 6 days. The 6 day's standard diet was based on bread, potatoes, rice and boiled meat. Thus, broccoli, cabbage and other cruciferous vegetables, spinach, leeks, onion, parsley, grapefruit, toasted bread, fried and charcoal grilled food, smoked fish and meat, ham and sausages were avoided. 2. In the second study, 33 healthy non-smoking subjects, 24 men and nine women mean age 25 years, volunteered. The study was designed to compare a customary home dietary period with the 6 day period of low dietary P450 induction and with a 5 day supplementary dietary period, i.e. ingestion of known dietary inducers. None of the women were using oral contraceptives or were pregnant during the experimental period. In the period of diet supplementation, the volunteers received charcoal grilled hamburger as a supplement to the standard low induction diet for lunch for 5 days. The hamburgers were made with 150 g beef (18-20% fat) and were grilled on charcoal for 10 min on each side until they were 'well done'. In the present study P450 1A2 activity was estimated from the caffeine metabolic ratio, the so-called CYP 1A2 index:(AFMU + 1-MX + 1-MU/ 17 -DMU) of the caffeine metabolites formed after oral ingestion of 200 mg caffeine. Urine was collected 4-8 h after caffeine ingestion in study 1 and 5 h after caffeine ingestion in study 2. In study 1 the CYP 1A2 index decreased from 4.28 +/- 0.98 in the customary home dietary period to 3.87 +/- 0.69 in the standard dietary period corresponding to 10.6% (P < 0.06) decrease in the CYP 1A2 index. In study 2 the CYP 1A2 index decreased from 4.47 +/- 1.76 in the customary home dietary period to 3.90 +/- 1.12 in the standard dietary period corresponding to a 14.6% decrease (P < 0.2) in P450 1A2 activity. The female subjects had a mean index value of 3.89 +/- 1.14 which was 16.8% (P = 0.09) lower than the mean male index value of 4.68 +/- 1.76 during the home dietary period. After the 5 day period with charcoal grilled hamburgers as a dietary supplement, the CYP 1A2 index increased to almost the same level as in the customary home dietary period. The index increased to 4.45 +/- 1.57 in the whole group of volunteers, corresponding to a 14.1% (P < 0.05) increase. The mean increase in the CYP 1A2 index covered a large inter-individual variation in response to ingestion of charcoal grilled meat ranging from a 29% decrease to a 147% increase.

EMISSIONS FROM CHARBROILING AND GRILLING OF CHICKEN AND BEEF. (R826237)

EPA Science Inventory

The perspectives, information and conclusions conveyed in research project abstracts, progress reports, final reports, journal abstracts and journal publications convey the viewpoints of the principal investigator and may not represent the views and policies of ORD and EPA. Concl...

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.

PubMed

Cheung, Lennie K Y; Tomita, Haruo; Takemori, Toshikazu

2016-08-01

The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan-frying or deep-frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan-fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep-fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan-frying) or migration into frying oil (deep-frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury. © 2016 Institute of Food Technologists®

Exterior building details of Building C, east façade: brick quoins, ...

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

Exterior building details of Building C, east façade: brick quoins, brick lintels, brick window sills, decorative metal grilles, scored cement finished brick wall; westerly view - San Quentin State Prison, Building 22, Point San Quentin, San Quentin, Marin County, CA

Exterior building details of Building C, west façade: second floor: ...

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

Exterior building details of Building C, west façade: second floor: four-over-four windows, arch brick lintels, brick sills, decorative metal grilles; easterly view - San Quentin State Prison, Building 22, Point San Quentin, San Quentin, Marin County, CA

75 FR 13168 - American Vantage Companies; Notice of Application

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-18

... Vantage Media Corporation to Genius, together with a 49% interest in the Border Grill Restaurant (``Border... other than gaming, media, restaurants and entertainment and has always emphasized its operating results... ongoing business operations in the placement agency, restaurant, gaming and entertainment fields and that...

10 ways to cut 500 calories a day

MedlinePlus

... toppings. Just say "no" to fried food. Frying food adds lots of unhealthy calories and saturated fat to any dish. Instead of fried chicken or fish, choose grilled, broiled, or poached instead. And skip the French fries. A large serving of fries alone can ...

Detail view to show the bronze gates hanging in the ...

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

Detail view to show the bronze gates hanging in the driveway portals; the open grille is foliated and crowned with patriotic eagle emblems - United States Department of Commerce, Bounded by Fourteenth, Fifteenth, and E streets and Constitution Avenue, Washington, District of Columbia, DC

Evaluation of commercially available techniques and development of simplified methods for measuring grille airflows in HVAC systems

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

Walker, Iain S.; Wray, Craig P.; Guillot, Cyril

2003-08-01

In this report, we discuss the accuracy of flow hoods for residential applications, based on laboratory tests and field studies. The results indicate that commercially available hoods are often inadequate to measure flows in residential systems, and that there can be a wide range of performance between different flow hoods. The errors are due to poor calibrations, sensitivity of existing hoods to grille flow non-uniformities, and flow changes from added flow resistance. We also evaluated several simple techniques for measuring register airflows that could be adopted by the HVAC industry and homeowners as simple diagnostics that are often as accuratemore » as commercially available devices. Our test results also show that current calibration procedures for flow hoods do not account for field application problems. As a result, organizations such as ASHRAE or ASTM need to develop a new standard for flow hood calibration, along with a new measurement standard to address field use of flow hoods.« less

Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.

PubMed

Viegas, Olga; Yebra-Pimentel, Iria; Martínez-Carballo, Elena; Simal-Gandara, Jesus; Ferreira, Isabel M P L V O

2014-03-26

The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

PubMed

Silva, Fábio A P; Ferreira, Valquíria C S; Madruga, Marta S; Estévez, Mario

2016-08-01

Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment.

PubMed

Costa, Sara; Afonso, Cláudia; Cardoso, Carlos; Batista, Irineu; Chaveiro, Nádia; Nunes, Maria Leonor; Bandarra, Narcisa Maria

2015-10-15

The effect of culinary treatments on the fatty acid profile, mercury (Hg), and methylmercury (MeHg) levels of salmon was studied. The bioaccessibility of fatty acids, Hg, and MeHg in raw and grilled salmon was determined. The most intense thermal treatment (grilling) did not alter the relative fatty acid (FA) profile. There were bioaccessibility differences between FAs. To the authors' knowledge, for the first time, higher bioaccessibility of the long-chain FAs than the short- and medium-chain FAs was measured. Chemical interaction phenomena seemed to play a role. On the other hand, higher levels of unsaturation decreased bioaccessibility. Two main alternative hypotheses were put forward, either lower polarity led to higher incorporation of FAs with longer hydrophobic aliphatic chain and lower number of double bonds in the emulsion present in the bioaccessible fraction or enzymatic selectivity preferentially hydrolyzed some FAs on the basis of their structure or position in the triacylglycerol molecule. Copyright © 2015 Elsevier Ltd. All rights reserved.

New Whole-House Solutions Case Study: John Wesley Miller, Tucson, Arizona

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

none,

This builder worked with the National Association of Home Builders Research Center to build two net-zero energy homes with foam-sheathed masonry walls, low-E windows 2.9 ACH50 air sealing, transfer grilles, ducts in insulated attic, PV, and solar water heating.

Exterior building details of Building C, south façade: second floor" ...

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

Exterior building details of Building C, south façade: second floor" four-over-four windows, arch brick lintels, brick sills, decorative metal grilles and tiebacks; northwesterly view - San Quentin State Prison, Building 22, Point San Quentin, San Quentin, Marin County, CA

78 FR 42929 - Foreign-Trade Zone (FTZ) 41-Milwaukee, Wisconsin, Notification of Proposed Production Activity...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-18

... rubber articles, cartons, bags, corrugated boxes with fillers, instruction sheets, range hood filters, bathroom mirrors, filters for whole house ventilation systems, cold- rolled steel for manufacturing, flat..., damper or filter springs for grille, stainless steel kitchen backsplashes, brackets, aluminum stainless...

Why Colleges Can't Shake the Feds

ERIC Educational Resources Information Center

Fain, Paul

2008-01-01

This article reports that Congress is cranky about how colleges spend money. Over the last three years, regulation-minded lawmakers have investigated university endowments, intercollegiate athletics, and presidential pay, but that grilling has largely ceased. A presidential election has dulled legislative ambitions, and Congress has its hands full…

Prendre des notes: Une histoire de grille (Taking Notes: A Matter of Grids).

ERIC Educational Resources Information Center

Ghenet-Hottois, Michele

1991-01-01

A method used to help translators develop skill in understanding texts uses a grid for organizing information before it is translated into another language. The technique, which can also be used simply for notetaking, is illustrated with a text in French. (MSE)

Decoupling Object Detection and Categorization

ERIC Educational Resources Information Center

Mack, Michael L.; Palmeri, Thomas J.

2010-01-01

We investigated whether there exists a behavioral dependency between object detection and categorization. Previous work (Grill-Spector & Kanwisher, 2005) suggests that object detection and basic-level categorization may be the very same perceptual mechanism: As objects are parsed from the background they are categorized at the basic level. In…

Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.

PubMed

Rhee, Min-Suk; Lee, Sun-Young; Hillers, Virginia N; McCurdy, Sandra M; Kang, Dong-Hyun

2003-06-01

The objective of this study was to evaluate the thermal inactivation of Escherichia coli O157:H7 in ground beef cooked to an internal temperature of 71.1 degrees C (160 degrees F) under conditions simulating consumer-style cooking methods. To compare a double-sided grill (DSG) with a single-sided grill (SSG), two different cooking methods were used for the SSG: for the one-turnover (OT-SSG) method, a patty was turned once when the internal temperature reached 40 degrees C, and for the multiturnover (MT-SSG) method, a patty was turned every 30 s. Patties (100 g, n = 9) inoculated with a five-strain mixture of E. coli O157: H7 at a concentration of 10(7) CFU/g were cooked until all three temperature readings (for two sides and the center) for a patty were 71.1 degrees C. The surviving E. coli O157:H7 cells were enumerated on sorbitol MacConkey (SMAC) agar and on phenol red agar base with 1% sorbitol (SPRAB). The order of the cooking methods with regard to the cooking time required for the patty to reach 71.1 degrees C was as follows: DSG (2.7 min) < MT-SSG (6.6 min) < OT-SSG (10.9 min). The more rapid, higher-temperature cooking method was more effective (P < 0.01) in destroying E. coli O157:H7 in ground beef. E. coli O157:H7 reduction levels were clearly differentiated among treatments as follows: OT-SSG (4.7 log10 CFU/g) < MT-SSG (5.6 log10 CFU/g) < DSG (6.9 log10 CFU/g). Significantly larger numbers of E. coil O157:H7 were observed on SPRAB than on SMAC agar. To confirm the safety of ground beef cooked to 71.1 degrees C, additional patties (100 g, n = 9) inoculated with lower concentrations of E. coli O157:H7 (10(3) to 10(4) CFU/g) were tested. The ground beef cooked by the OT-SSG method resulted in two (22%) of nine samples testing positive after enrichment, whereas no E. coli O157:H7 was found for samples cooked by the MT-SSG and DSG methods. Our findings suggest that consumers should be advised to either cook ground beef patties in a grill that cooks the top and the bottom of the patty at the same time or turn patties frequently (every 30 s) when cooking on a grill that cooks on only one side.

Interior of east side bathroom showing the sloped ceiling and ...

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

Interior of east side bathroom showing the sloped ceiling and window grill openings, light coming from right to left, view facing north-northeast - U.S. Naval Base, Pearl Harbor, Dry Dock No. 1, Latrine, Sixth Street, adjacent to Dry Dock No. 1, Pearl City, Honolulu County, HI

75 FR 22628 - Meridian Automotive Systems, Currently Known as Ventra, Ionia, MI; Amended Certification...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-29

... DEPARTMENT OF LABOR Employment and Training Administration [TA-W-64,058] Meridian Automotive... of Meridian Automotive Systems, Ionia, Michigan. The notice was published in the Federal Register on... assemblies, grills and service parts for the automotive industry. The company reports that in July 2009...

MOLECULAR TRACERS FOR SMOKE FROM CHARRING/BURNING OF CHITIN BIOPOLYMER. (R823990)

EPA Science Inventory

Abstract

Monosaccharide derivatives from the breakdown of cellulose are the major organic components of smoke particles emitted to the atmosphere from biomass burning. In urban areas a related biopolymer, chitin, may contribute markers to smoke from grilling/charring o...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

75 FR 61604 - Small Business Size Standards; Accommodation and Food Services Industries

Federal Register 2010, 2011, 2012, 2013, 2014

2010-10-06

... 721120, Casino Hotels, from $7.0 million to $30 million; NAICS 722211, Limited Service Restaurants, from...--Limited Service Restaurants..... 7.0 10.0 722212--Cafeterias 7.0 25.5 722310--Food Service Contractors.... 721120 Casino Hotels 30.0 * * * * * * * 722211 Limited-Service Restaurants 10.0 722212 Cafeterias, Grill...

36 CFR 331.15 - Fires.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 36 Parks, Forests, and Public Property 3 2010-07-01 2010-07-01 false Fires. 331.15 Section 331.15... INDIANA § 331.15 Fires. Open fires are prohibited unless confined to fireplaces, grills, or other facilities designed for this purpose as designated by the District Engineer. Fires shall not be left...

78 FR 79007 - Certain Multiple Mode Outdoor Grills and Parts Thereof; Commission Determination Not To Review an...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-27

... Antonio, Texas; Kmart Corporation of Hoffman Estates, Illinois; Sears Brands Management Corporation, Sears... Specialty Brands, LLC, (2) change the name of Respondent Rankam Group to Rankam Metal Products Manufactory... Kamado Joe Company is a trade name for the legal entity Premier Specialty Brands, LLC; Rankam Metal...

Cooking Skills Instruction with Severely Multiply Handicapped Adolescents.

ERIC Educational Resources Information Center

Horsfall, Debbie; Maggs, Alex

1986-01-01

Examination of the acquisition, maintenance, and generalization of three cooking skills by three multiply and severely handicapped blind adolescents revealed that a "whole task" approach was successful in teaching the subjects to boil an egg, grill cheese, and cook a TV dinner. These skills also generalized to other cooking products. (Author/CB)

75 FR 32185 - Government-Owned Inventions; Availability for Licensing

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-07

...: Stuart R. Maudsley et al. (NIA). Patent Status: HHS Reference No. E-143-2010/0--Research Tool. Patent... grilles are moved or accessed. The canopy has an added benefit of reducing heating or cooling loss which.... Also, the canopy controls leakage of heating and cooling, reducing loads on the central building...

46 CFR 15.855 - Cabin watchmen and fire patrolmen.

Code of Federal Regulations, 2010 CFR

2010-10-01

... other danger. (b) On a fish processing vessel of more than 100 gross tons, there must be a suitable....400(c) of this chapter. (2) All grills, broilers, and deep-fat fryers are fitted with a grease... alarms are located in each space with a through hull fitting below the deepest load waterline, a...

46 CFR 121.220 - Cooking equipment.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

Les langues sur le gril argentin (Languages on the Argentine Grill).

ERIC Educational Resources Information Center

Cagnolait, Beatriz

1994-01-01

A survey of secondary students, French language teachers, managers, and university students in Buenos Aires (Argentina) gives insight into the role of French there and reasons for studying it. Students in general appreciated the language for its aesthetic aspects, managers and teachers for its contribution to culture in general. (MSE)

Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken.

PubMed

Hasnol, N D S; Jinap, S; Sanny, M

2014-02-15

The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24h at 4 °C. The internal temperature, weight loss, free amino acids, sugars, and HCA were determined. The concentrations of all types of HCA (except IQx) in samples that were marinated with table sugar were significantly higher (p<0.006) than brown sugar; whereas those were marinated with honey had the lowest HCA concentrations. A substantial reduction in the concentration of MeIQ, PhIP, DiMeIQx, IQ, IQx, and norharman was achieved in chicken marinated with honey. A correlation study indicated that adding honey into the recipe retarded the formation of most HCA (MeIQ, DiMeIQx, IQ, IQx, norharman, and harman), whereas table sugars enhanced the formation of all HCA except norharman, harman, and AαC. Copyright © 2013 Elsevier Ltd. All rights reserved.

Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury.

PubMed

Afonso, C; Costa, S; Cardoso, C; Oliveira, R; Lourenço, H M; Viula, A; Batista, I; Coelho, I; Nunes, M L

2015-11-01

The Se, Hg, and methylmercury (MeHg) levels in raw, cooked (boiled and grilled), and canned tuna (Thunnus spp.) were determined before and after an in vitro digestion, thereby enabling the calculation of the respective bioaccessibility percentages. A risk-benefit evaluation of raw and canned tuna on the basis of the Se and MeHg data was performed. Selenium bioaccessibility was high in tuna, though slightly lower in canned than in raw products. Mercury levels were high in raw and cooked tuna. Hg bioaccessibility percentages were low (39-48%) in the cooked tuna and even lower (<20%) in canned tuna. For the bioaccessible fraction, all molar Se:MeHg ratios were higher than one (between 10 and 74). A probabilistic assessment of MeHg risk vs Se benefit showed that while a weekly meal of canned tuna presents very low risk, raw, boiled, and grilled tuna consumption should not exceed a monthly meal, at least, for pregnant and nursing women. Copyright © 2015 Elsevier Inc. All rights reserved.

The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids.

PubMed

Janiszewski, Piotr; Grześkowiak, Eugenia; Lisiak, Dariusz; Borys, Bronisław; Borzuta, Karol; Pospiech, Edward; Poławska, Ewa

2016-01-01

The research was carried out on 32 crossbred pigs of Polish Large White × Danish Landrace with Duroc and 80 rams, crossbreds of the Prolific-Dairy Koludzka Sheep with the Ile de France, a meat sheep. The fodder for the animals was enriched with the unsaturated fatty acids originated mainly from linseed and rapeseed oils. The fatty acid profile was determined in cooked longissimus lumborum, roasted triceps brachii and raw ripened rump from pigs as well as in grilled lambs' legs and their corresponding raw materials. Roasting caused the most pronounced increase of the saturated fatty acids and decrease in the polyunsaturated fatty acids of heated pork muscles. The smallest changes were observed in grilled lamb legs. The heating processes applied in this study, in most cases, did not cause essential changes in the indices of pro-health properties of fatty acid, therefore meat in the majority fulfil the latest recommendations of EFSA and FAO/WHO according to human health.

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

PubMed

Watkins, P J; Kearney, G; Rose, G; Allen, D; Ball, A J; Pethick, D W; Warner, R D

2014-02-01

Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (compounds related to 'mutton flavour' in cooked sheepmeat) and 3-methylindole and 4-methylphenol (compounds related to 'pastoral' flavour) were determined for 178 fat samples taken from INF carcasses. Statistical modelling revealed that both MOA and EOA impacted on the 'Like Smell' consumer sensory score of the cooked meat product (P<0.05), with increasing concentration causing lower consumer acceptance of the product. None of the compounds though had an effect on the liking of flavour. Obviously, reducing the effect of MOA and EOA on the odour of grilled lamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered. Copyright © 2012 The Authors. Published by Elsevier Ltd.. All rights reserved.

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. Copyright © 2015 Elsevier Ltd. All rights reserved.

Sensory perception of meat from entire male pigs processed by different heating methods.

PubMed

Peñaranda, Irene; Garrido, Ma Dolores; Egea, Macarena; Díaz, Pedro; Álvarez, Daniel; Oliver, Ma Angeles; Linares, Ma Belén

2017-12-01

The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg -1 ; Medium 0.5-0.7mgkg -1 ) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P<0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P<0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception. Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of Benzo[a]pyrene in Food from China by High-Performance Liquid Chromatography-Fluorescence Detection

PubMed Central

Chen, Yong-Hong; Xia, En-Qin; Xu, Xiang-Rong; Li, Sha; Ling, Wen-Hua; Wu, Shan; Deng, Gui-Fang; Zou, Zhi-Fei; Zhou, Jing; Li, Hua-Bin

2012-01-01

The occurrence and levels of benzo[a]pyrene in various heat-treated foods from China were evaluated by high-performance liquid chromatography-fluorescence detection. In a total of 119 samples, 105 were found to contain benzo[a]pyrene at levels of 0.03 to 19.75 µg/kg. The benzo[a]pyrene contents in 12 animal source foods were higher than the Chinese maximum permissible level in food (5 µg/kg) and the highest level was 19.75 µg/kg, nearly four times the maximum permissible level. The results revealed a widespread carinogenic public health risk from benzo[a]pyrene in heat-treated foods. The highest benzo[a]pyrene levels were found in animal source samples such as charcoal-grilled and smoked meats, especially pork, beef and sausage, while trace levels of benzo[a]pyrene were present in grain food. Charcoal-grilled vegetables were found to also contain certain levels of benzo[a]pyrene. This study provided new information on benzo[a]pyrene content of a variety of heat-treated foods from China. PMID:23202838

Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum.

PubMed

Oltra, O R; Farmer, L J; Gordon, A W; Moss, B W; Birnie, J; Devlin, D J; Tolland, E L C; Tollerton, I J; Beattie, A M; Kennedy, J T; Farrell, D

2015-02-01

In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds.

Determination of heterocyclic amines in flame-grilled fish patty by capillary electrophoresis.

PubMed

Wu, J; Wong, M K; Lee, H K; Lee, B L; Shi, C Y; Ong, C N

1996-10-01

A simple and reliable capillary zone electrophoretic (CZE) method for quantifying mutagenic and carcinogenic heterocyclic amines (HCAs) in cooked foods with UV-visible diode-array detection is described. The buffer system consisted of 50 mM disodium hydrogen phosphate, 30 mM sodium chloride, 20 mM citric acid and 26% methanol at pH 2.1. An uncoated silica tubing, 51 cm in length, was used for the CZE separation. The capillary tubing temperature was maintained at 25 degrees C with a constant voltage of 20 kV. The reproducibility of the method was over 95% for a five-replicate analysis of 10 micrograms/l-spiked 2-amino-3,4,7,8-tetramethylimidazo[4,5-f]quinoxaline (4,7,8-TriMeIQx) and the detection limit was in the low microgram/l range with coefficients of variation between 6 and 18%. An analytical run took only 15 min for 12 known HCAs. Using this procedure, up to 30 samples could be analysed in a single day. The method is reliable and can be used for screening of various HCAs. It has been applied to assess the concentrations of heterocyclic amines in otak-otak, a Malay-style grilled fish patty. The major mutagenic contaminant found in this foodstuff was 2-aminodipyrido[1,2-a:3',2'-d]imidazole (Glu-P-2) (286-1068 micrograms/kg), followed by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (1.6-13.0 micrograms/kg) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (14.0-87.5 micrograms/kg). Two co-mutagens norharman (NH) and harman (H) were also detected in otak-otak at levels of 2.0-13.0 micrograms/kg and 12.8-21.3 micrograms/kg, respectively. The substantial amount of Glu-P-2 detected in otak-otak is probably a result of the ingredients used and the high temperature grilling process.

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill.

PubMed

Luchansky, John B; Porto-Fett, Anna C S; Shoyer, Bradley; Phebus, Randall K; Thippareddi, Harshavardhan; Call, Jeffrey E

2009-07-01

Beef subprimals were inoculated on the lean side with ca. 4.0 log CFU/g of a cocktail of rifampin-resistant (Rif(r)) Escherichia coli O157:H7 strains and then passed once through a mechanical blade tenderizer with the lean side facing upward. Inoculated subprimals that were not tenderized served as controls. Two core samples were removed from each of three tenderized subprimals and cut into six consecutive segments starting from the inoculated side. A total of six cores were also obtained from control subprimals, but only segment 1 (topmost) was sampled. Levels of E. coli O157:H7 recovered from segment 1 were 3.81 log CFU/g for the control subprimals and 3.36 log CFU/g for tenderized subprimals. The percentage of cells recovered in segment 2 was ca. 25-fold lower than levels recovered from segment 1, but E. coli O157:H7 was recovered from all six segments of the cores obtained from tenderized subprimals. In phase II, lean-side-inoculated (ca. 4.0 log CFU/g), single-pass tenderized subprimals were cut into steaks of various thicknesses (1.91 cm [0.75 in.], 2.54 cm [1.0 in.], and 3.18 cm [1.25 in.]) that were subsequently cooked on a commercial open-flame gas grill to internal temperatures of 48.8 degrees C (120 degrees F), 54.4 degrees C (130 degrees F), and 60 degrees C (140 degrees F). In general, regardless of temperature or thickness, we observed about a 2.6- to 4.2-log CFU/g reduction in pathogen levels following cooking. These data validate that cooking on a commercial gas grill is effective at eliminating relatively low levels of the pathogen that may be distributed throughout a blade-tenderized steak.

Salt Content in Ready-to-Eat Food and Bottled Spring and Mineral Water Retailed in Novi Sad.

PubMed

Paplović, Ljiljana B Trajković; Popović, Milka B; Bijelović, Sanja V; Velicki, Radmila S; Torović, Ljilja D

2015-01-01

Salt intake above 5 g/person/day is a strong independent risk factor for hypertension, stroke and cardiovascular diseases. Published studies indicate that the main source of salt in human diet is processed ready-to-eat food, contributing with 65-85% to daily salt intake. The aim of this paper was to present data on salt content of ready-to-eat food retailed in Novi Sad, Serbia, and contribution of the salt contained in 100 g of food to the recommended daily intake of salt for healthy and persons with cardiovascular disease (CVD) risk. In 1,069 samples of ready-to-eat food, salt (sodium chloride) content was calculated based on chloride ion determined by titrimetric method, while in 54 samples of bottled water sodium content was determined using flame-photometry. Food items in each food group were categorized as low, medium or high salt. Average salt content of each food group was expressed as a percentage of recommended daily intake for healthy and for persons with CVD risk. Average salt content (g/100 g) ranged from 0.36 ± 0.48 (breakfast cereals) to 2.32 ± 1.02 (grilled meat). The vast majority of the samples of sandwiches (91.7%), pizza (80.7%), salami (73.9%), sausages (72.9%), grilled meat (70.0%) and hard cheese (69.6%) had a high salt profile. Average amount of salt contained in 100 g of food participated with levels ranging from 7.2% (breakfast cereals) to 46.4% (grilled meat) and from 9.6% to 61.8% in the recommended daily intake for healthy adult and person with CVD risk, respectively. Average sodium content in 100 ml of bottled spring and mineral water was 0.33 ± 0.30 mg and 33 ± 44 mg, respectively. Ready-to-eat food retailed in Novi Sad has high hidden salt content, which could be considered as an important contributor to relatively high salt consumption of its inhabitants.

Female Adolescent Presenting With Abdominal Pain: Accidental Wire Bristle Ingestion Leading to Colonic Perforation.

PubMed

Di Guglielmo, Matthew; Savage, Jillian; Gould, Sharon; Murphy, Stephen

2017-05-01

Abdominal pain in female adolescents is a common presentation to both the emergency department and the outpatient pediatric clinic. The broad differential diagnosis for abdominal pain requires a high index of suspicion to make an accurate diagnosis of foreign body ingestion as the etiology. Foreign body ingestion occurs in all age groups, but sequelae of gastrointestinal tract perforation in children are rare. Treatment for perforation requires consultation of the pediatric general surgeon. Clinicians should take care to not overlook subtle imaging findings or dietary/exposure history, even in the context of a patient with known history of abdominal pain. We report the accidental ingestion of a wire bristle from a grill cleaning brush by a female adolescent. The patient, previously treated and seen for constipation and irritable bowel syndrome in the outpatient gastroenterology clinic, was referred to the emergency department after identification of a foreign body on abdominal radiography. Emergency department physicians discovered the history of grilling and consumption of grilled food, facilitating diagnosis of a wire bristle as the foreign body. The metallic foreign body had migrated to the colon, where it perforated and lodged into the abdominal wall, causing acute, focal symptoms. Observation in the hospital with pain control and infection management allowed for elective laparoscopy. The surgical team removed the object with minimal morbidity and avoided laparotomy. Reports of unintended ingestion of wire bristles have been increasingly reported in the literature; however, most focus on injury to the upper airway or upper digestive tract and subsequent endoscopic or laryngoscopic removal. Most reports detail injury in adult patients, pediatric case reports with digestive tract injury are uncommon, and foreign body removal after lower digestive tract injury in children from a wire bristle has not been reported. We caution pediatric emergency medicine and ambulatory providers to consider such an ingestion and perforation in the differential diagnosis of acute-onset, focal, and localizable abdominal pain in children.

Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

PubMed

Roccato, Anna; Uyttendaele, Mieke; Cibin, Veronica; Barrucci, Federica; Cappa, Veronica; Zavagnin, Paola; Longo, Alessandra; Ricci, Antonia

2015-03-16

The burden of food-borne diseases still represents a threat to public health; in 2012, the domestic setting accounted for 57.6% of strong-evidence EU food-borne Salmonella outbreaks. Next to cross-contamination, inadequate cooking procedure is considered as one of the most important factors contributing to food-borne illness. The few studies which have assessed the effect of domestic cooking on the presence and numbers of pathogens in different types of meat have shown that consumer-style cooking methods can allow bacteria to survive and that the probability of eating home-cooked poultry meat that still contains surviving bacteria after heating is higher than previously assumed. Thus, the main purpose of this study was to reproduce and assess the effect of several types of cooking treatments (according to label instructions and not following label instructions) on the presence and numbers of Salmonella Typhimurium DT 104 artificially inoculated in five types of poultry-based meat preparations (burgers, sausages, ready-to-cook-kebabs, quail roulades and extruded roulades) that are likely to be contaminated by Salmonella. Three contamination levels (10 cfu/g; 100 cfu/g and 1000 cfu/g) and three cooking techniques (grilling, frying and baking) were applied. Cooking treatments performed according to label instructions eliminated Salmonella Typhimurium (absence per 25g) for contamination levels of 10 and 100 cfu/g but not for contamination levels of 1000 cfu/g. After improper cooking, 26 out of 78 samples were Salmonella-positive, and 23 out of these 26 samples were artificially contaminated with bacterial loads between 100 and 1000 cfu/g. Nine out of 26 samples provided quantifiable results with a minimum level of 1.4MPN/g in kebabs (initial inoculum level: 100 cfu/g) after grilling and a maximum level of 170MPN/g recorded in sausages (initial inoculum level: 1000 cfu/g) after grilling. Kebabs were the most common Salmonella-positive meat product after cooking, followed by sausages, burgers and extruded roulades; in relation to the type of cooking treatment applied, Salmonella Typhimurium was detected mostly after frying. Thus, following label instructions mostly, but not always, produced safe cooked poultry-based meat preparations, while the application of inadequate cooking treatments was not able to assure complete elimination of Salmonella from the products even with a low contamination level (10cfu/g). Consequently, there is a need to develop guidelines for producers and consumers and promote a multidisciplinary educational campaign in order to provide information on safe cooking and time-temperature combinations able to maintain the organoleptic qualities of meat. Copyright © 2014 Elsevier B.V. All rights reserved.

Food Safety Tips for College Students

ERIC Educational Resources Information Center

US Department of Agriculture, 2005

2005-01-01

When students pack up for college, they take along the basics-- TV, laptop, MP3 player, and cell phone. Many students will arrive at school with a microwave oven, tabletop grill, mini fridge, and toaster oven in tow. Most students, however, don't know there are food safety considerations when cooking with these appliances. The USDA Meat and…

Exterior building details of Building C, east façade: inscribed date ...

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

Exterior building details of Building C, east façade: inscribed date panel "hospital 1885", corbelled brick belt course, parapet, second floor historic four-over-four window with brick lintels, quoins and decorative metal grilled, cantilever wooden walkway; westerly view - San Quentin State Prison, Building 22, Point San Quentin, San Quentin, Marin County, CA

Existing Whole-House Solutions Case Study: Build San Antonio Green, San Antonio, Texas

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

none,

2013-06-01

PNNL, FSEC, and CalcsPlus provided technical assistance to Build San Antonio Green on three deep energy retrofits. For this gut rehab they replaced the old roof with a steeper roof and replaced drywall while adding insulation, new HVAC, sealed ducts, transfer grilles, outside air run-time ventilation, new lighting and water heater.

DETAIL VIEW ON THE MAIN ASSEMBLY LEVEL OF A LADDER ...

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

DETAIL VIEW ON THE MAIN ASSEMBLY LEVEL OF A LADDER TO THE CATWALK AT COLUMN LINE AA-28 SHOWING VERTICAL MECHANICAL DUCT, RETURN AIR FLOOR GRILLE, STEEL INDUSTRIAL SASH WINDOWS AND CROSS BRACING OF SOUTH WALL. - Offutt Air Force Base, Glenn L. Martin-Nebraska Bomber Plant, Building D, Peacekeeper Drive, Bellevue, Sarpy County, NE

Detail view of the south side to show the doorway ...

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

Detail view of the south side to show the doorway covered with an aluminum grille designed by William McVey and surmounted by a bas-relief panel depicting foreign trade sculpted by Carl Ludwig Schmitz - Federal Trade Commission Building, Bounded by Sixth and Seventh streets, Pennsylvania and Constitution avenues, NW, Washington, District of Columbia, DC

78 FR 52970 - Certain Multiple Mode Outdoor Grills and Parts Thereof; Notice of Receipt of Complaint...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-27

... Company, LP, d/b/a H-E-B of TX; Kmart Corporation of IL; Sears Brands Management Corporation of IL; Sears... economy, the production of like or directly competitive articles in the United States, or United States... prominent place on the cover page and/or the first page. (See Handbook for Electronic Filing Procedures...

Near millimeter wave bandpass filters

NASA Technical Reports Server (NTRS)

Timusk, T.; Richards, P. L.

1981-01-01

The properties of bandpass filters for broadband photometry are reported in the 3-12/cm frequency range. The filters are based on a combination of capacitive grids deposited on thick Mylar substrates and are designed to have very high out-of-band rejection. Low frequencies are blocked by a thick grill that consists of a hexagonal grid of circular holes in a thick metal plate.

Electronic Combat Hardware-in-the-Loop Testing in an Open Air Environment

DTIC Science & Technology

1994-09-01

APQ- 126 (F-111) Gun Dish Squat Eye ANAWG-9 (F-14) Grill Pan Straight Flush I-Hawk Hawk Screech Sun Visor Head Light Tall King High Fix Team Work High...the required delay to the IF, the SPCs contain a Teledyne Microwave Bulk Acoustic Wave (BAW) delay line as well as a Coherent Variable Delay Unit

Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

PubMed Central

Pourkhalili, Azin; Rahimi, Ebrahim

2013-01-01

Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron. PMID:23737716

Heme iron content in lamb meat is differentially altered upon boiling, grilling, or frying as assessed by four distinct analytical methods.

PubMed

Pourkhalili, Azin; Mirlohi, Maryam; Rahimi, Ebrahim

2013-01-01

Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron.

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.

PubMed

Luchansky, John B; Porto-Fett, Anna C S; Shoyer, Bradley A; Phillips, John; Chen, Vivian; Eblen, Denise R; Cook, L Victor; Mohr, Tim B; Esteban, Emilio; Bauer, Nathan

2013-09-01

Both high-fat and low-fat ground beef (percent lean:fat = ca. 70:30 and 93:7, respectively) were inoculated with a 6-strain cocktail of non-O157:H7 Shiga toxin-producing Escherichia coli (STEC) or a five-strain cocktail of E. coli O157:H7 (ca. 7.0 log CFU/g). Patties were pressed (ca. 2.54 cm thick, ca. 300 g each) and then refrigerated (4°C, 18 to 24 h), or frozen (-18°C, 3 weeks), or frozen (-18°C, 3 weeks) and then thawed (4°C for 18 h or 21°C for 10 h) before being cooked on commercial gas or electric grills to internal temperatures of 60 to 76.6°C. For E. coli O157:H7, regardless of grill type or fat level, cooking refrigerated patties to 71.1 or 76.6°C decreased E. coli O157:H7 numbers from an initial level of ca. 7.0 log CFU/g to a final level of ≤1.0 log CFU/g, whereas decreases to ca. 1.1 to 3.1 log CFU/g were observed when refrigerated patties were cooked to 60.0 or 65.5°C. For patties that were frozen or freeze-thawed and cooked to 71.1 or 76.6°C, E. coli O157:H7 numbers decreased to ca. 1.7 or ≤0.7 log CFU/g. Likewise, pathogen numbers decreased to ca. 0.7 to 3.7 log CFU/g in patties that were frozen or freeze-thawed and cooked to 60.0 or 65.5°C. For STEC, regardless of grill type or fat level, cooking refrigerated patties to 71.1 or 76.6°C decreased pathogen numbers from ca. 7.0 to ≤0.7 log CFU/g, whereas decreases to ca. 0.7 to 3.6 log CFU/g were observed when refrigerated patties were cooked to 60.0 or 65.5°C. For patties that were frozen or freeze-thawed and cooked to 71.1 or 76.6°C, STEC numbers decreased to a final level of ca. 1.5 to ≤0.7 log CFU/g. Likewise, pathogen numbers decreased from ca. 7.0 to ca. 0.8 to 4.3 log CFU/g in patties that were frozen or freeze-thawed and cooked to 60.0 or 65.5°C. Thus, cooking ground beef patties that were refrigerated, frozen, or freeze-thawed to internal temperatures of 71.1 and 76.6°C was effective for eliminating ca. 5.1 to 7.0 log CFU of E. coli O157:H7 and STEC per g.

Plant extracts, spices, and essential oils inactivate E. coli O157:H7 pathogens and reduce formation of potentially carcinogenic heterocyclic amines in grilled beef patties

USDA-ARS?s Scientific Manuscript database

Meats need to be sufficiently heated to inactivate foodborne pathogens such as Escherichia coli O157:H7. High-temperature heat treatment used to prepare well-done meats could, however, increase the formation of potentially carcinogenic heterocyclic amines (HCAs). The objective of this study was to ...

Business Case Analysis: Increasing Air Force Dining Hall Use as an Alternative to Closure

DTIC Science & Technology

2011-12-01

work on 3 new food stations at the Sierra Inn, as well as a daily buffet line. They introduced a new deli, grill, and salad bar as well as a “Just4U...courses, starches, and vegetables, it is not uncommon for the Sierra Inn to offer six to eight main courses, a sandwich bar, soup and salad bar, and

The 3rd ACR in TAL’AFAR: Challenges and Adaptations

DTIC Science & Technology

2008-01-08

raisins, and cucumbers, usually served in the local diet with grilled lamb and unleavened bread. Tal’Afar contains 18 distinctly named neighbor...accordingly, visiting the Joint Readiness Training Center at Ft. Polk, Louisiana, in the fall of 2002 to brush up...less confront an ill- defined insurgency. Featuring Bradley fighting vehicles, Abrams tanks, Apache attack helicopters, and armed-to-the- teeth

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.

PubMed

Gibis, Monika; Weiss, Jochen

2015-11-01

The impact of precursors such as creatine, creatinine, and glucose on the formation of mutagenic/carcinogenic heterocyclic amines (HAs) were studied in patties of 9 different animal species equally heat treated with a double-plate contact grill. All grilled patties of the various species (veal, beef, pork, lamb, horse, venison, turkey, chicken, ostrich) contained several HAs such as MeIQx (2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline; 0.5-1.4 ng/g), 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline, 0 to 1.3 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine, 1.2 to 10.5 ng/g), harman (1-methyl-9H-pyrido[3,4-b] indole; 0.5 to 3.2 ng/g), and/or norharman (9H-pyrido[3,4-b]indole 0.5 to 1.9 ng/g). Residual glycogen (glucose) content varied greatly from 0.07 to 1.46 wt% on a dry matter (DM) basis. Total creatin(in)e content in raw meat (1.36 to 2.0 wt% DM) hardly differed between species, except in turkey and ostrich (1.1 wt% DM). Chicken contained, compared to all other species, very low concentrations of glucose (0.07 wt% DM) and the highest levels of nonprotein nitrogen compounds. The free amino acids lysine (r = 0.77, P < 0.001), tyrosine, phenylalanine, proline, isoleucine, and aspartic acid (r = 0.47-0.56, P < 0.05) showed significant correlation to PhIP in chicken. Also a linear correlation was found to exist between PhIP (r = 0.87, P < 0.001) and MeIQx (r = 0.35, P < 0.01), and the molar ratio of creatin(in)e to glucose, respectively. Harman as co-mutagens was linearly correlated to the concentration of glucose (r = 0.65, P < 0.001). By contrast, norharman was not significant correlated to glucose levels. © 2015 Institute of Food Technologists®

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.

PubMed

Luchansky, John B; Porto-Fett, Anna C S; Shoyer, Bradley A; Call, Jeffrey E; Schlosser, Wayne; Shaw, William; Bauer, Nathan; Latimer, Heejeong

2012-01-01

We compared the fate of cells of both Shiga toxin-producing Escherichia coli O157:H7 (ECOH) and Shiga toxin-producing non-O157:H7 E. coli (STEC) in blade-tenderized steaks after tenderization and cooking on a gas grill. In phase I, beef subprimal cuts were inoculated on the lean side with about 5.5 log CFU/g of a five-strain mixture of ECOH or STEC and then passed once through a mechanical blade tenderizer with the lean side facing up. In each of two trials, 10 core samples were removed from each of two tenderized subprimals and cut into six consecutive segments starting from the inoculated side. Ten total cores also were obtained from two nontenderized (control) subprimals, but only segment 1 (the topmost segment) was sampled. The levels of ECOH and STEC recovered from segment 1 were about 6.0 and 5.3 log CFU/g, respectively, for the control subprimals and about 5.7 and 5.0 log CFU/g, respectively, for the tenderized subprimals. However, both ECOH and STEC behaved similarly in terms of translocation, and cells of both pathogen cocktails were recovered from all six segments of the cores obtained from tenderized subprimals, albeit at lower levels in segments 2 to 6 than those found in segment 1. In phase II, steaks (2.54 and 3.81 cm thick) cut from tenderized subprimals were subsequently cooked (three steaks per treatment) on a commercial open-flame gas grill to internal temperatures of 48.9, 54.4, 60.0, 65.6, and 71.1°C. Regardless of temperature or thickness, we observed 2.0- to 4.1-log and 1.5- to 4.5-log reductions in ECOH and STEC levels, respectively. Both ECOH and STEC behaved similarly in response to heat, in that cooking eliminated significant numbers of both pathogen types; however, some survivors were recovered due, presumably, to uneven heating of the blade-tenderized steaks.

Food Fortification Stability Study

NASA Technical Reports Server (NTRS)

Sirmons, T.; Cooper, M.; Douglas, G.

2017-01-01

NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The length of proposed Mars missions and the lack of resupply missions increases the importance of nutritional content in the food system, which will need a five-year shelf life. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortification nutrients will remain stable through a long duration exploration mission at sufficient levels if compatible formulation, processing, and storage temperatures are achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX) such that the vitamin concentration per serving equaled 25% of the recommended daily intake after two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermo-stabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced, with and without the vitamin premix, to assess the impact of the added fortification on color and taste and to determine the stability of supplemental vitamins in spaceflight foods. The addition of fortification to spaceflight foods did not greatly alter the organoleptic properties of most products. In most cases, overall acceptability scores remained above 6.0 (minimum acceptable score) following six months and one year of low-temperature storage. Likewise, the color of fortified products appears to be preserved over one year of storage. The only exceptions were Grilled pork Chop and Chicken Noodle Soup whose individual components appeareddegrade rapidly over one year of storage. Finally, most vitamins appeared to be stable during long-term storage. The only exception was thiamin, which degraded rapidly during the first year of storage at 35°C. It was previously believed that the imprecise method of fortification would prove problematic for nutrient quantification; however, this was only an issue in stored samples of Grilled Pork Chop, Italian Vegetables and Curry Sauce with Vegetables. Year two data may further reveal the extent to which this is a problem, as well as identify overall quality changes over time.

Food Fortification Stability Study

NASA Technical Reports Server (NTRS)

Sirmons, T.; Cooper, M.; Douglas, G.

2016-01-01

NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The length of proposed Mars missions and the lack of resupply missions increases the importance of nutritional content in the food system, which will need a five year shelf life. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortification nutrients will remain stable through a long duration exploration mission at sufficient levels if compatible formulation, processing, and storage temperatures are achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX) such that the vitamin concentration per serving equaled 25% of the recommended daily intake after two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermostabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced, with and without the vitamin premix, to assess the impact of the added fortification on color and taste and to determine the stability of supplemental vitamins in spaceflight foods. The addition of fortification to spaceflight foods did not greatly alter the organoleptic properties of most products. In most cases, overall acceptability scores remained above 6.0 (minimum acceptable score) following six months and one year of low-temperature storage. Likewise, the color of fortified products appears to be preserved over one year of storage. The only exception was Grilled pork Chop and Chicken Noodle Soup whose individual components appear to degrade rapidly over one year of storage. Finally, most vitamins appear to be stable during long-term storage. The only exception was thiamin, which degraded rapidly during the first year of storage at 35°C. It was previously believed that the imprecise method of fortification would prove problematic for nutrient quantification; however this was only an issue in stored samples of Grilled Pork Chop, Italian Vegetables and Curry Sauce with Vegetables. Year two data may further reveal the extent to which this is a problem, as well as identify overall quality changes over time.

Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.

PubMed

Torrico, Damir Dennis; Wardy, Wisdom; Pujols, Kairy Dharali; Carabante, Kennet Mariano; Jirangrat, Wannita; Scaglia, Guillermo; Janes, Marlene E; Prinyawiwatkul, Witoon

2015-10-01

Rib-eye steaks, from 3 forage-finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1-sided-grilling or 2-sided-grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of fat (OAF) for raw steaks; overall appearance (OCA), overall beef aroma (OBA), overall beef flavor (OBF), juiciness, tenderness and overall liking (OL) for cooked steaks] and purchase intent by Hispanic, Asian and U.S. consumers. They also indicated preferred degree of doneness and cooking methods. Cross-cultural differences in preferences and consumer acceptability of rib-eye steaks were observed. Grilling was the most preferred cooking method. Hispanics and Asians preferred medium and/or medium well, while U.S. consumers preferred medium and/or medium rare. For cooked steaks, the population effect was significant for all sensory attributes; Asians generally scored lower than did Hispanics and U.S. consumers. C and S3 generally had higher scores for all sensory attributes across 3 populations. Purchase intent for all forage-finished steaks was higher for Hispanics and U.S. consumers compared to Asians (50.0% to 77.8% compared with 43.2% to 65.9%). Attributes influencing purchase intent of forage-finished steaks differed among populations: tenderness (odds ratio = 1.4) for Hispanics, OCA (odds ratio = 1.5) for Asians, and OBF (odds ratio = 1.3) for U.S. consumers. Overall, this study demonstrated that the type of forage-finished system and ethnic differences influenced sensory acceptability and purchase intent of forage-finished rib-eye steaks. Demand for forage-finished beef has increased worldwide due to its potential health benefits. Little is known regarding the cross-cultural effects on the consumer acceptance of forage-finished beef. We evaluated sensory acceptance and purchase intent of raw and cooked forage-finished rib-eye steaks using Hispanic, Asian, and U.S. (White and African American) populations. This study demonstrated that consumer acceptability and purchase intent of forage-finished rib-eye steaks differed among Hispanic, Asian, and U.S. populations. This information can be used to guide development and marketing strategies for beef products. © 2015 Institute of Food Technologists®

Uniform Ration Cost System - Summary Report

DTIC Science & Technology

1975-06-01

Sliced BEEF, Boneless, Grill Steak Pot Roasts Ground frz Patties HAM, Smoked, Boneless PORK, Roast , Boned PORK, Slices, Boned CHICKEN , RTC...This approach uses the basic preference data (hedonic values) for individual recipes (e.g., glazed carrots) but introduces one modifying factor to...reflect the fact that preference for a recipe is a function of time since its last serving and another factor to reflect the relative weights of meal

The Pope's scientists

NASA Astrophysics Data System (ADS)

Cartlidge, Edwin

2009-05-01

When Galileo Galilei was being grilled by the Inquisition in 1633, he used a memorable phrase to explain why he felt that the Copernican Sun-centred world view was not at odds with Christianity. "Scripture is intended to teach us how to go to heaven, and not how the heavens go," he said. Galileo, in other words, thought that people should look to the Bible for salvation and not for an explanation of the natural world.

Department of Everything: Department of Defense Spending That Has Little to Do With National Security

DTIC Science & Technology

2012-11-01

and Mathematics (STEM) programs that duplicate the work of the Department of Education and local school districts ($10.7 billion). The Department of...of science, technology, engineering, and mathematics (STEM).16 The Pentagon recently joined the cooking show craze by partnering with the...of DOD Science, Technology, Engineering, and Mathematics (STEM) Programs,” 2010. 17 The Pentagon Channel, “The Grill Sergeants,” http

Targeted Riluzole Delivery by Antioxidant Nanovectors for Treating Amyotrophic Lateral Sclerosis

DTIC Science & Technology

2013-10-01

treating amyotrophic lateral sclerosis . PRINCIPAL INVESTIGATOR: Raymond J. Grill CONTRACTING ORGANIZATION: University of Texas Health...treating Amyotrophic lateral sclerosis 5a. CONTRACT NUMBER W 5b. GRANT NUMBER W81XWH-12-1-0612 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S...survival in a mouse model of amyotrophic lateral sclerosis . This project involves work performed at both UT-Health and Rice University; combining the

Contribution from indoor sources to particle number and mass concentrations in residential houses

NASA Astrophysics Data System (ADS)

He, Congrong; Morawska, Lidia; Hitchins, Jane; Gilbert, Dale

As part of a large study investigating indoor air in residential houses in Brisbane, Australia, the purpose of this work was to quantify emission characteristics of indoor particle sources in 15 houses. Submicrometer particle number and approximation of PM 2.5 concentrations were measured simultaneously for more than 48 h in the kitchen of all the houses by using a condensation particle counter (CPC) and a photometer (DustTrak), respectively. In addition, characterizations of particles resulting from cooking conducted in an identical way in all the houses were measured by using a scanning mobility particle sizer (SMPS), an aerodynamic particle sizer (APS) and a DustTrak. All the events of elevated particle concentrations were linked to indoor activities using house occupants diary entries, and catalogued into 21 different types of indoor activities. This enabled quantification of the effect of indoor sources on indoor particle concentrations as well as quantification of emission rates from the sources. For example, the study found that frying, grilling, stove use, toasting, cooking pizza, cooking, candle vaporizing eucalyptus oil and fan heater use, could elevate the indoor submicrometer particle number concentration levels by more than five times, while PM 2.5 concentrations could be up to 3, 30 and 90 times higher than the background levels during smoking, frying and grilling, respectively.

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

PubMed

Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco

2014-12-01

The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (p<0.05) by formulation and cooking procedure. Compared with raw products, cooked samples had higher (p<0.05) concentrations of MUFAs and PUFAs (both n-3 and n-6); the difference was greater (p<0.05) in the pan-fried patties. Fatty acid retention was generally better in pan-fried than in grilled samples. When cooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition. Copyright © 2014. Published by Elsevier Ltd.

Preferences for healthy carryout meals in low-income neighborhoods of Baltimore city.

PubMed

Jeffries, Jayne K; Lee, Seung Hee; Frick, Kevin D; Gittelsohn, Joel

2013-03-01

The nutrition environment is associated with risk of obesity and other diet-related chronic diseases. In Baltimore's low-income areas, carryouts (locally prepared-food sources that offer food "to go") are a common source of food, but they lack a variety of healthy options for purchase. To evaluate individuals' preferences of healthy combination meals sold at carryouts and to identify successful intervention methods to promote healthier foods in carryouts in low-income communities in Baltimore. The study estimated the relationship between combinations of healthier entrées (turkey club, grilled chicken), beverages (diet coke, bottled water), side dishes (watermelon, side salad), price points ($5.00, $7.50), and labeling on consumers' combination meal decisions using a forced-choice conjoint analysis. Logistic regression analysis was used to determine how individuals value different features in combination meals sold in carryouts. There was a statistically significant difference between customer preference for the two entrées, with a turkey club sandwich being preferred over a grilled chicken sandwich (p = .02). Carryout customers (n = 50) preferred water to diet soda (p < .00). Results suggested specific foods to improve the bundling of healthy combination meals. The selection of preferred promotion foods is important in the success of environmental nutrition interventions.

Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.

PubMed

Manios, Stavros G; Skandamis, Panagiotis N

2015-03-01

The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp. and Escherichia coli O157:H7, was evaluated. Inoculated ground beef was stored at -22 °C for 5 and 75 days. After thawing at 4 °C/16 h, 20 °C/12 h, in microwave/22-24 min, or without prior thawing, beef patties (90 g) were shaped and cooked in oven-broiler or in pan-grill to internal temperatures of 60 °C or 71 °C. Cooking in oven-broiler was more effective compared to pan-grill, especially when cooked to 71 °C. Defrosting methods did not affect significantly (P ≥ 0.05) the survival of the pathogens during subsequent cooking. Frozen storage for 75 days enhanced the survival of E. coli O157:H7, as the pathogen survived 3.1 logCFU/g when cooked in oven-broiler at 71 °C. Results may supplement the existing guidelines for the appropriate practices, associated with freezing, thawing and cooking of patties in households or catering services. Copyright © 2014 Elsevier Ltd. All rights reserved.

Integration of Neurobiological and Computational Analyses of the Neural Network Essentials for Conditioned Taste Aversions

DTIC Science & Technology

1990-06-30

gastronomes . In Food Aversion Learning, ed. N. W. Milgram, L. Krames, T. Alloway. New York: Plenum Press, 1977. Grill, H. J., Berridge, K. C. Taste...Jun 25 10:4,6:21 1990 ZLS: syr GRP: Po JOB: aug 0V: 12 Pb ok, &,vpr. VoL 4&, 000-=. 0 Pervnoe Press pl. 1990. Prited a tft USA . 0031-938"S90 53.00 + .00

Careers that Combine Culinary and Food Science

NASA Astrophysics Data System (ADS)

Tittl, Michelle

Imagine yourself perusing the aisles of your local grocery store. You head down the frozen food section and, being a cost-conscious shopper with little to no time to cook, you choose a seemingly delectable heat-and-serve meal of grilled chicken medallions and sautéed spinach doused in a mushroom sauce. Taking a closer look at the bag, you ask yourself, is this a delicious food concoction of culinary art or of food technology?

Field Evaluation of the B Ration in a Hot Weather Environment

DTIC Science & Technology

1988-07-01

from the B Ration at breakfast (see Figure 7). Reducing the frequency of serving eggs at breakfast would help to lower overall intake of dietary...king .. Beef w/BBQ sauce .. Beef stew Frankfurters Meatballs w/BBQ sauce Ham/chicken loaf Beef w/gravy Beef patties Pork patties...sauce and peas with mushrooms. The B Ration foods disliked the most were the grilled breakfast meat, scrambled eggs , hash brown potatoes, cottage

An Evaluation of the New ’Multi-Restaurant’ Food Service System for the Marine Corps

DTIC Science & Technology

1980-07-01

variety: "Italian Style" Green Beans Green Beans Nicoise Egg Plant Parmesan or Zucchini Parmesan Club Spinach Dinner: Cheese Ravioli (frozen) or...Beef Ravioli (frozen) Cheese Manicotti (frozen) or Beef Manicotti (frozen) Meat Sauce (for ravioli and manicotti) Spaghetti w/ Meatballs ...or reconstituted, and seasons food as required. Includes preparing eggs , hot cakes, french toast, meats, and other items on the serving line grill

Blast Load Simulator Experiments for Computational Model Validation: Report 1

DTIC Science & Technology

2016-08-01

involving the inclusion of non-responding box-type structures in a BLS simulated blast environment. The BLS is a highly tunable com- pressed-gas-driven...Blast Load Simulator (BLS) to evaluate its suitability for a future effort involving the inclusion of non-responding box-type structures located in...Recommendations Preliminary testing indicated that inclusion of the grill and diaphragm striker resulted in a decrease in peak pressure of about 12

11. VIEW OF INTERIOR OF BUILDING 220 FIRST FLOOR, CELL ...

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

11. VIEW OF INTERIOR OF BUILDING 220 FIRST FLOOR, CELL BLOCK 'A' (SOLITARY CONFINEMENT CELL BLOCK), TYPICAL SOLITARY CONFINEMENT CELL. THE CELL SHOWN IN CENTER OF PHOTO, HAS A 2-1/2' THICK STEEL DOOR. THE CELL SHOWN IN THE LEFT OF PHOTO, HAS A 3/4' DIAMETER IRON GRILLE DOOR. - U.S. Naval Base, Pearl Harbor, Brig, Neville Way near Ninth Street at Marine Barracks, Pearl City, Honolulu County, HI

Impurity Radiation From The LHCD Launcher During Operation In JET And Investigation Of Launcher Damage

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

Kirov, K.K.; Mailloux, J.; Ekedahl, A.

2005-09-26

In this study, the most likely causes of the enhanced radiation in front of the LHCD launcher are investigated: fast ions from the warm plasma, fast electrons parasitically accelerated in front of the grill and arcs. Evidence for the presence of each of these mechanisms is discussed. The experimental conditions favouring the appearance of these phenomena and their impact on the launcher have also been highlighted.

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

PubMed

Goodson, K J; Morgan, W W; Reagan, J O; Gwartney, B L; Courington, S M; Wise, J W; Savell, J W

2002-02-01

An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incomes and education and split their meat consumption among beef, poultry, and other foods), degree of doneness, and cooking method. Consumers evaluated each steak for Overall Like, Tenderness, Juiciness, Flavor Like, and Flavor Amount using 10-point scales. Grilling was the predominant cooking method used, and steaks were cooked to medium-well and greater degrees of doneness. Interactions existed involving the consumer-controlled factors of degree of doneness and(or) cooking method for all consumer-evaluated traits for the clod steak (P < 0.05). USDA grade did not affect any consumer evaluation traits or Warner-Bratzler shear force values (P > 0.05). One significant main effect, segment (P = 0.006), and one significant interaction, cooking method x city (P = 0.0407), existed for Overall Like ratings. Consumers in the Beef Loyals segment rated clod steaks higher in Overall Like than the other segments. Consumers in Chicago tended to give more uniform Overall Like ratings to clod steaks cooked by various methods; however, consumers in Philadelphia gave among the highest ratings to clod steaks that were fried and among the lowest to those that were grilled. Additionally, although clod steaks that were fried were given generally high ratings by consumers in Philadelphia, consumers in Chicago rated clod steaks cooked in this manner significantly lower than those in Philadelphia. Conversely, consumers in Chicago rated clod steaks that were grilled significantly higher than consumers in Philadelphia. Correlation and stepwise regression analyses indicated that Flavor Like was driving customer satisfaction of the clod steak. Flavor Like was the sensory trait most highly correlated to Overall Like, followed by Tenderness, Flavor Amount, and Juiciness. Flavor Like was the first variable to enter into the stepwise regression equation for predicting Overall Like, followed by Tenderness and Flavor Amount. For the clod steak, it is likely that preparation techniques that improve flavor without reducing tenderness positively affect customer satisfaction.

Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.

PubMed

Luchansky, John B; Porto-Fett, Anna C S; Shoyer, Bradley A; Call, Jeffrey E; Schlosser, Wayne; Shaw, William; Bauer, Nathan; Latimer, Heejeong

2011-07-01

We quantified translocation of Escherichia coli O157:H7 (ECOH) and non-O157:H7 verocytotoxigenic E. coli (STEC) into beef subprimals after brine injection and subsequently monitored their viability after cooking steaks cut therefrom. Beef subprimals were inoculated on the lean side with ca. 6.0 log CFU/g of a five-strain cocktail of rifampin-resistant ECOH or kanamycin-resistant STEC, and then passed once through an automatic brine-injector tenderizer, with the lean side facing upward. Brine solutions (9.9% ± 0.3% over fresh weight) consisted of 3.3% (wt/vol) of sodium tripolyphosphate and 3.3% (wt/vol) of sodium chloride, prepared both with (Lac(+), pH = 6.76) and without (Lac(-), pH = 8.02) a 25% (vol/vol) solution of a 60% potassium lactate-sodium diacetate syrup. For all samples injected with Lac(-) or Lac(+) brine, levels of ECOH or STEC recovered from the topmost 1 cm (i.e., segment 1) of a core sample obtained from tenderized subprimals ranged from ca. 4.7 to 6.3 log CFU/g; however, it was possible to recover ECOH or STEC from all six segments of all cores tested. Next, brine-injected steaks from tenderized subprimals were cooked on a commercial open-flame gas grill to internal endpoint temperatures of either 37.8 °C (100 °F), 48.8 °C (120 °F), 60 °C (140 °F), or 71.1 °C (160 °F). Regardless of brine formulation or temperature, cooking achieved reductions (expressed as log CFU per gram) of 0.3 to 4.1 of ECOH and 0.5 to 3.6 of STEC. However, fortuitous survivors were recovered even at 71.1 °C (160 °F) for ECOH and for STEC. Thus, ECOH and STEC behaved similarly, relative to translocation and thermal destruction: Tenderization via brine injection transferred both pathogens throughout subprimals and cooking highly contaminated, brine-injected steaks on a commercial gas grill at 71.1 °C (160 °F) did not kill all cells due, primarily, to nonuniform heating (i.e., cold spots) within the meat. Copyright ©, International Association for Food Protection

Concentration-dependent inhibition of Escherichia coli O157:H7 and potentially carcinogenic heterocyclic amines in heated ground beef patties by apple,olive,and onion powders and clove bud oil

USDA-ARS?s Scientific Manuscript database

We determined the effects of plant compounds on Escherichia coli O157:H7 and two major carcinogenic heterocyclic amines (HCAs), 2-amino-3,8-dimethylamidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine (PhIP) in grilled ground beef patties. Ground beef with added apple...

Breakthroughs in Low Profile Leaky Wave HPM Antennas

DTIC Science & Technology

2016-10-17

3D RF modeling, but the design time and effort will be greatly reduced compared to starting from scratch. The LWAs featured here exhibit beam...Section 4 present related and novel antenna designs that leverage some of the concepts from this research program. Section 5 and Section 6 present...parameters that we used previously for the wire-grill design in Figure 3, but this time with the intent to combine it with an acrylic (εr=2.55) window of

Effects of cooking on concentrations of polychlorinated dibenzo-p-dioxins and related compounds in fish and meat.

PubMed

Hori, Tsuguhide; Nakagawa, Reiko; Tobiishi, Kazuhiro; Iida, Takao; Tsutsumi, Tomoaki; Sasaki, Kumiko; Toyoda, Masatake

2005-11-02

We investigated the cooking-induced changes in concentrations of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (PCBs) (dioxins) using mackerel and beef. The concentrations of dioxins (29 congeners) were determined by isomer specific analyses and were compared between uncooked and cooked samples. The cooking procedures examined in this study included grilling as a fillet, boiling as a fillet, and boiling as tsumire (small, hand-rolled balls) for mackerel and boiling as a slice, broiling as a slice, and broiling as a hamburger for beef. Three trials were carried out for each cooking method. Generally, concentrations of dioxins were reduced in every cooking trial. When nondetected congener concentrations were assumed to be half the limit of detection for mackerel, the maximum percentage reductions of total concentrations given as 2,3,7,8-tetraCDD equivalents (TEQ) were 31% in grilling as a slice, 14% in boiling as a slice, and 21% in boiling as tsumire under the conditions of this study. In contrast, for beef, the reductions were 42% in boiling as a slice, 42% in broiling as a slice, and 44% in broiling as a hamburger. These results suggest that ordinary cooking processes with heating undoubtedly reduce the dioxin content in animal products, and the reductions estimated should be considered when dioxin intake is evaluated using contamination data for individual food items.

Portuguese preschool children: Benefit (EPA+DHA and Se) and risk (MeHg) assessment through the consumption of selected fish species.

PubMed

Cardoso, C; Bernardo, I; Bandarra, N M; Louro Martins, L; Afonso, C

2018-05-01

This study aimed to assess the risk-benefit balance associated to fish consumption by Portuguese preschool children. For this purpose, databases (from IPMA and literature) were mined and mathematically processed by a model based on the Extreme Value Theory assuming consumption scenarios. Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) and selenium (Se) and methylmercury (MeHg) were selected as critical components of fish, given their health impact and significant contents in some fish species. Assessment also took into account that Se may protect against MeHg toxicity. With exception of blue shark, Se Health Benefit Value (Se-HBV), was always positive (ranging between 3.3 and 14.9) and Se:MeHg ratio was always higher than one (3.8 to 32.3). It was also estimated that the deleterious effects of MeHg on children IQ were offset by the beneficial impact of EPA+DHA in fish except for grilled black scabbardfish consumed every day. Blue shark, regardless of the culinary treatment, yielded very high probabilities of exceeding MeHg TWI (higher than 84 % with a single weekly meal), thus raising serious concerns. EPA+DHA benefits were high in salmon regardless of culinary treatment (> 84 %). Fish consumption by children is advisable with exception of blue shark and boiled and grilled tuna. Copyright © 2018 Elsevier Ltd. All rights reserved.

