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Sample records for ice cream

  1. 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 ...

  2. 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)

  3. 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!

  4. 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)

  5. 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.

  6. 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.

  7. 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…

  8. 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.

  9. 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...

  10. 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.

  11. 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...

  12. 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 ...

  13. 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...

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. 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...

  19. 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...

  20. 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...

  1. 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...

  2. 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…

  3. 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.

  4. 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.

  5. 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].

  6. 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.

  7. 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.

  8. 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...

  9. 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)....

  10. 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.

  11. 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...

  12. 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.

  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. 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.

  18. 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.

  19. 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.

  20. 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…

  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 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.

  3. 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.

  4. 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.

  5. 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%.

  6. 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.

  7. 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).

  8. 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.

  9. 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

  10. 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.

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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...

  20. 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

  1. 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

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. 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.

  10. [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.

  11. 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.

  12. 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.

  13. 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.

  14. 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

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  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. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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)

  13. 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.

  14. 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.

  15. 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.

  16. 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…

  17. 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

  18. 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.

  19. 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.

  20. 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...

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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).

  9. 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.

  10. 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.

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. [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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. [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.

  19. 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.

  20. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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 ...

  9. 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

  10. 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.

  11. 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.

  12. 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.

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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.

  20. 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....

  1. 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....

  2. 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....

  3. 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....

  4. 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...

  5. 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....

  6. 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...

  7. 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.

  8. 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....

  9. 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...

  10. 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...

  11. 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.

  12. 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...

  13. 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-...

  14. 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.

  15. 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.

  16. 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)

  17. 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 ...

  18. 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....

  19. 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...

  20. 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.

  1. 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...

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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...

  7. 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...

  8. 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...

  9. 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...

  10. 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...

  11. 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...

  12. 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...

  13. 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...

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. 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...

  19. 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...

  20. 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....

  1. 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....

  2. 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.

  3. 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...

  4. 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...

  5. 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 ...

  6. 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.

  7. 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,...

  8. 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,...

  9. 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,...

  10. 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,...

  11. 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,...

  12. 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,...

  13. 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...

  14. 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...

  15. 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...

  16. 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.

  17. 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.

  18. 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…

  19. 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…

  20. 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…

  1. "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…

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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.

  7. 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.

  8. 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-...

  9. 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.

  10. 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 ...

  11. 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.

  12. 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.

  13. 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...

  14. 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

  15. 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.

  16. 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%,....

  17. 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...

  18. ‘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...

  19. 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...

  20. 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...

  1. 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....

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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,...

  7. 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...

  8. 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.

  9. 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.

  10. 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.

  11. 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

  12. 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.

  13. 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.

  14. 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....

  15. 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....

  16. 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....

  17. 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....

  18. 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....

  19. 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....

  20. 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...

  1. 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....

  2. 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....

  3. 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....

  4. 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....

  5. 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....

  6. 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....

  7. 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....

  8. 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....

  9. 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....

  10. 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.

  11. 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

  12. 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

  13. 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.

  14. 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.

  15. 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...

  16. 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...

  17. 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...

  18. 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...

  19. 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...

  20. 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.

  1. 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...

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  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. 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...

  12. 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...

  13. 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...

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. [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.

  19. 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...

  20. 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...

  1. 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...

  2. 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...

  3. 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...

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. 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.

  9. 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...

  10. 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...

  11. 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...

  12. 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...

  13. 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.

  14. 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.

  15. 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.

  16. 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...

  17. 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...

  18. 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...

  19. 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...

  20. 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.

  1. 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.

  2. 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...

  3. 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.

  4. 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

  5. ‘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...

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. [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.

  12. 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.

  13. 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

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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...

  3. 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.

  4. "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…

  5. 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.

  6. 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,…

  7. 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

  8. 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)

  9. 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...

  10. 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.

  11. 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

  12. 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.

  13. 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

  14. 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.

  15. 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.

  16. 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…

  17. 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...

  18. 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.

  19. 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.

  20. 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.

  1. [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.

  2. 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

  3. 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...

  4. 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.

  5. Scrambled Ice

    NASA Technical Reports Server (NTRS)

    1998-01-01

    This complex area on the side of Europa which faces away from Jupiter shows several types of features which are formed by disruptions of Europa's icy crust. North is to the top of the image, taken by NASA's Galileo spacecraft, and the Sun illuminates the surface from the left. The prominent wide, dark bands are up to 20 kilometers (12 miles) wide and over 50 kilometers (30 miles) long. They are believed to have formed when Europa's icy crust fractured, separated and filled in with darker, 'dirtier' ice or slush from below. A relatively rare type of feature on Europa is the 15-kilometer-diameter (9.3-mile) impact crater in the lower left corner. The small number of impact craters on Europa's surface is an indication of its relatively young age. A region of chaotic terrain south of this impact crater contains crustal plates which have broken apart and rafted into new positions. Some of these 'ice rafts' are nearly 1 kilometer (about half a mile) across. Other regions of chaotic terrain are visible and indicate heating and disruption of Europa's icy crust from below. The youngest features in this scene are the long, narrow cracks in the ice which cut across all other features. One of these cracks is about 30 kilometers (18 miles) to the right of the impact crater and extends for hundreds of miles from the top to the bottom of the image.

    The image, centered near 23 degrees south latitude and 179 degrees longitude, covers an area about 240 by 215 kilometers (150 by 130 miles) across. The finest details that can be discerned in this picture are about 460 meters (500 yards) across. The image was taken as Galileo flew by Europa on March 29, 1998. The image was taken by the onboard solid state imaging system camera from an altitude of 23,000 kilometers (14,000 miles).

    The Jet Propulsion Laboratory, Pasadena, CA manages the Galileo mission for NASA's Office of Space Science, Washington, DC. JPL is an operating division of California Institute of Technology (Caltech

  6. Topical alprostadil cream for the treatment of erectile dysfunction.

    PubMed

    Becher, Edgardo

    2004-03-01

    Erectile dysfunction (ED) has serious negative consequences on both sexual experience and emotional well being and affects a broad range of age groups. The prevalence of ED is associated with increasing age and has been reported to be as high as 70%. Although the disorder is common and underdiagnosed, its treatment can significantly improve patients' quality of life. Systemic treatment with oral phosphodiesterase type-5 (PDE-5) inhibitors is the current standard of care for patients with ED. Some patients, however, have absolute contraindications for PDE-5 inhibitors. In addition, these agents can be associated with adverse effects. Furthermore, because PDE-5 inhibitors are not as effective in patients who have undergone radical prostatectomy or who have severe vascular disease, a substantial unmet medical need exists among patients who have ED as a result of these conditions. Consequently, PDE-5 inhibitor therapy is associated with a high rate of discontinuation, as are intracavernosal or transurethral therapies, which are inconvenient and invasive. Several studies, including four double-blind, placebo-controlled, Phase II trials, show that alprostadil topical cream is efficacious and well-tolerated in ED in patients with mild-to-severe symptoms, in those undergoing treatment for cardiovascular diseases and diabetes and in otherwise healthy ED patients. Thus, alprostadil topical cream is a potential first-choice alternative for ED in patients who do not respond or who cannot tolerate or do not accept PDE-5 inhibitor therapy.

  7. [Prevention of allergy by protective skin creams: possibilities and limits].

    PubMed

    Schliemann, S; Wigger-Alberti, W; Elsner, P

    1999-07-03

    Despite promising efficacy data for protective creams and many scientifically proven advances that have been achieved concerning the prevention of irritative contact dermatitis, protection against sensitising substances remains a particular problem due to the minimal amounts of allergen that trigger allergic contact dermatitis. Therefore, specific allergen-blocking substances have been tested which are designed to prevent sensitising processes and in particular avoid occurrence of contact dermatitis in already sensitised individuals. In this review, we present the results of current studies mainly focussed on preventing occupational contact dermatitis caused by metal salts, using different chelating agents. In the United States allergic contact dermatitis is often due to strongly sensitising plant allergens of Toxicodendron species, a factor of importance in outdoor professions. Therefore, attempts have been made to use linoleic acid dimers and organoclay materials such as quaternium-18 bentonite for prophylaxis in topical treatments. Most studies investigate effectiveness against experimentally induced allergic contact dermatitis in sensitised volunteers using standardised allergen extracts. Although several preparations showed some benefit by possibly preventing certain quantities of allergen from penetrating the epidermis, further effort will be required before sufficient protective creams with allergen-blocking properties are available for workplaces.

  8. 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.

  9. Icing: Accretion, Detection, Protection

    NASA Technical Reports Server (NTRS)

    Reinmann, John J.

    1994-01-01

    The global aircraft industry and its regulatory agencies are currently involved in three major icing efforts: ground icing; advanced technologies for in-flight icing; and tailplane icing. These three major icing topics correspondingly support the three major segments of any aircraft flight profile: takeoff; cruise and hold; and approach and land. This lecture addressess these three topics in the same sequence as they appear in flight, starting with ground deicing, followed by advanced technologies for in-flight ice protection, and ending with tailplane icing.

  10. Analysis of photodynamic cream effect in dental caries using optical coherence tomography

    NASA Astrophysics Data System (ADS)

    Barbosa, P. S.; Freitas, A. Z.; de Sant´Anna, G. R.

    2015-06-01

    The aim of this study was to assess the effect in the enamel demineralization of low-intensity infrared laser (λ=810 nm, 100 mW/cm2, 90 sec, 4.47 J/cm2, 9 J) with or without photodynamic cream fluorinated or not fluorinated, using Optical Coherence Tomography (OCT). Background data: Lasers can be used as tools for the prevention of tooth enamel demineralization. All enamel specimens (n= 105) were analyzed using OCT at baseline, and randomly assigned into seven groups (n=15): C (+), laser application; C(-), no treatment; (F), acid fluoride gel; cream (IV); cream and neutral fluoride (IVF); cream and laser (IVL); and cream with neutral fluoride+ laser (IVFL). The specimens were submitted to all kind of treatments before demineralizing pH cycling challenge and were reanalyzed. ANOVA and Tukey's multiple comparative analysis (p <0.01) demonstrated a greater delta attenuation between baseline and post challenge for C + (0.034 +/- 0.011) compared to IVF (0.016 +/- 0.007) F (0.018 +/- 0.010) IVFL (0.019 +/- 0.008), and IVL (0.014 +/- 0.010). The cream laser group (IVL) also showed lower delta (0.014 +/- 0.010) compared to C - (0.025 +/- 0.008). The OCT technique demonstrated that cream associated with laser showed the lowest quantitative enamel mineral looses after cariogenic challenge.

  11. Ice Clouds

    NASA Technical Reports Server (NTRS)

    2003-01-01

    [figure removed for brevity, see original site]

    Heavy water ice clouds almost completely obscure the surface in Vastitas Borealis.

    Note: this THEMIS visual image has not been radiometrically nor geometrically calibrated for this preliminary release. An empirical correction has been performed to remove instrumental effects. A linear shift has been applied in the cross-track and down-track direction to approximate spacecraft and planetary motion. Fully calibrated and geometrically projected images will be released through the Planetary Data System in accordance with Project policies at a later time.

    NASA's Jet Propulsion Laboratory manages the 2001 Mars Odyssey mission for NASA's Office of Space Science, Washington, D.C. The Thermal Emission Imaging System (THEMIS) was developed by Arizona State University, Tempe, in collaboration with Raytheon Santa Barbara Remote Sensing. The THEMIS investigation is led by Dr. Philip Christensen at Arizona State University. Lockheed Martin Astronautics, Denver, is the prime contractor for the Odyssey project, and developed and built the orbiter. Mission operations are conducted jointly from Lockheed Martin and from JPL, a division of the California Institute of Technology in Pasadena.

    Image information: VIS instrument. Latitude 69.5, Longitude 283.6 East (76.4 West). 19 meter/pixel resolution.

  12. Arctic ice islands

    SciTech Connect

    Sackinger, W.M.; Jeffries, M.O.; Lu, M.C.; Li, F.C.

    1988-01-01

    The development of offshore oil and gas resources in the Arctic waters of Alaska requires offshore structures which successfully resist the lateral forces due to moving, drifting ice. Ice islands are floating, a tabular icebergs, up to 60 meters thick, of solid ice throughout their thickness. The ice islands are thus regarded as the strongest ice features in the Arctic; fixed offshore structures which can directly withstand the impact of ice islands are possible but in some locations may be so expensive as to make oilfield development uneconomic. The resolution of the ice island problem requires two research steps: (1) calculation of the probability of interaction between an ice island and an offshore structure in a given region; and (2) if the probability if sufficiently large, then the study of possible interactions between ice island and structure, to discover mitigative measures to deal with the moving ice island. The ice island research conducted during the 1983-1988 interval, which is summarized in this report, was concerned with the first step. Monte Carlo simulations of ice island generation and movement suggest that ice island lifetimes range from 0 to 70 years, and that 85% of the lifetimes are less then 35 years. The simulation shows a mean value of 18 ice islands present at any time in the Arctic Ocean, with a 90% probability of less than 30 ice islands. At this time, approximately 34 ice islands are known, from observations, to exist in the Arctic Ocean, not including the 10-meter thick class of ice islands. Return interval plots from the simulation show that coastal zones of the Beaufort and Chukchi Seas, already leased for oil development, have ice island recurrences of 10 to 100 years. This implies that the ice island hazard must be considered thoroughly, and appropriate safety measures adopted, when offshore oil production plans are formulated for the Alaskan Arctic offshore. 132 refs., 161 figs., 17 tabs.

  13. Exogenous Cushing syndrome: a lesson of diaper rash cream.

    PubMed

    Ho, Cindy Wei-Li; Loke, Kah Yin; Lim, Yvonne Yi-Juan; Lee, Yung Seng

    2014-01-01

    A prolonged use of topical corticosteroids can result in Cushing syndrome, though this is less common than with oral or parenteral steroids. Most pediatric cases were due to application of topical steroids for diaper dermatitis. Adverse cardiovascular effects can occur in Cushing syndrome with significant long-term morbidity and mortality, though so far there have been no reports of cardiovascular complications due to excessive usage of topical steroids. We report a 2.5-month-old boy who rapidly developed severe Cushing syndrome induced by the misuse of topical clobetasol, a very potent steroid, without a doctor's prescription as a diaper rash cream, and developed moderate left ventricular hypertrophy and pericardial effusion.

  14. Topical Pimecrolimus 1% Cream in the Treatment of Seborrheic Dermatitis

    PubMed Central

    Kim, Grace K.

    2013-01-01

    Seborrheic dermatitis is a multifactorial skin disease characterized by a chronic course with periods of exacerbation and remission. Although topical corticosteroids have been the mainstay of treatment, alternative therapies are often needed to avoid protracted use of topical corticosteroid therapy in order to avert side effects and to sustain control of the disorder. Topical pimecrolimus, a calcinuerin inhibitor, is a safe alternative for seborrheic dermatitis and is more ideal for long-term use. More specifically, topical pimecrolimus not only has an attractive safety profile with no risk of many of the potential side effects seen with topical corticosteroids, but also has favorable efficacy data, including more data on long-term use. This is a review of literature evaluating the efficacy and safety profile of topical pimecrolimus 1% cream for the treatment of seborrheic dermatitis. PMID:23441238

  15. Sea ice ecosystems.

    PubMed

    Arrigo, Kevin R

    2014-01-01

    Polar sea ice is one of the largest ecosystems on Earth. The liquid brine fraction of the ice matrix is home to a diverse array of organisms, ranging from tiny archaea to larger fish and invertebrates. These organisms can tolerate high brine salinity and low temperature but do best when conditions are milder. Thriving ice algal communities, generally dominated by diatoms, live at the ice/water interface and in recently flooded surface and interior layers, especially during spring, when temperatures begin to rise. Although protists dominate the sea ice biomass, heterotrophic bacteria are also abundant. The sea ice ecosystem provides food for a host of animals, with crustaceans being the most conspicuous. Uneaten organic matter from the ice sinks through the water column and feeds benthic ecosystems. As sea ice extent declines, ice algae likely contribute a shrinking fraction of the total amount of organic matter produced in polar waters.

  16. Iced-airfoil aerodynamics

    NASA Astrophysics Data System (ADS)

    Bragg, M. B.; Broeren, A. P.; Blumenthal, L. A.

    2005-07-01

    Past research on airfoil aerodynamics in icing are reviewed. This review emphasizes the time period after the 1978 NASA Lewis workshop that initiated the modern icing research program at NASA and the current period after the 1994 ATR accident where aerodynamics research has been more aircraft safety focused. Research pre-1978 is also briefly reviewed. Following this review, our current knowledge of iced airfoil aerodynamics is presented from a flowfield-physics perspective. This article identifies four classes of ice accretions: roughness, horn ice, streamwise ice, and spanwise-ridge ice. For each class, the key flowfield features such as flowfield separation and reattachment are discussed and how these contribute to the known aerodynamic effects of these ice shapes. Finally Reynolds number and Mach number effects on iced-airfoil aerodynamics are summarized.

