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Sample records for ice cream mix

  1. Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate.

    PubMed

    Damodaran, Srinivasan

    2007-12-26

    The inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate produced by papain action was studied. The ice crystal growth was monitored by thermal cycling between -14 and -12 degrees C at a rate of one cycle per 3 min. It is shown that the hydrolysate fraction containing peptides in the molecular weight range of about 2000-5000 Da exhibited the highest inhibitory activity on ice crystal growth in ice cream mix, whereas fractions containing peptides greater than 7000 Da did not inhibit ice crystal growth. The size distribution of gelatin peptides formed in the hydrolysate was influenced by the pH of hydrolysis. The optimum hydrolysis conditions for producing peptides with maximum ice crystal growth inhibitory activity was pH 7 at 37 degrees C for 10 min at a papain to gelatin ratio of 1:100. However, this may depend on the type and source of gelatin. The possible mechanism of ice crystal growth inhibition by peptides from gelatin is discussed. Molecular modeling of model gelatin peptides revealed that they form an oxygen triad plane at the C-terminus with oxygen-oxygen distances similar to those found in ice nuclei. Binding of this oxygen triad plane to the prism face of ice nuclei via hydrogen bonding appears to be the mechanism by which gelatin hydrolysate might be inhibiting ice crystal growth in ice cream mix.

  2. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

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

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

    PubMed

    Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

    2016-06-05

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

  4. Evaluation of Listeria monocytogenes survival in ice cream mixes flavored with herbal tea using Taguchi method.

    PubMed

    Ozturk, Ismet; Golec, Adem; Karaman, Safa; Sagdic, Osman; Kayacier, Ahmed

    2010-10-01

    In this study, the effects of the incorporation of some herbal teas at different concentrations into the ice cream mix on the population of Listeria monocytogenes were studied using Taguchi method. The ice cream mix samples flavored with herbal teas were prepared using green tea and sage at different concentrations. Afterward, fresh culture of L. monocytogenes was inoculated into the samples and the L. monocytogenes was counted at different storage periods. Taguchi method was used for experimental design and analysis. In addition, some physicochemical properties of samples were examined. Results suggested that there was some effect, although little, on the population of L. monocytogenes when herbal tea was incorporated into the ice cream mix. Additionally, the use of herbal tea caused a decrease in the pH values of the samples and significant changes in the color values.

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

    NASA Astrophysics Data System (ADS)

    Yao, Xudong; Liang, Kai

    2013-03-01

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

  6. Ice Cream Headaches

    MedlinePlus

    Diseases and Conditions Ice cream headaches By Mayo Clinic Staff Ice cream headaches are brief, stabbing headaches that can happen when you eat, drink or inhale something cold. Digging into an ice cream cone is a common trigger, but eating or ...

  7. Ice cream structural elements that affect melting rate and hardness.

    PubMed

    Muse, M R; Hartel, R W

    2004-01-01

    Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams were analyzed for air cell and ice crystal size, overrun, and fat destabilization. The ice phase volume of each ice cream were calculated based on the freezing point of the mix. Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression. Fat destabilization, ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of ice cream, whereas hardness was influenced by ice phase volume, ice crystal size, overrun, fat destabilization, and the rheological properties of the mix.

  8. Ice Cream Stick Math.

    ERIC Educational Resources Information Center

    Paddock, Cynthia

    1992-01-01

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

  9. Ice recrystallization inhibition in ice cream by propylene glycol monostearate.

    PubMed

    Aleong, J M; Frochot, S; Goff, H D

    2008-11-01

    The effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization was evaluated in ice cream and frozen sucrose solutions. PGMS (0.3%) dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped-surface freezer before and after heat shock, but had no effect in quiescently frozen solutions. PGMS showed limited emulsifier properties by promoting smaller fat globule size distributions and enhanced partial coalescence in the mix and ice cream, respectively, but at a much lower level compared to conventional ice cream emulsifier. Low temperature scanning electron microscopy revealed highly irregular crystal morphology in both ice cream and sucrose solutions frozen in a scraped-surface freezer. There was strong evidence to suggest that PGMS directly interacts with ice crystals and interferes with normal surface propagation. Shear during freezing may be required for its distribution around the ice and sufficient surface coverage.

  10. Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes.

    PubMed

    Innocente, N; Biasutti, M; Venir, E; Spaziani, M; Marchesini, G

    2009-05-01

    The effect of different homogenization pressures (15/3 MPa and 97/3 MPa) on fat globule size and distribution as well as on structure-property relationships of ice cream mixes was investigated. Dynamic light scattering, steady shear, and dynamic rheological analyses were performed on mixes with different fat contents (5 and 8%) and different aging times (4 and 20 h). The homogenization of ice cream mixes determined a change from bimodal to monomodal particle size distributions and a reduction in the mean particle diameter. Mean fat globule diameters were reduced at higher pressure, but the homogenization effect on size reduction was less marked with the highest fat content. The rheological behavior of mixes was influenced by both the dispersed and the continuous phases. Higher fat contents caused greater viscosity and dynamic moduli. The lower homogenization pressure (15/3 MPa) mainly affected the dispersed phase and resulted in a more pronounced viscosity reduction in the higher fat content mixes. High-pressure homogenization (97/3 MPa) greatly enhanced the viscoelastic properties and the apparent viscosity. Rheological results indicated that unhomogenized and 15/3 MPa homogenized mixes behaved as weak gels. The 97/3 MPa treatment led to stronger gels, perhaps as the overall result of a network rearrangement or interpenetrating network formation, and the fat globules were found to behave as interactive fillers. High-pressure homogenization determined the apparent viscosity of 5% fat to be comparable to that of 8% fat unhomogenized mix.

  11. The physics of ice cream

    NASA Astrophysics Data System (ADS)

    Clarke, Chris

    2003-05-01

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

  12. Let's Make Metric Ice Cream

    ERIC Educational Resources Information Center

    Zimmerman, Marianna

    1975-01-01

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

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

    PubMed

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

    2015-07-01

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

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

    PubMed

    Regand, A; Goff, H D

    2006-01-01

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

  15. Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream.

    PubMed

    Conficoni, D; Alberghini, L; Bissacco, E; Ferioli, M; Giaccone, V

    2017-03-01

    Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling was performed between October 2010 and February 2011 in the northeast of Italy. A total of 100 samples were randomly collected from different sources: 50 industrial samples produced by 19 different brands were collected in coffee bars and supermarkets; 50 artisanal ice cream samples were gathered at nine different artisanal ice cream shops. Ten wooden sticks of industrial ice cream were analyzed in parallel to the ice cream. All samples were negative for arsenic and mercury. None of the artisanal ice cream samples were positive for lead and tin; 18% of the industrial ice cream samples were positive. All positive lead samples were higher than the legal limit stated for milk (0.02 mg/kg). All industrial ice cream samples were negative for cadmium, but cadmium was present in 10% of the artisanal ice cream samples. Chromium was found in 26% of the artisanal and in 58% of the industrial ice cream samples. The heavy metals found in the wooden sticks were different from the corresponding ice cream, pointing out the lack of cross-contamination between the products. Considering the results and the amount of ice cream consumed during the year, contamination through ice cream is a low risk for the Italian population, even though there is need for further analysis.

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

    PubMed

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

    1997-08-01

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

  17. We Scream for Nano Ice Cream

    ERIC Educational Resources Information Center

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

    2011-01-01

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

  18. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Ice cream and frozen custard. 135.110 Section 135....110 Ice cream and frozen custard. (a) Description. (1) Ice cream is a food produced by freezing, while... accomplish specific functions. Ice cream is sweetened with safe and suitable sweeteners and may...

  19. Increasing the protein content of ice cream.

    PubMed

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

    2006-05-01

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

  20. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable, and characteristic of the fresh milk and cream and the particular flavoring used. (b) Body and...

  1. Teaching Process Engineering Principles Using an Ice Cream Maker

    ERIC Educational Resources Information Center

    Kaletunc, Gonul; Duemmel, Kevin; Gecik, Christopher

    2007-01-01

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

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

    PubMed

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

    2014-08-01

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

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

    MedlinePlus

    ... Contaminants Buy, Store & Serve Safe Food Enjoying Homemade Ice Cream without the Risk of Salmonella Infection Share Tweet ... it Email Print August 2004 Every year homemade ice cream causes several outbreaks of Salmonella infection with up ...

  4. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that...

  5. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  6. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    .... The body shall be firm, have substance and readily melt to a creamy consistency when exposed to room... 7 Agriculture 3 2013-01-01 2013-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

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

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    .... The body shall be firm, have substance and readily melt to a creamy consistency when exposed to room... 7 Agriculture 3 2014-01-01 2014-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  8. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    .... The body shall be firm, have substance and readily melt to a creamy consistency when exposed to room... 7 Agriculture 3 2012-01-01 2012-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  9. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

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

  10. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall not... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same...

  11. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

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

  12. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall not... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same...

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

    PubMed

    Liou, B K; Grün, I U

    2007-10-01

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

  14. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.

    PubMed

    Lim, S-Y; Swanson, B G; Ross, C F; Clark, S

    2008-04-01

    Previous research demonstrated that application of high hydrostatic pressure (HHP), particularly at 300 MPa for 15 min, can enhance foaming properties of whey protein concentrate (WPC). The purpose of this research was to determine the practical impact of HHP-treated WPC on the body and texture of lowfat ice cream. Washington State University (WSU)-WPC was produced by ultrafiltration of fresh separated whey received from the WSU creamery. Commercial whey protein concentrate 35 (WPC 35) powder was reconstituted to equivalent total solids as WSU-WPC (8.23%). Three batches of lowfat ice cream mix were produced to contain WSU-WPC without HHP, WSU-WPC with HHP (300 MPa for 15 min), and WPC 35 without HHP. All lowfat ice cream mixes contained 10% WSU-WPC or WPC 35. Overrun and foam stability of ice cream mixes were determined after whipping for 15 min. Ice creams were produced using standard ice cream ingredients and processing. The hardness of ice creams was determined with a TA-XT2 texture analyzer. Sensory evaluation by balanced reference duo-trio test was carried out using 52 volunteers. The ice cream mix containing HHP-treated WSU-WPC exhibited the greatest overrun and foam stability, confirming the effect of HHP on foaming properties of whey proteins in a complex system. Ice cream containing HHP-treated WSU-WPC exhibited significantly greater hardness than ice cream produced with untreated WSU-WPC or WPC 35. Panelists were able to distinguish between ice cream containing HHP-treated WSU-WPC and ice cream containing untreated WPC 35. Improvements of overrun and foam stability were observed when HHP-treated whey protein was used at a concentration as low as 10% (wt/wt) in ice cream mix. The impact of HHP on the functional properties of whey proteins was more pronounced than the impact on sensory properties.

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

    ERIC Educational Resources Information Center

    Martino, James

    1983-01-01

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

  16. Biofilm formation in an ice cream plant.

    PubMed

    Gunduz, Gulten Tiryaki; Tuncel, Gunnur

    2006-01-01

    The sites of biofilm formation in an ice cream plant were investigated by sampling both the production line and the environment. Experiments were carried out twice within a 20-day period. First, stainless steel coupons were fixed to surfaces adjacent to food contact surfaces, the floor drains and the doormat. They were taken for the analysis of biofilm at three different production stages. Then, biofilm forming bacteria were enumerated and also presence of Listeria monocytogenes was monitored. Biofilm forming isolates were selected on the basis of colony morphology and Gram's reaction; Gram negative cocci and rod, Gram positive cocci and spore forming isolates were identified. Most of the biofilm formations were seen on the conveyor belt of a packaging machine 8 h after the beginning of the production, 6.5 x 10(3) cfu cm(-2). Most of the Gram negative bacteria identified belong to Enterobacteriaceae family such as Proteus, Enterobacter, Citrobacter, Shigella, Escherichia, Edwardsiella. The other Gram negative microflora included Aeromonas, Plesiomonas, Moraxella, Pseudomonas or Alcaligenes spp. were also isolated. Gram positive microflora of the ice cream plant included Staphyloccus, Bacillus, Listeria and lactic acid bacteria such as Streptococcus, Leuconostoc or Pediococcus spp. The results from this study highlighted the problems of spread of pathogens like Listeria and Shigella and spoilage bacteria. In the development of cleaning and disinfection procedures in ice cream plants, an awareness of these biofilm-forming bacteria is essential for the ice cream plants.

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

    PubMed

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

    2010-10-01

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

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

    NASA Astrophysics Data System (ADS)

    Wang, Xin; Watanabe, Manabu; Suzuki, Toru

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

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

    NASA Astrophysics Data System (ADS)

    Bagnoli, Franco

    2016-04-01

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

  20. Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame.

    PubMed

    Başyiğit, Gülden; Kuleaşan, Hakan; Karahan, Aynur G

    2006-09-01

    A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20 degrees C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.

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

    PubMed

    Goraya, Rajpreet Kaur; Bajwa, Usha

    2015-12-01

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

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

    PubMed

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

    2013-12-01

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

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

    PubMed

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

    2013-11-01

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

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

    PubMed Central

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

    2013-01-01

    A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P < 0.05) of total solids (42%), proteins (16.5%), and titratable acidity (2.2%) was observed in the test sample compared to the nonprobiotic ice cream. Significantly low pH level in the probiotic sample may be due to the lactic acid produced by the probiotic culture. No significant difference (P > 0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P < 0.05) of melting in the probiotic one may have resulted from less over run, than the nonprobiotic sample. Rapid reduction in the viable cells during frozen storage occurred at −18°C and gradual adaptation occurred over the first 4 weeks. At the 10th week, 1.0 × 107 numbers of viable organisms were present in 1 g of the probiotic ice cream. Results show the presence of a sufficient number of viable organisms in the product for the 10-week period, which would be beneficial to consumers. PMID:24804052

  5. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  6. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. See § 58.605(a)....

  7. Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream.

    PubMed

    Cropper, S L; Kocaoglu-Vurma, N A; Tharp, B W; Harper, W J

    2013-06-01

    The objective of this study was to determine how varying concentrations of the stabilizer, locust bean gum (LBG), and different levels of the emulsifier, mono- and diglycerides (MDGs), influenced fat aggregation and melting characteristics of ice cream. Ice creams were made containing MDGs and LBG singly and in combination at concentrations ranging between 0.0% to 0.14% and 0.0% to 0.23%, respectively. Particle size analysis, conducted on both the mixes and ice cream, and melting rate testing on the ice cream were used to determine fat aggregation. No significant differences (P < 0.05) were found between particle size values for experimental ice cream mixes. However, higher concentrations of both LBG and MDG in the ice creams resulted in values that were larger than the control. This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules.

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

    PubMed Central

    2015-01-01

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

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

    PubMed

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

    2015-01-01

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

  10. 7 CFR 58.2825 - United States Standard for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false United States Standard for ice cream. 58.2825 Section... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States Standard for ice cream. (a) Ice cream shall contain at least 1.6 pounds of total solids to the...

  11. Ice cream and orbifold Riemann-Roch

    NASA Astrophysics Data System (ADS)

    Buckley, Anita; Reid, Miles; Zhou, Shengtian

    2013-06-01

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

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

    PubMed

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

    2014-10-01

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

  13. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.648 Microbiological requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  14. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.648 Microbiological requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  15. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.648 Microbiological requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  16. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.648 Microbiological requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

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

    PubMed

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

    2015-10-01

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

  18. Outbreak of Listeria monocytogenes infections linked to a pasteurized ice cream product served to hospitalized patients.

    PubMed

    Rietberg, K; Lloyd, J; Melius, B; Wyman, P; Treadwell, R; Olson, G; Kang, M-G; Duchin, J S

    2016-10-01

    Two cases of hospital-acquired listeriosis were linked to a commercially produced, pasteurized ice cream mix. Manufacturers should implement safety measures from the Food Safety Modernization Act to minimize the risk of Listeria contamination. Dietary guidelines for persons at high risk of listeriosis may need revision to recognize the potential risk from pasteurized products.

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

    PubMed

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

    2010-10-01

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

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

    PubMed

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

    2010-02-01

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

  1. Testing the reliability of ice-cream cone model

    NASA Astrophysics Data System (ADS)

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

    2015-04-01

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

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

    NASA Astrophysics Data System (ADS)

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

    2005-08-01

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

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

    PubMed

    Akalin, A S; Erişir, D

    2008-05-01

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

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

    SciTech Connect

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

    1985-01-01

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

  5. Ice Cream/I Scream for YA Books

    ERIC Educational Resources Information Center

    Gallo, Don

    2010-01-01

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

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

    PubMed

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

    2015-03-01

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

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

    PubMed

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

    2015-07-01

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

  8. Testing the reliability of ice-cream cone model

    NASA Astrophysics Data System (ADS)

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

    2013-12-01

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

  9. ESR/spin probe study of ice cream.

    PubMed

    Gillies, Duncan G; Greenley, Katherine R; Sutcliffe, Leslie H

    2006-07-12

    Spin probes based on the 1,1,3,3-tetramethylisoindolin-2-yl structure have been used, in conjunction with electron spin resonance spectroscopy (ESR), to study the physical changes occurring in ice cream during freezing and melting. The ESR measurements allowed the rotational correlation times, tau(B), of the spin probes to be determined. Two probes were used together in a given sample of ice cream, namely, 1,1,3,3-tetramethylisoindolin-2-yl (TMIO), which samples the fat phase, and the sodium salt of 1,1,3,3-tetramethylisoindolin-2-yloxyl-5-sulfonate (NaTMIOS), which samples the aqueous phase. Data from the TMIO probe showed that when ice cream is cooled, the fat phase is a mixture of solid and liquid fat until a temperature of approximately -60 degrees C is reached. The water-soluble probe NaTMIOS showed that the aqueous phase changes completely from liquid to solid within 1 degrees C of -18 degrees C. On cooling further to -24.7 degrees C and then allowing it to warm to +25.0 degrees C, the rotational correlation times of the NaTMIOS were slow to recover to their previous values. For the lipid phase, tau(B)(298) was found to be 65.7 +/- 2.0 ps and the corresponding activation enthalpy, DeltaH, was 32.5 +/- 0.9 kJ mol(-)(1): These values are typical of those expected to be found in the type of fat used to make ice cream. The water phase gave corresponding values of 32.2 +/- 0.5 ps and 24.5 +/- 0.4 kJ mol(-)(1) values, which are those expected for a sucrose concentration of 24%.

  10. Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

    PubMed

    Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

    2017-01-01

    This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

  11. Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

    PubMed Central

    Kim, Soo-Ki; Seo, Han-Geuk

    2017-01-01

    This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert). PMID:28316469

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

    PubMed

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

    2009-12-01

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

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

    PubMed

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

    2011-05-01

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

  14. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

    PubMed

    Chauhan, J M; Lim, S-Y; Powers, J R; Ross, C F; Clark, S

    2010-04-01

    The purpose of this study was to examine flavor binding of high hydrostatic pressure (HHP)-treated whey protein concentrate (WPC) in a real food system. Fresh Washington State University (WSU, Pullman) WPC, produced by ultrafiltration of separated Cheddar cheese whey, was treated at 300 MPa for 15 min. Commercial WPC 35 powder was reconstituted to equivalent total solids as WSU WPC (8.23%). Six batches of low-fat ice cream were produced: A) HHP-treated WSU WPC without diacetyl; B) and E) WSU WPC with 2 mg/L of diacetyl added before HHP; C) WSU WPC with 2 mg/L of diacetyl added after HHP; D) untreated WSU WPC with 2 mg/L of diacetyl; and F) untreated commercial WPC 35 with 2 mg/L of diacetyl. The solution of WSU WPC or commercial WPC 35 contributed 10% to the mix formulation. Ice creams were produced by using standard ice cream ingredients and processes. Low-fat ice creams containing HHP-treated WSU WPC and untreated WSU WPC were analyzed using headspace-solid phase microextraction-gas chromatography. Sensory evaluation by balanced reference duo-trio test was carried out using 50 untrained panelists in 2 sessions on 2 different days. The headspace-solid phase microextraction-gas chromatography analysis revealed that ice cream containing HHP-treated WSU WPC had almost 3 times the concentration of diacetyl compared with ice cream containing untreated WSU WPC at d 1 of storage. However, diacetyl was not detected in ice creams after 14 d of storage. Eighty percent of panelists were able to distinguish between low-fat ice creams containing untreated WSU WPC with and without diacetyl, confirming panelists' ability to detect diacetyl. However, panelists were not able to distinguish between low-fat ice creams containing untreated and HHP-treated WSU WPC with diacetyl. These results show that WPC diacetyl-binding properties were not enhanced by 300-MPa HHP treatment for 15 min, indicating that HHP may not be suitable for such applications.

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

    PubMed

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

    2014-08-01

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

  16. Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology.

    PubMed

    Inoue, K; Ochi, H; Habara, K; Taketsuka, M; Saito, H; Ichihashi, N; Iwatsuki, K

    2009-12-01

    The effect of conventional continuous freezer parameters [mix flow (L/h), overrun (%), drawing temperature ( degrees C), cylinder pressure (kPa), and dasher speed (rpm)] on the hardness of ice cream under varying measured temperatures (-5, -10, and -15 degrees C) was investigated systematically using response surface methodology (central composite face-centered design), and the relationships were expressed as statistical models. The range (maximum and minimum values) of each freezer parameter was set according to the actual capability of the conventional freezer and applicability to the manufacturing process. Hardness was measured using a penetrometer. These models showed that overrun and drawing temperature had significant effects on hardness. The models can be used to optimize freezer conditions to make ice cream of the least possible hardness under the highest overrun (120%) and a drawing temperature of approximately -5.5 degrees C (slightly warmer than the lowest drawing temperature of -6.5 degrees C) within the range of this study. With reference to the structural elements of the ice cream, we suggest that the volume of overrun and ice crystal content, ice crystal size, and fat globule destabilization affect the hardness of ice cream. In addition, the combination of a simple instrumental parameter and response surface methodology allows us to show the relation between freezer conditions and one of the most important properties-hardness-visually and quantitatively on the practical level.

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

    PubMed

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

    2008-06-01

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

  18. Connecting the dots between bacterial biofilms and ice cream

    NASA Astrophysics Data System (ADS)

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

    2015-12-01

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

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

    PubMed

    Stanley-Wall, Nicola R; MacPhee, Cait E

    2015-12-18

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

  20. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.

    PubMed

    Ferraz, Juliana L; Cruz, Adriano G; Cadena, Rafael S; Freitas, Monica Q; Pinto, Uelinton M; Carvalho, Celio C; Faria, Jose A F; Bolini, Helena M A

    2012-01-01

    The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.

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

    PubMed

    Geist, Edward

    2012-01-01

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

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

    PubMed Central

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

    2016-01-01

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

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

    PubMed

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

    2013-08-01

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

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

    PubMed Central

    Choi, Mi-Jung

    2014-01-01

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

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

    PubMed

    Choi, Mi-Jung; Shin, Kwang-Soon

    2014-01-01

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

  6. Cold pleasure. Why we like ice drinks, ice-lollies and ice cream.

    PubMed

    Eccles, R; Du-Plessis, L; Dommels, Y; Wilkinson, J E

    2013-12-01

    This review discusses how the ingestion of cold foods and drinks may be perceived as pleasant because of the effects of cooling of the mouth. The case is made that man has originated from a tropical environment and that cold stimuli applied to the external skin may initiate thermal discomfort and reflexes such as shivering and vasoconstriction that defend body temperature, whereas cold stimuli applied to the mouth are perceived as pleasant because of pleasure associated with satiation of thirst and a refreshing effect. Cold water is preferred to warm water as a thirst quencher and cold products such as ice cream may also be perceived as pleasant because oral cooling satiates thirst. The case is made that cold stimuli may be perceived differently in the skin and oral mucosa, leading to different effects on temperature regulation, and perception of pleasure or displeasure, depending on the body temperature and the temperature of the external environment.

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

    PubMed

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

    2010-12-01

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

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

    PubMed

    Bahram-Parvar, Maryam

    2015-12-01

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

  9. [The headache triggered with ingestion of hot and soft fizzy drinks: similarity with ice cream headache].

    PubMed

    Selekler, Hamit Macit; Komşuoğlu, Sezer Sener

    2005-04-01

    Ice cream headache is more frequent in migraineurs. This is probably due to the specific interactions between neural and vascular systems in migraine patients. Two patients suffering from ice cream headache reported us that a similar headache occurred during migraine attacks with various stimuli such as ingesting hot and fizzy drinks. In addition to the pace of ingestion and temperature of the material, central sensitization may also have a role in the occurrence of this pain. We think that various factors play role in this neuro-vascular interaction. Accepting the ice cream headache as a prototype of this neuro-vascular interaction could provide path to new concepts.

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

    PubMed

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

    2014-11-01

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

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

    PubMed

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

    2013-10-01

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

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

    PubMed

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

    2014-01-01

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

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

    PubMed

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

    2014-09-18

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

  14. Modeling of the effect of freezer conditions on the principal constituent parameters of ice cream by using response surface methodology.

    PubMed

    Inoue, K; Ochi, H; Taketsuka, M; Saito, H; Sakurai, K; Ichihashi, N; Iwatsuki, K; Kokubo, S

    2008-05-01

    A systematic analysis was carried out by using response surface methodology to create a quantitative model of the synergistic effects of conditions in a continuous freezer [mix flow rate (L/h), overrun (%), cylinder pressure (kPa), drawing temperature ( degrees C), and dasher speed (rpm)] on the principal constituent parameters of ice cream [rate of fat destabilization (%), mean air cell diameter (mum), and mean ice crystal diameter (mum)]. A central composite face-centered design was used for this study. Thirty-one combinations of the 5 above-mentioned freezer conditions were designed (including replicates at the center point), and ice cream samples were manufactured and examined in a continuous freezer under the selected conditions. The responses were the 3 variables given above. A quadratic model was constructed, with the freezer conditions as the independent variables and the ice cream characteristics as the dependent variables. The coefficients of determination (R(2)) were greater than 0.9 for all 3 responses, but Q(2), the index used here for the capability of the model for predicting future observed values of the responses, was negative for both the mean ice crystal diameter and the mean air cell diameter. Therefore, pruned models were constructed by removing terms that had contributed little to the prediction in the original model and by refitting the regression model. It was demonstrated that these pruned models provided good fits to the data in terms of R(2), Q(2), and ANOVA. The effects of freezer conditions were expressed quantitatively in terms of the 3 responses. The drawing temperature ( degrees C) was found to have a greater effect on ice cream characteristics than any of the other factors.

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

    NASA Astrophysics Data System (ADS)

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

    2003-10-01

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

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

    PubMed

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

    2015-01-01

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

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

    PubMed

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

    2007-01-01

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

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

    NASA Astrophysics Data System (ADS)

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

    2009-07-01

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

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

    PubMed

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

    2015-06-01

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

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

    NASA Astrophysics Data System (ADS)

    Na, Hyeonock; Moon, Yong-Jae

    2015-04-01

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

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

    PubMed

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

    2013-09-01

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

  2. Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM).

    PubMed

    Azari-Anpar, M; Soltani Tehrani, N; Aghajani, N; Khomeiri, M

    2017-01-01

    In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

  3. Determination of enterotoxigenic and methicillin resistant Staphylococcus aureus in ice cream.

    PubMed

    Gücükoğlu, Ali; Çadirci, Özgür; Terzi, Göknur; Kevenk, T Onur; Alişarli, Mustafa

    2013-05-01

    The aim of this study was to determine the prevalence of enterotoxigenic and methicillin-resistant Staphylococcus aureus in ice creams. After culture-based identification of isolates, the presence of 16S rRNA and nuc was confirmed by mPCR. S. aureus was identified in 18 of 56 fruity (32.1%), 4 of 32 vanilla (12.5%), and 1 of 12 chocolate (8.3%) ice creams. S. aureus was identified as 38 isolates in 23 ice cream samples by culture-based techniques, but only 35 isolates were confirmed by PCR as S. aureus. To determine the enterotoxigenic properties of PCR-confirmed S. aureus isolates, a toxin detection kit was used (SET RPLA®). Of the 12 enterotoxigenic S. aureus isolates, 9 SEB (75%), 1 SED (8.3%), 1 SEB+SED (8.3%), and 1 SEA+SEB+SED (8.3%) expressing isolates were found. The presence of enterotoxin genes (sea, seb, sed) was identified in 13 (37.1%) out of 35 isolates by the mPCR technique. In the ice cream isolates, the sea, seb, and sed genes were detected: 1 sea (7.6%), 9 seb (69.2%), 1 sed (7.6%), 1 seb+sed (7.6%), and 1 sea+seb+sed (7.6%), respectively. The sec gene was not detected in any of these isolates. One of the 35 (2.8%) S. aureus strain was mecA positive.

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

    ERIC Educational Resources Information Center

    Kreith, Kurt

    1992-01-01

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

  5. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

    PubMed

    Yangılar, Filiz

    2015-09-01

    In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

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

    ERIC Educational Resources Information Center

    Palmer, Bill

    1993-01-01

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

  7. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

    PubMed Central

    2015-01-01

    Summary In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists. PMID:27904363

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

    NASA Astrophysics Data System (ADS)

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

    2016-05-01

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

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

    PubMed

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

    2016-01-01

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

  10. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy...

  11. Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.

    PubMed

    Welty, W M; Marshall, R T; Grün, I U; Ellersieck, M R

    2001-01-01

    Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers.

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

    PubMed

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

    2016-01-20

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

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

    NASA Astrophysics Data System (ADS)

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

    2011-12-01

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

  14. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.

    PubMed

    Balthazar, C F; Silva, H L A; Vieira, A H; Neto, R P C; Cappato, L P; Coimbra, P T; Moraes, J; Andrade, M M; Calado, V M A; Granato, D; Freitas, M Q; Tavares, M I B; Raices, R S L; Silva, M C; Cruz, A G

    2017-01-01

    The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T22) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food.

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

    NASA Astrophysics Data System (ADS)

    Na, H.; Moon, Y.

    2011-12-01

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

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

    PubMed

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

    2016-09-01

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

  17. Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake123

    PubMed Central

    Stice, Eric

    2012-01-01

    Background: Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. Objective: We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream–based milkshake and examined the influence of adipose tissue and the specificity of this relation. Design: Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Results: Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Conclusions: Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity. PMID:22338036

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

    PubMed

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

    2015-01-01

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

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

    PubMed

    Arslan, Seza; Eyi, Ayla; Küçüksarı, Rümeysa

    2014-02-01

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

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

    PubMed

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

    2016-10-01

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

  1. CFD Modeling of Mixed-Phase Icing

    NASA Astrophysics Data System (ADS)

    Zhang, Lifen; Liu, Zhenxia; Zhang, Fei

    2016-12-01

    Ice crystal ingestion at high altitude has been reported to be a threat for safe operation of aero-engine in recently. Ice crystals do not accrete on external surface because of cold environment. But when they enter the core flow of aero-engine, ice crystals melt partially into droplets due to higher temperature. Air-droplets-ice crystal is the mixed-phase, which will give rise to ice accretion on static and rotating components in compressor. Subsequently, compressor surge and engine shutdowns may occur. To provide a numerical tool to analyze this in detail, a numerical method was developed in this study. The mixed phase flow was solved using Eulerian-Lagrangian method. The dispersed phase was represented by one-way coupling. A thermodynamic model that considers mass and energy balance with ice crystals and droplets was presented as well. The icing code was implemented by the user-defined function of Fluent. The method of ice accretion under mixed-phase conditions was validated by comparing the results simulated on a cylinder with experimental data derived from literature. The predicted ice shape and mass agree with these data, thereby confirming the validity of the numerical method developed in this research for mixed-phase conditions.

  2. Comparison of dry medium culture plates for mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

    PubMed

    Park, Junghyun; Kim, Myunghee

    2013-12-01

    This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

  3. The Comparison of Vaginal Cream of Mixing Yogurt, Honey and Clotrimazole on Symptoms of Vaginal Candidiasis

    PubMed Central

    Darvishi, Maryam; Jahdi, Fereshteh; Hamzegardeshi, Zeinab; Goodarzi, Saied; Vahedi, Mohsen

    2015-01-01

    Background: Vulvovaginal candidiasis is known as one of the most common fungal infection among women of reproductive age and considered as an important public health problem. In recent years, due to resistance to common antifungal medication, the use of traditional medicine of anti-fungal and herbal treatmentis increased. Therefore the objective of this study was to determine the effects of vaginal cream, mixture of yogurt and honey and comparing it with clotrimazole vaginal cream on symptoms of Vulvovaginal candidiasis in patients. Methods: In this randomized, triple blind clinical trial of 70 non-pregnant women infected with Candidalvulvovaginitis were placed in two groups of Vaginal cream mixed of yogurt and honey recipients (N = 35) and clotrimazole vaginal cream (N = 35). Both groups were treated for 7 days.At the beginning of study, Clinical and laboratory signs and symptoms were registered 7 and 14 days after treatment by questionnaire, observation formand secretions medium culture results. Data were analyzed by chi-square test, t test, McNemar tests through SPSS version 21. Significance level of 0.05 was considered. Results: The result of present study reveals the significant differences in symptom improvement of yogurt and honey, toward clotrimazole group (P < 0.05) and also Positive results of the first cultures (one week after treatment) in “yogurt and honey” and clotrimazole (20% versus 8.6%) and second time cultivation (14 days after treatment) (17.1% versus 8.6%) were similar and there was no significant differences between the two groups. (P > 0.05). Conclusion: This study indicated that the therapeutic effects of vaginal cream, yogurt and honey is not only similar with clotrimazole vaginal cream but is more effective in relieving some symptoms of vaginal candidiasis. Therefore, the use of this product can be suggested as an herbal remedy for candida infection treatment. PMID:26153168

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

    PubMed

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

    2013-01-01

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

  5. Virulence profiling and quantification of verocytotoxin-producing Escherichia coli O145:H28 and O26:H11 isolated during an ice cream-related hemolytic uremic syndrome outbreak.

    PubMed

    Buvens, Glenn; Possé, Björn; De Schrijver, Koen; De Zutter, Lieven; Lauwers, Sabine; Piérard, Denis

    2011-03-01

    In September-October 2007, a mixed-serotype outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145:H28 and O26:H11 occurred in the province of Antwerp, Belgium. Five girls aged between 2 and 11 years developed hemolytic uremic syndrome, and seven other coexposed persons with bloody diarrhea were identified. Laboratory confirmation of O145:H28 infection was obtained for three hemolytic uremic syndrome patients, one of whom was coinfected with O26:H11. The epidemiological and laboratory investigations revealed ice cream as the most likely source of the outbreak. The ice cream was produced at a local dairy farm using pasteurized milk. VTEC of both serotypes with indistinguishable pulsed-field gel electrophoresis patterns were isolated from patients, ice cream, and environmental samples. Quantitative analysis of the ice cream indicated concentrations of 2.4 and 0.03 CFU/g for VTEC O145 and O26, respectively. Virulence typing revealed that the repertoire of virulence genes carried by the O145:H28 outbreak strain was comparable to that of O157 VTEC and more exhaustive as compared to the O26:H11 outbreak strain and nonrelated clinical strains belonging to these serotypes. Taken together, these data suggest that O145:H28 played the most important role in this outbreak.

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

    NASA Astrophysics Data System (ADS)

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

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

  7. Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015.

    PubMed

    Pouillot, Régis; Klontz, Karl C; Chen, Yi; Burall, Laurel S; Macarisin, Dumitru; Doyle, Matthew; Bally, Kären M; Strain, Errol; Datta, Atin R; Hammack, Thomas S; Van Doren, Jane M

    2016-12-01

    The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Data from an outbreak of listeriosis linked to milkshakes made from ice cream produced in 1 factory showed that contaminated products were distributed widely to the public without any reported cases, except for 4 cases of severe illness in persons who were highly susceptible. The ingestion of high doses of L. monocytogenes by these patients infected through milkshakes was unlikely if possible additional contamination associated with the preparation of the milkshake is ruled out. This outbreak illustrated that the vast majority of the population did not become ill after ingesting a low level of L. monocytogenes but raises the question of listeriosis cases in highly susceptible persons after distribution of low-level contaminated products that did not support the growth of this pathogen.

  8. Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015

    PubMed Central

    Klontz, Karl C.; Chen, Yi; Burall, Laurel S.; Macarisin, Dumitru; Doyle, Matthew; Bally, Kären M.; Strain, Errol; Datta, Atin R.; Hammack, Thomas S.; Van Doren, Jane M.

    2016-01-01

    The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Data from an outbreak of listeriosis linked to milkshakes made from ice cream produced in 1 factory showed that contaminated products were distributed widely to the public without any reported cases, except for 4 cases of severe illness in persons who were highly susceptible. The ingestion of high doses of L. monocytogenes by these patients infected through milkshakes was unlikely if possible additional contamination associated with the preparation of the milkshake is ruled out. This outbreak illustrated that the vast majority of the population did not become ill after ingesting a low level of L. monocytogenes but raises the question of listeriosis cases in highly susceptible persons after distribution of low-level contaminated products that did not support the growth of this pathogen. PMID:27869595

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

    NASA Astrophysics Data System (ADS)

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

    2015-06-01

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

  10. [Isolation of coagulase-positive staphylococci from cheese and ice-cream samples sold in Ankara and some biochemical properties of the isolates].

    PubMed

    Baştepe, S; Köşker, O

    1981-01-01

    Coagulase-positive staphylococci were isolated from different kinds of cheese and ice-cream sold in Ankara and some biochemical properties of these isolates were determined. 55 cheese, 52 ice-cream (107 samples) were examined for the presence of coagulase-positive staphylococci. Baird Parker Medium was used and 26 samples constituting of 13 cheese and 13 ice-cream were found to be contaminated with coagulase-positive staphylococci and ratio of the contaminated samples to the total was calculated as 24.3%. Highest count was determined to be 176, 166/g in Izmir Tulum Cheese, whereas none of the other tulum cheese samples yielded this bacteria. In general, coagulase-positive staphylococci of cheese samples were higher than ice-cream samples. Among the ice-cream samples highest coagulase-positive staphylococci count was obtained in nutty ice-cream. From the 26 contaminated samples 164 coagulase-positive staphylococci were isolated. Results indicate that an important number of the coagulase forming isolates were also phosphatase positive, forming pigment and haemolysin, able to utilize mannitol. No relation could be observed between the coagulase formation and ability to produce lysin.

  11. Prevalence and Level of Listeria monocytogenes in Ice Cream Linked to a Listeriosis Outbreak in the United States.

    PubMed

    Chen, Y I; Burall, Laurel S; Macarisin, Dumitru; Pouillot, Régis; Strain, Errol; DE Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Klontz, Karl; Parish, Mickey; Evans, Peter S; Brown, Eric W; Hammack, Thomas S; Zink, Donald L; Datta, Atin R

    2016-11-01

    A most-probable-number (MPN) method was used to enumerate Listeria monocytogenes in 2,320 commercial ice cream scoops manufactured on a production line that was implicated in a 2015 listeriosis outbreak in the United States. The analyzed samples were collected from seven lots produced in November 2014, December 2014, January 2015, and March 2015. L. monocytogenes was detected in 99% (2,307 of 2,320) of the tested samples (lower limit of detection, 0.03 MPN/g), 92% of which were contaminated at <20 MPN/g. The levels of L. monocytogenes in these samples had a geometric mean per lot of 0.15 to 7.1 MPN/g. The prevalence and enumeration data from an unprecedented large number of naturally contaminated ice cream products linked to a listeriosis outbreak provided a unique data set for further understanding the risk associated with L. monocytogenes contamination for highly susceptible populations.

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

    PubMed

    Mariod, Abdalbasit Adam; Fadul, Hadia

    2015-07-01

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

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

    PubMed

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

    2013-01-01

    Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R (2) 0.75-0.95) and 17 compounds in ice cream (R (2) 0.83-0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes.

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

    PubMed

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

    2016-06-01

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

  15. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.

    PubMed

    Prindiville, E A; Marshall, R T; Heymann, H

    2000-10-01

    Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating.

  16. Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

    PubMed Central

    Yangılar, Filiz

    2016-01-01

    Background In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Method A total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres. Results Flour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions Peach fibre concentrates might be used as a good source of nutraceutical ingredients. PMID:27814781

  17. Outbreak of verocytotoxin-producing E. coli O145 and O26 infections associated with the consumption of ice cream produced at a farm, Belgium, 2007.