Presence of sulphites in different types of partly processed meat products prepared for grilling

NASA Astrophysics Data System (ADS)

Korićanac, V.; Vranić, D.; Trbović, D.; Petronijević, R.; Parunović, N.

2017-09-01

In the period January 2016 to May 2017, the presence and levels of sulfite were examined in 270 samples of hamburger, sausage (various types), pljeskavica (Serbian-style meat patties of various types) and ćevapi or ćevapčići (grill kebabs) from the Serbian market. Some (12.59%) of these partly processed meat products contained sulfites, expressed as SO2, at levels above 10 mg/kg, and so did not meet requirements laid down in the National Regulation. In the remainder of the meat products (87.41%), sulfite contents were below 10 mg/kg, which is considered as “not detected”. By groups, 100% of hamburgers, 91.76% of sausages and 90.48% of pljeskavica met requirements of National Regulation. The meat product group with the biggest percentage of non-compliant meat products in which sulfites were detected was the ćevapi or ćevapčići - 18.10% of them contained sulfites. All in all, most of the partly processed meat products from the Serbian market met the National Regulation regarding sulfite content, and they were safe for consumption. Nonetheless, the high percentage of ćevapi or ćevapčići that contained sulfites leads us to conclude that regular and periodic control is necessary and one of the most important steps in ensuring safe and quality meat products for consumers.

Improving U.S. Navy Foodservice Management Training. Part 2: Recommendations for Improving On-Site Training Ashore and Afloat

DTIC Science & Technology

1985-12-01

in granulated instant form. The sliced type I can grill, or serve augratin or scalloped. The granules I can serve as snow flakes, waldorf or...there. How about potato substitutes? CHIEF: Here you’re talking about macaroni, noodles , spaghetti and rice. Basically, they increase variety in...right, here we go with the beef. Let’s start with chicken noodle soup, together with tender sliced roast of beef, fluffy snowfiake potatoes, tasty

Perforating Thin Metal Sheets

NASA Technical Reports Server (NTRS)

Davidson, M. E.

1985-01-01

Sheets only few mils thick bonded together, punched, then debonded. Three-step process yields perforated sheets of metal. (1): Individual sheets bonded together to form laminate. (2): laminate perforated in desired geometric pattern. (3): After baking, laminate separates into individual sheets. Developed for fabricating conductive layer on blankets that collect and remove ions; however, perforated foils have other applications - as conductive surfaces on insulating materials; stiffeners and conductors in plastic laminates; reflectors in antenna dishes; supports for thermal blankets; lightweight grille cover materials; and material for mockup of components.

6. DETAIL OF FLATARCHED WOODEN DOORS USED FOR ANIMAL ENTRY ...

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

6. DETAIL OF FLAT-ARCHED WOODEN DOORS USED FOR ANIMAL ENTRY AT CENTER OF SOUTHWEST FACADE. DOORS ARE COMPRISED OF THREE WOOD PANELS WITH A KICKPLATE ON SIDES. SMALL, SIX LITE WINDOWS COVERED BY GRILLS AND DETAILED WITH A THICK MASONRY LEDGE ARE LOCATED UNDER THE EAVE ON EITHER SIDE OF DOOR. A DRAINPIPE WITH A CONCRETE SPLASH BLOCK IS A LATER ADDITION. - Presidio of San Francisco, Cavalry Stables, Cowles Street, between Lincoln Boulevard & McDowell Street, San Francisco, San Francisco County, CA

Modeling of Heating During Food Processing

NASA Astrophysics Data System (ADS)

Zheleva, Ivanka; Kamburova, Veselka

Heat transfer processes are important for almost all aspects of food preparation and play a key role in determining food safety. Whether it is cooking, baking, boiling, frying, grilling, blanching, drying, sterilizing, or freezing, heat transfer is part of the processing of almost every food. Heat transfer is a dynamic process in which thermal energy is transferred from one body with higher temperature to another body with lower temperature. Temperature difference between the source of heat and the receiver of heat is the driving force in heat transfer.

An Analysis of the Naval Postgraduate School’s Commissioned Officers’ and Faculty Club Accounting System

DTIC Science & Technology

1988-06-01

cheese, vinaigarette) VEGETABLES Buttered Carrots Peas w/Mushrooms Green Beans Almondine Mixed Vegetables Corn w/Pimentos *Broccoli w/ Hollandaise Sauce ...PRAWNS W/COCKTAIL SAUCE $14.75 GRILLED HALIBUT STEAK 11.25 (lemon hollandaise sauce ) HERB BAKED ICELANDIC COD 8.90 (bechemel sauce ) SHRIMP CURRY ON A BED...Meatballs Fruit Boat Vegetable Tray w/Dip 3.10 Chicken Nuggets w/ Sauce Dip Cheeseboard w/Crackers Deviled Eggs 2. Chicken (or) Seafood Carolines

High density operation with Lower Hybrid waves in FTU tokamak

NASA Astrophysics Data System (ADS)

Pericoli Ridolfini, V.; Mirizzi, F.; Panaccione, L.; Podda, S.

2001-10-01

Since April 2001 the lower hybrid (LH) radiofrequency system in FTU (6 gyrotrons @ f=8 GHz) can deliver to the plasma about 2 MW through two equal launchers with a reflection coefficient = 10%. This value is close to the target value of 2.2 MW (net power density of 6.2 kW/cm2 on the waveguides mouth) which could be reached after further conditioning of the grill and of the transmission lines. In high density plasmas (line density *1*1020 m-3), high magnetic field (BT=7.2 T), with PLH=2 MW we drive about 75% of the total current (Ip=500 kA) and stabilise fully the sawteeth activity. The central electron temperature Te0 increases from 1.6 to 3.3 keV (steady), and the neutron rate by about 10 times. Analysis of these pulses with effective electronic heating will be presented. In post-pellet plasmas ( *6*1020 m-3), good coupling of the LH is achieved with the launcher almost flush to the walls, due to the very dense scrape off-layer. The perturbation here induced by the pellet imposes a delay to the LH of only 20 ms. The exact location of the launcher is critical in these regimes, because the high N|| (parallel index of refraction) requested (N||>2.3) for a good penetration of the waves makes more problematic a good coupling all along the poloidal extension of the grill.

Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab.

PubMed

Maulvault, Ana Luísa; Machado, Raquel; Afonso, Cláudia; Lourenço, Helena Maria; Nunes, Maria Leonor; Coelho, Inês; Langerholc, Tomaz; Marques, António

2011-11-01

Regular consumption of seafood has been widely recommended by authorities. Yet, some species accumulate high levels of contaminants like Hg, Cd and As. In addition, the risks associated to the consumption of such seafood may increase if consumers use cooking practices that enhance the concentration of contaminants and their bioaccessibility. In this study, the bioaccessibility of Hg, Cd and As was assessed with in vitro human digestion of raw and cooked black scabbard fish (Hg; steamed, fried and grilled) and edible crab (Cd and As; steamed and boiled) tissues. Additionally, the toxicological hazards associated with the consumption of these products were also discussed. Generally, Hg, Cd and As bioacessibility increased throughout the digestion process. Cadmium and As revealed high bioaccessibility rates in raw and cooked samples (up to 100%), whereas lower bioaccessible fractions of Hg was observed (up to 40%). Furthermore, this study pointed out the importance of food matrix, elemental chemical properties and cooking practices in the bioaccessibility of Hg, Cd and As. The toxicological hazards revealed that edible crab brown meat (Cd) and grilled black scabbard fish (MeHg) consumption in children should be moderated. In contrast, edible crab muscle (Cd) and fried or steamed black scabbard fish (MeHg) should be consumed to minimize exposure. The use of bioaccessible contaminant data strongly reduced the toxicological risks of MeHg, whereas less risk reduction occurred with Cd and inorganic As. Copyright © 2011 Elsevier Ltd. All rights reserved.

High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.

PubMed

Sinha, R; Rothman, N; Brown, E D; Salmon, C P; Knize, M G; Swanson, C A; Rossi, S C; Mark, S D; Levander, O A; Felton, J S

1995-10-15

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds found in meats cooked at high temperatures. Although chicken is consumed in large quantities in the United States, there is little information on its HAA content. The objective of this study was to measure the five predominant HAAs (IQ, MeIQ, MeIQx, DiMeIQx, and PhIP) in chicken cooked by various methods to different degrees of doneness. Chicken breasts were panfried, oven-broiled, or grilled/barbecued. Whole chickens were roasted or stewed. Skinless, boneless chicken breasts were cooked to three degrees of doneness: just until done, well done, or very well done. High levels of PhIP (ranging from 12 to 480 ng/g cooked meat) were found in chicken breasts when panfried, oven-broiled, and grilled/barbecued but not in while roasted or stewed chicken. PhIP concentration increased in skinless, boneless chicken breast with longer cooking time, higher internal temperature, and greater degree of surface browning. PhIP concentration was also high in chicken breasts cooked with skin and bones. MeIQx and DiMeIQx levels increased with the degree of doneness, whereas IQ and MeIQ were not detectable in any of these chicken samples. Certain cooking methods produce PhIP, a known colon and breast carcinogen in rodents and possibly a human carcinogen, at substantially higher levels in chicken than has been reported previously in red meat.

Entree Production Guides for Modified Diets at Walter Reed Army Medical Center. Part V. Renal Diet Items

DTIC Science & Technology

1979-12-01

Cheese 21 Sloppy Joe 24 Spanish Rice ; 27 Swedish Meatballs 30 Tuna Noodle Casserole 33 Wheat Starch Apple Pie 36 Mean Ratings of Food Technologists...Plant Production of Frozen Entree Items for the Navy. Natick/TR-76-31A (FEL 59) September 1976 (A.D. A031327) 6G. Walker, J. Tuomy, C. Kanter; Egg ...sheet pan and bake in 400 F convection oven ten minutes or until browned. 19U 4 GRILLED CREAM CHEESE SANDWICH Renal Diet INGREDIENTS Dairy Foods and Eggs

Water inlet blowdown

NASA Astrophysics Data System (ADS)

Timar, T.

1981-09-01

A new blowdown system was developed for cleaning debris from the inlet grill of waterjet propulsion system on Boeing hydrofoil boats. A system was required to work with existing waterjet ducts which are open ended. The new blowdown system consists of an abrupt discharge of high pressure compressed air amidst the water inlet duct. It utilizes the open end of the propulsor discharge nozzle as a safety valve. Feasibility was proven by semi-steady state equations and was confirmed by full scale testing. A system was developed and installed and is now fully operational.

85. HENNESSY'S DEPARTMENT STORE (130 NORTH MAIN, 18971898) IS A ...

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

85. HENNESSY'S DEPARTMENT STORE (130 NORTH MAIN, 1897-1898) IS A STEEL FRAME AND BRICK STRUCTURE DESIGNED BY FREDERICK KEES OF MINNEAPOLIS. IT HAS INLAID MARBLE TILES IN THE HALLS, AND PLATE GLASS WINDOWS FRAMED IN COPPER ON THE FIRST AND SECOND FLOORS. THERE IS ALSO A CAST-IRON AND ORNAMENTAL GLASS LOWER LEVEL AND TERRA-COTTA DETAILING AROUND THE WINDOWS. THE ENTRANCE IS AN ELLIPTICAL ARCH WITH IRON GRILL WORK. - Butte Historic District, Bounded by Copper, Arizona, Mercury & Continental Streets, Butte, Silver Bow County, MT

61. Hennessy's Department Store (130 North Main, 18971898) is a ...

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

61. Hennessy's Department Store (130 North Main, 1897-1898) is a steel frame and brick structure designed by Frederick Kees of Minneapolis. It has inlaid marble tiles in the halls, and plate glass windows framed in copper on the first and second floors. There is also a cast-iron and ornamental glass lower level and terra-cotta detailing around the windows. The entrance is an eliptical arch with iron grill work. - Butte Historic District, Bounded by Copper, Arizona, Mercury & Continental Streets, Butte, Silver Bow County, MT

Heterocyclic amines content of meat and fish cooked by Brazilian methods.

PubMed

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2010-02-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography-mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil.

Meat consumption, Cooking Practices, Meat Mutagens and Risk of Prostate Cancer

PubMed Central

John, Esther M.; Stern, Mariana C.; Sinha, Rashmi; Koo, Jocelyn

2012-01-01

Consumption of red meat, particularly well done meat, has been associated with increased prostate cancer risk. High temperature cooking methods such as grilling and barbequeing may produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) which are known carcinogens. We assessed the association with meat consumption and estimated HCA and PAH exposure in a population-based case-control study of prostate cancer. Newly diagnosed cases aged 40–79 years (531 advanced cases, 195 localized cases) and 527 controls were asked about dietary intake, including usual meat cooking methods and doneness levels. Odds ratios (OR) and 95% confidence intervals (CI) were calculated using multivariate logistic regression. For advanced prostate cancer, but not localized disease, increased risks were associated with higher consumption of hamburgers (OR=1.79. CI=1.10–2.92), processed meat (OR=1.57, CI=1.04, 2.36), grilled red meat (OR=1.63, CI=0.99–2.68), and well done red meat (OR=1.52, CI=0.93–2.46), and intermediate intake of 2-amino-1-methyl1-6-phenylimidazo[4,5-b]pyridine (PhIP) (quartile 2 vs. 1: OR=1.41, CI=0.98–2.01; quartile 3 vs. 1: OR=1.42, CI=0.98–2.04), but not for higher intake. White meat consumption was not associated with prostate cancer. These findings provide further evidence that consumption of processed meat and red meat cooked at high temperature is associated with increased risk of advanced, but not localized prostate cancer. PMID:21526454

Probabilistic framework for assessing the arsenic exposure risk from cooked fish consumption.

PubMed

Ling, Min-Pei; Wu, Chiu-Hua; Chen, Szu-Chieh; Chen, Wei-Yu; Chio, Chia-Pin; Cheng, Yi-Hsien; Liao, Chung-Min

2014-12-01

Geogenic arsenic (As) contamination of groundwater is a major ecological and human health problem in southwestern and northeastern coastal areas of Taiwan. Here, we present a probabilistic framework for assessing the human health risks from consuming raw and cooked fish that were cultured in groundwater As-contaminated ponds in Taiwan by linking a physiologically based pharmacokinetics model and a Weibull dose-response model. Results indicate that As levels in baked, fried, and grilled fish were higher than those of raw fish. Frying resulted in the greatest increase in As concentration, followed by grilling, with baking affecting the As concentration the least. Simulation results show that, following consumption of baked As-contaminated fish, the health risk to humans is <10(-6) excess bladder cancer risk level for lifetime exposure; as the incidence ratios of liver and lung cancers are generally acceptable at risk ranging from 10(-6) to 10(-4), the consumption of baked As-contaminated fish is unlikely to pose a significant risk to human health. However, contaminated fish cooked by frying resulted in significant health risks, showing the highest cumulative incidence ratios of liver cancer. We also show that males have higher cumulative incidence ratio of liver cancer than females. We found that although cooking resulted in an increase for As levels in As-contaminated fish, the risk to human health of consuming baked fish is nevertheless acceptable. We suggest the adoption of baking as a cooking method and warn against frying As-contaminated fish. We conclude that the concentration of contaminants after cooking should be taken into consideration when assessing the risk to human health.

Effects of cooking and subcellular distribution on the bioaccessibility of trace elements in two marine fish species.

PubMed

He, Mei; Ke, Cai-Huan; Wang, Wen-Xiong

2010-03-24

In current human health risk assessment, the maximum acceptable concentrations of contaminants in food are mostly based on the total concentrations. However, the total concentration of contaminants may not always reflect the available amount. Bioaccessibility determination is thus required to improve the risk assessment of contaminants. This study used an in vitro digestion model to assess the bioaccessibility of several trace elements (As, Cd, Cu, Fe, Se, and Zn) in the muscles of two farmed marine fish species (seabass Lateolabrax japonicus and red seabream Pagrosomus major ) of different body sizes. The total concentrations and subcellular distributions of these trace elements in fish muscles were also determined. Bioaccessibility of these trace elements was generally high (>45%), and the lowest bioaccessibility was observed for Fe. Cooking processes, including boiling, steaming, frying, and grilling, generally decreased the bioaccessibility of these trace elements, especially for Cu and Zn. The influences of frying and grilling were greater than those of boiling and steaming. The relationship of bioaccessibility and total concentration varied with the elements. A positive correlation was found for As and Cu and a negative correlation for Fe, whereas no correlation was found for Cd, Se, and Zn. A significant positive relationship was demonstrated between the bioaccessibility and the elemental partitioning in the heat stable protein fraction and in the trophically available fraction, and a negative correlation was observed between the bioaccessibility and the elemental partitioning in metal-rich granule fraction. Subcellular distribution may thus affect the bioaccessibility of metals and should be considered in the risk assessment for seafood safety.

In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis.

PubMed

Bagley, J L; Nicholson, K L; Pfeiffer, K D; Savell, J W

2010-05-01

The M. serratus ventralis thoracis was obtained from US Select arm chucks (n=87) to investigate if this underutilized muscle can be used as a steak alternative. Muscles were assigned randomly into three treatment groups: (1) control; (2) blade tenderization; and (3) injection, containing salt, phosphate, and papain. Steaks were cut from each muscle for in-home consumer evaluation (n=136) and Warner-Bratzler shear (WBS) force determination. The WBS values for injected steaks (13.1N) were lower (P<0.05) than for blade-tenderized (18.4N) and control (19.9N) steaks. Tenderness ratings for the injected steaks were higher (P<0.05) compared to the other treatments when steaks were grilled, oven prepared or were cooked in a skillet; however, this improvement did not significantly influence overall like scores for steaks that were oven prepared or cooked in a skillet. For the most part, degree of doneness did not significantly impact consumer evaluations of steaks prepared by the various cooking methods. However, there was a treatment x degree of doneness interaction for grilled-cooked steaks where increased doneness for blade-tenderized and injected steaks resulted in increased palatability ratings, whereas increased doneness for control steaks generally resulted in lowered palatability ratings. Consumer ratings and WBS values for the M. serratus ventralis thoracis indicate that merchandising steaks from this muscle may be a viable option in the marketplace, especially if blade tenderization or injection processes are used for further enhancement. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

Characteristics of rain penetration through a gravity ventilator used for natural ventilation.

PubMed

Kim, Taehyeung; Lee, Dong Ho; Ahn, Kwangseog; Ha, Hyunchul; Park, Heechang; Piao, Cheng Xu; Li, Xiaoyu; Seo, Jeoungyoon

2008-01-01

Gravity ventilators rely simply on air buoyancy to extract air and are widely used to exhaust air contaminants and heat from workplaces using minimal energy. They are designed to maximize the exhaust flow rate, but the rain penetration sometimes causes malfunctioning. In this study, the characteristics of rain penetration through a ventilator were examined as a preliminary study to develop a ventilator with the maximum exhaust capacity while minimizing rain penetration. A model ventilator was built and exposed to artificial rain and wind. The paths, intensities and amounts of penetration through the ventilator were observed and measured in qualitative and quantitative fashions. In the first phase, the pathways and intensities of rain penetration were visually observed. In the second phase, the amounts of rain penetration were quantitatively measured under the different configurations of ventilator components that were installed based on the information obtained in the first-phase experiment. The effects of wind speed, grill direction, rain drainage width, outer wall height, neck height and leaning angle of the outer wall from the vertical position were analyzed. Wind speed significantly affected rain penetration. Under the low crosswind conditions, the rain penetration intensities were under the limit of detection. Under the high crosswind conditions, grill direction and neck height were the most significant factors in reducing rain penetration. The installation of rain drainage was also important in reducing rain penetration. The experimental results suggest that, with proper configurations of its components, a gravity ventilator can be used for natural ventilation without significant rain penetration problems.

Temporal evolution of ultrafine particles and of alveolar deposited surface area from main indoor combustion and non-combustion sources in a model room.

PubMed

Manigrasso, Maurizio; Vitali, Matteo; Protano, Carmela; Avino, Pasquale

2017-11-15

Aerosol number size distributions, PM mass concentrations, alveolar deposited surface areas (ADSAs) and VOC concentrations were measured in a model room when aerosol was emitted by sources frequently encountered in indoor environments. Both combustion and non-combustion sources were considered. The most intense aerosol emission occurred when combustion sources were active (as high as 4.1×10 7 particlescm -3 for two meat grilling sessions; the first with exhaust ventilation, the second without). An intense spike generation of nucleation particles occurred when appliances equipped with brush electric motors were operating (as high as 10 6 particlescm -3 on switching on an electric drill). Average UFP increments over the background value were highest for electric appliances (5-12%) and lowest for combustion sources (as low as -24% for tobacco cigarette smoke). In contrast, average increments in ADSA were highest for combustion sources (as high as 3.2×10 3 μm 2 cm -3 for meat grilling without exhaust ventilation) and lowest for electric appliances (20-90μm 2 cm -3 ). The health relevance of such particles is associated to their ability to penetrate cellular structures and elicit inflammatory effects mediated through oxidative stress in a way dependent on their surface area. The highest VOC concentrations were measured (PID probe) for cigarette smoke (8ppm) and spray air freshener (10ppm). The highest PM mass concentration (PM 1 ) was measured for citronella candle burning (as high as 7.6mgm -3 ). Copyright © 2017 Elsevier B.V. All rights reserved.

Heterocyclic amines content of meat and fish cooked by Brazilian methods

PubMed Central

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2009-01-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography–mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil. PMID:20383312

8. Several of the rental rooms are joined by doors, ...

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

8. Several of the rental rooms are joined by doors, and each room is accessed from the corridor. Originally, the transoms were glazed. When a central heating/cooling system was installed, the transoms were modified to accommodate air grilles that are supplied by a duct located in the corridor. The five-panel door and wood wainscot are original features. However, the wainscot does not occur in every room. The lath and plaster partitions and the wood flooring are typical of the original construction. Credit GADA/MRM. - Stroud Building, 31-33 North Central Avenue, Phoenix, Maricopa County, AZ

Occurrence of mutagens in canned foods.

PubMed

Krone, C A; Iwaoka, W T

1984-01-01

Mutagens are shown to be present in a variety of commercially heat-processed foods. Since these substances are not present in the unheated raw material, it appears that they are produced during processing. Canned salmon and beef broth showed the highest mutagenicity while other canned beef and fish products yielded lower but detectable levels. These findings are significant not only because of the large proportion of the food supply which is processed by canning, but also because the mutagens in these foods exhibit chemical behaviors and Salmonella strain specificity similar to mutagens in grilled foods which have been shown to be mammalian carcinogens.

The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf.

PubMed

Musaiger, Abdulrahman O; D'Souza, Reshma

2008-03-01

This study analyzed eight cooked species of fish and one species of shrimps (grilled, curried, fried and cooked in rice) commonly consumed in Bahrain for their proximate, mineral and heavy metal content. The results reveled that the protein content was in the range of 22.8-29.2 g/100 g, while the fat content was between 2.9-11.9 g/100 g. The energy content was the highest in the fried Scomberomorus commerson being 894.2 KJ/100 g, followed by Scomberomorus commerson cooked in rice (867.3 KJ/100 g). The samples also had a considerable content of sodium ranging from 120-600 mg/100 g, potassium (310-560 mg/100 g) phosphorous (200-330 mg/100 g), magnesium (26-54 mg/100 g) and zinc (0.4-2.0 mg/100 g), while the other minerals were present to a lower extent. Lead was present to an extent of 0.30 microg/g in the grilled Plectorhinchus sordidus while Lethrinus nebulosus cooked in rice contained 0.35 microg/g of mercury. Cadmium levels were constant at <0.02 microg/g. It can be concluded the traditional methods of cooking fish and shrimps have an effect on their nutrient composition and heavy metal content hence, it is advisable to avoid excessive frying and use minimal salt. In addition, consuming of a wide variety of species of fish and alternating between the various modes of cooking is the best approach to achieve improved dietary habits, minimizing mercury exposure and increasing omega-3 fatty acid intake.

Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States.

PubMed

Sinha, Rashmi; Park, Yikyung; Graubard, Barry I; Leitzmann, Michael F; Hollenbeck, Albert; Schatzkin, Arthur; Cross, Amanda J

2009-11-01

The authors examined associations between meat consumption (type, cooking method, and related mutagens), heme iron, nitrite/nitrate, and prostate cancer in a cohort of 175,343 US men aged 50-71 years. During 9 years of follow-up (1995-2003), they ascertained 10,313 prostate cancer cases (1,102 advanced) and 419 fatal cases. Hazard ratios comparing the fifth intake quintile with the first revealed elevated risks associated with red and processed meat for total (red meat: hazard ratio (HR) = 1.12, 95% confidence interval (CI): 1.04, 1.21; processed meat: HR = 1.07, 95% CI: 1.00, 1.14) and advanced (red meat: HR = 1.31, 95% CI: 1.05, 1.65; processed meat: HR = 1.32, 95% CI: 1.08, 1.61) prostate cancer. Heme iron, barbecued/grilled meat, and benzo[a]pyrene were all positively associated with total (HR = 1.09 (95% CI: 1.02, 1.17), HR = 1.11 (95% CI: 1.03, 1.19), and HR = 1.09 (95% CI: 1.00, 1.18), respectively) and advanced (HR = 1.28 (95% CI: 1.03, 1.58), HR = 1.36 (95% CI: 1.10, 1.69), and HR = 1.28 (95% CI: 1.00, 1.65), respectively) disease. Nitrite (HR = 1.24, 95% CI: 1.02, 1.51) and nitrate (HR = 1.31, 95% CI: 1.07, 1.61) intakes were associated with advanced prostate cancer. There were no clear associations for fatal prostate cancer. Red and processed meat may be positively associated with prostate cancer via mechanisms involving heme iron, nitrite/nitrate, grilling/barbecuing, and benzo[a]pyrene.

High human exposure to pyrene (polycyclic aromatic hydrocarbon) in Kinshasa, a capital of the Democratic Republic of Congo.

PubMed

Tuakuila, Joel; Kabamba, Martin; Mata, Honoré

2013-01-01

Data on human exposure to chemicals in Africa are scarce. A biomonitoring study was conducted in a representative sample of the population in Kinshasa (Democratic Republic of Congo) to document exposure to polycyclic aromatics hydrocarbons. 1-hydroxypyrene (1-OHP) was measured by HPLC fluorescence in spot urine samples from 220 individuals (50.5% women), aged 6-70 years living in the urban area and from 50 additional subjects from the sub-rural area of Kinshasa. Data were compiled as geometric means and selected percentiles, expressed without (μg/L) or with creatinine adjustment (μg/g cr). Multiple regression analyses were applied to factors (creatinine, grilled meat habits and smoking habits) influencing 1-OHP (stepwise procedure, criteria: probability F to enter ≤ 0.05 and probability F to remove ≥ 0.10). According to the regression models, creatinine, grilled meat habits and smoking habits contribute to explain 45% of the variation in population's urinary 1-OHP by the environmental exposure. Overall, living in urban area of Kinshasa was associated with increased levels of 1-OHP in urine as compared to a population living in the sub-rural area [GM: 1.8 μg/L (n = 220) versus 1.4 μg/L (n = 50), p < 0.01] as well as compared to the reference values from databases involving American or German populations. This study reveals the high pyrene (PAH) exposure of the Kinshasa population. However, more work, with a rigorous design in the exposed population (monitoring of air concentrations and identifying other sources of pyrene -PAH exposure), is needed to establish further documentation.

High human exposure to pyrene (polycyclic aromatic hydrocarbon) in Kinshasa, a capital of the Democratic Republic of Congo

PubMed Central

2013-01-01

Background Data on human exposure to chemicals in Africa are scarce. A biomonitoring study was conducted in a representative sample of the population in Kinshasa (Democratic Republic of Congo) to document exposure to polycyclic aromatics hydrocarbons. Methods 1-hydroxypyrene (1-OHP) was measured by HPLC fluorescence in spot urine samples from 220 individuals (50.5% women), aged 6–70 years living in the urban area and from 50 additional subjects from the sub-rural area of Kinshasa. Data were compiled as geometric means and selected percentiles, expressed without (μg/L) or with creatinine adjustment (μg/g cr). Multiple regression analyses were applied to factors (creatinine, grilled meat habits and smoking habits) influencing 1-OHP (stepwise procedure, criteria: probability F to enter ≤ 0.05 and probability F to remove ≥ 0.10). Results According to the regression models, creatinine, grilled meat habits and smoking habits contribute to explain 45% of the variation in population’s urinary 1-OHP by the environmental exposure. Overall, living in urban area of Kinshasa was associated with increased levels of 1-OHP in urine as compared to a population living in the sub-rural area [GM: 1.8 μg/L (n = 220) versus 1.4 μg/L (n = 50), p < 0.01] as well as compared to the reference values from databases involving American or German populations. Conclusion This study reveals the high pyrene (PAH) exposure of the Kinshasa population. However, more work, with a rigorous design in the exposed population (monitoring of air concentrations and identifying other sources of pyrene –PAH exposure), is needed to establish further documentation. PMID:23782930

Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

PubMed

Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martínez, C; Barricarte, A; Mattisson, I; Berglund, G; Welch, A; Davey, G; Overvad, K; Tjønneland, A; Clavel-Chapelon, F; Kesse, E; Lotze, G; Klipstein-Grobusch, K; Vasilopoulou, E; Polychronopoulos, E; Pala, V; Celentano, E; Bueno-De-Mesquita, H B; Peeters, P H M; Riboli, E; Slimani, N

2002-12-01

There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

A 2-step cooking method of searing and hot water pasteurization to maximize the safety of refrigerated, vacuum packaged, chicken breast meat.

PubMed

Enns, D K; Crandall, P G; O'Bryan, C A; Griffis, C L; Martin, E M

2007-05-01

Americans consume almost 40 kg per capita of chicken each year. Increasing consumption of chicken surpassed pork in 1982 and beef in 1992. The objectives of this study were to examine the effectiveness of a novel, 2-step cooking method of grilling, slicing, vacuum packaging, and hot water pasteurization to inhibit the growth of Listeria monocytogenes in chicken breast meat. Because this study required the use of pilot plant scale pasteurization equipment, Listeria innocua M1, a nonpathogen with slightly greater heat resistance than L. monocytogenes, was used as a surrogate. We first examined the lethal effects of grilling on a boneless skinless chicken breast to mimic cross-contaminated, surface-inoculated Listeria. Searing produced a mean reduction of 2.5 log CFU/g of Listeria and a moisture loss of only 7% (w/w). A 2nd experiment studied the lethal effect of pasteurization of the sliced seared chicken breast. L. innocua M1 inoculated between the slices mimicked contamination in deep muscle. Pasteurization in a 71 degrees C bath (final internal temperature of 66 degrees C) gave an additional 2.3 log CFU/g reduction. L. innocua M1 did not show significant regrowth during a wk of refrigerated storage. The combined 2-step cooking method of searing and pasteurization gave a combined 4.8 log reduction in LI M1. In parallel tests a non-Listeria indicator, Corynebacterium glutamicum, inoculated between sliced, seared chicken, showed a 3 log reduction after pasteurization for 10 min in a 71 degrees C bath compared to 2.3 log reduction of Listeria. Corynebacterium regrowth occurred much faster than did L. innocua M1.

Ultrafine particles and nitrogen oxides generated by gas and electric cooking.

PubMed

Dennekamp, M; Howarth, S; Dick, C A; Cherrie, J W; Donaldson, K; Seaton, A

2001-08-01

To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens. Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO(x)) were measured by a chemiluminescent ML9841A NO(x) analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm. High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NO(X) were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide. Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NO(x) might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.

Exclusion of broiler breeder females from male feeders with a male only grill. 1. Behavioral and technical aspects of design and development.

PubMed

Brake, J; Khamidullin, T N; Fisinin, V I

1993-03-01

A series of experiments was conducted in order to develop a feeder grill that would allow broiler breeder males, but not females, to eat. Females are typically excluded from male feeders by increasing the height of the feeder. However, male feeder heights that exclude most females increase the time required for males to consume a given amount of feed 19 to 60%. Typical male feeder height from floor to feeder pan lip in commercial practice is 55 cm, which is about the distance from floor to the head of the male in an erect posture. Females measure about 40 cm in an erect posture. Because the necks of males (8.0 cm) are longer than those of females (6.3 cm), the lip of male feeder pans was extended horizontally 12.7 cm with a wire mesh on the assumption that females could not stretch their necks enough to reach the feed. However, the females learned quickly to perch on the extended lip and eat. Total exclusion of females from the male feeder, regardless of feeder height, was achieved by placing a horizontal upper mesh 5.6 to 10.2 cm above the extended lip, and connecting the upper mesh to the lower extended lip of the feeder with vertical bars spaced 5.1 cm apart. The horizontal upper mesh prevented perching by females and the 5.1-cm spacing of the vertical bars allowed males but not females to reach the feed by inserting their heads and necks up to their shoulders.(ABSTRACT TRUNCATED AT 250 WORDS)

A cross-cultural study of acceptability and food pairing for hot sauces.

PubMed

Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

2018-04-01

This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

NASA Astrophysics Data System (ADS)

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

2016-04-01

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

Nutritional Evaluation of a Civilian Operated Military Feeding System and Its Patrons - The Tri-Services Dining Facility, Fort Myer, Virginia.

DTIC Science & Technology

1983-03-01

roast 118.0 14.0 11.9 sausage, pork 363.0 16.0 4.4 shrimp 64.0 6.0 9.4 chicken fried steak 56.7 4.4 7.8 grilled steak 155.0 11.0 7.1 pepper steak...MAY HEADCOUNT =6142 SERVED CONSUMED WASTE FOOD ITEM GM/MAN GM/MAN %__ Roast beef 12 12 2.1 Hamburger beef, cooked 514 51 5.5 Chicken , fried 15 11 30.2...meat loaf, meat balls, and chicken cacciatore in the first three meat categories; cheeseburgers in the sandwich group; scalloped potatoes in the potato

Determination of pollutants in foundry during the manufacture of metal constructions for high buildings

NASA Astrophysics Data System (ADS)

Ivanova, Irina; Sushko, Elena; Lyshnikova, Anna; Prykina, Larisa

2018-03-01

Current developments are devoted to the environmental safety of the foundry. There is a significant amount of pollutants, according to dust, which is released in the working area, during the manufacture of metal structures for high buildings. From the point of dust extraction, the most unfavorable areas are shot blasting, sand-blasting chambers and knockout grills. The weight fraction of dust composition with diameters up to 20 μm reaches 43,8% by mass, according to experimental analysis. This kind of dust is the most dangerous to employees and also it creates problems for dust-cleaning in the air.

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

Ruchirawat, Mathuros; Navasumrit, Panida; Settachan, Daam

The effects of air pollution on human health are a great concern, particularly in big cities with severe traffic problems such as Bangkok, Thailand. In this study, exposure to genotoxic compounds in ambient air was studied by analysis of particle-associated polycyclic aromatic hydrocarbons (PAHs) and benzene through direct measurement of concentrations in air as well as through the use of different biomarkers of exposure: urinary 1-hydroxypyrene (1-OHP) for PAHs and urinary t,t-muconic acid (t,t-MA) for benzene. The study was conducted in various susceptible groups of the population with different occupations in 5 traffic-congested areas of Bangkok, as well as inmore » primary school children. The level of total PAHs on the main roads at various sites ranged from 7.10 to 83.04 ng/m{sup 3}, while benzene levels ranged from 16.35 to 49.25 ppb. In contrast, ambient levels in nearby temples, the control sites, ranged from 1.67 to 3.04 ng/m{sup 3} total PAHs and 10.16 to 16.25 ppb benzene. Street vendors selling clothes were exposed to 16.07 {+-} 1.64 ng/m{sup 3} total PAHs and 21.97 {+-} 1.50 ppb benzene, levels higher than in monks and nuns residing in nearby temples (5.34 {+-} 0.65 ng/m{sup 3} total PAHs and 13.69 {+-} 0.77 ppb benzene). Grilled-meat vendors in the same area were exposed to both total PAHs and benzene at even higher levels, possibly due to additional formation of PAHs during the grilling of meat (34.27 {+-} 7.02 ng/m{sup 3} total PAHs; 27.49 {+-} 2.72 ppb benzene). At the end of the workday, urinary 1-OHP levels in street vendors (0.12 and 0.15 {mu}mol/mol creatinine in clothes and grilled-meat vendors, respectively) were significantly higher than in controls (0.04 {mu}mol/mol creatinine; P < 0.01). Afternoon urinary t,t-MA levels in both groups of street vendors (0.12 mg/g creatinine) were also significantly higher than in controls (0.08 mg/g creatinine; P < 0.05). School children from two schools in Bangkok were exposed to total PAHs and benzene at levels of 6.70 {+-} 0.47 ng/m{sup 3} and 4.71 {+-} 0.25 ppb, respectively, higher than those to which children living outside the city were exposed (1.25 {+-} 0.24 ng/m{sup 3} total PAHs; 2.10 {+-} 0.16 ppb benzene). At the end of the school day, levels of urinary 1-OHP and t,t-MA were significantly higher (P < 0.001 and P < 0.01, respectively) in Bangkok school children (0.23 {mu}mol/mol creatinine and 0.27 mg/g creatinine, respectively) than in school children from outside Bangkok (0.10 {mu}mol/mol creatinine and 0.08 mg/g creatinine, respectively)« less

Contribution to the study of turbulence spectra

NASA Technical Reports Server (NTRS)

Dumas, R.

1979-01-01

An apparatus suitable for turbulence measurement between ranges of 1 to 5000 cps and from 6 to 16,000 cps was developed and is described. Turbulence spectra downstream of the grills were examined with reference to their general characteristics, their LF qualities, and the effects of periodic turbulence. Medium and HF are discussed. Turbulence spectra in the boundary layers are similarly examined, with reference to their fluctuations at right angles to the wall, and to lateral fluctuations. Turbulence spectra in a boundary layer with suction to the wall is discussed. Induced turbulence, and turbulence spectra at high Reynolds numbers. Calculations are presented relating to the effect of filtering on the value of the correlations in time and space.

An In-Port Feeding System for Shipboard Personnel. Volume 2. A Cost Benefit Analysis of the Use of Convenience Foods in a Military Foodservice Operation.

DTIC Science & Technology

1981-10-01

levels Day 1 Item 500 1000 A. Lunch: Chicken Noodle Soup 11$/#5 cn 500-45% cns 1000-91 cnsGrilled Reuben Sandwich* .3 min/batch 250-125# 500-250...500-78#Fried Chicken 10 oz. 250-160# 500-320# Mashed Potatoes 24$1# Instant ; 32$/1 gal 500-21#/16 gal 1000-42*/32 galGreen Peas 1/2 c. 250-50# 500-100...500-91 cns Veal Parmesan 2.5$/# 250-100# 500-200# NChicken A La King 21$/gal 250-12 gal 500-24 gal Mashed Potatoes 24$/1* instant ; 32$/gal 500-21#/16

[Diet and gastric cancer in Mexico and in the world].

PubMed

Hernández-Ramírez, Raúl U; López-Carrillo, Lizbeth

2014-01-01

Gastric cancer (GC) is the fourth leading cause of cancer death at global level. Diet, alcohol and tobacco, in addition to Helicobacter pylori infection, account for a large number of cases. Some substances contained in foods may influence GC carcinogenesis process; however, the underlying mechanisms have not been fully elucidated. In Mexico and worldwide, a low intake of fruits, non-starchy and allium vegetables, pulses, and foods containing selenium, as well as high intake of salt, salty, salted and smoked foods, chili pepper, processed and grilled/barbecued meats, have been respectively associated with an increased risk of GC. Based on the available evidence, programs for GC prevention and control could be developed and evaluated.

Got Plankton?

NASA Astrophysics Data System (ADS)

Penta, C.

2017-12-01

We went to three beaches and took water samples with the plankton net. We measured temperature (air and water), salinity, water transparency and color, and cloud cover. We looked at plankton in the water samples. We went to Bay St. Louis, MS on two different days (2015). We got different plankton on different days. We went to the Lake Pontchartrain Fishing Pier (Slidell, LA) on three different days (2016). We only got some plankton in the samples; most were too small to see with our microscope. There was lots of rain on the third day of sampling, thus there was lots of dirt and less plankton. We went to Pass-a-Grille Beach (St. Pete Beach, FL; 2017) one day and measured everything.

Factors affecting human heterocyclic amine intake and the metabolism of PhIP.

PubMed

Knize, Mark G; Kulp, Kristen S; Salmon, Cynthia P; Keating, Garrett A; Felton, James S

2002-09-30

We are working to understand possible human health effects from exposure to heterocyclic amines that are formed in meat during cooking. Laboratory-cooked beef, pork, and chicken are capable of producing tens of nanograms of MeIQx, IFP, and PhIP per gram of meat and smaller amounts of other heteroyclic amines. Well-done restaurant-cooked beef, pork, and chicken may contain PhIP and IFP at concentrations as high as tens of nanograms per gram and MeIQx at levels up to 3 ng/g. Although well-done chicken breast prepared in the laboratory may contain large amounts of PhIP, a survey of flame-grilled meat samples cooked in private homes showed PhIP levels in beef steak and chicken breast are not significantly different (P=0.36). The extremely high PhIP levels reported in some studies of grilled chicken are not seen in home-cooked samples.Many studies suggest individuals may have varying susceptibility to carcinogens and that diet may influence metabolism, thus affecting cancer susceptibility. To understand the human metabolism of PhIP, we examined urinary metabolites of PhIP in volunteers following a single well-done meat exposure. Using solid-phase extraction and LC/MS/MS, we quantified four major PhIP metabolites in human urine. In addition to investigating individual variation, we examined the interaction of PhIP with a potentially chemopreventive food. In a preliminary study of the effect of broccoli on PhIP metabolism, we fed chicken to six volunteers before and after eating steamed broccoli daily for 3 days. Preliminary results suggest that broccoli, which contains isothiocyanates shown to induce Phases I and II metabolism in vitro, may affect both the rate of metabolite excretion and the metabolic products of a dietary carcinogen. This newly developed methodology will allow us to assess prevention strategies that reduce the possible risks associated with PhIP exposure.

Ultrafine particles and nitrogen oxides generated by gas and electric cooking

PubMed Central

Dennekamp, M; Howarth, S; Dick, C; Cherrie, J; Donaldson, K; Seaton, A

2001-01-01

OBJECTIVES—To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens.
METHODS—Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NOx) were measured by a chemiluminescent ML9841A NOx analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm.
RESULTS—High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NOX were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide.
CONCLUSIONS—Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NOx might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.


Keywords: cooking fuels; nitrogen oxides; ultrafine particles PMID:11452045

Quantification of the Neurotoxic β-Carboline Harmane in Barbecued/Grilled Meat Samples and Correlation with Level of Doneness

PubMed Central

Louis, Elan D.; Zheng, Wei; Jiang, Wendy; Bogen, Kenneth T.; Keating, Garrett A.

2016-01-01

Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its concentration to that of other more well-understood HCAs, and (3) examine the relationship between harmane concentration and level of doneness. Thirty barbecued/grilled meat samples (8 beef steak, 12 hamburger, 10 chicken) were analyzed for harmane and four other HCAs (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine [PhIP], amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline [DiMeIQx], and 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine [IFP]). Mean (± SD) harmane concentration was 5.63 (± 6.63) ng/g; harmane concentration was highest in chicken (8.48 ± 9.86 ng/g) and lowest in beef steak (3.80 ± 3.6 ng/g). Harmane concentration was higher than that of the other HCAs and significantly correlated with PhIP concentration. Harmane concentration was associated with meat doneness in samples of cooked beef steak and hamburger, although the correlation between meat doneness and concentration was greater for PhIP than for harmane. Evidence indicates that harmane was detectable in nanograms per gram quantities in cooked meat (especially chicken) and, moreover, was more abundant than other HCAs. There was some correlation between meat doneness and harmane concentration, although this correlation was less robust than that observed for PhIP. Data such as these may be used to improve estimation of human dietary exposure to this neurotoxin. PMID:17497412

Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness.

PubMed

Louis, Elan D; Zheng, Wei; Jiang, Wendy; Bogen, Kenneth T; Keating, Garrett A

2007-06-01

Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its concentration to that of other more well-understood HCAs, and (3) examine the relationship between harmane concentration and level of doneness. Thirty barbecued/grilled meat samples (8 beef steak, 12 hamburger, 10 chicken) were analyzed for harmane and four other HCAs (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine [PhIP], amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline [DiMeIQx], and 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine [IFP]). Mean (+/- SD) harmane concentration was 5.63 (+/- 6.63) ng/g; harmane concentration was highest in chicken (8.48 +/- 9.86 ng/g) and lowest in beef steak (3.80 +/- 3.6 ng/g). Harmane concentration was higher than that of the other HCAs and significantly correlated with PhIP concentration. Harmane concentration was associated with meat doneness in samples of cooked beef steak and hamburger, although the correlation between meat doneness and concentration was greater for PhIP than for harmane. Evidence indicates that harmane was detectable in nanograms per gram quantities in cooked meat (especially chicken) and, moreover, was more abundant than other HCAs. There was some correlation between meat doneness and harmane concentration, although this correlation was less robust than that observed for PhIP. Data such as these may be used to improve estimation of human dietary exposure to this neurotoxin.

Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.

PubMed

Resconi, Virginia Celia; del Mar Campo, María; Montossi, Fabio; Ferreira, Vicente; Sañudo, Carlos; Escudero, Ana

2012-06-01

In this study, the important odor impact volatiles generated in the meat of grilled beef loin muscle were characterized. Animals were finished in 4 different diet systems: T₁, pasture (a mixture of Medicago sativa, Trifolium repens, and Festuca arundinacea); T₂, pasture supplemented with cracked corn grain (offered at 0.6% live weight, LW); T₃, pasture supplemented with cracked corn grain (offered at 1.2% LW); and T₄, concentrate (pellets with 85% corn and 12.8% sunflower, on a dry-matter basis) plus alfalfa hay (both ad libitum). Aroma compounds were assessed by dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatographic-olfactometric (GC-O) analysis. Most odorants were carbonyl compounds, some of them reaching high GC-O scores, especially 1-octen-3-one, (E)-2-octenal, methional, and hexanal. A specific quantitative analysis of ketones and aldehydes was conducted through their derivatization with o-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine hydrochloride directly on the headspace trap and analyzed by GC-MS, with the purpose of studying the effect of finishing diet systems. From the 23 carbonyl compounds quantified, 2 were especially affected by the diet system; methional was higher in the treatment based on concentrates, whereas (E,E)-2,4-heptadienal was higher in the treatment based only in pastures. The results are discussed considering previous published productive and quality traits. The knowledge of how production factors, such as animal feeding, can affect the flavor of meat is of significant interest toward in achieving a high-quality and differentiated product. The development of more specific and efficient methodologies is necessary to analyze meat aroma compounds, which would be used as routine analysis, that is for product authentication. In the future, the use of this analysis would allow producing and designing specific foods according to different markets. © 2012 Institute of Food Technologists®

Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?

PubMed

Vadiveloo, Maya K; Malik, Vasanti S; Spiegelman, Donna; Willett, Walter C; Mattei, Josiemer

2017-12-01

Worksite cafeterias are compelling venues to improve diet quality through environmental changes. We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012-2015) were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes. Alternative protein sources replaced red meat; nutrient composition and nutrients purchased were compared using Food Pro software. Consumer responses were queried using online surveys; open-ended responses were analyzed using NVivo. Differences in sales and nutrient content pre-post menu redesign were tested with Wilcoxon Rank Sum tests. Gross sales of entrées (61 vs. 222 servings/month; p = 0.01) and side dishes (120 vs. 365 servings/month; p = 0.001) increased more than three-fold post-menu changes. Revenue from entrées (312 vs. 1144 USD/month; p = 0.01) and side dishes (238 vs. 914 USD/month; p = 0.001) also increased; per entrée, consumers purchased significantly more unsaturated fat (5 g), and less saturated fat (3 g) and sodium (100 mg). For side dishes, they purchased fewer calories (48 kcal) and unsaturated fat (2.9 g), but more fiber (1.8 g), and sodium (260 mg). Four themes emerged from consumer responses: the importance of 1) variety, novelty, choice; 2) cost, affordability, value; 3) health; and 4) food quality, taste. Menu redesign can improve nutrient content, while also increasing sales and revenue. Multi-dimensional assessment of the nutritional, consumer, and retailer implications is desirable practice for enacting similar environmental changes.

Influence of surrounding structures upon the aerodynamic and acoustic performance of the outdoor unit of a split air-conditioner

NASA Astrophysics Data System (ADS)

Wu, Chengjun; Liu, Jiang; Pan, Jie

2014-07-01

DC-inverter split air-conditioner is widely used in Chinese homes as a result of its high-efficiency and energy-saving. Recently, the researches on its outdoor unit have focused on the influence of surrounding structures upon the aerodynamic and acoustic performance, however they are only limited to the influence of a few parameters on the performance, and practical design of the unit requires more detailed parametric analysis. Three-dimensional computational fluid dynamics(CFD) and computational aerodynamic acoustics(CAA) simulation based on FLUENT solver is used to study the influence of surrounding structures upon the aforementioned properties of the unit. The flow rate and sound pressure level are predicted for different rotating speed, and agree well with the experimental results. The parametric influence of three main surrounding structures(i.e. the heat sink, the bell-mouth type shroud and the outlet grille) upon the aerodynamic performance of the unit is analyzed thoroughly. The results demonstrate that the tip vortex plays a major role in the flow fields near the blade tip and has a great effect on the flow field of the unit. The inlet ring's size and throat's depth of the bell-mouth type shroud, and the through-flow area and configuration of upwind and downwind sections of the outlet grille are the most important factors that affect the aerodynamic performance of the unit. Furthermore, two improved schemes against the existing prototype of the unit are developed, which both can significantly increase the flow rate more than 6 %(i.e. 100 m3·h-1) at given rotating speeds. The inevitable increase of flow noise level when flow rate is increased and the advantage of keeping a lower rotating speed are also discussed. The presented work could be a useful guideline in designing the aerodynamic and acoustic performance of the split air-conditioner in engineering practice.

Fatigue crack tip deformation and fatigue crack propagation

NASA Technical Reports Server (NTRS)

Kang, T. S.; Liu, H. W.

1972-01-01

The effects of stress ratio, prestress cycling and plate thickness on the fatigue crack propagation rate are studied on 2024-T351 aluminum alloy. Fatigue crack propagation rate increases with the plate thickness and the stress ratio. Prestress cycling below the static yield strength has no noticeable effect on the fatigue crack propagation rate. However, prestress cycling above the static yield strength causes the material to strain harden and increases the fatigue crack propagation rate. Crack tip deformation is used to study the fatigue crack propagation. The crack tip strains and the crack opening displacements were measured from moire fringe patterns. The moire fringe patterns were obtained by a double exposure technique, using a very high density master grille (13,400 lines per inch).

The modernization of cooking techniques in two rural Mayan communities of Yucatán: the case of lard frying.

PubMed

Arroyo, Pedro; Pardío-López, Jeanette; Loria, Alvar; Fernández-García, Victoria

2010-01-01

The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils. Copyright © Taylor & Francis Group, LLC

Theorie de la Levitation Radiative a L'equilibre dans les Etoiles Naines Blanches Chaudes

NASA Astrophysics Data System (ADS)

Chayer, Pierre

1995-01-01

Les resultats de nouveaux calculs detailles de levitation radiative dans des naines blanches chaudes utilisant la base de donnees atomiques TOPBASE sont presentes. Des accelerations radiatives et des abondances d'equilibre ont ete calculees pour C, N, O, Ne, Na, Mg, Al, Si, S, Ar, Ca, et Fe, sur des grilles de modeles d'enveloppes stellaires riches en hydrogene et riches en helium. La grille des modeles de DA a des gravites telles que log g = 7.0, 7.5, 8.0, et 8.5, et couvre les temperatures effectives pour lesquelles 100,000K >= T_ {rm eff} >= 20,000K par sauts de 2,500K. La grille des modeles de DO/DB est similaire mais se prolonge a T_{rm eff } = 130,000K. Les resultats d'abondances d'equilibre de Ni dans des DA utilisant la base de donnees de Kurucz sont aussi presentes. Nous discutons dans les moindres details de la physique incluse dans les calculs afin de fournir une bonne comprehension physique de la levitation radiative sous les conditions rencontrees dans les naines blanches. Nous discutons aussi de la forme et de la dependance en fonction de la profondeur des reservoirs des elements, crees par un equilibre entre l'acceleration radiative et la gravite locale effective dans differentes enveloppes stellaires. Nous soulignons le role important joue dans la morphologie de ces reserviors par les etats d'ionisation dominants se trouvant dans la configuration gaz noble. Nos resultats centraux sont presentes sous forme de figures montrant le comportement de l'abondance photospherique estimee pour chaque element en fonction de la temperature effective et de la gravite de surface. Nous apportons egalement des ameliorations aux calculs de levitation radiative en utilisant une approche de modeles d'atmospheres pour les etoiles riches en hydrogene. Nous mettons l'emphase, en particulier, sur le role des traces d'elements lourds qui peuvent etre presents dans le plasma. Nous utilisons une table d'opacite monochromatique detaillee calculee pour un plasma compose de H contenant de faibles quantites de C, N, O, et Fe pour illustrer comment les abondances d'equilibre des elements supportes reagissent a la redistribution du flux causee par l'addition de ces traces de matiere opaque. Nous traitons ce probleme, en premier lieu, selon une approche basee sur des modeles d'enveloppes et, en second lieu, selon une approche basee sur des modeles d'atmospheres. Nous considerons aussi deux autres ameliorations concernant, premierement, un traitement plus sophistique de la redistribution de la quantite de mouvement d'un ion suite a l'absorption d'un photon, et deuxiemement, l'utilisation d'une meilleure valeur de la largeur du profil de raie associee a l'elargissement par pression. Bien qu'une poignee d'abondances soient disponibles a partir de l'analyse des observations qui ont ete faites jusqu'a maintenant, nous sommes neanmoins capables de conclure, a l'aide de comparaisons detaillees, que la theorie de la levitation radiative a l'equilibre ne reussit pas a expliquer quantitativement les patrons d'abondances des elements lourds observes dans les naines blanches chaudes. Au moins un autre mecanisme doit competionner avec la levitation radiative et le triage gravitationnel dans les atmospheres/enveloppes des naines blanches chaudes. Nous suggerons la possibilite d'un vent stellaire ou encore la possibilite d'accretion.

Determination des Parametres Atmospheriques des Etoiles Naines Blanches de Type DB

NASA Astrophysics Data System (ADS)

Beauchamp, Alain

1995-01-01

Les etoiles naines blanches dont les spectres visibles sont domines par des raies fortes d'helium neutre sont subdivisees en trois classes, DB (raies d'helium neutre seulement), DBA (raies d'helium neutre et d'hydrogene) et DBZ (raies d'helium neutre et d'elements lourds). Nous analysons trois echantillons de spectres observes de ces types de naines blanches. Les echantillons consistent, respectivement, de 48 spectres dans le domaine du visible (3700-5100 A). 24 dans l'ultraviolet (1200-3100 A) et quatre dans la partie rouge du visible (5100-6900) A). Parmi les objets de l'echantillon visible, nous identifions quatre nouvelles DBA, ainsi que deux nouvelles DBZ, auparavant classees DB. L'analyse nous permet de determiner spectroscopiquement les parametres atmospheriques, soit la temperature effective, la gravite de surface, ainsi que l'abondance relative de l'hydrogene, N(H)/N(He), dans le cas des DBA. Pour les objets plus chauds que ~15,000 K, la gravite de surface determinee est fiable, et nous obtenons les masses stellaires avec une relation masse -rayon theorique. Les exigences propres a l'analyse de ces objets ont requis d'importantes ameliorations dans la modelisation de leurs atmospheres et distributions de flux de radiation emis par ces derniers. Nous avons inclus dans les modeles d'atmospheres, pour la premiere fois a notre connaissance, les effets dus a la molecule He_sp{2 }{+}, ainsi que l'equation d'etat de Hummer et Mihalas (1988), qui tient compte des perturbations entre particules dans le calcul des populations des differents niveaux atomiques. Nous traitons la convection dans le cadre de la theorie de la longueur de melange. Trois grilles de modeles d'atmospheres a l'ETL (equilibre thermodynamique local) ont ete produites, pour un ensemble de temperatures effectives, gravites de surface et abondances d'hydrogene couvrant les proprietes des etoiles de nos echantillons; elles sont caracterisees par differentes parametrisations appelees, respectivement, ML1, ML2 et ML3, de la theorie de longueur de melange. Nous avons calcule une grille de spectres synthetiques avec les memes parametrisations que la grille de modeles d'atmospheres. Notre traitement de l'elargissement des raies de l'helium neutre a ete ameliore de facon significative par rapport aux etudes precedentes. D'une part, nous tenons compte de l'elargissement des raies produit par les interactions entre l'emetteur et les particules neutres (elargissements par resonance et de van der Waals) en plus de celui par les particules chargees (elargissement Stark). D'autre part, nous avons calcule nous-memes les profils Stark avec les meilleures theories d'elargissement disponibles pour la majorite des raies observees; ces profils depassent en qualite ce qui a ete publie jusqu'a ce jour. Nous avons calcule la distribution de masse des etoiles DB plus chaudes que 15,000 K. La distribution de masse des DB est tres etroite, avec environ les trois quarts des etoiles incluses dans l'intervalle 0.55-0.65 Modot. La masse moyenne des etoiles DB est de 0.58 M_⊙ avec sigma = 0.07. La difference principale entre les distributions de masse des DB et DA est la faible proportion de DB dans les ailes de la distribution, ce qui implique que les DA moins massives que ~0.4 M odot et plus massives que ~0.8 M_⊙ ne se convertissent pas en DB. Les objets les plus massifs de notre echantillon sont de type DBA, ce qui suggere que la masse elevee favorise la visibilite de l'hydrogene. (Abstract shortened by UMI.).

Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat.

PubMed

Alnahhas, N; Le Bihan-Duval, E; Baéza, E; Chabault, M; Chartrin, P; Bordeau, T; Cailleau-Audouin, E; Meteau, K; Berri, C

2015-09-01

The impact of divergent selection based on the ultimate pH (pHu) of pectoralis major (P. major) muscle on the chemical, biochemical, and histological profiles of the muscle and sensorial quality of meat was investigated in broiler chickens. The protein, lipid, DM, glycogen and lactate content, glycolytic potential, proteolysis, lipid and protein oxidation index, muscle fiber cross-sectional area, capillary density, and collagen surface were determined on the breast P. major muscle of 6-wk-old broilers issued from the high-pHu (pHu+) and low-pHu (pHu-) lines. Sensory attributes were also evaluated on the breast (roasted or grilled) and thigh (roasted) meat of the 2 lines. Protein, lipid, and DM content of P. major muscle were not affected by selection ( > 0.05). However, the P. major muscle of the pHu+ line was characterized by lower residual glycogen (-16%; ≤ 0.001) and lactate (-14%; ≤ 0.001) content and lower glycolytic potential (-14%; ≤ 0.001) compared with the pHu- line. Although the average cross-sectional area of muscle fibers and surface occupied by collagen were similar ( > 0.05) in both lines, fewer capillaries per fiber (-15%; ≤ 0.05) were observed in the pHu+ line. The pHu+ line was also characterized by lower lipid oxidation (thiobarbituric acid reactive substance index: -23%; ≤ 0.05) but protein oxidation and proteolysis index were not different ( > 0.05) between the 2 lines. At the sensory level, selection on breast muscle pHu mainly affected the texture of grilled and roast breast meat, which was judged significantly more tender ( ≤ 0.001) in the pHu+ line, and the acid taste, which was less pronounced in the roasted breast meat of the pHu+ line ( ≤ 0.002). This study highlighted that selection based on pHu does not affect the chemical composition and structure of breast meat. However, by modifying muscle blood supply and glycogen turnover, it affects meat acidity and oxidant status, both of which are likely to contribute to the large differences in texture observed between the 2 lines.

Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.

PubMed

Shackelford, S D; Wheeler, T L; Koohmaraie, M

2004-01-01

The present experiments were conducted to determine whether improved beef longissimus shear force methodology could be used to assess pork longissimus tenderness. Specifically, three experiments were conducted to: 1) determine the effect of belt grill (BG) cookery on repeatability of pork longissimus Warner-Bratzler shear force (WBSF), 2) compare the correlation of WBSF and slice shear force (SSF) with trained sensory panel tenderness ratings, and 3) estimate the repeatability of pork longissimus SSF for chops cooked with a BG. In Exp. 1 and 2, the longissimus was removed from the left side of each carcass (Exp. 1, n = 25; Exp. 2, n = 23) at 1 d postmortem and immediately frozen to maximize variation in tenderness. In Exp. 1, chops were cooked with either open-hearth electric broilers (OH) or BG, and WBSF was measured. Percentage of cooking loss was lower (P < 0.001) and less variable for chops cooked with a BG (23.2%; SD = 1.7%) vs. OH (27.6%; SD = 3.0%). Estimates of the repeatability of WBSF were similar for chops cooked with OH (0.61) and BG (0.59). Although significant (P < 0.05), differences in WBSF (4.1 vs. 3.9 kg) between cooking methods accounted for less than 5% of the total variation in WBSF. In Exp. 2, the correlation of SSF (r = -0.72; P < 0.001) with trained sensory panel tenderness ratings was slightly stronger than the correlation of WBSF (r = -0.66; P < 0.001) with trained sensory panel tenderness ratings, indicating that the two methods had a similar ability to predict tenderness ratings. In Exp. 3, duplicate samples from 372 carcasses at 2 and 10 d postmortem were obtained, cooked with BG, and SSF was determined. The repeatability of SSF was 0.90, which is comparable to repeatability estimates for beef and lamb. Use of BG cookery and SSF could facilitate the collection of accurate pork longissimus tenderness data. Time and labor savings associated with BG cookery and the SSF technique should help to decrease research costs.

[Study on rapid analysis method of pesticide contamination in processed foods by GC-MS and GC-FPD].

PubMed

Kobayashi, Maki; Otsuka, Kenji; Tamura, Yasuhiro; Tomizawa, Sanae; Kamijo, Kyoko; Iwakoshi, Keiko; Sato, Chizuko; Nagayama, Toshihiro; Takano, Ichiro

2011-01-01

A simple and rapid method using GC-MS and GC-FPD for the determination of pesticide contamination in processed food has been developed. Pesticides were extracted from a sample with ethyl acetate in the presence of anhydrous sodium sulfate, then cleaned up with a combination of mini-columns, such as macroporous diatomaceous earth, C18, GCB (graphite carbon black) and PSA. Recovery tests of 57 pesticides (known to be toxic or harmful) from ten kinds of processed foods (butter, cheese, corned beef, dried shrimp, frozen Chinese dumplings, grilled eels, instant noodles, kimchi, retort-packed curry and wine) were performed, and the recovery rates were mostly between 70% and 120%. This method can be used to judge whether or not processed foods are contaminated with pesticides at potentially harmful levels.

Not Simply a Matter of Fish Intake.

PubMed

Scherr, Carlos; Figueiredo, Valeria N; Moura, Filipe A; Sposito, Andrei C

2015-01-01

Recent findings have highlighted enhanced fish consumption as a potential measure to increase intake of healthy fatty acids, particularly omega-3. The generalizability of this recommendation, however, may fall short of differences in fish species and cooking techniques. Hence, we investigated how these 2 variables affect the lipid content in fish flesh. Nine species of freshwater, deep sea or shore fish were grilled, steamed or fried with or without the addition of soybean oil, olive oil or butter. The lipid composition was analysed and a significant difference was observed in cholesterol, saturated fatty acids, polyunsaturated fatty acids, omega-3 fatty acids and omega-6 fatty acids contents between species (p<0.05). The use of soybean or olive oil was associated with a significant change in flesh concentration of polyunsaturated, omega-3 and omega-6 fatty acids (p<0.05). This study calls attention to the specific lipid content that must be expected from different fish species and cooking techniques.