  17. Stochastic ice stream dynamics

    NASA Astrophysics Data System (ADS)

    Mantelli, Elisa; Bertagni, Matteo Bernard; Ridolfi, Luca

    2016-08-01

    Ice streams are narrow corridors of fast-flowing ice that constitute the arterial drainage network of ice sheets. Therefore, changes in ice stream flow are key to understanding paleoclimate, sea level changes, and rapid disintegration of ice sheets during deglaciation. The dynamics of ice flow are tightly coupled to the climate system through atmospheric temperature and snow recharge, which are known exhibit stochastic variability. Here we focus on the interplay between stochastic climate forcing and ice stream temporal dynamics. Our work demonstrates that realistic climate fluctuations are able to (i) induce the coexistence of dynamic behaviors that would be incompatible in a purely deterministic system and (ii) drive ice stream flow away from the regime expected in a steady climate. We conclude that environmental noise appears to be crucial to interpreting the past behavior of ice sheets, as well as to predicting their future evolution.

  18. Sea Ice Ecosystems

    NASA Astrophysics Data System (ADS)

    Arrigo, Kevin R.

    2014-01-01

    Polar sea ice is one of the largest ecosystems on Earth. The liquid brine fraction of the ice matrix is home to a diverse array of organisms, ranging from tiny archaea to larger fish and invertebrates. These organisms can tolerate high brine salinity and low temperature but do best when conditions are milder. Thriving ice algal communities, generally dominated by diatoms, live at the ice/water interface and in recently flooded surface and interior layers, especially during spring, when temperatures begin to rise. Although protists dominate the sea ice biomass, heterotrophic bacteria are also abundant. The sea ice ecosystem provides food for a host of animals, with crustaceans being the most conspicuous. Uneaten organic matter from the ice sinks through the water column and feeds benthic ecosystems. As sea ice extent declines, ice algae likely contribute a shrinking fraction of the total amount of organic matter produced in polar waters.

  19. Stochastic ice stream dynamics

    PubMed Central

    Bertagni, Matteo Bernard; Ridolfi, Luca

    2016-01-01

    Ice streams are narrow corridors of fast-flowing ice that constitute the arterial drainage network of ice sheets. Therefore, changes in ice stream flow are key to understanding paleoclimate, sea level changes, and rapid disintegration of ice sheets during deglaciation. The dynamics of ice flow are tightly coupled to the climate system through atmospheric temperature and snow recharge, which are known exhibit stochastic variability. Here we focus on the interplay between stochastic climate forcing and ice stream temporal dynamics. Our work demonstrates that realistic climate fluctuations are able to (i) induce the coexistence of dynamic behaviors that would be incompatible in a purely deterministic system and (ii) drive ice stream flow away from the regime expected in a steady climate. We conclude that environmental noise appears to be crucial to interpreting the past behavior of ice sheets, as well as to predicting their future evolution. PMID:27457960

  20. Top Sounder Ice Penetration

    NASA Astrophysics Data System (ADS)

    Porter, D. L.; Goemmer, S. A.; Sweeney, J. H.

    2014-12-01

    Ice draft measurements are made as part of normal operations for all US Navy submarines operating in the Arctic Ocean. The submarine ice draft data are unique in providing high resolution measurements over long transects of the ice covered ocean. The data has been used to document a multidecadal drop in ice thickness, and for validating and improving numerical sea-ice models. A submarine upward-looking sonar draft measurement is made by a sonar transducer mounted in the sail or deck of the submarine. An acoustic beam is transmitted upward through the water column, reflecting off the bottom of the sea ice and returning to the transducer. Ice thickness is estimated as the difference between the ship's depth (measured by pressure) and the acoustic range to the bottom of the ice estimated from the travel time of the sonar pulse. Digital recording systems can provide the return off the water-ice interface as well as returns that have penetrated the ice. Typically, only the first return from the ice hull is analyzed. Information regarding ice flow interstitial layers provides ice age information and may possibly be derived with the entire return signal. The approach being investigated is similar to that used in measuring bottom sediment layers and will involve measuring the echo level from the first interface, solving the reflection loss from that transmission, and employing reflection loss versus impedance mismatch to ascertain ice structure information.

  1. Ross Ice Shelf, Antarctic Ice and Clouds

    NASA Technical Reports Server (NTRS)

    1991-01-01

    In this view of Antarctic ice and clouds, (56.5S, 152.0W), the Ross Ice Shelf of Antarctica is almost totally clear, showing stress cracks in the ice surface caused by wind and tidal drift. Clouds on the eastern edge of the picture are associated with an Antarctic cyclone. Winds stirred up these storms have been known to reach hurricane force.

  2. Antimicrobial activity of cream incorporated with silver nanoparticles biosynthesized from Withania somnifera

    PubMed Central

    Marslin, Gregory; Selvakesavan, Rajendran K; Franklin, Gregory; Sarmento, Bruno; Dias, Alberto CP

    2015-01-01

    We report on the antimicrobial activity of a cream formulation of silver nanoparticles (AgNPs), biosynthesized using Withania somnifera extract. Aqueous extracts of leaves promoted efficient green synthesis of AgNPs compared to fruits and root extracts of W. somnifera. Biosynthesized AgNPs were characterized for their size and shape by physical-chemical techniques such as UV-visible spectroscopy, laser Doppler anemometry, transmission electron microscopy, scanning electron microscopy, atomic force microscopy, X-ray diffraction, and X-ray energy dispersive spectroscopy. After confirming the antimicrobial potential of AgNPs, they were incorporated into a cream. Cream formulations of AgNPs and AgNO3 were prepared and compared for their antimicrobial activity against human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Proteus vulgaris, Escherichia coli, and Candida albicans) and a plant pathogen (Agrobacterium tumefaciens). Our results show that AgNP creams possess significantly higher antimicrobial activity against the tested organisms. PMID:26445537

  3. Haruan (Channa striatus) incorporated palm-oil creams : formulation and stability studies.

    PubMed

    Sheikh, Khalid A; Baie, Saringat H J; Khan, Gul Majeed

    2005-01-01

    Topical emulsions stabilized with non-ionic emulsifiers have been an attractive alternative as vehicles for drug delivery, particularly for the patients suffering from dermatological problems. Haruan (a natural wound healer) creams were formulated with different types of emulsifiers (Tween 80 and Span 80) using different grades of Malaysian Palm-oleins (DFPL 56, 60, 62 and 65). The stability (at room temperature and accelerated stability testing) of the various creams was evaluated at different temperatures (5, 25 and 45 degrees C) for a period of 6 months by measuring changes in droplet size, viscosity and percentage oil separation. The emulsifier type and concentration showed pronounced effect on the physicochemical properties of the cream, whereas storage time did not. This study suggested that the choice of emulsifiers and concentration of haruan extract are the most important factors in the stability of the haruan creams.

  4. Influence of label and location of testing on acceptability of cream cheese varying in fat content.

    PubMed

    Daillant-Spinnler, B; Issanchou, S

    1995-04-01

    The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.

  5. Confocal scanning laser microscopy and quantitative image analysis: application to cream cheese microstructure investigation.

    PubMed

    Fenoul, F; Le Denmat, M; Hamdi, F; Cuvelier, G; Michon, C

    2008-04-01

    The naked eye observation of cream cheese confocal scanning laser microscopy images only provides qualitative information about its microstructure. Because those products are dense dairy gels, confocal scanning laser microscopy images of 2 different cream cheeses may appear close. Quantitative image analysis is then necessary to compensate for human eye deficiency (e.g., lack of precision, subjectivity). Two kinds of quantitative image analysis were performed in this study: high-order statistical methods and grayscale mathematical morphology. They were applied to study the microstructure of 3 different cream cheeses (same manufacturing process, same dry matter content, but different fat and protein contents). Advantages and drawbacks of both methods are reviewed. The way they may be used to describe cream cheese microstructure is also presented.

  6. Antimicrobial activity of cream incorporated with silver nanoparticles biosynthesized from Withania somnifera.

    PubMed

    Marslin, Gregory; Selvakesavan, Rajendran K; Franklin, Gregory; Sarmento, Bruno; Dias, Alberto C P

    2015-01-01

    We report on the antimicrobial activity of a cream formulation of silver nanoparticles (AgNPs), biosynthesized using Withania somnifera extract. Aqueous extracts of leaves promoted efficient green synthesis of AgNPs compared to fruits and root extracts of W. somnifera. Biosynthesized AgNPs were characterized for their size and shape by physical-chemical techniques such as UV-visible spectroscopy, laser Doppler anemometry, transmission electron microscopy, scanning electron microscopy, atomic force microscopy, X-ray diffraction, and X-ray energy dispersive spectroscopy. After confirming the antimicrobial potential of AgNPs, they were incorporated into a cream. Cream formulations of AgNPs and AgNO3 were prepared and compared for their antimicrobial activity against human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Proteus vulgaris, Escherichia coli, and Candida albicans) and a plant pathogen (Agrobacterium tumefaciens). Our results show that AgNP creams possess significantly higher antimicrobial activity against the tested organisms.

  7. An Evidential Reasoning-Based CREAM to Human Reliability Analysis in Maritime Accident Process.

    PubMed

    Wu, Bing; Yan, Xinping; Wang, Yang; Soares, C Guedes

    2017-01-09

    This article proposes a modified cognitive reliability and error analysis method (CREAM) for estimating the human error probability in the maritime accident process on the basis of an evidential reasoning approach. This modified CREAM is developed to precisely quantify the linguistic variables of the common performance conditions and to overcome the problem of ignoring the uncertainty caused by incomplete information in the existing CREAM models. Moreover, this article views maritime accident development from the sequential perspective, where a scenario- and barrier-based framework is proposed to describe the maritime accident process. This evidential reasoning-based CREAM approach together with the proposed accident development framework are applied to human reliability analysis of a ship capsizing accident. It will facilitate subjective human reliability analysis in different engineering systems where uncertainty exists in practice.

  8. Prevention and management of incontinence-associated dermatitis using a barrier cream.

    PubMed

    Holroyd, Sharon; Graham, Katriona

    2014-12-01

    Incontinence-associated dermatitis (IAD) is a common skin disorder affecting patients with urinary and/or faecal incontinence. Maintaining the skin's integrity is a challenge, particularly in the elderly and individuals with medical or surgical comorbidities. It is widely reported that the issue is complex and recognition is inconsistent, with symptoms often being confused with those of pressure ulcers. This article explores the causes of IAD, looking at the structure of healthy skin and the pathology that occurs during skin breakdown. It identifies risk factors and prevention and management strategies, including the use of barrier creams. The article then presents the results of a large product evaluation that took place with Cavilon Durable Barrier Cream (3M). The barrier cream was shown to be more effective in treating and managing patients with IAD than the previous product that patients had been using. A case study is also included to demonstrate the efficacy of the newest version of Cavilon Durable Barrier Cream.

  9. Efficacy and Safety of Terbinafine Hydrochloride 1% Cream vs. Sertaconazole Nitrate 2% Cream in Tinea Corporis and Tinea Cruris: A Comparative Therapeutic Trial

    PubMed Central

    Choudhary, SV; Bisati, S; Singh, AL; Koley, S

    2013-01-01

    Context: To the best of our knowledge, till date no study comparing the efficacy and safety of terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream has been done in localized tinea corporis and tinea cruris. Aims: This clinical trial was carried out to study and compare the efficacy of topical terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream in localized tinea corporis and tinea cruris and to know the adverse effects of these antifungal creams. Settings and Design: In this prospective, single blind, randomized control trial with two arms, patient were randomized into two groups Group A (treatment with terbinafine cream) and Group B (treatment with sertaconazole cream). A total of 38 patients were enrolled for the study, 20 patients in group A and 18 patients in group B. But five patients of group A and three patients of group B were lost for follow-ups. Therefore sample size was of 30 patients with 15 patients in group A and group B each. Materials and Methods: Patients in group A and B were treated with twice daily topical 1% terbinafine hydrochloride and 2% sertaconazole nitrate cream respectively for a total duration of three weeks. Clinical improvement in signs and symptoms of each clinical parameter, namely itching, erythema, papules, pustules, vesicles, and scaling were graded weekly and clinical cure was assessed. KOH mount and culture was done weekly up to 3 weeks to access mycological cure. Fungal culture was done on Sabouraud's dextrose agar with chloramphenicol and cycloheximide. Statistical Analysis Used: Statistical analysis was done using students paired and unpaired t-tests from the data obtained. Results: Comparison between Group A and Group B for complete cure (clinical and mycological) showed that at the end of 3 weeks both terbinafine and sertaconazole groups had 100% complete cure. When the two groups were compared for complete cure, at the end of 1st and 2nd week, statistically non-significant results were

  10. Double-blind investigation of R-42470 (terconazole cream 0.4%) and clotrimazole (cream 1%) for the topical treatment of mycotic vaginitis.

    PubMed

    Del Palacio-Hernanz, A; Sanz-Sanz, F; Rodriquez-Noriega, A

    1984-06-01

    A total of 78 patients took part in a double-blind randomized comparison of the efficacy, acceptability and tolerance of a new antifungal terconazole (R-42470) (cream 0.4%) with the well established and clinically effective clotrimazole (cream 1%) for the topical treatment of mycotic vaginitis. Five grams of cream were applied to the vagina for 7 consecutive days. Twenty non-pregnant and 19 pregnant patients were included in each group. Clinical and mycological controls were carried out one week and one month after completion of therapy and 89.7% of the patients treated with terconazole responded to therapy and 82.1% patients treated with clotrimazole were cured. Statistical analysis showed no significant difference when the results of the terconazole treated patients and the clotrimazole group were compared.

  11. Comparison of Iontophoretic Lidocaine to EMLA Cream for Pain Reduction Prior to Intravenous Fannulation in Adults

    DTIC Science & Technology

    2000-10-01

    i COMPARISON OF IONTOPHORETIC LIDOCAINE TO EMLA CREAM FOR PAIN REDUCTIONPRIOR TO INTRAVENOUS CANNULATION IN ADULTS Kenneth Lee Spence LT, NC, USN...COMPARISON OF IONTOPHORETIC LIDOCAINE TO EMLA CREAM FOR PAIN REDUCTION PRIOR TO INTRAVENOUS CANNULATION IN ADULTS 5a. CONTRACT NUMBER 5b. GRANT...most operative anesthesia, can be a source of pain and anxiety. Lidocaine , a local anesthetic, is frequently injected intradermally to decrease pain

  12. Evaluation of Barrier Skin Cream Effectiveness Against JP-8 Jet Fuel Absorption and Irritation

    DTIC Science & Technology

    2009-04-01

    simulated in vivo studies, there was still the need to examine the creams that performed the best in vitro on animal tissue that had both blood flow as well...degrees Celsius. The flame ionization detector (FID) temperature was 260 degrees Celsius. The FID detector output was integrated and printed out...each cream were blind to the contents of each site. This also ensured that the different degrees of sensitivity on the back of the rabbit were

  13. Repellency of aerosol and cream products containing fennel oil to mosquitoes under laboratory and field conditions.

    PubMed

    Kim, Soon-Il; Chang, Kyu-Sik; Yang, Young-Cheol; Kim, Byung-Seok; Ahn, Young-Joon

    2004-11-01

    The repellency of fennel (Foeniculum vulgare Miller)-containing products (5% aerosol and 8% cream) against mosquitoes was compared with those of citronella oil, geranium oil and deet, as well as three commercial repellents, Baby Keeper cream containing IR3535, MeiMei cream containing citronella and geranium oils, and Repellan S aerosol containing 19% N,N-diethyl-m-toluamide (deet) under laboratory and field conditions. In a laboratory study with female Aedes aegypti (L), fennel oil exhibited good repellency in a release-in-cage test and repellency in skin and patch tests of the oil was comparable with those of citronella and geranium oils. In paddy field tests with five human volunteers, 5% and 8% fennel oil-containing aerosol and cream produced 84% and 70% repellency, respectively, at 90 min after exposure, whereas Baby Keeper cream and MeiMei cream gave 71% and 57% repellency at 90 min after exposure, respectively, and Repellan S aerosol gave 89% repellency at 210 min. The species and ratio of mosquitoes collected were the genera Culex (44.1%), Anopheles (42.2%), Aedes (7.8%) and Armigeres (5.9%). Fennel oil-containing products could be useful for protection from humans and domestic animals from vector-borne diseases and nuisance caused by mosquitoes.

  14. Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter.

    PubMed

    Ewe, Joo-Ann; Loo, Su-Yi

    2016-06-15

    The primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cream. The incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. Changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of L. helveticus in cream were focused in this research. Fermented butter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 °C for 24 h. Physicochemical analysis, proximate analysis and rheology properties of LH-butter were compared with butter produced using unfermented cream (control). LH-butter showed a significantly (P<0.05) higher fat content and acid value; lower moisture and ash; and was softer than the control. Cream fermentation modified nutritional and textural properties of butter in which LH-butter contained higher health beneficial unsaturated fatty acids than the control and thus rendered the product softer. Its enrichment with probiotics could thus further enhance its functional property.

  15. Evaluation of a rapid protein analyzer for determination of protein in milk and cream.

    PubMed

    Amamcharla, J K; Metzger, L E

    2010-08-01

    Accurate and rapid measurement of the protein content of milk is important from both a product quality and an economic standpoint. The Sprint rapid protein analyzer (CEM Corporation, Matthews, NC) is a commercial system based on a dye-binding technique and can be used for rapid measurement of protein in foods. The objective of the present study was to compare the Sprint method with the reference method (Kjeldahl method). Milk and cream samples were analyzed in duplicate for true protein and crude protein (CP) using the reference method as well as the rapid method. Method comparison statistics (regression analysis, graphical representation, standard deviation of residuals, repeatability, and so on) were used to evaluate the agreement between the 2 methods. Regression coefficients and the intercepts were not significantly different from 1 and zero for CP measurement in milk and cream, respectively. The average coefficient of variance between the duplicate CP measurements for the Sprint method was found to be 0.40, 0.49, and 0.76 for milk, light cream, and heavy cream, respectively. True protein measurement in milk and cream also followed a similar trend. Overall, there exists a sufficient level of agreement between the Sprint rapid protein analyzer and Kjeldahl method for true protein and CP measurement of milk and cream samples.