    PubMed

    De Schrijver, K; Buvens, G; Possé, B; Van den Branden, D; Oosterlynck, O; De Zutter, L; Eilers, K; Piérard, D; Dierick, K; Van Damme-Lombaerts, R; Lauwers, C; Jacobs, R

    2008-02-14

    In October 2007, an outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145 and E. coli O26 occurred among consumers of ice cream produced and sold in September 2007 at a farm in the province of Antwerp (Belgium). The ice cream was consumed at two birthday parties and also eaten at the farm. Five children, aged between two and 11 years, developed haemolytic uraemic syndrome (HUS), and seven other co-exposed persons contracted severe diarrhoea. In three of the five HUS cases VTEC O145 infections were laboratory confirmed, one in association with VTEC O26. Identical isolates of E. coli O145 and O26 were detected with PCR and PFGE in faecal samples of patients and in ice cream leftovers from one of the birthday parties, in faecal samples taken from calves, and in samples of soiled straw from the farm at which the ice cream was produced. Ice cream was made from pasteurised milk and most likely contaminated by one of food handlers.

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

    PubMed

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

    2014-01-01

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

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

    PubMed

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

    2015-02-01

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

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

    PubMed

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

    2015-12-01

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

  1. [A case of anaphylaxis due to rose-flavored soft-serve ice cream with pollen food allergy syndrome].

    PubMed

    Kitabayashi, Taeru; Sato, Sayuri; Adachi, Mitsuru

    2013-05-01

    We experienced a 10-year-old boy who had anaphylaxis after eating rose-flavored soft-serve ice cream. The patient felt a sense of discomfort in his throat when eating apple, peach, loquat, Japanese pear, and kiwi fruit. Therefore, we measured specific IgE antibodies to allergen components by ImmunoCAP ISAC. Consequently, the patient gave positive results for all PR-10 proteins from birch, alder, hazel, apple, peach, peanut, hazelnut, and soybean, so we diagnosed him with Pollen Food Allergy Syndrome (PFAS) induced by cross reactivity with pollens of birch family and fruits of rose family. When we conducted the skin prick test as is for red rose syrup because of the belief that anaphylaxis was caused by the rose ingredient contained in rose-flavored soft-serve ice cream, the patient gave a strong positive result. However, the results were negative for rose essence and Food Red No. 2 contained. Subsequently, it was found that red rose syrup contained apple juice. Therefore, we conducted the prick-prick test for apple, and the patient was confirmed to be strongly positive to apple. We thus identified apple as the cause of anaphylaxis. Since there is no legal obligation of labeling specific raw materials when directly selling manufactured and processed food products to general consumers, it is possible for general consumers to mistakenly take them in without knowing the containment of allergic substances. It is believed that the labeling method should be improved in the future.

  2. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.

    PubMed

    Costa, Mayra Garcia Maia; Ooki, Gabriela Namur; Vieira, Antônio Diogo Silva; Bedani, Raquel; Saad, Susana Marta Isay

    2017-02-22

    The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at -18 °C for up to 112 days was evaluated and morphological changes during stress were monitored. Lb. rhamnosus GG viability was stable in all formulations for up to 112 days of storage, preserving populations around 9 log CFU g(-1). Compared to the fresh culture, Lb. rhamnosus GG showed higher survival under simulated gastrointestinal conditions when incorporated into açai ice cream, indicating that the presence of the food matrix contributed to the microorganism survival. A reduction of at least 5 log cycles of Lb. rhamnosus GG was observed in all formulations after the gastrointestinal simulation in all storage periods assessed. The addition of I, WC, and/or WI did not show any significant effect on the probiotic survival under simulated gastrointestinal stress (p < 0.05). Compared to the fresh culture, fewer morphological changes were observed when the probiotic was added to ice cream. Thus, the açai pulp ice cream was shown to be a suitable matrix for Lb. rhamnosus GG, improving its survival under in vitro simulated gastrointestinal conditions.

  3. Mixed Phase Modeling in GlennICE with Application to Engine Icing

    NASA Technical Reports Server (NTRS)

    Wright, William B.; Jorgenson, Philip C. E.; Veres, Joseph P.

    2011-01-01

    A capability for modeling ice crystals and mixed phase icing has been added to GlennICE. Modifications have been made to the particle trajectory algorithm and energy balance to model this behavior. This capability has been added as part of a larger effort to model ice crystal ingestion in aircraft engines. Comparisons have been made to four mixed phase ice accretions performed in the Cox icing tunnel in order to calibrate an ice erosion model. A sample ice ingestion case was performed using the Energy Efficient Engine (E3) model in order to illustrate current capabilities. Engine performance characteristics were supplied using the Numerical Propulsion System Simulation (NPSS) model for this test case.

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

    PubMed Central

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

    2015-01-01

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

  5. Ice Nuclei Variability and Ice Formation in Mixed-phase Clouds

    NASA Astrophysics Data System (ADS)

    Demott, P. J.; Twohy, C. H.; Prenni, A. J.; Kreidenweis, S. M.; Brooks, S. D.; Rogers, D. C.

    2005-12-01

    Arctic cloud persistence and radiative properties, both support the critical impact of ice nuclei concentrations on mixed-phase cloud properties, we investigate climatological analyses of CFDC ice nuclei data collected at different locales and seasonally over the past several years. Aside from temperature and relative humidity control on ice nuclei concentrations, these analyses suggest regional and seasonal variability of ice nuclei concentrations, likely tied to meteorological control on transport of ice nuclei from sources (e.g., mineral dust) that may have direct implications on cold cloud processes.

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

    PubMed

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

    2012-04-01

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

  7. Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated ice cream products.

    PubMed

    Chen, Yi; Pouillot, Régis; S Burall, Laurel; Strain, Errol A; Van Doren, Jane M; De Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Sheth, Ishani; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Brown, Eric W; Parish, Mickey; Zink, Donald L; Datta, Atin R; Hammack, Thomas S; Macarisin, Dumitru

    2017-01-16

    A precise and accurate method for enumeration of low level of Listeria monocytogenes in foods is critical to a variety of studies. In this study, paired comparison of most probable number (MPN) and direct plating enumeration of L. monocytogenes was conducted on a total of 1730 outbreak-associated ice cream samples that were naturally contaminated with low level of L. monocytogenes. MPN was performed on all 1730 samples. Direct plating was performed on all samples using the RAPID'L.mono (RLM) agar (1600 samples) and agar Listeria Ottaviani and Agosti (ALOA; 130 samples). Probabilistic analysis with Bayesian inference model was used to compare paired direct plating and MPN estimates of L. monocytogenes in ice cream samples because assumptions implicit in ordinary least squares (OLS) linear regression analyses were not met for such a comparison. The probabilistic analysis revealed good agreement between the MPN and direct plating estimates, and this agreement showed that the MPN schemes and direct plating schemes using ALOA or RLM evaluated in the present study were suitable for enumerating low levels of L. monocytogenes in these ice cream samples. The statistical analysis further revealed that OLS linear regression analyses of direct plating and MPN data did introduce bias that incorrectly characterized systematic differences between estimates from the two methods.

  8. Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies.

    PubMed

    Domenech, Eva; Amorós, José Antonio; Escriche, Isabel

    2013-03-01

    In food safety, implementation of prerequisites and application of Hazard Analysis and Critical Control Points (HACCP) guarantee the control of processes, and microbiological criteria permit validation of their effectiveness. With these aims in mind, this article presents the results obtained by the official control carried out by the Valencian administration in ice cream and cheese companies, located in the Xativa/Ontinyente area (Valencian region, Spain) in the period between 2005 and 2010. The audits of Good Hygienic Practices (GHP) and HACCP show that "Structure & Design" followed by "Hygiene & Cleaning" and "Traceability" were the evaluated items with most nonconformities. Pathogenic microorganisms were not found in any of the final products analyzed. Microorganism indicators of unhygienic conditions were present in 100% of the analyses; however, 87.98% of them had low levels, which did not exceed the microbiological criteria. These results highlight the general good effectiveness of the safety management systems implemented and emphasize that companies and official control must continue working in order to guarantee the consumers' welfare.

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

    NASA Astrophysics Data System (ADS)

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

    2007-05-01

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

  10. The role of ice nuclei recycling in the maintenance of cloud ice in Arctic mixed-phase stratocumulus

    DOE PAGES

    Solomon, A.; Feingold, G.; Shupe, M. D.

    2015-09-25

    This study investigates the maintenance of cloud ice production in Arctic mixed-phase stratocumulus in large eddy simulations that include a prognostic ice nuclei (IN) formulation and a diurnal cycle. Balances derived from a mixed-layer model and phase analyses are used to provide insight into buffering mechanisms that maintain ice in these cloud systems. We find that, for the case under investigation, IN recycling through subcloud sublimation considerably prolongs ice production over a multi-day integration. This effective source of IN to the cloud dominates over mixing sources from above or below the cloud-driven mixed layer. Competing feedbacks between dynamical mixing andmore » recycling are found to slow the rate of ice lost from the mixed layer when a diurnal cycle is simulated. The results of this study have important implications for maintaining phase partitioning of cloud ice and liquid that determine the radiative forcing of Arctic mixed-phase clouds.« less

  11. Comparison of sorbitol MacConkey and hemorrhagic coli agars for recovery of Escherichia coli O157:H7 from brie, ice cream, and whole milk.

    PubMed

    Hammack, T S; Feng, P; Amaguaña, R M; June, G A; Sherrod, P S; Andrews, W H

    1997-01-01

    The relative efficacies of hemorrhagic coli (HC) agar and several formulations of sorbitol MacConkey (SorMac) agar, with and without 0.1% (w/v) 4-methyllumbelliferyl-beta-D-glucuronide (MUG), in recovering unstressed and heat-stressed Escherichia coli O157:H7 from Brie cheese, ice cream, and whole milk were determined. Recovery of unstressed E. coli O157:H7 was determined quantitatively by spread-plating diluted samples onto different agars and performing plate counts. Recovery of stressed E. coli O157:H7 was determined qualitatively by enriching samples in modified trypticase soy broth, streaking the incubated enrichments, and isolating E. coli O157:H7 colonies from the agars. HC agar and the SorMac agar formulations did not differ significantly in their ability to recover unstressed E. coli O157:H7 from ice cream and whole milk; however, HC agar recovered significantly more unstressed E. coli O157:H7 from Brie cheese than did the SorMac agar formulations. Bacteriological Analytical Manual and Oxoid SorMac agar formulations made from individual ingredients, did not differ significantly in recovering unstressed E. coli O157:H7 from Brie cheese. The efficiency of the commercially available Oxoid SorMac agar could not be determined because of overgrowth by indigenous microflora. HC and SorMac agars did not differ significantly in recovering stressed E. coli O157:H7 from Brie cheese, ice cream, and whole milk. MUG had no apparent effect on recovery of either stressed or unstressed E. coli O157:H7 from the dairy foods examined.

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

    PubMed

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

    2015-08-01

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

  13. A study on the kinetic behavior of Listeria monocytogenes in ice cream stored under static and dynamic chilling and freezing conditions.

    PubMed

    Gougouli, M; Angelidis, A S; Koutsoumanis, K

    2008-02-01

    The kinetic behavior of Listeria monocytogenes in 2 commercial ice cream products (A and B) that were inoculated and stored under static chilling (4 to 16 degrees C), static freezing (-5 to -33 degrees C), dynamic chilling, and dynamic chilling-freezing conditions was studied, simulating conditions of the aging process and of normal or abuse conditions during distribution and storage. The ice cream products A and B had different compositions but similar pH (6.50 and 6.67, respectively) and water activity (0.957 and 0.965, respectively) values. For both chilling and freezing conditions, the kinetic behavior of the pathogen was similar in the 2 products, indicating that the pH and water activity, together with temperature, were the main factors controlling growth. Under chilling conditions, L. monocytogenes grew well at all temperatures tested. Under freezing conditions, no significant changes in the population of the pathogen were observed throughout a 90-d storage period for either of the inoculum levels tested (10(3) and 10(6) cfu/g). Growth data from chilled storage conditions were fitted to a mathematical model, and the calculated maximum specific growth rate was modeled as a function of temperature by using a square root model. The model was further validated under dynamic chilling and dynamic chilling-freezing conditions by using 4 different storage temperature scenarios. Under dynamic chilling conditions, the model accurately predicted the growth of the pathogen in both products, with 99.5% of the predictions lying within the +/- 20% relative error zone. The results from the chilling-freezing storage experiments showed that the pathogen was able to initiate growth within a very short time after a temperature upshift from freezing to chilling temperatures. This indicates that the freezing conditions did not cause a severe stress in L. monocytogenes cells capable of leading to a significant "additional" lag phase during the subsequent growth of the pathogen at

  14. Penciclovir Cream

    MedlinePlus

    Penciclovir comes as a cream. It is usually used externally every 2 hours while you are awake for 4 days. Follow the directions on your ... Clean and dry the area before applying the cream to avoid spreading the infection. Rub the cream ...

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

    PubMed Central

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

    2016-01-01

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

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

    PubMed

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

    2016-05-01

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

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

    PubMed

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

    2016-01-01

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

  18. Rime-, mixed- and glaze-ice evaluations of three scaling laws

    NASA Technical Reports Server (NTRS)

    Anderson, David N.

    1994-01-01

    This report presents the results of tests at NASA Lewis to evaluate three icing scaling relationships or 'laws' for an unheated model. The laws were LWC x time = constant, one proposed by a Swedish-Russian group and one used at ONERA in France. Icing tests were performed in the NASA Lewis Icing Research Tunnel (IRT) with cylinders ranging from 2.5- to 15.2-cm diameter. Reference conditions were chosen to provide rime, mixed and glaze ice. Scaled conditions were tested for several scenarios of size and velocity scaling, and the resulting ice shapes compared. For rime-ice conditions, all three of the scaling laws provided scaled ice shapes which closely matched reference ice shapes. For mixed ice and for glaze ice none of the scaling laws produced consistently good simulation of the reference ice shapes. Explanations for the observed results are proposed, and scaling issues requiring further study are identified.

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

    NASA Astrophysics Data System (ADS)

    2003-03-01

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

  20. Structure and rheology of semisolid o/w creams containing cetyl alcohol/non-ionic surfactant mixed emulsifier and different polymers.

    PubMed

    Ribeiro, H M; Morais, J A; Eccleston, G M

    2004-04-01

    Oil-in-water (o/w) emulsions for cosmetic use, such as lotions and creams, are complex multiple-phase systems, which may contain a number of interacting surfactants, fatty amphiphiles, polymers and other excipients. This study investigates the influence of two synthetic cationic polymers, Polyquaternium-7 and Polyquaternium-11, and the natural anionic polymer, gum of acacia, on the rheology and microstructure of creams prepared with a non-ionic mixed emulsifier (cetyl stearyl alcohol-12EO/cetyl alcohol) using rheology (continuous shear, and viscoelastic creep and oscillation), microscopy and differential scanning calorimetry (DSC). A control cream containing no polymer was also investigated. The semisolid control cream was structured by a swollen lamellar gel network phase formed from the interaction of cetyl alcohol and the POE surfactant, in excess of that required to stabilize oil droplets, with continuous phase water. Endothermic transitions between 25 and 100 degrees C were identified as components of this phase. Incorporation of cationic polymer into the formulation caused significant loss of structure to produce a mobile semisolid containing larger oil droplets. The microscopical and thermal data implied that the cationic polymer caused the swollen lamellar gel network phase to transform into non-swollen crystals of cetyl alcohol. In contrast, incorporation of gum of acacia produced a thicker cream than the control, with smaller droplet sizes and little evidence of the gel network. Microscopical and thermal data implied that although there were also interactions between gum of acacia and both the surfactant and the swollen gel network phase, the semisolid properties were probably because of the ability of the gum of acacia to stabilize and thicken the emulsion in the absence of the swollen lamellar network.

  1. High glycemic load diet, milk and ice cream consumption are related to acne vulgaris in Malaysian young adults: a case control study

    PubMed Central

    2012-01-01

    Background The role of dietary factors in the pathophysiology of acne vulgaris is highly controversial. Hence, the aim of this study was to determine the association between dietary factors and acne vulgaris among Malaysian young adults. Methods A case–control study was conducted among 44 acne vulgaris patients and 44 controls aged 18 to 30 years from October 2010 to January 2011. Comprehensive acne severity scale (CASS) was used to determine acne severity. A questionnaire comprising items enquiring into the respondent’s family history and dietary patterns was distributed. Subjects were asked to record their food intake on two weekdays and one day on a weekend in a three day food diary. Anthropometric measurements including body weight, height and body fat percentage were taken. Acne severity was assessed by a dermatologist. Results Cases had a significantly higher dietary glycemic load (175 ± 35) compared to controls (122 ± 28) (p < 0.001). The frequency of milk (p < 0.01) and ice-cream (p < 0.01) consumptions was significantly higher in cases compared to controls. Females in the case group had a higher daily energy intake compared to their counterparts in the control group, 1812 ± 331 and 1590 ± 148 kcal respectively (p < 0.05). No significant difference was found in other nutrient intakes, Body Mass Index, and body fat percentage between case and control groups (p > 0.05). Conclusions Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris. PMID:22898209

  2. Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States

    PubMed Central

    Chen, Yi; Luo, Yan; Curry, Phillip; Timme, Ruth; Melka, David; Doyle, Matthew; Parish, Mickey; Hammack, Thomas S.; Allard, Marc W.; Brown, Eric W.; Strain, Errol A.

    2017-01-01

    A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from

  3. Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States.

    PubMed

    Chen, Yi; Luo, Yan; Curry, Phillip; Timme, Ruth; Melka, David; Doyle, Matthew; Parish, Mickey; Hammack, Thomas S; Allard, Marc W; Brown, Eric W; Strain, Errol A

    2017-01-01

    A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from

  4. Microphysical Consequences of the Spatial Distribution of Ice Nucleation in Mixed-Phase Stratiform Clouds

    SciTech Connect

    Yang, Fan; Ovchinnikov, Mikhail; Shaw, Raymond A.

    2014-07-28

    Mixed-phase stratiform clouds can persist even with steady ice precipitation fluxes, and the origin and microphysical properties of the ice crystals are of interest. Vapor deposition growth and sedimentation of ice particles along with a uniform volume source of ice nucleation, leads to a power law relation between ice water content wi and ice number concentration ni with exponent 2.5. The result is independent of assumptions about the vertical velocity structure of the cloud and is therefore more general than the related expression of Yang et al. [2013]. The sensitivity of the wi-ni relationship to the spatial distribution of ice nucleation is confirmed by Lagrangian tracking and ice growth with cloud-volume, cloud-top, and cloud-base sources of ice particles through a time-dependent cloud field. Based on observed wi and ni from ISDAC, a lower bound of 0.006 m^3/s is obtained for the ice crystal formation rate.

  5. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cream cheese with other foods. 133.134 Section 133... Cheese and Related Products § 133.134 Cream cheese with other foods. (a) Description. Cream cheese with other foods is the class of foods prepared by mixing, with or without the aid of heat, cream cheese...

  6. Ice Accretion Measurements on an Airfoil and Wedge in Mixed-Phase Conditions

    NASA Technical Reports Server (NTRS)

    Struk, Peter; Bartkus, Tadas; Tsao, Jen-Ching; Currie, Tom; Fuleki, Dan

    2015-01-01

    This paper describes ice accretion measurements from experiments conducted at the National Research Council (NRC) of Canada's Research Altitude Test Facility during 2012. Due to numerous engine power loss events associated with high altitude convective weather, potential ice accretion within an engine due to ice crystal ingestion is being investigated collaboratively by NASA and NRC. These investigations examine the physical mechanisms of ice accretion on surfaces exposed to ice crystal and mixed phase conditions, similar to those believed to exist in core compressor regions of jet engines. A further objective of these tests is to examine scaling effects since altitude appears to play a key role in this icing process.

  7. Water Droplet Impingement on Simulated Glaze, Mixed, and Rime Ice Accretions

    NASA Technical Reports Server (NTRS)

    Papadakis, Michael; Rachman, Arief; Wong, See-Cheuk; Yeong, Hsiung-Wei; Hung, Kuohsing E.; Vu, Giao T.; Bidwell, Colin S.

    2007-01-01

    Water droplet impingement data were obtained at the NASA Glenn Icing Research Tunnel (IRT) for a 36-in. chord NACA 23012 airfoil with and without simulated ice using a dye-tracer method. The simulated ice shapes were defined with the NASA Glenn LEWICE 2.2 ice accretion program and including one rime, four mixed and five glaze ice shapes. The impingement experiments were performed with spray clouds having median volumetric diameters of 20, 52, 111, 154, and 236 micron. Comparisons to the experimental data were generated which showed good agreement for the rime and mixed shapes at lower drop sizes. For larger drops sizes LEWICE 2.2 over predicted the collection efficiencies due to droplet splashing effects which were not modeled in the program. Also for the more complex glaze ice shapes interpolation errors resulted in the over prediction of collection efficiencies in cove or shadow regions of ice shapes.

  8. Wind-driven mixing at intermediate depths in an ice-free Arctic Ocean

    NASA Astrophysics Data System (ADS)

    Lincoln, Ben J.; Rippeth, Tom P.; Lenn, Yueng-Djern; Timmermans, Mary Louise; Williams, William J.; Bacon, Sheldon

    2016-09-01

    Recent seasonal Arctic Ocean sea ice retreat is a major indicator of polar climate change. The Arctic Ocean is generally quiescent with the interior basins characterized by low levels of turbulent mixing at intermediate depths. In contrast, under conditions of reduced sea ice cover, there is evidence of energetic internal waves that have been attributed to increased momentum transfer from the atmosphere to the ocean. New measurements made in the Canada Basin during the unusually ice-free and stormy summer of 2012 show previously observed enhancement of internal wave energy associated with ice-free conditions. However, there is no enhancement of mixing at intermediate depths away from significant topography. This implies that contrary to expectations of increased wind-induced mixing under declining Arctic sea ice cover, the stratification in the central Canada Basin continues to suppress turbulent mixing at intermediate depths and to effectively isolate the large Atlantic and Pacific heat reservoirs from the sea surface.

  9. Modeling the relative contributions of secondary ice formation processes to ice crystal number concentrations within mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Sullivan, Sylvia; Hoose, Corinna; Nenes, Athanasios

    2016-04-01

    Measurements of in-cloud ice crystal number concentrations can be three or four orders of magnitude greater than the in-cloud ice nuclei number concentrations. This discrepancy can be explained by various secondary ice formation processes, which occur after initial ice nucleation, but the relative importance of these processes, and even the exact physics of each, is still unclear. A simple bin microphysics model (2IM) is constructed to investigate these knowledge gaps. 2IM extends the time-lag collision parameterization of Yano and Phillips, 2011 to include rime splintering, ice-ice aggregation, and droplet shattering and to incorporate the aspect ratio evolution as in Jensen and Harrington, 2015. The relative contribution of the secondary processes under various conditions are shown. In particular, temperature-dependent efficiencies are adjusted for ice-ice aggregation versus collision around -15°C, when rime splintering is no longer active, and the effect of aspect ratio on the process weighting is explored. The resulting simulations are intended to guide secondary ice formation parameterizations in larger-scale mixed-phase cloud schemes.

  10. Sports cream overdose

    MedlinePlus

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

  11. Sea ice and the ocean mixed layer over the Antarctic shelf seas

    NASA Astrophysics Data System (ADS)

    Petty, A.; Holland, P.; Feltham, D. L.

    2013-12-01

    An ocean mixed layer model has been incorporated into the Los Alamos sea ice model CICE, to investigate regional variations in the surface-driven formation of Antarctic shelf sea waters. The model captures well the expected sea ice thickness distribution and produces deep (>500 m) mixed layers in the Weddell and Ross shelf seas each winter. By deconstructing the surface power input to the mixed layer, we have shown that the salt/fresh water flux from sea ice growth/melt dominates the evolution of the mixed layer in all shelf sea regions, with a smaller contribution from the mixed layer-surface heat flux. The Weddell and Ross shelf seas have the highest annual ice growth, with a large fraction exported northwards each year, whereas the Bellingshausen shelf sea experiences the highest annual ice melt, driven by the advection of ice from the northeast. Forcing the model with ERA-Interim (1980-2011) and hadGEM2-ES (1980-2099) atmospheric data allows us to look at the impact of atmospheric trends on the sea ice and ocean mixed layer. Both simulations show a shallowing of the wintertime mixed layer in the Amundsen & Bellingshausen seas, potentially increasing the access of warm CDW to ice shelves in both regions. The ERA-I hindcast simulation shows a significant freshening in the Ross and salinification in the Weddell due to surface driven trends (primarily through changes in the sea ice). The Ross freshening is smaller than observed however, highlighting the important role of ice shelf melt in the Amundsen Sea.

  12. Ocean mixing beneath Pine Island Glacier Ice Shelf

    NASA Astrophysics Data System (ADS)

    Kimura, Satoshi; Dutrieux, Pierre; Jenkins, Adrian; Forryan, Alexander; Naveira Garabato, Alberto; Firing, Yvonne

    2016-04-01

    Ice shelves around Antarctica are vulnerable to increase in ocean-driven melting, with the melt rate depending on ocean temperature and strength of sub-ice-shelf-cavity circulations. We present repeated measurements of velocity, temperature, salinity, turbulent kinetic energy dissipation rate and thermal variance dissipation rate beneath Pine Island Glacier Ice Shelf, collected by CTD, ADCP and turbulence sensors mounted on an Autonomous Underwater Vehicle (AUV). The turbulence quantities measured by the AUV outside the ice shelf are in good agreement with ship-based measurements. The highest rate of turbulent kinetic energy dissipation is found near the grounding line, while its temporal fluctuation over seabed ridge within the cavity corresponds to the tidal fluctuation predicted in the Pine Island Bay to the west. The highest thermal variance dissipation rate is found when the AUV was 0.5 m away from the ice, and the thermal variance dissipation generally increases with decreasing distance between the AUV and ice.

  13. Mixing of the immiscible: hydrocarbons in water-ice near the ice crystallization temperature.

    PubMed

    Lignell, Antti; Gudipati, Murthy S

    2015-03-19

    Structural changes in hydrocarbon-doped water-ice during amorphous to crystalline phase conversion are investigated using polycyclic aromatic hydrocarbons (PAHs) as probes. We show that aggregation of impurity molecules occurs due to the amorphous-crystalline transition in ice, especially when they are hydrophobic molecules such as PAHs. Using ultraviolet-visible (UV-vis), Fourier-transform Infrared (FTIR), and laser-induced-fluorescence (LIF) spectroscopic techniques, we show that, although ice infrared absorption features change from a broad structureless band corresponding to amorphous ice to a sharp structured crystalline ice bands, simultaneously, sharper isolated PAH UV absorption features measured in the amorphous ice host turn broad upon ice crystallization. A simultaneous decrease in the monomer fluorescence and increase in the excimer emission band is observed, a clear indication for the formation of PAH molecular aggregates when amorphous ice is converted to crystalline ice at higher temperatures. Similar to the irreversible amorphous-crystalline phase transitions, the UV, fluorescence, and excimer emissions indicate that PAHs undergo irreversible aggregation. Our studies suggest that organic impurities exist as aggregates rather than monomers trapped in crystalline water-ice when cycled through temperatures that convert amorphous ice to crystalline ice, rendering a better insight into phenomena such as the formation of cometary crust. This aggregate formation also may significantly change the secondary reaction pathways and rates in impurity-doped ices in the lab, on Earth, in the solar system, and in the interstellar medium.

  14. Internally mixed sulfate and organic particles as potential ice nuclei in the tropical tropopause region

    PubMed Central

    Tolbert, Margaret A.

    2010-01-01

    Cirrus clouds are ubiquitous in the tropical tropopause region and play a major role in the Earth’s climate. Any changes to cirrus abundance due to natural or anthropogenic influences must be considered to evaluate future climate change. The detailed impact of cirrus clouds on climate depends on ice particle number, size, morphology, and composition. These properties depend in turn on the nucleation mechanism of the ice particles. Although it is often assumed that ice nucleates via a homogeneous mechanism, recent work points to the possibility that heterogeneous ice nucleation is important in the tropical tropopause region. However, there are very few studies of depositional ice nucleation on the complex types of particles likely to be found in this region of the atmosphere. Here, we use a unique method to probe depositional ice nucleation on internally mixed ammonium sulfate/palmitic acid particles, namely optical microscopy coupled with Raman microscopy. The deliquescence and efflorescence phase transitions of the mixed particles were first studied to gain insight into whether the particles are likely to be liquid or solid in the tropical tropopause region. The ice nucleating ability of the particles was then measured under typical upper tropospheric conditions. It was found that coating the particles with insoluble palmitic acid had little effect on the deliquescence, efflorescence, or ice nucleating ability of ammonium sulfate. Additional experiments involving Raman mapping provide new insights into how the composition and morphology of mixed particles impact their ability to nucleate ice. PMID:20388912

  15. Internally mixed sulfate and organic particles as potential ice nuclei in the tropical tropopause region.

    PubMed

    Wise, Matthew E; Baustian, Kelly J; Tolbert, Margaret A

    2010-04-13

    Cirrus clouds are ubiquitous in the tropical tropopause region and play a major role in the Earth's climate. Any changes to cirrus abundance due to natural or anthropogenic influences must be considered to evaluate future climate change. The detailed impact of cirrus clouds on climate depends on ice particle number, size, morphology, and composition. These properties depend in turn on the nucleation mechanism of the ice particles. Although it is often assumed that ice nucleates via a homogeneous mechanism, recent work points to the possibility that heterogeneous ice nucleation is important in the tropical tropopause region. However, there are very few studies of depositional ice nucleation on the complex types of particles likely to be found in this region of the atmosphere. Here, we use a unique method to probe depositional ice nucleation on internally mixed ammonium sulfate/palmitic acid particles, namely optical microscopy coupled with Raman microscopy. The deliquescence and efflorescence phase transitions of the mixed particles were first studied to gain insight into whether the particles are likely to be liquid or solid in the tropical tropopause region. The ice nucleating ability of the particles was then measured under typical upper tropospheric conditions. It was found that coating the particles with insoluble palmitic acid had little effect on the deliquescence, efflorescence, or ice nucleating ability of ammonium sulfate. Additional experiments involving Raman mapping provide new insights into how the composition and morphology of mixed particles impact their ability to nucleate ice.

  16. Ocean mixing beneath Pine Island Glacier ice shelf, West Antarctica

    NASA Astrophysics Data System (ADS)

    Kimura, Satoshi; Jenkins, Adrian; Dutrieux, Pierre; Forryan, Alexander; Naveira Garabato, Alberto C.; Firing, Yvonne

    2016-12-01

    Ice shelves around Antarctica are vulnerable to an increase in ocean-driven melting, with the melt rate depending on ocean temperature and the strength of flow inside the ice-shelf cavities. We present measurements of velocity, temperature, salinity, turbulent kinetic energy dissipation rate, and thermal variance dissipation rate beneath Pine Island Glacier ice shelf, West Antarctica. These measurements were obtained by CTD, ADCP, and turbulence sensors mounted on an Autonomous Underwater Vehicle (AUV). The highest turbulent kinetic energy dissipation rate is found near the grounding line. The thermal variance dissipation rate increases closer to the ice-shelf base, with a maximum value found ˜0.5 m away from the ice. The measurements of turbulent kinetic energy dissipation rate near the ice are used to estimate basal melting of the ice shelf. The dissipation-rate-based melt rate estimates is sensitive to the stability correction parameter in the linear approximation of universal function of the Monin-Obukhov similarity theory for stratified boundary layers. We argue that our estimates of basal melting from dissipation rates are within a range of previous estimates of basal melting.

  17. Ice nucleation by combustion ash particles at conditions relevant to mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Umo, N. S.; Murray, B. J.; Baeza-Romero, M. T.; Jones, J. M.; Lea-Langton, A. R.; Malkin, T. L.; O'Sullivan, D.; Neve, L.; Plane, J. M. C.; Williams, A.

    2015-05-01

    Ice-nucleating particles can modify cloud properties with implications for climate and the hydrological cycle; hence, it is important to understand which aerosol particle types nucleate ice and how efficiently they do so. It has been shown that aerosol particles such as natural dusts, volcanic ash, bacteria and pollen can act as ice-nucleating particles, but the ice-nucleating ability of combustion ashes has not been studied. Combustion ashes are major by-products released during the combustion of solid fuels and a significant amount of these ashes are emitted into the atmosphere either during combustion or via aerosolization of bottom ashes. Here, we show that combustion ashes (coal fly ash, wood bottom ash, domestic bottom ash, and coal bottom ash) nucleate ice in the immersion mode at conditions relevant to mixed-phase clouds. Hence, combustion ashes could play an important role in primary ice formation in mixed-phase clouds, especially in clouds that are formed near the emission source of these aerosol particles. In order to quantitatively assess the impact of combustion ashes on mixed-phase clouds, we propose that the atmospheric abundance of combustion ashes should be quantified since up to now they have mostly been classified together with mineral dust particles. Also, in reporting ice residue compositions, a distinction should be made between natural mineral dusts and combustion ashes in order to quantify the contribution of combustion ashes to atmospheric ice nucleation.

  18. The Ice Selective Inlet: a novel technique for exclusive extraction of pristine ice crystals in mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Kupiszewski, P.; Weingartner, E.; Vochezer, P.; Schnaiter, M.; Bigi, A.; Gysel, M.; Rosati, B.; Toprak, E.; Mertes, S.; Baltensperger, U.

    2015-08-01

    Climate predictions are affected by high uncertainties partially due to an insufficient knowledge of aerosol-cloud interactions. One of the poorly understood processes is formation of mixed-phase clouds (MPCs) via heterogeneous ice nucleation. Field measurements of the atmospheric ice phase in MPCs are challenging due to the presence of much more numerous liquid droplets. The Ice Selective Inlet (ISI), presented in this paper, is a novel inlet designed to selectively sample pristine ice crystals in mixed-phase clouds and extract the ice residual particles contained within the crystals for physical and chemical characterization. Using a modular setup composed of a cyclone impactor, droplet evaporation unit and pumped counterflow virtual impactor (PCVI), the ISI segregates particles based on their inertia and phase, exclusively extracting small ice particles between 5 and 20 μm in diameter. The setup also includes optical particle spectrometers for analysis of the number size distribution and shape of the sampled hydrometeors. The novelty of the ISI is a droplet evaporation unit, which separates liquid droplets and ice crystals in the airborne state, thus avoiding physical impaction of the hydrometeors and limiting potential artefacts. The design and validation of the droplet evaporation unit is based on modelling studies of droplet evaporation rates and computational fluid dynamics simulations of gas and particle flows through the unit. Prior to deployment in the field, an inter-comparison of the optical particle size spectrometers and a characterization of the transmission efficiency of the PCVI was conducted in the laboratory. The ISI was subsequently deployed during the Cloud and Aerosol Characterization Experiment (CLACE) 2013 and 2014 - two extensive international field campaigns encompassing comprehensive measurements of cloud microphysics, as well as bulk aerosol, ice residual and ice nuclei properties. The campaigns provided an important opportunity for a

  19. Mixed-phased particles in polar stratospheric ice clouds

    NASA Astrophysics Data System (ADS)

    Bogdan, Anatoli; Molina, Mario J.; Loerting, Thomas

    2010-05-01

    Keywords: polar stratospheric clouds (PSCs), ozone depletion, differential scanning calorimeter. The rate of chlorine activation reactions, which lead to ozone depletion in the winter/spring polar stratosphere (Molina, 1994), depends on the phase state of the surface of polar stratospheric cloud (PSC) ice crystals (McNeil et al., 2006). PSCs are thought to consist of solid ice and NAT (nitric acid trihydrate, HNO3× 3H2O) particles and supercooled HNO3/H2SO4/H2O droplets. The corresponding PSCs are called Type II, Ia, and Ib PSCs, respectively (Zondlo et al., 1998). Type II PSCs are formed in the Antarctic region below the ice frost point of 189 K by homogeneous freezing of HNO3/H2SO4/H2O droplets (Chang et al., 1999) with the excess of HNO3. The PSC ice crystals are thought to be solid. However, the fate of H+, NO3-, SO42- ions during freezing was not investigated. Our differential scanning calorimetry (DSC) studies of freezing emulsified HNO3/H2SO4/H2O droplets of sizes and compositions representative of the polar stratosphere demonstrate that during the freezing of the droplets, H+, NO3-, SO42- are expelled from the ice lattice. The expelled ions form a residual solution around the formed ice crystals. The residual solution does not freeze but transforms to glassy state at ~150 K (Bogdan et al., 2010). By contrast to glass-formation in these nitric-acid rich ternary mixtures the residual solution freezes in the case of sulphuric-acid rich ternary mixtures (Bogdan and Molina, 2009). For example, we can consider the phase separation into ice and a residual solution during the freezing of 23/3 wt% HNO3/H2SO4/H2O droplets. On cooling, ice is formed at ~189 K. This is inferred from the fact that the corresponding melting peak at ~248 K exactly matches the melting point of ice in the phase diagram of HNO3/H2SO4/H2O containing 3 wt % H2SO4. After the ice has formed, the glass transition occurs at Tg ≈ 150 K. The appearance of the glass transition indicates that the

  20. Effects of ice number concentration on dynamics of a shallow mixed-phase stratiform cloud

    SciTech Connect

    Ovchinnikov, Mikhail; Korolev, Alexei; Fan, Jiwen

    2011-09-17

    Previous modeling studies have shown a high sensitivity of simulated properties of mixed-phase clouds to ice number concentration, Ni, with many models losing their ability to maintain the liquid phase as Ni increases. Although models differ widely at what Ni the mixed-phase cloud becomes unstable, the transition from a mixed-phase to an ice only cloud in many cases occurs over a narrow range of ice concentration. To gain better understanding of this non-linear model behavior, in this study, we analyze simulations of a mixed-phase stratiform Artic cloud observed on 26 April 2008 during recent Indirect and Semi-Direct Aerosol Campaign (ISDAC). The BASE simulation, in which Ni is constrained to match the measured value, produces a long-lived cloud in a quasi steady state similar to that observed. The simulation without the ice (NO_ICE) produces a comparable but slightly thicker cloud because more moisture is kept in the mixed layer due to lack of precipitation. When Ni is quadrupled relative to BASE (HI_ICE), the cloud starts loosing liquid water almost immediately and the liquid water path is reduced by half in less than two hours. The changes in liquid water are accompanied by corresponding reduction in the radiative cooling of the layer and a slow down in the vertical mixing, confirming the important role of interactions among microphysics, radiation and dynamics in this type of clouds. Deviations of BASE and HI_ICE from NO_ICE are used to explore the linearity of the model response to variation in Ni. It is shown that at early stages, changes in liquid and ice water as well as in radiative cooling/heating rates are proportional to the Ni change, while changes in the vertical buoyancy flux are qualitatively different in HI_ICE compared to BASE. Thus, while the positive feedback between the liquid water path and radiative cooling of the cloud layer is essential for glaciation of the cloud at higher Ni, the non-linear (with respect to Ni) reduction in positive

  1. Ice Growth Measurements from Image Data to Support Ice Crystal and Mixed-Phase Accretion Testing

    NASA Technical Reports Server (NTRS)

    Struk, Peter M.; Lynch, Christopher J.

    2012-01-01

    This paper describes the imaging techniques as well as the analysis methods used to measure the ice thickness and growth rate in support of ice-crystal icing tests performed at the National Research Council of Canada (NRC) Research Altitude Test Facility (RATFac). A detailed description of the camera setup, which involves both still and video cameras, as well as the analysis methods using the NASA Spotlight software, are presented. Two cases, one from two different test entries, showing significant ice growth are analyzed in detail describing the ice thickness and growth rate which is generally linear. Estimates of the bias uncertainty are presented for all measurements. Finally some of the challenges related to the imaging and analysis methods are discussed as well as methods used to overcome them.