Food-related coping strategies after Hurricane Andrew.

PubMed

Magnus, M H

1994-06-01

This telephone survey examined food-related coping strategies in Floridian households after Hurricane Andrew. Approximately 137 households of university faculty and staff who lived in hurricane-damaged areas were interviewed. The average respondent was a college-educated woman between 41 and 60 years old. Prevailing food-purchasing problems included food stores that were either closed, without perishable food, distant, or crowded. In the absence of electricity and water, changes in food preparation included preparation of meals without a stove, more frequent use of grills and canned food, simpler meals, and less cooking. Changes in kitchen cleanup included using more disposables, cleaning more often, washing dishes by hand, and cleaning up less often because of damage in the kitchen. Respondents indicated that the hurricane experience taught them that they should have acquired more general supplies (eg, coolers, thermoses, propane stoves, and gas burners), more water and ice, and more nonperishable foods before the hurricane.

Seeing Stars in Serpens

NASA Technical Reports Server (NTRS)

2006-01-01

Infant stars are glowing gloriously in this infrared image of the Serpens star-forming region, captured by NASA's Spitzer Space Telescope.

The reddish-pink dots are baby stars deeply embedded in the cosmic cloud of gas and dust that collapsed to create it. A dusty disk of cosmic debris, or 'protoplanetary disk,' that may eventually form planets, surrounds the infant stars.

Wisps of green throughout the image indicate the presence of carbon rich molecules called polycyclic aromatic hydrocarbons. On Earth, these molecules can be found on charred barbecue grills and in automobile exhaust. Blue specks sprinkled throughout the image are background stars in our Milky Way galaxy.

The Serpens star-forming region is located approximately 848 light-years away in the Serpens constellation.

The image is a three-channel, false-color composite, where emission at 4.5 microns is blue, emission at 8.0 microns is green, and 24 micron emission is red.

Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

NASA Astrophysics Data System (ADS)

Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

2017-09-01

This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

Design of capability measurement instruments pedagogic content knowledge (PCK) for prospective mathematics teachers

NASA Astrophysics Data System (ADS)

Aminah, N.; Wahyuni, I.

2018-05-01

The purpose of this study is to find out how the process of designing a tool of measurement Pedagogical Content Knowledge (PCK) capabilities, especially for prospective mathematics teachers are valid and practical. The design study of this measurement appliance uses modified Plomp development step, which consists of (1) initial assessment stage, (2) design stage at this stage, the researcher designs the measuring grille of PCK capability, (3) realization stage that is making measurement tool ability of PCK, (4) test phase, evaluation, and revision that is testing validation of measurement tools conducted by experts. Based on the results obtained that the design of PCK capability measurement tool is valid as indicated by the assessment of expert validator, and the design of PCK capability measurement tool, shown based on the assessment of teachers and lecturers as users of states strongly agree the design of PCK measurement tools can be used.

Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon.

PubMed

Oberli, Marion; Lan, Annaïg; Khodorova, Nadezda; Santé-Lhoutellier, Véronique; Walker, Francine; Piedcoq, Julien; Davila, Anne-Marie; Blachier, François; Tomé, Daniel; Fromentin, Gilles; Gaudichon, Claire

2016-08-01

Cooking may impair meat protein digestibility. When undigested proteins are fermented by the colon microbiota, they can generate compounds that potentially are harmful to the mucosa. This study addressed the effects of typical cooking processes and the amount of bovine meat intake on the quantity of undigested proteins entering the colon, as well as their effects on the intestinal mucosa. Male Wistar rats (n = 88) aged 8 wk were fed 11 different diets containing protein as 20% of energy. In 10 diets, bovine meat proteins represented 5% [low-meat diet (LMD)] or 15% [high-meat diet (HMD)] of energy, with the rest as total milk proteins. Meat was raw or cooked according to 4 processes (boiled, barbecued, grilled, or roasted). A meat-free diet contained only milk proteins. After 3 wk, rats ingested a (15)N-labeled meat meal and were killed 6 h later after receiving a (13)C-valine injection. Meat protein digestibility was determined from (15)N enrichments in intestinal contents. Cecal short- and branched-chain fatty acids and hydrogen sulfide were measured. Intestinal tissues were used for the assessment of protein synthesis rates, inflammation, and histopathology. Meat protein digestibility was lower in rats fed boiled meat (94.5% ± 0.281%) than in the other 4 groups (97.5% ± 0.0581%, P < 0.001). Cecal and colonic bacterial metabolites, inflammation indicators, and protein synthesis rates were not affected by cooking processes. The meat protein amount had a significant effect on cecal protein synthesis rates (LMD > HMD) and on myeloperoxidase activity in the proximal colon (HMD > LMD), but not on other outcomes. The ingestion of bovine meat, whatever the cooking process and the intake amount, resulted in discrete histologic modifications of the colon (epithelium abrasion, excessive mucus secretion, and inflammation). Boiling bovine meat at a high temperature (100°C) for a long time (3 h) moderately lowered protein digestibility compared with raw meat and other cooking processes, but did not affect cecal bacterial metabolites related to protein fermentation. The daily ingestion of raw or cooked bovine meat had no marked effect on intestinal tissues, despite some slight histologic modifications on distal colon. © 2016 American Society for Nutrition.

Food Fortification Stability Study

NASA Technical Reports Server (NTRS)

Abdulmalik, T. O.; Cooper, M. R.; Douglas, G. L.

2015-01-01

NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The extended length of a Mars mission, along with the lack of resupply missions increases the importance of nutritional content in the food system. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortificants will remain stable through long-duration missions if proper formulation, processing, and storage temperatures are all achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX); premixes were formulated to be compatible with current processing techniques (retort or freeze-dried), varied water activities (high or low), and packaging material. The overall goal of this process is to provide 25% of the recommended daily intake of each vitamin (per serving), following processing and two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermostabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced (with and without the vitamin premix), to assess the impact of the added fortificant on color and taste, and to determine the stability of supplemental vitamins in spaceflight foods. The use of fortification in spaceflight foods appears to be a plausible mitigation step to inadequate nutrition. This is due to the ease of vitamin addition as well as the sustainability of the premixes through initial processing steps. Postprocessing analysis indicated that vitamin fortification with this premix did not immediately impact organoleptic properties of the food. At this stage, the largest hurdle to fortification is the preciseness to which vitamins can be added; the total amount of vitamins required for production is 10 - 20 grams, a minor percentage of the formulation. As demonstrated by the over-fortification measured in Italian Vegetables and Grilled Pork Chop, homogeneity may be difficult to achieve with such small amounts. Thus, pouch-to-pouch variability, over-fortification, and underfortification may ensue if a method for precise addition is not identified. Stability will continue to be evaluated over two years of storage at three temperatures, and future analysis should reveal the extent to which this issue should be a concern

Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

PubMed

Shen, Cangliang; Geornaras, Ifigenia; Belk, Keith E; Smith, Gary C; Sofos, John N

2011-01-01

This study evaluated inactivation of Escherichia coli O157:H7 in moisture-enhanced restructured nonintact beef cooked to 65 °C using different cooking appliances set at different temperatures. Batches (2 kg) of coarse-ground beef (approximately 5% fat) were mixed with an 8-strain composite (100 mL) of rifampicin-resistant E. coli O157:H7 (6.4 ± 0.1 log CFU/g) and a solution (100 mL) of sodium chloride plus sodium tripolyphosphate to yield concentrations (wt/wt) of 0.5% and 0.25%, respectively, in the final product. Beef portions of 2.54 cm thickness (15 cm dia) were prepared and were vacuum-packaged and frozen (-20 °C, 42 h). Partially thawed (-2.5 ± 1.0 °C) portions were pan-broiled (Presto electric skillet and Sanyo grill) or roasted (Oster toaster oven and Magic Chef kitchen oven) to 65 °C. The appliances were set at, and preheated before cooking to 149 or 204 °C (electric skillet), 149 or 218 °C (grill), 149 or 232 °C (toaster oven), and 149, 204, or 260 °C (kitchen oven). Temperatures of appliances and beef samples were monitored with thermocouples, and meat samples were analyzed for surviving microbial populations. In general, the higher the appliance temperature setting, the shorter the time needed to reach 65 °C, and the higher the edge and surface temperatures of the meat samples. Temperatures of 204 to 260 °C, regardless of appliance, resulted in greater (P < 0.05) pathogen reductions (3.3 to 5.5 log CFU/g) than those obtained at 149 °C (1.5 to 2.4 log CFU/g). The highest (P < 0.05) reduction (5.5 log CFU/g) was obtained in samples cooked in the kitchen oven set at 260 °C. The results should be useful to the food service industry for selection of effective nonintact beef cooking protocols, and for use in risk assessments for nonintact meat products. Practical Application: Results of this study should be useful for developing cooking recommendations to enhance the safety of nonintact beef products, and for use in risk assessments of such products.

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

PubMed

Sinha, R; Rothman, N; Salmon, C P; Knize, M G; Brown, E D; Swanson, C A; Rhodes, D; Rossi, S; Felton, J S; Levander, O A

1998-04-01

Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study we determined HCA values in beef samples cooked in ways to represent US cooking practices, the results of which can be used in epidemiological studies to estimate HCA exposure from dietary questionnaires. We measured five HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] in different types of cooked beef using solid-phase extraction and HPLC. Steak and hamburger patties were pan-fried, oven-broiled, and grilled/barbecued to four levels of doneness (rare, medium, well done or very well done), while beef roasts were oven cooked to three levels of doneness (rare, medium or well done). The measured values of the specific HCAs varied with the cut of beef, cooking method, and doneness level. In general, MeIQx content increased with doneness under each cooking condition for steak and hamburger patties, up to 8.2 ng/g. PhIP was the predominant HCA produced in steak (1.9 to 30 ng/g), but was formed only in very well done fried or grilled hamburger. DiMeIQx was found in trace levels in pan-fried steaks only, while IQ and MeIQ were not detectable in any of the samples. Roast beef did not contain any of the HCAs, but the gravy made from the drippings from well done roasts had 2 ng/g of PhIP and 7 ng/g of MeIQx. Epidemiological studies need to consider the type of meat, cooking method and degree of doneness/surface browning in survey questions to adequately assess an individual's exposure to HCAs.

Genotoxicity of processed food items and ready-to-eat snacks in Finland.

PubMed

Omoruyi, Iyekhoetin Matthew; Pohjanvirta, Raimo

2014-11-01

Processed foods are an insufficiently characterized source of chemical mutagens for consumers. Here, we evaluated the genotoxicity of selected food products in Finland. Mutagenicity was determined by the standard plate incorporation assay followed by methylcellulose overlay and treat-and-wash assays, using the Salmonella strains TA 100 and 98 with and without metabolic activation. Generally, the mutagenic activity of food samples was low, but exhibited lot-wise variation. Cold cuts of cold-smoked beef, grilled turkey, and smoked chicken (a single batch of each) were mutagenic in all three assays with the TA 100 strain with and without metabolic activation, indicating the mutagenic effect was not secondary to histidine release from the food products. However, none of the food extracts showing mutagenic potential induced DNA damage in vitro using the Comet Assay. Our findings imply that in Finland today, there are still products the production methods of which should be refined to reduce the potential risk of mutagenicity to consumers. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evaluation of beef eating quality by Irish consumers.

PubMed

McCarthy, S N; Henchion, M; White, A; Brandon, K; Allen, P

2017-10-01

A consumer's decision to purchase beef is strongly linked to its sensory properties and consistent eating quality is one of the most important attributes. Consumer taste panels were held according to the Meat Standards Australia guidelines and consumers scored beef according to its palatability attributes and completed a socio-demographic questionnaire. Consumers were able to distinguish between beef quality on a scale from unsatisfactory to premium with high accuracy. Premium cuts of beef scored significantly higher on all of the scales compared to poorer quality cuts. Men rated grilled beef higher on juiciness and flavour scales compared to women. Being the main purchaser of beef had no impact on rating scores. Overall the results show that consumers can judge eating quality with high accuracy. Further research is needed to determine how best to communicate inherent benefits that are not visible into extrinsic eating quality indicators, to provide the consumer with consistent indications of quality at the point of purchase. Copyright © 2017 Elsevier Ltd. All rights reserved.

Survey of Mexican retail stores for US beef product.

PubMed

Huerta-Leidenz, Nelson; Ruíz-Flores, Agustín; Maldonado-Siman, Ema; Valdéz, Alejandra; Belk, Keith E

2014-02-01

Retail packages (N=1004) containing fresh US beef in display cases in five cities across three regions of Mexico were surveyed for cut types, cutting styles, fat thickness measurements, marbling scores, and USDA Quality Grades to gain an overview of fresh US beef in Mexican retail markets. Data were analyzed to generate frequency distributions and examine the effect of city, geographical region, store chain, and socio-economic status of the targeted clientele on type, cutting style, fat measures and quality of beef cuts of US origin. Top round, bottom round and knuckle were the most common cut types. Milanesa-type slice and "bistec" (steak for grilling) were the predominant cutting styles. Over 95% of the retail cuts were trimmed to 3.2mm or less of external fat. Most cuts were USDA Select (74.5%) and USDA Choice (24.5%). External fat thickness and marbling score differed among cities and store chains (P<0.01). © 2013. Published by Elsevier Ltd. All rights reserved.

Volatiles and water- and fat-soluble precursors of Saanen goat and cross Suffolk lamb flavour.

PubMed

Madruga, Marta; Dantas, Ingrid; Queiroz, Angela; Brasil, Luciana; Ishihara, Yuri

2013-02-07

This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat. Compared to goat, lamb meat had higher levels of saturated fatty acids--SFA, monounsaturated fatty acids--MUFA and polyunsaturated fatty acids--PUFA and similar levels of sugars and free amino acids, except for lysine and glycine, which were higher in goat. Major differences were detected in lipid-derived volatiles; only pyrazine, thiazole, and some Strecker aldehydes were at different concentrations in these species. Volatile compounds derived from the oxidation of linoleic acid were at higher levels in meat from lamb due to the higher concentration of the latter, while compounds formed from α-linolenic acid were at higher levels in goat. It can be concluded that lamb meat has a stronger flavour profile compared to goat meat because it has the highest concentrations of lipid-derived volatile compounds, primarily straight saturated alkanals, pyrazines and thiazole.

Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

PubMed

Turp, Gulen Yildiz

2016-11-01

The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Test results from a comparative evaluation of a condensation nuclei fire detector

NASA Technical Reports Server (NTRS)

Bricker, R. W.

1985-01-01

The fire/smoke alarm response of a condensation nuclei fire detector (CNFD) was compared with photoelectric and ionization detectors. Tests were conducted in a former control room 8.5 m by 8.9 with a 2.7 m ceiling. The room had air supplied from above the ceiling and under the floor with return air exiting from ceiling grills. The environment was varied from 278 to 305 K and relative humidities from 8 to 65%. Four detection zones were located in the room. Each zone contained a sampling head for the CNDF, a photodetector, and an ionization detector so that each detector system had four opportunities to alarm during tests. The particle level in the test room was also monitored during tests with a condensation nuclei particle counter. The CNFD responded to 90% of exposures to smoldering plastic and 84% of exposures to visible fire. The photoelectric response was 43 and 12.5% respectively for the same conditions. The ionization response was 9 and 48 respectively.

The costs and benefits of a cigarette ban.

PubMed

Doucet, Mathieu

2017-06-01

The death toll from tobacco is staggering: it might contribute to one billion premature deaths over the course of the 21st century. In 'The case for banning cigarettes', Kalle Grill and Kristin Voigt argue that the well-being and equality benefits of a complete ban on cigarettes more than justify the restrictions on autonomy that such a ban would impose. Their argument depends on two crucial simplifications: an assumption that the ban would be effective and the restriction of the analysis to a comparison with the status quo, rather than a broader range of policy options. I argue that despite the authors' claims, these two simplifications make it impossible for their argument to 'bring into focus the fundamental normative issues' surrounding a possible cigarette ban, since they dramatically overstate the benefits and obscure the most significant costs of such a ban. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Energy Production from Zoo Animal Wastes

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

Klasson, KT

Elephant and rhinoceros dung was used to investigate the feasibility of generating methane from the dung. The Knoxville Zoo produces 30 cubic yards (23 m{sup 3}) of herbivore dung per week and cost of disposal of this dung is $105/week. The majority of this dung originates from the Zoo's elephant and rhinoceros population. The estimated weight of the dung is 20 metric tons per week and the methane production potential determined in experiments was 0.033 L biogas/g dung (0.020 L CH{sub 4}/g dung), and the digestion of elephant dung was enhanced by the addition of ammonium nitrogen. Digestion was bettermore » overall at 37 C when compared to digestion at 50 C. Based on the amount of dung generated at the Knoxville Zoo, it is estimated that two standard garden grills could be operated 24 h per day using the gas from a digester treating 20 metric ton herbivore dung per week.« less

Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry.

PubMed

Mottier, P; Parisod, V; Turesky, R J

2000-04-01

A method is described for the analysis of the 16 polycyclic aromatic hydrocarbons (PAHs) prioritized by the USA EPA in meat sausages grilled under common barbecue practices. Quantification was done by GC-MS using perdeuterated internal standards (IS). Validation was done by spiking the matrix at the 0.5 and 1.0 microg/kg levels. The average of expected values ranged from 60 to 134% (median 84%) at the 0.5 microg/kg level and from 69 to 121% (median 96%) at the 1.0 microg/kg level. The median of the limits of detection and quantification were 0.06 and 0.20 microg/kg, respectively, for a 4-g test portion. The carcinogenic PAHs were below the quantification limit in all products except one lamb sausage. Comparison of estimates when either 1, 5, or 16 perdeuterated PAHs were used as IS showed that the most accurate determination of PAHs required that each compound be quantified against its corresponding perdeuterated analogue.

Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters

PubMed Central

Bassey, Francisca I; Oguntunde, Fehintola C; Iwegbue, Chukwujindu M A; Osabor, Vincent N; Edem, Christopher A

2014-01-01

The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals (Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg) in commonly consumed fish species from the Nigerian coastal waters were investigated. The selected fish species were Polydactylus quadratifilis, Chrysicthys nigrodigitatus and Cynoglossus senegalensis. The culinary practices lead to increased protein, fat, and ash contents and decreased moisture contents of these fish species. The culinary practices resulted significant increase in the concentrations of most of the studied metals and decrease in the concentrations of Fe, Cr, and Pb in some fish types. The concentrations and estimated dietary intakes of Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg from consumption of the processed fish were within their statutory safe limits. The individual metal target hazard quotient (THQ) values and the total THQs were less than 1 which indicates that no health risks would arise from the long-term consumption of these fish species. PMID:24936297

Fusion Research in Ioffe Institute

NASA Astrophysics Data System (ADS)

Askinazi, L. G.; Afanasyev, V. I.; Altukhov, A. B.; Bakharev, N. N.; Belokurov, A. A.; Bulanin, V. V.; Bykov, A. S.; Chernyshev, F. V.; Chugunov, I.; Dyachenko, V. V.; Esipov, L. A.; Gin, D.; Goncharov, P. R.; Gurchenko, A. D.; Gusakov, E. Z.; Gusev, V. K.; Heuraux, S.; Iblyaminova, A. D.; Irzak, M. A.; Kantor, M. Yu.; Kaveeva, E. G.; Kiviniemi, T.; Khilkevitch, E. M.; Khitrov, S. A.; Khromov, N. A.; Kornev, V. A.; Kouprienko, D. V.; Kurskiev, G. S.; Lashkul, S. I.; Lebedev, S. V.; Leerink, S.; Melnik, A. D.; Minaev, V. B.; Mironov, M. I.; Miroshnikov, I. V.; Mukhin, E. E.; Nesenevich, V. G.; Niskala, P.; Novokhatsky, A. N.; Patrov, M. I.; Perevalov, A. A.; Petrov, M. P.; Petrov, A. V.; Petrov, Yu. V.; Popov, A. Yu.; Rozhansky, V. A.; Rozhdestvenskiy, V. V.; Sakharov, N. V.; Saveliev, A. N.; Senichenkov, I. Yu.; Sergeev, V. Yu.; Shchegolev, P. B.; Shatalin, S. V.; Shcherbinin, O. N.; Shevelev, A. E.; Sidorov, A. V.; da Silva, F.; Smirnov, A. I.; Stepanov, A. Yu.; Sysoeva, E. V.; Teplova, N. V.; Tolstyakov, S. Yu.; Tukachinsky, A. S.; Varfolomeev, V. I.; Vekshina, E. O.; Vildjunas, M. I.; Voronin, A. V.; Voskoboinikov, S. P.; Wagner, F.; Yashin, A. Yu.; Zhubr, N. A.

2015-10-01

In this paper we present the fusion related activities of the Plasma Physics Division at the Ioffe Institute. The first experiments on lower hybrid current drive (LHCD) in a spherical tokamak performed at the Globus-M tokamak (R = 0.36 m, a = 0.24 m, Bt = 0.4 T, Ip = 200 kA) with a novel poloidally oriented grill resulted in an RF driven current of up to 30 kA at (100 kW, 2.5 GHz), exceeding the modelling predictions. At the FT-2 tokamak (R = 0.56 m, a = 0.08 m, Bt = 3 T, Ip = 30 kA) experiments with a traditional toroidally oriented grill revealed no strong dependence of the LHCD density limit on the H/D ratio in spite of LH resonance densities differing by a factor of 3. Microwave Doppler reflectometry (DR) at the Globus-M, and DR and heavy ion beam probe measurements at the tokamak TUMAN-3M (R = 0.53 m, a = 0.24 m, Bt = 1.0 T, Ip = 190 kA) demonstrated geodesic acoustic mode (GAM) suppression at the L to H transition. Observations at FT-2 using Doppler Enhanced Scattering showed that the GAM amplitude is anti-correlated both spatially and temporally to the drift turbulence level and electron thermal diffusivity. For the first time turbulence amplitude modulation at the GAM frequency was found both experimentally and in global gyrokinetic modelling. A model of the L-H transition is proposed based on this effect. The loss mechanisms of energetic ions' (EI) were investigated in the neutral beam injection (NBI) experiments on Globus-M and TUMAN-3M. Empirical scaling of the 2.45 MeV DD neutron rate for the two devices shows a strong dependence on toroidal field Bt1.29 and plasma current Ip1.34 justifying the Bt and Ip increase by a factor of 2.5 for the proposed upgrade of Globus-M. Bursts of ˜1 MHz Alfvenic type oscillations correlating with sawtooth crashes were observed in ohmic TUMAN-3M discharges. The possibility of low threshold parametric excitation of Bernstein and upper hybrid waves trapped in drift-wave eddies resulting in anomalous absorption in electron cyclotron resonance heating (ECRH) experiments in toroidal plasmas was identified theoretically. A novel method of radial correlation Doppler reflectometry is shown to be capable of measuring the turbulence wave-number spectrum in realistic 2D geometry. On the progress in design and fabrication of three diagnostics for ITER developed in the Ioffe institute is reported: neutral particle analysis, divertor Thomson scattering and gamma spectroscopy.

Consumption of salted fish and other risk factors for nasopharyngeal carcinoma (NPC) in Tianjin, a low-risk region for NPC in the People's Republic of China.

PubMed

Ning, J P; Yu, M C; Wang, Q S; Henderson, B E

1990-02-21

The dietary habits, occupational exposures, use of tobacco and alcohol, and medical history were compared among 100 patients with histologically confirmed nasopharyngeal carcinoma (NPC) in Tianjin City, People's Republic of China, and 300 neighborhood controls who were individually matched to the patients with regard to age (within 5 yr), sex, and race (Han). Exposure to salted fish was significantly associated with an increased risk of NPC. Four characteristics of exposure to salted fish independently contributed to the increased risk: (a) earlier age at first exposure, (b) increasing duration of consumption, (c) increasing frequency of consumption, and (d) cooking the fish by steaming it rather than frying, grilling, or boiling it. In addition, significant associations were observed for consumption in childhood of salted shrimp paste (increased risk) and carrots (reduced risk), and the three dietary effects (i.e., those from consumption of salted fish, salted shrimp paste, and carrots) were independent of each other. None of the non-dietary factors studied were significantly associated with NPC risk.

Fire safety evaluation of aircraft lavatory and cargo compartments

NASA Technical Reports Server (NTRS)

Kourtides, D. A.; Parker, J. A.; Hilado, C. J.; Anderson, R. A.; Tustin, E.; Arnold, D. B.; Gaume, J. G.; Binding, A. T.; Mikeska, J. L.

1976-01-01

A program of experimental fires has been carried out to assess fire containment and other fire hazards in lavatory and cargo compartments of wide-body jet aircraft by evaluation of ignition time, burn-through time, fire spread rate, smoke density, evolution of selected combustible and toxic gases, heat flux, and detector response. Two tests were conducted: one involving a standard Boeing 747 lavatory and one involving a simulated DC-10 cargo compartment. A production lavatory module was furnished with conventional materials and was installed in an enclosure. The ignition load was four polyethylene bags containing paper and plastic waste materials representive of a maximum flight cabin waste load. Standard aircraft ventilation conditions were utilized and the lavatory door was closed during the test. Lavatory wall and ceiling panels contained the fire spread during the 30-minute test. Smoke was driven into the enclosure primarily through the ventilation grille in the door and through the gaps between the bifold door and the jamb where the door distorted from the heat earlier in the test. The interior of the lavatory was almost completely destroyed by the fire.

Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.

PubMed

Legako, J F; Dinh, T T N; Miller, M F; Adhikari, K; Brooks, J C

2016-02-01

Consumer palatability scores, sensory descriptive attributes, and volatile compounds were assessed for beef Longissimus lumborum steaks of USDA Prime, Low Choice, and Standard grades. Overall and flavor liking was greater (P<0.05) for Prime and Low Choice. Initial flavor impact and fat-like attributes were greater (P<0.05) among Prime and Low Choice. Prime had greater (P<0.05) brown/roasted, beef identity, overall sweetness, and umami. Cardboard was greater (P<0.05) in Standard. Volatile compounds representing flavor development pathways were varied with quality grade. Standard had greater (P<0.05) abundances of n-aldehydes. Phenylacetaldehyde was greater (P<0.05) in Prime and Low Choice. Both 2,3-butanedione and 3-hydroxy-2-butanone were greatest (P<0.05) in Prime. Overall liking was positively correlated with many descriptive attributes, 3-hydroxy-2-butanone, and phenylacetaldehyde, and negatively correlated with cardboard, green, and n-aldehydes. While the measured attributes and volatiles may not be causative of flavor, this data indicates potential for prediction of flavor through their measurement. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of heat treatment on the n-3/n-6 ratio and content of polyunsaturated fatty acids in fish tissues.

PubMed

Schneedorferová, Ivana; Tomčala, Aleš; Valterová, Irena

2015-06-01

The aim of this study was to compare the effect of different heat treatments (pan-frying, oven-baking, and grilling) on the contents of polyunsaturated fatty acids (PUFAs) in fish tissue. Four fish species were examined: pike, carp, cod, and herring. High performance liquid chromatography, coupled with electrospray ionization and mass spectrometric detection (HPLC/ESI/MS), was employed for determination of intact lipid molecules containing n-3 and n-6 PUFAs. Although mostly non-polar lipids (triacylglycerols, TGs) were present in the fish tissue, the PUFAs were present preferentially in the phospholipid fraction. Omnivorous fish species (carp, herring) contained more TGs than did predatory ones (pike, cod). Higher amounts of PUFAs were detected in the marine species than in the freshwater ones. The impact of heat treatments on the lipid composition in the fish tissue seems to be species-specific, as indicated by multivariate data analysis. Herring tissue is most heat-stable, and the mildest heat treatment for PUFA preservation was oven-baking. Copyright © 2014 Elsevier Ltd. All rights reserved.

7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic.

PubMed

Janoszka, Beata

2010-12-01

The effect of onion and garlic on the formation of two cholesterol oxidation products (COPs): 7-ketocholesterol and 7-hydroxycholesterol was evaluated by comparing their concentrations in meat and gravy samples obtained from three pork dishes prepared in the presence and absence of these flavourings. The concentration of these compounds in meat samples was between 82.4 and 1331.6 ng/g of cooked meat. Gravies contained lower amounts: from 18.3 to 45.6 ng/g of cooked meat. The addition of onion (30 g/100g of meat) caused a decrease in 7-ketocholesterol and 7-hydroxycholesterol concentrations in all of the investigated pork dishes by 9.5-79%, whilst the addition of 15 g of garlic to 100g of meat lowered the concentration by 17 to 88%. The greatest decrease was found in grilled minced chops. The quantitative assessment of 7-ketocholesterol and 7-hydroxycholesterol was carried out by thin-layer chromatography with densitometric detection. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd.. All rights reserved.

Causes of unintentional deaths from carbon monoxide poisonings in California.

PubMed Central

Girman, J R; Chang, Y L; Hayward, S B; Liu, K S

1998-01-01

The purpose of this study was to determine the annual number and incidence of unintentional deaths from carbon monoxide (CO) poisonings in California and to identify specific factors that caused or contributed to the deaths. Unintentional CO deaths in California over a ten-year period (1979 to 1988) were identified from the database of the California Master Mortality File and coroners' investigation reports. Factors associated with unintentional CO deaths were determined based on the information from the investigation reports. The annual number of unintentional CO deaths varied from 27 to 58 over the ten years examined, with an average annual death incidence of 1.7 x 10(-6). Death rates were high among males and African-Americans. Alcohol appeared to be a factor in 31% of the cases. The types of combustion sources associated with unintentional CO deaths were: heating or cooking appliances; motor vehicles; charcoal grills and hibachis; small engines; and camping equipment. Factors associated with unintentional CO deaths interact in a complex way. To reduce the rate of unintentional CO deaths effectively, joint efforts involving several prevention methods are suggested. PMID:9549414

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.

PubMed

Cervantes-Paz, Braulio; Yahia, Elhadi M; de Jesús Ornelas-Paz, José; Victoria-Campos, Claudia I; Ibarra-Junquera, Vrani; Pérez-Martínez, Jaime David; Escalante-Minakata, Pilar

2014-03-01

Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalapeño peppers at three IRS (brown, 50% red, and 75% red). Peppers contained 64 different pigments. Chlorophylls were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the other IRS. The content of most pigments decreased due to heat treatments. Several pheophytins and cis isomers of carotenoids were generated by heat processing. Boiling and grilling consistently decreased and increased the antioxidant activity of peppers, respectively. Tested peppers showed a more complex/abundant pigment content and higher antioxidant activity than those typically reported for green and red peppers. Copyright © 2013 Elsevier Ltd. All rights reserved.

Young Stars Emerge from Orion Head

NASA Image and Video Library

2007-05-17

This image from NASA's Spitzer Space Telescope shows infant stars "hatching" in the head of the hunter constellation, Orion. Astronomers suspect that shockwaves from a supernova explosion in Orion's head, nearly three million years ago, may have initiated this newfound birth . The region featured in this Spitzer image is called Barnard 30. It is located approximately 1,300 light-years away and sits on the right side of Orion's "head," just north of the massive star Lambda Orionis. Wisps of red in the cloud are organic molecules called polycyclic aromatic hydrocarbons. These molecules are formed anytime carbon-based materials are burned incompletely. On Earth, they can be found in the sooty exhaust from automobile and airplane engines. They also coat the grills where charcoal-broiled meats are cooked. This image shows infrared light captured by Spitzer's infrared array camera. Light with wavelengths of 8 and 5.8 microns (red and orange) comes mainly from dust that has been heated by starlight. Light of 4.5 microns (green) shows hot gas and dust; and light of 3.6 microns (blue) is from starlight. http://photojournal.jpl.nasa.gov/catalog/PIA09412

Synthesis of Exotic Soaps in the Chemistry Laboratory

NASA Astrophysics Data System (ADS)

Phanstiel, Otto, IV; Dueno, Eric; Xianghong Wang, Queenie

1998-05-01

A variety of different triglyceride sources ranging from Vietnamese garlic oil to a local restaurant's grill sludge were saponified to generate a series of exotic soaps. Students did not quantify their results, but described their products in terms of color, texture and odor. Their results were compared with existing data on the triglyceride content for each source used (when possible). Soap texture seemed to be related to the degree of unsaturation present in the starting triglyceride. However, texture alterations due to occluded impurities could not be ruled out. In general, fats and oils high in saturated fats (butter) gave hard, chunky, and waxlike soaps, while those high in unsaturated fats gave flaky and easily crumbled soaps (olive, corn, peanut and sunflower oils). Soap color was not consistent with triglyceride unsaturation levels during the time frame studied. Odor changes were dramatic and were explained in terms of a change in chemical structure (i.e. conversion from an ester to a carboxylate salt). In general, the experiment was well received by students and stressed the importance of making precise qualitative observations during the experiment.

Young Stars Emerge from Orion's Head

NASA Technical Reports Server (NTRS)

2007-01-01

This image from NASA's Spitzer Space Telescope shows infant stars 'hatching' in the head of the hunter constellation, Orion. Astronomers suspect that shockwaves from a supernova explosion in Orion's head, nearly three million years ago, may have initiated this newfound birth

The region featured in this Spitzer image is called Barnard 30. It is located approximately 1,300 light-years away and sits on the right side of Orion's 'head,' just north of the massive star Lambda Orionis.

Wisps of red in the cloud are organic molecules called polycyclic aromatic hydrocarbons. These molecules are formed anytime carbon-based materials are burned incompletely. On Earth, they can be found in the sooty exhaust from automobile and airplane engines. They also coat the grills where charcoal-broiled meats are cooked.

This image shows infrared light captured by Spitzer's infrared array camera. Light with wavelengths of 8 and 5.8 microns (red and orange) comes mainly from dust that has been heated by starlight. Light of 4.5 microns (green) shows hot gas and dust; and light of 3.6 microns (blue) is from starlight.

Interaction between the lower hybrid wave and density fluctuations in the scrape-off layer

NASA Astrophysics Data System (ADS)

Peysson, Y.; Madi, M.; Decker, J.; Kabalan, K.

2015-12-01

In the present paper, the perturbation of the launched power spectrum of the Lower Hybrid wave at the separatrix by electron density fluctuations in the scrape-off layer is investigated. Considering a slab geometry with magnetic field lines parallel to the toroidal direction, the full wave equation is solved using Comsol Multiphysics® for a fully active multi-junction like LH antenna made of two modules. When electron density fluctuations are incorporated in the dielectric tensor over a thin perturbed layer in front of the grill, it is shown that the power spectrum may be strongly modified from the antenna mouth to the plasma separatrix as the wave propagates. The diffraction effect leads to the appearance of multiple satellite lobes with randomly varying positions, a feature consistent with the recently developed model that has been applied successfully to high density discharges on the Tokamak Tore Supra corresponding to the large spectral gap regime [Decker J. et al. Phys. Plasma 21 (2014) 092504]. The perturbation is found to be maximum for the Fourier components of the fluctuating spectrum in the vicinity of the launched LH wavelength.

Loss of vitamin B(12) in fish (round herring) meats during various cooking treatments.

PubMed

Nishioka, Michiko; Kanosue, Fuki; Yabuta, Yukinori; Watanabe, Fumio

2011-01-01

The loss of vitamin B(12) in round herring meats during various cooking treatments was evaluated. Although amounts of vitamin B(12) were three times greater in the viscera (37.5 ± 10.6 µg/100 g fresh weight) than in the meats, about 73% of total vitamin B(12) found in the whole fish body (except for head and bones) were recovered in the meats (5.1 ± 1.0 µg of vitamin B(12)). The vitamin B(12) contents of the round herring's meats were significantly decreased up to ~62% during cooking by grilling, boiling, frying, steaming, and microwaving. There was, however, no loss of vitamin B(12) during vacuum-packed pouch cooking. Model experiment using hydroxocobalamin suggest that loss of vitamin B(12) is dependent on the degree of temperature and time used in conventional cooking, and is further affected by the concomitant ingredients of food. Retention of vitamin B(12) was not dependent on vacuum or temperature (or both) used in the vacuum-packed pouch cooking.

Paternité des articles et intérêts concurrents : une analyse des recommandations aux auteurs des journaux traitant de pratique pharmaceutique

PubMed Central

Courbon, Ève; Tanguay, Cynthia; Lebel, Denis; Bussières, Jean-François

2014-01-01

RÉSUMÉ Contexte : La présence d’auteurs honorifiques et fantômes ainsi que les intérêts concurrents représentent des difficultés bien documentées, liées à la publication d’articles scientifiques. Il existe des lignes directrices encadrant la rédaction et la publication de manuscrits scientifiques, notamment celles de l’International Committee of Medical Journal Editors (ICMJE). Objectifs : L’objectif principal de cette étude descriptive et transversale visait à recenser les instructions portant sur la paternité des articles et les intérêts concurrents provenant des recommandations aux auteurs des journaux traitant de pratique pharmaceutique. L’objectif secondaire visait à déterminer des mesures correctrices pour une paternité des articles plus transparente. Méthode : La recherche a débuté par l’identification des journaux traitant de pratique pharmaceutique. La consultation des instructions aux auteurs des journaux a permis ensuite de recenser les recommandations destinées à éviter les problèmes de paternité des articles et d’intérêts concurrents. Finalement, les membres de l’équipe de recherche se sont consultés afin de définir des mesures correctrices possibles à l’intention des chercheurs. Résultats : Des 232 journaux traitant de pharmacie, 33 ont été définis comme traitant de pratique pharmaceutique. Un total de 24 (73 %) journaux mentionnaient suivre la politique de l’ICMJE, 14 (42 %) demandaient aux auteurs de remplir un formulaire de déclaration d’intérêts concurrents au moment de la soumission de l’article, 17 (52 %) présentaient une définition de la qualité d’auteur et 5 (15 %) demandaient de détailler les contributions de chaque auteur. Une grille de 40 critères a été élaborée pour définir l’attribution du statut d’auteur. Conclusion : Moins de la moitié des journaux demandait aux auteurs de transmettre un formulaire de déclaration des intérêts concurrents au moment de la soumission d’un article et seulement la moitié des journaux avait donné une définition de la qualité d’auteur. La publication scientifique de travaux sur les pratiques pharmaceutiques n’est pas à l’abri des manques de transparence liés à la publication. L’utilisation d’une grille décrivant la contribution de chaque auteur et la publication en ligne des travaux peuvent contribuer à limiter ces risques. PMID:24970938

Characterization of Homopolymer and Polymer Blend Films by Phase Sensitive Acoustic Microscopy

NASA Astrophysics Data System (ADS)

Ngwa, Wilfred; Wannemacher, Reinhold; Grill, Wolfgang

2003-03-01

CHARACTERIZATION OF HOMOPOLYMER AND POLYMER BLEND FILMS BY PHASE SENSITIVE ACOUSTIC MICROSCOPY W Ngwa, R Wannemacher, W Grill Institute of Experimental Physics II, University of Leipzig, 04103 Leipzig, Germany Abstract We have used phase sensitive acoustic microscopy (PSAM) to study homopolymer thin films of polystyrene (PS) and poly (methyl methacrylate) (PMMA), as well as PS/PMMA blend films. We show from our results that PSAM can be used as a complementary and highly valuable technique for elucidating the three-dimensional (3D) morphology and micromechanical properties of thin films. Three-dimensional image acquisition with vector contrast provides the basis for: complex V(z) analysis (per image pixel), 3D image processing, height profiling, and subsurface image analysis of the polymer films. Results show good agreement with previous studies. In addition, important new information on the three dimensional structure and properties of polymer films is obtained. Homopolymer film structure analysis reveals (pseudo-) dewetting by retraction of droplets, resulting in a morphology that can serve as a starting point for the analysis of polymer blend thin films. The outcome of confocal laser scanning microscopy studies, performed on the same samples are correlated with the obtained results. Advantages and limitations of PSAM are discussed.

Protective effects of selenium on acrylamide toxicity in the liver of the rat. Effects on the oxidative stress.

PubMed

Teodor, V; Cuciureanu, Magdalena; Filip, Cristiana; Zamosteanu, Nina; Cuciureanu, Rodica

2011-01-01

Acrylamide (AA), obtained for the first time by Moureu in Germany in 1893, is presently used as polyacrylamide in water treatment and wastewater treatment, paper and pulp processing, mineral processing, crude-oil production processes. Acrylamide is a chemical product formed when frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above 120 degrees C. Acrylamide is thus found in a number of foods, such as bread, crisps, French fries and coffee. Tobacco smoking also generates substantial amounts of acrylamide. Acrylamide administration is associated with significant increase of oxidative stress parameters; acrylamide caused disturbances in the oxidative status and enzyme activities and the effect was pronounced with the high doses. This study investigates the effect of selenium (as sodium selenite and as a selenium dietary supplements--Celnium) on the oxidative stress in Wistar rats which received high doses of acrylamide. The administration of sodium selenite and selenium dietary supplements (Celnium) significantly increased GSH and GPx levels and decreased MDA compared to group which received only acrylamide. Our results show that sodium selenite and selenium dietary supplements (Celnium) can partially prevent the biochemical changes in the liver of the rats which received high doses of acrylamide.

European conformation and fat scores have no relationship with eating quality.

PubMed

Bonny, S P F; Pethick, D W; Legrand, I; Wierzbicki, J; Allen, P; Farmer, L J; Polkinghorne, R J; Hocquette, J-F; Gardner, G E

2016-06-01

European conformation and fat grades are a major factor determining carcass value throughout Europe. The relationships between these scores and sensory scores were investigated. A total of 3786 French, Polish and Irish consumers evaluated steaks, grilled to a medium doneness, according to protocols of the ���Meat Standards Australia��� system, from 18 muscles representing 455 local, commercial cattle from commercial abattoirs. A mixed linear effects model was used for the analysis. There was a negative relationship between juiciness and European conformation score. For the other sensory scores, a maximum of three muscles out of a possible 18 demonstrated negative effects of conformation score on sensory scores. There was a positive effect of European fat score on three individual muscles. However, this was accounted for by marbling score. Thus, while the European carcass classification system may indicate yield, it has no consistent relationship with sensory scores at a carcass level that is suitable for use in a commercial system. The industry should consider using an additional system related to eating quality to aid in the determination of the monetary value of carcasses, rewarding eating quality in addition to yield.

An efficient method for the creation of tunable optical line traps via control of gradient and scattering forces.

PubMed

Tietjen, Gregory T; Kong, Yupeng; Parthasarathy, Raghuveer

2008-07-07

Interparticle interaction energies and other useful physical characteristics can be extracted from the statistical properties of the motion of particles confined by an optical line trap. In practice, however, the potential energy landscape, U(x), imposed by the line provides an extra, and in general unknown, influence on particle dynamics. We describe a new class of line traps in which both the optical gradient and scattering forces acting on a trapped particle are designed to be linear functions of the line coordinate and in which their magnitude can be counterbalanced to yield a flat U(x). These traps are formed using approximate solutions to general relations concerning non-conservative optical forces that have been the subject of recent investigations [Y. Roichman, B. Sun, Y. Roichman, J. Amato-Grill, and D. G. Grier, Phys. Rev. Lett. 100, 013602-4 (2008).]. We implement the lines using holographic optical trapping and measure the forces acting on silica microspheres, demonstrating the tunability of the confining potential energy landscape. Furthermore, we show that our approach efficiently directs available laser power to the trap, in contrast to other methods.

Out with the old, in with the new: how changes in cricket helmet regulations affect the vision of batters.

PubMed

Wilkins, Luke; Mann, David; Dain, Stephen; Hayward, Thomas; Allen, Peter

2018-05-28

The International Cricket Council recently introduced new regulations for helmets in cricket. Amongst other changes, these regulations limit batters from adjusting the gap between the peak and the grille, resulting in some controversy over whether the new helmet design reduces visibility of the ball. This study compared the visual field of individuals when wearing an old helmet that does not conform to the new regulations, and the equivalent replacement which does. The visual field of 10 male participants was tested whilst wearing an old and new helmet. The new helmet resulted in a significant reduction in the visual field of the wearer (M = 66.1 out of 76 points seen in the new helmet vs. 74.8 seen with the old helmet), with the restriction predominantly confined to the superior visual field. The new regulations do appear to restrict the visual field of batters, confirming the anecdotal reports of players. However, the majority of this restriction occurs in the superior field, suggesting that the impact on batting performance may be limited. The importance of considering the impact that new helmet regulations can have on vision, batting performance, and player safety is discussed.

Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.

PubMed

Kim, Miju; Yoo, Insuk; Lee, Shin-Young; Hong, Yeun; Kim, Hae-Yeong

2016-11-01

The TaqMan® real-time PCR assay using the mitochondrial D-loop region was developed for the quantitative detection of pork in processed meat products. The newly designed primers and probe specifically amplified pork without any cross-reactivity with non-target animal species. The limit of detection of the real-time PCR assay was 0.1pg of heat-treated pork meat and 0.1% (w/w) pork meat in beef and chicken meat mixtures. The quantitative real-time PCR assay was applied to analyze the pork meat content in 22 commercial processed meat products including jerkies, press hams, sausages, hamburger patties and steaks, grilled short rib patties, and nuggets. The developed real-time PCR method was able to detect pork meat in various types of processed meat products that declared the use of pork meat on their label. All processed meat products that declared no use of pork meat showed a negative result in the assay. The method developed in this study showed sensitivity and specificity in the quantification of pork meat in commercial processed meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers.

PubMed

Frank, Damian; Watkins, Peter; Ball, Alex; Krishnamurthy, Raju; Piyasiri, Udayasika; Sewell, James; Ortuño, Jordi; Stark, Janet; Warner, Robyn

2016-09-14

Use of forage brassicas (Brassica napus) and lucerne (alfalfa; Medicago sativa) as ruminant feeds has been linked to unacceptable flavors in sheepmeat. Lambs from low and high intramuscular fat sires were allocated to one of four finishing feeds-perennial ryegrass (Lolium perenne), lucerne, and two brassica forages-for a 6 week period. Grilled loins (Longissimus thoracis et lumborum) were subjected to chemical and sensory analysis by a trained panel and also evaluated by non-Chinese and Chinese background Australian consumers. Consumer liking was similar for both groups, and liking was highest for the brassica- and lucerne-finished lamb, especially from high intramuscular fat sires. No evidence of a distinctive lucerne- or brassica-induced flavor taint was measured by the trained panel or gas chromatography-mass spectrometry-olfactometry. The diets influenced the composition of lipids and branched-chain fatty acids in the subcutaneous fat, and the concentration of total branched-chain fatty acids was positively correlated with flavor and overall liking. Significantly higher levels of key aroma volatiles were measured in the higher fat samples.

A Review of Disaster-Related Carbon Monoxide Poisoning: Surveillance, Epidemiology, and Opportunities for Prevention

PubMed Central

Clower, Jacquelyn H.; Hernandez, Sandra A.; Damon, Scott A.; Yip, Fuyuen Y.

2012-01-01

Objectives. We conducted a systematic literature review to better understand aspects of disaster-related carbon monoxide (CO) poisoning surveillance and determine potentially effective prevention strategies. Methods. This review included information from 28 journal articles on disaster-related CO poisoning cases occurring between 1991 and 2009 in the United States. Results. We identified 362 incidents and 1888 disaster-related CO poisoning cases, including 75 fatalities. Fatalities occurred primarily among persons who were aged 18 years or older (88%) and male (79%). Hispanics and Asians accounted for 20% and 14% of fatal cases and 21% and 7% of nonfatal cases, respectively. Generators were the primary exposure source for 83% of fatal and 54% of nonfatal cases; 67% of these fatal cases were caused by indoor generator placement. Charcoal grills were a major source of exposure during winter storms. Most fatalities (94%) occurred at home. Nearly 89% of fatal and 53% of nonfatal cases occurred within 3 days of disaster onset. Conclusions. Public health prevention efforts could benefit from emphasizing predisaster risk communication and tailoring interventions for racial, ethnic, and linguistic minorities. These findings highlight the need for surveillance and CO-related information as components of disaster preparedness, response, and prevention. PMID:22897556

Garage carbon monoxide levels from sources commonly used in intentional poisoning.

PubMed

Hampson, Neil B; Holm, James R; Courtney, Todd G

2017-01-01

The incidence of intentional carbon monoxide (CO) poisoning is believed to have declined due to strict federal CO emissions standards for motor vehicles and the uniform application of catalytic converters (CC). We sought to compare ambient CO levels produced by automobiles with and without catalytic converters in a residential garage, as well as from other CO sources commonly used for intentional poisoning. CO levels were measured inside a freestanding 73 m3 one-car garage. CO sources included a 1971 automobile without CC, 2003 automobile with CC, charcoal grill, electrical generator, lawn mower and leaf blower. After 20 minutes of operation, the CO level in the garage was 253 PPM for the car without a catalytic converter and 30 PPM for the car equipped withone. CO levels after operating or burning the other sources were: charcoal 200 PPM; generator >999 PPM; lawn mower 198 PPM; and leaf blower 580 PPM. While emissions controls on automobiles have reduced intentional CO poisonings, alternate sources may produce CO at levels of the same magnitude as vehicles manufactured prior to the use of catalytic converters. Those involved in the care of potentially suicidal individuals should be aware of this.

Risk factors for coronary artery calcification in Japanese patients.

PubMed

Shikada, Tomoki; Washio, Masakazu; Nishizaki, Akiko; Kakino, Takamori; Ooe, Kensuke; Ishibashi, Yuuji; Sagara, Shuuichirou; Morishige, Kunio; Tashiro, Hideki

2015-07-01

Because the prevalence of coronary artery calcification is lower among Japanese than among Western individuals, aspects of the Japanese lifestyle might be related to the development of calcification. We aimed to clarify the relationship between coronary artery calcium scores in Japanese patients and various lifestyle factors among the Japanese population. Study subjects were patients aged ≥20 years who underwent multidetector-row computed tomography. A total of 201 patients agreed to take part in this study and answered a questionnaire regarding lifestyle, medical history, and other factors. Old age, current and former smoking, sedentary work, short sleep time, coronary artery stenosis, treatment with statins, medical history of cerebrovascular disease, medical history of angina pectoris, medical history of ischemic heart disease, and medical history of dyslipidemia were associated with higher odds ratios than the other factors examined, while the Japanese-style breakfast (e.g. boiled rice, miso soup, grilled fish) was associated with lower odds ratios. In this study, smoking, sedentary work, short sleep time, and the Japanese-style breakfast were lifestyle factors related to coronary artery calcification. The lifestyle of Japanese people may be related to coronary calcification. Copyright © 2014 Japanese College of Cardiology. Published by Elsevier Ltd. All rights reserved.

Cloud condensation nuclei activity and hygroscopicity of fresh and aged cooking organic aerosol

NASA Astrophysics Data System (ADS)

Li, Yanwei; Tasoglou, Antonios; Liangou, Aikaterini; Cain, Kerrigan P.; Jahn, Leif; Gu, Peishi; Kostenidou, Evangelia; Pandis, Spyros N.

2018-03-01

Cooking organic aerosol (COA) is potentially a significant fraction of organic particulate matter in urban areas. COA chemical aging experiments, using aerosol produced by grilling hamburgers, took place in a smog chamber in the presence of UV light or excess ozone. The water solubility distributions, cloud condensation nuclei (CCN) activity, and corresponding hygroscopicity of fresh and aged COA were measured. The average mobility equivalent activation diameter of the fresh particles at 0.4% supersaturation ranged from 87 to 126 nm and decreased for aged particles, ranging from 65 to 88 nm. Most of the fresh COA had water solubility less than 0.1 g L-1, even though the corresponding particles were quite CCN active. After aging, the COA fraction with water solubility greater than 0.1 g L-1 increased more than 2 times. Using the extended Köhler theory for multiple partially soluble components in order to predict the measured activation diameters, the COA solubility distribution alone could not explain the CCN activity. Surface tensions less than 30 dyn cm-1 were required to explain the measured activation diameters. In addition, COA particles appear to not be spherical, which can introduce uncertainties into the corresponding calculations.

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking.

PubMed

Perelló, Gemma; Martí-Cid, Roser; Castell, Victoria; Llobet, Juan M; Domingo, José L

2009-04-01

The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. 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, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.

Past, present, and future of mutagens in cooked foods.

PubMed

Sugimura, T

1986-08-01

Mutation assay with Salmonella typhimurium enabled us to detect various types of mutagens in cooked foods. A series of mutagenic heterocyclic amines has been isolated and identified in broiled fish and meat and in pyrolyzates of amino acids and proteins. Feeding experiments showed these mutagens to be carcinogenic in mice and rats. The mechanism of formation and pathway of metabolic activation of these heterocyclic amines have been elucidated. Their contents in various cooked foods have been determined. The presence of mutagenic nitropyrenes (some of which were confirmed as carcinogens) in grilled chicken was also established. Roasted coffee beans also yield mutagens such as methylglyoxal. The formation of mutagen precursors, including beta-carboline derivatives and tyramine which become mutagens with nitrite treatment, was found during food processing. Oncogene activation in animal tumors induced by some of these food mutagens/carcinogens has been confirmed. The role of mutagens/carcinogens in cooked foods in human cancer development has not yet been exactly evaluated. In order to do this, more information on their carcinogenic potency, human intake, metabolism in the human body, and the effects of combined administration with other initiators, promoters and other modifying factors in food is required.

Mutagens in cooked foods - metabolism and genetic toxicity

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

Felton, J.S.; Bjeldanes, L.F.; Hatch, F.T.

1984-02-17

Recently developed in our laboratories is an efficient extraction procedure incorporating XAD resin adsorption which yields from 200/sup 0/C grilled ground beef an extract containing 230 Salmonella TA1538 revertants per g fresh weight of original ground beef. These mutagenic components are specific for frameshift-sensitive Salmonella strains and have an absolute requirement for metabolic activation. Normal-phase HPLC separation of methanol-extractable metabolites generated from reaction of 2-amino-3-methylimidazo (4,5-f)quinoline (IQ), a mutagenic component of broiled food with rat liver microsomes resulted in one direct-acting mutagenic peak and a second more polar peak still requiring metabolic activation. Two potent thermally-produced bacterial mutagens, 3-amino-1-methyl-5H-pyrido (4,3-b)more » indole (Trp-P-2) and IQ, were examined in mammalian cells. In excision repair-deficient CHO cells, Trp-P-2 exposure caused cytotoxicity, mutagenicity, sister chromatid exchange, and chromosomal aberrations at concentrations more than 30-fold lower than those for IQ. In normal repair-proficient CHO cells Trp-P-2 was one-half as active and IQ was inactive. Relative to Trp-P-2, IQ is much more potent in the Salmonella bacterial system than in mammalian CHO cells.« less

West Java Snack Mapping based on Snack Types, Main Ingredients, and Processing Techniques

NASA Astrophysics Data System (ADS)

Nurani, A. S.; Subekti, S.; Ana

2016-04-01

The research was motivated by lack of literature on archipelago snack especially from West Java. It aims to explore the snack types, the processing techniques, and the main ingredients by planning a learning material on archipelago cake especially from West Java. The research methods used are descriptive observations and interviews. The samples were randomly chosen from all regions in West Java. The findings show the identification of traditional snack from West java including: 1. snack types which are similar in all regions as research sample namely: opak, rangginang, nagasari, aliagrem, cuhcur, keripik, semprong, wajit, dodol, kecimpring, combro, tape ketan, and surabi. The typical snack types involve burayot (Garut), simping kaum (Purwakarta), surabi hejo (Karawang), papais cisaat (Subang), Papais moyong, opak bakar (Kuningan), opak oded, ranggesing (Sumedang), gapit, tapel (Cirebon), gulampo, kue aci (Tasikmalaya), wajit cililin, gurilem (West Bandung), and borondong (Bandung District); 2. various processing techniques namely: steaming, boiling, frying, caramelizing, baking, grilling, roaster, sugaring; 3. various main ingredients namely rice, local glutinous rice, rice flour, glutinous rice flour, starch, wheat flour, hunkue flour, cassava, sweet potato, banana, nuts, and corn; 4. snack classification in West Java namely (1) traditional snack, (2) creation-snack, (3) modification-snack, (4) outside influence-snack.

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

PubMed

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

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 loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Respondents in San Francisco and Philadelphia cooked their top loin steaks to lower degrees of doneness than those in Chicago and Houston. Outdoor grilling was the most common method of cookery for top loin steaks in all cities. Consumers had the highest preference for Top Choice steaks (P < .05) and the lowest preference for Low Select steaks (P < .05). Consumer OLIKE scores were the highest (P < .05) for steaks cooked to a medium rare or lesser degree of doneness. Consumers preferred (P < .05) medium and well done or more degrees of doneness over medium well. The interaction of city x cooking method was significant for all steak palatability attributes. The differences in consumer preparation techniques among cities present challenges for the beef industry to develop market-specific promotional campaigns.

Economic valuation of mangrove ecosystem: empirical studies in Timbulsloko Village, Sayung, Demak, Indonesia

NASA Astrophysics Data System (ADS)

Perdana, T. A.; Suprijanto, J.; Pribadi, R.; Collet, C. R.; Bailly, D.

2018-03-01

Ecosystem resilience is the capacity of ecosystems to tolerate disorders without collapsing into different circumstances qualitatively controlled by a different set of processes. A robust ecosystem is one that can withstand shocks and rebuild itself when necessary. This study aims to identify the value of use-based economy and non-use value of current economy; calculating the total economic value of mangrove resources; and provide suggestions and recommendations based on observations in Timbulsloko, Sayung, Demak. The method used is economic valuation with total economic value technique. The sampling technique used non-probability and purposive sampling method. The results showed that the direct use value of mangroves was utilized by fisherman, fish pond farmers, branjang catchers, oystercatchers, trap makers, shop owner, grilled fish makers and shrimp chip makers. Indirect use value was derived from function as the breakwater, beach belt and hybrid engineering. Existing value was not less than 10 % of the direct use value. The total economic value was Rp. 6,361,430,639/year or about Rp. 202,335,580.1/ha/year. It is need to improve the community awareness to mangrove ecosystem and to the role of breakwater in order to reduce risk disaster and to develop an ecotourism in the area.

CFD simulation of a cabin thermal environment with and without human body - thermal comfort evaluation

NASA Astrophysics Data System (ADS)

Danca, Paul; Bode, Florin; Nastase, Ilinca; Meslem, Amina

2018-02-01

Nowadays, thermal comfort became one of the criteria in choosing a vehicle. In last decades time spent by people in vehicles had risen substantially. During each trip, thermal comfort must to be ensured for a good psychological and physical state of the passengers. Also, a comfortable environment leads to a higher power concentration of the driver thereby to a safe trip for vehicle occupants and for all traffic participants. The present study numerically investigated the effect of human body sited in the driver's place, over the air velocity distribution and over the thermal comfort in a passenger compartment. CFD simulations were made with different angles of the left inlet grill, in both cases, with and without driver presence. In majority of the actual vehicles environment studies, are made without consideration of human body geometry, in this case, the results precision can be affected. The results show that the presence of human body, lead to global changing of the whole flow pattern inside the vehicular cabin. Also, the locations of the maximum velocities are changing with the angle of the guiding vanes. The thermal comfort PMV/PPD indexes were calculated for each case. The presence of human body leads to a more comfortable environment.

Presence and bioaccumulation of microcystins and cylindrospermopsin in food and the effectiveness of some cooking techniques at decreasing their concentrations: a review.

PubMed

Gutiérrez-Praena, Daniel; Jos, Ángeles; Pichardo, Silvia; Moreno, Isabel M; Cameán, Ana M

2013-03-01

Microcystins (MCs) and cylindrospermopsin (CYN) are among the cyanotoxins which occur naturally, produced by different cyanobacteria species when they grow or proliferate under favorable environmental conditions. From a toxicological point of view, their relevance is due to the deleterious effects that they have been reported to induce in a wide range of organisms, including humans. Cyanotoxins intake from contaminated water and food is an important source of human exposure. Various edible aquatic organisms, plants, and food supplements based on algae, can bioaccumulate these toxins. A thorough review of the scientific data available on this topic is provided, the studies on MCs being much more numerous than those focused on CYN. The scientific literature suggests that these cyanotoxins can be accumulated at concentrations higher than their respective recommended tolerable daily intake (TDI). Finally, the influence of different cooking procedures on their levels in food has been considered. In this regard, again studies on the matter dealing with CYN have been not yet raised. MCs contents have been reported to be reduced in muscle of fish after boiling, or cooking in a microwave-oven, although the effect of other traditional cooking processes such as frying, roasting or grilling have not been demonstrated. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of cooking at home on the levels of eight phthalates in foods.

PubMed

Fierens, T; Vanermen, G; Van Holderbeke, M; De Henauw, S; Sioen, I

2012-12-01

Food products can be contaminated with toxic compounds via the environment. Another possibility of food contamination is that toxicants are generated in foods or that chemicals migrate from food contact materials into foods during processing. In this study, the effect of cooking at home on the levels of phthalates - world's most used group of plasticisers - in various food types (starchy products, vegetables and meat and fish) was examined. Eight compounds were considered, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP). Food products were analysed before as well as after cooking (boiling, steaming, (deep-)frying or grilling). In general, phthalate concentrations in foods declined after cooking, except in vegetables, where almost no effect was seen. Several factors influenced the degree of this decline (e.g. weight difference, fat uptake, etc.). Of all phthalates, DEHP, DiBP and BBP were affected the most. In conclusion, cooking at home definitely affected phthalate concentrations in foods and thus needs to be considered in order to correctly assess humans' dietary exposure to these contaminants. Copyright © 2012 Elsevier Ltd. All rights reserved.

Aristotle's Theory of Deviance and Contemporary Symbolic Interactionist Scholarship: Learning from the Past, Extending the Present, and Engaging the Future.

PubMed

Prus, Robert

Although his work has been largely overlooked by symbolic interactionists and other students of deviance, Aristotle (c384-322BCE) addresses community life, activity, agency, and persuasive interchange in ways that not only are remarkably consistent with contemporary symbolic interactionist approaches to deviance, but that also conceptually inform present day theories of deviance and provide valuable transhistorical comparison points for subsequent analysis. Following (1) a brief overview of an interactionist approach to the study of deviance, attention is given to (2) classical Greek conceptions of good and evil (especially as these are articulated by Plato) before turning more directly to (3) Aristotle's notions of wrongdoing as this is reflected in his considerations of community, morality, agency, and culpability. While informed by Aristotle's considerations of causality (as addressed in Physics and Metaphysics ), this statement builds most centrally on Aristotle's Nicomachean Ethics and Rhetoric . Striving for a broader understanding of deviance as a humanly engaged feature of community life, the paper briefly compares Aristotle's "theory of deviance" with Prus and Grills (2003) interactionist analysis of deviance. The paper (4) concludes with an assessment of the relative contributions of contemporary interactionist scholarship and Aristotle's materials for the study of deviance as a community-engaged process.

Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment.

PubMed

Gorjinezhad, Soudabeh; Kerimray, Aiymgul; Amouei Torkmahalleh, Mehdi; Keleş, Melek; Ozturk, Fatma; Hopke, Philip K

2017-04-01

Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m -3 ) during grilling meat and Ti during heating oil with salt (24.4 ug m -3 ). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 × 10 -6 , US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5-20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.

Field evaluation of two commonly used slipmeters.

PubMed

Chang, Wen-Ruey; Cotnam, John P; Matz, Simon

2003-01-01

A variety of slipmeters have been used to assess the slipperiness of floor surfaces. International standards for the operation of slipmeters describe the protocol for a single measurement. These standards usually do not cover some of the critical elements in safety assessment such as methods for the selection of measurement locations and the necessary number of repeated measurements at each location. Furthermore, most of the slipmeters were evaluated in laboratory settings with new floor surfaces and artificial contaminants. Two commonly used slipmeters, the Brungraber Mark II and the English XL, were evaluated at actual worksites in this experiment. Four floor tiles in each of four different work areas in the kitchens of 18 fast food restaurants were selected for repeated measurements with these two slipmeters. The results indicated that sanding of footwear materials has a significant effect on the outcomes of friction measurements, and the tile-to-tile variations in friction in the same areas of restaurants were also mostly statistically significant. Significant local variation in friction among tiles in the same area could potentially increase the chances of slip and fall incidents. Both slipmeters used in this experiment could potentially have problems in the areas with grease, such as grill and fryer areas, since the build-up of grease during repeated strikes could alter the outcome of friction measured.

Life Cycle Assessment of Vehicle Lightweighting: Novel Mathematical Methods to Estimate Use-Phase Fuel Consumption.