  16. Topical cream-based dosage forms of the macrocyclic drug delivery vehicle cucurbit[6]uril.

    PubMed

    Seif, Marian; Impelido, Michael L; Apps, Michael G; Wheate, Nial J

    2014-01-01

    The macrocycle family of molecules called cucurbit[n]urils are potential drug delivery vehicles as they are able to form host-guest complexes with many different classes of drugs. This study aimed to examine the utility of Cucurbit[6]uril (CB[6]) in topical cream-based formulations for either localised treatment or for transdermal delivery. Cucurbit[6]uril was formulated into both buffered cream aqueous- and oily cream-based dosage forms. The solid state interaction of CB[6] with other excipients was studied by differential scanning calorimetry and the macrocycle's transdermal permeability was determined using rat skin. Significant solid state interactions were observed between CB[6] and the other dosage form excipients. At concentrations up to 32% w/w the buffered aqueous cream maintained its normal consistency and could be effectively applied to skin, but the oily cream was too stiff and is not suitable as a dosage form. Cucurbit[6]uril does not permeate through skin; as such, the results imply that cucurbituril-based topical creams may potentially only have applications for localised skin treatment and not for transdermal drug delivery.

  17. Greenland Ice Flow

    NASA Video Gallery

    Greenland looks like a big pile of snow seen from space using a regular camera. But satellite radar interferometry helps us detect the motion of ice beneath the snow. Ice starts flowing from the fl...

  18. Ice electrode electrolytic cell

    DOEpatents

    Glenn, D.F.; Suciu, D.F.; Harris, T.L.; Ingram, J.C.

    1993-04-06

    This invention relates to a method and apparatus for removing heavy metals from waste water, soils, or process streams by electrolytic cell means. The method includes cooling a cell cathode to form an ice layer over the cathode and then applying an electric current to deposit a layer of the heavy metal over the ice. The metal is then easily removed after melting the ice. In a second embodiment, the same ice-covered electrode can be employed to form powdered metals.

  19. Ice electrode electrolytic cell

    DOEpatents

    Glenn, David F.; Suciu, Dan F.; Harris, Taryl L.; Ingram, Jani C.

    1993-01-01

    This invention relates to a method and apparatus for removing heavy metals from waste water, soils, or process streams by electrolytic cell means. The method includes cooling a cell cathode to form an ice layer over the cathode and then applying an electric current to deposit a layer of the heavy metal over the ice. The metal is then easily removed after melting the ice. In a second embodiment, the same ice-covered electrode can be employed to form powdered metals.

  20. Technology for Ice Rinks

    NASA Technical Reports Server (NTRS)

    1983-01-01

    Ron Urban's International Ice Shows set up portable ice rinks for touring troupes performing on temporary rinks at amusement parks, sports arenas, dinner theaters, shopping malls and civic centers. Key to enhanced rink portability, fast freezing and maintaining ice consistency is a mat of flexible tubing called ICEMAT, an offshoot of a solar heating system developed by Calmac, Mfg. under contract with Marshall.

  1. The Antarctic Ice.

    ERIC Educational Resources Information Center

    Radok, Uwe

    1985-01-01

    The International Antarctic Glaciological Project has collected information on the East Antarctic ice sheet since 1969. Analysis of ice cores revealed climatic history, and radar soundings helped map bedrock of the continent. Computer models of the ice sheet and its changes over time will aid in predicting the future. (DH)

  2. Ice Formation on Wings

    NASA Technical Reports Server (NTRS)

    Ritz, L

    1939-01-01

    This report makes use of the results obtained in the Gottingen ice tunnel in which the atmospheric conditions are simulated and the process of ice formation photographed. The effect of ice formation is threefold: 1) added weight to the airplane; 2) a change in the lift and drag forces; 3) a change in the stability characteristics.

  3. Ice Versus Rock

    ERIC Educational Resources Information Center

    Rule, Audrey C.; Olson, Eric A.; Dehm, Janet

    2005-01-01

    During a snow bank exploration, students noticed "ice caves," or pockets, in some of the larger snow banks, usually below darker layers. Most of these caves had many icicles hanging inside. Students offered reasonable explanations of ice cave formation--squirrels, kids, snow blowers--and a few students came close to the true ice cave-formation…

  4. Experiments in Ice Physics.

    ERIC Educational Resources Information Center

    Martin, P. F.; And Others

    1978-01-01

    Describes experiments in ice physics that demonstrate the behavior and properties of ice. Show that ice behaves as an ionic conductor in which charge is transferred by the movement of protons, its electrical conductivity is highly temperature-dependent, and its dielectric properties show dramatic variation in the kilohertz range. (Author/GA)

  5. Topical Allium ampeloprasum subsp Iranicum (Leek) extract cream in patients with symptomatic hemorrhoids: a pilot randomized and controlled clinical trial.

    PubMed

    Mosavat, Seyed Hamdollah; Ghahramani, Leila; Sobhani, Zahra; Haghighi, Ehsan Rahmanian; Heydari, Mojtaba

    2015-04-01

    Allium ampeloprasum subsp iranicum (Leek) has been traditionally used in antihemorrhoidal topical herbal formulations. This study aimed to evaluate its safety and efficacy in a pilot randomized controlled clinical trial. Twenty patients with symptomatic hemorrhoids were randomly allocated to receive the topical leek extract cream or standard antihemorrhoid cream for 3 weeks. The patients were evaluated before and after the intervention in terms of pain, defecation discomfort, bleeding severity, anal itching severity, and reported adverse events. A significant decrease was observed in the grade of bleeding severity and defecation discomfort in both the leek and antihemorrhoid cream groups after the intervention, while no significant change was observed in pain scores. There was no significant difference between the leek and antihemorrhoid cream groups with regard to mean changes in outcome measures. This pilot study showed that the topical use of leek cream can be as effective as a standard antihemorrhoid cream.

  6. Alaska marine ice atlas

    SciTech Connect

    LaBelle, J.C.; Wise, J.L.; Voelker, R.P.; Schulze, R.H.; Wohl, G.M.

    1982-01-01

    A comprehensive Atlas of Alaska marine ice is presented. It includes information on pack and landfast sea ice and calving tidewater glacier ice. It also gives information on ice and related environmental conditions collected over several years time and indicates the normal and extreme conditions that might be expected in Alaska coastal waters. Much of the information on ice conditions in Alaska coastal waters has emanated from research activities in outer continental shelf regions under assessment for oil and gas exploration and development potential. (DMC)

  7. Ice Observation Handbook, 1984

    DTIC Science & Technology

    1984-01-01

    which is navigable by surface vessels. Flaw polynya : A polynya between drift ice and fast ice. Floating ice: Any form of ice found floating in water...10 to 6/10 with many leads and polynyas , and the floes are generally not in contact with one another. Open water: A large area of freely navigable...the surface; its appearance may rapidly cover wide areas of water. 9l 2-9 7-7 Polynya : Any non-linear shaped opening enclosed in ice. Polynyas may

  8. Arctic ice management

    NASA Astrophysics Data System (ADS)

    Desch, Steven J.; Smith, Nathan; Groppi, Christopher; Vargas, Perry; Jackson, Rebecca; Kalyaan, Anusha; Nguyen, Peter; Probst, Luke; Rubin, Mark E.; Singleton, Heather; Spacek, Alexander; Truitt, Amanda; Zaw, Pye Pye; Hartnett, Hilairy E.

    2017-01-01

    As the Earth's climate has changed, Arctic sea ice extent has decreased drastically. It is likely that the late-summer Arctic will be ice-free as soon as the 2030s. This loss of sea ice represents one of the most severe positive feedbacks in the climate system, as sunlight that would otherwise be reflected by sea ice is absorbed by open ocean. It is unlikely that CO2 levels and mean temperatures can be decreased in time to prevent this loss, so restoring sea ice artificially is an imperative. Here we investigate a means for enhancing Arctic sea ice production by using wind power during the Arctic winter to pump water to the surface, where it will freeze more rapidly. We show that where appropriate devices are employed, it is possible to increase ice thickness above natural levels, by about 1 m over the course of the winter. We examine the effects this has in the Arctic climate, concluding that deployment over 10% of the Arctic, especially where ice survival is marginal, could more than reverse current trends of ice loss in the Arctic, using existing industrial capacity. We propose that winter ice thickening by wind-powered pumps be considered and assessed as part of a multipronged strategy for restoring sea ice and arresting the strongest feedbacks in the climate system.

  9. ICE SLURRY APPLICATIONS

    PubMed Central

    Kauffeld, M.; WANG, M. J.; Goldstein, V.; Kasza, K. E.

    2011-01-01

    The role of secondary refrigerants is expected to grow as the focus on the reduction of greenhouse gas emissions increases. The effectiveness of secondary refrigerants can be improved when phase changing media are introduced in place of single phase media. Operating at temperatures below the freezing point of water, ice slurry facilitates several efficiency improvements such as reductions in pumping energy consumption as well as lowering the required temperature difference in heat exchangers due to the beneficial thermo-physical properties of ice slurry. Research has shown that ice slurry can be engineered to have ideal ice particle characteristics so that it can be easily stored in tanks without agglomeration and then be extractable for pumping at very high ice fraction without plugging. In addition ice slurry can be used in many direct contact food and medical protective cooling applications. This paper provides an overview of the latest developments in ice slurry technology. PMID:21528014

  10. Amitriptyline 2% cream vs. capsaicin 0.75% cream in the treatment of painful diabetic neuropathy (Double blind, randomized clinical trial of efficacy and safety).

    PubMed

    Kiani, Javad; Ahmad Nasrollahi, Saman; Esna-Ashari, Farzaneh; Fallah, Puyan; Sajedi, Firuzeh

    2015-01-01

    Because of less systemic side effects of topical medications in pain relief of the painful form of diabetic peripheral neuropathy, this study aimed to compare the effect of amitriptyline and capsaicin cream in relieving pain in this condition. In this randomized, double-blind and non -inferiority trial, 102 patients received amitriptyline 2% and capsaicin 0.75% creams 3 times a day for 12 weeks on the feet. Pain relief was measured by the visual analog scale (0-10). Treatment responding was considered as cure rate greater than 50% from baseline. Evaluations of the pain severity, compliance and drugs adverse effects were performed at each of the 4-week follow -up visits. Both drugs significantly relieved pain in 12 weeks compared with baseline values (P < 0.001 for both). Treatment responders were similar in both groups (P = 0.545). Intention-To-Treat analysis showed no significant difference in the efficacy between the two treatments (P = 0.703). Adverse events were more common in capsaicin group (P = 0.001). Dermatologic complications were the most common: itching, blister formation and erythema in the capsaicin group and skin dryness and itching in the amitriptyline group. This study demonstrates the similar efficacy of amitriptyline cream with capsaicin cream in managing diabetic neuropathic pain with fewer side effects.

  11. Investigating the therapeutic effect of vaginal cream containing garlic and thyme compared to clotrimazole cream for the treatment of mycotic vaginitis

    PubMed Central

    Bahadoran, Parvin; Rokni, Fatemeh Karimzadeh; Fahami, Fariba

    2010-01-01

    BACKGROUND: Vaginitis is the most prevalent gynecological problem for which women look for treatment and is responsible for 10 million physician visits annually. Use of herbal treatments has been recorded in many of patient groups as well as in general populations to increase health level. The present study was conducted with the purpose of determination and comparison of the effect of vaginal cream containing garlic and thyme compared to clotrimazole cream for the treatment of mycotic vaginitis. METHODS: This clinical trial is a prospective, multivariate, single-blind, two-stage, two-group study with randomized assignment of samples into the two groups. From the clinics in Isfahan in 2010, 64 cases (32 individuals in each group) entered the study. Data collection was accomplished by demographic information questionnaire and clinical performance checklist, and data analysis was performed by SPSS 16.0 software. RESULTS: Abundance distributions of clinical symptoms (vaginal discharge; vulval erythema and edema), patients’ complaints (secretions, itching, dyspareunia, painful urination, and vaginal irritation) and clinical symptoms (existence of germinating hypha, acidity under 4.5, and culture of vaginal secretions) were different in each group prior to and after the intervention; these factors however were not different between the two groups before and after the intervention. CONCLUSIONS: The vaginal cream containing garlic and thyme is effective as much as clotrimazole vaginal cream for the treatment of candida vaginitis and there is no difference between responses to treatment by these two drugs. PMID:22069409

  12. Rheological investigation of body cream and body lotion in actual application conditions

    NASA Astrophysics Data System (ADS)

    Kwak, Min-Sun; Ahn, Hye-Jin; Song, Ki-Won

    2015-08-01

    The objective of the present study is to systematically evaluate and compare the rheological behaviors of body cream and body lotion in actual usage situations. Using a strain-controlled rheometer, the steady shear flow properties of commercially available body cream and body lotion were measured over a wide range of shear rates, and the linear viscoelastic properties of these two materials in small amplitude oscillatory shear flow fields were measured over a broad range of angular frequencies. The temperature dependency of the linear viscoelastic behaviors was additionally investigated over a temperature range most relevant to usual human life. The main findings obtained from this study are summarized as follows: (1) Body cream and body lotion exhibit a finite magnitude of yield stress. This feature is directly related to the primary (initial) skin feel that consumers usually experience during actual usage. (2) Body cream and body lotion exhibit a pronounced shear-thinning behavior. This feature is closely connected with the spreadability when cosmetics are applied onto the human skin. (3) The linear viscoelastic behaviors of body cream and body lotion are dominated by an elastic nature. These solid-like properties become a criterion to assess the selfstorage stability of cosmetic products. (4) A modified form of the Cox-Merz rule provides a good ability to predict the relationship between steady shear flow and dynamic viscoelastic properties for body cream and body lotion. (5) The storage modulus and loss modulus of body cream show a qualitatively similar tendency to gradually decrease with an increase in temperature. In the case of body lotion, with an increase in temperature, the storage modulus is progressively decreased while the loss modulus is slightly increased and then decreased. This information gives us a criterion to judge how the characteristics of cosmetic products are changed by the usual human environments.

  13. Discovery of new lactones in sweet cream butter oil.

    PubMed

    Sarrazin, Elise; Frerot, Eric; Bagnoud, Alain; Aeberhardt, Kasia; Rubin, Mark

    2011-06-22

    Sweet cream butter oil was analyzed to identify new volatile compounds that may contribute to its flavor, with an emphasis on lactones. The volatile part of butter oil was obtained by using short-path distillation. As some previously unknown lactones were detected in this first extract, it was fractionated further. The fatty acids were removed, and the extract was fractionated by flash chromatography. Three lactonic fractions possessing a creamy, buttery, and fatty character were investigated in depth by gas chromatography (GC) and mass spectrometry (MS) (EI and CI) and high-resolution GC-time-of-flight MS. Many lactones were identified by their mass fragmentation and by comparison with reference materials synthesized during this work. Six γ-lactones, five δ-lactones, and one ε-lactone were identified for the first time in butter oil, seven of them for the first time in a natural product. The possible contribution of these new lactones to the aroma of butter oil is briefly discussed.

  14. Effect of Calendula officinalis cream on achilles tendon healing.

    PubMed

    Aro, A A; Perez, M O; Vieira, C P; Esquisatto, M A M; Rodrigues, R A F; Gomes, L; Pimentel, E R

    2015-02-01

    In recent years, the scientific community has undertaken research on plant extracts, searching for compounds with pharmacological activities that can be used in diverse fields of medicine. Calendula officinalis L. is known to have antioxidant, anti-inflammatory, antibacterial, and wound healing properties when used to treat skin burns. Therefore, the purpose of this study was to analyze the effects of C. officinalis on the initial phase of Achilles tendon healing. Wistar rats were separated in three groups: Calendula (Cal)-rats with a transected tendon were treated with topical applications of C. officinalis cream and then euthanized 7 days after injury; Control (C)-rats were treated with only vehicle after transection; and Normal (N)-rats without tenotomy. Higher concentrations of hydroxyproline (an indicator of total collagen) and non-collagenous proteins were observed in the Cal group in relation to the C group. Zymography showed no difference in the amount of the isoforms of metalloproteinase-2 and of metalloproteinase-9, between C and Cal groups. Polarization microscopy images analysis showed that the Cal group presented a slightly higher birefringence compared with the C group. In sections of tendons stained with toluidine blue, the transected groups presented higher metachromasy as compared with the N group. Immunocytochemistry analysis for chondroitin-6-sulfate showed no difference between the C and Cal groups. In conclusion, the topical application of C. officinalis after tendon transection increases the concentrations of collagen and non-collagenous proteins, as well as the collagen organization in the initial phase of healing.