  2. Winter ocean-ice interactions under thin sea ice observed by IAOOS platforms during N-ICE2015: Salty surface mixed layer and active basal melt

    NASA Astrophysics Data System (ADS)

    Koenig, Zoé; Provost, Christine; Villacieros-Robineau, Nicolas; Sennéchael, Nathalie; Meyer, Amelie

    2016-10-01

    IAOOS (Ice Atmosphere Arctic Ocean Observing System) platforms, measuring physical parameters at the atmosphere-snow-ice-ocean interface deployed as part of the N-ICE2015 campaign, provide new insights on winter conditions North of Svalbard. The three regions crossed during the drifts, the Nansen Basin, the Sofia Deep, and the Svalbard northern continental slope featured distinct hydrographic properties and ice-ocean exchanges. In the Nansen Basin, the quiescent warm layer was capped by a stepped halocline (60 and 110 m) and a deep thermocline (110 m). Ice was forming and the winter mixed layer salinity was larger by ˜0.1 g/kg than previously observed. Over the Svalbard continental slope, the Atlantic Water (AW) was very shallow (20 m from the surface) and extended offshore from the 500 m isobath by a distance of about 70 km, sank along the slope (40 m from the surface) and probably shed eddies into the Sofia Deep. In the Sofia Deep, relatively warm waters of Atlantic origin extended from 90 m downward. Resulting from different pathways, these waters had a wide range of hydrographic characteristics. Sea-ice melt was widespread over the Svalbard continental slope and ocean-to-ice heat fluxes reached values of 400 W m-2 (mean of ˜150 W m-2 over the continental slope). Sea-ice melt events were associated with near 12 h fluctuations in the mixed-layer temperature and salinity corresponding to the periodicity of tides and near-inertial waves potentially generated by winter storms, large barotropic tides over steep topography, and/or geostrophic adjustments.

  3. Modeling immersion freezing with aerosol-dependent prognostic ice nuclei in Arctic mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Paukert, M.; Hoose, C.

    2014-07-01

    While recent laboratory experiments have thoroughly quantified the ice nucleation efficiency of different aerosol species, the resulting ice nucleation parameterizations have not yet been extensively evaluated in models on different scales. Here the implementation of an immersion freezing parameterization based on laboratory measurements of the ice nucleation active surface site density of mineral dust and ice nucleation active bacteria, accounting for nucleation scavenging of ice nuclei, into a cloud-resolving model with two-moment cloud microphysics is presented. We simulated an Arctic mixed-phase stratocumulus cloud observed during Flight 31 of the Indirect and Semi-Direct Aerosol Campaign near Barrow, Alaska. Through different feedback cycles, the persistence of the cloud strongly depends on the ice number concentration. It is attempted to bring the observed cloud properties, assumptions on aerosol concentration, and composition and ice formation parameterized as a function of these aerosol properties into agreement. Depending on the aerosol concentration and on the ice crystal properties, the simulated clouds are classified as growing, dissipating, and quasi-stable. In comparison to the default ice nucleation scheme, the new scheme requires higher aerosol concentrations to maintain a quasi-stable cloud. The simulations suggest that in the temperature range of this specific case, mineral dust can only contribute to a minor part of the ice formation. The importance of ice nucleation active bacteria and possibly other ice formation modes than immersion freezing remains poorly constrained in the considered case, since knowledge on local variations in the emissions of ice nucleation active organic aerosols in the Arctic is scarce.

  4. Effects of sudden mixing in the solar core on solar neutrinos and ice ages.

    NASA Technical Reports Server (NTRS)

    Ezer, D.; Cameron, A. G. W.

    1972-01-01

    Some numerical experiments with a solar model have been conducted in connection with the hypothesis regarding the effects of mixing in the solar core. Questions concerning a plausible mechanism by which such a mixing could be produced are explored. The variation of solar luminosity throughout the numerical experiments is shown. In connection with a great change in luminosity after a second mixing, it is suggested that the earth is presently undergoing an ice age.

  5. Modelling Tidally Induced Vertical Mixing Beneath Filchner-ronne Ice Shelf, Antarctica

    NASA Astrophysics Data System (ADS)

    Makinson, K.

    One of the warmest water masses beneath Filchner-Ronne Ice Shelf is dense, High Salinity Shelf Water which flows into the sub-ice shelf cavity from the ice front and occupies the lower portion of the water column. A one-dimensional turbulence clo- sure ocean model has been applied to this sub-ice shelf environment to demonstrate that tidal currents with a range of ellipse polarizations, mix High Salinity Shelf Water vertically through the water column and cause melting at the ice shelf base. Signifi- cantly the ice shelf lies near the critical latitude for the semi-diurnal tide, where the Coriolis frequency equals the tidal frequency, resulting in a strongly depth depen- dent tidal current and thick boundary layers. The model shows that vertical mixing and basal melting are sensitive to tidal ellipse polarization with anticlockwise rotating tidal currents (positive polarizations) maintaining the highest melt rates. This sensi- tivity is due, in large part, to the proximity of the critical latitude. For many areas beneath Filchner-Ronne Ice Shelf the polarization ranges from -0.3 to +0.3; here the modelled pycnocline development is sensitive to polarization, though the effect on the time-averaged melt rate is subdued for positive polarizations. However, in key areas where the polarization exceeds +/-0.3 and the ellipses are more open and circular, and the effects of polarization are significant. Levels of tidal mixing and associated melt- ing vary by more than an order of magnitude over the whole tidal ellipse polarization range, showing that very different mixing and melting regimes are present beneath Filchner-Ronne Ice Shelf.

  6. Wave Climate and Wave Mixing in the Marginal Ice Zones of Arctic Seas, Observations and Modelling

    DTIC Science & Technology

    2015-09-30

    1 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Wave Climate and Wave Mixing in the Marginal Ice Zones of...inclination angle, altitude etc. With change in the inclination angle, global coverage and repeat cycle also change . An 2 inclination angle close... climate is available over the entire period of existence of the marginal Arctic ice zones. Figure 1. Altimeter missions by Agency (1985-2015

  7. Simulating mixed-phase Arctic stratus clouds: Sensitivity to ice initiationmechanisms

    SciTech Connect

    Sednev, I.; Menon, S.; McFarquhar, G.

    2009-04-10

    The importance of Arctic mixed-phase clouds on radiation and the Arctic climate is well known. However, the development of mixed-phase cloud parameterization for use in large scale models is limited by lack of both related observations and numerical studies using multidimensional models with advanced microphysics that provide the basis for understanding the relative importance of different microphysical processes that take place in mixed-phase clouds. To improve the representation of mixed-phase cloud processes in the GISS GCM we use the GISS single-column model coupled to a bin resolved microphysics (BRM) scheme that was specially designed to simulate mixed-phase clouds and aerosol-cloud interactions. Using this model with the microphysical measurements obtained from the DOE ARM Mixed-Phase Arctic Cloud Experiment (MPACE) campaign in October 2004 at the North Slope of Alaska, we investigate the effect of ice initiation processes and Bergeron-Findeisen process (BFP) on glaciation time and longevity of single-layer stratiform mixed-phase clouds. We focus on observations taken during October 9th-10th, which indicated the presence of a single-layer mixed-phase clouds. We performed several sets of 12-hour simulations to examine model sensitivity to different ice initiation mechanisms and evaluate model output (hydrometeors concentrations, contents, effective radii, precipitation fluxes, and radar reflectivity) against measurements from the MPACE Intensive Observing Period. Overall, the model qualitatively simulates ice crystal concentration and hydrometeors content, but it fails to predict quantitatively the effective radii of ice particles and their vertical profiles. In particular, the ice effective radii are overestimated by at least 50%. However, using the same definition as used for observations, the effective radii simulated and that observed were more comparable. We find that for the single-layer stratiform mixed-phase clouds simulated, process of ice phase

  8. Simulating mixed-phase Arctic stratus clouds: sensitivity to ice initiation mechanisms

    SciTech Connect

    Sednev, Igor; Sednev, I.; Menon, S.; McFarquhar, G.

    2008-02-18

    The importance of Arctic mixed-phase clouds on radiation and the Arctic climate is well known. However, the development of mixed-phase cloud parameterization for use in large scale models is limited by lack of both related observations and numerical studies using multidimensional models with advanced microphysics that provide the basis for understanding the relative importance of different microphysical processes that take place in mixed-phase clouds. To improve the representation of mixed-phase cloud processes in the GISS GCM we use the GISS single-column model coupled to a bin resolved microphysics (BRM) scheme that was specially designed to simulate mixed-phase clouds and aerosol-cloud interactions. Using this model with the microphysical measurements obtained from the DOE ARM Mixed-Phase Arctic Cloud Experiment (MPACE) campaign in October 2004 at the North Slope of Alaska, we investigate the effect of ice initiation processes and Bergeron-Findeisen process (BFP) on glaciation time and longevity of single-layer stratiform mixed-phase clouds. We focus on observations taken during 9th-10th October, which indicated the presence of a single-layer mixed-phase clouds. We performed several sets of 12-h simulations to examine model sensitivity to different ice initiation mechanisms and evaluate model output (hydrometeors concentrations, contents, effective radii, precipitation fluxes, and radar reflectivity) against measurements from the MPACE Intensive Observing Period. Overall, the model qualitatively simulates ice crystal concentration and hydrometeors content, but it fails to predict quantitatively the effective radii of ice particles and their vertical profiles. In particular, the ice effective radii are overestimated by at least 50%. However, using the same definition as used for observations, the effective radii simulated and that observed were more comparable. We find that for the single-layer stratiform mixed-phase clouds simulated, process of ice phase

  9. The competition between mineral dust and soot ice nuclei in mixed-phase clouds (Invited)

    NASA Astrophysics Data System (ADS)

    Murray, B. J.; Atkinson, J.; Umo, N.; Browse, J.; Woodhouse, M. T.; Whale, T.; Baustian, K. J.; Carslaw, K. S.; Dobbie, S.; O'Sullivan, D.; Malkin, T. L.

    2013-12-01

    The amount of ice present in mixed-phase clouds, which contain both supercooled liquid water droplets and ice particles, affects cloud extent, lifetime, particle size and radiative properties. The freezing of cloud droplets can be catalysed by the presence of aerosol particles known as ice nuclei. In this talk our recent laboratory and global aerosol modelling work on mineral dust and soot ice nuclei will be presented. We have performed immersion mode experiments to quantify ice nucleation by the individual minerals which make up desert mineral dusts and have shown that the feldspar component, rather than the clay component, is most important for ice nucleation (Atkinson et al. 2013). Experiments with well-characterised soot generated with eugenol, an intermediate in biomass burning, and n-decane show soot has a significant ice nucleation activity in mixed-phase cloud conditions. Our results for soot are in good agreement with previous results for acetylene soot (DeMott, 1990), but extend the efficiency to much higher temperatures. We then use a global aerosol model (GLOMAP) to map the distribution of soot and feldspar particles on a global basis. We show that below about -15oC that dust and soot together can explain most observed ice nuclei in the Earth's atmosphere, while at warmer temperatures other ice nuclei types are needed. We show that in some regions soot is the most important ice nuclei (below -15oC), while in others feldspar dust dominates. Our results suggest that there is a strong anthropogenic contribution to the ice nuclei population, since a large proportion of soot aerosol in the atmosphere results from human activities. Atkinson, J. D., Murray, B. J., Woodhouse, M. T., Carslaw, K. S., Whale, T. F., Baustian, K. J., Dobbie, S., O'Sullivan, D., and Malkin, T. L.: The importance of feldspar for ice nucleation by mineral dust in mixed-phase clouds, Nature, 10.1038/nature12278, (2013). Demott, P. J. 1990. An Exploratory-Study of Ice Nucleation by Soot

  10. Ice Formation and Growth in Orographically-Enhanced Mixed-Phase Clouds

    NASA Astrophysics Data System (ADS)

    David, Robert; Lowenthal, Douglas; Gannet Hallar, A.; McCubbin, Ian; Avallone, Linnea; Mace, Gerald; Wang, Zhien

    2015-04-01

    The formation and evolution of ice in mixed-phase clouds continues to be an active area of research due to the complex interactions between vapor, liquid and ice. Orographically-enhanced clouds are commonly mixed-phase during winter. An airborne study, the Colorado Airborne Mixed-Phase Cloud Study (CAMPS), and a ground-based field campaign, the Storm Peak Lab (SPL) Cloud Property Validation Experiment (StormVEx) were conducted in the Park Range of the Colorado Rockies. The CAMPS study utilized the University of Wyoming King Air (UWKA) to provide airborne cloud microphysical and meteorological data on 29 flights totaling 98 flight hours over the Park Range from December 15, 2010 to February 28, 2011. The UWKA was equipped with instruments that measured both cloud droplet and ice crystal size distributions, liquid water content, total water content (vapor, liquid, and ice), and 3-dimensional wind speed and direction. The Wyoming Cloud Radar and Lidar were also deployed during the campaign. These measurements are used to characterize cloud structure upwind and above the Park Range. StormVEx measured temperature, and cloud droplet and ice crystal size distributions at SPL. The observations from SPL are used to determine mountain top cloud microphysical properties at elevations lower than the UWKA was able to sample in-situ. Comparisons showed that cloud microphysics aloft and at the surface were consistent with respect to snow growth processes. Small ice crystal concentrations were routinely higher at the surface and a relationship between small ice crystal concentrations, large cloud droplet concentrations and temperature was observed, suggesting liquid-dependent ice nucleation near cloud base. Terrain flow effects on cloud microphysics and structure are considered.

  11. Long-lifetime ice particles in mixed-phase stratiform clouds: Quasi-steady and recycled growth

    NASA Astrophysics Data System (ADS)

    Yang, Fan; Ovchinnikov, Mikhail; Shaw, Raymond A.

    2015-11-01

    Ice particles play an important role in precipitation and radiation transfer in stratiform mixed-phase clouds. Lagrangian ice particle tracking in mixed-phase clouds is applied in both a 3-D time-dependent velocity field produced by a large eddy simulation cloud model and a 2-D idealized field. It is found that more than 10% of ice particles have lifetimes longer than 1.5 h, much longer than the large eddy turnover time or the time for a crystal to fall through the depth of a nonturbulent cloud. An analysis of trajectories in a 2-D idealized field shows that there are two types of long-lifetime ice particles: quasi-steady and recycled growth. For quasi-steady growth, ice particles are suspended in the updraft velocity region for a long time. For recycled growth, ice particles are trapped in the large eddy structures, and whether ice particles grow or sublimate depends on the ice relative humidity profile within the boundary layer. Some ice particles can grow after each cycle in the trapping region, until they are too large to be trapped, and thus have long lifetimes. The relative contribution of the recycled ice particles to the cloud mean ice water content depends on both the dynamic and thermodynamic properties of the mixing layer. In particular, the total ice water content of a mixed-phase cloud in a decoupled boundary layer can be much larger than that in a fully coupled boundary layer.

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

    NASA Astrophysics Data System (ADS)

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

    2007-12-01

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

  13. Ice Concentration Retrieval in Stratiform Mixed-phase Clouds Using Cloud Radar Reflectivity Measurements and 1D Ice Growth Model Simulations

    SciTech Connect

    Zhang, Damao; Wang, Zhien; Heymsfield, Andrew J.; Fan, Jiwen; Luo, Tao

    2014-10-01

    Measurement of ice number concentration in clouds is important but still challenging. Stratiform mixed-phase clouds (SMCs) provide a simple scenario for retrieving ice number concentration from remote sensing measurements. The simple ice generation and growth pattern in SMCs offers opportunities to use cloud radar reflectivity (Ze) measurements and other cloud properties to infer ice number concentration quantitatively. To understand the strong temperature dependency of ice habit and growth rate quantitatively, we develop a 1-D ice growth model to calculate the ice diffusional growth along its falling trajectory in SMCs. The radar reflectivity and fall velocity profiles of ice crystals calculated from the 1-D ice growth model are evaluated with the Atmospheric Radiation Measurements (ARM) Climate Research Facility (ACRF) ground-based high vertical resolution radar measurements. Combining Ze measurements and 1-D ice growth model simulations, we develop a method to retrieve the ice number concentrations in SMCs at given cloud top temperature (CTT) and liquid water path (LWP). The retrieved ice concentrations in SMCs are evaluated with in situ measurements and with a three-dimensional cloud-resolving model simulation with a bin microphysical scheme. These comparisons show that the retrieved ice number concentrations are within an uncertainty of a factor of 2, statistically.

  14. Long-lifetime ice particles in mixed-phase stratiform clouds: Quasi-steady and recycled growth: LONG-LIFETIME ICE PARTICLES

    SciTech Connect

    Yang, Fan; Ovchinnikov, Mikhail; Shaw, Raymond A.

    2015-11-18

    Lagrangian ice particle tracking is applied in both a 3-D time dependent velocity field produced by a Large Eddy Simulation cloud model and in a 2-D idealized field. It is found that more than 10% of ice particles have lifetimes longer than 1.5 hours, much longer than the large eddy turnover time or the time for a crystal to fall through the depth of a non-turbulent cloud. An analysis of trajectories in a 2-D idealized field shows that there are two types of long lifetime ice particles: quasi-steady and recycled growth. For quasi-steady growth, ice particles are suspended in the updraft velocity region for a long time. For recycled growth, ice particles are trapped in the large-eddy structures, and whether ice particles grow or evaporate depends on the ice relative humidity profile within the boundary layer. Some ice particles can grow after each cycle in the trapping region, until they are too large to be trapped, and thus have long lifetimes. The relative contribution of the recycled ice particles to the cloud mean ice water content depends on both the dynamic and thermodynamic properties of the mixing layer. In particular, the total ice water content of a mixed phase cloud in a decoupled boundary layer can be much larger than that in a fully coupled boundary layer.

  15. Wave Climate and Wave Mixing in the Marginal Ice Zones of Arctic Seas, Observations and Modelling

    DTIC Science & Technology

    2014-09-30

    Climate and...data coverage in the polar region such as Arctic. In this regard, coverage of instruments operated by NASA /CNES (i.e. JASON1/2, TOPEX) ends at...00-00-2014 4. TITLE AND SUBTITLE Wave Climate and Wave Mixing in the Marginal Ice Zones of Arctic Seas, Observations and Modelling 5a. CONTRACT

  16. Sensitivity of a global coupled ocean-sea ice model to the parameterization of vertical mixing

    NASA Astrophysics Data System (ADS)

    Goosse, H.; Deleersnijder, E.; Fichefet, T.; England, M. H.

    1999-06-01

    Three numerical experiments have been carried out with a global coupled ice-ocean model to investigate its sensitivity to the treatment of vertical mixing in the upper ocean. In the first experiment, a widely used fixed profile of vertical diffusivity and viscosity is imposed, with large values in the upper 50 m to crudely represent wind-driven mixing. In the second experiment, the eddy coefficients are functions of the Richardson number, and, in the third case, a relatively sophisticated parameterization, based on the turbulence closure scheme of Mellor and Yamada version 2.5, is introduced. We monitor the way the different mixing schemes affect the simulated ocean ventilation, water mass properties, and sea ice distributions. CFC uptake is also diagnosed in the model experiments. The simulation of the mixed layer depth is improved in the experiment which includes the sophisticated turbulence closure scheme. This results in a good representation of the upper ocean thermohaline structure and in heat exchange with the atmosphere within the range of current estimates. However, the error in heat flux in the experiment with simple fixed vertical mixing coefficients can be as high as 50 W m-2 in zonal mean during summer. Using CFC tracers allows us to demonstrate that the ventilation of the deep ocean is not significantly influenced by the parameterization of vertical mixing in the upper ocean. The only exception is the Southern Ocean. There, the ventilation is too strong in all three experiments. However, modifications of the vertical diffusivity and, surprisingly, the vertical viscosity significantly affect the stability of the water column in this region through their influence on upper ocean salinity, resulting in a more realistic Southern Ocean circulation. The turbulence scheme also results in an improved simulation of Antarctic sea ice coverage. This is due to to a better simulation of the mixed layer depth and thus of heat exchanges between ice and ocean. The

  17. Ice and liquid partitioning in mid-latitude and artic mixed-phase clouds: how common is the real mixed-phase state

    NASA Astrophysics Data System (ADS)

    Meyer, Jessica; Krämer, Martina; Afchine, Armin; Gallagher, Martin; Dorsey, James; Brown, Phil; Woolley, Alan; Bierwirth, Eike; Ehrlich, Andre; Wendisch, Manfred; Gehrmann, Martin

    2013-04-01

    The influence of mixed-phase clouds on the radiation budget of the earth is largely unknown. One of the key parameters to determine mixed-phase cloud radiative properties however is the fraction of ice particles and liquid droplets in these clouds. The separate detection of liquid droplets and ice crystals especially in the small cloud particle size range below 50 µm remains challenging though. Here, we present airborne NIXE-CAPS mixed-phase cloud particle measurements observed in mid-latitude and Arctic low-level mixed-phase clouds during the COALESC field campaign in 2011 and the Arctic field campaign VERDI in 2012. NIXE-CAPS (Novel Ice EXpEriment - Cloud and Aerosol Particle Spectrometer, manufactured by DMT) is a cloud particle spectrometer which measures the cloud particle number, size as well as their phase for each cloud particle in the diameter range 0.6 to 945 µm. The common understanding in mixed-phase cloud research is that liquid droplets and ice crystals in the same cloud volume are rather sparse, but instead either liquid droplets or ice crystals are present. However, recently published model studies (e.g. Korolev, A. & Field, P., The effect of dynamics on mixed-phase clouds: Theoretical considerations. J. Atmos. Sci. 65, 66-86, 2008) indicate that a cloud state containing both liquid droplets and ice crystals can be kept up by turbulence. Indeed, our particle by particle analyses of the observed mixed-phase clouds during COALESC and VERDI indicate that the real mixed-phase state is rather common in the atmosphere. The spatial distribution of the mixed-phase ice fraction and the size of the droplets and ice crystals however vary substantially from case to case. The latter parameters seem to be influenced not only by concentration of ice nuclei but also - to a large degree - by cloud dynamics.

  18. Shear, Stability and Mixing within the Ice-Shelf-Ocean Boundary Layer

    NASA Astrophysics Data System (ADS)

    Jenkins, Adrian

    2016-04-01

    Ocean-forced basal melting has been implicated in the widespread thinning of Antarctic ice shelves that has been causally linked with acceleration in the outflow of grounded ice. What determines the distribution and rates of basal melting and freezing beneath an ice shelf and how these respond to changes in the ocean temperature or circulation are therefore key questions. Recent years have seen major progress in our ability to observe basal melting and the ocean conditions that drive it, but data on the latter remain sparse, limiting our understanding of the key processes of ice-ocean heat transfer. In particular, we have no observations of current profiles through the buoyancy- and frictionally-controlled flows along the ice shelf base that drive mixing through the ice-ocean boundary layer. This presentation represents an attempt to address this gap in our knowledge through application of a very simple model of such boundary flows that considers only the spatial dimension perpendicular to the boundary. Initial results obtained with an unrealistic assumuption of constant eddy viscosity/diffusivity are nevertheless informative. For the buoyancy-driven flow two possible regimes exist: a weakly-stratified, geostrophic cross-slope current with an embedded Ekman layer, somewhat analogous to a conventional density current on a slope; or a strongly-stratified upslope jet with weak cross-slope flow, more analogous to an inverted katabatic wind. The latter is most appropriate when the ice-ocean interface is very steep, while for the gentle slopes typical of ice shelves the buoyant Ekman regime prevails. Introduction of a variable eddy viscosity/diffusivity derived from a local turbulence closure scheme modifies the current structure and stratification. There is a sharp step in properties across the surface layer, where the viscosity/diffusivity is low, weak gradients across the outer part of the boundary layer, where shear-driven mixing is strong, and a relatively strong

  19. A multi-column vertical mixing scheme to parameterize the heterogeneity of oceanic conditions under sea ice

    NASA Astrophysics Data System (ADS)

    Barthélemy, Antoine; Fichefet, Thierry; Goosse, Hugues; Madec, Gurvan

    2016-08-01

    The heterogeneity of ocean surface conditions associated with a spatially variable sea ice cover needs to be represented in models in order to represent adequately mixed layer processes and the upper ocean density structure. This study assesses the sensitivity of the ocean-sea ice model NEMO-LIM to a subgrid-scale representation of ice-ocean interactions. The sea ice component includes an ice thickness distribution, which provides heterogeneous surface buoyancy fluxes and stresses. A multi-column ocean scheme is developed to take them explicitly into account, by computing convection and turbulent vertical mixing separately in the open water/lead fraction of grid cells and below each ice thickness category. For the first time in a three-dimensional simulation, the distinct temperature and salinity profiles of the ocean columns are allowed to be maintained over several time steps. It is shown that the model response is highly sensitive to the homogenization time scale between the columns. If the latter are laterally mixed with time scales shorter than 10 h, subgrid-scale effects exist but the mean state is practically unaffected. For longer mixing time scales, in both hemispheres, the main impacts are reductions in under-ice mean mixed layer depths and in the summer melt of sea ice, following decreased oceanic heat flux at the ice base. Large changes in the open water temperature in summer suggest that the scheme could trigger important feedback processes in coupled simulations.

  20. Sodium doping and reactivity in pure and mixed ice nanoparticles*

    NASA Astrophysics Data System (ADS)

    Lengyel, Jozef; Pysanenko, Andriy; Rubovič, Peter; Fárník, Michal

    2015-12-01

    Doping of clusters by sodium atoms and subsequent photoionization (NaPI) is used as a fragmentation-free cluster ionization method. Here we investigate different clusters using NaPI and electron ionization (EI) with a reflectron time-of-flight mass spectrometer (RTOF). The mass spectra of the same clusters ionized by NaPI and EI reveal significant differences which point to Na reactivity in the clusters. First, we discuss mixed X M ·(H2O) N (X = HNO3, N2O) clusters where reactions between Na and molecules X leads to the "cluster invisibility" for the NaPI method. Second, mixed (NH3) M ·(H2O) N clusters are observed by both methods, but they reveal different cluster compositions, and the mass spectra suggest that neither the EI nor the NaPI spectrum corresponds exactly to the neutral cluster distribution. Finally, we discuss the reactions of Na in pure water clusters as a function of the number of Na atoms doped into the clusters. In summary, we present experimental evidence that the NaPI method in the present cases does not reveal the size and composition of the neutral clusters. A detailed understanding of Na reactivity in the clusters is needed for its application as a fragmentation-free cluster ionization method. Besides, we introduce the combination of NaPI and EI as a new tool to investigate the sodium reactivity in clusters and aerosol particles.

  1. Long-Lifetime Ice Particles in Mixed-Phase Stratiform Clouds: Quasi-Steady and Recycled Growth

    NASA Astrophysics Data System (ADS)

    Yang, F.; Shaw, R. A.; Ovchinnikov, M.

    2015-12-01

    Ice particles play an important role in precipitation and radiation transfer in stratiform mixed-phase clouds. Lagrangian ice particle tracking in mixed-phase clouds is applied in both a 3-D time dependent velocity field produced by a Large Eddy Simulation cloud model and in a 2-D idealized field. It is found that more than 10% of ice particles have lifetimes longer than 1.5 hours, much longer than the large eddy turnover time or the time for a crystal to fall through the depth of a non-turbulent cloud. An analysis of trajectories in a 2-D idealized field shows that there are two types of long lifetime ice particles: quasi-steady and recycled growth. For quasi-steady growth, ice particles are suspended in the updraft velocity region for a long time. For recycled growth, ice particles are trapped in the large-eddy structures, and whether ice particles grow or evaporate depends on the ice relative humidity profile within the boundary layer. Some ice particles can grow after each cycle in the trapping region, until they are too large to be trapped, and thus have long lifetimes. The relative contribution of the recycled ice particles to the cloud mean ice water content depends on both the dynamic and thermodynamic properties of the mixing layer. In particular, the total ice water content of a mixed phase cloud in a decoupled boundary layer can be much larger than that in a fully coupled boundary layer. This may help explain some of the observed variability of ice water content in mixed phase clouds with similar thermodynamic properties but different circulation structures.

  2. Global model comparison of heterogeneous ice nucleation parameterizations in mixed phase clouds

    NASA Astrophysics Data System (ADS)

    Yun, Yuxing; Penner, Joyce E.

    2012-04-01

    A new aerosol-dependent mixed phase cloud parameterization for deposition/condensation/immersion (DCI) ice nucleation and one for contact freezing are compared to the original formulations in a coupled general circulation model and aerosol transport model. The present-day cloud liquid and ice water fields and cloud radiative forcing are analyzed and compared to observations. The new DCI freezing parameterization changes the spatial distribution of the cloud water field. Significant changes are found in the cloud ice water fraction and in the middle cloud fractions. The new DCI freezing parameterization predicts less ice water path (IWP) than the original formulation, especially in the Southern Hemisphere. The smaller IWP leads to a less efficient Bergeron-Findeisen process resulting in a larger liquid water path, shortwave cloud forcing, and longwave cloud forcing. It is found that contact freezing parameterizations have a greater impact on the cloud water field and radiative forcing than the two DCI freezing parameterizations that we compared. The net solar flux at top of atmosphere and net longwave flux at the top of the atmosphere change by up to 8.73 and 3.52 W m-2, respectively, due to the use of different DCI and contact freezing parameterizations in mixed phase clouds. The total climate forcing from anthropogenic black carbon/organic matter in mixed phase clouds is estimated to be 0.16-0.93 W m-2using the aerosol-dependent parameterizations. A sensitivity test with contact ice nuclei concentration in the original parameterization fit to that recommended by Young (1974) gives results that are closer to the new contact freezing parameterization.

  3. Evolution of a Canada Basin ice-ocean boundary layer and mixed layer across a developing thermodynamically forced marginal ice zone

    NASA Astrophysics Data System (ADS)

    Gallaher, Shawn G.; Stanton, Timothy P.; Shaw, William J.; Cole, Sylvia T.; Toole, John M.; Wilkinson, Jeremy P.; Maksym, Ted; Hwang, Byongjun

    2016-08-01

    A comprehensive set of autonomous, ice-ocean measurements were collected across the Canada Basin to study the summer evolution of the ice-ocean boundary layer (IOBL) and ocean mixed layer (OML). Evaluation of local heat and freshwater balances and associated turbulent forcing reveals that melt ponds (MPs) strongly influence the summer IOBL-OML evolution. Areal expansion of MPs in mid-June start the upper ocean evolution resulting in significant increases to ocean absorbed radiative flux (19 W m-2 in this study). Buoyancy provided by MP drainage shoals and freshens the IOBL resulting in a 39 MJ m-2 increase in heat storage in just 19 days (52% of the summer total). Following MP drainage, a near-surface fresh layer deepens through shear-forced mixing to form the summer mixed layer (sML). In late summer, basal melt increases due to stronger turbulent mixing in the thin sML and the expansion of open water areas due in part to wind-forced divergence of the sea ice. Thermal heterogeneities in the marginal ice zone (MIZ) upper ocean led to large ocean-to-ice heat fluxes (100-200 W m-2) and enhanced basal ice melt (3-6 cm d-1), well away from the ice edge. Calculation of the upper ocean heat budget shows that local radiative heat input accounted for at least 89% of the observed latent heat losses and heat storage (partitioned 0.77/0.23). These results suggest that the extensive area of deteriorating sea ice observed away from the ice edge during the 2014 season, termed the "thermodynamically forced MIZ," was driven primarily by local shortwave radiative forcing.

  4. Atmospheric Chemistry Special Feature: Internally mixed sulfate and organic particles as potential ice nuclei in the tropical tropopause region

    NASA Astrophysics Data System (ADS)

    Wise, Matthew E.; Baustian, Kelly J.; Tolbert, Margaret A.

    2010-04-01

    Cirrus clouds are ubiquitous in the tropical tropopause region and play a major role in the Earth's climate. Any changes to cirrus abundance due to natural or anthropogenic influences must be considered to evaluate future climate change. The detailed impact of cirrus clouds on climate depends on ice particle number, size, morphology, and composition. These properties depend in turn on the nucleation mechanism of the ice particles. Although it is often assumed that ice nucleates via a homogeneous mechanism, recent work points to the possibility that heterogeneous ice nucleation is important in the tropical tropopause region. However, there are very few studies of depositional ice nucleation on the complex types of particles likely to be found in this region of the atmosphere. Here, we use a unique method to probe depositional ice nucleation on internally mixed ammonium sulfate/palmitic acid particles, namely optical microscopy coupled with Raman microscopy. The deliquescence and efflorescence phase transitions of the mixed particles were first studied to gain insight into whether the particles are likely to be liquid or solid in the tropical tropopause region. The ice nucleating ability of the particles was then measured under typical upper tropospheric conditions. It was found that coating the particles with insoluble palmitic acid had little effect on the deliquescence, efflorescence, or ice nucleating ability of ammonium sulfate. Additional experiments involving Raman mapping provide new insights into how the composition and morphology of mixed particles impact their ability to nucleate ice.

  5. Local effects of ice floes and leads on skin sea surface temperature, mixing and gas transfer in the marginal ice zone

    NASA Astrophysics Data System (ADS)

    Zappa, Christopher; Brumer, Sophia; Brown, Scott; LeBel, Deborah; McGillis, Wade; Schlosser, Peter; Loose, Brice

    2014-05-01

    Recent years have seen extreme changes in the Arctic. Marginal ice zones (MIZ), or areas where the "ice-albedo feedback" driven by solar warming is highest and ice melt is extensive, may provide insights into the extent of these changes. Furthermore, MIZ play a central role in setting the air-sea CO2 balance making them a critical component of the global carbon cycle. Incomplete understanding of how the sea-ice modulates gas fluxes renders it difficult to estimate the carbon budget in MIZ. Here, we investigate the turbulent mechanisms driving gas exchange in leads, polynyas and in the presence of ice floes using both field and laboratory measurements. Here, we present measurements of visible and IR imagery of melting ice floes in the marginal ice zone north of Oliktok Point AK in the Beaufort Sea made during the Marginal Ice Zone Ocean and Ice Observations and Processes EXperiment (MIZOPEX) in July-August 2013. The visible and IR imagery were taken from the unmanned airborne vehicle (UAV) ScanEagle. The visible imagery clearly defines the scale of the ice floes. The IR imagery show distinct cooling of the skin sea surface temperature (SST) as well as an intricate circulation and mixing pattern that depends on the surface current, wind speed, and near-surface vertical temperature/salinity structure. Individual ice floes develop turbulent wakes as they drift and cause transient mixing of an influx of colder surface (fresh) melt water. We capture a melting and mixing event that explains the changing pattern observed in skin SST and is substantiated using laboratory experiments. The Gas Transfer through Polar Sea Ice experiment was performed at the US Army Cold Regions Research and Engineering Laboratory (Hanover, NH) under varying ice coverage, winds speed, fetch and currents. Supporting measurements were made of air and water temperature, humidity, salinity and wave height. Air-side profiling provided momentum, heat, and CO2 fluxes. Transfer velocities are also

  6. Excitability, mixed-mode oscillations and transition to chaos in a stochastic ice ages model

    NASA Astrophysics Data System (ADS)

    Alexandrov, D. V.; Bashkirtseva, I. A.; Ryashko, L. B.

    2017-03-01

    Motivated by an important geophysical significance, we consider the influence of stochastic forcing on a simple three-dimensional climate model previously derived by Saltzman and Sutera. A nonlinear dynamical system governing three physical variables, the bulk ocean temperature, continental and marine ice masses, is analyzed in deterministic and stochastic cases. It is shown that the attractor of deterministic model is either a stable equilibrium or a limit cycle. We demonstrate that the process of continental ice melting occurs with a noise-dependent time delay as compared with marine ice melting. The paleoclimate cyclicity which is near 100 ky in a wide range of model parameters abruptly increases in the vicinity of a bifurcation point and depends on the noise intensity. In a zone of stable equilibria, the 3D climate model under consideration is extremely excitable. Even for a weak random noise, the stochastic trajectories demonstrate a transition from small- to large-amplitude stochastic oscillations (SLASO). In a zone of stable cycles, SLASO transitions are analyzed too. We show that such stochastic transitions play an important role in the formation of a mixed-mode paleoclimate scenario. This mixed-mode dynamics with the intermittency of large- and small-amplitude stochastic oscillations and coherence resonance are investigated via analysis of interspike intervals. A tendency of dynamic paleoclimate to abrupt and rapid glaciations and deglaciations as well as its transition from order to chaos with increasing noise are shown.

  7. Thermohaline circulation below the Ross Ice Shelf - A consequence of tidally induced vertical mixing and basal melting

    NASA Technical Reports Server (NTRS)

    Macayeal, D. R.

    1984-01-01

    The warmest water below parts of the Ross Ice Shelf resides in the lowest portion of the water column because of its high salinity. Vertical mixing caused by tidal stirring can thus induce ablation by lifting the warm but dense water into contact with the ice shelf. A numerical tidal simulation indicates that vertically well-mixed conditions predominate in the southeastern part of the sub-ice shelf cavity, where the water column thickness is small. Basal melting in this region is expected to be between 0.05 and 0.5 m/yr and will drive a thermohaline circulation having the following characteristics: high salinity shelf water (at - 1.8 C), formed by winter sea ice production in the open Ross Sea, flows along the seabed toward the tidal mixing fronts below the ice shelf; and meltwater (at -2.2 C), produced in the well-mixed region, flows out of the sub-ice shelf cavity along the ice shelf bottom. Sensitivity of this ablation process to climatic change is expected to be small because high salinity shelf water is constrained to have the sea surface freezing temperature.

  8. Aerosol Inflluence on Ice Nucleation via the Immersion Mode in Mixed-Phase Arctic Stratiform Clouds

    NASA Astrophysics Data System (ADS)

    de Boer, G.; Hashino, T.; Tripoli, G. J.; Eloranta, E. W.

    2009-12-01

    Mixed-phase stratiform clouds are commonly observed at high latitudes (e.g. Shupe et al., 2006; de Boer et al., 2009a). Herman and Goody (1976), as well as Curry et al. (1996) present summaries of Arctic cloud climatologies that show low altitude stratus frequencies of up to 70% during transitional seasons. In addition to their frequent occurrence, these clouds have significant impacts on the near-surface atmospheric radiative budget, with estimates of wintertime reductions in net surface cooling of 40-50 Wm-2 (Curry et al., 1996) due predominantly to liquid in the mixed-phase layer. Both observational and modeling studies (e.g. Harrington et al., 1999; Jiang et al., 2000; Shupe et al., 2008; Klein et al., 2008) show a strong connection between the amount of ice present and the lifetime of the liquid portion of the cloud layer. This is thought to occur via the Bergeron-Findeissen mechanism (Pruppacher and Klett, 1997) in which ice grows at the expense of liquid due to its lower saturation vapor pressure. Unfortunately, the mechanisms by which ice is nucleated within these mixed-phase layers are not yet fully understood, and therefore an accurate depiction of this process for mixed-phase stratiform clouds has not yet been characterized. The nucleation mechanisms that are active in a given environment are sensitive to aerosol properties. Insoluble particles are typically good nuclei for ice particle formation, while soluble particles are typically better at nucleating water droplets. Aerosol observations from the Arctic often show mixed aerosol particles that feature both soluble and insoluble mass (Leaitch et al., 1984). Soluble mass fractions for these particles have been shown to be high, with estimates of 60-80% and are often made up of sulfates (Zhou et al., 2001; Bigg and Leck, 2001). It is believed that a significant portion of this sulfate mass comes from dimethyl sulfide (DMS) production in the Arctic Ocean and subsequent atmospheric oxidation. Since these

  9. The Theory of Ice Nucleation by Heterogeneous Freezing of Deliquescent Mixed CCN. Part II: Parcel Model Simulation.

    NASA Astrophysics Data System (ADS)

    Khvorostyanov, Vitaly I.; Curry, Judith A.

    2005-02-01

    The new theory of ice nucleation by heterogeneous freezing of deliquescent mixed cloud condensation nuclei (CCN) presented in Part I is incorporated into a parcel model with explicit water and ice bin microphysics to simulate the process of ice nucleation under transient thermodynamic conditions. Simulations are conducted over the temperature range -4° to -60°C, with vertical velocities varying from 1 to 100 cm s-1, for varying initial relative humidities and aerosol characteristics. These simulations show that the same CCN that are responsible for the drop nucleation may initiate crystal nucleation and can be identified as ice nuclei (IN) when crystals form. The simulated nucleation rates and concentrations of nucleated crystals depend on temperature and supersaturation simultaneously, showing good agreement with observations but with noticeable differences when compared with classical temperature-only and supersaturation-only parameterizations. The kinetics of heterogeneous ice nucleation exhibits a negative feedback via water supersaturation, whereby ice nucleation depends on the water supersaturation that is diminished by ice crystal diffusional growth. This feedback is stronger than the corresponding feedback for drop nucleation, and may explain discrepancies between observed ice nuclei concentrations and ice crystal concentrations, the very small fraction of CCN that may serve as IN, and the much smaller crystal concentrations as compared to drop concentrations. The relative importance of heterogeneous versus homogeneous nucleation is examined for a variety of cloud conditions. Based on these calculations, a simple parameterization for ice crystal concentration is suggested for use in cloud models and large-scale models.