PubMed

Kim, Hyung Chul; Wallington, Timothy J; Sullivan, John L; Keoleian, Gregory A

2015-08-18

Lightweighting is a key strategy to improve vehicle fuel economy. Assessing the life-cycle benefits of lightweighting requires a quantitative description of the use-phase fuel consumption reduction associated with mass reduction. We present novel methods of estimating mass-induced fuel consumption (MIF) and fuel reduction values (FRVs) from fuel economy and dynamometer test data in the U.S. Environmental Protection Agency (EPA) database. In the past, FRVs have been measured using experimental testing. We demonstrate that FRVs can be mathematically derived from coast down coefficients in the EPA vehicle test database avoiding additional testing. MIF and FRVs calculated for 83 different 2013 MY vehicles are in the ranges 0.22-0.43 and 0.15-0.26 L/(100 km 100 kg), respectively, and increase to 0.27-0.53 L/(100 km 100 kg) with powertrain resizing to retain equivalent vehicle performance. We show how use-phase fuel consumption can be estimated using MIF and FRVs in life cycle assessments (LCAs) of vehicle lightweighting from total vehicle and vehicle component perspectives with, and without, powertrain resizing. The mass-induced fuel consumption model is illustrated by estimating lifecycle greenhouse gas (GHG) emission benefits from lightweighting a grille opening reinforcement component using magnesium or carbon fiber composite for 83 different vehicle models.

Young Stars Emerge from Orion Head

NASA Image and Video Library

2007-05-17

This image from NASA's Spitzer Space Telescope shows infant stars "hatching" in the head of the hunter constellation, Orion. Astronomers suspect that shockwaves from a supernova explosion in Orion's head, nearly three million years ago, may have initiated this newfound birth. The region featured in this Spitzer image is called Barnard 30. It is located approximately 1,300 light-years away and sits on the right side of Orion's "head," just north of the massive star Lambda Orionis. Wisps of green in the cloud are organic molecules called polycyclic aromatic hydrocarbons. These molecules are formed anytime carbon-based materials are burned incompletely. On Earth, they can be found in the sooty exhaust from automobile and airplane engines. They also coat the grills where charcoal-broiled meats are cooked. Tints of orange-red in the cloud are dust particles warmed by the newly forming stars. The reddish-pink dots at the top of the cloud are very young stars embedded in a cocoon of cosmic gas and dust. Blue spots throughout the image are background Milky Way along this line of sight. This composite includes data from Spitzer's infrared array camera instrument, and multiband imaging photometer instrument. Light at 4.5 microns is shown as blue, 8.0 microns is green, and 24 microns is red. http://photojournal.jpl.nasa.gov/catalog/PIA09411

A Case Report of Acute Vitamin A Intoxication due to Ocean Perch Liver Ingestion.

PubMed

Homma, Yosuke; Otani, Norio; Ishimatsu, Shinichi

2015-07-01

Chronic vitamin A intoxication is well known; however, there are few reports of acute vitamin A intoxication due to the ingestion of food rich in vitamin A, particularly in adults. We report a case of a 27-year-old man presenting with chief complaints of flushing, headache, nausea, and joint pain. He had consumed 800 g of grilled ocean perch liver the day before and had experienced numbness shortly after. Although physical examination revealed only facial flushing, we suspected acute vitamin A intoxication due to his diet history. On day 2 after ingestion, his serum retinol levels were elevated at 1577 ng/mL, which confirmed vitamin A intoxication. He returned for follow-up on day 4 after ingestion, by which time his presenting symptoms had improved, but he had developed desquamation of his facial skin. WHY SHOULD AN EMERGENCY PHYSICIAN BE AWARE OF THIS?: Emergency physicians should consider acute vitamin A intoxication in the differential diagnosis of patients with headache, flushing, desquamation, nausea, and vomiting of unknown etiology. Complete diet histories and checking vitamin A levels are essential for diagnosis. This report highlights the diagnostic difficulties associated with vitamin A intoxication and the importance of an accurate diet history. Copyright © 2015 Elsevier Inc. All rights reserved.

Young Stars Emerge from Orion's Head

NASA Technical Reports Server (NTRS)

2007-01-01

This image from NASA's Spitzer Space Telescope shows infant stars 'hatching' in the head of the hunter constellation, Orion. Astronomers suspect that shockwaves from a supernova explosion in Orion's head, nearly three million years ago, may have initiated this newfound birth

The region featured in this Spitzer image is called Barnard 30. It is located approximately 1,300 light-years away and sits on the right side of Orion's 'head,' just north of the massive star Lambda Orionis.

Wisps of green in the cloud are organic molecules called polycyclic aromatic hydrocarbons. These molecules are formed anytime carbon-based materials are burned incompletely. On Earth, they can be found in the sooty exhaust from automobile and airplane engines. They also coat the grills where charcoal-broiled meats are cooked.

Tints of orange-red in the cloud are dust particles warmed by the newly forming stars. The reddish-pink dots at the top of the cloud are very young stars embedded in a cocoon of cosmic gas and dust. Blue spots throughout the image are background Milky Way along this line of sight.

This composite includes data from Spitzer's infrared array camera instrument, and multiband imaging photometer instrument. Light at 4.5 microns is shown as blue, 8.0 microns is green, and 24 microns is red.

Risk of lymphoma subtypes and dietary habits in a Mediterranean area.

PubMed

Campagna, Marcello; Cocco, Pierluigi; Zucca, Mariagrazia; Angelucci, Emanuele; Gabbas, Attilio; Latte, Gian Carlo; Uras, Antonella; Rais, Marco; Sanna, Sonia; Ennas, Maria Grazia

2015-12-01

Previous studies have suggested that diet might affect risk of lymphoma subtypes. We investigated risk of lymphoma and its major subtypes associated with diet in the Mediterranean island of Sardinia, Italy. In 1998-2004, 322 incident lymphoma cases and 446 randomly selected population controls participated in a case-control study on lymphoma etiology in central-southern Sardinia. Questionnaire interviews included frequency of intake of 112 food items. Risk associated with individual dietary items and groups thereof was explored by unconditional and polytomous logistic regression analysis, adjusting by age, gender and education. We observed an upward trend in risk of lymphoma (all subtypes combined) and B-cell lymphoma with frequency of intake of well done grilled/roasted chicken (p for trend=0.01), and pizza (p for trend=0.047), Neither adherence to Mediterranean diet nor a frequent intake of its individual components conveyed protection. We detected heterogeneity in risk associated with several food items and groups thereof by lymphoma subtypes although we could not rule out chance as responsible for the observed direct or inverse associations. Adherence to a Mediterranean diet does not seem to convey protection against the development of lymphoma. The association with specific food items might vary by lymphoma subtype. Copyright © 2015 Elsevier Ltd. All rights reserved.

Can the human lumbar posterior columns be stimulated by transcutaneous spinal cord stimulation? A modeling study

PubMed Central

Danner, Simon M.; Hofstoetter, Ursula S.; Ladenbauer, Josef; Rattay, Frank; Minassian, Karen

2014-01-01

Stimulation of different spinal cord segments in humans is a widely developed clinical practice for modification of pain, altered sensation and movement. The human lumbar cord has become a target for modification of motor control by epidural and more recently by transcutaneous spinal cord stimulation. Posterior columns of the lumbar spinal cord represent a vertical system of axons and when activated can add other inputs to the motor control of the spinal cord than stimulated posterior roots. We used a detailed three-dimensional volume conductor model of the torso and the McIntyre-Richard-Grill axon model to calculate the thresholds of axons within the posterior columns in response to transcutaneous lumbar spinal cord stimulation. Superficially located large diameter posterior column fibers with multiple collaterals have a threshold of 45.4 V, three times higher than posterior root fibers (14.1 V). With the stimulation strength needed to activate posterior column axons, posterior root fibers of large and small diameters as well as anterior root fibers are co-activated. The reported results inform on these threshold differences, when stimulation is applied to the posterior structures of the lumbar cord at intensities above the threshold of large-diameter posterior root fibers. PMID:21401670

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

PubMed

Ferreira, Valquíria C S; Morcuende, David; Madruga, Marta S; Hernández-López, Silvia H; Silva, Fábio A P; Ventanas, Sonia; Estévez, Mario

2016-06-01

The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of pre-cooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-to-eat chicken patties.

Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

PubMed

Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

2017-01-01

This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (P<0.05) increased. The mean EPA+DHA content of the cooked meat at 32.8±2.3mg/100g muscle exceeded the minimum 30mg/100g per edible portion required for the defined Australian classification as 'source' long-chain (≥C 20 ) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students.

PubMed

Cooper, Marcia J; Mezzabotta, Leanne; Murphy, Joseph

2017-03-01

The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. An online bilingual survey was created using Survey Monkey TM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%). Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.

Types and Characteristics of Fish and Seafood Provisioning Scripts Used by Rural Midlife Adults.

PubMed

Bostic, Stephanie M; Sobal, Jeffery; Bisogni, Carole A; Monclova, Juliet M

To examine rural New York State consumers' cognitive scripts for fish and seafood provisioning. A cross-sectional design with in-depth, semistructured interviews. Three rural New York State counties. Adults (n = 31) with diverse fish-related experiences were purposefully recruited. Scripts describing fish and seafood acquisition, preparation, and eating out. Interview transcripts were coded for emergent themes using Atlas.ti. Diagrams of scripts for each participant were constructed. Five types of acquisition scripts included quality-oriented, price-oriented, routine, special occasion, and fresh catch. Frequently used preparation scripts included everyday cooking, fast meal, entertaining, and grilling. Scripts for eating out included fish as first choice, Friday outing, convenient meals, special event, and travel meals. Personal values and resources influenced script development. Individuals drew on a repertoire of scripts based on their goals and resources at that time and in that place. Script characteristics of scope, flexibility, and complexity varied widely. Scripts incorporated goals, values, and resources into routine food behaviors. Understanding the characteristics of scripts provided insights about fish provisioning and opportunities to reduce the gap between current intake and dietary guidelines in this rural setting. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Impact of Environmental Exposures on the Mutagenicity/Carcinogenicity of Heterocyclic Amines

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

Felton, J S; Knize, M G; Bennett, L M

2003-12-19

Carcinogenic heterocyclic amines are produced from overcooked foods and are highly mutagenic in most short-term test systems. One of the most abundant of these amines, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), induces breast, colon and prostate tumors in rats. Human dietary epidemiology studies suggest a strong correlation between either meat consumption or well-done muscle meat consumption and cancers of the colon, breast, stomach, lung and esophagus. For over 20 years our laboratory has helped define the human exposure to these dietary carcinogens. In this report we describe how various environmental exposures may modulate the risk from exposure to heterocyclic amines, especially PhIP. To assessmore » the impact of foods on PhIP metabolism in humans, we developed an LC/MS/MS method to analyze the four major PhIP urinary metabolites following the consumption of a single portion of grilled chicken. Adding broccoli to the volunteers' diet altered the kinetics of PhIP metabolism. At the cellular level we have found that PhIP itself stimulates a significant estrogenic response in MCF-7 cells, but even more interestingly, co-incubation of the cells with herbal teas appear to enhance the response. Numerous environmental chemicals found in food or the atmosphere can impact the exposure, metabolism, and cell proliferation response of heterocyclic amines.« less

Application of the BRAFO tiered approach for benefit-risk assessment to case studies on heat processing contaminants.

PubMed

Schütte, Katrin; Boeing, Heiner; Hart, Andy; Heeschen, Walther; Reimerdes, Ernst H; Santare, Dace; Skog, Kerstin; Chiodini, Alessandro

2012-11-01

The aim of the European Funded Project BRAFO (benefit-risk analysis of foods) project was to develop a framework that allows quantitative comparison of human health risks and benefits of foods based on a common scale of measurement. This publication describes the application of the BRAFO methodology to three different case studies: the formation of acrylamide in potato and cereal based products, the formation of benzo(a)pyrene through smoking and grilling of meat and fish and the heat-treatment of milk. Reference, alternative scenario and target population represented the basic structure to test the tiers of the framework. Various intervention methods intended to reduce acrylamide in potato and cereal products were evaluated against the historical production methods. In conclusion the benefits of the acrylamide-reducing measures were considered prevailing. For benzo(a)pyrene, three illustrated alternative scenarios were evaluated against the most common smoking practice. The alternative scenarios were assessed as delivering benefits, introducing only minimal potential risks. Similar considerations were made for heat treatment of milk where the comparison of the microbiological effects of heat treatment, physico-chemical changes of milk constituents with positive and negative health effects was assessed. In general, based on data available, benefits of the heat treatment were outweighing any risks. Copyright © 2012 ILSI Europe. Published by Elsevier Ltd.. All rights reserved.

Early Detection of Chronic Obstructive Pulmonary Disease in Apparently Healthy Attendants of Tertiary Care Hospital and Assessment of its Severity.

PubMed

Zubair, Tahira; Abbassi, Amanullah; Khan, Osama Ahsan

2017-05-01

Early detection of Chronic Obstructive Pulmonary Disease in apparently healthy attendants of tertiary care hospital and assessment of its severity. Cross-sectional, observational study. Study was conducted from January 2015 to July 2015 at Dow University Hospital, Ojha campus. Ascreening method was designed for apparently healthy individuals including attendants of patients, hospital staff, faculty and students, belonging to age group 18-60 years after excluding severe obesity and already diagnosed respiratory and cardiovascular diseases by means of history. Each participant performed pulmonary function tests via spirometer after filling a questionnaire based on various risk factors and symptoms of chronic obstructive pulmonary disease (COPD). Data was entered and analysed by SPSS-20. Out of the 517 participants, 122 (23.6%) were found to have COPD diagnosed by means of spirometry. Out of these, 23 (4.4%) had COPD stage I, 42 (8.1%) had COPD II, 34 (6.6%) had COPD III, and 23 (4.4%) had COPD IV. Exposure to smoking, wooden stoves, pesticides, biomass fuel, aerosol sprays, gas grill and vehicle exhaust were found to be statistically significant factors in relation to development of COPD. Apparently healthy individuals may have underlying COPD and active screening by means of spirometry plays vital role in early detection of COPD. Smoking and exposure to certain hazardous environmental pollutants are responsible for the development and progression of COPD.

Evaluation of polycyclic aromatic hydrocarbon-DNA adducts in exfoliated oral cells by an immunohistochemical assay.

PubMed

Romano, G; Sgambato, A; Boninsegna, A; Flamini, G; Curigliano, G; Yang, Q; La Gioia, V; Signorelli, C; Ferro, A; Capelli, G; Santella, R M; Cittadini, A

1999-01-01

Polycyclic aromatic hydrocarbon-DNA adducts were evaluated in oral cells from 98 healthy volunteers by an immunohistochemical method using a specific antiserum against benzo(a)pyrene-DNA adducts revealed by the immunoperoxidase reaction. Mean adduct content, determined as relative staining intensity by absorbance image analyzer, was significantly higher in the cells from tobacco smokers compared with nonsmokers (330 +/- 98, n = 33 versus 286 +/- 83, n = 64, respectively) with a P = 0.013 obtained by two-sample t test with equal variances. We found that in the smoker group, the PAH-DNA adduct content increases with the number of cigarettes. Thus, the relative staining intensity was 305 +/- 105 in the group smoking 1-10 cigarettes/day (n = 16), 347 +/- 77 in the 11-20 group (n = 14), and 386 +/- 112 in the group smoking more than 20 cigarettes/day (n = 3; P = 0.03 by nonparametric test for trend). No significant association was detected between PAH-DNA adducts in oral cells and variables such as residential area, oral infections, alcohol or vitamin intake, grilled food consumption, and professional activity. This work confirms and extends previous data suggesting that this immunohistochemical method might be used as a valuable dosimeter of genotoxic damage in a carcinogen-exposed population, although further studies are needed to verify the applicability of the test in high-risk populations other than smokers.

Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12.

PubMed

Ortigues-Marty, Isabelle; Thomas, Emilie; Prévéraud, D P; Girard, Christiane L; Bauchart, D; Durand, D; Peyron, A

2006-07-01

The aim of the study was to determine the influence of maturation and of cooking processes on water losses and on the vitamin B12 content of meat. Three types of muscle (Longissimus lumborum, Longissimus thoracis and Triceps brachii) were sampled from a total of 16 animals, representative of animals raised for meat production in France. Three durations of maturation were compared: 1, 3 and 14 days. Different cooking processes were applied: Longissimus lumborum was deep-fat fried or roasted, Longissimus thoracis was pan fried or grilled and Triceps brachii was braised. The cooking yield averaged 55-56% for Triceps brachii, 73-77% for Longissimus lumborum and 85-87% for Longissimus thoracis. Vitamin B12 concentration in raw meat was significantly higher in Triceps brachii than in Longissimus lumborum and Longissimus thoracis (20.86, 11.53 and 9.21ng/g wet tissue, in the same respective order). When expressed on a wet weight basis, all concentrations were significantly increased by cooking. When expressed on a lipid-free dry basis, significant losses in vitamin B12 were measured only in the braised Triceps brachii (-25%) and in the deep-fat fried Longissimus lumborum (-5.5%) as a result of long duration and high temperature of cooking, respectively. Maturation did not affect the vitamin B12 content of meat, whether raw or cooked.

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods.

PubMed

Ono, H; Chuda, Y; Ohnishi-Kameyama, M; Yada, H; Ishizaka, M; Kobayashi, H; Yoshida, M

2003-03-01

Acrylamide concentrations in processed foods (63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of detection and limit of quantification of acrylamide were 0.2 ng x ml(-1) (6 fmol) and 0.8 ng x ml(-1) (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng x ml(-1) (52 fmol) and 40 ng x ml(-1) (170 fmol), respectively, by GC-MS. Repeatability given as RSD was <5 and <15% for the LC-MS/MS and GC-MS methods, respectively. High correlation (r(2) - 0.946) was observed between values obtained by the two methods. Most potato crisps and whole potato-based fried snacks showed acrylamide concentrations >1000 microg x kg(-1). The concentrations in non-whole potato-based snacks, rice crackers processed by grilling or frying, and candied sweet potatoes were lower compared with those in the potato crisps and the whole potato-based fried snacks. One of the whole potato-based fried snacks, however, showed low acrylamide concentration (<50 microg x kg(-1)) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant precooked noodles and won-tons were <100 microg x kg(-1) with only one exception. Roasted barley grains for 'Mugi-cha' tea contained 200-600 microg x kg(-1) acrylamide.

Dietary intake and development of a quantitative food-frequency questionnaire for the Barbados National Cancer Study.

PubMed

Sharma, Sangita; Cao, Xia; Harris, Rachel; Hennis, Anselm J M; Leske, M Cristina; Wu, Suh-Yuh

2007-05-01

To develop a quantitative food-frequency questionnaire (QFFQ) for the Barbados National Cancer Study (BNCS) that will permit examination of associations of diet with breast and prostate cancer. Population intake data from the year 2000 Barbados Food Consumption and Anthropometric Surveys (BFCAS 2000) were used to derive a list of foods consumed by the population. A 192-item draft QFFQ was developed from this list. Barbados, West Indies provides an ideal environment to understand cancer risk in African-origin populations, with high relevance to African-Americans. The BNCS is a population-based case-control study examining risk factors for breast and prostate cancer in such populations. A total of 1600 persons, 18 years and older, completed a 24-hour recall in the BFCAS 2000. Fifty of 63 randomly selected residents (79% response rate) gave additional updated information on foods consumed. The 50 participants provided a one-time 24-hour recall and completed the draft QFFQ. The final instrument contains 148 items: breads, cakes, cereals = 17; rice, pastas, noodles = 8; dairy = 10; meat, fish, poultry = 42; fruit = 16; vegetables = 26; soft drinks = 14; alcoholic beverages = 5; others = 10. Additional questions include supplement use and food preparation methods such as grilling. The final instrument is concise, complete and the most up-to-date for assessing the food and nutrient intake of African-origin Barbadians and the associations with breast and prostate cancer.

Fe(0)-Fe3O4 nanocomposites embedded polyvinyl alcohol/sodium alginate beads for chromium (VI) removal.

PubMed

Lv, Xiaoshu; Jiang, Guangming; Xue, Xiaoqin; Wu, Donglei; Sheng, Tiantian; Sun, Chen; Xu, Xinhua

2013-11-15

In this study, Fe(0)-Fe3O4 nanocomposites embedded polyvinyl alcohol (PVA)/sodium alginate (SA) beads were synthesized, which exhibited an excellent physical properties and catalytic reactivity, and a robust performance of post-separation (complete separation using a simple grille) and reusability (efficiency of 69.8% after four runs) in Cr(VI) removal. 5.0 wt% PVA with 1.5 wt% SA was the optimal proportion for beads molding, and the followed acidification and reduction treatments were critical to ensure high mechanical strength and high Cr(VI) removal ability of beads. Effects of Fe(0) and Fe3O4 mass fraction, initial pH and Cr(VI) concentration on final removal efficiency were also evaluated. Merely 0.075 wt% Fe(0) together with 0.30 wt% Fe3O4 was sufficient to deal with 20 mg L(-1) Cr(VI) solution. The efficiency decreased from 100 to 79.5% as initial Cr(VI) increased from 5 to 40 mg L(-1), while from 99.3 to 76.3% with increasing pH from 3.0 to 11.0. This work provides a practical and high-efficient method for heavy metal removal from water body, and simultaneously solves the problems in stabilization, separation and regeneration of Fe(0) nanoparticles. Copyright © 2013 Elsevier B.V. All rights reserved.

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

PubMed

Choi, Ji-Hye; Gwak, Mi-Jin; Chung, Seo-Jin; Kim, Kwang-Ok; O'Mahony, Michael; Ishii, Rie; Bae, Ye-Won

2015-06-01

The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis. © 2014 Society of Chemical Industry.

Radial-Poloidal Mapping of the Energy Distribution of Electrons Accelerated by Lower Hybrid Waves in the Scrape-Off Layer

NASA Astrophysics Data System (ADS)

Gunn, J. P.; Petržílka, V.; Fuchs, V.; Ekedahl, A.; Goniche, M.; Hillaret, J.; Kočan, M.; Saint-Laurent, F.

2009-11-01

According to theory, Landau damping transfers the power carried by the high n//>50 components of the lower hybrid (LH) wave to thermal SOL electrons and stochastically accelerates them up to a few keV [1]. What amounts to a few percent of the injected LH power is thus transported along field lines and strikes plasma facing components, leading to the formation of well known "LH hot spots." We report on the first measurements of both the energy from 0 to 1 keV and the radial-poloidal distributions of the accelerated electrons using a retarding field analyzer. Two distinct electron populations are present : a cold, thermal population with temperatures between 10 and 30 eV, and a suprathermal component. Only partial attenuation of the electron flux was achieved at maximum applied voltage, indicating energies greater than 1 keV. Detailed 2D mapping of the hot spots was obtained by varying the safety factor stepwise during a single discharge. The radial width of the suprathermal electron beam at full power is rather large, at least about 5-6 cm, in contrast to Landau damping theory of the launched wave that predicts the radial width of the hot spots should not exceed a few millimetres [2]. The electron flux far from the grill is intermittent, with a typical burst rate of the order of 10 kHz.

Foam For Filtering

NASA Technical Reports Server (NTRS)

1978-01-01

Like nature's honeycomb, foam is a structure of many-sided cells, apparently solid but actually only three percent material and 97 percent air. Foam is made by a heat-producing chemical reaction which expands a plastic material in a manner somewhat akin to the heat-induced rising of a loaf of bread. The resulting structure of interconnected cells is flexible yet strong and extremely versatile in applicati6n. Foam can, for example, be a sound absorber in one form, while in another it allows sound to pass through it. It can be a very soft powder puff material and at the same time a highly abrasive scrubber. A sampling of foam uses includes stereo speaker grilles, applying postage meter ink, filtering lawnmower carburetor air; deadening noise in trucks and tractors, applying cosmetics, releasing fabric softener and antistatic agents in home clothes dryers, painting, filtering factory heating and ventilating systems, shining shoes, polishing cars, sponge-mopping floors, acting as pre-operative surgical scrubbers-the list is virtually limitless. The process by which foam is made produces "windows," thin plastic membranes connecting the cell walls. Windowed foam is used in many applications but for certain others-filtering, for example-it is desirable to have a completely open network. Scott Paper Company's Foam Division, Chester, Pennsylvania, improved a patented method of "removing the windows," to create an open structure that affords special utility in filtering applications. NASA technology contributed to Scott's improvement.

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.

Residual strain effects on large aspect ratio micro-diaphragms

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

Hijab, R.S.; Muller, R.S.

1988-09-30

Highly compliant, large aspect ratio diaphragms for use in low-pressure, capacitive-readout sensors, have been investigated. In such structures, unrelaxed strain in the diaphragms can radically alter mechanical behavior. Although strain can be reduced by thermal annealing, it usually reaches a remnant irreducible minimum. The purpose of this paper is to describe techniques that result in low-strain materials and that reduce the effects of residual strain in micro-diaphragms. Square polysilicon grilles and perforated diaphragms made from both single and double polysilicon layers and from single-crystal silicon, with aspect ratios (side/thickness) of up to 1000 and very low compressive strain ({approx}6 {times}more » 10{sup {minus}5}), have been fabricated. Strain reduction is achieved by combining thermal annealing with one of two mechanical design techniques. The first technique makes use of a series of cantilever beams to support the diaphragms. In a second procedure, corrugated surfaces in thinned membranes of single-crystal silicon are formed. The corrugations result from the use of boron doping and anisotropic silicon etching. In both of these techniques to produce low-strain diaphragms, an etched cavity is purposely formed in the substrate crystal below them. Only one-sided processing of wafers is employed, thus aiding reproducibility and providing ease of compatibility with an MOS process. A fast-etching sacrificial-support layer (phosphorus-doped CVD oxide) is used. 4 refs., 10 figs.« less

Chemical elements in common vegetable components of Portuguese diets, determined by k0-INAA

NASA Astrophysics Data System (ADS)

Pacheco, A. M. G.; Freitas, M. C.; Ventura, M. G.; Dionísio, I.; Ermakova, E.

2006-08-01

Vegetables play an important role in national diets, as a side dish to many a main-course fare the whole year round, and, especially in what concerns raw lettuce and tomato, with a higher seasonal rate of consumption during summer months, as associated to the traditional charcoal-grilled sardines. In March 2004, lettuces, tomatoes, carrots and cabbages of Portuguese origin (except for the carrots from one site) were purchased from large commercial areas or central markets of two central and southern regional hubs, respectively Coimbra and Évora. Even if from different growers, all vegetables had come from horticultural plots in the same general area of western Portugal, north of Lisboa. For lettuce plants, the inner leaves were separated from the external ones and processed as different samples for further analysis. In this work, the reactor and detector parameters were re-evaluated for the new IAEA k0-INAA software. Quality assessment was obtained through analysis of IAEA-359 (cabbage material) and BCR-679 (Bowen's kale). Traces of hazardous elements—namely, antimony, arsenic and bromine—could be found throughout, and, for lettuce samples, the overall results indicate that outer leaves feature higher concentrations than inner ones. Interestingly enough, vegetables from Coimbra and Évora appeared to differ from each other in their elemental levels, even if originally grown at relatively close range. Concentrations of trace elements are compared to available data from other countries' cultivars.

Meat-Related Compounds and Colorectal Cancer Risk by Anatomical Subsite

PubMed Central

Miller, Paige E.; Lazarus, Philip; Lesko, Samuel M.; Cross, Amanda J.; Sinha, Rashmi; Laio, Jason; Zhu, Jay; Harper, Gregory; Muscat, Joshua E.; Hartman, Terryl J.

2012-01-01

Since meat may be involved in the etiology of colorectal cancer, associations between meat-related compounds were examined to elucidate underlying mechanisms in a population-based case-control study. Participants (989 cases/1,033 healthy controls) completed a food frequency questionnaire with a meat-specific module. Multivariable logistic regression was used to examine associations between meat variables and colorectal cancer; polytomous logistic regression was used for subsite-specific analyses. The following significant positive associations were observed for meat-related compounds: 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and colorectal, distal colon, and rectal tumors; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and colorectal and colon cancer tumors; nitrites/nitrates and proximal colon cancer; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and rectal cancer; and benzo[a]pyrene and rectal cancer (P-trends < 0.05 ). For analyses by meat type, cooking method, and doneness preference, positive associations between red processed meat and proximal colon cancer and pan-fried red meat and colorectal cancer were found (P-trends < 0.05). Inverse associations were observed between unprocessed poultry and colorectal, colon, proximal colon, and rectal tumors; grilled/barbequed poultry and proximal colon cancer; and well-done/charred poultry and colorectal, colon, and proximal colon tumors (P-trends < 0.05). HCAs, PAHs, nitrites, and nitrates may be involved in colorectal cancer etiology. Further examination into the unexpected inverse associations between poultry and colorectal cancer is warranted. PMID:23441608

An overview of carbon monoxide generation and release by home appliances

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

Batey, J

Carbon monoxide (CO) is an odorless, colorless and tasteless gas which is highly toxic and can be produced by many combustion sources commonly found within homes. Potential sources include boilers and furnaces, water heaters, space heaters, stoves, ovens, clothes dryers, wood stoves, fireplaces, charcoal grilles, automobiles, cigarettes, oil lamps, and candles. Any fuel that contains carbon can form CO including, natural gas, propane, kerosene, fuel oil, wood, and coal. Exposure to elevated CO levels typically requires its production by a combustion source and its release into the home through a venting system malfunction. The health effects of CO range frommore » headaches and flue-like symptoms to loss of concentration, coma and death depending on the concentration of CO and the exposure time. At levels of only 1%, which is the order of magnitude produced by automobile exhaust, carbon monoxide can cause death in less than 3 minutes. While most combustion equipment operate with low CO levels, many operating factors can contribute to elevated CO levels in the home including: burner adjustment, combustion air supply, house air-tightness, exhaust fan operation, cracked heat exchangers, vent blockages, and flue pipe damage. Test data on CO emissions is presented from a wide range of sources including Brookhaven National Laboratory, Gas Research Institute, American Gas Association, the US Environmental Protection Agency, and the US Consumer Product Safety Commission for many potential CO sources in and near the home.« less

Meat-related compounds and colorectal cancer risk by anatomical subsite.

PubMed

Miller, Paige E; Lazarus, Philip; Lesko, Samuel M; Cross, Amanda J; Sinha, Rashmi; Laio, Jason; Zhu, Jay; Harper, Gregory; Muscat, Joshua E; Hartman, Terryl J

2013-01-01

Since meat may be involved in the etiology of colorectal cancer, associations between meat-related compounds were examined to elucidate underlying mechanisms in a population-based case-control study. Participants (989 cases/1,033 healthy controls) completed a food frequency questionnaire with a meat-specific module. Multivariable logistic regression was used to examine associations between meat variables and colorectal cancer; polytomous logistic regression was used for subsite-specific analyses. The following significant positive associations were observed for meat-related compounds: 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and colorectal, distal colon, and rectal tumors; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and colorectal and colon cancer tumors; nitrites/nitrates and proximal colon cancer; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and rectal cancer; and benzo[a]pyrene and rectal cancer (P-trends < 0.05). For analyses by meat type, cooking method, and doneness preference, positive associations between red processed meat and proximal colon cancer and pan-fried red meat and colorectal cancer were found (P-trends < 0.05). Inverse associations were observed between unprocessed poultry and colorectal, colon, proximal colon, and rectal tumors; grilled/barbequed poultry and proximal colon cancer; and well-done/charred poultry and colorectal, colon, and proximal colon tumors (P-trends < 0.05). HCAs, PAHs, nitrites, and nitrates may be involved in colorectal cancer etiology. Further examination into the unexpected inverse associations between poultry and colorectal cancer is warranted.

Creating an "Education Shark Tank" to Encourage and Support Educational Scholarship and Innovation.

PubMed

Cofrancesco, Joseph; Wright, Scott M; Vohr, Eric; Ziegelstein, Roy C

2017-11-01

Creating and supporting opportunities for innovation that showcase and reward creativity in medical and biomedical education is critically important for academic institutions, learners, and faculty. In 2014, the Institute for Excellence in Education at Johns Hopkins University School of Medicine created a small grant program called Education Shark Tank, in which two to five finalist teams present their proposals on innovative initiatives to improve education to four or five senior educator "sharks" at an educational conference, with an audience. The sharks then "grill" the presenters, considering which if any to fund, focusing on the rationale, feasibility, appropriateness of the outcome measures, evaluation and assessment plan, and proposed method of dissemination. They also make suggestions that challenge the presenters to assess and improve their designs. In the program's first year (2014), funds were divided equally between two projects, both of which were successfully completed and one of which led to a journal publication; this led to increased funding for the program in 2015. Participants have called Education Shark Tank a "challenging and rewarding experience." Education Shark Tank can facilitate educational innovation and scholarship via engaging and challenging interactions between grant applicants and reviewers in a public venue. The authors plan to conduct a five-year survey (after 2018) of all Education Shark Tank finalists to determine the success and challenges the funded projects have had, what scholarly dissemination has occurred, whether nonfunded projects were able to move forward, and the value of the feedback and mentoring received.

Clinical epidemiology of gastric cancer in Hehuang valley of China: A 10-year epidemiological study of gastric cancer

PubMed Central

Yan, Su; Li, Bin; Bai, Zhen-Zhong; Wu, Jun-Qi; Xie, Da-Wei; Ma, Ying-Cai; Ma, Xu-Xiang; Zhao, Jun-Hui; Guo, Xin-Jian

2014-01-01

AIM: To investigate the clinical epidemiological characteristics of gastric cancer in the Hehuang valley, China, to provide a reference for treatment and prevention of regional gastric cancer. METHODS: Between February 2003 and February 2013, the records of 2419 patients with gastric cancer were included in this study. The patient’s characteristics, histological and pathological features, as well as the dietary habits of the patients, were investigated. RESULTS: The clinical data showed that adenocarcinoma was the leading histological type of gastric cancer in this area. Characteristics of gastric cancer in different ethnic groups and age showed that the 60.55-65.50 years group showed the high incidence of gastric cancer in all ethnic groups. There were more male gastric cancer patients than female. Intestinal was the most common type of gastric cancer in the Hehuang valley. There was no significant difference in the proportion of sex in terms of Helicobacter pylori infection. The impact of dietary habits on gastric cancer showed that regular consumption of fried or grilled food, consumption of high-salt, high-fat and spicy food and drinking strong Boiled brick-tea were three important factors associated with gastric cancer in males and females. CONCLUSION: Differences existed in race, sex, and age of patients according to the epidemiology of gastric cancer in the Hehuang valley. Moreover, dietary habits was also an important factor contributing to gastric cancer. PMID:25132766

Norovirus GII.Pe Genotype: Tracking a Foodborne Outbreak on a Cruise Ship Through Molecular Epidemiology, Brazil, 2014.

PubMed

Morillo, Simone Guadagnucci; Luchs, Adriana; Cilli, Audrey; Ribeiro, Cibele Daniel; de Cássia Compagnoli Carmona, Rita; do Carmo Sampaio Tavares Timenetsky, Maria

2017-06-01

Norovirus (NoV) is recognized as the most common cause of foodborne outbreaks. In 2014, an outbreak of acute gastroenteritis occurred on a cruise ship in Brazil, and NoV became the suspected etiology. Here we present the molecular identification of the NoV strains and the use of sequence analysis to determine modes of virus transmission. Food (cream cheese, tuna salad, grilled fish, orange mousse, and vegetables soup) and clinical samples were analyzed by ELISA, conventional RT-PCR, qRT-PCR, and sequencing. Genogroup GII NoV was identified by ELISA and conventional RT-PCR in fecal samples from 5 of 12 patients tested (41.7%), and in the orange mousse food sample by conventional RT-PCR and qRT-PCR. Two fecal GII NoV samples and the orange mousse GII NoV sample were successfully genotyped as GII.Pe (ORF 1), revealed 98.0-98.8% identities among them, and shared phylogenetically distinct cluster. Establishing the source of a NoV outbreak can be a challenging task. In this report, the molecular analysis of the partial RdRp NoV gene provided a powerful tool for genotyping (GII.Pe) and tracking of outbreak-related samples. In addition, the same fast and simple extraction methods applied to clinical samples could be successfully used for complex food matrices, and have the potential to be introduced in routine laboratories for screening foods for presence of NoV.

Préoccupations de carrière chez les médecins de travail des groupements de Médecine de travail en Tunisie

PubMed Central

Merchaoui, Irtyah; Chouchène, Asma; Bouanène, Ines; Chaari, Néila; Zrafi, Wassim; Henchi, Adnène; Akrout, Mohamed; Amri, Charfeddine

2017-01-01

Introduction L'insatisfaction de carrière des médecins de travail (MT) peut influencer leur performance et la qualité des prestations fournies. L'objectif de notre étude est d'évaluer la satisfaction au travail des MT du terrain de l'ensemble des Groupements de médecine de travail (GMT) de la Tunisie et préciser les facteurs déterminants. Méthodes Il s'agit d'une étude nationale transversale portant sur les MT de 22 GMT, basée sur le questionnaire, validé SAPHORA JOB. Résultats 58% des MT des GMT étaient insatisfaits de leur carrière. La satisfaction de carrière était statistiquement influencée par le nombre d'entreprises en charge (p=0,016), l'organisation du travail (p=0,010),le ressenti du métier (p=0,011),le salaire (p‹10-3) et l'information sur la réglementation en vigueur (p=0,047). Conclusion L'homogénéisation des grilles salariales et des échelons de carrière des MT des GMT basée sur une révision des textes législatifs est indiquée. L'amélioration de l'organisation et des conditions de travail peut permettre un épanouissement au travail et une amélioration des prestations. PMID:28819472

Web survey-based selection of controls for epidemiological analyses of a multi-prefectural outbreak of enterohaemorrhagic Escherichia coli O157 in Japan associated with consumption of self-grilled beef hanging tender.

PubMed

Yahata, Y; Ohshima, N; Odaira, F; Nakamura, N; Ichikawa, H; Matsuno, K; Shuri, J; Toyozawa, T; Terajima, J; Watanabe, H; Nakashima, K; Sunagawa, T; Taniguchi, K; Okabe, N

2018-03-01

An outbreak of enterohaemorrhagic Escherichia coli O157 occurred in multiple prefectures of Japan in November 2009. We conducted two case-control studies with trace-back and trace-forward investigations to determine the source. The case definition was met by 21 individuals; 14 (66.7%) were hospitalised, but no haemolytic uraemic syndrome, acute encephalopathy or deaths occurred. Median age was 23 (range 12-48) years and 14 cases were male (66.7%). No significant associations with food were found in a case-control study by local public health centres, but our matched case-control study using Internet surveys found that beef hanging tender (or hanger steak), derived from the diaphragm of the cattle, was significantly associated with illness (odds ratio = 15.77; 95% confidence interval, 2.00-124.11). Pulsed-field gel electrophoresis analysis of isolates from patients and the suspected food showed five different patterns: two in faecal and food samples, and another three in patient faecal samples only, although there were epidemiological links to the meat consumed at the restaurants. Trace-back investigation implicated a common food processing company from outside Japan. Examination of the logistics of the meat processing company suggested that contamination did not occur in Japan. We concluded that the source of the outbreak was imported hanging tender. This investigation revealed that Internet surveys could be useful for outbreak investigations.

Speciated non-methane organic compounds emissions from food cooking in Mexico

NASA Astrophysics Data System (ADS)

Mugica, V.; Vega, E.; Chow, J.; Reyes, E.; Sánchez, G.; Arriaga, J.; Egami, R.; Watson, J.

Non-methane organic compound (NMOC) emissions from different sorts of food preparation sites, were quantified for the first time in Mexico, in order to develop emission profiles for further application in the chemical mass balance receptor model (CMB). Restaurants using charcoal grills and LP gas stoves, "tortillerías", food frying places and rotisseries were sampled using SUMMA ® stainless-steel canisters to analyse NMOC by high-resolution gas chromatography. The results obtained show that profiles determined from food cooking processes have similarities to those found in LP gas combustion, which is the most common fuel in Mexico used for this purpose, although there were differences in the relative composition of propane and butane in both cases. This suggests that, the rates of combustion of propane and butane are different. It has also been detected that propene, a reactive olefin is produced during the combustion process. The obtained profiles of restaurants, rotisseries and fried food show an important contribution of two carbon compounds (ethane, ethylene and acetylene) that can be attributed to the complex process of grease and meat cooking. The presence of these compounds cannot be attributed to vehicular sources since the concentrations are higher than in ambient air. These were also determined from aromatic compounds such as benzene, toluene and xylene in the combustion of vegetal charcoal. The measured concentrations indicate that NMOC emissions from cooking may become an important indoor source of NMOC under crowded conditions in closed places.

Study and optimization of lower hybrid wave coupling in advanced scenario plasmas in JET

NASA Astrophysics Data System (ADS)

Pericoli Ridolfini, V.; Ekedahl, A.; Erents, S. K.; Mailloux, J.; Podda, S.; Sarazin, Y.; Tuccillo, A. A.; Workprogramme contributors, EFDA-JET

2004-02-01

Active current drive with lower hybrid (LH) waves in the advanced scenario plasmas at JET-EFDA was successful after a systematic study of the coupling problems that derive from the H-mode features of the edge plasma, namely very low density and ELM activity. The LH coupling has been improved compared to the past, by making the edge plasma in front of the LH launcher denser and more uniform. Injecting deuterated methane (CD4) from a nearby gas pipe increases the density in front of the LH launcher at least by a factor of 1.5, above the cut-off value for the LH frequency. A better matching of the plasma shape to that of the LH antenna makes the plasma ahead of the LH launcher more regular along the poloidal angle. These two techniques together have permitted a balanced supply of the three LH grills, with an average reflection below 4%, as in the previous L-mode operation. CD4 does not affect the performances nor does it contaminate the main plasma up to the maximum flow rate so far used, \\Phi_{CD_4}>10^{22}el\\,s^{-1} and now it is routinely applied in JET (up to 4 MW have been injected for longer than 8 s) with very encouraging results for LHCD. Even though CD4 is not suitable for ITER for tritium retention, the possibility of controlling locally and safely the scrape-off plasma density has been demonstrated.

Perceptions of Malaysian colorectal cancer patients regarding dietary intake: a qualitative exploration.

PubMed

Yusof, Afzaninawati Suria; Isa, Zaleha Md; Shah, Shamsul Azhar

2013-01-01

Changes in dietary practices are known to be associated with changes in the health and disease pattern of a population. This study aimed to qualitatively explore the perception of colorectal cancer patients regarding causes of colorectal cancer and the influence of diet. Twelve respondents from three major ethnicities in Malaysia were selected from the quantitative study on dietary pattern and colorectal cancer carried out earlier in this study. In-depth interviews (IDI), conducted from April until June 2012, were mainly in the Malay language with additional use of English and continued until the saturation point was reached. All interviews were autorecorded so that verbatim transcriptions could be created. Causes of colorectal cancer were categorized into internal and external factors. The majority of respondents agreed that there is an association between Western foods and colorectal cancer. Malaysian traditional diet was not related to colorectal cancer as less preservative agents were used. Malaysian diet preparation consisting of taste of cooking (spicy, salty and sour foods) plus type of cooking (fry, grilled and smoked) were considered causes of colorectal cancer. All respondents changed their dietary pattern to healthy food after being diagnosed with colorectal cancer. Advice from doctors regarding suitable food for colorectal cancer was useful in this regard. Eating outside, use of food flavoring ingredients and preservative agents were considered to be the main factors causing colorectal cancer. All respondents admitted that they changed to a healthy diet after being diagnosed with colorectal cancer.

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

PubMed

Reartes, Gabriela Angelina; Di Paola Naranjo, Romina Daniela; Eynard, Aldo Renato; Muñoz, Sonia Edith

2016-06-01

Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our objective was to estimate the amount of PhIP consumed from habitual Argentinean diet, rich in red meats, comparing different cooking procedures and meat type. Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or "healthy technique" (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit. Copyright © 2016. Published by Elsevier Ltd.

Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.

PubMed

Jahurul, M H A; Jinap, S; Ang, S J; Abdul-Hamid, A; Hajeb, P; Lioe, H N; Zaidul, I S M

2010-08-01

The intake of heterocyclic amines is influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake of heterocyclic amines in Malaysia and their main sources were investigated. Forty-two samples of meat and fish were analysed by high-performance liquid chromatography with photodiode array detector to determine the concentration of the six predominant heterocyclic amines, namely: 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f] quinoline(MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary intake data were obtained using a food-frequency questionnaire when interviewing 600 Malaysian respondents. The level of total heterocyclic amines in food samples studies ranged from not detected to 38.7 ng g(-1). The average daily intake level of heterocyclic amine was 553.7 ng per capita day(-1). The intake of PhIP was the highest, followed by MeIQx and MeIQ. The results reveal that fried and grilled chicken were the major dietary source of heterocyclic amines in Malaysia. However, the heterocyclic amine intake by the Malaysian population was lower than those reported from other regions.

Ion Microbeam Analyses of Dust Particles and Codeposits from JET with the ITER-Like Wall.

PubMed

Fazinić, Stjepko; Tadić, Tonči; Vukšić, Marin; Rubel, Marek; Petersson, Per; Fortuna-Zaleśna, Elżbieta; Widdowson, Anna

2018-05-01

Generation of metal dust in the JET tokamak with the ITER-like wall (ILW) is a topic of vital interest to next-step fusion devices because of safety issues with plasma operation. Simultaneous Nuclear Reaction Analysis (NRA) and Particle-Induced X-ray Emission (PIXE) with a focused four MeV 3 He microbeam was used to determine the composition of dust particles related to the JET operation with the ILW. The focus was on "Be-rich particles" collected from the deposition zone on the inner divertor tile. The particles found are composed of a mix of codeposited species up to 120 μm in size with a thickness of 30-40 μm. The main constituents are D from the fusion fuel, Be and W from the main plasma-facing components, and Ni and Cr from the Inconel grills of the antennas for auxiliary plasma heating. Elemental concentrations were estimated by iterative NRA-PIXE analysis. Two types of dust particles were found: (i) larger Be-rich particles with Be concentrations above 90 at% with a deuterium presence of up to 3.4 at% and containing Ni (1-3 at%), Cr (0.4-0.8 at%), W (0.2-0.9 at%), Fe (0.3-0.6 at%), and Cu and Ti in lower concentrations and (ii) small particles rich in Al and/or Si that were in some cases accompanied by other elements, such as Fe, Cu, or Ti or W and Mo.

Multicolor Detectors for Ultrasensitive Long-Wave Imaging Cameras

NASA Technical Reports Server (NTRS)

Brown, Ari; Benford, Dominic; Chervenak, James; Wollack, Edward

2012-01-01

A document describes a zeptobolometer for ultrasensitive, long-wavelength sensors. GSFC is developing pixels based on the zeptobolometer design that sense three THz wavelengths simultaneously. Two innovations are described in the document: (1) a quasiparticle (QO) filter arrangement that enables a compact multicolor spectrum at the focal plane, and (2) a THz antenna readout by up to three bolometers. The innovations enable high efficiency by greatly reducing high, frequency-dependent microstrip losses, and pixel compactness by eliminating the need for bulky filters in the focal plane. The zeptobolometer is a small TES bolometer, on the scale of a few microns, which can be readily coupled through an impedance-matching resistor to a metal or dielectric antenna. The bolometer is voltage-biased in its superconducting transition, allowing the use of superconducting RF multiplexers to read out large arrays. The antenna is geometrically tapped at three locations so as to efficiently couple radiation of three distinct wavelengths to the individual TESs. The transition edge hot electrons in metals offer a simple, compact arrangement for antenna readout, which can be crucial in the THz where line losses at high frequencies can be substantial. A metallic grill filter acts as a high-pass filter and directs the low-frequency components to a location where they will be absorbed. The absorption spectrum shows that three well-separated THz bands are feasible. The filters can be made from high-purity dielectrics such as float zone silicon or sapphire.

Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

PubMed

Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

2005-12-01

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P < 0.05) and rated top sirloin steaks higher for overall like and tenderness when given instructions for grilling (P < 0.05). Budget rotators and variety rotators rated steaks differently among cooking methods (P < 0.05). Correlation and stepwise regression analyses indicated that flavor like was the most highly correlated with overall like, followed by tenderness, flavor amount, and juiciness. Calcium chloride injection had no effect on consumers' likes or dislikes or on tenderness (P < 0.05). For top sirloin steaks, it was likely that preparation played a major role in consumer satisfaction, and beef loyalists benefited the most from providing cooking instructions.

Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature.

PubMed

Baptista, R F; Teixeira, C E; Lemos, M; Monteiro, M L G; Vital, H C; Mársico, E T; Júnior, C A Conte; Mano, S B

2014-10-01

The effect of high-dose irradiation on the physical, chemical, and bacteriological parameters of ready-to-eat vacuum-packed broiler breast meat after 430 d of storage at room temperature was investigated. Ready-to-eat broiler breast fillets were immersed in brine with garlic powder and then drained, grilled, and vacuum-packed (primary packaging). The high-dose irradiation used was approximately 48 kGy. The treatments were designated as A (irradiated samples stored at room temperature), B (irradiated samples stored at -25°C), and C (nonirradiated samples stored at -25°C). All samples were packaged in polyethylene bags containing aluminum to exclude light (secondary packaging). Proximate composition, pH, 2-thiobarbituric acid reactive substance (TBARS), and heterotrophic aerobic mesophilic bacteria were analyzed during 430 d of storage. Results were analyzed using 1-way ANOVA and the Tukey test. Linear regression was used to analyze the correlation between the results for each parameter and storage time of the different treatments. The gamma radiation caused slight changes (P < 0.05) in the moisture and fat content, regardless of storage temperature. After storage d 110, TBARS values remained stable (P > 0.05) in all the treatments. The preservation methods used were effective in maintaining the mesophilic counts below the detection level during the entire storage period. We concluded that, among the treatments studied, high-dose irradiation with storage at room temperature showed potential for the preservation of ready-to-eat products made from poultry meat, to provide foods safe for consumption. ©2014 Poultry Science Association Inc.

Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry.

PubMed

Joshi, Amit D; Kim, Andre; Lewinger, Juan Pablo; Ulrich, Cornelia M; Potter, John D; Cotterchio, Michelle; Le Marchand, Loic; Stern, Mariana C

2015-06-01

Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of doneness, estimated intakes of heterocyclic amines (HCAs) that accumulate during meat cooking, tumor location, and tumor mismatch repair proficiency (MMR) status. We analyzed food frequency and portion size data including a meat cooking module for 3364 CRC cases, 1806 unaffected siblings, 136 unaffected spouses, and 1620 unaffected population-based controls, recruited into the CRC Family Registry. Odds ratios (OR) and 95% confidence intervals (CI) for nutrient density variables were estimated using generalized estimating equations. We found no evidence of an association between total nonprocessed red meat or total processed meat and CRC risk. Our main finding was a positive association with CRC for pan-fried beefsteak (P(trend) < 0.001), which was stronger among MMR deficient cases (heterogeneity P = 0.059). Other worth noting associations, of borderline statistical significance after multiple testing correction, were a positive association between diets high in oven-broiled short ribs or spareribs and CRC risk (P(trend) = 0.002), which was also stronger among MMR-deficient cases, and an inverse association with grilled hamburgers (P(trend) = 0.002). Our results support the role of specific meat types and cooking practices as possible sources of human carcinogens relevant for CRC risk. © 2015 The Authors. Cancer Medicine published by John Wiley & Sons Ltd.

Applying the precautionary principle to nutrition and cancer.

PubMed

Gonzales, Joseph F; Barnard, Neal D; Jenkins, David J A; Lanou, Amy J; Davis, Brenda; Saxe, Gordon; Levin, Susan

2014-01-01

Research has identified certain foods and dietary patterns that are associated with reduced cancer risk and improved survival after cancer diagnosis. This research has formed the basis for dietary guidance issued by cancer organizations. Unfortunately, gaps within nutrition research have made it difficult to make recommendations in some areas. This review specifies suggested dietary guidance in which evidence of a dietary influence on cancer risk is substantial, even if not conclusive. Evidence summaries within the review are based on the 2007 report of the World Cancer Research Fund/American Institute for Cancer Research. This review also describes advantages and disadvantages of following the suggested dietary guidance and includes putative mechanisms involved in cancer progression. Suggested dietary guidance where evidence is sufficiently compelling include (1) limiting or avoiding dairy products to reduce the risk of prostate cancer; (2) limiting or avoiding alcohol to reduce the risk of cancers of the mouth, pharynx, larynx, esophagus, colon, rectum, and breast; (3) avoiding red and processed meat to reduce the risk of cancers of the colon and rectum; (4) avoiding grilled, fried, and broiled meats to reduce the risk of cancers of the colon, rectum, breast, prostate, kidney, and pancreas; (5) consumption of soy products during adolescence to reduce the risk of breast cancer in adulthood and to reduce the risk of recurrence and mortality for women previously treated for breast cancer; and (6) emphasizing fruits and vegetables to reduce risk of several common forms of cancer. By adopting the precautionary principle for nutrition research, this review aims to serve as a useful tool for practitioners and patients.

High-resolution imaging of expertise reveals reliable object selectivity in the fusiform face area related to perceptual performance

PubMed Central

McGugin, Rankin Williams; Gatenby, J. Christopher; Gore, John C.; Gauthier, Isabel

2012-01-01

The fusiform face area (FFA) is a region of human cortex that responds selectively to faces, but whether it supports a more general function relevant for perceptual expertise is debated. Although both faces and objects of expertise engage many brain areas, the FFA remains the focus of the strongest modular claims and the clearest predictions about expertise. Functional MRI studies at standard-resolution (SR-fMRI) have found responses in the FFA for nonface objects of expertise, but high-resolution fMRI (HR-fMRI) in the FFA [Grill-Spector K, et al. (2006) Nat Neurosci 9:1177–1185] and neurophysiology in face patches in the monkey brain [Tsao DY, et al. (2006) Science 311:670–674] reveal no reliable selectivity for objects. It is thus possible that FFA responses to objects with SR-fMRI are a result of spatial blurring of responses from nonface-selective areas, potentially driven by attention to objects of expertise. Using HR-fMRI in two experiments, we provide evidence of reliable responses to cars in the FFA that correlate with behavioral car expertise. Effects of expertise in the FFA for nonface objects cannot be attributed to spatial blurring beyond the scale at which modular claims have been made, and within the lateral fusiform gyrus, they are restricted to a small area (200 mm2 on the right and 50 mm2 on the left) centered on the peak of face selectivity. Experience with a category may be sufficient to explain the spatially clustered face selectivity observed in this region. PMID:23027970

[A case of an allergic reaction due to Anisakis simplex possibly after the ingestion of squid--successful detection of four A. simplex allergens, Ani s 1, Ani s 2, Ani s 12 and troponin C-like protein].

PubMed

Iijima, Shigeruko; Moriyama, Tatsuya; Ichikawa, Hidetaka; Kobayashi, Yukihiro; Shiomi, Kazuo

2012-08-01

A 62-year-old man ingested dressed salmon and its roe (ikura) and grilled mackerel and one hour later further ingested raw tuna and squid as an evening meal at a bar. Soon after the ingestion of raw seafood, he showed wheals, loss of consciousness and low blood pressure. Specific serum IgE to the nematode Anisakis simplex was positive but those to some seafoods were negative. Moreover, a skin prick test using the crude extract was positive for A. simplex but negative for the seafoods, which he ingested on the day of the above episode. When the A. simplex extract was analyzed by IgE-binding immunoblot analysis using the patient serum, two highly intense protein bands were recognized at 18 and 17 kDa, one intense band at 35 kDa and two weak bands at 28 and 26 kDa. ELISA with 11 natural or recombinant A. simplex allergens (Ani s 1-6, 8, 9, 11 and 12 and troponin C-like protein) showed that the patient serum strongly reacted to Ani s 1 and Ani s 12 and weakly to Ani s 2 and troponin C-like protein. Based on these results, he was diagnosed as IgE-mediated A. simplex allergy due to four allergens (Ani s 1, Ani s 2, Ani s 12 and troponin C-like protein), possibly infested in the raw squid which he had ingested just before manifestation of allergic reactions.

Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study.

PubMed

Joshi, Amit D; John, Esther M; Koo, Jocelyn; Ingles, Sue A; Stern, Mariana C

2012-03-01

Studies conducted to assess the association between fish consumption and prostate cancer (PCA) risk are inconclusive. However, few studies have distinguished between fatty and lean fish, and no studies have considered the role of different cooking practices, which may lead to differential accumulation of chemical carcinogens. In this study, we investigated the association between fish intake and localized and advanced PCA taking into account fish types (lean vs. fatty) and cooking practices. We analyzed data for 1,096 controls, 717 localized and 1,140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We used multivariate conditional logistic regression to estimate odds ratios using nutrient density converted variables of fried fish, tuna, dark fish and white fish consumption. We tested for effect modification by cooking methods (high- vs. low-temperature methods) and levels of doneness. We observed that high white fish intake was associated with increased risk of advanced PCA among men who cooked with high-temperature methods (pan-frying, oven-broiling and grilling) until fish was well done (p (trend) = 0.001). No associations were found among men who cooked fish at low temperature and/or just until done (white fish x cooking method p (interaction) = 0.040). Our results indicate that consideration of fish type (oily vs. lean), specific fish cooking practices and levels of doneness of cooked fish helps elucidate the association between fish intake and PCA risk and suggest that avoiding high-temperature cooking methods for white fish may lower PCA risk.

Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions.

PubMed

Shackelford, S D; Wheeler, T L; Koohmaraie, M

1999-06-01

The objectives of this study were to evaluate the efficacy of a system for classifying beef for tenderness based on a rapid, simple method of measuring cooked longissimus shear force. Longissimus steaks (2.54 cm thick) were trimmed free of s.c. fat and bone and rapidly cooked using a belt grill. A 1-cm-thick, 5-cm-long slice was removed from the cooked longissimus parallel with the muscle fibers for measurement of shear force. Slices were sheared with a flat, blunt-end blade using an electronic testing machine. The entire process was completed in less than 10 min. Therefore, in commercial application, this process could be completed during the 10- to 15-min period that carcasses are normally held to allow the ribeye to bloom for quality grading. In Exp. 1, the repeatability of slice shear force (SSF), as determined by evaluation of duplicate samples from 204 A-maturity carcasses, was .89. In Exp. 2, A-maturity carcasses (n = 483) were classified into three groups based on SSF (< 23, 23 to 40, and > 40 kg) at 3 d postmortem that differed (P < .001) in mean trained sensory panel tenderness ratings (7.3 +/- .04, 6.4 +/- .06, and 4.4 +/- .20) and the percentages (100, 91, and 28%) of samples rated "Slightly Tender" or higher at 14 d postmortem. Therefore, this tenderness classification system could be used to accurately segregate beef carcasses into expected tenderness groups. Further research is needed to test the feasibility and accuracy of this system under a variety of commercial processing conditions.

Particulate pollution in different housing types in a UK suburban location.

PubMed

Nasir, Zaheer Ahmad; Colbeck, Ian

2013-02-15

To investigate the levels of particulate pollution in residential built environments measurements of PM(10), PM(2.5), and PM(1) and concentrations were made between 2004 and 2008 in various residencies in a UK suburban location. Measurements were carried out in three different residential settings (Types I, II and III). In type I non-smoking living rooms, the highest 24-hour mean concentrations were found in summer. When smoking took place in type I residences, the concentrations of PM(10), PM(2.5) and PM(1), during the winter were almost double those in summer. In type II houses the concentrations were higher in the houses with open plan kitchens than in those with separate kitchens. In type III houses, mean concentrations were significantly higher in wood heated living rooms than those using central heating. In kitchens, cooking resulted in substantially higher concentrations of particulate matter with levels above those in smoking living rooms in winter. The hourly maximum values of number concentration were considerably higher in smoking rooms than non-smoking ones. Cooking resulted in increased number concentrations, with the average hourly maximum concentration of 179,110 #/cm(3). Particle mass and number emission rates were determined for a number of activities. In kitchens grilling had the highest average number emission rate, followed by boiling and frying. The results clearly highlight the impact of different forms of dwelling and their use and management by occupants on the levels of particulate matter in naturally ventilated residential built environments. Copyright © 2012 Elsevier B.V. All rights reserved.

Direct Reading Particle Counters: Calibration Verification and Multiple Instrument Agreement via Bump Testing

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

Jankovic, John; Zontek, Tracy L.; Ogle, Burton R.

We examined the calibration records of two direct reading instruments designated as condensation particle counters in order to determine the number of times they were found to be out of tolerance at annual manufacturer's recalibration. For both instruments were found to be out of tolerance more times than within tolerance. And, it was concluded that annual calibration alone was insufficient to provide operational confidence in an instrument's response. Thus, a method based on subsequent agreement with data gathered from a newly calibrated instrument was developed to confirm operational readiness between annual calibrations, hereafter referred to as bump testing. The methodmore » consists of measuring source particles produced by a gas grille spark igniter in a gallon-size jar. Sampling from this chamber with a newly calibrated instrument to determine the calibrated response over the particle concentration range of interest serves as a reference. Agreement between this reference response and subsequent responses at later dates implies that the instrument is performing as it was at the time of calibration. Side-by-side sampling allows the level of agreement between two or more instruments to be determined. This is useful when simultaneously collected data are compared for differences, i.e., background with process aerosol concentrations. A reference set of data was obtained using the spark igniter. The generation system was found to be reproducible and suitable to form the basis of calibration verification. Finally, the bump test is simple enough to be performed periodically throughout the calibration year or prior to field monitoring.« less

Direct Reading Particle Counters: Calibration Verification and Multiple Instrument Agreement via Bump Testing

DOE PAGES

Jankovic, John; Zontek, Tracy L.; Ogle, Burton R.; ...

2015-01-27

We examined the calibration records of two direct reading instruments designated as condensation particle counters in order to determine the number of times they were found to be out of tolerance at annual manufacturer's recalibration. For both instruments were found to be out of tolerance more times than within tolerance. And, it was concluded that annual calibration alone was insufficient to provide operational confidence in an instrument's response. Thus, a method based on subsequent agreement with data gathered from a newly calibrated instrument was developed to confirm operational readiness between annual calibrations, hereafter referred to as bump testing. The methodmore » consists of measuring source particles produced by a gas grille spark igniter in a gallon-size jar. Sampling from this chamber with a newly calibrated instrument to determine the calibrated response over the particle concentration range of interest serves as a reference. Agreement between this reference response and subsequent responses at later dates implies that the instrument is performing as it was at the time of calibration. Side-by-side sampling allows the level of agreement between two or more instruments to be determined. This is useful when simultaneously collected data are compared for differences, i.e., background with process aerosol concentrations. A reference set of data was obtained using the spark igniter. The generation system was found to be reproducible and suitable to form the basis of calibration verification. Finally, the bump test is simple enough to be performed periodically throughout the calibration year or prior to field monitoring.« less

Deriving realistic source boundary conditions for a CFD simulation of concentrations in workroom air.

PubMed

Feigley, Charles E; Do, Thanh H; Khan, Jamil; Lee, Emily; Schnaufer, Nicholas D; Salzberg, Deborah C

2011-05-01

Computational fluid dynamics (CFD) is used increasingly to simulate the distribution of airborne contaminants in enclosed spaces for exposure assessment and control, but the importance of realistic boundary conditions is often not fully appreciated. In a workroom for manufacturing capacitors, full-shift samples for isoamyl acetate (IAA) were collected for 3 days at 16 locations, and velocities were measured at supply grills and at various points near the source. Then, velocity and concentration fields were simulated by 3-dimensional steady-state CFD using 295K tetrahedral cells, the k-ε turbulence model, standard wall function, and convergence criteria of 10(-6) for all scalars. Here, we demonstrate the need to represent boundary conditions accurately, especially emission characteristics at the contaminant source, and to obtain good agreement between observations and CFD results. Emission rates for each day were determined from six concentrations measured in the near field and one upwind using an IAA mass balance. The emission was initially represented as undiluted IAA vapor, but the concentrations estimated using CFD differed greatly from the measured concentrations. A second set of simulations was performed using the same IAA emission rates but a more realistic representation of the source. This yielded good agreement with measured values. Paying particular attention to the region with highest worker exposure potential-within 1.3 m of the source center-the air speed and IAA concentrations estimated by CFD were not significantly different from the measured values (P = 0.92 and P = 0.67, respectively). Thus, careful consideration of source boundary conditions greatly improved agreement with the measured values.

Occurrence of bound 3-monochloropropan-1,2-diol content in commonly consumed foods in Hong Kong analysed by enzymatic hydrolysis and GC-MS detection.