  15. Pimecrolimus 1% cream for anogenital lichen sclerosus in childhood

    PubMed Central

    Boms, Stefanie; Gambichler, Thilo; Freitag, Marcus; Altmeyer, Peter; Kreuter, Alexander

    2004-01-01

    Background Lichen sclerosus is a chronic inflammatory disease with a predilection of the anogenital region. Because of the potential side effects of repeated local application of potent glucocorticosteroids, equally-effective, safer therapeutic options are required, especially in the treatment of children. Case presentations We report on the efficacy of twice-daily application of pimecrolimus 1% cream in four prepubertal girls (range of age: 4 to 9 years) who suffered from anogenital lichen sclerosus. After three to four-month treatment, all patients had almost complete clinical remission including relief from itch, pain and inflammation. Only minor improvement was observed for the white sclerotic lesions. No significant side effects have been observed. Conclusions Topical pimecrolimus appears to be an effective and safe treatment for children with anogenital lichen sclerosus. The clinical benefits observed in the four patient presented particularly include relief of pruritus, pain and inflammation. Vehicle-controlled studies on a larger number of patients are now warranted to substantiate our promising findings, and to investigate long-term efficacy and safety of topical pimecrolimus in anogenital lichen sclerosus. PMID:15485581

  16. The Impact of Turmeric Cream on Healing of Caesarean Scar

    PubMed Central

    Mahmudi, G; Nikpour, M; Azadbackt, M; Zanjani, R; Jahani, MA; Aghamohammadi, A; Jannati, Y

    2015-01-01

    ABSTRACT Objective: The aim of this study was to assess the impact of turmeric cream on the healing of Caesarean wound. Methods: This study was done as a randomized double blind trial in three groups of women who had a Caesarean operation. The redness, oedema, ecchymosis, drainage, approximation (REEDA) scale was used to evaluate the wound healing process. The χ2, analysis of variance (ANOVA) and Tukey tests were used for statistical analysis. Results: Seven days after the surgery, the averages of REEDA score in the intervention, placebo and control groups were respectively, 0.46, 0.88 and 1.17 (p < 0.001), while on day 14, it was 0.03, 0.22 and 0.36 (p < 0.001), showing a significant statistical difference. Similarly, there was a difference between the intervention and placebo groups in the amount of oedema on the 7th and 14th days after the surgery (respectively, p = 0.066 and p < 0.001). The observed difference between the intervention and control groups in the amount of oedema was statistically significant on the 7 th and 14 th days after the surgery (p < 0.001). Conclusion: Turmeric was effective in faster healing of wounds of Caesarean operation. The use of turmeric is suggested to reduce the complications of the wounds from Caesarean section. PMID:26624595

  17. Of Ice and Microbes

    NASA Astrophysics Data System (ADS)

    Deming, Jody

    2006-12-01

    Inuit hunters of the North have long recognized ice as the natural state of water from which life flows on Earth. Although unaware of the microscopic world, they chart changes in properties of ice and water that derive from a succession of microbial inhabitants. Scientific hunters of the West have largely overlooked all but the warmest of ices as dynamic scenes of microbial life, considering the frozen realm to archive life forms instead. Deeply frozen glacial ice on Earth does appear to preserve microbes effectively, but isn't the ocean beneath the geologically dynamic ice of Europa believed too salty? Aren't the subsurface ices of Mars expected to be rich in all manner of mineralogical impurities? Wherever salt and other mineral impurities are sufficiently abundant in Earth ice, the ice contains interior liquid water that can range from nano-layer films on grain surfaces (glacial ice) to a porous network of brine (Arctic winter sea ice down to 20°C). Other recent studies of saline ices have indicated a world of interacting life forms, with viruses infecting bacteria in brines at -12°C (the lowest temperature tested), the domains of Bacteria and Archaea undergoing succession in winter ices (down to -28°C), and evidence that cellular maintenance may go forward incrementally even below the eutectic of seawater (-55°C). Microbes are also known to alter the physical properties of their icy homes by producing exopolymers that further depress the freezing point, either directly or by entraining more salt into the ice. Even the most inhospitable of ices to human hunters may contain interior oases for microbes, in control to some degree of their own space. In considering the habitability of icy worlds beyond Earth, we'd do well to learn more about the evolutionary prowess of microbes in adapting to conditions beyond our warm-blooded imaginations.

  18. Arctic landfast sea ice

    NASA Astrophysics Data System (ADS)

    Konig, Christof S.

    Landfast ice is sea ice which forms and remains fixed along a coast, where it is attached either to the shore, or held between shoals or grounded icebergs. Landfast ice fundamentally modifies the momentum exchange between atmosphere and ocean, as compared to pack ice. It thus affects the heat and freshwater exchange between air and ocean and impacts on the location of ocean upwelling and downwelling zones. Further, the landfast ice edge is essential for numerous Arctic mammals and Inupiat who depend on them for their subsistence. The current generation of sea ice models is not capable of reproducing certain aspects of landfast ice formation, maintenance, and disintegration even when the spatial resolution would be sufficient to resolve such features. In my work I develop a new ice model that permits the existence of landfast sea ice even in the presence of offshore winds, as is observed in mature. Based on viscous-plastic as well as elastic-viscous-plastic ice dynamics I add tensile strength to the ice rheology and re-derive the equations as well as numerical methods to solve them. Through numerical experiments on simplified domains, the effects of those changes are demonstrated. It is found that the modifications enable landfast ice modeling, as desired. The elastic-viscous-plastic rheology leads to initial velocity fluctuations within the landfast ice that weaken the ice sheet and break it up much faster than theoretically predicted. Solving the viscous-plastic rheology using an implicit numerical method avoids those waves and comes much closer to theoretical predictions. Improvements in landfast ice modeling can only verified in comparison to observed data. I have extracted landfast sea ice data of several decades from several sources to create a landfast sea ice climatology that can be used for that purpose. Statistical analysis of the data shows several factors that significantly influence landfast ice distribution: distance from the coastline, ocean depth, as

  19. Oral Tranexamic Acid with Fluocinolone-Based Triple Combination Cream Versus Fluocinolone-Based Triple Combination Cream Alone in Melasma: An Open Labeled Randomized Comparative Trial

    PubMed Central

    Padhi, Tanmay; Pradhan, Swetalina

    2015-01-01

    Background: Melasma is a common acquired cause of facial hyperpigmentation with no definitive therapy. Tranexamic acid, a plasmin inhibitor, has demonstrated depigmenting properties and combining this oral drug with other modalities of treatment has shown promising results. Objectives: To compare the efficacy of a combination of oral tranexamic acid and fluocinolone-based triple combination cream with that of fluocinolone-based triple combination cream alone in melasma among Indian patients. Materials and Methods: 40 patients of melasma of either sex attending to dermatology OPD were enrolled in this study. Participants were randomly divided into two groups with 20 patients in each group. Group A patients were asked to apply the cream only and Group B patients received oral tranexamic acid 250 mg twice daily and applied a triple combination cream containing fluocinolone acetonide 0.01%, tretinoin 0.05%, and hydroquinone 2% once daily for 8 weeks. Response was evaluated using melasma area severity index (MASI) at baseline, 4 weeks, and 8 weeks. Results: 40 patients completed the study. The MASI scores at baseline, 4 weeks and 8 weeks in group A were 15.425 + 1.09, 11.075 + 9.167 and 6.995 + 6.056 respectively and in group B 18.243 + 1.05, 6.135 + 4.94 and 2.19 + 3.38. Intergroup comparison showed a faster reduction in pigmentation in Group B as compared to Group A and the results were statistically significant at 4 weeks (P value 0.014) and 8 weeks (P value 0.000). The efficacy was maintained throughout the 6-month follow-up period. Conclusion: Addition of oral tranexamic acid to fluocinolone-based triple combination cream results in a faster and sustained improvement in the treatment of melasma. PMID:26538719

  20. Efficacy of Advanced Odomos repellent cream (N, N-diethyl-benzamide) against mosquito vectors

    PubMed Central

    Mittal, P.K.; Sreehari, U.; Razdan, R.K.; Dash, A.P.; Ansari, M.A.

    2011-01-01

    Background & objectives: Repellents are commonly used personal protection measures to avoid mosquito bites. In the present study, Advanced Odomos cream (12% N, N-diethyl-benzamide) was tested for its efficacy against mosquitoes in comparison to DEET (N,N-diethyl-3-methyl benzamide). Methods: Bioassays were conducted to assess the repellency of Advanced Odomos and DEET creams against Anopheles stephensi and Aedes aegypti. Their efficacy was tested on human volunteers applied with different concentrations of test creams ranging from 1 to 12 mg/cm2 and by exposing them to mosquitoes at hourly intervals. Field evaluation was also carried out to test the duration of protection of the test creams against Anopheles and Aedes mosquitoes during whole night and day time collections, respectively on human volunteers. Mosquito collections were done using torch light and aspirator. Results: Complete (100%) protection was achieved at 10 mg/cm2 cream formulation of Advanced Odomos (1.2 mg a.i/cm2) dose against An. stephensi and 12 mg/cm2 (1.44 mg a.i./cm2) against Ae. aegypti on human baits. There was no statistically significant differences in per cent protection against mosquito bites between Advanced o0 domos and DEET cream (P>0.05) in respective doses. Complete protection up to 11 h was observed against Anopheles mosquitoes during whole night collections and up to 6 h against Ae. aegypti in day time collections. No adverse reactions such as itching, irritation, vomiting, nausea, etc. were reported by the volunteers. Interpretation & conclusions: Advanced odomos cream applied at 10 mg/cm2 concentration provided 100% protection from Anopheles mosquitoes up to 11 h whereas about 6 h protection was recorded against Ae. aegypti. The laboratory and field trials indicate that for longer protection against Anopheles mosquitoes 10 mg/cm2 will be appropriate and in case of Ae. aegypti more than 10 mg/cm2 application is required for complete protection. In conclusion, the Advanced

  1. Ice flow of the Antarctica Ice Sheet

    NASA Astrophysics Data System (ADS)

    Mouginot, J.; Scheuchl, B.; Rignot, E. J.

    2011-12-01

    Ice velocity is fundamental characteristic of the dynamics of ice sheets and is essential to know for calculating the mass budget of ice sheet and for controlling ice sheet numerical models with realistic boundary conditions. Until recently, data were mostly available on a discrete basis over small areas with variable precision. Here, we report on our results of processing ice velocity from the interferometric synthetic-aperture radar data acquired by ALOS PALSAR in 2006 to 2010 by the Japan Aerospace Exploration Agency (JAXA), by ENVISAT ASAR in 2007 to 2009, by RADARSAT-2 in 2009 and 2011, by RADARSAT-1 in 1997 and 2000 and by ERS-1 & -2 in 1996 in the framework of the International Polar Year 2007-2009. The result is the most comprehensive and precise high-resolution digital map of ice motion ever produced on the Antarctic continent. While important surprises are found along the coastline, it is in the interior that this map is revealing the most interesting features. The data reveal widespread, patterned, enhanced flow with tributary glaciers reaching hundreds to thousands of kilometers inland, over the entire continent. We show that the ice motion along these flow features has a strong basal slip component. This has far reaching implications for the modeling of ice sheet flow and evolution. In addition, our multi-year coverage of the coastal sectors reveal the beginning of an acceleration on Thwaites glacier and a wave of accelerated flow propagating inland rapidly on Pine Island Glacier between 2006 and 2010. This work was conducted at the Department of Earth System Science, University of California Irvine under a contract with the National Aeronautics and Space Administration's MEaSUREs program.

  2. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.

    PubMed

    Morin, P; Pouliot, Y; Britten, M

    2008-03-01

    Although many studies have reported negative effects on cheese properties resulting from the use of buttermilk in cheese milk, the cause of these effects has not been determined. In this study, buttermilk was manufactured from raw cream and pasteurized cream, as well as from a cream derived from pasteurized whole milk. Skim milks with the same heat treatments were also manufactured to be used as controls. Compositional analysis of the buttermilks revealed a pH 4.6-insoluble protein content approximately 10% lower than that of the skim milk counterparts. Milk fat globule membrane (MFGM) proteins remained soluble at pH 4.6 in raw cream buttermilk; however, when heat was applied to cream or whole milk before butter making, MFGM proteins precipitated with the caseins. Rennet gel characterization showed that MFGM material in the buttermilks decreased the firmness and increased the set-to-cut time of rennet gels, but this effect was amplified when pasteurized cream buttermilk was added to cheese milk. The microstructure of gels was studied, and it was observed that gel appearance was very different when pasteurized cream buttermilk was used, as opposed to raw cream buttermilk. Model cheeses manufactured with buttermilks tended to have a higher moisture content than cheeses made with skim milks, explaining the higher yields obtained with buttermilk. Superior retention of MFGM particles was observed in model cheeses made from pasteurized cream buttermilk compared with raw cream buttermilk. The results from this study show that pasteurization of cream and of whole milk modifies the surface of MFGM particles, and this may explain why buttermilk has poor coagulation properties and therefore yields rennet gels with texture defects.

  3. Plectranthus amboinicus and Centella asiatica Cream for the Treatment of Diabetic Foot Ulcers

    PubMed Central

    Kuo, Yuan-Sung; Chien, Hsiung-Fei; Lu, William

    2012-01-01

    Effects of a topical cream containing P. amboinicus (Lour.) Spreng. (Lamiaceae) and C. asiatica (L.) Urban (Umbelliferae) were evaluated and compared to effects of hydrocolloid fiber wound dressing for diabetic foot ulcers. A single-center, randomized, controlled, open-label study was conducted. Twenty-four type 1 or type 2 diabetes patients aged 20 years or older with Wagner grade 3 foot ulcers postsurgical debridement were enrolled between October 2008 and December 2009. Twelve randomly assigned patients were treated with WH-1 cream containing P. amboinicus and C. asiatica twice daily for two weeks. Another 12 patients were treated with hydrocolloid fiber dressings changed at 7 days or when clinically indicated. Wound condition and safety were assessed at days 7 and 14 and results were compared between groups. No statistically significant differences were seen in percent changes in wound size at 7- and 14-day assessments of WH-1 cream and hydrocolloid dressing groups. A slightly higher proportion of patients in the WH-1 cream group (10 of 12; 90.9%) showed Wagner grade improvement compared to the hydrocolloid fiber dressing group but without statistical significance. For treating diabetic foot ulcers, P. amboinicus and C. asiatica cream is a safe alternative to hydrocolloid fiber dressing without significant difference in effectiveness. PMID:22693530

  4. Plectranthus amboinicus and Centella asiatica Cream for the Treatment of Diabetic Foot Ulcers.

    PubMed

    Kuo, Yuan-Sung; Chien, Hsiung-Fei; Lu, William

    2012-01-01

    Effects of a topical cream containing P. amboinicus (Lour.) Spreng. (Lamiaceae) and C. asiatica (L.) Urban (Umbelliferae) were evaluated and compared to effects of hydrocolloid fiber wound dressing for diabetic foot ulcers. A single-center, randomized, controlled, open-label study was conducted. Twenty-four type 1 or type 2 diabetes patients aged 20 years or older with Wagner grade 3 foot ulcers postsurgical debridement were enrolled between October 2008 and December 2009. Twelve randomly assigned patients were treated with WH-1 cream containing P. amboinicus and C. asiatica twice daily for two weeks. Another 12 patients were treated with hydrocolloid fiber dressings changed at 7 days or when clinically indicated. Wound condition and safety were assessed at days 7 and 14 and results were compared between groups. No statistically significant differences were seen in percent changes in wound size at 7- and 14-day assessments of WH-1 cream and hydrocolloid dressing groups. A slightly higher proportion of patients in the WH-1 cream group (10 of 12; 90.9%) showed Wagner grade improvement compared to the hydrocolloid fiber dressing group but without statistical significance. For treating diabetic foot ulcers, P. amboinicus and C. asiatica cream is a safe alternative to hydrocolloid fiber dressing without significant difference in effectiveness.

  5. Anti-Aging Potential of Phytoextract Loaded-Pharmaceutical Creams for Human Skin Cell Longetivity.

    PubMed

    Jadoon, Saima; Karim, Sabiha; Bin Asad, Muhammad Hassham Hassan; Akram, Muhammad Rouf; Khan, Abida Kalsoom; Malik, Arif; Chen, Chunye; Murtaza, Ghulam

    2015-01-01

    The exposure to ultraviolet radiations (UVR) is the key source of skin sunburn; it may produce harmful entities, reactive oxygen species (ROS), leading to aging. The skin can be treated and protected from the injurious effects of ROS by using various pharmaceutical formulations, such as cream. Cream can be loaded with antioxidants to quench ROS leading to photo-protective effects. Moreover, modern medicines depend on ethnobotanicals for protection or treatment of human diseases. This review article summarizes various in vivo antioxidant studies on herbal creams loaded with phyto-extracts. These formulations may serve as cosmeceuticals to protect skin against injurious effects of UVR. The botanicals studied for dermatologic use in cream form include Acacia nilotica, Benincasa hispida, Calendula officinalis, Camellia sinensis, Camellia sinensis, Nelumbo nucifera, Capparis decidua, Castanea sativa, Coffea arabica, Crocus sativus, Emblica officinalis Gaertn, Foeniculum vulgare, Hippophae rhamnoides, Lithospermum erythrorhizon, Malus domestica, Matricaria chamomilla L., Moringa oleifera, Morus alba, Ocimum basilicum, Oryza sativa, Polygonum minus, Punica granatum, Silybum marianum, Tagetes erecta Linn., Terminalia chebula, Trigonella foenum-graecum, and Vitis vinifera. The observed anti-aging effects of cream formulations could be an outcome of a coordinating action of multiple constituents. Of numerous botanicals, the phenolic acids and flavonoids appear effective against UVR-induced damage; however the evidence-based studies for their anti-aging effects are still needed.