  10. Importance of aerosol composition, mixing state, and morphology for heterogeneous ice nucleation: A combined field and laboratory approach

    NASA Astrophysics Data System (ADS)

    Baustian, Kelly J.; Cziczo, Daniel J.; Wise, Matthew E.; Pratt, Kerri A.; Kulkarni, Gourihar; Hallar, A. Gannet; Tolbert, Margaret A.

    2012-03-01

    In this study chemical compositions of background aerosol and ice nuclei were examined through laboratory investigations using Raman spectroscopy and field measurements by single-particle mass spectrometry. Aerosol sampling took place at Storm Peak Laboratory in Steamboat Springs, Colorado (elevation of 3210 m). A cascade impactor was used to collect coarse-mode aerosol particles for laboratory analysis by Raman spectroscopy; the composition, mixing state, and heterogeneous ice nucleation activity of individual particles were examined. For in situ analysis of fine-mode aerosol, ice nucleation on ambient particles was observed using a compact ice nucleation chamber. Ice crystals were separated from unactivated aerosol using a pumped counterflow virtual impactor, and ice nuclei were analyzed using particle analysis by laser mass spectrometry. For both fine and coarse modes, the ice nucleating particle fractions were enriched in minerals and depleted in sulfates and nitrates, compared to the background aerosol sampled. The vast majority of particles in both the ambient and ice active aerosol fractions contained a detectable amount of organic material. Raman spectroscopy showed that organic material is sometimes present in the form of a coating on the surface of inorganic particles. We find that some organic-containing particles serve as efficient ice nuclei while others do not. For coarse-mode aerosol, organic particles were only observed to initiate ice formation when oxygen signatures were also present in their spectra.

  11. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  12. Chemical composition, mixing state, size and morphology of Ice nucleating particles at the Jungfraujoch research station, Switzerland

    NASA Astrophysics Data System (ADS)

    Ebert, Martin; Worringen, Annette; Kandler, Konrad; Weinbruch, Stephan; Schenk, Ludwig; Mertes, Stephan; Schmidt, Susan; Schneider, Johannes; Frank, Fabian; Nilius, Björn; Danielczok, Anja; Bingemer, Heinz

    2014-05-01

    An intense field campaign from the Ice Nuclei Research Unit (INUIT) was performed in January and February of 2013 at the High-Alpine Research Station Jungfraujoch (3580 m a.s.l., Switzerland). Main goal was the assessment of microphysical and chemical properties of free-tropospheric ice-nucelating particles. The ice-nucleating particles were discriminated from the total aerosol with the 'Fast Ice Nucleation CHamber' (FINCH; University Frankfurt) and the 'Ice-Selective Inlet' (ISI, Paul Scherer Institute) followed by a pumped counter-stream virtual impactor. The separated ice-nucleating particles were then collected with a nozzle-type impactor. With the 'FRankfurt Ice nuclei Deposition freezinG Experiment' (FRIDGE), aerosol particles are sampled on a silicon wafer, which is than exposed to ice-activating conditions in a static diffusion chamber. The locations of the growing ice crystals are recorded for later analysis. Finally, with the ICE Counter-stream Virtual Impactor (ICE-CVI) atmospheric ice crystals are separated from the total aerosol and their water content is evaporated to retain the ice residual particles, which are then collected also by impactor sampling. All samples were analyzed in a high-resolution scanning electron microscope. By this method, for each particle its size, morphology, mixing-state and chemical composition is obtained. In total approximately 1700 ice nucleating particles were analyzed. Based on their chemical composition, the particles were classified into seven groups: silicates, metal oxides, Ca-rich particles, (aged) sea-salt, soot, sulphates and carbonaceous matter. Sea-salt is considered as artifact and is not regarded as ice nuclei here. The most frequent ice nucleating particles/ice residuals at the Jungfraujoch station are silicates > carbonaceous particles > metal oxides. Calcium-rich particles and soot play a minor role. Similar results are obtained by quasi-parallel measurements with an online single particle laser ablation

  13. Ice residual properties in mixed-phase clouds at the high-alpine Jungfraujoch site.

    PubMed

    Kupiszewski, Piotr; Zanatta, Marco; Mertes, Stephan; Vochezer, Paul; Lloyd, Gary; Schneider, Johannes; Schenk, Ludwig; Schnaiter, Martin; Baltensperger, Urs; Weingartner, Ernest; Gysel, Martin

    2016-10-27

    Ice residual (IR) and total aerosol properties were measured in mixed-phase clouds (MPCs) at the high-alpine Jungfraujoch research station. Black carbon (BC) content and coating thickness of BC-containing particles were determined using single-particle soot photometers. The ice activated fraction (IAF), derived from a comparison of IR and total aerosol particle size distributions, showed an enrichment of large particles in the IR, with an increase in the IAF from values on the order of 10(-4) to 10(-3) for 100 nm (diameter) particles to 0.2 to 0.3 for 1 μm (diameter) particles. Nonetheless, due to the high number fraction of submicrometer particles with respect to total particle number, IR size distributions were still dominated by the submicrometer aerosol. A comparison of simultaneously measured number size distributions of BC-free and BC-containing IR and total aerosol particles showed depletion of BC by number in the IR, suggesting that BC does not play a significant role in ice nucleation in MPCs at the Jungfraujoch. The potential anthropogenic climate impact of BC via the glaciation effect in MPCs is therefore likely to be negligible at this site and in environments with similar meteorological conditions and a similar aerosol population. The IAF of the BC-containing particles also increased with total particle size, in a similar manner as for the BC-free particles, but on a level 1 order of magnitude lower. Furthermore, BC-containing IR were found to have a thicker coating than the BC-containing total aerosol, suggesting the importance of atmospheric aging for ice nucleation.

  14. Ice residual properties in mixed-phase clouds at the high-alpine Jungfraujoch site

    NASA Astrophysics Data System (ADS)

    Kupiszewski, Piotr; Zanatta, Marco; Mertes, Stephan; Vochezer, Paul; Lloyd, Gary; Schneider, Johannes; Schenk, Ludwig; Schnaiter, Martin; Baltensperger, Urs; Weingartner, Ernest; Gysel, Martin

    2016-10-01

    Ice residual (IR) and total aerosol properties were measured in mixed-phase clouds (MPCs) at the high-alpine Jungfraujoch research station. Black carbon (BC) content and coating thickness of BC-containing particles were determined using single-particle soot photometers. The ice activated fraction (IAF), derived from a comparison of IR and total aerosol particle size distributions, showed an enrichment of large particles in the IR, with an increase in the IAF from values on the order of 10-4 to 10-3 for 100 nm (diameter) particles to 0.2 to 0.3 for 1 μm (diameter) particles. Nonetheless, due to the high number fraction of submicrometer particles with respect to total particle number, IR size distributions were still dominated by the submicrometer aerosol. A comparison of simultaneously measured number size distributions of BC-free and BC-containing IR and total aerosol particles showed depletion of BC by number in the IR, suggesting that BC does not play a significant role in ice nucleation in MPCs at the Jungfraujoch. The potential anthropogenic climate impact of BC via the glaciation effect in MPCs is therefore likely to be negligible at this site and in environments with similar meteorological conditions and a similar aerosol population. The IAF of the BC-containing particles also increased with total particle size, in a similar manner as for the BC-free particles, but on a level 1 order of magnitude lower. Furthermore, BC-containing IR were found to have a thicker coating than the BC-containing total aerosol, suggesting the importance of atmospheric aging for ice nucleation.

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

    NASA Astrophysics Data System (ADS)

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

    2008-07-01

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

  16. Ice nucleation by different types of soil dusts under mixed-phase cloud conditions: Laboratory studies and atmospheric implications

    NASA Astrophysics Data System (ADS)

    Tobo, Y.; DeMott, P. J.; Hill, T. C. J.; Prenni, A. J.; Swoboda-Colberg, N. G.; Franc, G. D.; Kreidenweis, S. M.

    2014-12-01

    It has been suggested that ice nucleation by desert soil dusts composed largely of minerals plays an important role in forming ice crystals in mixed-phase clouds and subsequent precipitation. More recently, several studies have suggested that soil dusts having higher contents of soil organic matter (SOM) may also contribute significantly to atmospheric ice nucleation. In this study, we examine the ice nucleation properties of soil dusts derived from different locations in the world. Our results show that the ice nucleating ability of agricultural soil dusts derived from the largest dust source regions in North America is almost comparable to that of desert soil dusts at temperatures colder than about -15°C. We also confirm that the agricultural soil dusts can serve as effective ice nuclei (IN) at much warmer temperatures. On the other hand, our results indicate that the ice nucleating ability of the agricultural soil dusts is significantly reduced after H2O2 digestion, while the reduction is not significant for the desert soil dusts. In this regard, based on single particle analysis, we demonstrate that such a significant reduction observed in the agricultural soil dusts is mainly attributable to the removal of organic-rich particles (namely, SOM particles), which have much higher ice nucleating ability than mineral particles. Moreover, we discuss the potential contributions of these soil dusts to atmospheric IN populations.

  17. Unique manifestations of mixed-phase cloud microphysics over Ross Island and the Ross Ice Shelf, Antarctica

    NASA Astrophysics Data System (ADS)

    Scott, Ryan C.; Lubin, Dan

    2016-03-01

    Spaceborne radar and lidar observations from the CloudSat and CALIPSO satellites are used to compare seasonal variations in the microphysical and radiative properties of clouds over Ross Island, Antarctica, with two contrasting Arctic atmospheric observatories located in Barrow, Alaska, and Summit, Greenland. At Ross Island, downstream from recurrent intrusions of marine air over the West Antarctic Ice Sheet and eastern Ross Ice Shelf, clouds exhibit a tendency toward the greatest geometrical thickness and coldest temperatures in summer, the largest average ice water content, IWC, at low altitude during summer and autumn, the most abundant IWC at cold mixed-phase temperatures (-40°C ice water on the surface energy budget year round, all with likely origins in orographic lifting of marine air over complex ice sheet and mountainous terrain. Clouds over Barrow form and evolve in a contrastingly warm and moist atmosphere and on average contain the largest liquid water content and ice and liquid water effective particle radii, re, year round. In contrast, clouds observed atop the central Greenland Ice Sheet are relatively tenuous, containing the smallest IWC and ice re of all sites.

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

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  19. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

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

  20. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

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

  1. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

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

  2. Ice Growth Measurements from Image Data to Support Ice-Crystal and Mixed-Phase Accretion Testing

    NASA Technical Reports Server (NTRS)

    Struk, Peter, M; Lynch, Christopher, J.

    2012-01-01

    This paper describes the imaging techniques as well as the analysis methods used to measure the ice thickness and growth rate in support of ice-crystal icing tests performed at the National Research Council of Canada (NRC) Research Altitude Test Facility (RATFac). A detailed description of the camera setup, which involves both still and video cameras, as well as the analysis methods using the NASA Spotlight software, are presented. Two cases, one from two different test entries, showing significant ice growth are analyzed in detail describing the ice thickness and growth rate which is generally linear. Estimates of the bias uncertainty are presented for all measurements. Finally some of the challenges related to the imaging and analysis methods are discussed as well as methods used to overcome them.

  3. Characterization of particles in cream cheese.

    PubMed

    Sainani, M R; Vyas, H K; Tong, P S

    2004-09-01

    Cream cheese is used as a spread and as an ingredient in many food applications. A gritty or grainy mouthfeel is an undesirable textural defect that occurs in cream cheese. However, the factors that cause the textural defect are not well understood. The objectives of this study were to isolate and characterize particles from cream cheese and to study the effect of particles on cheese texture. Particles were isolated by washing cream cheese with water first at 25 degrees C and then at 50 degrees C repeatedly 4 to 5 times. The size of these particles was determined using a particle size analyzer. The particles as well as the original cheeses were analyzed for moisture, fat, protein, ash, and lactose. The particle size ranged of 0.04 to 850 microm. It was found that isolated particles were significantly higher in protein content as compared with the whole cheese. To study the effect on the cheese texture, particles were added at 5, 15, and 25% (wt/wt) levels to smooth cream cheese, and a sensory ranking test was done on the samples. Isolated particles were further separated into 2 size classes of 2.5 to 150 microm and > or =150 microm. These particles were then mixed with smooth cream cheese at 16 and 29% (wt/wt), and a sensory test was conducted on these samples. Smooth cream cheese with only 5% (wt/wt) added particles was perceived as significantly grittier than the control sample. This experiment also revealed that the perceived grittiness increased with increase in amount and size of particles.

  4. The Theory of Ice Nucleation by Heterogeneous Freezing of Deliquescent Mixed CCN. Part I: Critical Radius, Energy, and Nucleation Rate.

    NASA Astrophysics Data System (ADS)

    Khvorostyanov, Vitaly I.; Curry, Judith A.

    2004-11-01

    This paper extends previous work on the theory of heterogenous ice nucleation. The goals of this analysis are to explain empirical observations of ice nucleation and to provide a suitable framework for modeling and parameterizing the ice nucleation process in cloud-scale and large-scale atmospheric models. Considered are the processes of heterogeneous freezing of deliquescent mixed cloud condensation nuclei that may serve as ice nuclei, and the properties of an ice germ critical radius, energy, and nucleation rate of ice crystals are examined as functions of temperature and supersaturation. Expressions for nucleation in a polydisperse aerosol for the deliquescence-freezing mode are developed. Equations are derived for the threshold and critical saturation ratios as functions of temperature and nucleation rate, and for the threshold and critical temperatures as functions of saturation ratio. Equivalence of the new formulation for the freezing point depression with traditional expressions is shown and the concepts of the effective temperature and supercooling are introduced. These new formulations are used in a companion paper for simulations of ice nucleation using a cloud parcel model.


  5. Primary production within the sea-ice zone west of the Antarctic Peninsula: I—Sea ice, summer mixed layer, and irradiance

    NASA Astrophysics Data System (ADS)

    Vernet, Maria; Martinson, Douglas; Iannuzzi, Richard; Stammerjohn, Sharon; Kozlowski, Wendy; Sines, Karie; Smith, Ray; Garibotti, Irene

    2008-09-01

    In shelf waters of the western Antarctic Peninsula (wAP), with abundant macro- and micronutrients, water-column stability has been suggested as the main factor controlling primary production; freshwater input from sea-ice melting stabilizes the upper water column by forming a shallow summer mixed layer. Retreating sea ice in the spring and summer thus defines the area of influence, the sea-ice zone (SIZ) and the marginal ice zone (MIZ). A 12-year time series (1995-2006) was analyzed to address two main questions: (1) what are the spatial and temporal patterns in primary production; and (2) to what extent and in what ways is primary production related to sea-ice dynamics. Data were collected on cruises performed during January of each year, at the height of the growth season, within the region bounded by 64°S and 64°W to the north and 68°S and 66°W to the south. Average daily integrated primary production varied by an order of magnitude, from ˜250 to ˜1100 mg C m -2 d -1, with an average cruise primary production of 745 mg C m -2 d -1. A strong onshore-offshore gradient was evident along the shelf with higher production observed inshore. Inter-annual regional production varied by a factor of 7: maximum rates were measured in 2006 (1788 mg C m -2 d -1) and minimum in 1999 (248 mg C m -2 d -1). The results support the hypothesis that primary production in the wAP shelf is related to sea-ice dynamics. To first order, shallower summer mixed-layer depths in the shelf correlated with late sea retreat and primary production. Principal component analysis showed that high primary production in January was associated with enhanced shelf production toward the coast and in the south, explaining 63% of the variability in space and time. This first mode captured the inter-annual variability in regional production. Temporal variability in primary production (time series of anomalies defined for each location) showed spatial dependence: higher primary production correlated

  6. Intercomparison of Large-Eddy Simulations of Arctic Mixed-Phase Clouds: Importance of Ice Size Distribution Assumptions

    NASA Technical Reports Server (NTRS)

    Ovchinnikov, Mikhail; Ackerman, Andrew S.; Avramov, Alexander; Cheng, Anning; Fan, Jiwen; Fridlind, Ann M.; Ghan, Steven; Harrington, Jerry; Hoose, Corinna; Korolev, Alexei; McFarquhar, Greg M.; Morrison, Hugh; Paukert, Marco; Savre, Julien; Shipway, Ben J.; Shupe, Matthew D.; Solomon, Amy; Sulia, Kara

    2014-01-01

    Large-eddy simulations of mixed-phase Arctic clouds by 11 different models are analyzed with the goal of improving understanding and model representation of processes controlling the evolution of these clouds. In a case based on observations from the Indirect and Semi-Direct Aerosol Campaign (ISDAC), it is found that ice number concentration, Ni, exerts significant influence on the cloud structure. Increasing Ni leads to a substantial reduction in liquid water path (LWP), in agreement with earlier studies. In contrast to previous intercomparison studies, all models here use the same ice particle properties (i.e., mass-size, mass-fall speed, and mass-capacitance relationships) and a common radiation parameterization. The constrained setup exposes the importance of ice particle size distributions (PSDs) in influencing cloud evolution. A clear separation in LWP and IWP predicted by models with bin and bulk microphysical treatments is documented and attributed primarily to the assumed shape of ice PSD used in bulk schemes. Compared to the bin schemes that explicitly predict the PSD, schemes assuming exponential ice PSD underestimate ice growth by vapor deposition and overestimate mass-weighted fall speed leading to an underprediction of IWP by a factor of two in the considered case. Sensitivity tests indicate LWP and IWP are much closer to the bin model simulations when a modified shape factor which is similar to that predicted by bin model simulation is used in bulk scheme. These results demonstrate the importance of representation of ice PSD in determining the partitioning of liquid and ice and the longevity of mixed-phase clouds.

  7. Dependence of Ice Formation in Sierra Winter Orographic Clouds on the Mixing State of Aerosols Serving as Ice Nuclei

    NASA Astrophysics Data System (ADS)

    DeMott, P. J.; Prather, K. A.; Sullivan, R. C.; Suski, K.; Comstock, J. M.; Tomlinson, J. M.; Rosenfeld, D.; Prenni, A. J.; Cazorla, A.

    2011-12-01

    The CalWater study of February to March 2011 offered the opportunity for observations of aerosols from local, regional and long distance sources as they were integrated into clouds and precipitation in the Sierra Nevada. Single particle chemical analysis of cloud particle residual nuclei and surface precipitation, and their association with changes in cloud microphysical differences, suggest that ice initiation and precipitation formation were strongly affected by intrusions of Asian dust. This is consistent with coincident processing of aerosols present in ambient air and cloud particle residuals as ice nuclei. Elevated ice nuclei concentrations were associated with the presence of dust detected in cloud particle residuals, and dust particles dominated ice nuclei chemical compositions assessed by transmission electron microscopy x-ray analyses at these same times. Evidence of the role of Asian dust as ice nuclei during 2011 are consistent with back trajectory analyses and with recently published observational findings from CalWater Early Start data from 2009. The relative roles of aerosols from the marine boundary layer, biomass burning, and pollution as ice nuclei will also be discussed.

  8. An investigation into the use of low-frequency dielectric spectroscopy as a means of characterizing the structure of creams based on Aqueous Cream BP.

    PubMed

    Goggin, P L; He, R; Craig, D Q; Gregory, D P

    1998-05-01

    A range of creams based on Aqueous Cream BP have been analyzed using low-frequency dielectric spectroscopy, with accompanying circuit modeling in combination with rheological and microscopic supportive techniques, to explore the use of the dielectric approach as a novel means of characterizing cream systems. Creams based on the formula for Aqueous Cream BP were produced by hand-mixing and mechanical mixing, with and without the inclusion of the preservative phenoxyethanol. Dielectric analysis was performed over a frequency range of 10(-2)-10(5) Hz. Cream samples were also examined using stress scan rheology and differential interference contrast microscopy. Dielectric analysis indicated that the presence of preservative decreased the capacitance and loss of the creams. The responses were modeled in terms of a dispersive capacitance in series with two RC circuits (series and parallel). Rheological studies indicated higher viscosities for the hand-mixed and unpreserved systems. Differential interference contrast microscopy showed marked differences in the distribution of the oil droplets, depending on the method of mixing. The study has demonstrated that dielectric spectroscopy, with accompanying circuit analysis, may be used as a means of modeling the structure of cream systems. The investigation has also shown that the formulation and preparation method of Aqueous Cream BP may have a profound effect on sample structure.

  9. Externally mixed aerosol : simulation of ice nucleation in a parcel model

    NASA Astrophysics Data System (ADS)

    Anquetil-Deck, Candy; Hoose, Corinna; Conolly, Paul

    2014-05-01

    The effect of different aerosol (mineral dust, bacteria and soot) acting as immersion ice nuclei is investigated using ACPIM (AerosolCloud Precipitation Interaction Model) [1]. ACPIM is a powerful tool which can be used in two different ways. This box model can be, either, driven by experimental data (experiments carried out at the AIDA cloud chamber facility) or used as an air parcel in order to examine different ice nucleation parameterizations under specific conditions. This adiabatic air parcel model was employed for the simulation of a convective cloud. The study consists here in the investigation of how two externally mixed aerosols interact with one another. The initial study concentrates on mineral dust aerosol and biological aerosol without any background in order to fully understand the interaction between the different types of aerosol. Immersion freezing is described for the mineral dust aerosol by Niemand et al. 's parameterization [2], which was derived from laboratory studies in AIDA and is an extension of surface site density approach suggested by Connolly et al. [1]. Regarding bioaerosol, we introduce Hummel et al. 's parameterization [3] : f(in) = f(max)(1 - exp(- Ap *n(s)(T))) With an empirically fitted ice nucleation active site density n s based on AIDA measurements of Pseudomonas syringae bacteria [4]. This initial study is conducted for different proportion of each aerosol (the total number of aerosol being constant throughout all the simulation runs) at different vertical velocities. We then extented this study with different backgrounds (urban, marine, rural) in order to get a full picture. We found that there is not only a CCN competition but an IN competition as well. References : [1] Connolly, P. J., Möhler O., Field P. R., Saathoff H., Burgess, R., Choularton, T. and Gallagher, M., Atmos. Chem. Phys 9, 2805-2824 (2009). [2] Niemand, M., Möhler, O., Vogel B., Vogel, H., Hoose, C., Connolly, P., Klein, H., Bingemer, H., De

  10. Dual-Polarised Doppler X-band Radar Observations of Mixed Phased Clouds from the UK's Ice in Clouds Experiment-Dust (ICE-D)

    NASA Astrophysics Data System (ADS)

    Neely, Ryan; Blyth, Alan; Bennett, Lindsay; Dufton, David; Cui, Zhiqiang; McQuaid, Jim; Price, Hannah; Murray, Benjamin; Huang, Yahui

    2016-04-01

    Here we present dual-polarised X-band radar and in situ observations of convective, altocumulus and altostratus clouds relatively close to the Sahara desert in order to examine the impact of dust on the formation of ice and precipitation. These initial results come the UK's Ice in Clouds Experiment - Dust (UK ICE-D). UK ICE-D was an aircraft and ground-based project based in Cape Verde off the coast of Senegal, Africa during August 2015. The overall goal of this experiment was to determine how desert dust affects primary nucleation of ice particles in convective and layer clouds as well as the subsequent development of precipitation and glaciation of the clouds. This was accomplished by making focused observations when dust was present in high concentrations and when almost no dust was present. Here we focus on examining the differences in hydrometeor types derived from the dual-polarised X-band radar observations observed in the high and low dust loadings with specific emphasis on the role of supercooled rain drops in these two situations.

  11. Dual-Polarised Doppler X-band Radar Observations of Mixed Phased Clouds from the UK's Ice in Clouds Experiment-Dust (ICE-D)

    NASA Astrophysics Data System (ADS)

    Neely, R. R., III; Blyth, A. M.; Bennett, L.; Dufton, D.; Cui, Z.; Huang, Y.

    2015-12-01

    Here we present dual-polarised Doppler X-band radar observations of convective, altocumulus and altostratus clouds relatively close to the Sahara desert in order to examine the impact of dust on the formation of ice and precipitation. These initial results come the UK's Ice in Clouds Experiment - Dust (UK ICE-D). UK ICE-D was an aircraft and ground-based project based in Cape Verde off the coast of Senegal, Africa during August 2015. The overall goal of this experiment was to determine how desert dust affects primary nucleation of ice particles in convective and layer clouds as well as the subsequent development of precipitation and glaciation of the clouds. This was accomplished by making focused observations when dust was present in high concentrations and when almost no dust was present. Here we focus on examining the differences in hydrometeor types derived from the dual-polarised X-band radar observations observed in the high and low dust loadings with specific emphasis on the role of supercooled rain drops in these two situations.

  12. Bacterial communities of surface mixed layer in the Pacific sector of the western Arctic Ocean during sea-ice melting.

    PubMed

    Han, Dukki; Kang, Ilnam; Ha, Ho Kyung; Kim, Hyun Cheol; Kim, Ok-Sun; Lee, Bang Yong; Cho, Jang-Cheon; Hur, Hor-Gil; Lee, Yoo Kyung

    2014-01-01

    From July to August 2010, the IBRV ARAON journeyed to the Pacific sector of the Arctic Ocean to monitor bacterial variation in Arctic summer surface-waters, and temperature, salinity, fluorescence, and nutrient concentrations were determined during the ice-melting season. Among the measured physicochemical parameters, we observed a strong negative correlation between temperature and salinity, and consequently hypothesized that the melting ice decreased water salinity. The bacterial community compositions of 15 samples, includicng seawater, sea-ice, and melting pond water, were determined using a pyrosequencing approach and were categorized into three habitats: (1) surface seawater, (2) ice core, and (3) melting pond. Analysis of these samples indicated the presence of local bacterial communities; a deduction that was further corroborated by the discovery of seawater- and ice-specific bacterial phylotypes. In all samples, the Alphaproteobacteria, Flavobacteria, and Gammaproteobacteria taxa composed the majority of the bacterial communities. Among these, Alphaproteobacteria was the most abundant and present in all samples, and its variation differed among the habitats studied. Linear regression analysis suggested that changes in salinity could affect the relative proportion of Alphaproteobacteria in the surface water. In addition, the species-sorting model was applied to evaluate the population dynamics and environmental heterogeneity in the bacterial communities of surface mixed layer in the Arctic Ocean during sea-ice melting.

  13. Intercomparison of Large-eddy Simulations of Arctic Mixed-phase Clouds: Importance of Ice Size Distribution Assumptions

    SciTech Connect

    Ovchinnikov, Mikhail; Ackerman, Andrew; Avramov, Alex; Cheng, Anning; Fan, Jiwen; Fridlind, Ann; Ghan, Steven J.; Harrington, Jerry Y.; Hoose, Corinna; Korolev, Alexei; McFarquhar, Greg; Morrison, H.; Paukert, Marco; Savre, Julien; Shipway, Ben; Shupe, Matthew D.; Solomon, Amy; Sulia, Kara

    2014-03-14

    Large-eddy simulations of mixed-phase Arctic clouds by 11 different models are analyzed with the goal of improving understanding and model representation of processes controlling the evolution of these clouds. In a case based on observations from the Indirect and Semi-Direct Aerosol Campaign (ISDAC), it is found that ice number concentration, Ni, exerts significant influence on the cloud structure. Increasing Ni leads to a substantial reduction in liquid water path (LWP) and potential cloud dissipation, in agreement with earlier studies. By comparing simulations with the same microphysics coupled to different dynamical cores as well as the same dynamics coupled to different microphysics schemes, it is found that the ice water path (IWP) is mainly controlled by ice microphysics, while the inter-model differences in LWP are largely driven by physics and numerics of the dynamical cores. In contrast to previous intercomparisons, all models here use the same ice particle properties (i.e., mass-size, mass-fall speed, and mass-capacitance relationships) and a common radiation parameterization. The constrained setup exposes the importance of ice particle size distributions (PSD) in influencing cloud evolution. A clear separation in LWP and IWP predicted by models with bin and bulk microphysical treatments is documented and attributed primarily to the assumed shape of ice PSD used in bulk schemes. Compared to the bin schemes that explicitly predict the PSD, schemes assuming exponential ice PSD underestimate ice growth by vapor deposition and overestimate mass-weighted fall speed leading to an underprediction of IWP by a factor of two in the considered case.

  14. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  15. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

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

  16. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

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

  17. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

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

  18. 21 CFR 131.149 - Dry cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Dry cream. 131.149 Section 131.149 Food and Drugs... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.149 Dry cream. (a) Description. Dry cream is the product obtained by removal of water only from pasteurized milk or cream or...

  19. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

  20. 21 CFR 131.150 - Heavy cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Heavy cream. 131.150 Section 131.150 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.150 Heavy cream. (a) Description. Heavy cream is cream which contains not less than 36 percent milkfat. It is pasteurized or...

  1. Black carbon enrichment in atmospheric ice particle residuals observed in lower trophospheric mixed phase clouds

    SciTech Connect

    Cozic, J.; Mertes, S.; Verheggen, B.; Cziczo, Dan; Gallavardin, S. J.; Walter, S.; Baltensperger, Urs; Weingartner, E.

    2008-08-15

    The enrichment of black carbon (BC) in residuals of small ice particles was investigated during intensive experiments in winter 2004 and 2005 at the high alpine research station Jungfraujoch (3580 m asl, Switzerland). Two inlets were used to sample the bulk aerosol (residuals of cloud droplets and ice crystals as well as non-activated aerosol particles) and the residual particles of small ice crystals (diameter 5 - 20 m). An enrichment of the BC mass fraction in the ice particle residuals was observed by investigating the measured BC mass concentration as a fraction of the bulk (submicrometer) aerosol mass concentration sampled by the two inlets. On average, the BC mass fraction was 5% for the bulk aerosol and 14% for the ice particle residuals. The observed enrichment of BC in ice particle residuals suggests that BC may act as ice nuclei, with important implications for the indirect aerosol effect via glaciation of clouds.

  2. Black carbon enrichment in atmospheric ice particle residuals observed in lower tropospheric mixed phase clouds

    SciTech Connect

    Cozic, J.; Mertes, S.; Verheggen, B.; Cziczo, Daniel J.; Gallavardin, S. J.; Walter, S.; Baltensperger, Urs; Weingartner, E.

    2008-08-15

    The enrichment of black carbon (BC) in residuals of small ice crystals was investigated during intensive experiments in winter 2004 and 2005 at the high alpine research station Jungfraujoch (3580 m asl, Switzerland). Two inlets were used to sample the bulk aerosol (residuals of cloud droplets and ice crystals as well as non-activated aerosol particles) and the residual particles of small ice crystals (diameter 5 - 20 μm). An enrichment of the BC mass fraction in the ice particle residuals was observed by investigating the measured BC mass concentration as a fraction of the bulk (submicrometer) aerosol mass concentration sampled by the two inlets. On average, the BC mass fraction was 5% for the bulk aerosol and 27% for the ice particle residuals. The observed enrichment of BC in ice particle residuals suggests that BC containing particles preferentially act as ice nuclei, with important implications for the indirect aerosol effect via glaciation of clouds.

  3. In-situ single particle composition analysis of free tropospheric ice nuclei and ice residues in mixed-phase clouds during INUIT-JFJ 2013

    NASA Astrophysics Data System (ADS)

    Schmidt, Susan; Schneider, Johannes; Thomas, Klimach; Stephan, Mertes; Ludwig, Schenk; Udo, Kästner; Frank, Stratmann; Joachim, Curtius; Piotr, Kupiszewski; Ernest, Weingartner; Emanuel, Hammer; Paul, Vochezer; Martin, Schnaiter; Stephan, Borrmann

    2014-05-01

    In the framework of the DFG (deutsche Forschungsgemeinschaft)-funded research unit INUIT (Ice Nuclei research UnIT) a field campaign at the High Alpine Research Station Jungfraujoch (JFJ, Swiss Alps, Sphinx Laboratory, 3580 m asl; 7°59'2''E, 46°32'53''N) took place in January/February 2013 (INUIT-JFJ 2013). The goal of the measurements was to investigate the chemical composition of ice particle residues (IPR) in ambient air as well as the background aerosol particles. Previous investigations conducted at the JFJ showed that particles consisting of mineral components dominate the ice particle residue number (Kamphus et al., 2008) but also particles consisting of black carbon were found to be enriched in IPR (Mertes et al., 2007; Cozic et al., 2008). Cziczo et al. find out that lead as well is a good ice nucleus and was measured in IPR at previous measurements at the JFJ. During INUIT-JFJ 2013, the IPR were sampled out of mixed-phase clouds by an Ice-CVI (Ice Counterflow Virtual Impactor, Mertes et al., 2007) and an ISI (Ice Selective Inlet, Kupiszewski et al., 2013) and analyzed by the single particle mass spectrometer ALABAMA (Aircraft-based Laser Ablation Aerosol Mass Spectrometer; Brands et al., 2011). Additionally, the ALABAMA was connected to a total aerosol-inlet to investigate the chemical composition of background aerosol particles. During 217 hours of background aerosol measurements we analyzed more than 27000 aerosol particles, which consisted mainly of pure organic components or organics mixed with ammonium, metals or mineral components. During six cloud events with approximately 63 h measurement time we detected 162 IPR sampled by the Ice-CVI. The main part of these IPR were also composed of organic material mixed with other chemical compounds. Additionally, we found particles which consisted of mineral components (approximately 23 %). Sampling mixed-phase cloud through the ISI we measured during four cloud events 34 ice residues in approximately 30 h

  4. Formation of mixed-phase particles during the freezing of polar stratospheric ice clouds.

    PubMed

    Bogdan, Anatoli; Molina, Mario J; Tenhu, Heikki; Mayer, Erwin; Loerting, Thomas

    2010-03-01

    Polar stratospheric clouds (PSCs) are extremely efficient at catalysing the transformation of photostable chlorine reservoirs into photolabile species, which are actively involved in springtime ozone-depletion events. Why PSCs are such efficient catalysts, however, is not well understood. Here, we investigate the freezing behaviour of ternary HNO₃-H₂SO₄-H₂O droplets of micrometric size, which form type II PSC ice particles. We show that on freezing, a phase separation into pure ice and a residual solution coating occurs; this coating does not freeze but transforms into glass below ∼150 K. We find that the coating, which is thicker around young ice crystals, can still be approximately 30 nm around older ice crystals of diameter about 10 µm. These results affect our understanding of PSC microphysics and chemistry and suggest that chlorine-activation reactions are better studied on supercooled HNO₃-H₂SO₄-H₂O solutions rather than on a pure ice surface.

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

    PubMed

    Pourhasan, Abolfazl; Goldust, Mohamad; Rezaee, Elham

    2013-01-01

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

  6. Isolation of Salmonella typhimurium from outbreak-associated cake mix.

    PubMed

    Zhang, Guodong; Ma, Li; Patel, Nehal; Swaminathan, Bala; Wedel, Stephanie; Doyle, Michael P

    2007-04-01

    During May and June of 2005, 26 persons in several states were infected by a single strain (isolates indistinguishable by pulsed-field gel electrophoresis) of Salmonella enterica serotype Typhimurium after eating cake batter ice cream. The cake mix used to prepare the cake batter in the ice cream was implicated by epidemiologic investigation as the source of Salmonella contamination. Initial tests did not detect Salmonella in cake mix collected during the outbreak investigation. The objective of this study was to evaluate different procedures to isolate Salmonella from the implicated cake mix, cake, and ice cream. All outbreak-associated food samples (14 samples) were collected during the outbreak investigation by health departments of several of the states involved. Different combinations of Salmonella isolation procedures, including sample size, preenrichment broth, enrichment broth, enrichment temperature, and isolation medium, were used. Salmonella Typhimurium was isolated from two cake mix samples; the food isolates were indistinguishable from the outbreak pattern by pulsed-field gel electrophoresis subtyping. Universal preenrichment broth was substantially better than was lactose broth for preenrichment, and tetrathionate broth was better than was Rappaport-Vassiliadis broth for isolating Salmonella from the two positive cake mix samples. Although more typical Salmonella colonies were observed on plates from enrichment cultures grown at 35 degrees C, more confirmed Salmonella isolates were obtained from plates of enrichment cultures grown at 42 degrees C. Brilliant green agar, xylose lysine tergitol 4 agar, xylose lysine desoxycholate agar, Hektoen enteric agar, and bismuth sulfite agar plates were equally effective in isolating Salmonella from cake mix. The best combination of preenrichment-enrichment conditions for isolating the outbreak strain of Salmonella was preenrichment of cake mix samples in universal preenrichment broth at 35 degrees C for 24 h

  7. Sensitivity of Cirrus and Mixed-phase Clouds to the Ice Nuclei Spectra in McRAS-AC: Single Column Model Simulations

    NASA Technical Reports Server (NTRS)

    Betancourt, R. Morales; Lee, D.; Oreopoulos, L.; Sud, Y. C.; Barahona, D.; Nenes, A.

    2012-01-01

    The salient features of mixed-phase and ice clouds in a GCM cloud scheme are examined using the ice formation parameterizations of Liu and Penner (LP) and Barahona and Nenes (BN). The performance of LP and BN ice nucleation parameterizations were assessed in the GEOS-5 AGCM using the McRAS-AC cloud microphysics framework in single column mode. Four dimensional assimilated data from the intensive observation period of ARM TWP-ICE campaign was used to drive the fluxes and lateral forcing. Simulation experiments where established to test the impact of each parameterization in the resulting cloud fields. Three commonly used IN spectra were utilized in the BN parameterization to described the availability of IN for heterogeneous ice nucleation. The results show large similarities in the cirrus cloud regime between all the schemes tested, in which ice crystal concentrations were within a factor of 10 regardless of the parameterization used. In mixed-phase clouds there are some persistent differences in cloud particle number concentration and size, as well as in cloud fraction, ice water mixing ratio, and ice water path. Contact freezing in the simulated mixed-phase clouds contributed to transfer liquid to ice efficiently, so that on average, the clouds were fully glaciated at T approximately 260K, irrespective of the ice nucleation parameterization used. Comparison of simulated ice water path to available satellite derived observations were also performed, finding that all the schemes tested with the BN parameterization predicted 20 average values of IWP within plus or minus 15% of the observations.

  8. Ice properties of single-layer stratocumulus during the Mixed-Phase Arctic Cloud Experiment: 1. Observations

    NASA Astrophysics Data System (ADS)

    McFarquhar, Greg M.; Zhang, Gong; Poellot, Michael R.; Kok, Gregory L.; McCoy, Robert; Tooman, Tim; Fridlind, Ann; Heymsfield, Andrew J.

    2007-12-01

    During the Department of Energy's Atmospheric Radiation Measurement Program's Mixed-Phase Arctic Cloud Experiment (M-PACE) in fall 2004, the University of North Dakota Citation measured 53 profiles within single-layer stratus clouds by executing spiral ascents and descents over Barrow and Oliktok Point, Alaska, and by flying ramped ascents and descents between. Cloud phase was identified from an algorithm that uses voltage change from the Rosemount ice detector, the size distribution (SD) shape measured by the Forward Scattering Spectrometer Probe (FSSP), and manual identification of particles imaged by the Cloud Particle Imager, the two-dimensional cloud probe (2DC) and the high-volume precipitation sampler (HVPS). Size and mass distribution functions were derived using data from the FSSP, one-dimensional cloud probe, 2DC and HVPS in conjunction with total water content (TWC) measured by the Counterflow Virtual Impactor. With clouds defined as locations where TWC > 0.001 g m-3, there were a total of 513 30-s averaged SDs in single-layer clouds, of which 71% were in mixed-phase parcels, 23% in ice-phase and 6% in liquid-phase. The mixed-phase parcels were dominated by contributions from liquid drops, with the liquid mass fraction fl having averages and standard deviations of 0.89 ± 0.18 with 75% of cases having fl > 0.9. For these single-layer clouds, fl increased with normalized cloud altitude zn, defined as linearly increasing from 0 at cloud base to 1 at cloud top with fl averaging 0.96 ± 0.13 near zn = 1 and 0.70 ± 0.30 near zn = 0. The effective radius of water droplets rew increased with zn, from an average of 6.9 ± 1.8 μm near zn = 0 to 11.4 ± 2.4 μm near zn = 1, whereas the effective radius of ice crystals rei (25.2 ± 3.9 μm) was nearly independent of zn. The averaged cloud droplet number concentration and concentrations of ice crystals with maximum dimensions greater than 53 μm were 43.6 ± 30.5 × 103 L-1 and 2.8 ± 6.9 L-1, respectively, and

  9. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality of the cream used shall meet the requirements of cream acceptable for the manufacture of U.S....