PubMed

Chung, Stephen W C; Chan, Benny T P; Chung, H Y; Xiao, Ying; Ho, Y Y

2013-01-01

The aim of this study was to determine the level of bound 3-monochloropropan-1,2-diol in foodstuffs commonly consumed in Hong Kong, China, by an enzymatic hydrolysis indirect method which proved to be free from interferences. A total of 290 samples were picked up randomly from the local market and analysed. About 73% of these samples were found to contain detectable amounts of bound 3-MCPD. Amongst the 73 food items, bound 3-MCPD was not detected in 13 food items, including extra virgin olive oil, beef ball/salami, beef flank, ham/Chinese ham, nuts, seeds, soy sauce, oyster sauce, butter, yoghurt, cream, cheese and milk. For those found to contain detectable bound 3-MCPD, the content ranged up to 2500 µg kg(-1). The highest mean bound 3-MCPD content among the 14 food groups was in biscuits (440 [50-860] µg kg(-1)), followed by fats and oils (390 [n.d.-2500] µg kg(-1)), snacks (270 [9-1000] µg kg(-1)), and Chinese pastry (270 [n.d.-1200] µg kg(-1)). Among the samples, the highest bound 3-MCPD content was in a grape seed oil (2500 µg kg(-1)), followed by a walnut flaky pastry (1200 µg kg(-1)) and a grilled corn (1000 µg kg(-1)). Basically, the results of this study agreed well with other published results in peer-reviewed journals, except for cheese, cream, ham, nuts and seeds.

Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry

PubMed Central

Joshi, Amit D; Kim, Andre; Lewinger, Juan Pablo; Ulrich, Cornelia M; Potter, John D; Cotterchio, Michelle; Le Marchand, Loic; Stern, Mariana C

2015-01-01

Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of doneness, estimated intakes of heterocyclic amines (HCAs) that accumulate during meat cooking, tumor location, and tumor mismatch repair proficiency (MMR) status. We analyzed food frequency and portion size data including a meat cooking module for 3364 CRC cases, 1806 unaffected siblings, 136 unaffected spouses, and 1620 unaffected population-based controls, recruited into the CRC Family Registry. Odds ratios (OR) and 95% confidence intervals (CI) for nutrient density variables were estimated using generalized estimating equations. We found no evidence of an association between total nonprocessed red meat or total processed meat and CRC risk. Our main finding was a positive association with CRC for pan-fried beefsteak (Ptrend < 0.001), which was stronger among MMR deficient cases (heterogeneity P = 0.059). Other worth noting associations, of borderline statistical significance after multiple testing correction, were a positive association between diets high in oven-broiled short ribs or spareribs and CRC risk (Ptrend = 0.002), which was also stronger among MMR-deficient cases, and an inverse association with grilled hamburgers (Ptrend = 0.002). Our results support the role of specific meat types and cooking practices as possible sources of human carcinogens relevant for CRC risk. PMID:25846122

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).

Effect of heated-air blanket on the dispersion of squames in an operating room.

PubMed

He, X; Karra, S; Pakseresht, P; Apte, S V; Elghobashi, S

2018-05-01

High-fidelity, predictive fluid flow simulations of the interactions between the rising thermal plumes from forced air warming blower and the ultra-clean ventilation air in an operating room (OR) are conducted to explore whether this complex flow can impact the dispersion of squames to the surgical site. A large-eddy simulation, accurately capturing the spatiotemporal evolution of the flow in 3 dimensions together with the trajectories of squames, is performed for a realistic OR consisting of an operating table (OT), side tables, surgical lamps, medical staff, and a patient. Two cases are studied with blower-off and blower-on together with Lagrangian trajectories of 3 million squames initially placed on the floor surrounding the OT. The large-eddy simulation results show that with the blower-off, squames are quickly transported by the ventilation air away from the table and towards the exit grilles. In contrast, with the hot air blower turned on, the ventilation airflow above and below the OT is disrupted significantly. The rising thermal plumes from the hot air blower drag the squames above the OT and the side tables and then they are advected downwards toward the surgical site by the ventilation air from the ceiling. Temporal history of the number of squames reaching 4 imaginary boxes surrounding the side tables, the OT, and the patient's knee shows that several particles reach these boxes for the blower-on case. © 2018 The Authors International Journal for Numerical Methods in Biomedical Engineering Published by John Wiley & Sons Ltd.

"A morning since eight of just pure grill": a multischool qualitative study of student abuse.

PubMed

Rees, Charlotte E; Monrouxe, Lynn V

2011-11-01

Previous medical student abuse research employed quantitative surveys that failed to explore factors thought to contribute to abuse and students' actions in the face of abuse. This study examined medical student abuse narratives to identify types of perceived abuse, factors cited by students as contributing to abuse, and students' actions at the time of abuse. A qualitative design was adopted employing 22 individual and 32 group interviews to elicit narratives of professionalism dilemmas from 200 medical students at two 5-year undergraduate programs and one 4-year graduate entry program (England, Wales, and Australia) between 2007 and 2009. Thematic analysis of abuse narratives was conducted. Of 833 professionalism dilemma narratives, 86 (10%) involved perceived medical student abuse. Within these narratives, students reported mostly covert, status-related abuse, direct verbal abuse, and sexual harassment and discrimination. Some narrators described multiple factors contributing to abuse (individual, work, and/or organization); most cited factors focusing on individuals. Despite the abuse typically recounted with negative emotion, few participants reported resisting at the time of abuse by challenging or reporting the perpetrator. Participants gave a variety of reasons for this inaction (e.g., anxiety about receiving bad marks from the perpetrator) and for resisting (e.g., the abuse was affecting their education negatively). Although narratives focused predominantly on individual factors contributing to abuse and responses to abuse, educators should focus on the dynamic interplay between individual and organizational factors to combat abuse. Several opportunities to mitigate this continuing blight on the conscience of the profession are described.

Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurements.

PubMed

Lambe, N R; Navajas, E A; Fisher, A V; Simm, G; Roehe, R; Bünger, L

2009-11-01

This study investigated how accurately taste panel sensory assessments of meat eating quality (MEQ) could be predicted in two divergent lamb breeds, using predictors measured in live animals (weights, subjective conformation assessments, ultrasound, computed tomography (CT) and video image analysis measurements) and carcasses (weights, MLC fat and conformation classes, pH, temperature, carcass dimensions and cross-sectional tissue dimensions), individually and in optimal combinations. Grilled muscle samples from the pelvic limb (semimembranosus) and loin (Longissimus lumborum) of 120 Texel (TEX) and 112 Scottish Blackface (SBF) lambs were assessed by a trained taste panel for texture, juiciness, flavour, abnormal flavour and overall liking. Residual correlations (adjusted for fixed effects, age and sire) between MEQ and predictor traits were low to moderate in size (<±0.42). MEQ traits predicted best by single measurements were loin flavour and overall liking for TEX (using fat area in a CT scan or subcutaneous fat depth measured post-mortem), and for SBF were leg texture (using carcass weight or temperature) and juiciness (using CT fat area or shoulder conformation score). Combining live animal and carcass measurements increased MEQ prediction accuracies, compared with using either set alone, to explain >40% of residual variation in several MEQ traits, with the highest adjusted R(2) values for leg juiciness in TEX (0.53) and leg texture in SBF (0.59). The most useful predictors of MEQ depended on breed, with measurements of fatness generally more important in the lean breed and carcass size and muscling more important in the fatter breed.

[Larval Clinostomum infection of cichlid fish in the lake of Kompienga in Burkina Faso: a menace to haleutic exploitation and public health].

PubMed

Coulibaly, N D; Salembéré, S; Bessin, R

1995-01-01

Clinostomum sp. is a trematode, a parasitic worm, of which the larva infest a number of species of wild fish. In intertropical Africa and particularly in artificial lakes in the east of Burkina Faso, the infestation is especially observed in the cichlids fish. Because cichlids constitute 80 to 90% of the fish catches, enzootic infestation could infringe upon the fisheries, and also adversely affect public health. For this epidemiological study conducted during the first three quarters of 1994, we examined a total of 932 cichlids, a mix of all species. Prevalence (Pr) and intensity (I, number of parasites per fish) were the two indicators of the infestation level. 387 fish were carriers of the parasite, comprising 41.5% of the total. Differences were observed between the species of cichlids. Oreochromis niloticus was the most infested (Pr, 56%; I, 17), followed by Sarotherodon galilaeus (Pr, 44%; I,6); and Hemichromis fasciatus (Pr, 20%; I, 5). In 89% of the carriers, the parasite was localized on the internal face of the operculum and in the pericardial septum, compared to 11% of the localizations in subcutaneous and muscular tissues. These last two localizations render the fish repugnant, and can cause the fresh fish to be rejected. If the parasitized fish is not rejected and then insufficiently cooked, as occurs at public grills with multitudes of consumers, the living parasite can penetrate and stay in the upper digestive tract and constitute a threat for consumer health.(ABSTRACT TRUNCATED AT 250 WORDS)

High-resolution imaging of expertise reveals reliable object selectivity in the fusiform face area related to perceptual performance.

PubMed

McGugin, Rankin Williams; Gatenby, J Christopher; Gore, John C; Gauthier, Isabel

2012-10-16

The fusiform face area (FFA) is a region of human cortex that responds selectively to faces, but whether it supports a more general function relevant for perceptual expertise is debated. Although both faces and objects of expertise engage many brain areas, the FFA remains the focus of the strongest modular claims and the clearest predictions about expertise. Functional MRI studies at standard-resolution (SR-fMRI) have found responses in the FFA for nonface objects of expertise, but high-resolution fMRI (HR-fMRI) in the FFA [Grill-Spector K, et al. (2006) Nat Neurosci 9:1177-1185] and neurophysiology in face patches in the monkey brain [Tsao DY, et al. (2006) Science 311:670-674] reveal no reliable selectivity for objects. It is thus possible that FFA responses to objects with SR-fMRI are a result of spatial blurring of responses from nonface-selective areas, potentially driven by attention to objects of expertise. Using HR-fMRI in two experiments, we provide evidence of reliable responses to cars in the FFA that correlate with behavioral car expertise. Effects of expertise in the FFA for nonface objects cannot be attributed to spatial blurring beyond the scale at which modular claims have been made, and within the lateral fusiform gyrus, they are restricted to a small area (200 mm(2) on the right and 50 mm(2) on the left) centered on the peak of face selectivity. Experience with a category may be sufficient to explain the spatially clustered face selectivity observed in this region.

[Affective mentalizing in Addictive Borderline Personality: A literature review].

PubMed

Lecointe, P; Bernoussi, A; Masson, J; Schauder, S

2016-10-01

This literature review concerns affective mentalizing in borderline addictive personality. This concept postulates the group between addictions and borderline personalities may correspond to Personality Disorders (PDs). First, we will present conceptualizations and evaluations of affective mentalizing. The latter refers to one dimension of mentalization, a process by which an individual interprets his/her mental states and those of others. Lecours and Bouchard proposed a hierarchic model: the Élaboration verbale de l'affect (EVA). They also developed an empiric methodology: the Grille de l'élaboration verbale de l'affect (GEVA). The methodological approach of Lecours fulfils the requirements made by Cho-Kain, Gunderson and Luyten, involving a narrower operationalization of the mentalization concept through the evaluation of its dimensions. Conceptualizations and evaluations enabled focus on mentalization psychopathology. Fonagy and Bateman studied this latter in the subjects with PDs, particularly in Borderline Personality Disorders (BPD). We describe mentalization failure, its etiology and consequences in the BPD. Several forms of mentalization psychopathology are identified. Its etiology is largely environmental. Fonagy and Bateman developed the optimum developmental model of mentalization and referred to it to explain etiology of mentalization failure in BPD. Consequences of mentalization failure explicate its functioning. Mentalization may be considered as essential in their comprehension and their care. Research about mentalization of PDs does not integrate addiction as one comorbidity factor. However, Allen, Fonagy and Bateman describe a bidirectional interaction between mentalization failure and addiction. We propose to examine the mentalization of Borderline Addictive Personality. This concept groups addictions and borderline personalities in just one clinical entity other than their links of co-morbidities. Copyright © 2016 L'Encéphale, Paris. Published by Elsevier Masson SAS. All rights reserved.

Status of the DIRAC Project

NASA Astrophysics Data System (ADS)

Casajus, A.; Ciba, K.; Fernandez, V.; Graciani, R.; Hamar, V.; Mendez, V.; Poss, S.; Sapunov, M.; Stagni, F.; Tsaregorodtsev, A.; Ubeda, M.

2012-12-01

The DIRAC Project was initiated to provide a data processing system for the LHCb Experiment at CERN. It provides all the necessary functionality and performance to satisfy the current and projected future requirements of the LHCb Computing Model. A considerable restructuring of the DIRAC software was undertaken in order to turn it into a general purpose framework for building distributed computing systems that can be used by various user communities in High Energy Physics and other scientific application domains. The CLIC and ILC-SID detector projects started to use DIRAC for their data production system. The Belle Collaboration at KEK, Japan, has adopted the Computing Model based on the DIRAC system for its second phase starting in 2015. The CTA Collaboration uses DIRAC for the data analysis tasks. A large number of other experiments are starting to use DIRAC or are evaluating this solution for their data processing tasks. DIRAC services are included as part of the production infrastructure of the GISELA Latin America grid. Similar services are provided for the users of the France-Grilles and IBERGrid National Grid Initiatives in France and Spain respectively. The new communities using DIRAC started to provide important contributions to its functionality. Among recent additions can be mentioned the support of the Amazon EC2 computing resources as well as other Cloud management systems; a versatile File Replica Catalog with File Metadata capabilities; support for running MPI jobs in the pilot based Workload Management System. Integration with existing application Web Portals, like WS-PGRADE, is demonstrated. In this paper we will describe the current status of the DIRAC Project, recent developments of its framework and functionality as well as the status of the rapidly evolving community of the DIRAC users.

Cooking temperature, heat-generated carcinogens, and the risk of stomach and colorectal cancers.

PubMed

Ngoan, Le Tran; Thu, Nguyen Thi; Lua, Nguyen Thi; Hang, Lai Thi Minh; Bich, Nguyen Ngoc; Hieu, Nguyen Van; Quyet, Ha Van; Tai, Le Thi; Van, Do Duc; Khan, Nguyen Cong; Mai, Le Bach; Tokudome, Shinkan; Yoshimura, Takesumi

2009-01-01

Food change due to cooking temperature and unrecognized heat-formed chemical carcinogens may impact on the risk of stomach and colo-rectal cancers. To test this hypothesis a case-control study was performed. A total of 670 cases of stomach and colo-rectal cancers matched with 672 hospital controls for sex and -/+5 years age admitted to three hospitals in Hanoi city in the North Viet Nam from October 2006 to September 2007 were the subjects. Five levels of food change due to cooking temperature were based on food color; white, pale yellow, yellow, dark yellow, and burnt. We asked study subjects to themselves report which of these five colors was their preferable intake before the onset of disease. The present study included; fried fishes-meats-eggs-potato-tofu; grilled foods; roasted foods; sugar, bread, heated wheat, and biscuits. These were cooked at temperatures as high as from 165 to 240 degrees C, based on the literature. Adjusted estimation of odds ratio was conducted controlling for possible confounding factors using STATA 8.0. A high intake of roasted meats, bread and biscuit significantly increased the risk of cancer as much as OR= 1.63, 95%CI= 1.04-2.54; OR= 1.40, 95%CI= 1.03-1.90; OR= 1.60, 95%CI= 1.03-2.46 with probabilities for trend = 0.029, 0.035, and 0.037, respectively. For exposure among controls: 529 (79%) were not exposed at all to roasted meats; 449 (67%) were not exposed at all to bread; and 494 (74%) were not exposed at all to biscuit. Observation of food change due to cooking temperature based on color is practically feasible for detecting associations with risk of developing cancer.

Dietary Mutagen Exposure and Risk of Pancreatic Cancer

PubMed Central

Li, Donghui; Sue Day, Rena; Bondy, Melissa L.; Sinha, Rashmi; Nguyen, Nga T.; Evans, Douglas B.; Abbruzzese, James L.; Hassan, Manal M.

2007-01-01

To investigate the association between dietary exposure to food mutagens and risk of pancreatic cancer, we conducted a hospital-based case-control study at the University of Texas M. D. Anderson Cancer Center during June 2002 to May 2006. Atotal of 626 cases and 530 noncancer controls were frequency matched for race, sex and age (±5 years). Dietary exposure information was collected via personal interview using a meat preparation questionnaire. A significantly greater portion of the cases than controls showed a preference to well-done pork, bacon, grilled chicken, and pan-fried chicken, but not to hamburger and steak. Cases had a higher daily intake of food mutagens and mutagenicity activity (revertants per gram of daily meat intake) than controls did. The daily intakes of 2-amino-3,4,8-trimethylimidazo[4,5—f]quinoxaline (DiMeIQx) and benzo(a)pyrene (BaP), as well as the mutagenic activity, were significant predictors for pancreatic cancer (P = 0.008, 0.031, and 0.029, respectively) with adjustment of other confounders. A significant trend of elevated cancer risk with increasing DiMeIQx intake was observed in quintile analysis (Ptrend= 0.024). Ahigher intake of dietary mutagens (those in the two top quintiles) was associated with a 2-fold increased risk of pancreatic cancer among those without a family history of cancer but not among those with a family history of cancer. Apossible synergistic effect of dietary mutagen exposure and smoking was observed among individuals with the highest level of exposure (top 10%) to PhIP and BaP, Pinteraction= 0.09 and 0.099, respectively. These data support the hypothesis that dietary mutagen exposure alone and in interaction with other factors contribute to the development of pancreatic cancer. PMID:17416754

Dietary mutagen exposure and risk of pancreatic cancer.

PubMed

Li, Donghui; Day, Rena Sue; Bondy, Melissa L; Sinha, Rashmi; Nguyen, Nga T; Evans, Douglas B; Abbruzzese, James L; Hassan, Manal M

2007-04-01

To investigate the association between dietary exposure to food mutagens and risk of pancreatic cancer, we conducted a hospital-based case-control study at the University of Texas M. D. Anderson Cancer Center during June 2002 to May 2006. A total of 626 cases and 530 noncancer controls were frequency matched for race, sex and age (+/-5 years). Dietary exposure information was collected via personal interview using a meat preparation questionnaire. A significantly greater portion of the cases than controls showed a preference to well-done pork, bacon, grilled chicken, and pan-fried chicken, but not to hamburger and steak. Cases had a higher daily intake of food mutagens and mutagenicity activity (revertants per gram of daily meat intake) than controls did. The daily intakes of 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and benzo(a)pyrene (BaP), as well as the mutagenic activity, were significant predictors for pancreatic cancer (P = 0.008, 0.031, and 0.029, respectively) with adjustment of other confounders. A significant trend of elevated cancer risk with increasing DiMeIQx intake was observed in quintile analysis (P(trend) = 0.024). A higher intake of dietary mutagens (those in the two top quintiles) was associated with a 2-fold increased risk of pancreatic cancer among those without a family history of cancer but not among those with a family history of cancer. A possible synergistic effect of dietary mutagen exposure and smoking was observed among individuals with the highest level of exposure (top 10%) to PhIP and BaP, P(interaction) = 0.09 and 0.099, respectively. These data support the hypothesis that dietary mutagen exposure alone and in interaction with other factors contribute to the development of pancreatic cancer.

Measurements of the parallel wavenumber of lower hybrid waves in the scrape-off layer of a high-density tokamak

NASA Astrophysics Data System (ADS)

Baek, S. G.; Wallace, G. M.; Shinya, T.; Parker, R. R.; Shiraiwa, S.; Bonoli, P. T.; Brunner, D.; Faust, I.; LaBombard, B. L.; Takase, Y.; Wukitch, S.

2016-05-01

In lower hybrid current drive (LHCD) experiments on tokamaks, the parallel wavenumber of lower hybrid waves is an important physics parameter that governs the wave propagation and absorption physics. However, this parameter has not been experimentally well-characterized in the present-day high density tokamaks, despite the advances in the wave physics modeling. In this paper, we present the first measurement of the dominant parallel wavenumber of lower hybrid waves in the scrape-off layer (SOL) of the Alcator C-Mod tokamak with an array of magnetic loop probes. The electric field strength measured with the probe in typical C-Mod plasmas is about one-fifth of that of the electric field at the mouth of the grill antenna. The amplitude and phase responses of the measured signals on the applied power spectrum are consistent with the expected wave energy propagation. At higher density, the observed k|| increases for the fixed launched k||, and the wave amplitude decreases rapidly. This decrease is correlated with the loss of LHCD efficiency at high density, suggesting the presence of loss mechanisms. Evidence of the spectral broadening mechanisms is observed in the frequency spectra. However, no clear modifications in the dominant k|| are observed in the spectrally broadened wave components, as compared to the measured k|| at the applied frequency. It could be due to (1) the probe being in the SOL and (2) the limited k|| resolution of the diagnostic. Future experiments are planned to investigate the roles of the observed spectral broadening mechanisms on the LH density limit problem in the strong single pass damping regime.

Lignes directrices sur la prise en charge en soins primaires des céphalées chez l’adulte

PubMed Central

Becker, Werner J.; Findlay, Ted; Moga, Carmen; Scott, N. Ann; Harstall, Christa; Taenzer, Paul

2015-01-01

Résumé Objectif Accroître l’utilisation d’approches éclairées par des données probantes pour diagnostiquer, investiguer et traiter en soins primaires les céphalées des patients. Qualité des données Une recherche documentaire exhaustive a été effectuée pour trouver des lignes directrices et des révisions systématiques publiées entre janvier 2000 et mai 2011. La grille d’évaluation de la qualité des recommandations pour la pratique clinique AGREE a servi à l’analyse critique des lignes directrices. Les 6 guides de pratique clinique de la plus grande qualité ont servi de base dans le processus d’adaptation. Message principal Un groupe d’élaboration multidisciplinaire de professionnels des soins primaires ont formulé 91 recommandations précises à l’aide d’un processus consensuel. Les recommandations portent sur le diagnostic, l’investigation et la prise en charge de la migraine, de la céphalée de tension, de la céphalée due à une surmédication et de la céphalée vasculaire de Horton. Conclusion Un guide de pratique clinique adapté au contexte des soins de santé au Canada a été produit en suivant un processus d’adaptation de lignes directrices dans le but d’aider les professionnels de toutes les disciplines des soins primaires à dispenser des soins éclairés par des données probantes aux patients souffrant de céphalées.

Meat consumption and the risk of incident distal colon and rectal adenoma

PubMed Central

Ferrucci, L M; Sinha, R; Huang, W-Y; Berndt, S I; Katki, H A; Schoen, R E; Hayes, R B; Cross, A J

2012-01-01

Background: Most studies of meat and colorectal adenoma have investigated prevalent events from a single screening, thus limiting our understanding of the role of meat and meat-related exposures in early colorectal carcinogenesis. Methods: Among participants in the screening arm of the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial who underwent baseline and follow-up sigmoidoscopy (n=17 072), we identified 1008 individuals with incident distal colorectal adenoma. We calculated odds ratios (ORs) and 95% confidence intervals (95% CIs) for associations between meat and meat-related components and incident distal colorectal adenoma using multivariate logistic regression. Results: We observed suggestive positive associations for red meat, processed meat, haeme iron, and nitrate/nitrite with distal colorectal adenoma. Grilled meat (OR=1.56, 95% CI=1.04–2.36), well or very well-done meat (OR=1.59, 95% CI=1.05–2.43), 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP) (OR=1.75, 95% CI=1.17–2.64), benzo[a]pyrene (OR=1.53, 95% CI=1.06–2.20), and total mutagenic activity (OR=1.57, 95% CI=1.03–2.40) were positively associated with rectal adenoma. Total iron (diet and supplements) (OR=0.69, 95% CI=0.56–0.86) and iron from supplements (OR=0.65, 95% CI=0.44–0.97) were inversely associated with any distal colorectal adenoma. Conclusion: Our findings indicate that several meat-related components may be most relevant to early neoplasia in the rectum. In contrast, total iron and iron from supplements were inversely associated with any distal colorectal adenoma. PMID:22166801

Carbonyl compounds in dining areas, kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung, Taiwan.

PubMed

Cheng, Jen-Hsuan; Lee, Yi-Shiun; Chen, Kang-Shin

2016-03-01

Eighteen carbonyl species in C1-C10 were measured in the dining areas, kitchens and exhaust streams of six different restaurant types in Kaohsiung, southern Taiwan. Measured results in the dining areas show that Japanese barbecue (45.06ppb) had the highest total carbonyl concentrations (sum of 18 compounds), followed by Chinese hotpot (38.21ppb), Chinese stir-frying (8.99ppb), Western fast-food (8.22ppb), Chinese-Western mixed style (7.38ppb), and Chinese buffet (3.08ppb), due to their different arrangements for dining and cooking spaces and different cooking methods. On average, low carbon-containing species (C1-C4), e.g., formaldehyde, acetaldehyde, acetone and butyraldehyde were dominant and contributed 55.01%-94.52% of total carbonyls in the dining areas of all restaurants. Meanwhile, Chinese-Western mixed restaurants (45.48ppb) had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation. However, high carbon-containing species (C5-C10) such as hexaldehyde, heptaldehyde and nonanaldehyde (16.62%-77.00% of total carbonyls) contributed comparatively with low carbon-containing compounds (23.01%-83.39% of total carbonyls) in kitchens. Furthermore, Chinese stir-frying (132.10ppb), Japanese barbecue (125.62ppb), Western fast-food (122.67ppb), and Chinese buffet (119.96ppb) were the four restaurant types with the highest total carbonyl concentrations in exhaust streams, indicating that stir-frying and grilling are inclined to produce polluted gases. Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk (10(-6)) and hazard index (=1), mainly due to high concentrations of formaldehyde. The other four restaurants were below both limits. Copyright © 2015. Published by Elsevier B.V.

No Association between Blood Telomere Length and Longitudinally-Assessed Diet or Adiposity in a Young Adult Filipino Population

PubMed Central

Bethancourt, Hilary J.; Kratz, Mario; Beresford, Shirley A. A.; Hayes, M. Geoffrey; Kuzawa, Christopher W.; Duazo, Paulita L.; Borja, Judith B.; Eisenberg, Daniel T. A.

2015-01-01

Purpose Telomeres, DNA-protein structures that cap and protect chromosomes, are thought to shorten more rapidly when exposed to chronic inflammation and oxidative stress. Diet and nutritional status may be a source of inflammation and oxidative stress. However, relationships between telomere length (TL) and diet or adiposity have primarily been studied cross-sectionally among older, overweight/obese populations and yielded inconsistent results. Little is known about the relationship between diet or body composition and TL among younger, low- to normal-weight populations. It also remains unclear how cumulative exposure to a specific diet or body composition during the years of growth and development, when telomere attrition is most rapid, may be related to TL in adulthood. Methods In a sample of 1,459 young adult Filipinos, we assessed the relationship between blood TL at ages 20.8–22.5 and measures of BMI z-score, waist circumference, and diet collected between the ages of 8.5 and 22.5. TL was measured using monochrome multiplex quantitative PCR, and diet was measured using multiple 24-hour recalls. Results We found no associations between blood TL and any of the measures of adiposity or between blood TL and the seven dietary factors examined: processed meats, fried/grilled meats and fish, non-fried fish, coconut oil, fruits and vegetables, bread and bread products, and sugar-sweetened beverages. Conclusions Considering the inconsistencies in the literature and our null results, small differences in body composition and consumption of any single pro- or anti-inflammatory dietary component may not by themselves have a meaningful impact on telomere integrity, or the impact may differ across distinct ecological circumstances. PMID:26497538

Effect of urban traffic, individual habits, and genetic polymorphisms on background urinary 1-hydroxypyrene excretion.

PubMed

Cocco, Pierluigi; Moore, Patrick S; Ennas, Maria G; Tocco, Maria G; Ibba, Antonio; Mattuzzi, Silvia; Meloni, Michele; Monne, Maria; Piras, Giovanna; Collu, Stefania; Satta, Giannina; Zucca, Mariagrazia; Scarpa, Aldo; Flore, Costantino

2007-01-01

Potential sources of exposure to polycyclic aromatic hydrocarbons (PAHs) and genetic polymorphisms were investigated in relation to their contribution to interindividual variation in baseline levels of urinary 1-hydroxypyrene (1-OHP) excretion in subjects without occupational exposure to PAHs. Urinary excretion of 1-OHP was measured in 114 subjects, including 48 women and 66 men. Questionnaire information was collected on possible environmental and individual sources of PAH exposure. A subset of 70 individuals also was evaluated for a single-nucleotide polymorphism (Ex7+295C-->T) in the cytochrome P-450 1A2 (CYP1A2) gene, and 61 of these also were evaluated for the glutathione transferase T1 (GSTT1) gene polymorphism. 1-OHP values did not show a significant seasonal variability and were unaffected by age; education; body mass index; smoking status, including passive smoking; or the C-->T base substitution in position 295 of exon 7 of the CYP1A2 gene. After reciprocal adjustment with logistic regression, living in a heavily trafficked urban area (odds ratio, 4.9; 95% confidence interval, 1.0-24.9), and frequent intake of grilled meat (odds ratio, 6.9; 95% confidence interval, 1.1-43.5) were significant predictors of background urinary 1-OHP levels of 0.50 microg/g creatinine or greater. Elevated risks also were associated with daily alcohol intake greater than 65 g and the nonnull GSTT1 genotype. Our study shows that exposure to urban traffic, dietary habits, and the nonnull GSTT1 genotype may contribute to interindividual variation in background levels of 1-OHP urinary excretion in subjects without occupational exposure to PAHs.

A case of transfusion-transmitted hepatitis E caused by blood from a donor infected with hepatitis E virus via zoonotic food-borne route.

PubMed

Matsubayashi, Keiji; Kang, Jong-Hon; Sakata, Hidekatsu; Takahashi, Kazuaki; Shindo, Motohiro; Kato, Masaru; Sato, Shinichiro; Kato, Toshiaki; Nishimori, Hiroyuki; Tsuji, Kunihiko; Maguchi, Hiroyuki; Yoshida, Jun-Ichi; Maekubo, Hiroshi; Mishiro, Shunji; Ikeda, Hisami

2008-07-01

Five cases of transfusion transmission of hepatitis E virus (HEV) have been reported so far. The infection routes of the causative donors remain unclear, however. Also, the progress of virus markers in the entire course of HEV infection has not been well documented. Nucleic acid testing was performed by real-time reverse transcription-polymerase chain reaction targeting the open reading frame 2 region of HEV. Full-length nucleotide sequences of HEV RNA were detected by direct sequencing. Lookback study of a HEV-positive donor revealed that the platelets (PLTs) donated from him 2 weeks previously contained HEV RNA and were transfused to a patient. Thirteen relatives including the donor were ascertained to enjoy grilled pork meats together in a barbecue restaurant 23 days before the donation. Thereafter, his father died of fulminant hepatitis E and the other 6 members showed serum markers of HEV infection. In the recipient, HEV was detected in serum on Day 22 and reached the peak of 7.2 log copies per mL on Day 44 followed by the steep increase of alanine aminotransferase. Immunoglobulin G anti-HEV emerged on Day 67; subsequently, hepatitis was resolved. HEV RNA sequences from the donor and recipient were an identical, Japan-indigenous strain of genotype 4. HEV RNA was detectable up to Day 97 in serum, Day 85 in feces, and Day 71 in saliva. A transfusion-transmitted hepatitis E case by blood from a donor infected via the zoonotic food-borne route and the progress of HEV markers in the entire course are demonstrated. Further studies are needed to clarify the epidemiology and the transfusion-related risks for HEV even in industrialized countries.

A Cooking Intervention to Increase Vegetable Consumption by Parents With Children Enrolled in an Early Head Start Home Visiting Program: A Pilot Study in Portland, Oregon, 2013-2014.

PubMed

Izumi, Betty T; Eckhardt, Cara L; Wilson, Dara P; Cahill, Jennifer

2016-12-22

Cooking interventions may improve diet quality. Most cooking interventions are delivered in group settings. Home visiting programs may be an appropriate mechanism for delivering such interventions to low-income families with young children. We conducted a pilot study to test the feasibility of using a cooking intervention delivered by home visitors to improve attitudes and behaviors related to vegetable consumption by low-income parents with children enrolled in a home visiting program. We invited 121 parents with children enrolled in an Early Head Start Home Visiting program in Portland, Oregon, to participate. During 2013-2014, each month for 8 months, home visitors (n = 14) implemented 1 cooking activity plus 1 complementary activity focused on 12 vegetables. We collected pre- and post-intervention data on participants' cooking confidence and whether they tried and liked the selected vegetables. We also measured fidelity to protocol and home visitors' perception of intervention usability. Of 104 participants, 58 provided pre- and post-intervention data. We observed a significant increase in confidence in baking, roasting or grilling vegetables; cooking 6 of 10 vegetables; and trying 7 of 12 vegetables. Nearly all respondents participated in the monthly cooking activity (96%) and complementary activity (94%). Twelve of 14 home visitors reported that the intervention was acceptable, feasible, and easy to understand, and needed systems supports to implement. Cooking interventions may be a feasible approach to improving attitudes and behaviors related to vegetable consumption by low-income families with young children. Additional research is needed to assess the impact of such interventions on vegetable consumption.

Local and remote black carbon sources in the Metropolitan Area of Buenos Aires

NASA Astrophysics Data System (ADS)

Diaz Resquin, Melisa; Santágata, Daniela; Gallardo, Laura; Gómez, Darío; Rössler, Cristina; Dawidowski, Laura

2018-06-01

Equivalent black carbon (EBC) mass concentrations in the fine inhalable fraction of airborne particles (PM2.5) were determined using a 7-wavelength Aethalometer for 17 months, between November 2014 and March 2016, for a suburban location of the Metropolitan Area of Buenos Aires (MABA), Argentina. In addition to describing seasonal and diurnal black carbon (BC) cycles for the first time in this region, the relative contributions of fossil fuel and remote and local biomass burning were determined by distinguishing different carbonaceous components based on their effect on light attenuation for different wavelengths. Trajectory analyses and satellite-based fire products were used to illustrate the impact of long-range transport of particles emitted by non-local sources. EBC data showed a marked diurnal cycle, largely modulated by traffic variations and the height of the boundary layer, and a seasonal cycle with monthly median EBC concentrations (in μg /m3) ranging from 1.5 (February) to 3.4 (June). Maximum values were found during winter due to the combination of prevailingly stable atmospheric conditions and the increase of fossil fuel emissions, derived primarily from traffic and biomass burning from the domestic use of wood for heating. The use of charcoal grills was also detected and concentrated during weekends. The average contribution of fossil fuel combustion sources to EBC concentrations was 96%, with the remaining 4% corresponding to local and regional biomass burning. During the entire study period, only two events were identified during which EBC concentrations attributed to regional biomass burning accounted for over 50% of total EBC ; these events demonstrate the relevance of agricultural and forestry activities that take place far from the city yet whose emissions can affect the urban atmosphere of the MABA.

No association between blood telomere length and longitudinally assessed diet or adiposity in a young adult Filipino population.

PubMed

Bethancourt, Hilary J; Kratz, Mario; Beresford, Shirley A A; Hayes, M Geoffrey; Kuzawa, Christopher W; Duazo, Paulita L; Borja, Judith B; Eisenberg, Daniel T A

2017-02-01

Telomeres, DNA-protein structures that cap and protect chromosomes, are thought to shorten more rapidly when exposed to chronic inflammation and oxidative stress. Diet and nutritional status may be a source of inflammation and oxidative stress. However, relationships between telomere length (TL) and diet or adiposity have primarily been studied cross-sectionally among older, overweight/obese populations and yielded inconsistent results. Little is known about the relationship between diet or body composition and TL among younger, low- to normal-weight populations. It also remains unclear how cumulative exposure to a specific diet or body composition during the years of growth and development, when telomere attrition is most rapid, may be related to TL in adulthood. In a sample of 1459 young adult Filipinos, we assessed the relationship between blood TL at ages 20.8-22.5 and measures of BMI z-score, waist circumference, and diet collected between the ages of 8.5 and 22.5. TL was measured using monochrome multiplex quantitative PCR, and diet was measured using multiple 24-h recalls. We found no associations between blood TL and any of the measures of adiposity or between blood TL and the seven dietary factors examined: processed meats, fried/grilled meats and fish, non-fried fish, coconut oil, fruits and vegetables, bread and bread products, and sugar-sweetened beverages. Considering the inconsistencies in the literature and our null results, small differences in body composition and consumption of any single pro- or anti-inflammatory dietary component may not by themselves have a meaningful impact on telomere integrity, or the impact may differ across distinct ecological circumstances.

Net Zero Energy Manufactured Homes May Be on their Way

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

Gilbride, Theresa L.; Dentz, Jordan

This article, published in Home Energy Magazine, describes a research project sponsored by the U.S. Department of Energy's Building America program, to construct and test the first manufactured home in the United States built to the performance criteria of DOE's Zero Energy Ready Home program. A 15-month study was conducted to compare the real-world performance of the DOE Zero Energy Ready home and two other manufactured homes - one built to just above industry standard construction and one built to the ENERGY STAR Certified Home criteria. The homes were built by Clayton Homes' Southern Energy Division and testing was sponsoredmore » by DOE's Building America program and conducted by the Levy Partnership. The DOE ZERH had increased initial construction costs of $6,607 compared to the standard home versus $4,340 for the ENERGY STAR home but reduced energy bills by $50 per month compared to a $33/month savings for the ENERGY STAR home, and monthly savings will continue for the life of the home. Savings were especially noticeable in the summer in this cooling-dominated test location. The DOE ZERH cut cooling costs in half compared to the ENERGY STAR home which performed only slightly better than the standard home in summer, while winter savings between the two advanced homes were more similar. Two technology advances were tested in the DOE ZERH home. Instead of the typical ducted heating and cooling system, the DOE ZERH home was equipped with a ductless heat pump; to condition the bedroom, holes were cut into bedroom walls and small fans were installed to pull air into those rooms, while door undercuts and transfer grilles provide return paths. A novel dense-pack attic insulation was also implemented.« less

The use of a battery of pain models to detect analgesic properties of compounds: a two‐part four‐way crossover study

PubMed Central

Okkerse, Pieter; van Amerongen, Guido; de Kam, Marieke L.; Stevens, Jasper; Butt, Richard P.; Gurrell, Rachel; Dahan, Albert; van Gerven, Joop M.; Hay, Justin L.

2017-01-01

Aim The aim was to investigate the ability of a battery of pain models to detect analgesic properties of commonly used analgesics in healthy subjects. Methods The battery consisted of tests eliciting electrical, mechanical and thermal (contact heat and cold pressor)‐pain and included a UVB model, the thermal grill illusion and a paradigm of conditioned pain modulation. Subjects were administered fentanyl 3 μg kg–1, phenytoin 300 mg, (S)‐ketamine 10 mg and placebo (part I), or imipramine 100 mg, pregabalin 300 mg, ibuprofen 600 mg and placebo (part II). Pain measurements were performed at baseline and up to 10 h post‐dose. Endpoints were analysed using a mixed model analysis of variance. Results Sixteen subjects (8 female) completed each part. The pain tolerance threshold (PTT) for electrical stimulation was increased (all P < 0.05) compared to placebo for (S)‐ketamine (+10.1%), phenytoin (+8.5%) and pregabalin (+10.8%). The PTT for mechanical pain was increased by pregabalin (+14.1%). The cold pressor PTT was increased by fentanyl (+17.1%) and pregabalin (+46.4%). Normal skin heat pain detection threshold was increased by (S)‐ketamine (+3.3%), fentanyl (+2.8%) and pregabalin (+4.1%). UVB treated skin pain detection threshold was increased by fentanyl (+2.6%) and ibuprofen (+4.0%). No differences in conditioned pain modulation were observed. Conclusion This study shows that these pain models are able to detect changes in pain thresholds after administration of different classes of analgesics in healthy subjects. The analgesic compounds all showed a unique profile in their effects on the pain tasks administered. PMID:27862179

The use of a battery of pain models to detect analgesic properties of compounds: a two-part four-way crossover study.

PubMed

Okkerse, Pieter; van Amerongen, Guido; de Kam, Marieke L; Stevens, Jasper; Butt, Richard P; Gurrell, Rachel; Dahan, Albert; van Gerven, Joop M; Hay, Justin L; Groeneveld, Geert Jan

2017-05-01

The aim was to investigate the ability of a battery of pain models to detect analgesic properties of commonly used analgesics in healthy subjects. The battery consisted of tests eliciting electrical, mechanical and thermal (contact heat and cold pressor)-pain and included a UVB model, the thermal grill illusion and a paradigm of conditioned pain modulation. Subjects were administered fentanyl 3 μg kg -1 , phenytoin 300 mg, (S)-ketamine 10 mg and placebo (part I), or imipramine 100 mg, pregabalin 300 mg, ibuprofen 600 mg and placebo (part II). Pain measurements were performed at baseline and up to 10 h post-dose. Endpoints were analysed using a mixed model analysis of variance. Sixteen subjects (8 female) completed each part. The pain tolerance threshold (PTT) for electrical stimulation was increased (all P < 0.05) compared to placebo for (S)-ketamine (+10.1%), phenytoin (+8.5%) and pregabalin (+10.8%). The PTT for mechanical pain was increased by pregabalin (+14.1%). The cold pressor PTT was increased by fentanyl (+17.1%) and pregabalin (+46.4%). Normal skin heat pain detection threshold was increased by (S)-ketamine (+3.3%), fentanyl (+2.8%) and pregabalin (+4.1%). UVB treated skin pain detection threshold was increased by fentanyl (+2.6%) and ibuprofen (+4.0%). No differences in conditioned pain modulation were observed. This study shows that these pain models are able to detect changes in pain thresholds after administration of different classes of analgesics in healthy subjects. The analgesic compounds all showed a unique profile in their effects on the pain tasks administered. © 2016 The British Pharmacological Society.

PHOTOSYNTHETIC PIGMENT AND GENETIC DIFFERENCES BETWEEN TWO SOUTHERN OCEAN MORPHOTYPES OF EMILIANIA HUXLEYI (HAPTOPHYTA)1.

PubMed

Cook, Suellen S; Whittock, Lucy; Wright, Simon W; Hallegraeff, Gustaaf M

2011-06-01

The widespread coccolithophorid Emiliania huxleyi (Lohmann) W. W. Hay et H. Mohler plays a pivotal role in the carbon pump and is known to exhibit significant morphological, genetic, and physiological diversity. In this study, we compared photosynthetic pigments and morphology of triplicate strains of Southern Ocean types A and B/C. The two morphotypes differed in width of coccolith distal shield elements (0.11-0.24 μm, type A; 0.06-0.12 μm, type B/C) and morphology of distal shield central area (grill of curved rods in type A; thin plain plate in type B/C) and showed differences in carotenoid composition. The mean 19'-hexanoyloxyfucoxanthin (Hex):chl a ratio in type B/C was >1, whereas the type A ratio was <1. The Hex:fucoxanthin (fuc) ratio for type B/C was 11 times greater than that for type A, and the proportion of fuc in type A was 6 times higher than that in type B/C. The fuc derivative 4-keto-19'-hexanoyloxyfucoxanthin (4-keto-hex) was present in type A but undetected in B/C. DNA sequencing of tufA distinguished morphotypes A, B/C (indistinguishable from B), and R, while little variation was observed within morphotypes. Thirty single nucleotide polymorphisms were identified in the 710 bp tufA sequence, of which 10 alleles were unique to B/C and B morphotypes, seven alleles were unique to type A, and six alleles were unique to type R. We propose that the morphologically, physiologically, and genetically distinct Southern Ocean type B/C sensu Young et al. (2003) be classified as E. huxleyi var. aurorae var. nov. S. S. Cook et Hallegr. © 2011 Phycological Society of America.

Meat and meat-mutagen intake and pancreatic cancer risk in the NIH-AARP cohort.

PubMed

Stolzenberg-Solomon, Rachael Z; Cross, Amanda J; Silverman, Debra T; Schairer, Catherine; Thompson, Frances E; Kipnis, Victor; Subar, Amy F; Hollenbeck, Albert; Schatzkin, Arthur; Sinha, Rashmi

2007-12-01

Meat intake, particularly red meat, has been positively associated with pancreatic cancer in some epidemiologic studies. Detailed meat-cooking methods and related mutagens formed in meat cooked at high temperatures have not been evaluated prospectively as risk factors for this malignancy. We investigated the association between meat, meat-cooking methods, meat-mutagen intake, and exocrine pancreatic cancer in the NIH-American Association of Retired Persons (NIH-AARP) Diet and Health Study cohort of 537,302 individuals, aged 50 to 71 years, with complete baseline dietary data (1995-1996) ascertained from a food frequency questionnaire. A meat-cooking module was completed by 332,913 individuals 6 months after baseline. During 5 years of follow-up, 836 incident pancreatic cancer cases (555 men, 281 women) were identified. Four hundred and fifty-nine cases had complete meat module data. We used Cox proportional hazard models to calculate hazard ratios (HR) and 95% confidence intervals (CI). Total, red, and high-temperature cooked meat intake was positively associated with pancreatic cancer among men (fifth versus first quintile: HR, 1.41, 95% CI, 1.08-1.83, P trend = 0.001; HR, 1.42, 95% CI, 1.05-1.91, P trend = 0.01; and HR, 1.52, 95% CI, 1.12-2.06, P trend = 0.005, respectively), but not women. Men showed significant 50% increased risks for the highest tertile of grilled/barbecued and broiled meat and significant doubling of risk for the highest quintile of overall meat-mutagenic activity (P trends < 0.01). The fifth quintile of the heterocyclic amine, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline intake showed a significant 29% (P trend = 0.006) increased risk in men and women combined. These findings support the hypothesis that meat intake, particularly meat cooked at high temperatures and associated mutagens, may play a role in pancreatic cancer development.

Meat Cooking Methods and Risk of Type 2 Diabetes: Results From Three Prospective Cohort Studies.

PubMed

Liu, Gang; Zong, Geng; Wu, Kana; Hu, Yang; Li, Yanping; Willett, Walter C; Eisenberg, David M; Hu, Frank B; Sun, Qi

2018-05-01

To examine open-flame and/or high-temperature cooking (grilling/barbecuing, broiling, or roasting) and doneness preferences (rare, medium, or well done) for red meat, chicken, and fish in relation to type 2 diabetes (T2D) risk among U.S. adults who consumed animal flesh regularly (≥2 servings/week). The prospective studies included 52,752 women from the Nurses' Health Study (NHS) (followed during 1996-2012), 60,809 women from NHS II (followed during 2001-2013), and 24,679 men from the Health Professionals Follow-Up Study (HPFS) (followed during 1996-2012) who were free of diabetes, cardiovascular disease, and cancer at baseline. Incident cases of T2D were confirmed by validated supplementary questionnaires. We documented 7,895 incident cases of T2D during 1.74 million person-years of follow-up. After multivariate adjustments including baseline BMI and total consumption of red meat, chicken, and fish, higher frequency of open-flame and/or high-temperature cooking was independently associated with an elevated T2D risk. When comparing open-flame and/or high-temperature cooking >15 times/month with <4 times/month, the pooled hazard ratio (HR) (95% CI) of T2D was 1.28 (1.18, 1.39; P trend <0.001). When comparing the extreme quartiles of doneness-weighted frequency of high-temperature cooking, the pooled HR (95% CI) of T2D was 1.20 (1.12, 1.28; P trend <0.001). These associations remained significant when red meat and chicken were examined separately. In addition, estimated intake of heterocyclic aromatic amines was also associated with an increased T2D risk. Independent of consumption amount, open-flame and/or high-temperature cooking for both red meat and chicken is associated with an increased T2D risk among adults who consume animal flesh regularly. © 2018 by the American Diabetes Association.

Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties.

PubMed

Napolitano, F; Castellini, C; Naspetti, S; Piasentier, E; Girolami, A; Braghieri, A

2013-03-01

Conventional chicken from a fast-growing strain (CC), organic chicken from a slow-growing strain (OSG), and organic chicken from a fast-growing strain (OFG) were used to assess descriptive sensory differences between organic and conventional breasts, to verify whether differences were perceived by consumers and to evaluate the effect of information about organic production on liking. A conventional quantitative-descriptive analysis was performed by a trained panel of 10 members on breast slices (1 cm thick) grilled at 300°C. A 150-member consumer panel (from southern, central, and northern Italy) rated CC, OSG, and OFG breasts according to 3 types of evaluation: tasting without information (perceived liking), information without tasting (expected liking), and tasting with information (actual liking). Breasts from different sources were clearly discriminated by the trained panel as meat from CC was perceived more tender than OFG (P < 0.05) and OSG (P < 0.001), more fibrous than OFG (P < 0.05) and OSG (P < 0.001), and leaving more residue than OFG (P < 0.05) and OSG (P < 0.001), whereas OSG was assessed as less juicy before swallowing than OFG and CC (P < 0.05) and less fibrous than OFG (P < 0.05). No significant differences were observed by consumers for perceived liking. However, consumer expected liking scores were higher for organic than for conventional products (P < 0.001) and actual liking of organic breasts moved toward the expectancy. In particular, actual liking scores were higher than perceived liking in blind conditions (P < 0.001 and P < 0.01 for OFG and OSG, respectively). We conclude that trained panelists were able to discriminate chicken breasts from different sources, whereas untrained consumers were not. However, consumer liking was markedly affected by the information given on the organic production system, thus providing a tool to differentiate the product in an increasingly competitive market.

Predictors of dietary heterocyclic amine intake in three prospective cohorts.

PubMed

Byrne, C; Sinha, R; Platz, E A; Giovannucci, E; Colditz, G A; Hunter, D J; Speizer, F E; Willett, W C

1998-06-01

Cooking meat creates heterocyclic amines (HCAs) through pyrolysis of amino acids and creatinine. Although recognized as mutagenic, the etiological role of HCA in human cancer is unclear, due to the lack of information on the effect of typical food cooking methods on HCA concentrations and on variation in HCA exposure in populations. We estimated overall daily dietary HCA intake and variation in intake between individuals, using recent data on HCA concentrations in various meats prepared by cooking methods, temperatures, and times common in United States in the 1990s. Random samples of 250 participants from each of three large prospective cohorts were mailed a questionnaire to assess frequency of consumption, cooking method, and typical outside appearance of pan-fried, broiled, and grilled or barbecued chicken, fish, hamburger, and steak; fried, microwaved, and broiled bacon; fried sausage; roast beef; and homemade gravy. The 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and 2-amino-3,4,8-trimethylimidazo[4,5,f]quinoxaline (DiMeIQx) concentrations, measured in composite samples by solid-phase extraction and high-performance liquid chromatography, were assigned to each food, cooking method, and doneness level. The dietary reports showed approximately 30-fold relative variation in 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline intake, 20-fold for 2-amino- -methyl-6-phenylimidazo[4,5-b]pyridine, and over 110-fold for 2-amino-3,4,8-trimethylimidazo[4,5,f]quinoxaline, when the 10th and 90th percentiles of HCA intake were compared (90th/10th percentile value). These reported variations in HCA exposure among participants in these three large cohorts indicates that estimation of HCA intake and determination of association with disease risk are feasible, if additional information on meat cooking methods is obtained.

Characterization of the mutual influence of Ion Cyclotron and Lower Hybrid Range of frequencies systems on EAST

NASA Astrophysics Data System (ADS)

Urbanczyk, Guillaume; Zhang, Xinjun; Qin, Chengming; Zhao, Yanping; Zhang, Tao; Zhang, Ling; Li, Jiangang; Yuan, Shuai; Chen, Liang; Zhang, Heng; Zhang, Jiahui; Wang, Jianhua; Yang, Xiuda; Qian, Jinping

2017-10-01

Waves in the Ion Cyclotron (ICRF) and Lower Hybrid (LH) Range of Frequencies are efficient techniques respectively to heat the plasma and drive current. Main difficulties come from a trade-off between good RF coupling and acceptable level of impurities release. The mutual influence of both systems makes such equilibrium often hard to reach [1]. In order to investigate those interactions based on Scrape-Off Layer (SOL) plasma parameters, a new reciprocating probe was designed allying a three tips Langmuir probe with an emissive wire. The emissive filament provides a precise measure of plasma potential [2], which can be used to calibrate Langmuir probe's results. This paper reports on experimental results obtained on EAST, where there are two ICRF antennas and two LH launchers. Among others diagnostics, the new reciprocating probe enabled to evidence the deleterious influence of ICRF power on LHWs coupling in L-mode plasmas. In areas connected with an active ICRF antenna, SOL potentials increase while densities tend to decrease, respectively enhancing impurities release and deteriorating LHWs coupling. This phenomenon has mostly been attributed to RF sheath; the one that forms on top of Plasma Facing Components (PFCs) and causes ExB density convections [3]. From those experiments it seems ICRF has a strong influence on magnetically connected areas, both in the near field - influencing ICRF waves coupling - and in farther locations such as in front of LH grills. Moreover, influence of ICRF on LH system was observed both in L and H modes. Those results are consistent with RF sheath rectification process. Concerning the influence of LHWs on ICRF coupling, nothing was observed in L-mode. Besides during H-mode experiments, LHWs have been identified as having a mitigating effect on ELMs [4], which on average lowers the pedestal, increasing edge densities to the profit of ICRF waves coupling.

Red Wine Consumption is inversely associated with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-DNA Adduct Levels in Prostate

PubMed Central

Rybicki, Benjamin A.; Neslund-Dudas, Christine; Bock, Cathryn H.; Nock, Nora L.; Rundle, Andrew; Jankowski, Michelle; Levin, Albert M.; Beebe-Dimmer, Jennifer; Savera, Adnan T.; Takahashi, Satoru; Shirai, Tomoyuki; Tang, Deliang

2011-01-01

In humans, genetic variation and dietary factors may alter the biologic effects of exposure to 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), one of the major heterocyclic amines generated from cooking meats at high temperatures that has carcinogenic potential through the formation of DNA adducts. Previously, we reported grilled red meat consumption associated with PhIP-DNA adduct levels in human prostate. In the present study, we expanded our investigation to estimate the associations between beverage consumption and PhIP-DNA adduct levels in prostate for 391 prostate cancer cases. Of the 15 beverages analyzed, red wine consumption had the strongest association with PhIP-DNA adduct levels showing an inverse correlation in both tumor (p=0.006) and non-tumor (p=0.002) prostate cells. Red wine consumption differed significantly between African-American and white cases, but PhIP-DNA adduct levels in prostate did not vary by race. In African Americans compared with whites, however, associations between red wine consumption and PhIP-DNA adduct levels were not as strong as associations with specific (e.g., SULT1A1 and UGT1A10 genotypes) and non-specific (e.g., African ancestry) genetic variation. In a multivariable model, the covariate for red wine consumption explained a comparable percentage (13-16%) of the variation in PhIP-DNA adduct levels in prostate across the two racial groups, but the aforementioned genetic factors explained 33% of the PhIP-DNA adduct variation in African-American cases, while only 19% of the PhIPDNA adduct variation in whites. We conclude that red wine consumption may counteract biologic effects of PhIP exposure in human prostate, but genetic factors may play an even larger role, particularly in African Americans. PMID:21846795

Dissemination of clonal Salmonella enterica serovar Typhimurium isolates causing salmonellosis in Mauritius.

PubMed

Issack, Mohammad I; Garcia-Migura, Lourdes; Ramsamy, Veemala D; Svendsen, Christina A; Pornruangwong, Srirat; Pulsrikarn, Chaiwat; Hendriksen, Rene S

2013-07-01

Salmonella enterica serotype Typhimurium is one of the leading causes of salmonellosis in Mauritius, where it has also been associated with outbreaks of foodborne illness. However, little is known about its molecular epidemiology in the country. This study was therefore undertaken to investigate the clonality and source of Salmonella Typhimurium in Mauritius by studying human, food, and poultry isolates by pulsed-field gel electrophoresis (PFGE) and antibiotic minimum inhibitory concentration determination. Forty-nine isolates collected between 2008 and 2011 were analyzed, including 25 stool isolates from foodborne illness outbreaks and sporadic gastroenteritis cases, four blood isolates, one postmortem colon isolate, 14 food isolates, and five poultry isolates. All isolates were pansusceptible to the 16 antibiotics tested, except for two isolates that were resistant to sulfamethoxazole and trimethoprim. Overall characterization of the isolates by PFGE digested with XbaI and BlnI resulted in eight different patterns. The largest of the clusters in the composite dataset consisted of 20 isolates, including two raw chicken isolates, four poultry isolates, and nine human stool isolates from two outbreaks. A second cluster consisted of 18 isolates, of which 12 originated from human blood and stool samples from both sporadic and outbreak cases. Six food isolates were also found in this cluster, including isolates from raw and grilled chicken, marlin mousse, and cooked pork. One poultry isolate had a closely related PFGE pattern. The results indicate that one clone of Salmonella Typhimurium found in poultry has been causing outbreaks of foodborne illness in Mauritius and another clone that has caused many cases of gastrointestinal illness and bacteremia in humans could also be linked to poultry. Thus, poultry appears to be a major reservoir for Salmonella Typhimurium in Mauritius. Initiating on-farm control strategies and measures against future dissemination may substantially reduce the number of cases of salmonellosis in the country.

Influence of cyclopropane fatty acids on heat, high pressure, acid and oxidative resistance in Escherichia coli.

PubMed

Chen, Yuan Yao; Gänzle, Michael G

2016-04-02

Heat and high pressure resistant strains of Escherichia coli are a challenge to food safety. This study investigated effects of cyclopropane fatty acids (CFAs) on stress tolerance in the heat- and pressure-resistant strain E. coli AW1.7 and the sensitive strain E. coli MG1655. The role of CFAs was explored by disruption of cfa coding for CFA synthase with an in-frame, unmarked deletion method. Both wild-type strains consumed all the unsaturated fatty acids (C16:1 and C18:1) that were mostly converted to CFAs and a low proportion to saturated fatty acid (C16:0). Moreover, E. coli AW1.7 contained a higher proportion of membrane C19:0 cyclopropane fatty acid than E. coli MG1655 (P<0.05). The Δcfa mutant strains did not produce CFAs, and the corresponding substrates C16:1 and C18:1 accumulated in membrane lipids. The deletion of cfa did not alter resistance to H2O2 but increased the lethality of heat, high pressure and acid treatments in E. coli AW1.7, and E. coli MG1655. E. coli AW1.7 and its Δcfa mutant were more resistant to pressure and heat but less resistant to acid stress than E. coli MG1655. Heat resistance of wild-type strains and their Δcfa mutant was also assessed in beef patties grilled to an internal temperature of 71 °C. After treatment, cell counts of wild type strains were higher than those of the Δcfa mutant strains. In conclusion, CFA synthesis in E. coli increases heat, high pressure and acid resistance, and increases heat resistance in food. This knowledge on mechanisms of stress resistance will facilitate the design of intervention methods for improved pathogen control in food production. Copyright © 2016 Elsevier B.V. All rights reserved.

Antibiotics elimination and risk reduction at two drinking water treatment plants by using different conventional treatment techniques.

PubMed

Li, Guiying; Yang, Huan; An, Taicheng; Lu, Yujuan

2018-04-20

Safe drinking water is essential for the wellbeing of people around the world. In this work, the occurrence, distribution, and elimination of four groups of antibiotics including fluoroquinolones, sulfonamides, chloramphenicols and macrolides (21 antibiotics total), were studied in two drinking water treatment plants during the wet and dry seasons. In the drinking water source (river), the most abundant group was fluoroquinolones. In contrast, chloramphenicols were all under the limitation of detection. Total concentration of all investigated antibiotics was higher in dissolved phase (62-3.3 × 10 2 ng L -1 ) than in particulate phase (2.3-7.1 ng L -1 ) during both wet and dry seasons in two plants. With the treatment process of flocculation → horizontal flow sedimentation → V type filtration → liquid Cl 2 chlorination, approximately 57.5% (the dry season) and 73.6% (the wet season) of total antibiotics in dissolved phase, and 46.3% (the dry season) and 51.0% (the wet season) in particulate phase were removed. In contrast, the removal efficiencies of total antibiotics were obtained as -49.6% (the dry season) and 52.3% (the wet season) in dissolved phase, and -15.5% (the dry season) and 44.3% (the wet season) in particulate phase, during the process of grille flocculation→ tube settler sedimentation → siphon filtration → ClO 2 chlorination. Sulfonamides were found to be typically easily removed antibiotics from the dissolved and particulate phases during both seasons. Through a human health risk assessment, we found that the former treatment technologies were much better than the later for risk reduction. Overall, it can be concluded that the treatment processes currently used should be modified to increase emerging contaminant elimination efficiency and ensure maintenance of proper water quality. Copyright © 2018. Published by Elsevier Inc.

Environmental and occupational exposure to benzene in Thailand.

PubMed

Navasumrit, Panida; Chanvaivit, Sirirat; Intarasunanont, Pornpat; Arayasiri, Manaswee; Lauhareungpanya, Narumon; Parnlob, Varaporn; Settachan, Daam; Ruchirawat, Mathuros

2005-05-30

Exposure to benzene in air is a concern in Thailand, particularly since it was observed that the incidence of blood-related cancers, such as leukemia and lymphoma, has increased in the past few decades. In Bangkok, the mean atmospheric levels of benzene on main roads and in schools were 33.71 and 8.25 ppb, respectively, while in gasoline service stations and petrochemical factories the mean ambient levels were 64.78 and 66.24 ppb, respectively. Cloth vendors (22.61 ppb) and grilled-meat vendors (28.19 ppb) working on the roadsides were exposed to significantly higher levels of benzene than the control group (12.95 ppb; p<0.05). Bangkok school children (5.50 ppb) were exposed to significantly higher levels of benzene than provincial school children (2.54 ppb; p<0.01). Factory workers (73.55 ppb) and gasoline service attendants (121.67 ppb) were exposed to significantly higher levels of benzene than control workers (4.77 ppb; p<0.001). In accordance with the increased benzene exposures, levels of urinary trans,trans-muconic acid (MA) were significantly increased in all benzene-exposed groups. In school children, the levels of MA were relatively high, taking into account the much lower level of exposure. Blood benzene levels were also significantly increased in Bangkok school children (77.97 ppt; p<0.01), gasoline service attendants (641.84 ppt; p<0.05) and factory workers (572.61 ppt; p<0.001), when compared with the respective controls. DNA damage, determined as DNA strand breaks, was found to be elevated in gasoline service attendants, petrochemical factory workers, and Bangkok school children (p<0.001). The cytogenetic challenge assay, which measures DNA repair capacity, showed varying levels of significant increases in the numbers of dicentrics and deletions in gasoline service attendants, petrochemical factory workers and Bangkok school children, indicating a decrease in DNA repair capacity in these subjects.

The Association between Acculturation and Dietary Patterns of South Asian Immigrants

PubMed Central

Lesser, Iris A.; Gasevic, Danijela; Lear, Scott A.

2014-01-01

Dietary acculturation, specifically the adoption of western dietary habits, may result in adverse health effects such as obesity and type 2 diabetes. Therefore, it is necessary to explore the role of acculturation in dietary patterns as well as awareness and knowledge of healthy nutrition among South Asian immigrants. This is an especially important population to target as South Asians have higher prevalence rates of type 2 diabetes and cardiovascular disease, which may be magnified with immigration. The current investigation is a sub-study of the Multi-Cultural Community Health Assessment Trial (M-CHAT). There were 207 participants of South Asian origin included in the initial study, 129 were born outside of Canada and had immigrated after the age of 18. The length of residence in Canada was used as a marker for acculturation. A questionnaire addressing perceived changes in dietary patterns, food preparation, and nutrition knowledge and awareness since immigration was used to assess dietary practices. The association between length of residence and variables related to perceived changes in dietary patterns was explored with Spearman correlation and significant associations were subsequently analyzed with ordinal logistic regression analysis adjusted for age, sex, education and body mass index. South Asian immigrants in Canada reported a variety of positive dietary practices, including an increased consumption of fruits and vegetables and an improvement in food preparation (including an increase in grilling and a decrease in deep frying when cooking). However, there was a reported increase in the consumption of convenience foods, sugar-sweetened beverages, red meat and in dining out. South Asian immigrants in Canada reported a variety of positive dietary practices including an improvement in food preparation. Future health promotion strategies should encourage cultural sensitivity in efforts to reduce the consumption of sugar-sweetened beverage, convenience foods and to encourage eating at home rather than dining out. PMID:24558396

Meat intake, cooking methods and doneness and risk of colorectal tumours in the Spanish multicase-control study (MCC-Spain).