  6. Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese.

    PubMed

    Franciosi, Elena; De Sabbata, Giorgia; Gardini, Fausto; Cavazza, Agostino; Poznanski, Elisa

    2011-02-01

    The aim of this study was to study the psychrotrophic microbiota developing during milk creaming of Grana Trentino cheese-making. 138 isolates from raw whole milk, cream and skim milk samples were screened by Randomly amplified polymorphic DNA PCR biotyping and representative strains of each biotype were characterised by partial 16S rRNA gene sequencing and enzymatic activity. Pseudomonadaceae were commonly isolated in cream samples while Streptococcaceae and Enterobacteriaceae in milk samples. Moraxellaceae and Flavobacteriaceae were found in both cream and milk samples. More than 80% of psychrotrophic isolates could grow at 37°C. All Flavobacteriaceae and half of Pseudomonadaceae biotypes displayed proteolytic activity on milk agar even at low temperatures such as 10°C. All Streptococcaceae and some of Enterobacteriaceae displayed acidifying activity and almost all Acinetobacter spp. (Moraxellaceae) displayed lipolytic activity towards tributyrin. Even if psychrotrophic bacteria is not the dominant microbial group in raw milk, their total number increases during creaming and becomes one of the most present group together with Lactic Acid Bacteria. Their enzymatic activities may be key players in determining milk quality for cheese making.

  7. A liquid-film forming acrylate cream for the treatment of anal pruritus.

    PubMed

    Tomi, Nordwig; Weiser, Rudolf; Strohal, Robert; Mittlboeck, Martina

    Pruritus ani is a hidden but frequently occurring clinical condition, with a large impact on patients' quality of life. Currently, therapeutic options are scarce, offering mainly limited success. The authors performed a prospective, open-label, two-centre pilot study to analyse the efficacy and safety of a liquid-film forming acrylate cream for the treatment of pruritus ani and peri-anal skin irritation. A total of 28 patients were included and applied the cream to the cleansed anal and peri-anal skin once daily for a study period of 3-4 weeks. The primary outcome measure was the reduction of pruritis ani, comparing day 0 to day 28 results. For this purpose, a visual analog scale (VAS) was used. Secondary parameters included the physician global assessment score (PGA) of peri-anal skin condition, assessment of patients' quality of life using a specifically designed quality of life scoring tool, and patient satisfaction with the treatment regimen. The application of the acrylate skin protection cream resulted in a fast and substantial improvement of all study parameters, with a high score for patient satisfaction. The cream was well tolerated without any adverse events noted during the study period. The authors' pilot study has generated initial evidence that the acrylate skin protection cream may be effective for the treatment of pruritus ani. However, further randomized controlled studies are needed to confirm the authors' findings.

  8. Accretion disc time lag distributions: applying CREAM to simulated AGN light curves

    NASA Astrophysics Data System (ADS)

    Starkey, D. A.; Horne, Keith; Villforth, C.

    2016-02-01

    Active galactic nuclei (AGN) vary in their brightness across all wavelengths. Moreover, longer wavelength ultraviolet-optical continuum light curves appear to be delayed with respect to shorter wavelength light curves. A simple way to model these delays is by assuming thermal reprocessing of a variable point source (a lamp post) by a blackbody accretion disc. We introduce a new method, CREAM (Continuum REprocessed AGN Markov Chain Monte Carlo), that models continuum variations using this lamp post model. The disc light curves lag the lamp post emission with a time delay distribution sensitive to the disc temperature-radius profile and inclination. We test CREAM's ability to recover both inclination and product of black hole mass and accretion rate {Mdot{M}}, and show that the code is also able to infer the shape of the driving light curve. CREAM is applied to synthetic light curves expected from 1000 s exposures of a 17th magnitude AGN with a 2-m telescope in Sloan g and i bands with Signal-to-Noise Ratio (SNR) of 500-900 depending on the filter and lunar phase. We also test CREAM on poorer quality g and i light curves with SNR = 100. We find in the high-SNR case that CREAM can recover the accretion disc inclination to within an uncertainty of 5° and an {Mdot{M}} to within 0.04 dex.

  9. Anti-Aging Potential of Phytoextract Loaded-Pharmaceutical Creams for Human Skin Cell Longetivity

    PubMed Central

    Jadoon, Saima; Karim, Sabiha; Asad, Muhammad Hassham Hassan Bin; Akram, Muhammad Rouf; Kalsoom Khan, Abida; Malik, Arif; Chen, Chunye; Murtaza, Ghulam

    2015-01-01

    The exposure to ultraviolet radiations (UVR) is the key source of skin sunburn; it may produce harmful entities, reactive oxygen species (ROS), leading to aging. The skin can be treated and protected from the injurious effects of ROS by using various pharmaceutical formulations, such as cream. Cream can be loaded with antioxidants to quench ROS leading to photo-protective effects. Moreover, modern medicines depend on ethnobotanicals for protection or treatment of human diseases. This review article summarizes various in vivo antioxidant studies on herbal creams loaded with phyto-extracts. These formulations may serve as cosmeceuticals to protect skin against injurious effects of UVR. The botanicals studied for dermatologic use in cream form include Acacia nilotica, Benincasa hispida, Calendula officinalis, Camellia sinensis, Camellia sinensis, Nelumbo nucifera, Capparis decidua, Castanea sativa, Coffea arabica, Crocus sativus, Emblica officinalis Gaertn, Foeniculum vulgare, Hippophae rhamnoides, Lithospermum erythrorhizon, Malus domestica, Matricaria chamomilla L., Moringa oleifera, Morus alba, Ocimum basilicum, Oryza sativa, Polygonum minus, Punica granatum, Silybum marianum, Tagetes erecta Linn., Terminalia chebula, Trigonella foenum-graecum, and Vitis vinifera. The observed anti-aging effects of cream formulations could be an outcome of a coordinating action of multiple constituents. Of numerous botanicals, the phenolic acids and flavonoids appear effective against UVR-induced damage; however the evidence-based studies for their anti-aging effects are still needed. PMID:26448818

  10. Development of an HPLC method for the analysis of Apomine in a topical cream formulation.

    PubMed

    Kuehl, Philip J; Angersbach, B Steven; Stratton, Steven P; Myrdal, Paul B

    2006-03-03

    A stability indicating, reversed-phase high performance liquid chromatographic method was developed for the quantification of Apomine, tetraisopropyl 2-(3,5-di-tert-butyl-4-hydroxyphenyl)-ethyl-1, 1-bisphosphonate, in a topical cream formulation. Analysis of Apomine in the cream formulation was performed through a dilution of the cream base with tetrahydrofuran. This allowed the current method to bypass extraction and/or centrifugation for direct injection and analysis. Separation was achieved using an Alltima C18 5 microm, 150 mm x 2.1 mm column and employed a gradient procedure, beginning with acetonitrile-water (65:35, v/v), at 0.6 mL/min for 9 min, followed by a rinse with isopropyl alcohol for 9 min. The complete gradient method has been optimized to separate Apomine from the nonpolar cream components, wash and equilibrate the column in a 30-min assay. This report demonstrates that this method is effective for quantification of Apomine in a cream formulation.

  11. Sunlight, Sea Ice, and the Ice Albedo Feedback in a Changing Arctic Sea Ice Cover

    DTIC Science & Technology

    2013-09-30

    1 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Sunlight, Sea Ice, and the Ice Albedo Feedback in a...ice age, and iv) onset dates of melt and freezeup. 4. Assess the magnitude of the contribution from ice- albedo feedback to the observed decrease of...COVERED 00-00-2013 to 00-00-2013 4. TITLE AND SUBTITLE Sunlight, Sea Ice, and the Ice Albedo Feedback in a Changing Arctic Sea Ice Cover 5a

  12. Consider an Ice Stream.

    NASA Astrophysics Data System (ADS)

    Bindschadler, R.

    2002-12-01

    Forty years ago, John Nye was one of the leaders who introduced the rigors of classical physics to glaciology. His elegant treatments frequently took advantage of the then recent discovery that ice could be approximated as a plastic material. With this viewpoint, Nye was able to explain the shape of ice sheets and glaciers, to predict the expected pattern of stress and velocity within a glacier, and to derive the advance and retreat of a glacier from the record of accumulation and ablation. These advances have given generations of glaciologists tools to interpret the excellent observational record of glacier behavior and variation. In the 1980s, glaciologist, weaned on these works of Nye and of other similarly adept colleagues, carried their lessons to West Antarctica to study ice streams, the vast conveyor belts of ice that discharged nearly as much Antarctic ice as the much larger East Antarctic ice sheet. Ice streams were a glaciological conundrum. Despite the gently sloping surface, these broad features roared along, moving fastest when the gravitational impetus was least. After two decades of research, ice streams still have not given up all their secrets, yet much is now known. Internal deformation is negligible. Basal friction is frequently nil leaving the shattered margins as the primary means to avoid rapid wastage of the ice sheet. Within the margins, the resistive force results from a delicate balance of heat and evolving ice fabrics. Nevertheless, the bed beneath an ice stream cannot be ignored. It is ultimately the state of the underlying marine sediment that determines whether the ice stream can slide at all. There too, the heat balance is critical with an influx of water required to keep the bed wet enough to let the streams glide along. Ice stream research has been the portal through which glaciologists have seen and identified the complexities of West Antarctic ice sheet dynamics. Remarkably, nearly all time scales seem important. Ice stream

  13. Sea Ice and Oceanographic Conditions.

    ERIC Educational Resources Information Center

    Oceanus, 1986

    1986-01-01

    The coastal waters of the Beaufort Sea are covered with ice three-fourths of the year. These waters (during winter) are discussed by considering: consolidation of coastal ice; under-ice water; brine circulation; biological energy; life under the ice (including kelp and larger animals); food chains; and ice break-up. (JN)

  14. Producing desired ice faces

    PubMed Central

    Shultz, Mary Jane; Brumberg, Alexandra; Bisson, Patrick J.; Shultz, Ryan

    2015-01-01

    The ability to prepare single-crystal faces has become central to developing and testing models for chemistry at interfaces, spectacularly demonstrated by heterogeneous catalysis and nanoscience. This ability has been hampered for hexagonal ice, Ih––a fundamental hydrogen-bonded surface––due to two characteristics of ice: ice does not readily cleave along a crystal lattice plane and properties of ice grown on a substrate can differ significantly from those of neat ice. This work describes laboratory-based methods both to determine the Ih crystal lattice orientation relative to a surface and to use that orientation to prepare any desired face. The work builds on previous results attaining nearly 100% yield of high-quality, single-crystal boules. With these methods, researchers can prepare authentic, single-crystal ice surfaces for numerous studies including uptake measurements, surface reactivity, and catalytic activity of this ubiquitous, fundamental solid. PMID:26512102

  15. Ice-Nucleating Bacteria

    NASA Astrophysics Data System (ADS)

    Obata, Hitoshi

    Since the discovery of ice-nucleating bacteria in 1974 by Maki et al., a large number of studies on the biological characteristics, ice-nucleating substance, ice nucleation gene and frost damage etc. of the bacteria have been carried out. Ice-nucleating bacteria can cause the freezing of water at relatively warm temperature (-2.3°C). Tween 20 was good substrates for ice-nucleating activity of Pseudomonas fluorescens KUIN-1. Major fatty acids of Isolate (Pseudomonas fluorescens) W-11 grown at 30°C were palmitic, cis-9-hexadecenoic and cis-11-octadecenoic which amounted to 90% of the total fatty acids. Sequence analysis shows that an ice nucleation gene from Pseudomonas fluorescens is related to the gene of Pseudomonas syringae.

  16. Prospecting for Martian Ice

    NASA Technical Reports Server (NTRS)

    McBride, S. A.; Allen, C. C.; Bell, M. S.

    2005-01-01

    During high Martian obliquity, ice is stable to lower latitudes than predicted by models of present conditions and observed by the Gamma Ray Spectrometer (approx. 60 deg N). An ice-rich layer deposited at mid-latitudes could persist to the present day; ablation of the top 1 m of ice leaving a thin insulating cover could account for lack of its detection by GRS. The presence of an ice-layer in the mid-latitudes is suggested by a network of polygons, interpreted as ice-wedge cracks. This study focuses on an exceptional concentration of polygons in Western Utopia (section of Casius quadrangle, roughly 40 deg - 50 deg N, 255 deg - 300 deg W). We attempt to determine the thickness and age of this ice layer through crater-polygons relations.

  17. Subsurface Ice Probe

    NASA Technical Reports Server (NTRS)

    Hecht, Michael; Carsey, Frank

    2005-01-01

    The subsurface ice probe (SIPR) is a proposed apparatus that would bore into ice to depths as great as hundreds of meters by melting the ice and pumping the samples of meltwater to the surface. Originally intended for use in exploration of subsurface ice on Mars and other remote planets, the SIPR could also be used on Earth as an alternative to coring, drilling, and melting apparatuses heretofore used to sample Arctic and Antarctic ice sheets. The SIPR would include an assembly of instrumentation and electronic control equipment at the surface, connected via a tether to a compact assembly of boring, sampling, and sensor equipment in the borehole (see figure). Placing as much equipment as possible at the surface would help to attain primary objectives of minimizing power consumption, sampling with high depth resolution, and unobstructed imaging of the borehole wall. To the degree to which these requirements would be satisfied, the SIPR would offer advantages over the aforementioned ice-probing systems.

  18. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties.

    PubMed

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

    2009-07-01

    Whey is the inevitable by-product of cheese production. Whey can be incorporated into a variety of foods, but little has been done to investigate its suitability in whipping cream. The objective of this work was to evaluate the foaming properties of selected low-fat whipping cream formulations containing whey protein concentrate (WPC) that did or did not undergo high hydrostatic pressure (HHP) treatment. Fresh whey was concentrated by ultrafiltration, pasteurized, and standardized to 8.23% total solids and treated with HHP at 300 MPa for 15 min. Viscosity, overrun, and foam stability were determined to assess foaming properties. Sensory evaluation was conducted with 57 panelists using a duo-trio difference test. The optimal whipping time for the selected formulations was 3 min. Whipping cream containing untreated WPC and HHP-treated WPC resulted in greater overrun and foam stability than the control whipping cream without WPC. Panelists distinguished a difference between whipping cream containing untreated WPC and whipping cream containing HHP-treated WPC. High hydrostatic pressure-treated WPC can improve the foaming properties of low-fat whipping cream, which may justify expansion of the use of whey in whipping cream and application of HHP technology in the dairy industry.

  19. Ice barrier construction

    SciTech Connect

    Finucane, R. G.; Jahns, H. O.

    1985-06-18

    A method is provided for constructing spray ice barriers to protect offshore structures in a frigid body of water from mobile ice, waves and currents. Water is withdrawn from the body of water and is sprayed through ambient air which is below the freezing temperature of the water so that a substantial amount of the water freezes as it passes through the air. The sprayed water is directed to build up a mass of ice having a size and shape adapted to protect the offshore structure. Spray ice barriers can also be constructed for the containment of pollutant spills.

  20. An ice lithography instrument.

    PubMed

    Han, Anpan; Chervinsky, John; Branton, Daniel; Golovchenko, J A

    2011-06-01

    We describe the design of an instrument that can fully implement a new nanopatterning method called ice lithography, where ice is used as the resist. Water vapor is introduced into a scanning electron microscope (SEM) vacuum chamber above a sample cooled down to 110 K. The vapor condenses, covering the sample with an amorphous layer of ice. To form a lift-off mask, ice is removed by the SEM electron beam (e-beam) guided by an e-beam lithography system. Without breaking vacuum, the sample with the ice mask is then transferred into a metal deposition chamber where metals are deposited by sputtering. The cold sample is then unloaded from the vacuum system and immersed in isopropanol at room temperature. As the ice melts, metal deposited on the ice disperses while the metals deposited on the sample where the ice had been removed by the e-beam remains. The instrument combines a high beam-current thermal field emission SEM fitted with an e-beam lithography system, cryogenic systems, and a high vacuum metal deposition system in a design that optimizes ice lithography for high throughput nanodevice fabrication. The nanoscale capability of the instrument is demonstrated with the fabrication of nanoscale metal lines.

  1. An ice lithography instrument

    SciTech Connect

    Han, Anpan; Chervinsky, John; Branton, Daniel; Golovchenko, J. A.

    2011-06-15

    We describe the design of an instrument that can fully implement a new nanopatterning method called ice lithography, where ice is used as the resist. Water vapor is introduced into a scanning electron microscope (SEM) vacuum chamber above a sample cooled down to 110 K. The vapor condenses, covering the sample with an amorphous layer of ice. To form a lift-off mask, ice is removed by the SEM electron beam (e-beam) guided by an e-beam lithography system. Without breaking vacuum, the sample with the ice mask is then transferred into a metal deposition chamber where metals are deposited by sputtering. The cold sample is then unloaded from the vacuum system and immersed in isopropanol at room temperature. As the ice melts, metal deposited on the ice disperses while the metals deposited on the sample where the ice had been removed by the e-beam remains. The instrument combines a high beam-current thermal field emission SEM fitted with an e-beam lithography system, cryogenic systems, and a high vacuum metal deposition system in a design that optimizes ice lithography for high throughput nanodevice fabrication. The nanoscale capability of the instrument is demonstrated with the fabrication of nanoscale metal lines.