  10. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality of the cream used shall meet the requirements of cream acceptable for the manufacture of U.S. Grade AA...

  11. 21 CFR 131.160 - Sour cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sour cream. 131.160 Section 131.160 Food and Drugs... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.160 Sour cream. (a) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized...

  12. Ivermectin cream for rosacea.

    PubMed

    2015-11-01

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

  13. 7 CFR 1000.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Fluid cream product. 1000.16 Section 1000.16... Definitions § 1000.16 Fluid cream product. Fluid cream product means cream (other than plastic cream or frozen cream), including sterilized cream, or a mixture of cream and milk or skim milk containing 9 percent...

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

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

    NASA Astrophysics Data System (ADS)

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

    2010-04-01

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

  16. 75 FR 37311 - Airplane and Engine Certification Requirements in Supercooled Large Drop, Mixed Phase, and Ice...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-06-29

    ... these conditions. Study the effects icing requirement changes could have on Sec. Sec. 25.773, Pilot... test pilots, and their designees. The proposed ACs will be posted on the ``Aircraft Certification Draft... will not be certified. The existing regulations for pilot compartment view, airspeed...

  17. Optimization of the mixing ratio of ice crystal shapes in cirrus clouds for atmospheric point spread function modeling

    NASA Astrophysics Data System (ADS)

    Muguet, Isabelle; Chervet, Patrick; Rozé, Claude

    2007-10-01

    A critical issue to calculate the image transmission through cirrus clouds is to obtain a detailed description of the angular distribution of the scattered radiation in the forward direction. Computation of the scattering phase function on the basis of microphysics description of the cloud thanks to ray-tracing codes, seems to be the best way to fulfill this requirement. However, a comprehensive microphysical model can not be found, because of the great variability of the ice crystals composing natural cirrus. An optimization process has been developed to find the best mixing ratio of four pristine ice crystals shapes that minimizes the error on the forward peak of the scattering phase function. To achieve this goal, a comparison with a reference phase function derived from MODIS database has been led. The bulk scattering properties of the seven size distributions defined in this database have been computed at four wavelengths in the spectral domain from visible to medium infrared, applying the mixing ratio obtained after an optimization at 0.55μm. Used as an input to a propagation model based on a Monte Carlo method, PSF have been computed. They show very good agreement with the PSF calculated with the corresponding reference scattering properties.

  18. Contact dermatitis to Hirudoid cream.

    PubMed

    Pecegueiro, M; Brandão, M; Pinto, J; Conçalo, S

    1987-11-01

    31 patients allergic to Hirudoid cream were patch tested with the ingredients. 29 were allergic to the cream base and 16 to one or more components. The most common allergens were myristyl alcohol, cetostearyl alcohol and parabens. 14 patients reacted only to the base. The results are discussed.

  19. The Coffee and Cream Problem.

    ERIC Educational Resources Information Center

    Greenslade, Thomas B.

    1994-01-01

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

  20. Terconazole Vaginal Cream, Vaginal Suppositories

    MedlinePlus

    Terconazole comes as a cream and suppository to insert into the vagina. It is usually used daily at bedtime for either 3 or 7 days. ... prescribed by your doctor.To use the vaginal cream or vaginal suppositories, read the instructions provided with ...

  1. Electron Irradiation and Thermal Processing of Mixed-ices of Potential Relevance to Jupiter Trojan Asteroids

    NASA Astrophysics Data System (ADS)

    Mahjoub, Ahmed; Poston, Michael J.; Hand, Kevin P.; Brown, Michael E.; Hodyss, Robert; Blacksberg, Jordana; Eiler, John M.; Carlson, Robert W.; Ehlmann, Bethany L.; Choukroun, Mathieu

    2016-04-01

    In this work we explore the chemistry that occurs during the irradiation of ice mixtures on planetary surfaces, with the goal of linking the presence of specific chemical compounds to their formation locations in the solar system and subsequent processing by later migration inward. We focus on the outer solar system and the chemical differences for ice mixtures inside and outside the stability line for H2S. We perform a set of experiments to explore the hypothesis advanced by Wong & Brown that links the color bimodality in Jupiter's Trojans to the presence of H2S in the surface of their precursors. Non-thermal (10 keV electron irradiation) and thermally driven chemistry of CH3OH-NH3-H2O (“without H2S”) and H2S-CH3OH-NH3-H2O (“with H2S”) ices were examined. Mid-IR analyses of ice and mass spectrometry monitoring of the volatiles released during heating show a rich chemistry in both of the ice mixtures. The “with H2S” mixture experiment shows a rapid consumption of H2S molecules and production of OCS molecules after a few hours of irradiation. The heating of the irradiated “with H2S” mixture to temperatures above 120 K leads to the appearance of new infrared bands that we provisionally assign to SO2and CS. We show that radiolysis products are stable under the temperature and irradiation conditions of Jupiter Trojan asteroids. This makes them suitable target molecules for potential future missions as well as telescope observations with a high signal-to-noise ratio. We also suggest the consideration of sulfur chemistry in the theoretical modeling aimed at understanding the chemical composition of Trojans and KOBs.

  2. Hydra modeling of the effect of nearly complete inflight ice and ablator mix in a NIF implosion on several key diagnostics

    NASA Astrophysics Data System (ADS)

    Kritcher, Andrea; Sepke, Scott; Scott, Howard; Regan, Sean; Masse, Laurent; Raman, Kumar; Grim, Gary; Cerjan, Charlie; Marinak, Marty; Spears, Brian; Meezan, Nathan; Suter, Larry

    2012-10-01

    A programmed mix model is used with the radiation hydrodynamics code HYDRA to explore the effects of nearly complete inflight mixing of the ice and ablator on NIC implosion performance and diagnostic signatures. In NIC DT implosions, nearly complete mix of the DT ice and ablator can be envisioned via cold jets of material penetrating the ice possibly combined with turbulence at the fuel-ablator interface. The quantitative impact of this scenario on several key NIF diagnostics, including yield, ion temperature, downscattered neutron spectrum, neutron imaging, Ge and Cu atomic emission analysis, gated x-ray imaging, and streaked x-ray radiography will be discussed. This work performed under the auspices of the U.S. Department of Energy by Lawrence Livermore National Laboratory under Contract DE-AC52-07NA27344. LLNL-ABS-564191.

  3. Numerical Analysis of Mixed-Phase Icing Cloud Simulations in the NASA Propulsion Systems Laboratory

    NASA Technical Reports Server (NTRS)

    Bartkus, Tadas; Tsao, Jen-Ching; Struk, Peter; Van Zante, Judith

    2017-01-01

    This presentation describes the development of a numerical model that couples the thermal interaction between ice particles, water droplets, and the flowing gas of an icing wind tunnel for simulation of NASA Glenn Research Centers Propulsion Systems Laboratory (PSL). The ultimate goal of the model is to better understand the complex interactions between the test parameters and have greater confidence in the conditions at the test section of the PSL tunnel. The model attempts to explain the observed changes in test conditions by coupling the conservation of mass and energy equations for both the cloud particles and flowing gas mass. Model predictions were compared to measurements taken during May 2015 testing at PSL, where test conditions varied gas temperature, pressure, velocity and humidity levels, as well as the cloud total water content, particle initial temperature, and particle size distribution.

  4. Ice nucleation in internally mixed ammonium sulfate/dicarboxylic acid particles

    NASA Astrophysics Data System (ADS)

    Wise, Matthew E.; Garland, Rebecca M.; Tolbert, Margaret A.

    2004-10-01

    Recent studies have shown that tropospheric sulfate aerosols commonly contain 50% or more by mass organic species. The influence of these organics on the chemical and physical properties of sulfate aerosols is not fully established. Using an aerosol flow tube technique, we have determined ice nucleation temperatures for particles composed of ammonium sulfate and mixtures of ammonium sulfate with a series of dicarboxylic acids. A calibration curve was developed to allow us to convert the freezing temperatures to a saturation ratio required for ice nucleation. At levels detectable by our experimental technique we find that the freezing temperatures and critical ice saturation ratios of each system were identical, for a given water activity of the solution, even though the solutions contained varying fractions of inorganic and organic components. Further experiments showed that the freezing behavior of pure dicarboxylic acid particles was identical to that of the other systems studied if the water activity was identical. Although the apparent freezing temperatures reported here are substantially warmer than those predicted by the water activity based nucleation theory of T. Koop et al., we find that solution water activity defined the freezing conditions for the systems studied here.

  5. The local environment of ice particles in arctic mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Schlenczek, Oliver; Fugal, Jacob P.; Schledewitz, Waldemar; Borrmann, Stephan

    2015-04-01

    During the RACEPAC field campaign in April and May 2014, research flights were made with the Polar 5 and Polar 6 aircraft from the Alfred Wegener Institute in Arctic clouds near Inuvik, Northwest Territories, Canada. One flight with the Polar 6 aircraft, done on May 16, 2014, flew under precipitating, stratiform, mid-level clouds with several penetrations through cloud base. Measurements with HALOHolo, an airborne digital in-line holographic instrument for cloud particles, show ice particles in a field of other cloud particles in a local three-dimensional sample volume (~14x19x130 mm3 or ~35 cm^3). Each holographic sample volume is a snapshot of a 3-dimensional piece of cloud at the cm-scale with typically thousands of cloud droplets per sample volume, so each sample volume yields a statistically significant droplet size distribution. Holograms are recorded at a rate of six times per second, which provides one volume sample approx. every 12 meters along the flight path. The size resolution limit for cloud droplets is better than 1 µm due to advanced sizing algorithms. Shown are preliminary results of, (1) the ice/liquid water partitioning at the cloud base and the distribution of water droplets around each ice particle, and (2) spatial and temporal variability of the cloud droplet size distributions at cloud base.

  6. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cream cheese. 133.133 Section 133.133 Food and... Products § 133.133 Cream cheese. (a) Description. (1) Cream cheese is the soft, uncured cheese prepared by..., nonfat milk, or cream, as defined in § 133.3, used alone or in combination. (2) Clotting enzymes....

  7. 21 CFR 524.450 - Clotrimazole cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Clotrimazole cream. 524.450 Section 524.450 Food... Clotrimazole cream. (a) Specifications. Each gram of cream contains 10 milligrams of clotrimazole. (b) Sponsor. See 000859 in § 510.600(c). (c) Conditions of use—(1) Amount. Apply 1/4-inch ribbon of cream...

  8. ELECTRON IRRADIATION AND THERMAL PROCESSING OF MIXED-ICES OF POTENTIAL RELEVANCE TO JUPITER TROJAN ASTEROIDS

    SciTech Connect

    Mahjoub, Ahmed; Poston, Michael J.; Hand, Kevin P.; Hodyss, Robert; Blacksberg, Jordana; Carlson, Robert W.; Ehlmann, Bethany L.; Choukroun, Mathieu; Brown, Michael E.; Eiler, John M.

    2016-04-01

    In this work we explore the chemistry that occurs during the irradiation of ice mixtures on planetary surfaces, with the goal of linking the presence of specific chemical compounds to their formation locations in the solar system and subsequent processing by later migration inward. We focus on the outer solar system and the chemical differences for ice mixtures inside and outside the stability line for H{sub 2}S. We perform a set of experiments to explore the hypothesis advanced by Wong and Brown that links the color bimodality in Jupiter's Trojans to the presence of H{sub 2}S in the surface of their precursors. Non-thermal (10 keV electron irradiation) and thermally driven chemistry of CH{sub 3}OH–NH{sub 3}–H{sub 2}O (“without H{sub 2}S”) and H{sub 2}S–CH{sub 3}OH–NH{sub 3}–H{sub 2}O (“with H{sub 2}S”) ices were examined. Mid-IR analyses of ice and mass spectrometry monitoring of the volatiles released during heating show a rich chemistry in both of the ice mixtures. The “with H{sub 2}S” mixture experiment shows a rapid consumption of H{sub 2}S molecules and production of OCS molecules after a few hours of irradiation. The heating of the irradiated “with H{sub 2}S” mixture to temperatures above 120 K leads to the appearance of new infrared bands that we provisionally assign to SO{sub 2}and CS. We show that radiolysis products are stable under the temperature and irradiation conditions of Jupiter Trojan asteroids. This makes them suitable target molecules for potential future missions as well as telescope observations with a high signal-to-noise ratio. We also suggest the consideration of sulfur chemistry in the theoretical modeling aimed at understanding the chemical composition of Trojans and KOBs.

  9. Laboratory investigations of mixed organic/inorganic particles: Ice nucleation and optical hygroscopic growth

    NASA Astrophysics Data System (ADS)

    Beaver, Melinda R.

    The interactions of ambient aerosol particles with the atmosphere influence global climate and local visibility. Many of these atmospheric interactions are determined by the chemical composition of the aerosol particles. Ice nucleation in the upper troposphere is influenced and modified by the presence of anthropogenic aerosol particles. Also, interactions between particles and solar radiation are influenced by hygroscopic growth upon humidification. This thesis contains laboratory investigations into the role organic compounds play in ice nucleation and optical hygroscopic growth. Using an aerosol flow tube apparatus, we have studied the effects of aliphatic aldehydes (C3 to C10) and ketones (C 3 and C9) on ice nucleation in sulfuric acid aerosols. No acid-catalyzed reactions were observed under these conditions, and physical uptake was responsible for the organic content of the sulfuric acid aerosols. The physical properties of the organic compounds (primarily the solubility and melting point) were found to play a dominant role in determining the inferred mode of nucleation (homogenous or heterogeneous) and the specific freezing temperatures observed. Overall, very soluble, low-melting organics, such as acetone and propanal, caused a decrease in aerosol ice nucleation temperatures when compared with aqueous sulfuric acid aerosol. In contrast, sulfuric acid particles exposed to organic compounds of eight carbons and greater, of much lower solubility and higher melting temperatures, nucleate ice at temperatures above aqueous sulfuric acid aerosols. Organic compounds of intermediate carbon chain length, C4-C7, (of intermediate solubility and melting temperatures) nucleated ice at the same temperature as aqueous sulfuric acid aerosols. Light extinction by atmospheric particles is strongly dependent on the size, chemical composition, and water content of the aerosol. Since light extinction by particles directly impacts climate and visibility, measurements of

  10. Chemistry induced by energetic ions in water ice mixed with molecular nitrogen and oxygen

    NASA Astrophysics Data System (ADS)

    Boduch, Ph.; Domaracka, A.; Fulvio, D.; Langlinay, T.; Lv, X. Y.; Palumbo, M. E.; Rothard, H.; Strazzulla, G.

    2012-08-01

    Context. Several molecular species have been observed as frozen gases in cold environments such as grains in the interstellar/circumstellar medium or icy objects in the outer solar system. Because N2 and O2 are homonuclear, symmetric molecules are not easily observed. It is therefore relevant to find indirect methods to prove their presence from astronomical observations. Aims: Here we investigate one of the possible indirect methods, namely the formation of specific molecules by cosmic ion bombardment of ices in astrophysical environments that contain O2 and N2. The observation of these molecules in astronomical environments could act as a trojan horse to detect the presence of frozen molecular oxygen and/or nitrogen. Methods: We have conducted ion bombardment experiments of frozen O2, H2O and their mixtures with N2 at the laboratories of CIMAP-GANIL at Caen (France) and LASp at Catania (Italy). Different ions (13C2+, Ar2+ and H+) and energies (30-200 keV) have been used. Results: We have found that 13CO2 is formed when carbon ions are implanted in ices containing H2O and/or O2. Ozone and nitrogen oxides (NO, N2O, NO2) are formed in the studied ices containing O2 and N2 with different relative abundances. Conclusions: We suggest that ozone and nitrogen oxides are present and have to be searched for in some specific environments such as dense clouds in the interstellar medium and the surfaces of Pluto, Charon and Triton. Their observation could demonstrate the presence of molecular oxygen and/or nitrogen. A possible interest for the observations of atmospheres in exo-planetary objects is also discussed.

  11. Ocean mixing and ice-sheet control of seawater 234U/238U during the last deglaciation

    NASA Astrophysics Data System (ADS)

    Chen, Tianyu; Robinson, Laura F.; Beasley, Matthew P.; Claxton, Louis M.; Andersen, Morten B.; Gregoire, Lauren J.; Wadham, Jemma; Fornari, Daniel J.; Harpp, Karen S.

    2016-11-01

    Seawater 234U/238U provides global-scale information about continental weathering and is vital for marine uranium-series geochronology. Existing evidence supports an increase in 234U/238U since the last glacial period, but the timing and amplitude of its variability has been poorly constrained. Here we report two seawater 234U/238U records based on well-preserved deep-sea corals from the low-latitude Atlantic and Pacific Oceans. The Atlantic 234U/238U started to increase before major sea-level rise and overshot the modern value by 3 per mil during the early deglaciation. Deglacial 234U/238U in the Pacific converged with that in the Atlantic after the abrupt resumption of Atlantic meridional overturning. We suggest that ocean mixing and early deglacial release of excess 234U from enhanced subglacial melting of the Northern Hemisphere ice sheets have driven the observed 234U/238U evolution.

  12. Altered dynamics of broad-leaved tree species in a Chinese subtropical montane mixed forest: the role of an anomalous extreme 2008 ice storm episode.

    PubMed

    Ge, Jielin; Xiong, Gaoming; Wang, Zhixian; Zhang, Mi; Zhao, Changming; Shen, Guozhen; Xu, Wenting; Xie, Zongqiang

    2015-04-01

    Extreme climatic events can trigger gradual or abrupt shifts in forest ecosystems via the reduction or elimination of foundation species. However, the impacts of these events on foundation species' demography and forest dynamics remain poorly understood. Here we quantified dynamics for both evergreen and deciduous broad-leaved species groups, utilizing a monitoring permanent plot in a subtropical montane mixed forest in central China from 2001 to 2010 with particular relevance to the anomalous 2008 ice storm episode. We found that both species groups showed limited floristic alterations over the study period. For each species group, size distribution of dead individuals approximated a roughly irregular and flat shape prior to the ice storm and resembled an inverse J-shaped distribution after the ice storm. Furthermore, patterns of mortality and recruitment displayed disequilibrium behaviors with mortality exceeding recruitment for both species groups following the ice storm. Deciduous broad-leaved species group accelerated overall diameter growth, but the ice storm reduced evergreen small-sized diameter growth. We concluded that evergreen broad-leaved species were more susceptible to ice storms than deciduous broad-leaved species, and ice storm events, which may become more frequent with climate change, might potentially threaten the perpetuity of evergreen-dominated broad-leaved forests in this subtropical region in the long term. These results underscore the importance of long-term monitoring that is indispensible to elucidate causal links between forest dynamics and climatic perturbations.

  13. A FIRE-ACE/SHEBA Case Study of Mixed-Phase Arctic Boundary Layer Clouds: Entrainment Rate Limitations on Rapid Primary Ice Nucleation Processes

    NASA Technical Reports Server (NTRS)

    Fridlin, Ann; vanDiedenhoven, Bastiaan; Ackerman, Andrew S.; Avramov, Alexander; Mrowiec, Agnieszka; Morrison, Hugh; Zuidema, Paquita; Shupe, Matthew D.

    2012-01-01

    Observations of long-lived mixed-phase Arctic boundary layer clouds on 7 May 1998 during the First International Satellite Cloud Climatology Project (ISCCP) Regional Experiment (FIRE)Arctic Cloud Experiment (ACE)Surface Heat Budget of the Arctic Ocean (SHEBA) campaign provide a unique opportunity to test understanding of cloud ice formation. Under the microphysically simple conditions observed (apparently negligible ice aggregation, sublimation, and multiplication), the only expected source of new ice crystals is activation of heterogeneous ice nuclei (IN) and the only sink is sedimentation. Large-eddy simulations with size-resolved microphysics are initialized with IN number concentration N(sub IN) measured above cloud top, but details of IN activation behavior are unknown. If activated rapidly (in deposition, condensation, or immersion modes), as commonly assumed, IN are depleted from the well-mixed boundary layer within minutes. Quasi-equilibrium ice number concentration N(sub i) is then limited to a small fraction of overlying N(sub IN) that is determined by the cloud-top entrainment rate w(sub e) divided by the number-weighted ice fall speed at the surface v(sub f). Because w(sub c)< 1 cm/s and v(sub f)> 10 cm/s, N(sub i)/N(sub IN)<< 1. Such conditions may be common for this cloud type, which has implications for modeling IN diagnostically, interpreting measurements, and quantifying sensitivity to increasing N(sub IN) (when w(sub e)/v(sub f)< 1, entrainment rate limitations serve to buffer cloud system response). To reproduce observed ice crystal size distributions and cloud radar reflectivities with rapidly consumed IN in this case, the measured above-cloud N(sub IN) must be multiplied by approximately 30. However, results are sensitive to assumed ice crystal properties not constrained by measurements. In addition, simulations do not reproduce the pronounced mesoscale heterogeneity in radar reflectivity that is observed.

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

    NASA Astrophysics Data System (ADS)

    Seo, Eun-Suk

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

  15. Effects of glacial meltwater inflows and moat freezing on mixing in an ice-covered antarctic lake as interpreted from stable isotope and tritium distributions

    USGS Publications Warehouse

    Miller, L.G.; Aiken, G.R.

    1996-01-01

    Perennially ice-covered lakes in the McMurdo Dry Valleys have risen several meters over the past two decades due to climatic warming and increased glacial meltwater inflow. To elucidate the hydrologic responses to changing climate and the effects on lake mixing processes we measured the stable isotope (??18O and ??D) and tritium concentrations of water and ice samples collected in the Lake Fryxell watershed from 1987 through 1990. Stable isotope enrichment resulted from evaporation in stream and moat samples and from sublimation in surface lake-ice samples. Tritium enrichment resulted from exchange with the postnuclear atmosphere in stream and moat samples. Rapid injection of tritiated water into the upper water column of the make and incorporation of this water into the ice cover resulted in uniformly elevated tritium contents (> 3.0 TU) in these reservoirs. Tritium was also present in deep water, suggesting that a component of bottom water was recently at the surface. During summer, melted lake ice and stream water forms the moat. Water excluded from ice formation during fall moat freezing (enriched in solutes and tritium, and depleted in 18O and 2H relative to water below 15-m depth) may sink as density currents to the bottom of the lake. Seasonal lake circulation, in response to climate-driven surface inflow, is therefore responsible for the distribution of both water isotopes and dissolved solutes in Lake Fryxell.

  16. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

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

  17. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

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

  18. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

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

  19. 21 CFR 131.157 - Light whipping cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

  20. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

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

  1. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

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

  2. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  3. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

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

  4. 7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  5. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  6. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  7. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  8. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  9. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

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

  10. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  11. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

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

  12. 7 CFR 58.326 - Plastic cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

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

  13. 21 CFR 524.520 - Cuprimyxin cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

  14. 7 CFR 58.322 - Cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cream. 58.322 Section 58.322 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....322 Cream. Cream separated at an approved plant and used for the manufacture of butter shall have...

  15. 21 CFR 524.2483 - Triamcinolone cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

  16. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

  17. Ice particle type identification for shallow Arctic mixed-phase clouds using X-band polarimetric radar

    NASA Astrophysics Data System (ADS)

    Wen, Guang; Oue, Mariko; Protat, Alain; Verlinde, Johannes; Xiao, Hui

    2016-12-01

    Ice particle type identification for shallow Arctic mixed-phase clouds is studied using X-band polarimetric radar variables: horizontal reflectivity factor Zh, differential reflectivity Zdr, specific differential phase Kdp, and cross-correlation coefficient ρhv The problem is formulated in a Bayesian classification framework, which consists of a probability density function (PDF) and a prior probability. The PDF is approximated using a Gaussian mixture model with parameters obtained by a clustering technique. The prior probability is constructed with the spatial contextual information based on a Markov random field. The PDF and prior probability are incorporated to produce the posterior probability, the maximum of which indicates the most likely particle type. The proposed algorithm is used to first derive the PDFs for the X-band polarimetric radar observations, and then identify the particle types within Arctic precipitating cloud cases sampled in Barrow, Alaska. The results are consistent with ground-based observations and the technique is capable of detecting and characterizing the variability of cloud microphysics in Arctic clouds.

  18. Cirrus cloud mimics in the laboratory: an infrared spectroscopy study of thin films of mixed ice of water with organic acids and ammonia.

    PubMed

    Hellebust, Stig; O'Riordan, Brian; Sodeau, John

    2007-02-28

    The structures of formic and acetic acids deposited on a thin gold substrate held in vacuum at low temperatures and their related water-ice promoted chemistry have been investigated. The condensed water/guest films were taken to act as cirrus cloud "mimics." Such laboratory representations provide a necessary prelude to understanding how low temperature surfaces can affect chemical composition changes in the upper atmosphere. The systems were characterized by reflection-absorption infrared spectroscopy and temperature-programmed desorption spectrometry. The interaction behavior of the binary acid ices was compared to that observed when ternary mixtures of water, formic acid, and ammonia were deposited. Differences in the chemistry were observed depending on deposition method: layering or mixing. The more atmospherically relevant codeposition approach showed that at low temperatures, amorphous formic acid can be ionized to its monodentate form by water ice within the bulk rather than on the surface. In contrast, the introduction of ammonia leads to full bidentate ionization on the ice surface. The thermal desorption profiles of codeposited films of water, ammonia, and formic acid indicate that desorption occurs in three stages. The first is a slow release of ammonia between 120 and 160 K, then the main water desorption event occurs with a maximum rate close to 180 K, followed by a final release of ammonia and formic acid at about 230 K originating from nonhydrous ammonium formate on the surface. The behavior of acetic acid is similar to formic acid but shows lesser propensity to ionize in bulk water ice.

  19. Final Technical Report for "Ice nuclei relation to aerosol properties: Data analysis and model parameterization for IN in mixed-phase clouds" (DOE/SC00002354)

    SciTech Connect

    Anthony Prenni; Kreidenweis, Sonia M.

    2012-09-28

    Clouds play an important role in weather and climate. In addition to their key role in the hydrologic cycle, clouds scatter incoming solar radiation and trap infrared radiation from the surface and lower atmosphere. Despite their importance, feedbacks involving clouds remain as one of the largest sources of uncertainty in climate models. To better simulate cloud processes requires better characterization of cloud microphysical processes, which can affect the spatial extent, optical depth and lifetime of clouds. To this end, we developed a new parameterization to be used in numerical models that describes the variation of ice nuclei (IN) number concentrations active to form ice crystals in mixed-phase (water droplets and ice crystals co-existing) cloud conditions as these depend on existing aerosol properties and temperature. The parameterization is based on data collected using the Colorado State University continuous flow diffusion chamber in aircraft and ground-based campaigns over a 14-year period, including data from the DOE-supported Mixed-Phase Arctic Cloud Experiment. The resulting relationship is shown to more accurately represent the variability of ice nuclei distributions in the atmosphere compared to currently used parameterizations based on temperature alone. When implemented in one global climate model, the new parameterization predicted more realistic annually averaged cloud water and ice distributions, and cloud radiative properties, especially for sensitive higher latitude mixed-phase cloud regions. As a test of the new global IN scheme, it was compared to independent data collected during the 2008 DOE-sponsored Indirect and Semi-Direct Aerosol Campaign (ISDAC). Good agreement with this new data set suggests the broad applicability of the new scheme for describing general (non-chemically specific) aerosol influences on IN number concentrations feeding mixed-phase Arctic stratus clouds. Finally, the parameterization was implemented into a regional

  20. Direct Observations of Heat and Salt Entrainment Fluxes Across the Base of the Ocean Mixing Layer Under Marginal Ice Conditions in the Beaufort Sea

    NASA Astrophysics Data System (ADS)

    Gallaher, S.; Stanton, T. P.; Shaw, W. J.

    2014-12-01

    Measurements of turbulent fluxes of heat and salt across the base of the upper ocean mixed layer in summer marginal ice zone conditions in the Beaufort Sea were made using two eddy-correlation flux sensors with a vertical separation of 6m mounted on a depth-controlled frame. A third flux sensor measured fluxes 2m below the ice. A 16 element thermistor string measured finescale thermal gradients while a high resolution ADCP measured current profiles every 20cm across the frame to resolve finescale shear. Every hour the frame was profiled between 2m and 60m depth then re-positioned to span the base of the active mixing layer, determined primarily from the density profile, allowing the surface mixed layer entrainment fluxes to be determined. A range of wind conditions allowed mixed layer entrainment fluxes to be compared with several bulk entrainment formulations based on surface friction velocity values and the density jump across the base of the surface mixing layer.

  1. The Coffee and Cream Dilemma

    NASA Astrophysics Data System (ADS)

    Minor, Brandon; Feldman, Gerald

    2011-10-01

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

  2. 21 CFR 131.162 - Acidified sour cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Acidified sour cream. 131.162 Section 131.162 Food... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.162 Acidified sour cream. (a) Description. Acidified sour cream results from the souring of pasteurized...

  3. In-situ single submicron particle composition analysis of ice residuals from mountain-top mixed-phase clouds in Central Europe

    NASA Astrophysics Data System (ADS)

    Schmidt, S.; Schneider, J.; Klimach, T.; Mertes, S.; Schenk, L. P.; Curtius, J.; Kupiszewski, P.; Hammer, E.; Vochezer, P.; Lloyd, G.; Ebert, M.; Kandler, K.; Weinbruch, S.; Borrmann, S.

    2015-02-01

    This paper presents results from the "INUIT-JFJ/CLACE 2013" field campaign at the high alpine research station Jungfraujoch in January/February 2013. The chemical composition of ice particle residuals (IPR) in a size diameter range of 200-900 nm was measured in orographic, convective and non-convective clouds with a single particle mass spectrometer (ALABAMA) under ambient conditions characterized by temperatures between -28 and -4 °C and wind speed from 0.1 to 21 km h-1. Additionally, background aerosol particles in cloud free air were investigated. The IPR were sampled from mixed-phase clouds with two inlets which selectively extract small ice crystals in-cloud, namely the Counterflow Virtual Impactor (Ice-CVI) and the Ice Selective Inlet (ISI). The IPR as well as the aerosol particles were classified into seven different particle types: (1) black carbon, (2) organic carbon, (3) black carbon internally mixed with organic carbon, (4) minerals, (5) one particle group (termed "BioMinSal") that may contain biological particles, minerals, or salts, (6) industrial metals, and (7) lead containing particles. For any sampled particle population it was determined by means of single particle mass spectrometer how many of the analyzed particles belonged to each of these categories. Accordingly, between 20 and 30% of the IPR and roughly 42% of the background particles contained organic carbon. The measured fractions of minerals in the IPR composition varied from 6 to 33%, while the values for the "BioMinSal" group were between 15 and 29%. Four percent to 31% of the IPR contained organic carbon mixed with black carbon. Both inlets delivered similar results of the chemical composition and of the particle size distribution, although lead was found only in the IPR sampled by the Ice-CVI. The results show that the ice particle residual composition varies substantially between different cloud events, which indicates the influence of different meteorological conditions, such as

  4. Understanding Rapid Changes in Phase Partitioning between Cloud Liquid and Ice in Stratiform Mixed-Phase Clouds: An Arctic Case Study

    DOE PAGES

    Kalesse, Heike; de Boer, Gijs; Solomon, Amy; ...

    2016-11-23

    Understanding phase transitions in mixed-phase clouds is of great importance because the hydrometeor phase controls the lifetime and radiative effects of clouds. These cloud radiative effects have a crucial impact on the surface energy budget and thus on the evolution of the ice cover, in high altitudes. For a springtime low-level mixed-phase stratiform cloud case from Barrow, Alaska, a unique combination of instruments and retrieval methods is combined with multiple modeling perspectives to determine key processes that control cloud phase partitioning. The interplay of local cloud-scale versus large-scale processes is considered. Rapid changes in phase partitioning were found to bemore » caused by several main factors. Some major influences were the large-scale advection of different air masses with different aerosol concentrations and humidity content, cloud-scale processes such as a change in the thermodynamical coupling state, and local-scale dynamics influencing the residence time of ice particles. Other factors such as radiative shielding by a cirrus and the influence of the solar cycle were found to only play a minor role for the specific case study (11–12 March 2013). Furthermore, for an even better understanding of cloud phase transitions, observations of key aerosol parameters such as profiles of cloud condensation nucleus and ice nucleus concentration are desirable.« less

  5. Understanding Rapid Changes in Phase Partitioning between Cloud Liquid and Ice in Stratiform Mixed-Phase Clouds: An Arctic Case Study

    SciTech Connect

    Kalesse, Heike; de Boer, Gijs; Solomon, Amy; Oue, Mariko; Ahlgrimm, Maike; Zhang, Damao; Shupe, Matthew D.; Luke, Edward; Protat, Alain

    2016-11-23

    Understanding phase transitions in mixed-phase clouds is of great importance because the hydrometeor phase controls the lifetime and radiative effects of clouds. These cloud radiative effects have a crucial impact on the surface energy budget and thus on the evolution of the ice cover, in high altitudes. For a springtime low-level mixed-phase stratiform cloud case from Barrow, Alaska, a unique combination of instruments and retrieval methods is combined with multiple modeling perspectives to determine key processes that control cloud phase partitioning. The interplay of local cloud-scale versus large-scale processes is considered. Rapid changes in phase partitioning were found to be caused by several main factors. Some major influences were the large-scale advection of different air masses with different aerosol concentrations and humidity content, cloud-scale processes such as a change in the thermodynamical coupling state, and local-scale dynamics influencing the residence time of ice particles. Other factors such as radiative shielding by a cirrus and the influence of the solar cycle were found to only play a minor role for the specific case study (11–12 March 2013). Furthermore, for an even better understanding of cloud phase transitions, observations of key aerosol parameters such as profiles of cloud condensation nucleus and ice nucleus concentration are desirable.

  6. Modern Airfoil Ice Accretions

    NASA Technical Reports Server (NTRS)

    Addy, Harold E., Jr.; Potapczuk, Mark G.; Sheldon, David W.

    1997-01-01

    This report presents results from the first icing tests performed in the Modem Airfoils program. Two airfoils have been subjected to icing tests in the NASA Lewis Icing Research Tunnel (IRT). Both airfoils were two dimensional airfoils; one was representative of a commercial transport airfoil while the other was representative of a business jet airfoil. The icing test conditions were selected from the FAR Appendix C envelopes. Effects on aerodynamic performance are presented including the effects of varying amounts of glaze ice as well as the effects of approximately the same amounts of glaze, mixed, and rime ice. Actual ice shapes obtained in these tests are also presented for these cases. In addition, comparisons are shown between ice shapes from the tests and ice shapes predicted by the computer code, LEWICE for similar conditions. Significant results from the tests are that relatively small amounts of ice can have nearly as much effect on airfoil lift coefficient as much greater amounts of ice and that glaze ice usually has a more detrimental effect than either rime or mixed ice. LEWICE predictions of ice shapes, in general, compared reasonably well with ice shapes obtained in the IRT, although differences in details of the ice shapes were observed.

  7. Observed microphysical changes in Arctic mixed-phase clouds when transitioning from sea ice to open ocean

    NASA Astrophysics Data System (ADS)

    Young, Gillian; Jones, Hazel M.; Choularton, Thomas W.; Crosier, Jonathan; Bower, Keith N.; Gallagher, Martin W.; Davies, Rhiannon S.; Renfrew, Ian A.; Elvidge, Andrew D.; Darbyshire, Eoghan; Marenco, Franco; Brown, Philip R. A.; Ricketts, Hugo M. A.; Connolly, Paul J.; Lloyd, Gary; Williams, Paul I.; Allan, James D.; Taylor, Jonathan W.; Liu, Dantong; Flynn, Michael J.

    2016-11-01

    In situ airborne observations of cloud microphysics, aerosol properties, and thermodynamic structure over the transition from sea ice to ocean are presented from the Aerosol-Cloud Coupling And Climate Interactions in the Arctic (ACCACIA) campaign. A case study from 23 March 2013 provides a unique view of the cloud microphysical changes over this transition under cold-air outbreak conditions. Cloud base lifted and cloud depth increased over the transition from sea ice to ocean. Mean droplet number concentrations, Ndrop, also increased from 110 ± 36 cm-3 over the sea ice to 145 ± 54 cm-3 over the marginal ice zone (MIZ). Downstream over the ocean, Ndrop decreased to 63 ± 30 cm-3. This reduction was attributed to enhanced collision-coalescence of droplets within the deep ocean cloud layer. The liquid water content increased almost four fold over the transition and this, in conjunction with the deeper cloud layer, allowed rimed snowflakes to develop and precipitate out of cloud base downstream over the ocean. The ice properties of the cloud remained approximately constant over the transition. Observed ice crystal number concentrations averaged approximately 0.5-1.5 L-1, suggesting only primary ice nucleation was active; however, there was evidence of crystal fragmentation at cloud base over the ocean. Little variation in aerosol particle number concentrations was observed between the different surface conditions; however, some variability with altitude was observed, with notably greater concentrations measured at higher altitudes ( > 800 m) over the sea ice. Near-surface boundary layer temperatures increased by 13 °C from sea ice to ocean, with corresponding increases in surface heat fluxes and turbulent kinetic energy. These significant thermodynamic changes were concluded to be the primary driver of the microphysical evolution of the cloud. This study represents the first investigation, using in situ airborne observations, of cloud microphysical changes with

  8. Parameterization of the Extinction Coefficient in Ice and Mixed-Phase Arctic Clouds during the ISDAC Field Campaign

    SciTech Connect

    Korolev, A; Shashkov, A; Barker, H

    2012-03-06

    This report documents the history of attempts to directly measure cloud extinction, the current measurement device known as the Cloud Extinction Probe (CEP), specific problems with direct measurement of extinction coefficient, and the attempts made here to address these problems. Extinction coefficient is one of the fundamental microphysical parameters characterizing bulk properties of clouds. Knowledge of extinction coefficient is of crucial importance for radiative transfer calculations in weather prediction and climate models given that Earth's radiation budget (ERB) is modulated much by clouds. In order for a large-scale model to properly account for ERB and perturbations to it, it must ultimately be able to simulate cloud extinction coefficient well. In turn this requires adequate and simultaneous simulation of profiles of cloud water content and particle habit and size. Similarly, remote inference of cloud properties requires assumptions to be made about cloud phase and associated single-scattering properties, of which extinction coefficient is crucial. Hence, extinction coefficient plays an important role in both application and validation of methods for remote inference of cloud properties from data obtained from both satellite and surface sensors (e.g., Barker et al. 2008). While estimation of extinction coefficient within large-scale models is relatively straightforward for pure water droplets, thanks to Mie theory, mixed-phase and ice clouds still present problems. This is because of the myriad forms and sizes that crystals can achieve, each having their own unique extinction properties. For the foreseeable future, large-scale models will have to be content with diagnostic parametrization of crystal size and type. However, before they are able to provide satisfactory values needed for calculation of radiative transfer, they require the intermediate step of assigning single-scattering properties to particles. The most basic of these is extinction

  9. 7 CFR 1000.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... cream), including sterilized cream, or a mixture of cream and milk or skim milk containing 9 percent or... Agreements and Orders; Milk), DEPARTMENT OF AGRICULTURE GENERAL PROVISIONS OF FEDERAL MILK MARKETING...

  10. Wrinkle Creams: Your Guide to Younger Looking Skin

    MedlinePlus

    Wrinkle creams: Your guide to younger looking skin Do over-the-counter wrinkle creams really reduce the appearance of fine lines and ... many factors. By Mayo Clinic Staff Many wrinkle creams and lotions sold in department stores, in drugstores ...

  11. Observed microphysical changes in Arctic mixed-phase clouds when transitioning from sea-ice to open ocean

    NASA Astrophysics Data System (ADS)

    Young, Gillian; Jones, Hazel M.; Crosier, Jonathan; Bower, Keith N.; Darbyshire, Eoghan; Taylor, Jonathan W.; Liu, Dantong; Allan, James D.; Williams, Paul I.; Gallagher, Martin W.; Choularton, Thomas W.