PubMed

de Batlle, Jordi; Gracia-Lavedan, Esther; Romaguera, Dora; Mendez, Michelle; Castaño-Vinyals, Gemma; Martín, Vicente; Aragonés, Núria; Gómez-Acebo, Inés; Olmedo-Requena, Rocío; Jimenez-Moleon, José Juan; Guevara, Marcela; Azpiri, Mikel; Llorens-Ivorra, Cristóbal; Fernandez-Tardon, Guillermo; Lorca, Jose Andrés; Huerta, José María; Moreno, Victor; Boldo, Elena; Pérez-Gómez, Beatriz; Castilla, Jesús; Fernández-Villa, Tania; Barrio, Juan Pablo; Andreu, Montserrat; Castells, Antoni; Dierssen, Trinidad; Altzibar, Jone M; Kogevinas, Manolis; Pollán, Marina; Amiano, Pilar

2018-03-01

Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study. A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses. Odds ratios (OR) and confidence intervals (CI) were estimated by logistic regression models adjusted for known confounders. Total meat intake was associated with increased risk of CRC (OR T3-T1 1.41; 95% CI 1.19-1.67; p trend  < 0.001), and similar associations were found for white, red and processed/cured/organ meat. Rare-cooked meat preference was associated with low risk of CRC in red meat (OR rare vs. medium 0.66; 95% CI 0.51-0.85) and total meat (OR rare vs. medium 0.56; 95% CI 0.37-0.86) consumers, these associations being stronger in women than in men. Griddle-grilled/barbecued meat was associated with an increased CRC risk (total meat: OR 1.45; 95% CI 1.13-1.87). Stewing (OR 1.25; 95% CI 1.04-1.51) and oven-baking (OR 1.18; 95% CI 1.00-1.40) were associated with increased CRC risk of white, but not red, meat. Our study supports an association of white, red, processed/cured/organ and total meat intake with an increased risk of CRC. Moreover, our study showed that cooking practices can modulate such risk.

Caractéristiques cliniques des jeunes déprimés en pédopsychiatrie

PubMed Central

Breton, Jean-Jacques; Labelle, Réal; Huynh, Christophe; Berthiaume, Claude; St-Georges, Marie; Guilé, Jean-Marc

2012-01-01

Résumé Objectif Décrire le profil clinique de jeunes déprimés selon le groupe d’âge et le sexe. Méthodologie L’étude a été réalisée à l’aide d’une grille d’analyse sur 75 dossiers de jeunes de 6–17 ans enregistrés en pédopsychiatrie en 2002–2003 et présentant un diagnostic de trouble dépressif. Des statistiques descriptives et des tests d’association pour comparer les garçons 6–11 ans, les garçons 12–17 ans et les filles 12–17 ans ont été complétés. Résultats Un jeune sur deux à l’adolescence a doublé une année scolaire. Près de 60% des garçons de 6–11 ans déprimés sont dirigés en pédopsychiatrie pour des difficultés comportementales et 71% des garçons de ce groupe d’âge présentent un trouble dépressif en comorbidité avec un trouble du comportement perturbateur. Les filles et garçons à l’adolescence présentent en plus grande proportion une symptomatologie intériorisée. Les idées suicidaires sont cependant aussi présentes chez les enfants (71%) que chez les adolescents (72%) et les adolescentes (85%). Les problèmes parent-enfant se retrouvent chez la majorité des jeunes, particulièrement chez les adolescentes. Conclusion Il est tout aussi important d’évaluer la dépression et l’idéation suicidaire chez les jeunes garçons avec troubles de comportement que chez les adolescents et les adolescentes et la dimension familiale est importante à considérer dans l’évaluation et le traitement. PMID:22299011

The association between acculturation and dietary patterns of South Asian immigrants.

PubMed

Lesser, Iris A; Gasevic, Danijela; Lear, Scott A

2014-01-01

Dietary acculturation, specifically the adoption of western dietary habits, may result in adverse health effects such as obesity and type 2 diabetes. Therefore, it is necessary to explore the role of acculturation in dietary patterns as well as awareness and knowledge of healthy nutrition among South Asian immigrants. This is an especially important population to target as South Asians have higher prevalence rates of type 2 diabetes and cardiovascular disease, which may be magnified with immigration. The current investigation is a sub-study of the Multi-Cultural Community Health Assessment Trial (M-CHAT). There were 207 participants of South Asian origin included in the initial study, 129 were born outside of Canada and had immigrated after the age of 18. The length of residence in Canada was used as a marker for acculturation. A questionnaire addressing perceived changes in dietary patterns, food preparation, and nutrition knowledge and awareness since immigration was used to assess dietary practices. The association between length of residence and variables related to perceived changes in dietary patterns was explored with Spearman correlation and significant associations were subsequently analyzed with ordinal logistic regression analysis adjusted for age, sex, education and body mass index. South Asian immigrants in Canada reported a variety of positive dietary practices, including an increased consumption of fruits and vegetables and an improvement in food preparation (including an increase in grilling and a decrease in deep frying when cooking). However, there was a reported increase in the consumption of convenience foods, sugar-sweetened beverages, red meat and in dining out. South Asian immigrants in Canada reported a variety of positive dietary practices including an improvement in food preparation. Future health promotion strategies should encourage cultural sensitivity in efforts to reduce the consumption of sugar-sweetened beverage, convenience foods and to encourage eating at home rather than dining out.

Sodium, saturated fat, and trans fat content per 1,000 kilocalories: temporal trends in fast-food restaurants, United States, 2000-2013.

PubMed

Urban, Lorien E; Roberts, Susan B; Fierstein, Jamie L; Gary, Christine E; Lichtenstein, Alice H

2014-12-31

Intakes of sodium, saturated fat, and trans fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is foods prepared outside the home, particularly from fast-food restaurants. We analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated fat, and trans fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Sodium content per 1,000 kcal differed widely among the 3 chains by food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of saturated fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in saturated and trans fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of trans fat per 1,000 kcal was cheeseburgers; trans fat content of this item remained stable during the 14-year period. With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat.

Environmental determinants of polycyclic aromatic hydrocarbons exposure at home, at kindergartens and during a commute.

PubMed

Miri, Mohammad; Alahabadi, Ahmad; Ehrampoush, Mohammad Hassan; Ghaffari, Hamid Reza; Sakhvidi, Mohammad Javad Zare; Eskandari, Mahboube; Rad, Abolfazl; Lotfi, Mohammad Hassan; Sheikhha, Mohammad Hassan

2018-06-11

The aim of this study was to assess the potential health risk of exposure to polycyclic aromatic hydrocarbons (PAHs) at home and kindergarten for pre-school children. The urine samples were taken from 200 pre-school children aged 5-7 years and analyzed for 1-OHP as a biomarker of PAHs. Mixed effect models were applied to investigate the association between effective environmental parameters (mode of transport, distance to major roads, traffic density, greenness, tobacco exposure, home ventilation, and grill foods) and urinary 1-OHP levels. A Monte-Carlo simulation technique was applied to calculate the risk of exposure to PAHs and to check the uncertainty of input variables and the sensitivity of the estimated risk. The median and inter quartile range (IQR) of 1-OHP was 257 (188.5) ng L -1 . There was a positive significant association between distance from the kindergartens to the green space with surface area ≥5000 m 2 and 1-OHP concentration (β = 0.844, 95% CI: 0.223, 1.46, P-value = 0.009). Also, urinary 1-OHP was found to be inversely associated with the time the window was open at the home (β = -12.56, 95% CI: -23.52, -1.596, P-value = 0.025) and normalized difference vegetation index (NDVI) in a 100 m buffer around the homes. The mean (9.76 E-3) and 95th percentile (3.28 E-2) of the hazard quotient (HQ) indicated that the concentration of urinary 1-OHP is at a safe level for the target population (HQ < 1). According to the sensitivity analysis results, the concentration of 1-OHP is the most influential variable in the estimated risk. Our findings indicated that the proximity of homes and kindergartens to green space areas and their remoteness from the main streets and heavy traffic areas are associated with reduced exposure to PAHs. Copyright © 2018 Elsevier Ltd. All rights reserved.

A common carcinogen benzo[a]pyrene causes neuronal death in mouse via microglial activation.

PubMed

Dutta, Kallol; Ghosh, Debapriya; Nazmi, Arshed; Kumawat, Kanhaiya Lal; Basu, Anirban

2010-04-01

Benzo[a]pyrene (B[a]P) belongs to a class of polycyclic aromatic hydrocarbons that serve as micropollutants in the environment. B[a]P has been reported as a probable carcinogen in humans. Exposure to B[a]P can take place by ingestion of contaminated (especially grilled, roasted or smoked) food or water, or inhalation of polluted air. There are reports available that also suggests neurotoxicity as a result of B[a]P exposure, but the exact mechanism of action is unknown. Using neuroblastoma cell line and primary cortical neuron culture, we demonstrated that B[a]P has no direct neurotoxic effect. We utilized both in vivo and in vitro systems to demonstrate that B[a]P causes microglial activation. Using microglial cell line and primary microglial culture, we showed for the first time that B[a]P administration results in elevation of reactive oxygen species within the microglia thereby causing depression of antioxidant protein levels; enhanced expression of inducible nitric oxide synthase, that results in increased production of NO from the cells. Synthesis and secretion of proinflammatory cytokines were also elevated within the microglia, possibly via the p38MAP kinase pathway. All these factors contributed to bystander death of neurons, in vitro. When administered to animals, B[a]P was found to cause microglial activation and astrogliosis in the brain with subsequent increase in proinflammatory cytokine levels. Contrary to earlier published reports we found that B[a]P has no direct neurotoxic activity. However, it kills neurons in a bystander mechanism by activating the immune cells of the brain viz the microglia. For the first time, we have provided conclusive evidence regarding the mechanism by which the micropollutant B[a]P may actually cause damage to the central nervous system. In today's perspective, where rising pollution levels globally are a matter of grave concern, our study throws light on other health hazards that such pollutants may exert.

Tenacity of Alaria alata mesocercariae in homemade German meat products.

PubMed

González-Fuentes, Hiromi; Hamedy, Ahmad; von Borell, Eberhard; Luecker, Ernst; Riehn, Katharina

2014-04-17

A renewed interest in the pathogenic potential of Alaria alata mesocercariae emerged over the last 10years as a result of increased findings of this parasite in feral pigs during official examination for Trichinella spp. Cases of food associated human alariosis in North America suggest that a risk associated with the consumption of traditional raw cured products from infected wild boar meat cannot be neglected because the commonly applied preservation techniques may not necessarily kill the mesocercariae. In addition, changes in consumer behavior and new preparation methods for game meat (e.g. pink roasting and grilling) may increase the risk for food-associated parasitic infections. Thus, there is a strong need for the evaluation of the tenacity of A. alata mesocercariae against different physical and chemical influences as pertaining to common preservation and preparation techniques. Against this backdrop the aim of our work was a sound analysis of the survivability of A. alata mesocercariae during curing, fermentation, cold smoking and drying in raw cured meat products. Eighty three samples of traditional German meat products were prepared from naturally infected game meat and partly spiked with additional vital mesocercariae to achieve an adequate dose of infection. The resultant products were examined chronologically for dead and viable A. alata mesocercariae with the Alaria mesocercariae migration technique. After 24h of production, vital A. alata mesocercariae were still found in raw type sausages but no vital parasites were detected in the final products. Based on these results a possible risk for the consumer for an infection with A. alata mesocercariae through the consumption of contaminated raw cured products can be largely ruled out if the respective food technological procedures are carried out properly. However, a risk for the consumer cannot be excluded in cases of very early consumption of these products. Copyright © 2014 Elsevier B.V. All rights reserved.

Dietary exposure to heterocyclic amines in a Chinese population.

PubMed

Wong, Kin-Yoke; Su, Jin; Knize, Mark G; Koh, Woon-Puay; Seow, Adeline

2005-01-01

Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2- amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino -1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, and 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.

Flavour chemistry of chicken meat: a review.

PubMed

Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-05-01

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.

Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women.

PubMed

Farnetti, Sara; Malandrino, Noemi; Luciani, Davide; Gasbarrini, Giovanni; Capristo, Esmeralda

2011-03-01

The benefits of low glycemic load (GL) diets on clinical outcome in several metabolic and cardiovascular diseases have extensively been demonstrated. The GL of a meal can be affected by modulating the bioavailability of carbohydrates or by changing food preparation. We investigated the effect on plasma glucose and insulin response in lean and obese women of adding raw or fried extra-virgin olive oil to a carbohydrate-containing meal. After an overnight fast, 12 obese insulin-resistant women (body mass index [BMI], 32.8 ± 2.2 kg/m(2)) and five lean subjects (BMI, 22.2 ± 1.2 kg/m(2)) were randomly assigned to receive two different meals (designated A and B). Meal A was composed of 60 g of pasta made from wheat flour and 150 g of grilled courgettes with 25 g of uncooked oil. Meal B included 15 g of oil in the 150 g of deep-fried courgettes and 10 g of oil in the 60 g of stir-fried pasta. Both meals included 150 g of apple. Blood samples were collected at baseline and every 30 minutes over a 3-hour post-meal period and were tested for levels of glucose, insulin, C-peptide, and triglycerides. The area under the curve (AUC) values were calculated. In obese women the AUCs for C-peptide were significantly higher after meal A than after meal B at 120 minutes (W [Wilcoxon sign rank test] = 27.5, P = .0020), 150 minutes (W = 26.5, P = .0039), and 180 minutes (W = 26.5, P = .0039). No differences were found in lean subjects. This study demonstrated that in obese, insulin-resistant women, food fried in extra-virgin olive oil significantly reduced both insulin and C-peptide responses after a meal.

Synthèse bibliographique : micro-texturation et microinjection de thermoplastiques

NASA Astrophysics Data System (ADS)

Vera, Julie; Brulez, Anne-Catherine; Contraires, Elise; Larochette, Mathieu; Valette, Stéphane; Benayoun, Stéphane

2017-12-01

La fonctionnalisation de surface des matériaux et notamment des polymères fait l'objet de recherches intenses dans de nombreux secteurs tels que l'industrie du biomédical ou du transport afin de conférer aux pièces des propriétés spécifiques comme l'antibuée, la réduction du frottement ou le dégivrage… Dans le cas d'une production en grande série de pièces polymères fonctionnalisées, il est préférable, pour des questions de coûts, de générer des textures, au moyen d'une technique de reproduction d'empreinte comme l'injection plastique. Toutefois les fonctions requises nécessitent parfois la reproduction de dimensions microniques voire submicroniques poussant à ses limites la maîtrise du procédé conventionnel, avec les caractéristiques de l'injection de micro-pièces, mais aussi des spécificités propres à la micro-texturation. L'objet de cette revue bibliographique est de couvrir le large spectre des problèmes techniques et scientifiques associés à la micro-texturation des pièces plastiques. Les techniques d'usinage de ces micro-motifs sur les outillages et le rôle des revêtements est particulièrement décrit ainsi que le besoin de mettre en œuvre des approches spécifiques de caractérisation topographique des textures. L'influence des paramètres du procédé d'injection est aussi discutée, soulignant la nécessité d'appréhender la micro-texturation des pièces plastiques avec une nouvelle grille de lecture de la microinjection.

Carbon monoxide exposures in New York City following Hurricane Sandy in 2012.

PubMed

Chen, B C; Shawn, L K; Connors, N J; Wheeler, K; Williams, N; Hoffman, R S; Matte, T D; Smith, S W

2013-11-01

On October 29, 2012, Hurricane Sandy made landfall and devastated New York's metropolitan area, causing widespread damage to homes and the utility infrastructure. Eight days later, snow and freezing temperatures from a nor'easter storm delayed utility restoration. To examine carbon monoxide (CO) exposures in the 2 weeks following Hurricane Sandy. Methods. This was a retrospective review of prospectively collected, standardized, and de-identified data sets. CO exposures and poisonings identified from two electronic surveillance systems, the New York City Poison Control Center (NYCPCC) and New York City's Syndromic Surveillance Unit, were compared with CO exposures from identical dates in 2008-2011. Data collected from the poison center included exposure type, CO source, poisoning type, treatment, and outcomes. Data collected from the Syndromic Surveillance Unit cases, which were identified by CO-related chief complaints presenting to NYC hospitals, included visit date and time, and patient demographics. Four hundred thirty-seven CO exposures were reported to the NYCPCC, 355 from NYC callers, and the remainder from surrounding counties, which represented a significant increase when compared with CO exposures from identical dates in the preceding 4 years (p < 0.001). The total cases that were reported to the NYCPCC in 2008, 2009, 2010, and 2011 were 18, 13, 24, and 61, respectively. Excluding a single apartment fire that occurred (n = 311), the more common sources of CO were grilling indoors (26.2%) and generators (17.5%). Syndromic surveillance captured 70 cases; 6 cases were captured by both data sets. CO exposures following weather-related disasters are a significant public health concern, and the use of fuel-burning equipment is a clear source of storm-related morbidity and mortality. Multiple real-time epidemiologic surveillance tools are useful in estimating the prevalence of CO exposure and poisoning and are necessary to assist public health efforts to prevent CO poisoning during and after disasters.

Professional development programs in health promotion: tools and processes to favor new practices.

PubMed

Torres, Sara; Richard, Lucie; Guichard, Anne; Chiocchio, François; Litvak, Eric; Beaudet, Nicole

2017-06-01

Developing innovative interventions that are in sync with a health promotion paradigm often represents a challenge for professionals working in local public health organizations. Thus, it is critical to have both professional development programs that favor new practices and tools to examine these practices. In this case study, we analyze the health promotion approach used in a pilot intervention addressing children's vulnerability that was developed and carried out by participants enrolled in a public health professional development program. More specifically, we use a modified version of Guichard and Ridde's (Une grille d'analyse des actions pour lutter contre les inégalités sociales de santé. In Potvin, L., Moquet, M.-J. and Jones, C. M. (eds), Réduire les Inégalités Sociales en Santé. INPES, Saint-Denis Cedex, pp. 297-312, 2010) analytical grid to assess deductively the program participants' use of health promotion practices in the analysis and planning, implementation, evaluation, sustainability and empowerment phases of the pilot intervention. We also seek evidence of practices involving (empowerment, participation, equity, holism, an ecological approach, intersectorality and sustainability) in the intervention. The results are mixed: our findings reveal evidence of the application of several dimensions of health promotion (equity, holism, an ecological approach, intersectorality and sustainability), but also a lack of integration of two key dimensions; that is, empowerment and participation, during various phases of the pilot intervention. These results show that the professional development program is associated with the adoption of a pilot intervention integrating multiple but not all dimensions of health promotion. We make recommendations to facilitate a more complete integration. This research also shows that the Guichard and Ridde grid proves to be a thorough instrument to document the practices of participants. © The Author 2015. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Inner Milky Way Raging with Star Formation

NASA Technical Reports Server (NTRS)

2008-01-01

More than 444,580 frames from NASA's Spitzer Space Telescope were stitched together to create this portrait of the raging star-formation occurring in the inner Milky Way.

As inhabitants of a flat galactic disk, Earth and its solar system have an edge-on view of their host galaxy, like looking a glass dish from its edge. From our perspective, most of the galaxy is condensed into a blurry narrow band of light that stretches completely around the sky, also known as the galactic plane.

In this mosaic the galactic plane is broken up into five components: the far-left side of the plane (top image); the area just left of the galactic center (second to top); galactic center (middle); the area to the right of galactic center (second to bottom); and the far-right side of the plane (bottom). Together, these panels represent more than 50 percent of our entire Milky Way galaxy.

The red haze that permeates the picture comes from organic molecules called polycyclic aromatic hydrocarbons, which are illuminated by light from massive baby stars. On Earth, these molecules are found in automobile exhaust, or charred barbeque grills anywhere carbon molecules are burned incompletely.

The patches of black are dense, obscuring dust clouds impenetrable by even Spitzer's super-sensitive infrared eyes. Bright arcs of white throughout the image are massive stellar incubators. The bluish-white haze that hovers heavily in the middle panel is starlight from the older stellar population towards the center of the galaxy.

This picture was taken with Spitzer's infrared array camera, as part of the Galactic Legacy Infrared Mid-Plane Survey Extraordinaire (GLIMPSE) project. This is a four-color composite where blue is 3.6-micron light, green is 4.5 microns, orange is 5.8 microns and red is 8.0 microns.

Accumulation of Metals in Juvenile Carp (Cyprinus carpio) Exposed to Sublethal Levels of Iron and Manganese: Survival, Body Weight and Tissue.

PubMed

Harangi, Sándor; Baranyai, Edina; Fehér, Milán; Tóth, Csilla Noémi; Herman, Petra; Stündl, László; Fábián, István; Tóthmérész, Béla; Simon, Edina

2017-05-01

Many oxbows are contaminated by Fe and Mn as a consequence of the elemental concentration of sediment and water originating from the Upper Tisza Region of Hungary. The phenomenon is partly caused by anthropogenic activities and mainly due to the geochemical characteristics of the region. The effects of Fe and Mn on the aquatic ecosystem of these wetlands were investigated in a model experiments in this study. Survival, individual body weight and the elemental concentrations of organs were determined in common carp (Cyprinus carpio) juveniles reared in Fe and Mn contaminated media (treatment 1: Fe 0.57 mg L -1 , Mn 0.29 mg L -1 , treatment 2: Fe 0.57 mg L -1 , Mn 0.625 mg L -1 , treatment 3: Fe 1.50 mg L -1 , Mn 0.29 mg L -1 , treatment 4: Fe 1.50 mg L -1 , Mn 0.625 mg L -1 and control: Fe 0.005 mg L -1 , Mn 0.003 mg L -1 ), for rearing time of 49 days. The treatment with Fe and Mn did not have any effect on the survival data and individual body weight in the levels tested. The highest concentration of Fe and Mn was found in the liver and brain of carp juveniles, while the lowest concentration of these elements occurred in the muscular tissue and gills. The treatment where Fe and Mn were applied in the highest concentrations resulted in a statistically higher level of these elements in the brain, grills and muscle tissues. The treatment where only Mn was present in the highest concentration caused increased level of Mn only in the liver. We found metal accumulation in almost every organ; however, the applied concentrations and exposure time did not affect the survival and average body weight of carp juveniles.

Effect of Wildfire on Sequoiadendron giganteum Growth and CO2 Flux

NASA Astrophysics Data System (ADS)

Barwegen, S.

2016-12-01

Due to global warming, parts of the United States are becoming drier than ever before. In 2015, we surpassed 9 million acres burned by wildfires nationally (Rice 2015). Wildfires are most common in the Western United States due to drought, and the fact that the summer months are drier than other areas such as the East Coast, so there is a higher risk for wildland fires (Donegan 2016). These high-growth forests that are more frequently burned by wildfires each year are located near mountain ranges on the west side of the United States. They are important to tourism, contain many endangered species, and need to maintain the natural cycle of fire and regrowth for the continued success of the native plant life. This project investigated the effect of burnt soil on Sequoiadendron giganteum trees. Three were grown in burnt potting soil that had been roasted over a grill for 45 minutes (which is the average destructive fire time), and the other three were the control group in unburned potting soil. We assessed growth by measuring height, color, photosynthetically active radiation (PAR), and CO2 flux to evaluate the health of the trees in the two soil conditions. We noted that after two weeks the trunks of the trees growing in burnt soil began to brown in color, and they lost leaves. Over the course of the experiment, the trees growing in burnt soil had reduced levels of photosynthesis as compared to the unburned soil (as measured by the net change in CO2 concentration in a sealed chamber over the course of fifteen minutes intervals). On average, the trees growing in burnt soil had flux rates that were 19.59 ppm CO2 /min. more than those growing in unburned soil. In the dark reactions, the burnt soil flux was 54.5 ppm CO2/min., while the unburned soil averaged 40.5 ppm CO2/min. Our results help quantify the impact of fire on delicate ecosystems that are experiencing an increase in fire activity caused by global warming.

A survey of overall life satisfaction and its association with breast diseases in Chinese women.

PubMed

Bai, Aili; Li, Haixin; Huang, Yubei; Liu, Xueou; Gao, Ying; Wang, Peishan; Dai, Hongji; Song, Fengju; Hao, Xishan; Chen, Kexin

2016-01-01

To investigate the association between overall life satisfaction and healthy lifestyle, knowledge of breast cancer, physical examination, and detection rate of breast cancer and benign breast disease in Chinese women. In a multicentered breast disease screening program in China, we enrolled 33,057 women aged 45-65 years without prior diagnosis of breast cancer. After completing an epidemiological questionnaire, all participants were examined by clinical breast examination, breast ultrasound, and mammography independently. All breast cancer cases and a selected sample of benign breast diseases were confirmed pathologically. Univariate and multivariate odds ratios (ORs) and 95% confidence intervals (CIs) were calculated to estimate the association between life satisfaction and lifestyle, knowledge of breast cancer, physical examination, and detection rate of breast diseases. Overall life satisfaction was positively associated with women's healthy lifestyle. Compared with less satisfied women, satisfied women were less likely to be smokers (OR = 0.54; 95% CI: 0.47-0.62), have more exercise (OR = 1.49; 95% CI: 1.26-1.75), eat less fried (OR = 0.60; 95% CI: 0.50-0.71), smoked (OR = 0.54, 95% CI: 0.47-0.63), pickled (OR = 0.66, 95% CI: 0.55-0.79), and grilled (OR = 0.63, 95% CI: 0.54-0.74) foods. Satisfied women were more likely to have knowledge of breast cancer (OR = 1.48, 95% CI: 1.29-1.70), and have regular physical examinations (OR = 1.11, 95% CI: 1.01-1.12). Compared to less satisfied women, we found significantly lower detection rate of benign breast diseases (OR = 0.90, 95% CI: 0.82-0.99), and lower but nonsignificant detection rate of breast cancer (OR = 0.66, 95% CI: 0.35-1.25) in satisfied women. Women with a higher overall life satisfaction are more likely to have healthy lifestyle, knowledge of breast cancer, and regular physical examination, thus resulting in a lower detection rate of breast diseases in screening. © 2015 The Authors. Cancer Medicine published by John Wiley & Sons Ltd.

Proteomic analysis of seed storage proteins in wild rice species of the Oryza genus.

PubMed

Jiang, Chunmiao; Cheng, Zaiquan; Zhang, Cheng; Yu, Tengqiong; Zhong, Qiaofang; Shen, J Qingxi; Huang, Xingqi

2014-01-01

The total protein contents of rice seeds are significantly higher in the three wild rice species (Oryza rufipogon Grill., Oryza officinalis Wall. and Oryza meyeriana Baill.) than in the cultivated rice (Oryza sativa L.). However, there is still no report regarding a systematic proteomic analysis of seed proteins in the wild rice species. Also, the relationship between the contents of seed total proteins and rice nutritional quality has not been thoroughly investigated. The total seed protein contents, especially the glutelin contents, of the three wild rice species were higher than those of the two cultivated rice materials. Based on the protein banding patterns of SDS-PAGE, O. rufipogon was similar to the two cultivated rice materials, followed by O. officinalis, while O. meyeriana exhibited notable differences. Interestingly, O. meyeriana had high contents of glutelin and low contents of prolamine, and lacked 26 kDa globulin band and appeared a new 28 kDa protein band. However, for O. officinali a 16 kDa protein band was absent and a row of unique 32 kDa proteins appeared. In addition, we found that 13 kDa prolamine band disappeared while special 14 kDa and 12 kDa protein bands were present in O. officinalis. Two-dimensional gel electrophoresis (2-DE) analysis revealed remarkable differences in protein profiles of the wild rice species and the two cultivated rice materials. Also, the numbers of detected protein spots of the three wild rice species were significantly higher than those of two cultivated rice. A total of 35 differential protein spots were found for glutelin acidic subunits, glutelin precursors and glutelin basic subunits in wild rice species. Among those, 18 protein spots were specific and 17 major spots were elevated. Six differential protein spots for glutelin acidic subunits were identified, including a glutelin type-A 2 precursor and five hypothetical proteins. This was the first report on proteomic analysis of the three wild rice species. Overall results suggest that there were many new types of glutelin subunits and precursor in the three wild rice species. Hence, wild rice species are important genetic resources for improving nutritional quality to rice.

Are meat and heme iron intake associated with pancreatic cancer? Results from the NIH-AARP Diet and Health Cohort

PubMed Central

Taunk, Pulkit; Hecht, Eric; Stolzenberg-Solomon, Rachael

2015-01-01

Several studies on pancreatic cancer have reported significant positive associations for intake of red meat but null associations for heme iron. We assessed total, red, white, and processed meat intake, meat cooking methods and doneness, and heme iron and mutagen intake in relation to pancreatic cancer in the NIH-AARP Diet and Health Study cohort. 322,846 participants (187,265 men; 135,581 women) successfully completed and returned the food frequency questionnaire between 1995–1996. After a mean follow-up of 9.2 years (up to 10.17 years), 1,417 individuals (895 men, 522 women) developed exocrine pancreatic cancer. Cox proportional hazard models were used to calculate hazard ratios (HR) and 95% confidence intervals (CI), and trends were calculated using the median value of each quantile. Models incorporated age as the time metric and were adjusted for smoking history, BMI, self-reported diabetes, and energy-adjusted saturated fat. Pancreatic cancer risk significantly increased with intake of total meat (Q5 vs. Q1 HR=1.20, 95% CI 1.02–1.42, p-trend=0.03), red meat (HR=1.22, 95% CI 1.01–1.48, p-trend=0.02), high-temperature cooked meat (HR=1.21, 95% CI 1.00–1.45, p-trend=0.02), grilled/barbequed meat (HR=1.24, 95% CI 1.03–1.50, p-trend=0.007), well/very well done meat (HR=1.32, 95% CI 1.10–1.58, p-trend = 0.005), and heme iron from red meat (Q4 vs. Q1 HR=1.21, 95% CI 1.01–1.45, p-trend=0.04). When stratified by sex, these associations remained significant in men but not women except for white meat intake in women (HR = 1.33, 95% CI 1.02–1.74, p-trend = 0.04). Additional studies should confirm our findings that consuming heme iron from red meat increases pancreatic cancer risk. PMID:26666579

Are meat and heme iron intake associated with pancreatic cancer? Results from the NIH-AARP diet and health cohort.

PubMed

Taunk, Pulkit; Hecht, Eric; Stolzenberg-Solomon, Rachael

2016-05-01

Several studies on pancreatic cancer have reported significant positive associations for intake of red meat but null associations for heme iron. We assessed total, red, white and processed meat intake, meat cooking methods and doneness and heme iron and mutagen intake in relation to pancreatic cancer in the NIH-AARP Diet and Health Study cohort. A total of 322,846 participants (187,265 men and 135,581 women) successfully completed and returned the food frequency questionnaire between 1995 and 1996. After a mean follow-up of 9.2 years (up to 10.17 years), 1,417 individuals (895 men and 522 women) developed exocrine pancreatic cancer. Cox proportional hazard models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs), and trends were calculated using the median value of each quantile. Models incorporated age as the time metric and were adjusted for smoking history, body mass index, self-reported diabetes and energy-adjusted saturated fat. Pancreatic cancer risk significantly increased with intake of total meat (Q5 vs. Q1: HR = 1.20, 95% CI 1.02-1.42, p-trend = 0.03), red meat (HR = 1.22, 95% CI 1.01-1.48, p-trend = 0.02), high-temperature cooked meat (HR = 1.21, 95% CI 1.00-1.45, p-trend = 0.02), grilled/barbequed meat (HR = 1.24, 95% CI 1.03-1.50, p-trend = 0.007), well/very well done meat (HR = 1.32, 95% CI 1.10-1.58, p-trend = 0.005) and heme iron from red meat (Q4 vs. Q1: HR = 1.21, 95% CI 1.01-1.45, p-trend = 0.04). When stratified by sex, these associations remained significant in men but not women except for white meat intake in women (HR = 1.33, 95% CI 1.02-1.74, p-trend = 0.04). Additional studies should confirm our findings that consuming heme iron from red meat increases pancreatic cancer risk. © 2015 UICC.

U.S. dietary exposures to heterocyclic amines.

PubMed

Bogen, K T; Keating, G A

2001-01-01

Heterocyclic amines (HAs) formed in fried, broiled or grilled meats are potent mutagens that increase rates of colon, mammary, prostate and other cancers in bioassay rodents. Studies of how human dietary HA exposures may affect cancer risks have so far relied on fairly crudely defined HA-exposure categories. Recently, an integrated, quantitative approach to HA-exposure assessment (HAEA) was developed to estimate compound-specific intakes for particular individuals based on corresponding HA-concentration estimates that reflect their meat-type, intake-rate, cooking-method and meat-doneness preferences. This method was applied in the present study to U.S. national Continuing Survey of Food Intakes by Individuals (CSFII) data on meats consumed and cooking methods used by >25,000 people, after adjusting for underreported energy intake and conditional on meat-doneness preferences estimated from additional survey data. The U.S. population average lifetime time-weighted average of total HAs consumed was estimated to be approximately 9 ng/kg/day, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise about two thirds of this intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among different meat types. Estimated total HA intakes by male vs. female children were generally similar, with those by (0- to 15-year-old) children approximately 25% greater than those by (16+-year-old) adults. Race-, age- and sex-specific mean HA intakes were estimated to be greatest for African American males, who were estimated to consume approximately 2- and approximately 3-fold more PhIP than white males at ages <16 and 30+ years, respectively, after considering a relatively greater preference for more well-done items among African Americans based on national survey data. This difference in PhIP intakes may at least partly explain why prostate cancer (PC) kills approximately 2-fold more African American than white men, in view of experimental data indicating that PhIP mutates prostate DNA and causes prostate tumors in rats.

IMPACT OF BARBECUED MEAT CONSUMED IN PREGNANCY ON BIRTH OUTCOMES ACCOUNTING FOR PERSONAL PRENATAL EXPOSURE TO AIRBORNE POLYCYCLIC AROMATIC HYDROCARBONS. BIRTH COHORT STUDY IN POLAND

PubMed Central

Jedrychowski, Wieslaw; Perera, Frederica P.; Tang, Deliang; Stigter, Laura; Mroz, Elzbieta; Flak, Elzbieta; Spengler, John; Budzyn-Mrozek, Dorota; Kaim, Irena; Jacek, Ryszard

2011-01-01

We previously reported an association between prenatal exposure to airborne PAH and lower birth weight, birth length and head circumference. The main goal of the present analysis was to assess the possible impact of co-exposure to PAH-containing of barbecued meat consumed during pregnancy on birth outcomes. The birth cohort consisted of 432 pregnant women who gave birth at term (>36 weeks of gestation). Only non-smoking women with singleton pregnancies, 18-35 years of age, and who were free from chronic diseases such as diabetes and hypertension were included in the study. Detailed information on diet over pregnancy was collected through interviews and the measurement of exposure to airborne PAHs was carried out by personal air monitoring during the second trimester of pregnancy. The effect of barbecued meat consumption on birth outcomes (birthweight, length and head circumference at birth) was adjusted in multiple linear regression models for potential confounding factors such as prenatal exposure to airborne PAHs, child’s sex, gestational age, parity, size of mother (maternal prepregnancy weight, weight gain in pregnancy) and prenatal environmental tobacco smoke (ETS). The multivariable regression model showed a significant deficit in birthweight associated with barbecued meat consumption in pregnancy (coeff = −106.0 g; 95%CI: −293.3, −35.8); The effect of exposure to airborne PAHs was about the same magnitude order (coeff. = −164.6 g; 95%CI: −172.3, − 34.7). Combined effect of both sources of exposure amounted to birth weight deficit of 214.3 g (95%CI: −419.0, − 9.6). Regression models performed for birth length and head circumference showed similar trends but the estimated effects were of borderline significance level. As the intake of barbecued meat did not affect the duration of pregnancy, the reduced birthweight could not have been mediated by shortened gestation period. In conclusion, the study results provided epidemiologic evidence that prenatal PAH exposure from diet including grilled meat might be hazardous for fetal development. PMID:22079395

Review of the Gene-Environment Interaction Literature in Cancer: What Do We Know?

PubMed

Simonds, Naoko I; Ghazarian, Armen A; Pimentel, Camilla B; Schully, Sheri D; Ellison, Gary L; Gillanders, Elizabeth M; Mechanic, Leah E

2016-07-01

Risk of cancer is determined by a complex interplay of genetic and environmental factors. Although the study of gene-environment interactions (G×E) has been an active area of research, little is reported about the known findings in the literature. To examine the state of the science in G×E research in cancer, we performed a systematic review of published literature using gene-environment or pharmacogenomic flags from two curated databases of genetic association studies, the Human Genome Epidemiology (HuGE) literature finder and Cancer Genome-Wide Association and Meta Analyses Database (CancerGAMAdb), from January 1, 2001, to January 31, 2011. A supplemental search using HuGE was conducted for articles published from February 1, 2011, to April 11, 2013. A 25% sample of the supplemental publications was reviewed. A total of 3,019 articles were identified in the original search. From these articles, 243 articles were determined to be relevant based on inclusion criteria (more than 3,500 interactions). From the supplemental search (1,400 articles identified), 29 additional relevant articles (1,370 interactions) were included. The majority of publications in both searches examined G×E in colon, rectal, or colorectal; breast; or lung cancer. Specific interactions examined most frequently included environmental factors categorized as energy balance (e.g., body mass index, diet), exogenous (e.g., oral contraceptives) and endogenous hormones (e.g., menopausal status), chemical environment (e.g., grilled meats), and lifestyle (e.g., smoking, alcohol intake). In both searches, the majority of interactions examined were using loci from candidate genes studies and none of the studies were genome-wide interaction studies (GEWIS). The most commonly reported measure was the interaction P-value, of which a sizable number of P-values were considered statistically significant (i.e., <0.05). In addition, the magnitude of interactions reported was modest. Observations of published literature suggest that opportunity exists for increased sample size in G×E research, including GWAS-identified loci in G×E studies, exploring more GWAS approaches in G×E such as GEWIS, and improving the reporting of G×E findings. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.

Review of the Gene-Environment Interaction Literature in Cancer: What do we know?

PubMed Central

Simonds, Naoko I.; Ghazarian, Armen A.; Pimentel, Camilla B.; Schully, Sheri D.; Ellison, Gary L.; Gillanders, Elizabeth M.; Mechanic, Leah E.

2016-01-01

Background Risk of cancer is determined by a complex interplay of genetic and environmental factors. Although the study of gene-environment (GxE) interactions has been an active area of research, little is reported about the known findings in the literature. Methods To examine the state of the science in GxE research in cancer, we performed a systematic review of published literature using gene-environment or pharmacogenomic flags from two curated databases of genetic association studies, the Human Genome Epidemiology (HuGE) literature finder and Cancer Genome-Wide Association and Meta Analyses Database (CancerGAMAdb), from January 1, 2001, to January 31, 2011. A supplemental search using HuGE was conducted for articles published February 1, 2011, to April 11, 2013. A 25% sample of the supplemental publications was reviewed. Results A total of 3,019 articles were identified in the original search. From these articles, 243 articles were determined to be relevant based on inclusion criteria (more than 3,500 interactions). From the supplemental search (1,400 articles identified), 29 additional relevant articles (1,370 interactions) were included. The majority of publications in both searches examined GxE in colon, rectal, or colorectal cancer types; breast; or lung cancer. Specific interactions examined most frequently included environmental factors categorized as energy balance (e.g., body mass index (BMI), diet), exogenous (e.g., oral contraceptives) and endogenous hormones (e.g., menopausal status), chemical environment (e.g., grilled meats), and lifestyle (e.g., smoking, alcohol intake). In both searches, the majority of interactions examined were using loci from candidate genes studies and none of the studies were genome-wide interaction studies (GEWIS). The most commonly reported measure was the interaction p-value, of which a sizable number of p-values were considered statistically significant (i.e., < 0.05). In addition, the magnitudes of interactions reported were modest. Conclusion Observations of published literature suggest that opportunity exists for increased sample size in GxE research, including GWAS identified loci in GxE studies, exploring more GWAS approaches in GxE such as GEWIS, and improving the reporting of GxE findings. PMID:27061572

Real-time monitoring of particles, PAH, and CO in an occupied townhouse.

PubMed

Wallace, L

2000-01-01

Beginning in October 1996, indoor and sometimes outdoor air at an occupied house in a suburban area of Virginia has been monitored continuously for particles, PAH, and CO. Two Climet monitors have been used to count particles in six size ranges between 0.3 and > 10 microns, with 1-minute averages being collected every 5 minutes. Two Ecochem PAH monitors have been used to sample for particle-bound PAHs once every minute. Also, two Langan CO monitor-data loggers have measured CO once each minute while logging the PAH data. Two Aethalometers measure black carbon. A single Scanning Mobility Particle Sizer (SMPS) measures ultrafine particles. The pairs of monitors are set up either to provide an indoor/outdoor or an upstairs office/downstairs kitchen comparison. Air exchange is occasionally measured using a Bruel & Kjaer 1302 SF6 monitor, as a parameter necessary for estimating deposition rates for particles and PAH. Results from the first 16 months of monitoring (approximately 10 M observations) include: neighborhood woodburning and morning rush hour traffic are the most important sources of PAH and black carbon outdoors; candles, matches, incense, and frying, sauteeing, broiling, deep-frying, and stir-frying are additional important indoor sources of PM. One citronella candle was an extremely powerful PAH source. Neither woodburning nor vehicles appears to be an important source of particles indoors, but frying, grilling, and sauteeing are extremely strong indoor sources, together with combustion events such as use of matches and candles. Physical movement was an important source of coarse but not fine particles. Use of the gas stove for extended periods of time led to increased CO concentrations--vehicles and woodburning were relatively minor sources in comparison. The gas oven, gas burners, and electric toaster oven were important sources of ultrafine particles (< 0.1 micron). A source-proximity effect was noted with the kitchen monitor reading two to five times higher than the upstairs monitor for particles from kitchen events, while the upstairs monitor often read higher than the kitchen monitor for events caused by physical activity alone.

A computational model for estimating recruitment of primary afferent fibers by intraneural stimulation in the dorsal root ganglia

NASA Astrophysics Data System (ADS)

Bourbeau, D. J.; Hokanson, J. A.; Rubin, J. E.; Weber, D. J.

2011-10-01

Primary afferent microstimulation has been proposed as a method for activating cutaneous and muscle afferent fibers to restore tactile and proprioceptive feedback after limb loss or peripheral neuropathy. Large populations of primary afferent fibers can be accessed directly by implanting microelectrode arrays in the dorsal root ganglia (DRG), which provide a compact and stable target for stimulating a diverse group of sensory fibers. To gain insight into factors affecting the number and types of primary afferents activated, we developed a computational model that simulates the recruitment of fibers in the feline L7 DRG. The model comprises two parts. The first part is a single-fiber model used to describe the current-distance relation and was based on the McIntyre-Richardson-Grill model for excitability. The second part uses the results of the singe-fiber model and published data on fiber size distributions to predict the probability of recruiting a given number of fibers as a function of stimulus intensity. The range of intensities over which exactly one fiber was recruited was approximately 0.5-5 µA (0.1-1 nC per phase); the stimulus intensity at which the probability of recruiting exactly one fiber was maximized was 2.3 µA. However, at 2.3 µA, it was also possible to recruit up to three fibers, albeit with a lower probability. Stimulation amplitudes up to 6 µA were tested with the population model, which showed that as the amplitude increased, the number of fibers recruited increased exponentially. The distribution of threshold amplitudes predicted by the model was similar to that previously reported by in vivo experimentation. Finally, the model suggested that medium diameter fibers (7.3-11.5 µm) may be recruited with much greater probability than large diameter fibers (12.8-16 µm). This model may be used to efficiently test a range of stimulation parameters and nerve morphologies to complement results from electrophysiology experiments and to aid in the design of microelectrode arrays for neural interfaces.

The Effect of Energy Labelling on Menus and a Social Marketing Campaign on Food-Purchasing Behaviours of University Students.

PubMed

Roy, Rajshri; Beattie-Bowers, Jack; Ang, Siew Min; Colagiuri, Stephen; Allman-Farinelli, Margaret

2016-08-05

This study assessed the impact of kilojoule (kJ) labelling alone or accompanied by a social marketing campaign on food sales and selection of less energy-dense meals by young adults from a university food outlet. There were two kJ labelling intervention phases each of five weeks: (1) kJ labelling alone (2) kJ labels with marketing materials ("8700 kJ campaign"). Food sales of labelled items were tracked during each intervention and five weeks after. Food sales during interventions were also compared with historical sales of foods in the same 10-week period in the previous year. A sub sample of young adults (n = 713; aged 19-24) were surveyed during both the interventions to assess awareness, influence, sentiment and anticipated future impact of kJ labels and the social marketing campaign respectively. There were no differences in sales between the kJ labelling with social marketing and the 5-weeks of labelling before and after. The percentage sale of chicken Caesar burger (3580 kJ, P = 0.01), steak and chips (4000 kJ, P = 0.02) and the grill burger (5500 kJ, P = 0.00) were lower in the year with menu labelling and social marketing campaign. Only 30 % students were initially aware of the kJ labels on the menu but 75 % of students were accepting of kJ labelling, after they were made aware. Respondents viewing the marketing campaign elements and then using kJ values on the menu selected meals with a lower mean energy content; constituting a reduction of 978 kJ (p < 0.01) even though the majority claimed that the 8700 kJ campaign would not impact their food choices. Point-of-purchase energy labelling may be an effective method to encourage better food choices when eating out among young adults. However, further efforts to increase awareness and provide education about energy requirements to prevent weight gain will be needed.

Conception et realisation d'un echantillonneur de grande vitesse en technologie HIGFET (transistor a effet de champ avec heterostructure et grille isolee)

NASA Astrophysics Data System (ADS)

Tazlauanu, Mihai

The research work reported in this thesis details a new fabrication technology for high speed integrated circuits in the broadest sense, including original contributions to device modeling, circuit simulation, integrated circuit design, wafer fabrication, micro-physical and electrical characterization, process flow and final device testing as part of an electrical system. The primary building block of this technology is the heterostructure insulated gate field effect transistor, HIGFET. We used an InP/InGaAs epitaxial heterostructure to ensure a high charge carrier mobility and hence obtain a higher operating frequency than that currently possible for silicon devices. We designed and built integrated circuits with two system architectures. The first architecture integrates the clock signal generator with the sample and hold circuitry on the InP die, while the second is a hybrid architecture of an InP sample and hold assembled with an external clock signal generator made with ECL circuits on GaAs. To generate the clock signals on the same die with the sample and hold circuits, we developed a digital circuit family based on an original inverter, appropriate for depletion mode NMOS technology. We used this circuit to design buffer amplifiers and ring oscillators. Four mask sets produced in a Cadence environment, have permitted the fabrication of test and working devices. Each new mask generation has reflected the previous achievements and has implemented new structures and circuit techniques. The fabrication technology has undergone successive modifications and refinements to optimize device manufacturing. Particular attention has been paid to the technological robustness. The plasma enhanced etching process (RIE) had been used for an exhaustive study for the statistical simulation of the technological steps. Electrical measurements, performed on the experimental samples, have permitted the modeling of the devices, technological processing to be adjusted and circuit design improved. Electrical measurements performed on dedicated test structures, during the fabrication cycle, allowed the identification and correction of some technological problems (ohmic contacts, current leakage, interconnection integrity, and thermal instabilities). Feedback corrections were validated by dedicated experiments with the experimental effort optimized by statistical techniques (factorial fractional design). (Abstract shortened by UMI.)

Flavour Chemistry of Chicken Meat: A Review

PubMed Central

Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-01-01

Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat. PMID:25049846

Organophosphorus pesticides enhance the genotoxicity of benzo(a)pyrene by modulating its metabolism.

PubMed

Hreljac, Irena; Filipic, Metka

2009-12-01

Organophosphorus compounds (OPs) are widely used as pesticides. They act primarily as neurotoxins, but there is increasing evidence for secondary mechanisms of their toxicity. We have shown that the model OPs, methyl parathion (PT) and methyl paraoxon (PO), are genotoxic. Benzo(a)pyrene (BaP) is a widespread environmental genotoxin found in cigarette smoke, polluted air and grilled food. As people are constantly exposed to low concentrations of BaP and also to OPs, the aim of this study was to determine possible synergistic effects of PT and PO on BaP-induced genotoxicity. In the bacterial reverse mutation assay, PT and PO increased the number of BaP-induced mutations. The comet assay with human hepatoma HepG2 cells showed that BaP-induced DNA strand breaks were increased by PT but slightly decreased by PO. Using the acellular comet assay with UVC-induced DNA strand breaks, we observed a decrease in DNA migration, indicating that OPs cause cross-linking, thus interfering with comet assay results. In HepG2 cells the two OPs induced micronuclei formation at very low doses (0.01 microg/ml) and together with BaP, a more than additive increase of micronuclei was observed, confirming their co-genotoxic effect. We demonstrated for the first time that PT and PO modulate the metabolic activation of BaP. Addition of PT or PO increased aldo-keto reductase (AKR1C1/2) levels in the presence of BaP, while cytochrome 1A (CYP1A) mRNA expression and activity were decreased. Further, specific inhibition of CYP1A had no effect on BaP or OP+BaP-induced micronuclei, whereas inhibition of AKR1C dramatically decreased the number of micronuclei induced by BaP or OP+BaP. Based on these results we propose that co-genotoxicity results from OPs mediated modulation of BaP metabolism, favouring the induction of AKR1C enzymes known to catalyse the formation of DNA reactive BaP o-quinones and the production of reactive oxygen species.

Innocuous cooling can produce nociceptive sensations that are inhibited during dynamic mechanical contact.

PubMed

Green, Barry G; Pope, Jennifer V

2003-02-01

In a previous study of the heat grill illusion, sensations of burning and stinging were sometimes reported when the skin was cooled by as little as 2 degrees C. Informal tests subsequently indicated that these nociceptive sensations were experienced if cooling occurred when the stimulating thermode rested on the skin, but not when the thermode was cooled and then touched to the skin. In experiment 1 subjects judged the intensity of thermal (cold/warm) and nociceptive (burning/stinging) sensations when the volar surface of the forearm was cooled to 25 degrees C (1) via a static thermode (Static condition), or (2) via a cold thermode touched to the skin (Dynamic condition). The total area of stimulation was varied from 2.6 to 10.4 cm(2) to determine if the occurrence of nociceptive sensations depended upon stimulus size. Burning/stinging was rated 10.3 times stronger in the Static condition than in the Dynamic condition, and this difference did not vary significantly with stimulus size. In experiment 2, thermal and nociceptive sensations were measured during cooling to just 31 degrees, 29 degrees or 27 degrees C, and data were obtained on the frequency at which different sensation qualities were experienced. Stinging was the most frequently reported nociceptive quality in the Static condition, and stinging and burning were both markedly reduced in the Dynamic condition. In experiment 3 we tested the possibility that dynamic contact might have inhibited burning and stinging not because of mechanical contact per se, but rather because dynamic contact caused higher rates of cooling. However, varying cooling rate over a tenfold range (-0.5 degrees to -5.0 degrees /s) had no appreciable effect on the frequency of stinging and burning. Overall, the data show that mild cooling can produce nociceptive sensations that are suppressed under conditions of dynamic mechanical contact. The latter observation suggests that cold is perceived differently during active contact with objects than during passive heat loss to the environment. Hypotheses about the physiological basis of the nociceptive sensations at mild temperatures and their possible role in the phenomena of paradoxical heat and synthetic heat are discussed.

Etude de solutions pour la mise en oeuvre d'une antenne a reflecteur bi-grille en polarisation circulaire

NASA Astrophysics Data System (ADS)

Joyal, Marc-Andre

Dual-gridded reflector (DGR) antennas are widely used on satellites. They consist of a cascade of two parabolic grids operating in orthogonal linear polarizations, each one having its own feed. Therefore, DGRs are actually two antennas in one structure, so they use less space on the satellite. Moreover, they provide excellent isolation between adjacent coverage areas. The disadvantage with these DGRs is that they work only in linear polarization (vertical and horizontal). In this thesis, two different solutions to design a circularly polarized (right and left hand circular polarizations) DGR are explored. The first one consists in the use of circular polarizers that are fixed on a conventional DGR. Those polarizers are surfaces that make the conversion between linear and circular polarizations. The other solution uses circular polarization selective surfaces (CPSSs) as reflectors on the DGR instead of the orthogonal grids. These CPSSs are structures that are transparent to one sense of circular polarization (say right hand circular polarization for instance), but that reflect the other sense (left hand circular polarization). The major part of this work is based on the first solution. A new circular polarizer design method is proposed. It allows a greater flexibility in the polarizer design than existing designs. The proposed technique is also modified in order to implement polarizers optimized for an oblique incidence, which is required for DGR applications. The second solution using CPSSs is only briefly explored. A new type of CPSS, implemented with a cascade of circular and linear polarizers, is proposed. This cascade CPSS has shown a broader bandwidth than those obtained with the resonant structures known so far. Also, the limitations of CPSSs are identified as to their use on DGRs. Finally, as a proof of concept, two simple prototypes of circularly polarized DGRs are presented. The first design is implemented with a circular polarizer and a metallic grid attached to a small reflector. The second prototype is similar, but the planar grid is replaced by a reflectarray that plays the same role, but increases the gain in the direction of the main beam. The satellite industry requirements between 18-20 GHz are respected with this latter implementation, but only for a very low variation in the elevation angle.

Human risk of diseases associated with red meat intake: Analysis of current theories and proposed role for metabolic incorporation of a non-human sialic acid.

PubMed

Alisson-Silva, Frederico; Kawanishi, Kunio; Varki, Ajit

2016-10-01

One of the most consistent epidemiological associations between diet and human disease risk is the impact of red meat consumption (beef, pork, and lamb, particularly in processed forms). While risk estimates vary, associations are reported with all-cause mortality, colorectal and other carcinomas, atherosclerotic cardiovascular disease, type II diabetes, and possibly other inflammatory processes. There are many proposed explanations for these associations, some long discussed in the literature. Attempts to explain the effects of red meat consumption have invoked various red meat-associated agents, including saturated fat, high salt intake, Trimethylamine-N-oxide (TMAO) generation by microbiota, and environmental pollutants contaminating red meat, none of which are specific for red meat. Even the frequently mentioned polycyclic aromatic carcinogens arising from high temperature cooking methods are not red meat specific, as these are also generated by grilling poultry or fish, as well as by other forms of cooking. The traditional explanations that appear to be more red meat specific invoke the impact of N-nitroso compounds, heme iron, and the potential of heme to catalyze endogenous nitrosation. However, heme can be denatured by cooking, high levels of plasma hemopexin will block its tissue delivery, and much higher amounts of heme likely originate from red blood cell breakdown in vivo. Therefore, red meat-derived heme could only contribute to colorectal carcinoma risk, via direct local effects. Also, none of these mechanisms explain the apparent human propensity i.e., other carnivores have not been reported at high risk for all these diseases. A more recently proposed hypothesis involves infectious agents in beef from specific dairy cattle as agents of colorectal cancer. We have also described another mechanistic explanation for the human propensity for risk of red-meat associated diseases that is consistent with most observations: metabolic incorporation of a non-human sialic acid N-glycolylneuraminic acid (Neu5Gc) into the tissues of red meat consumers and the subsequent interaction with inflammation-provoking antibodies against this "xenoautoantigen". Overall, we conclude that while multiple mechanisms are likely operative, many proposed theories to date are not specific for red meat, and that the viral and xenoautoantigen theories deserve further consideration. Importantly, there are potential non-toxic dietary antidotes, if the xenoautoantigen theory is indeed correct. Copyright © 2016 Elsevier Ltd. All rights reserved.

Reductive Detoxication of Arylhydroxylamine Carcinogens by Human NADH Cytochrome b5 Reductase and Cytochrome b5

PubMed Central

Kurian, Joseph R.; Chin, Nathaniel A.; Longlais, Brett J.; Hayes, Kristie L.; Trepanier, Lauren A.

2008-01-01

Heterocyclic and aromatic amine carcinogens are thought to lead to tumor initiation via the formation of DNA adducts, and bioactivation to arylhydroxylamine metabolites is necessary for reactivity with DNA. Carcinogenic arylhydroxylamine metabolites are cleared by a microsomal, NADH-dependent, oxygen-insensitive reduction pathway in humans, which may be a source of inter-individual variability in response to aromatic amine carcinogens. The purpose of this study was to characterize the identity of this reduction pathway in human liver. Based on our findings with structurally similar arylhydroxylamine metabolites of therapeutic drugs, we hypothesized that the reductive detoxication of arylhydroxylamine carcinogens was catalyzed by NADH cytochrome b5 reductase (b5R) and cytochrome b5 (cyt b5). We found that reduction of the carcinogenic hydroxylamines of the aromatic amine 4-aminobiphenyl (4-ABP; found in cigarette smoke) and the heterocyclic amine 2- amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP; found in grilled meats) was indeed catalyzed by a purified system containing only human b5R and cyt b5. Specific activities were 56 to 346-fold higher in the purified system compared to human liver microsomes (HLM), with similar Michaelis-Menten constants (Km values) in both systems. The stoichiometry for b5R and cyt b5 that yielded the highest activity in the purified system was also similar to that found in native HLM (∼1:8 to 1:10). Polyclonal antisera to either b5R or cyt b5 significantly inhibited N-hydroxy-4-aminobiphenyl (NHOH-4-ABP) reduction by 95 and 89%, respectively, and immunoreactive cyt b5 protein content in individual HLM was significantly correlated with individual reduction of both NHOH-4-ABP and N-hydroxy-PhIP (NHOH-PhIP). Finally, titration of HLM into the purified b5R/cyt b5 system did not enhance the efficiency of reduction activity. We conclude that b5R and cyt b5 are together solely capable of the reduction of arylhydroxylamine carcinogens, and we further hypothesize that this pathway may be a source of individual variability with respect to cancer susceptibility following 4-ABP or PhIP exposure. PMID:17040106

Methodology for analyzing environmental quality indicators in a dynamic operating room environment.

PubMed

Gormley, Thomas; Markel, Troy A; Jones, Howard W; Wagner, Jennifer; Greeley, Damon; Clarke, James H; Abkowitz, Mark; Ostojic, John

2017-04-01

Sufficient quantities of quality air and controlled, unidirectional flow are important elements in providing a safe building environment for operating rooms. To make dynamic assessments of an operating room environment, a validated method of testing the multiple factors influencing the air quality in health care settings needed to be constructed. These include the following: temperature, humidity, particle load, number of microbial contaminants, pressurization, air velocity, and air distribution. The team developed the name environmental quality indicators (EQIs) to describe the overall air quality based on the actual measurements of these properties taken during the mock surgical procedures. These indicators were measured at 3 different hospitals during mock surgical procedures to simulate actual operating room conditions. EQIs included microbial assessments at the operating table and the back instrument table and real-time analysis of particle counts at 9 different defined locations in the operating suites. Air velocities were measured at the face of the supply diffusers, at the sterile field, at the back table, and at a return grille. The testing protocol provided consistent and comparable measurements of air quality indicators between institutions. At 20 air changes per hour (ACH), and an average temperature of 66.3°F, the median of the microbial contaminants for the 3 operating room sites ranged from 3-22 colony forming units (CFU)/m 3 at the sterile field and 5-27 CFU/m 3 at the back table. At 20 ACH, the median levels of the 0.5-µm particles at the 3 sites were 85,079, 85,325, and 912,232 in particles per cubic meter, with a predictable increase in particle load in the non-high-efficiency particulate air-filtered operating room site. Using a comparison with cleanroom standards, the microbial and particle counts in all 3 operating rooms were equivalent to International Organization for Standardization classifications 7 and 8 during the mock surgical procedures. The EQI protocol was measurable and repeatable and therefore can be safely used to evaluate air quality within the health care environment to provide guidance for operational practices and regulatory requirements. Copyright © 2017 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

Strategies for Positive Engagement with the Public in the Geosciences

NASA Astrophysics Data System (ADS)

Johnson, R.

2017-12-01

Strategies for engaging with the public about the geosciences are abundant. Whether engaging in these endeavors through professional opportunties associated with their research activities, or in their personal lives, scientists have numerous ways in which they can share the science they care so much about with the public. While participating in tried and true well-designed "outreach" activities associated with research projects has become a classic approach over the past 20 years, this is not the only way to reach "the public". Indeed, as we have recently learned, such approaches depend on the availability of funding for research projects and outreach components. With potentially large research funding cuts looming at federal agencies, and the future of "education and outreach" associated with funded projects in question, we need to think hard about approaches that are not so closely tied to the federal government. Engaging with the public through involvement in the K-12 educational arena provides another avenue to reach people - not only students and teachers, but also the parents of the students. Furthermore, engagement in local communities - on school boards as a member or regular attendee, in civic groups, in museums on their boards or as volunteers, in congregations, and in more informal local associations are additional opportunities. Indeed, one of the most important resources we have, as geoscientists, is ourselves. While many of us may be involved with groups in our communities, our willingness to openly talk about our science in ways that are accessible to members of the public is less clear. Indeed, some of us may intentionally avoid discussing our research with neighbors and friends for any number of reasons. But by doing so, we have effectively allowed scientists to be framed as "the other" - rather than the neighbor with a kid on the soccer team who occasionally hosts a sleepover for the team, or who really knows how to grill a nice steak, or who shares a ride to yoga class. A fundamental aspect of effective communication is to identify and take advantage of common ground shared with the audience, and to build on this shared understanding. And in all communication, avoiding condescension and employing common courtesy helps to keep minds open.

Human Risk of Diseases Associated with Red Meat Intake: Analysis of Current Theories and Proposed Role for Metabolic Incorporation of a Non-Human Sialic Acid

PubMed Central

Alisson-Silva, Frederico; Kawanishi, Kunio; Varki, Ajit

2016-01-01

One of the most consistent epidemiological associations between diet and human disease risk is the impact of red meat consumption (beef, pork, and lamb, particularly in processed forms). While risk estimates vary, associations are reported with all-cause mortality, colorectal and other carcinomas, atherosclerotic cardiovascular disease, type II diabetes, and possibly other inflammatory processes. There are many proposed explanations for these associations, some long discussed in the literature. Attempts to explain the effects of red meat consumption have invoked various red meat-associated agents, including saturated fat, high salt intake, Trimethylamine–N-oxide (TMAO) generation by microbiota, and environmental pollutants contaminating red meat, none of which are specific for red meat. Even the frequently mentioned polycyclic aromatic carcinogens arising from high temperature cooking methods are not red meat specific, as these are also generated by grilling poultry or fish, as well as by other forms of cooking. The traditional explanations that appear to be more red meat specific invoke the impact of N-nitroso compounds, heme iron, and the potential of heme to catalyze endogenous nitrosation. However, heme can be denatured by cooking, high levels of plasma hemopexin will block its tissue delivery, and much higher amounts of heme likely originate from red blood cell breakdown in vivo. Therefore, red meat-derived heme could only contribute to colorectal carcinoma risk, via direct local effects. Also, none of these mechanisms explain the apparent human propensity i.e., other carnivores have not been reported at high risk for all these diseases. A more recently proposed hypothesis involves infectious agents in beef from specific dairy cattle as agents of colorectal cancer. We have also described another mechanistic explanation for the human propensity for risk of red-meat associated diseases that is consistent with most observations: metabolic incorporation of a non-human sialic acid N-glycolylneuraminic acid (Neu5Gc) into the tissues of red meat consumers and the subsequent interaction with inflammation-provoking antibodies against this “xenoautoantigen”. Overall, we conclude that while multiple mechanisms are likely operative, many proposed theories to date are not specific for red meat, and that the viral and xenoautoantigen theories deserve further consideration. Importantly, there are potential non-toxic dietary antidotes, if the xenoautoantigen is indeed correct. PMID:27421909

Participatory epidemiology at the neotropics: study of diseases of backyard livestock and description of hunting patterns in Uaxactún, Maya Reserve Biosphere, Guatemala.