  2. Ice age paleotopography

    SciTech Connect

    Peltier, W.R. )

    1994-07-08

    A gravitationally self-consistent theory of postglacial relative sea level change is used to infer the variation of surface ice and water cover since the Last Glacial Maximum (LGM). The results show that LGM ice volume was approximately 35 percent lower than suggested by the CLIMAP reconstruction and the maximum heights of the main Laurentian and Fennoscandian ice complexes are inferred to have been commensurately lower with respect to sea level. Use of these Ice Age boundary conditions in atmospheric general circulation models will yield climates that differ significantly from those previously inferred on the basis of the CLIMAP data set.

  3. Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.

    PubMed

    Rønholt, Stine; Kirkensgaard, Jacob Judas Kain; Pedersen, Thomas Bæk; Mortensen, Kell; Knudsen, Jes Christian

    2012-12-01

    The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β'-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β'- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly.

  4. Capturing finger and palm impressions using a hand cream and thermochromatic paper.

    PubMed

    Bond, John W

    2013-09-01

    An inkless set of finger and palm impressions has been obtained on thermochromatic paper by incorporating the protic solvent butylene glycol into a base hand cream mixture, which is rubbed into the hands for 30 sec before donation. This requires no washing of the hands before or after donation, removing many of the difficulties associated with inked impressions. In a random trial of 50 male and 50 female participants (mean age 41 years), 96 found the hand cream pleasant and easy to use and all produced identifiable finger and palm impressions. Following donation, participants continued to rub the hand cream into their hands. Impressions were visible immediately after donation and have not exhibited fading 2 years after being taken. 10% of participants produced impressions that captured third-level detail, the variation between participants being thought to be associated with the amount of pressure applied during donation.

  5. Multiple facial basal cell carcinomas in xeroderma pigmentosum treated with topical imiquimod 5% cream.

    PubMed

    Yang, Jian-Qiang; Chen, Xian-Yu; Engle, Michelle Yixiao; Wang, Jian-You

    2015-01-01

    Xeroderma pigmentosum (XP) is an autosomal recessive disease characterized by solar sensitivity, photophobia, early onset of freckling, and solar-induced cutaneous neoplastic changes. Management of patients with XP is a therapeutic challenge as they usually develop multiple cutaneous malignancies, making surgical therapy difficult, and continue to form skin malignancies at a high rate. We describe a 30-year-old Chinese man with XP who had been previously treated with excision and dermatoplasty. Upon recurrence of multiple superficial, ulcerative, and pigmented lesions, imiquimod 5% cream was recommended for 4 months. His multiple facial lesions demonstrated an excellent response to topical imiquimod 5% cream with minor side effects. This favorable response indicates that topical application of imiquimod 5% cream is an effective means of treating multiple basal cell carcinomas in XP.

  6. Topical treatment of actinic keratoses with potassium dobesilate 5% cream. A preliminary open-label study

    PubMed Central

    2011-01-01

    Background Fibroblast growth factor (FGF) is involved in skin tumorigenesis: it promotes cell viability, induces angiogenesis and stimulates invasiveness. Dobesilate is a drug that blocks the activity of FGF. The primary objective was to evaluate the efficacy and tolerability of potassium dobesilate 5% cream in the treatment of actinic keratoses. Methods Potassium dobesilate 5% cream was applied twice daily for 16 weeks to actinic keratosis lesions in 30 patients. The lesions were evaluated clinically at an initial baseline visit, at intermediate visits, and at 16 weeks of treatment. Results The use of potassium dobesilate 5% cream for 16 weeks induced complete regression in 70% of evaluated actinic keratoses, corresponding to grade I, II and III clinical variants, and a partial response (at least 75% reduction of lesions) in 20% of the cases. Conclusion Our preliminary trial shows that potassium dobesilate exerts anti-tumorigenic effects and may play a useful role in the chemoprevention of skin cancers. PMID:21463984

  7. Pimecrolimus 1% cream for the treatment of seborrheic dermatitis: a systematic review of randomized controlled trials.

    PubMed

    Ang-Tiu, Charlene U; Meghrajani, Chandra F; Maano, Clarita C

    2012-01-01

    Seborrheic dermatitis is a common, chronic, relapsing inflammatory skin disorder that manifests as erythema, scaling and pruritus in sebum gland-rich areas of the skin. The objective of this article is to evaluate the clinical efficacy of pimecrolimus 1% cream in the treatment of seborrheic dermatitis compared with corticosteroids, antimycotics, placebo or no intervention. Pimecrolimus 1% cream appears to be a well-tolerated and effective treatment for seborrheic dermatitis. It has comparable efficacy, in terms of decreasing severity of erythema, scaling and pruritus, to the standard treatments: topical corticosteroids and antimycotics. However, future studies with more standardized measures of treatment outcome are recommended. More studies may also be conducted to further evaluate pimecrolimus 1% cream as a long-term maintenance therapy for seborrheic dermatitis.

  8. Comparison of cosmetic and physicochemical properties of six topical corticosteroid creams.

    PubMed

    Hadzija, B W; Ambrose, W W

    1996-02-01

    The cosmetic and physicochemical properties of six topical corticosteroid creams were evaluated and compared. The following creams were provided in blinded tubes: Elocon, Westcort, Lidex, Kenalog, Valisone, and Cutivate. The following properties were evaluated in vitro: stiffness (hardness), grittiness, color, odor, homogeneity (phase separation), pH, weight loss, and tackiness (stickiness). Samples of the creams were evaluated by light microscopy and scanning electron microscopy to identify particle and droplet distribution, particulate contamination, and microscopic homogeneity of the products. Cutivate ranked number 1 in each category and received the best overall score for each of the cosmetic and physicochemical properties evaluated. The cosmetic and physicochemical properties of Elocon, Westcort, Lidex, and Kenalog were found to be similar to one another with regard to overall score but inferior to Cutivate. Valisone was also good with regard to overall score but was ranked less acceptable due to a strong odor.

  9. Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany.

    PubMed

    Boitz, Lisa I; Mayer, Helmut K

    2016-01-01

    Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs - lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) - in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk products. While β-Lg was not appropriate to evaluate the heat load of these products, furosine and especially lactulose increased with rising intensity of heat treatment, and are appropriate to distinguish between several heating categories analyzed. Pasteurized (n = 8) and "heat treated" (n = 5) whipping cream samples showed lowest furosine (48 ± 14/ 45 ± 19 mg.100 g(-1) protein) and low lactulose (29 ± 10/57 ± 28 mg.L(-1)) concentrations, followed by ESL whipping cream (n = 10), ESL coffee cream (n = 1), and UHT whipping cream (n = 10) (furosine = 72 ± 37/71/161 ± 30 mg.100 g(-1) protein; lactulose = 56 ± 41/161/195 ± 39 mg.L(-1)), respectively. Sterilized condensed milk samples (n = 14) showed the highest concentrations of both TTIs and could be clearly separated from UHT treated samples (n = 5) (furosine = 491 ± 196/216 ± 46 mg.100 g(-1) protein; lactulose = 1997 ± 658/409 ± 161 mg.L(-1)), whereas the so-called heat-treated samples (n = 9) had a heat load in between showing an extreme range of variation for both TTIs.

  10. An Aluminum Magnesium Hydroxide Stearate-based Skin Barrier Protection Cream Used for the Management of Eczematous Dermatitis: A Summary of Completed Studies.

    PubMed

    Del Rosso, James Q; Bhambri, Sanjay; Michaels, Brent

    2008-11-01

    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.

  11. Potential of native Thai aromatic plant extracts in antiwrinkle body creams.

    PubMed

    Leelapornpisid, Pimporn; Wickett, R Randall; Chansakaow, Sunee; Wongwattananukul, Nitima

    2015-01-01

    Antioxidant activities of 10 essential oils and 10 absolutes extracted from Thai aromatic plants were evaluated and compared to thyme oil, trolox, quercetin, and kaempferol by two independent assays: the 2, 2-diphenyl-1-1-picrylhydrazyl (DPPH*) radical scavenging assay and the thiobarbituric acid reactive species (TBARS) assay for lipid peroxidation. We found that four essential oils including ginger oil (Zingiber officinale Roscoe), Wan-sao-long leaf oil (Amomum uliginosum Koen), lemongrass oil (Cymbopogon citratus), holy basil oil (Ocimum sanctum L.), and the absolute of dwarf ylang-ylang [Cananga odorata Hook. f. & Thomson var. fruticosa (Craib) J. Sinclair] exhibited high antioxidant activity in both DPPH and TBARS assays and possessed satisfactory fragrance properties. These were then combined into an essential oil blend (EOB) and retested for antioxidant activity. The EOB also exhibited high antioxidant activity in the above assays. It was then incorporated into a stable cream base as EOB body cream. The EOB body cream was found to be best able under storage in stress conditions and presented significantly higher antioxidant activity than its' cream base both before and after stability testing. The effect of EOB body cream on skin surface topography was evaluated in 29 healthy volunteers using the Skin Visiometer (SV 600 FW, CK Electronic GmbH, Germany). Three parameters, Ra, Rz (roughness), and surface, were analyzed. After 4 weeks of application, the EOB body cream showed significant reductions in surface and Rz compared with before treatment (p < 0.05, paired t-test), and with untreated and placebo treatment (p < 0.05, Duncan test). These results indicate that the essential oils and absolutes from Thai plants may serve as potential sources of natural antioxidants for spa and cosmetic products designed to prevent or treat signs of skin aging.

  12. Terconazole cream for non-Candida albicans fungal vaginitis: results of a retrospective analysis.

    PubMed Central

    Sood, G; Nyirjesy, P; Weitz, M V; Chatwani, A

    2000-01-01

    OBJECTIVE: Although it is FDA-approved for use in vulvovaginal candidiasis caused by non-Candida albicans species, terconazole cream has not been been studied in patients with these infections. We sought to assess the clinical and mycological efficacy of terconazole cream in women with non-C. albicans vaginitis. METHODS: The records of patients who had received a 7-day course of terconazole cream for culture-proved non-C. albicans vaginitis were reviewed. Data with regard to patient demographics, clinical and mycologic response to therapy within 1 month of treatment, and outcome with other antifungal therapies were analyzed. RESULTS: Twenty-eight patients received terconazole cream for non-C. albicans infections. Three patients did not return for follow-up. The median age was 45 years. Seven (28%) patients were nulliparous. The median duration of symptoms was 3 years. Nine patients (36%) had received terconazole within the 6 months prior to referral. Overall, there were 20 C. glabrata cases, 3 C. parapsilosis, and 2 C. lusitaniae. Fourteen (56%) patients achieved a mycologic cure; 11 (44%) noted a resolution of their symptoms. Prior terconazole use was not associated with treatment failure (P = 0.09). Ten failures received boric acid suppositories as subsequent treatment; a cure was effected in 4 (40%). Two of three patients (67%) were eventually cured with flucytosine cream. Five (20 %) patients remained uncured. CONCLUSIONS: Terconazole cream may be an appropriate first-line treatment for non C. albicans vaginitis, even in patients who have previously received the drug. PMID:11220485

  13. 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

  14. Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream.

    PubMed

    Ihara, K; Habara, K; Ozaki, Y; Nakamura, K; Ochi, H; Saito, H; Asaoka, H; Uozumi, M; Ichihashi, N; Iwatsuki, K

    2010-07-01

    The effects of whipping temperature (5 to 15 degrees C) on the whipping (whipping time and overrun) and rheological properties of whipped cream were studied. Fat globule aggregation (aggregation ratio of fat globules and serum viscosity) and air bubble factors (overrun, diameter, and surface area) were measured to investigate the mechanism of whipping. Whipping time, overrun, and bubble diameters decreased with increasing temperature, with the exception of bubble size at 15 degrees C. The aggregation ratio of fat globules tended to increase with increasing temperature. Changes in hardness and bubble size during storage were relatively small at higher temperatures (12.5 and 15 degrees C). Changes in overrun during storage were relatively small in the middle temperature range (7.5 to 12.5 degrees C). From the results, the temperature range of 7.5 to 12.5 degrees C is recommended for making whipped creams with a good texture, and a specific temperature should be decided when taking into account the preferred overrun. The correlation between the whipped cream strain hardness and serum viscosity was high (R(2)=0.906) and persisted throughout the temperature range tested (5 to 15 degrees C). A similar result was obtained at a different whipping speed (140 rpm). The multiple regression analysis in the range of 5 to 12.5 degrees C indicated a high correlation (R(2)=0.946) in which a dependent variable was the storage modulus of whipped cream and independent variables were bubble surface area and serum viscosity. Therefore, fat aggregation and air bubble properties are important factors in the development of cream hardness. The results of this study suggest that whipping temperature influences fat globule aggregation and the properties of air bubbles in whipped cream, which alters its rheological properties.

  15. A comparison of the physicochemical properties and a sensory test of Acyclovir creams.

    PubMed

    Inoue, Yutaka; Furuya, Kayoko; Matumoto, Miruto; Murata, Isamu; Kimura, Masayuki; Kanamoto, Ikuo

    2012-10-15

    In external medicine, types and ratios of additives are not necessarily the same for well-known brand-name drugs and generic drugs. This study sought to compare the physicochemical properties and sensory test results of a brand-name Acyclovir (ACV) cream and two generic ACV creams. Near-infrared (NIR) spectroscopy revealed changes in absorption spectra attributed to differences in the oil and water content of the 3 creams. In addition, ACV-B and ACV-C had similar NIR absorption spectra. Microscopic examination revealed crystallization in each of the creams and droplets in ACV-C. Powder X-ray diffraction measurement revealed diffraction peaks due to ACV for ACV-A and ACV-B. Assessment of viscoelasticity indicated that stress of subjection to 35 °C caused no changes in the viscoelasticity of ACV-B and ACV-C in comparison to stress of subjection to 25 °C but it did cause the viscoelasticity of ACV-A to decrease. ACV-A had a greater tolerance to stress and a higher viscosity, tan δ, and yield value than the other 2 creams. Results of a sensory test revealed significant differences in adhesiveness, spreadability, and feel for ACV-A in comparison to ACV-B and ACV-C. Thus, differences in the viscosity and elasticity of the creams due to differences in types and ratios of additives were noted. These differences are surmised to be differences in physical properties. In addition, results suggested that viscoelasticity and spreadability in the sensory test reflected differences in physical properties.

  16. Arctic Sea Ice Maximum 2011

    NASA Video Gallery

    AMSR-E Arctic Sea Ice: September 2010 to March 2011: Scientists tracking the annual maximum extent of Arctic sea ice said that 2011 was among the lowest ice extents measured since satellites began ...

  17. Bacterial ice crystal controlling proteins.

    PubMed

    Lorv, Janet S H; Rose, David R; Glick, Bernard R

    2014-01-01

    Across the world, many ice active bacteria utilize ice crystal controlling proteins for aid in freezing tolerance at subzero temperatures. Ice crystal controlling proteins include both antifreeze and ice nucleation proteins. Antifreeze proteins minimize freezing damage by inhibiting growth of large ice crystals, while ice nucleation proteins induce formation of embryonic ice crystals. Although both protein classes have differing functions, these proteins use the same ice binding mechanisms. Rather than direct binding, it is probable that these protein classes create an ice surface prior to ice crystal surface adsorption. Function is differentiated by molecular size of the protein. This paper reviews the similar and different aspects of bacterial antifreeze and ice nucleation proteins, the role of these proteins in freezing tolerance, prevalence of these proteins in psychrophiles, and current mechanisms of protein-ice interactions.

  18. Bacterial Ice Crystal Controlling Proteins

    PubMed Central

    Lorv, Janet S. H.; Rose, David R.; Glick, Bernard R.

    2014-01-01

    Across the world, many ice active bacteria utilize ice crystal controlling proteins for aid in freezing tolerance at subzero temperatures. Ice crystal controlling proteins include both antifreeze and ice nucleation proteins. Antifreeze proteins minimize freezing damage by inhibiting growth of large ice crystals, while ice nucleation proteins induce formation of embryonic ice crystals. Although both protein classes have differing functions, these proteins use the same ice binding mechanisms. Rather than direct binding, it is probable that these protein classes create an ice surface prior to ice crystal surface adsorption. Function is differentiated by molecular size of the protein. This paper reviews the similar and different aspects of bacterial antifreeze and ice nucleation proteins, the role of these proteins in freezing tolerance, prevalence of these proteins in psychrophiles, and current mechanisms of protein-ice interactions. PMID:24579057

  19. Small Airframe Manufacturer's Icing Perspective

    NASA Technical Reports Server (NTRS)

    Hoppins, Jim

    2009-01-01

    This viewgraph presentation describes the icing effects, risk mitigation practices, and icing certifications for various Cessna small aircraft models. NASA's role in the development of simulation tools for icing certifications is also discussed.

  20. Ice-on-ice impact experiments.

    NASA Astrophysics Data System (ADS)

    Kato, Manabu; Iijima, Yu-Ichi; Arakawa, Masahiko; Okimura, Yasuyuki; Fujimura, Akio; Maeno, Norikazu; Mizutani, Hitoshi

    1995-02-01

    Impact experiments, cratering and fragmentation, on water ice were performed in order to test the scaling laws previously constructed on rocks and sands for studying the collision process in the planetary history. The installation of a vertical gas gun in a cold room at -18°C (255 K) made it possible to use a projectile of water ice and to get the detailed mass distribution of ice fragments. Experimental results indicated the necessity for large modification of those scaling laws. Material dependence was investigated by using projectiles of ice, aluminum, and polycarbonate. Differences were observed in the morphology and efficiencies of cratering and in the energies required to initiate the fragmentation. Moreover, an abrupt increase of cratering efficiency, suggesting a change of excavation mechanism, was found at a critical diameter of spalled crater. The mass (size) distribution of small ice fragments obeyed a power law with an exponent significantly larger than that in rocks. The exponent was the same as that in Saturn's ring particles estimated from the data by the microwave occultation, which indicates a collisional disruption ring origin.