    2016-04-01

    The Arctic sea-ice is intricately coupled to the atmosphere[1]. The decreasing sea-ice extent with the changing climate raises questions about how Arctic cloud structure will respond. Any effort to answer these questions is hindered by the scarcity of atmospheric observations in this region. Comprehensive cloud and aerosol measurements could allow for an improved understanding of the relationship between surface conditions and cloud structure; knowledge which could be key in validating weather model forecasts. Previous studies[2] have shown via remote sensing that cloudiness increases over the marginal ice zone (MIZ) and ocean with comparison to the sea-ice; however, to our knowledge, detailed in-situ data of this transition have not been previously presented. In 2013, the Aerosol-Cloud Coupling and Climate Interactions in the Arctic (ACCACIA) campaign was carried out in the vicinity of Svalbard, Norway to collect in-situ observations of the Arctic atmosphere and investigate this issue. Fitted with a suite of remote sensing, cloud and aerosol instrumentation, the FAAM BAe-146 aircraft was used during the spring segment of the campaign (Mar-Apr 2013). One case study (23rd Mar 2013) produced excellent coverage of the atmospheric changes when transitioning from sea-ice, through the MIZ, to the open ocean. Clear microphysical changes were observed, with the cloud liquid-water content increasing by almost four times over the transition. Cloud base, depth and droplet number also increased, whilst ice number concentrations decreased slightly. The surface warmed by ~13 K from sea-ice to ocean, with minor differences in aerosol particle number (of sizes corresponding to Cloud Condensation Nuclei or Ice Nucleating Particles) observed, suggesting that the primary driver of these microphysical changes was the increased heat fluxes and induced turbulence from the warm ocean surface as expected. References: [1] Kapsch, M.L., Graversen, R.G. and Tjernström, M. Springtime

  12. Herbal haemorrhoidal cream for haemorrhoids.

    PubMed

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

    2013-10-31

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

  13. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  14. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

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

  15. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

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

  16. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

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

  17. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  18. 7 CFR 58.348 - Plastic cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  19. The dependence of ice microphysics on aerosol concentration in arctic mixed-phase stratus clouds during ISDAC and M-PACE

    SciTech Connect

    Jackson, Robert C.; McFarquhar, Greg; Korolev, Alexei; Earle, Michael; Liu, Peter S.; Lawson, R. P.; Brooks, Sarah D.; Wolde, Mengistu; Laskin, Alexander; Freer, Matthew

    2012-08-14

    Cloud and aerosol data acquired by the National Research Council of Canada (NRC) Convair-580 aircraft in, above, and below single-layer arctic stratocumulus cloud during the Indirect and Semi-Direct Aerosol Campaign (ISDAC) in April 2008 were used to test three aerosol indirect effects hypothesized to act in mixed-phase clouds: the riming indirect effect, the glaciation indirect effect, and the cold second indirect effect. The data showed a correlation of R= 0.75 between liquid drop number concentration, Nliq, inside cloud and ambient aerosol number concentration NPCASP below cloud. This, combined with increasing liquid water content LWC with height above cloud base and the nearly constant profile of Nliq, suggested that liquid drops were nucleated from aerosol at cloud base. No strong evidence of a riming indirect effect was observed, but a strong correlation of R = 0.69 between ice crystal number concentration Ni and NPCASP above cloud was noted. Increases in ice nuclei (IN) concentration with NPCASP above cloud combined with the subadiabatic LWC profiles suggest possible mixing of IN from cloud top consistent with the glaciation indirect effect. The higher Nice and lower effective radius rel for the more polluted ISDAC cases compared to data collected in cleaner single-layer stratocumulus conditions during the Mixed-Phase Arctic Cloud Experiment is consistent with the operation of the cold second indirect effect. However, more data in a wider variety of meteorological and surface conditions, with greater variations in aerosol forcing, are required to identify the dominant aerosol forcing mechanisms in mixed-phase arctic clouds.

  20. 7 CFR 58.321 - Cream storage tanks.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream storage tanks for continuous churns should be equipped with effective temperature controls and recording...

  1. 7 CFR 58.321 - Cream storage tanks.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  2. [Preparation of water in oil type cream with high content of water containing Kochia scoparia fruit and Cnidium monnieri fruit].

    PubMed

    Kohri, Naonori; Yamashita, Miki; Kanazawa, Tsutomu; Kodera, Hajime

    2011-01-01

    Kikisui is a herbal lotion containing Kochia scoparia Fruit and Cnidium monnieri Fruit that is clinically used as an antipruritic for itchy dry skin. However, this formulation is unsuitable for inducing a prolonged effect. Here, we attempted to change the formulation from a lotion to a cream. The cream we chose was a water-in-oil (W/O) type emulsion for enhancing skin compatibility. In addition, the high water content imparts a sensation of coolness. However, it is difficult to prepare a stable W/O type cream with high water content using a mechanical mixing method. Instead, we prepared the W/O type emulsion using liquid crystals. Water containing cocamidopropyl betaine was added to a dispersed phase comprising an oil phase of oleic acid and liquid paraffin that was constantly stirred. Addition of an aqueous solution containing Kochia scoparia Fruit and Cnidium monnieri Fruit decreased the stability of the cream. However, addition of glycerin as a humectant, and ethyl p-hydroxybenzoate/n-butyl p-hydroxybenzoate as preservatives enhanced the stability of the cream. The stability of the emulsion was correlated with the apparent viscosity of the cream. The final W/O type cream had a water content of 83% and was stable for more than 6 months at 4°C. Furthermore, ostol, which is one of the main biologically active herbal compounds, was also stable for more than 6 months.

  3. Effects of cloud condensation nuclei and ice nucleating particles on precipitation processes and supercooled liquid in mixed-phase orographic clouds

    DOE PAGES

    Fan, Jiwen; Leung, L. Ruby; Rosenfeld, Daniel; ...

    2017-01-23

    How orographic mixed-phase clouds respond to the change in cloud condensation nuclei (CCN) and ice nucleating particles (INPs) are highly uncertain. The main snow production mechanism in warm and cold mixed-phase orographic clouds (referred to as WMOCs and CMOCs, respectively, distinguished here as those having cloud tops warmer and colder than −20 °C) could be very different. We quantify the CCN and INP impacts on supercooled water content, cloud phases, and precipitation for a WMOC case and a CMOC case, with sensitivity tests using the same CCN and INP concentrations between the WMOC and CMOC cases. It was found that depositionmore » plays a more important role than riming for forming snow in the CMOC case, while the role of riming is dominant in the WMOC case. As expected, adding CCN suppresses precipitation, especially in WMOCs and low INPs. However, this reverses strongly for CCN of 1000 cm−3 and larger. We found a new mechanism through which CCN can invigorate mixed-phase clouds over the Sierra Nevada and drastically intensify snow precipitation when CCN concentrations are high (1000 cm−3 or higher). In this situation, more widespread shallow clouds with a greater amount of cloud water form in the Central Valley and foothills west of the mountain range. The increased latent heat release associated with the formation of these clouds strengthens the local transport of moisture to the windward slope, invigorating mixed-phase clouds over the mountains, and thereby producing higher amounts of snow precipitation. Under all CCN conditions, increasing the INPs leads to decreased riming and mixed-phase fraction in the CMOC as a result of liquid-limited conditions, but has the opposite effects in the WMOC as a result of ice-limited conditions. However, precipitation in both cases is increased by increasing INPs due to an increase in deposition for the CMOC but enhanced riming and deposition in the WMOC. Increasing the INPs dramatically reduces

  4. Effects of cloud condensation nuclei and ice nucleating particles on precipitation processes and supercooled liquid in mixed-phase orographic clouds

    SciTech Connect

    Fan, Jiwen; Leung, L. Ruby; Rosenfeld, Daniel; DeMott, Paul J.

    2017-01-01

    How orographic mixed-phase clouds respond to the change in cloud condensation nuclei (CCN) and ice nucleating particles (INPs) are highly uncertain. The main snow production mechanism in warm and cold mixed-phase orographic clouds (referred to as WMOCs and CMOCs, respectively, distinguished here as those having cloud tops warmer and colder than -20°C) could be very different. We quantify the CCN and INP impacts on supercooled water content, cloud phases, and precipitation for a WMOC case and a CMOC case, with sensitivity tests using the same CCN and INP concentrations between the WMOC and CMOC cases. It was found that deposition plays a more important role than riming for forming snow in the CMOC case, while the role of riming is dominant in the WMOC case. As expected, adding CCN suppresses precipitation, especially in WMOCs and low INPs. However, this reverses strongly for CCN of 1000 cm-3 and larger. We found a new mechanism through which CCN can invigorate mixed-phase clouds over the Sierra Nevada and drastically intensify snow precipitation when CCN concentrations are high (1000 cm-3 or higher). In this situation, more widespread shallow clouds with a greater amount of cloud water form in the Central Valley and foothills west of the mountain range. The increased latent heat release associated with the formation of these clouds strengthens the local transport of moisture to the windward slope, invigorating mixed-phase clouds over the mountains, and thereby producing higher amounts of snow precipitation. Under all CCN conditions, increasing the INPs leads to decreased riming and mixed-phase fraction in the CMOC as a result of liquid-limited conditions, but has the opposite effects in the WMOC as a result of ice-limited conditions. However, precipitation in both cases is increased by increasing INPs due to an increase in deposition for the CMOC but enhanced riming and deposition in the WMOC. Increasing the INPs dramatically reduces

  5. Effects of cloud condensation nuclei and ice nucleating particles on precipitation processes and supercooled liquid in mixed-phase orographic clouds

    NASA Astrophysics Data System (ADS)

    Fan, Jiwen; Leung, L. Ruby; Rosenfeld, Daniel; DeMott, Paul J.

    2017-01-01

    How orographic mixed-phase clouds respond to the change in cloud condensation nuclei (CCN) and ice nucleating particles (INPs) are highly uncertain. The main snow production mechanism in warm and cold mixed-phase orographic clouds (referred to as WMOCs and CMOCs, respectively, distinguished here as those having cloud tops warmer and colder than -20 °C) could be very different. We quantify the CCN and INP impacts on supercooled water content, cloud phases, and precipitation for a WMOC case and a CMOC case, with sensitivity tests using the same CCN and INP concentrations between the WMOC and CMOC cases. It was found that deposition plays a more important role than riming for forming snow in the CMOC case, while the role of riming is dominant in the WMOC case. As expected, adding CCN suppresses precipitation, especially in WMOCs and low INPs. However, this reverses strongly for CCN of 1000 cm-3 and larger. We found a new mechanism through which CCN can invigorate mixed-phase clouds over the Sierra Nevada and drastically intensify snow precipitation when CCN concentrations are high (1000 cm-3 or higher). In this situation, more widespread shallow clouds with a greater amount of cloud water form in the Central Valley and foothills west of the mountain range. The increased latent heat release associated with the formation of these clouds strengthens the local transport of moisture to the windward slope, invigorating mixed-phase clouds over the mountains, and thereby producing higher amounts of snow precipitation. Under all CCN conditions, increasing the INPs leads to decreased riming and mixed-phase fraction in the CMOC as a result of liquid-limited conditions, but has the opposite effects in the WMOC as a result of ice-limited conditions. However, precipitation in both cases is increased by increasing INPs due to an increase in deposition for the CMOC but enhanced riming and deposition in the WMOC. Increasing the INPs dramatically reduces supercooled water content and

  6. Does alprostadil cream hit the spot?

    PubMed

    2015-02-01

    Alprostadil, a prostaglandin, has been marketed for many years as a urethral stick and an intracavernous injection for the treatment of erectile dysfunction.(1) It is now available in the form of a cream (Vitaros-Takeda). Adverts for the product declare: "Sex with no pills, pellets or needles. Spot on." In this article, we consider the evidence for alprostadil cream, and its place in the management of erectile dysfunction.

  7. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.

    PubMed

    Brighenti, M; Govindasamy-Lucey, S; Lim, K; Nelson, K; Lucey, J A

    2008-12-01

    -free cheeses. Sensory analysis indicated that full-fat cream cheeses were firmer, more cohesive, more difficult to dissolve and spread, and less sticky than Neufchatel or fat-free cheeses. The high hardness of full-fat cream cheese is presumably due to its greater fat content because after homogenization of the cream cheese mix, fat globules are partly covered with casein and participate in the aggregation of casein particles, reinforcing the structure of this product. These results indicate that there are significant differences in the textural properties of cream cheese made with different fat contents.

  8. Double blind study of sertaconazole 2% cream vs. clotrimazole 1% cream in treatment of seborrheic dermatitis.

    PubMed

    Goldust, Mohamad; Rezaee, Elham; Rouhani, Shahin

    2013-01-01

    Treatment of seborrheic dermatitis (SD) is an important issue in dermatology. This study was undertaken to compare efficiency of sertaconazole 2% cream vs. clotrimazole 1% cream for the treatment of seborrheic dermatitis. One hundred twenty eight patients suffering from SD were studied. Patients were randomly divided into two groups. Sixty four patients received local sertoconazole 2% cream and in control group 64 patients received clotrimazole 1% cream. They were recommended to use the cream twice a day for 4 weeks. At the beginning of referring and 2 and 4 weeks after first visit, the patients were examined by a dermatologist to assess improvement of clinical symptoms. The mean age of sertaconazole and clotrimazole group patients was 34.78+/-13.54 and 38.68+/-11.88, respectively. The highest level of satisfaction (87.6%) was observed 28 days after sertaconazole administration and in clotrimazole group it was 50%. Relapse of the disease one month after stopping treatment was not observed in groups treated with sertaconazole 2% cream and clotrimazole 1% cream. This study suggests that sertaconazole 2% cream is an effective and well-tolerated treatment for moderate to severe facial seborrheic dermatitis.

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

    ERIC Educational Resources Information Center

    Offenholley, Kathleen H.

    2013-01-01

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

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

    ERIC Educational Resources Information Center

    Waterson, Robert A.

    2012-01-01

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

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

    ERIC Educational Resources Information Center

    Garritano, Jeremy R.

    2007-01-01

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

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

    ERIC Educational Resources Information Center

    Bloom, Lynn Z.

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

  13. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... hydrolyzed milk proteins as provided for in paragraph (d) of this section subject to the conditions... be free of excess alkali. (d) Optional hydrolyzed milk proteins. One or more of the optional hydrolyzed milk proteins referred to in paragraph (a) of this section may be added as stabilizers at a...

  14. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... hydrolyzed milk proteins as provided for in paragraph (d) of this section subject to the conditions... be free of excess alkali. (d) Optional hydrolyzed milk proteins. One or more of the optional hydrolyzed milk proteins referred to in paragraph (a) of this section may be added as stabilizers at a...

  15. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... hydrolyzed milk proteins as provided for in paragraph (d) of this section subject to the conditions... be free of excess alkali. (d) Optional hydrolyzed milk proteins. One or more of the optional hydrolyzed milk proteins referred to in paragraph (a) of this section may be added as stabilizers at a...

  16. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... hydrolyzed milk proteins as provided for in paragraph (d) of this section subject to the conditions... be free of excess alkali. (d) Optional hydrolyzed milk proteins. One or more of the optional hydrolyzed milk proteins referred to in paragraph (a) of this section may be added as stabilizers at a...

  17. Local anesthetic cream prepared from lidocaine-tetracaine eutectic mixture.

    PubMed

    Ohzeki, Keiichi; Kitahara, Masaki; Suzuki, Noriko; Taguchi, Kyoji; Yamazaki, Yuki; Akiyama, Shinji; Takahashi, Kentaro; Kanzaki, Yasushi

    2008-04-01

    Local anesthetic creams for the clinical treatment of conditions such as postherpetic neuralgia were prepared as an in-house formulation from the eutectic mixture of lidocaine-tetracaine (LT cream) using two eutectic mixtures of local anesthetic (EMLA) type bases. The LT formulation was compared with a lidocaine-prilocaine (LP cream) eutectic mixture formulated using the same base as EMLA. The chemical stability of lidocaine was examined in advance and was found to be stable for more than 3 months either in LT cream or in LP cream. The release rate of lidocaine from the formulated creams was examined using a cellulose ester membrane. The release rate of lidocaine from LT cream was similar to that from LP cream. The release rate of tetracaine was slightly slower than that of lidocaine in LT cream reflecting the larger molecular size of tetracaine. The penetration rate was examined in vitro using a Yucatan micropig skin. The penetration rate of lidocaine was similar between LT and LP creams. Infiltration anesthesia action examined in guinea pigs indicated that the difference between the two creams was statistically insignificant. The present study suggests the equivalence of the LT and LP creams as a local anesthetic and the potential of LT cream for clinical use either in the easy formulation or in the low-cost formulation.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

  19. Chloroxylenol and zinc oxide containing cream (Nels cream) vs. 5% benzoyl peroxide cream in the treatment of acne vulgaris. A double-blind, randomized, controlled trial.

    PubMed

    Papageorgiou, P P; Chu, A C

    2000-01-01

    Forty-one subjects completed a double-blind controlled randomized study comparing the following: (i) Nels cream (containing chloroxylenol and zinc oxide); (ii) 5% benzoyl peroxide cream; and (iii) the vehicle of the Nels cream. Patients applied the medications twice daily for 8 weeks. At the end of the test period there was no significant difference in the reduction of inflammatory and noninflammatory lesion counts achieved by Nels cream and benzoyl peroxide. Both creams proved superior to the vehicle. Efficacy grading by subjects and investigators showed no significant difference between Nels cream and benzoyl peroxide. However, side-effects such as peeling and dryness caused by the treatment were significantly less in the Nels cream group.

  20. Skin Cancer Cream Linked to 5 Dog Deaths:

    MedlinePlus

    ... medlineplus.gov/news/fullstory_163145.html Skin Cancer Cream Linked to 5 Dog Deaths: FDA Even ingesting ... have died from exposure to a skin cancer cream prescribed for people, according to the U.S. Food ...

  1. Treatment of seborrheic dermatitis, comparison of sertaconazole 2% cream versus ketoconazole 2% cream.

    PubMed

    Lotti, Torello; Goldust, Mohamad; Rezaee, Elham

    2013-05-06

    Objective: There are controversies in the treatment of seborrheic dermatitis. The aim of this study was to compare the efficacy of sertaconazole 2% cream as against ketoconazole 2% cream in the treatment of seborrheic dermatitis. Methods: A total of 132 patients, who had been diagnosed of seborrheic dermatitis were studied. The first group received sertaconazole 2% cream (group A), and the other received ketoconazole 2% cream (group B). At the beginning of referring and also 2 and 4 weeks after first visit, the patients were examined by a dermatologist to control improvement of clinical symptoms and drug side effects. Results: The mean age of sertaconazole and ketoconazole group was 30.18 ± 12.36 and 34.68 ± 10.16, respectively. Patients with moderate Scoring Index (SI) had the most frequency (76.6%) at pretreatment stage with ketoconazole 2% cream. This is when patients with mild SI had the highest frequency (53.3%) at posttreatment stage. In patients who received the sertaconazole 2% cream, the highest frequency was observed in 80% of cases with moderate SI at pretreatment stage, while patients with slight SI had the highest frequency (83.3%) at posttreatment stage. Conclusion: Sertaconazole 2% cream may be an excellent alternative therapeutic modality for treating seborrheic dermatitis.

  2. Treatment of seborrheic dermatitis: the efficiency of sertaconazole 2% cream vs. tacrolimus 0.03% cream.

    PubMed

    Goldust, Mohamad; Rezaee, Elham; Raghifar, Ramin; Hemayat, Sevil

    2013-01-01

    The treatment of seborrheic dermatitis (SD) includes topical antifungal agents to eradicate Malassezia spp. corticosteroids to treat the inflammatory component of the disease, and keratolytics to remove scale and crust. The aim of this study was to compare the efficiency of sertaconazole 2% cream and tacrolimus 0.03% cream in the treatment of seborrheic dermatitis. In this clinical trial study, sixty patients suffering from SD were studied. Thirty patients received local sertaconazole 2% cream with a recommendation to use the cream twice a day for 4 weeks. In the control group, thirty patients received tacrolimus 0.03% cream twice a day for four weeks. At the time of referral, and 2 and 4 weeks after first visit, the patients were examined by a dermatologist to check the improvement of clinical symptoms. The mean ages of the sertaconazole and tacrolimus groups were 30.98 +/- 12.24 and 34.67 +/- 10.82, respectively. The highest level of satisfaction (90%) was observed 28 days after sertaconazole use. Only 83.3% satisfaction was noted in the tacrolimus group. The relationship between patient satisfaction and sertaconazole 2% cream receive in 28th day was significant (P = 0.006). Sertaconazole 2% cream may be an excellent alternative therapeutic modality for treating seborrheic dermatitis.

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

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Surgeon's gloving cream. 878.4470 Section 878.4470...) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical Devices § 878.4470 Surgeon's gloving cream. (a) Identification. Surgeon's gloving cream is an ointment intended to be used to lubricate the...

  4. Melasma Associated with Topical Estrogen Cream

    PubMed Central

    Schiechert, Rachel A.; Zaiac, Martin N.

    2017-01-01

    A 47-year-old woman presented with hyperpigmented patches on her upper extremities. The patient had begun using a topical estrogen cream in the affected areas prior to noticing the hyperpigmentation. A diagnosis of melasma secondary to topical estrogen cream was made. While systemic hormones are a well-documented trigger for the development of melasma, this case represents the first report of melasma associated with topical estrogens. Topical estrogens are frequently prescribed to postmenopausal women for skin rejuvenation. Melasma should be discussed as a potential side effect of systemic as well as topical estrogen preparations. PMID:28367263

  5. Vaniqa--eflornithine 13.9% cream.

    PubMed

    Shapiro, J; Lui, H

    2001-04-01

    Eflornithine HCl 13.9% cream is the first topical prescription treatment to be approved by the US FDA for the reduction of unwanted facial hair in women. It irreversibly inhibits ornithine decarboxylase (ODC), an enzyme that catalyzes the rate-limiting step for follicular polyamine synthesis, which is necessary for hair growth. In clinical trials eflornithine cream slowed the growth of unwanted facial hair in up to 60% of women. Improvement occurs gradually over a period of 4-8 weeks or longer. Most reported adverse reactions consisted of minor skin irritation.

  6. 78 FR 50420 - Determination That LIDEX (fluocinonide) Cream and LIDEX-E (fluocinonide) Cream and Nine Other...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-19

    ... HUMAN SERVICES Food and Drug Administration Determination That LIDEX (fluocinonide) Cream and LIDEX-E (fluocinonide) Cream and Nine Other Drug Products Were Not Withdrawn From Sale for Reasons of Safety or... NDA 016908 LIDEX (fluocinonide) Cream; Topical, Medicis Pharmaceutical Corp., 7720 0.05%,....

  7. ZipperCream-CG and WhiteAcre-DG: Two Newly-released, Cream-type Southernpea Cultivars

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Efforts to incorporate genes conditioning a persistent green seed phenotype into Zipper Cream and White Acre type backgrounds were completed with the official release of the new southernpea cultivars ZipperCream-CG and WhiteAcre-DG on 29 January 2008. ZipperCream-CG is a high yielding, large-seeded...

  8. ‘ZipperCream-GC’, a Large-seeded, Cream-type Southernpea with a Green Cotyledon Phenotype

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The USDA has released a high yielding, large-seeded, cream-type southernpea cultivar with a green cotyledon phenotype. The new cultivar, named ‘ZipperCream-GC’, can be harvested at the dry-pod stage of maturity without loss of the pea’s fresh green color. ‘ZipperCream-GC’ was developed as a replac...

  9. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL...) Conditions of use. (1) The drug is indicated for treatment of ringworm lesions due to Microsporum canis...

  10. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL...) Conditions of use. (1) The drug is indicated for treatment of ringworm lesions due to Microsporum canis...

  11. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL.... For the treatment of ringworm lesions due to Microsporum canis and Microsporum gypseum....

  12. 21 CFR 524.2350 - Tolnaftate cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Tolnaftate cream. 524.2350 Section 524.2350 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL...) Conditions of use. (1) The drug is indicated for treatment of ringworm lesions due to Microsporum canis...

  13. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

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

  14. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

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

  15. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

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

  16. 21 CFR 524.520 - Cuprimyxin cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Cuprimyxin cream. 524.520 Section 524.520 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS..., dermatophytes (Trichophyton spp., Microsporum spp.) and yeast (Candida albicans) affecting skin, hair,...

  17. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet, pleasing and desirable, but may possess the following flavors to a slight degree: Aged, bitter, flat, smothered, storage; and cooked and feed flavors to a definite degree. It shall be free from rancid, oxidized or...

  18. Clinical study of sertaconazole 2% cream vs. hydrocortisone 1% cream in the treatment of seborrheic dermatitis.

    PubMed

    Goldust, Mohamad; Rezaee, Elham; Masoudnia, Sima; Raghifar, Ramin

    2013-01-01

    Seborrheic dermatitis (SD) is an inflammatory skin disorder affecting the scalp, face, and trunk, however, there are controversies surrounding its treatment. The aim of the study is to compare the efficacy of sertaconazole 2% cream with hydrocortisone 1% cream in the treatment of seborrheic dermatitis. In total, 138 patients suffering from seborrheic dermatitis were studied. Sixty-nine patients received local sertoconazole 2% cream and they were recommended to use the cream twice a day and for 4 weeks. To create a control group, 69 patients received hydrocortisone 1% cream twice a day for four weeks. At the time of referral, and at 2 and 4 weeks after their first visit, the patients were examined by a dermatologist to check the improvement of clinical symptoms. The mean age of patients was 36.45 +/- 13.23. The highest level of satisfaction (85.1%) was observed 28 days after sertaconazole consumption: 76.9% was recorded for the hydrocortisone group. No relapse of the disease one month after stopping treatment was observed in either the sertaconazole 2% group or the hydrocortisone 1% group. Sertaconazole 2% cream may be an excellent alternative therapeutic modality for treating seborrheic dermatitis.

  19. On the nature of the dirty ice at the bottom of the GISP2 ice core

    USGS Publications Warehouse

    Bender, Michael L.; Burgess, Edward; Alley, Richard B.; Barnett, Bruce; Clow, Gary D.

    2010-01-01

    We present data on the triple Ar isotope composition in trapped gas from clean, stratigraphically disturbed ice between 2800 and 3040m depth in the GISP2 ice core, and from basal dirty ice from 3040 to 3053m depth. We also present data for the abundance and isotopic composition of O2 and N2, and abundance of Ar, in the basal dirty ice. The Ar/N2 ratio of dirty basal ice, the heavy isotope enrichment (reflecting gravitational fractionation), and the total gas content all indicate that the gases in basal dirty ice originate from the assimilation of clean ice of the overlying glacier, which comprises most of the ice in the dirty bottom layer. O2 is partly to completely depleted in basal ice, reflecting active metabolism. The gravitationally corrected ratio of 40Ar/38Ar, which decreases with age in the global atmosphere, is compatible with an age of 100-250ka for clean disturbed ice. In basal ice, 40Ar is present in excess due to injection of radiogenic 40Ar produced in the underlying continental crust. The weak depth gradient of 40Ar in the dirty basal ice, and the distribution of dirt, indicate mixing within the basal ice, while various published lines of evidence indicate mixing within the overlying clean, disturbed ice. Excess CH4, which reaches thousands of ppm in basal dirty ice at GRIP, is virtually absent in overlying clean disturbed ice, demonstrating that mixing of dirty basal ice into the overlying clean ice, if it occurs at all, is very slow. Order-of-magnitude estimates indicate that the mixing rate of clean ice into dirty ice is sufficient to maintain a steady thickness of dirty ice against thinning from the mean ice flow. The dirty ice appears to consist of two or more basal components in addition to clean glacial ice. A small amount of soil or permafrost, plus preglacial snow, lake or ground ice could explain the observations.

  20. Evolution of Summer Ocean Mixed Layer Heat Content and Ocean/Ice Fluxes in the Arctic Ocean During the Last Decade

    NASA Astrophysics Data System (ADS)

    Stanton, T. P.; Shaw, W. J.

    2014-12-01

    Since 2002, a series of 28 Autonomous Ocean Flux Buoys have been deployed in the Beaufort Sea and from the North Pole Environmental Observatory. These long-term ice-deployed instrument systems primarily measure vertical turbulent fluxes of heat, salt and momentum at a depth of 2 - 6 m below the ocean/ice interface, while concurrently measuring current profile every 2m down to approximately 40-50m depth, within the seasonal pycnocline. Additional sensors have been added to measure local ice melt rates acoustically, and finescale thermal structure from the eddy correlation flux sensor up into the ice to resolve summer near-surface heating. The AOFB buoys have typically been co-located with Ice Tethered Profilers, that measure the upper ocean T/S structure and ice mass balance instruments. Comparisons of near-surface heat fluxes, heat content and vertical structure over the last decade will be made for buoys in the Beaufort Sea and Transpolar Drift between the North Pole and Spitzbergen. The effects of enhanced basal melting from ice/albedo feedbacks can be clearly seen in the low ice concentration summer conditions found more recently in the Beaufort Sea, while there are less pronounced effects of enhanced summer surface heating in the higher ice concentrations still found in the transpolar drift.

  1. Online single particle analysis of ice particle residuals from mountain-top mixed-phase clouds using laboratory derived particle type assignment

    NASA Astrophysics Data System (ADS)

    Schmidt, Susan; Schneider, Johannes; Klimach, Thomas; Mertes, Stephan; Schenk, Ludwig Paul; Kupiszewski, Piotr; Curtius, Joachim; Borrmann, Stephan

    2017-01-01

    In situ single particle analysis of ice particle residuals (IPRs) and out-of-cloud aerosol particles was conducted by means of laser ablation mass spectrometry during the intensive INUIT-JFJ/CLACE campaign at the high alpine research station Jungfraujoch (3580 m a.s.l.) in January-February 2013. During the 4-week campaign more than 70 000 out-of-cloud aerosol particles and 595 IPRs were analyzed covering a particle size diameter range from 100 nm to 3 µm. The IPRs were sampled during 273 h while the station was covered by mixed-phase clouds at ambient temperatures between -27 and -6 °C. The identification of particle types is based on laboratory studies of different types of biological, mineral and anthropogenic aerosol particles. The outcome of these laboratory studies was characteristic marker peaks for each investigated particle type. These marker peaks were applied to the field data. In the sampled IPRs we identified a larger number fraction of primary aerosol particles, like soil dust (13 ± 5 %) and minerals (11 ± 5 %), in comparison to out-of-cloud aerosol particles (2.4 ± 0.4 and 0.4 ± 0.1 %, respectively). Additionally, anthropogenic aerosol particles, such as particles from industrial emissions and lead-containing particles, were found to be more abundant in the IPRs than in the out-of-cloud aerosol. In the out-of-cloud aerosol we identified a large fraction of aged particles (31 ± 5 %), including organic material and secondary inorganics, whereas this particle type was much less abundant (2.7 ± 1.3 %) in the IPRs. In a selected subset of the data where a direct comparison between out-of-cloud aerosol particles and IPRs in air masses with similar origin was possible, a pronounced enhancement of biological particles was found in the IPRs.

  2. Ice, Ice, Baby!

    NASA Astrophysics Data System (ADS)

    Hamilton, C.

    2008-12-01

    The Center for Remote Sensing of Ice Sheets (CReSIS) has developed an outreach program based on hands-on activities called "Ice, Ice, Baby". These lessons are designed to teach the science principles of displacement, forces of motion, density, and states of matter. These properties are easily taught through the interesting topics of glaciers, icebergs, and sea level rise in K-8 classrooms. The activities are fun, engaging, and simple enough to be used at science fairs and family science nights. Students who have participated in "Ice, Ice, Baby" have successfully taught these to adults and students at informal events. The lessons are based on education standards which are available on our website www.cresis.ku.edu. This presentation will provide information on the activities, survey results from teachers who have used the material, and other suggested material that can be used before and after the activities.

  3. The stability and blanching efficiency of some Betnelan-V cream dilutions.

    PubMed

    Boonsaner, P; Remon, J P; De Rudder, D

    1986-04-01

    In this study Betnelan-V cream was diluted with Beeler's basis and Cold cream. Cold Cream reduced the skin-blanching activity of the original cream more than Beeler's base. The stability of betamethasone-17-valerate was better in a Beeler's basis dilution than in a Cold cream dilution.

  4. Growth of Creamed TNT on Thermal Cycling

    DTIC Science & Technology

    1978-07-01

    of Electrical Engineers- Eng land Overseas Reports Section, Defence Research lntormation Centre, England Engineering Societies Library, U.S.A. Library, Chemical Abstracts Service, U.S.A. ...MRL-R-720 AR-000-899 Jj AUSl vALIA!- DEPARTMENT OF DEFENCE DEFENCE SCIENCE AND TECHNOLOGY ORGANISATION MATERIALS RESEARCH LABORATORIES MELBOURNE...IPLPRODUCL AND SELL THIS REPORT DEPARTMENT OF DEFENCE MATERIALS RESEARCH LABORATORIES REPORT -M R L --R- 729" GROWTH OF CREAMED TNT ON

  5. Anti-Pruritic Efficacy of Itch Relief Lotion and Cream in Patients With Atopic History: Comparison With Hydrocortisone Cream.

    PubMed

    Zirwas, Matthew J; Barkovic, Sylvia

    2017-03-01

    Objective: To evaluate the speed of onset and duration of relief of two ceramide-containing formulations with 1% pramoxine hydroxide (CeraVe® Itch Relief Lotion and Cream,Valeant Pharmaceuticals North America LLC, Irvine, CA) in patients with atopic history, including those with active flare and the comparative efficacy of CeraVe Itch Relief Cream to hydrocortisone 1% cream and night-time itch relief with continued use.

  6. Biogeochemistry in Sea Ice: CICE model developments

    SciTech Connect

    Jeffery, Nicole; Hunke, Elizabeth; Elliott, Scott; Turner, Adrian

    2012-06-18

    Polar primary production unfolds in a dynamic sea ice environment, and the interactions of sea ice with ocean support and mediate this production. In spring, for example, fresh melt water contributes to the shoaling of the mixed layer enhancing ice edge blooms. In contrast, sea ice formation in the fall reduces light penetration to the upper ocean slowing primary production in marine waters. Polar biogeochemical modeling studies typically consider these types of ice-ocean interactions. However, sea ice itself is a biogeochemically active medium, contributing a significant and, possibly, essential source of primary production to polar regions in early spring and fall. Here we present numerical simulations using the Los Alamos Sea Ice Model (CICE) with prognostic salinity and sea ice biogeochemistry. This study investigates the relationship between sea ice multiphase physics and sea ice productivity. Of particular emphasis are the processes of gravity drainage, melt water flushing, and snow loading. During sea ice formation, desalination by gravity drainage facilitates nutrient exchange between ocean and ice maintaining ice algal blooms in early spring. Melt water flushing releases ice algae and nutrients to underlying waters limiting ice production. Finally, snow loading, particularly in the Southern Ocean, forces sea ice below the ocean surface driving an upward flow of nutrient rich water into the ice to the benefit of interior and freeboard communities. Incorporating ice microphysics in CICE has given us an important tool for assessing the importance of these processes for polar algal production at global scales.

  7. Seafloor Control on Sea Ice

    NASA Technical Reports Server (NTRS)

    Nghiem, S. V.; Clemente-Colon, P.; Rigor, I. G.; Hall, D. K.; Neumann, G.

    2011-01-01

    The seafloor has a profound role in Arctic sea ice formation and seasonal evolution. Ocean bathymetry controls the distribution and mixing of warm and cold waters, which may originate from different sources, thereby dictating the pattern of sea ice on the ocean surface. Sea ice dynamics, forced by surface winds, are also guided by seafloor features in preferential directions. Here, satellite mapping of sea ice together with buoy measurements are used to reveal the bathymetric control on sea ice growth and dynamics. Bathymetric effects on sea ice formation are clearly observed in the conformation between sea ice patterns and bathymetric characteristics in the peripheral seas. Beyond local features, bathymetric control appears over extensive ice-prone regions across the Arctic Ocean. The large-scale conformation between bathymetry and patterns of different synoptic sea ice classes, including seasonal and perennial sea ice, is identified. An implication of the bathymetric influence is that the maximum extent of the total sea ice cover is relatively stable, as observed by scatterometer data in the decade of the 2000s, while the minimum ice extent has decreased drastically. Because of the geologic control, the sea ice cover can expand only as far as it reaches the seashore, the continental shelf break, or other pronounced bathymetric features in the peripheral seas. Since the seafloor does not change significantly for decades or centuries, sea ice patterns can be recurrent around certain bathymetric features, which, once identified, may help improve short-term forecast and seasonal outlook of the sea ice cover. Moreover, the seafloor can indirectly influence cloud cover by its control on sea ice distribution, which differentially modulates the latent heat flux through ice covered and open water areas.

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

    NASA Astrophysics Data System (ADS)

    Angelaszek, David; Iss-Cream Collaboration

    2015-04-01

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

  9. 7 CFR 1005.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  10. 7 CFR 1131.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  11. 7 CFR 1030.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  12. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  13. 7 CFR 1007.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  14. 7 CFR 1006.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  15. 7 CFR 1001.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  16. 7 CFR 1126.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  17. 7 CFR 1124.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  18. 21 CFR 524.981a - Fluocinolone acetonide cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Fluocinolone acetonide cream. 524.981a Section 524.981a Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Fluocinolone acetonide cream. (a) Specifications. The drug contains 0.025 percent fluocinolone acetonide....

  19. 7 CFR 1033.16 - Fluid cream product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

  20. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

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

  1. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

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

  2. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

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

  3. 7 CFR 1032.16 - Fluid cream product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  4. Crystallization mechanisms in cream during ripening and initial butter churning.

    PubMed

    Buldo, Patrizia; Kirkensgaard, Jacob J K; Wiking, Lars

    2013-01-01

    The temperature treatment of cream is the time-consuming step in butter production. A better understanding of the mechanisms leading to partial coalescence, such as fat crystallization during ripening and churning of the cream, will contribute to optimization of the production process. In this study, ripening and churning of cream were performed in a rheometer cell and the mechanisms of cream crystallization during churning of the cream, including the effect of ripening time, were investigated to understand how churning time and partial coalescence are affected. Crystallization mechanisms were studied as function of time by differential scanning calorimetry, nuclear magnetic resonance and by X-ray scattering. Microstructure formation was investigated by small deformation rheology and static light scattering. The study demonstrated that viscosity measurements can be used to detect phase inversion of the emulsion during churning of the cream in a rheometer cell. Longer ripening time (e.g., 5h vs. 0 h) resulted in larger butter grains (91 vs. 52 µm), higher viscosity (5.3 vs. 1.3 Pa · s), and solid fat content (41 vs. 13%). Both ripening and churning time had an effect on the thermal behavior of the cream. Despite the increase in solid fat content, no further changes in crystal polymorphism and in melting behavior were observed after 1h of ripening and after churning. The churning time significantly decreased after 0.5h of ripening, from 22.9 min for the cream where no ripening was applied to 16.23 min. Therefore, the crystallization state that promotes partial coalescence (i.e., aggregation of butter grains) is obtained within the first hour of cream ripening at 10 °C. The present study adds knowledge on the fundamental processes of crystallization and polymorphism of milk fat occurring during ripening and churning of cream. In addition, the dairy industry will benefit from these insights on the optimization of butter manufacturing.