PubMed

Mérida Ruíz, Samuel Alberto; Guerra Centeno, Dennis Sigfried; Bailey Leonardo, Edgar Leonel; Rohn, Karl; Kösters, Sarah; Kreienbrock, Lothar

2016-04-07

The intention of the following study was to describe the interrelationship between villagers, domestic animals and wildlife at the Community Forestry Concession of Uaxactún, Guatemala by means of participatory epidemiological methods. The main focus was generating information regarding different livestock diseases considered important by villagers and their relevance, as well as obtaining knowledge concerning hunting activities and cooking methods to gain a better understanding of the interrelationship of people and animals and the diseases of their animals. For poultry, an overall prevalence of 41% of Newcastle disease was found by means of the ELISA test by antibody detection, chicken being the most affected species in the village. No samples were positive to avian influenza with the HI test. No virus was isolated by means of the tracheal or cloaca swabbing of ducks. All species could be hunted by chance at any time of the year. There was a difference in species hunted between seasons, peccaries being more frequently hunted during the dry season and in contrast, deer and wild avian during the rainy season. Villagers did not consume any raw meat. The cooking methods depended on the species. Stewing was the most favoured method for peccaries, wild birds, tepezcuintle and domestic poultry, whereas grilling was preferable for deer, roasting for armadillos and marinating for pork. According to the generated information, the most important domestic livestock species in the village are chickens and pigs, chickens being the most affected by diseases. No evident health problems on pigs were observed in this study. Hunting was shown as an activity enhanced by poverty and the lack of employment opportunities in the village and was mostly directed at larger species such as deer and peccaries. From the viewpoint of a transmission of zoonoses from animals to humans cooking methods mostly reflected a protective factor as no raw meat was eaten, stews and broths being the most common forms of cooking, involving an exposure of meat to high temperatures. Nonetheless, both agricultural and hunting activities represent a risk factor for the spread of diseases as hunters may act as mechanical vectors for different pathogens within domestic and wild animal populations.

Caracterisitiques des patients tuberculeux à l'ouest cameroun: 2000-2009

PubMed Central

Noubom, Michel; Nembot, Fabrice Djouma; Donfack, Hubert; Mfin, Patrick Stéphane Kouomboua; Tchasse, Floriane

2013-01-01

Introduction La tuberculose (TB) reste de nos jours un problème majeur de santé publique dans les pays en voie de développement. Elle devient de plus en plus importante à cause de l'infection au VIH. Cette étude avait pour but de caractériser les patients admis dans le plus grand Centre de Diagnostic et de Traitement de la Tuberculose (CDT) de l'Ouest Cameroun entre 2000 et 2009. Méthodes Les patients de 15 ans et plus admis au CDT de Baleng durant la période allant du 1er janvier 2000 au 31 décembre 2009 ont été inclus. Les données ont étés collectées grâce à une grille pré conçue. Le calcul des fréquences, moyennes et les comparaisons de groupes ont été faites pour ressortir les caractéristiques des participants. Résultats 2556 patients ont été inclus dans l’étude. 64,8% étaient de sexe masculin et l’âge médian étaient de 33ans. 2141 (83,7%) de patients présentaient une TPM+, 319 (12,5%) une TPM- et 96 (3,8%) une TEP. 64,7% des patients résidaient hors du district de santé d'implantation du CDT. 79,16% de patients tuberculeux ont fait le test de dépistage du VIH et la séroprévalence chez ceux testés était de 26,06%. Les différentes évolutions en fin de période de suivi de chaque patient ont été les suivantes: évolution favorable (guéri et traitement terminé) 1954(76,6%); perdus de vue 231(9,0%); décès 230(9,0%); transféré 92(3,6%); échec 49(1,9%). Conclusion Une proportion considérable de patients résident loin du CDT ce qui augmenterait le perdus de vue et les transferts pendant le traitement. En plus vulgariser les autres CDT de la région, il est nécessaire de renforcer le système de transfert pour éviter les perdus de vue entre deux CDT. PMID:24570799

Change in coccolith morphology by responding to temperature and salinity in coccolithophore Emiliania huxleyi (Haptophyta) isolated from the Bering and Chukchi Seas

NASA Astrophysics Data System (ADS)

Saruwatari, K.; Satoh, M.; Harada, N.; Suzuki, I.; Shiraiwa, Y.

2015-11-01

Strains of the coccolithophore Emiliania huxleyi (Haptophyta) collected from the subarctic North Pacific and Arctic Oceans during the R/V MIRAI cruise in 2010 (MR10-05) were established as clone cultures and have been maintained in the laboratory at 15 °C and 32 ‰ salinity. To study the physiological responses of coccolith formation to changes in temperature and salinity, growth experiments and morphometric investigations were performed on two strains of MR57N isolated from the northern Bering Sea (56°58' N, 167°11' W) and MR70N at the Chukchi Sea (69°99' N, 168° W). This is the first report of a detailed morphometric and morphological investigation of Arctic Ocean coccolithophore strains. The specific growth rates at the logarithmic growth phases in both strains markedly increased as temperature was elevated from 5 to 20 °C, although coccolith productivity (the percentage of calcified cells) was similar at 10-20 % at all temperatures. On the other hand, the specific growth rate of strain MR70N was affected less by changes in salinity in the range 26-35 ‰, but the proportion of calcified cells decreased at high and low salinities. According to scanning electron microscopy (SEM) observations, coccolith morphotypes can be categorized into Type B/C on the basis of their biometrical parameters, such as length of the distal shield (LDS), length of the inner central area (LICA), and the thickness of distal shield elements. The central area elements of coccoliths varied from grilled type to closed type when temperature was increased or salinity was decreased, and coccolith size decreased simultaneously. Coccolithophore cell size also decreased with increasing temperature, although the variation in cell size was slightly greater at the lower salinity level. This indicates that subarctic and arctic coccolithophore strains can survive in a wide range of seawater temperatures and at lower salinities due to their marked morphometric adaptation ability. Because all coccolith biometric parameters followed the scaling law, the decrease in coccolith size was caused simply by the reduced calcification. Taken together, our results suggest that calcification productivity may be used to predict future oceanic environmental conditions in the Polar Regions.

How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes?

PubMed

Trajković-Pavlović, Ljiljana; Novaković, Budimka; Martinov-Cvejin, Mirjana; Gusman, Vera; Bijelović, Sanja; Dragnić, Natasa; Balać, Dragana

2010-08-01

According to the literature that has been published over the last two decades Campylobacter spp i Listeria monocitogens can be identified as causes of numerous diseases derived by consuming food of animal origin. The purpose of this paper was to find out how established national microbiological criteria of the Republic of Serbia on food safety in retailed food of animal origin could contribute to consumer's protection against exposition to foodborne pathogens such as Campylobacter spp. and Listeria monocytogenes. During a routine microbiological safety control of randomly selected 60 samples of fresh poultry meat, 30 samples of other fresh meat readymade for grilling, 30 samples of sausage products, 37 samples of heat-treated meat, 39 samples of toppings for fast food of animal origin and 31 samples of dairy products a national food safety criteria (Escherichia coli, aerobic plate count, Salmonella spp., coagulasa positive Staphylococcus, Proteus spp., sulphito-reducting Clostridia) were applied and, as well as, testing to Campylobacter spp. and Listeria monocitogens. In determination of Campylobacter spp. and Listeria monocytogenes, food quality control methods of the Food and Agriculture Organization (FAO) were applied, while in determination of the other above motioned bacteria, national provisions on microbiological methods were applied who are adjusted to the FAO ones. Related to the national criteria on microbiological food safety, 88 (38.8%) samples, out of the total 227 tested, were rejected. When to these results, the results of laboratory tests on Listeria monocytogens were added, a terminal number of rejected samples were not changed. When to these results, the results of Campylobacter spp. testing were added, 91 (40.1%) out of the 227 samples were unsatisfied. Results of logistic regression model with occurrence of Escherichia coli as dependent variable indicated that Escherichia coli was 4.5 times likely to occur among samples with Campylobacter spp. than among samples without Campylobacter spp. (OR = 4.515, 95% CI: 1.019-20.002). Sensitivity of the fitted model (Hosmer-Lemeshowp = 0.268) was 76.8% and its specificity was 75.0%. At the same time Escherichia coli was confound in all (100%) food samples that were contaminated by Listeria monocytogenes. Statistical analysis indicated that Escherichia coli was completely sensitive to identify all samples contaminated with Listeria monocytogenas and highly sensitive to identify samples contaminated with Campylobacter spp. Nevertheless, 3 (1.3%) of the tested samples were not covered with Escherichia coli.

Urinary excretion of mutagens in coke oven workers.

PubMed

Clonfero, E; Granella, M; Marchioro, M; Barra, E L; Nardini, B; Ferri, G; Foà, V

1995-03-01

The influence of occupational exposure to polycyclic aromatic hydrocarbons (PAHs) on urinary mutagenic activity was assessed in 75 coke oven workers, using a highly sensitive bacterial mutagen technique (extraction with C18 resin and liquid micro-preincubation test on strain TA98 of Salmonella typhimurium in the presence of metabolizing and deconjugating enzymes). Exposure to PAHs was assessed according to the urinary excretion of 1-pyrenol; the main confounding factors were checked by the number of cigarettes smoked per day and the levels of nicotine and its metabolites in urine, or by ascertaining whether recommended dietary restrictions had been followed. Of the 20 urine samples which turned out to be positive (producing at least double the number of spontaneous revertants), 19 (95%) belonged to smokers. Only one non-smoker had obvious urinary mutagenic activity, and was highly exposed occupationally to PAHs (urinary 1-pyrenol of 3.930 mumol/mol of creatinine). Of the five urine samples from subjects who had not followed the recommended diet, two (40%) were clearly mutagenic. Multiple regression analysis (n = 67) showed that the presence of samples positive for urinary mutagenic activity depended only on smoking habits, if this confounding factor was assessed according to the number of cigarettes smoked per day, while the significant influence of exposure to PAH could be shown when the confounding factor was objectively estimated according to the urinary levels of nicotine and its metabolites. Assessment of the mutagenic potency of urinary extracts (net revertants/mmol creatinine) confirmed the strong influence of smoking habits on urinary mutagenic activity (all smokers 2156 +/- 2691 versus non-smokers 939 +/- 947 net revertants/mmol creatinine; Mann-Whitney test: P < 0.01). In smokers highly exposed to PAHs, greater excretion of mutagens with respect to low-exposure smokers was revealed (3548 +/- 4009 versus 1552 +/- 1227 net revertants/mmol creatinine; Mann-Whitney test: P < 0.01). Multiple regression analysis showed that the mutagenic potency of urinary extracts of coke oven workers depended on exposure to PAHs, tobacco smoking habits, and consumption of fried, grilled or barbecued meat. Increased urinary mutagenic activity strengthens epidemiological evidence of the increased risk of renal and urinary tract tumours in these workers. The presence of mutagenic metabolites in urine as a result of occupational exposure to PAH may be demonstrated only by using highly sensitive techniques for assessing urinary mutagenic activity in studies which include careful checking of the main confounding factors.

Novel LC-ESI/MS/MSn Method for the Characterization and Quantification of 2′-Deoxyguanosine Adducts of the Dietary Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine by 2-D Linear Quadrupole Ion Trap Mass Spectrometry

PubMed Central

Goodenough, Angela K.; Schut, Herman A. J.; Turesky, Robert J.

2008-01-01

An accurate and sensitive liquid chromatography-electrospray ionization/multi-stage mass spectrometry (LC-ESI/MS/MSn) technique has been developed for the characterization and quantification of 2′-deoxyguanosine (dG) adducts of the dietary mutagen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). PhIP is an animal and potential human carcinogen that occurs in grilled meats. Following enzymatic digestion and adduct enrichment by solid-phase extraction (SPE), PhIP—DNA adducts were analyzed by MS/MS and MSn scan modes on a 2-D linear quadrupole ion trap mass spectrometer (QIT/MS). The major DNA adduct, N-(deoxyguanosin-8-yl)-2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (dG-C8-PhIP), was detected in calf thymus (CT) DNA modified in vitro with a bioactivated form of PhIP and in the colon and liver of rats given PhIP as part of the diet. The lower limit of detection (LOD) was 1 adduct per 108 DNA bases, and the limit of quantification (LOQ) was 3 adducts per 108 DNA bases in both MS/MS and MS3 scan modes, using 27 μg of DNA for analysis. Measurements were based on isotope dilution with the internal standard, N-(deoxyguanosin-8-yl)-2-amino-1-(trideutero)methyl-6-phenylimidazo[4,5-b]pyridine (dG-C8-[2H3C]-PhIP). The selected reaction monitoring (SRM) scan mode in MS/MS was employed to monitor the loss of deoxyribose (dR) from the protonated molecules of the adducts ([M + H - 116]+). The consecutive reaction monitoring (CRM) scan modes in MS3 and MS4 were used to measure and further characterize product ions of the aglycone ion (BH2+) (Guanyl-PhIP). The MS3 scan mode was effective in eliminating isobaric interferences observed in the MS/MS scan mode and resulted in an improved signal-to-noise (S/N) ratio. Moreover, the product ion spectra obtained by the MSn scan modes provided rich structural information about the adduct and were used to corroborate the identity of dG-C8-PhIP. In addition, an isomeric dG-PhIP adduct was detected in vivo. This LCESI/MS/MSn method is the first reported application on the use of the MS3 scan mode for the analysis of DNA adducts in vivo. PMID:17305409

Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.

PubMed

Wheeler, T L; Shackelford, S D; Koohmaraie, M

1999-12-01

The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained sensory panel and 2) consumer evaluation of the taste of hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a commercial gamma irradiation facility at one of three levels (0, 3.0, or 4.5 kGy). All boxes were stored at 28 degrees C for 27 to 29 d after irradiation before evaluation by a trained descriptive attribute sensory panel and for 62 to 104 d after irradiation before consumer evaluation. The trained panel evaluated grilled patties for ground beef aroma intensity, off-aroma, and off-flavor on 4-point scales (4 = intense, none, and none; 1 = none, intense, and intense, respectively) and ground beef flavor intensity, tenderness, and juiciness on 8-point scales (8 = extremely intense, tender, or juicy; 1 = extremely bland, tough, or dry). Control patties had more intense (P<.05) ground beef aroma (3.1 vs 2.6), less off-aroma (3.3 vs 2.6), and more intense ground beef flavor (4.9 vs. 4.3) than irradiated patties. However, there were no differences (P>.05) in any sensory trait between frozen ground beef patties treated with 3.0 or 4.5 kGy of gamma irradiation. There were no differences (P>.05) among treatments for tenderness (6.3, 6.6, and 6.7) or juiciness ratings (5.7, 5.9, and 5.9), respectively, for 0, 3.0, and 4.5 kGy. The consumers evaluated taste of a hamburger that included their choice of condiments on a 10-point scale (10 = excellent; 1 = terrible). Hamburgers made with patties treated with 4.5 kGy were rated lower (P<.05) in taste than hamburgers made with either control patties or those treated with 3.0 kGy (6.5, 6.6, and 6.2, respectively, for 0, 3.0, and 4.5 kGy); however, all doses were rated at some level of "fair." These results imply that hamburgers made from ground beef patties irradiated under the conditions of this experiment would encounter little, if any, consumer acceptance problems at the 3.0 kGy dose and only slightly greater problems at the 4.5 kGy dose.

Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets.

PubMed

Chail, A; Legako, J F; Pitcher, L R; Ward, R E; Martini, S; MacAdam, J W

2017-04-01

The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were assessed from the gluteus medius (GM) and triceps brachii (TB) muscles of cattle ( = 6 per diet) which were grain-finished (USUGrain) on conventional feedlot or 2 forage diets, a perennial legume, birdsfoot trefoil-finished (USUBFT; ), and grass-finished (USUGrass; ). Diet had an interacting effect with muscle for all sensory attributes ( ≤ 0.002), except aroma and flavor ( ≥ 0.078). In forage-finished beef, tenderness, fattiness, overall liking, and WBSF tenderness of GM was greater ( < 0.05) than TB, whereas for USUGrain, the tenderness, fattiness, overall liking, and WBSF tenderness of both muscles were similar ( > 0.05) but the juiciness of TB was more liked than USUGrain GM ( < 0.05). The juiciness of forage-finished beef did not differ ( > 0.05) between GM and TB. Lower ( < 0.05) intramuscular fat (IMF) percent was determined for USUGrass beef in comparison with USUGrain beef. The IMF percent of USUBFT beef was similar ( > 0.05) to both USUGrass and USUGrain beef. However, IMF percent was not impacted by muscle type ( = 0.092). The ratio of -6:-3 fatty acids was affected by muscle dependent on diet ( = 0.016). The ratio of -6:-3 fatty acids was affected by the interaction of muscle × diet ( = 0.016). Between forage diets (USUGrass and USUBFT), -6:-3 ratios were similar ( > 0.05) between GM and TB, whereas within USUGrain, the GM was greater ( < 0.05) than the TB. Cumulative MUFA was greater ( < 0.05) in USUGrain compared with both USUGrass and USUBFT, which were similar ( > 0.05). Strecker aldehydes, ketones, pyrazines, and methional were affected ( ≤ 0.036) by muscle and found to have a greater concentration in GM compared with TB. Overall, consumers determined that USUGrain GM and TB had similar ( > 0.05) quality ratings. However, within forage-finished beef, the GM was perceived more frequently ( < 0.05) to be of premium quality and the forage-finished TB was more frequently ( < 0.05) rated as having unsatisfactory quality. These findings were in agreement with ratings of tenderness and overall liking. Therefore, in the context of our consumer group grilled GM and TB steaks, grain-finished beef provided more uniform quality and eating experience compared with forage-finished beef.

Postural stability is altered by the stimulation of pain but not warm receptors in humans.

PubMed

Blouin, Jean-Sébastien; Corbeil, Philippe; Teasdale, Normand

2003-10-17

It is now recognized that large diameter myelinated afferents provide the primary source of lower limb proprioceptive information for maintaining an upright standing position. Small diameter afferents transmitting noxious stimuli, however, can also influence motor behaviors. Despite the possible influence of pain on motor behaviors, the effects of pain on the postural control system have not been well documented. Two cutaneous heat stimulations (experiment 1: non-noxious 40 degrees C; experiment 2: noxious 45 degrees C) were applied bilaterally on the calves of the subject with two thermal grills to stimulate A delta and C warm receptors and nociceptors in order to examine their effects on postural stability. The non-noxious stimulation induced a gentle sensation of warmth and the noxious stimulation induced a perception of heat pain (visual analogue scores of 0 and 46 mm, respectively). For both experiments, ten healthy young adults were tested with and without heat stimulations of the lower limbs while standing upright on a force platform with eyes open, eyes closed and eyes closed with tendon co-vibration of tibialis anterior and triceps surae muscles. The center of pressure displacements were analyzed to examine how both stimulations affected the regulation of quiet standing and if the effects were exacerbated when vision was removed or ankle proprioception perturbed. The stimulation of the warm receptors (40 degrees C) did not induce any postural deterioration. With pain (45 degrees C), subjects showed a significant increase in standard deviation, range and mean velocity of postural oscillations as well as standard deviation of the center of pressure velocity. The effects of heat pain were exacerbated when subjects had both their eyes closed and ankle tendons vibrated (increased standard deviation of the center of pressure velocity and mean velocity of the center of pressure). A non-noxious stimulation (40 degrees C) of the small diameter afferents is not a sufficiently intense sensory stimulation to alter the control of posture. A painful stimulation (45 degrees C) of the skin thermoreceptors, however, yielded a deterioration of the postural control system. The observed deteriorating effects of the combined stimulation of nociceptors and Ia afferents (when ankle tendons were vibrated) could result from the convergence of these afferents at the spinal level. This could certainly lead to the hypothesis that individuals suffering from lower limb pain present alterations of the postural control mechanisms; especially populations already at risk of falling (for example, frail elderly) or populations suffering from concomitant lower limb pain and sensory deficits (for example, diabetic polyneuropathy).

Prescription d’examens de santé préventifs par des résidents en médecine familiale

PubMed Central

Fung, Daisy; Schabort, Inge; MacLean, Catherine A.; Asrar, Farhan M.; Khory, Ayesha; Vandermeer, Ben; Michael Allan, G.

2015-01-01

Résumé Objectif Déterminer quels sont les examens de dépistage prescrits par les résidents en médecine familiale dans le cadre des soins de santé préventifs. Conception Une enquête transversale. Contexte Alberta et Ontario. Participants Résidents en médecine familiale de première et de deuxième année à l’Université de l’Alberta à Edmonton, à l’Université de Calgary en Alberta et à l’Université McMaster à Hamilton en Ontario, durant l’année universitaire 2011–2012. Principaux paramètres d’évaluation Données démographiques, scores à l’échelle de Likert évaluant les habitudes de prescription et sélections parmi une liste de 38 examens pouvant être prescrits en soins préventifs à un échantillon de patients de sexe féminin et masculin de 38 et de 55 ans. Les statistiques descriptives et comparatives ont été calculées. Résultats Au total, 318 résidents sur 482 (66 %) ont répondu au sondage. Les examens recommandés ou appropriés ont été prescrits par 82 % (pour la cytologie cervicale) à 95 % (pour la glycémie à jeun) des résidents. Parmi les différents patients de l’échantillon, les résidents ont prescrit en moyenne 3,3 à 5,7 examens inappropriés par patient, et 58 à 92 % ont prescrit au moins 1 examen inapproprié par patient. Les coûts excédentaires moyens ont été estimés à 38,39 $ pour un homme de 38 ans et à 106,46 $ pour une femme de 55 ans. Le recours plus fréquent à une grille de référence des examens médicaux périodiques n’a pas amélioré la situation (p = 0,88). Conclusion En général, les résidents ont raisonnablement bien prescrit les examens médicaux préventifs appropriés, mais ils ont aussi prescrit en moyenne 3,3 à 5,7 examens inappropriés à chaque patient. Les programmes de formation doivent mieux préparer les étudiants à reconnaître le dépistage approprié et doivent s’efforcer d’inculquer des comportements de prescription exemplaires avant que les résidents commencent à pratiquer.

Use of a text message program to raise type 2 diabetes risk awareness and promote health behavior change (part II): assessment of participants' perceptions on efficacy.

PubMed

Buis, Lorraine R; Hirzel, Lindsey; Turske, Scott A; Des Jardins, Terrisca R; Yarandi, Hossein; Bondurant, Patricia

2013-12-19

Although there is great enthusiasm in both the public and private sector for the further development and use of large-scale consumer-facing public health applications for mobile platforms, little is known about user experience and satisfaction with this type of approach. As a part of the Beacon Community Cooperative Agreement Program, txt4health, a public-facing, mobile phone-based health information service targeting type 2 diabetes, was launched in 3 Beacon Communities: the Southeast Michigan Beacon Community in Detroit, MI, the Greater Cincinnati Beacon Community in Cincinnati, OH, and the Crescent City Beacon Community in New Orleans, LA. This program was marketed via large public health campaigns and drew many users within the respective communities. The purpose of this investigation was to use the RE-AIM framework to document txt4health efficacy by focusing on perceptions of satisfaction, usage, and behavior change among individuals who used txt4health in pilot studies in Southeast Michigan and Greater Cincinnati. We conducted a multimodal user survey with txt4health users recruited via text message through the program to understand participant perceptions of program use and satisfaction, as well as self-reported perceptions of behavior change as a result of using txt4health. Txt4health users reported very high levels of program satisfaction, with 67.1% (108/161) reporting satisfaction scores of ≥8 on a 10-point scale, with 10 equivalent to most satisfied (mean 8.2, SD 1.6). All survey participants agreed/strongly agreed that the messages included in txt4health were clear and easy to understand (100.0%, 160/160), and most found txt4health made them knowledgeable about their risk for type 2 diabetes (88.1%, 140/159) and made them conscious of their diet and physical activity (88.8%, 142/160). Most participants reported that txt4health helped them to make behavior changes related to diet; after having completed txt4health, most agreed/strongly agreed that they are more likely to replace sugary drinks, such as juice or soda, with water (78.0%, 124/159), have a piece of fresh fruit instead of dessert (74.2%, 118/159), substitute a small salad for chips or fries when dining out (76.1%, 121/159), buy healthier foods when grocery shopping (79.7%, 126/158), and eat more grilled, baked, or broiled foods instead of fried (75.5%, 120/159). Results from this study suggest that participants in txt4health, a large-scale, public health-focused text message program targeting type 2 diabetes, have positive perceptions of the program and that participation has led to positive behavior change.

Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).

PubMed

Hong, J H; Yoon, E K; Chung, S J; Chung, L; Cha, S M; O'Mahony, M; Vickers, Z; Kim, K O

2011-01-01

Bulgogi (Korean traditional barbecued beef) is the most well-known Korean food to foreigners. There are, however, few studies on its sensory characteristics and consumer acceptability. This study was performed to identify the sensory attributes of Bulgogi samples prepared with different formulation and to compare the consumer acceptability in Korea and the United States. Bulgogi samples were prepared with varying levels of sugar and soy sauce with/without garlic or sesame oil. Descriptive analysis was conducted by 8 trained panelists. In consumer tests, 42 consumers in Seoul, Korea, 53 consumers in Davis (Calif., U.S.A.), and 39 consumers in St. Paul (Minn., U.S.A.) participated. Higher levels of sugar and soy sauce (SSS) significantly increased sweetness, saltiness, MSG taste, and soy sauce odor/flavor compared to the control made with the standard formula (CON). Elimination of sesame oil (ESO) significantly decreased sesame oil odor/flavor and oiliness, but increased green onion flavor. Elimination of garlic (EGC) significantly increased grilled beef odor/flavor, sesame oil odor/flavor, and oiliness, but decreased intensities of all the other attributes except bitterness. The consumers in Korea and the United States rated their overall liking for all samples similarly, preferring SSS to CON, EGC, and ESO. However Korean consumers seemed to detect the differences caused by formulation changes better than the U.S. consumers and these perceived differences seemed to impact the hedonic and the just-about-right ratings. Increase in soy sauce and sugar increased both Korean and the U.S. consumers' acceptability of Bulgogi, whereas eliminating garlic did not influence the consumer acceptability despite of its significant impact on sensory attributes. The food industry is increasingly interested in ethnic foods that satisfy sophisticated appetite of today's consumers. Korean cuisine is recently gaining popularity and perceived as "adventurous and spicy," appealing to researchers and marketers in the food industry worldwide. However, it is not easy to develop a new product based on ethnic cuisine because nonsensory factors, such as food neophobia and openness to new culture, can evoke adverse responses from the consumers. A systematic sensory approach can guide the product development by identifying both sensory and nonsensory factors affecting consumer acceptability. This study investigated sensory attributes of Bulgogi (Korean traditional barbecued beef), one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States. The outcomes of this study, such as flavor profiles, consumer responses, evaluation procedure, and approaches taken for cross-cultural comparison, will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods including recipe development for Bulgogi marinades. © 2011 Institute of Food Technologists®

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 cooked to 76.6°C. Redness did not ( > 0.05) differ among INF steaks cooked to 65.5 and 71.1°C with the FAC and the CHAR, whereas internal color of INF steaks cooked in the IMP and the FAC was redder ( < 0.05) than that of INF steaks cooked with the CLAM and the GRID to 76.6°C. Results suggest that endpoint temperature has a greater impact on cooking properties of SM and INF steaks than cookery method, yet it is apparent that internal cooked color of INF and SM steaks react differently to some cookery method-endpoint temperature combinations.

Use of a Text Message Program to Raise Type 2 Diabetes Risk Awareness and Promote Health Behavior Change (Part II): Assessment of Participants' Perceptions on Efficacy

PubMed Central

Hirzel, Lindsey; Turske, Scott A; Des Jardins, Terrisca R; Yarandi, Hossein; Bondurant, Patricia

2013-01-01

Background Although there is great enthusiasm in both the public and private sector for the further development and use of large-scale consumer-facing public health applications for mobile platforms, little is known about user experience and satisfaction with this type of approach. As a part of the Beacon Community Cooperative Agreement Program, txt4health, a public-facing, mobile phone-based health information service targeting type 2 diabetes, was launched in 3 Beacon Communities: the Southeast Michigan Beacon Community in Detroit, MI, the Greater Cincinnati Beacon Community in Cincinnati, OH, and the Crescent City Beacon Community in New Orleans, LA. This program was marketed via large public health campaigns and drew many users within the respective communities. Objective The purpose of this investigation was to use the RE-AIM framework to document txt4health efficacy by focusing on perceptions of satisfaction, usage, and behavior change among individuals who used txt4health in pilot studies in Southeast Michigan and Greater Cincinnati. Methods We conducted a multimodal user survey with txt4health users recruited via text message through the program to understand participant perceptions of program use and satisfaction, as well as self-reported perceptions of behavior change as a result of using txt4health. Results Txt4health users reported very high levels of program satisfaction, with 67.1% (108/161) reporting satisfaction scores of ≥8 on a 10-point scale, with 10 equivalent to most satisfied (mean 8.2, SD 1.6). All survey participants agreed/strongly agreed that the messages included in txt4health were clear and easy to understand (100.0%, 160/160), and most found txt4health made them knowledgeable about their risk for type 2 diabetes (88.1%, 140/159) and made them conscious of their diet and physical activity (88.8%, 142/160). Most participants reported that txt4health helped them to make behavior changes related to diet; after having completed txt4health, most agreed/strongly agreed that they are more likely to replace sugary drinks, such as juice or soda, with water (78.0%, 124/159), have a piece of fresh fruit instead of dessert (74.2%, 118/159), substitute a small salad for chips or fries when dining out (76.1%, 121/159), buy healthier foods when grocery shopping (79.7%, 126/158), and eat more grilled, baked, or broiled foods instead of fried (75.5%, 120/159). Conclusions Results from this study suggest that participants in txt4health, a large-scale, public health–focused text message program targeting type 2 diabetes, have positive perceptions of the program and that participation has led to positive behavior change. PMID:24356359

Nickel-Hydrogen and Lithium Ion Space Batteries

NASA Technical Reports Server (NTRS)

Reid, Robert O., II

2004-01-01

The tasks of the Electrochemistry Branch of NASA Glenn Research Center are to improve and develop high energy density and rechargeable, life-long batteries. It is with these batteries that people across the globe are able to power their cell phones, laptop computers, and cameras. Here, at NASA Glenn Research Center, the engineers and scientists of the Electrochemistry branch are leading the way in the development of more powerful, long life batteries that can be used to power space shuttles and satellites. As of now, the cutting edge research and development is being done on nickel-hydrogen batteries and lithium ion batteries. Presently, nickel-hydrogen batteries are common types of batteries that are used to power satellites, space stations, and space shuttles, while lithium batteries are mainly used to power smaller appliances such as portable computers and phones. However, the Electrochemistry Branch at NASA Glenn Research Center is focusing more on the development of lithium ion batteries for deep space use. Because of the limitless possibilities, lithium ion batteries can revolutionize the space industry for the better. When compared to nickel-hydrogen batteries, lithium ion batteries possess more advantages than its counterpart. Lithium ion batteries are much smaller than nickel-hydrogen batteries and also put out more power. They are more energy efficient and operate with much more power at a reduced weight than its counterpart. Lithium ion cells are also cheaper to make, possess flexibility that allow for different design modifications. With those statistics in hand, the Electrochemistry Branch of NASA Glenn has decided to shut down its Nickel-Hydrogen testing for lithium ion battery development. Also, the blackout in the summer of 2003 eliminated vital test data, which played a part in shutting down the program. from the nickel-hydrogen batteries and compare it to past data. My other responsibilities include superheating the electrolyte that is used in the nickel-hydrogen cell in a calorimeter to test its performance under various conditions. 1 used a program called Arbin to study my data. The Arbin allows me to look at different parameters such as pressure and time and how they affect the changing temperature of the electrolyte that is being tested. In addition, I had the responsibility of taking apart and modifying battery coolers that would be used. My mentors told me that the batteries kept shutting down, so it was my responsibility to remove excess fan grilles, rotate the fans, and then switch the aluminum standoffs with nylon ones so that the coolers could operate without problems. My last task is to collect all the battery test data and organize them into charts using Microsoft Excel, before the Branch is able to conduct its research on lithium ion batteries. Therefore, during my tenure, it is my responsibility to take down final test data

High red and processed meat consumption is associated with non-alcoholic fatty liver disease and insulin resistance.

PubMed

Zelber-Sagi, Shira; Ivancovsky-Wajcman, Dana; Fliss Isakov, Naomi; Webb, Muriel; Orenstein, Dana; Shibolet, Oren; Kariv, Revital

2018-06-01

High red and processed meat consumption is related to type 2 diabetes. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines (HCAs), which are related to oxidative stress. However, the association between meat consumption and non-alcoholic fatty liver disease (NAFLD) is yet to be thoroughly tested. Therefore, we aimed to test the association of meat type and cooking method with NAFLD and insulin resistance (IR). This was a cross-sectional study in individuals who were 40-70 years old and underwent screening colonoscopy between 2013 and 2015 in a single center in Israel. NAFLD and IR were evaluated by ultrasonography and homeostasis model assessment. Meat type and cooking method were measured by a food frequency questionnaire (FFQ) and a detailed meat questionnaire. Unhealthy cooking methods were considered as frying and grilling to a level of well done and very well done. Dietary HCA intake was calculated. A total of 789 individuals had a valid FFQ and 357 had a valid meat questionnaire. High consumption of total meat (portions/day above the median) (odds ratio [OR] 1.49; 95% CI 1.05-2.13; p = 0.028; OR 1.63; 1.12-2.37; p = 0.011), red and/or processed meat (OR1.47; 95% CI 1.04-2.09; p = 0.031; OR1.55; 1.07-2.23; p = 0.020) was independently associated with higher odds of NAFLD and IR, respectively, when adjusted for: body mass index, physical activity, smoking, alcohol, energy, saturated fat and cholesterol intake. High intake of meat cooked using unhealthy methods (OR1.92; 95% CI 1.12-3.30; p = 0.018) and HCAs (OR2.22; 95% CI 1.28-3.86; p = 0.005) were independently associated with higher odds of IR. High consumption of red and/or processed meat is associated with both NAFLD and IR. High HCA intake is associated with IR. If confirmed in prospective studies, limiting the consumption of unhealthy meat types and improving preparation methods may be considered as part of NAFLD lifestyle treatment. High red and processed meat consumption is related to several diseases. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines, which have harmful health effects. Non-alcoholic fatty liver disease is a significant public health burden and its formation is strongly related to insulin resistance. In this study, both were found to be more frequent in people who consume relatively high quantities of red and processed meat. In addition, a high intake of heterocyclic amines was associated with insulin resistance. Copyright © 2018 European Association for the Study of the Liver. Published by Elsevier B.V. All rights reserved.

Gas phase emissions from cooking processes and their secondary aerosol production potential

NASA Astrophysics Data System (ADS)

Klein, Felix; Platt, Stephen; Bruns, Emily; Termime-roussel, Brice; Detournay, Anais; Mohr, Claudia; Crippa, Monica; Slowik, Jay; Marchand, Nicolas; Baltensperger, Urs; Prevot, Andre; El Haddad, Imad

2014-05-01

Long before the industrial evolution and the era of fossil fuels, high concentrations of aerosol particles were alluded to in heavily populated areas, including ancient Rome and medieval London. Recent radiocarbon measurements (14C) conducted in modern megacities came as a surprise: carbonaceous aerosol (mainly organic aerosol, OA), a predominant fraction of particulate matter (PM), remains overwhelmingly non-fossil despite extensive fossil fuel combustion. Such particles are directly emitted (primary OA, POA) or formed in-situ in the atmosphere (secondary OA, SOA) via photochemical reactions of volatile organic compounds (VOCs). Urban levels of non-fossil OA greatly exceed the levels measured in pristine environments strongly impacted by biogenic emissions, suggesting a contribution from unidentified anthropogenic non-fossil sources to urban OA. Positive matrix factorization (PMF) techniques applied to ambient aerosol mass spectrometer (AMS, Aerodyne) data identify primary cooking emissions (COA) as one of the main sources of primary non-fossil OA in major cities like London (Allan et al., 2010), New York (Sun et al., 2011) and Beijing (Huang et al., 2010). Cooking processes can also emit VOCs that can act as SOA precursors, potentially explaining in part the high levels of oxygenated OA (OOA) identified by the AMS in urban areas. However, at present, the chemical nature of these VOCs and their secondary aerosol production potential (SAPP) remain virtually unknown. The approach adopted here involves laboratory quantification of PM and VOC emission factors from the main primary COA emitting processes and their SAPP. Primary emissions from deep-fat frying, vegetable boiling, vegetable frying and meat cooking for different oils, meats and vegetables were analysed under controlled conditions after ~100 times dilution. A high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS) and a high resolution proton transfer time-of-flight mass spectrometer (PTR-ToF-MS) were used to quantify OA and VOC emissions, respectively. SOA production potential of the different emissions was quantified by introducing them into the PSI mobile smog chamber and a potential aerosol chamber (PAM) where they were photochemically aged. The measurements of primary emissions suggest that the COA factor identified in ambient atmospheric aerosols is mostly related to fat release from frying with vegetable oils or grilling fatty-meats. In contrast, vegetable cooking (boiling and frying) was associated with significant VOC emissions. The VOC emissions from frying consist mainly of aldehydes which are formed through breaking of fatty acids. Gas phase composition, emission factors and SAPP from all these processes will be presented. This work was supported by the Swiss National Science Foundation as well as the Swiss Federal Office for the Environment. The research leading to these results has received funding from the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement n.° 290605 (COFUND: PSI-FELLOW). J. Allan et al, Atmos. Chem. Phys. 10, 647-668 (2010) X.-F. Huang et al, Atmos. Chem. Phys. 10, 8933-8945 (2010) Y.-L. Sun et al, Atmos. Chem. Phys. 11, 1581-1602 (2011)

Methodologie de conception numerique d'un ventilateur helico-centrifuge basee sur l'emploi du calcul meridien

NASA Astrophysics Data System (ADS)

Lallier-Daniels, Dominic

La conception de ventilateurs est souvent basée sur une méthodologie « essais/erreurs » d'amélioration de géométries existantes ainsi que sur l'expérience de design et les résultats expérimentaux cumulés par les entreprises. Cependant, cette méthodologie peut se révéler coûteuse en cas d'échec; même en cas de succès, des améliorations significatives en performance sont souvent difficiles, voire impossibles à obtenir. Le projet présent propose le développement et la validation d'une méthodologie de conception basée sur l'emploi du calcul méridien pour la conception préliminaire de turbomachines hélico-centrifuges (ou flux-mixte) et l'utilisation du calcul numérique d'écoulement fluides (CFD) pour la conception détaillée. La méthode de calcul méridien à la base du processus de conception proposé est d'abord présentée. Dans un premier temps, le cadre théorique est développé. Le calcul méridien demeurant fondamentalement un processus itératif, le processus de calcul est également présenté, incluant les méthodes numériques de calcul employée pour la résolution des équations fondamentales. Une validation du code méridien écrit dans le cadre du projet de maîtrise face à un algorithme de calcul méridien développé par l'auteur de la méthode ainsi qu'à des résultats de simulation numérique sur un code commercial est également réalisée. La méthodologie de conception de turbomachines développée dans le cadre de l'étude est ensuite présentée sous la forme d'une étude de cas pour un ventilateur hélico-centrifuge basé sur des spécifications fournies par le partenaire industriel Venmar. La méthodologie se divise en trois étapes: le calcul méridien est employé pour le pré-dimensionnement, suivi de simulations 2D de grilles d'aubes pour la conception détaillée des pales et finalement d'une analyse numérique 3D pour la validation et l'optimisation fine de la géométrie. Les résultats de calcul méridien sont en outre comparés aux résultats de simulation pour la géométrie 3D afin de valider l'emploi du calcul méridien comme outil de prédimensionnement. Mots-clés Turbomachines hélico-centrifuges, Calcul méridien, Simulation numérique d'écoulement fluide, Conception numérique de turbomachines.

Isochron burial dating of the Haslau terrace of the Danube (Vienna Basin) and interlaboratory comparison of sample preparation in Vienna and Budapest

NASA Astrophysics Data System (ADS)

Ruszkiczay-Rüdiger, Zsófia; Neuhuber, Stephanie; Decker, Kurt; Braucher, Régis; Fiebig, Marcus; Braun, Mihály; Lachner, Johannes; Aster Team

2017-04-01

In the Vienna Basin, terraces to the South of the Danube form a staircase with altitudes ranging between 25 and 130 m above current water level. The terrace system has been strongly dissected by faults related to the sinistral movement of the Vienna Basin Transform Fault System [1, 2]. Although each fault block displays a slightly different succession of terraces, fault-related vertical displacements south of the Danube have not yet been quantified. To better understand the Quaternary terrace sequence and its displacement along a fault segment south of the Danube, the isochron burial dating method [3] based on the 26Al and 10Be cosmogenic nuclide pair has been used on a terrace at Haslau an der Donau (˜40 m above river level). This terrace is locally the lowest of a staircase of a total of 6 different levels. Based on geomorphological mapping, its age was considered to be Middle Pleistocene [4]. The sample set consisted of several quartzite cobbles taken from two sedimentary units (5.5 m and 11.8 m depth) separated by an erosional hiatus of unknown duration. Six cobbles were selected for inter-laboratory comparison and processed at both the Cosmogenic Nuclide Sample Preparation Laboratory at Vienna and at Budapest [5]. AMS measurements were performed at the French national facility ASTER (CEREGE, Aix-en-Provence) and at the Vienna Environmental Research Accelerator (VERA). Initially, the obtained results show that the 10Be and 26Al concentrations calculated from the subsamples processed independently using different extraction schemes at both laboratories overlap within error for all subsamples but one, whose 26Al concentrations were significantly different. The low 26Al concentration measured in one Budapest sample probably resulted from Al having been trapped within the insoluble residues observed after evaporation to dryness. A modification of the sample processing allows overcoming this difficulty while treating for the following sample set. The results demonstrate that the laboratory background is safe for in-situ produced cosmogenic 10Be and 26Al extraction at both Vienna and Budapest laboratories and that the different geochemical digestion and purification schemes applied by the two laboratories for the extraction of 10Be and 26Al lead to similar results. A preliminary (not corrected) isochron burial age of ˜2.4 Ma was calculated for the higher sedimentary unit of the Haslau terrace on the basis of the slope of the isochron. This age is significantly older than the Middle Pleistocene age previously estimated. Further age determinations are nevertheless necessary to decide whether this preliminary age is accurate or not. Thanks to OTKA PD83610, OMAA 90öu17; LP2012-27/2012. INSU/CNRS, the ANR through the program "EQUIPEX Investissement d'Avenir" and IRD. References: [1] Decker et al., 2005. QSR 24, 307-322. [2] Salcher et al., 2012. Tectonics 31, 1-20. [3] Balco and Rovey, 2008. AJS 908, 1083-1114 [4] Fuchs and Grill, 1984. Geologische Karte von Wien und Umgebung (1:200.000) [5] http://www.geochem.hu/kozmogen/Lab_en.html

Biocompatibility and mechanical properties of diamond-like coatings on cobalt-chromium-molybdenum steel and titanium-aluminum-vanadium biomedical alloys.

PubMed

Hinüber, C; Kleemann, C; Friederichs, R J; Haubold, L; Scheibe, H J; Schuelke, T; Boehlert, C; Baumann, M J

2010-11-01

Diamond-like carbon (DLC) films are favored for wear components because of diamond-like hardness, low friction, low wear, and high corrosion resistance (Schultz et al., Mat-wiss u Werkstofftech 2004;35:924-928; Lappalainen et al., J Biomed Mater Res B Appl Biomater 2003;66B:410-413; Tiainen, Diam Relat Mater 2001;10:153-160). Several studies have demonstrated their inertness, nontoxicity, and the biocompatibility, which has led to interest among manufacturers of surgical implants (Allen et al., J Biomed Mater Res B Appl Biomater 2001;58:319-328; Uzumaki et al., Diam Relat Mater 2006;15:982-988; Hauert, Diam Relat Mater 2003;12:583-589; Grill, Diam Relat Mater 2003;12:166-170). In this study, hydrogen-free amorphous, tetrahedrally bonded DLC films (ta-C) were deposited at low temperatures by physical vapor deposition on medical grade Co28Cr6Mo steel and the titanium alloy Ti6Al4V (Scheibe et al., Surf Coat Tech 1996;85:209-214). The mechanical performance of the ta-C was characterized by measuring its surface roughness, contact angle, adhesion, and wear behavior, whereas the biocompatibility was assessed by osteoblast (OB) attachment and cell viability via Live/Dead assay. There was no statistical difference found in the wettability as measured by contact angle measurements for the ta-C coated and the uncoated samples of either Co28Cr6Mo or Ti6Al4V. Rockwell C indentation and dynamic scratch testing on 2-10 μm thick ta-C films on Co28Cr6Mo substrates showed excellent adhesion with HF1 grade and up to 48 N for the critical load L(C2) during scratch testing. The ta-C coating reduced the wear from 3.5 × 10(-5) mm(3)/Nm for an uncoated control sample (uncoated Co28Cr6Mo against uncoated stainless steel) to 1.1 × 10(-7) mm(3)/Nm (coated Co28Cr6Mo against uncoated stainless steel) in reciprocating pin-on-disk testing. The lowest wear factor of 3.9 × 10(-10) mm(3)/Nm was measured using a ta-C coated steel ball running against a ta-C coated and polished Co28Cr6Mo disk. Student's t-test found that the ta-C coating had no statistically significant (p < 0.05) effect on OB attachment, when compared with the uncoated control samples. There was no significant difference (p < 0.05) in the Live/Dead assay results in cell death between the ta-C coated Co28Cr6Mo and Ti6Al4V samples and the uncoated controls. Therefore, these ta-C coatings show improved wear and corrosion (Dorner-Reisel et al., Diam Relat Mater 2003;11:823-827; Affato et al., J Biomed Mater Res B Appl Biomater 2000;53:221-226; Dorner-Reisel et al., Surf Coat Tech 2004;177-178:830-837; Kim et al., Diam Relat Mater 2004;14:35-41) performance and excellent in vitro cyto-compatibility, when compared with currently used uncoated Co28Cr6Mo and Ti6Al4V implant materials.

Isochron burial dating of Danube terraces in the course of an interlaboratory comparison on sample preparation in Vienna and Budapest

NASA Astrophysics Data System (ADS)

Neuhuber, Stephanie; Ruszkiczay-Rüdiger, Zsófia; Decker, Kurt; Braucher, Regis; Fiebig, Markus; Braun, Mihály; Häuselmann, Philipp; Aster Team

2016-04-01

The Neogene development of the Vienna Basin's tectonic history is well-documented in seismic sections and hydrocarbon wells. The late Neogene to Quaternary history is less well preserved due to a gap in the sediment record starting from the Late Pannonian due to a large-scale uplift during a phase of basin inversion [1]. Quaternary sediments in the Vienna Basin form prominent Pleistocene terraces north and south of the Danube's recent floodplain. The Danube's course currently shifts to the south where it erodes into its own gravel terraces that were presumably accumulated during the Pliocene and Early to Middle Pleistocene. North of the Danube, a wide alluvial plain has developed with one prominent Middle Quaternary terrace level 17-25 m above the river (Gänserndorf and Schlosshof Terraces). The most recent tectonic events related to the sinistral movement of the Vienna Basin transform fault system are recorded north of the Danube by faulted terrace segments that were identified by paleoseismological trenching in combination with OSL [2]. In contrast, terraces south of the Danube form a staircase with altitudes ranging between 25 and 130 m above todays water level. The terraces in the south have also been strongly dissected by faults [3], each fault block preserved a slightly different succession of terraces. The fault-related vertical displacements south of the Danube have not yet been quantified. To better understand the Quaternary terrace sequence and its displacement in the southern zone, we use the cosmogenic nuclide pair of 26Al and 10Be for isochron burial dating of a Danube terrace at Haslau an der Donau (~40 m above river level). This terrace is locally the lowest of a staircase of a total of 6 different levels. Based on published geomorphological works, the expected age is Middle Pleistocene. The isochron burial dating method is therefore well-suited to date this sedimentary setting due to the presence of large individual clasts that share the same post-depositional history, but have different pre-exposure and transport histories [4]. The sandy gravel of the Haslau terrace was sampled in an active gravel pit. At this location, two major sedimentary units are separated by an erosional hiatus of unknown duration. The upper sequence was sampled at 5.5 m depth and the lower one was sampled at 11.8 m depth. From both depths six quartzite or quartz-bearing cobbles were taken together with a bulk sample from the matrix for isochron burial duration determination. Five samples were split after crushing and sieving and were processed at both the Cosmogenic Nuclide Sample Preparation Laboratory at Vienna and at Budapest (http://www.geochem.hu/kozmogen/Lab_en.html), in order to assess and compare the sample processing preocedures of these recently operating sample preparation laboratories. AMS measurements were performed at the French national facility ASTER (CEREGE (Aix-en-Provence, France). Thanks to OTKA PD83610, NKM-96/2014, NKM-31/2015; OMAA 90öu17; LP2012-27/2012. INSU/CNRS, the ANR through the program "EQUIPEX Investissement d'Avenir", IRD and CEA. [1] Decker et al., 2005. QSR 24, 307-322 [2] Hintersberger et al, 2013, EGU2013-12755 [3] Salcher et al. 2012. Tectonics, 31, TC3004, doi:10.1029/2011TC002979 [4] Balco and Rovey, 2008. AJS 908, 1083-1114 [5] Fuchs and Grill, 1984, Geologische Gebietskarte der Republik Österreich 1:200 000 Wien und Umgebung

Developpement D'un Modele Climatique Regional: Fizr Simulation des Conditions de Janvier de la Cote Ouest Nord Americaine

NASA Astrophysics Data System (ADS)

Goyette, Stephane

1995-11-01

Le sujet de cette these concerne la modelisation numerique du climat regional. L'objectif principal de l'exercice est de developper un modele climatique regional ayant les capacites de simuler des phenomenes de meso-echelle spatiale. Notre domaine d'etude se situe sur la Cote Ouest nord americaine. Ce dernier a retenu notre attention a cause de la complexite du relief et de son controle sur le climat. Les raisons qui motivent cette etude sont multiples: d'une part, nous ne pouvons pas augmenter, en pratique, la faible resolution spatiale des modeles de la circulation generale de l'atmosphere (MCG) sans augmenter a outrance les couts d'integration et, d'autre part, la gestion de l'environnement exige de plus en plus de donnees climatiques regionales determinees avec une meilleure resolution spatiale. Jusqu'alors, les MCG constituaient les modeles les plus estimes pour leurs aptitudes a simuler le climat ainsi que les changements climatiques mondiaux. Toutefois, les phenomenes climatiques de fine echelle echappent encore aux MCG a cause de leur faible resolution spatiale. De plus, les repercussions socio-economiques des modifications possibles des climats sont etroitement liees a des phenomenes imperceptibles par les MCG actuels. Afin de circonvenir certains problemes inherents a la resolution, une approche pratique vise a prendre un domaine spatial limite d'un MCG et a y imbriquer un autre modele numerique possedant, lui, un maillage de haute resolution spatiale. Ce processus d'imbrication implique alors une nouvelle simulation numerique. Cette "retro-simulation" est guidee dans le domaine restreint a partir de pieces d'informations fournies par le MCG et forcee par des mecanismes pris en charge uniquement par le modele imbrique. Ainsi, afin de raffiner la precision spatiale des previsions climatiques de grande echelle, nous developpons ici un modele numerique appele FIZR, permettant d'obtenir de l'information climatique regionale valide a la fine echelle spatiale. Cette nouvelle gamme de modeles-interpolateurs imbriques qualifies d'"intelligents" fait partie de la famille des modeles dits "pilotes". L'hypothese directrice de notre etude est fondee sur la supposition que le climat de fine echelle est souvent gouverne par des forcages provenant de la surface plutot que par des transports atmospheriques de grande echelle spatiale. La technique que nous proposons vise donc a guider FIZR par la Dynamique echantillonnee d'un MCG et de la forcer par la Physique du MCG ainsi que par un forcage orographique de meso-echelle, en chacun des noeuds de la grille fine de calculs. Afin de valider la robustesse et la justesse de notre modele climatique regional, nous avons choisi la region de la Cote Ouest du continent nord americain. Elle est notamment caracterisee par une distribution geographique des precipitations et des temperatures fortement influencee par le relief sous-jacent. Les resultats d'une simulation d'un mois de janvier avec FIZR demontrent que nous pouvons simuler des champs de precipitations et de temperatures au niveau de l'abri beaucoup plus pres des observations climatiques comparativement a ceux simules a partir d'un MCG. Ces performances sont manifestement attribuees au forcage orographique de meso-echelle de meme qu'aux caracteristiques de surface determinees a fine echelle. Un modele similaire a FIZR peut, en principe, etre implante sur l'importe quel MCG, donc, tout organisme de recherche implique en modelisation numerique mondiale de grande echelle pourra se doter d'un el outil de regionalisation.

Computational fluid dynamics study on the influence of an alternate ventilation configuration on the possible flow path of infectious cough aerosols in a mock airborne infection isolation room.

PubMed

Thatiparti, Deepthi Sharan; Ghia, Urmila; Mead, Kenneth R

2016-01-01

When infectious epidemics occur, they can be perpetuated within health care settings, potentially resulting in severe health care workforce absenteeism, morbidity, mortality, and economic losses. The ventilation system configuration of an airborne infection isolation room is one factor that can play a role in protecting health care workers from infectious patient bioaerosols. Though commonly associated with airborne infectious diseases, the airborne infection isolation room design can also impact other transmission routes such as short-range airborne as well as fomite and contact transmission routes that are impacted by contagion concentration and recirculation. This article presents a computational fluid dynamics study on the influence of the ventilation configuration on the possible flow path of bioaerosol dispersal behavior in a mock airborne infection isolation room. At first, a mock airborne infection isolation room was modeled that has the room geometry and layout, ventilation parameters, and pressurization corresponding to that of a traditional ceiling-mounted ventilation arrangement observed in existing hospitals. An alternate ventilation configuration was then modeled to retain the linear supply diffuser in the original mock airborne infection isolation room but interchanging the square supply and exhaust locations to place the exhaust closer to the patient source and allow clean air from supply vents to flow in clean-to-dirty flow paths, originating in uncontaminated parts of the room prior to entering the contaminated patient's air space. The modeled alternate airborne infection isolation room ventilation rate was 12 air changes per hour. Two human breathing models were used to simulate a source patient and a receiving health care worker. A patient cough cycle was introduced into the simulation, and the airborne infection dispersal was tracked in time using a multi-phase flow simulation approach. The results from the alternate configuration revealed that the cough aerosols were pulled by the exhaust vent without encountering the health care worker by 0.93 s after patient coughs and the particles were controlled as the aerosols' flow path was uninterrupted by an air particle streamline from patient to the ceiling exhaust venting out cough aerosols. However, not all the aerosols were vented out of the room. The remaining cough aerosols entered the health care worker's breathing zone by 0.98 s. This resulted in one of the critical stages in terms of the health care worker's exposure to airborne virus and presented the opportunity for the health care worker to suffer adverse health effects from the inhalation of cough aerosols. Within 2 s, the cough aerosols reentered and recirculated within the patient and health care worker's surroundings resulting in pockets of old contaminated air. By this time, coalescence losses decreased as the aerosol were no longer in very close proximity and their movement was primarily influenced by the airborne infection isolation room airflow patterns. In the patient and health care worker's area away from the supply, the fresh air supply failed to reach this part of the room to quickly dilute the cough aerosol concentration. The exhaust was also found to have minimal effect upon cough aerosol removal, except for those areas with high exhaust velocities, very close to the exhaust grill. Within 5-20 s after a patient's cough, the aerosols tended to break up to form smaller sized aerosols of less than one micron diameter. They remained airborne and entrained back into the supply air stream, spreading into the entire room. The suspended aerosols resulted in the floating time of more than 21 s in the room due to one cough cycle. The duration of airborne contagion in the room and its prolonged exposure to the health care worker is likely to happen due to successive coughing cycles. Hence, the evaluated alternate airborne infection isolation room is not effective in removing at least 38% particles exposed to health care worker within the first second of a patient's cough.

Non-linear valence electron dynamics in metallic clusters

NASA Astrophysics Data System (ADS)

Calvayrac, F.

This work deals with the response of the valence electrons of simple metal clusters to various excitations, in a purely dynamical context. It is related to various recent experiments where the methods based on linear response fail. The electronic motion is solved in direct time, the wavefunctions being discretized on an evenly spaced grid. The theoretical framework is the time dependent density functional theory, restricted to a version local in time and space (LSDA). The other parts of the clusters are either a jellium or an explicit ionic background exerting local or non-local pseudopotentials. The ionic dynamics is discussed, as well as the relevance of various observables. The corresponding numerical techniques are given: either a selfconsistent Crank-Nicholson method is used, approximated by an alternate propagation in every space direction, or a method alternating between direct and Fourier space. The equations suggest a parallel treatment. Several examples of application are given. The case of Na9+ is thoroughly discussed, then the less simple case of Na11+. Spectra obtained for sodium clusters deposited on sodium chlorine surfaces are shown. An example of a simulation with a moving ionic background is handled: the transfer to the ionic degrees of freedom of the energy deposited in a twelve sodium atoms cluster by a femtosecond laser pulse is discussed. The electronic resonance spectrum for a linear carbon cluster C5 is then given. In the conclusion, the work is discussed as well as possible improvements and developments from the theoretical or numerical point of view. Ce travail aborde la réponse des électrons de valence d'agrégats de métaux simples à diverses excitations, dans un contexte purement dynamique, en relation avec diverses expériences récentes que les méthodes fondées sur la réponse linéaire sont incapables d'aborder. Le mouvement de ces électrons est résolu directement en temps, leurs fonctions d'onde étant discrétisées sur une grille régulière en espace. Le cadre théorique repose sur la théorie de la fonctionnelle de la densité dépendant du temps, restreinte à une version locale en temps et en espace (LSDA). Les autres constituants des agrégats sont soit un “jellium”, soit un fond ionique explicite agissant par des pseudopotentiels locaux ou non-locaux. La dynamique de ce fond ionique est discutée, ainsi que la pertinence de différentes observables. Les techniques numériques correspondantes sont présentées. Il s'agit soit d'un traitement Crank-Nicholson autocohérent, approché par une propagation successive dans chacune des directions d'espace, soit d'un traitement alternant entre l'espace direct et celui de Fourier. Les équations utilisées suggèrent un traitement parallèle. Plusieurs exemples d'application sont alors donnés. Nous discutons en détail le cas de Na9^+, puis le cas moins simple de Na{11}^+. Nous donnons des spectres obtenus pour des agrégats de sodium déposés sur une surface de chlorure de sodium. Puis, nous abordons un exemple de simulation avec fond ionique mouvant par dynamique moléculaire. Nous discutons ainsi le transfert aux ions de l'énergie déposée par un laser femtoseconde dans un agrégat Na12. Nous présentons enfin le spectre obtenu pour la résonance électronique dans un agrégat de carbone linéaire C5. Nous concluons alors sur le travail effectué et les développements ou améliorations possibles sur le plan théorique comme numérique.

Speciation of PM10 sources of airborne nonferrous metals within the 3-km zone of lead/zinc smelters.

PubMed

Batonneau, Yann; Bremard, Claude; Gengembre, Leon; Laureyns, Jacky; Le Maguer, Agnes; Le Maguer, Didier; Perdrix, Esperanza; Sobanska, Sophie

2004-10-15

The purpose of this study was to estimate the speciation of PM10 sources of airborne Pb, Zn, and Cd metals (PM10 is an aerosol standard of aerodynamic diameter less than 10 microm.) in the atmosphere of a 3 km zone surrounding lead/zinc facilities in operation for a century. Many powdered samples were collected in stacks of working units (grilling, furnace, and refinery), outdoor storages (ores, recycled materials), surrounding waste slag (4 Mt), and polluted topsoils (3 km). PM10 samples were generated from the raw powders by using artificial resuspension and collection devices. The bulk PM10 multielemental analyses were determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The proportions in mass of Pb (50%), Zn (40%), and Cd (1%) contents and associated metals (traces) reach the proportions of corresponding raw powdered samples of ores, recycled materials, and fumesize emissions of plants without specific enrichment. In contrast, Pb (8%) and Zn (15%) contents of PM10 of slag deposit were found to be markedly higher than those of raw dust, Pb (4%), and Zn (9%), respectively. In the same way, Pb (0.18%), Zn (0.20%), and Cd (0.004%) were enriched by 1.7, 2.1, and 2.3 times, respectively, in PM10 as compared with raw top-soil corresponding values. X-ray wavelength dispersive electron-microprobe (EM-WDS) microanalysis did not indicate well-defined phases or simple stoichiometries of all the PM10 samples atthe level of the spatial resolution (1 microm3). X-ray photoelectron spectroscopy (XPS) indicated that minor elements such as Cd, Hg, and C are more concentrated on the particle surface than in the bulk of PM10 generated by the smelting processes. (XPS) provided also the average speciation of the surface of PM10; Pb is mainly represented as PbSO4, Zn as ZnS, and Cd as CdS or CdSO4, and small amounts of coke were also detected. The speciation of bulk PM10 crystallized compounds was deduced from XRD diffractograms with a raw estimation of the relative quantities. PbS and ZnS were found to be the major phases in PM10 generated by the smelting facilities with PbSO4, PbSO4 x PbO, PbSO4 x 4PbO, Pb metal, and ZnO as minor phases. The slag waste PM10 was found to contain some amounts of PbCO3, PbSO4 x PbO, and ZnFe2O4 phases. The large heterogeneity at the level of the individual particle generates severe overlap of chemical information even at the microm scale using electron microprobe (WDS) and Raman microprobe techniques. Fortunately, scanning Raman microspectrometry combined with SIMPle-to-use Interactive Self-modeling Mixture Analysis (SIMPLISMA) performed the PM10 speciation at the level of individual particles. The speciation of major Pb, Zn, and Cd compounds of PM10 stack emissions and wind blown dust of ores and recycled materials were found to be PbSO4, PbSO4 x PbO, PbSO4 x 4PbO, PbO, metallic Pb, ZnS, ZnO, and CdS. The PM10 dust of slag waste was found to contain PbCO3, Pb(OH)2 x 2PbCO3, PbSO4 x PbO, and ZnS, while PM10-bound Pb, Zn of the top-soils contain Pb5(PO4)3Cl, ZnFe2O4 as well as Pb(II) and Zn(II) compounds adsorbed on Fe(III) oxides and in association with clays.

Computational fluid dynamics study on the influence of an alternate ventilation configuration on the possible flow path of infectious cough aerosols in a mock airborne infection isolation room

PubMed Central

THATIPARTI, DEEPTHI SHARAN; GHIA, URMILA; MEAD, KENNETH R.