  1. Liver Trauma in the Kitchen: Preparing Whipped Cream with a Siphon Is Not without Risk

    PubMed Central

    Bourenne, Jeremy; Eon, Béatrice; Bouzana, Fouad; Lambert, Dominique; Jean, Estelle; Michelet, Pierre; Gainnier, Marc

    2015-01-01

    We report the case of a 36-year-old woman suffering from liver injury caused by the malfunction of a whipped cream siphon. When this patient handled the whipped cream siphon, the screwed metallic upper part of the siphon was suddenly dissociated from its base and came violently striking her right hypochondrium. At first, the severity of injury was underestimated. Subsequently, due to the persistence of pain experienced by the patient, an abdominal CT scan was performed. It highlighted a severe liver injury with rupture of a branch of the hepatic artery. The evolution was favorable after completion of an embolization and a secondary capsular rupture. PMID:26137325

  2. Loss of anatomical landmarks with eutectic mixture of local anesthetic cream for neonatal male circumcision.

    PubMed

    Plank, Rebeca M; Kubiak, David W; Abdullahi, Rasak Bamidele; Ndubuka, Nnamdi; Nkgau, Maggie M; Dapaah-Siakwan, Fredrick; Powis, Kathleen M; Lockman, Shahin

    2013-02-01

    We report two cases of newborns who developed marked local edema after application of a eutectic mixture of local anesthetic (EMLA) topical anesthetic cream for neonatal male circumcision (NMC). Although local edema and erythema are known potential side effects of EMLA cream, a common anesthetic used for NMC, the loss of landmarks precluding safe NMC has not previously been reported, and is described here. Although we cannot recommend an alternate local anesthetic for neonates with this reaction to EMLA, based on a review of the published data we think that serious systemic adverse events related to EMLA are extremely rare.

  3. [Evaluation of Cepan Cream after 15 years of treatment of burn scars].

    PubMed

    Stozkowska, Wiesława

    2002-01-01

    Cepan Cream is used for the topical treatment of scars and keloids resulting from burns, post-operative scars, and contractures. Cepan Cream makes scars more elastic, softer and paler. Plant extracts, heparin and allantoin in Cepan act on the biochemical processes in the developing connective tissue, preventing the formation of hyperplastic scars. These active ingredients enhance swelling, softening and loosening of connective tissue. It exerts softening and smoothing action on indurated and hyperplastic scar tissue, improving collagen structure. It promotes tissue regeneration and reduces exuberant granulation. Cepan is well tolerated.

  4. [Tail Plane Icing

    NASA Technical Reports Server (NTRS)

    1997-01-01

    The Aviation Safety Program initiated by NASA in 1997 has put greater emphasis in safety related research activities. Ice-contaminated-tailplane stall (ICTS) has been identified by the NASA Lewis Icing Technology Branch as an important activity for aircraft safety related research. The ICTS phenomenon is characterized as a sudden, often uncontrollable aircraft nose- down pitching moment, which occurs due to increased angle-of-attack of the horizontal tailplane resulting in tailplane stall. Typically, this phenomenon occurs when lowering the flaps during final approach while operating in or recently departing from icing conditions. Ice formation on the tailplane leading edge can reduce tailplane angle-of-attack range and cause flow separation resulting in a significant reduction or complete loss of aircraft pitch control. In 1993, the Federal Aviation Authority (FAA) and NASA embarked upon a four-year research program to address the problem of tailplane stall and to quantify the effect of tailplane ice accretion on aircraft performance and handling characteristics. The goals of this program, which was completed in March 1998, were to collect aerodynamic data for an aircraft tail with and without ice contamination and to develop analytical methods for predicting the effects of tailplane ice contamination. Extensive dry air and icing tunnel tests which resulted in a database of the aerodynamic effects associated with tailplane ice contamination. Although the FAA/NASA tailplane icing program generated some answers regarding ice-contaminated-tailplane stall (ICTS) phenomena, NASA researchers have found many open questions that warrant further investigation into ICTS. In addition, several aircraft manufacturers have expressed interest in a second research program to expand the database to other tail configurations and to develop experimental and computational methodologies for evaluating the ICTS phenomenon. In 1998, the icing branch at NASA Lewis initiated a second

  5. Commercial aviation icing research requirements

    NASA Technical Reports Server (NTRS)

    Koegeboehn, L. P.

    1981-01-01

    A short range and long range icing research program was proposed. A survey was made to various industry and goverment agencies to obtain their views of needs for commercial aviation ice protection. Through these responsed, other additional data, and Douglas Aircraft icing expertise; an assessment of the state-of-the-art of aircraft icing data and ice protection systems was made. The information was then used to formulate the icing research programs.

  6. Overview of LIMEX'87 ice observations

    NASA Technical Reports Server (NTRS)

    Carsey, Frank D.; Holt, Benjamin; Argus, Susan A. Digby; Collins, Michael J.; Livingstone, Charles E.

    1989-01-01

    Ice observations, results, and conclusions are summarized for the March 1987 Labrador Ice Margin Experiment (LIMEX'87), an international oceanographic study conducted in the pack ice of the Grand Banks area off the coast of Newfoundland. Included are the ice extent, floe size and thickness, ice kinematics and rheology, ice microwave properties, oceanic properties under the ice, and penetration of swell into the ice.

  7. Spectroscopic signature for ferroelectric ice

    NASA Astrophysics Data System (ADS)

    Wójcik, Marek J.; Gług, Maciej; Boczar, Marek; Boda, Łukasz

    2014-09-01

    Various forms of ice exist within our galaxy. Particularly intriguing type of ice - ‘ferroelectric ice' was discovered experimentally and is stable in temperatures below 72 K. This form of ice can generate enormous electric fields and can play an important role in planetary formation. In this letter we present Car-Parrinello simulation of infrared spectra of ferroelectric ice and compare them with spectra of hexagonal ice. Librational region of the spectra can be treated as spectroscopic signature of ice XI and can be of help to identify ferroelectric ice in the Universe.

  8. Artic ice and drilling structures

    SciTech Connect

    Sodhl, D.S.

    1985-04-01

    The sea ice in the southern Beaufort Sea is examined and subdivided into three zones: the fast ice zone, the seasonal pack-ice zone, an the polar pack ice zone. Each zone requires its own type of system. Existing floating drilling systems include ice-strengthened drill ships, conical drilling systems, and floating ice platforms in deep-water land-fast ice. The development of hydrocarbon resources in the Arctic presents great challenges to engineers, since the structures are required to operate safely under various conditions. Significant progress has yet to be made in understanding the behavior of ice.

  9. Making an Ice Core.

    ERIC Educational Resources Information Center

    Kopaska-Merkel, David C.

    1995-01-01

    Explains an activity in which students construct a simulated ice core. Materials required include only a freezer, food coloring, a bottle, and water. This hands-on exercise demonstrates how a glacier is formed, how ice cores are studied, and the nature of precision and accuracy in measurement. Suitable for grades three through eight. (Author/PVD)

  10. Rheology of glacier ice

    NASA Technical Reports Server (NTRS)

    Jezek, K. C.; Alley, R. B.; Thomas, R. H.

    1985-01-01

    A new method for calculating the stress field in bounded ice shelves is used to compare strain rate and deviatoric stress on the Ross Ice Shelf, Antarctica. The analysis shows that strain rate (per second) increases as the third power of deviatoric stress (in newtons/sq meter), with a constant of proportionality equal to 2.3 x 10 to the -25th.

  11. Ice Core Investigations

    ERIC Educational Resources Information Center

    Krim, Jessica; Brody, Michael

    2008-01-01

    What can glaciers tell us about volcanoes and atmospheric conditions? How does this information relate to our understanding of climate change? Ice Core Investigations is an original and innovative activity that explores these types of questions. It brings together popular science issues such as research, climate change, ice core drilling, and air…

  12. Academic Airframe Icing Perspective

    NASA Technical Reports Server (NTRS)

    Bragg, Mike; Rothmayer, Alric; Thompson, David

    2009-01-01

    2-D ice accretion and aerodynamics reasonably well understood for engineering applications To significantly improve our current capabilities we need to understand 3-D: a) Important ice accretion physics and modeling not well understood in 3-D; and b) Aerodynamics unsteady and 3-D especially near stall. Larger systems issues important and require multidisciplinary team approach

  13. Snow and Ice.

    ERIC Educational Resources Information Center

    Minneapolis Independent School District 275, Minn.

    This experimental edition provides a number of activities useful for investigating snow and ice with elementary school children. Commencing with games with ice cubes, the activities lead through studies of snowflakes, snowdrifts, effects of wind and obstacles on the shape and formation of drifts, to a study of animals living under snow. The…

  14. Fire beneath the ice

    SciTech Connect

    Monastersky, R.

    1993-02-13

    A volcano discovered six years ago by researchers Blankenship and Bell under Antarctica poses questions about a potential climatic catastrophe. The researchers claim that the volcano is still active, erupting occasionally and growing. A circular depression on the surface of the ice sheet has ice flowing into it and is used to provide a portrait of the heat source. The volcano is on a critical transition zone within West Antarctica with fast flowing ice streams directly downhill. Work by Blankenship shows that a soft layer of water-logged sediments called till provide the lubricating layer on the underside of the ice streams. Volcanos may provide the source of this till. The ice streams buffer the thick interior ice from the ocean and no one know what will happen if the ice streams continue to shorten. These researchers believe their results indicate that the stability of West Antarctica ultimately depends less on the current climate than on the location of heat and sediments under the ice and the legacy of past climatic changes.

  15. Larsen B Ice Shelf

    Atmospheric Science Data Center

    2013-04-16

    ... ice shelf and the rough crevasses of glaciers appear orange. In contrast to the spectral composite, which provides information on ... surfaces appear brighter on their illuminated faces, the orange color in the multi-angle composite suggests a macroscopically rough ice ...

  16. Turning into Ice

    ERIC Educational Resources Information Center

    Pietsch, Renée B.; Hanlon, Regina; Bohland, Cynthia; Schmale, David G., III

    2016-01-01

    This article describes an interdisciplinary unit in which students explore biological "ice nucleation"--by particles that cause water to freeze at temperatures above -38°C--through the lens of the microbial ice nucleator "Pseudomonas syringae." Such This activity, which aligns with the "Next Generation Science…

  17. Quantum Ice : Experimental Signatures

    NASA Astrophysics Data System (ADS)

    Shannon, Nic; Benton, Owen; Sikora, Olga; Penc, Karlo; McClarty, Paul; Pollmann, Frank; Moessner, Roderich; Fulde, Peter

    2012-02-01

    ``Quantum Spin Ice'' materials have attracted considerable attention as three-dimensional examples of quantum spin liquids. Recently, we have used zero-temperature Quantum Monte Carlo simulation to explore one possible scenario for these materials, confirming the possibility of a ``quantum ice'' state driven by quantum tunnelling between an extensive number of different spin-ice configurations [1]. Here we address the simple question : what would such a quantum ice look like in experiment ? We focus in particular on the fate of ``pinch point'' singularities seen in neutron scattering experiments on spin ice materials, showing how these are suppressed and ultimately eliminated as the system is cooled to its ground state [1,2]. [4pt] [1] N. Shannon et al., arXiv:1105.4196[0pt] [2] O. Benton et al., in preparation.

  18. Coating Reduces Ice Adhesion

    NASA Technical Reports Server (NTRS)

    Smith, Trent; Prince, Michael; DwWeese, Charles; Curtis, Leslie

    2008-01-01

    The Shuttle Ice Liberation Coating (SILC) has been developed to reduce the adhesion of ice to surfaces on the space shuttle. SILC, when coated on a surface (foam, metal, epoxy primer, polymer surfaces), will reduce the adhesion of ice by as much as 90 percent as compared to the corresponding uncoated surface. This innovation is a durable coating that can withstand several cycles of ice growth and removal without loss of anti-adhesion properties. SILC is made of a binder composed of varying weight percents of siloxane(s), ethyl alcohol, ethyl sulfate, isopropyl alcohol, and of fine-particle polytetrafluoroethylene (PTFE). The combination of these components produces a coating with significantly improved weathering characteristics over the siloxane system alone. In some cases, the coating will delay ice formation and can reduce the amount of ice formed. SILC is not an ice prevention coating, but the very high water contact angle (greater than 140 ) causes water to readily run off the surface. This coating was designed for use at temperatures near -170 F (-112 C). Ice adhesion tests performed at temperatures from -170 to 20 F (-112 to -7 C) show that SILC is a very effective ice release coating. SILC can be left as applied (opaque) or buffed off until the surface appears clear. Energy dispersive spectroscopy (EDS) and x-ray photoelectron spectroscopy (XPS) data show that the coating is still present after buffing to transparency. This means SILC can be used to prevent ice adhesion even when coating windows or other objects, or items that require transmission of optical light. Car windshields are kept cleaner and SILC effectively mitigates rain and snow under driving conditions.

  19. A single-center, double-blind, randomized trial of the atrophogenic effects of fluocinonide cream 0.1% versus clobetasol propionate cream 0.05% in participants with corticosteroid-responsive dermatoses.

    PubMed

    Uliasz, Annemarie; Zeichner, Joshua; Soung, Jennifer; Wong, Vicky; Lebwohl, Mark

    2008-06-01

    To compare the atrophogenic effects of fluocinonide cream 0.1% versus clobetasol propionate cream 0.05%, 20 participants with corticosteroid-responsive dermatoses were randomly assigned to receive fluocinonide cream 0.1% on one arm and clobetasol propionate cream 0.05% on the other arm. Study medications were applied to disease-free target areas on the inner arms twice daily for 2 weeks. The epidermal thickness of pretreatment and posttreatment punch biopsy specimens was measured. Skin examinations were performed evaluating clinical signs of atrophy. No significant reduction in epidermal thickness was observed in the fluocinonide-treated sites (mean, -0.0318 mm; standard deviation, 0.0239; P=.1991). A significant reduction in epidermal thickness was seen in the clobetasol-treated sites (mean, -0.1825 mm; standard deviation, 0.0239; P<.0001). This reduction was significantly greater than results from sites treated with fluocinonide cream 0.1% (difference, -0.1507; standard deviation, 0.0131; P<.0001). Although topical corticosteroids often are the first-line treatment for patients with various dermatoses, a side effect of continuous use is cutaneous atrophy. Our study demonstrated that clobetasol propionate cream 0.05% caused a significantly greater reduction in epidermal thickness compared with fluocinonide cream 0.1% when used twice daily for 2 weeks (P<.001). However, neither drug caused significant clinical signs of atrophy.

  20. Stacking disorder in ice I.

    PubMed

    Malkin, Tamsin L; Murray, Benjamin J; Salzmann, Christoph G; Molinero, Valeria; Pickering, Steven J; Whale, Thomas F

    2015-01-07

    Traditionally, ice I was considered to exist in two well-defined crystalline forms at ambient pressure: stable hexagonal ice (ice Ih) and metastable cubic ice (ice Ic). However, it is becoming increasingly evident that what has been called cubic ice in the past does not have a structure consistent with the cubic crystal system. Instead, it is a stacking-disordered material containing cubic sequences interlaced with hexagonal sequences, which is termed stacking-disordered ice (ice Isd). In this article, we summarise previous work on ice with stacking disorder including ice that was called cubic ice in the past. We also present new experimental data which shows that ice which crystallises after heterogeneous nucleation in water droplets containing solid inclusions also contains stacking disorder even at freezing temperatures of around -15 °C. This supports the results from molecular simulations, that the structure of ice that crystallises initially from supercooled water is always stacking-disordered and that this metastable ice can transform to the stable hexagonal phase subject to the kinetics of recrystallization. We also show that stacking disorder in ice which forms from water droplets is quantitatively distinct from ice made via other routes. The emerging picture of ice I is that of a very complex material which frequently contains stacking disorder and this stacking disorder can vary in complexity depending on the route of formation and thermal history.

  1. Influence of nanostructured lipid carriers (NLC) on the physical properties of the Cutanova Nanorepair Q10 cream and the in vivo skin hydration effect.

    PubMed

    Pardeike, Jana; Schwabe, Kay; Müller, Rainer H

    2010-08-30

    Cutanvoa Nanorepair Q10 cream, the first NLC containing cosmetical product introduced to the market in October 2005, was compared to an identical o/w cream without NLC with regards to particle size, melting behaviour, rheological properties and the in vivo effect on skin hydration. The consistency, the spreadability on the skin and the subjective feeling of increase in skin hydration were evaluated using a standardized questionnaire, and compared to hydration data measured. Furthermore, it was shown by epicutaneous patch test that Cutanova Nanorepair Q10 cream has no irritating effects on the skin. By laser diffraction (LD) and differential scanning calorimetry (DSC) measurements it could be shown that NLC are physically stable in Cutanova Nanorepair Q10 cream. After 7 days application of Cutanova Nanorepair Q10 cream and NLC negative control cream an increase in skin hydration could be objectively confirmed by measurements in vivo. From day 28 on the skin hydration measured in the test areas of Cutanova Nanorepair Q10 cream was significantly higher than the skin hydration in the test areas of the NLC negative control cream (p=0.05). The subjective feeling of increase in skin hydration was also rated from the volunteers as superior for Cutanova Nanorepair Q10 cream. The rheological properties of Cutanova Nanorepair Q10 cream contributed to a better subjective impression of consistency and spreadability on the skin than found for NLC negative control cream.