  5. Pentadecapeptide BPC 157 cream improves burn-wound healing and attenuates burn-gastric lesions in mice.

    PubMed

    Mikus, D; Sikiric, P; Seiwerth, S; Petricevic, A; Aralica, G; Druzijancic, N; Rucman, R; Petek, M; Pigac, B; Perovic, D; Kolombo, M; Kokic, N; Mikus, S; Duplancic, B; Fattorini, I; Turkovic, B; Rotkvic, I; Mise, S; Prkacin, I; Konjevoda, P; Stambuk, N; Anic, T

    2001-12-01

    The effects of the gastric pentadecapeptide BPC 157 were investigated when administered topically or systemically in burned mice. This agent is known to have a beneficial effect in a variety of models of gastrointestinal lesions, as well as on wound or fracture healing. Deep partial skin thickness burns (1.5x1.5 cm) covering 20% of total body area, were induced under anesthesia on the back of mice by controlled burning and gastric lesions were assessed 1, 2, 3, 7, 14 and 21 days following injury. The first application of BPC 157 was immediately following burning, and thereafter, once daily, until 24 h before sacrifice. In the initial experiments, exposure to direct flame for 5 s, the BPC 157 was applied at 10 microg or 10 ng/kg b.w. intraperitoneally (i.p.) by injection or alternatively, topically, at the burn, as a thin layer of cream (50 microg of BPC 157 dissolved in 2 ml of distilled water was mixed with 50 g of commercial neutral cream (also used as local vehicle-control)), while silver sulfadiazine 1% cream was a standard agent acting locally. Others received no local medication: they were treated i.p. by injection of distilled water (distilled water-control) or left without any medication (control). In subsequent experiments involving deeper burns (direct flame for 7 s), BPC 157 creams (50 microg, 5 microg, 500 ng, 50 ng or 5 ng of BPC 157 dissolved in 2 ml of distilled water was mixed with 50 g of commercial neutral cream), or vehicle as a thin layer of cream, were applied topically, at the burn. Compared with untreated controls, in both experiments, in the BPC 157 cream-treated mice all parameters of burn healing were improved throughout the experiment: less edema was observed and inflammatory cell numbers decreased. Less necrosis was seen with an increased number of capillaries along with an advanced formation of dermal reticulin and collagen fibers. An increased number of preserved follicles were observed. Two weeks after injury, BPC 157 cream

  6. The treatment of melasma by silymarin cream

    PubMed Central

    2012-01-01

    Background Melasma is an acquired increased pigmentation of the skin characterized by symmetrical and confluent grey-brown patches usually on the areas of the face exposed to the sun. Silymarin strongly prevents photocarcinogenesis, and significantly prevented melanin production. The objectives of this study were the assessment of safety and efficacy of topical Silymain (SM) cream in a double-blind placebo controlled study for treatment of melasma patients. Methods Experimentally on 24 Albino rabbits were randomly divided into 4 equal groups. [A] No treatment, [B] received placebo, [C] treated with SM cream (0.1), & [D] treated by SM (0.2), were applied topically before UV sun light exposure for 30 days, assessed clinically & tissue pathology. Clinically on 96 adults diagnosed with melasma randomized to three equal groups to receive one of the tested drugs applied twice daily for 4 weeks, evaluated by the response; lesion size, melasma area and severity index score, Physician global assessment, and subjective assessment. Results The Clinical and histopathology observations were reduced significantly in SM groups. Clinically; all patients showed significant excellent pigment improvement & lesion size reduction with SM treatments from the 1st week. All patients were fully satisfied 100%. No side effects were observed. Conclusions Silymarin showed tremendous improvement of melasma in a dose-dependent manner, and was effective in prevention of skin damage caused by U.V. sunlight. It is a safe new candidate effective treatment for melasma. Trial registration Australian New Zealand Clinical Trials Registry - ACTRN12612000602820 PMID:23031632

  7. A New Parameterisation of Frazil and Grease Ice Formation in a Climate Sea Ice Model

    NASA Astrophysics Data System (ADS)

    Feltham, D. L.; Heorton, H. D.; Wilchinsky, A. V.

    2014-12-01

    An idealised model describing frazil ice formation in the ocean mixed layer beneath a lead in the sea ice cover is developed and incorporated into the sea ice climate model CICE. The frazil ice model assumes a steady state formation of single size frazil ice crystals. The crystals are uniformly distributed under the lead over the mixed layer depth and the lead width. The basic processes affecting the frazil ice mass balance is the rate of frazil ice formation due to the heat loss from the open water to the atmosphere, advection of heat and frazil ice volume into the lead from the water under sea ice, and precipitation of frazil ice crystals to the ocean surface and formation of grease ice. The grease ice is pushed against one of the lead edges by wind and water drag keeping the lead open. The frazil ice model is incorporated into CICE and used to simulate the sea ice state in the Arctic Basin and Southern Ocean.In contrast to the original frazil ice treatment in CICE which produces sea ice with only around 10% frazil ice fraction, the new model produces of order of 50% of frazil-derived sea ice, which corresponds better to observations. While the original model can be re-tuned in order to produce a similar average fraction of frazil ice by having a frazil collection thickness of 30 cm in the Antarctic and 5 cm in the Arctic, the new model's collection thickness is dynamically calculated, allowing for a larger collection thickness in large leads whereas the old model assumes it to be equal for wide and narrow leads. The new model keeps leads open for a longer period thus increasing the period of frazil ice formation. This is particularly important in the central Arctic where the new model's increased frazil ice production results in sea ice 0.5 m thicker than in the old model.

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

    PubMed Central

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

    2008-01-01

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

  9. Sea Ice

    NASA Technical Reports Server (NTRS)

    Parkinson, Claire L.; Cavalieri, Donald J.

    2005-01-01

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

  10. Processing effects on physicochemical properties of creams formulated with modified milk fat.

    PubMed

    Bolling, J C; Duncan, S E; Eigel, W N; Waterman, K M

    2005-04-01

    Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined for influence on the physicochemical properties of natural cream (20% milk fat) and creams formulated with 20% low-melt, fractionated butteroil emulsified with skim milk, or buttermilk and butter-derived aqueous phase. Homogenization sequence influenced physicochemical makeup of the creams. Creams homogenized before pasteurization contained more milk fat surface material, higher phospholipid levels, and less protein at the milk fat interface than creams homogenized after pasteurization. Phosphodiesterase I activity was higher (relative to protein on lipid globule surface) when cream was homogenized before pasteurization. Creams formulated with skim milk and modified milk fat had relatively more phospholipid adsorbed at the milk fat interface. Ultra-high-temperature-pasteurized natural and reformulated creams were higher in viscosity at all shear rates investigated compared with HTST-pasteurized creams. High-temperature, short time-pasteurized natural cream was more viscous than HTST-pasteurized reformulated creams at most shear rates investigated. High-temperature, short time-pasteurized creams had better emulsion stability than UHT-pasteurized creams. Cream formulated with buttermilk had creaming stability most comparable to natural cream, and cream formulated with skim milk and modified butteroil was least stable to creaming. Most creams feathered in a pH range of 5.00 to 5.20, indicating that they were moderately stable to slightly unstable emulsions. All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization.

  11. Over Ice

    NASA Video Gallery

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

  12. Ice Nucleation in Deep Convection

    NASA Technical Reports Server (NTRS)

    Jensen, Eric; Ackerman, Andrew; Stevens, David; Gore, Warren J. (Technical Monitor)

    2001-01-01

    The processes controlling production of ice crystals in deep, rapidly ascending convective columns are poorly understood due to the difficulties involved with either modeling or in situ sampling of these violent clouds. A large number of ice crystals are no doubt generated when droplets freeze at about -40 C. However, at higher levels, these crystals are likely depleted due to precipitation and detrainment. As the ice surface area decreases, the relative humidity can increase well above ice saturation, resulting in bursts of ice nucleation. We will present simulations of these processes using a large-eddy simulation model with detailed microphysics. Size bins are included for aerosols, liquid droplets, ice crystals, and mixed-phase (ice/liquid) hydrometers. Microphysical processes simulated include droplet activation, freezing, melting, homogeneous freezing of sulfate aerosols, and heterogeneous ice nucleation. We are focusing on the importance of ice nucleation events in the upper part of the cloud at temperatures below -40 C. We will show that the ultimate evolution of the cloud in this region (and the anvil produced by the convection) is sensitive to these ice nucleation events, and hence to the composition of upper tropospheric aerosols that get entrained into the convective column.

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

    PubMed

    Naser, J; Kirm, I

    2012-04-01

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

  14. Notice of Release of ZipperCream-CG, a Large-seeded, Cream-type Southernpea with a Green Cotyledon Phenotype

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The USDA has developed a high yielding, large-seeded, cream-type southernpea cultivar with a green cotyledon phenotype. The new cultivar, named ZipperCream-GC, can be harvested at the dry-pod stage of maturity without loss of the pea’s fresh green color. ZipperCream-CG was developed as a replaceme...

  15. Comparative characterisation of green tea and black tea cream: physicochemical and phytochemical nature.

    PubMed

    Lin, Xiaorong; Chen, Zhongzheng; Zhang, Yuanyuan; Luo, Wei; Tang, Hao; Deng, Baibiao; Deng, Jian; Li, Bin

    2015-04-15

    Tea cream is prevalent in various types of tea, yet a comparison of the mechanism of creaming in different teas remains uncertain. Here, we compared physicochemical characteristics, phytochemical composition, and simulated digestive profiles of green tea and black tea cream, looking to exploit their concentration and structure based mechanisms and in vitro bioaccessibility. Green tea cream particles were roughly one order of magnitude larger than those of black tea in size. Moreover, creaming concentrations of catechins, proteins and methylxanthines of green tea were dramatically higher than black tea. As major creaming components, gallated catechins, theaflavins, thearubigins, theabrownines, proteins and methylxanthines also exhibited high creaming affinities. Green tea cream particles, which were completely destroyed by simulated digestion, had few impacts on digestive recoveries of catechins and methylxanthines. In comparison, black tea cream particles were more stable under mimicking digestion, and clarification remarkably decreased the in vitro bioaccessibility of catechins and methylxanthines.

  16. What Determines the Ice Polymorph in Clouds?

    PubMed

    Hudait, Arpa; Molinero, Valeria

    2016-07-20

    Ice crystals in the atmosphere nucleate from supercooled liquid water and grow by vapor uptake. The structure of the ice polymorph grown has strong impact on the morphology and light scattering of the ice crystals, modulates the amount of water vapor in ice clouds, and can impact the molecular uptake and reactivity of atmospheric aerosols. Experiments and molecular simulations indicate that ice nucleated and grown from deeply supercooled liquid water is metastable stacking disordered ice. The ice polymorph grown from vapor has not yet been determined. Here we use large-scale molecular simulations to determine the structure of ice that grows as a result of uptake of water vapor in the temperature range relevant to cirrus and mixed-phase clouds, elucidate the molecular mechanism of the formation of ice at the vapor interface, and compute the free energy difference between cubic and hexagonal ice interfaces with vapor. We find that vapor deposition results in growth of stacking disordered ice only under conditions of extreme supersaturation, for which a nonequilibrium liquid layer completely wets the surface of ice. Such extreme conditions have been used to produce stacking disordered frost ice in experiments and may be plausible in the summer polar mesosphere. Growth of ice from vapor at moderate supersaturations in the temperature range relevant to cirrus and mixed-phase clouds, from 200 to 260 K, produces exclusively the stable hexagonal ice polymorph. Cubic ice is disfavored with respect to hexagonal ice not only by a small penalty in the bulk free energy (3.6 ± 1.5 J mol(-1) at 260 K) but also by a large free energy penalty at the ice-vapor interface (89.7 ± 12.8 J mol(-1) at 260 K). The latter originates in higher vibrational entropy of the hexagonal-terminated ice-vapor interface. We predict that the free energy penalty against the cubic ice interface should decrease strongly with temperature, resulting in some degree of stacking disorder in ice grown from

  17. Mixed quantum/classical approach to OH-stretch inelastic incoherent neutron scattering spectroscopy for ambient and supercooled liquid water and ice Ih

    SciTech Connect

    Shi, L.; Skinner, J. L.

    2015-07-07

    OH-stretch inelastic incoherent neutron scattering (IINS) has been measured to determine the vibrational density of states (VDOS) in the OH-stretch region for liquid water, supercooled water, and ice Ih, providing complementary information to IR and Raman spectroscopies about hydrogen bonding in these phases. In this work, we extend the combined electronic-structure/molecular-dynamics (ES/MD) method, originally developed by Skinner and co-workers to simulate OH-stretch IR and Raman spectra, to the calculation of IINS spectra with small k values. The agreement between theory and experiment in the limit k → 0 is reasonable, further validating the reliability of the ES/MD method in simulating OH-stretch spectroscopy in condensed phases. The connections and differences between IINS and IR spectra are analyzed to illustrate the advantages of IINS over IR in estimating the OH-stretch VDOS.

  18. Mixed quantum/classical approach to OH-stretch inelastic incoherent neutron scattering spectroscopy for ambient and supercooled liquid water and ice Ih.

    PubMed

    Shi, L; Skinner, J L

    2015-07-07

    OH-stretch inelastic incoherent neutron scattering (IINS) has been measured to determine the vibrational density of states (VDOS) in the OH-stretch region for liquid water, supercooled water, and ice Ih, providing complementary information to IR and Raman spectroscopies about hydrogen bonding in these phases. In this work, we extend the combined electronic-structure/molecular-dynamics (ES/MD) method, originally developed by Skinner and co-workers to simulate OH-stretch IR and Raman spectra, to the calculation of IINS spectra with small k values. The agreement between theory and experiment in the limit k → 0 is reasonable, further validating the reliability of the ES/MD method in simulating OH-stretch spectroscopy in condensed phases. The connections and differences between IINS and IR spectra are analyzed to illustrate the advantages of IINS over IR in estimating the OH-stretch VDOS.

  19. Mixed quantum/classical approach to OH-stretch inelastic incoherent neutron scattering spectroscopy for ambient and supercooled liquid water and ice Ih

    NASA Astrophysics Data System (ADS)

    Shi, L.; Skinner, J. L.

    2015-07-01

    OH-stretch inelastic incoherent neutron scattering (IINS) has been measured to determine the vibrational density of states (VDOS) in the OH-stretch region for liquid water, supercooled water, and ice Ih, providing complementary information to IR and Raman spectroscopies about hydrogen bonding in these phases. In this work, we extend the combined electronic-structure/molecular-dynamics (ES/MD) method, originally developed by Skinner and co-workers to simulate OH-stretch IR and Raman spectra, to the calculation of IINS spectra with small k values. The agreement between theory and experiment in the limit k → 0 is reasonable, further validating the reliability of the ES/MD method in simulating OH-stretch spectroscopy in condensed phases. The connections and differences between IINS and IR spectra are analyzed to illustrate the advantages of IINS over IR in estimating the OH-stretch VDOS.

  20. Ecological consequences of sea-ice decline.

    PubMed

    Post, Eric; Bhatt, Uma S; Bitz, Cecilia M; Brodie, Jedediah F; Fulton, Tara L; Hebblewhite, Mark; Kerby, Jeffrey; Kutz, Susan J; Stirling, Ian; Walker, Donald A

    2013-08-02

    After a decade with nine of the lowest arctic sea-ice minima on record, including the historically low minimum in 2012, we synthesize recent developments in the study of ecological responses to sea-ice decline. Sea-ice loss emerges as an important driver of marine and terrestrial ecological dynamics, influencing productivity, species interactions, population mixing, gene flow, and pathogen and disease transmission. Major challenges in the near future include assigning clearer attribution to sea ice as a primary driver of such dynamics, especially in terrestrial systems, and addressing pressures arising from human use of arctic coastal and near-shore areas as sea ice diminishes.

  1. Sea Ice

    NASA Technical Reports Server (NTRS)

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

    2013-01-01

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

  2. Cosmic Ray Energetics and Mass (CREAM)

    NASA Technical Reports Server (NTRS)

    Coutu, Stephane

    2005-01-01

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

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

    NASA Astrophysics Data System (ADS)

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

    2012-02-01

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

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

    PubMed

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

    2014-01-01

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

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

    PubMed

    Sagitani, Hiromichi

    2014-01-01

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

  6. Local and Total Density Measurements in Ice Shapes

    NASA Technical Reports Server (NTRS)

    Vargas, Mario; Broughton, Howard; Sims, James J.; Bleeze, Brian; Gaines, Vatanna

    2005-01-01

    Preliminary measurements of local and total densities inside ice shapes were obtained from ice shapes grown in the NASA Glenn Research Tunnel for a range of glaze ice, rime ice, and mixed phase ice conditions on a NACA 0012 airfoil at 0 angle of attack. The ice shapes were removed from the airfoil and a slice of ice 3 mm thick was obtained using a microtome. The resulting samples were then x-rayed to obtain a micro-radiography, the film was digitized, and image processing techniques were used to extract the local and total density values.

  7. Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream.

    PubMed

    Farahmandfar, Reza; Asnaashari, Maryam; Salahi, Mohammad Reza; Khosravi Rad, Tandis

    2017-05-01

    This study focuses on the physical, textural and rheological properties of low fat (LF) whipped cream with 30% fat content developed with Basil seed gum (BSG), Cress seed gum (CSG) and Quince seed gum (QSG) at the concentration of 0.1 and 0.3% (w/w) and comparison with high fat (HF) whipped cream sample (55%) as control. Flow curves were analyzed using Herschel bulkey and Carreau models through a fitting procedure. The rheological investigations confirmed that all samples were shear thinning fluid exhibiting a yield stress and thixotropy properties. The frequency sweep test showed that at the same gum concentration, mixes containing BSG have higher G', G″ and η(*) than those of mixes with QSG and CSG, and all mixes containing gum displayed weak gel-like behavior. Analysis showed that adding and increasing gums concentration caused to increased viscosity, hardness and overrun, leading to a better quality in the final products. Moreover, textural properties showed that the effect of BSG on hardness and adhesiveness was significantly greater than QSG and CSG at the same concentration. Based on obtained result, 0.3% concentration of added BSG had a much greater effects on the whipped cream properties than those of mixes with QSG and CSG.

  8. Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream.

    PubMed

    Ihara, K; Hirota, M; Akitsu, T; Urakawa, K; Abe, T; Sumi, M; Okawa, T; Fujii, T

    2015-05-01

    The emulsifying components in cream are very important in controlling the physical characteristics of whipped cream. The effects of those components on the stability of fat globules and the physical characteristics of whipped cream were investigated. A low-molecular-weight emulsifier, and protein ingredients such as sodium caseinate and a casein partial hydrolysate (casein peptides), were used as emulsifying components in this investigation. The viscosity of deaerated whipped cream (called the serum viscosity) was measured to evaluate the degree of fat-globule aggregation. Furthermore, the shape-retention ability, which is the degree of reduction in the firmness of whipped cream between immediately after whipping and after 1d of refrigeration, was explored. The addition of the low-molecular-weight emulsifier in the continuous phase of dairy cream, which does not contain added low-molecular-weight emulsifiers, increased the stability of the fat globules and reduced the shape-retention ability of the whipped cream. The addition of protein ingredients (sodium caseinate and casein peptides) to the continuous phase of dairy cream had little effect. However, the addition of casein peptide in the continuous phase of dairy cream together with the low-molecular-weight emulsifier reduced the effect of the low-molecular-weight emulsifier on the stabilization of fat globules and the shape-retention ability of the whipped cream. The addition of casein peptide did not recover the serum viscosity; thus, other mechanisms might underlie this phenomenon.

  9. Effect of γ-radiation on ointment cold cream

    NASA Astrophysics Data System (ADS)

    Qu, L. B.; Zhou, Z. M.; Liu, J. X.; Chen, X. L.

    1993-10-01

    In this paper, Co-60γ ray was used to irradiate the ointment cold cream at room temperature (25°C). We also used FTIR, GC and thin film chromatogram to analyse various irradiated samples. It was found that the ointment cold cream can be irradiated at dose of 5-35 kGy and at dose rate from 0.2 to 0.6 kGy/h at room temperature (25°C) without evident decomposition. At dose of 5-15 kGy, the number of bacteria can be reduced to hygienic standard value. The radiation sterilization is a safe method for killing the bacteria in the ointment cold cream.

  10. Mercury toxicity due to use of a cosmetic cream.

    PubMed

    McRill, C; Boyer, L V; Flood, T J; Ortega, L

    2000-01-01

    The Arizona Department of Health Services performed an investigation to determine the health effects associated with the use of a mercury-containing beauty cream. A urine test for mercury was offered to cream users who contacted the Arizona Department of Health Services. Those with urine mercury levels > 20 micrograms/L were offered clinical evaluation. Eighty-nine urine specimens were submitted for testing. Of these, 66 showed an elevated urine mercury level (> 20 micrograms/L), and 55 people were evaluated in clinic. There were no major abnormalities found through physical examination or laboratory testing. Urine mercury levels declined from an initial mean of 170 micrograms/L to 32 micrograms/L at the final test (mean, 139 days later). The high urine mercury levels indicate that the use of this cosmetic cream constitutes a significant exposure. Neuropsychiatric symptoms were frequently reported, but few objective signs were noted.

  11. Prevention of airway inflammation with topical cream containing imiquimod and small interfering RNA for natriuretic peptide receptor

    PubMed Central

    Wang, Xiaoqin; Xu, Weidong; Mohapatra, Subhra; Kong, Xiaoyuan; Li, Xu; Lockey, Richard F; Mohapatra, Shyam S

    2008-01-01

    Background Asthma is a complex disease, characterized by reversible airway obstruction, hyperresponsiveness and chronic inflammation. Principle pharmacologic treatments for asthma include bronchodilating beta2-agonists and anti-inflammatory glucocorticosteroids; but these agents do not target the main cause of the disease, the generation of pathogenic Th2 cells. We previously reported reduction in allergic inflammation in mice deficient in the ANP receptor NPRA. Here we determined whether siRNA for natriuretic peptide receptor A (siNPRA) protected against asthma when administered transdermally. Methods Imiquimod cream mixed with chitosan nanoparticles containing either siRNA green indicator (siGLO) or siNPRA was applied to the skin of mice. Delivery of siGLO was confirmed by fluorescence microscopy. The anti-inflammatory activity of transdermal siNPRA was tested in OVA-sensitized mice by measuring airway hyperresponsiveness, eosinophilia, lung histopathology and pro-inflammatory cytokines. Results SiGLO appearing in the lung proved the feasibility of transdermal delivery. In a mouse asthma model, BALB/c mice treated with imiquimod cream containing siNPRA chitosan nanoparticles showed significantly reduced airway hyperresponsiveness, eosinophilia, lung histopathology and pro-inflammatory cytokines IL-4 and IL-5 in lung homogenates compared to controls. Conclusion These results demonstrate that topical cream containing imiquimod and siNPRA nanoparticles exerts an anti-inflammatory effect and may provide a new and simple therapy for asthma. PMID:18279512

  12. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

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

  13. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

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

  14. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  15. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

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

  16. 21 CFR 131.25 - Whipped cream products containing flavoring or sweetening.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

  17. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

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

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

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

  19. [Discussing of influence mechanism of Chinese herbal monomer on physical stability of cream].

    PubMed

    Yin, Hui-Fu; Nie, He-Yun; Wang, Sen; Zhu, Wei-Feng; Li, Rong-Miao

    2014-10-01

    This study left flavonoids and alkaloids Chinese herbal monomer with common parent nucleus as cream base carriages drug respectively, cream base were prepared with stable span 60-tween 80 emulsification system. The near-infrared stability analysis technology was performed to quantitatively characterize the physical stability of cream. Base on the theory of gel network structure, theory of emulsification, theory of solubility parameter and theory of double layer, the influence mechanism of Chinese herbal monomer on physical stability of cream was discussed. The results showed that tetrahydropalmatine, matrine and naringenin had similar solubility parameter value with cream base material, creams prepared with those Chinese herbal monomer have higher Zeta potential value and stronger physical stability, and that those creams had similar microstructure information with cream base. However, a larger solubility parameter difference exists between baicalin, baicalein, berberine, palmatine and cream base material. Creams prepared with those Chinese herbal monomers had lower Zeta potential value and poorer physical stability, and that those creams had great different microstructure information with cream base.

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

    Code of Federal Regulations, 2010 CFR

    2010-04-01

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

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

    Code of Federal Regulations, 2013 CFR

    2013-04-01

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

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

    Code of Federal Regulations, 2012 CFR

    2012-04-01

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

  3. 21 CFR 131.25 - Whipped cream products containing flavoring or sweetening.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

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

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

    Code of Federal Regulations, 2011 CFR

    2011-04-01

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

  5. Comparison of crotamiton 10% cream (Eurax) and permethrin 5% cream (Elimite) for the treatment of scabies in children.

    PubMed

    Taplin, D; Meinking, T L; Chen, J A; Sanchez, R

    1990-03-01

    Permethrin 5% cream (Elimite) was approved as a treatment for scabies by the U.S. Food and Drug Administration in September 1989. In a double-blinded, randomized study, it was compared with crotamiton 10% cream (Eurax) for the treatment of scabies in children 2 months to 5 years of age. Two weeks after a single overnight treatment, 14 (30%) of 47 children were cured with permethrin 5% cream, in contrast to only 6 of 47 (13%) of subjects treated with Eurax. Four weeks after treatment the figures were 89% and 60% cured for the two agents, respectively. In 10 of the 19 patients whose treatment failed, the condition became worse after therapy. The difference in efficacy in favor of permethrin was significant (P = 0.002). That agent also demonstrated greater effectiveness in reducing pruritus and secondary bacterial infections. Elimite offers a safe, efficacious, and cosmetically elegant alternative to Eurax in the treatment of scabies in children.

  6. An outbreak of gastroenteritis caused by Salmonella enterica serotype Enteritidis traced to cream cakes

    PubMed Central

    Chan, Pei Pei; Kurupatham, Lalitha; Foong, Bok Huay; Ooi, Peng Lim; James, Lyn; Phua, Leslie; Tan, Ai Ling; Koh, Diana; Goh, Kee Tai

    2011-01-01

    Introduction This paper describes the epidemiological, microbiological and environmental investigations conducted during an outbreak of Salmonella gastroenteritis in Singapore. Methods A case-control study was undertaken to identify the vehicle of transmission. Microbiological testing was performed on faecal, food and environmental samples. Isolates of Salmonella were further characterized by phage typing and ribotyping. Results There were 216 gastroenteritis cases reported from 20 November to 4 December 2007. The causative agent was identified as Salmonella enterica subspecies enterica serotype Enteritidis for 14 out of 20 cases tested. The vehicle of transmission was traced to cream cakes produced by a bakery and sold at its retail outlets (P < 0.001, OR = 143.00, 95% Cl = 27.23–759.10). More than two-thirds of the 40 Salmonella strains isolated from hospitalized cases, food samples and asymptomatic food handlers were of phage type 1; the others reacted but did not conform to any phage type. The phage types correlated well with their unique antibiograms. The ribotype patterns of 22 selected isolates tested were highly similar, indicating genetic relatedness. The dendrogram of the strains from the outbreak showed distinct clustering and correlation compared to the non-outbreak strains, confirming a common source of infection. Discussion The cream cakes were likely contaminated by one of the ingredients used in the icing. Cross-contamination down the production line and subsequent storage of cakes at ambient temperatures for a prolonged period before consumption could have contributed to the outbreak. PMID:23908880

  7. CO DIFFUSION INTO AMORPHOUS H{sub 2}O ICES

    SciTech Connect

    Lauck, Trish; Karssemeijer, Leendertjan; Cuppen, Herma M.; Shulenberger, Katherine; Rajappan, Mahesh; Öberg, Karin I. E-mail: koberg@cfa.harvard.edu

    2015-03-10

    The mobility of atoms, molecules, and radicals in icy grain mantles regulates ice restructuring, desorption, and chemistry in astrophysical environments. Interstellar ices are dominated by H{sub 2}O, and diffusion on external and internal (pore) surfaces of H{sub 2}O-rich ices is therefore a key process to constrain. This study aims to quantify the diffusion kinetics and barrier of the abundant ice constituent CO into H{sub 2}O-dominated ices at low temperatures (15–23 K), by measuring the mixing rate of initially layered H{sub 2}O(:CO{sub 2})/CO ices. The mixed fraction of CO as a function of time is determined by monitoring the shape of the infrared CO stretching band. Mixing is observed at all investigated temperatures on minute timescales and can be ascribed to CO diffusion in H{sub 2}O ice pores. The diffusion coefficient and final mixed fraction depend on ice temperature, porosity, thickness, and composition. The experiments are analyzed by applying Fick’s diffusion equation under the assumption that mixing is due to CO diffusion into an immobile H{sub 2}O ice. The extracted energy barrier for CO diffusion into amorphous H{sub 2}O ice is ∼160 K. This is effectively a surface diffusion barrier. The derived barrier is low compared to current surface diffusion barriers in use in astrochemical models. Its adoption may significantly change the expected timescales for different ice processes in interstellar environments.

  8. Sexual abuse and anti-wrinkle cream: evidence from octocrylene.

    PubMed

    Jamey, Carole; Tracqui, Antoine; Ludes, Bertrand

    2012-02-10

    We report an alleged case of sexual assault in which an anti-wrinkle cream could have been used as a lubricant. Three anorectal samples taken from the victim were given to us in an attempt to document the presence of remains of the cream involved. After examining the composition of the cream, octocrylene (OCT) was selected as the most relevant marker for this analysis. An ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for identification of OCT. Anorectal samples were diluted with methanol and injected onto an Acquity BEH C18 column using a gradient mode with 0.1% formic acid/acetonitrile as the mobile phase. Data were acquired using positive electrospray ionization and multiple reaction monitoring. Three transitions were selected for OCT (m/z 362.2>250.0, m/z 362.2>232.0 and m/z 362.2>204.0). The analysis of the cream seized at the offender's home confirmed the presence of OCT as an ingredient, and the analysis of extracts from the anorectal samples also allowed the formal identification of OCT. These results strongly suggest that a cosmetic containing octocrylene as an ingredient has in fact been applied to the anus of the alleged victim.

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

    PubMed

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

    1993-12-01

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

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

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... content of the mixture is 60 percent by weight. The minimum milkfat is 33 percent by weight of the cream cheese and in no case less than 27 percent of the finished food. The moisture and fat contents will be determined by the methods described in § 133.5, except that the method for determination of fat content...

  11. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... content of the mixture is 60 percent by weight. The minimum milkfat is 33 percent by weight of the cream cheese and in no case less than 27 percent of the finished food. The moisture and fat contents will be determined by the methods described in § 133.5, except that the method for determination of fat content...

  12. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... content of the mixture is 60 percent by weight. The minimum milkfat is 33 percent by weight of the cream cheese and in no case less than 27 percent of the finished food. The moisture and fat contents will be determined by the methods described in § 133.5, except that the method for determination of fat content...

  13. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... content of the mixture is 60 percent by weight. The minimum milkfat is 33 percent by weight of the cream cheese and in no case less than 27 percent of the finished food. The moisture and fat contents will be determined by the methods described in § 133.5, except that the method for determination of fat content...

  14. Moisturizing effect of stable cream containing Crocus sativus extracts.

    PubMed

    Akhtar, Naveed; Khan, Haji Muhammad-Shoaib; Ashraf, Shoaib; Mohammad, Imran Shair; Saqib, Najam-us; Bashir, Kamran

    2014-11-01

    The present study is about to prepare stable cream of water-in-oil emulsion containing extracts of Crocus sativus against its base (without extracts) taken as control, to determine its stability on different storage conditions and effects on skin moisture contents and transepidermal water loss. The formulation contains 3% Crocus sativus (Saffron) concentrated extracts, and the base containing no extract, were formulated. Different stability tests were done on samples, which placed at 8°C, 25°C, 40°C and 40°C with 75% relative humidity, for 4 week period. These formulations (Creams) were applied on the cheeks of human volunteers for 8week period. To evaluate any effect produced by these formulations different skin parameters were monitored every week. The significant results of this study explored the fact that water-in-oil emulsion topical cream of saffron formulated from Crocus sativus extract has absolute physical stability at different storage conditions. The increase in skin moisture contents and changes in transepidermal water loss were significant (p<0.05) with respect to base and formulation respectively. Topical cream of Crocus sativus showed significant moisturizing effects on human skin.

  15. Selective assay of benzoyl peroxide in lotions and creams.

    PubMed

    Daly, R E; Lomner, J J; Chafetz, L

    1975-12-01

    A selective titrimetric method for the determination of benzoyl peroxide in lotions and creams was developed. It is based on the work of Horner and Jürgens, in which diacylperoxides, dialkylperoxides, peracids, and alkylhydroperoxides can be determined selectively by iodometry and acidimetry. The proposed assay is stability indicating with respect to peracids. Good recovery data were obtained.

  16. Status and Plan of the ISS-CREAM Experiment

    NASA Astrophysics Data System (ADS)

    Picot-Clemente, Nicolas; Iss-Cream Collaboration

    2016-03-01

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

  17. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

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

  18. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

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

  19. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

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

  20. 21 CFR 878.4470 - Surgeon's gloving cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

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

  1. Retention and migration of alprostadil cream applied topically to the glans meatus for erectile dysfunction.

    PubMed

    Yeager, J; Beihn, R M

    2005-01-01

    Retention and migration of a specially designed alprostadil transdermal cream was assessed after single-dose administration to the glans meatus of the penis. Seven men were enrolled in this two-way crossover study. Three subjects self-administered the radio-labeled alprostadil transdermal cream (approximately 100 mg of cream containing 300 microg alprostadil) by inserting the tip of the dispenser into the meatus. In three others, the dose was administered by dispensing the cream dropwise into the metal opening without touching the penis (the preferred and directed method). Retention and migration of the cream mass was measured in the penis with a gamma scintillation camera. The alprostadil transdermal cream was retained in the fossa navicularis at or near 99% in five of six subjects regardless of the method of dosing, thus indicating that the cream formulation performed as designed. A mild, transient burning sensation in the penis was the most common adverse event.

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

    PubMed

    Singh, Mukti; Byars, Jeffrey A

    2011-10-01

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

  3. Cocoa, Hazelnuts, Sterols and Soluble Fiber Cream Reduces Lipids and Inflammation Biomarkers in Hypertensive Patients: A Randomized Controlled Trial

    PubMed Central

    Solà, Rosa; Valls, Rosa M.; Godàs, Gemma; Perez-Busquets, Gloria; Ribalta, Josep; Girona, Josefa; Heras, Mercedes; Cabré, Anna; Castro, Antoni; Domenech, Gema; Torres, Ferran; Masana, Lluís; Anglés, Neus; Reguant, Jordi; Ramírez, Bartolomé; Barriach, Joaquim M.

    2012-01-01

    Background Cocoa, mixed with other food ingredients, intake can have beneficial effects on cardiovascular disease (CVD) biomarkers. We compared the effects of 4 cocoa cream products on some of these biomarkers. Methods and Findings In this multi-centered, randomized, controlled, double-blind, parallel trial, volunteers (n = 113; age range: 43–65 years) who were pre-hypertensive, stage-1 hypertensive and hypercholesterolemic received one of 4 cocoa cream products (13 g/unit; 1 g cocoa/unit, 6 units/d; 465 Kcal/d) added to a low saturated fat diet for 4 weeks. The groups were: A) (n = 28), cocoa cream considered as control; B) (n = 28), cocoa+hazelnut cream (30 g/d hazelnuts); C) (n = 30), cocoa+hazelnuts+phytosterols (2 g/d); and D) (n = 27), cocoa+hazelnuts+phytosterols+soluble fiber (20 g/d) the patented “LMN product”. Primary outcome measures were BP, LDL-c, apolipoprotein B-100 (Apo B), ApoB/ApoA ratio, oxidized LDL (oxLDL) and high-sensitive C-reactive protein (hsCRP) determined at baseline and post-cocoa cream product intake. Statistical analysis used was ANCOVA or mixed models (in case of repeated measurements), with baseline observation included as a covariate. After 4 weeks, compared to product A, product C reduced LDL-c by 11.2%, Apo B by 8.1% and ApoB/ApoA ratio by 7.8% (P = 0.01). LMN decreased LDL-c by 9.2%, Apo B-100 by 8.5%, ApoB/ApoA ratio by 10.5%, hsCRP by 33.4% and oxLDL by 5.9% (P = 0.01). Surprisingly, even “control” product A reduced systolic BP (−7.89 mmHg; 95%CI: −11.45 to −4.3) and diastolic BP (−5.54 mmHg; 95%CI: −7.79 to −3.29). The BP reductions were similar with the other 3 products. Limitations of the study are that the trial period was relatively short and that a better “BP control” product would have been preferable. Conclusion The creams (particularly the LMN) have anti-inflammatory and antioxidant effects in addition to lowering LDL-c, Apo B and ApoB/ApoA ratio. Thus, the soluble

  4. Frazil ice dynamics in polynyas and leads

    NASA Astrophysics Data System (ADS)

    Wells, Andrew; Rees Jones, David

    2016-04-01

    The initial stage of sea ice formation in a turbulent ocean typically involves the growth of a suspension of frazil ice crystals in supercooled waters. In competition with turbulent mixing, these crystals rise buoyantly and eventually settle at the ocean surface. The resulting rapid growth of granular ice has been observed to make up a significant fraction of ice cover in certain locations. Our recent theoretical work suggests that the growth of individual frazil ice crystals may be significantly faster than had commonly been supposed. We here explore the consequences for the dynamics of a suspension of many frazil ice crystals in a well mixed layer. Frazil suspensions are affected by many processes, including the fluid dynamics of suspensions, nucleation, the collision and sintering of crystals, as well as crystal growth. These processes combine to control the evolving distribution of crystal sizes. We apply a model of the crystal size distribution in a well mixed layer to investigate the comparative importance of these mechanisms, quantify the controls on ice growth, and compare to available laboratory data. We complement our theoretical model with two-dimensional direct numerical simulations of turbulent convection with a suspension of resolved crystals, in order to elucidate the fluid dynamical coupling between ocean convection with crystal rise, and its impact on ice precipitation rates.

  5. Operation IceBridge: Sea Ice Interlude

    NASA Video Gallery

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

  6. Optical Spectroscopy of Radiation Processed Cosmic Ices & PAH-doped Water-rich Ices

    NASA Astrophysics Data System (ADS)

    Gudipati, Murthy S.; Allamandola, Louis J.

    Water-rich, mixed molecular ices and polycyclic aromatic hydrocarbons (PAHs) are common throughout interstellar molecular clouds and the Solar System. Vacuum ultraviolet (VUV) irradiation and particle bombardment of these abiotic ices produces complex organic species, including important biogenic molecules such as amino acids and functionalized PAHs. This ability of such water-rich, oxygen-dominated ices to promote production of complex organic species is important. We will present studies on cosmic ices that include PAH-impurities upon vacuum ultraviolet (VUV) irradiation using electronic spectroscopy. VUV-irradiation of PAH / H2O ices leads to efficient conversion of the neutral PAHs to their cation form (PAH+). Further, these H2O / PAH+ ices are stable at temperatures below 50 K, a temperature domain common throughout interstellar clouds and the Solar System. In view of this, we conclude that charged PAHs and other molecular ions should be common and abundant in many cosmic ices.

  7. The comparative efficacy and safety of 5% povidone-iodine cream for topical antisepsis.

    PubMed

    Stahl-Bayliss, C M; Grandy, R P; Fitzmartin, R D; Chelle, C; Oshlack, B; Goldenheim, P D

    1990-01-01

    A 5% povidone-iodine cream (Betadine Cream, The Purdue Frederick Company, Norwalk, Conn.) was tested extensively to determine its safety and efficacy. Results of in vitro microbiologic comparison found that a representative panel of vegetative test organisms couldn't be recovered after 60 seconds or less exposure to povidone-iodine (PVP-I) cream, whereas the kill time of the combination-antibiotic cream (Neosporin Cream, Burroughs Wellcome, Research Triangle Park, NC) exceeded 15 minutes for at least half of vegetative organisms. PVP-I cream produced a log reduction of Bacillus pumilis spores after less than one hour's exposure; the antibiotic cream did not. Both PVP-I and antibiotic creams were essentially non-irritating in human and in vivo animal studies. In open wounds, 5% PVP-I cream caused little or no burning and pain upon application. In human comparisons, artificially induced, standardized lesions inoculated with Staphylococcus aureus, were treated twice daily with PVP-I cream or triple-antibiotic ointment (Neosporin Ointment, Burroughs Wellcome, Research Triangle Park, NC) over three weeks. Both caused significantly reduced bacterial counts (p less than 0.001), and significantly faster healing (p less than 0.05) than no treatment.

  8. Cosmic Ray Energetics And Mass (CREAM) Launch and Operations

    NASA Astrophysics Data System (ADS)

    Seo, Eun-Suk

    We request continued NASA support for the on-going Cosmic Ray Energetics And Mass (CREAM) project. The balloon-borne CREAM instrument was flown for 161 days in six flights over Antarctica, the longest known exposure for a single balloon project. Building on the success of those balloon missions, one of the two balloon payloads was successfully transformed for exposure on the International Space Station (ISS) Japanese Experiment Module Exposed Facility (JEM EF). Following completion of its systemlevel qualification and verification, this ISS-CREAM payload was delivered to the NASA Kennedy Space Center in August 2015 to await its launch to the ISS. The ISS-CREAM mission would achieve the primary science objectives of the Advanced Cosmic-ray Composition Experiment for the Space Station (ACCESS), which was given high priority in the 2001 NRC Decadal Study Report. Its nuclei composition data between 10^12 and 10^15 eV would enable detailed study of the spectral hardening first reported by the CREAM balloon project and recently confirmed for protons and helium by the PAMELA and AMS-02 space missions using permanent magnet spectrometers. In addition, multiTeV energy electron data allow searches for local sources and the signature of darkmatter, etc. The ISS-CREAM instrument is configured with redundant and complementary particle detectors capable of precise measurements of elemental spectra for Z = 1 - 26 nuclei, as well as electrons. The four layers of its finely segmented Silicon Charge Detector provide charge measurements, and its ionization calorimeter provides energy measurements. Its segmented scintillator-based Top and Bottom Counting Detectors separate electrons from nuclei using shower profile differences. Its Boronated Scintillator Detector distinguishes electrons from nuclei by detecting thermal neutrons that are dominant in nuclei induced showers. An order of magnitude increase in data collecting power is possible by utilizing the ISS to reach the highest

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

  10. IcePod: Imaging Ice-Ocean Process from Top to Bottom

    NASA Astrophysics Data System (ADS)

    Bell, R. E.; Frearson, N.; Zappa, C. J.; Tinto, K. J.; Das, I.; Dhakal, T.; Bertinato, C.; Dong, L.; Brown, S.; Le Bel, D. A.