2017-01-01

When infectious epidemics occur, they can be perpetuated within health care settings, potentially resulting in severe health care workforce absenteeism, morbidity, mortality, and economic losses. The ventilation system configuration of an airborne infection isolation room is one factor that can play a role in protecting health care workers from infectious patient bioaerosols. Though commonly associated with airborne infectious diseases, the airborne infection isolation room design can also impact other transmission routes such as short-range airborne as well as fomite and contact transmission routes that are impacted by contagion concentration and recirculation. This article presents a computational fluid dynamics study on the influence of the ventilation configuration on the possible flow path of bioaerosol dispersal behavior in a mock airborne infection isolation room. At first, a mock airborne infection isolation room was modeled that has the room geometry and layout, ventilation parameters, and pressurization corresponding to that of a traditional ceiling-mounted ventilation arrangement observed in existing hospitals. An alternate ventilation configuration was then modeled to retain the linear supply diffuser in the original mock airborne infection isolation room but interchanging the square supply and exhaust locations to place the exhaust closer to the patient source and allow clean air from supply vents to flow in clean-to-dirty flow paths, originating in uncontaminated parts of the room prior to entering the contaminated patient’s air space. The modeled alternate airborne infection isolation room ventilation rate was 12 air changes per hour. Two human breathing models were used to simulate a source patient and a receiving health care worker. A patient cough cycle was introduced into the simulation, and the airborne infection dispersal was tracked in time using a multi-phase flow simulation approach. The results from the alternate configuration revealed that the cough aerosols were pulled by the exhaust vent without encountering the health care worker by 0.93 s after patient coughs and the particles were controlled as the aerosols’ flow path was uninterrupted by an air particle streamline from patient to the ceiling exhaust venting out cough aerosols. However, not all the aerosols were vented out of the room. The remaining cough aerosols entered the health care worker’s breathing zone by 0.98 s. This resulted in one of the critical stages in terms of the health care worker’s exposure to airborne virus and presented the opportunity for the health care worker to suffer adverse health effects from the inhalation of cough aerosols. Within 2 s, the cough aerosols reentered and recirculated within the patient and health care worker’s surroundings resulting in pockets of old contaminated air. By this time, coalescence losses decreased as the aerosol were no longer in very close proximity and their movement was primarily influenced by the airborne infection isolation room airflow patterns. In the patient and health care worker’s area away from the supply, the fresh air supply failed to reach this part of the room to quickly dilute the cough aerosol concentration. The exhaust was also found to have minimal effect upon cough aerosol removal, except for those areas with high exhaust velocities, very close to the exhaust grill. Within 5–20 s after a patient’s cough, the aerosols tended to break up to form smaller sized aerosols of less than one micron diameter. They remained airborne and entrained back into the supply air stream, spreading into the entire room. The suspended aerosols resulted in the floating time of more than 21 s in the room due to one cough cycle. The duration of airborne contagion in the room and its prolonged exposure to the health care worker is likely to happen due to successive coughing cycles. Hence, the evaluated alternate airborne infection isolation room is not effective in removing at least 38% particles exposed to health care worker within the first second of a patient’s cough. PMID:28736744

Le transfert de connaissances entre les mathematiques et les sciences. Une etude exploratoire aupres d'eleves de 4e secondaire

NASA Astrophysics Data System (ADS)

Samson, Ghislain

2003-06-01

Au moment ou dans plusieurs pays on travaille a refondre les programmes d'etudes, tant au primaire qu'au secondaire, l'interet pour le transfert renait. Un des concepts fondamentaux en apprentissage consiste en l'habilete a reutiliser de facon consciente et efficace un acquis d'une situation a une autre situation. Cette recherche emane de preoccupations professionnelles au moment ou le chercheur etait enseignant au secondaire. Au cours de ces annees, il lui a ete possible de constater que plusieurs eleves percevaient difficilement les liens presents entre les disciplines mathematiques et scientifiques. Des travaux en psychologie cognitive et plus particulierement selon une perspective du traitement de l'information ont servi de cadre de reference pour evaluer et analyser les capacites de transfert aupres d'eleves de 4e secondaire. Ce cadre de reference permet de formuler le principal objectif qui est de mieux comprendre le processus de transfert chez des eleves en situation de resolution de problemes scientifiques. Cette these s'interesse donc au transfert en tant que phenomene important du processus d'apprentissage au sens de l'integration. La methode de recherche choisie, de nature qualitative, est principalement axee sur l'evaluation de la capacite a transferer des connaissances lors d'une epreuve et d'un entretien. Pour evaluer ce potentiel de transfert, nous avons elabore deux outils: une epreuve en mathematiques et en sciences et un guide d'entretien. Pour la passation de l'epreuve, le chercheur a pu compter sur la collaboration de 130 sujets provenant de deux ecoles. L'entretien complete la prise de donnees avec 13 sujets ayant accepte de poursuivre l'etude. Les donnees recueillies par ces instruments font ensuite l'objet d'une analyse de contenu. En premier lieu, les verbatims de l'epreuve et de l'entretien ont ete transcrits, puis codifies. La correction des reponses fournies pour les problemes resolus s'est faite a partir d'une grille d'analyse qualitative et adaptee de la litterature (Thouin, 1995). Une seconde serie d'analyses permettant de categoriser les reponses selon la typologie des connaissances declaratives, procedurales et conditionnelles complete la prise de donnees. Nos resultats indiquent que les sujets sont tres influences par des elements de surface, principalement lorsqu'il s'agit de problemes auxquels ils ne sont pas habitues. En l'absence de connaissances de base, plusieurs sujets vont tendre vers des propositions de solution "pratico-pratique" provenant de leur vecu: cela nous apparait d'importance d'un point de vue didactique et en matiere de transfert. Lors des entretiens realises un mois plus tard, les sujets ont eprouve de la difficulte a se rappeler le contenu de l'epreuve. Et lorsqu'il y avait un rappel, celui-ci etait superficiel et surtout axe sur le contenu ou le contexte d'un probleme. La plupart des sujets ne pouvait nommer que deux ou trois elements (des problemes en mathematiques, en sciences physiques, le probleme de la fenetre, le probleme du laser, etc.). Nos resultats confirment ce que plusieurs chercheurs (Julo, 1995, Jonnaert et Vander Borght, 1999; Richard et al., 1990) qui s'interessent aux questions de l'apprentissage admettent aujourd'hui: l'eleve ne travaille jamais sur la situation proposee par l'enseignant, mais bien sur la representation qu'il s'en est construite. Au plan methodologique, cette recherche est interessante par la variete des sources de collecte de donnees utilisees, par l'application d'outils methodologiques et d'analyses originaux tires de la recherche et de la pratique. Du cote theorique, il resulte de cette etude une meilleure comprehension du processus de transfert des connaissances mathematiques vers les sciences physiques. Finalement, aux plans didactique et pedagogique, cette recherche alimente la reflexion sur l'apprentissage et l'enseignement des sciences au secondaire. Elle fait ressortir que les mathematiques sont importantes dans la mobilisation de certaines connaissances scientifiques et que l'enseignant peut et devrait jouer un role pour favoriser le transfert.

People

NASA Astrophysics Data System (ADS)

2001-09-01

ASE: Attend, Socialize, Enjoy Bob Kibble reflects on the enriching effects of the annual meeting Bob Kibble is a teacher trainer at the University of Edinburgh, Scotland. I remember my first ASE meeting in Reading. Perhaps in 1978 or thereabouts. I had been teaching for a few years and thought I'd check out this local convention of science teachers. It was indeed a revelation that so many people had so much to say about teaching science. There was talk about N and F levels and the 'I level grill'. Someone had ordered something called a BBC machine (later revealed to me as the latest in hi-tech teaching). I remember it well. But it was a lonely affair for a recent recruit. People seemed to know each other and there was much friendly exchanging. However, nobody knew me and I knew nobody else. The professional revelations were accompanied by a personal isolation. A strange set of memories indeed for a new recruit, unskilled and clumsy in the social arena. Bob practising for the ASE singalong session this year. This year I went to the ASE Centenary meeting in Guildford, my sixteenth ASE annual meeting. Things have changed since the early days. Thursday started with a formal Cathedral service in celebration of 100 years of the ASE. I sat next to a lady from Oxford and behind my good friend Dave from Croydon. Things snowballed from there. I went to a workshop on the water cycle and was brought face to face with my own misconceptions about the life story of a water molecule. Got a freebie coloured bracelet as well. Thanks Margaret. A chap from Bournemouth gave me loads of ideas about how best to set up a shared lesson observation scheme as well as how to run a professional development workshop. Thanks Stuart. At a third session I joined Brenda from Cambridge and we spent an enjoyable hour discovering ways to approach the teaching of light and in particular Ibn al Haytham's revelations courtesy of a chap from Kingston. That afternoon I was invited to present a talk to teachers in Iceland and on Friday to teachers in Ireland. Fred and Frances from Southgate College showed great team spirit in the world's most chaotic quiz, then sang in harmony with Dave from Barnsley and Yoji from Japan amongst others. Kirsten from across the Atlantic shared her research on children and museums on Friday and later I discovered how much I didn't know about global warming from a chemist and a set of unreadable graphs in a computer lab. What a pleasure to see Tom and Seamus from Ireland again. The day closed with a barn dance fling where I managed to boogie on down with some teachers from Turkey. A final 'strip the willow' with Pete and Allison finished me off. Saturday started with breakfast with Ken from Greenwich offering me some part-time work. The exhibitions called and amongst others I hugged Sue from Cardiff, Barry and Leila from London, Pauline from Scotland and an unknown but very friendly lady from Holland. I met a lady from Scotland who lived in Iceland but who taught in Norway and of course Catherine was everywhere. I had tea with Jean from Edinburgh, Janet from London, Gordon from Aberdeen. I laughed with Mick from Sheffield and the same friendly lady from Holland. I ate posh food with Susie from Ayr and applauded big names from America and Australia. I shared a lump in my throat for John and for Wynne and nodded and smiled at countless people whose names I had forgotten but our paths had crossed sometime in the past. There are more than 20 000 members in the ASE and countless thousands of science teachers across the globe. The world is indeed expansive but for three days in Guildford it seemed that the very best speakers and the very cheeriest folk had magically converged on one place. If ever there were confirmation that science and science teaching were alive and well it was there and it was then. If you were there you will know exactly what I mean. If you weren't there then don't miss it next January in Liverpool.www.ase.org.uk

Studying the glial cell response to biomaterials and surface topography for improving the neural electrode interface

NASA Astrophysics Data System (ADS)

Ereifej, Evon S.

Neural electrode devices hold great promise to help people with the restoration of lost functions, however, research is lacking in the biomaterial design of a stable, long-term device. Current devices lack long term functionality, most have been found unable to record neural activity within weeks after implantation due to the development of glial scar tissue (Polikov et al., 2006; Zhong and Bellamkonda, 2008). The long-term effect of chronically implanted electrodes is the formation of a glial scar made up of reactive astrocytes and the matrix proteins they generate (Polikov et al., 2005; Seil and Webster, 2008). Scarring is initiated when a device is inserted into brain tissue and is associated with an inflammatory response. Activated astrocytes are hypertrophic, hyperplastic, have an upregulation of intermediate filaments GFAP and vimentin expression, and filament formation (Buffo et al., 2010; Gervasi et al., 2008). Current approaches towards inhibiting the initiation of glial scarring range from altering the geometry, roughness, size, shape and materials of the device (Grill et al., 2009; Kotov et al., 2009; Kotzar et al., 2002; Szarowski et al., 2003). Literature has shown that surface topography modifications can alter cell alignment, adhesion, proliferation, migration, and gene expression (Agnew et al., 1983; Cogan et al., 2005; Cogan et al., 2006; Merrill et al., 2005). Thus, the goals of the presented work are to study the cellular response to biomaterials used in neural electrode fabrication and assess surface topography effects on minimizing astrogliosis. Initially, to examine astrocyte response to various materials used in neural electrode fabrication, astrocytes were cultured on platinum, silicon, PMMA, and SU-8 surfaces, with polystyrene as the control surface. Cell proliferation, viability, morphology and gene expression was measured for seven days in vitro. Results determined the cellular characteristics, reactions and growth rates of astrocytes grown on PMMA resembled closely to that of cells grown on the control surface, thus confirming the biocompatibility of PMMA. Additionally, the astrocyte GFAP gene expressions of cells grown on PMMA were lower than the control, signifying a lack of astrocyte reactivity. Based on the findings from the biomaterials study, it was decided to optimize PMMA by changing the surface characteristic of the material. Through the process of hot embossing, nanopatterns were placed on the surface in order to test the hypothesis that nanopatterning can improve the cellular response to the material. Results of this study agreed with current literature showing that topography effects protein and cell behavior. It was concluded that for the use in neural electrode fabrication and design, the 3600mm/gratings pattern feature sizes were optimal. The 3600 mm/gratings pattern depicted cell alignment along the nanopattern, less protein adsorption, less cell adhesion, proliferation and viability, inhibition of GFAP and MAP2k1 compared to all other substrates tested. Results from the initial biomaterials study also indicated platinum was negatively affected the cells and may not be a suitable material for neural electrodes. This lead to pursuing studies with iridium oxide and platinum alloy wires for the glial scar assay. Iridium oxide advantages of lower impedance and higher charge injection capacity would appear to make iridium oxide more favorable for neural electrode fabrication. However, results of this study demonstrate iridium oxide wires exhibited a more significant reactive response as compared to platinum alloy wires. Astrocytes cultured with platinum alloy wires had less GFAP gene expression, lower average GFAP intensity, and smaller glial scar thickness. Results from the nanopatterning PMMA study prompted a more thorough investigation of the nanopatterning effects using an organotypic brain slice model. PDMS was utilized as the substrate due to its optimal physical properties. Confocal and SEM imaging illustrated cells from the brain tissue slices were aligned along the nanopattern on the PDMS pins. Decreases in several inflammatory markers (GFAP, TNFα, IL-1beta) determined from gene expression analysis, was shown with the nanopatterned PDMS pins. Results of this study confirm nanopatterning not only influences cell morphology, but alters molecular cascades within the cells as well. The results of these studies provide essential information for the neural electrode research community. There is a lack of information available in the scientific community on acceptable and effective materials for neural electrode fabrication. The results of the presented studies provide more information which could lead to classifying guidelines to create biocompatible neural electrode materials. This research project was partially supported by the Wayne State University President's Translational Enhancement Award and by the Kales Scholarship for Biomedical Engineering students.

2nd Iberian Nuclear Astrophysics Meeting on Compact Stars

NASA Astrophysics Data System (ADS)

Perez-Garcia, M. Angeles; Pons, Jose; Albertus, C.

2012-02-01

ORGANIZING COMMITTEE Dr M Ángeles Pérez-García (Área Física Teórica-Universidad de Salamanca & IUFFYM) Dr J A Miralles (Universidad de Alicante) Dr J Pons (Universidad de Alicante) Dr C Albertus (Área Física Nuclear-Universidad de Salamanca & IUFFYM) Dr F Atrio (Área Física Teórica-Universidad de Salamanca & IUFFYM) PREFACE The second Iberian Nuclear Astrophysics meeting was held at the University of Salamanca, Spain on 22-23 September 2011. This volume contains most of the presentations delivered at this international workshop. This meeting was the second in the series following the previous I Encuentro Ibérico de Compstar, held at the University of Coimbra, Portugal in 2010. The main purpose of this meeting was to strengthen the scientific collaboration between the participants of the Iberian and the rest of the southern European branches of the European Nuclear Astrophysics network, formerly, COMPSTAR. This ESF (European Science Foundation) supported network has been crucial in helping to make a broader audience for the the most interesting and relevant research lines being developed currently in Nuclear Astrophysics, especially related to the physics of neutron stars. It is indeed important to emphasize the need for a collaborative approach to the rest of the scientific communities so that we can reach possible new members in this interdisciplinary area and as outreach for the general public. The program of the meeting was tailored to theoretical descriptions of the physics of neutron stars although some input from experimental observers and other condensed matter and optics areas of interest was also included. The main scientific topics included: Magnetic fields in compact stars Nuclear structure and in-medium effects in nuclear interaction Equation of state: from nuclear matter to quarks Importance of crust in the evolution of neutron stars Computational simulations of collapsing dense objects Observational phenomenology In particular, leading experts from the computational simulation of core-collapse supernovae and the effect of hadron-quark phase transitions developed specialized review talks. Prospects in future observations or a more dilute classification of magnetars were also discussed. The importance of the equation of state, three-body forces, finite nuclei, phenomenological fermionic interaction models, and the microphysics inputs of different many-body approaches to some very important quantities as the symmetry energy were reviewed and discussed from either the non-relativistic to the relativistic framework. The importance of the crust with the existence of a crystallized structure and vortex-crust pinning were some of the important subjects discussed in the context of cooling and field dynamics. Finally, some condensed matter and optics talks presented us the rich insight that Cold Atom Physics can give us on low-density interactions and the new and very intense laser Petawatt beams can test matter under strong external fields, respectively. We would to thank the Faculty of Science and University of Salamanca for hosting the meeting. We also thank for partial financial support the European ERC Network COMPSTAR, The Physics of Neutron Stars under reference 3803 and the Spanish Ministerio de Ciencia e Innovación (MICINN) with project FIS2011-14759 and the local institutions of Instituto de Física Fundamental y Matemáticas (IUFFYM) and Universidad de Salamanca, Spain. Of course we thank those who have contributed to make this meeting a nice occasion to gather and start to develop fruitful collaborations. To them go our grateful acknowledgments. December 2011, Salamanca,Spain M Ángeles Pérez-García, J A Miralles, J Pons, C Albertus, F Atrio Organizing Committee of II Iberian Nuclear Astrophysics Meeting SPONSOR OR FUNDING ACKNOWLEDGMENTS European ERC Network COMPSTAR, The Physics of Neutron Stars under meeting ref. 3803 COMPSTAR logo Spanish Ministerio de Ciencia e Innovación (MICINN) with project FIS2011-14759 MICINN logo Instituto de Física Fundamental y Matemáticas (IUFFYM) IUFFYM logo Universidad de Salamanca, Spain USAL logo MULTIDARK Consolider-Ingenio 2010, MICINN ref. CSD2009-00064 MULTIDARK logo PICTURE OF PARTICIPANTS Participants picture Picture of some of the participants of the II Iberian Nuclear Astrophysics Meeting. LIST OF PARTICIPANTS C Albertus (U. Salamanca, Spain) I Bombaci (U. Pisa, Italy) Rudiney Casali (U. Coimbra, Portugal) Silvia Chiacchiera (U. Coimbra, Portugal) Anthea Fantina (U. Libre Bruxelles, Belgium) Marcio Ferreira (U. Coimbra, Portugal) Miguel Gullón (U. Alicante, Spain) Fabrizio Grill (U. Coimbra, Portugal) Joe Hughto (Indiana University, USA/ U. Alicante, Spain) J M Ibáñez (U. Valencia, Spain) B Juliá Díaz (U. Barcelona/ICFO) D Logoteta (U. Coimbra, Portugal) V Moreno (U. Autónoma de Madrid, Spain) M A Pérez-García (U. Salamanca, Spain) J Pons (U. Alicante, Spain) C Providencia (U. Coimbra, Portugal) Nanda Rea (ICE-CSIC, IEEC, Barcelona, Spain) Xavier Roca-Maza (INFN, Milano, Italy) Luis Roso (CLPU/ U. Salamanca, Spain) Klaas Vantournhout (GSI Darmstadt, Germany) I Vidaña (U. Coimbra, Portugal) Daniele Viganó (U. Alicante, Spain)

What Risk? (edited by Roger Bate)

NASA Astrophysics Data System (ADS)

Behrman, E. J.

1999-07-01

Roger Bate, Ed. Butterworth-Heinemann: Oxford, UK. 329 pp. Cloth (1997): ISBN 0-7506-3810-9. 56.95. Paper (1999): ISBN 0 7506 4228 9. 29.95. A train carrying radioactive waste had begun its trip in New York and was close to its destination in California. As it stopped, the engineer called to a bystander, "Congratulations." "What for?" said the man. "You get to die. We calculated that each person along the route would receive one-millionth of the lethal dose of radioactivity. No one has died yet and you are the millionth person." "But I have received only one-millionth of the lethal dose." "That doesn't matter, it's a question of statistics." (This story is paraphrased from Rockwell's piece in The Scientist, March 16, 1998, p 7.) What Risk? contains 15 chapters (by 19 authors) arranged in five categories: methodology, science, science policy, commentaries, and perception. It deals in different ways, broadly speaking, with the problems raised by this anecdote. It would make a splendid textbook for high-school students or college undergraduates for a course dealing with pitfalls in extrapolation, unexpected variables, the proper use of statistics, political correctness and absolute safety, evaluation of the scientific literature, and the interplay of science and politics. Each article has an extensive reference list. Among the specific risks discussed are asbestos, benzene, environmental (secondhand) tobacco smoke, dioxin, ionizing radiation, and carcinogens. Some general principles emerge. (i) Since all organisms have repair mechanisms against environmental damage, there are thresholds for all damaging agents. Therefore, extrapolation from high dose rates to very low levels does not make sense. (ii) Doses and dose rates should not be confused. (iii) There are very large species differences in response to damaging agents. (iv) Unrecognized variables lurk everywhere. (v) The costs of enforcing demonstrably false standards are huge. Here are some illustrations. Nilsson's article on environmental tobacco smoke (ETS) concludes that the dangers are about one order of magnitude less than those currently used for regulatory purposes. The errors arise from misclassification of smoking status, inappropriate controls, confounding factors having to do with lifestyle, and, possibly, heredity. Looked at another way, a child's intake of benzo[a]pyrene during 10 hours from ETS is estimated to be about 250 times less than the amount ingested from eating one grilled sausage. Munby and Weetman's article on benzene and leukemia concludes that the risk of leukemia from nonindustrial exposure is probably zero. The slope of the hypothetically linear dose-effect curve currently in use is too large, the effect at low doses is overestimated, and the linear extrapolation to zero is not justified. The current standard for air quality is about six orders of magnitude below human toxicity levels. Ames and Gold, in the chapter Pollution, Pesticides and Cancer Misconceptions, give a fine summary of the difficulties with animal cancer tests. "Rodent carcinogens are not rare. Half of all chemicals tested in standard high dose animal cancer tests, whether occurring naturally or produced synthetically, are 'carcinogens'. There are high dose effects in these rodent cancer tests that are not relevant to low dose human exposures... Though 99.9 percent of the chemicals humans ingest are natural, the focus of regulatory policy is on synthetic chemicals." For example, more than 1000 chemicals have been identified in coffee: 27 have been tested and 19 are rodent carcinogens at the high levels at which these tests are carried out. Dioxin has been called the most toxic chemical known to man. Máller shows that this is not true by any measure. Part of the confusion is based on the fact that guinea pigs are killed by doses thousands of times less than those which affect humans. The chief symptom of dioxin exposure in humans is acne. The chapter that most surprised me was that by Jaworowski on ionizing radiation. First, the extrapolation of data on the survivors of the Hiroshima and Nagasaki bombings involves dose rates on the order of 5000 mSv/year. For these dose rates, the effects are well established. The average natural dose rate (from the unperturbed environment) is about 2.4 mSv/year. Average additional levels resulting from the Chernobyl accident in Central Europe were about 0.01 mSv/year. So, are there measurable effects at these low dose rates? The linear extrapolation model says yes. But there is no evidence to support this model. Indeed, the author refers to a large body of literature (more than 1000 publications) which is said to show that not only are these low dose rates not harmful, but they are actually beneficial. Examples: people in houses with higher than average radon levels show a lower mortality from lung cancer. The number of birth defects in Hungary in the two years following Chernobyl was smaller than in the years preceding it. At low dose rates, the incidence of neoplasms in irradiated mice is lower than in nonirradiated controls. There are other examples. This literature should be critically examined. Then there is the question of cost. Funds are limited. Are we spending our money wisely? Ames and Gold give some numbers that suggest not. The average toxin control program costs 60 times more per life-year saved than an injury prevention program and 150 times more than a health care program. Chemical educators could do much for humanity by encouraging study of the material in this book.

EDITORIAL: Molecular switches at surfaces Molecular switches at surfaces

NASA Astrophysics Data System (ADS)

Weinelt, Martin; von Oppen, Felix

2012-10-01

In nature, molecules exploit interaction with their environment to realize complex functionalities on the nanometer length scale. Physical, chemical and/or biological specificity is frequently achieved by the switching of molecules between microscopically different states. Paradigmatic examples are the energy production in proton pumps of bacteria or the signal conversion in human vision, which rely on switching molecules between different configurations or conformations by external stimuli. The remarkable reproducibility and unparalleled fatigue resistance of these natural processes makes it highly desirable to emulate nature and develop artificial systems with molecular functionalities. A promising avenue towards this goal is to anchor the molecular switches at surfaces, offering new pathways to control their functional properties, to apply electrical contacts, or to integrate switches into larger systems. Anchoring at surfaces allows one to access the full range from individual molecular switches to self-assembled monolayers of well-defined geometry and to customize the coupling between molecules and substrate or between adsorbed molecules. Progress in this field requires both synthesis and preparation of appropriate molecular systems and control over suitable external stimuli, such as light, heat, or electrical currents. To optimize switching and generate function, it is essential to unravel the geometric structure, the electronic properties and the dynamic interactions of the molecular switches on surfaces. This special section, Molecular Switches at Surfaces, collects 17 contributions describing different aspects of this research field. They analyze elementary processes, both in single molecules and in ensembles of molecules, which involve molecular switching and concomitant changes of optical, electronic, or magnetic properties. Two topical reviews summarize the current status, including both challenges and achievements in the field of molecular switches on metal surfaces, focusing on electronic and vibrational spectroscopy in one case and scanning tunneling microscopy studies in the other. Original research articles describe results in many aspects of the field, including: Self-assembly, self-organization, and controlled growth of molecular layers on various substrates. Highly-ordered arrays provide model systems with extraordinary structural properties, allowing one to adjust interactions between molecules and between molecule and substrate, and can be robustly prepared from solution, an essential prerequisite for applications. Conformational or electronic switching of molecules adsorbed at metal and semiconductor surfaces. These studies highlight the elementary processes governing molecular switching at surfaces as well as the wide range of possible stimuli. Carbon-based substrates such as graphene or carbon nanotubes. These substrates are attractive due to their effective two-dimensionality which implies that switching of adsorbed molecules can effect a significant back-action on the substrate. Mechanisms of conformational switching. Several contributions study the role of electron-vibron coupling and heating in current-induced conformational switching. We hope that the collection of articles presented here will stimulate and encourage researchers in surface physics and interfacial chemistry to contribute to the still emerging field of molecular switches at surfaces. We wish to acknowledge the support and input from many colleagues in preparing this special section. A significant part of this work has been conducted in the framework of the Sonderforschungsbereich 658 Elementary Processes in Molecular Switches at Surfaces of the Deutsche Forschungsgemeinschaft, to which we are grateful for financial support. Molecular surfaces at switches contents Molecular switches at surfacesMartin Weinelt and Felix von Oppen Optically and thermally induced molecular switching processes at metal surfacesPetra Tegeder Effects of electron-vibration coupling in transport through single moleculesKatharina J Franke and Jose Ignacio Pascual Vibrational heating in single-molecule switches: an energy-dependent density-of-states approachT Brumme, R Gutierrez and G Cuniberti Reversible switching of single tin phthalocyanine molecules on the InAs(111)A surfaceC Nacci, K Kanisawa and S Fölsch Tuning the interaction between carbon nanotubes and dipole switches: the influence of the change of the nanotube-spiropyran distanceP Bluemmel, A Setaro, C Maity, S Hecht and S Reich Carbon nanotubes as substrates for molecular spiropyran-based switchesE Malic, A Setaro, P Bluemmel, Carlos F Sanz-Navarro, Pablo Ordejón, S Reich and A Knorr Ultrafast dynamics of dithienylethenes differently linked to the surface of TiO2 nanoparticlesLars Dworak, Marc Zastrow, Gehad Zeyat, Karola Rück-Braun and Josef Wachtveitl Switching the electronic properties of Co-octaethylporphyrin molecules on oxygen-covered Ni films by NO adsorptionC F Hermanns, M Bernien, A Krüger, J Miguel and W Kuch STM-switching of organic molecules on semiconductor surfaces: an above threshold density matrix model for 1,5 cyclooctadiene on Si(100)K Zenichowski, Ch Nacci, S Fölsch, J Dokić, T Klamroth and P Saalfrank A switch based on self-assembled thymineFatih Kalkan, Michael Mehlhorn and Karina Morgenstern The growth and electronic structure of azobenzene-based functional molecules on layered crystalsJ Iwicki, E Ludwig, J Buck, M Kalläne, F Köhler, R Herges, L Kipp and K Rossnagel Voltage-dependent conductance states of a single-molecule junctionY F Wang, N Néel, J Kröger, H Vázquez, M Brandbyge, B Wang and R Berndt Molecules with multiple switching units on a Au(111) surface: self-organization and single-molecule manipulationJohannes Mielke, Sofia Selvanathan, Maike Peters, Jutta Schwarz, Stefan Hecht and Leonhard Grill Preparing and regulating a bi-stable molecular switch by atomic manipulationS Sakulsermsuk, R E Palmer and P A Sloan Mixed self-assembled monolayers of azobenzene photoswitches with trifluoromethyl and cyano end groupsDaniel Brete, Daniel Przyrembel, Christian Eickhoff, Robert Carley, Wolfgang Freyer, Karsten Reuter, Cornelius Gahl and Martin Weinelt Reversible electron-induced cis-trans isomerization mediated by intermolecular interactionsCh Lotze, Y Luo, M Corso, K J Franke, R Haag and J I Pascual Transport properties of graphene functionalized with molecular switchesNiels Bode, Eros Mariani and Felix von Oppen

Geostatistical mapping of leakance in a regional aquitard, Oak Ridges Moraine area, Ontario, Canada

NASA Astrophysics Data System (ADS)

Desbarats, A. J.; Hinton, M. J.; Logan, C. E.; Sharpe, D. R.

2001-01-01

The Newmarket Till forms a regionally extensive aquitard separating two major aquifer systems in the Greater Toronto area, Canada. The till is incised, and sometimes eroded entirely, by a network of sand- and gravel-filled channels forming productive aquifers and, locally, high-conductivity windows between aquifer systems. Leakage through the till may also be substantial in places. This study investigates the spatial variability of aquitard leakance in order to assess the relative importance of recharge processes to the lower aquifers. With a large database derived from water-well records and containing both hard and soft information, the Sequential Indicator Simulation method is used to generate maps of aquitard thickness and window probability. These can be used for targeting channel aquifers and for identifying potential areas of recharge to the lower aquifers. Conductivities are modeled from sparse data assuming that their correlation range is much smaller than the grid spacing. Block-scale leakances are obtained by upscaling nodal values based on simulated conductivity and thickness fields. Under the "aquifer-flow'' assumption, upscaling is performed by arithmetic spatial averaging. Histograms and maps of upscaled leakances show that heterogeneities associated with aquitard windows have the largest effect on regional groundwater flow patterns. Résumé. La moraine glaciaire de Newmarket constitue un imperméable d'extension régionale séparant deux systèmes aquifères dans la région du Grand Toronto (Canada). La moraine est entaillée, et parfois entièrement érodée, par un réseau de chenaux comblés de sables et de graviers formant des aquifères productifs et, localement, des «fenêtres», zones à forte conductivité hydraulique reliant les systèmes aquifères. Une drainance au travers de la moraine peut également être significative par endroits. Cette étude s'intéresse à la variabilité spatiale de la drainance au travers de l'imperméable, dans le but d'évaluer l'importance relative des processus d'alimentation des aquifères inférieurs. À partir d'une vaste base de données constituée par les mesures faites dans les puits et contenant des informations à la fois certaines et incertaines, la méthode de simulation par indicateur séquentiel est utilisée pour créer des cartes d'épaisseur de l'imperméable et de probabilité d'existence des fenêtres. Ces cartes peuvent être utilisées pour mettre en évidence les aquifères de chenaux et pour identifier les zones potentielles de recharge des aquifères inférieurs. Les conductivités hydrauliques sont modélisées à partir de données clairsemées en supposant que leur gamme de corrélation est beaucoup plus faible que le pas de la grille. La drainance à l'échelle des blocs est obtenue par accroissement du niveau d'échelle des valeurs nodales basé sur les champs de conductivité simulée et des épaisseurs. À partir de l'hypothèse d'écoulement dans l'aquifère, l'accroissement d'échelle est réalisé en faisant une moyenne arithmétique spatiale. Des histogrammes et des cartes de drainance avec accroissement d'échelle montrent que les hétérogénéités associées aux fenêtres dans l'imperméable constituent l'effet le plus important dans l'organisation des écoulements souterrains régionaux. Resumen. El Till de Newmarket forma un acuitardo de extensión regional que separa dos sistemas acuíferos principales en la zona de Greater Toronto (Canadá). El till está horadado, y a veces completamente erosionado, por una red de canales rellenos de arena y grava. Estos constituyen acuíferos productivos y, localmente, conexiones de alta permeabilidad entre sistemas acuíferos. El goteo a través del till puede ser fundamental en ciertos lugares. Este estudio investiga la variabilidad espacial del goteo desde el acuitardo con el fin de establecer la importancia relativa de los procesos de recarga hacia los acuíferos inferiores. Se ha utilizado el método de la Simulación Indicadora Secuencial, soportado por una gran base de datos que contiene registros de sondeos e incluye información blanda y dura, para generar mapas de espesor del acuitardo y mapas de probabilidad de discontinuidades laterales en el acuitardo. Estos resultados se pueden emplear para identificar canales y las zonas de recarga potencial a los acuíferos inferiores. Se han modelado las conductividades a partir de datos dispersos, suponiendo que la distancia de correlación es mucho menor que el espaciado de la malla. Se han calculado valores de goteo a escala de bloque por medio del escalado de los valores nodales, basándose en los campos simulados de conductividad y espesor. El escalado se calcula mediante un promedio aritmético espacial, bajo la hipótesis de "flujo en el acuífero". Los histogramas y mapas de goteos escalados muestran que las heterogeneidades asociadas a las discontinuidades en el acuitardo producen el efecto más notable en la distribución regional del flujo de aguas subterráneas.

EDITORIAL: From reciprocal space to real space in surface science From reciprocal space to real space in surface science

NASA Astrophysics Data System (ADS)

Bartels, Ludwig; Ernst, Karl-Heinz

2012-09-01

This issue is dedicated to Karl-Heinz Rieder on the occasion of his 70th birthday. It contains contributions written by his former students and colleagues from all over the world. Experimental techniques based on free electrons, such as photoelectron spectroscopy, electron microscopy and low energy electron diffraction (LEED), were foundational to surface science. While the first revealed the band structures of materials, the second provided nanometer scale imagery and the latter elucidated the atomic scale periodicity of surfaces. All required an (ultra-)high vacuum, and LEED illustrated impressively that adsorbates, such as carbon monoxide, hydrogen or oxygen, can markedly and periodically restructure surfaces from their bulk termination, even at pressures ten orders of magnitude or more below atmospheric. Yet these techniques were not generally able to reveal atomic scale surface defects, nor could they faithfully show adsorption of light atoms such as hydrogen. Although a complete atom, helium can also be regarded as a wave with a de Broglie wavelength that allows the study of surface atomic periodicities at a delicateness and sensitivity exceeding that of electrons-based techniques. In combination, these and other techniques generated insight into the periodicity of surfaces and their vibrational properties, yet were limited to simple and periodic surface setups. All that changed with the advent of scanning tunneling microscopy (STM) roughly 30 years ago, allowing real space access to surface defects and individual adsorbates. Applied at low temperatures, not only can STM establish a height profile of surfaces, but can also perform spectroscopy and serve as an actuator capable of rearranging individual species at atomic scale resolution. The direct and intuitive manner in which STM provided access as a spectator and as an actor to the atomic scale was foundational to today's surface science and to the development of the concepts of nanoscience in general. The cover image of this issue honors this achievement. It shows 27 chiral heptahelicene molecules arranged by one of the guest editors (KHE) with the very same STM at IBM Almaden Research Center, San José that was used for moving xenon atoms more than 20 years ago. Karl-Heinz Rieder's career, as briefly outlined in the biography by G Benedek in this issue, reflected this paradigm shift in surface science from reciprocal to real space investigations: initially focusing on helium scattering as a superior technique for the investigation of delicate surfaces, his group at the Freie University in Berlin became the second in the world to rearrange atoms and molecules at surfaces in a controlled way and they generated much of the foundational work of low temperature STM investigations. Besides his saxophone skills and many other hobbies, Karl-Heinz is a real poet and loves composing funny limericks and spoonerisms. He wrote the following poem (passed on to us by W-D Schneider) at the International School of Solid State Physics in 1998 in Erice, Italy. It is a real masterpiece, beautifully summarizing us all, the 'Surface Science Society'. The top atom sheetSome become real slaves is important and neat.looking at standing waves. Therefore there is a strong raceThe producers of coatings in the science of surface.get really good quotings. To clean it you needStill others use new ways ions and heat.with electrons and x-rays. Then the atoms arrangeAnd all has to be in some ways that are strange,in good UHV—except theory, they relax, reconstructwhich thinks on extensions as a matter of fact.to still lower dimensions, And reacting with gasesand with lots of computing they form quite new phasestries to get solid footing. with large unit cellsSo everybody with joy as diffraction tells.plays his own special toy. Some people use lightAnd all think they are better from a synchrotron brightshould get published a letter. and claim it is bestBut before there's more cluster to do this in Triest.let's finish—aus basta Some move atoms around to hear how they sound.Karl-Heinz Rieder, Erice, 6 April 1998 From reciprocal space to real space in surface science contents From reciprocal space to real space in surface scienceLudwig Bartels and Karl-Heinz Ernst Karl-Heinz Reider: the quiet pioneerGiorgio Benedek Scattering of CO and N2 molecules by a graphite surfaceJunepyo Oh, Takahiro Kondo, Keitaro Arakawa, Yoshihiko Saito, Junji Nakamura, W W Hayes and J R Manson Helium, neon and argon diffraction from Ru(0001)M Minniti, C Díaz, J L Fernández Cuñado, A Politano, D Maccariello, F Martín, D Farías and R Miranda Enhanced charge transfer in a monolayer of the organic charge transfer complex TTF-TNAP on Au(111)T R Umbach, I Fernandez-Torrente, J N Ladenthin, J I Pascual and K J Franke Extended pattern recognition scheme for self-learning kinetic Monte Carlo simulationsSyed Islamuddin Shah, Giridhar Nandipati, Abdelkader Kara and Talat S Rahman Acetylene on Cu(111): imaging a molecular surface arrangement with a constantly rearranging tipYeming Zhu, Jonathan Wyrick, Kamelia D Cohen, Katie Marie Magnone, Connor Holzke, Daniel Salib, Quan Ma, Dezheng Sun and Ludwig Bartels Coulomb attraction during the carpet growth mode of NaClFriederike Matthaei, Sarah Heidorn, Konrad Boom, Cord Bertram, Ali Safiei, Jörg Henzl and Karina Morgenstern Molecular self-assembly on an insulating surface: interplay between substrate templating and intermolecular interactionsMarkus Kittelmann, Philipp Rahe and Angelika Kühnle Vertical manipulation of native adatoms on the InAs(111)A surfaceJ Yang, C Nacci, J Martínez-Blanco, K Kanisawa and S Fölsch Charge transfer between isomer domains on n+-doped Si(111)-2 × 1: energetic stabilizationR M Feenstra, G Bussetti, B Bonanni, A Violante, C Goletti, P Chiaradia, M G Betti and C Mariani Probing the properties of metal-oxide interfaces: silica films on Mo and Ru supportsLeonid Lichtenstein, Markus Heyde, Stefan Ulrich, Niklas Nilius and Hans-Joachim Freund Mapping the first electronic resonances of a Cu phthalocyanine STM tunnel junctionW-H Soe, C Manzano, H S Wong and C Joachim Epitaxial Bi allotropes on quasicrystal surfaces as templates for adsorption of pentacene and fullereneH R Sharma, J A Smerdon, K M Young and R McGrath Island formation and manipulation of prochiral azobenzene derivatives on Au(111)Sofia Selvanathan, Maike V Peters, Stefan Hecht and Leonhard Grill

Propriétés d'un fil quantique connecté à des fils de mesure

NASA Astrophysics Data System (ADS)

Safi, Inès.

We investigate a one-dimensional wire of interacting electrons connected to one-dimensional leads in the absence then in the presence of weak backscattering potential. The global system is treated as an inhomogenous Tomonaga-Luttinger liquid. The conductance of the clean wire is not renormalized by the interactions for any spatial variation of the interaction parameters as well as for Coulomb interactions restricted to the wire. This result contradicts the common believe that interactions renormalize the conductance. The most straightforward and physically appealing way to find the conductance is through its relation to the transmission. There is no general Landauer formula for an interacting one-dimensional wire; for the present model however it is established rigorously. A new concept is introduced by imposing the injected flux by the reservoirs as an initial condition for the equation of motion of the density. The total transmission turns out to be perfect. The conductance result can be also derived using Kubo formula, as long as the reservoirs impose the boundary conditions. If the interactions are switched abruptly at the contacts, an electron incident on the wire is reflected into a series of partial spatially separated charges that sum up to unity. The wire separates the charge and spin parts of the incident electron even in the noninteracting leads. The dynamic conductance coefficients are expressed through the transmission and reflection of plasmons, and global charge conservation is ensured by taking a close gate into account. The transmission process affects the density-density or pairing correlation functions: they are enhanced on the bulk of the wire as in an infinite Luttinger liquid, then extend to the external noninteracting leads in a way reminiscent of the proximity effect. In case interactions are attractive, the reflexion of an incident electron on the wire is the analogous of Andreev reflexion on a gapless superconductor. While the DC conductance of the clean wire is insensitive to interactions, the Tomonaga-Luttinger model features manifest in the presence of backscattering potential. The leading renormalization equations are derived explicitly at finite temperature for any weak backscattering potential; the developed formalism is suited to any noninvariant translational interactions. The role of impurities is found to be governed by the interactions in the wire, but is affected by the external leads, especially for very repulsive interactions because the tendency towards the Wigner crystal is suppressed at low temperature. The reduction in the conductance R=g- e2 /h has a non-trivial power law behavior. For randomly distributed weak impurities, we compute the conductance fluctuations; the ratio Var(R)/ < R > 2 saturates at 1/2 in the low temperature limit indicating that the relative fluctuations of R increases as one lowers the temperature. Recent remarkable experiments on quantum wires are discussed; the conductance in the ballistic limit seems in accordance with our prediction. Concerning the clean wire, other alternatives of measurement are also discussed. The Kubo formula as a response to the local field is reconsidered in a generic Luttinger liquid: the "intrinsic" conductance thus obtained is found to be determined by the same combination of interaction parameters as that which renormalizes the current. Une nouvelle approche du transport dans un fil quantique est proposée, fondée sur une adaptation de l'approche de diffusion à un fil avec interactions (liquide de Tomonaga-Luttinger). Une équation cinétique est développée, permettant de tenir compte des réservoirs, mais aussi d'obtenir des résultats d'une façon directe. Il est ainsi montré que la conductance DC du fil propre est indépendante des interactions à portée et profil arbitraires, et reste égale à e2/h. Les réservoirs sont simulés par le flux qu'ils injectent, lequel est introduit comme condition aux bords de l'équation cinétique. Afin d'identifier les flux d'électrons incident et transmis, des fils intermédiaires sans interactions sont introduits, et le système global est traité comme un liquide de Tomonaga-Luttinger inhomogène. La transmission du flux est parfaite dans la limite stationnaire : un électron incident est transmis en une série de charges partielles spatialement séparées dont la somme vaut l'unité. Il est par ailleurs remarquable que les parties charge et spin transmises restent séparées dans le fil externe sans interactions. La conductance est déduite de la transmission parfaite suivant un argument analogue à celui de l'approche de diffusion. Elle peut aussi être reliée exactement à la transmission en modélisant les réservoirs par un potentiel électrostatique externe fixé. Elle est donc égale à e2/h pour une portée finie arbitraire des interactions. Ce résultat de conductance a été confirmé par des observations expérimentales récentes sur les fils quantiques (Tarucha et al. et Yacoby et al.) dont la conductance présente un plateau à e2/h dans la limite balistique (haute température). Ceci contredit le consensus général jusque-là admis, prédisant en particulier une réduction de la conductance par des interactions répulsives qui devient encore plus importante pour des interactions à longue portée. Le transport dynamique est développé en présence des contacts. La conservation globale de la charge est assurée en tenant compte d'une grille avoisinante. Les coefficients de conductance dynamiques sont exprimés en fonction de la transmission et de la réflexion des plasmons, qui dépendent eux-mêmes des interactions. Il est possible d'étendre cette approche à des fils de mesure avec interactions, quoique des hypothèses supplémentaires sont nécessaires. Par ailleurs, dans le cas usuel d'interactions invariantes par translation, ce travail en donne une revue relativement complète, en suivant des méthodes différentes et en dérivant parfois des résultats distincts de la littérature courante sur le sujet. Nous discutons aussi d'autres procédures de mesure proposées plus récemment afin de retrouver le résultat de conductance DC e2/h. En particulier, nous montrons que la conductance ainsi redéfinie est déterminée par la rigidité de charge. Dans le liquide de Tomonaga-Luttinger connecté à des fils parfaits, le rôle de barrières ou de désordre faibles, ainsi que d'imperfections aux contacts, est étudié par des méthodes perturbatives renormalisées. Il s'avère que la conductance DC g devient contrôlée par les interactions. Bien que nous retrouvons dans certains cas les lois de puissance typiques du liquide de Luttinger, les contacts, brisant l'invariance par translation, interviennent d'une façon non-triviale : la conductance a un comportement non universel, dépendant de l'emplacement des impuretés et de la longueur du fil. Grâce à la taille finie, nous pouvons obtenir explicitement le comportement à basse température, et observer la saturation prédite par des arguments intuitifs dans le fil infini, mais aussi déceler les limitations de tels arguments. Pour un désordre étendu, nous montrons que les fluctuations relatives de e2/h-g sont de l'ordre de L T/L à haute température (L T=v F/T>L), mais saturent à 1/2 à basse température. Ce résultat s'applique avec ou sans spin, seule la dépendance en L T ou L de la variance change. De surcroît, un cadre formel et général est développé pour traiter un faible désordre à température finie, utile pour un fil non invariant par translation, mais aussi pour le liquide de Luttinger usuel. En particulier, les équations de renormalisation sont dérivées pour une ou deux barrières. En plus des propriétés de transport, d'autres phénomènes intéressants émanent de ce modèle d'interactions inhomogènes. En particulier, la réflexion à l'interface entre deux liquides de Luttinger de paramètres distincts est analogue à la réflexion d'Andreev ; le côté normal (supraconducteur) est celui où le paramètre est le plus petit (grand). Ainsi, dans un état de bord connecté à un liquide de Fermi, une quasi-particule de Laughlin est réfléchie en quasi-trou. D'autre part, le renforcement d'une fonction de corrélation d'onde de densité de charge ou de type supraconducteur s'étend au-delà de l'interface jusqu'à la longueur la plus petite (parmi L ou L T ou une autre longueur externe), renormalisée par le paramètre d'interaction. Ceci rappelle l'effet de proximité induit par un supracoducteur dans un métal normal. Enfin, il se produit aussi un autre effet intéressant : les fils externes sans interactions suppriment une tendance au cristal de Wigner au-dessous d'une température de crossover qui dépend de la position et augmente lorsqu'on s'approche des contacts.

From biologically-inspired physics to physics-inspired biology From biologically-inspired physics to physics-inspired biology

NASA Astrophysics Data System (ADS)

Kornyshev, Alexei A.

2010-10-01

The conference 'From DNA-Inspired Physics to Physics-Inspired Biology' (1-5 June 2009, International Center for Theoretical Physics, Trieste, Italy) that myself and two former presidents of the American Biophysical Society—Wilma Olson (Rutgers University) and Adrian Parsegian (NIH), with the support of an ICTP team (Ralf Gebauer (Local Organizer) and Doreen Sauleek (Conference Secretary)), have organized was intended to establish stronger links between the biology and physics communities on the DNA front. The relationships between them were never easy. In 1997, Adrian published a paper in Physics Today ('Harness the Hubris') summarizing his thoughts about the main obstacles for a successful collaboration. The bottom line of that article was that physicists must seriously learn biology before exploring it and even having an interpreter, a friend or co-worker, who will be cooperating with you and translating the problems of biology into a physical language, may not be enough. He started his story with a joke about a physicist asking a biologist: 'I want to study the brain. Tell me something about it!' Biologist: 'First, the brain consists of two parts, and..' Physicist: 'Stop. You have told me too much.' Adrian listed a few direct avenues where physicists' contributions may be particularly welcome. This gentle and elegantly written paper caused, however, a stormy reaction from Bob Austin (Princeton), published together with Adrian's notes, accusing Adrian of forbidding physicists to attack big questions in biology straightaway. Twelve years have passed and many new developments have taken place in the biologist-physicist interaction. This was something I addressed in my opening conference speech, with my position lying somewhere inbetween Parsegian's and Austin's, which is briefly outlined here. I will first recall certain precepts or 'dogmas' that fly in the air like Valkyries, poisoning those relationships. Since the early seventies when I was a first year PhD student at the Frumkin Institute in Moscow attending hot theoretical seminars chaired by Benjamin Levich (1917-1986, a pupil of Landau and the founding father of physical-chemical hydrodynamics), I particularly remember one of his many jokes he used to spice up his seminar. When some overly enthusiastic speaker was telling us with 100% confidence how the electron transfers between atomic moieties in a solvent near an electrode, and what the molecules exactly do to promote the transfer, he used to ask the speaker: 'How do you know it? Have you been there?' Today this is no longer a question or even a joke. We have plenty of experimental tools to 'get there'. The list of such techniques is too long to cover fully, I may just refer to FIONA (fluorescence imaging with nanometer accuracy) which allows us to trace the motion of myosin on actin or kinesin on microtubules and similar aspects of protein motility in vivo and in vitro (fluorescence methods were at the center of the Biological and Molecular Machine Program at Kavli ITP, Santa Barbara, where the founders of those techniques taught us what we can learn using them) or visualizing the positions of adsorbed counterions on DNA by synchrotron radiation. Therefore, the following dogmas can be given: Dogma 1: 'Seeing is believing'. Once, I asked an Assistant Professor from one of the top US universities, who was preaching such methods, had he tried to plot his data in some coordinates, where I would have expected his data to lie on a straight line. The answer was, 'Come on, what you speak about is 20th century science; it's no longer interesting!' I am afraid he was not unique in his generation, voting for what I would call 'MTV-science'. This science does make you dance, but on its own is not sufficient without a deep theoretical analysis of what you actually see. Otherwise, 'what you see is what you get' and not more. Dogma 2: 'A theory must contain not more than exponential functions, logarithms and alike. Otherwise the job should be left with computers. No Bessel functions, please!' This point of view was advocated by my office mate at KITP, Rob Philips, Professor of Applied Physics and Molecular Biophysics at Caltech, who found his new love—biology: from solid state theory. We had heated arguments about it. And my strongest one was that it was the maths of the now famous paper by Cochran et al [1] that allowed Watson and Crick to decipher the DNA x-ray patterns of Rosalind Franklin. The CCV formula for the x-ray scattering intensity fully explained the structure of the famous cross of the scattering maxima on the (kz, K)-map, where kz and K are, respectively, the components of the scattering wave-vector transfer in the direction along the main axis of the columnar array of the DNA molecules and in the perpendicular plane. From the distance and the position of the darkest spots on that pattern it was possible to deduce that the studied DNA has a shape of a double helix, to find its radius, the width of the minor and major groove, the vertical rise between base pairs, and the helical pitch. There were still some features in that pattern which have not been noticed, which were only understood half a century later after the corresponding extension of the CCV theory [2, 3], but those were not essential for solving the structure of DNA itself at that time, but rather for the understanding of DNA-DNA interactions and their effect on more subtle aspects of DNA structure, which are an issue today. The 'Bessel function' was the key player in the CCV equation and the extensions that followed. Dogma 3:'This happened once. It is unlikely to ever happen again' (from a conversation with a respectable editor of a high-profile biological journal about the revolution made by physics in biology). This is a common opinion, at least in the biological community. Note, that of the four discoverers of the DNA structure, three were physicists and only Watson was a biologist, and the key secret in that discovery was the 'chemistry' between an enthusiastic biologist (Watson) and physicist (Crick) that helped them to find common language, and as a result discover not only the structure but also the 'function' of DNA. Now we know that the machinery of DNA replication is very complex, promoted by motor proteins such as DNA helicase, polymerase, ligases etc, but the complementary principle of synthesis of two identical DNA molecules on the unwound complimentary single strands as templates remains the same as mentioned in the famous phrase ('It did not escape our attention') of the first Watson-Crick paper. Dogma 4: (Almost literally from a letter from Don Roy Forsdyke, Biochemistry Professor at Queens Ontario). 'Biologists will not read a paper with formulae. The biological literature is vast. Biologists have too many papers to read and too many experiments to make. They will leave aside any reading that looks difficult'. If this is true, and I think it is, we are in big trouble; this brings us to the next dogma. Dogma 5: (Catch 22) It is impossible to publish a serious theoretical paper in a biological journal. Physicists, particularly, theorists need derivations to prove the validity of their findings. But with the derivations in the script, the paper will be rejected. If you still publish it in a physical journal it will not be read by those to whom it is addressed. Dogma 6:Physicists are too ignorant to offer biologists anything useful. Perhaps, some new spectroscopic method or apparatus for force measurement, but that's about it. Leave biology to professionals. Full stop. I make no comments about this extreme point of view, referring the reader to the dispute between Parsegian and Austin, which is still quite relevant today. Next, a pearl of wisdom of a theoretical physicist, Nobel Laureate in Physiology and Medicine, Max Delbrück (Caltech), formulated in his 1949 lecture in Copenhagen, the principles on which organisms of today are based must have been determined by a couple of billion years of evolutionary history; 'you cannot expect to explain so wise an old bird in a few simple words'. It is indisputably so, but it is followed by two other competing sub-dogmas: Dogma N6a: Physics wants to simplify and unify things, as much as possible, biology resists the reductionist approach and is happy about diversification and complexity. In my opinion all these dogmas have been beaten by this icon, the understanding of which gave rise to the idea of DNA replication and all the following principles of molecular biology. Not only 'this will happen again' but on a smaller scale this happens all the time. Generally, through centuries, physics and mathematics have changed our lives completely. In a short article one cannot give a full list of such achievements from Aristotle's time, but I name just a few of the summits of the last two centuries. A great physicist Rutherford (who was, by the way, a Nobel Laureate in Chemistry for 'his investigations into the disintegration of the elements, and the chemistry of radioactive substances') was also famous for an extreme (and definitely outdated) statement: 'All science is either stamp collecting or physics'. Let us paraphrase him and collect some stamps. I have no space to stop on the Faraday-Ampere laws of stationary electricity (who cares, electric current comes from a plug would be the answer of most of people unfamiliar with physics, and forget about electricity that is supplied to biological laboratories). So, let us go straight away to James Clerk Maxwell. He derived four equations that related electricity and magnetism and, as the legend tells us, it took him seven years to write the fourth equation to complete the set with four unknown variables. The story of the fourth Maxwell equation is one of the most dramatic stories in the history of science [4]. As a solution of that set he obtained relativistically-invariant electromagnetic waves, which no one saw and the consequences of which no one had foreseen at that time. But very soon Hertz understood how to generate them, Thomson how to receive them, and now we have the world all connected online. My next stamp goes to the Zhukovski equation of the hydrodynamics of a wing, which explained how aerodynamic lift force is generated. Now we can get from London to Washington in a third of a day, essentially due to that equation. Of the many things that the genius of Einstein discovered his energy-matter relation has led us to atomic power, whether we like it or not. Rutherford and Bohr unraveled the structure of atoms and all our materials science followed from it. Discovery of the transistor made the world of electronics and computers possible, and, again—whether we like it or not—most of us spend many hours daily staring at computer screens. Crick's equations and Franklin-Wilkins' observations (made possible by Roentgen's discovery that I omitted to mention after Maxwell) gave rise to the world of molecular biology which could also be easily forgotten by the wide public, if not our ever grateful forensic experts. Just two more milestones of much more 'modest' caliber. This is the discovery of lasers which are massively used for communication, in medicine and spectroscopy, including biological research. Next, I mention the discovery of scanning probe techniques, which allowed us to see individual atoms. For these two I did not even find stamps, but I am sure they must exist somewhere. The STM has just led Stuart Lindsey's team (University of Arizona) to the first steps towards ultrafast sequencing of DNA using functionalized STM tips. At the Abdus Salam International Center for Theoretical Physics there is no need to convince anyone that involved mathematics and physics is needed. But neither do we need to explain to anyone there that the applications of physics may be equally exciting as its fundamentals. The appreciation of massive achievements of physical methods in DNA research made it possible to host and massively sponsor this DNA conference at the ICTP. The conference was generously co-sponsored by the Wellcome Trust (UK). It comprised approximately 60 talks on topically focused sessions devoted to: DNA mechanics DNA structure, interactions and aggregation Recognition of homologous genes Conformational dynamics, supercoiling and packing DNA compactization in viruses DNA-protein interaction and recognition DNA in confinement (pores and vesicles) Smart DNA (robotics, nano-architectures, switches, sensors and DNA electronics) The success of the conference was that it was not a meeting of a club of physicists interested in biology, but a meeting of physicists, carrying out important work widely published not only in physical but also biological journals, with the leading biologists who, personally, were keenly interested in learning what novelties physical methods and existing knowledge could offer them. They were equally eager to explain to physicists and mathematicians the most challenging paradigms of molecular biology research. The conference was opened by two inspiring high-impact talks, from a Director of the European Molecular Genetics Center in Trieste, Arturo Falaschi, the Editor of HFSP Journal (who sadly just passed away last month), and from a scientist of the next generation, Lynn Zechiedrich, Professor of Baylor Medical School and former co-worker of the late Nick Cozzarelly. Both showed astounding manifestations of the polymeric behavior of DNA, where physics is eagerly awaited like rain in the desert. However, at the whole conference about 40% of lectures were delivered by biologists. In this short article it is not possible to cover even the most exciting presentations, and I refer interested readers to the website [5] where further information can be found. I will outline below just a couple of issues. The conference revealed big progress in understanding the details of DNA mechanics, including its local sequence-dependent elastic properties. Progress was achieved in understanding the role of electrostatic interactions with ions and charged moieties that can influence the shape and elasticity of DNA, highlighted particularly in the studies of Jim Maher (University of Minnesota). Generally, the role of helical structure dependent, so called `helix-specific' interactions on which the lecture of Sergey Leikin (NIH) was focused, was unequivocally found to play a crucial role in the interaction, aggregation and assembly of DNA—from liquid crystals to intracellular compartments, as well as viral capsids. One of the hottest sessions was devoted to the 'last great enigma' of genetic recombination: its 'zero' stage—the recognition of homologous genes. The big picture was overviewed in biological terms by Adi Barzel (following a 'manifesto' article with Martin Kupiec [6]). New experiments were then reported that showed that DNA can recognize its homology from a distance without unzipping and local base pair formation. The reported published experiments of an Imperial-NIH team [7], widely discussed last year under a controversial notion of DNA-'telepathy' (in quotes, of course), were based on the direct observation of spontaneous segregation of homologous DNA in cholesteric liquid crystals. The reported by Mara Prentiss, and now published, beautiful experiments of the Harvard team [8] were more involved and were based on the application of the magnetic bead technique (purely physical methods). These have unambiguously demonstrated homology pairing at the double-stranded DNA level, also providing evidence of unimportance of defect-based Watson and Crick pairing in this phenomenon. Both kinds of experiments supported the expectations of an electrostatic snapshot recognition mechanism behind intact, double-stranded DNA homology pairing [9]. But none of them has yet systematically studied its various features, after which one could consider the mentioned mechanism experimentally confirmed. Discussions at breakout meetings referred to the experiments to be performed, that might finally rebute the last presumption of molecular biology that only Watson and Crick pairing can provide recognition, i.e. that the recognition between intact double stranded DNA is impossible. Notably the suggested electrostatic snap-shot recognition mechanism is also based on the helical structure of DNA and correlation of the structure with the text of the sequence (for further details see [10].) DNA packing in chromatin and chromatin dynamics were the main focus of the conference. Andrew Travers (Ecole Normale Superiore de Cachan), exposed the problem in all its biological complexity, followed by the physical insight into its modeling, overviewed by Helmut Schiessel. Using different kinds of single molecule pulling experiments Jörge Langowski (University of Heidelberg) and David Bensimon (Laboratoire Physique Statistique, Paris) revealed invaluable insights into nucleosome opening and the role of remodeling factors. Jim Kadonaga (UCSD) reported a discovery of a new ATP driven motor-protein, exhibiting annealing/reverse helicase activity. Lars Nordensiöld (Singapore Nanyang TU) has established the sequence of counterions promoting DNA compactization in chromatin, and so on. Another class of astounding results was related with the structure of DNA phases, coils and toroids in viral capcids, understanding of which at the nanoscopic level, is instrumental for the development of antiviral therapies. Bill Gelbart (UCLA) and Avi Ben-Shaul (Hebrew University of Jerusalem) highlighted various aspects of packing inside the capsids, as well as how viral DNA or RNA can get in and out. Amazing observations of Francoise Livolant have shown the local liquid crystalline structure of DNA in that dense packing. The experiments of her group have unambiguously demonstrated azimuthal correlations between the densely packed double strands, in agreement with similar effects detected earlier in wet DNA fibers described on the physical level in the talk of Sergey Leikin [11]. No matter which aspect of DNA research was discussed at the conference, the physical chemistry of solution, particularly the role of counterions, was found to be extraordinarily important. Loren Williams (Georgia Tech) presented decisive synchrotron x-ray 3d-maps of distribution of the most important class of adsorbed counterions between the major and minor grooves of DNA or phosphates. Purely physical methods were used to obtain them with the results crucial for understanding the resulting charge patterns of DNA (including the adsorbed counterions) that determine DNA physical behaviour and DNA-DNA helix specific forces. The conference has shown substantial progress in the characterization, understanding of physics, geometry and topology of DNA-supercoiling, as well as its biological implementations, and a set of lectures was devoted to its modeling and experimental characterization. New techniques were also the center of attention, such as DNA transport through solid-state pores. In particular, Serge Lemay (Kavli Institute, TU Delft, now at Twente) has shown a number of new developments related to a combination of magnetic tweezers techniques and transport, allowing him to precisely characterize the trapping of DNA in the pores and revealing what can be learned from it. Amit Meller (BU) reported an intriguing result showing that DNA capture rate increases with its length for medium long DNA whereas there is no length dependence for longer molecules. Statistical physics of polymers was needed to explain this, revealing also a crucial role of electrostatics. Creation of salt gradients across the pore is providing a tool that increases the sensitivity of this popular new method by an order of magnitude. A unique single molecule technique to study the effect of RNA polymeraze backtracking, using a dual trap optical tweezers assay, was reported by Stephan Grill (Max-Plank Institute, Dresden). Many theoretical models reported at the conference were elegant, but most importantly closely related to experimental findings. On the first day of the meeting we were able to celebrate Adrian Parsegian's 70th birthday. A worldwide renowned figure in modern biological physics, its distinguished veteran, a former President of the Biophysical Society and an author of many seminal, pioneering papers, Adrian has worked at the NIH for four decades and over the last two has led a vibrant Structural and Physical Biology Laboratory, created by him. Adrian has done a lot for physicists and biologists coming closer together. That summer, full of his ever young energy—an example for many young scientists—he is moving to build a new research team as a Professor at the University of Massachusetts at Amherst. My feeling is that something is beginning to move in the difficult interactions between the physical and biological communities, the progress noticeable at least at the scale of 130 people present in Trieste. A few years ago, Paul Selvin, a biophysicist at the University of Illinois who has made crucial contributions to the visualization and characterization of biomolecular motility, suggested that if Rutherford was alive today, he would have possibly conclude that 'All science is either....biology or tool-making for biology... or not fundable'. Generally, 'pride and prejudice' today is no longer on the side of physicists. But in order to overcome the barrier of skepticism we, physicists, not only should not be shy about what we were able to demonstrate in the test tube, but also have to think how we could show that our 'beautiful physical effects' work equally inside the cell! This is much more difficult. Many of us will not be able to do it alone without finding a biologist match. Crick was not only a great mind, he was also lucky to meet his biologist. But Crick himself was very serious about real biology rather than just 'biologically-inspired physics'. And this is what Adrian advised all of us to do in his 1997 Physics Today paper. But in support of his opponent, Bob Austin, I wish to quote the conclusion from a memorable Steven Hawking's talk at the White House: 'The greatest discoveries of the 21st century will be, where we don't expect them'. So, physics will bring surprises to biology, and the conference left us no doubt of it. Acknowledgments I wish to thank John Seddon (Imperial College, UK) for useful remarks about these comments. The initial version of this article featured a collection of post stamps/photos, illustrating the discoveries mentioned in it. As it was difficult to obtain permissions to reproduce these pictures in print, we had to delete all of them, at the last moment. I apologize for this, but although the presentation became less flashy, I still think that the arguments remained clear. There is therefore nobody to acknowledge on this front. References [1] Cochran W, Crick F H C and Vand V 1952 The structure of synthetic polypeptides. I. The transform of atoms on a helix Acta Crystallogr. 5 581 [2] Kornyshev A A, Lee D J, Leikin S and Wynveen A 2007 Structure and interactions of biological helices Rev. Mod. Phys. 79 943-96 [3] Wynveen A, Lee D J, Kornyshev A A and Leikin S 2008 Helical coherence of DNA in crystals and solution Nucl. Acids Res. 36 5540-51 [4] Shapiro I S 1973 On the history of the discovery of Maxwell's equations Sov. Phys. Usp. 15 651 [5] http://cdsagenda5.ictp.trieste.it/full_display.php?ida=a08164 [6] Kupiec M 2008 Finding a match: how do homologous sequences get together for recombination Nature Rev. Genetics 9 27-37 [7] Baldwin G et al 2008 Duplex DNA recognize sequence homology in protein free environment J. Phys. Chem. B 112 1060-64 [8] Danilowicz C, Lee C H, Kim K, Hatch K, Coljee V W, Kleckner N and Prentiss M 2009 Single molecule detection of direct, homologous, DNA/DNA pairing Proc. Natl. Acad. 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