  2. 21 CFR 1210.25 - Permits for pasteurized milk or cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Permits for pasteurized milk or cream. 1210.25 Section 1210.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION...

  3. 21 CFR 1210.26 - Permits for raw milk or cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Permits for raw milk or cream. 1210.26 Section 1210.26 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION REGULATIONS UNDER...

  4. 21 CFR 1210.26 - Permits for raw milk or cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Permits for raw milk or cream. 1210.26 Section 1210.26 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION REGULATIONS UNDER...

  5. Investigation of cream and ointment on antimicrobial activity of Mangifera indica extract.

    PubMed

    Awad El-Gied, Amgad A; Abdelkareem, Abdelkareem M; Hamedelniel, Elnazeer I

    2015-01-01

    Medicinal plants have curative properties due to the presence of various complex chemical substance of different composition, which are found as secondary plant metabolites in one or more parts of these plants. Mangifera indica Linn (MI L.) is a species of mango in the Anacardiaceae family. Phytoconstituents in the seed extracts may be responsible for the antimicrobial activity of the plant. The purpose of the study was to formulate and evaluate the antimicrobial herbal ointment and cream from extracts of the seeds of mango (MI L.) The formulated ointments containing oleaginous-based showed the best formulation compared to the emulsion water in oil type, the ointment and cream bases in different concentration 1%, 5% and 10%. The formulated ointment and cream of MI L. were subjected to evaluation of Uniformity of Weight, measurement of pH, viscosity, Spreadability, Acute skin irritation study, stability study and antimicrobial activity. Our study shows that MI has high potential as an antimicrobial agent when formulated as ointment and creams for topical use. Thus, the present study concludes that the formulated formulations of the MI are safe and efficient carriers, with potent antimicrobial activity.

  6. Effect of aloe cream versus silver sulfadiazine for healing burn wounds in rats.

    PubMed

    Hosseinimehr, Seyed Jalal; Khorasani, Ghasemali; Azadbakht, Mohammad; Zamani, Peyman; Ghasemi, Maryam; Ahmadi, Amirhossein

    2010-01-01

    The management of burn injury remains a problem and it is the major cause of death and disability. The aim of this study was to evaluate the efficacy of Aloe vera cream in the treatment of thermal burn wounds and to compare these results with silver sulfadiazine in rats. Animals were divided into four groups. Animals were administered topical cream (Aloe vera powdered gel 0.5% and silver sulfadiazine) at 24 h of burn injury induced by hot water. On special days, according to study protocol, wound size was determined and skin sample histopathology performed in animal groups administered topical therapies. On day 25, the mean wound size was 5.5, 4, 0.78 and 4.1 cm2 in control, base, aloe and silver group, respectively. The wound size was significantly smaller in aloe group as compared with other groups. Histologic comparison showed aloe to increase reepithelialization in burn wounds significantly as compared with other cream-treated wounds. The results of this study showed aloe cream to significantly increase reepithelialization in burn wounds as compared with silver sulfadiazine.

  7. Evaluation of a barrier cream against the chemical warfare agent VX using the domestic white pig.

    PubMed

    Chilcott, Robert P; Dalton, Christopher H; Hill, Ira; Davison, Corey M; Blohm, Kendal L; Clarkson, Edward D; Hamilton, Murray G

    2005-07-01

    The purpose of this study was to evaluate the efficacy of a novel barrier cream formulation at reducing the percutaneous toxicity of a 2xLD(50) liquid challenge of nerve agent (VX). The study was conducted in vitro and in vivo using the domestic pig. Pretreatment of the (inner ear skin) exposure site with barrier cream eliminated mortality, reduced cholinesterase inhibition and prevented any physiological or biochemical signs of intoxication. In contrast, untreated animals exposed to VX exhibited severe signs of intoxication, near total AChE inhibition and generally died within the (3 hr) exposure period (5/6 animals). Application of the barrier cream caused a significant decrease in the area of skin contaminated by VX. It was tentatively concluded that spreading was predominantly a surface phenomena (possibly mediated by capillary movement of the agent through the microrelief or between hair follicles) with little or no contribution from lateral diffusion within the stratum corneum. There was a disparity between the in vitro and in vivo skin absorption measurements that was ascribed to the absence of systemic clearance in vitro. However, both models indicated a substantial reservoir of VX within the skin, providing a potential strategy for future investigations into "catch-up therapies". In summary, the novel barrier cream formulation was effective against a 2xLD(50) (liquid, percutaneous) dose of VX applied for 3 hr. Further work should be conducted to investigate more pragmatic issues such as optimal reapplication frequency and environmental effects such as temperature and humidity.

  8. Investigation of cream and ointment on antimicrobial activity of Mangifera indica extract

    PubMed Central

    Awad El-Gied, Amgad A.; Abdelkareem, Abdelkareem M.; Hamedelniel, Elnazeer I.

    2015-01-01

    Medicinal plants have curative properties due to the presence of various complex chemical substance of different composition, which are found as secondary plant metabolites in one or more parts of these plants. Mangifera indica Linn (MI L.) is a species of mango in the Anacardiaceae family. Phytoconstituents in the seed extracts may be responsible for the antimicrobial activity of the plant. The purpose of the study was to formulate and evaluate the antimicrobial herbal ointment and cream from extracts of the seeds of mango (MI L.) The formulated ointments containing oleaginous-based showed the best formulation compared to the emulsion water in oil type, the ointment and cream bases in different concentration 1%, 5% and 10%. The formulated ointment and cream of MI L. were subjected to evaluation of Uniformity of Weight, measurement of pH, viscosity, Spreadability, Acute skin irritation study, stability study and antimicrobial activity. Our study shows that MI has high potential as an antimicrobial agent when formulated as ointment and creams for topical use. Thus, the present study concludes that the formulated formulations of the MI are safe and efficient carriers, with potent antimicrobial activity. PMID:25878974

  9. Human Growth Factor Cream and Hyaluronic Acid Serum in Conjunction with Micro Laser Peel

    PubMed Central

    Katz, Bruce E.; Cohen, Joel L.; Biron, Julie

    2010-01-01

    The present study investigated the use of a novel hyaluronic acid serum in combination with a cream comprising a mixture of human growth factors in conjunction with the micro laser peel procedure for skin rejuvenation. After preconditioning the face with the hyaluronic acid serum followed by the cream twice daily for one month, 15 female volunteers between 35 to 65 years of age with demonstrable facial wrinkling received a micro laser peel on the entire face using an erbium-doped yttrium aluminium garnet laser. Immediately following the laser procedure, the subjects applied the test products twice daily until the second laser peel one month later. Immediately following the second procedure, the subjects reapplied the test products for another month. In the large majority of subjects, erythema or edema, crusts or erosions, and transitory stinging or burning sensations after the micro laser peel were minimal or mild when the skin was treated with the serum followed by the cream. The micro laser peel in conjunction with the test products helped to significantly improve hyperpigmentation, wrinkles, and texture as compared to before treatment. This study with the micro laser peel device demonstrated that a novel hyaluronic acid serum combined with the human growth factor cream can be successfully used for skin rejuvenation in conjunction with light-to-medium invasive laser skin treatments. PMID:21203354

  10. [Proof of the effectiveness of a clotrimazole cream paste in acne vulgaris].

    PubMed

    Huber, H P; Nook, T

    1986-03-01

    The efficacy of Clotrimazol cream paste containing a penetration enhancer in the treatment of acne vulgaris was objectified by investigating the sebum composition. Following treatment over three and six weeks, the ratio of triglyceride to free fatty acid significantly increased, which indicated an effective reduction of the lipase activity of Propionibacterium acnes within the sebaceous follicle.

  11. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING...

  12. Cosmic Ray Energetics And Mass for the International Space Station (ISS-CREAM)

    NASA Astrophysics Data System (ADS)

    Seo, E. S.; Anderson, T.; Angelaszek, D.; Baek, S. J.; Baylon, J.; Buénerd, M.; Copley, M.; Coutu, S.; Derome, L.; Fields, B.; Gupta, M.; Han, J. H.; Howley, I. J.; Huh, H. G.; Hwang, Y. S.; Hyun, H. J.; Jeong, I. S.; Kah, D. H.; Kang, K. H.; Kim, D. Y.; Kim, H. J.; Kim, K. C.; Kim, M. H.; Kwashnak, K.; Lee, J.; Lee, M. H.; Link, J. T.; Lutz, L.; Malinin, A.; Menchaca-Rocha, A.; Mitchell, J. W.; Nutter, S.; Ofoha, O.; Park, H.; Park, I. H.; Park, J. M.; Patterson, P.; Smith, J. R.; Wu, J.; Yoon, Y. S.

    2014-05-01

    The Cosmic Ray Energetics And Mass (CREAM) instrument is configured with a suite of particle detectors to measure TeV cosmic-ray elemental spectra from protons to iron nuclei over a wide energy range. The goal is to extend direct measurements of cosmic-ray composition to the highest energies practical, and thereby have enough overlap with ground based indirect measurements to answer questions on cosmic-ray origin, acceleration and propagation. The balloon-borne CREAM was flown successfully for about 161 days in six flights over Antarctica to measure elemental spectra of Z = 1-26 nuclei over the energy range 1010 to >1014 eV. Transforming the balloon instrument into ISS-CREAM involves identification and replacement of components that would be at risk in the International Space Station (ISS) environment, in addition to assessing safety and mission assurance concerns. The transformation process includes rigorous testing of components to reduce risks and increase survivability on the launch vehicle and operations on the ISS without negatively impacting the heritage of the successful CREAM design. The project status, including results from the ongoing analysis of existing data and, particularly, plans to increase the exposure factor by another order of magnitude utilizing the International Space Station are presented.

  13. Are Colombian Sickness Funds Cream Skimming Enrollees? An Analysis with Suggestions for Policy Improvement

    ERIC Educational Resources Information Center

    Trujillo, Antonio J.; McCalla, Dawn C.

    2004-01-01

    One of the primary objectives of Colombian social health insurance reform was to increase competition among for-profit insurers. Unfortunately, the flat capitated formula creates an opportunity for sickness funds to maximize reimbursement gains by "cream skimming"--selecting against unhealthy individuals. This paper explores sickness…

  14. Comparison of 0.8% and 1.6% terconazole cream in severe vulvovaginal candidiasis.

    PubMed

    Schmitt, C; Sobel, J; Meriwether, C

    1990-09-01

    Terconazole is the first topical triazole antifungal agent. The results of several European clinical trials have shown both terconazole cream and suppositories to be effective and safe in the treatment of vulvovaginal candidiasis. We conducted a comparative placebo-controlled, double-blind study of 0.8 and 1.6% terconazole creams in a group of patients with persistent vulvovaginal candidiasis. In short-term evaluations (1-3 days and 8-11 days after therapy), 75% of patients receiving 0.8% terconazole cream were asymptomatic and 83.3% were mycologically cured. By 30-35 days after therapy, 75% were still asymptomatic and 58.3% were mycologically negative. No significant difference was seen between the results obtained with 0.8 and 1.6% terconazole creams. Safety data collected on these patients demonstrated that the side effects were rare and mild. This study confirms the efficacy and safety of topical terconazole in patients with vulvovaginal candidiasis.

  15. Crotamiton cream and lotion in the treatment of infants and young children with scabies.

    PubMed

    Konstantinov, D; Stanoeva, L; Yawalkar, S J

    1979-01-01

    Fifty hospitalized infants and small children in the age-group of 3 months to 2 years admitted with scabies were treated with 5 applications of either 10% crotamiton cream or lotion on consecutive days. In this trial, the second to be performed exclusively in infants and young children, an improvement in itching was observed in all patients within 3 days of starting the treatment and the examination on Day 7 showed absence of skin lesions in all patients. Crotamiton cream as well as lotion rendered a 100% cure rate. All patients, including those having secondary pyoderma and/or eczematization tolerated the treatment with crotamiton cream and lotion well and no adverse reactions, either due to the topical application or to the transcutaneous systemic absorption of crotamiton, were reported. Post-treatment laboratory investigations did not reveal any unwanted effect due to transcutaneous systemic absorption of crotamiton on the blood, kidneys or liver. Crotamiton is the only scabicide available today which displays not only antiprurtic but also marked antibacterial properties. It is especially indicated in the treatment of scabies in children as they are very prone to secondary bacterial infection following scratching. In view of its good efficacy and excellent tolerability the 5-application treatment schedule, with crotamiton cream applied to the whole body from the chin downward, can therefore be recommended as an optimum form of treatment for scabies in infants and young children.

  16. Aloe vera gel and thyroid hormone cream may improve wound healing in Wistar rats.

    PubMed

    Tarameshloo, Mahsa; Norouzian, Mohsen; Zarein-Dolab, Saeed; Dadpay, Masoomeh; Mohsenifar, Jaleh; Gazor, Roohollah

    2012-09-01

    Therapeutic effects of various treatment options in wound healing have been one of the most controversial issues in surgical science. The present study was carried out to examine and compare the effects of Aloe vera gel, thyroid hormone cream and silver sulfadiazine cream onsutured incisions in Wistar rats. In a randomized controlled trial, thirty-six Wistar male rats, 250 to 300 g, received surgical incisions followed by topical application of Aloe vera gel, thyroid hormone cream and silver sulfadiazine 1%. To assess the efficacy of each treatment technique, a histological approach was used to evaluate the mean number of fibroblasts, macrophages, neutrophils, blood vessel sections and thickness of the regenerating epithelium and dermis on days 4, 7 and 14. Re-epithelialization and angiogenesis were significantly improved in Aloe vera gel group compared with the other treatments while thyroid hormone cream had positive effects on day 4 (P≤0.05). Topical administration of Aloe vera gel is recommended as the treatment of choice for surgical incisions.

  17. Allergic contact dermatitis to methyl aminolevulinate (Metvix) cream used in photodynamic therapy.

    PubMed

    Harries, Matthew J; Street, Gill; Gilmour, Elizabeth; Rhodes, Lesley E; Beck, Michael H

    2007-02-01

    Topical photodynamic therapy (PDT) is increasingly used in the treatment of superficial skin malignancies including actinic keratosis, Bowen's disease and superficial basal cell carcinoma. Contact allergy to the prodrug is rarely reported. We report a case of allergic contact dermatitis to methyl aminolevulinate cream used in PDT.

  18. Formulation and Evaluation of Antibacterial Creams and Gels Containing Metal Ions for Topical Application

    PubMed Central

    Chen, Mei X.; Alexander, Kenneth S.

    2016-01-01

    Background. Skin infections occur commonly and often present therapeutic challenges to practitioners due to the growing concerns regarding multidrug-resistant bacterial, viral, and fungal strains. The antimicrobial properties of zinc sulfate and copper sulfate are well known and have been investigated for many years. However, the synergistic activity between these two metal ions as antimicrobial ingredients has not been evaluated in topical formulations. Objective. The aims of the present study were to (1) formulate topical creams and gels containing zinc and copper alone or in combination and (2) evaluate the in vitro antibacterial activity of these metal ions in the formulations. Method. Formulation of the gels and creams was followed by evaluating their organoleptic characteristics, physicochemical properties, and in vitro antibacterial activity against Escherichia coli and Staphylococcus aureus. Results. Zinc sulfate and copper sulfate had a strong synergistic antibacterial activity in the creams and gels. The minimum effective concentration was found to be 3 w/w% for both active ingredients against the two tested microorganisms. Conclusions. This study evaluated and confirmed the synergistic in vitro antibacterial effect of copper sulfate and zinc sulfate in a cream and two gels. PMID:27885352

  19. Butter making from caprine creams: effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution.

    PubMed

    Lamothe, Sophie; Robitaille, Gilles; St-Gelais, Daniel; Britten, Michel

    2008-11-01

    A washing treatment was applied to caprine cream before churning in order to improve phospholipids and MFGM protein purification from buttermilk and butter serum. Cream obtained from a first separation was diluted with water and separated a second time using pilot plant equipment. Regular and washed creams were churned to produce buttermilk and butter, from which butter serum was extracted. The washing treatment allowed a significant decrease of the casein content. As a result, the phospholipids-to-protein ratios in washed buttermilk and butter serum were markedly increased by 2.1 and 1.7-folds respectively, which represents an advantage for the production of phospholipids concentrates. However, when compared with bovine cream, lower phospholipids-to-protein ratios were observed when the washing treatment was applied to caprine cream. A higher concentration of MFGM protein and a lower retention of phospholipids during washing treatment are responsible for the lower phospholipids-to-protein ratios in buttermilk and butter serum obtained from caprine cream. The phospholipids distribution in the butter making process was similar to the one obtained from bovine regular and washed cream. Phospholipids were preferentially concentrated in the butter serum rather than the buttermilk fraction. This simple approach permitted the production of caprine and bovine butter sera extracts containing up to 180 and 240 g phospholipids/kg sera, respectively, on a dry basis.

  20. [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.