    2014-12-01

    Resolving the future of the ice in the polar regions requires understanding of the changing ice from top to bottom from the center of the ice sheets to the margin where ice interacts with the polar oceans. The IcePod is an imaging system developed to study the ice sheets and polar oceans in a comprehensive fashion from an LC-130. The system has been developed for initial deployment on the New York National Guard's ski-equipped LC-130s. The IcePod can resolve high resolution surface elevation with a scanning laser and visual cameras, the temperature of the surface with an infrared camera, the thickness and layering of the shallow snow and ice with a high frequency radar and the thickness of the ice sheet with an ice penetrating radar. The IcePod can be moved between aircraft in less than four hours and can be operated on aircraft on routine cargo missions to skiways. Here we present IcePod ice-ocean imaging from the top to the bottom of several major outlet glaciers in western Greenland. The data, acquired in July 2014, demonstrates the broad capabilities of the IcePod instrumentation suite. The IcePod resolved the structure of the ice sheet from the accumulation zone to the calving front of Eqip Glacier and 4 adjacent outlet glacier systems. High resolution mapping of the calving front and the upwelling meltwater plumes provides new insights into the structure and dynamics of the turbulent mixing at the ice-ocean interface. Mapping of the ice sheet margin provides insights into the connections between the surface meltwater and the fate of the subglacial water at the ice sheet base. The Greenland data includes airport passes in every flight for calibration of both the lidar and camera systems. An expanded IcePod instrumentation suite will include a gravity meter and a magnetometer. The gravity meter can be used to determine the bathymetry beneath ice shelves. Together the gravimeter and the magnetometer can be used to constrain the regional tectonic frameworks. In

  11. Synchrotron X-ray investigations into the lamellar gel phase formed in pharmaceutical creams prepared with cetrimide and fatty alcohols.

    PubMed

    Eccleston, G M; Behan-Martin, M K; Jones, G R; Towns-Andrews, E

    2000-08-10

    Semisolid liquid paraffin-in-water emulsions (aqueous creams) prepared from cetrimide/fatty alcohol mixed emulsifiers, and ternary systems formed by dispersing the mixed emulsifier in controlled percentages of water were examined as they aged using a combination of low and high angle X-ray diffraction measurements (Daresbury Laboratory Synchrotron Radiation Source). The results were correlated with the rheological properties measured in earlier studies. The cationic emulsifying wax showed phenomenal swelling in water. The reflection that incorporates interlamellar water increased continuously from 74 A at 28% water to over 500 A at 93% water. The trend was not influenced by the method of incorporation of the components and swollen lamellar phase was also identified in the corresponding emulsion. The swelling, which was due to electrostatic repulsion, was suppressed by salt and was reduced when the surfactant counterion was changed from Br(-) to Cl(-). Changes in rheological properties on storage and in the presence of salt were correlated with changes in water layer thickness. High angle diffraction confirmed that the hydrocarbon bilayers were in the hexagonal alpha-crystalline mode of packing. Ternary systems and creams prepared from pure alcohols, although initially semisolid, were rheologically unstable and broke down. Low angle X-ray study into the kinetics of structure breakdown showed that the swollen lamellar gel phase formed initially swells even further on storage before separating.

  12. 75 FR 22713 - Implementation of Sanitary Food Transportation Act of 2005

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-04-30

    ...-state outbreak of salmonellosis was associated with an ice cream mix that became contaminated during... regarding the transportation of food raised by a 1994 outbreak of salmonellosis involving ice cream mix that..., resulting in roof leaks, gaps in doors, and dripping condensation or ice accumulations; Poor...

  13. Matrix sublimation method for the formation of high-density amorphous ice

    NASA Astrophysics Data System (ADS)

    Kouchi, A.; Hama, T.; Kimura, Y.; Hidaka, H.; Escribano, R.; Watanabe, N.

    2016-08-01

    A novel method for the formation of amorphous ice involving matrix sublimation has been developed. A CO-rich CO:H2O mixed ice was deposited at 8-10 K under ultra-high vacuum condition, which was then allowed to warm. After the sublimation of matrix CO at 35 K, amorphous ice remained. The amorphous ice formed exhibits a highly porous microscale texture; however, it also rather exhibits a density similar to that of high-density amorphous ice formed under high pressure. Furthermore, unlike conventional vapor-deposited amorphous ice, the amorphous ice is stable up to 140 K, where it transforms directly to cubic ice Ic.

  14. Irradiated beetroot extract as a colorant for cream cheese

    NASA Astrophysics Data System (ADS)

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

    2011-01-01

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

  15. Dilutions of corticosteroid creams and ointments - a stability study.

    PubMed

    Cornarakis-Lentzos, M; Cowin, P R

    1987-01-01

    A study was carried out on the stability of dilutions of creams and ointments of two corticosteroids, betamethasone valerate and beclomethasone dipropionate. A reversed-phase high-performance liquid chromatographic method was developed that is simple, efficient and stability-indicating in respect of the main decomposition products and has the advantage of being carried out at ambient temperature. The effect of water content of the sample solutions and the influence of large injection volumes (200-250 mul) on the resolution of the substances on the chromatogram was investigated. Use of the diluents, cetomacrogol cream (formula A) BP and white soft paraffin BP, resulted in satisfactory products in terms of chemical stability and efficacy of antimicrobial preservation.

  16. Cream formulations protecting against cercarial dermatitis by Trichobilharzia.

    PubMed

    Wulff, C; Haeberlein, S; Haas, W

    2007-06-01

    Dermatitis caused by penetrating bird schistosome cercariae is an emerging global public health problem. Infections may be prevented by the use of topical formulations that inhibit cercarial skin penetration. We evaluated nine water resistant formulations by exposing treated arms of volunteers to Trichobilharzia szidati cercariae. Six formulations protected from cercarial invasion. However, after immersion of the treated skin in water (2 x 20 min), only two formulations offered full protection: (1) Safe Sea, a cream protecting against jelly fish, (2) niclosamide in water resistant sun protecting cream formulations at concentrations as low as 0.05%. In an in vitro system Safe Sea and a 0.1% niclosamide formulation caused a high damage rate in T. szidati (92% and 99% after 5 min; only niclosamide with lethal effect) but not in Schistosoma mansoni (1% and 72%; both formulations with lethal effect). However, a 1% niclosamide formulation damaged S. mansoni sufficiently (100% after 5 min) and might offer full penetration protection.

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

    NASA Technical Reports Server (NTRS)

    Thorpe, Rosemary S.

    2015-01-01

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

  18. Terconazole and miconazole cream for treating vulvovaginal candidiasis. A comparison.

    PubMed

    Corson, S L; Kapikian, R R; Nehring, R

    1991-08-01

    In a double-blind, randomized, multicenter study, 900 patients diagnosed with vulvovaginal candidiasis received either 0.4% (307 patients) or 0.8% (299 patients) terconazole cream or 2.0% miconazole nitrate cream (294 patients). After seven days of treatment the combined microbiologic and clinical cure rates were 87.9% for the 0.4% terconazole group, 83.8% for patients treated with 0.8% terconazole and 81.3% for the 2.0% miconazole nitrate group. The microbiologic and clinical cure rates were similarly high. The 0.4% terconazole formulation consistently provided a greater degree of symptom relief and significantly fewer adverse genital-reproductive reactions as compared with 2.0% miconazole nitrate. All three preparations were well tolerated, with only minor adverse reactions; all three seem to be useful for the treatment of vulvovaginal candidiasis.

  19. [Successful symptomatic treatment of epidermodysplasia verruciformis with imiquimod 5% cream].

    PubMed

    Heratizadeh, A; Völker, B; Kupsch, E; Wichmann, K; Kapp, A; Werfel, T

    2010-12-01

    A 19-year-old patient presented with epidermodysplasia verruciformis (EV). In this genodermatosis, pathogenetic factors such as infection by human papilloma viruses as well as sun exposure are considered responsible for the malignant transformation of EV lesions to skin cancer within decades. So far, several therapeutic strategies have been unsatisfactory. In our case HPV 5b was detected and the associated skin lesions were successfully treated with imiquimod 5% cream.

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

    PubMed

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

    2015-01-01

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

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

    PubMed Central

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

    2015-01-01

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

  2. Formulation of creams with betamethasone dipropionate: evaluation of chemical stability.

    PubMed

    Băiţan, Mariana; Gafiţanu, Eliza; Lionte, Mihaela; Moisuc, Lăcrămioara

    2010-01-01

    The aim of this study was to investigate how the different excipients influenced the chemical stability of betamethasone dipropionate in creams. The chemical stability was evaluated by analyzing betamethasone related substance content. Transcutol is the excipient ensuring maximum stability to betamethasone. Incompatibilities between betamethasone dipropionate and hexylene glycol were observed. The pH values in the weak acid range confer chemical stability to betamethasone.

  3. Functional properties of cholesterol-removed whipping cream treated by beta-cyclodextrin.

    PubMed

    Shim, S Y; Ahn, J; Kwak, H S

    2003-09-01

    The present study was carried out to examine the changes in functional properties of cholesterol-removed whipping cream by beta-cyclodextrin (beta-CD) treatment. The cholesterol removal rate reached over 90% in cream before whipping in all conditions (different stirring time and speed) applied. The apparent viscosity of beta-CD treated cream after whipping increased with increased stirring time and speed. Comparatively, the overrun percentage reached to 150%, and foam instability was measured as 2.5 ml deformed cream with lower stirring time (10 min) and speed (400 rpm). The thiobarbituric acid value of cholesterol-removed whipping cream increased from 0.08 to 0.14 stored at 4 degrees C during 4 wk; however, no difference was found compared with that of control. Above results indicated that beta-CD treatment process for cholesterol removal did not show a profound adverse effect on functional properties of cream after whipping.

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

    PubMed

    Ding, Shuyang; Bhushan, Bharat

    2016-11-01

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

  5. Proof of efficacy of Kamillosan(R) cream in atopic eczema.

    PubMed

    Patzelt-Wenczler, R; Ponce-Pöschl, E

    2000-04-19

    Kamillosan(R) cream contains chamomile extract as active principle manufactured from the chamomile sort Manzana which is rich in active principles and has been proved not to exhibit a chamomile-related allergen potential. For this reason Kamillosan(R) cream is suited for local therapy of atopic eczema. In a partially double-blind, randomized study carried out as a half-side comparison, Kamillosan(R) cream was tested vs. 0.5% hydrocortisone cream and the vehicle cream as placebo in patients suffering from medium-degree atopic eczema. After a 2-week treatment Kamillosan(R) cream showed a mild superiority towards 0.5% hydrocortisone and a marginal difference as compared to placebo.

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

    PubMed

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

    2016-03-01

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

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

    NASA Astrophysics Data System (ADS)

    Seo, Eun-Suk

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

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

    PubMed

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

    2016-10-01

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

  9. Parameterizing Size Distribution in Ice Clouds

    SciTech Connect

    DeSlover, Daniel; Mitchell, David L.

    2009-09-25

    PARAMETERIZING SIZE DISTRIBUTIONS IN ICE CLOUDS David L. Mitchell and Daniel H. DeSlover ABSTRACT An outstanding problem that contributes considerable uncertainty to Global Climate Model (GCM) predictions of future climate is the characterization of ice particle sizes in cirrus clouds. Recent parameterizations of ice cloud effective diameter differ by a factor of three, which, for overcast conditions, often translate to changes in outgoing longwave radiation (OLR) of 55 W m-2 or more. Much of this uncertainty in cirrus particle sizes is related to the problem of ice particle shattering during in situ sampling of the ice particle size distribution (PSD). Ice particles often shatter into many smaller ice fragments upon collision with the rim of the probe inlet tube. These small ice artifacts are counted as real ice crystals, resulting in anomalously high concentrations of small ice crystals (D < 100 µm) and underestimates of the mean and effective size of the PSD. Half of the cirrus cloud optical depth calculated from these in situ measurements can be due to this shattering phenomenon. Another challenge is the determination of ice and liquid water amounts in mixed phase clouds. Mixed phase clouds in the Arctic contain mostly liquid water, and the presence of ice is important for determining their lifecycle. Colder high clouds between -20 and -36 oC may also be mixed phase but in this case their condensate is mostly ice with low levels of liquid water. Rather than affecting their lifecycle, the presence of liquid dramatically affects the cloud optical properties, which affects cloud-climate feedback processes in GCMs. This project has made advancements in solving both of these problems. Regarding the first problem, PSD in ice clouds are uncertain due to the inability to reliably measure the concentrations of the smallest crystals (D < 100 µm), known as the “small mode”. Rather than using in situ probe measurements aboard aircraft, we employed a treatment of ice

  10. Efficiency of terbinafine 1% cream in comparison with ketoconazole 2% cream and placebo in patients with facial seborrheic dermatitis.

    PubMed

    Azimi, Hamideh; Golforoushan, Farideh; Jaberian, Mahnaz; Talghini, Shhla; Goldust, Mohamad

    2013-06-06

    Objective: Different medicines have been used to treat seborrheic dermatitis but efficiency of most of them has not been confirmed. This study compared the efficiency of terbinafine 1% cream in comparison with ketoconazole 2% cream and placebo in patients with facial seborrheic dermatitis. Methods: Ninety patients were randomly divided into three groups (there were 30 persons in each group). The patients consumed one of the medicines twice a day and for 4 weeks. The scores were recorded at the trial beginning, and in the 4th and 12th weeks. Demographic features and disease severity of all three groups were normal at the beginning of the study. Results: Mean of total score in terbinafine, ketoconazole and placebo groups was decreased from 5.04 ± 2.02, 5.04 ± 1.50 and 4.97 ± 1.71 at the beginning of the study to 1.78 ± 2.47, 1.81 ± 2.43 and 3.73 ± 1.74 at the 12th week. As compared with the placebo group, mean total score significantly decreased in ketoconazole and terbinafine groups (p = 0.003). However, there was not any meaningful difference between ketoconazole and terbinafine groups (p > 0.05). There was not any serious side effect and the recurrence rate and side effects was not meaningfully different in all three groups. Conclusion: Terbinafine 1% and ketoconazole 2% creams are safe and effective in treating seborrheic dermatitis.

  11. 7 CFR 58.2825 - United States Standard for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., constitued of not less than 10 percent milkfat. In no case shall the content of milk solids not fat be less than 6 percent. Whey shall not, by weight, be more than 25 percent of the milk solids not fat. (b) When... used, the weights of milk fat and total milk solids (excusive of such fat and solids in any malted...

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

    PubMed

    Orloff, Natalia C; Hormes, Julia M

    2014-01-01

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

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

    ERIC Educational Resources Information Center

    Gribble, Karleen D.

    2009-01-01

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

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

    NASA Astrophysics Data System (ADS)

    Cirkovic, Milan M.

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

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

    ERIC Educational Resources Information Center

    Robson, Regina M.

    2009-01-01

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

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

    PubMed Central

    Orloff, Natalia C.; Hormes, Julia M.

    2014-01-01

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

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

    ERIC Educational Resources Information Center

    Chaika, Elaine; Alexander, Paul

    1986-01-01

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

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

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  19. Mars water-ice clouds and precipitation.

    PubMed

    Whiteway, J A; Komguem, L; Dickinson, C; Cook, C; Illnicki, M; Seabrook, J; Popovici, V; Duck, T J; Davy, R; Taylor, P A; Pathak, J; Fisher, D; Carswell, A I; Daly, M; Hipkin, V; Zent, A P; Hecht, M H; Wood, S E; Tamppari, L K; Renno, N; Moores, J E; Lemmon, M T; Daerden, F; Smith, P H

    2009-07-03

    The light detection and ranging instrument on the Phoenix mission observed water-ice clouds in the atmosphere of Mars that were similar to cirrus clouds on Earth. Fall streaks in the cloud structure traced the precipitation of ice crystals toward the ground. Measurements of atmospheric dust indicated that the planetary boundary layer (PBL) on Mars was well mixed, up to heights of around 4 kilometers, by the summer daytime turbulence and convection. The water-ice clouds were detected at the top of the PBL and near the ground each night in late summer after the air temperature started decreasing. The interpretation is that water vapor mixed upward by daytime turbulence and convection forms ice crystal clouds at night that precipitate back toward the surface.

  20. Accumulation of mercury in ovaries of mice after the application of skin-lightening creams.

    PubMed

    Al-Saleh, Iman; Shinwari, Neptune; Al-Amodi, Mona

    2009-10-01

    Skin-lightening creams are being increasingly used by women in particular, worldwide in an attempt to whiten their skin. Men and older people use these creams to remove age spots or other pigmentation disorders. Several studies have reported the presence of high mercury levels in skin-lightening cream. Women, especially pregnant and nursing mothers, who use these creams are at risk of mercury toxicity because long-term exposure can cause permanent neurological damage, nephrological disorders, fertility problems, and birth defects. Early exposure usually has no clinical symptoms. Mercury levels were measured in a total of 49 ovary tissue samples. The mean mercury contents in the ovaries of non-treated mice (11.70 +/- 13.38 ng/g) were compared to mice treated with Rose skin-lightening cream samples (2,471.92 +/- 1,336.31 ng/g) and those treated with Fair & Lovely skin-lightening creams (58.47 +/- 39.51 ng/g). The mercury content in the ovary tissues increased with number of cream applications and were highest in the ovaries of mice treated twice a day with Fair & Lovely (87.79 +/- 26.20 ng/g) and once a day with Rose (3,515.61 +/- 1,099.78 ng/g). Our data indicate that dermal exposure to mercury can result in a significant accumulation in the ovaries of mice following the application of skin-lightening cream. This may cause alterations in reproductive behavior and contribute to infertility or ovarian failure. Of course, these results need to be confirmed by further research. Imported or locally made skin-lightening creams are widely available in Saudi market. It would be ideal to ban the sale of these creams but unfortunately, advertisements in the mass media presenting celebrities and beauty specialists make these products more popular. Alternatively, public health authorities should encourage more reliance on prescribed creams for the treatment of skin pigmentation problems.

  1. Dark matter and IceCube neutrinos

    NASA Astrophysics Data System (ADS)

    Biondi, R.

    2015-01-01

    We show that the excess of high energy neutrinos observed by the IceCube collaboration at energies above 100TeV might originate from baryon number violating decays of heavy shadow baryons from mirror sector, which in turn constitute Dark Matter. Due to tiny mixing between mirror and ordinary neutrinos, it is possible to explain the specific features of the IceCube events spectrum.

  2. Comparative Assessment of the Efficacy and Safety of Sertaconazole (2%) Cream Versus Terbinafine Cream (1%) Versus Luliconazole (1%) Cream In Patients with Dermatophytoses: A Pilot Study

    PubMed Central

    Jerajani, HR; Janaki, C; Kumar, Sharath; Phiske, Meghana

    2013-01-01

    Background: Sertaconazole is a new, broad spectrum, fungicidal and fungistatic imidazole with added antipruritic and anti-inflammatory activity that would provide greater symptomatic relief and hence would be beneficial in improving the quality of life for the patient with dermatophytoses. Aims and Objectives: To compare efficacy and safety of sertaconazole, terbinafine and luliconazole in patients with dermatophytoses. Materials and Methods: 83 patients with tinea corporis and tinea cruris infections were enrolled in this multicentre, randomized, open label parallel study. The initial ‘Treatment Phase’ involved three groups receiving either sertaconazole 2% cream applied topically twice daily for four weeks, terbinafine 1% cream once daily for two weeks, luliconazole 1% cream once daily for two weeks. At the end of treatment phase, there was a ‘Follow-up Phase’ at end of 2 weeks, where the patients were assessed clinically and mycologically for relapse. Results: Of the 83 patients, 62 completed the study, sertaconazole (n = 20), terbinafine (n = 22) and luliconazole (n = 20). The primary efficacy variables including change in pruritus, erythema, vesicle, desquamation and mycological cure were significantly improved in all the three groups, as compared to baseline, in the Treatment and Follow-up phase. Greater proportion of patients in sertaconazole group (85%) showed resolution of pruritus as compared to terbinafine (54.6%); and luliconazole (70%), (P < 0.05 sertaconazole vs terbinafine). There was a greater reduction in mean total composite score (pruritus, erythema, vesicle and desquamation) in sertaconazole group (97.1%) as compared to terbinafine (91.2%) and luliconazole (92.9%). All groups showed equal negative mycological assessment without any relapses. All three study drugs were well tolerated. Only one patient in sertaconazole group withdrew from the study due to suspected allergic contact dermatitis. Conclusion: Sertaconazole was better than

  3. CO2 (dry ice) cleaning system

    NASA Technical Reports Server (NTRS)

    Barnett, Donald M.

    1995-01-01

    Tomco Equipment Company has participated in the dry ice (solid carbon dioxide, CO2) cleaning industry for over ten years as a pioneer in the manufacturer of high density, dry ice cleaning pellet production equipment. For over four years Tomco high density pelletizers have been available to the dry ice cleaning industry. Approximately one year ago Tomco introduced the DI-250, a new dry ice blast unit making Tomco a single source supplier for sublimable media, particle blast, cleaning systems. This new blast unit is an all pneumatic, single discharge hose device. It meters the insertion of 1/8 inch diameter (or smaller), high density, dry ice pellets into a high pressure, propellant gas stream. The dry ice and propellant streams are controlled and mixed from the blast cabinet. From there the mixture is transported to the nozzle where the pellets are accelerated to an appropriate blasting velocity. When directed to impact upon a target area, these dry ice pellets have sufficient energy to effectively remove most surface coatings through dry, abrasive contact. The meta-stable, dry ice pellets used for CO2 cleaning, while labeled 'high density,' are less dense than alternate, abrasive, particle blast media. In addition, after contacting the target surface, they return to their equilibrium condition: a superheated gas state. Most currently used grit blasting media are silicon dioxide based, which possess a sharp tetrahedral molecular structure. Silicon dioxide crystal structures will always produce smaller sharp-edged replicas of the original crystal upon fracture. Larger, softer dry ice pellets do not share the same sharp-edged crystalline structures as their non-sublimable counterparts when broken. In fact, upon contact with the target surface, dry ice pellets will plastically deform and break apart. As such, dry ice cleaning is less harmful to sensitive substrates, workers and the environment than chemical or abrasive cleaning systems. Dry ice cleaning system

  4. Disappearing Ice

    NASA Technical Reports Server (NTRS)

    2008-01-01

    These images were acquired by NASA's Phoenix Mars Lander's Surface Stereo Imager on the 21st and 25th days of the mission, or Sols 20 and 24 (June 15 and 18, 2008).

    These images show sublimation of ice in the trench informally called 'Dodo-Goldilocks' over the course of four days.

    In the lower left corner, lumps disappear, similar to the process of evaporation.

    The Phoenix Mission is led by the University of Arizona, Tucson, on behalf of NASA. Project management of the mission is by NASA's Jet Propulsion Laboratory, Pasadena, Calif. Spacecraft development is by Lockheed Martin Space Systems, Denver.

  5. Topical EMLA Cream as a Pretreatment for Facial Lacerations

    PubMed Central

    Park, Sung Woo; Oh, Tae Suk; Choi, Jong Woo; Eom, Jin Sup; Hong, Joon Pio; Koh, Kyung S; Lee, Taik Jong

    2015-01-01

    Background Topical anesthetics, such as eutectic mixture of local anesthetics (EMLA) cream, can be applied to reduce pain before minor procedure. This trial evaluated EMLA as pretreatment for facial lacerations and compared pain, discomfort and overall satisfaction. Methods This trial included consecutive emergency department patients ≥16 years of age who presented with simple facial lacerations. At triage, lacerations were allotted to either the routine processing group or EMLA pretreatment group according to date of admission. Initially, the emergency department doctors inspected each laceration, which were dressed with saline-soaked gauze. In the pretreatment group, EMLA cream was applied during wound inspection. The plastic surgeon then completed primary closure following the local injection of an anesthetic. After the procedure, all patients were given a questionnaire assessing pain using the 10-point visual analog scale (VAS) ("no pain" to "worst pain"). All questionnaires were collected by the emergency department nurse before discharge. Results Fifty patients were included in the routine processing group, and fifty patients were included in the EMLA pretreatment group. Median age was 39.9 years, 66% were male, and the average laceration was 2.67 cm in length. The EMLA pretreatment group reported lower pain scores in comparison with the routine processing group (2.4 vs. 4.5 on VAS, P<0.05), and lower discomfort scores during the procedure (2.0 vs. 3.3, P=0.60). Overall satisfaction was significantly higher in the EMLA pretreatment group (7.8 vs. 6.1, P<0.05). Conclusions Pretreating facial lacerations with EMLA topical cream aids patients by reducing pain and further enhancing overall satisfaction during laceration treatment. PMID:25606486

  6. Stability Conditions and Mechanism of Cream Soaps: Effect of Polyols.

    PubMed

    Sagitani, Hiromichi; Komoriya, Masumi

    2015-01-01

    Fatty acids, fatty acid potassium soaps, polyols and water are essential ingredients for producing stable cream soaps. The solution behavior of the above four components system has been studied to elucidate the effect of four sorts of polyols (glycerol, 1,3-butylene glycol, polyethylene glycol 400 and dipropylene glycol) on the stability of cream soaps. It has been revealed that the lamellar liquid crystalline one-phase converted to a two-phase of a lamellar phase and an isotropic aqueous solution by the addition of a few percent of 1,3-butylene glycol, polyethylene glycol 400 and dipropylene glycol, whereas the lamellar one-phase was remained by about 50 wt% of glycerol in the aqueous solution. The X-ray data at room temperature showed that the existence of 1:1 acid soap (1:1 mole ratio of potassium soap/fatty acid) crystals in the 1,3-butylene glycol, polyethylene glycol 400 and dipropylene glycol systems, whereas that the coexistence of 1:1 acid soap crystal and a lamellar gel phase (swelled lamellar gel structure) in the glycerol system. The phase transition peaks from coagel to gel (Tgel) and from gel to liquid state (Tc) were appeared in the above four polyol systems by DSC measurements. It was confirmed from the combined data of SAXS and DSC that the existence of anhydrous 1:1 acid soap gels (or with small amount of bound water) in the all polyol systems, whereas the coexistence of the anhydrate gel and the swelled gel with a lot of intermediate water in the only glycerol system. This swelled gel structure would be contributed to stabilize the dispersed anhydrate acid soap crystals in cream soaps.

  7. Tea creaming in nonfermented teas from Camellia sinensis and Ilex vomitoria.

    PubMed

    Kim, Youngmok; Talcott, Stephen T

    2012-11-28

    Tea creaming is the development of a cloudy or hazy appearance in tea and ready-to-drink tea products on cooling and is highly undesirable in the tea beverage industry. Commonly associated with fermented black or oolong teas, the objective of this study was to investigate the physicochemical mechanism of the formation of tea cream in nonfermented green tea (Camellia sinensis) and a caffeine-containing botanical tea from yaupon holly (Ilex vomitoria) that is free of catechin-based polyphenolics. Four tea-creaming activators (phenolics, soluble protein, caffeine, and metal ions) were added to tea infusions as well as decaffeinated teas created by chloroform extraction. Tea-creaming activators increased the weight and turbidity of both teas with the exception of soluble protein addition (as bovine serum albumin) to green tea, whereas the greatest increase in turbidity occurred with the addition of metal ions in green tea. Tea creaming was equally developed at three incubation temperatures (4, 25, and 40 °C) in both teas, but tea-creaming compositions in each tea were different at the incubating temperatures. The antioxidant capacity of each tea was lowered after creaming due to the loss of antioxidants that participated in tea cream formation.

  8. Effects of School Choice on the Margin: The Cream Is Already Skimmed

    ERIC Educational Resources Information Center

    Walsh, Patrick

    2009-01-01

    Critics of school choice argue that cream-skimming will worsen outcomes for those left behind in public schools. Since "high ability" families may have already sorted themselves out of the schools in question, this paper will examine whether existing within-school heterogeneity leaves any scope for cream-skimming to operate. It asks, "given the…

  9. 21 CFR 524.981c - Fluocinolone acetonide, neomycin sulfate cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Fluocinolone acetonide, neomycin sulfate cream. 524.981c Section 524.981c Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... ANIMAL DRUGS § 524.981c Fluocinolone acetonide, neomycin sulfate cream. (a) Specifications. The...

  10. Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions.

    PubMed

    Sumer, Zeynep; Yildirim, Gulay; Sumer, Haldun; Yildirim, Sahin

    2013-01-01

    The mixture of olive oil and lime cream has been traditionally used to treat external burns in the region of Hatay/Antakya and middle Anatolia. Olive oil and lime cream have been employed by many physicians to treat many ailments in the past. A limited number of studies have shown the antibacterial effect of olive oil and that it does not have any toxic effect on the skin. But we did not find any reported studies on the mixture of olive oil and lime cream. The aim of this paper is to investigate the cytotoxic and antibacterial activity of olive oil and lime cream individually or/and in combination in vitro conditions, by using disk-diffusion method and in cell culture. The main purpose in using this mixture is usually to clear burns without a trace. Agar overlay, MTT (Cytotoxicity assay) and antibacterial susceptibility tests were used to investigate the cytotoxic and antibacterial activity of olive oil and lime cream. We found that lime cream has an antibacterial activity but also cytotoxic on the fibroblasts. On the other hand olive oil has limited or no antibacterial effect and it has little or no cytotoxic on the fibroblasts. When we combined lime cream and olive oil, olive oil reduced its cytotoxic impact. These results suggest that mixture of olive oil and lime cream is not cytotoxic and has antimicrobial activity.

  11. Trans fatty acid content of selected brands of West German nut-nougat cream.

    PubMed

    Laryea, M D; Biggemann, B; Funke, M; Lombeck, I; Bremer, H J

    1988-12-01

    The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2% in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16:0), which was the main fatty acid, varied from 9 to 27%. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3%. Only two of the creams contained less than 1% of trans fatty acids; 18:1t was the trans fatty acid found in the greatest amounts, whereas 16:1t and 14:1t were only found in trace amounts. Three samples had amounts of 18:2tt, 18:2ct, and 18:2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children.

  12. A case of severe eczema following use of imiquimod 5% cream.

    PubMed

    Taylor, C L; Maslen, M; Kapembwa, M

    2006-06-01

    Imiquimod 5% cream, an immune response modifier licensed for treatment of external ano-genital warts and superficial basal cell carcinomata, is known to cause local erythema, oedema and, rarely, exacerbation of psoriasis. We describe a case of exacerbation of eczema following application of this cream in a man with penile warts.

  13. IceChrono v1: a probabilistic model to compute a common and optimal chronology for several ice cores

    NASA Astrophysics Data System (ADS)

    Parrenin, Frédéric

    2015-04-01

    Polar ice cores provide exceptional archives of past environmental conditions. The dating of ice cores is essential to interpret the paleo records that they contain, but it is a complicated problem since it involves different dating methods. Here I present IceChrono v1, a new probabilistic model to combine different kinds of chronological information to obtain a common and optimized chronology for several ice cores, as well as its uncertainty. It is based on the inversion of three quantities: the surface accumulation rate, the Lock-In Depth (LID) of air bubbles and the vertical thinning function. The chronological information used are: models of the sedimentation process (accumulation of snow, densification of snow into ice and air trapping, ice flow), ice and gas dated horizons, ice and gas dated depth intervals, Δdepth observations (depth shift between synchronous events recorded in the ice and in the air), stratigraphic links in between ice cores (ice-ice, air-air or mix ice-air and air-ice links). The optimization problem is formulated as a least squares problems, that is, all densities of probabilities are assumed gaussian. It is numerically solved using the Levenberg-Marquardt algorithm and a numerical evaluation of the model's Jacobian. IceChrono is similar in scope to the Datice model, but has differences from the mathematical, numerical and programming point of views. I apply IceChrono on an AICC2012-like experiment and I find similar results than Datice within a few centuries, which is a confirmation of both IceChrono and Datice codes. IceChrono v1 is freely available under the GPL v3 open source license.

  14. IceChrono v1: a probabilistic model to compute a common and optimal chronology for several ice cores

    NASA Astrophysics Data System (ADS)

    Parrenin, F.

    2014-10-01

    Polar ice cores provides exceptional archives of past environmental conditions. Dating ice and air bubbles/hydrates in ice cores is complicated since it involves different dating methods: modeling of the sedimentation process (accumulation of snow at surface, densification of snow into ice with air trapping and ice flow), use of dated horizons by comparison to other well dated targets (other dated paleo-archives or calculated variations of Earth's orbital parameters), use of dated depth intervals, use of Δdepth information (depth shift between synchronous events in the ice matrix and its air/hydrate content), use of stratigraphic links in between ice cores (ice-ice, air-air or mix ice-air links). Here I propose IceChrono v1, a new probabilistic model to combine these different kinds of chronological information to obtain a common and optimized chronology for several ice cores, as well as its confidence interval. It is based on the inversion of three quantities: the surface accumulation rate, the Lock-In Depth (LID) of air bubbles and the vertical thinning function. IceChrono is similar in scope to the Datice model, but has differences on the mathematical, numerical and programming point of views. I apply IceChrono on two dating experiments. The first one is similar to the AICC2012 experiment and I find similar results than Datice within a few centuries, which is a confirmation of both IceChrono and Datice codes. The second experiment involves only the Berkner ice core in Antarctica and I produce the first dating of this ice core. IceChrono v1 is freely available under the GPL v3 open source license.

  15. [The usefulness of protective creams on fragile and aged skin].

    PubMed

    Rueda López, Justo; Guerrero Palmero, Alberto; Muñoz Bueno, Ana Maria; Esquius i Carbonell, Jacint; Rosell Moreno, Carmen

    2005-06-01

    The ADDERMIS protective cream has these properties: it prevents skin maceration, exercises a regenerative effect, has bacteriostatic and bactericide activity, possesses a noted anti-inflammatory effect and reduces the risk of mycotic infections. Its application is indicated for use in cases of: skin lesions, such as bed sores or leg ulcers, which require the use of a barrier product; dermatitis lesions in zones of skin folds or due to diaper use; to prevent friction zones; fragile skin; peeling, zones where cracks in the skin appear...and to use for cases of incontinence when diapers are required.

  16. An Aluminum Magnesium Hydroxide Stearate-based Skin Barrier Protection Cream Used for the Management of Eczematous Dermatitis

    PubMed Central

    Bhambri, Sanjay; Michaels, Brent

    2008-01-01

    Eczematous dermatoses can often be very difficult to treat. An aluminum magnesium hydroxide stearate-based cream has recently become available for clinical use. Aluminum magnesium hydroxide stearate-based cream provides an alternative option in treating these dermatoses while providing barrier protection against external allergens and irritants. This article reviews various studies evaluating aluminum magnesium hydroxide stearate-based cream. PMID:21212843

  17. 7 CFR 58.336 - Frequency of sampling for quality control of cream, butter and related products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Frequency of sampling for quality control of cream... of sampling for quality control of cream, butter and related products. (a) Microbiological. Samples... churnings or batches from samples taken from the cream as often as is necessary to aid in the control...

  18. In vivo irritation study of Melastoma malabathricum cream formulation on ICR mice

    NASA Astrophysics Data System (ADS)

    Yasin, Rabiahtul Adarwiyah Mohd; Jemon, Khairunadwa; Nor, Norefrina Shafinaz Md

    2016-11-01

    Melastoma malabathricum is a traditional herb that is used to treat wound on skin. It has also been proven to have antiviral activity against Herpes Simplex virus type 1 (HSV-1). In this study, M. malabathricum cream formulation was developed by incorporating M. malabathricum aqueous extract into cream base. The safety and biocompatibility of the formulated cream was investigated by topically applying the cream onto the back of ICR mice skin. Treatment with M. malabathricum was found to accelerate wound contraction with less scar formation. The effect of M. malabathricum has prompted a possibility that M. malabathricum might contribute in enhancing the healing process of cutaneous lesion caused by HSV-1. The formulated cream did not cause any skin irritation or adverse effect to ICR mice when topically applied within seven days of exposure.

  19. Ice and Non-ice Spectral Properties of Ganymede and Callisto

    NASA Astrophysics Data System (ADS)

    Hansen, G. B.; Hibbitts, C. A.

    2003-05-01

    Our study of the lattice order of water ice on the Jovian satellites Ganymede and Callisto has provided us a view of the global distribution of ice grain-size and of non-ice materials. This study uses the near-infrared spectra returned by the Galileo orbiter Near-Infrared Mapping Spectrometer. Average spectra were generated for various regions, and models were fit to the spectra. The models use scaled albedos of water ice linearly mixed with derived and/or scaled non-ice spectra. Using scalings with simple spectral variation, the average spectra could be fit to almost arbitraty precision. For Callisto, three global-scale observations (60-100 km/pixel), one regional-scale (18 km/pixel), and one local-scale (6 km/pixel) observation were analyzed. In each, a group of icy pixels was averaged and a group of ice-poor pixels was avearaged. A small amount of ice spectrum was removed from the ice-poor average, and the resulting non-ice estimate was scaled for use with the icy average. From this are derived non-ice spectral estimates for the two regions and ice grain sizes for those regions. On Ganymede, eight 4-10 pixel averages at a 100 km scale are analyzed, in this case using a non-ice spectrum scaled from McCord et al. (Science 292:1523, 2001). The Callisto non-ice spectra all have a slightly red slope and a significant 2.7-μ m O-H absorption band (see Hibbitts et al., Eos, 82, Abst. P12B-0495, 2001). The derived Ganymede non-ice spectra have bands of hydration at 1.4 and 1.9 μ m as seen in isolated spectra from the trailing hemisphere (McCord et al., 2001), implying that this material is quite widespread. The icy regions on Callisto have generally fine grained ice (r = 20-100 μ m), although there is a 25% component of coarse (r = 0.2-1 mm ) ice in two areas (much like the ice in ice-poor regions). The ice on Ganymede has grain sizes of r = 10-100 μ m, except on the trailing equatorial latitudes, where r ˜ 400 μ m.

  20. DRA/NASA/ONERA Collaboration on Icing Research. Part 2; Prediction of Airfoil Ice Accretion

    NASA Technical Reports Server (NTRS)

    Wright, William B.; Gent, R. W.; Guffond, Didier

    1997-01-01

    This report presents results from a joint study by DRA, NASA, and ONERA for the purpose of comparing, improving, and validating the aircraft icing computer codes developed by each agency. These codes are of three kinds: (1) water droplet trajectory prediction, (2) ice accretion modeling, and (3) transient electrothermal deicer analysis. In this joint study, the agencies compared their code predictions with each other and with experimental results. These comparison exercises were published in three technical reports, each with joint authorship. DRA published and had first authorship of Part 1 - Droplet Trajectory Calculations, NASA of Part 2 - Ice Accretion Prediction, and ONERA of Part 3 - Electrothermal Deicer Analysis. The results cover work done during the period from August 1986 to late 1991. As a result, all of the information in this report is dated. Where necessary, current information is provided to show the direction of current research. In this present report on ice accretion, each agency predicted ice shapes on two dimensional airfoils under icing conditions for which experimental ice shapes were available. In general, all three codes did a reasonable job of predicting the measured ice shapes. For any given experimental condition, one of the three codes predicted the general ice features (i.e., shape, impingement limits, mass of ice) somewhat better than did the other two. However, no single code consistently did better than the other two over the full range of conditions examined, which included rime, mixed, and glaze ice conditions. In several of the cases, DRA showed that the user's knowledge of icing can significantly improve the accuracy of the code prediction. Rime ice predictions were reasonably accurate and consistent among the codes, because droplets freeze on impact and the freezing model is simple. Glaze ice predictions were less accurate and less consistent among the codes, because the freezing model is more complex and is critically